Chicken and rice soup!

 

Chicken Rice Soup is very comforting and soothing. It’s the type of food that makes you feel warm and cozy, like a soft blanket on a cold day. This recipe is very dear to me, not only because it is easy to make, but also because it brings back special memories.

Soup made with chicken and rice.

List of items needed to make a recipe.
Spices
▢1 teaspoon of dried basil
1/2 teaspoon of each: dried parsley, oregano, thyme, and mustard powder.
1/4 teaspoon of black pepper
Ingredients for soup
2 tablespoons of butter
1 small yellow onion, chopped into small pieces.
Half a cup of chopped carrots
Cut 2 pieces of celery into small squares.
3 pieces of minced garlic
5 cups of chicken broth
▢1 small spoon of soy sauce
1 teaspoon of spicy sauce
1 and 1/4 pounds of chicken breast with bones.
Fresh parsley to decorate
Ingredients for making rice
1 and a half cups of chicken broth
3/4 cup of raw white long-grain rice or 2 1/4 cups of cooked rice.

How to Prepare Chicken and Rice Soup
Cooking Tip: The rice is cooked separately to avoid soaking up too much broth, so that any leftovers stay firm. Keep the soup and rice in different containers because they both freeze nicely.
Helpful Tip: Prepare all the ingredients before starting to cook for an easier cooking experience.
Heat butter in a big pot on medium heat. Put onions, carrots, and celery. Cook for 4 minutes in a pan.
Add chopped garlic and cook for 1 more minute.
Put spices, soy sauce, spicy sauce, chicken, and chicken broth.
Heat gently until small bubbles appear (do not let it boil to avoid making the chicken tough). Cover partially and cook for 15-20 minutes until the chicken is fully cooked.
Take out the chicken, pull it apart using two forks, and throw away the bones. Put the shredded chicken back in the pot.
In a pot, heat up 1 ½ cups of chicken broth until it boils.
Mix the rice well, making sure it is completely covered in liquid. Bring to a boil again, then cover tightly and lower the heat. Heat for 15 minutes.
Turn off the stove and leave the rice covered for 10 minutes to let any grains that are stuck come loose. This makes around 2 ¼ cups of tasty rice.
Reminder: Various types of rice may need different amounts of water and time to cook. Observe the directions on the package.
Try the soup and add salt if necessary.
Put rice in bowls and pour soup on top. To avoid having any food left, mix the rice directly into the soup.
Add some fresh parsley on top and serve while hot.

Enjoy!

Vegan Veggie Stew

 

hearty Vegan Veggie Stew is a perfect comfort dish, packed with nutritious vegetables and seasoned with herbs for a flavorful meal. It’s easy to make, loaded with plant-based goodness, and great for any occasion!

Why You’ll Love This Recipe:
Healthy & Wholesome: Packed with vegetables, legumes, and herbs.
One-Pot Meal: Easy to prepare and great for meal prep.
Flavorful & Comforting: A satisfying dish for cold days or any time you need a cozy meal.
Ingredients
1 tbsp olive oil
1 onion, chopped
3 cloves garlic, minced
2 carrots, chopped
2 stalks celery, chopped
1 sweet potato, peeled and chopped
1 can diced tomatoes
4 cups vegetable broth
1 can chickpeas, drained and rinsed
1 cup green beans, trimmed and chopped
1 tsp dried oregano
1 tsp dried thyme
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions

Sauté the Aromatics
Heat olive oil in a large pot over medium heat.
Add chopped onion and minced garlic. Sauté for 2-3 minutes, until softened and fragrant.

Add Root Vegetables
Stir in the chopped carrots, celery, and sweet potato. Sauté for about 5 minutes, until the vegetables begin to soften.

Add the Liquids and Beans
Pour in the diced tomatoes (with their juice) and vegetable broth.
Add the drained chickpeas and chopped green beans.
Stir in the dried oregano and thyme, ensuring all ingredients are well mixed.

Simmer the Stew
Bring the mixture to a boil, then reduce the heat to low.
Cover the pot and let the stew simmer for 20-25 minutes, or until the vegetables are tender.

Season and Serve
Season with salt and pepper to taste.
Serve hot, garnished with freshly chopped parsley for a burst of freshness.
Tips
Customize Veggies: Feel free to add or swap other vegetables like zucchini, kale, or potatoes.
Thicken the Stew: For a thicker consistency, mash a few of the chickpeas with a fork.
Storage: This stew stores well in the fridge for 3-4 days, or you can freeze it for up to 1 month.
Nutritional Information (Per Serving)
Calories: 230 kcal
Carbohydrates: 35g
Protein: 8g
Fiber: 9g
Fat: 6g
Sugar: 7g
Sodium: 480mg
Enjoy this warm, nourishing Vegan Veggie Stew for a cozy and healthy meal that’s easy to make and full of flavor!

Enjoy!

Beef & Barley Soup Crock Pot Recipe: A Hearty, Slow-Cooked Classic

 

Beef & Barley Soup is a nourishing and comforting dish that’s perfect for any time of year, especially when you need something warm and filling. Slow-cooked to perfection in a crock pot, this soup features tender beef, wholesome barley, and a medley of vegetables, all simmering in a rich broth. It’s an ideal recipe for busy days when you want to come home to a hot, hearty meal with minimal effort.

WHY CROCK POT BEEF & BARLEY SOUP IS A FAVORITE

The beauty of making this soup in a crock pot is the long, slow cooking process, which allows the beef to become incredibly tender and the flavors to meld together beautifully. Barley adds a satisfying texture and nutty flavor, while the beef and vegetables create a deliciously savory broth. This is a meal that’s as easy to prepare as it is nutritious.

INGREDIENTS: SIMPLE AND WHOLESOME

Here’s what you’ll need for this delicious slow-cooked Beef & Barley Soup:

• Beef Chuck or Stew Meat: Cut into bite-sized pieces, beef chuck becomes tender and flavorful when slow-cooked.
• Barley: Pearled barley adds a slightly chewy texture and nutty flavor to the soup.
• Carrots: Chopped carrots bring sweetness and color to the soup.
• Celery: Adds crunch and freshness.
• Onion: Provides a savory base for the soup.
• Garlic: Minced garlic enhances the overall flavor.
• Potatoes: Yukon gold or russet potatoes make the soup heartier and more filling.
• Beef Broth: A rich, flavorful beef broth is essential for the soup’s base.
• Tomato Paste: Adds depth and a slight tanginess to the broth.
• Thyme: Fresh or dried thyme provides an earthy flavor that complements the beef.
• Bay Leaf: Adds subtle herbal notes to the broth.
• Salt and Pepper: To taste.
• Olive Oil: For browning the beef (optional but recommended).
• Fresh Parsley: For garnish (optional).

STEP-BY-STEP INSTRUCTIONS: SLOW COOKING PERFECTION

This Beef & Barley Soup is incredibly easy to make, especially when using a crock pot. Here’s how to put it all together:

1. Brown the Beef (Optional):

• If you want extra flavor, you can brown the beef before adding it to the crock pot. Heat a tablespoon of olive oil in a skillet over medium-high heat. Brown the beef cubes on all sides, about 2-3 minutes per side. Transfer the browned beef to the crock pot.

1. Add the Vegetables and Barley:

• In the crock pot, layer the carrots, celery, onion, potatoes, and garlic. Then add the pearled barley on top of the vegetables.

1. Add the Broth and Seasonings:

• Pour in the beef broth, then stir in the tomato paste, thyme, bay leaf, salt, and pepper. If you prefer a thinner soup, you can add an extra cup of broth or water.

1. Cook on Low:

• Cover the crock pot and cook on Low for 7-8 hours or on High for 4-5 hours. The beef should be tender, and the barley fully cooked.

1. Adjust Seasonings and Serve:

• Once the cooking time is up, taste the soup and adjust the seasonings if needed. Remove the bay leaf before serving. Ladle the soup into bowls and garnish with fresh parsley if desired.

SERVING SUGGESTIONS

This Beef & Barley Soup is perfect on its own, but here are a few ways to elevate your meal:

• Crusty Bread: Serve with warm, crusty bread for dipping.
• Side Salad: A fresh green salad with a light vinaigrette pairs well with the hearty soup.
• Grated Parmesan: Sprinkle a bit of grated Parmesan cheese on top for added richness.

VARIATIONS AND TIPS

• Add More Vegetables: Feel free to add other vegetables like peas, green beans, or mushrooms for extra flavor and texture.
• Use Ground Beef: If you’re short on time or prefer ground beef, you can use it in place of beef chuck. Simply brown the ground beef before adding it to the crock pot.
• Make It Gluten-Free: Substitute the barley with quinoa or rice for a gluten-free version.
• Freeze for Later: This soup freezes well. Simply let it cool completely, transfer it to an airtight container, and freeze for up to 3 months. When ready to enjoy, thaw in the fridge and reheat on the stove.

CONCLUSION: A NOURISHING, HEARTY MEAL

This Beef & Barley Soup is the perfect example of how simple, wholesome ingredients can come together to create a delicious and comforting meal. The crock pot makes the process easy and hands-off, allowing the flavors to develop slowly over time. Whether you’re serving it for a family dinner or meal prepping for the week, this soup is sure to become a favorite in your rotation. Enjoy it on a cold day with your favorite bread, or freeze the leftovers for a quick, satisfying meal later on!

🥣 Beef Barley Vegetable Soup Recipe

 

Ingredients (Serves 6–8)

1 ½ lbs beef chuck roast or stew meat, cut into bite-sized cubes

1 cup pearl barley, rinsed well

3 carrots, diced

3 celery stalks, diced

1 large onion, chopped

3 cloves garlic, minced

8 cups beef broth (low-sodium preferred)

2 tbsp tomato paste

2 bay leaves

1 tsp dried thyme (or 2 sprigs fresh)

2 tbsp olive oil or butter

Salt and black pepper, to taste

Fresh parsley, chopped (for garnish)

---

Instructions

1. Prepare the Beef

Pat beef cubes dry with paper towels.

Season with salt and pepper.

2. Brown the Beef

In a large heavy-bottomed pot or Dutch oven, heat 2 tbsp olive oil or butter over medium-high heat.

Add beef in batches (don’t overcrowd), searing until browned on all sides.

Remove beef and set aside.

3. Sauté Aromatics & Vegetables

In the same pot, add onions, carrots, and celery. Sauté for 5–6 minutes until softened.

Add garlic and cook for 1 more minute until fragrant.

4. Build the Flavor Base

Stir in tomato paste and cook for 2 minutes, allowing it to caramelize slightly.

Return beef to the pot.

5. Simmer the Soup

Pour in beef broth. Add bay leaves and thyme.

Bring to a boil, then reduce to low heat. Cover and simmer gently for 1 ½ to 2 hours, until beef is tender.

6. Add the Barley

Stir in rinsed barley. Continue simmering uncovered for another 30–40 minutes, stirring occasionally, until barley is tender and soup has thickened.

7. Taste & Adjust

Remove bay leaves.

Season with more salt and pepper if needed.

8. Serve & Garnish

Ladle into bowls. Garnish with fresh parsley.

Serve hot with crusty bread or biscuits.

---

✨ Tips from Grandma Margaret:

If the soup gets too thick, add a splash of broth or water to loosen it.

For extra richness, finish with a knob of butter or a drizzle of olive oil before serving.

This soup tastes even better the next day as the flavors deepen.

Best Ever Beef Stew: A Rich and Hearty Comfort Dish

 

Best Ever Beef Stew: A Rich and Hearty Comfort Dish

Beef stew is the ultimate comfort food, known for its tender chunks of beef, hearty vegetables, and savory broth. Slow-cooked to perfection, this dish is rich in flavor and deeply satisfying, making it perfect for a cozy dinner on chilly evenings. This “Best Ever Beef Stew” recipe is packed with flavor and guaranteed to become a favorite at your table.

WHY YOU’LL LOVE THIS BEEF STEW

This beef stew is incredibly flavorful, thanks to slow-cooking the meat and vegetables in a rich broth. The beef becomes tender and falls apart in your mouth, while the vegetables absorb all the savory goodness of the broth. The combination of ingredients creates a satisfying meal that’s perfect for a family dinner or meal prep.

INGREDIENTS: A HEARTY AND FLAVORFUL COMBINATION

Here’s what you’ll need to make the best ever beef stew:

Beef Chuck Roast: Boneless chuck roast, cut into 1-inch cubes. This cut is ideal for stew because it becomes tender after slow cooking.

Potatoes: Yukon gold or russet potatoes, diced, to add heartiness to the stew.

Carrots: Sliced carrots add natural sweetness and color.

Celery: Chopped celery adds an earthy flavor and crunch.

Onion: A chopped onion adds sweetness and depth to the stew.

Garlic: Minced garlic enhances the savory flavor of the stew.

Beef Broth: A rich beef broth forms the base of the stew and infuses the meat and vegetables with flavor.

Tomato Paste: Adds depth and richness to the broth.

Red Wine: Adds richness and deep flavor. You can substitute it with extra beef broth if preferred.

Worcestershire Sauce: Adds umami flavor and complexity to the broth.

Bay Leaves: Adds a subtle herbal note to the stew.

Thyme: Fresh or dried thyme for an earthy, aromatic flavor.

Flour: Helps to thicken the stew.

Olive Oil: For browning the meat and sautéing the vegetables.

Salt and Pepper: To season the beef and the broth.

Fresh Parsley: Chopped parsley for garnish.

STEP-BY-STEP INSTRUCTIONS: HOW TO MAKE THE BEST EVER BEEF STEW

Prepare the Beef:

Season the beef cubes with salt and pepper. In a large pot or Dutch oven, heat 1-2 tablespoons of olive oil over medium-high heat. Brown the beef cubes in batches, ensuring all sides are seared and caramelized. Remove the browned beef and set it aside.

Sauté the Vegetables:

In the same pot, add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables start to soften. Add the minced garlic and cook for another minute until fragrant.

Deglaze with Red Wine:

Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Let the wine simmer for 2-3 minutes to reduce slightly.

Add the Broth and Seasonings:

Stir in the tomato paste, Worcestershire sauce, bay leaves, and thyme. Add the browned beef back to the pot along with the beef broth. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let the stew simmer for 1.5 to 2 hours, stirring occasionally.

Add the Potatoes:

After the beef has simmered, add the diced potatoes to the pot. Continue simmering the stew for another 30 minutes, or until the potatoes are tender and the beef is fully cooked.

Thicken the Stew:

To thicken the stew, whisk 2 tablespoons of flour with a little water or broth to create a slurry. Stir the slurry into the stew and let it cook for 5-10 minutes until the broth thickens to your desired consistency.

Adjust Seasoning and Serve:

Taste the stew and adjust the seasoning with more salt, pepper, or thyme if needed. Remove the bay leaves before serving. Garnish with fresh parsley and serve the stew with crusty bread or over mashed potatoes for a complete meal.

VARIATIONS AND TIPS

Add Vegetables: Feel free to add other vegetables like peas, green beans, or mushrooms for added texture and flavor.

Slow Cooker Version: You can easily make this beef stew in a slow cooker. Brown the beef and sauté the vegetables first, then transfer everything to the slow cooker and cook on low for 6-8 hours.

Gluten-Free Option: Use cornstarch or a gluten-free flour blend to thicken the stew instead of regular flour.

Freeze for Later: Beef stew freezes well, so make a double batch and freeze leftovers in an airtight container for up to 3 months.

CONCLUSION: A CLASSIC COMFORT FOOD

This Best Ever Beef Stew is everything you want in a classic stew—rich, flavorful, and deeply comforting. The tender beef, hearty vegetables, and savory broth make it the perfect meal for cold days or when you’re craving a hearty dish. Serve it with a side of crusty bread, and you’ve got a complete meal that’s sure to become a family favorite. 

Enjoy!

Easy Dumpling Soup

 

Ingredients

• 1 tbsp sesame oil
• 2 tbsp minced, fresh ginger
• 4 garlic cloves, minced
• 6 cups chicken stock
• 3 tbsp soy sauce
• 1/2 bunch green onions, thinly sliced
• 2 large carrots, julienned (or 1 cup if using pre cut)
• 1/2 tsp sea salt
• 1.5 lb bag frozen dumplings ( potstickers or mini potstickers)
• 2 cups fresh spinach, packed
• 1 tsp sesame seeds, optional

Preparation

1. Heat sesame oil in a soup pot set over medium heat. Add the garlic and ginger and sauté until fragrant, about 3 minutes.
2. Add chicken stock, soy sauce, green onions, carrots and salt to the pot and bring to a boil. Add the dumpling (potstickers) to the pot and bring back up to a boil. Cook for 4 minutes.
3. Remove from heat and stir in spinach. Serve topped with sesame seeds and fresh green onions.

Enjoy !

Creamy Beef Taco Soup

 

Creamy Beef Taco Soup is a delicious fusion of classic taco flavors and creamy soup comfort. This hearty dish is loaded with seasoned ground beef, beans, corn, and a creamy broth, making it a perfect choice for a satisfying dinner. Topped with your favorite taco garnishes, this soup is sure to become a family favorite.

Ingredients

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 packet (1 oz) taco seasoning mix
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (14.5 oz) diced tomatoes with green chilies
• 4 cups beef broth
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1 cup sour cream
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Tortilla chips, avocado slices, shredded cheese, and lime wedges (for serving)

Instructions

1. Cook the Beef:
In a large pot, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.

2. Sauté the Onion and Garlic:
Add the chopped onion to the pot and cook until it becomes translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.

3. Add Seasoning and Vegetables:
Stir in the taco seasoning mix until the beef and onions are well coated. Add the black beans, pinto beans, corn, and diced tomatoes with green chilies. Stir to combine.

4. Add Broth and Simmer:
Pour in the beef broth and bring the mixture to a boil. Reduce the heat to a simmer and let it cook for about 15-20 minutes, allowing the flavors to meld together.

5. Add Cream and Cheese:
Stir in the heavy cream and shredded cheddar cheese until the cheese is melted and the soup is creamy. Add the sour cream and mix well. Season with salt and pepper to taste.

6. Serve:
Ladle the hot soup into bowls and garnish with fresh chopped cilantro. Serve with tortilla chips, avocado slices, extra shredded cheese, and lime wedges for squeezing over the soup.

Tips for Success

• Ground Beef: Use a lean ground beef to reduce excess grease in the soup.
• Cheese: Shred your own cheese for a smoother melting consistency.
• Creaminess: For an even creamier soup, you can add more heavy cream or a splash of milk.

Variations

• Spicy Version: Add a diced jalapeño or a pinch of cayenne pepper for extra heat.
• Vegetarian Option: Substitute the ground beef with a plant-based meat alternative and use vegetable broth instead of beef broth.
• Additional Toppings: Add your favorite taco toppings like chopped green onions, diced tomatoes, or sliced olives.

Conclusion

Creamy Beef Taco Soup combines the best of taco night and comforting soup in one delicious dish. With its rich, creamy broth and bold taco flavors, this soup is sure to warm you up and satisfy your cravings. Perfect for busy weeknights or a cozy weekend meal, this soup is easy to make and customizable with your favorite toppings. Enjoy a bowl of this hearty soup and savor the delightful combination of creamy and spicy flavors.