Easy Minestrone Soup with Chicken


Easy Minestrone Soup with Chicken
This is one of the easiest slow cooker soups that is packed with goodness I have ever made. Make sure to have hearty bread to dip with. Start it in the morning, walk away and enjoy for a cozy warm dinner.
Recipe type: side
  • 3 cups reduced-sodium vegetable or chicken broth
  • 2 chicken breast cubed
  • 1 (28-ounce) can diced tomatoes
  • 1 (15-ounce) can white (cannellini or navy) beans, drained
  • 2 carrots, peeled and chopped
  • 2 celery stalk, chopped
  • 1 cup white onion, chopped
  • 2 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 2 bay leaves
  • Salt and ground black pepper
  • 1 to 2 cups cooked pasta (your choice)
  • 1 medium zucchini, chopped
  • 4 tablespoons grated Parmesan or Romano cheese
  1. In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and ½ teaspoon each salt and black pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
  2. Thirty minutes before the soup is done cooking, add pasta, zucchini and spinach. Cover and cook 30 more minutes. Remove bay leaves and season, to taste, with salt and black pepper. Ladle soup into bowls and sprinkle parmesan cheese over top. Serve with a hearty bread.


Chicken Etouffee


Chicken Etouffee
Chicken Etouffee I love anything “etouffee”. This creole dish is spicy, lick the bowl clean, good! You can replace the chicken with any meat or seafood of your choice.
Recipe type: main
  • Creole spice:
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground white pepper
  • 1 teaspoon cayenne pepper
  • ½ teaspoon dried thyme
  • ¼ teaspoon dry mustard
  • ¼ teaspoon ground mace
  • 1 bay leaf, finely crumbled
  • ⅓ cup vegetable oil
  • ⅓ cup all purpose flour
  • ½ cup chopped onion
  • ¼ cup chopped celery
  • ¼ cup chopped green bell pepper
  • 2 teaspoons minced garlic
  • 1 16 oz can tomatoes, chopped
  • 8 oz clam juice
  • 1 ¾ teaspoon of the Creole spice
  • 1 teaspoon of salt
  • 3 chicken breast, boned, skinned and cubed
  • ¼ cup minced fresh parsley
  • 1 ½ cups rice
  1. Directions:
  2. In a small bowl, combine all the Creole Spice ingredients; set aside
  3. In a dutch oven or heavy pot over medium heat, heat oil. Stir in flour and cook stirring constantly until dark red-brown, about 10 minutes. Add onion, celery, green pepper and garlic, cook 5 minutes. Stir in tomatoes, clam juice, 1 teaspoon creole spice (add extra teaspoon if you like more spicy), salt and cubed chicken. Heat to boiling, Reduce heat and simmer uncovered, stirring occasionally, for 10-15 minutes. Remove from heat and let stand 3 minutes. Add parsely.
  4. Cook rice according to package directions, adding about 1 teaspoon of the creole spice to the water. Serve rice with the Etouffee.