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Mango-Peach Death Wings
by patiodaddio
The heat for these bad boys comes from a habanero BBQ seasoning, and they are slathered with a silky sweet and slightly tangy glaze of mango-peach pepper jelly and melted butter.
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My favorite banana muffins, this time topped with cream cheese kisses. Mwah!
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by Pink Basil
Beans on Toast Egg Bake—a little something different for breakfast.
Chimichurri Sauce/Marinade
A quick and simple condiment that tastes wonderful served with any grilled meat, but it doubles as a marinade, too!
Clementine Cakes
by Mike (Verses from my Kitchen)
Clemetine Upside-Down Cakes. With clementine syrup for good measure.
Homemade Yogurt
by ivoryhut
Making your own yogurt is so ridiculously simple and tastes absolutely divine. You may never go back to store-bought again.
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by Gina
A fun cross between broccoli and cauliflower sassed up with some Indian flavor.
Roasted Tomato Soup with Parmesan Crisps
by Bev Weidner
Quick, quick, quick roasted tomato soup. This is love.
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Soups — Creamy Soups
Recipe
Creamy Basil Chicken Soup
by ynaffit on November 1, 2009 in Creamy Soups, Slow Cooker, Soups
Recipe Description
A warm creamy soup version of the popular dish for those cold winter nights!
Preparation Instructions
1. In a skillet, stir fry carrots, basil, and onions in extra virgin olive oil until onions are faintly brown and aromatic.
2. In a soup pot or crock pot, add veggies, chicken broth and chicken.
3. On the stovetop, bring soup to a full boil, reduce heat and simmer for 20 minutes, until chicken is cooked.
4. Or, in a crock pot, cook on low for 8 hours or on high for 4 hours.
5. Just before serving, melt cream cheese in the microwave or on the stovetop until melted all the way through, and mix well into the broth with cream or half-and-half.
6. Serve soup over 1/2 cup cooked rice or noodles in the bottom of the bowl.
7. Garnish with fresh Parmesan and serve with extra bread on the side for dipping!
Ingredients
- 1 Tablespoon Extra Virgin Olive Oil
- 1 whole Carrot, Peeled And Shredded
- 12 loaves Basil, Chopped, Or 2 Tablespoons Dried
- ¼ cups Diced Onion
- 32 ounces, fluid Chicken Broth
- 4 pieces Chicken Breasts, Trimmed Of Fat
- 8 ounces, weight Cream Cheese, Melted
- 1 pint Heavy Cream Or Half-and-Half
- 2 cups Cooked Noodles Or Rice
- 1 container Fresh Grated Parmesan, To Garnish
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Thursday.
Such an awkward day. Which is why, I believe, Thursday dinners should be just … fantastic. And easy. No, I take that back—Thursday dinners should be effortless.
There should be nothing happening Thursday evenings except eating, watching re-runs of your favorite shows, soaking in bubble baths and cuddling with husbands. That is the law of my blog.
Who’s with me?
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A creamy and rich soup with a touch of heat.
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4 Comments | Be the first to comment!
Comments
ynaffit on 11.4.2009
Forgive me, the cooking times do not correlate! Let it simmer at least 10 minutes, prefereably a little longer.
patberard on 11.4.2009
Oh my was this delicious. We had it tonight and I thought a fight might break out over the last bowl. Thanks for a great recipe!
jcull on 12.18.2009
I found this kind of bland, and the chicken dried out immensely. Perhaps the addition of some garlic to the onion and carrot, and some seasoned salt with the cream cheese and cream would improve it, as well as searing the chicken before adding to the broth.
ynaffit on 12.20.2009
Yes, I should have written down the instruction to sear it all together in the beginning. I’m not so good at writing the specific steps, I am a pinata-style cook. Throw it all together, you know! But it’s an easily adaptable recipe…. It doesn’t have to be just carrots and onions, you could add garlic, as you suggested, potatoes, even gnocchi or rice after the soup is heated through! Cooking it in the crockpot also brings out a lot of the flavors.
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