Chicken and Stars Soup

1 lb chicken
1 Tablespoon oil
1 medium onion, finely diced
2 medium carrots, finely diced
2 stalks celery, finely diced
1 clove garlic, minced
8 cups chicken broth
2 bay leaves
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoonblack pepper
1 cup dried stelline pasta
Precook chicken and finely dice. Heat oil in a large stockpot and saute onions until transparent. Add carrots,, celery, and garlic and cook an additional 2 minutes. Add broth, chicken, and spices. Bring to a simmer and cook until carrots are tender. Add pasta and simmer 7 minutes. Remove bay leaf before serving. Makes about 6 servings.

Turkey Noodle Soup

2 TBSP butter
1 onion, diced
4 carrots, diced
4 stalks celery, diced
3 cloves garlic, minced
1 lb cooked turkey
64 oz broth
1 TBSP parsley
1 tsp thyme
Salt and pepper
8 oz pasta

Sauté onion, carrots, celery, and garlic in butter until softened. Add turkey, broth, parsley, thyme, salt, and pepper and bring to a boil. Simmer 30 minutes. Add pasta and simmer 10 minutes.

Instant Pot Chili

This Instant Pot Chili turned out deliciously! As you can see mine turned out a little thin, so I reduced the amount of broth for you.

Instant Pot Chili

2 1/2 cups dried kidney beans (16 ounces)
6 cups bone broth
2 TBSP chili powder
salt and pepper to taste
2 pounds ground beef
1 onion
4 cloves garlic
6 cups diced tomatoes
2 tsp dried oregano
1 tsp cumin

Combine dry beans, 4 cups of the broth, chili powder, salt and pepper in your instant pot and use the beans/chili button with the default 30 minute timer. Meanwhile, in a large skillet, saute beef, onion, and garlic. When the instant pot is done, quick release the pressure. Add meat mixture, tomatoes, the remaining 2 cups broth, oregano, cumin, and remaining 1 TBSP chili powder. Stir well and run again using the beans/chili button with the default 30 minute timer. Quick release when done.

Makes 10 one cup servings. 362 calaories, 36g carbs, 37g protein, 11g fat

Pumpkin Chili

1 onion, chopped
2 bell peppers, chopped
1 cup chopped carrots
5 garlic cloves, minced
1 TBSP chili powder
1 1/2 tsp cumin
2 tsp oregano
1 tsp ground cinnamon
1/2 tsp crushed red pepper
1 can pumpkin purée
1 can/pint diced tomatoes, undrained
3 cups broth
1 can/pint black beans, drained and rinsed
1 can/pint cannelini beans, drained and rinsed
1 1/2 tsp sea salt
3/4 tsp pepper

Saute onion, peppers, and carrots in oil, until tender. Add garlic and spices and cook a couple minutes longer. Add pumpkin, tomatoes, broth, beans and simmer for 30 minutes, stirring occasionally.  Season with salt and pepper before serving.

Loaded Baked Potato Soup

This was the first post I made when I became Nourished Homestead.  So it seems fitting that it’s the first recipe to be posted on my shiny new domain as well.  It’s still one of my favorites.

2 pounds potatoes, peeled and quartered
4 cups bone broth
8 ounces bacon
1/2 cup cream
2 tsp sea salt
1/2 tsp pepper
4 oz shredded cheddar, divided
1/2 cup sour cream
1/4 cup chopped green onion

Add potatoes and broth to a pot and boil until tender. Meanwhile, pan fry bacon and dice. Turn off heat to potatoes and add cream, salt, pepper, and half of cheese, half of bacon. Blend with Vitamix or immersion blender. Serve topped with remaining cheese and bacon, sour cream, and optional green onion. Makes 4 servings.