Soups

Name: Loaded Turkey Chili Over Rice
Ingredients: !Loaded Turkey Chili Over Rice; 1.5 pounds ground turkey; 2 packs chili seasoning; 1 red bell pepper; 1 green bell pepper; 1/2 onion, white; 8 ounce can corn, drained; 14 ounce can diced tomatoes, drained; 15 ounce can chili beans; 15 ounce can kidney beans; 1 jalapeno; 2.5 cups tomato juice; 4 cups cooked white rice; !To thicken (optional); 2 tablespoons flour; 1/2 cup liquid; !Toppings; avocado; cheese, shredded; jalapeno; hot sauce; salsa; sour cream

Spicy Ramen Noodle Soup

This post is sponsored by Great Day Farms and Soapbox Influence. All opinions are mine alone. #EggceptionallyGreat

Spicy Ramen Noodle Soup is made with fresh carrots, bok choy, onion, garlic, ginger, broth, sriracha, ramen noodles, chicken and topped with a Great Day Farms Hard-Boiled Egg for a family dinner packed full of goodness.

I am always looking for ways to feed my family more wholesome meals. More vegetables. More protein. More flavor. Not only do they need to be wholesome and filling but also simple and fairly quick. Spicy Ramen Noodle Soup hits all those things I am looking for in a quality meal.

Ramen Noodles

What are Ramen noodles? They are a Japanese dish made from wheat noodles in a broth. For a healthier Ramen, ditch those instant packets with seasonings and create your own delicious dish. Find these noodles at an Asian market or the ethnic food aisle at your grocer.

Great Day Farms Hard-Boiled Eggs

Obviously, you can’t have Spicy Ramen Noodle Soup without the noodle but another must-have for me is hard-boiled egg on top. Hard-boiled eggs are rich of high-quality proteins and healthy fats, plus supply your body with many essential vitamins and minerals. I recommend eating hard-boiled eggs as part of a healthy diet to keep you and your family on track this year. Great Day Farms Hard-Boiled Eggs are helping to make that goal easy with convenient, ready to eat packs.

Find tasty Great Day Farms Hard-Boiled Eggs in the deli section at your local Walmart in 2 and 6-packs. If you need a mid-morning snack at work, a post workout refuel or want to make meal prepping easier- Great Day Farms has you covered in the egg department.

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Spicy Ramen Noodle Soup

Spicy Ramen Noodle Soup has a great garlic-ginger broth base with carrots, onions and bok choy to add flavor and nutrients. A bit of sriracha adds some heat to the dish which you can make as spicy or mild as you would like. Ramen noodles, thinly sliced chicken and hard-boiled eggs make this soup hearty and comforting.

These Spicy Ramen Noodle Soup bowls are a great family meal to for its simplicity and possible variations. You can swap basically anything in this soup to cater to your own family. Here are a few ideas below but possibilities are endless.

Variations

Swap carrots for mushrooms.
Any meat can be used! Try steak or pork.
Add celery.
Chicken or vegetable stock tastes great.
Add miso paste for a different flavor.
Add peas.
Swap bok choy for kale.
Add fresh jalapeno slices for extra heat.

Spicy Ramen Noodle Soup

Spicy Ramen Noodle Soup is made with fresh carrots, bok choy, onion, garlic, ginger, broth, sriracha, ramen noodles, chicken and topped with a Great Day Farms Hard-Boiled Egg for a family dinner packed full of goodness.

Servings 4 people

Author Amber

Ingredients

1 chicken breast
1 Tablespoon olive oil plus more for cooking chicken
3 garlic clvoes minced
1 inch piece ginger peeled and chopped
3 carrots peeled and chopped
1/2 yellow onion diced
3 cups bok choy chopped
32 ounces low-sodium beef broth may substitute chicken or vegetable broth
4 cups water
1 Tablespoon low-sodium soy sauce
1/2 Tablespoon Sriracha Hot Chili Sauce
1 Tablespoon worcestershire sauce
9.5 ounces ramen noodles (3 bundles)
4 Great Day Farms Hard-Boiled Eggs cut in halves
3 green onions chopped
optional red pepper flakes, cracked peppercorn, cilantro, sliced lime

Instructions

Start by cooking a chicken breast. Filet the breast and cook on a hot pan on the stove top with some olive oil for 7 minutes each side. Season with salt and pepper. Let rest and slice very thin. You may use leftover chicken breast.
As the chicken cooks, prep all the vegetables and soup ingredients.
Place a stockpot on the stove top on a medium high heat. Once the pot is hot, add a Tablespoon of olive oil with the chopped carrots and onion. Cook for 3 minutes. Stir often.
Add minced garlic and ginger. Cook for 1 minute or until the garlic is fragrant.
Add the chopped bok choy and cook for 2 minutes stirring often.
Add 32 ounces broth ad 4 cups water. Bring to boil as you add in 1 Tablespoon soy sauce, 1 Tablespoon worcestershire sauce, and 1/2 Tablespoon sriracha. For extra kick, add an extra 1/2 Tablespoon sriracha.
Once the broth is at a rolling boil, add in the ramen noodles for 4 minutes or as instructed on the package instructions.
Serve. Build the Spicy Ramen Noodle Soup bowls by adding in some ramen noodles and broth. I like minimal broth- my kids love lots of broth. Make sure to get carrots and bok choy in each bowl. Top each bowl with some sliced chicken and a Great Day Farms Hard-Boiled Egg. Add some green onions and anything else you would like. I did a sprinkle of red pepper flakes and a lime slice added over top.

How does your family enjoy eating Great Day Farms Hard-Boiled Eggs? In the morning as part of breakfast? As an easy snack on the go? On a salad? Let me know in the comments below. So many “eggceptional” possibilities!

Loaded Turkey Chili Over Rice

Loaded Turkey Chili Over Rice made in the crock-pot with ground turkey, corn, beans, bell peppers, onion and more topped with your favorites like jalapeno and avocado or sour cream and salsa.

Chili is a staple in this household during the cold winter months. It is simple, affordable and bonus points if cooked in the crockpot. This Loaded Turkey Chili Over Rice is super filling and comforting. Placing chili over rice really allows you to feed a lot of mouths on the cheap because this dish goes a long way. Tastes great re-heated through the week for lunches too.

Loaded Turkey Chili Over Rice

What I love about this Loaded Turkey Chili Over Rice is that I can use my beloved crock-pot and the rainbow of ingredients. I am all about keeping meals simple.

After you have browned the ground turkey with chopped onion, just dump everything in that slow cooker and dinner is ready when you get home from work. You can add extra toppings with whatever you like. Jalapenos, sour cream , salsa, fresh avocado, shredded cheese… just to give you some tasty ideas.

Loaded Turkey Chili Over Rice

Loaded Turkey Chili Over Rice made in the crock-pot with ground turkey, corn, beans, bell peppers, onion and more topped with your favorites like jalapeno and avocado or sour cream and salsa.

Loaded Turkey Chili Over Rice
1.5 pounds ground turkey
2 packs chili seasoning
1 red bell pepper
1 green bell pepper
1/2 onion, white
8 ounce can corn, drained
14 ounce can diced tomatoes, drained
15 ounce can chili beans
15 ounce can kidney beans
1 jalapeno
2.5 cups tomato juice
4 cups cooked white rice
To thicken (optional)
2 tablespoons flour
1/2 cup liquid
Toppings
avocado
cheese, shredded
jalapeno
hot sauce
salsa
sour cream

Chop the onion and bell peppers. Finely dice a jalapeno.
On the stovetop, cook the diced onion and ground turkey until turkey begins to brown.
Place the browned ground turkey, onion, bell peppers, diced jalapeno, tomato juice, chili seasoning, and the cans of corn, beans and tomato in the crock-pot.
Set crock-pot on low for 6 hours.
If you want to thicken the chili a bit, whisk 2 tablespoons of flour and 1/2 cup liquid (can be more tomato juice or juice from the cooked chili). Pour the thickened mixture into crock-pot and stir in.
Cook rice according to directions. I always just dump mine in the rice cooker and let the timer do its job.
Pour a ladle of chili over a serving of rice.
Pick your toppings! Dice a fresh avocado, cheese, more jalapeno, add your favorite hot sauce or salsa, sour cream or whatever you wish.

Homemade Parmesan Croutons

Thank you Idahoan® Steakhouse® Soups for sponsoring this post. Stay warm with this winter with a cozy bowl of soup!

Homemade Parmesan Croutons are made with day old bread, seasonings and parmesan cheese nestled on top of a delicious, warm bowl of Idahoan® Steakhouse® Soup.

There is a lot of hustling about this time of year between school activities, holiday parties, shopping to check all the items off that Christmas list and trying to find a moment to spend with the family. We all need a few go-to items in the pantry in these chaotic times that are quick, easy and still allow you to put a comforting meal on the dinner table that will warm up the whole family.

Idahoan Steakhouse® Soups bring together real, red Idaho® potatoes with flavorful seasonings and rich cheeses to provide a creamy taste in every spoonful – all you have to do is add water. In just 5 minutes, you can have flavorful, slow-cooked taste of restaurant-quality soup at home!

Idahoan Steakhouse® Soups are available in four delicious flavor varieties:

Loaded Potato
Creamy Potato
Cheddar Broccoli
Cheddar Potato

Visit Idahoan Steakhouse® Soups to get more information by clicking HERE.

Homemade Parmesan Croutons

Homemade Parmesan Croutons are so easy to make! If you have not made your own croutons before, you want to try out this recipe. You will never go back to the store bought and homemade croutons are such a great use of a food you would probably just throw in the garbage. They are delicious and reduce waste. Win, win.

Today, I am sharing my Homemade Parmesan Crouton recipe but this is one of those recipes that you can easily tweak to utilize whatever you happen to have around the house. Swap some of the spices, opt out of the cheese and any kind of bread can be used. Have a loaf of ciabatta bread that has been sitting around for a week? Chop it up, add some spices and olive oil and then toss it in the oven for some great croutons!

Let’s get cooking!

Preheat your oven to 325 degrees. Remove the crust from the bread slices or leave the crust on-up to you! Then, slice the bread into 1 inch cubes. In a mixing bowl, add your seasonings and some parmesan cheese. Add in the cubed bread and drizzle with olive oil. Mix everything together and place on a baking sheet.
Bake the croutons for 20 minutes.
Remove the croutons from the oven and flip. Sprinkle with more parmesan cheese and bake another 10 minutes. Keep an eye on the croutons the last 5 minutes to make sure they do not burn. You want the croutons to be toasted and golden brown.

Homemade Parmesan Croutons

Homemade Parmesan Croutons are made with day old bread, seasonings and parmesan cheese nestled on top of a delicious, warm bowl of Idahoan® Steakhouse® Soup.

6 slices day old bread (4 cups cubed)
1 garlic clove, minced
1/2 teaspoon Italian seasoning
1/4 cup parmesan cheese
1/4 cup olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon red pepper flakes (optional)

Preheat oven to 325 degrees.
Slice your bread into 1 inch cubes. You can remove the crust or leave crust on.
In a mixing bowl, add your seasonings and mix.
Mix in half the parmesan cheese.
Drizzle the olive oil on top and mix all ingredients together.
Place on a parchment paper covered baking sheet.
Bake 20 minutes.
Remove from oven and flip croutons. Sprinkle the remainder of the parmesan cheese on top and bake another 10 minutes.
Let cool and store in a sealable container.

Place your Homemade Parmesan Croutons into a sealable container once completely cooled to be stored. Toss them on salads, eat them for a snack or on top of cozy, warm bowl of Idahoan® Steakhouse® Soup.

I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.

Slow Cooker Ham and Bean Soup

Slow Cooker Ham and Bean Soup made with left over ham, beans, carrots, celery, parsnip and onion. This is not your average boring ham and potato soup! This soup has great flavors with the rosemary and thyme, plus a hint of garlic.

Slow Cooker Ham and Bean Soup is simple to make and cooks in the crock pot all day. Simply wash everything, chop and dump it all in. Whenever we buy a ham, we buy one much larger than what we need so we can make this soup plus have extra for ham sandwiches. This recipe calls for a parsnip which may seem random to some. The parsnip gives a little flavor and bulk to the soup but you can opt out or swap out a parsnip for potatoes.

So we have a great leftover soup recipe? What to make day one with the ham? Try the Slow Cooker Honey Pineapple Holiday Ham that is so much more than a great holiday get together entrée.

Slow Cooker Ham and Bean Soup

3 pounds Randall Great North jar of beans
32 ounces vegetable stock
3 carrots
3 celery
2 cups diced ham
1 ham bone
1 parsnip (can also swap for 2 potatoes)
.5 yellow onion
1 bay leaf (used 2 bay leaves today because they were teeny tiny)
1 sprig of rosemary
1 sprig of thyme
3 minced garlic cloves
salt
pepper

Gather ingredients, wash vegetables well, grab knife, measuring cup, peeler, cutting board and large crock pot.
Dump the entire jar of beans into crockpot.
Add the ham bone in plus 2 cups of leftover diced ham.
Peal the carrots and parsnip and dice, throw into crock pot.
Dice the half yellow onion and celery and throw into crock pot.
Mince the 3 garlic cloves and add a pinch of both salt and pepper.
Pour the vegetable broth in followed by setting a bay leaf, rosemary sprig and thyme sprig on top.
Set on low for 6 hours.
Remove the bay leaf, rosemary and thyme and also remove the ham bone before serving.
Enjoy!

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Crock Pot Chicken Noodle Soup from Scratch

Crock Pot Chicken Noodle Soup from Scratch is a simple yet comforting slow cooked meal perfect for a cold winter weekend. Thick creamy broth, loaded with shredded chicken, vegetables and homemade egg noodles hit the spot! No special equipment need for these noodles. Just need your hands and some spare time. If you are not wanting to spend the time to make the noodles from scratch, that’s okay too. There are egg noodles in the freezer section at the grocery store that will also work wonderfully in this recipe. For store bought noodles, adjust the their cooking time to 50 minutes instead of 30 minutes.

Crock Pot Chicken Noodle Soup from Scratch was made with carrots and celery today but is also delicious with corn or your families favorite vegetable. So swap that vegetables easily with whatever your family prefers to make it custom to your tastes. Measure out 2 cups worth of chopped vegetables to toss in the slow cooker along with a little bit of garlic, cream of chicken and chicken broth. Top off with 2 pounds of chicken breasts and 2 bay leaves. Let cook for 6 hours while you prepare the egg noodles.

It is very possible that homemade egg noodles are one of the most comforting and delicious recipes you can make from scratch. There is nothing like a homemade noodle, there really isn’t. Although the egg noodles do take some time effort, it is well worth it. The dough is much stickier than a bread dough so be aware of the mess. The recipe calls for 2.5 cups of flour but you can add in extra flour if needed so keep it near by if the dough is sticking to your hands or rolling pin. You can also make a large batch of egg noodles, let them dry completely and freeze them for convenience to use anytime.

My son had to point that this soup isn’t really from scratch because I didn’t make my own broth. <insert serious face here> We are making homemade noodles here… basically as homemade as a meal gets in this household. That is the great thing about cooking and playing with different ingredients though. You develop and learn techniques for certain things, like egg noodles, paired with the convenience of canned/premade ingredients you can make really fantastic dishes made very simply. The egg noodle recipe is a keeper for sure and everyone should know how to make some homemade pasta because there is really no comparison.

Crock Pot Chicken Noodle Soup from Scratch

Egg Noodles
2 1/2 cups all-purpose flour
1 pinch salt
2 eggs
1/2 cup milk
1 tablespoon softened butter
Chicken Noodle Soup
batch of egg noodles
2 cans cream of chicken
2 cups vegetables (carrots and celery were used today)
32 ounces chicken broth
2 pounds chicken breast
3 garlic cloves
2 bay leaves

Gather ingredients, pizza cutter, small bowl, forks, measuring cups, knife, garlic press and cutting board.
Add 2 cans of cream of chicken on the bottom of the crock-pot.
Place 2 pounds of chicken breast ,32 ounces of chicken broth, 3 minced garlic cloves and 2 bay leaves.
Let cook on low setting for 6 hours.
As the chicken cooks, begin your egg noodles.
Place 2 cups flour and a pinch of salt onto your working space and make a crater in the center for your eggs and milk.
In a small bowl, add 2 eggs and 1/2 cup milk. Mix well and add the tablespoon of room temperature butter.
Using a fork, slowly add in the egg mixture into the center of your flour crater and mix the flour and eggs together until you get a consistent dough. Noodles are much stickier than a regular brad dough so keep the flour near by.
Add in the remaining 1/2 cup flour and knead for 5 minutes. You may need extra flour if it is sticky so you can form the dough.
Roll out the dough into a rectangular shape and use a pizza cutter to cut into strips.
Let the noodles dry for at least 2 hours before adding the soup.
Remove the bay leaves from the crock-pot and shred the chicken.
Add the noodles and cook another 30 minutes. When you add the noodles, drop each one individually spreading them apart so you can avoid the noodles clustering together. If the noodles are not dry, this could be a problem but no panicking. You will mix the soup a couple times during the last 30 minutes and can resolve any issues with the noodles sticking to each other.
Once the noodles have cooked 30 minutes, you are ready to serve!

Simply Made Recipes is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees. If you click on an affiliate link and make a purchase, we may receive a small commission. This costs nothing extra to you and helps keep Simply Made Recipes running!

Cheesy Potato Soup

Cheesy Potato Soup is another great crock-pot recipe to have because of its simplicity and minimal ingredients needed. Plus, it is so affordable! You can feed the masses for around 6 bucks, cheaper if the Velveeta is on sale. Velveeta isn’t an item we pick from the store often, we much prefer a shredded cheese but in this case, the Velveeta really works! This soup is loaded with potatoes and oh so creamy and cheesy. Top off this soup with whatever you please, we cooked up and few slices of bacon and shredded some cheese on top today. Sour cream, chives or grilled chicken would also be some delicious options.

Need another simple meal idea for the crock-pot? Try our Buffalo Chicken Stuffed Sweet Potatoes!

Cheesy Potato Soup

5 cups water
4 chicken bouillon cubes
1 garlic clove
1/2 white onion
3 pounds russest potatoes
1 pound Velveeta cheese
1/4 cup flour

Gather ingredients, crock-pot, knife, cutting board, measuring cup, bowl and garlic press.
Cube 3 pounds potatoes. We leave the skin on our potatoes but you can peel before dicing. Put into crock-pot.
Finely dice 1/2 white onion. Put into crock-pot.
Add 4.5 cups water, 4 bouillon cubes and 1 minced garlic clove in crock-pot.
Set crock-pot on low 6 hours.
In the bowl, mix 1/4 flour with 1/2 cup water and mix into crock-pot.
Cube the pound of Velveeta cheese and add to crock-pot. let cook another 30 minutes. Stir well.
Serve with shredded cheese, bacon bits, sour cream or anything else you please.

Simply Made Recipes is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees. If you click on an affiliate link and make a purchase, we may receive a small commission. This costs nothing extra to you and helps keep Simply Made Recipes running!

Crock-Pot Turkey Chili

Crock-Pot Turkey Chili is made in the slow cooker with three beans, lean ground turkey, bell pepper, yellow onion, seasonings and tomatoes. Top with whatever goodies your family enjoys including sour cream, shredded cheddar cheese and tortilla strips.

This Turkey Chili is a family favorite for those chilly days through the winter. The simplicity and wholesome comfort makes this meal a real winner. We like to add beans to our chili to give more flavor and heartiness. The recipe also calls for ground turkey and V8 juice to give more nutritional value and less fat than a typical chili. Try our homemade Chili Seasoning and add this to the dinner lineup!

Crock-Pot Turkey Chili

Get slow cooking!

Begin by browning the ground turkey on the stove-top with a bit of olive oil and season with salt and pepper before adding to the crock-pot. Chop the onion and bell pepper and add to the crock-pot followed by all the beans, tomatoes, tomato paste, V8 Juice, hot sauce and chili seasoning. We like to prep this chili the night before so in the morning everything just gets dumped in the crock-pot before work and we can home with a zero hassle, warm, comforting family dinner.

Toppings

Switch up your Crock-pot Turkey Chili with different toppings! Here are some ideas to mix and match:

Red onion
Serrano or Jalapeno
Sour Cream
Tortilla strips
Hot sauce
Cilantro
Shredded cheese
Avocado slices
Salsa
Guacamole

Crock-Pot Turkey Chili

Crock-Pot Turkey Chili is made in the slow cooker with three beans, lean ground turkey, bell pepper, yellow onion, seasonings and tomatoes. Top with whatever goodies your family enjoys including sour cream, shredded cheddar cheese and tortilla strips.

Course dinner

Keyword chili, crockpot, slow cooker, turkey

Prep Time 20 minutes

Author Amber

Ingredients

1+ pounds ground turkey
olive oil
salt
pepper
15 ounce can kidney beans drained
15 ounce can great northern beans drained
15 ounce can black beans drained
15 ounce can diced petite tomatoes drained
1 red bell pepper chopped
1 yellow onion chopped
3 cups vegetable juice
1 envelope chili seasoning
6 ounces tomato paste
1-3 Tablespoons Hot sauce optional

Instructions

Brown the ground turkey on the stove-top with some olive oil and season with salt and pepper. Place into crock-pot.
Drain the beans and tomatoes. Add to crock-pot.
Chop the onion and bell pepper. Add to crock-pot.
Add in the tomato paste, 1 envelope chili seasoning and hot sauce. Add 2 Tablespoons for a medium spice level, 1 for mild and 3 for HOT depending on how your family likes it. My family likes it with 2 Tablespoons.
Stir ingredients together and cook on low for at least 5 hours.
Serve with toppings of choice. We enjoy serrano peppers, sour cream, shredded cheddar cheese and tortilla strips.

Olive Garden Zuppa Toscana (Copycat)

Olive Garden Zuppa Toscana is a copy-cat recipe with large slices of potato, chunks of spicy Italian sausage, bacon pieces, garlic and loads of fresh kale.

This Zuppa Toscana is one of my families most requested dishes. It is just so tasty and comforting! A few changes were made from the Zuppa Toscana you are used to at Olive Garden starting with MORE! More chunks of potatoes, more sausage, more kale and more yum.

I should mention that this recipe makes a ton of food! You can easily feed a large family of 6 with everyone leaving the table with a full belly.

Zuppa Toscana is much easier to cook than you may think. This is all cooked in a single pot! On a medium heat, cook the Italian sausage and add the bacon, garlic, and red pepper flakes in a large pot. Add 8 cups of water, bouillon cubes and slice all the potatoes, leaving skin on. Toss the potato slices in and let boil for 30 minutes.

As your potatoes boil, bake some fresh breadsticks or toss a quick salad together to pair with your soup. You will also want to chop half a bunch of kale to throw into soup when potatoes are tender, along with heavy cream.

That is it! Easy!

Let me know how this copy-cat compares to Olive Garden and share with me what other copy-cat recipes you would like to see from here at Simply Made Recipes!

Olive Garden Zuppa Toscana (Copycat)

Zuppa Toscana, Olive Garden, #dinner Copy-cat recipe

1 pound Italian sausage (I use the spicy)
3 cloves garlic
2.8 ounce package bacon bits
5 bouillon cubes
8 cups water
3 pounds russet potatoes
.5 bunch of kale
1 cup heaving whipping cream
red pepper flakes to preference
parmesan cheese (optional)

Gather ingredients, large pot, cutting board, knife, garlic press, cheese grater, and ladle.
Put the pot on a burner at medium heat.
Wash kale and potatoes well.
Slice 3 pounds of russet potatoes leaving skin on.
Chop .5 bunch of kale into bite sized amount.
Cook Italian sausage in pot until browned. Add red pepper flakes according to personal preference. If you don't like heat in your food, add a limited amount. Add 2.8 ounces of bacon bits.
Grate 3 cloves of garlic and 5 bouillon cubes into pot immediately followed by 8 cups of water.
Add sliced potatoes into pot and bring to a boil. once boiling, lower temperature to a simmer and let cook for 30 minutes. Make sure water is covering your potatoes and if not, add more water.
Add one cup of heaving whipping cream and the chopped kale into pot and let simmer another 5 minutes.
Stir well and serve.
Grate some fresh parmesan cheese on top to desired taste. Enjoy!

Soups