Creamy Chicken and Broccoli Soup

One of the reasons I appreciate seasons is for the change in food. What we eat in the winter looks so dramatically different from what we eat in the summer. Winter is all about the comfort food, and currently, I’m on a soup kick. It’s frigid outside, and I want warm, delicious, creamy soup for dinner every night. Overkill? Maybe. Nonetheless, there’s something to be said for warming yourself from the inside out.

This soup is anything but low-calorie, but it’s worth it! Broccoli, mushrooms, cream, and chicken–need I say more?


Creamy Chicken and Broccoli Soup

Serves 4 (big servings!)

You’ll need:

  • 4 Tbs. butter
  • 2 heads of broccoli, chopped
  • 1 small onion, diced
  • 1 clove garlic, minced
  • 8 oz. mushrooms, sliced
  • salt and pepper to taste
  • 1 tsp basil
  • 2 cups chicken broth
  • 1 1/2 cup milk (divided)
  • 1 cup half and half
  • 1/4 cup flour
  • 2 chicken breasts
  • 1/4 cup grated parmesan cheese

1. Melt butter in large stock pot or dutch oven. Add broccoli, onion, mushrooms, garlic, salt and pepper, and basil. Saute for 5 minutes.

2. Add chicken broth, half and half, and 1 cup of milk. Bring to a boil.

3. In a measuring cup, mix 1/2 cup milk and 1/4 cup flour until there are no lumps. While stirring, pour into soup. Mix for 1 minute.

4. Add chicken breasts, and reduce to a simmer. Once chicken breasts are cooked through (10-15 minutes), remove and shred.

5. Add shredded chicken and Parmesan cheese to soup. Simmer for 5 more minutes.


P.S. I’m on blog lovin’ now! Join me?

Saturday Small Talk

Here we are again- a gorgeous Saturday! It looks a bit like a snow globe outside, and we’re enjoying a relative heatwave–it’s going to hit 20 degrees (F). Happy dance.

I got to spend the morning snuggling my precious niece. I’m not entirely sure what we’ll do with our afternoon/evening. It’s really nice not to have plans every once and awhile.


Here is a surprising way to tell if you’re with the right person.

Ever struggle with gifts for a new mom? This is an adorable care package that can be easily hand delivered or shipped. I need to up my new-baby-gifting game!

‘Tis is the season for comfort food! 17 recipes to get you started.

34 easy DIY projects. I want to try #8 and #12.

A couple in Arizona used an old grain silo to create their 190 sq. foot home. It’s surprisingly beautiful.

How do you approach the topic of sex with your kids? Made me laugh. Tears-streaming, breath-gasping laugh.

Shauna Niequist just posted a list of 20 books she’s read recently.

Enjoy your Saturday!

Shredded Beef Enchiladas

After being gone for a week, Bob is back home. Oh happy day! While he was gone, I spent an embarrassing amount of time knitting and watching Downton Abbey (I’m almost done with Season 3!). Anyone who follows me on Instagram is probably sick of seeing my coffee table, knitting needles, and status updates on the latest happenings at the Abbey. Needless to say, it’s good he’s home.

IMG_20150215_140318We celebrated his return (and the end to his long, exhausting week) with these delicious enchiladas. After sitting in the crock pot all day, the beef was so juicy, it positively fell apart. Add the cheese and tortillas, and oh man. Do yourself a favor and give this one a try. It’s perfect winter comfort food.

Shredded Beef Enchiladas

Based on Iowa Girl Eats

Serves 4

You’ll need:

  • 2 lb beef roast
  • 1 large onion, peeled and quartered
  • 3 tsp. minced garlic (or 3 garlic cloves, minced)
  • 2 cups beef broth
  • 2 tsp. cumin
  • 1 tsp. each, salt and pepper
  • 4 oz can of diced green chilis
  • 10-12 tortillas
  • 8 oz. block of Monterey Jack cheese, shredded
  • 10 oz. can of enchilada sauce
  • Toppings! Suggestions: sour cream, guacamole, salsa, cilantro

1. Trim any excess fat from your beef roast, cut into 6 pieces, and put in crock pot. Add onion, beef broth, cumin, and salt and pepper. Set crock pot on low for 6-7 hours.

2. When it’s done, preheat your oven to 350 degrees. Remove beef and onions from broth, and shred beef with a fork. Add green chilies.

3. In a 9×13 pan, pour 2-3 Tbs enchilada sauce–enough to just coat the bottom of the dish.

4. Assemble enchiladas: warm up your tortillas by wrapping in damp paper towel and microwaving for a minute. This makes them less likely to crack (they’ll still crack, just not as badly). Add beef/onion mixture to the center, top with a bit of cheese, roll, and place seam-side down in the pan. Measurements are rough here, just eyeball it, and make sure you can still roll the tortilla around your filling.

5. Keep going until all of the beef and onion is wrapped into tortillas and in the pan. Top with the remaining enchilada sauce and cheese.

20150216_1705176. Spray tin foil with non-stick spray. Cover pan with the sprayed side down (it keeps the cheese from sticking). Bake at 350 degrees for 20 minutes. Remove tin foil. Bake another 10 minutes. Remove from oven and let it sit for 5 minutes before you serve.

20150216_1906227. Topping suggestions: avocado/guacamole, sour cream, salsa, diced tomatoes, and cilantro. We went with guacamole and sour cream this time around, and it was delicious!