EASY COMFORT FOOD FOR FALL!
GNOCCHI CHICKEN POT PIE:
2 tbsp unsalted butter
2 cups sliced cremini mushrooms
1½ cups diced yellow onion
1 tbsp fresh thyme leaves plus
2 tsp salt chicken bouillon seasoning
½ tsp salt
½ tsp black pepper
3 cups rotisserie chicken white meat
15 oz frozen peas & carrots
21 oz cream of chicken with herbs soup
3 cups unsalted chicken stock
16 oz potato gnocchi
CRACK CHICKEN NOODLE SOUP:
1 medium carrot
½ small yellow onion
1 stalk of celery
1 tbsp salted butter
8 oz thin spaghetti vermicelli
4 oz cream cheese
½ cup heavy cream
2 cups cheddar cheese
1 oz packet Ranch seasoning
2 cups chopped rotisserie
1 lb bacon
Fresh parsley
Salt and pepper
CHEESEBURGER SOUP:
2 tbsp cooking oil
2 stalks celery chopped
1 large carrot shredded
½ onion chopped
1 pound ground beef
1½ tsp garlic salt
1 tsp Italian seasoning
4 cups beef broth
3 red potatoes
¾ cup heavy cream
3-4 tbsp cornstarch
12 o Velveeta cubes
½ cup plain sour cream
SKILLET CHICKEN POT PIE:
2 tbsp olive oil
1 small yellow onion
1 stalk celery thinly sliced
2 tsp fresh minced garlic
2 tbsp salted butter
3 tbsp all-purpose flour
1 ½ cups chicken stock
¼ cup heavy cream
1 ½ tsp dried rosemary
1 ½ tsp dried thyme leaves
2 tsp kosher salt
½ tsp black pepper
3 cups cooked diced
1 bag frozen peas and carrots
2 7.5 oz canned buttermilk biscuits
1 tbsp melted butter