Type what you have

Ingredients

• ✓ chicken soup base
• turkey sausage
• water
• cannellini bean
• zucchini
• yellow onion
• carrot
• garlic
• spinach
• herbes de provence
• rosemary
• parmesan cheese

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add sausage and sauté, breaking it into pieces with a wooden spoon, until browned, about 5 minutes. Add water, chicken soup base, beans, zucchini, onion, carrots, and garlic. Stir once.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add spinach, Italian herbs, and rosemary; stir until spinach has wilted. Ladle minestrone into bowls and top with freshly grated Parmesan cheese.

By thedailygourmet

Ingredients

• ✓ chicken soup base
• linguine pasta
• broccoli
• pine nut
• parmesan cheese
• garlic
• olive oil
• lemon pepper seasoning
• olive oil
• tomato
• red pepper flake
• salt
• butter
• balsamic vinegar

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
2. 2 Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
3. 3 Combine broccoli and pine nuts in a baking dish. Add Parmesan cheese, garlic, 3 tablespoons olive oil, and lemon-pepper seasoning; toss to coat.
4. 4 Bake in the preheated oven, removing every 5 minutes to stir, until broccoli is tender but still firm, 10 to 15 minutes.
5. 5 Drain pasta, reserving 1 to 2 tablespoons of the cooking liquid. Mix cooking liquid with soup base in a small bowl; set aside. Return pasta to the pot.
6. 6 Heat 1 teaspoon olive oil in a large skillet over high heat. Add tomatoes, red pepper flakes, and salt. Cook, stirring often until some of the liquid has reduced, 3 to 5 minutes. Reduce the heat to low and add broccoli mixture, 2 tablespoons olive oil, butter, and balsamic vinegar; stir to combine.
7. 7 Transfer the entire vegetable mixture to the pasta pot. Add bouillon water, stir thoroughly, and serve immediately.

By caterwauler

Ingredients

• ✓ chicken soup base
• cheese tortellini
• olive oil
• basil
• thyme
• oregano
• parsley
• red pepper flakes
• onion
• green bell pepper
• garlic
• tomato sauce
• sugar
• heavy cream
• white wine

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil; stir in tortellini and return to a gentle boil. Cook uncovered, stirring occasionally, until tortellini float to the top and filling is hot, about 4 minutes. Drain and set aside.
3. 3 Heat olive oil in a large saucepan over medium-low heat. Stir basil, thyme, oregano, parsley, and red pepper flakes into hot oil.
4. 4 Add onion, bell pepper, and garlic; cook and stir until onions are translucent, about 2 minutes.
5. 5 Pour in tomato sauce and bring to a boil. Stir in sugar and chicken bouillon until dissolved.
6. 6 Reduce heat and stir in cream and wine; bring close to a boil, stirring constantly. Gently stir in tortellini and serve.

By YGBELAND

Ingredients

• ✓ chicken soup base
• chicken broth
• water
• kluski noodle

Instructions

1. 1 Combine chicken broth, water, and chicken base in a 6-quart saucepan and bring to a boil. Add kluski noodles, reduce heat, and simmer until liquid is completely absorbed, 30 to 40 minutes.

By Amy Kleinert

Ingredients

• ✓ chicken soup base
• water
• avocado oil
• butter
• chicken thigh
• chicken drumstick
• honey
• teriyaki marinade
• garlic

Instructions

1. 1 Melt chicken soup base in hot water.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add avocado oil and butter; heat until butter melts. Add chicken pieces, skin-sides down, and brown for 2 to 3 minutes. Flip chicken and brown the other side.
3. 3 Turn off pot and remove chicken to a plate. Pour 1/2 of the prepared soup base into the pot, scraping the browned bits off the bottom with a spatula.
4. 4 Add honey, teriyaki marinade, and garlic to the remaining prepared soup base, stirring until well mixed.
5. 5 Place the trivet inside the pot. Add chicken in a single layer. Pour honey mixture over chicken. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
6. 6 Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Switch to the quick-release method to release remaining pressure, about 5 minutes. Unlock and remove the lid. Enjoy!

By tim plank

Ingredients

• ✓ chicken soup base
• water
• egg noodle
• chicken breast
• pea
• carrot
• ginger
• mustard
• garlic salt

Instructions

1. 1 Combine water and soup base in a 2-quart pan and bring to a boil, about 5 minutes. Add noodles. Add chicken, peas, and carrots. Add ginger, mustard, and salt. Boil soup until noodles are tender, about 10 minutes more.

By Klayr Clark

Ingredients

• ✓ chicken soup base
• pork sausage
• vegetable oil
• onion
• garlic
• water
• potato
• kale
• heavy cream

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C).
2. 2 Place sausage links on a baking sheet and bake 25 minutes, or until cooked through. Slice into 1/2 inch slices.
3. 3 Heat oil in a large saucepan over medium heat. Saute onions until translucent; add garlic and cook 1 minute.
4. 4 Stir in broth, water and potatoes; simmer 15 minutes.
5. 5 Reduce heat to low and add sausage, kale and cream; simmer until heated through and serve.

By Ken Miller

Ingredients

• ✓ chicken soup base
• pork butt
• garlic
• liquid mesquite smoke flavoring
• salt
• black pepper
• green cabbage
• sweet onion
• water

Instructions

1. 1 Remove bone from pork butt. Combine garlic, liquid smoke, salt, and black pepper in a bowl and rub into pork.
2. 2 Cover the bottom of a slow cooker with green cabbage leaves. Place 1 layer of onion slices on top. Add pork.
3. 3 Combine water and chicken base in a microwave-safe measuring cup and microwave on high until dissolved, about 45 seconds. Pour over pork. Break up remaining onion slices and place on top. Cover with another layer of cabbage leaves. Cover the lid.
4. 4 Cook on Low for 8 hours. Turn pork over and, if needed, remove any excess liquid to leave the top 2 inches uncovered. Cover and continue to cook until fork-tender, about 8 hours more.
5. 5 Transfer pork to a large bowl and shred with 2 forks, adding juices from the slow cooker to moisten. Serve alone or over the cabbage mixture.

By Jade Kreter

Ingredients

• ✓ chicken soup base
• potato
• olive oil
• lemon juice
• garlic
• seasoned salt
• greek seasoning

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Spread potatoes evenly in a large casserole dish.
3. 3 Mix together olive oil, lemon juice, garlic, seasoned salt, chicken soup base, and Greek seasoning in a medium bowl until well combined. Pour over potatoes and stir to coat evenly.
4. 4 Roast in the preheated oven, uncovered, until just tender, about 30 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue to bake until fork-tender, about 15 minutes.

By Ange

Ingredients

• ✓ chicken soup base
• turkey
• butter
• apple
• sweet onion
• butter
• garlic
• dry white wine

Instructions

1. 1 Preheat a gas grill for low heat. If using charcoal, arrange coals for indirect heat and maintain low, steady temperature.
2. 2 Pat turkey dry with paper towels. Rub turkey all over with softened butter, inside and out, Repeat with chicken base.
3. 3 Toss apples, onions, butter cubes, and garlic together in a large bowl until evenly combined. Stuff turkey with apple mixture and place into a disposable aluminum roasting pan. Fold turkey skin around the neck area to cover the hole. Turn turkey over and pour wine into the opening at the other end until turkey is full or the bottle is empty.
4. 4 Turn turkey so the breast is facing up. Insert a pop-up timer or heat-safe meat thermometer into the breast. Cover the pan loosely with aluminum foil.
5. 5 Place the roasting pan on the preheated grill and close the lid. Roast until the temperature in the breast reads 170 degrees F (75 degrees C) and the temperature in the thickest part of the thigh reads 180 degrees C (80 degrees C), about 4 hours depending on the temperature of your grill.
6. 6 Just before turkey reaches the correct temperature, remove the aluminum foil so it can brown during the final minutes of cooking. If it starts to brown too much, replace the foil.
7. 7 Remove from the grill; tent with foil and let rest 20 to 30 minutes before carving.

By Julie G

Ingredients

• ✓ chicken soup base
• chicken
• onion
• celery
• salt
• basil
• black pepper
• carrot
• yellow squash
• zucchini
• mushroom
• red bell pepper
• tortellini pasta
• egg noodle

Instructions

1. 1 Place chicken, onion, celery, salt, basil, and pepper in a 10 quart stock pot. Fill stock pot with water until ingredients are fully covered and bring to a boil. Let simmer for 1 and 1/2 hours or until chicken is tender.
2. 2 Remove chicken from pot with slotted spoon and set aside for later.
3. 3 Add carrots, squash, zucchini, mushrooms, red pepper, tortellini, chicken soup base and uncooked noodles to stock pot and increase temperature to medium heat.
4. 4 While noodles and vegetables are cooking, tear chicken apart from bones. Cut up into pieces and add to soup in stock pot. Be sure to add additional water if ingredients are not fully covered. Bring to a boil, then reduce to a simmer for about 10 minutes or just until noodles are cooked. Enjoy

By Diane H

Ingredients

• ✓ chicken soup base
• water
• shortening
• salt
• paprika
• celery seed
• chicken
• spinach
• cream
• all-purpose flour
• garlic
• red bell pepper
• mushroom
• onion
• butter
• water
• breakfast sausage

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Form sausage into mini meatballs and place on a rimmed baking sheet.
3. 3 Bake in the preheated oven until nicely browned, 15 to 18 minutes. Transfer sausage to a paper towel-lined plate.
4. 4 Reduce oven temperature to 350 degrees F (175 degrees C). Grease a deep-dish pie pan or a 2-quart casserole dish.
5. 5 Combine boiling water and soup base in a bowl to create a double-strength chicken stock. Set aside.
6. 6 Melt butter in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add mushrooms and bell pepper. Cook, stirring occasionally, until mushrooms begin to soften, 5 to 8 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
7. 7 Sprinkle 1/4 cup flour over the vegetables and stir until all are coated. Cook and stir for 2 minutes. Add reserved chicken stock and cream. Cook and stir until thickened, about 5 minutes. Stir in sausage, spinach, and cooked chicken. Pour mixture into the prepared pan.
8. 8 Combine remaining flour, celery seed, paprika, and salt in a medium mixing bowl. Cut in shortening with a pastry knife or fork until mixture looks like coarse meal. Sprinkle ice water over flour mixture and stir unto a ball.
9. 9 Transfer dough onto a lightly floured surface. Flour a rolling pin and roll dough into a circle large enough to cover the prepared pie pan or casserole dish. Carefully place dough on top of chicken filling and make several slits in the top.
10. 10 Bake in the center of the preheated oven until filling is bubbly and crust is golden brown, 40 to 45 minutes. Cook on a rack for 10 minutes before serving.

By Bibi

Ingredients

• ✓ chicken soup base
• broccoli
• rotisserie chicken
• mayonnaise
• heavy cream
• dill weed
• black pepper
• cheddar cheese
• cooking spray

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place broccoli florets in a 9x13-inch baking dish. Layer shredded chicken on top; press down onto broccoli.
3. 3 Combine mayonnaise, heavy cream, chicken soup base, dill, and pepper in a bowl; mix well. Spread evenly over chicken and top with Cheddar cheese. Grease a piece of aluminum foil with cooking spray and cover baking dish with greased-side down.
4. 4 Bake covered in the preheated oven, about 45 minutes. Remove aluminum foil and bake until golden brown, about 15 minutes. Remove from oven and let stand for 10 to 20 minutes before serving.

By Robyn Stone

Ingredients

• ✓ chicken soup base
• cauliflower
• parmesan cheese
• cream cheese
• garlic
• butter
• milk
• salt
• black pepper

Instructions

1. 1 Bring a pot of water to a boil. Cook cauliflower florets in the boiling water until they are extremely tender, about 10 minutes; drain in a colander. Put several paper towels on top of the cauliflower and use back of a big bowl to press down and squeeze as much liquid from the cauliflower as you can.
2. 2 Mix Parmesan cheese, cream cheese, chicken soup base, roasted garlic, and butter in a bowl. Add cauliflower to the cheese mixture; beat with an electric hand mixer until creamy, about 3 minutes. Beat milk into the mixture until you get your desired texture. Season with salt and pepper.

By Deb in Jupiter, Florida

Ingredients

• ✓ chicken soup base
• avocado oil
• mushroom
• spinach
• onion
• garlic
• ground chicken breast
• salt
• black pepper
• sandwich bun

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking pan with 1/2 of the avocado oil.
2. 2 Combine mushrooms, spinach, onion, and garlic in the bowl of a small food processor or blender and pulse several times until chopped into very small pieces, but not pureed.
3. 3 Place ground chicken in a bowl. Add chopped vegetables, chicken base, salt, and pepper. Mix until vegetable pieces are evenly distributed. Divide mixture into 5 evenly sized portions and shape into patties.
4. 4 Place patties onto the prepared baking sheet and lightly brush with remaining avocado oil.
5. 5 Bake in the preheated oven for about 20 minutes. Turn on the broiler and broil each side until browned, 1 to 2 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
6. 6 Place each chicken burger on a bun.

By Bibi

Ingredients

• ✓ chicken soup base
• water
• tarragon
• basil
• black pepper
• chicken breast
• long grain white rice
• onion
• carrot
• celery
• garlic

Instructions

1. 1 Fill a Dutch oven or stockpot about 3/4 full with water; mix chicken base, tarragon, basil, and black pepper into water and bring to a boil. Cook chicken in the boiling broth mixture until no longer pink in the center, 15 to 20 minutes. Remove chicken from broth, leaving broth in Dutch oven to simmer. Dice chicken and add it back to the simmering broth.
2. 2 Mix rice, onion, carrot, celery, and garlic into simmering broth; cook until rice is tender and soup is thickened, 25 to 30 minutes. Add more water if needed.

By RUBYJEWEL

Ingredients

• ✓ chicken soup base
• butter
• yellow curry paste
• coconut milk
• olive oil
• yellow onion
• garlic
• chicken breast
• cashew
• water
• jasmine rice

Instructions

1. 1 Gently melt butter in a large skillet over low heat. Add curry paste; cook and stir for 2 to 3 minutes. Stir in coconut milk and bring to a simmer.
2. 2 Heat olive oil in a separate skillet over medium heat; stir in onion and garlic. Saute until onion has softened and turned translucent, about 5 minutes. Add chicken and chicken base and cook for 4 to 5 minutes.
3. 3 Transfer chicken mixture into the coconut-curry sauce. Cover and simmer, stirring occasionally, for 30 minutes.
4. 4 Meanwhile, combine water and rice in a saucepan. Cover and bring to a boil. Reduce heat to low and simmer until all water has been absorbed, about 9 minutes. Turn off the heat and let rice sit, covered, for 10 to 15 minutes. Uncover and fluff with a fork.
5. 5 Serve chicken curry over rice. Garnish with cashews just before serving.

By RyWild

Ingredients

• ✓ chicken soup base
• olive oil
• bratwurst
• onion
• garlic
• fennel seed
• sauerkraut
• white rice
• water
• raisin
• black pepper

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Cook Bratwurst until browned, breaking it up into chunks as it cooks, about 10 minutes.
2. 2 Stir in onions and garlic, and cook until onions are translucent, about 5 minutes. Mix in fennel seed and sauerkraut with juice, and allow the mixture to pan-fry for 2 minutes without stirring.
3. 3 Stir in rice and soup base until incorporated, about 2 minutes. Stir in water, raisins, and black pepper. Bring to a boil and cook, stirring frequently, for 5 minutes.
4. 4 Reduce heat to a simmer, and cook until rice is tender and almost all the water has been absorbed, about 30 minutes.

By Natdiamond

Ingredients

• ✓ chicken soup base
• garlic
• cumin
• salt
• oregano
• coriander
• black pepper
• cinnamon
• pork butt
• orange
• bay leaf
• vegetable oil

Instructions

1. 1 Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 165 degrees F (74 degrees C) according to manufacturer's directions.
2. 2 Combine granulated garlic, cumin, salt, oregano, coriander, and black pepper in a small bowl.
3. 3 Cut pork butt into 2 chunks and rub with soup base. Sprinkle with spice mixture and rub until evenly distributed. Place pork into a large vacuum bag. Add orange slices and bay leaves throughout the bag. Seal using a vacuum sealer.
4. 4 Place bag into the water and set timer for 24 hours, turning bag over halfway through. When done, remove pork to a platter, reserving some or all of the juices.
5. 5 To crisp up carnitas, heat vegetable oil in a large cast iron skillet over high heat until smoking. Add shredded pork and fry until edges are browned and crispy, 1 to 2 minutes. Drizzle with reserved juices, if desired. Alternately, you may crisp under an oven broiler for 3 to 4 minutes.

By France Cevallos

Ingredients

• ✓ chicken soup base
• butter
• onion
• parsley
• flour
• chicken stock
• pumpkin puree
• vegetable bouillon base
• pesto
• heavy cream
• salt
• garlic powder
• black pepper

Instructions

1. 1 Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Stir in parsley and increase heat to medium-high. Add flour, stirring constantly, and cook until it thickens, about 2 minutes. Slowly add chicken stock, stirring constantly. Add pumpkin puree and stir until well combined. Stir in chicken base, vegetable base, and pesto. Bring to a very low boil and let it bubble for 2 minutes. Remove from the heat.
2. 2 Puree soup on low speed with an immersion blender until creamy, about 30 seconds. Add heavy cream, salt and garlic powder; stir until thoroughly mixed. Ladle into soup bowls and top with pepper.

By shendho

Ingredients

• ✓ chicken soup base
• water
• cream of chicken soup
• potato
• ham
• corn kernel
• onion
• butter
• all-purpose flour
• parsley
• dill weed
• celery seed
• salt
• black pepper

Instructions

1. 1 Whisk 3 cups water with chicken soup base in a slow cooker until dissolved. Stir in cream of chicken soup until almost smooth.
2. 2 Stir potatoes, ham, corn, onion, and butter into soup mixture.
3. 3 Place flour and remaining 1/2 cup water into a small container with a lid. Shake well to combine. Stir flour mixture into soup. Stir in parsley, dill, and celery seed. Season soup with salt and black pepper to taste.
4. 4 Cook chowder on High for 4 hours or Low for 8 hours, stirring once or twice during cooking.

By JenLove198

Ingredients

• ✓ chicken soup base
• butter
• onion
• pork sausage
• water
• russet potato
• cabbage
• garlic salt
• allspice
• black pepper
• milk
• half-and-half
• all-purpose flour
• dill

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add butter to the pot and stir until melted. Cook and stir onion in hot butter until browned. Transfer to a plate. Add sausage; cook and stir until crumbly and browned, about 5 minutes.
2. 2 Add water and chicken soup base to sausage in the pot. Return onion to the pot. Stir in potato, cabbage, garlic salt, allspice, and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Sauté function again.
4. 4 Combine milk and half-and-half in a small bowl. Pour all but 3 tablespoons into the pot. Stir flour into remaining 3 tablespoons milk mixture until incorporated, then pour mixture into soup. Stir until heated through and adjust seasonings to taste. Garnish with fresh dill.

By thedailygourmet

Ingredients

• ✓ chicken soup base
• beef broth
• chicken broth
• vegetable broth
• fire-roasted diced tomato
• tomato
• onion
• garlic
• grapeseed oil
• mint leaf
• oregano
• cumin
• zucchini
• salt

Instructions

1. 1 Combine beef broth, chicken broth, and 2 cups vegetable broth in a large pot over medium heat; bring to a simmer.
2. 2 Meanwhile, combine remaining vegetable broth, fire-roasted tomatoes, tomato halves, onion, garlic, and chicken soup base in the bowl of a food processor; blend until fully combined, 1 to 1 1/2 minutes. Remove the processor blade and set the bowl aside.
3. 3 Heat oil in a 10-inch frying pan over medium-high heat. Add fideo pasta and cook, stirring constantly, until golden brown, 2 1/2 to 3 minutes. Stir in oregano and cumin. Hold a 6-inch strainer over the pan and pour in the blended tomato mixture. Quickly stir the sizzling mixture with a wooden spoon so it doesn't stick or burn; continue stirring for 1 minute. Discard any tomato solids left in the strainer.
4. 4 Pour fideo-tomato mixture into the simmering broth. Increase heat to high and cook for about 5 minutes. Reduce heat to medium-high and stir in zucchini and salt. Cook until fideo is tender yet firm to the bite, about 2 minutes more.

By 1010lisalynn

Ingredients

• ✓ chicken soup base
• olive oil
• lamb
• water
• corn kernel
• bay leaf
• marjoram
• parsley
• chive
• allspice
• salt
• black pepper
• water
• potato
• carrot
• onion

Instructions

1. 1 Heat olive oil in a pressure cooker over medium heat. Cook and stir lamb in hot oil until browned completely, about 10 minutes. Add 2 cups water, pureed corn, chicken soup base, bay leaf, marjoram, parsley, chives, allspice, salt, and black pepper to the lamb.
2. 2 Lock the lid onto the pressure cooker, increase pressure to full, and reduce heat to medium-low to keep pressure consistent; cook 25 minutes.
3. 3 Release pressure from cooker. Add 2 cups water, potatoes, carrots, and onion to the lamb mixture.
4. 4 Lock lid on the cooker, increase pressure to full, and reduce heat to medium-low to keep pressure consistent. Cook another 8 minutes.

By Carolyn Marie Hudler

Ingredients

• ✓ chicken soup base
• olive oil
• onion
• garlic
• pork sausage
• ground beef
• bread crumb
• bacon
• egg
• salt
• black pepper
• water
• maple syrup
• cayenne
• bacon
• toothpick

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a sheet pan with parchment paper.
2. 2 Heat olive oil in a 10-inch nonstick skillet over medium heat and cook onion until softened, about 2 minutes. Add garlic and cook until fragrant, 1 minute more. Remove from heat.
3. 3 Combine Italian sausage, ground beef, bread crumbs, cooked bacon, egg, salt, pepper, and the contents of the skillet in a bowl. Using your fingers, combine ingredients until they are well mixed. Form into about 14 meatballs, 2 inches in diameter, and place on the prepared sheet pan.
4. 4 Bake in the preheated oven until no longer pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).
5. 5 While the meatballs are baking, make the glaze. Combine water, maple syrup, soup base, and cayenne pepper in a 10-inch, nonstick skillet over medium high heat. Bring to a boil and reduce heat slightly. Boil until reduced by half, 8 to 10 minutes.
6. 6 Remove glaze from heat and allow to cool. Use a rubber spatula to scrape down any syrup that clings to the sides of the skillet, and stir back into the glaze.
7. 7 Place meatballs in a serving dish and drizzle glaze over each meatball. Top with cooked, crumbled bacon and serve warm with toothpicks.

By Bibi

Ingredients

• ✓ chicken soup base
• butter
• onion
• all-purpose flour
• water
• carrot
• celery
• garlic
• salt
• pepper
• milk
• water
• russet potato
• bay leaf
• cheddar cheese
• bacon

Instructions

1. 1 Melt butter in a large saucepan over medium heat. Cook onion in butter until translucent. Stir in flour until smooth, then gradually stir in 2 cups water, carrots, celery, garlic, salt, and pepper. Heat through, then stir in milk. Dissolve chicken base in 1 cup warm water, and pour into vegetable mixture.
2. 2 Place potatoes in slow cooker, and pour heated vegetable mixture into potatoes. Place bay leaf in pot.
3. 3 Cover, and cook 5 hours on High, or 8 hours on Low.
4. 4 Remove bay leaf. Puree about 4 cups of the soup in a blender or food processor, and then stir pureed soup into contents of slow cooker. Stir in cheese and bacon until cheese is melted.

By KATHYB

Ingredients

• ✓ chicken soup base
• whipping cream
• cooking spray
• mozzarella cheese
• cheddar cheese
• parmesan cheese
• basil
• thyme
• oregano
• black pepper
• salt
• fennel seed
• pork sausage
• garlic
• jalapeno pepper
• onion
• mushroom
• garlic pepper seasoning
• olive oil
• spaghetti squash

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Brush the squash flesh with 1 tablespoon olive oil and sprinkle 1/8 teaspoon garlic-pepper over top; rub the edges and insides to make sure it's distributed evenly. Place on a baking sheet.
3. 3 Bake in the preheated oven until tender when pierced with a fork, 45 to 60 minutes.
4. 4 Meanwhile, heat 1 tablespoon olive oil in a large cast iron pan over low heat. Add mushrooms, onion, and jalapeno and cook, stirring occasionally, for 30 minutes. Add garlic and cook for about 10 more minutes. Move everything to the outside edges of the pan; add sausage, fennel seeds, salt, and pepper to the center. Cook and stir until pork is browned, crumbly, and no longer pink, about 10 minutes.
5. 5 Remove squash from the oven and set aside to cool a bit. Leave the oven on.
6. 6 Mix chicken base, oregano, thyme, and basil together in a large bowl. Add Parmesan cheese and mix thoroughly. Add Cheddar and mozzarella and mix until well combined; it may be a little clumpy, but as long as it's only small clumps, that's okay.
7. 7 Shred squash flesh onto a sheet pan; use an oven mitt to hold it if it's still too hot. Toss with remaining garlic-pepper and season with salt and pepper if you want to. (Just remember the chicken base has a fair amount of salt in it already.)
8. 8 Spray an 11x13-inch baking dish with nonstick spray. Spread 1/2 of the shredded squash evenly over the bottom of the dish and top with 1/2 of the pork-vegetable mixture. Repeat for a second layer. Pour cream over the entire dish.
9. 9 Bake, uncovered, in the preheated oven for 30 minutes.

By Shasta Duplantis

Ingredients

• ✓ chicken soup base
• parsley
• egg noodle
• black pepper
• salt
• onion
• celery
• carrot
• olive oil
• butter
• bay leaf
• parsley stem
• onion
• celery
• carrot
• water
• water
• garlic
• onion
• carrot
• black pepper
• kosher salt
• olive oil
• chicken

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Prepare roasted chicken: Place chicken pieces on a rimmed baking sheet. Lightly coat with 2 teaspoons oil, then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper.
3. 3 Toss carrots, onion, and garlic with the remaining 2 teaspoons oil. Arrange mixture around the chicken pieces on baking sheet.
4. 4 Roast in the preheated oven until vegetables are golden brown and chicken is no longer pink at the bone and the juices run clear, 50 to 60 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove the baking sheet from the oven and add 1 cup cold water.
5. 5 Remove chicken pieces from the baking sheet and let sit until cool enough to handle. Remove and discard chicken skin. Shred meat from chicken, keeping white meat and dark meat separate. Place bones in a large Dutch oven. Set aside 3 ½ cups white meat for the soup. Reserve dark meat and any remaining white meat for another use.
6. 6 Prepare stock: Add liquid and vegetables from the baking sheet to the Dutch oven. Add 10 cups cold water, carrots, celery, onion, parsley stems, and bay leaf; bring to a boil over medium-high heat. Reduce heat and simmer, occasionally skimming the surface for impurities, 2 to 4 hours. Strain and discard solids and reserve stock.
7. 7 Prepare soup: heat butter and olive oil in a clean Dutch oven medium-high heat until butter has melted. Add carrots, celery, and onion and cook, stirring constantly, for 2 minutes. Add 1 teaspoon salt and ½ teaspoon pepper and cook, stirring occasionally, until onions are translucent, another 3 to 5 minutes. Add 10 cups reserved stock and chicken base and bring mixture to a boil. Reduce to a simmer and cook until veggies are tender, about 30 minutes.
8. 8 While the soup is cooking, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain.
9. 9 Stir cooked egg noodles into the soup with reserved white meat and parsley. Taste and adjust salt and pepper if necessary.

By Nicole McLaughlin

Ingredients

• ✓ chicken soup base
• smoked sausage
• bacon
• onion
• garlic
• water
• potato
• kale
• heavy cream

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Place sausage links onto a sheet pan and bake for 25 minutes, or until done. Cut links in half lengthwise, then cut at an angle into 1/2-inch slices.
3. 3 Place bacon and onion in a large saucepan and cook over medium heat until onion is almost clear. Remove bacon and crumble. Set aside.
4. 4 Add garlic into the pan with onion and cook together, about 1 minute. Add water, chicken soup base, and potatoes, simmer 15 minutes.
5. 5 Add crumbled bacon, sausage, kale, and cream. Simmer, about 5 minutes, and serve.

By Nancy

Ingredients

• ✓ chicken soup base
• kale
• heavy cream
• mushroom
• olive oil
• green bean
• potato
• green chile pepper
• tomato
• water
• dill weed
• rosemary
• thyme
• parsley
• bay leaf
• garlic
• celery
• carrot
• onion
• olive oil

Instructions

1. 1 Heat 1 tablespoon olive oil in a large pot over medium heat; cook and stir onion, carrot, and celery until onion is translucent, about 5 minutes. Add garlic, bay leaves, parsley, thyme, rosemary, and dill weed; cook until garlic is fragrant, 1 to 2 minutes.
2. 2 Pour water into onion mixture and bring to a boil. Stir chicken base into the boiling water until dissolved, 1 to 2 minutes. Add tomatoes with green chiles, potatoes, and green beans; bring soup to a boil. Reduce heat and simmer until potatoes are tender, 10 to 15 minutes.
3. 3 Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir mushrooms until golden brown, 10 to 15 minutes. Add browned mushrooms to the soup. Stir heavy cream and kale into soup; cook until kale is tender and soup is heated through, about 5 minutes.

By nuttyflower