Week 12: Chicken & Black Bean Soup 

Yep, Week 11 doesn’t exist because ¯\_(ツ)_/¯. 

This soup is AWESOME. It’s like burrito soup, which does not sound great, but trust me. 

Chicken & Black Bean Soup

Adapted from Make It Fast, Cook It Slow by Stephanie O’Dea

  • 1.5C chopped vegetables (I used carrots and onions, but you could really use whatever)
  • 1T minced garlic 
  • 3 (15oz.) cans black beans (don’t drain or rinse)
  • 1 little can Hatch chiles
  • 1 (15oz.) can diced tomatoes 
  • 2C chicken stock 
  • 2 packets of taco sauce (from that Baggie of sauces you keep in the fridge)
  • Two big handfuls of frozen corn
  • 4 chicken thighs (mine went in frozen)
  • 1T taco seasoning 
  • Salt and pepper 
  • Cheese, sour cream, chopped avocado, and/or hot sauce to top

Plop everything but the toppings into the crockpot. Mix. Cover and cook for 8-10 hours on low. Halfway through cooking time, carefully remove chicken from crockpot and dice. Use an immersion blender to mostly smooth out soup. Add chicken back in, cover, and continue cooking. 


Week 10: Chicken & Rice Soup 

So I’m modifying my resolution, guys. Two new recipes a week while I’m five weeks away from giving birth is not feasible. Who knew? I’m an idiot. 

Last week I made this soup when it was crappy out, which was great, and then had it as leftovers for two days when it was 70° out, which was also great, but very warm. 

Chicken & Rice Soup 

Adapted from Make It Fast, Cook It Slow by Stephanie O’Dea

  • 2C blended vegetables (I used broccoli, carrots, and cauliflower–just whizz them up in your food processor with a little water until they’re a purée)
  • 4 chicken thighs (mine were frozen)
  • 8C chicken broth
  • 1C water
  • 1C raw brown rice 
  • 1t herbs of your choice (I used oregano and an Italian blend)
  • Half a package of frozen spinach 
  • Salt and pepper 

Dump everything in the crockpot. Cover and cook on low for 8-10 hours. This is surprisingly good and, like most soup, is better the next day. 

Week 2: Chicken Lazone, U.S. Senate Bean Soup 

Comfort food, ahoy! This week was all about feeling comfy and cozy. I’m almost in my third trimester and I need all the comfy I can get. 

On a side note, today Mr. Something and I have been married for two years! I’m not cooking tonight; the modern second anniversary gift is china, so we’re getting Chinese food. 

Chicken Lazone 

Adapted from Plain Chicken

  • 1/2t salt
  • 1 1/2t chili powder
  • 1 1/2t onion powder
  • 2t garlic powder
  • 1/4t cayenne pepper
  • 2 lb chicken tenders
  • 1/4C butter, divided
  • 2C heavy cream

Combine salt, chili powder, onion powder, garlic powder, and cayenne pepper. Combine with chicken in a bowl and mix. 

In a large pan, melt 2T butter over medium-high heat. Cook the chicken tenders until done, about 8 minutes. 

Pour the cream and remaining butter into the skillet. Lower heat and simmer until the sauce thickens, about 5-7 minutes. Serve chicken and sauce over angel hair pasta. 

Verdict: HOLY CRAP. Eat this. Add mushrooms. 

U.S. Senate Bean Soup

Adapted from

  • 1lb dried navy beans
  • four quarts cold water
  • 1 smoked ham hock
  • 1 onion, chopped
  • 1T butter
  • salt and pepper to taste

Sort through beans. Place in pot, add 2 quarts water and soak overnight. Drain and rinse. Put beans, ham hock, and 2 quarts water into medium pot. Cover and bring to a boil. Uncover, reduce to medium low, and simmer until bean skins are tender, about 1 hour. 

Meanwhile, melt butter and sauté onion, 3-5 minutes. 

Reduce bean heat to low and add onions. Cook 2 hours, stirring occasionally. Retrieve ham hock, let cool, and chop up meat. Discard bone and fat. Return meat to pot. Use an immersion blender (or a potato masher) to squish up some of the beans. Add salt and pepper. 

Verdict: This was honestly 10,000 times better the next day. Next time I think I’ll make it in advance. 

Week of Mondays (and Italian Chicken Soup)

I have no idea why, but this past week has felt like a week of Mondays. I, appropriately, feel sort of like Garfield: I want to sleep in a box and eat lasagna. There’s some wacky business going on right now–lots of weird news, asshats on the Internet (which is nothing new), I keep forgetting what state I live in, and thankfully, that chocolate pudding pie isn’t around anymore, because I sort of want to dive into it. It’s cuddle-with-cats o’clock.

This super comforting soup was perfect for yesterday, when it was windy and snowy. It’s not lasagna, but it’s rich, savory, and really quite wonderful. I’ve changed the original recipe a little; I only used one jalapeño (it was pretty big, though), and I reduced the cream by 3/4C. We have an insane amount left over, despite having two bowls each last night.

Be warned; this recipe requires dirtying a bunch of pots and bowls, but you can prep a lot of it early. If you cook the chicken earlier in the day, or even the day before, that will save you a bunch of time. You could even use a rotisserie chicken if you were super pressed.

Italian Chicken Soup

Adapted from The Pioneer Woman (she is a veritable genius)

  • 1 box little pasta (I used elbows; you could use orzo, ditalini, etc.)
  • 1T olive oil (to toss with pasta)
  • 1 whole chicken, cut up
  • 8C chicken stock
  • 1 onion, diced
  • 2 green bell peppers, diced
  • 2 stalks celery, diced
  • 1 jalapeño, diced
  • 1T olive oil (to saute veggies)
  • 1 (28 oz.) can whole tomatoes
  • 1.25C heavy cream
  • 1/3C olive oil (to mix with oregano)
  • 2T dried oregano
  • salt and pepper
  • parmesan to top soup

Cook pasta, rinse in cold water, toss with olive oil, and set aside.

Put chicken and chicken stock in a big pot. Bring to a boil, then simmer for 30 minutes. Turn off the heat, and let it sit for another 30 minutes. Remove the chicken, strain the broth into another big pot or bowl (you need it later), cool the chicken (I threw some ice cubes on top of it), and shred. Set that aside, too. Save the bones to make your own stock.

Chop up the canned tomatoes and put them back in their juice. Set those aside, too.

Heat a small pan til it’s pretty hot, then remove from heat, and add 1/3C olive oil and oregano. Stir that up, and set it aside.

In a big stock pot, saute the onion, green and jalapeño peppers, and celery in olive oil for about 10 minutes, or until the onions get kind of brown. Pour in the chicken stock, shredded chicken, and tomatoes. Bring it up to a boil, then down to a simmer. Throw in the cooked pasta, cream, and oregano/olive oil mixture. Stir that up, add salt and pepper to taste, give it a minute to heat through, and turn off the heat.

Serve with parmesan and good bread.