This soup is so comforting and nourishing. It’s the first thing my kids request when they’re feeling under the weather. We all prefer it chicken noodle soup! The leftovers taste great (no soggy noodles!) and it freezes wonderfully! I love making a batch just to have on hand in the freezer. I freeze it in individual portions, then just grab one out of the freeze when someone is sick!
- 1 Whole Chicken (about 5 pounds)
- 1 Cup Long Grain Brown Rice
- 4 Quarts of Cold Water (or enough to cover the chicken)
- 4 teaspoons kosher salt
- 1 Onion, peeled and cut in half
- 1 Bay Leaf
- 4 Carrots, peeled and chopped into small pieces
- 3 Celery Stalks, finely chopped
- 2 teaspoons dried parsley
Place all the ingredients in a large pot and bring to a boil. As it heats up, use a large spoon to skim the fat off the surface of the soup as necessary.
Cover with a lid, reduce heat to a simmer and cook for 1 hour (or until the chicken easily separates from the bones).
Turn off the heat, carefully remove the chicken from the pot and let cool. Remove the onions and discard.
When cool enough to handle, remove the chicken from the bones. Shred the chicken, then place it back into the soup. Taste and add salt and pepper if needed.
Slightly adapted from the Weelicious Lunches cookbook.
There’s nothing healthy about biscuits and gravy, but that doesn’t stop me from making it on occasion. It’s my husband’s favorite, and it’s total comfort food. I use sausage for the gravy, but growing up, my dad always made us hamburger gravy using ground beef- so good! He’d serve it over toast instead of biscuits, so we do that sometimes now too! If you have leftover gravy, put it in the fridge, then just add a splash of milk when you’re reheating it!
- 1 pound sausage
- 1/2 Cup flour
- 3 to 4 Cups Milk
Place the sausage in a large skillet, and break it up with a spoon. Cook over medium high heat, until it’s browned and cooked all the way through, stirring frequently.
Sprinkle the flour over the sausage and stir for about a minute. Slowly stir in 3 cups of milk and lower heat until it just barely at a simmer.
Cook, stirring frequently, until it reaches the desired thickness. If it gets too thick, just add a little more milk. Season to taste with salt and pepper.
I was never a big fan of meatloaf…until I made Paula Deen’s recipe. This is so good ya’ll (that sounds like something Paula would say, right?)! My husband and kids LOVE this one! So much so, that I started doubling the recipe and baking it in a 8.5×11 pan, just so there wouldn’t be any fighting over the last slice.
If you’re in a hurry, frozen chopped onions and frozen chopped bell peppers work great!
- 2 lb ground beef
- 2 tsp salt
- 1/4 teaspoon black pepper, ground
- 1 cup onion, chopped
- 1 cup bell pepper (any color), chopped
- 2 eggs, lightly beaten
- 14.5 oz can petite diced tomatoes, drained
- 1 cup quick-cooking oats
- 1/3 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon mustard
Preheat oven to 375.
In a large bowl, mix ground beef, salt, pepper, onions, bell peppers, eggs, tomatoes and oats together and place in a greased 8.5×11 baking dish (I don’t like washing dishes, so I just mix everything up right in the baking dish!).
Mix ketchup, brown sugar and mustard in a small bowl and spread on top. Bake for 1 hour, or until cooked though.
Slightly adapted from Paula Deen
Hamburger soup is so comforting and healthy. Don’t be afraid to change it up, depending on what you have on hand and what your family likes. Sometimes I add green beans, or peas.
- 2 lbs ground beef (or ground turkey is great too!)
- 1 onion, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 3 bell peppers (any color), chopped
- 4 carrots, chopped
- 5 red potatoes, peeled and diced
- 14.5 oz can petite diced tomatoes
- 3 Cups beef broth
- 3 Tbl tomato paste
- 1/2 tsp Kosher salt
- 1/4 tsp pepper
- 2 tsp dried parsley
- 1/2 tsp dried oregano
In a large pot, brown the meat over medium heat. Drain fat, if necessary. Add the onions and celery, and cook until the onions start to soften. Add the remaining ingredients, and bring to a boil. Reduce the heat. Cover the pot and simmer for about 20 minutes, or until the veggies are tender. Add more broth or water to reach desired thickness. Taste and adjust seasonings, adding more salt if needed.
Recipe slightly adapted from The Pioneer Woman