NEW BEST SOUPS ever!! It’s soup season, y’all!

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It’s soup season and I am HERE FOR IT! I love having soup for dinner and this week’s 3 recipes were some of the best we’ve ever had! I can’t wait for y’all to try these soups!

0:00 Hey y’all
0:27 Creamy Chicken Wild Rice Soup https://vikalinka.com/creamy-chicken-wild-rice-soup/
11:30 Subbie Supper Intro Diane
13:00 Italian Stew https://mandyinthemaking.com/recipes/italian-stew
20:10 One Pot Macaroni Cheeseburger Soup https://midwestfoodieblog.com/cheeseburger-soup/

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You know last Friday I declared it casserole season but you know what else it is it is soup season today I’m going to be sharing with you three different soups that are so delicious that you’ll want to make them for your family to warm y’all up on a cold night and I’m

Excited to get started hey y’all I’m Mandy and this is Mandy in the making this first soup that I’m making is one that if you would have asked me if I wanted to make it a couple of years ago I probably would have said no because it

Uses wild rice but I’ve recently really learned to enjoy wild rice so this is a chicken wild rice soup we need some freshh thyme and we also need about a cup of spinach while I don’t have spinach in my garden I do have something that’s very similar and acts and tastes

Just like spinach so that’s what we’re going to use and yes I’m saying my garden and I know it’s cold outside but I have a thriving garden and I’ll show you that later this recipe calls for two chicken breasts but I had these four chicken thighs in my freezer so I thawed

Them out and we are just going to trim them up a bit get some of this excess fat off of there but feel free to use chicken breast for sure okay the recipe called for two carrots but look at this this is enough for two two it’s

It’s it’s rather large so we’re going with one and then I need to chop up these two stocks of celery and then I need to also dice this onion this onion does not need to be diced it just says chopped so doing it in larger pieces all

Of that is done we’re going to grab a tablespoon of this butter and head over to our stove I’ve got this large soup pod or Dutch oven heating to about medium medium high I’m going to let that melt so the recipe calls for two chicken breasts I feel like this might be a

Little more chicken than what we needed it for so I’m going to hold one of these off and I’m going to throw in the air fryer a little bit later and just have it for a salad Tomorrow she says I want it but I think the three will equal about two chicken breasts so that’s what we’re going to do so the spinach is optional in this recipe but we are going to use this I’m going to say this wrong I know it’s tot soy we’ve got green and red

Toats soy here and according to the Garden app it tells me that this behaves and kind of holds up like spinach it wilts like spinach all of the things so I’m just going to in true Mandy fashion cut off the the stems because ain’t nobody got time for that

I’ve been wanting to use this it’s been so pretty growing in my garden so thought it was time to use it that has melted but I don’t feel like that’s enough on the bottom there for all of that so I’m just going to add just a

Little bit of olive oil in there too ain’t going to hurt nothing let’s toss all of our onion celery and carrots in and we’re just going to let this sauté and kind of soften for about 7 minutes okay this has been cooking over about medium heat we’re going to add in about

A clove of minced garlic and I grabbed a few sprigs of thyme from my garden and I’m just going to throw that in at this point too we’re just going to let this cook for another 30 seconds if you have dried time then use about a teaspoon of that okay for this

Recipe we need six cups of chicken broth so I’ve got two cups here and then this whole carton we need to add in one bay leaf a little bit of salt and pepper not a whole lot of salt because that is not low sodium chicken broth that I used so

I’m just going to add just a little bit of salt but I am going to load up the pepper a good bit I’m going to go ahead and turn up the temperature too so I’m going to turn this to medium high because we’re going to be bringing all

Of this up to a bowl at this point you’re going to add in your chicken so I’m going to add in three chicken thighs I’m going to save that other thigh like I mentioned and then you need about 2/3 a cup of wild rice this is a wild rice

Blend that I have and honestly it looks kind of like bird seed not going to lie but I know it’s wild rice so let’s add that in too and let’s bring this up to a boil I got sidetracked and this thing is definitely boiling so we’re turned it

Down to low and we are going to let this just simmer and cook for about 45 minutes you want that wild rice to cook all the way through and then of course we want the chicken to cook all the way through as well the recipe doesn’t say

Whether you should um cover it or not but I’m assuming that you do because when I cook rice that’s what I do so I’m going to put the lid on it and we’re going to let this cook for about 45 minutes we’ll check it around

40 and just see I just took the lid off it’s been 40 minutes I have turned it back up to about medium high cuz we are going to need this to come up to a bow but right now we’re going to remove our chicken and we’re going to shred it so I

Found the bay leaf and to take that out and let’s add our chicken back in that looks wonderful we’re going to add some creaminess to the soup with some heavy cream we need about a cup we’re also going to make a rue here in just a second to help thicken this up

That’s why we do need to bring it back to a bowl so I’m just going to stir this and it’s still heating up it’s getting close to coming up to a bowl this looks so good let’s make our little Rue it’s a little bit different well you know what

I say it’s different we’re not making a slurry that’s what I’m thinking of but we’re making a rue so I have 3 tablespoons of butter I’m going to melt this really quickly okay so I’ve got our melted butter here we’re going to add in 3 tablespoon of flour and just whisk

That around and then we’re going to pour it into the soup and it’s starting to Bubble over here so it will help thick thicken the soup pretty quickly and then we’re going to let this simmer for just a couple of minutes do its thing and at

The very end we’re going to throw in our spinach like ingredient if you’ve been around for a while you know that we have an indoor garden that goes all year long and is Mandy proof foolproof and garden is sponsoring today’s video so if you love having fresh produce in your

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Nutritional value it’s really nice to have all of these different ingredients and I can look on the app and see exactly how to use them and even the origin of that particular plant so if this sounds like something interesting to you be sure to check out garden and

You can unlock an exclusive offer down in my description Box by clicking that link and then continuing on to build your own garden let’s go back to cooking well that thickened really quickly it’s not super thick but it just thickened it just enough I’m going to continue to let

It it simmer for another minute or two I’ve got some really delicious crescents in here or croissants I guess and dinner is almost ready okay I think that’s the perfect consistency so I’m going to turn this down to about low and we’re going to add in our green definitely could have added

More if I wanted to but the recipe did just call for like a big handful basically hot gosh croissant is big as a football don’t hate I ain’t hating it looks great you don’t have to get two you can just eat one that’s right yeah that’s yeah yeah all right let’s get

Into this soup now look at that creamy soup I know and you talking about smelling good it’s got that that Trinity of it does ingredients there with the celery and the I guess onions you got onion egg yep M oh man yes a proper chicken stew is what this is let’s try some of this I have a little bit of green in there what you call that again tot soy I don’t know I’m probably butchering the name wow is it good yes I’m so happy man

That is good I am so happy it’s very it’s not too spinach it’s a term look it up it is it’s really good what do you think about the wild rice in there do what oh our our garden just went off that’s why wild rice where’s the wild rice at it’s in

There is it yeah it’s just not a whole lot oh I see one now I see one I mean that I can’t really tell I see one I saw one going try this bread okay try the bread that bread so like mhm like it is it’s some special

Bread it’s something new we’re trying can you believe that was frozen just a little while ago and I just popped it in the oven and that’s what it tastes like that is really good I know man that’s like one of them Wades rolls you know what I

Mean I hope it’s better than Wes rolls oh wow I mean anything better than Wes rolls pretty good I’m tell yeah I’m telling you I mean I love a Wades roll now W Wades Wades is where it’s at if you know you know if you know you know

Comment below do you know what we’re talking about when we say w rolls I’m going to tell you right now that is delicious I’m so flaky but it’s also like buttery and buttery yes yeah this may be one of the my favorite soups I’ve ever made yeah it’s up there it’s

Is definitely up there what up there next cheeseburger uh-oh funny he mentioned cheeseburger y’all stay tuned to that but hey chicken I’m glad you use Dart meat I know favorite I mean don’t use anything else no they can use chicken breast it’s fine it’s fine

Okay all right I’m going to go back to eating put this one on your menu y’all is very very easy take about an hour so it’s not as quick but worth the wait okay so it is very gloomy and just blah today but the one good thing about that

Means it’s perfect soup weather so we’re going to be making a stew tonight and it’s our subie supper so if you’re new here subie supper just means subscriber supper which means one of you sent in one of your family’s favorite recipes and we give it a try let me talk about

The recipe we’re using today so I have a PO box and every now and then people subscribers sweet subscribers send me cards notes gifts I don’t expect that by any means but I’m always very appreciative and I try my hardest to get thank you notes written and sent sent

Out to you I have yet to to write her thank you note and I just remembered that um I just got it this past week but this comes from Diane and this is Diane’s own cookbook I’m pretty sure she printed this cookbook back in 2010 but

It says she was born and raised in small on a small farm in South Eastern Wisconsin she has enjoyed cooking and entertaining for small and large groups for over 30 years teaching apples of gold a cooking and mentoring class for women has been a passion of hers frequently she Volunteers in the kitchen

At Fort Wilderness a Christian Camp in northern Wisconsin I love the name of this it’s called recipes for a fullfilled life not fulfilled fullfill life and she has family photos I mean it is just there’s so many good sounding recipes in here I love this she wrote me

A little Post-It note she was so kind to send me this but one of them caught my eye and it’s called Italian stew and we’re going to make that tonight I’ve got my large Soup pot let’s put it over here on the stove and start heating it

Up to about medium medium high so you have to let me know I know some people really don’t like soup as their main meal so do you like soup as a meal in the winter time I’m all about some soup as the meal it’s just so comforting it’s

One of my favorite things so now this says to do two carrots thinly sliced so I’m not going to worry about like cutting the carrots in half I’m just going to do just little slices here hi hello can I help you that looks fun would you like to do it yes he loves

Chopping stuff y’all I don’t I don’t know why I want chop it you know what that is you see that little white thing it’s a Sprinkle from one of those cookies it is from one of the cookies I made for church there sprinkles all over the place okay how about it do without

Cutting ourselves let’s not yeah and then you can slice up that zucchini too you want to do that I can we got a zucchini here just a small zucchini and we’re just going to slice it as well slicing always makes you nervous I mean I can tell how nervous

You are right now it it is very nerve-wracking it is I just Envision like a finger being sliced off don’t Envision that it scares me it scares me that okay I mean you going real thin I like it that’s good you like it yeah that’s good okay all right now oh you’re

Scraping with the bottom oh people going to fuss wait wait wait people going to fuss people going to fuss at you that’s okay sometimes I need to be fussed at you do Amen to that you think that’s good I think so now I’m regretting my decision maybe we should have cut it in

Half first oh we can cut it in half I’m sorry we’re not look we listen we can do anything look at that look at you wa look stack them up stack it up baby cut right through there I’m telling you what yeah that’s better we can make things

Happen Okay so we need to keep these separate from the carrots because these are going in at the end and the carrots are going in earlier so look at that look at you we shall not be outdone oh we shall overcome okay I’m throw oh did

You not cut the ends off I mean look look dude did you just eat the end all right okay we just need this onion only about half the onion and we just need it chopped it does not have to be diced half onion chop half chop half half I’m

Going to let him chop half choing half and I’m going to head over to the stove top let’s go over there okay y’all in our large Soup pot we’re going to add it says 3/4 of a pound of Italian sausage this is just a pound and we’re

Just going to go with it it’s going to be a little metier oh I need to get that pie of right okay you shut up take the paper off of yeah let’s let’s not eat the paper I’m just it’s just an idea okay and then we’re also going to add in

Our chopped onion so what you need to do is drain most of the grease off after you cook it I just use paper towels and a little see that look at there Tada now let’s add some garlic I think it says one clove but that ain’t how we roll up in here so

That’s a couple of cloves okay so you need low sodium beef broth you need 3 to four cups I’ve got 3 and 1/2 cups right here so let’s add that in we’re also going to add in our tomato sauce you need an 8 oz can we also need

A 14 1/2 ooun can of stewed tomatoes now she did mention that you want to chop them up a little bit which I know Cole will be grateful for so I’m just going to kind of reach in here with this knife and just chop these up so they’re not so

Large if you’ve ever cooked with stewed tomatoes you know what I’m talking about they’re like a whole tomato almost it’s it’s a bit much okay so that’s going in I’ve got dried basil and oregano here we’re going to add about a teaspoon of each Gracie Lou no ma’am it’s not for

You she’s like everything is for me so we need about a teaspoon of each crazy she’s ma’am babies you’ve got you got to go on let’s go go that might be a little more than a teaspoon but you know what it’s going to be okay basil so I just turned the heat

Up closer to high like medium really medium high and we’re adding in these carrots go ahead babe we want to bring this up to a bowl so we’ll give this a minute or two you want to grab the lid out of the drawer we can put the lid on

It babe for now okay I just took the lid off I just like to put the lid on just to bring it up to the Bowl but at this point it’s starting to come up to a bowl I’m going to get it let it get a little

Bit further and then as soon as I feel like it’s like a rolling Bowl we’re going to turn the heat down and we’re going to let this simmer for about 30 minutes uncovered okay this has been simmering for about 30 minutes without the lid on

We’re going to put the lid on now and let it simmer for another 10 minutes before we move on okay it’s been another 10 minutes it’s a little hot in there little hot let’s add our zucchini in at this point and then you also want to add

About 9 oz of frozen cheese tortillini this is a 16 oz bag so I’m going to use about half of it that’s going to cool this down we got to bring it back up to a simmer so it says to cover it back up and let it simmer for another 20 minutes

And then it’ll be time to eat that bread is substantial that bread is substantial that soup flavor is amazing amazing good I’m glad wow you can definitely get the herbs okay in there it’s got just a little kick to it as well yeah the carrots are they perfectly cooked yeah

Perfectly cooked but definitely just enriches the flavor of the soup yeah got that good carrot flavor mixed in there and then the sausage I’m guessing that’s a go backer then that’s really good very good soup it is it’s very good it reminds me of vegetable soup in the best

Way but also of course you’ve got the add um Italian sausage and the noodles it’s just so so good second bowl but Diane this is amazing thank you so much for sending me your cookbook I can’t wait to try more recipes out of there but this

One the very first one we tried was a hit okay y’all we are going to make a Twist on a classic in this house if you’ve been around for a while you know one of Steven’s favorite soups I think he mentioned it the other night is cheeseburger soup and the one I normally

Do that we love so much is in the crockpot this is a little bit different has some of the same flavors but I’m excited to give this one a try just because it’s a little bit quicker obviously the crock pot one is easy to do first thing in the morning and you

Let it cook all day but this one Cooks in about 30 minutes this one is a one pot macaroni cheeseburger soup let’s get started by preheating this to about I say preheating like it’s the oven heating this to about medium medium high okay so our pot is hot we have a hot pot

And I put in a pound of ground beef that’s lean ground beef we’re going to add in about a teaspoon of dried oregano and then it also calls for a teaspoon of dried thyme but I just grab some time off of my garden and I’m going to throw

In fresh time and I’ve got about a tablespoon of Fresh Start chopping it up while that is Browning I’m going to chop up my other ingredients now it does call for carrots I used up all of my carrots I thought I had more and I don’t

So feel free to use about a cup of sliced carrots I’m going to slice up this celery you know what that’s probably enough I’m going to save the rest of that because we need about a cup and that’s really close to being a cup however I know we don’t have the

Carrots but I’m going to go with that amount of celery I don’t want it too overpowering I also need to dice this half of an onion you could do a whole onion I’m just using what’s left in my fridge of this one cuz I don’t want it

To go to waste we do need to shred a block of cheese an 8 oz block I have about half here this is sharp cheddar cheese and that’s what it calls for I’m going to be out after this half so I’m going to um use the rest of it as colby

Jack it’s just you got to do what you got to do you know what I thought this was kobby Jack it’s just kobby I don’t think I’ve ever gotten just kobby I always get kobby Jack interesting I looked at it I was like where’s the white cuz cuz you know that’s the

Monteray Jack part is the white part okay well we’re just going with Colby I don’t know how it’s going to turn out but we’re going with it cheese monster there she’s chowing down don’t worry all right let’s go back over to the stove and check on our ground beef

We’re going to add a little bit of salt and pepper to our ground beef as it’s finishing up okay now that this is done we’re going to remove the ground beef for now so that’s just going to hang out over here and now let’s add some things

To this pot six tablespoon of butter to our butter we’re going to add our onion and our celery if you had carrots you would add them at this point too we’re going to add a large pinch of salt and we are going to let these cook

For about 10 minutes we really want them super soft and there was still just a tiny bit of grease in there too from the hamburger or the um ground beef so it’s going to have a lot of Flavor now we need to add in some garlic I think it

Calls for five cloves so I’m getting towards the bottom of this so it’s going to take me just a second but we’re going to add that in and cook that for another minute or so and we’re also going to add in a little more oregano too so about another

Teaspoon of oregano is going in it does call for some more time but I had forgotten to grab more time so we’re just going to go with it we’re going to let this cook for another minute and fog you guys up and I’ll be right back I

Forgot I had some dried time on hand so I threw in some dried time now it calls for ma’am it calls for four tablespoons of butter or um flour but I don’t have the carrots so I don’t know that I will need all four tablespoons so I’m going

To do a couple of tablespoons and just see how this goes we’re going to coat these really good in the flour and cook it for about a minute we’ll add a third tablespoon how about it all right let’s let that cook for a minute would you like some more

Cheese well come on you got to come on oh we are so exited okay oh did you get it it fell into your fur baby I’m not kidding I’m trying to get it out of your fur honey you got to let me get it there you’re

Welcome there you go at this point if you need to you can deglaze your pan I’m using these carway pots so you really don’t get a lot of crust or anything on the bottom um but you would de glaze your pan with just a little bit of

Chicken broth I don’t really need to do that so we’re just going to add in all the chicken broth this does call for a lot of chicken broth because we are going to be cooking macaroni in here why is it coming out so slowly oh cuz it didn’t pierce the thing very

Well hold please success okay we’re going to be adding in about 8 oz of macaroni so you need a lot of liquid obviously so we’re adding in 8 cups of chicken broth so two full containers okay so at this point we need this to come up to a bowl I think though

It said to go ahead and add in the macaroni let me check that but I’m going to turn this up just a tad get a little bit higher of a heat yeah normally you would wait until it come to a simmer but it says to add another pinch of salt so

I’m going to do a small pinch of salt and a little bit of pepper okay I added our pepper and then you need 8 oz of uncooked macaroni noodles so let’s add that in and it says to bring this up to a simmer so I totally forgot to show y’all

But once it came up to a simmer like this I turned it down to about medium heat and we let it cook for about 5 to 7 minutes it’s been about 8 minutes now I’m going to check and make sure our our noodles are alente they should be so let

Me do that they are so let’s remove this from the heat for now and we are going to stir in 1 cup of heavy cream as well as our 8 oz of shredded cheese I’m going to add that in by hand and throw it all over the top of

The stove I am really just throwing all I’m doing is just throwing cheese everywhere that’s that’s the real that’s what’s happening Now the recipe calls for one teaspoon of white balsamic vinegar I don’t have that I just have regular balsamic vinegar so I’m just you

Just got to do what you got to do but apparently this really just helps the flavor so much just a teaspoon so let’s add that in stir that around and we’re going to add our ground beef back in and we’re going to put it back over on the

Um eye over here on medium you know what if I do this one-handed it’s going to be a disaster I’ll be back okay I added the ground beef back in and I’ve slid it back over here onto eye and we’re just going to let this heat through on medium

For just a couple of minutes it looks like all of our cheese has melted which is great oh my stars this is going to be so good I wish I could smell this there’s a little bit of cheese that still hasn’t melted so we’ll let this

Hang out I’ll be back so this is a different cheeseburger soup it is it looks really good too it smells really good it’s got some creaminess to it looks like it does oh yeah that’s really good it’s similar but man there’s some flavor in this soup that it’s it’s

Almost got some herbs in here or something it does it has oregano and Thyme in there but you apparently you know what the secret ingredient is at the very end what’s that a teaspoon of balsamic vinegar really yeah it definitely has a very unique flavor

To it it’s really good it’s it’s got a lot of herb flavor but I can see how that balsamic vinegar had a little something interesting in there it’s got an interesting flavor to too delicious I mean really really good yeah we haven’t had anything quite like this that would

Be called like a cheeseburger soup or whatever you know okay this looks so good ma’am ma’am you already had a good bit of cheese this is really really good don’t lie even off camera you had cheese yeah okay okay I’m going to dig in I’ve got some some of these croutons

These are garlic butter croutons that I added um and then we’ve got some sliced green onion on top so Steven says it gets better and better every time you take a bite and he’s not wrong it’s really good ma’am that is enough no no you got to

Get down I’m trying to film honey it’s a contender to be up there with the other cheeseburger soup that I yeah that’s definitely so what I’m getting is you really can’t go wrong with cheeseburger soup that’s right but I’m letting my croutons kind of soften before I eat

Those but I do highly recommend this oh my word it’s so delicious so creamy and cheesy he’s right you can taste the herbs but it’s not overpowering but you can taste them and it’s just so much flavor so this is a winner all three soups we had this week were amazing let

Me know below which one you plan on trying first I highly recommend all three of them don’t forget if you’re interested in checking out Garden I have a link in my description box you get an exclusive offer if you use that link so go check them out and build your own

Garden thanks y’all and I’ll see you next time bye