Beef stew is a classic comfort dish that is hearty, filling, and a favorite of my family. I took those same components and turned the idea into a delicious spin creating a Mexican inspired beef stew that is out of this world. While the base of the ingredients are the same of tender chunks of beef, carrots, and potatoes, the spices and toppings are what set this recipe apart from the classic. Cumin, oregano, garlic, and onion create a flavorful broth for the meat and vegetables to simmer in while getting tender and delicious. This easy Mexican beef stew is sure to become a new dinner favorite.

Soup season has arrived for most of us and I say bring it on. There is nothing better than a cozy bowl of soup on a chilly day that just feels like the ultimate food hug. It’s hard to pick a favorite soup for me, because I have so many that I love, but a classic vegetable soup is always high on the list in my opinion. Vegetable soup can sometimes be bland and lack luster in flavor, but I am here to tell you that this recipe for the best vegetable soup is going to change your mind about how tasty a bowl of vegetables in a delicious broth can truly be. I amped up the flavor in this recipe to make it the ultimate vegetable soup that you will crave all season long.

Soups are always a favorite for dinners at my house. There is something so comforting about a bowl of soup that just can’t be duplicated with any other meal. French onion soup is one of those soups that for whatever reason I tend to get when I am at a restaurant, but don’t make at home as often. I recently made it and realized just how easy it actually is to make French onion soup and decided I definitely need to share the recipe with you and that we all should be making it more often right in our own kitchens. My recipe for French onion soup is one that just has a few ingredients, but is packed full of flavor and is super satisfying too! My simple French onion soup will quickly become one of your favorites to add into your soup rotation any day of the week!

This post is sponsored by Al Fresco Chicken, but all opinions are 100% my own.

True story, I’ve never met a meatball that I didn’t like. I love them in pastas, on sandwiches, and even in soup! Today I’m sharing a delicious and healthy soup recipe for you to try out that I know will quickly become one of your favorites. Because let’s be honest, in the midst of all of the holiday cookie baking, we still need to get dinner on the table, and even better if it can be on the healthier side. That’s why I partnered with al fresco Chicken to bring you, not only a delicious and nourishing soup recipe for the whole family, but thanks to al fresco’s Italian Chicken Meatballs, it’s super easy to whip up any night of the week too. My lemon chicken meatball and orzo soup is just the kind of simple and delicious dinner you will be craving all season long.

Homemade chicken stock is one of those recipes, that until you finally make your own, you don’t realize what a huge difference in flavor it can make to recipes of all kinds! I will admit I always have store bought stock on hand for emergencies, but my preferred way is to make sure to make a batch of homemade chicken stock almost weekly to use in recipes throughout the week. Homemade stock is so nourishing and full of nutrients. It’s a great way to use up any veggies that are looking a little less than perfect hanging out in the kitchen too. My easy homemade chicken stock and is going to become one of your favorite fridge and freezer staples and the recipe couldn’t be any easier to make!

“This post has been sponsored by Campbell’s®. All thoughts and opinions are my own.”

If you all know anything about me by now, you already know that I pride myself on creating easy recipes that can be cooked from start to finish in under thirty minutes! I’m a working mom, and I know how hard it can be after a long day to come home and think about getting a dinner the whole family will love on the table quick! That’s why I partnered with Campbell’s® to create an Easy Chicken and Dumplings recipe using their Campbell’s® Condensed Cream of Chicken Soup that can be ready in a hurry!

During this time of year, I am all about warm and cozy meals that bring a family together after a long day of work, school, and busy schedules! Dinnertime is a time to come together, talk about the day, and enjoy something delicious to nourish and comfort! Soup is one of those dishes that I think is the ultimate food hug, and the warmth of Campbell’s soups brings people together every time!

My easy chicken and dumplings is one of those recipes you will want to make week after week! With the help of a versatile recipe starter like Campbell’s Condensed Cream of Chicken Soup, you can take a few shortcuts to cook up the ultimate chicken and dumplings any night of the week!

With just thirty minutes and ten ingredients, you can make this chicken and dumplings after even the most exhausting of days! These chicken and dumplings have an incredibly flavorful broth and are loaded with tender chicken, veggies, and fluffy dumplings that will warm your heart and your hands, guaranteed!

I can’t wait for you to try out this recipe for yourself! Tell me, is there really anything better than family and a delicious meal?

Ingredients:

1 Rotisserie Chicken, deboned and skin removed
1 Tbsp. Olive Oil
3 Celery Stalks, diced small
3 Carrots, peeled and diced
1 Tbsp. Fresh Thyme Leaves (can sub dry thyme)
I 10.5 oz. Can Campbell’s® Condensed Cream of Chicken Soup
6 Cups Chicken Stock
1 Can of Regular Biscuits (not the flaky kind)
1 Tsp. Salt + more to taste
1/2 Tsp. Black Pepper + more if needed to taste
Fresh Parsley for garnish (optional)

Directions:

Heat a large pot or Dutch oven over medium heat.
Add oil, carrots, celery, and thyme to the pot and then season with 1/2 of the salt and pepper, 2-3 minutes.
Pour in chicken stock, bring to a simmer, and let cook for another 5 minutes.
Add Campbell’s® Condensed Cream of Chicken Soup to the pot and stir to combine.
Add chicken to the pot, bring to a low boil, and add in the rest of the salt and pepper.
While the soup simmers, cut each biscuit into 4 pieces and then roll into balls.
When the soup comes to a low boil, drop biscuits in one at a time and cook another 5 minutes.
Taste the chicken and dumplings and add more salt and pepper if needed.
Serve immediately or continue to let simmer on low until ready to eat. Serve with fresh parsley, if desired.

Note: Will store in the fridge for 3-5 days.