Creamy Chicken Noodle Soup

My friend Kenon made us this soup and I loved it.

1-2 lbs Chicken, cut up and cooked or shredded if you use a Rotisery chicken.
2 cloves or 1 tsp garlic, minced
1 medium onion, chopped
3 celery ribs, chopped
6 cups chicken broth
1 tsp basil
1 tsp oregano
1 tsp parsley
2 bay leaves
3 carrots, diced
1-2 10 oz cans cream of chicken soup
1 pkg egg noodles, the thick ones in the frozen food isle are the best.

- Sautee onion, celery and garlic in a tablespoon of oil, until onion is translucent.
- Add chicken broth on herbs.
- About 20 minutes before serving add the cream of chicken soup, carrots and egg noodles.

Courtesy of Kenon Wakefield.

White Chicken Chili

INGREDIENTS

SAUTE TOGETHER UNTIL CHICKEN IS GOLDEN BROWN:
2-3 chicken breasts, cubed
1 med onion, chopped
1 1/2 tsp garlic powder
1 tbs oil

ADD AND THEN SIMMER UNCOVERED FOR 30 MINUTES:
3 15 oz cans great northern beans, drained and rinsed
1 14.5 oz can chicken broth
2 cans green chilies
1 tbs jalapenos
1 tsp salt
1 tsp cumin
1 tsp dried oregano
1/2 tsp black pepper

REMOVE FROM HEAT AND ADD:
1 cup sour cream
1 cup whipping cream

DIRECTIONS
1. Stir in and let sit for 5 minutes.
2. Serve with chips, sour cream, and cheese.

Courtesy of:Candi McMullin

Zupa's Wisconsin Cauliflower Soup

2 tablespoons margarine or butter
1 medium onion, chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
1 can (13 3/4 to 14 1/2 ounces) chicken broth
1 head (2 1/2 pounds) cauliflower, cut into 1-inch pieces
1 teaspoon Dijon mustard
1 Cup shredded cheddar cheese
1 Cup pepper jack cheese

In 4-quart saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt; cook 2minutes, stirring frequently.

Gradually stir in milk, chicken broth, and 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes. In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth.

Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese to serve.

Courtesy of: Just Cook Already

Turkey Noodle Soup Express

Ingredients:
3-1/2 cups Swanson chicken broth
Pepper to taste
1 medium carrot, sliced
1 stalk celery, sliced
1/2 cup uncooked medium egg noodles
1 cup cubed cooked turkey

Directions:
Mix broth, pepper, carrot and celery in sauce pan. Heat to boil.
Stir in noodles and turke. cook over meium heat 10 minutes or unitl noodle are done.

Courtesy of: Swanson Broth

CHICKEN TACO SOUP RECIPE

2-3 large chicken breasts cooked or rotisserie chicken
8 to 12 oz of sour cream (I start with 8 and add a little more if needed)
Grated cheddar cheese 2 - 3 cups, depends on how cheesy you want it
1 can of pinto beans (don’t drain liquid)
1 can of kidney beans (don’t drain liquid)
2 cans of corn (don’t drain liquid)
1 packet of taco seasoning

Mix it all together and heat it up! You can do it in a crock pot or in a pot. Then you can serve it with tortilla chips and make it like a dip.

Courtesy of Ambree Kimball

Ambree's Creamy Potato Soup

Ambree got this from Joy & Shauna Harker

6 cups peeled and diced potatoes
Cook until just tender in 4 cups water w/ 1 tsp. salt.

In another pan, combine:
1 cup (2 cubes) butter, melt
Add 1 cup finely chopped onion, sauté
Add ¾ cup flour, stir
Add 1 cup warm water w/4 tsp. or 4 cubes chicken bouillon stirred into it. Stir, bring to boil, and then add 4 cups heavy whipping cream
Stir and thicken. Stir often so it doesn’t scorch.

Add grated cheese to taste, about 2 cups.
Add 1 to 2 cups frozen corn to the pan of cooked potatoes.
Pour ingredients in these two pans into one pan.
Add 1 tsp. Worcestershire Sauce
Salt and pepper to taste
Just before serving, add about ½ to 1 cup sour cream.

Garnishes put in side dishes to add to each bowl or soup served:

Pre-cooked bacon, cut up and slightly micro waved
Grated cheese
Chives

Courtesy of Ambree Kimball

Michelle’s Broccoli Soup

1 cube butter (no margarine!)
½ c flour
4 c. milk (approx.) less if you want it thicker, add more if you want to thin it out
1 head broccoli, chopped
1 lb cheddar cheese, cubed or shredded (sometimes I add Monterey Jack too)
Salt & pepper to taste

Melt butter in pot over medium heat, whisk in flour. Cook stirring constantly for 1 min. Add milk slowly whisking constantly until no longer lumpy. With a wooden spoon, stir continually until mixture comes to a boil. (You can add more milk here if too thick or add more after you add the cheese at the end.) Add broccoli and reduce heat to med-low. Stir regularly until broccoli is tender. Add in cheese and stir until melted. Salt and pepper to taste. Serves 6-8.

*The key is to use a whisk until it is not lumpy and stir constantly!!!

Courtesy of Michelle Powell

Cauliflower Soup

Ingredients:
1 head of cauliflower, break off into bite-sized pieces
4 to 5 medium potatoes cubed (chop into the size of chunks you like)
chicken bouillon granules
bacon bits
1 can cream of chicken soup
1 pint of whipping cream
cornstarch
cold water

Directions:
Put cauliflower and potatoes in a big pot, fill with water until cauliflower and potatoes are covered. Add some bacon bits, stir in about 3-4 tablespoons of chicken bouillon granules (or 2 cubes). Boil until potatoes are tender. Add cream of chicken soup and whipping cream, stirring until mixed together. Bring to boil. To thicken soup, mix 3 tablespoons cornstarch to 2 tablespoon cold water in a separated bowl. Once cornstarch is dissolved in water stir into soup. Bring back to boil, then reduce heat (soup should thicken after removing from heat for a few minutes.) If still not thick enough, repeat the cornstarch and cold water until its thick enough (I usually do it two rounds).

Courtesy of Mandy Adams

Potato Soup

Ingredients:
1 cup finely chopped onions
1 cup finely chopped celery
2 cup finely chopped potatoes
3/4 cup flour3
/4 cup butter or margarine
1 qt. half and half
1 tsp salt and pepper
1/2 tsp sugar

Directions:
Put chopped vegetables and onions in pot with enough water to barely cover. Simmer, covered over medium heat until potatoes are tender (about 20 minutes). In the meantime, in a medium pot, melt butter. Stir in flour and cook a minute or two. Add cream; cook and stir until smooth and thick, using a wire whisk to blend (it always takes longer to thicken then I think it's going to...it gets pretty thick). Add to undrained vegetables and heat.

Courtesy of Mandy Adams

Enchilada Soup

Ingredients:
1 can (29.2 oz) enchilada sauce
1 can (8 oz.) tomato sauce
2 cans chicken broth
2 uncooked chicken breasts
Spanish rice (Lipton works well but you can make your own too)
1 can black beans
2 cups corn (I usually use one can)

Directions:
Put the first 4 ingredients in your crock pot and cook on low for 8 hours. Remove chicken, shred/cut and return to pot. Prepare Spanish rice. Add beans, corn, and as much rice as you want.

Garnish with all kinds of yummy things like: olives, green onions, tortilla chips, cheese, avocado, and sour cream.

Courtesy of Mandy Adams

Taco Soup

1 lb ground beef
1 large onion or dried minced onion
1 pkg dry taco seasoning
2 cans diced tomatoes w/ zesty jalapeno or chilies
1 (16 oz) can Kidney beans, do not drain
1 (16 oz) can Black Beans, do not drain
1 (16 oz) can corn, do not drain
1 (8 oz) can tomato sauce
1 C. salsa
Water (if needed you can add more water to thin out)
tortilla Chips
Grated Cheddar Cheese
Sour cream
Olives

1. Brown ground beef with chopped onion.
2. In a large soup pot, combine seasoning, tomatoes, salsa, tomato sauce, beans, and corn.
3. Add Beef and onions, simmer to blend flavors.
4. More water can be added to achieve desired consistency.
4. Serve with tortilla chips, cheese, sour cream, olives.

Chunky Chili

½ lb lean ground beef
½ lb stew meat
1 medium onion, chopped
2 cans (16 oz each) diced tomatoes, undrained
1 can (15 oz) pinto or kidney beans, rinsed and drained
½ cup prepared salsa
1 tbls chili powder
1 ½ tsp ground cumin
Salt and Pepper to taste
½ cup shredded cheddar cheese
3 tbls sour cream
Sliced black olives (optional)
Macaroni noodles (optional)
Liquid Smoke to taste (optional)


1. Heat large skillet over medium heat. Add ground beef and onion, cook until beef is browned and onion is tender. Drain fat.
2. Place beef mixture, stew meat, tomatoes, beans, salsa, chili powder and cumin in a slow cooker; stir.
3. Cover and cook on Low 5-6 hours or until flavors blended and chili is bubbly.
4. Season with salt and pepper to taste.
5. Serve with cheese, sour cream and olives.
6. Add noodles if desired about 30 minutes before serving, so they don’t get to soggy.