Chicken Noodle Soup

Serves 6-8

• 2 TBS unsalted butter
• 2 TBS extra virgin olive oil
• 1 onion, peeled and diced
• 4 celery stalks, diced
• 1 C carrots, shredded
• 1 tsp minced garlic
• salt and pepper
• 2 quarts chicken broth
• 2 C wide egg noodles
• 2 C chicken, cooked and shredded [I use store-bought rotisserie]

In a large pot over medium heat, melt butter and olive oil; add onion, celery, carrots, garlic, salt, and pepper. 
Cook stirring occasionally, until vegetables have softened, about 7 minutes.

Add the chicken broth and simmer for 10 minutes.

Stir in chicken and noodles and simmer until the noodles are cooked, about 10 minutes.

Add more salt and pepper if needed.

Garnish with fresh parsley.

Potato Soup

Serves 8-10

• 8-10 red potatoes, peeled and diced into 1-inch cubes
• 4 C chicken broth
• 1/2 C flour
• 3 C milk
• 2 cloves of garlic
• 1 C cheese
• 1 C sour cream
• 2 tsp fresh parsley (1/2 tsp dried)
• 1/2 C green onions, chopped
• 8 bacon slices, cooked and crumbled
• salt and pepper to taste

In a large pot, boil the diced potatoes in chicken broth.

Once the potatoes are cooked all the way through, place them in a separate bowl, then mash.

Return the mashed potatoes to the broth, then add garlic.

In a separate bowl, whisk together flour and milk. Slowly combine the flour/milk mixture to the potato/broth mixture. Whisk.

Cook over medium heat until thick and bubbly [about 8 minutes]. 

Add the remaining ingredients. Stir till cheese melts, then simmer over low heat for 10 minutes.

Use the extra cheese and onions for serving.

Butternut Squash Soup

Serves 6-8

• 1 (2 to 3 pound) butternut squash, peeled and seeded
• 2 TBS unsalted butter
• 1 medium onion, chopped
• 4 C chicken stock
• Nutmeg
• Salt and freshly ground black pepper

Cut squash into 1-inch chunks. 

In large pot melt butter. Add onion and cook until translucent, about 8 minutes. 

Add squash and stock. Bring to a boil, then simmer and cook until squash is tender, about 15 to 20 minutes. 

Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. 

Stir and season with nutmeg, salt, and pepper. Serve.

Beef Stew

Serves 8-10

• 4 lbs. beef roast, cut into 2-inch pieces  
• 3 C beef broth  
• 1 TBS salt  
• 1 tsp dried thyme leaves  
• 1 (6 oz.) can tomato paste  
• 1 large onion, diced  
• 1 lb red potatoes, cut in 2 inch pieces (about 4 cups)  
• 1/2 lb baby carrots (about 2 cups)  
• 1 C peas
• salt and pepper to taste

In a slow cooker add beef broth, salt, thyme, and tomato paste; whisk until well combined.
Add onion, potatoes, carrots, and peas.
Cover and cook on low heat for 7-8 hours, or on high for 4 hours.

Corn Chowder

Serves 6-8

• 4 slices of bacon, chopped
• 1 large onion, peeled and chopped
• 4 medium russet potatoes, peeled and diced
• 2 C fresh or frozen corn kernels
• 2 C whole milk
• 2 C chicken broth
• 1/2 tsp pepper
• 1/4 tsp salt
• 4 oz can chopped green chilies
• 1 C heavy cream
• Cheddar cheese (optional)

Cook the bacon, onion, and potatoes; set aside.

In a blender, blend 1 cup of corn and 1 cup of milk for about 1 minute; set aside.

In a large pot, combine chicken broth, corn mixture, remaining milk, remaining corn, pepper, salt, green chilies, bacon, onions, and potatoes. Cook on medium-high heat, stirring occasionally until everything is heated through and soup begins to bubble.

Turn the heat down to low, add the heavy cream, and simmer for 15-20 minutes, until soup thickens.

Serve with more salt and pepper if desired, and shredded cheddar cheese.

Crock-Pot Broccoli Potato Soup

Serves 6-8

• 4 C chicken broth
• 2 C broccoli, chopped
• 2 C carrots, finely sliced
• 4 medium sized red potatoes, peeled and chopped into 1/2 inch cubes
• 1/2 yellow onion, chopped
• 2 garlic cloves, minced
• 1 C milk
• 1/4 C flour
• 2 C shredded cheddar cheese
• Set aside some cheese to garnish

In a crock pot, combine everything except for the milk, flour, and cheddar cheese. Cook on low for 6-8 hours, or on high for 4-6 hours.

Once veggies are cooked all the way through, whisk together milk and flour in a small bowl. Add the mixture and shredded cheese to the crock pot.

Keep the temperature on a low setting for about 20 minutes.

When the soup is thick, serve with fresh rolls or bread, and some extra cheese for garnishing.

White Chili

Serves 6-8

• 4-6 chicken breasts, cooked and shredded
• 1 medium onion, chopped
• 1 1/2 tsp garlic powder
• 2 15 oz. cans Great Northern Beans, rinsed and drained
• 1 1/2 C chicken broth
• 2 (4 oz.) cans diced green chilies
• 1 tsp salt
• 1 tsp cumin
• 1 tsp oregano
• 1 tsp pepper
• 1 C sour cream
• ½ C whipping cream
• cheddar cheese
• tortilla chips

Place all ingredients (except for sour cream, whipping cream, cheese, and tortilla strips) in a crock pot. Mix well. Cook on Low for 6-8 hours or on High for 4-6 hours.

Once chicken is nice and tender, remove from crock pot and shred. Add the shredded chicken back in the crock pot, then add in sour cream and whipping cream. Cook on HIGH for another 15-30 minutes, until soup thick.

Serve with cheddar cheese and tortilla strips.

Tomato Basil Soup

Serves 6-8

• 5 medium sized tomatoes, cut in half
• 5 garlic cloves
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 medium onion
• 2 tsp fresh oregano, minced [use only 1/2 tsp if you used dried]
• 2 TBS fresh basil, minced [use only 1 tsp if using dried basil]
• 2 tsp sugar
• 2 C chicken broth
• 1 C heavy cream

In a blender combine all ingredients except for the chicken broth and heavy cream.

In a large 6-8 quart pot on medium high heat, combine broth, heavy cream, and tomato mixture. Whisk until well combined. 

Once soup comes to a boil, turn the heat and let the soup simmer for approximately 15 minutes, until thick.

Serve with grilled cheese sandwiches!

Chikadilla Soup

Serves 8-10

• 1 lb boneless, skinless chicken breasts or thighs
• 15-oz diced tomatoes
• 10-oz mild enchilada sauce
• 4-oz mild green chilies
• 1 qt (4 cups) chicken broth
• 2 15-oz cans of black or pinto beans
• 15-oz corn
• 1/2 medium onion, diced
• 1 TBS chopped, fresh cilantro
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp salt
• 1/2 tsp pepper

Place all ingredients in a slow cooker and stir until well combined. Cook on low for 6-8 hours or on high for 3-4 hours. Once chicken is thoroughly cooked, remove from pot, shred and return to pot for remaining cooking time. Serve with tortilla strips, sour cream, shredded cheese, and/or whatever else you like.

Carrot Potato Soup

Serves 4

• 5 C chicken broth
• 2 tsp ground ginger
• 1 lb. carrots, peeled and thinly sliced
• 1 large potato, peeled and cut inch-1/2 inch cubes
• 1 (15 oz) can white kidney beans, rinsed and drained

In a large pot bring chicken broth and ginger to a boil. Add carrots and potatoes, then turn down heat and let vegetables cook all the way through (20-30 min).
In a blender, puree vegetables with beans, a cup at a time. Season with salt and pepper.

Garnish

• 1/2 C sour cream
• 2 TBS minced green onion

Mix ingredients together and serve on top of the soup.

Taco Soup

Serves 6-8

• 2-4 cooked chicken breasts, shredded
• 1 14 oz (1 1/2 C) corn, drained
• 1 14 oz can black beans, drained
• 1 14 oz can chili beans
• 2 cans Rotel tomatoes and green chilies
• 1 8 oz can tomato sauce
• 1 1/2 C chicken broth
• 1 1.25 oz packet taco seasoning

Place all ingredients into crock pot and mix well. 
Set on low for 7-8 hours or high for 3-4. 
Garnish with shredded cheese, sour cream, or tortilla chips.

Shrimp and Corn Chowder

*Serves 6-8

2 TBS canola or olive oil

1 meduim onion, chopped

1 lb red potatoes, cut into 1/2-inch pieces

1 (14 oz) can cream-style corn
2 C chicken broth
1 C light cream or half-and-half

1/2 tsp salt
1/4 tsp pepper
1 TBS fresh chopped parsley

1/2 lb large shrimp, peeled, deveined

Heat oil in a large pot over medium heat then add onion, and potatoes. Cook until softened. Add corn, broth, half and half, salt, pepper and parsley. Bring to a boil.

Reduce heat to medium-low. Cook until soup is thickened and potatoes all cooked all the way through. Stir in shrimp and cook until shrimp is cooked all the way through. 

Black Bean Soup

*Serves 4-6

1 TBS olive oil
1 C onion, diced
4 garlic cloves, minced
2 (15 oz.) cans black beans, rinsed and drained
1 (3.5 oz.) can diced green chilies
2 C beef broth
1 tsp salt
1 tsp pepper
1/2 tsp chili powder
1/4 tsp cumin
12 tsp oegano

Heat olive oil in a large stockpot over medium heat. Add onion and garlic then saute for 5 minutes.
Add the rest of the ingredients and simmer uncovered for 20 minutes.
Transfer the soup to a blender. Place lid on blender but remove the stopper in the lid to let the heat escape. Blend soup to desired consistency.
Serve with limes, sour cream, tortilla chips, cheese or chopped cilantro.

Egg Drop Soup

*Seves 4-6

4 C prepared chicken stock, plus 2 tablespoons

1/2 tsp grated fresh ginger

1 TBS soy sauce

1 TBS cornstarch
1 C cooked, chopped carrots

2 eggs, lightly beaten

2 green onions, chopped, including ends

Salt and white pepper, to taste

Bring soup stock, grated ginger and soy sauce to a boil. In a small cup, make a slurry by combining the cornstarch and 2 tablespoons of chicken stock. Stir until dissolved. Slowly pour in the cornstarch mixture while stirring the stock, until thickened. Reduce heat to a simmer. Pour in the eggs slowly while stirring the soup in the same direction. The egg will spread and feather. Turn off the heat and add the green onions and carrots. Season with salt and pepper, and serve immediately.

Cauliflower Soup

It's that time of year where the weather is getting cooler, bringing soups into a higher demand and it makes me so happy. This soup is tasty on it's own, but I prefer to use it as a dipping sauce with my pesto sandwiches.

*Serves 4-6

2 TBS margarine or butter (1/4 stick)
1 medium onion, chopped
1/4 C all-purpose flour
1/2 tsp salt
2 C milk
1 can (1-2 C) chicken broth
1 head (2 1/2 lbs.) cauliflower, cut into 1-inch pieces
1 tsp Dijon mustard
1 C shredded cheddar cheese
1 C 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.

Enchilada Soup

For all you Zupas lovers, this soup is quite comparable to their Chicken Enchilada Chili!

*Makes approximately 8 cups of soup

1 TBS vegetable oil

1 TBS onion powder

1 TBS garlic powder

4 C chicken broth

1 C flour

½ tsp cumin

1 can original Rotel tomatoes

3 C water

1 10 oz. can red enchilada sauce

16 oz. Velveeta cheese, cubed

Can of black beans

Can of corn

2 C cooked chicken, shredded

Add oil to large pot over medium heat. Add onion, garlic powder, cumin, and chicken broth. In small bowl mix flour with 2 C water. Add to large pot. Mix enchilada sauce (mix a small amount at a time and taste test before adding more. The first time I made it and used the whole can, it was extremely too spicy. Typically I only use half of the can.) and remaining cup of water. Add cheese and bring to a boil, stirring often. Once soup has thickened, turn temperature down to medium/low and add rotel tomatoes, corn, beans, chicken. Stir, then simmer for 20 minutes. Serve with sour cream, crushed tortilla strips or bread!

Clam Chowder

*serves 8-10

3-6 ½ oz. cans of chopped clams

1 C chopped onion

1 C chopped celery

2 C diced red potatoes

½ C butter

¾ C flour

1 pint half and half

1 pint milk

1 ½ tsp salt

pepper to taste

Drain juice from calms and pour liquid over veggies, adding enough water just to cover. Simmer over medium heat until veggies are barely tender. Melt butter in saucepan. Add flour, blend until smooth. Stir constantly while slowly adding half and half. Cook and sir with whisk until thick and smooth. Add veggies, juice and clams. Heat through. Add salt. Pepper to taste.

Potato Soup

* Makes 8-10 servings

6 red potatoes

2 cloves garlic

2/3 C flour

4 C milk

2 C chicken broth

1 C cheese

1 tsp salt and pepper

1/2 tsp dried basil

1/2 tsp dried parsley

1 C sour cream

1/2 C chopped green onions

6 bacon slices cooked and crumbled

Peel skins off potaoes and cook with garlic. Mash the potatoes with a fork. Put flour in a large pot and gradually add milk then broth stirring with a whisk. Cook over medium heat until thick and bubbly for about 8 minutes. Add potatoes, cheese, salt, pepper, basil and parsley. Stir till cheese melts then remove from heat. Stir in sour cream, onions and bacon. Cook over low heat for 10 minutes. Use the extra cheese and onions while serving.

Cream of Broccoli Soup

My all time favorite soup and sandwich place Panera is always being greatly missed. When I go home its on the top of my list of restaurants to go to. I am a sucker for their Broccoli Cheddar Soup in a Sourdough bread bowl.

My sweetheart loves to find me new recipes and I love when he does, especially this one.

*Serves 8 to 10

1 quart water
6–8 chicken bullion cubes
2 bay leaves
1-2 bunches of broccoli
1 ½ cubes butter 
1 C flour
1 quart half and half 
½ lb. Velveeta cheese, cubed

Wash and cut up broccoli and put in pot filled with water. Put in bay leaves and bullion cubes and cook for about 20 minutes or until broccoli is just tender. 

While broccoli is cooking, melt butter in large bowl. Add flour and half and half very slowly, mixing with a whisk. Stir until it starts to thicken, then slowly add into the broccoli mixture. 

Stir and cook until soup thickens, then add Velveeta cheese. Continue to stir until thick and smooth.

Summer's Chile

The credit of this recipe goes to my cousin's wife, Summer who gave it to my other cousin Tiffany, and then so kindly gave it to me.

*Serves 8-10

1 lb ground beef
1 LG onion
1 LG can kidney beans
1 can fat free re fried beans
1 can Mexican style Chile beans
1 16 oz can corn
1 16 oz can diced tomatoes
1 15 oz can tomatoes sauce
1 ½ C water
1 4 ½ oz can diced chilies
1 package taco seasoning
1 package ranch seasoning

Cook ground beef and onion.

All ingredients in crock-pot to cook.