Cream of Chicken Soup

3 large chicken breasts
3 carrots-chopped
2 celery stalks-chopped
1/2 onion chopped
6 chicken boullion cubes
2 C. diced potatoes
In a pot add water to cover chicken and vege's till chicken is done- save broth-
white sauce-
2 cubes plus 2 Tab of butter
1 1/2 C flour
6 C milk
Cook this till thick
Then add
3 Cups broth.
3 more chicken boullion cubes and vege's and chicken. Salt to pepper to taste.

Chicken Noodle Soup

Chicken breasts
1 or 2 med. onions
carrots
celery
2 or 3 pkgs. chicken flavored Ramen noodles packets
Chicken bouillon
parsley
pepper
Kluski noodles

Boil chicken. Remove chicken from water (I use chicken broth if I have it). Refrigerate chicken, when cool cut up in nice pieces. Remove fat off top of the broth. Depending on how much soup you want, add water to broth and bouillon cubes (1 c. water to 1 bouillon cube). Dice carrots, celery, onions and add to broth. Cook until tender. Add flavor packets (from Ramen noodles) to the soup. Test to see if more bouillon needs to be added. Add chicken, parsley and pepper. Add noodles right before serving so they are soft, but not mushy.

Chicken Chowder

3 c. chicken broth
3-4 c. diced potatoes (sm. Pieces)
1 ½-2 c. diced carrots
1 c. diced onion
¼ tsp. pepper
¼ c. margarine
1/3 c. flour
2 c. milk
2 c. cut-up Velveeta cheese (1 sm. Pkg.)
2-3 c. cut-up cooked chicken

In large pan, bring chicken broth to a boil. Add potatoes, carrots, onions, pepper. Cover and simmer 15 min. (veggies should be tender)

In another pan, melt butter, add flour and mix. Stir in milk –cook till thick. Stir in cheese (it takes lots of stirring to melt this cheese!-the smaller the pieces of cheese, the better)… when smooth—add this to veggies. Add the chicken. Cook till heated—enjoy. (12 servings)

Cream of Chicken and Broccoli Soup

2 tbs. Butter
1/2 c. chopped onion
1 c. sliced carrots
1 c. chopped celery
1 c. chicken stock (liquid from cooking chicken)
1 bunch broccoli (1 bag broccoli florettes)
2 cooked and diced chicken breasts
4 tbs. flour
2 c. milk
2 c. half & half
2 tsp. salt

Melt butter and add onions. Cook until translucent. Add carrots, celery and chicken stock and cover and simmer for 10 minutes. Add broccoli and cook 10 minutes. Add chicken. Mix the flour in with a little of the milk and add the flour, milk and half & half. Stir in the salt and cook until thickened.

Chicken Tortilla Soup

Ingredients

4 cooked chicken breasts, shredded
1 tsp. garlic powder
1 Tbsp. dried cilantro
1 Tbsp. cumin
1/2 tsp. chipotle chili powder (or regular chili powder if you can't find it, but definitely best with the chipolte)
5 c. water with 5 chicken boullion cubes (or 5 tsp. boullion granules)
1 16 oz. jar medium chunky salsa
1 15 oz. can white corn, drained
1 15 oz. can black beans, drained and rinsed

Put all ingredients into crock pot.

Cook on high for 3-4 hours, or on low for 5-7 hours (better).

Serve topped with shredded Moneterey Jack cheese, sour cream, fresh cilantro, diced avocados, and tortilla chips.

This soup is one of my family's favorites!

Chicken Taco Soup

2 CUPS CORN
1 CUP SOUR CREAM
1 JAR CHEESE SALSA CONQUESO
1 PKG. TACO SEASONING
3 CHICKEN BREASTS, COOKED AND SHREDDED
1 CAN CHICKEN BROTH
1 CAN CREAM OF POTATO SOUP
½ TEASPOON CILANTRO

MIX TOGETHER AND COOK IN CROCK POT FOR 4-5 HOURS. SERVE WITH TORTILLA SCOOP CHIPS AND SOUR CREAM.

Chicken and Wild Rice Soup

3 cans chicken broth
2 cups water
1 box Uncle Bens wild rice
½ cup chopped onion
½ cup butter
¾ cup flour
2 cups half and half or milk
1 ½ cups cooked cubed chicken
½ package bacon, cooked and crumbled


Combine broth, water, rice, and onion in a large pot. Simmer for ½ an hour. Cook bacon and remove from pan. Cook chicken in bacon grease (optional, but tastes so yummy) and remove from pan. Make a roux with butter flour and milk. Combine chicken, roux, and rice mixture together. Top with bacon.

White Chicken Chili

2 Chicken breasts

3 T. olive oil

2 medium onions, chopped

4 cloves garlic, minced

2-4oz can mild green chilies, chopped

2 t. ground cumin

1 1/2 dried oregano, crumbled

1/2 t. cayenne pepper

3 -16oz can white beans, ( I use great northern)

5 c. chicken broth

3 c. shredded monterey jack cheese

Garnish with sour cream, more cheese, and tortilla chips.

Place chicken in pot and cover with water, boil until cooked, about 15 minutes. Drain and cool. Heat oil in same pot over medium high heat. Add onions, garlic, chilies, and spices. Cook on low until onions are clear. Add bean, undrained, broth and shredded chicken. Let simmer for 5 minutes. Add cheese 1 cup at a time. Stir to combine.

This Chili is great, people love it. Sometimes I will add cooked rice to my bowl then add the chili, that is yummy too. Also if you substitute low-fat cheese it is a great Weight Watchers dinner!