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.
Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts
Monday, November 16, 2009
Friday, November 13, 2009
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.
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)
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.
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!
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.
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.
Potato Cheese Soup
1/2 cup chopped onion
1 cup chopped celery
1 cup choppped carrots
8 potatoes, peeled and chopped
1 tsp salt
Put all ingredients above in a large saucepan, add enough water to just cover. Bring to a boil, then cook on med. for about 10 minutes until veggies are just tender.
Meanwhile:
Melt 1/2 cup butter in a separate saucepan.
Mix in 1/2 cup flour and blend, cook for approx 1 min.
Add 1 quart of milk.
Stir and cook until thickened.
Stir in
2 cups shredded cheddar cheese
1-2 cups chopped ham (your taste)
When veggies are ready (after their ten minute cooking), stir both pans together. Bring to a boil and simmer for another 15-20 minutes on low. Add additional salt and pepper to taste.
So delicious!!! This is my kids favorite!
1 cup chopped celery
1 cup choppped carrots
8 potatoes, peeled and chopped
1 tsp salt
Put all ingredients above in a large saucepan, add enough water to just cover. Bring to a boil, then cook on med. for about 10 minutes until veggies are just tender.
Meanwhile:
Melt 1/2 cup butter in a separate saucepan.
Mix in 1/2 cup flour and blend, cook for approx 1 min.
Add 1 quart of milk.
Stir and cook until thickened.
Stir in
2 cups shredded cheddar cheese
1-2 cups chopped ham (your taste)
When veggies are ready (after their ten minute cooking), stir both pans together. Bring to a boil and simmer for another 15-20 minutes on low. Add additional salt and pepper to taste.
So delicious!!! This is my kids favorite!
Cream of Broccoli Soup
4 carrots, peeled and sliced
1 onion, chopped
2 potatoes, peeled or not and cubed
2 stalks celery,sliced
Boil in chicken broth or water until tender.
During the last few minutes, add
½ bag of frozen,chopped broccoli
½ bag frozen petite peas
Drain and add to sauce.
Sauce:
½ cup butter, melted
4 cups milk (I use skim or 1%)
¾ cup flour (add while milk is still cold and whisk)
2 tsp. chicken boullion
½ tsp. salt
¼ tsp. pepper
¼ tsp. sugar
Cook until thickover low-medium heat and add
8 oz. Velveeta cheese
I serve this soup in bread bowls!
1 onion, chopped
2 potatoes, peeled or not and cubed
2 stalks celery,sliced
Boil in chicken broth or water until tender.
During the last few minutes, add
½ bag of frozen,chopped broccoli
½ bag frozen petite peas
Drain and add to sauce.
Sauce:
½ cup butter, melted
4 cups milk (I use skim or 1%)
¾ cup flour (add while milk is still cold and whisk)
2 tsp. chicken boullion
½ tsp. salt
¼ tsp. pepper
¼ tsp. sugar
Cook until thickover low-medium heat and add
8 oz. Velveeta cheese
I serve this soup in bread bowls!
Baked Potato Soup
3 bacon strips, diced
1 clove garlic, minced
1 small onion, chopped
3 T. all-purpose flour
1 t. salt
1 c. half-and-half cream
1 t. dried basil
1/2 t. hot pepper sauce
1/2 t. pepper
shredded cheddar cheese
3 c. chicken broth
fresh parsley
2 large baked potatoes, peeled and cubed
In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley.
1 clove garlic, minced
1 small onion, chopped
3 T. all-purpose flour
1 t. salt
1 c. half-and-half cream
1 t. dried basil
1/2 t. hot pepper sauce
1/2 t. pepper
shredded cheddar cheese
3 c. chicken broth
fresh parsley
2 large baked potatoes, peeled and cubed
In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley.
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.
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.
Midwest Chowder
2 c. diced potatoes
1 ½ tsp. salt
½ c. sliced carrots
½ tsp. pepper
½ c. diced celery
2 c. boiling water
¼ c. chopped onion
Simmer the above for 10 minutes.
In a separate pot, whisk together:
¼ c. melted butter ¼ c. flour
2 c. milk
Stir until thick.
Then add:
10 oz. sharp cheese.
Heat until melted.
Slowly add veggies and 2 cans creamed corn.
Garnish with sour cream and mild shredded cheese.
*If you have more than 3 or 4 in your family, you’ll probably want to double this recipe.
1 ½ tsp. salt
½ c. sliced carrots
½ tsp. pepper
½ c. diced celery
2 c. boiling water
¼ c. chopped onion
Simmer the above for 10 minutes.
In a separate pot, whisk together:
¼ c. melted butter ¼ c. flour
2 c. milk
Stir until thick.
Then add:
10 oz. sharp cheese.
Heat until melted.
Slowly add veggies and 2 cans creamed corn.
Garnish with sour cream and mild shredded cheese.
*If you have more than 3 or 4 in your family, you’ll probably want to double this recipe.
Italian Sausage Soup
2 3/4 c. chicken broth
1/2 lb. spicy italian sausage
2 c. chopped kale
1/4 c. cream
1 potato or more
1/4 tsp salt
1/4 tsp crushed red peppers
Brown sausage. Add the other ingredients and cook until the potatoes are cooked. This recipe only makes a small amount, so you may want to double or triple the recipe.
1/2 lb. spicy italian sausage
2 c. chopped kale
1/4 c. cream
1 potato or more
1/4 tsp salt
1/4 tsp crushed red peppers
Brown sausage. Add the other ingredients and cook until the potatoes are cooked. This recipe only makes a small amount, so you may want to double or triple the recipe.
Fresh Tomato and Basil Soup
INGREDIENTS
1 tablespoon olive oil
2 tablespoons butter
1 medium/small onion, finely chopped
6 tomatoes, roughly chopped
2 garlic clove, roughly chopped
2 14oz. cans of chicken broth (28 oz. or 3 ½ cups)
2 tablespoons sun-dried tomato paste
2 tablespoons shredded fresh basil (or about 1 tablespoon dried)
1 cup heavy cream
Salt and ground black pepper
Heat the oil and butter in a large pan until foaming. Add the onion and cook gently for about 5 minutes, stirring frequently, until softened, but do not allow to brown. Stir in the chopped tomatoes and garlic, then add the broth, sun-dried tomato paste and salt and pepper to taste. Bring to boil, then lower the heat, half-cover the pan and simmer gently for 20 minutes, stirring occasionally to prevent the tomatoes from sticking to the base. Allow to cool. Pour the soup into a food processor or blender. IF THE SOUP IS NOT COOL, IT WILL SPRAY ALL OVER WHEN BLENDED. Add the basil and blend to a paste. Add the heavy cream and heat through, stirring. Do not allow the soup to boil. Check the consistency and add more broth if necessary. Adjust the seasoning, pour into bowls and garnish with whole basil leaves. Serve immediately.
*After adding the tomatoes, broth and sun-dried tomato paste to the onions you can blend it before cooking it. I do this when I’m in a hurry.
1 tablespoon olive oil
2 tablespoons butter
1 medium/small onion, finely chopped
6 tomatoes, roughly chopped
2 garlic clove, roughly chopped
2 14oz. cans of chicken broth (28 oz. or 3 ½ cups)
2 tablespoons sun-dried tomato paste
2 tablespoons shredded fresh basil (or about 1 tablespoon dried)
1 cup heavy cream
Salt and ground black pepper
Heat the oil and butter in a large pan until foaming. Add the onion and cook gently for about 5 minutes, stirring frequently, until softened, but do not allow to brown. Stir in the chopped tomatoes and garlic, then add the broth, sun-dried tomato paste and salt and pepper to taste. Bring to boil, then lower the heat, half-cover the pan and simmer gently for 20 minutes, stirring occasionally to prevent the tomatoes from sticking to the base. Allow to cool. Pour the soup into a food processor or blender. IF THE SOUP IS NOT COOL, IT WILL SPRAY ALL OVER WHEN BLENDED. Add the basil and blend to a paste. Add the heavy cream and heat through, stirring. Do not allow the soup to boil. Check the consistency and add more broth if necessary. Adjust the seasoning, pour into bowls and garnish with whole basil leaves. Serve immediately.
*After adding the tomatoes, broth and sun-dried tomato paste to the onions you can blend it before cooking it. I do this when I’m in a hurry.
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!
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