Chicken and Wild Rice Soup

We had a mom make this at a teacher's luncheon I was in charge of and it was a hit.  I got the recipe finally to make today.  Yummy!

Chicken Wild Rice Soup

Prep Time: 20 minutes

Cook Time: 1 hour, 5 minutes

Yield: 8 servings

Ingredients

• 1 cup (170g) wild rice
• ¼ cup (60ml) vegetable oil
• 1 onions, chopped
• 2 medium sized carrots, peeled and chopped
• 2 large stalks celery, chopped
• 1 tsp dried thyme
• ¾ cup (115g) all-purpose flour
• 8 cups (1.9 liters) chicken stock
• Salt and pepper
• 2 cups (300g) cooked chicken, cubed
• 8 oz (225g) mushrooms, stems removed and sliced
• 1 cup (240 ml) half-and-half
• ½ cup (25g) chopped parsley

Instructions

Cook wild rice in 4 cups (960ml) of water for 45 minutes or until it fluffs up. Drain any remaining liquid left in the pot. Set aside.

In a large pot, add vegetable oil. Sauté onions, carrots, and celery until soften, about 3 minutes. Add dried thyme and all-purpose flour. Cook and stir for another 2 to 3 minutes.

Pour in chicken stock. Bring to a boil.

Add cooked chicken, mushrooms, salt, and pepper. Reduce heat and allow soup to simmer for 10 minutes.

Add cooked wild rice and pour in half-and-half. Bring soup back up to a boil and allow it to heat through, about 5 minutes.

Turn off heat. Stir in chopped parsley. 

Chicken Noodle Soup

I made this while we have been stuck inside this week with the flu and broken arm!  It was yummy!  The frozen egg noodles were the secret ingredient for me.  I actually bought a rot chicken at costco and took the chicken off and just boiled the bone leftovers to make the broth instead of the way she did it.  A definite make again!

Recipe website

• 1 whole Cut Up Fryer Chicken
• 2 whole Carrots, Diced
• 2 stalks Celery, Diced
• 1/2 whole Medium Onion, Diced (optional)
• 1 teaspoon Salt
• 1/2 teaspoon Turmeric
• 1/4 teaspoon White Pepper (more To Taste)
• 1/4 teaspoon Ground Thyme
• 2 teaspoons Parsley Flakes
• 16 ounces, weight Frozen "homemade" Egg Noodles
• 3 Tablespoons All-purpose Flour

Preparation Instructions

Cover chicken in 4 quarts water. Bring to a boil, then reduce heat to low. Simmer for 30 minutes.

Remove chicken from pot with a slotted spoon. With two forks, remove as much meat from the bones as you can, slightly shredding meat in the process. Return bones to broth and simmer on low, covered, for 45 minutes.

Remove bones from broth with a slotted spoon, making sure to get any small bones that might have detached.

Add the carrots and celery (and onions, if using) to the pot, followed by the herbs and spices. Stir to combine and simmer for ten minutes to meld flavors.

Increase heat and add frozen egg noodles and chicken. Cook for 8 to 10 minutes.

Mix flour and a little water. Stir until smooth. Pour into soup, stir to combine, and simmer for another 5 minutes, or until broth thickens a bit. Test and adjust seasonings as needed.

Incredibly Yummy & Easy Crock Pot Chicken Tortilla Soup

Ingredients:

1 cup Picante Sauce
2 cans (10 3/4 ounces each) Condensed Cream of Chicken Soup
1 pound skinless, boneless chicken breasts, cut into 1/2-inch pieces
2 cups frozen whole kernel corn
1 can (about 15 ounces) black beans, rinsed and drained
1 soup can water
1 teaspoon ground cumin
4 corn tortillas (6-inch), cut into strips
1 cup shredded Cheddar cheese (about 4 ounces)
1/3 cup chopped fresh cilantro leaves

Instructions

Stir the picante sauce, soup, chicken, corn, beans, water and cumin in a 4-quart slow cooker.
Cover and cook on LOW for 4 to 5 hours or until the chicken is cooked through.
Stir the tortillas, cheese and cilantro into the cooker. Cover and cook for 15 minutes. Serve with additional cheese, if desired.
Time-Saving: Or you may cook this recipe on HIGH for 2 to 2 1/2 hours.

Prep: 15 minutes
Cook: 4 hours 15 minutes

Pioneer Woman's Chicken Tortilla Soup

Another soup recipe!

I made this today and it is GOOD...glad I made extra to freeze for later too. As for alterations: I think next time I will put a can of hominy or corn in it and I used 1 can of black beans and 1 can of pinto beans and I liked it like that (instead of 2 black beans the recipe calls for).

Enjoy!

Ingredients

■ 2 whole Boneless, Skinless Chicken Breasts
■ 1 Tablespoon Olive Oil
■ 1-½ teaspoon Cumin
■ 1 teaspoon Chili Powder
■ ½ teaspoons Garlic Powder
■ ½ teaspoons Salt
■ 1 Tablespoon Olive Oil
■ 1 cup Diced Onion
■ ¼ cups Diced Green Bell Pepper
■ ¼ cups Red Bell Pepper
■ 3 cloves Garlic, Minced
■ 1 can Rotel Tomatoes And Green Chilies
■ 32 ounces, fluid Low Sodium Chicken Stock
■ 3 Tablespoons Tomato Paste
■ 4 cups Hot Water
■ 2 cans Black Beans, Drained
■ 3 Tablespoons Cornmeal Or Masa
■ 5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches

■ Garnishes:
■ Sour Cream
■ Diced Avocado
■ Diced Red Onion
■ Salsa Or Pico De Gallo
■ Grated Monterey Jack Cheese
■ Cilantro

Preparation Instructions
Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.

Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.

Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.

Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.

Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed—add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.

Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)

Potato and Ham Soup

I found this recipe on allrecipes.com and tried it today....delicious!  My kids (who don't love potatoes) loved it too.  It reminded me alot of the creamy new potato soup at Cafe Express, but had more flavor.

Ingredients

3 1/2 cups peeled and diced potatoes (I used new potatoes and left peel on)
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk (I used 2%)

Directions

Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.  (I topped each bowl with grated cheese)

**It would be easy to add carrots or green beans for a little more nutrition.

**I will probably try it next time without the ham (although it was great this way!) and top it with crumbled bacon, green onions and cheese just to change it up.

Another Tortellini idea...

Sausage & Tortellini Soup

with Spinach

I ordered some mild italian sausage from our food company and needed a way to prepare it; I found this soup recipe & with the cold weather, thought I'd give it a try. Plus I'm on a new tortellini kick since I discovered the Buitoni whole wheat cheese tortellini (this stuff would be awesome with any kind of pasta sauce!) but it was especially good in this soup recipe.

The key to this recipe is in sauteing the onion and garlic in the rendered sausage fat to enhance the flavor of the broth--it rocks!

Ingredients:

1 TBS olive oil

1 lb italian sausage (sweet, mild, hot, whatever kind you prefer)

1 onion, chopped fine

2 garlic cloves, minced

6 C low sodium chicken broth

1 bay leaf (I omitted this)

1 9-ounce pkg cheese tortellini

3 C baby spinach (just eyeball it & add to your liking)

S&P to taste

Directions:

1. Heat oil in dutch oven over medium high heat--cook sausages, rolling occasionally, until browned all over (about 8 min). Transfer to paper towel-lined plate and pour off all but 1 TBS fat from the pot.

2. Cook onion in sausage fat until softened. Add garlic and cook until fragrant. Add broth and bay leaf, scraping up any browned bits, and bring to boil.

3. Cut browned sausages into 1/2 inch rounds and add to pot. Stir in tortellini and simmer over medium heat until tender, 6-8min (I cooked my tortellini separately, according to pkg directions & then added it). Stir in spinach until just wilted. Season with s&p. Serve.

Easy Meatball Stew

I made a version of my mom's meatball stew for supper and Trent told me to make it this way every-time (I decided I'd better write it down b/c I didn't use a recipe, I was just winging it).

My mom makes her own homemade meatballs, but I cheat to save time and buy the bag of italian meatballs that are pre-made and in the freezer section at Walmart. :}

Ingredients:

meatballs (buy or make your own)

1 box beef broth

1 can tomato paste (I used the Hunt's garlic/basil/oregano kind)

minced garlic

1 can whole green beans, drained

carrots, sliced

new potatoes, cut into chunks

half an onion, diced

ditalini pasta (or small macaroni noodle pasta)

Directions:

*Put meatballs on a pan & cook in the oven while preparing everything below--toss meatballs in at the very end.

*I did several things in separate steps b/c I was short on time...I cut up my carrots & steamed them; I washed & chunked the potatoes--seasoned them a little and microwaved them so they would get soft faster.

*I also cooked my pasta separately and added it at the end.

*In a dutch oven I added a little olive oil & minced garlic and sautéed my onion in that, then I added in the carrots & potatoes (which I had already steamed) and dumped in the green beans. I stirred them around in the saute for a minute before adding the beef broth.

I mixed my tomato paste with a little water and added this to the pan.

I brought it all to a boil, then turned it down and simmered it, covered, for a while until we were ready to eat (tossing the pasta & meatballs in at the end).

These instructions are rambling, and not in great order--sorry--the main reason I'm posting this is so I'll kind of remember how I did it for next time!

Cream of Mushroom Soup

This soup is really really good, although rich and not super good for you! I found it in The Ultimate Southern Living Cookbook.
------------

Cream of Mushroom Soup

3 (8 oz) pkgs sliced fresh mushrooms
1 med onion, finely chopped
3 T. butter, melted
1/2 cup all purpose flour
2 (14 oz) canned ready-to-serve chicken broth
3 cups whipping cream
1/4 cup dry white wine (or you can add more chicken broth to substitute)
1 1/2 tsp. salt
1 tsp. dried tarragon
1 tsp. worcestershire sauce
1/4 tsp. fresh ground pepper

Coarsely chop mushrooms, if desired. Saute mushrooms and onion in butter in large dutch oven over medium heat about 10 minutes or until tender. Add flour, stirring until smooth. Cook 1 minute, stir constantly.

Stir in broth and remaining ingredients. Bring to a boil. Reduce heat to medium-high. Cook 20 minutes or until thickened. Stir often!

Another favorite soup!

Hearty Potato Leek Soup with Kielbasa sausage...yum!

I found this recipe in the same mag that I discovered my other favorite soup recipe in (Italian Bean Soup); I have decided it's another keeper!

Ingredients

8 oz kielbasa sausage, sliced into 1/2-inch rounds

3 TBS unsalted butter

2 lbs leeks, white & light green parts only, halved lengthwise and chopped (see note below)

1 lb red potatoes, scrubbed & cut into 3/4-inch chunks

1 TBS all-purpose flour

4 C low sodium chicken broth

S&P

Directions:

1. Brown kielbasa in Dutch oven over med-high heat, about 5 minutes. Transfer to paper towel-lined plate.

2. Add butter, leeks, and potatoes to empty pot and cook until leeks begin to soften, about 5 min. Stir in flour until absorbed, about 1 min. Slowly whisk in broth & bring to a boil. Reduce heat to medium & simmer until vegetables are tender, 10-15 minutes.

3. Transfer 1 1/2 cups soup to blender and puree until smooth. Return to pot. Stir in kielbasa. Season with S&P. Serve.

Notes:

*Be sure to wash the leeks well to remove any grit or dirt (fyi, I found leeks in the produce section of walmart but until I discovered them I had planned to just use onions & some garlic...either would probably work)

*The recipe calls for just 8oz of the sausage--if you buy it in the pkg that comes with the two links it's only half of that pkg, but I went back and added in more sausage b/c it gives the soup so much flavor.

*I served this with a caesar salad & Pepperidge Farm cheese bread--they worked well together! Great comfort food! :)

*One last note--the recipe said that it was the pureeing of the soup base & the TBS of flour that made this soup thick & hearty in such a short amount of time.

Enjoy!

Italian Pasta & Bean Soup

I found this recipe for Italian Pasta & Bean Soup in a magazine I picked up the other day--I have since made it several times and have moved it to my "make frequently" list. It's easy & very flavorful. I made it tonight along with a salad and the whole family enjoyed it...next time I may add breadsticks--it's soo good! Hope you'll give it a try!

Italian Pasta & Bean Soup

Ingredients:

2 ounces pancetta chopped

1 TBS olive oil

1 onion, chopped

2 garlic cloves, minced

1 (14.5 oz) can diced tomatoes(try italian diced tomatoes!)

4 C chicken broth

1 C water

3/4 C grated Parmesan cheese, plus extra for serving 

1 Sprig fresh rosmary (fresh is best!)

1 C ditalini

1 (16 oz) can cannellini beans, drained & rinsed

S&P to taste

Instructions:

1. Heat chopped pancetta and oil in large saucepan over med-high heat until fat renders & pancetta is browned, about 5 min. Add onion & cook until onion is softened, about 3 min. Stir in garlic and cook until fragrant, about 30 seconds. Add tomatoes, broth, water, Parmesan, and rosemary and bring to a boil.

2. Add pasta & beans to pot and cook until pasta is al dente*. Discard rosemary sprig. Season with S&P. Drizzle with olive oil & sprinkle with more parmesan cheese.

Serve--goes great with Pepperidge Farm 4 Cheese Bread and a caesar salad

*I think it is almost easier to cook your pasta separately and then add it to the soup when ready. I keep finding that my cheese is sticking to the bottom of my pan b/c I am having to boil the soup mixture long enough for the pasta to get soft...

Turkey Vegetable Soup

I saw this in the Taste of Home magazine and decided to fix it; I'm always looking for a way to change up my basic stew/soup recipes and I liked the fact that this used turkey (also helped that it has lots of vegetables and beans in it--very healthy!)

It was really a good recipe and everyone ate it well. I'll definitely make it again. I think the girls liked the small shell pasta; it kind of reminded me of pasta fagioli from Olive Garden. I served it with cornbread.

Ingredients:

1 lb ground turkey

1 med onion, chopped

2 sm zucchini, quartered and sliced

1 lg carrot, cut into strips

3 cans beef broth

1 jar (26 oz) garden-style pasta sauce or meatless spaghetti sauce

1 can kidney beans, rinsed & drained

1 can great northern beans, rinsed & drained

1 can Italian diced tomatoes, undrained

1 TBS dried parsley flakes

2 tsp dried oregano

1 tsp pepper

1 tsp hot pepper sauce (I omitted this!)

1 C uncooked small shell pasta

Directions:

In a Dutch oven coated with cooking spray, cook turkey and onion over medium heat until meat is no longer pink; drain. Add zucchini and carrot; cook and stir 1 minute longer. Stir in the broth, pasta sauce, beans, tomatoes, parsley, oregano, pepper (and hot pepper sauce, optional).
Bring to a boil. Reduce heat; cover and simmer for 45 minutes. Meanwhile, cook pasta according to package directions; drain. Just before serving, stir in pasta.

Sherried Tomato Soup

This is another recipe from www.thepioneerwoman.com.
(Here is the direct link to the soup)

I made this tonight and although it wasn't cold outside, it was yummy and warm. We had french bread and salad with it and enough for lots of leftovers this week!

Sherried Tomato Soup

6 tablespoons melted butter
1 medium onion, diced
1 46-ounce bottle or can tomato juice
2 14 ounce cans diced tomatoes
1 to 3 Tablespoons chicken base (I didn't even know what this was, but it is right next to the chicken bouillon cubes at the store. I used 2 T.)
3 to 6 Tablespoons sugar (I used 5 T.)
Pinch of salt
Black Pepper
1 cup cooking sherry (I used about 3/4 cup)
1 1/2 cups heavy cream
chopped fresh parsley (I used dried)
chopped fresh basil (I used dried)

Saute diced onions in butter until transluscent.

Add canned tomatoes; stir.

Add tomato juice, sugar, pinch of salt, and black pepper, and chicken base and stir. Bring to a near boil, then turn off heat.

Add in sherry and cream and stir.

Add in parsley and basil to taste, adjust other seasoning, and serve with yummy, crusty bread.

Tortilla Soup

This is a recipe that I found in the A&M Church of Christ Cookbook, and it is one we enjoy on cold days. It is SOOOO easy and makes a ton! It also freezes well.

1 can yellow corn, drained
1 can white corn or hominy, drained
1 can ranch style beans
1 can rotel
1 can chicken broth
1 can chicken and rice soup
1 lb, cooked chicken, cubed

Add all ingredients in the same pot and heat thoroughly. It can be served over tortilla chips and topped with shredded cheese ( I like Monterrey Jack).

Corn Chowder

With it being cold outside today, I decided it was time to eat a warm soup for dinner! I got this recipe from a close family friend of mine several years ago, and have been making it ever since. Enjoy!

Add to a large pot:

5-6 slices of cooked bacon (I cheat and buy 1-2 packages of already cooked bacon pieces in the ziploc pouches in the salad dressing aisle)
1 medium onion, chopped finely
2 cups cooked corn (frozen tastes better for this than cans of corn)
1 cup cooked diced potato (again, I cheat and use a can of the Del Monte diced potatoes)
1 can cream of mushroom soup
2 1/2 cups milk (the closer to whole milk, the better, but 2% works great)
1 teaspoon salt
pepper, garlic salt, and parsley to taste

Add all of the above ingredients to a large pot and simmer until heated thoroughly and mixed well. Good topped with grated cheese on top too.

Homemade Chicken Noodle Soup

My friend Cheryl gave me this recipe--it is so yummy! I love it during cold weather, or if I'm feeling under the weather, or pretty much any kind of weather will do.

Side note: I use boneless, skinless chicken breasts when I make this soup; Cheryl is a cook extraordinaire and she recommends the steps below (I'm always looking for the short-cuts :} )
I've had it both ways and it's pretty hard to botch this recipe up, so go for whatever you prefer!

Ingredients:
4 Sanderson Farms (or organic) chicken leg quarters (thigh & drumstick attached)
2 boxes of organic chicken stock
Celery
Carrots
Brown rice macaroni noodles

Directions:
*salt & pepper the chicken and brown it in olive oil (I always cut my chicken into chunks & add a little garlic to my olive oil to give it more flavor)
*pour boxes of chicken stock into pot, heat on warm
*dump chicken after browned into pot (bones & all); boil for a while (20 min. or so)
*chop up celery & carrots and add to the pot
*take out the chicken and put it in the fridge to cool
*tear off the chicken from the bone, put back in pot
*add noodles and cook until done

Mother's Homemade Vegetable Soup

I made a big pot today and thought I would share before I put the recipe away! This is my favorite soup. I usually double the recipe and eat it all week!

1 pound Stew Meat
1/2 chopped onion
5 stalks of celery
1/2 bag of petite carrots
1 Tblsp Worcestershire Sauce
Sugar to taste
1 can undiluted Tomato Soup
8 cups of water
1 can Stewed Tomatoes
2 tsp salt
1 tsp pepper
1/4 tsp Italian Seasoning
2 tsp Basil
1 diced potato
1 Bag of Frozen Soup Vegetables (0ptional, sometimes it is hard to find. I found some at Tom Thumb this week)
1 can corn
1 can green beans

1. Brown Meat.
2. Add onions, celery, carrots, Worcestershire Sauce, sugar, soup, can tomatos & water.
3. Bring to a boil.
4. Turn to simmer for 2 hours. Stir occasionally.
5. Add all other ingredients & more water if needed.
6. Simmer another hour.
Season to taste!
Enjoy!

You can add more vegetables if you wish. I usually add extra corn.

STOUP, There it is!

Nothing whets the appetite like a little '90's novelty rap, hmmm?
This Rachael Ray recipe is a meal in a bowl, though I like to add some nice crusty garlic bread and salad sometimes. Oh yeah, get some extra shredded Parmesan Reggiano to sprinkle on the finished soup.


Oooh, it's starting to rain.. it's supposed to be like, 78, (brrrr) tomorrow. That's like, winter here, right? Break out the parkas! (and the spoons)



Double Chicken Dumpling Stoup
from Rachael Ray's 30 Minute Meals


Gitcha Some:


2 Tbs Olive oil, 2 turns of the pan
4 ribs of celery from the heart, chopped
2 Medium Onions, chopped
1 1/2 cups store bought shredded carrots
1 fresh bay leaf
Salt & Pepper
6 cups chicken stock
1 lb ground chicken
2 cloves worth minced garlic
A little freshly ground nutmeg (whatever! I broke out the canister from last Christmas' eggnog rendez-vous)
1/2 cup Italian breadcrumbs
1 EGG
1/2 cup grated Parmesan Reggiano cheese ( I used Kraft's Parmesan-Roman-Reggiano shredded combo and that was fine)
1 package gnocchi (Italian food section)
1 cup frozen peas


1. Heat a soup pot over medium to med-high heat. Add Olive oil. Add celery, onions, carrots & bay leaf. Season w/ salt & pepper. Cook 5 minutes.
2. Add chicken stock, cover pot, bring to a boil.
3. Place ground chicken in bowl. Add salt & pepper, nutmeg, garlic, egg, breadcrumbs & cheese. Combine with your hands. Then roll into walnut-sized meatballs. Drop meatballs into Stoup. Cover. Cook about 10 minutes.
Wash up.
4. Add gnocchi to pot; cook 5 minutes. (covered)
5. Add peas. Cook 2 more minutes. (covered)
6. Keep covered. Turn off heat. Rest 5 minutes. Serve with bread and more cheese....Or in the case of my youngest, a side of ketchup for the meatballs.

Now..where did I put my scarf & mittens?