Hearty Chicken Noodle Soup

2 t. chicken soup base

3 c. chicken soup stock

2 c. chopped carrots

2 cups chopped celery

3/4 c. chopped onion

2 cans (about 10 ounces) cream of chicken soup

1/4 c. evaporated milk or 1/2 c. whole milk

Roux (see recipe below)

2 c. cooked diced chicken

2 1/2-3 c. cooked noodles

Salt and pepper to taste

Heat chicken soup base and stock together. Add carrots, celery, and onions, and simmer until vegetables are tender. Add cream of chicken soup and milk. Thicken with roux as desired, and then add cooked chicken and noodles. Add salt and pepper, and taste to correct seasonings. Makes about 2 1/2 quarts, or 10 one-cup servings.

Roux

The Lion House uses roux to thicken soups. The amount used depends upon individual taste.

Mix 2 c. flour and 1 c. butter or margarine together until well blended. Store in refrigerator. When ready to use, add to hot liquid a little at a time. Stir constantly until the preferred consistency is reached.

Creamy Cheesy Chicken Tortellini Soup

4 T. margarine

2 carrots, thinly sliced

1 onion, diced

3 ribs celery, thinly sliced

6 c. water

1/2 c. flour

2 c. whipping cream

4 c. milk

1 c. Cheez Whiz

4 c. diced chicken

2 chicken bouillion cubes

12 oz. frozen cheese tortellini

Melt the margarine in a large pot, add onion, carrots, and celery and sautee until tender. Add 4 c. water and bring to a boil. Add tortellini and cook about 10 minutes or until tender, stirring occasionally to prevent sticking. Then reduce heat, and add remaining 2 cups of water mixed with 1/2 cup flour, milk, whipping cream, Cheez Whiz, chicken, and 2 chicken bouillion cubes. Simmer on low until heated. Good second day.

Award Winning Creamy White Chili

 

2 lbs. cooked chicken cut into bite size pieces

1 med onion

Veg. oil

 4 cans white beans

4 cups chicken broth

2 small cans green chiles (can add more for more spice)

2 chicken bouillon cubes

2 tsp. salt

2 tsp. ground cumin

2 tsp. oregano

1 tsp. pepper

cayenne pepper to taste

1 can evaporated milk

4 oz. cream cheese

1 can petite diced tomatoes, drained


Saute chicken, onions, and spices in some oil.  Throw into crockpot with everything else. Keep on low to warm until ready to serve.   Adding evaporated milk, cream cheese, and diced tomatoes the last hour of cooking.  Serves 8

Taco Soup

 

In a saucepan heat: 

1 lb. ground beef-- browned 

1 can black beans (undrained) 

1 can corn (undrained) 

1 14.5 oz. can diced tomatoes (undrained) 

1 can tomato soup (or just two cans diced tomatoes) 

1 package taco seasoning 

water (as needed) 

Serve with shredded cheese, sour cream, and chips (chili cheese fritos are our favorite!) 

Tortellini Soup

 

1 tsp. butter 

3-4 cloves garlic, finely chopped 

2 cans (14 oz. each) vegetable broth 

1 pkg. (9 oz.) tortellini 

1 can (14 oz.) diced tomatoes 

1/2 bunch fresh spinach, cleaned, stemmed, and torn 

6-8 fresh mushrooms, sliced 

6 fresh basil leaves or 1 T dried basil 

1/4 c. shredded parmesan 

Saute garlic in butter.  Add broth and bring to boil.  Add tortellini and simmer for about 5 minutes.  Add tomatoes, spinach, mushrooms, and basil.  Simmer for 2-3 minutes.  Stir in parmesan and serve.  This is great with fresh bread! 

Clam Chowder

Serves 6-8

Ingredients

3 (6.5 ounce) cans minced or diced clams

1 cup minced onion

1 cup diced celery

2 cups cubed potatoes

1 cup diced carrots

6 strips bacon

3/4 cup butter

3/4 cup all-purpose flour

1 quart half-and-half cream

2 tablespoons red wine vinegar

2 tablespoons liquid smoke

1 1/2 teaspoons garlic salt (or powder if omitting the salt)

1 teaspoon bay leaves

Ground black pepper to taste

Directions

1. Brown bacon in a large skillet, then set bacon aside to drain. Cook the vegetables in the bacon grease for a few minutes, then drain juice from the clams into the skillet. Add water to cover, and cook over medium heat until tender.
2. Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Once melted, whisk in flour until smooth. Let the roux cook down. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
3. Stir in vinegar and liquid smoke, and season with garlic salt, pepper, and bay leaves. Crumble up bacon and add to the pot. Stir in clams just before serving. If they cook too much they get tough. Serve when the clams are heated through!

Chicken Tortilla Soup

Sorry, I know we've got another chicken tortilla soup recipe on here, but this is another recipe the nutritionist at the hospital came up with! I think her stamp of approval is worth sharing. Her goal was to create a food that was healthy, attractive in color and smell, and tasty! Let me know what you think.

Makes 10 servings (1 serving = 1 cup)

Ingredients:

• 4 chicken breasts, cooked and shredded
• 1 tbsp olive oil
• 1 red onion, diced
• 3 garlic cloves, minced
• 2 (15 oz) cans diced fire-roasted tomatoes
• 1 package taco seasoning
• 2 (15 oz) cans no-salt added black beans
• 2 (15 oz) cans no-salt added pinto beans
• 8 oz diced green chilies
• 8 oz chile verde (green)
• 1 cup water
• Toppings: shredded cheese, sour cream, avocado, and whole grain tortilla chips

*Multi-grain scoops really make this soup. I'd spring for those if you can.

Directions:

• Fill a 3-quart saucepan halfway with water. Place chicken in water and bring to a boil over high heat. Once boiling, reduce heat to medium-high and continue to cook chicken for ~10 minutes or until cooked through. Remove chicken from pot and let cool. Shred chicken and set aside. 
• Preheat oil in a large stockpot over medium heat. Pour onion into pot and cook for ~5 minutes or until softened and starting to brown. Add garlic, cook for an additional 1-2 minutes. Stir often to make sure garlic doesn't burn.
• Add tomatoes (do not drain) and taco seasoning to the pot.
• Drain one can of black beans and one can of pinto beans. Save the liquid in the other two cans. Add the beans, liquid from the two bean cans, green chilies, Chile Verde, and water to the pot. 
• Bring soup to a boil. Turn down heat to medium-low and simmer for 30 minutes or until thickened. 
• To serve - pour soup into bowl. Add preferred toppings. 

Nutrition Facts:

Amount per serving:

• Kcals: 310
• Carb: 45 g
• Fat: 2.5 g
• Protein: 24 g

Chicken Tortilla Soup

this is my favorite chicken tortilla soup! it has awesome flavor!

you can make a huge batch and freeze it.

Chicken Tortilla Soup

1 tbsp vegetable oil

2 garlic cloves, chopped

2 medium carrots, chopped

2 medium stalks celery, chopped

1 small onion, chopped

½ jalapeno chile with seeds, thinly sliced [leave out seeds if you don't like it heat!]

1 tsp ground cumin

1 carton [32 oz - 4 cups] chicken broth

1 ½ cup water

1 cup fresh corn kernels [about 2 ears, can use frozen as well]

2 tbsp fresh lime juice

2 cup (½” pieces) skinless rotisserie chicken meat [I use crock pot shredded chicken]

½ cup loosely packed fresh cilantro leaves, coarsely chopped

2 plum (roma) tomatoes cut into ½ “pieces

1 ripe medium avocado, cut into ½ inch pieces

Lime wedges

Tortilla chips [or homemade tortilla strips]

In 5 to 6 qt sauce pot, heat oil over low heat until hot.  Add garlic, carrots, celery, onion, and jalapeno and cook, covered, 8 to 10 minutes or until veggies are tender, stirring frequently.  Add cumin and cook 30 seconds, stirring.  Add broth and water to veggie mixture; cover sauce pot and heat to boiling over high heat.  

Stir corn kernels, lime juice, chicken pieces, and chopped cilantro into broth mixture in sauce pot; heat to boiling over high heat.  Remove sauce pot from heat; stir in chopped tomatoes.

Ladle soup into warm large soup bowls; sprinkle with avocado pieces.  Serve with lime wedges to squeeze over soup.  Accompany with tortilla chips to crush into soup.

Pasta e Fagioli (Olive Garden) & Parmesan Bites

the soup is one of my moms that she makes and it really tastes like the olive garden kind!

perfect for winter and those cold days where you need a hearty bowl of soup.

Pasta e Fagioli (Olive Garden)

1 lb. ground beef

1 cup julienned carrot

1 cup chopped celery

1 cup diced onion

2 cloves minced garlic

2 14.5 oz cans diced tomatoes

1 15 oz can red kidney beans (with liquid)

1 15 oz can great northern beans (with liquid)

1 15 oz can tomato sauce

1 tbsp white vinegar

1 ½ tsp salt

1 tsp oregano

1 tsp basil

½ tsp pepper

½ tsp thyme

½ package ditali pasta

Brown ground beef in large saucepan or pot over medium heat. [Drain off most of the fat.]  

Add onion, carrot, celery, & garlic & sauté for 10 mins.  

Add remaining ingredients, except pasta, & simmer for 30 mins. 

About 20 mins into the simmering cook the pasta in 1 ½ to 2 qts of boiling water over high heat.  

Cook for 10 mins or just until pasta is al dente, or slightly tough.  

Drain.  Add the pasta to the large pot of soup.  Simmer for 5 to 10 mins more & serve.

Parmesan Bites 

I used this recipe >>> Parmesan Bites

I made a little mixture of of parm, garlic salt and parsley and they were do good. Rhodes rolls win! 

White Chicken Chili

Well the jackets and long sleeve shirts have finally made their appearance. Fall is here! Here's a warm hearty fall recipe to help keep your mind off the thought that the impending Winter isn't too far behind. 

White Chicken Chili

2 cans Great Northern beans (or 1 1/2 c dry great northern beans plus 2 cups water) 1 can green chiles, diced 4 boneless skinless chicken breast 1 medium onion, chopped 2 cups chicken broth 1 clove garlic 1 package corn, frozen 1 tablespoon cumin Directions: Cook in a slow cooker for 4-6 hours on high or 8 hours on low. Once it has cooked for 3/4 of the time, shred the chicken breasts in the crock pot. Serve with tortilla chips, cheese, or sour cream.

Tortellini Soup

i was looking for more dinners to make with ground beef and i found this one and it was really yummy and full of vegetables!

i made in the hot summer but its a perfect fall/winter meal.

i got the recipe here >>> Tortellini Soup

Ingredients

• 1 pound ground beef
• 3-1/2 cups water
• 1 can (28 ounces) diced tomatoes, undrained
• 1 can (10-1/2 ounces) condensed French onion soup, undiluted
• 1 package (9 ounces) frozen cut green beans
• 1 package (9 ounces) refrigerated cheese tortellini
• 1 medium zucchini, chopped
• 1 teaspoon dried basil

Directions

• In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the remaining ingredients; bring to a boil. Cook, uncovered, for 7-9 minutes or until tortellini is tender. Yield: 6-8 servings. 

Potato Soup



Tonight we had planned to have rotisserie chicken, mashed potatoes, and salad.  I heated the water for the church potato pearls, added what I had upstairs to the water, then went down to our food storage to get another can and realized we were out - yes, it is time to update my food storage!  Now I had a runny mess of very watery potatoes, My only thought was SICK!  But I didn't want to waste it, so we made it into soup which turned out to be a huge success with our boys.  Here's the recipe:

4 cups water, heated

1 cup potato pearls

cooked Broccoli, chopped

Bacon bits

Cut up rotisserie chicken

cheese

Salt and Pepper to taste

Stir together and enjoy.

Side note - I know the picture is sideways but I couldn't find a way to rotate it on the blog.  Suggestions?

Tomato Basil Bisque

this is hollys recipe that i am posting.

ive made it a couple times after having it at her house one night.

its my fav.

i made it again this last week and am still obsessed.

and of course you have to eat it will grilled cheese.

i prefer pepper jack grilled cheese.

mmmmmm... 

butter or olive oil for saute'

1 large sweet onion, diced

2 stalks celery

2 carrots

3 tbsp butter

3 tbsp flour

1 tbsp fresh basil or 1 tsp dried

1 tbsp minced garlic

2 15 oz cans tomato sauce

2 14 oz cans chicken stock

1 tbsp sugar, or to taste

2 14.5 oz cans diced tomatos, chopped

2-3 cups heavy whipping cream

1 bay leaf

salt & pepper to taste

saute' onion, celery, & carrots in butter/olive oil. add garlic & basil, cook till basil is aromatic, just a few minutes. add salt & pepper to vegetables as they saute'.

transfer to stockpot and ass tomato sauce, chicken stock and sugar. cook for about 20 mins on medium heat, stirring often.

make a roux with the butter and flour and add to soup.

puree all the soup in blender till smooth, return to stock pot, add diced tomatoes and heavy whipping cream, bay leaf and more salt and pepper to taste.

simmer on low for about an hour. remove bay leaf before serving.

enjoy!

Delicious Ham and Potato Soup

Fast, easy, cheap and has common ingredients. As a plus it has only 195 calories per serving!

Ingredients

3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham (I used diced deli 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
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. Serves 8.

Heidi