Chicken Noodle Soup

Turkey Tortellini Soup

Chicken and Rice Soup

Beef Stew

Recipe from www.fortheloveofcooking.blogspot.com

• 1 lb stew meat (I use lean round cut into small chunks)
• 1 sweet yellow onion chopped into large pieces
• 6 cloves of garlic chopped
• 1 tbsp olive oil
• 1 can diced tomatoes
• 1-2 tsp dried thyme
• Salt and pepper to taste
• 2 bay leaves
• 6 cups of beef stock
• 1 cup diced carrots
• 1 cup diced celery
• 2 cups diced baby red potatoes (skin on)

Preheat oven to 250 degrees (you can also use stove top or crock-pot). Heat olive oil in a large Dutch oven over medium heat. Add stew meat and onion then cook for about 5 minutes. Add garlic and cook for 30 seconds before adding tomatoes, seasonings and stock. Cover and cook in the oven for at least 4 hours. Remove pot from oven place on stove top over medium low heat. Add vegetables to the stew and add more beef broth if low. Taste and re-season if needed. Cover and cook for 1 - 1 1/ 2 hours. If you want the stew to be thick, add a slurry of cornstarch and cold beef broth (mixing thoroughly) then pour into stew while it's boiling, stir then reduce heat to low. Serve and enjoy!

Chicken Noodle Soup

Noodles
1 cup flour
1 teaspoon herbs (parsley, thyme, basil, oregano or chives)
1 egg
enough water to bind

Combine herbs and flour in mixing bowl. Mix in egg. Add water a spoonful at a time to make a firm yet workable dough. Roll out paper-thin; cut into strips. Boil in chicken broth for added flavor of just plain water.

Soup
2 chicken bouillon cubes
64 ounces canned chicken stock (more or less depending on how much broth you want)
2 cups carrots, chopped
2 cups celery, chopped
3/4 cup onion, chopped
2 cup cooked chicken, diced
4 cups cooked noodles
salt and pepper to taste

Heat stock and bouillon together. Add vegetables and simmer until tender. Add cooked chicken and noodles. Add salt and pepper to taste.

Rich and Creamy Tomato Basil Soup

4 tomatoes – peeled, seeded and diced
4 cups tomato juice
14 leaves fresh basil (I used dried basil – maybe 1 tsp. or less)
1 cup heavy whipping cream
1/2 cup butter
Salt and pepper to taste

Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.

Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.

*I added 6 cups of tomato juice and a little more whipping cream to make a bigger pot. I’m sure you can add more tomatoes as well. You can’t mess this recipe up! Also, you can make the Juice/Tomato/Basil mixture and freeze it. Then when ready just defrost it, heat it back up and add your whipping cream and butter. It’s a great way to use all your tomatoes and save for a rainy day.

Olive Garden's Zuppa Toscana

Recipe from Robbie's Recipes

Ingredients
1 pound spicy Italian sausage - crumbled
1/2 pound smoked bacon - chopped
4 cups water
2, 14.5 ounce cans (about 3 2/3 cups) chicken broth
2 large russet potatoes - scrubbed clean, cubed
2 garlic cloves - peeled, crushed
1 medium onion - peeled, chopped
2 cups chopped kale OR Swiss chard
1 cup heavy whipping cream
salt and pepper - to taste

Directions
1. In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.

2. In a skillet over medium-high heat, brown bacon; drain, set aside.

3. Place water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender.

4. Add sausage and bacon to pot; simmer for 10 minutes. (I may try adding the kale at this point next time that I make this so that it is a little softer.)

5. Add kale and cream to pot; season with salt and pepper; heat through.

Cream Cheese Chicken Soup

This is another recipe from the girls at Sisterscafe.com

1 pound chicken breasts (I use 3 boneless skinless chicken breasts), cooked and diced
1 onion, finely diced
1-2 Tablespoons butter
2 handfuls of baby carrots (or 4-5 reg carrots, sliced small)
4-5 potatoes, finely diced
1 cup milk
4 Tablespoons flour
1 8oz cream cheese (I used 1/3 less fat cream cheese), softened at room temperature

Saute onion in butter. Put onion in pot and add 3 cups of chicken broth (homemade, from the can or use water seasoned yourself with bouillon or soup base) carrots, and potatoes. Add more broth to cover vegetables, if needed. Bring to a boil, then simmer until veggies are tender (about ten minutes). When veggies are tender, mix the flour with the milk and add to the soup. Add cream cheese to soup little pieces at a time and stir until it is all melted. Season with salt and pepper.

Emill's Quick and Easy Tortilla Soup

2 tablespoons olive oil
1 cup chopped onions
2 teaspoons chopped garlic
1 poblano pepper, seeded and chopped, or 1 pasilla or green bell pepper and 1 jalapeno pepper, seeded and chopped
1 1/2 teaspoons salt
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1 tablespoon tomato paste
6 cups chicken stock
1 pound boneless, skinless chicken breasts, trimmed and cut into 1/2-inch cubes
1/4 cup chopped fresh cilantro leaves
2 teaspoons fresh lime juice
2 cups vegetable oil, for frying
6 stale corn tortillas, cut into 1/4-inch-thick strips
1 teaspoon Essence, recipe follows
1 avocado, peeled, seeded, and chopped, for garnish
Chipotle Crema, accompaniment, recipe follows

Directions

In a Dutch oven or large heavy pot, heat the oil on medium-high heat. Add the onions, garlic, peppers, salt, cumin, and coriander for 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the chicken stock and bring to a simmer. Simmer for 20 minutes. Add the chicken and simmer for 5 minutes. Add the cilantro and lime juice, and stir well. Remove from the heat and cover to keep warm.
Heat the oil in a heavy pot or electric fryer to 350 degrees F. Add the tortilla strips in batches and fry until golden and crisp, 1 1/2 to 2 minutes. Remove with a slotted spoon and drain on paper towels. Season with the Essence.
Ladle the soup into 4 or 6 serving bowls. Garnish each serving with the diced avocado, the fried tortilla strips, and Chipotle Crema.

Emeril's ESSENCE Creole Seasoning

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.
Yield: 2/3 cup

Chicken Enchilada Soup

Recipe from Picky Palate

2 Tbsp extra virgin olive oil
1 medium onion finely chopped
2 14.5oz cans chicken broth
1 28oz can mild green enchilada Sauce
½ tsp cumin
½ tsp roasted garlic seasoning
1 4oz can diced green chilies
2 14oz cans diced tomatoes undrained
8oz sour cream
2 Cups shredded cheddar cheese
4 large boneless skinless chicken breasts cooked and cubed
1 Bag Tortilla Chips

Place oil in 5qt dutch oven over medium high heat. Place onions into hot oil and sauté for 3-5 minutes or until tender. Add chicken broth, enchilada sauce, cumin, garlic seasoning, green chilies and tomatoes. Stir and bring to a boil. Reduce heat to low then add sour cream, cheese, and chicken. Stir and let simmer for 15-20 minutes or until cheese is melted through.
Top each soup bowl with a handful of crushed tortilla chips. Enjoy!

Lisa's Chili

Recipe from Amanda Hepworth

This was soooo good Amanda!

It is easy to throw together in the crockpot and enjoy at the end of the day. Best served with cheddar cheese and hot cinnamon rolls.
From: Lisa Patterson

1 lb hamburger
1 sm onion, chopped (or dried onion)
53 oz can pork and beans
14 1/2 oz can diced tomatoes
11 oz can V8 or tomato juice
14 oz brick chili con carne (at least partially unthawed)
Chili powder to taste

Brown hamburger with onion. Put everything in crockpot on low all day or until heated through.

Serves: 6-8

Potato Soup

Recipe from Amanda Hepworth


1 carrot, cut up
1 stock celery, cut up
some dried onion
4-6 slices bacon
olive oil
minced garlic
2 med-lg potatoes
3 c chicken broth
1/2 to 2/3 c milk
cornstarch and water to thicken
pepper
cheddar cheese

Cook the bacon and break into small pieces. Reserve some bacon grease (add olive oil if more grease is needed) and saute onion, garlic, celery, and carrot for 3-4 minutes. Add chicken broth, cut up potatoes, and milk to saute mixture; bring to a boil. Cook 10-15 minutes or until potatoes are tender. Take some of the potatoes out and mash, return to mixture. Mix cornstarch and cold water, add to thicken to desired consistency. Finally, finish with a dash of pepper and cheddar cheese to taste.

Hamburger Soup

Recipe from Emerson 2nd Cookbook

Brown 1 pound hamburger.

Add:
1 can tomato soup, seasoned with onion salt
1/4 cup celery
4 carrots, sliced
1/4 cup rice, instant and uncooked
4 cups water
2 chopped onions
3 potatoes, cut in small chunks (small potatoes)
2 teaspoons salt

Bring to a boil and simmer until rice and vegetables are cooked (about 25 minutes. Stir occasionally while cooking.

Taco Soup

Recipe from Emerson 2nd Ward Cookbook

1 pound hamburger
1/2 large onion, chopped
2 cans kidney beans
1 can corn
1 large can tomatoes, cut up
8 ounce can tomato sauce
1 package taco mix
1 can olives, chopped

Brown hamburger and onion. Drain. Add kidney beans, corn, tomatoes, tomato sauce, taco mix, and olives (add all the juices from all the cans). Simmer until hot and flavors are blended. Serve. This tastes great when topped with grated cheese, sour cream and crushed Doritos on top.