Hearty Chicken Noodle Soup

3 teaspoons chicken soup base

3 cups water

2 cups chopped carrots

2 cups chopped celery

3/4 cup chopped onion

2 cans cream of chicken soup

1/2 cup whole milk

2 cups cooked diced chicken

2 1/2 ounces (about 4 cups) cooked noodles

Salt and pepper to taste

Heat chicken soup base and water together. Add carrots, celery, and onions, and simmer until vegetables are tender. Add cream of chicken soup and milk. Then add cooked chicken and noodles. Add salt and pepper, and taste to correct seasonings.

To cook noodles: Boil for 18-28 minutes.

Minestrone Soup

1/2 c. chopped celery
1/2 c. chopped onion
1/2 tsp. minced garlic
1 can (28 oz) crushed tomatoes
1 can (16 oz) kidney beans, rinsed and drained
1 can (15 oz) chickpeas/garbanzo beans, rinsed and drained
2 c. tomato juice
1 can (15 oz) tomato sauce
1 can (14.5 oz) beef broth
3 medium carrots, chopped
1 medium zucchini, halved lengthwise and thinly sliced
1 Tblsp. Italian seasoning
1 tsp. salt

Additional Ingredients (for each batch)
1/2 c. water
1 c. uncooked ziti or small tube pasta


Cook celery, onion and garlic in Dutch oven until onion is browned. Stir in rest of ingredients (except the water and pasta). Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until carrots are tender. Transfer 6 cups of soup to a freezer container and freeze for up to 3 months. Add water and pasta to remaining soup; bring to a boil. Cover and cook until pasta is tender.

FROM FROZEN:
Thaw in the refrigerator; transfer to a large saucepan. Stir in water. Bring to a boil; reduce heat. Add pasta; cover and cook until pasta is tender.

White Chicken Chili

1 medium onion (cut up and sautéed in ¼ cube butter)

½ TB garlic powder

½ TB oregano

1 TB cumin

¼ tsp cayenne pepper

1 4 oz. can diced green chiles

1 ½ cups chicken broth

2 15 oz. cans great northern beans

½ tsp chicken bouillon

2 cups cooked chicken

1 can white corn not drained

16 oz. sour cream

Put all ingredients in a big pot (except sour cream), add onions once they are transparent and soft, simmer all of this for 30 minutes. Add sour cream and simmer for another 10 minutes.

Serve with cheese and corn chips.

From Frozen: once thawed simmer for thirty minutes, then add sour cream and simmer for another 10.

Butternut Squash and Corn Chowder

2 tablespoons vegetable oil

• 1 ½ pounds butternut squash, peeled, seeded, and cut into 1- inch chunks (about 5 cups)

• 1 box (10 ounces) frozen corn kernels, thawed

• 1 ½ teaspoons curry powder

• coarse salt and ground pepper

• 2 cans (14.5 ounces each) vegetable broth

• ½ heavy cream

In a large heavy pot, heat oil over medium-high; add squash and onion. Cook until onion is soft, about 6 minutes. Add corn and curry powder; cook until curry is fragrant, about 2 minutes. Season with salt and pepper. Add broth and simmer until squash is tender, about 25 minutes. In a blender, blend half the soup until smooth. Return to pot and stir in cream; heat through over medium-low (do not boil).

From frozen:

Thaw completely. Warm soup in a pot, stir in cream; heat through over medium-low (do not boil)

Here is my recipe for the bread that goes with the Soup.

Herb Bread

• 1 loaf Rhodes Bread Bough, partially thawed

• ¼ cup butter melted

• 1-2 teaspoons dried parsley, oregano, basil or Italian seasoning

• ½ -1 teaspoon garlic salt

• 2-3 tablespoons Parmesan cheese

Cut partially thawed loaf into 12 ½ inch slices, not quite cutting all the way through. Place sliced loaf into a sprayed 8 ½ X 4 bread pan.

In a small bowl, combine butter, seasonings, salt and cheese. Brush each slice front and back with butter mixture. Pour any remaining mixture over the top. Cover with plastic wrap and let rise until 1 inch over top of pan. Remove wrap and bake at 350 degrees 20-30 minutes.

Mexican Chicken Corn Chowder

1 1/2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
1/2 cup chopped onions
1 to 2 cloves garlic, minced
3 T. butter
2 chicken bouillon cubes
1 cup hot water
1/2 to 1 t. ground cumin
2 cups half and half
2 cups shredded Monterey Jack cheese
1 (14 oz) can cream-style corn
1 (4 oz) can diced green chilies, undrained
1/4 t. Tabasco sauce

In a Dutch oven or large saucepan, brown chicken, onion and garlic in butter until chicken is no longer pink. Dissolve the bouillon in hot water. Add to pan along with cumin; bring to a boil. Reduce heat, cover, and simmer for 5 minutes. Add half and half, cheese, corn, chilies and Tabasco sauce. Cook and stir over low heat until the cheese is melted. Serve immediately. Garnish with cilantro and tomatoes, if desired.

White Chicken Chili

Ingredients:
1 lb boneless, skinless chicken breats
1 medium onion, chopped
1 ½ t garlic powder
1 T oil
2 cans Great Northern Beans, rinsed and drained
1 can chicken broth
1 can chopped green chilies
1 t salt
1 t ground cumin
1 t dried oregano
½ t pepper
¼ t cayenne pepper
1 C sour cream
½ C whipping cream

Directions:
Put the whole chicken breasts in the crockpot with all of the ingredients, except the sour cream and whipping cream. Cook on low for at least 5 hours, then about an hour before serving, shred the chicken with a fork in the crockpot and add the sour cream and whipping cream. Serve with tortilla chips.

From Frozen:
Thaw completely. Put chicken and bag of ingredients into crockpot. Cook on low for 5 hours. Shred chicken. Add sour cream and whipping cream. Mix. Cook in crockpot until warm and thick.

Enjoy!


White Chicken Chili
By: Jessie


Ingredients:
1 lb boneless, skinless chicken breats
1 medium onion, chopped
1 ½ t garlic powder
1 T oil
2 cans Great Northern Beans, rinsed and drained
1 can chicken broth
1 can chopped green chilies
1 t salt
1 t ground cumin
1 t dried oregano
½ t pepper
¼ t cayenne pepper
1 C sour cream
½ C whipping cream

Directions:
Put the whole chicken breasts in the crockpot with all of the ingredients, except the sour cream and whipping cream. Cook on low for at least 5 hours, then about an hour before serving, shred the chicken with a fork in the crockpot and add the sour cream and whipping cream. Serve with tortilla chips.

From Frozen:
Thaw completely. Put chicken and bag of ingredients into crockpot. Cook on low for 5 hours. Shred chicken. Add sour cream and whipping cream. Mix. Cook in crockpot until warm and thick.

Enjoy!

Crock Pot Broccoli Cheese Soup

10 oz. frozen, chopped broccoli, thawed
2 cups processed cheese, cubed
2 Tbsp. margarine
1 Tbsp. flour
2 cups cooked noodles
3 Tbsp. chopped onion
5 1/2 cups milk
salt to taste

Combine all ingredients (except pasta) into crock pot.
Cook on low for 4 hours, stirring occasionally.
Add pasta last and heat through.

Southwest Chili

Brown 2 lbs. hamburger with 1 sm. onion and 1 Tbs. minced garlic
Transfer cooked hamburger to crock pot and add:
3 cans tomato sauce
1 can Italian stewed tomatoes
1 can kidney beans
1 can black eyed peas
1 can black beans
1 pkg. frozen corn
1 med. jar Pace chunky salsa
1 tsp. chili powder
1/2 tsp. cumin
1/4 c. brown sugar

Cook on low for 8 hours


Parmesan Rolls

melt butter - add 1/2 tsp. garlic salt
dip frozen roll in butter and coat well, then roll in grated Parmesan and parsley flakes

Let rise while chili is cooking and then brown in oven.

Broccoli Cheese Soup

1 c. chopped onion, saute
3/4 lb. chopped broccoli (abt. 3 c.)
2 c. chicken broth
3/4 c. flour
6 T. butter
pepper, salt
2 c. grated cheddar
3 c. whole milk

Saute onion, then add broth and broccoli, boil at least 5 min. Remove from heat. Make white sauce with flour, butter, milk. When thick, stir in Salt and Pepper to taste, melt cheese in slowly, stirring constantly. Add vegetables, including broth. Stir and simmer at least 5 minutes. Bread bowls from Dan's.

From Frozen, just thaw and heat through, stirring. Serve in bread bowls and garnish with shredded cheddar, if desired.

Creamy Tomato Basil with Tortellini

1 ½ c. onion, chopped
½ t. thyme
½ t. basil
1/8 c. olive oil
½ c. butter
2 cans Italian style tomatoes
4 T. tomato paste
2 cans (4c.) Chicken Broth
¼ c. flour
1 c. cream
1 t. sugar
Salt & Pepper to taste
1 Pkg. frozen tortellini

Sauté onions & herbs in 4 T. butter and the olive oil. Add tomatoes and tomato paste, simmer 10 minutes. In a separate cup, mix 1 c. of the chicken broth and flour. Mix this into tomato mixture and add remaining chicken broth. Simmer 30 minutes. Remove from heat and blend soup. Before serving, add 4 T. butter, sugar, cream, salt & pepper. Stir in cooked tortellini or other noodle.
Directions from frozen: thaw and heat. Stir in cream. Cook tortellini according to package and drain, add to soup and serve.

Chicken and Corn Chili

4 skinless, boneless chicken breast halves
1 (16 ounce) jar salsa
2 teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
salt to taste
ground black pepper to taste
1 (11 ounce) can Mexican-style corn
1 (15 ounce) can pinto beans

DIRECTIONS
Place chicken and salsa in the slow cooker the night before you want to eat this chili. Season with garlic powder, cumin, chili powder, salt, and pepper. Cook 6 to 8 hours on Low setting.
About 3 to 4 hours before you want to eat, shred the chicken with 2 forks. Return the meat to the pot, and continue cooking.
Stir the corn and the pinto beans into the slow cooker. Simmer until ready to serve.

Black Bean & Salsa Soup

Ingredients:
2 (15 ounce) cans black beans, drained and rinsed
1 1/2 cups vegetable broth
1 cup chunky salsa
1 teaspoon ground cumin
4 tablespoons sour cream
2 tablespoons thinly sliced green onion

Directions:
In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth.
Heat the bean mixture in a saucepan over medium heat until thoroughly heated.
Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.

Thai Lime Coconut Soup

Ingredients:
1 quart chicken stock or vegetable stock
2 stalks lemon grass, white part only, cracked open with the flat side of a knife
3 kaffir lime leaves, fresh or dried, hand torn
1 (3 inch) piece of fresh ginger, peeled and thinly sliced
2 small Thai chilies, halved lengthwise
2 garlic cloves, crushed
2 (13 oz) unsweetened coconut milk
2 T Thai fish sauce (nam pla in some stores)
1 1/2 t sugar
1 (8 oz) can straw mushrooms, rinsed
4 limes, juiced
1 1/2 C cubed cooked chicken
Kosher salt and freshly ground pepper
1/4 C chopped fresh cilantro leaves

Directions:
Bring the stock to a boil over medium heat in soup pot. To make things easier, we added the lemon grass, kaffir lime leaves, ginger, chilies, and garlic into a cheesecloth to remove them easier. Lower the heat to medium-low, cover, and gently simmer for 10 minutes to let the spices infuse the broth. Remove the cheesecloth and squeeze the juice out of it into the soup and throw it away (or just strain all the spices out if you didn't use the cheesecloth).
Uncover and stir in the coconut milk, fish sauce, sugar, mushrooms, lime juice, and chicken. Simmer for 5 minutes to heat the chicken through; season with salt and pepper. Garnish with cilantro. Be careful to avoid chewing lemongrass, ginger or lime leaves.

Taco Soup

Ingredients:
1 lb ground beef
1 med onion, chopped
1 pkg taco seasoning mix
1 can corn
1 can kidney beans, drained and rinsed
1 can stewed tomatoes
1 can tomato sauce

tortilla chips
grated cheese

Directions:
1. Brown ground beef and onion.
2. Stir in taco seasoning, corn, kidney beans, stewed tomatoes, and tomato sauce.
3. Simmer 20-30 minutes.
4. Serve with chips and cheese.

Makes 8 servings.