Chicken Wild Rice Soup

1. Cook one box Wild Rice Rice-a-Roni according to package directions

In stock pot:

· 2 C water

· 1/2 C butter

· 1 C shredded potatoes

· 1 C shredded carrots

· 1 C cooked shredded chicken

· 1/2 C shredded onion



2. Cook until tender
3. Then add:

· 1 quart milk

· 1/4 C milk mixed with 3 T flour



4. Cook until warm and then stir in:

· Rice-a-roni

· 2 tsp parsley

· Small brick velvetta cheese



5. Do not boil

Stir until cheese is melted

Katie

Lowders Park City Stew

2 lbs. stew meat
8 medium potatoes cut in about eight pieces each
1 small bag of baby carrots
1 package dried onion soup
1 can cream of mushroom soup
2 8oz. cans tomato sauce
1 cup water

In a crock pot layer meat, potatoes and carrots. Mix remaining ingredients together and pour over the top. Cook on high for 1 hour and then on low for 7 more hours.

Judy Cash

Potato Cheddar Chowder

Kristi John
* This is my absolute favorite soup. Not healthy, but wonderfully tasty!

1/4 pound sweet butter
3 carrots, diced
1 scallion thinly diced
4-6 white potatoes, peeled and cubed
2 stalks celery, diced
½ cup flour
4 cups chicken stock
12 ounces milk or cream
1 cup Parmesan cheese, freshly grated
½ pound cheddar cheese, grated
salt and pepper to taste
thyme, add to taste

In a heavy pot, melt the butter over low heat. Add all of the vegetables and the flour, and cook, stirring every so often, for 5 minutes.

Add the broth and the milk and simmer, continuing to stir. With a wire whisk, blend in the cheeses and the seasonings. Simmer over low heat for about 10 minutes, but do not boil. Serve in a tureen or individual bowls, garnished with bacon and chives.

Crockpot Chicken Tortilla Soup

Kristi John

1 can black beans, rinsed and drained
1 cup (heaping) frozen sweet corn
1 can diced tomatoes with juice
1 packet enchilada sauce mix, I'm a fan of the McCormick brand
1 1/2 cups water
1 can tomato sauce
1 can cream of chicken soup
2 cups whole milk
2-3 boneless skinless chicken breasts (I used 2)

In crock pot, mix the enchilada packet together with the water and tomato sauce. Add cream of chicken soup and milk and whisk together until smooth. Add chicken. Pour drained black beans, and diced tomatoes on top of that.


Cook on low 4-6 hours. About 30 minutes before serving, take out the chicken and dice, add the diced chicken along with the heaping cup of frozen sweet corn and stir to combine. Allow to cook another 30 minutes.


Serve with sour cream, shredded cheddar cheese, lime, avocado, and/or tortilla chips.

Cream of Broccoli Soup

Kristi John

2 large carrots, chopped
1 stalk of celery, chopped
1 onion, peeled and chopped
2 potatoes, peeled and finely chopped
4 cups chicken stock
1 large head broccoli, cut in flowerets and chopped
1 ½ cups half and half, scalded
salt and pepper to taste

Combine all vegetables except the broccoli with the chicken stock in a saucepan and bring to a boil. Reduce heat and simmer, covered, 20 minutes or until tender.

Meanwhile, cook the broccoli in another pan or in the microwave until tender.

Transfer soup and half the broccoli into a food processor and blend until smooth. (I use an immersion blender right in the soup pot to save on dishes) Return soup to the pan and blend in the half and half and the remaining broccoli. Bring to serving temperature and season with salt and pepper. Serves 8.

Zucchini Soup

Zucchini Soup

1 chopped onion
2 TBS butter
3 cups sliced zucchini
2 cups chicken broth
1/4 tsp salt
1/8 tsp pepper
1/2 cup half and half (I just used 1% milk)
1 cup grated cheddar cheese (optional)
1/2 cup sour cream (optional)
4 slices bacon, cooked until crisp then crumbled

In a large saucepan cook onions in melted butter until tender. Add sliced zucchini and chicken broth and bring to a boil. Simmer until tender (about 15 min.) Add salt and pepper. Cool slightly. Pour mixture into blender and puree it. Stir in half-and-half (or milk). Return to saucepan and reheat, but do not boil. Garnish with grated cheese, sour cream and bacon bits. Makes 6 servings.

This is a great way to use your zucchini!! Four of the five members of my family loved it so I figured that was pretty good! I think the green color was just to much for the one who didn't care for it!
Judy Cash

Southwestern Chicken Soup

I adapted this recipe from a Cooking Light recipe. If you're not cooking your own dry beans, substitute a can of each kind.

Lesli

2 t. olive oil
1 cup chopped onion
1 cup chopped green pepper, optional
3 garlic cloves, minced
1 Anaheim chile, minced
2 T. flour
1 lb. chicken, cut into bite-sized pieces (I use less)
2 T. tomato paste
1 t. chili powder
1 t. cumin
1/4 t. pepper
2 t. salt
4 cups chicken broth
2 bay leaves
1 (14.5 oz.) can tomatoes
2 cups pinto beans
2 cups black beans
1 small can white hominy, drained
cilantro
crushed tortilla chips
diced avocado
lime wedges

Heat oil in a large pot over medium-high heat. Add onion, pepper, garlic, and chile to pan; saute 5 minutes or until tender. Place flour in a shallow bowl; dredge chicken in flour and add to pan; saute 5 minutes or until browned on all sides. Add tomato paste and next 4 ingredients (through salt), stirring to coat. Add broth and next 5 ingredients (through hominy); bring to a boil. Reduce heat to medium, and cook 15 minutes. Remove from heat; discard bay leaves. Serve with cilantro, chips, avocado and lime.

Broccoli Cheese Soup

Posted by Melanie G.

1 can chicken broth
1 small onion, diced

1/3 c. flour
1/4 c. butter
Pepper to taste

2 c. milk
1 1/2 c. shredded sharp cheddar cheese
1/2 c. shredded swiss cheese
2 1/2 to 3 cups steamed, chopped broccoli

Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft. Heat milk in microwave for 1-2 minutes. In a separate medium-sized stockpot, melt butter then add flour and pepper. Cook together for a couple of minutes, then whisk in warmed milk. Stir and heat together on medium-high heat until soup starts to thicken. Next add chicken broth and continue to stir until well blended. Add cheeses and steamed broccoli. Serve immediately.

Homemade Chicken Noodle Soup

1 lb. skinless, boneless chicken
8 cups chicken broth
2 celerly stalks diced (I sometimes leave this out!)
2 carrots, peeled and chopped
1/2 cup frozen peas
2 bay leaves
1 cup flour
2 eggs
2 TBS milk
1/2 tsp salt
parsely

Soup - Combine chicken, broth, celery, carrots, and bay leaves in large soup pan. Bring to a boil. Reduce heat and simmer for 20 minutes or until chicken is cooked. Drop noodles into boiling soup. Boil until noodles float and are cooked through. Add frozen peas, sprinkle with parsely and serve hot with crusty bread and cold milk.

Noodles - Combine flour and salt. Make a well in center of flour add eggs and milk. Stir with a fork until well mixed. Add additional flour if needed, to produce a dough stiff enough to handle (dough will be soft). Form into a ball, roll out on a well floured surface until quite thin. Allow dough to rest 10 minutes. Cut with pizza cutter 2-3 inches long and 1/4 inch wide. Toss noodles with a little four then drop into boiling soup as directed above.
This is one of my favorite soups!!
Judy Cash