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.