Creamy Tomato Soup (like Newk's)

Ingredients:
½ Tblsp. butter
3 Tblsp. diced white onion
1 Tblsp. diced celery
1 Tblsp. garlic puree
2 Tblsp. Kinder’s Italian Seasoning with sea salt
½ tsp black pepper
1 14.5 oz can petite diced tomatoes
1 14.5 oz can fire-roasted tomatoes (no seasoning)
2 cups (or 1 14.5 oz can full of) hot water
2 Tbslp. Better than Boullion Roasted Chicken Base
½ cup heavy cream or half and half
 
Preparation:
1. Puree onion and celery with the juice from 1 of the cans of tomatoes.
 
2. Put butter in stock pot and turn on heat to medium-high.
 
3. Once butter is melted, add pureed onion and celery mixture.
 
4. Saute mixture, stirring constantly, for 3 minutes, then add garlic puree.
 
5. Continue sauteing and stirring for 1-2 minutes more, until garlic becomes fragrant. Remove from heat.
 
6. Puree diced tomatoes and ½ of the can of fire-roasted tomatoes until blended, but not smooth.
 
7. Add pureed tomatoes and remainder of fire-roasted tomatoes to stock pot.
 
8. Mix together chicken base and hot water to make a broth. This can be done in one of the empty tomato cans to save on dishes.
 
9. Add broth to stock pot.
 
10. Add Italian seasoning and pepper to pot, and stir until mixed.
 
11. Put pot back on medium-high heat and bring to a boil, stirring frequently.
 
12. Once soup has reached a boil, reduce heat to med-low, and cover.
 
13. Let soup simmer for 10-15 minutes.
 
14. Remove soup from heat, and slowly stir in cream.
 
15. Add additional seasoning, as desired, then serve.

NOTE: This soup is thin, which tomato "chunks." For a thicker soup, drain tomatoes before pureeing. For a smooth soup, puree all of the fire roasted tomatoes with the others.

 

 

Cream of Tomato Soup

Ingredients:
1 tsp. finely chopped onion

2 Tblsp. butter

3 Tblsp. flour

2 tsp. sugar

1 tsp. salt

1/8 tsp. pepper

2 cups tomato juice (can substitute 1 can tomato soup)

2 cups cold milk

Preparation:

1. Sauté onion in butter until clear.

2. Stir flour, sugar, salt and pepper into onion and butter, stirring constantly until smooth and bubbly.

3. Remove flour mixture from heat. Gradually stir in tomato juice or soup.

4. Bring to a boil, stirring constantly. Boil for one minute.

5. Stir hot mixture INTO cold milk gradually. Do NOT pour milk into hot mixture.

6. Return combined mixture to pot and heat to serving temperature, stirring constantly.

Broccoli Cheddar Soup

Ingredients:

4 Tblsp. butter
1 medium chopped onion, pureed
4 cups chicken stock
1⁄3 cup flour

1⁄2 lb fresh broccoli, chopped into tiny, bite-sized pieces
2 cups half-and-half or cream

2 cups milk
1/2 of a large block of Velveeta cheese, cut into 1" cubes
1⁄4 tsp nutmeg
4 ounces grated sharp cheddar cheese
salt and pepper

Preparation:
1. Sauté onion in butter. 

2. Once onion is sautéed, add chicken stock and stir.

3. Turn heat down to medium and add flour, using a whisk to incorporate.

4. As soon as stock begins to thicken, add the broccoli.

5. Cook on medium heat, stirring frequently, until broccoli begins to get tender (about 5 minutes). 

6. Remove half of the mixture and pulse in a food processor to puree the broccoli, then add the pureed mixture back to the pot. (Alternately, can use an immersion blender to puree).

7. Add the half-and-half/cream, as well as the milk. 

8. Turn heat to medium-low and cook uncovered for 15-20 minutes, stirring frequently to keep the mixture from scorching.

9. Add Velveeta cubes, and stir until fully melted.

10. Add nutmeg, plus salt and pepper, to taste.

11. Continue to cook the soup on low heat for another 10 minutes (or until ready to serve), then, just before serving, slowly add the grated cheese a handful at a time, stirring to avoid clumps. 

12. Once all the cheese has been added and is (mostly) melted, remove from heat and serve immediately.

Crockpot Ramen with Crispy Chicken

Ingredients:
2 yellow onions, very thinly sliced 
3-4 large chicken breasts (can also use thighs or pork)
10 cups chicken broth
1/3 cup tamari (can use soy sauce) 
3 Tblsp. white miso paste 
2 Tblsp. Gochujang chili paste
1 Tblsp. Chinese 5 spice (or less, if you don’t want the cinnamon flavor) 
1 1/2 Tblsp. ginger 
Honey and/or brown sugar 
1 can coconut milk
2 Tblsp. toasted sesame oil 
5 squares ramen noodles 
For garnish: soft or hard boiled eggs, candied jalapeños, green onions, chili oil, lime, etc.

Preparation:
1. Place the onions in the bottom of the crockpot.

2. Mix together the chicken broth, tamari, miso, chili paste, 5 spice and ginger, then pour over chicken.

3. Cook in crock pot on medium-low for 6-8 hours.

4. Remove chicken from crockpot and place on 2/3 of foil-lined cookie sheet. Pull apart into pieces and/or shred.

5. Preheat oven to broil. 

6. Strain the onions, and place them on the other 1/3 of the cookie sheet.

7. Drizzle chicken and onions with honey, then sprinkle evenly with brown sugar. The goal is to lightly dust the food so that it will caramelize, but don’t use so much sugar that it makes the chicken sweet.

8. Transfer the broth to a large stockpot, and add the sesame oil and coconut milk. 

9. Bring broth to a boil, then add the noodles. Turn heat down to medium-high.

10. Cook noodles for 5-7 minutes, stirring frequently.

11. While noodles are cooking, put cookie sheet in the oven, and let chicken and onions caramelize (about 5 minutes). If chicken is layered, toss it, so that most of it caramelizes and becomes crispy.

12. Once noodles are cooked, ladle into bowls. Top with chicken and other toppings, as desired.

Source: Half-Baked Harvest (adapted)

Southwest Chicken and Corn Chowder

Ingredients:
4 Tblsp. bacon grease

4 medium raw chicken breasts, cut into small bite-size pieces
1 medium onion
4 sticks celery
1/2 cup flour
4 Tblsp. minced garlic
8 cups chicken broth or stock
2 cans fire roasted corn
1 cup heavy whipping cream
4 large Russet potatoes, peeled 
1/2 package Walmart Southwest Chicken Seasoning (or equivalent seasoning equal to 4 Tblsp.)
Salt & pepper to taste
Scallions and bacon, chopped, optional for serving

Preparation:
1. Put onion and celery into food processor and puree until smooth. Add a bit of chicken broth if needed to smooth it out.

2. Dice potatoes. (I use a french fry cutter to slice them, then cross-cut them after, to get cubes.)

3. Heat bacon grease in large stockpot on medium heat.

4. Once grease has melted, add the onion and celery puree, and cook for about 5 minutes, stirring as needed to keep it from burning.

5. Stir in the flour, and cook for about a minute, stirring nearly constantly, to keep flour from clumping.

6. Add garlic, followed by the chicken broth. Stir well to make sure flour dissolves and nothing is sticking to the bottom of the pot.

7. Add chicken, corn (do not drain), cream, potatoes and seasoning. 

8. Over medium heat, slowly bring the soup to a boil. Stir frequently to keep the potatoes from sticking to the bottom.

9. Once the soup has reached boiling, reduce the heat to a rapid simmer, so it's only gently/barely boiling. 

10. Continue cooking until the potatoes are done (about 15-20 minutes). Stir every so often. The soup will thicken as it cooks. If it gets too thick, add chicken broth in 1/4 cup increments until it thins to your taste.

11. Season the soup with salt, pepper and even hot sauce, as needed. 

12. Soup can be garnished with scallions and bacon, if desired. 

Three-bean Chili

Ingredients:

2 1/2 lbs ground beef

2 stalks celery

1 red or yellow bell pepper

1 onion

2 Tblsp. butter

1 large can tomato puree

1 large can petite diced tomatoes

1 large can large diced tomatoes

1 pkg Chili-O seasoning

1 pkg Williams chili seasoning

1 Tblsp. cumin

Salt

1 can black beans

1 can white chili beans

1 can red kidney beans

Preparation:

1. Brown grown beef until cooked throughout. Add salt to taste while cooking. Drain.

2. In a food processor, puree celery, pepper and onion. Add a little water, if necessary, to ensure a smooth puree.

3. In large stockpot (preferably cast iron), melt butter. Add puree and cook until starting to brown very slightly.

4. Add meat to pureed vegetables. Add chili powders and cumin.

5. Add all tomatoes and stir well. Add salt as desired.

6. Drain and rinse all beans, then add to pot.

7. Heat until hot throughout, then turn down to simmer for about 15 minutes before serving, to allow flavors to meld.

Chicken and Wild Rice Soup

 Ingredients:

5 Tblsp. butter

3 celery ribs, diced

2 carrots, diced

1 medium onion, diced

2 cloves minced garlic

1 1/2 tsp. thyme

2 Tblsp. chicken and butter rub seasoning (if available)

Salt and pepper

1/4 cup flour

1 cup wild rice

8 cups chicken stock or broth

2 cups water

4 cups roasted rotisserie chicken, chopped

1 cup heavy cream

Preparation:

1. Melt butter in a large saucepan.

2. Add vegetables and seasoning. Cook over medium heat, stirring occasionally, until soft.

3. Sprinkle flour over the vegetables and cook, stirring, until evenly coated and browned, about 3 minutes.

4. Add wild rice to the saucepan, and stir in the stock and water.

5. Bring to a boil, then simmer over moderately low heat, stirring occasionally, until the vegetables are tender, about 30 minutes.

6. Add the chicken and simmer, stirring occasionally, until the wild rice is tender. This could take another 15 minutes or more.

7. Stir in the cream, and add additional seasoning, if necessary.

Katie's Garlic Ramen

Ingredients:

1 package chicken-flavored ramen noodles

2 cups water

1/4 cup rice vinegar

1/2 cup soy sauce

2 Tblsp. minced garlic

1 Tbsp. sriracha (adjust to taste)

1 stalk green onion, chopped

Preparation:

1. Cook ramen noodles according to package directions, but do not add flavor packet.

2. Drain noodles, discarding cooking water.

3. Heat water, vinegar, soy sauce, garlic and sriracha in saucepan until hot.

4. Put noodles in bowl, and pour broth over them.

5. Top with green onion, and serve.

Creamy Chicken Chili

Ingredients:

3 cups chopped/shredded rotisserie chicken
1 Tblsp. olive oil
1 medium yellow onion, diced
1 tsp. minced garlic, generous

2 8-oz. bricks of cream cheese, cubed

32 oz. chicken broth
16 oz. jar salsa verde

15 oz. can creamed corn

2 4-oz. cans chopped green chiles

2 15-oz. cans northern white beans, drained and rinsed

Goya, cumin, chili powder, pepper and salt, to taste

1 cup heavy cream or half & half

Preparation:

1. Sauté onion in olive oil. When clear, add garlic and sauté until lightly browned.

2. Turn down heat and add cream cheese, stirring until melted.

3. Add chicken broth and salsa, and stir until combined.

4. Add corn, chiles and white beans.

5. Let sit for about ten minutes, then add seasoning.

6. If a creamier broth is desired, can add the cream or half & half.

7. Add chicken, and stir gently.

Serve with Fritos, sour cream and shredded cheddar or Montery Jack cheese.

Steph's Chili

Ingredients:
2 lbs ground beef
1 large can crushed tomatoes
1 (29 oz) can kidney beans (withOUT liquid, rinsed)
1 (29 oz) can pinto beans (withOUT liquid, rinsed)
1 c diced onion
1 small can green chilies
1 large can diced tomatoes
2-3 tsp cumin powder
1 pkg Williams chili powder (at Kroger) (can use 2 pkg if using more meat or for a richer flavor -- it has no salt)
1 1/2 tsp black pepper (ABSOLUTELY NECESSARY - do not omit!)
Salt, to taste


Preparation:
1. Brown the ground beef and onions in a skillet over meduim heat. Drain fat.

2. In a large pot, combine cooked beef with all the remaining ingredients, and bring to a simmer over low heat.

3. Cook, stirring every 15 minutes, for 2-3 hours (or put in crock pot on low).

NOTE: For meatier chili, add 1 lb ground beef and omit beans, as desired.

White chicken chili

Ingredients:
4-5 chicken breasts, boiled & shredded
3-4 cups broth (either from the can or saved from boiled chicken)
Bag of frozen seasoning blend - celery, onion, bell pepper
1 can cream of chicken soup
16 oz velveeta
1 can mild rotel
8 oz sour cream
1 can green chiles, chopped
1 packet McCormick white chicken chili mix
2 cans great northern beans
2 cans white shoe peg corn

Preparation:
Mix everything together on low in crockpot over several hours or on stove, making sure to stir often so cheese doesn't stick and burn.

Butternut Squash Soup

Ingredients:
2 small butternut squash, or one med/large (about 4lbs total)
extra virgin olive oil, salt, and pepper
6 slices bacon, chopped
2 large or 3 small leeks (or 1 bunch green onions or chives) white and light green parts only, chopped in half then thinly sliced
2 garlic cloves, minced
3 cups chicken broth

Preparation:
1. Preheat oven to 400 degrees.
2. Pierce bulb ends of butternut squash with a sharp knife, then microwave for 1-1/2 minutes to make them easier to cut.
3. Cut squash in half lengthwise with a sharp knife, then remove seeds with a spoon and place cut-side up on a nonstick sprayed baking sheet (or a foil-covered sheet). Brush or mist with extra virgin olive oil, then season liberally with salt and pepper.
4. Place baking sheet into the oven. Roast butternut squash for 45-60 minutes, or until a knife inserted into the thickest part of the squash goes in easily. If squash starts burning before it’s tender, lay a piece of foil on top. Set aside until cool enough to handle.
5. Meanwhile, crisp bacon in a large soup pot or Dutch oven over medium heat, then remove to a paper towel-lined plate to drain.
6. Remove all but 2 Tablespoons bacon grease from pot, then add leeks and season with salt and pepper. Saute for 7-10 minutes, or until leeks are golden brown and tender, then add garlic and saute for one more minute.
7. Transfer mixture to a blender.
8. Scoop butternut squash flesh out of the skin with a spoon, then add it to the blender, along with 2 cups chicken broth (may need to do this in two batches, depending on blender size.)
9. Blend until very smooth, then pour back into soup pot and turn heat to low.
10. Stir in remaining cup chicken broth, then cook on low for 10 minutes.
11. Serve topped with cooked bacon.

Source: Adapted from IowaGirlEats.com

Broccoli Cheese Soup

Ingredients:

1 onion, diced

1 stick butter

2/3 c flour

1 can chicken stock

4 c fat free half and half

2/3 log of Velveeta, cubed

1 c shredded sharp Cheddar

1 bunch broccoli tops, lightly steamed, then chopped

Skim milk, for thinning, if necessary

Preparation:

1. Saute onions in butter until clear.

2. Add 1/3 cup flour and chicken stock. Cook until thickened, stirring constantly.

3. Add 2 cups half and half, and stir or whisk to combine.

4. Add Velveeta and stir until melted.

5. Combine 1 cup of half and half with 1/3 cup flour, and shake to combine. Add to cheese mixture and stir to combine.

6. Add Cheddar and allow to melt and thicken.

7. Add remaining cup of half and half and broccoli tops. Thin with skim milk if necessary.

Summer Chili

2 TBSP olive oil
1lb ground turkey
1 chopped red onion
3 cloves crushed garlic
1 chopped zucchini
1 chopped red bell pepper
2 chopped chilies
3 ears of corn - scraped
2 TBSP chili powder
1 TBSP Sweet Smoked Paprika
12oz beer
28oz diced fire roasted tomatoes
2 TBSP fresh thyme
Grated peel and juice of 1 Lime
4 green onions, thinly sliced
1 Cup shredded pepper jack

Mean Green Chicken Tortilla Stoup

• 2 tablespoons extra virgin olive oil (EVOO)
• 12 tomatillos (about 1 pound) - peeled,
• rinsed and chopped
• 1 zucchini, chopped
• 1 large onion, chopped
• 2 jalapeño chiles, seeded and finely chopped
• 4 cloves garlic, chopped
• 1 1/2 teaspoons ground cumin (half a palmful)
• Salt and freshly ground pepper
• One 12-ounce bottle Mexican beer
• 1 quart chicken broth
• 6 sprigs fresh thyme
• 3/4 pound chicken cutlets, sliced into 2-inch strips
• One 8 ounce bag tortilla chips (8 ounces)
• 2 cups freshly grated cotija or Monterey Jack cheese
• 1 lime, cut into wedges
• 4 scallions, finely chopped
• Cilantro, chopped (a generous handful)

PREPARATION

In a large soup pot, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the tomatillos, zucchini, onion, jalapeños and garlic and season with the cumin and salt and pepper. Cook until the onion is softened and the tomatillos become saucelike, 7-8 minutes. Add the beer and cook over high heat until reduced by half, about 5 minutes. Add the chicken broth and thyme, cover and bring to a boil. Stir in the chicken and cook at a low boil for about 6 minutes. Discard the thyme stems (the leaves will have fallen into the stoup). Season with salt and pepper.

Crush a handful of tortilla chips into 4 bowls and sprinkle with the cheese. Ladle the chicken stoup on top. Squeeze a lime wedge into each bowl and top with the scallions and cilantro.

Roasted Garlic and Chicken Double Dumpling Stoup

• 1 head garlic
• 2 tablespoons extra virgin olive oil (EVOO), plus additional for drizzling
• 4 ribs celery from the heart, chopped
• 1 large onions, chopped
• 3 carrots, shredded
• Salt and pepper
• 1 can crushed tomatoes
• 3/4 pound ground chicken
• 1 egg
• 1/2 cup Italian breadcrumbs (a couple of handfuls)
• 1/4 cup grated Parmigiano Reggiano cheese (a handful)
• 2 tablespoons vegetable oil
• 1 package gnocchi, available in refrigerated aisle with fresh pastas
  

PREPARATION

Preheat oven to 400ºF.

Take the head of garlic and chop just enough off the top to expose the cloves. Drizzle with EVOO, wrap it in tin foil and bake for about 45 minutes to an hour.

Meanwhile, heat a soup pot over medium to medium-high heat with 2 tablespoons EVOO. Add celery, onion, carrots, season with salt and pepper, and cook 5 minutes. Add crushed tomatoes and 4 cups water to the pot, cover and bring to a boil.

Remove garlic from oven and squeeze the roasted cloves out into the bowl of a food processor. Add 1-1 1/2 cups of soup and puree till smooth. Add garlic broth back to the stoup and cook for 5 minutes.

Place ground chicken in a bowl and season with salt and pepper. Add egg, breadcrumbs and cheese. Combine the chicken mixture with your hands then roll into walnut-sized meatballs. Heat a medium skillet over medium-high heat with the vegetable oil and brown the meatballs. Add the browned meatballs to the soup and cook for 10 minutes.

Wash up, then add the gnocchi to the pot and cook for 5 minutes more. Turn the heat off under the stoup and let cool for 5 minutes on the stovetop before serving.

Asian Noodle Soup

• Salt
• 1/2 pound egg tagliatelle pasta or thin spaghetti
• 2 bone-in, skin-on chicken breasts
• 4 ribs organic celery, 2 cut into large pieces and 2 thinly sliced on an angle
• 1 carrot, peeled and thickly sliced
• 1 medium onion, quartered
• 1 large fresh bay leaf
• 2 cups chicken stock
• 2 tablespoons vegetable oil
• 1 bunch scallions, thinly sliced on an angle
• 4 cloves garlic, thinly sliced
• 1 Fresno chili pepper, thinly sliced
• 1 1-inch piece fresh ginger root, grated
• 2 tablespoons Tamari (dark soy sauce) or low sodium soy sauce
• 4 wedges lime
• A handful of cilantro, chopped

PREPARATION

Bring a pot of water to a boil, salt it, add the pasta and cook for 1 minute less than the instructions indicate. Drain and return to the pot.

Meanwhile, place the chicken, large celery pieces, carrot, onion and bay leaf in a pot. Cover with 1 1/2-2 quarts water, bring to a boil and let poach for 12 minutes. Remove the chicken, discard the skin and let cool until cool enough to handle. Shred or dice the meat and discard the bones. Strain the poaching liquid into a large measuring cup and add the store-bought chicken stock. (Using the quick-poach liquid alone makes for too thin a flavor, but adding it to store-bought stock works out nicely and stretches a buck.)

Heat the oil in a Dutch oven or medium size soup pot over medium-high heat. Add the thinly sliced celery, scallions, garlic, chili pepper and the ginger and stir for a couple of minutes. Add the chicken stock mixture and Tamari (or soy sauce).

Divide the noodles and shredded chicken among four soup bowls. Top with the soup and garnish with the lime wedges and cilantro.

Homemade Cream of Chicken Soup

Ingredients:

1 1/2 c. chicken broth

1/2 teaspoon poultry seasoning

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/8 teaspoon black pepper

1/4 teaspoon salt (more or less; taste to test)

1/4 teaspoon parsley

dash of paprika

1 1/2 cups milk, divided - can use fat free half and half

3/4 cup flour

Preparation:

1. In medium-sized saucepan, bring chicken broth, seasonings, and 1/2 c. of the milk to a boil.

2. In a bowl, whisk together the remaining 1 cup of milk and flour. Alternately, put the milk and flour in a covered, tightly-lidded container or old mayo jar and shake until combined.

3. Add flour and milk mixture to the boiling mixture. Continue whisking briskly until mixture boils and thickens. Cook until desired consistency is reached, keeping in mind that it will continue to thicken as it stands.

Makes the equivalent of 2 cans of condensed cream of chicken soup.

Source: www.ourbestbites.com

Chicken and Egg Drop Soup with Rice

• 2 large, bone-in chicken breasts
• 1 carrot, peeled and quartered
• 1 onion, peeled and quartered
• 2 ribs celery with leafy tops, quartered
• 2 bay leaves
• Salt and pepper
• 1 lemon, sliced
• 1 cup white long grain rice
• 2 tablespoons extra virgin olive oil (EVOO)
• 3-4 cloves garlic, finely chopped
• 3/4-1 pound farm spinach, stems trimmed and chopped
• 4 cups chicken stock (32 ounces)
• 2-3 large eggs
• 1/3 cup cream or milk
• A few grates of nutmeg
• 1/2 cup grated Parmigiano Reggiano cheese (a couple of handfuls)

PREPARATION

Place the chicken in a pot with the root vegetables and season with salt and pepper. Add the lemon slices to pot, cover with 1 1/2-2 quarts of water and bring to a boil. Reduce the heat to medium-low and simmer to poach the chicken until cooked through.

Strain the cooking liquid; let the chicken cool to handle. Remove the skin and chicken bones, then pull the chicken into small pieces or chop and reserve.

In a saucepot, combine 1 cup rice with 1 2/3 cups poaching liquid. Bring to a boil, stir, cover and cook to almost tender, 15 minutes. Turn off the heat and keep covered.

In a soup pot, heat the EVOO over medium-high heat. Add the garlic and stir for a minute, then add the spinach and wilt. Add the remaining poaching liquid, plus the chicken stock. Bring to a boil. Whisk the eggs with cream or milk, salt, pepper, a few grates of nutmeg and the cheese. Drizzle the eggs into the soup with a fork – the eggs will look like puffy, irregular ribbons running through the soup. Fluff the rice with a fork; add the rice and reserved chicken to the soup.

Wendy's Chili

Ingredients:

2 lbs ground beef

1 (29 oz) can tomato sauce

1 (29 oz) can kidney beans (with liquid)

1 (29 oz) can pinto beans (with liquid)

1 c diced onion

1/2 c diced green chili pepper

1/4 c diced celery

3 medium tomatoes, chopped

2-3 tsp cumin powder

3 tblsp chili powder

1 1/2 tsp black pepper (ABSOLUTELY NECESSARY - do not omit!)

2 tsp salt

2 c water

Preparation:

1. Brown the ground beef in a skillet over meduim heat. Drain fat.

2. In a large pot, combine cooked beef with all the remaining ingredients, and bring to a simmer over low heat.

3. Cook, stirring every 15 minutes, for 2-3 hours.