Chicken Noodle Soup

Ingredients:

One onion, chopped

3 stalks of celery, chopped

1-2 cloves of garlic

1 Tbsp. parsley

1 tsp. poultry seasoning

salt and pepper

10 cups of chicken broth

3-4 cups chopped carrots

3-4 cups chopped cooked chicken

2-3 cups of egg noodles

Directions:

In a large soup pot saute onion and celery in oil for about 5 minutes or until onions are clear. Add garlic and saute another minute or so. Add chicken broth, parsley, poultry seasoning, salt, pepper, carrots, and bring it to a boil. Cover and simmer 15 minutes. Add chicken and noodles and cook until noodles are soft. I add potato pearls or flakes to get it a little thicker. I usually add about a cup of potato flakes to this recipe.

Chrissy's Tortilla Soup

4 chicken breasts, sauteed
1 onion, diced, sauteed in butter
2 cloves garlic
1 (14oz) can stewed tomatoes
1 (14oz) can Mexican tomatoes
1 (4oz) can diced green chilis
1 (14oz) can chicken broth
1 (14oz) can water
2 cans beef broth
5 oz. roasted red pepper
1 tsp. salt
1 tsp. pepper
1/2 tsp. chili powder
1/2 tsp. cumin
2 tsp. Worcestershire sauce

Condiments

corn tortilla or chips
avocado slices
shredded jack cheese
sour cream
cilantro
lime wedges

Saute chicken, set aside. Saute onion and garlic until brown. Add rest of ingredients. Add juice of one lime and some of the cilantro. Puree and then add chicken. Simmer. Serve with condiments.

Chillie

2 15 oz. cans kidney beans
1 medium green bell pepper
2 medium onions
2-3 cloves garlic
4 T. olive oil
1 1/2 pounds ground chuck (or one pound)
1 1/2 -2 T. mild chili powder
1 T. cumin
1 1/2 T. flour
3 c. chicken or beef stock
1 tsp. salt
1 28 oz can crushed tomatoes in puree
1 T. Worcestershire sauce
1-2 T. steak sauce, such as A-1
1/2 -2 cups additional stock, tomato juice or water if needed.

1. Drain the liquid from the canned beans. Rinse the beans well in a colander or sieve and set them aside.
2. Chop the green pepper and dice the onions.
3. Brown the hamburger and drain and put the cooked hamburger in a big pot.
4. Pour a few tablespoons of oil in the empty skillet and add the onions and peppers and saute them for about 6 minutes over medium heat. Stir in the minced garlic and cook two minutes more.
5. Sprinkle the chili powder, cumin and flour over the vegetables in the skillet and saute for one minute more, stirring nonstop. Stir in one cup of the chicken stock and cook for one minute. Transfer the contents of the skillet to the meat pot, along with the salt, crushed tomatoes, Worcestershire sauce, and steak sauce. Stir in the remaining two cups of stock and the beans.
6. Gradually bring the chili to a low boil, stirring it occasionally. Reduce the heat slightly and cook the chili, covered, at a gentle simmer for 1 to 1 1/2 hours, stirring occasionally. When done, the chili should be thick, but still somewhat soupy. If it starts to get too thick, add some extra stock or tomato juice, or water.
7. Serve with sour cream, cheese or onions if desired.

Baked Potato Soup

4 large potatoes, washed and pricked with fork
1/2 c. butter

1/2 c. flour
6 c. milk
3/4 tsp. salt
1/2 tsp. pepper
4 green onions, chopped and divided
12 slices of cooked, crumbled bacon, divided
1 1/4 c. Cheddar cheese, shredded and divided
8 0z sour cream

Bake potatoes at 400 for one hour or until done. Let potatoes cool. Cut potatoes in halves lengthwise; scoop out and set aside. Discard skins. In a large pan, melt butter. Add flour and stir. Let the mixture cook for one minute. Gradually add the milk; cook over medium heat, stirring constantly, until thick and bubbly. Add potato pulp, salt and pepper, 2 T green onions, 1/2 c. bacon and one cup cheese. Cook until thoroughly heated. Stir in sour cream. Add extra milk if necessary for desired consistency. Serve topped with remaining green onion, bacon and cheese.

Pasta Fagioli Soup

1lb ground beef

1 small onion diced

3 stalks celery

3 carrots diced

2 cloves garlic, minced

2 cans(14.5 oz.) diced tomatoes

1 can (15 oz.) red kidney beans with liquid

1 can (15oz.) great northern beans with liquid

1 can (15 oz.) tomato sauce

1 can (12 oz.) V-8 juice

1 Tbs Worcestershire sauce

1-2 cups water

1 1/2 t. salt

1 t oregano

1 t basil

1/2 t. pepper

1/2 t. thyme

1 c. uncooked small shell pasta (can sub. but i like these best)

Brown beef, drain. Add onion, carrot, celery and garlic. Saute 10 min. Add remaining ingredients except pasta add that at the end. This is great in the crock pot too.

Crock Pot Beef Stew

1 1/2 lbs. cubed stew meat
2 cups water
1 small onion, chopped
1 (28 oz) can crushed tomatoes
1 (16 oz) pkg. frozen mixed veggies
5-10 red potatoes, peeled and cubed
5-6 cubes of beef bouillon
1 tsp. pepper
1/2 T. salt
1 T. dried basil

Place beef in slow cooker. Pour in water. Stir in onion, tomatoes, mixed vegetables and potatoes. Season with bouillon, pepper, salt and basil. Cook for about 6-8 hours on low heat.

Stephanie's Hamburger Soup

1 lb. ground beef
1 med. onion, chopped

Brown in large saucepan until meat is cooked. Then add the following:

1 large can chopped or stewed tomatoes, including liquid (can also use
rotel tomatoes & green peppers)
1 large can cut corn, including liquid
1 large can green beans, including liquid
1/2 lb. baby carrots, cut in halves or quarters

Bring to boil and simmer for at least a half hour, or up to one hour.
If it seems too thick, add water.

Mix 2 envelopes brown gravy mix in 1/2 c. cold water until smooth, then
add to soup. Simmer for another 15 minutes until gravy has thickened.
Add water if thicker than you like. My family likes it thick like a
stew, but it is also good with a thinner broth.

Serve with cornbread, garlic bread or biscuits.

This is super easy and adapts to whatever canned veggies you have on
hand or prefer. Leftovers are even better!

Enjoy!

Renae's Chicken Broccoli Soup

4 c. water
3 tsp. chicken bouillon cubes
2 bunches of fresh broccoli
4 chicken breasts, cut up.
Boil 20 minutes with the lid on, then add one cube of butter and stir until it melts. Add 2 cans of evaporated milk, 1 T. dry mustard and one cup cheddar cheese. If you need to make it thicker, make a paste of 1/4 c. flour and water.

Cream of Broccoli Soup

In a large pot combine all of the following:
6 bouillon cubes
4-5 cups of water
4-5 potatoes, cut up
bunch of broccoli, cut up
a bunch of grated carrots
One onion
Boil together until veggies are soft. Meanwhile make the following sauce:
3/4 c. butter
3/4 c. flour
4 c. milk
2 c. cheddar cheese
Melt the butter in a saucepan. Add flour to make a paste. Add milk all at once. Cook together until thick and bubbly. Add cheese.
When the veggies are soft, add the white sauce to soup. Season with salt and pepper if you'd like.
Serve with breadsticks. Yum!

Shellie's Tortilla Rice Soup

cooking spray
1/3 c. sliced green onions
4 c. chicken broth
2 c. cooked rice
1 can diced tomatoes w/green chilies undrained
1 c. cooked chicken breast cubes
1 can chopped green chilies, undrained
1 T. lime juice
salt to taste
Garnish:
Tortilla chips, chopped tomato, avocado, lime slices, fresh cilantro, etc.

Heat large saucepan coated with cooking spray. Add onions. Cook until tender. Add broth, rice, canned tomatoes, juice and chicken and chillies. Reduce heat to low. Cover and simmer 20 minutes. Stir in lime juice and salt. Just before serving pour into soup bowls and garnish with what you want.

Megan's Taco Soup

1-2 T. olive oil
1-2 onions, chopped
2-3 cloves of garlic, minced
1 green pepper, chopped
2 or 3 cans of chicken broth
1 can tomato sauce
1-2 T. cumin
hot sauce or salsa
chili powder
corn

In a large pot, saute onion, garlic, green pepper in oil until tender. Add broth and tomato sauce and bring to a boil. Add remaining ingredients and reduce heat to low. Simmer 10 minutes. Serve with tortilla chips, sliced avacado, shredded cheese, limes, cilantro, sour cream, shredded chicken, whatever you want.