Soups & Stews

Cream of Chicken Soup

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I don’t know when it happened, but I have become a “Cream of…Soup Snob.” I promise I didn’t mean for it to happen–and truth be told, I’d still use canned if I were in a pinch–but homemade is just SO MUCH BETTER. Plus, it’s fairly quick and it’s easy. What can be bad about that?

This recipe can be used as pretty much any kind of soup base. Use different bouillon for a different flavor.

Ingredients:
1/2 Cup (1 stick) Butter
6 Tbsp Flour
2 cups Milk, room temperature
2 tsp Chicken Bouillon (or two cubes)
salt/pepper to taste.

1. Measure milk into a 2 cup measuring cup and sit it on the counter.
2. Over Medium heat, melt butter. Add flour and stir constantly until a paste forms (aka: roux).
3. Add milk, bouillon, salt, and pepper, and stir until thickened–about 10 minutes.
4. This is now ready to use. Add more ingredients (cheese, potatoes, onions, etc) to make a soup or use as-is in a recipe.

Yeild: equivalent of 2 cans Cream of Chicken Soup

Source: allrecipes.com (Nell Marsh)

~Kara

“Baked” Potato Soup

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One of my favorite appliances in my kitchen are my Crockpots! I use them a lot. It is so easy to prep dinner while my son is eating lunch. I simply turn it on, and dinner is pretty much done. I love not having to worry about dinner once 5 o’clock rolls around.

 “Baked” Potato Soup 


Ingredients
5 lbs. Russet Potatoes, peeled & chopped into cubes
1 lb. Ham, cubed (I simply buy one of those air sealed packages of cubed ham at the store)
1 1/2 C. chopped onion
1 1/2 tsp. minced garlic
48 oz. container chicken broth
1/4 C. butter
2 1/2 tsp. salt
1 1/4 tsp. pepper
1 C. whipping cream
1 C. shredded cheddar cheese

Directions
 1. Combine first 8 ingredients in crock pot. Cook on HIGH for 4 hours or LOW for 8 hours. (Make sure you have a BIG crockpot, mine is a 5 or 6 quart, and it was plenty big).
2. Mash mixture until potatoes are coarsely chopped and soup is slightly thickened. Stir in cream and cheese. 3. Top with additional cheese and/or sour cream if desired.

This makes a ton, but if you’re like me…. you’ll be happy to have a yummy soup to eat for lunch all week!

** The soup pictured did not have any cheese in it, it tasted great without!

Maple Hill Manor Harvest Day Soup

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Ingredients:

1 lb. sausage
1 onion, finely chopped
2 1/2 cups chicken broth
2 (15 oz) cans pumpkin
2 t. lemon juice
2 cups hot milk
1/2 t. nutmeg
1/4 t. cinnamon
salt and pepper to taste
chopped parsley

Directions:

1. In large frying pan, brown and crumble sausage.

2. Remove sausage and saute onion in drippings.

3. In large pot or crock pot, add all ingredients.

4. Heat until hot.

5. Serve sprinkled with parsley.

Source: bedandbreakfast.com

Creamy Potato-Cheese Soup

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Does winter have you chilled to the bone? A bowl of this easy soup will warm you right up!

Ingredients:
6 to 8 large baking potatoes
4 celery stalks, chopped (optional)
1 onion, chopped (optional)
2/3 C. flour
2/3 C. butter
2 C. milk
4 C. chicken broth
8- 12 strips of bacon, cooked and crumbled
1 C. sour cream
8 oz. shredded cheddar cheese
salt and pepper to taste
1/2 C. chopped green onion to garnish
Directions:
1. Peel and cube potatoes to desired size for soup. Bring a large pot of water to a boil. Add potatoes, celery and onion (if desired) to the boiling water and cook until tender (about 10-15 minutes depending on the size of the potato cubes).
2. Using a colander, drain the water from the vegetables.
3. Place the empty pot on the stove at medium heat and combine butter and flour to make a roux. Cook for 1 minute, roux will be bubbly and thick.
4. Slowly whisk in milk, and chicken broth. Salt and pepper to taste.
5. Add the potatoes (and celery/onion if using), bacon, and cheese to the soup. Mix well.
6. When the cheese is melted, stir in the sour cream. Add more salt and pepper to taste.
7. Garnish bowls of soup with chopped green onion and any leftover bacon pieces and cheese.
The soup will be thick. Add a touch of milk to reheat leftovers.

Roasted Chicken with Wild Rice Soup

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This is a definite go to soup, especially if you have leftovers. It’s actually even better the next day. I’ve made this for friends when they are sick and, magically, they have recovered!

Ingredients:

1 6 oz. box long-grain and wild rice mix (such as Uncle Ben’s)
1 T. olive oil
1 1/2 cups chopped red onion
1 cup chopped celery
1 cup chopped carrot
2 garlic cloves, chopped
1 8 oz. package mushrooms, halved
1/4 cup all-purpose flour
1/2 t. dried tarragon
1/4 t. dried thyme
2 cups water
2 tablespoons sherry
32 oz. chicken broth
1 12 oz can evaporated milk
3 cups shredded roasted skinless chicken

Directions:

1. Prepare wild rice mix according to package directions; set aside.

2. Heat oil in a large Dutch oven over medium-high heat. Add onion and next 4 ingredients (onion through mushrooms); saute for 6 minutes or until onion is tender. Lightly spoon flour into a dry measuring cup; level with a knife.

3. Stir flour, tarragon, and thyme into onion mixture; cook 1 minute, stirring frequently. Add 2 cups water, sherry, chicken broth, and evaporated milk; bring the mixture to a boil. Reduce heat, and simmer 20 minutes or until slightly thick.

4. Stir in cooked rice and chicken, cook 10 minutes or until thoroughly heated.

Source: Cooking Light

Creamy Tomato Soup

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As a child I was not a fan of tomato soup. Well, thank goodness I got over that… because this soup is just too yummy. I was “introduced” to it at a church function last year, I enjoyed one (or two) bowls, and had the recipe in hand within 24 hours.

This recipe is so easy. It’s one of my go-to “I forgot about dinner” recipes. You just dump, simmer, and you’re done. (You may never go back to condensed soup after this)

Creamy Tomato Soup

1 [28oz] + 1 [14.5oz]can of PETITE diced tomatoes (I usually get the Italian seasoned ones)
46 oz. can  tomato juice
14 leaves fresh basil, diced
1 cup heavy whipping cream
1/2 cup butter salt and pepper to taste

1. Place tomatoes, juice, and basil in a stock pot over medium heat. Simmer for 30 minutes.
2. Puree the tomato mixture along with the basil leaves, with an immersion blender. (I don’t puree it because I like my soup a little chunky.)
3. Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.

 *This recipe makes a lot of soup. I also think it would be a great dieter’s recipe since the only fat in the whole recipe is from the cream and butter. I honestly think you could probably omit the butter and it would still taste fantastic. The soup also keeps well in the fridge and reheats nicely.

Eventually Chicken Soup

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Yes.  That is what it is called.  Here’s the deal…I put some frozen boneless, skinless chicken breasts, a can of cream of mushroom soup, about 2 cups of frozen mixed vegetables, sea salt and fresh ground pepper in the crock pot before church and cooked it on high for about 4 hours.  When we got home it was like a chicken stew.  It was okay, but needed help.  The next night I added cilantro, a can of chopped green chilies and some farfalle pasta, some kosher salt and water and let it cook until the pasta was done.  Now that was good and it ended up being a soup.  We ate the last of it tonight–glad there was enough left to get a picture for our blog.

Ingredients:
4 frozen chicken breasts, boneless and skinless
1 can cream of mushroom soup (I used Campbell’s Healthy Request)
1 1/2 – 2 cups frozen mixed vegetables
1 small can chopped green chilies
Kosher salt
Fresh ground pepper
Fresh cilantro
1 1/2 cups farfalle pasta (bow tie)
water


1.  Place chicken breasts, soup, vegetables, salt and pepper in a crock pot.  Cook on high for 4 hours.


2.  Add chilies, cilantro, pasta and enough hot water to desired amount and cook until pasta is done.   


Source: Original Recipe

Roasted Tomato Soup With Grilled Cheese Croutons

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I can’t wait to have a garden next year and plant heirloom tomatoes and then make this yummy soup! It goes great with grilled cheese croutons. I like to use pumpernickel bread for an autumn time treat.

Ingredients:

6 cups (3 pints) cherry tomatoes
3 T. olive oil
1 t. salt
1/2 t. pepper
2 T. butter
2 garlic cloves, minced
1 cup chopped onion
1 28 oz. can diced (or crushed) tomatoes
4 c. chicken broth
1/2 t. thyme
1 c. whipping cream

Directions:

1. Heat the oven to 400. On a baking sheet, combine the cherry tomatoes, 2 tablespoons of the olive oil, and the salt and pepper. Toss the ingredients to coat evenly and spread them in a single layer. Roast the tomatoes until they are shriveled with brown spots, about 35 to 45 minutes.

2. In a large pot, heat the butter and the remaining tablespoon of oil over medium heat. Add the garlic and onion and saute until softened, about 6 minutes. Add the canned tomatoes with their juice, the broth, the thyme and the roasted tomatoes, including any liquid on the baking sheet. Bring the mixture to a boil, then reduce the heat and simmer, partially covered, for 40 minutes.

3. Using a food processor, blender or immersion blender, puree the soup until it’s smooth. Return it to the pot and stir in the cream. Without letting the soup boil, warm it over medium heat, stirring often, until steaming. Add salt and pepper, if necessary.

4. Ladle the soup into bowls and garnish with grilled cheese croutons.

Grilled Cheese Croutons

Ingredients:

1/4 c. butter, softened
1/4 t. thyme
6 slices of bread
3 oz. cheddar, thinly sliced

Directions:

1. Heat a large skillet over medium high heat. In a small bowl, combine the butter and thyme. Spread one side of each bread slice with the butter mixture. Place 3 slices in the pan, buttered side down. Top with the cheese, then with the remaining 3 bread slices, buttered side up. Cook, turning once, until toasted on both sides, 3 to 5 minutes per side.

2. Remove the sandwiches from the pan. Let them cool slightly, then cut them into 1 inch squares.

Source: Family Fun Magazine

Broccoli and Cheese Soup

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This is soo scrumptious! And it’s really good with some crusty french bread.

cooking spray
1 cup chopped onion
2 garlic cloves, minced
3 cups fat-free, less sodium chicken broth
1 (16 oz) package broccoli florets
2 -1/2 cups 2% reduced -fat milk
1/3 cup all-purpose flour
1/4 teaspoon black pepper
8 oz. light processed cheese, cubed (such as velveeta light)

Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce to medium; cook 10 minutes.
Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts.
Place one-third of the soup in a blender or food processor, and process until smooth. Return pureed soup mixture to pan.

Broccoli Soup with Homemade Croutons

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Ingredients:
4 tablespoons butter
1 1/2 pounds fresh broccoli
1 large onion, chopped
1 carrot, chopped (I used a handful of large baby carrots)
salt and freshly ground black pepper
3 tablespoons AP flour
4 cups chicken broth
1/2 cup cream

1.  Melt butter in a large pot over medium-high heat.  Add broccoli, onion, carrot, salt, and pepper and saute until onion is translucent.

2.  Add flour, cook for a few minutes or until flour has changed to a light brown.  Add chicken broth and bring to a boil.

3.  Simmer uncovered until broccoli and veggies are tender (about 15 minutes).  Add cream.  Use an immersion or countertop blender to puree soup.  If using a countertop blender you’ll have to puree soup in small batches. 

4.  Return soup to pot and add additional salt and pepper (if needed).  Serve hot with homemade croutons.

Croutons:
day old french bread (I used ciabatta)
olive oil
salt and freshly ground black pepper

1.  Preheat oven to 400 degrees.
2.  Cut bread into cubes and drizzle with olive oil, salt, and pepper.
3.  Spread seasoned cubes onto a jelly roll pan and bake for about 15 minutes, turning once.

*This soup makes only 3-4 servings.  I would double or triple the recipe for a family.
*If you don’t have french bread you can use any bread you have on hand for the croutons.  I’ve used regular white, wheat, and multi-grain sandwhich bread as well as french and ciabatta.  ALL of them taste good!  
Source:  FoodNetwork.com