White Chicken Chili

Stovetop - 30 minutes. Serves 6

Ingredients:

1 lb boneless chicken breast, 1/2" cubes
1 medium onion, chopped
1.5 tsp garlic powder
1 T oil
2 cans Great Northern Beans (15.5 oz each), rinsed/drained
1 can chicken broth
2 cans chopped green chilies
1 tsp salt
1 tsp ground cumin
1 tsp oregano
1/2 tsp black pepper
1/4 tsp cayenne
1 c sour cream
1/2 c whipping cream

Directions:

Saute the chicken, onion and garlic in oil until no longer pink. 

Add the beans, broth, chilies and seasonings.  Bring to a boil.

Reduce heat and simmer 30 minutes.  Remove from heat and stir in sour cream and whipping cream.

Notes:

I use dried beans that I soak overnight, fresh garlic, and homemade chicken broth. 
I have used olive oil, veggie oil, and coconut oil. 
I always add way more water when I make the chicken broth so it's more like a soup to serve a larger amount of people. 
Very good as a chili and won an award at the town Heritage Days Chili Cook-off.

Try adding tomatillos.

My family LOVES this recipe.

source: Menan Newsletter, changes by Sara Carney

White Bean Soup for Garlic Lovers

Serves 6

Ingredients:

2 cups Great Northern beans picked over, soaked 8 hours (or overnight), drained & rinsed
8 cups (64 ounces) water
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon fennel seeds
1 bay leaf
10 to 15 garlic cloves, separated but unpeeled
1 medium turnip, peeled & coarsely chopped
1 medium potatoes, peeled & coarsely chopped
3 medium onions, peeled & coarsley chopped
1 pound carrots (about 6 medium), scrubbed & coarsely chopped
1/2 cup (packed) chopped fresh parsley
Salt & pepper to taste
Several sprigs fresh parsley for garnish, if desired
Directions:

Put beans and spices in water. Boil then simmer 1 hour. Meanwhile put garlic in oven dish covered with foil. Roast at 350 for 30 minutes. Peel after cooling.

Add vegs to beans. Boil then simmer 1 hour. Remove bay leaf.

Puree garlic & 2/3 soup till slightly chunky. Return to pot.

Stir in parsley, simmer 30 minutes or until beans are soft.

Notes:

Can use immersion blender instead of traditional.  I will be using ham bone soup stock instead of plain water.

source: Farmgirl Fare

Cream of Anything Soup Mix

Ingredients:

4 c. powdered milk
1 1/2 c. cornstarch
1/2 c. instant chicken bouillon granules *
4 tsp. dried onion flakes
2 tsp. dried thyme
2 tsp basil – crushed dried
1 tsp. pepper

 

Directions:

Measure all ingredients and pour them into a container with an airtight seal. I like to use a tupperware type container, but a larger freezer bag will work as well. Be sure to label your container.

To Use The Mix:
Combine 1/3 cup of the mix with 1 cup of water and heat it over medium low heat in a small saucepan until it starts to thicken. This is the equivalent of one can of soup.

Notes:

* For a vegetarian version of this soup, use vegetable broth bullion instead. 



source: Hillbilly Housewife 

Creamy White Chicken Chili

400° - 30 minutes. Serves 6

Ingredients:

1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 tablespoon oil
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 can (14 1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream


Directions:

In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips. Makes about 6 servings.

Notes:


source: My Kitchen Cafe

Broccoli Cheese Soup

Stovetop - 50 minutes. Serves 4

Ingredients:

1 can chicken broth (about 1 3/4 cups of broth)
1 small onion, diced

1/3 c. flour
1/4 c. butter
Pepper to taste (I used about 1/2 teaspoon)

2 c. milk (I used 1% with great results)
1 1/2 c. shredded cheddar cheese (the sharper the better for flavor - I used sharp cheddar and hopefully next time will have extra sharp cheddar on hand)
1/2 c. shredded swiss cheese
steamed chopped broccoli (the amount of broccoli really boils down to preference - I wanted a lot of broccoli in my soup, so I chopped and steamed approximately 2 1/2 to 3 cups of broccoli florets)


Directions:

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.


Notes: With notes from source. See also recipe for Italian Bread Bowls.


source: My Kitchen Cafe

Creamy Potato Leek Soup

Stovetop - 60 minutes. Serves 6

Ingredients:

8 potatoes, peeled and cubed

4 cups chicken broth

1 pound bacon, cut into 1 inch pcs

3 leeks, sliced

1 cup heavy cream

Directions:

1.	In a large saucepan or stockpot, bring potatoes and chicken broth to a boil. Cook until potatoes are tender. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 3 tablespoons of grease and set aside. Sautee the leeks in the frying pan with the reserved bacon grease 8 to 10 minutes.
2.	When the potatoes are tender, stir in the fried leeks, heavy cream and bacon. Stir to blend and remove from heat. Serve hot.

Notes:
I lost my favorite potato leek soup recipe. This one looks good.
Can use 1/2 and 1/2 or canned milk instead of cream. Add garlic, salt/pepper, optional alternate meats.

source: allrecipes.com

Egg Drop Soup

Stovetop. Serves 5

Ingredients:

• 4 cups chicken broth or stock
• 2 eggs, lightly beaten
• 1 -2 green onions, minced
• 1/4 teaspoon white pepper
• Salt to taste
• A few drops of sesame oil (optional)
  

Directions:

In a wok or saucepan, bring the 4 cups of chicken broth to a boil. Add the white pepper and salt, and the sesame oil if using. Cook for about another minute.

Very slowly pour in the eggs in a steady stream. To make shreds, stir the egg rapidly in a clockwise direction for one minute. To make thin streams or ribbons, gently stir the eggs in a clockwise direction until they form.

Garnish with green onion and serve.

Notes:

Egg Drop Soup Variations
These would be added after the seasonings. After adding, let the soup cook for a few more minutes and then add the beaten egg.
**1/2 cup frozen peas.
**If you are preparing the soup for someone who is ill, try adding a slice of fresh, grated ginger. Among its many benefits, ginger is believed to be helpful in treating colds and flue.

Egg Drop Soup is frequently thickened with cornstarch in restaurants. To add a cornstarch thickener, mix 2 - 3 tablespoons of cornstarch with 1/2 cup water. Just before adding the beaten egg, stir in the cornstarch/water mixture, remove the soup from the heat, and then add the beaten egg.

source: About.com

Hamburger Soup

Stovetop - 60 minutes. Serves 8

Ingredients:

1 lb ground beef

5 cups water

1 bay leaf

16 oz cut tomatoes

2 medium onions, chopped

2 medium carrots, sliced

2 stalks celery, sliced

1/3 cup pearl barley or rice

1/4 cup catsup

1 TBSP instant beef bullion granules

2 tsp seasoned salt

pepper to taste

1 tsp basil

Directions:

Brown beef and onion in a Dutch oven, drain well. Add the rest of the ingredients. Bring to a boil, reduce and simmer covered for 1 hour until veggies are tender.

Notes:

Optional ingredients are what you have on hand and feel like:

Fresh or canned corn

potatoes cut small

green beans

anything you have floating around the fridge you want to get rid of.

This soup freezes well and also can be done in the slow cooker after you brown the meat and onions.

Easily doubled.

source: Family Friend

Bean and Bacon Soup

Stovetop - 30 minutes. Serves 8

Ingredients:

4 cans Northern beans (15 ounces) - puree two of the cans
1 small can tomato sauce (15 ounces)
6 cups chicken broth (low sodium)
1 cup chopped onion (I puree mine as my son hates "chunks")
12 slices bacon (I use center cut bacon or turkey bacon)


Directions:

In large pot, combine the beans, tomato sauce, chicken broth, and onion over high heat and bring to a boil. Simmer 10 minutes.

Meanwhile, in microwave, cook bacon.

Drain bacon and crumble into soup. Simmer for 20 minutes.

Notes:

This is as close to Campbell's as you can get!

source: What's for Dinner?

Creamed Broccoli Soup

Stove Top - 1 Hour 5 Minutes. Serves 6

Ingredients:

3 tablespoons butter
1 onion, chopped
4 large carrots, chopped
1 clove garlic, chopped
4 cups water
4 tablespoons chicken bouillon powder
1 pound fresh broccoli florets
2 cups half-and-half
3 tablespoons all-purpose flour
1/4 cup ice water
1 tablespoon soy sauce
1/2 teaspoon ground black pepper
1/4 cup chopped parsley

Directions:

Melt butter in a saucepan over medium heat; add chopped onions, carrots, and garlic, and cook for 5 minutes, stirring occasionally until softened.

In a medium-sized cooking pot, add 4 cups water and chicken bouillon granules and bring to boil. Add precooked onion mixture to soup pot. Add broccoli florets, reserving a few pieces to be added near the end of cooking time. Reduce heat and simmer, covered, for 15 to 20 minutes or until broccoli is just tender.

In a blender or food processor, puree soup in batches and return to pot. Stir in half and half cream and remaining broccoli florets.

In a cup, mix flour with 1/4 cup cold water to form a thin liquid.

Bring soup to boil; add flour mixture slowly, stirring constantly to thicken soup as desired. Add soy sauce, black pepper, and stir well. Garnish with chopped parsley (or carrot curls) when serving. Serve soup hot or cold.

Notes:


source: The Art of Making a Home Joyful

Super Chili

Stove Top - Serves 8-10

Ingredients:

1 lb ground beef
1 c onion, chopped fine
1 clove garlic, minced
1 can dark red kidney beans, drained and rinsed
1 can light red kidney beans, drained and rinsed
3 eight ounce cans tomato sauce
1 can diced tomatoes
1 package chili seasoning

Directions:

Brown beef until almost done ten add onion and garlic. Continue browning until onion is tender. Add remaining ingredients and simmer till it all gets to know each other - as short as 30 minutes.

Notes:

I like to add extra beans - black beans, white beans, pinto beans, your favorite bean. This stretches the recipe into the 8-10 servings section.

While I use canned beans, you can also use dried beans, just make sure to prepare properly first. Nothing worse than crunchy beans.

You can also substitute your own favorite way to season chili for mine.

source: Original Recipe - Receipt Haven

Chicken Tortilla Soup

Crockpot. Serves 10


Ingredients:

1 ½	pounds shredded	cooked chicken
1	drained	14.5 oz can diced tomatoes
1	10 oz can	enchilada sauce
2	medium chopped	onions
1	4 oz can chopped	green chiles
2	cloves minced	garlic
2	cups	water
1	14 ½ oz can	chicken broth
1	tsp	cumin
1	tsp	chili powder
½	tsp	black pepper
1	large	bay leaf
1	tbsp	cilantro
1 ½	tsp	southwest seasoning mix
1	10 oz pkg frozen	corn

Directions:
Spray slow cooker with cooking spray. Mix all ingredients in crockpot. Cover and cook on low for 6-8 hours or high for 3-4 hours. If desired, serve with sour cream and baked tortilla strips. For baked tortilla strips, preheat oven to 400*. Lightly brush both sides of tortillas with vegetable oil, cut into strips. Spread on ungreased cookie sheet and bake for 10-15 minutes.


Notes:

For extra flavor, I make this in two steps. First, I put 1-1 ½ pounds of boneless skinless chicken breasts in a crockpot with 1 ½ cups water (or 1 can chicken broth) and Mexican seasonings. (A package of taco or fajita seasoning or southwest seasoning mix works well.) Cover and cook on high 3-4 hours. Remove chicken and shred for soup. Often, I will make 2-3 pounds of chicken to make soup along with shredded chicken tacos or fajitas.

Source: www.natalies-recipes.com