Tag: Soup

Posted in Chicken, Dinner, Food, holiday, Soup, Uncategorized

Creamy Chicken Rice Soup

Posted on by lmc

During the recent Thanksgiving holiday, the weather turned cold. I had an idea to cook up a large pot of hearty soup; a comfort food that is always a good idea during the Midwestern winter months. I had plenty of leftover vegetables that I’d purchased to make stuffing and to season other dishes. So, Friday morning I threw a few chicken breasts into a pot of simmering water and set out to make a soup for those looking for a comforting bowl of deliciousness during the weekend.

While I could have used my leftover turkey for this recipe, I chose to leave it for sandwiches as the family likes to pile turkey, stuffing, and cranberry sauce on a hearty wheat bread for traditional turkey leftover sandwiches. I did, however, toast some super thin Pepperidge Farm’s bread to act as a crispy accent to the smooth and creamy soup. I hope you try this delicious soup as this one warms the soul…

Note: I keep chicken stock base in my pantry for times when I don’t have chicken broth on the shelf. Follow the directions on the side of the container to substitute this base for the canned broth.

Creamy Chicken Rice Soup

1 tablespoon oil
1 cup carrots, chopped
1 cup celery, chopped
1/2 cup onion, chopped
1 clove garlic, minced
1/3 cup long grain rice, uncooked
3/4 teaspoon dried basil
1/4 teaspoon pepper
2 cans (14-1/2 ounces each) chicken broth
3 tablespoons flour
1 can (5 ounces) evaporated milk
2 cups chicken breast, cooked and cubed


In a large saucepan, heat oil over medium-high heat; sauté carrot, celery and onion until tender. Add garlic; cook until vegetables are translucent. Stir in rice, seasonings and broth; bring to a boil. Reduce heat; simmer, covered about 15 minutes, until the rice is tender. In a small bowl, mix flour and evaporated milk until smooth; stir into soup. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in chicken and heat through.

Posted in Food, One Pot Meal, Soup

Country Corn and Chicken Chowder

Posted on by lmc

Living in the Midwest, there is always an abundance of corn available this time of year. A short trip down a country road will lead you to several pop-up farm stands or an old Ford truck sitting with the tail open, piled high with beautiful ears of corn. The honor system is used when payment is needed. An old coffee or a clear mason jar sits atop the bed of the truck. Country customers put their dollars in and take change as they see fit. It always makes me smile to see trusting neighbors and friends supporting local foods.

This week, on my way back from the University, I expected to see the above mentioned vendors dotting the roads on my way home. Due to the late hour, all had packed up and headed home for supper. I had hoped to purchase a dozen ears of corn for a soup recipe I was planning to make. To my surprise, as I turned at a country crossroad, I spied an old truck filled with corn just waiting for my arrival. I grabbed a bag and filled it up. Inside the bed sat an old pretzel container with a twist lid. I popped in my cash and headed home. Here is the delicious recipe I love to make with fresh or frozen sweet corn. It is an adaptation to a recipe from one of my favorite cookbooks.

Country Corn and Chicken Chowder

1 cup diced bacon (nearly 1 pound)

1 medium onion, chopped

4 stalks of celery, chopped

½ cup flour

2 cups chicken broth

4 medium potatoes, peeled and chopped (or 1 can diced potatoes)

8 ears of corn, carefully remove kernels (or two bags frozen roasted sweet corn)

2 cups cooked chicken, diced

2 teaspoons salt

1 teaspoon marjoram

2 teaspoons parsley

ground black pepper to taste

2 cups half-and-half (or whole milk)

Place the bacon in a large pot over medium-high heat, and cook until crisp. Drain and crumble, reserving drippings in the pot.

Mix onion and celery into the pot with reserved drippings. Cook and stir 5 minutes. Do not brown. Sprinkle flour over vegetables and cook for 5-7 minutes; do not brown. Pour in the broth, and stir in potatoes. Simmer for 10 minutes. Season with marjoram, parsley, salt, and pepper. Add chicken, corn, and cooked bacon. Bring to a boil, reduce heat to low, and cover pot. Simmer 20 minutes, stirring frequently, until potatoes are tender. Remove from heat and carefully add half and half.

Posted in Food, Soup

Spicy Butternut Squash Soup

Posted on by lmc

This past week we took the opportunity to leave the bitter cold of the Midwest to fly down to our favorite vacation spot. As Disney Vacation Club Members, we frequently visit the land of Mickey and Minnie to enjoy the warm southern breezes and bright Orlando sunshine. Our visit is most relaxing as we love to grab a cold drink and visit the pool, hang out on the deck while reading the latest novel, use the boat system to travel to various hotels and marvel as we view the beautiful flowers and unique shrubbery. We try to avoid the hustle and bustle of the theme parks. “Been there, done that…” is my motto. As our children were growing up, we always made a few trips to the parks. These days, I’d much rather sit back and relax.

The DVC homes are spacious and bright. They have all of the amenities of home. Most nights, I cook in our beautiful villa, other nights we take a short ride to a neighboring hotel to enjoy a meal or dinner show. This year we enjoyed the Ohana dinner show at the Polynesian Hotel. Another evening was spent sharing a meal at Artist Point in the Wilderness Lodge. One of the appetizers served during the “storybook” dinner at Artist Point was a mini vessel of winter squash bisque. The garnish; a “lollipop” marshmallow stick. What a delightful treat. We had a fun night celebrating with Snow White, Dopey, Grumpy, and the Wicked Queen.

Arriving home, the Chicago winds were incredibly cold and the icy rain was pouring from the heavens. Running from the courtesy bus to our car in the economy parking lot, The rain had soaked through my clothing and I was, once again, freezing. I really wanted to turn around and jump back on the flight to return to the warmth of Orlando. I decided then and there that I would make a trip to the grocery store and purchase ingredients to make a big pot of Spicy Butternut Squash Soup to warm our bones and remind us of our last evening in Disney World.

This recipe is certainly not the same as Disney’s version, but it is a favorite. I add lots of ground black pepper to balance the sweetness of the maple syrup and brown sugar. Garnish with pine nuts, walnuts, maple syrup, or pumpkin seeds.

Spicy Butternut Squash Soup

2 large butternut squash (seeded and roasted)

2 tablespoons olive oil

¾ cup chopped shallot (about 2 medium shallot bulbs)

1 tablespoon salt

6 garlic cloves, minced

2 teaspoons maple syrup

1 tablespoon brown sugar

¾ – 1 teaspoon crushed red pepper flakes

¼ teaspoon ground nutmeg

Lots of ground black pepper, to taste

4- 5 cups chicken broth (or water mixed with chicken base)

½ – ¾ cups half & half

In a large soup pot, heat 2 tablespoons olive oil over medium heat until. Add the chopped shallot; stir and cook until the shallot has softened and begins to turn golden in color. Add garlic; stir and cook until fragrant, about 1 minute. Add butternut squash, maple syrup, brown sugar, nutmeg, crushed red pepper flakes, salt and pepper. Pour in chicken broth. Bring to a boil and turn down heat to simmer for 10-15 minutes. Turn off the heat. Cool slightly before using an immersion blender to cream the soup. Stir in half & half and serve immediately.

Posted in Chicken, Crock pot, Food, Instant Pot, One Pot Meal, slow cooking, Soup

Seven Can Spicy Chicken Taco Soup

Posted on by lmc

When planning an informal work lunch this week, I reached out to several catering companies to provide the meal. This became tricky because the luncheon was being held off-site, roughly three hours from my home, and my budget was tight. When I quickly added up costs related to preparing and delivering food for the group, I realized that ordering from a local caterer was going to be a far too expensive option. As I searched my mind for an alternative, I was reminded of this recipe for a hearty soup that would hit the spot as the weather forecast predicted rain and 45 degree temperatures for the day. Adding a few other lunch items to the menu would round out the meal.

I ended up ordering a 4-ft. long sub sandwich from the deli department of the area grocery store. I picked up a large vegetable tray and a case of bottled water. Finally, I headed to the store bakery and purchased a box of freshly made oatmeal cookies for the group. I paired this soup with all of the other items that I had purchased and covered the tables with seasonal table clothes. Returning to our meeting room, I quickly popped all of my purchased items in the fridge and plugged in my trusty, 6-quart crockpot. I opened all seven cans and popped them into the slow cooker. Lunch would be served in three hours, so I had plenty of time to warm the soup and meld the flavors. Last, but not least, I crumbled up a bag of Frito’s Corn Chips and opened a package of sharp cheddar cheese to sprinkle over the top of the individual bowls of soup. This step is the game changer; bringing this ridiculously simple soup over the top. The warm hearty soup, paired with a topping of slightly melted cheese and crunchy corn chips really makes for a mighty good, super quick and easy lunch idea.

Seven Can Spicy Chicken Taco Soup

1 can black beans, drained and well rinsed(15.5 oz)

1 can pinto beans, drained and well rinsed (15.25 oz)

1 can whole kernel corn, drained (15 oz)

1 can diced tomatoes, do not drain (15 oz)

1 can mild enchilada sauce (10 oz)

1 can chicken broth (15 oz)

1 can chicken breast, drained and flaked with a fork (12.5oz)

1 package low sodium taco seasoning mix

2 teaspoons garlic powder

Directions

Combine all ingredients and cook using preferred method below:

Crockpot – Cook on medium temperature for 3-5 hours

Stockpot – Cook on medium-high heat for 25-35 minutes

Instant Pot – Cook on “Manual” for 4 minutes with quick venting method

Serve topped with crushed Frito or Dorito Corn Chips and shredded cheese.

Note: Can sizes listed above are approximate; this is a very forgiving soup recipe. Add water or extra broth, if needed. Also, use lower sodium versions of the canned products, if your concerned about salt. If you’d prefer to use fresh chicken breasts for this recipe, use about 1 1/2 cups of cooked, diced chicken.

Posted in Chicken, slow cooking, Soup, Uncategorized

Fiesta Crockpot Chili

Posted on by lmc

  
My daughter was recently invited to a surprise party for a co-worker. She had just started working at the facility and was excited to spend time outside of work with this fun group of coworkers. After the party, she commented that she had a great time and was so happy to be included.  

Later, she told me about one of the items on the menu for the event that evening. She called it “white chili” and tried her best to describe all of the flavors she experienced while tasting the flavorful dish. Several days later, I found the recipe as it was placed on my kitchen counter. Her coworker had neatly typed up the recipe for many attending the party had requested a copy. After looking over all of the ingredients, I was delighted to find that most items were already in my kitchen fridge and pantry. We were experiencing a cooler than normal spring day so I pulled out my crockpot and threw all of the ingredients in (with a few minor changes).  

Here’s my version of the original recipe…

Fiesta Crockpot Chili

2-3 frozen chicken breasts

2 (10 ounce) bags frozen corn

1 (15 ounce) can black beans, rinsed

1 (10 ounce) can Rotel diced tomatoes with green chilies

1 (28 ounce) can diced tomatoes

8 ounces block cream cheese

1 tablespoon ground cumin

1 tablespoon smoked paprika

1 teaspoon onion powder

1 package Hidden Valley Spicy Ranch Dressing

Cilantro to taste

Add all ingredients to the crockpot; except cilantro. Cook 6 hours on high or 8 hours on low setting. Shred chicken 30 minutes before completed hours, return to crockpot and add cilantro. When serving, top with tortilla strips and pour over tender noodles or cooked rice.
Here’s the recipe as I received it…

Jill’s Special Chili

2 frozen chicken breasts

1 bag frozen corn

1 can black beans, rinsed

1 can Rotel diced tomatoes with green chilies

4 oz cream cheese

1 tablespoon ground cumin

1 tablespoon paprika

1 package Ranch Fiesta

Cilantro to taste

Add all ingredients to the crockpot; except cilantro

Cook 6 hours or high or 8 hours on low

Shred chicken 30 minutes before completed hours and add cilantro

Posted in Food, Soup

Easy Beef and Veggie Soup

Posted on by lmc



We woke up this morning to another six inches of snow… Boy, I’m getting tired of the sub-zero temperatures and the heavy snowfall we’ve experienced this winter.  Yet, this is the kind of weather that makes me think of a number of piping hot soup recipes that can be made with simple kitchen leftovers.  No need to head outdoors with a long shopping list of ingredients. Just take a look in the fridge/freezer and you’re sure to find the perfect combination of ingredients on hand.

Having a big pot of soup boiling on the stove seems to warm the body and comfort the soul.  This recipe is chocked full of tasty kitchen staples.  When making soup, there’s no need to be exact with measurements.  Just take a careful sip here and there to make sure your headed in the right direction. Use any kind of beef you like, any assortment or fresh or frozen veggies you prefer, and any kind of grain or pasta your family enjoys.  Bona petite!

Easy Beef and Veggie Soup

1 lb. leftover beef roast, cubed

1 onion, diced

3 celery ribs, rough chopped

3 carrots, rough chopped

2 (14 ounce) cans petite diced tomatoes

3 tablespoons beef soup base

2 teaspoons garlic powder

2 tablespoons olive oil

4 cups water

1 pkg. cheese-filled tortellini, cooked as directed

In a large pot or dutch oven, sauté celery, carrots and onion in oil until onion is cooked, about 7-10 minutes.  Add remaining ingredients, bring to a boil.

Reduce heat and simmer uncovered about 30-45 minutes.

Serve over a bed of cooked tortellini and season with black pepper, hot sauce, or shredded Parmesan cheese, if desired.

Posted in Gifts, holiday, holidays, Homemade Mixes, Kids in the Kitchen, Soup

Dry Soup Mix in a Cone

Posted on by lmc

A couple of weeks ago, our local woman’s club held a holiday craft-making session for all of its members.  During one of the sessions, I saw a group assembling a dry soup mix in a cone shaped bag.  The leader of the session had carefully measured out ingredients for all to use for their individual bags.  The layered mix looked colorful and interesting.  I complimented her on the clever idea of making such an inexpensive gift packaged in a compact and attractive cellophane bag.  Two days later, she left a couple of different soup packages on my desk while she visited my office.  She included a little note card explaining how each of the soup mixes should be cooked.  I was so appreciative of her gift.  What a kind gesture!

Naturally, I made a pot of soup when I returned home that evening. The Italian Curly Soup recipe made just the right amount and tasted delicious poured over a few mini-meatballs.  Warm and flavorful with a crisp green salad and some crusty bread…

I’d like to send a big shout out to my dear friend… Thank you for the delicious mixes.  Can’t wait to try the Wild Rice Soup recipe.  This is a great and inexpensive “anytime” gift to pass along to someone special in your life… A warm and wonderful gift from the kitchen.

I recently remade the soup  and I have posted a slightly different recipe below…

Italian Curly Soup In a Cone

Layer in a cake decorating disposable cone (or quart sized-jar) the following ingredients:

  • 2 tsp. Italian seasoning
  • 1teaspoon garlic powder
  • 1 tsp. pepper
  • 2 T beef bouillon
  • 1/4 C minced dry onions
  • 1 tsp. sugar
  • 3 cups rotini or curly tri-colored pasta
6 cups water
1 jar of Curly Soup Mix
1 (14 oz) can crushed or diced tomatoes
 
Bring 6 cups of water to a boil in a large soup pot. Add the Curly Soup Mix and can of tomatoes. Bring back to a boil. Lower heat and simmer uncovered for 12-15 minutes or until pasta is tender. Tip: For a full meal pour over Italian sausage pieces or min-meatballs; sprinkle with grated Parmesan cheese. Serve with crisp salad and crusty bread.
 
 
 

How about a piping hot bowl of wild rice soup?   


Here’s another great soup in a jar recipe…

Creamy Wild Rice and Mushroom Soup in a Jar

 

Posted in Dinner, Food, lunch box, Soup

Creamy Tomato Basil Soup

Posted on by lmc

Another school year begins…

Our daughter is beginning her clinical year up in Evanston, IL.  Once again, we loaded up all of her belongings to move her into a cute little apartment, not far from the “Purple Line” in a beautiful part of town, just outside the Northwestern University campus.  The cool breezes off the shores of Lake Michigan have made for an unseasonably cooler summer.  

After settling her into the apartment, we walked into town to find a local place to eat lunch.  We spotted an adorable restaurant called The Farmhouse-Evanston.  The menu touted local foods, brews, and seasonal fare.  With a chill in the air, the tomato soup and grilled cheese sandwich sounded wonderful. My daughter ordered it without hesitation.  All through the meal, she raved about the creamy soup and hearty, three-cheese sandwich.  

After returning home, I was inspired to make a big pot of flavorful tomato soup for the family. What a treat.  This recipe makes enough to serve the whole clan with extras to pack into containers for weekday lunches.

…Outstanding soup!  Don’t forget to garnish with pieces of garlic toast, Parmesan cheese, and fresh basil.
Creamy Tomato and Basil Soup

3 tablespoons olive oil
4 garlic cloves, minced

1 large white onion, chopped

2 (28 oz) cans San Marzano whole, peeled tomatoes

1 1/2 cups water

3 teaspoons chicken soup base

2 1/2 tablespoons sugar

1/4 cup half and half

6 – 8 large fresh basil leaves, roughly chopped

1/4 teaspoon dried Italian seasonings

1 teaspoon kosher salt or to taste

3/4 teaspoon ground black pepper or to taste

In a medium pot, heat olive oil over medium-high heat. Add garlic and saute for 30 seconds, don’t over cook.  Add onion; stir and cook until translucent.

Add the two can of tomatoes with juice, chicken base, water, and sugar. Bring to a low simmer. Cook uncovered, for 12-15 minutes. Add the half & half, basil, Italian seasonings, salt and pepper.

Using an immersion blender,  puree soup until smooth. Serve immediately with a hearty grilled cheese sandwich or a fresh salad.

Posted in Chicken, Dinner, Food, Soup

Homestyle Chunky Chicken Noodle Soup

Posted on by lmc

This post goes out to all the folks that might be suffering from the effects of this year’s harsh cold and flu season…

My week began with a trip to urgent care as I woke on Monday with the symptoms of a bad flu. My chest felt heavy and I had a low hacking cough that shook my core every time it took a hold of me. After being diagnosed with an upper respiratory infection, I headed home with a supply of medication to help ease my discomfort.  I knew that a bit of rest and a pot of piping hot chicken noodle soup would certainly help me find relief.  

This is a quick and easy recipe that has become a family favorite over the years.  Chunks of onion, carrot, celery and chicken make for a hearty base while the steaming hot broth warms the throat and nestles down into the tummy.  Comfort food at its best. To save a bit of time, I often purchase a rotisserie chicken from the local grocer and shred up the juicy, well seasoned chicken before adding it to the broth.  My favorite stock base to use is L.B. Jamison’s.  I follow the directions on the back of the jar.  Perfect every time…  What a welcome recipe when you’re feeling under the weather.

Homestyle Chunky Chicken Noodle Soup

8- 10 cups water

8 teaspoons chicken flavored soup base (or adjust to taste)

3 medium carrot, peeled and sliced

3 stalk celery, sliced

1 medium onion, diced

2 cups shredded cooked chicken

2 teaspoons black pepper

1 teaspoon garlic powder

1 teaspoon dried parsley

2 cup cooked noodles

Heat water to boiling, add soup base.  Reduce heat to simmer.  Add carrots, celery, onions, pepper, garlic, and parsley.  Simmer vegetables until tender.  Add chicken and cook for an additional 10 minutes, stirring occasionally.  Keep cooked noodles separate and add a small handful to each bowl of soup before serving.  This keeps noodles al dente.

Posted in Beef, Dinner, Soup

Cheeseburger Soup

Posted on by lmc

Years ago, when our children were little, we used to hold an annual fall party for family and friends on our beautiful wooded lot.  We’d elaborately decorate the barn and yard with hay bales and pumpkins, colored lights and corn stalks.  I’d cook large pots of soup, chili, baked beans and bratwurst.  A dessert table always displayed an abundance of tasty autumn treats to satisfy all of the guests.  This cheeseburger soup was always a staple recipe made for the festive backyard party. I would double or triple the ingredients and separate the batch to freeze a portion in serving sized containers.  This way, we had a supply on hand to enjoy during the cool autumn and winter months. 

Cheeseburger Soup

2 pound ground beef
1 cup diced  onion

1 cup diced carrots

1 cup diced celery

1 1/2 teaspoons dried basil

1 1/2 teaspoons dried parsley flakes

4 tablespoons butter, divided

6 cups chicken broth  (I use chicken soup base mixed with water, as directed on package)

5 cups diced peeled potatoes

1/4 cup flour

4 cups (16 ounces) process cheese (Velveeta), cubed

2 cups milk

1 1/2 teaspoon salt 

1 teaspoon pepper 

In a large soup pot, brown beef; drain and set aside. In the same pot, sauté the onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add the broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.

Meanwhile, in a small saucepan, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Stir in the cheese, milk, salt and pepper; cook and stir until cheese melts. 

Tip: I make my own croutons to top the soup.  Just cube a few slices of day old bread or leftover buns and sprinkle them with oil, garlic powder and salt (to taste).  Bake in a 350 degree oven for 12-15 minutes or until crispy and golden brown.  Cool; store in an airtight container.