Spicy Italian Noodle soup

 1 lb sausage (spicy or regular Jimmy Dean) 

1 onion (small -chopped) 

4 garlic cloves or 1.5 T garlic 

1 can 14 oz Italian stewed tomatoes 

8 cups of chicken broth 

8 oz ditlini noodles 

1/4 -1/2 c cream 

4 oz cream cheese (half a block) 

2 cups baby spinach 

Parmesan cheese for topping 

Spices to add for taste: (I sprinkle)  onion powder, garlic salt, Italian seasoning, cayenne pepper, red pepper flakes, salt and pepper to sausage 

Directions: brown sausage with chopped onions, when it’s close to be done add garlic  stir until sautéed 

then turn down heat to simmer and add in stewed tomatoes and chicken broth and noodles, cook until noodles are al dente  

Then add cream and cream cheese and spinach 

Serve with Parmesan cheese on top 

Chicken Tortilla Soup slow cooker

 1 cup Pace picante sauce

2 (10.5 oz) cans of cream of chicken soup

1 can Rotel tomatoes and green chiles 

1 (15oz) can black beans, drained and rinsed 

1 (15oz)  can corn, drained 

1 tsp cumin 

1/4 tsp cayenne pepper 

4 c water 

Add a little chicken bouillon  

2 boneless skinless chicken breast or 4-5 tenders

Put in crock pot cover on low for 4 hours 

Use fork to shred chicken. 

Serve toppings: cilantro, avacado, cheese, sour cream, tortilla strips and olives 

White Bean Chile Soup

 

Boil in large pot. 
8 cups fat-free, reduced-sodium chicken broth
2lbs chicken breast (boil in chicken broth til cooked. Set aside and shred) 

Add to chicken broth: 

2 packages of Chicken Gravy Mix

1 can (7 oz ) mild diced green chilies

2 cans (14oz) northern beans drained. 

Then Sauté in butter: garlic. Onion. And jalapeño 

6 cloves garlic, minced

2 jalapenos, seeded & chopped

1 onion, finely chopped

Add this to soup after. 

Last step add back in chicken and cilantro and cumin 

1/2 cup fresh cilantro, chopped
1/2 tsp ground cumin

Toppings: 
1 tomato, diced (optional)
sour cream (optional) 
shredded cheese
chips

Directions: #1 In a large pot, combine chicken broth, & raw chicken breasts. Heat to boiling over high heat. Then reduce heat to low & simmer until the chicken is no longer pink in the center, about 20 minutes. Remove chicken from the broth and set aside to cool.
#2 Use a whisk to blend gravy mix into the broth. Then add chilies, and beans. 

#3 in sauce pan sauté garlic, chopped onion and jalapenos 

#4 Shred the cooked chicken and add it back into the broth. Add cumin and cilantro. Cover & simmer for 40 minutes.
#5 Top each bowl off with a TBS sour cream, cheese, diced tomato, & eat with chips!

Zuppa Toscana

1 pkg Jimmy Dean Sausage (regular) brown in pan

In another pan brown

1 T oil 

1 yellow onion chopped

5 garlic cloves

In another pan boil hot water cook

3-4 large Russet potatoes

IN another pan make chicken broth (8 cups)

3 large stalks on kale (3 cups) stalk removed and rough, chopped and massaged

Add sausage, onions and garlic, and potatoes to chicken broth , heat up on high and add Kale. let it cook for 5 min lid on.  

Turn off heat and add  2 cups cream 

ADD Parmesan cheese on top and crushed red pepper

Cream Cheese Chicken Chili

1 can black beans

1 can sweet corn (undrained)

1 can Rotes with green chilis mild

1 pkg dried ranch dressing

1 tsp cumin

1T chili powder

1 tsp. onion powder

8 oz cream cheese

2 chicken breast (frozen)

COOK on high in crock pot for 3-4 hours 

serve with tortillas and cheese

Broccoli cheese soup

1 head broccoli washed and cooked until tender.  Cover with just enough water. Drain some water off. But leave about 1/2 c or so of water. Use a masher to break up broccoli to desired size.
Sauté 1 med onion chopped in 2 T butter. In separate pan.  Till tender. Can add celery as well.
Add cooked onions to broccoli.
Add 4 T flour. Stir around.
Then add
1 Qt half and half
1 can cream of mushroom
4 T butter melted.
1 jar of cheese wiz

Heat thoroughly just enough to melt cheese. Stirring occasionally. Do NOT boil. Cook  On less than medium heat. U don't want it to burn.
Very good on baked potatoes.

Adam's Black Bean Chili w/ Rice and Cilantro

** got this recipe from Adam Stanley...who won "BEST CHILI" in a ward cookoff! and I will say I would have voted for him too! This was Fabulous!

Adam’s Black Bean Chili With Rice & Cilantro


1 tablespoon vegetable oil
1-1/2 pounds “Chili Meat” Thick lean ground beef
1 large onion, chopped
2 cloves garlic, minced
2 (14-1/2-ounce) cans stewed tomatoes
1 (14-1/2-ounce) can chicken broth I only use about ¾ of the can, depending on how thick you want it
1 (6-ounce) can tomato paste
2 (4-ounce) cans chopped green chilies
1 (1-1/4-ounce) packet chili seasoning mix Any will work, but my favorite is “Chili Man” – comes in a black package from Hyvee
2 (15- to 16-ounce) cans black beans, drained and rinsed
1 (15- to 16-ounce) can dark red kidney beans, drained and rinsed
6 cups cooked rice – real rice, not Minute rice
Sour cream
Fresh chopped cilantro


Directions

Heat oil in large pot over medium-high heat until hot. Add ground beef, cook 6 to 7 minutes, stirring occasionally until beef is just browned. Add onion and garlic, cook and stir 5 to 7 minutes or until onion is tender. Add
tomatoes, broth, tomato paste, chilies and seasoning mix. Bring to a boil; reduce heat, cover and simmer 20 to 30 minutes, stirring occasionally. Add beans; cover and simmer 10 minutes more. The longer you simmer, the better the flavor.

To Serve

Place rice in each serving bowl. Spoon chili over rice, garnish with sour cream and cilantro.

Makes about 6-8 full servings.

Chili's Enchilada Soup

**this recipe is actually easy and you can make it in 30 min!
**got this recipe from my cousin Lisa....she is an awesome cook...this soup really does taste like Chili's....She was on KSL in SLC for this recipe so if you want to watch her make it than check out this link:
http://www.ksl.com/index.php?nid=204&sid=13301248

1st STEP:
•3 carrots chopped
•2 ribs celery chopped
•1 onion chopped
**(These dont have to be chopped small because you will blend them anyways)
•8 c. chicken broth
•1 can Rotel tomatoes (a must! Regular tomatoes don't cut it...dont use cheap brand.)
•1 pkg. taco seasoning
•10 small corn tortillas just put in whole
Bring to a boil and simmer for 20 min...the tortillas will disolve quickly so dont hesitate to put them in whole...it looks funny but it works.

Use a wand blender (immersion blender) if you have one and if not use your regular blender to puree all the ingredients together

2nd STEP:
•2 T. corn starch stirred into 1 c. cold water
and bring to a boil and than simmer

3rd StEP: (make sure you never bring to a boil after this..keep it on low so it doesnt burn)
ADD these into the soup in the this order!
•2 c. cream or half and half (I used fat free 1/2 and 1/2 and it turned out great!)
•1 lb. Velveeta Cheese (has to be the name brand. The other stuff doesn't melt well.)

4th STEP: add these after cheese has melted
•3 c. chopped chicken ( I love using a rotisserie chicken)
•1 can black beans rinsed (optional)
•1 can corn rinsed (optional)

5th STEP:
Top with tortilla strips, fresh salsa or tomatoes, sour cream, avocado, and chopped cilantro!

Taco Soup

1 lb hambuger

1 onion

1 pkg taco seasoning

Kidney beans (drain juice and rinse)

1 can corn (leave juice in)

1-28 oz crushed tomatoes

1 can tomatoe sauce

1 can water (corn can)

**optional can olives

Saute hamburger and onion with garlic salt & onion powder, drain grease...combine taco seasoning, add kidney beans, corn, crushed tomatoes, tomato sauce, water and simmer for 20 min..

Top with shredded cheese, chips and sour cream

** this soup freezes well

Tomatoe Basil Soup

I am not a fan of tomato soup...its just NOT my favorite..but when I tasted this recipe I have been a fan ever since! I promise you...if you can find the pesto...you will be in heaven! This is simple and cheap and we usually serve with toasted garlic bread or grilled cheese sandwiches!

2 cans tomatoe soup

2 cans stewed tomatoes w/ basil and oregano

2 cans water

2 T pesto

(Now Idaho friends pesto is in the fresh produce section @ Winco/Albertsons....just ask someone/ Memphis friends I cant get it @ Walmart (mainly because the helpers either A-wont help or B-have never heard of pesto.....But mainly A (and B turns into A (just venting a little) BUT try both Krogers and Schnucks)

ok update I did find pesto @ walmart...it is by the spaghetti sauce..top shelf

cook on medium until ready to serve

Golden Winter Soup

**recipe is from my friend Sheriece Morris

SOUP:

2 T butter

5 c. 1/2 in. cubed peeled butter nut squash (about 1.5 lbs)

2 c. 1/2 in. cubed peeled russet potato (about 12 oz)

1 tsp kosher salt

1/2 tsp pepper

2 c leeks (looks like a big green onion)

4 c chicken broth

1 c half and half

Bread to dip in the soup:

12 oz baguette, cut into 16 slices

3/4 c (about 3 oz) gruyere cheese

(optional)

3 T chopped chives- used to garnish the soup

ok so to make the soup:

1. melt butter in pan, add squash, potato and s & p (saute 3 min). Add leeks & saute 1 more min.

2. Stir in broth, bring to a boil, Reduce heat and simmer 20 min or until potato is tender

3. Place half the potato mix in a blender (remove center piece of blender to allow steam to escape use a towel instead to avoid splatter). Blend until smooth. place in a bowl

4. Repeat the procedure with the remaining potato mix. Stir in half and half and cover

to make the Bread:

1. arrange bread on a baking sheet, sprinkle with cheese, Broil for 2 min

Dip and enjoy!

Baked Potatoe Soup

** got this recipe from my friend Jeannette and it is easy to make and DELISH!

(serves 6 to 8)
4 large baked potatoes

2/3 c butter

2/3 c flour

6 c milk (whole or 2%)

3/4 tsp salt

1/2 tsp pepper

4 green onions (chopped)

12 slices of bacon fried or crumbled

2 c cheddar cheese

1 c sour cream (8 oz)

1. cut potatoes in half. Scoop out pulp and put in small bowl.

2. melt butter in large pan and add flour..Gradually stir in milk, continue to stir until smooth, thickened and bubbly.

3. Stir in potatoe pulp, salt, pepper, and 3 quarters of the onions, bacon, and cheese...cook until heated, Stir in sour cream.

4. Transfer to slow cooker set on low.. Top with remaining onions bacon and cheese

Great Green Chile Chicken Soup

Given to me by my sister MaryAnn.....It is YUMMO!

8 cups fat-free, reduced-sodium chicken broth
1 onion, finely chopped
2lbs chicken breast
2 packages of Knorr Roasted Chicken Gravy Mix
3 cans (7 oz each) mild diced green chilies
6 cloves garlic, minced
1/2 cup fresh cilantro, chopped
1/2 tsp ground cumin
2 jalapenos, seeded & chopped
1 can (28 oz) white hominy, drained
1 tomato, diced (optional)
sour cream
shredded cheese
chips

Directions: #1 In a large pot, combine chicken broth, onion (I kept the onion in large pieces & only used it to flavor the broth & then removed them (thanks to picky kids) just an option) & raw chicken breasts. Heat to boiling over high heat. Then reduce heat to low & simmer until the chicken is no longer pink in the center, about 20 minutes. Remove chicken from the broth and set aside to cool.
#2 Use a whisk to blend gravy mix into the broth. Then add chilies, garlic, cilantro, cumin, jalapenos and hominy. Bring to a boil over medium-high heat; then reduce heat to low.
#3 Shred the cooked chicken and add it back into the broth. Cover & simmer for 40 minutes.
#4 Top each bowl off with a TBS sour cream, cheese, diced tomato, & eat with chips!

Chicken Tortilla Soup

Rachelle's Tortilla Soup

1 T olive oil
1 lg onion chopped
5-6 garlic cloves chopped
1 1/2 tsp oregano
1 1/2 tsp ground cumin
1 T tomato paste
4-6 c. chicken stock
4-5 14 oz whole canned tomatoes & half the liquid from can
**if you want more spicy add up to 1/2 c. salsa or 1 1/2 chipotle chili & a little adobo sauce

1 can corn
1-2 chicken breasts, shredded or cubed

*garnish with cilantro, sour cream, shredded cheese, lime wedges, tortilla chips, and avocado

boil chicken in water w/salt & pepper (use this water as chicken stock) or use rotisserie chicken & buy store bought stock
heat oil in lg pan on med-high, cook onions, oregano, & cumin 2 min. then add garlic & lower heat, cook uncovered about 10 min
add tomato paste to onions & cook for a min
add chicken stock & tomatoes
puree soup
add chicken & corn. simmer a few more min

French Onion Soup

Melanie's French Onion Soup

3 T. olive oil
2 lg vidalia onions, sliced
1/2 tsp kosher salt
1/2 tsp ground black pepper
1 tsp fresh thyme leaves
4 c. beef broth
4 slices cibatta bread, cubed
4 oz. sliced fontina cheese
special equipment: 4 (1 1/2 c) ovenproof ramekins

in med., heavy saucepan, heat olive oil over med. heat. Add onions, salt & pepper. cook, stirring occasionally, until onions are tender, about 10 min. add thyme & broth. simmer, uncovered, until the onions are soft, about 15 min.

divide soup among 4 ovenproof ramekins. divide the cubed bread among the ramekins. top each w/slices of fontina cheese. place under broiler until cheese is golden & bubbly about 4 min. serve immediately.

Bread Bowl Recipe

Lacey's Bread Bowl Recipe (she also said this recipe can be used for anything - bread, cinnamon rolls, pizza crust, etc.)

10 1/2 c. flour
1/2 c. sugar
1 T. salt
3 rounded T. yeast
3 T. liquid soy lecithin
4 c. hot tap water

mix dry ingredients. squirt quarter sized w/lecithin & add water. mix well. makes 4 loaves of bread. raise for 25 min. bake @ 350 for 25 mins.

Crockpot Chicken Taco Soup

3 frozen chicken breasts
1 diced onion
1 pkg. dry ranch dressing
1 pkg. taco seasoning
1 can Ro-Tel
1 can kidney beans
1 can black beans
1 can Northern beans
1 can corn
1 can vegetarian baked beans

Layer in order all ingredients with all beans undrained in a crockpot. Do not stir. Cook on low for 6 to 8 hours. Shred chicken before serving. So easy! Enjoy!**Serve with grated cheese, tortilla chips and sourcream

**I like my soups more brothy rather than thick so I use 1 can full of water
** I also put in some avacado...mmmmmmmm....good

Potato Cheese Soup

I got this recipe from my best friend Alli

6 c cubed potatoes
2 c celery finely chopped
2 c carrots (chopped)
1 c onion (chopped)
boil for 15 min

4 chicken boulion cubes
1 tsp basil
4 c water
15 oz cheese wiz
3/4 c flour
3/4 c butter
2 c milk
2 c half and half

In sauce pan melt butter, add flour, cook stirring often, to a light caramel color, Add milk, cheese wiz, and half and half, Stir and cook until thick and creamy, Add vegies to it and mix well.

Chicken Wild Rice Soup

this recipe was given to me by my sister MaryAnn. I love it!
1 med onion
2 celery stick, chopped finely
2 carrots, sliced finely
1/2 c butter ( I get away with just using a 1/4)
1/2 c flour
1/2 tsp salt
1/4 tsp pepper
4 c chicken broth
1 Pkg Uncle Bens Wild Rice (microwave according to pkg)
2 c half and half ( I use fat free)
2 cups shredded, boiled chicken
1 tsp. parsley

Melt butter in a pan, add onion, celery, carrots and saute..Stir in flour, blend it around, add 4 c chicken broth, bring to a boil. Boil for 1 min. than add 2 c cooked rice. than add all other ingredients.

Grandma Barkers Homemade chicken noodle soup

these noodles are our family favorite...Unfortunetly my mom never cared to learn to make them. My dad did a few time. and I got a recipe that was WAY off at one time. But thanks to my cousin Lisa I was able to get the correct recipe and her pictures to go along with it!

Grandmas Noodles :
3 c. flour
7 eggs
2 t. salt

Mix all the ingredients together and form into 5 balls. Let the dough rest a few minutes. Roll each ball into a thin sheet. Let sit until almost dry. When dry cut into 2 1/2 in. strips and then cut into super thin noodles. Let dry. When ready to cook, bring a pot of water to a boil. Add noodles and cook 5 mins. Drain noodles and add to chicken broth. Serve with shredded chicken, green onions, and bug juice. (soy sauce)