Tuscan Soup
6 cups chicken broth
1 onion chopped
3 links spicy Italian sausage
3 large potatoes cubed
1 bunch fresh spinach washed and chopped
1/4 cup evaporated milk
Salt and ground pepper to taste
Remove skin from sausage and crumble into frying pan. Add chopped onion and cook over medium heat until sausage is no longer pink. Place meat and onions in large pot add soup stock and potatoes. Boil gently until potatoes are cooked. Add spinach, continue to simmer until spinach is lightly cooked. Remove from heat, add evaporated milk and season to taste
This makes 4 servings. I normally double it.
Broccoli Cheese Wild Rice Soup – 1st Place
2 cups cooked wild rice (can buy 2 cans of cooked wild rice)
5 cups water
2 small bag broccoli
1 cup onion
1 tsp salt
1 tsp garlic
1 cup milk
pepper
1 cup half and half (flour to thicken -5 tbls)
half cup butter
6-8 chicken bullion cubes
2 cups cheese (land o lakes american, or velveeta)
Boil broccoli and onion in water for about ten minutes. Add remaining ingredients.
Chicken Wild Rice Soup
You will need 1 cup wild rice dry-and cook it according to the package and cook it in low sodium chicken broth instead of water, 2 cups chicken, 1 can cream of potato soup. In a separate pan add 3 tbsp. butter and 3 tbsp. flour (melt these 2 together and add some milk for consistency and to thin it out add chicken broth, whisk this together. Then add all of the above ingredients. Melt in 1 cup shredded cheese and add salt and pepper to taste. You can also add celery and carrots and bacon. Serves 10 people.
Mexican Corn Chowder
2 pounds of chicken
1/2 c onion
1 clove garlic
3TBS butter
2 chicken bullion cubes
1 c hot water
2c half and half
2 1/2 c colby jack cheese (I use mexican blend)
2 cans cream corn
1 can chopped up chilis
1 medium tomato (I use a can of tomato/chili)
Cut chicken into pieces. Brown chicken, onion, garlic with the butter. Dissolve bullion cubes into the hot water. Add water to pan. Bring to a boil. Reduce heat simmer for 5 mins. Add cream, cheese, corn…cook at a low temp until cheese is melted. Stir in tomatoes and chilies.
Taco Soup – 3rd Place
1 pound hamburger, brown/drain
1 can whole kernel corn (Don’t drain)
1 can pinto beans (don’t drain)
1 can red kidney bean (don’t drain)
1 can diced tomatoes (don’t drain)
1 packet taco seasoning (or ½)
1 packet ranch dressing mix
8 oz. sour cream
Mix together and heat up. You will not want to drain the liquids from corn, etc….Just open and dump….
Chicken Pot Pie Soup
This recipe requires cooked chicken breast. If you have raw chicken, poach 3 breasts in water for 15 minutes, then remove and dice into bite-sized pieces.
1/4 cup flour (to make gluten-free use 2 tbsp cornstarch instead3
2 cups water.
4 cups fat free milk
1 large celery stalk, chopped
1/2 medium chopped onion
8 oz sliced baby portabella mushrooms.
2 chicken bouillono
fresh ground pepper.
pinch of thyme
10 oz frozen classic mixed vegetables (peas, carrots, green beans, corn3
2 potatoes, peeled and cubed small
16 oz cooked chicken breast, diced small
Create a slurry by combining 1/2 cup of the cold water with flour in a medium bowl and whisk until well blended. Set aside.
Pour remaining water and milk into a large pot and slowly bring to a boil. Add celery, onion, mushrooms, chicken bullion, thyme, fresh pepper, frozen vegetables and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes. Remove lid, add potatoes and cook until soft, about 5 minutes. Add chicken, and slowly whisk in slurry, stirring while you add. Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.
Hamburger Chowder Recipe in Pumpkin Shell
1 pound lean ground beef or turkey
1 tsp. salt (may be omitted)
1/2 to 1 tsp. chile powder
1 can (10.5 oz) bean with bacon soup
1 can (10.5 oz) cream of tomato soup
2 soup cans water
1 can (28 oz) tomatoes
1 can (8 oz) or package frozen corn
In large, heavy bottomed saucepan, break up meat and cook over low to medium heat until done, about 10-15 minutes. Stir in remaining ingredients. Bring to a boil.
Optional: For serving, pour into pumpkin shell that has been scraped clean of all seeds and has been slightly warmed in the microwave.
White Chocolate Soup
14 Oz. (1 can) coconut milk
7 Oz. Passionfruit nectar/juice
7 Oz. White chocolate
1 stalk of lemongrass (optional)
Break the chocolate into 2cm pieces and place in a bowl large enough to contain the liquid. Mix the coconut milk and passionfruit nectar in a small saucepan, and heat. (If you are using lemongrass, allow it to steep some in the hot coconut milk mixture). Pour the hot liquid over the white chocolate pieces and allow to sit for 3-4 minutes before stirring.
Add fresh strawberries or raspberries as garnish.
Serve warm.
Buffalo Chicken Chili
Makes 6 servings
2-1/2 lb boneless skinless chicken breasts, cut into 1-inch pieces
1 large onion, chopped (about 1 cup)
2 medium stalks celery, sliced (about 1 cup)
2 medium carrots, chopped (about 1 cup)
1 can (28 oz) organic diced tomatoes, undrained
1 can (15 oz) black beans, drained, rinsed
2 teaspons chili powder
1/2 teaspoon salt
1/4 cup buffalo wing sauce
Crumbled blue cheese
1. Spray slow cooker with cooking spray. In cooker, mix all ingredients except buffalo wing sauce and cheese.
2. Cover; cook on low heat for 8 to 10 hours
3. Stir in buffalo wing sauce. Serve sprinkled with blue cheese.
Thai Coconut Soup with Chicken Recipe
Here’s the classic Thai soup, now you don’t have to pay for take out, make it at home!
Ingredients:
2 Cups Coconut Milk
1 tsp. Laos Powder
2 tsp. Lemongrass, powdered
4 Chicken Breast Halves, boneless, skinless & cubed
4 Serrano Chilies, chopped
2 Green Onions, chopped
1 Lime, juiced
1 Tbsp. Nam Pla
Directions:
In a large pot, bring 1 cup of the coconut milk to a boil, and add the laos, lemongrass, and chicken. Cover the pot, and simmer until the chicken is tender.
Add the remaining cup of coconut milk, chilies, and green onions.
Stir in the limejuice and nam pla before serving.
And Enjoy!
Yield: 4 servings
Squash Soup – 2nd Place
Jesse Montgomery
6 Cups Squash (48 oz) Fresh or Frozen (Butter Nut Squash Recommended)
2 Stick (1 Cup) Butter
5-7 Cups Chicken Broth
1 Tsp Salt
1 Tsp Black Pepper
1/2 to 3/4 Cup Brown Sugar
8 Oz Heavy Whipping Cream
1-2 Tsps Cinnamon (to taste)
Combine 5 cups chicken broth, squash, butter, salt, and pepper in large sauce or soup pan and bring to boil. Cook until squash is soft and butter is fully melted, stirring occasionally. If using fresh squash, remove from pan and food process until smooth or to desired consistency. Then return squash back to stock pan. Slowly add in brown sugar while stirring, to taste. Add heaving whipping cream and cinnamon. Beat with mixer until contents are combined and smooth. Bring to boil, stirring occasionally for approximately 10 minutes, then simmer to desired consistency (contents may be moved to crock-pot at this time, if desired). If soup is too thick add in remaining chicken broth. If soup is too thin, soup may be thickened using small amounts of fresh cornstarch.
Soup should have a creamy texture, and sweet, creamy pie like taste.
Prep Time and Active cooking time, approximate 20-30 minutes
Simmer time 1-2 hours, till soup is at desired consistency and temperature
