Quick Chicken and Rice Soup

This is a delicious soup recipe!
It is a very simple recipe and simple soup,
but sometimes that is all you want for dinner or lunch.
This recipe is so easy to make, and cooks up very quickly.
You can use leftover chicken, rotisserie chicken, or pre-cook your chicken to make the cooking time even quicker. You can also precook the rice too.
The fresh lemon juice and chives really make this soup stand out.
Serve with your favorite muffin or bread along side a green salad and you have a perfect meal.
Enjoy!

Quick Chicken and Rice Soup

What you Need:

8 C chicken broth

2 C chicken, shredded

2-3 stalks of celery, sliced

2-3 carrots, sliced

1 C instant rice or 1 – 2 C cooked rice

1/2 C chives, chopped

Juice of 1/2 lemon

salt and pepper to taste

How To Make:

Add together broth, celery and carrots. Bring to boil and simmer for about 5 minutes or until vegetables are tender. If using minute rice, add in rice and simmer for 5 minutes. If using cooked rice just add along with chives and lemon juice. Enjoy!!

Recipe Source: Your Home Based Mom

Chicken and Wild Rice Soup

I have been away from my recipe blog over the summer.
The early stages of my pregnancy prevented me to cook much. I am feeling so much better now and have many yummy recipe's to share with you!

This is one of our families favorite soup recipes.
With the cool fall air settling in up here in Michigan I get really excited for warm soups and yummy breads.
This is a also a great company pleaser, I always get complements when I serve it.
I like to serve it with homemade rolls and a fresh green salad.

Tip: To make the prep time faster, I always precook my chicken and Rice-A-Roni earlier in the day keep it in the fridge until ready to make dinner.


Chicken and Wild Rice Soup

What You Need:
- 1 onion, chopped
- 2 carrots, chopped
- 3 celery sticks, chopped
- 1/2 c. butter
- 2/3 c. flour
- 6 c. water
- 4 Chicken bouillon cubes
- 2 pkg. Rice-A-Roni long grain and wild rice
- 2 to 4 chicken breasts, cooked and cut into pieces
- 2 c. half & half
- 1 tsp. salt
- 1 tsp. pepper


How To Make:
1. Chop vegetables and place in large soup pot.
2. Melt butter and saute vegetables until tender.
3. Add flour and stir until vegetables are coated.
4. Slowly add water; stir vigorously until flour dissolves.
5. In a different saucepan, Prepare Rice-A-Roni as directed on box, then add to the soup.
6. Add the remaining ingredients and simmer on low until well blended.
Serve hot! Enjoy.

Source: Friend Amie H.

East Hampton Clam Chowder

It has been cold and rainy the last few days here, a nice warm chowder is a great meal to warm up my family.
This Clam chowder is more like a clam stew with vegetables.
Instead of the usual heavy cream texture, this is a bit lighter and more flavorful. But yet it will definitely take care of your clam chowder craving.
Serve with fresh bread and a green salad and you have a filling simply delicious meal.


East Hampton Clam Chowder
Serves 6-8

Ingredients:
-12 Tablespoons (1 1/2 sticks) unsalted butter, divided
-2 cups chopped yellow onions (2 onions)
-2 cups medium -diced celery, (4 stalks)
-2 cups medium-diced carrots, (6 carrots)

-4 cups peeled medium-diced boiling potatoes (8 medium sized potatoes)

-1 1/2 teaspoon minced fresh thyme leaves (1/2 teaspoon dried)
-1 teaspoon kosher salt

-1/2 teaspoon pepper
-3 cups clam juice

-1/2 cup all-purpose flour
-2 cups milk
-3 cups chopped clams (3 cans)

How To Make:
1. Melt 4 tablespoons (1/2 stick) of the butter in a large heavy-bottomed stock-pot. Add the onions and cook over medium -low heat for 10 minutes, or until translucent. Add the celery, carrots, potatoes, thyme, salt, and pepper and saute' for 10 more minutes. Add the clam juice, bring to a boil, and simmer, uncovered, until the vegetables are tender, about 20 minutes.

2. In a small pot, melt the remaining 8 tablespoons of butter and whisk in the flour. Cook over very low heat for 3 minutes, stirring constantly. Whisk in a cup of the hot broth and then pour this mixture back into the cooked vegetables. Simmer for a few minutes until the broth is thickened.

3. Add the milk and clams and heat gently for a few minutes to cook the clams. Add salt and pepper to taste.

Serve hot.

Enjoy!

Source: 'Barefoot Contessa Family Style' cookbook

Simple Chicken Tortilla Soup

I love this recipe!
It is so easy to throw together, it is very healthy, and it is so very delicious.
I like getting the MILD green enchilada sauce, but if you like more of a 'zing' in your Tortilla soup you can go for Medium.
A Perfectly Simple week night meal for any time of the year.
Enjoy!



Simple Chicken Tortilla Soup

What you Need:

-4 cups of Cooked Chicken
-2 cans of great Northern Beans
-5 cups of low-sodium chicken broth
-1 large can OR 2 small cans of MILD GREEN enchilada sauce
-1 1/2 cups of frozen sweet white corn
-1/2 cup chopped cilantro

How to Make:

1. I cook my chicken by boiling 3-4 chicken breasts in water. When cooked, I wash the chicken and chop it up.

2. Put all of the ingredients (except cilantro) into a pot and bring to a boil. Turn down and simmer for 20 minutes. Stir in Cilantro.

3. Serve with desired topping: shredded cheese, tortilla chips, salsa, sour cream. . .what ever you like. (I like to keep mine simple with just tortilla chips crushed over the top)

Chicken Tortellinni Soup

This soup is very simple, healthy, and very easy to prepare.
But most of all it is very good!
The tortellini noodles make this soup.
You can use leftover chicken or Rotisserie Chicken in this recipe with great results.
My kids loved this soup and ate their whole bowl with out me pestering and saying, "eat you dinner!"


Chicken Tortellini Soup
Makes about 6 servings

Ingredients:

1 onion, diced
3 garlic cloves, chopped
3 carrots, peeled and diced
1 tbsp olive oil
1 tbsp butter
1 cup of frozen peas
1 teaspoon dill weed
6 cups of low-sodium chicken broth
2 cups of dried OR frozen cheese filled tortellini
2 cooked chicken breasts (chopped in small pieces)
Salt and pepper to taste

How To Make:

1. Cook onion, carrot and garlic in olive oil and 1 tbsp of butter until onion is translucent, about 4 minutes.

2. Add 6 cups of stock and bring to a boil. Add the tortellini and cook about 5-10 minutes (until done). Add the cooked chicken, frozen peas and dill at the last minute of simmering.

3. Serve and ENJOY!

Hearty Beef Stew

For the past three years we have made this
Fabulously Hearty Beef Stew
either on Christmas Eve or New Years Eve for our little family.
This is HANDS DOWN the best Beef Stew Ever!
The seasonings in this Stew are just perfect.
I love the flavor that the Red cooking wine adds to stew.
This Stew is great for warming up on a cold fall or winter night.
Add these perfect rolls and a fresh green salad, and you have a hearty meal.



Hearty Beef Stew

Adapted from America's Test Kitchen

Ingredients:

-3 lbs. beef chuck roast, trimmed and cut into 1 1/2 in. cubes
-salt and ground pepper
-3 Tbsp vegetable oil
-2 medium onions, chopped coarse (about 2 c.)
-3 medium garlic cloves, minced
-3 Tbsp unbleached all-purpose flour
-1 c. red cooking wine
-5 c. low-sodium chicken broth
-2 bay leaves
-1 tsp dried thyme
-4 medium red potatoes, peeled and cut into 1-in. cubes
-4 large carrots (about 1 lb.), peeled and sliced 1/4 in. thick
-1 c. frozen peas
-1/4 c. minced parsley

Directions:
1-Preheat the oven to 300 degrees.

2-Dry beef thoroughly and season generously with salt and pepper.

3-Heat 1 Tbsp oil in Dutch oven over medium high heat.

4-Add the meat cook until all the pieces are browned. About 5-10 minutes. Remove the browned meat and set aside to a different bowl.

5-Reduce heat to medium and add additional 1 Tbsp oil to now empty pan and swirl to coat bottom.
Add onions and 1/4 tsp salt and cook, scraping bottom of pan for brown bits until softened (about 5 mins).
Add garlic and continue to cook for 30 sec.
stir in the flour and cook until lightly colored (1-2 min.)
Add wine, scraping the bottom and stirring until thick and flour is dissolved.
Gradually add the chicken stock, stirring constantly scraping up the remaining browned bits on bottom of pan.
Add bay leaves and thyme and return to simmer.

6-Add beef, return to simmer, and place the pot in the oven.
Cook for 1 hour.

7-Add potatoes and carrots cover and return to the oven to cook for additional hour.
Remove the pot from oven
Add the peas, cover and allow to stand for 5 min.
Stir in the parsley, discard bay leaves, adjust seasoning and serve immediately.

Enjoy!

Broccoli Cheese Soup

This soup is AMAZING!
The taste and texture is fabulous.
Huge bonus is that it is super fast and easy to make.
By the end of dinner, Andy and my two kiddos were bargaining on who got to have what was left in the pot.
Next time, I think I better double the recipe.
Once again, a big thank you to Melanie over at My Kitchen Cafe for this yummy soup.



Broccoli Cheese Soup
adapted from My Kitchen Cafe

What you Need:

1 can chicken broth (you can use 2 cups of water and 1 teaspoon of Shirley J Chicken Bullion)
1 small onion, diced

1/3 c. flour
1/4 c. butter
1/2 teaspoon of pepper

2 c. milk (whatever kind you have)
1 1/2 c. shredded of extra Sharp cheddar cheese
1/2 c. shredded swiss cheese
3-4 cups of steamed chopped broccoli

How to Make:

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.

Makes 3-4 servings

Crock Pot Minestrone Soup

This soup is amazingly close to the Olive Garden's Minestrone soup!
It is so delicious and very healthy.
Packed full of vegetables in a tomato soup base and then topped with Parmesan cheese.
This soup would also be really good if you wanted to add turkey sausage.
I usually serve it with bread sticks or french bread and a green salad.
I also love that it is made in a crock pot, that makes dinner time prep a bit more smoothly.


Crock Pot Minestrone Soup

serves 6 - 8

What you need:

• 1/2 onion, chopped
• 1 cup carrots, chopped
• 1 celery stalk, chopped
• 2 garlic cloves, minced
• 1 (28 oz) can crushed or diced tomatoes
• 1 (15 oz) can white beans, drained, rinsed (cannellini or navy)
• 4 cups fat free chicken broth (or vegetable broth for vegetarians)
• 1/2 cup of good shredded Parmesan cheese
  
• 1 fresh rosemary sprig
• 2 bay leaves
• 2 tbsp chopped fresh basil
  
• 1/4 cup chopped fresh Italian parsley leaves
• salt and fresh pepper
• 1 medium zucchini, chopped
• 2 cups chopped fresh spinach
• 2 cups cooked small pasta like shells or elbows (al dente)
• extra shredded Parmesan cheese to top

How to Make:

1. Rinse and drain beans. Puree beans with 1 cup of the broth in a blender.

2. In a crock pot, combine broth, tomatoes, pureed beans, carrots, celery, onion, garlic, herbs, Parmesan cheese, salt and pepper. Cover and cook on low for 6 to 8 hours OR on high for 4 hours.

3. Forty minutes before the soup is done cooking, add zucchini and spinach. Cover and cook 30 more minutes. Add cooked pasta, cook 10 minutes more. Remove bay leaves, rosemary sprig, and season to taste with salt and black pepper.

4. Serve soup into bowls and top with extra Parmesan cheese.

ENJOY!

Rotisserie Chicken Noodle Soup

The Rotisserie chicken really makes this soup so much better then boiling a few chicken breasts, it also adds so much to the flavor of the soup.
When I know that I am making this soup, I will pick up a cooked Rotisserie chicken at the grocery store, or Costco. I have no idea how long Rotisserie chicken's keep, I would not store the chicken in the refrigerator for more then 2 days before you use it.
My family loves this soup, it is not watered down, and not to thick. A perfect consistency!
Add some French bread or rolls and you have a warm dinner perfect for a chilly night.

Rotisserie Chicken Noodle Soup

makes about 8 cups

Step One:

In a large pot, add all the following ingredients:

-1 whole cooked Rotisserie Chicken (the kind you find at the grocery store or Costco)
-5 cups cold water
-1 1/2 teaspoons salt
-1/2 teaspoon pepper
-1 stalk of celery, cut up
-1 medium carrot, cut up
-1 sprig of fresh parsley
-1/2 teaspoon garlic powder

Heat to a boil. Cover and simmer for about 45 minutes.
Remove chicken from the pot and broth, cool on a plate for about 10 minutes. Strain broth and throw away vegetables. Remove chicken from the bones and cut up.

Step 2:

To the above broth add:

-an additional, 4 cans or 6 cups of chicken broth
-1 1/2 cups carrots, sliced
-1 1/2 cups celery, sliced
-3/4 cup chopped onions
-1/4 cup chopped fresh parsley
-1/2 teaspoon OF garlic, salt, pepper
-1 can of cream of Chicken soup
-1/2 cup of whole milk OR heavy cream
-chopped up chicken
-1 cup of egg noddles (uncooked)

Cook until noodles are done.

Enjoy!

Five Hour Stew

When I want a good,
hearty
and easy to make
beef stew, I go to this recipe.
The only prep is cutting up the carrots and potatoes and mixing everything together.
After cooking for five hours you will have a perfect beef stew for a chilly night.

When I have the extra time, I will make my all time favorite beef stew recipe. This stew has many steps and takes longer to make but it is very worth it! You can find that recipe here:
Hearty Beef Stew

Five Hour Stew

-2 1/2 lbs. stew meat/beef cubes
-8 medium carrots, peeled and sliced
-8 medium potatoes, peeled and cubed
-2 bay leaves
-1 pkg. dry onion soup mix OR 1/2 cup of Shirley J Onion Soup mix
-1 can cream of mushroom soup
-1 can cream of celery soup
-1 can tomato sauce

1. For cooking stew in oven- preheat to 250 degrees - bake for 5 hours.
For cooking in crock pot -set to cook on high for 4 to 6 hours.

2. Mix onion soup, cream of mushroom soup, cream of celery soup, can of tomato sauce. Add stew meat, vegetable, and bay leaves. Mix until all combined.

3. Stir occasionally while cooking.

enjoy!

Garden Vegetable Soup with Grilled Chicken

One of my all-time FAVORITE soups!
This is a very healthy recipe. I found it in a Prevention magazine a few years ago, and make it often.
My little boys love the noodles in the soup, and end up eating the healthy vegies that are also in it.
If I am grilling chicken (on the stove-top) I make sure to grill an extra two. That way when I go to make this soup the next night, it takes one step out of the process.
If I have any Parmessan cheese on hand I will sprinkle a little bit on top of the soup before I serve it.
I hope you enjoy it as much as we do.

Garden Vegetable Soup with Grilled Chicken

about 4 servings

-2-3 cups of vegetable or multicolored rotini pasta
-1 tsp extra virgin olive oil
-3/4 cup of chopped red onion
-2 gloves minced garlic
-1 tsp chopped fresh oregano OR 1/4 tsp dried oregano
-4 -5 cups of reduced sodium chicken broth
-1 can (14 1/2 oz) diced tomatoes, drained
-1/2 cup chopped carrots (I use baby carrots)
-2 chicken breasts grilled, chopped
-1/2 cup chopped fresh basil

1. Prepare pasta per package directions.

2. Meanwhile, in a medium saucepan over medium, add oil then onion, garlic, and oregano. Cook, stirring often, until onions and garlic are tender, about 7 minutes.

3. Add broth, and bring mixture to a boil.

4. Add tomatoes and carrots. Lower heat and simmer until vegetables are tender, about 15 minutes.

5. Stir in chicken and pasta. Simmer to heat chicken through, about 2 minutes. Stir in basil. Season with salt and pepper to taste. Serve hot.

Enjoy!

Taco Soup

This makes for a great weeknight meal!
It is very easy to make and fast.
I also love the option of making it two hours ahead,
that is very nice if you have a busy afternoon or evening.
It is also REALLY GOOD and filling!
Especially when topped with sour cream, cheese, and tortilla chips.

TACO SOUP

Ingredients:

16 oz. can chili beans
16 oz. kidney beans
16 oz. can black beans
8 oz. can tomato sauce
15 oz. can diced stewed tomatoes
16 oz. can whole corn
16 oz. creamed corn
pkg. taco seasoning
1 Tbsp. chili powder
1 lb. ground beef (or ground turkey)
1 onion, chopped
1 sm. can chopped green chilies

How to make:

1. Brown Ground beef and onion. Drain off fat.

2. Do not drain any of the canned foods. Add all ingredients to a crock pot or a large pot.

3. Simmer for 1 to 2 hours.

4. Serve warm and garnish with optional toppings: shredded cheese, sour cream, tortilla chips or large Fritos Chips.

*to make your own tortilla strips: cut tortilla in strips ,cook in frying pan with olive oil and grated parmesan cheese until crisp.

Vegetable & Hamburger Soup

It was a very HOT day today, so I am not sure why I was craving a bowl of hot soup? It is healthy, filling, and very tasty!
This soup is a great week night meal. It makes enough for our family of 4 to have it for two meals, and left-overs is a great thing.
Serve with some bread, and you have yourself a very satisfying meal.

Vegetable & Hamburger Soup
adapted from Janelle's recipe

Ingredients:

1 lb hamburger or ground turkey
¼ c rice (uncooked)
1 c chopped onion
5 c water
1 tsp beef bullion
1 c diced potato
4 tsp seasoning salt
1 c carrots, chopped
¼ tsp basil
1 c chopped/shredded cabbage
¼ tsp thyme
1 c chopped celery
1 bay leaf
2 cans of diced tomatoes
Shredded Parmesan Cheese (for garnish)

How to Make:

1. Brown together hamburger & onion. Drain off fat and put in large soup pot.
2. Add remaining ingredients, bring to a boil, then simmer till done.

Serves 10

Pasta Fagioli (Traditional Italian Soup)

Pasta Fagioli (Traditional Italian Soup)

-1 1/2 stalks celery, chopped
-1 medium onion, chopped
-3 cloves garlic, minced
-1-2 tsp parsley
-1-2 tsp Italian seasoning
-1/4 tsp crushed red pepper
-Salt
-2 cans or 30 oz of Shirley J chicken broth
-8 oz can tomato sauce
-2 medium tomatoes, chopped
-6 oz can cannellini beans or white kidney beans, undrained
-1 cup uncooked small shell or elbow macaroni
-parmesan cheese

Make it:
1. Saute' celery, onion, garlic, parsley, Italian seasoning, red pepper and salt in 1 tablespoon of butter or olive oil.
2. Add chicken broth, tomatoes, and tomato sauce, and simmer on low for 15 -20 minutes.
3. Add pasta and cook 10-15 minutes until pasta is tender.
4. Add undrained beans and mix well.
5. Serve with grated Parmesan cheese sprinkle on top.

Creamy White Chicken Chili

I am entering this recipe into a Shirley J Cream Soup Recipe Contest.
To learn more go to:
Shirley J's Website
Shirley J's Blog
These products are fantastic! Every cook should have them in their Kitchen:-)

Creamy White Chicken Chili

1 pound boneless, skinless chicken breasts(3-4), 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 1/2 cup of made up Shirley J Chicken Broth
2 cans (4 ounces each) chopped green chilies
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 Shirley J CREAM SOUP BASE mix
1 1/2 cup water

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. Make Shirley J Cream soup in separate pan. Remove from the heat; stir in sour cream and Shirley J cream soup. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips, lettuce, and tomatoes.
Makes about 6 servings.

Turkey Chili

Turkey Chili
Adapted From Shape Magazine

Ingredients:

-1 tablespoon olive oil
-2 large clove garlic, smashed
-1/2 cup chopped scallions (green onions)
-1 pound ground turkey
-2 tablespoons chili powder
-1 large can (28 ounces) crushed tomatoes
-(I also added one small can of V-8 juice for extra liquid or tomato juice)
-1 can (15 ounces) black beans, rinsed and drained
-1 medium red bell pepper, diced
-1 cup carrot, diced
-1/4 cup brown sugar
-salt to taste
**You can add 1/2 cup Shirley J Cream soup base with 1 1/2 cups water**

Directions:

*In a large saucepan heat oil over medium-high heat until hot but not smoking. Toss in garlic and all but 2 tablespoons of the scallions and cook, stirring frequently, for 1 minute.

*Add turkey and continue to cook, breaking up meat with a wooden spoon, until browned, about 2 to 3 minutes. Stir in chili powder and cook for 1 more minute. Add tomatoes, kidney beans, bell pepper, carrot, brown sugar, and salt to taste. Bring to a boil over high heat.

*Reduce heat to low, cover, and simmer for 15 minutes. Divide among 4 bowls and garnish with the remaining 2 tablespoons of scallions. Top with nonfat sour cream if desired. (I also served the Chili with Organic Corn Tortilla Chips, Kirkland brand from Costco)

Serves: 4

Prep Time: 10 minutes

Cook Time: 23 minutes

Nutrition Score per serving: 1 cup: 268 calories, 9 g fat (27% calories), 2 g saturated fat, 40 g carbs, 17 g protein, 11 g fiber, 106 mg calcium, 6 mg iron, 789 mg sodium