Soups

Looking for a way to use up some of your left over roaster chicken or turkey?  This soup is super easy and only takes about 40 minutes with prep and cook time!

 

Ingredients:

1 tbsp olive oil

1 medium onion – chopped

2 garlic cloves – minced

2 medium carrots – chopped

2 celery stalks – chopped

1 tsp thyme

1 bay leaf

2 quarts (8 cups) chicken stock

1 cup brown rice

1 1/2 cups chopped cooked chicken

 

First, chop up all of the vegetables.

Next, add the olive oil to a large soup pan on the stove and saute the vegetables until tender crisp.

While the vegetables are cooking, chop up the cooked chicken into small pieces.

Once vegetables are done cooking, slowly pour in chicken stock.  Bring to a boil.

Once the mixture reaches a boil, add the chicken, rice and seasonings.  Allow to return to a boil and then reduce heat and cover, cook for 35-40 minutes until rice is tender.

At the end of the cooking time, remove and discard the bay leaf.  Serve up hot with some cheese and crackers!

Store leftovers in a freezer safe container for dinner another night!

 

Easy Chicken and Rice Soup
Author:
Recipe type: Soup
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 tbsp olive oil
  • 1 medium onion - chopped
  • 2 garlic cloves - minced
  • 2 medium carrots - chopped
  • 2 celery stalks - chopped
  • 1 tsp thyme
  • 1 bay leaf
  • 2 quarts (8 cups) chicken stock
  • 1 cup brown rice
  • 1½ cups chopped cooked chicken
Instructions
  1. First, chop up all of the vegetables.
  2. Next, add the olive oil to a large soup pan on the stove and saute the vegetables until tender crisp.
  3. While the vegetables are cooking, chop up the cooked chicken into small pieces.
  4. Once vegetables are done cooking, slowly pour in chicken stock. Bring to a boil.
  5. Once the mixture reaches a boil, add the chicken, rice and seasonings. Allow to return to a boil and then reduce heat and cover, cook for 35-40 minutes until rice is tender.
  6. At the end of the cooking time, remove and discard the bay leaf. Serve up hot with some cheese and crackers!
  7. Store leftovers in a freezer safe container for dinner another night!

 

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Looking for a way to use up left over ham?  This is a great cheesy, creamy recipe that definitely warms you up on a cold winter day!

 

Ingredients:

3 1/2 cups potatoes – peeled and diced

1/3 cup celery – chopped

1/3 cup onion – diced

2 cups cooked ham – diced

3 1/4 cups chicken broth

1 tsp salt

1 tsp pepper

5 tbsp butter

5 tbsp flour

2 cups milk

2 cups cheddar cheese – shredded

 

First, peel and dice all the potatoes!

Then dice the celery and onions.

Finally, dice the cooked ham.

Add all of those ingredients into a large soup pot along with the chicken broth (I make my own with water and chicken bouillon).  You can also add your salt and pepper here.

Bring pot to boiling, and then reduce heat down to medium.  Cook until the potatoes are tender – about 30-40 minutes.  When the cooking time is coming to an end, it is time to make your cheese sauce!  In a separate sauce pot, melt the butter and whisk the flour in.

Once those two ingredients have been combined with no lumps, add the milk and cheese.  Continue whisking until the cheese has melted and you have a thick cheese sauce.

Pour the cheese sauce into the potato soup in the large soup pot. Stir to mix.

Serve hot with some bread for dipping!

Leftovers can be stored in freezer safe containers and frozen for dinner another night!

 

Cheddar Cheese and Ham Potato Soup
Author:
Recipe type: Soup
Serves: 10
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 3½ cups potatoes - peeled and diced
  • ⅓ cup celery - chopped
  • ⅓ cup onion - diced
  • 2 cups cooked ham - diced
  • 3¼ cups chicken broth
  • 1 tsp salt
  • 1 tsp pepper
  • 5 tbsp butter
  • 5 tbsp flour
  • 2 cups milk
  • 2 cups cheddar cheese - shredded
Instructions
  1. First, peel and dice all the potatoes!
  2. Then dice the celery and onions.
  3. Finally, dice the cooked ham.
  4. Add all of those ingredients into a large soup pot along with the chicken broth (I make my own with water and chicken bouillon). You can also add your salt and pepper here.
  5. Bring pot to boiling, and then reduce heat down to medium. Cook until the potatoes are tender - about 30-40 minutes. When the cooking time is coming to an end, it is time to make your cheese sauce! In a separate sauce pot, melt the butter and whisk the flour in.
  6. Once those two ingredients have been combined with no lumps, add the milk and cheese. Continue whisking until the cheese has melted and you have a thick cheese sauce.
  7. Pour the cheese sauce into the potato soup in the large soup pot. Stir to mix.
  8. Serve hot with some bread for dipping!
  9. Leftovers can be stored in freezer safe containers and frozen for dinner another night!

 

 

 

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This is a great, hearty winter stew!  Great flavors and full of veggies!

 

Ingredients:

1 lb of boneless pork chops – cut into cubes

3 tbsp flour

1 /2 tsp garlic salt

1/2 tsp pepper

1 tbsp vegetable oil

1 medium onion – chopped

1 green pepper – chopped

1 pkg of sliced mushrooms

2 – 14 1/2 oz cans of stewed tomatoes

2 medium zucchini – chopped

2 tsp dried basil

1 tsp oregano

Parmesan cheese

 

First, slice the pork chops into cubed pieces.

In a large plastic zip lock bag, combine the flour, garlic salt, pepper and cubed meat.  Toss until the meat is coated with mixture.

Next, chop the onion and green pepper.

Add the onions and green pepper to a large soup pot along with the vegetable oil.  Cook until softened, and then add the pork mixture.  Cook the pork until cooked through.

After pork is cooked, add the chopped zucchini and mushrooms.  Then add the tomatoes.

Last, add all of the seasonings.  Mix up well.  Cover and bring to a boil.  Once boiling, reduce heat and allow to simmer for 15-20 minutes, or until the zucchini and mushrooms have softened.  Serve with some Parmesan cheese topping!

Seal up leftovers in a freezer safe plastic container for dinner another night!

 

Zucchini and Pork Stew
Author:
Recipe type: Stew
Serves: 10
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 lb of boneless pork chops - cut into cubes
  • 3 tbsp flour
  • 1 /2 tsp garlic salt
  • ½ tsp pepper
  • 1 tbsp vegetable oil
  • 1 medium onion - chopped
  • 1 green pepper - chopped
  • 1 pkg of sliced mushrooms
  • 2 - 14½ oz cans of stewed tomatoes
  • 2 medium zucchini - chopped
  • 2 tsp dried basil
  • 1 tsp oregano
  • Parmesan cheese
Instructions
  1. First, slice the pork chops into cubed pieces.
  2. In a large plastic zip lock bag, combine the flour, garlic salt, pepper and cubed meat. Toss until the meat is coated with mixture.
  3. Next, chop the onion and green pepper.
  4. Add the onions and green pepper to a large soup pot along with the vegetable oil. Cook until softened, and then add the pork mixture. Cook the pork until cooked through.
  5. After pork is cooked, add the chopped zucchini and mushrooms. Then add the tomatoes.
  6. Last, add all of the seasonings. Mix up well. Cover and bring to a boil. Once boiling, reduce heat and allow to simmer for 15-20 minutes, or until the zucchini and mushrooms have softened. Serve with some Parmesan cheese topping!
  7. Seal up leftovers in a freezer safe plastic container for dinner another night!

 

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Cheeseburger Soup

by Heather

in Soups

This is a great way to trick the kids into eating their veggies!  Chocked full of vegetables with a great cheesy, creamy taste!

 

Ingredients:

1 lb ground beef

1 cup chopped onion

1 cup sliced carrots

2 tbsp butter

4 cups diced potatoes

1/2 pkg frozen corn

1/2 pkg frozen peas

1/4 tsp celery salt

1 tsp basil

1/4 tsp parsley

1/4 tsp garlic salt

1/4 cup flour

3 cans chicken broth

1/4 tsp paprika

16 oz Velvetta cheese

1/4 cup sour cream

salt/pepper to taste

 

First, chop the onion and carrot and saute them on medium heat in a large soup pot with the 2 tbsp. of butter.

Next, add the ground beef to the onions and carrots and cook until no longer pink.

While the meat is cooking, peel and dice the potatoes.

Once the meat has cooked through, drain off any excess fat juices.  Return to the burner and add the basil.  Stir it through.

Next, add the flour and the chicken broth.  Stir well until the flour dissolves.

Now it is time to add the diced potatoes.

Add the frozen vegetables (no need to thaw them beforehand)

Finally, add the rest of the seasonings and stir well.

Increase the heat to high and once the soup has come to a boil, reduce the heat back to low and place the lid on it.  Allow to cook for 30 minutes.  After the 30 minutes, it is time to add the sour cream and the Velvetta cheese.  I like to cut the Velvetta up in smaller blocks to help it melt faster.

Stir to mix.  Make sure the cheese and the sour cream have melted before serving!

Whatever leftovers can be stored in a freezer safe plastic container and placed in the freezer for dinner another night!

 

Cheeseburger Soup
Author:
Recipe type: Soup
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 lb ground beef
  • 1 cup chopped onion
  • 1 cup sliced carrots
  • 2 tbsp butter
  • 4 cups diced potatoes
  • ½ pkg frozen corn
  • ½ pkg frozen peas
  • ¼ tsp celery salt
  • 1 tsp basil
  • ¼ tsp parsley
  • ¼ tsp garlic salt
  • ¼ cup flour
  • 3 cans chicken broth
  • ¼ tsp paprika
  • 16 oz Velvetta cheese
  • ¼ cup sour cream
  • salt/pepper to taste
Instructions
  1. First, chop the onion and carrot and saute them on medium heat in a large soup pot with the 2 tbsp. of butter.
  2. Next, add the ground beef to the onions and carrots and cook until no longer pink.
  3. While the meat is cooking, peel and dice the potatoes.
  4. Once the meat has cooked through, drain off any excess fat juices. Return to the burner and add the basil. Stir it through.
  5. Next, add the flour and the chicken broth. Stir well until the flour dissolves.
  6. Now it is time to add the diced potatoes.
  7. Add the frozen vegetables (no need to thaw them beforehand)
  8. Finally, add the rest of the seasonings and stir well.
  9. Increase the heat to high and once the soup has come to a boil, reduce the heat back to low and place the lid on it. Allow to cook for 30 minutes. After the 30 minutes, it is time to add the sour cream and the Velvetta cheese.
  10. Stir to mix. Make sure the cheese and the sour cream have melted before serving!
  11. Whatever leftovers can be stored in a freezer safe plastic container and placed in the freezer for dinner another night!

 

 

 

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Broccoli and Cheddar Soup

So rich and creamy…perfect soup for a cold fall evening!   Ingredients: 3 cups of broccoli florets 4 cups of chicken broth 1 cup half and half 1/2 cup all purpose flour 12 slices of Kraft Sharp Cheddar slices 1/2 cup diced onions 1 tsp salt 1/4 tsp pepper   Chop broccoli into small pieces […]

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