chicken broth

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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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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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 and steam for about 6 minutes.

While broccoli is steaming, pour the chicken broth and the half and half into a large soup pan.  Bring to a boil.

Once the mixture is boiling, slowly add the flour, whisking to combine.

Once combined, bring the mixture down to a simmer.  Chop up the onion and the broccoli and add into the mixture.

Mix well with the salt and pepper.  Then add the cheddar cheese slices.  Return to a boil and then lower the heat, allowing the cheese to melt.  Allow to cook on LOW for about 20 minutes to make sure the onion is tender and the cheese has thoroughly melted.

Serve with some crushed crackers as a topping or a slice of warm bread!

The leftovers can be stored in freezer safe plastic containers for dinner another evening!

 

Broccoli and Cheddar Soup
Author:
Recipe type: Soup
Serves: 6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 3 cups of broccoli florets
  • 4 cups of chicken broth
  • 1 cup half and half
  • ½ cup all purpose flour
  • 12 slices of Kraft Sharp Cheddar slices
  • ½ cup diced onions
  • 1 tsp salt
  • ¼ tsp pepper
Instructions
  1. Chop broccoli into small pieces and steam for about 6 minutes.
  2. While broccoli is steaming, pour the chicken broth and the half and half into a large soup pan. Bring to a boil.
  3. Once the mixture is boiling, slowly add the flour, whisking to combine.
  4. Once combined, bring the mixture down to a simmer. Chop up the onion and the broccoli and add into the mixture.
  5. Mix well with the salt and pepper. Then add the cheddar cheese slices. Return to a boil and then lower the heat, allowing the cheese to melt. Allow to cook on LOW for about 20 minutes to make sure the onion is tender and the cheese has thoroughly melted.
  6. Serve with some crushed crackers as a topping or a slice of warm bread!
  7. The leftovers can be stored in freezer safe plastic containers for dinner another evening!

 

 

 

 

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This is a great, hearty soup that full of flavor!

 

Ingredients:

1 tsp olive oil

1 lb pork sausage

2 carrots – chopped

2-3 celery stalks – chopped

2 tsp minced garlic

1 tsp basil

1 tsp rosemary

1/2 tsp red pepper flakes

2 large cartons of chicken broth (around 64 oz)

2 cans of diced tomatoes with juices

2 cans of kidney beans – rinsed

1/2 box macaroni noodles

 

First, chop up the onion, carrots and celery.

Next, brown the sausage and the vegetables with the olive oil in a large soup pot.

While the meat and vegetables are cooking, empty the bean cans into a strainer and rinse the beans.

Add the spices to the meat mixture and mix well.

Add the tomatoes, beans and chicken broth.  Stir well, bring to a boil and then reduce heat to LOW.  Cook for 20-30 minutes or until all vegetables are soft.

After the vegetables are cooked through, add the macaroni noodles.  Bring the soup to a boil once more and then reduce heat to cook the noodles until they are soft.

Once the noodles have cooked thoroughly, it is time to serve!

The leftovers can easily be stored in freezer safe, plastic containers for dinner another night!

 

Pasta, Sausage and Bean Soup
Delicious and spicy!
Author:
Cuisine: American
Recipe type: Soup
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 tsp olive oil
  • 1 lb pork sausage
  • 2 carrots - chopped
  • 2-3 celery stalks - chopped
  • 2 tsp minced garlic
  • 1 tsp basil
  • 1 tsp rosemary
  • ½ tsp red pepper flakes
  • 2 large cartons of chicken broth (around 64 oz)
  • 2 cans of diced tomatoes with juices
  • 2 cans of kidney beans - rinsed
  • ½ box macaroni noodles
Instructions
  1. First, chop up the onion, carrots and celery.
  2. Next, brown the sausage and the vegetables with the olive oil in a large soup pot.
  3. While the meat and vegetables are cooking, empty the bean cans into a strainer and rinse the beans.
  4. Add the spices to the meat mixture and mix well.
  5. Add the tomatoes, beans and chicken broth. Stir well, bring to a boil and then reduce heat to LOW. Cook for 20-30 minutes or until all vegetables are soft.
  6. After the vegetables are cooked through, add the macaroni noodles. Bring the soup to a boil once more and then reduce heat to cook the noodles until they are soft.
  7. Once the noodles have cooked thoroughly, it is time to serve!
  8. The leftovers can easily be stored in freezer safe, plastic containers for dinner another night!

 

 

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Chicken Corn Chowder

Need a great way to use up some leftover roast chicken?  This is easy to make with a great creamy base!   Ingredients: 1 tbsp butter 8 oz package of sliced mushrooms 1 medium onion – chopped 2 – 14 1/2 oz cans of chicken broth 1 – 10 3/4 oz can of cream of […]

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