Chicken Soup (Crockpot)

2 lb chicken breast
3 medium carrots, cut into 1/2 inch pieces
2 c celery, cut into 1/2 inch pieces
2 garlic cloves, peeled and smashed
thyme
sage
rosemary
bay leaf
1-1/2 tsp salt
1 tsp pepper
8 c chicken broth
2 c wide egg noodles

Place chicken with everything else (except noodles) in crockpot. Cover and cook 6 hours or until chicken and vegetables are tender.

Dice the chicken. Stir in noodles. Cover and cook on high 15 to 20 minutes or until noodles are tender.

Garnish with parsley.

Bean with Bacon Soup

1 lb dry Great Northern White Beans (bag kind)
4 c chicken broth
1 lb bacon (thick, cut into 1-inch pieces)
1 onion, diced
2 large carrots, peeled and diced
2 stalks celery, diced
salt and pepper
4 cloves garlic, minced
2 TBS tomato paste
2 bay leaves

Soak beans overnight.
Drain beans and place in pot with chicken broth and 4 c water.
Bring to boil, then reduce to simmer.
Cook bacon in large skillet until crisp. Drain bacon and add to pot.
Drain most of the bacon grease, then add onions, carrots and celery to skillet.
Cook 3 of 4 minutes until soft.
Add garlic and tomato paste and cook another minute or two.
Add vegetables to pot.
Add bay leaves and stir.
Cover pot.
Cook on low-to-medium low about 1-1/2 hours (until beans are tender).
Add broth if liquid gets low.

(You can top with more bacon and parsley.)

Cheese Broccoli Soup

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

• ½ cup butter
• ½ cup flour
• 2 cups water
• 2 cups heavy cream
• 4 cups chicken broth
• 1 (16 oz) package frozen chopped broccoli (you can add more if you like)
• Salt and Pepper TT
• 8 oz. Velveeta Cheese, or you can sub 1 cup shredded cheddar cheese
• 1 (8 oz) bag sharp cheddar cheese

Instructions

1. Mix water and heavy cream together and set aside.
2. Melt butter and flour together to form a roux. Slowly add in heavy cream/water mixture stirring constantly. Add in chicken broth still stirring. Let simmer for 20-25 minutes to let the soup thicken up.
3. Add in broccoli and cook over low heat for an additional 20-25 minutes to continue to thicken soup as well as cook and soften the broccoli.
4. Sample and add salt and pepper to taste.
5. Cut 8 oz. Velveeta into cubes and drop into soup and stir until melted. Add in sharp cheddar and stir until blended.

Brunswick Stew

WARNING - THIS MAKES ABOUT TWO GALLONS. But it's good and pretty easy.

Put all this in a BIG POT (I had to use my water bath canner):

About 4 chicken breasts, cooked in crock pot, shredded, then covered with barbeque sauce

About 1 pound pork (I used some of a pork loin), cooked in crock pot, shredded, then covered with barbeque sauce

About 4 large potatoes, peeled and cut into chunks

10 oz pkg frozen lima beans

16 oz pkg frozen whole kernel corn

1 tube frozen creamed corn

28 oz can tomatoes

Cook in skillet for a few minutes with butter and add: 1 onion, 4 celery ribs, and 2 carrots (cut up)

Season with salt and pepper, hot sauce, catsup, barbeque sauce, Worcestershire sauce, possibly a little sugar.

Heat to boiling and then simmer until potatoes are tender.

Hamburger Soup

1 Tbls Olive Oil
1/2 a med sized onion, chopped
2 Tbls minced garlic
1 lb ground beef
1 can condensed tomato soup, plus 1 can water
2-14 oz. cans beef broth
1 small can of corn
1 cup cooked macaroni, wagon wheel, or small shell pasta, (or any small noodle you choose, but kids love the wheels)

Heat olive oil in a skillet. Add onion and garlic until the onions are just soft. Add ground beef, season with salt and cook until meat is longer pink.

Meanwhile, in a 5 quart soup pot, pour in beef broth, tomato soup and water. Bring to a boil, turn down heat and simmer. In another pot, cook pasta to package directions, or cook directly in tomato/beef broth (I've done it both ways, but prefer to cook pasta in plain water).

When meat is cooked through, add to beef soup mixture. Add corn and pasta and simmer for 5-10 minutes.

Red Man's Famous Chili

6 slices bacon
4 cloves garlic, finely chopped
2 onions, finely chopped
1 red bell pepper, finely chopped
1 yellow bell pepper, finely chopped
3 TBS chili powder
1 TBS ground cumin
1 TBS chipolte chili powder
1 TBS paprika
2 tsp oregano
1 tsp salt
1 tsp pepper
1 lb ground sirloin beef
1 lb ground pork
1 can beer
1 can black beans
1 can kidney beans
1 (24 oz) can crushed tomatoes
1 (24 oz) can diced tomatoes

Cook bacon in heavy skillet.
Add garlic, onions, bell peppers, chili powder, cumin, chipolte chili powder, oregano, paprika, salt and pepper.
Cook until vegetables are tender and seasonings are aromatic.
Add beef and pork, break it up with wooden spoon, and brown.
Stir in beer and beans.
Add tomatoes.
Turn heat down to low and simmer 2-1/2 to 3 hours.

Zuppa Toscana, Like Olive Garden (Myrna S.)

 

1 lb link sausages (best to use spicy or Italian)
4-6 russet potatoes, chopped
1 onion, chopped
1/4 c bacon, cooked and chopped
2 TBS minced garlic
32 oz chicken broth
1 c kale or Swiss chard, chopped
1 c heavy whipping cream
2 TBS flour

Brown sausage links. Cut links in half lengthwise, then cut in slices.
Place sausage, chicken broth, garlic, otatoes and onion in slow cooker.
Add just enough water to cover vegetables and meat.
Cook on low 5 - 6 hours until potatoes are soft.
Thirty minutes before serving, mix flour into whipping cream, removing lumps.
Add cream and kale to crock pot and stir.
Cook on high 30 minutes or until broth thickens slightly.
Add salt and pepper to taste.

Potato Soup (Aunt Marlene)

2-1/2 lb baby red potatoes, sliced into bite-sized pieces
1/2 pkg bacon
1 onion, diced
1/4 bunch celery, diced
8 c milk
4 c water
4 chicken bullion cubs (dissolved in cup of hot potato water)
1 tsp salt
1 tsp pepper
3/4 c salted butter
3/4 c flour
1/4 bunch parsley
1 c whipping cream

Garnish: Shredded cheese, bacon bits, chopped green onions

In large pot, boil potatoes for 10 minutes. Drain and set aside.
In saute pan, cook bacon until crisp. Drain bacon on paper towel and crumble.
Add onion and celery to bacon pan and cook until tender, about 5 minutes.
To large potato pot, add milk, water, bullion cubes, salt and pepper. Cook over medium-high heat until very hot, about 8 minutes, stirring often. Do not let it boil.
Melt butter in sauce pan. Add flour and mix well. Cook over medium-low heat until bubbles, stirring often to make a roux.
Stir soup constantly and add roux slowly until it is thick and creamy, about 4 minutes.
Stir in parsley, potatoes and cream.
Garnish with cheese, bacon and/or onions.

Chicken Tortilla Crockpot Soup

1 lb chicken, cooked and shredded
1 (15 oz) can whole peeled tomatoes, mashed
1 (10 oz) can enchilada sauce
1 medium onion, chopped
1 (4 oz) can chopped green chile peppers
2 c water
1 (14.5 oz) can chicken broth
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp pepper
1 bay leaf
1 (10 oz) pkg frozen corn
1 TBS chopped cilantro
Topping: 7 corn tortillas and vegetable oil (or Fritos)

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into slow cooker.
Pour in water and chicken broth and season with cumin, chili powder, salt, pepper and bay leaf.
Stir in corn and cilantro.
Cover and cook on low for 8 hours.

To make tortilla strips (or use Fritos instead):
Brush both sides of tortillas with oil.
Cut into strips, then spread on baking sheet.
Bake at 350 degrees for 10 to 15 minutes.
Sprinkle over soup.

Crockpot Potato Soup

1 (30 oz) bag hash browns
2 (14 oz) cans chicken broth
1 (10.75 oz) can cream of chicken soup
1/2 c chopped onion
1/3 tsp pepper
1 (8 oz) pkg cream cheese, softened

In slow cooker, combine potatoes, broth, soup, onion and pepper.
Cover and cook on low for 5 hours.
Stir in cream cheese. Cook 30 minutes, stirring occasionally, until combined.
Garnish with green onions.

Chicken White Bean Chili

Ingredients

• 3/4 pound boneless skinless chicken breasts, cubed
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 medium onion, chopped
• 1 jalapeno pepper, seeded and chopped
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained, divided
• 3 cups chicken broth, divided
• 1-1/2 cups (6 ounces) shredded cheddar cheese
• Sour cream and minced fresh cilantro, optional

Directions

• Sprinkle chicken with salt and pepper. In a large skillet over medium heat, cook chicken in oil for 2 minutes.
• Stir in the onion, garlic and jalapeno; cook 2 minutes longer. Sprinkle with oregano and cumin; cook 1 minute longer or until chicken is browned and vegetables are tender. Transfer to a 3-qt. slow cooker.
• In a small bowl, mash 1 cup of beans; add 1/2 cup broth and stir until blended. Add to the slow cooker with the remaining beans and broth.
• Cover and cook on low for 3 to 3-1/2 hours or until chicken is tender. Stir before serving. Sprinkle with cheese. Garnish with sour cream and cilantro if desired. Yield: 6 servings.

Santa Fe Corn & Sausage Soup (Sarah)

1 TBS butter
1/3 c chopped onion
1/4 c finely chopped red bell pepper
1-1/2 c milk
1 (10.75 oz) can cream of chicken soup
1 c frozen corn, thawed
8 oz sausage, cooked & drained
1 (4 oz) can diced green chiles
1/2 c shredded cheddar and mozarella cheese
1/8 tsp cayenne pepper

Melt butter in saucepan, add onion and bell pepper, and cook 5 minutes.
Stir in milk, soup, corn, sausage, chiles, cheese and pepper.
Bring to a boil, reduce heat to low. Cook 5 minutes, stirring occasionally.

Disneyland Potato Soup

1 lb bacon, cooked & roughly chopped
1 medium yellow onion, diced
1 large carrot, peeled and diced
3/4 c diced celery
4 large Russet potatoes, peeled and diced
4 medium red potatoes, diced
1/4 c flour
2 c chicken or vegetable stock
salt & pepper
4 c heavy whipping cream

Fry bacon. Remove bacon and drain on paper towel. In bacon grease, cook onions, carrots and celery until onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally. Whisk in flour and stir constantly over low heat until flour is cooked and mixture has thickened slightly, 5 to 7 minutes. Add chicken stock and bacon. Salt & pepper. Over medium-high heat, bring to simmer and cook 25 minutes or until potatoes are soft. Mash some of the potatoes for thicker texture. Add whipping cream and simmer 5 minutes. You can adjust thickness by adding water or chicken stock.

Chicken Tortilla Soup (Trisha Yearwood)

3 TBS butter
1 tsp garlic
1 onion, finely chopped
2 TBS flour
3 14-oz cans chicken broth
4 c half-and-half
1 can cream of chicken soup
1 c salsa
4 chicken breasts, cooked & shredded
1 can black beans, drained
1 can kidney beans, drained
1 can whole kernel corn, drained
1 pkg fajita seasoning

Optional for topping:
Tortilla chips or strips
Monterey Jack cheese
Sharp cheddar cheese
Sour cream

Potato Soup

4 c peeled & sliced potatoes
1 onion, chopped
3 TBS butter
1 1/2 c chicken broth
1 tsp salt
bacon or ham, chopped
Cheese

Cook potatoes and onion in water for 15 minutes. Drain, reserving 1 1/2 c of the water.
Return potatoes and onions to pot and mash with fork. Add butter, leftover water, broth and salt.
Cook until heated through. Add ham or bacon and cheese.