I made chicken pot pie soup only once because I didn't have the ingredients to make pie crust for our extra large chicken pot pie. Chicken pot pie soup-- serve soup with or over biscuits 4 T. butter 2 stalks celery, diced 2 medium carrots, diced 1/2 onion,diced OR 2 teaspoons dehydrated onion ..... add with spices and seasonings instead of sauteing with carrot and celery 4 T. flour salt, pepper, parsley flakes, garlic powder and a little paprika 2 cups diced cooked chicken (optional) 2-3 cups hasbrowns or 1 russet potato diced 4 cans chicken broth (or chicken base and 8 cups water) 1 cup milk (or cream) 1 Cup frozen peas In butter saute carrot, celery and onion until softened. Add flour and stir and cook for 1-2 minutes. add chicken broth and herbs and seasonings (add dehydrated onion now if using). stir in potatoes and simmer until potatoes are soft. Add peas and cream or milk. Cook for an additonal 10 minutes. Serve over or with hot biscuits or crackers.
Here is one of my favorite recipes, its a "borrowed" and tweeked recipe for Copy Cat Olive Garden Zupa Tuscana. 1 pound bulk Mild Italian sausage 2 large russet potatoes, washed, halved and sliced (peeling optional) 1 onion 6 slices bacon (diced) 2 garlic cloves, minced, 2 cups kale 1 quart water, 2 cans chicken broth 1 cup cream (or whole milk) salt and pepper Brown the sausage and set aside, in the same skillet fry up the bacon and set aside, in the same pan saute the onion until soft. In a stock pot start simmering your potatoes with the water and chicken broth. add onion and meats. Stir and simmer about 15-20 minutes. Add Kale and cream and season with salt and pepper for about 10 minutes. Serve shredded parmesan cheese in bowls as garnish.
I love the cheesiness of this recipe! I haven't had it this year because cheese and dairy are off limits for awhile since Pat went casein free. Three Cheese Broccoli Soup 1/4 C Butter 1 C Onion 1/4 C flour 1 Can Evaporated Milk 32 OZ chicken broth (or 4 Cups) 14 oz frozen broccoli 8 oz of velveeta, cubed 1 1/2 C Cheddar CHeese 1 C Parmasean cheese Lightly spray a crock pot with cooking spray. Ina separate skillet melt the butter and cook the onion for 4 minutes until the onion is tender. Stir in flour and cook for one minute stirring constantly so it doesn't burn. Stir in Milk until a smooth sauce forms. Pour this mixture into the slow cooker. Stir in broth, broccoli and seasonings of your choice. Cover the crock and cook on low for 4 hours or until it bubbles. Add cheese cubes to the cooker and stir until melted. add cheddar cheese and parm cheese, and stir them until their melted also. Done! I sprinkle additional cheese on individual servings.
One of my favorite soups is potato, bacon, cheese soup. I don't have a recipe for it. I just sort of wing it. I use potatoes cut into small chunks, onion, red pepper chopped fine some salt and pepper and boil in just enough water to cover it all. I sometimes add a little butter to all of that but not always. While it is cooking I fry some bacon and crumble it all up. I sometimes add a bit of the bacon grease to the soup but not if I have added butter. I stir in milk when the potatoes are done and let it cook a few more minutes. When it is almost ready to serve I stir in shredded cheddar cheese. We like it with the bacon and cheese added on top of the potato soup instead of cooked into it. I have made it with ham but we like the bacon better.
here are a couple of my favorites: Smokey Black Bean Soup: http://greencottagerecipes.blogspot.com/search/label/soup Taco Soup: 1.5 lbs ground beef 3 (15 ounce) cans beef broth 16 ounces Ore Ida southern style hash browns / potatoes O'Brien, frozen 1.5 (8 ounce) packets taco seasoning cumin 1 cup water 1 (7 ounce) can Mexican-style corn 1 (10 ounce) can Rotel Directions: brown meat and drain. add taco seasoning and a dash of cumin; mix well. transfer to a large pan; add beef broth, potatoes, and water. cook until potatoes are tender (about 20 minutes). add corn and Rotel. serve with tortilla chips, cheese, and sour cream.
French onion soup and pulled BBQ sandwich meat. Take an ox tail, or some beed ribs or other bones with meat on them and roast them in the oven with a couple of chuncked up carrots and celery. dump the contents into a stock pot, making sure to "deglaze" the bottom of roaster and include any liquids and brown bits. Boil this all down for 2 hours or more. Pour through a strainer into another pot or large bowl. Boil the broth down until a medium brown color. refridgerate to get fat to solidify on top. Remove fat. Cook about 4 cups of oinions down slowly with a little butter and olive oil. until pretty brown, but do not burn. THis takes stirring and not using too much heat. Combine the stock with oinions and season with salt and pepper to taste or add other herbs you enjoy. WHile the rest is taking place you can separate meat from fat and bone and grissel. Mix meat with BBQ sauce and put in a small roating pan or oven safe bowl and heat up and brown at low heat. I usually make the stock and let it cool over night in the ref. These are usually separate meals around here with meat being used first night and stock the next. I often make enough stock for more than one batch of soup and freeze one for later. We don't usually do the melted cheese thing ,but taht and submerged toast is always an option. If you buy beef by the 1/4 or 1/2 you might like me end up with lots of bones and odd cuts. that have fat and meat mixed inconvienently. This is how we deal.
Cheesy Chicken Tortilla Soup 3-4 chicken breasts,cooked and shredded 7 C. chicken broth 1 med. onion, diced 2 cans of black beans, rinsed and drained 2 cans corn, drained (I use frozen) 1 can diced tomotoes 1 sm. can tomato sauce 1 block Velveeta cheese 1 tbsp. taco seasoning (I use my own spices-red pepper, cumin, garlic powder, chili powder) tortilla chips Put all ingredients except Velveeta and chips in crock pot and cook 3-4 hours on low. Fifteen minutes before serving, add cubed Velveeta. Top each bowl with crushed tortilla chips. It's my family's favorite soup!
