Creamy Chicken and Wild Rice Soup

Ingredients

• 3/4 cup uncooked wild rice (I bought mine at bulk barn)
• 3 cups water
• 1 chopped yellow onion 
• 1 cup diced carrots (from 2 medium)
• 7 Tbsp butter, diced, divided
• 1 clove garlic, minced
• 4 1/2 cups low-sodium chicken broth 
• 1 cup white rice (I used leftovers)
• 1/2 tsp of each dried thyme, celery salt, rubbed sage, and rosemary
• Salt and ground black pepper, to taste
• 2 boneless skinless chicken breasts, cooked and diced
• 1/2 cup flour
• 1 1/2 cups milk

Directions

• Prepare rice according to directions listed on package. (This takes about an hour or more so you should do this way ahead of time or you'll be eating supper very late!)
• Melt 1 Tbsp butter over medium heat. Add onion and carrots and saute until slightly tender, about 4 minutes, adding in garlic during last 30 seconds of sauteing. Add chicken broth, thyme, celery salt, sage,and rosemary and season with salt and black pepper to taste. Increase heat to medium-high, add chicken and bring mixture to a boil. Cover pot with lid and allow mixture to boil 12 - 15 minutes. Reduce heat to low and add cooked rice (white and wild). 
• In a separate medium saucepan melt remaining butter over medium heat. Add flour and cook 1 1/2 minutes, whisking constantly. Then, while whisking vigorously, slowly pour milk into butter/flour mixture. Cook mixture, stirring constantly until it thickens. Add milk mixture to soup mixture in pot and cook about 5 minutes longer, or until soup is thickened (at this point, you can simmer the soup for a longer period of time if you want the rice to soften more, just cover with lid first and stir occasionally. You can also add what's left in the remaining can of chicken broth). 

Original Recipe here:

http://www.cookingclassy.com/2014/02/creamy-chicken-wild-rice-soup/

I served this soup with Bannock.

Crockpot Taco Soup

Ingredients

• 1 (16 ounce) cans beans in tomato sauce (don't drain)
• 2 (16 ounce) cans tomato sauce1-2  cups water (make it as thick or as thin as you like it!)
• 1 cup frozen niblet corn
• 1 1/2 cups salsa
• 1  envelope taco seasoning mix
• 1  envelope Ranch Dressing and Seasoning Mix
• 1 lb shredded chicken, ground beef or 1 lb any meat (I usually use leftover shredded pork)

Directions

1. Cook meat and drain.
2. Shred if needed.
3. Add all ingredients to crock pot.
4. Stir.
5. Cook on high for 2 hours or low for 4 hours.
6. Keep on low until serving to keep hot.
7. Garnish with sour cream, shredded cheese, chopped green onions, or tortilla chips.

Cream of Potato Soup

Cold rainy days are great days for staying inside and enjoying a bowl of homemade soup.  Which is what we did today.  In the mood for something a little different from my usual homemade soup, I dug out our church cookbook and tried my hand at cream of potato soup.  Yum!  It was a hit with my six year old, which is great because I can put it in a thermos and sneak some vegetables into his school lunch.

- 6 cups chicken broth (or Oxo cubes)
- 1 1/2 cups chopped onion
- 3 cups chopped potatoes
- 3 cups chopped carrots
- 1/4 cup parsley
- 1 to 2 tsp dill weed
- 1/2 cup margarine
- 1/2 cup flour
- 1 tsp salt
- pepper to taste
- 4 cups milk
- 6 tbsp cheez whiz or 6 cheese slices
- 1 1/2 cups cooked chopped ham or sausage

Combine broth, onions, potatoes, carrots, parsley and dill weed in a large pot.  Bring to a boil and simmer until veggies are tender.  In a saucepan, melt margarine, blend in flour, salt and pepper.  Add milk all at once, cooking until thickened, stirring constantly.  Stir in cheese until melted.  Add to broth and veggies; mix well.  Add meat.  Cook until heated through.

Green Bean Soup

I grew up eating this soup. My Mom and Grandmas were sure to make a pot of this soup when the beans were ready in the garden. My Grandma actually brought me a jar last week. Delicious! A few days ago I picked my first beans from my own garden (although mostly yellow, a few green), so I thought I'd whip up a pot for us to enjoy. So easy to make with all the fresh vegetables starting to become ready for picking.
- 2 quarts water
- 1/2 cup chopped sausage or ham
- 2 carrots, sliced
- 1 medium onion, chopped
- 2 medium potatoes, diced
- 2 cups green (or yellow) beans, cut into small pieces, ends removed
- 1/2 cup peas (fresh or frozen)
- Fresh parsley*
- Summer savory (a few sprigs)

Add sausage/ham, vegetables and herbs and cook gently until vegetables are tender. As with most soups, tastes better the next day. Leave herbs in pot so flavors can mesh.
Add a few tablespoons of cream, just before serving.
* I didn't have fresh parsley available, so I left it out. Would make a nice addition though.

toddler take on chicken soup

In a toddler lunch rut, so I decided to make soup for the 'gents today. Soup seems to always take a long time, but this one was quick, made within an hour including toddler interruptions :)

I took this recipe and made some changes to suit my fridge contents:

1/4 of a small onion, chopped

2/3 c. chopped baby carrots

2 cloves garlic, crushed

tbsp of olive oil

light salt and pepper to taste

Saute in pot, med high heat until carrots start to soften, 5 mins

1/2 yellow/orange or red pepper, whatever you have

Add to pot, saute for a few more mins

Add:

2 cups low sodium veg or chicken stock

1 cup water (or more, to your desired consistency)

1 packet low sodium chicken stock (powder)

1 tbsp dried thyme

I used veg stock, so I added a packet of chicken stock to the water.

Simmer with lid on pot for 20 minutes or so.

Add 2/3 cup crushed egg noodles (I crushed them so they wouldn't be monstrous noodles for the kids to spoon in).

Simmer til noodles are soft.

Enjoy.

Canned Tomato Soup

1-11 qt. basket ripe tomatoes

4 large onions,cut up

1 head celery, chopped

1 bunch parsley

put above ingred in large pot and boil 1 hour or till tender. Remove parsley, then press veggies through sieve. put juice back in kettle and add

2 tbsp salt

1/4 tsp cayenne pepper

1/2 c butter

1 c sugar

1/2 c cornstarch or clear jel

Cook until it boils down a little and is thickened, watch close as burns easily. Seal in jars for twenty minutes. recipe says the yield is nine pints but I got ten pints from eight quart tomatoes.

We still like campells soup with grilled cheese but I find this soup excellent as an addition to borshts or hamburger soups. Also great for recipes like lazymans cabbage rolls and meat loaf.

Debbie's Vegan Minestrone

I found this recipe last year in the Winnipeg free press. My goodness is it ever great. I make it for myself for lunch and now for Caden (8 mths + for babies due to garlic and onions), my husband is not a soup guy at all :), I eat some, then freeze the rest in lunch size containers, freezes really well, then I simmer it on the stove to thaw.

The only modifications I make are; I don't usually have Cilantro on hand and the soup still taste ok without it. Also, I don't always have zucchini on hand, so I throw in 1 or 2 yellow flesh potatoes (they hold their shape really well in soup compared to red).

Here goes...

Olive oil
half an onion, diced
2 stalks celery, diced small
4-5 medium carrots, sliced
3 garlic cloves, minced
2 bay leaves
1 small unpeeled zucchini, diced
28 oz can diced tomatoes
7 cups water
19 oz can kidney beans, drained and rinsed
pepper and sea salt to taste
1 tsp dried cilantro (or generous handful chopped fresh cilantro)
1/2 tsp dried basil
1/2 tsp dried rosemary
1 tbsp dried oregano
approx 3/4 inch bundle of whole wheat spaghetti, broken in thirds

Wilt onions, celery, carrots, garlic and bay leaves in hot oil. Stir in zucchini. Add tomatoes, water, beans and seasonings. Bring to a boil and then simmer for 45 minutes. Add more water if needed. Bring back to a slow boil and add spaghetti. Cook for an additional 15 to 20 minutes

(I serve with shredded parmesan on top.)
Yummy, Enjoy!!

Noodle Soup

10 cups water
2 Tbsp. chicken oxo
1 Tbsp pepper corns
1 tsp. star anise
1 bay leaf
a small piece of ginger
1 Tbsp. parsley
2 onions cut into quarters
salt & pepper to taste if needed
your favorite noodles

Bring water, & spices & onions to a boil and let simmer for half an hr or so. Drain using a seive (or if you like put all spices including onions in spice ball) Cook your fav. noodles add a Tbsp butter and pour your soup mix over.
Today is one of those "soup" days, but hey!! around my house every day is a soup day. Today its this version of Noodle soup & fresh baked buns.

Zuppa Tuscana Soup

This soup is similar to the Olive Garden Zuppa Tuscana soup

2 onion chopped

2 med. size potatoes cubed, (they leave the peel on) i tend to peel & dice them

6 cups chicken stock ( or 6 cups water & 2 Tbsp. chicken oxo)

1 clove garlic sliced

1/2 lb. spicy sausage ( i use our home made sausage & add 1 tsp. McGormick hot pepper flakes)

1 bunch kale sliced or chopped up

1 cup whipping cream

6 slices bacon fried crisp and chopped

salt & pepper to taste if needed

Saute onion & sausage & garlic until opaque (don't let this brown) add water, chicken oxo and spuds, cook until spuds are done, then add chopped kale & whip cream, let simmer a few min. and top with crisp bacon & serve.

Magnificent Minestrone Soup

1 cup whole wheat macaroni

1 clove garlic minced

2 large carrots chopped

1 celery stick chopped

2 cups chopped cabbage

1 lrg. onion chopped

1 medium zucchini chopped

1 Tbsp. thyme

1 Tbsp. black pepper

2 bay leaves

1 can kidney beans

1 can black beans

1 jar diced or whole tomatoes

8 cups chicken broth ( or 8 cups water & 3 Tbsp. chicken oxo)

1 cup sliced left over chicken

In large pot throw in all your veggies with chicken broth and cook until veggies are tender, about 10 min, add jar of tomatoes , thyme, bay leaves & beans, add uncooked macaroni and simmer for another 15 or so min. until pasta is done. Add black pepper, & serve hot.

Chuckwagon Chili

2 lbs. lean ground beef

1 red pepper chopped fine

1 large carrot chopped fine

2 stix celery chopped fine

1 large onion chopped fine

1 bunch of mushrooms (optional) sliced

1 tin kidney beans (optional)

1 pkg. of your fav wieners cut into bite size pieces

2 tsp. chili powder

1 Tbsp. brown sugar

1 tsp. salt

1 tsp. pepper

2 tins tomato soup

Brown beef, add veggies & rest of ingredients, let simmer. serve with mashed spuds or on a bun. i leave out the beans & mushrooms as most of my crew don't like them.

Corn Chowder

This is a super easy, super tasty soup recipe - the picture really doesn't do it justice.

Corn Chowder

• 4 bacon slices, diced*
• 1 medium onion, chopped
• 2 cups (10 oz) fresh, frozen or canned cream corn
• 1 1/2 cups potato, raw, diced
• 10 oz cream of mushroom soup
• 3 cups milk
• 1/2 tsp salt
• 1/8 tsp pepper

Put bacon and onion into large pot. Saute together until onion is clear and limp. Add the next 6 ingredients. Bring to boil. Cover and simmer until potato is cooked. Stir frequently. Makes approximately 6 cups. Tastes excellent with fresh biscuits!

*Ham also works for this soup, as an healthier alternative to bacon.

Hearty Beef Stew

Serve with thick bread slices or crusty rolls. Equally good over egg noodles.

1 tbsp cooking oil
1.5 pounds Beef stew meat

28 oz Can of diced tomatoes (with juice)
1.5 cups Chopped onion
1.5 cups Chopped carrot
1 cup Chopped parsnip
3/4 cup Dry red (or alcohol free) wine
1/2 cup Chopped celery
1 tbsp Worcestershire sauce
1/2 tsp Garlic and herb no-salt seasoning (such as Mrs. Dash. I used epicure!)
2 Bay leaves
1/2 tsp pepper

3 tbsp Water
3 tbsp All-purpose flour



Heat cooking oil in large frying pan on medium-high. Brown beef for about 7 minutes, stirring occasionally. Transfer to greased 3 quart (3L) casserole.

Add next 10 ingredients. Stir. cover. Cook in 325'F (160'C) oven for about 1.5 hours until vegetables are softened and beef is almost tender.

Stir water into flour in small cup until smooth. Slowly add to beef mixture, stirring constantly. Return to oven. Cook, uncovered, for about 300 minutes, stirring once, until beef is tender and sauce is boiling and thickened. Serves 6.

1 Serving: 322 Calories; 12.1 g Total Fat; 59 mg Cholesterol; 22 g Carbohydrate; 4 g Fibre; 26 g Protein; 355 mg Sodium

Taco Soup

I got this recipe about ten years ago from my roomate. It's a very simple, but delicious soup. Something a little different from the average hamburger soup.

Taco Soup

• 1 lb ground beef
• 1 onion, chopped
• 28 oz can chopped tomatoes with juice
• 14 oz can pork and beans
• 1 can kernel corn
• 1 can tomato soup
• 1 pkg taco seasoning
• 2 cups water
• Salt and pepper, to taste
• Sour cream
• Cheddar cheese, shredded
• Taco chips

Scramble fry the ground beef and onion. Drain fat. Transfer to pot and add remaining ingredients. Bring to a boil. Boil for 15 minutes.
To serve: Put in bowl and add a dollop of sour cream, cheddar cheese and crushed taco chips. Yum!

Italian Vegetable Soup

Italian Vegetable Soup

• 1 lb ground beef
• 1 cup diced onion
• 1 cup sliced celery
• 1 cup sliced carrots
• 2 cloves garlic, minced
• 16 oz can tomatoes
• 15 oz can tomato sauce
• 15 oz can red kidney beans, drained
• 2 cups water
• 5 tsp beef bouillon granules
• 1 tbsp parsley
• 1 tsp salt
• 1/2 tsp oregano
• 1/2 tsp sweet basil
• 1/4 tsp black pepper
• 2 cups shredded cabbage
• 1 cup frozen or fresh green beans, cut in 1 inch pieces, optional
• 1/2 cup elbow macaroni
• Parmesan cheese

Brown beef, drain. Add all the ingredients, except cabbage, green beans and macaroni. Bring to a boil. Lower heat; cover and simmer 20 minutes. Add cabbage, green beans and macaroni; bring to a boil and simmer until vegetables are tender. If you prefer a thinner soup, add additional water or broth. Sprinkle with parmesan cheese before serving.

*I was first introduced to this soup, when my mother-in-law served it. Like most soups, it's better the next day. One of my all time favorites!

Cream of Potato & Cheese Soup

Cream of Potato & Cheese

• 2 cream of broccoli and cheese soup
• 2 heaping T of chicken base
• 1 kg bag of shredded cheddar cheese (less if desired)
• 6 medium potatoes, diced
• 1 small onion (optional)
• 2 carrots, shredded
• 4 cups milk
• 1/4 cup margarine or butter
• salt and pepper to taste
• 1 cup cut broccoli (optional)
• 2 T flour (heaping)

In a 6 qt pot, heat 4 cups of water to boil, add chicken in a mug, potatoes, onions, carrots. Reduce heat to medium, gently cook for 15 minutes or until the vegetables are cooked. Remove from heat and with a potato masher purée the veg (do not remove water). Add the pre-steamed broccoli, 2 tins of soup, salt, pepper. In a qt jar place 2 of the 4 cups of milk and the flour, close and shake well. Add this and the remaining 2 cups of milk along with the cheese and maragine into the potato pot, return it to the heat and stir until it begins to boil and thicken. This is quite a thick soup and can be thinned by adding more milk.

* I used about half the amount of cheese and found it cheesy enough for my liking. Pretty much a deluxe broccoli and cheese soup. Devin wasn't a fan of the soup, as it's not his taste, but Dillon and I really like it. ;)

Beef Barley Soup

1.5 pounds ground beef
1 onion
28 oz tomatoes
2 cups water
3 cans beef broth
1 can tomato soup
4 carrots
3 celery sticks
8 tbsp pearl barley
1 bay leaf
parsley
1/2 tsp thyme

Put all your ingredients in a slow cooker. Cook on low 8-10 hours, or high 4-5 hours.

Some recipes suggest adding the barley only for the last hour or so, but I just put it all in to start. This recipe is very thick when it's done.

Also, if I don't happen to have cans of broth I just mix water and oxo packets together and pour that in. I used 5 packs last time, and enough water to fill my slow cooker. Don't worry about adding too much water, the soup is VERY thick. Good luck!