Olive Garden Chicken & Gnocchi Soup

1 cup diced chicken
4 cups chicken broth
2 cups evaporated milk
½ cup celery, finely diced
1 garlic clove, minced
½ cup carrots, finely shredded
½ cup onion, finely diced
1 cup fresh spinach, coarsely chopped
1 tablespoon extra virgin oil
½ teaspoon thyme
½ teaspoon parsley
Freshly grated parmesan cheese – optional
1 pound potato gnocchi
1 tablespoon cornstarch - optional*
 
Sauté the onion, celery, garlic, spinach, carrots in the olive oil till the onion is nearly translucent. Add the chicken, chicken broth, and spices. Bring to a boil. Slowly add the gnocchi into the boiling broth. Turn down the heat and let simmer for about 10 minutes.  Add milk and allow mixture to come to a boil and then turn off heat.  *For a thicker soup, mix cornstarch into the milk before you add it into the broth. 

Top with grated parmesean cheese before serving, if desired.

Chicken Poblano Soup

1/4 cup olive oil 
1/2 teaspoon cumin 
1 tablespoon chicken bouillon 
1/2 teaspoon thyme 
salt and pepper, to taste 
1/2 bunch cilantro, chopped 
 2 cloves fresh garlic, minced 
1 medium onion, chopped 
2 cups diced or chopped carrots 
3 poblano peppers, veined, seeded, and diced 
3 quarts chicken broth 
1 roasted chicken 
 1/2 stick (1/4 cup) of butter, melted 
1/4 cup flour
 1 small bag frozen corn
2 cups cooked rice

Pour olive oil in a large saucepan. Mix the cumin, chicken bouillon, thyme, salt, and pepper in the oil. Pull the cilantro leaves off the stems and chop. Add the cilantro, garlic, onions, carrots, and poblano chilies to the oil and spices. Stir and cook until soft. Add the chicken broth. Next, make a roux with the butter and flour and add to the soup. Remove skin from roasted chicken and discard. Tear the chicken into pieces and add to the soup. Stir in cooked rice and frozen corn; simmer until warm. Serve and enjoy.

*Time Saver Tip—Buy the pre-cooked roasted chicken available in your grocery store’s deli.


http://www.ldsliving.com/story/66418-food-dish-soup-competition-winner-recipe

Potato and Broccoli Cheese Soup

I think I have soup and fall foods on the brain....

2 cups potatoes chopped
3 cups chicken broth
1 onion chopped

combine and cook until potato's are tender

Then add fresh or frozen chopped broccoli and put the lid on until it is tender
after broccoli is cooked;

Add one tsp paprika
Salt and Pepper to taste
7-8 Slices of Kraft American Processed Cheese
Then take 1/4 cup flour and whisk with 2 cups whole milk until blended and no lumps
then add to the soup.

Yummy and Super Easy!!

Big D’s Birthday Chili

3 cans pinto beans rinsed

1 can S&W chili beans not rinsed (these are just flavored pinto beans that S&W makes)

2 cans kidney beans rinsed

4 cans diced tomatoes

1 ¼ pound hamburger cooked and grease drained

1 medium onion

1 cup ketchup

2 TBL chili powder

2 TBL cumin

2 TBL Worcestershire sauce

salt and pepper

Throw in crock pot and warm until onions are cooked.

Slow Cooker Chicken Noodle Soup

2 chicken breasts
5 C. chicken broth
3 C. diced vegetables (carrot, celery, potato)
1 small onion or 1 T. dehydrated onion
1 t. poultry seasoning
salt and pepper to taste
3 c. egg noodles, uncooked

Combine all ingredients except noodles in slow cooker. Cover and cook on high for 4 hours. Remove chicken breasts, shred meat, and return to pot. Add noodles and cook 30 min. more. Do not over cook. Serves 4.

Cauliflower Soup

http://thepioneerwoman.com/cooking/2009/01/cauliflower-soup/

Prep Time: 30 Minutes

Cook Time: 30 Minutes

Difficulty: Easy

Servings: 6

Ingredients

• 1 stick Butter
• ½ whole Onion, Finely Diced
• 1 whole Carrot Finely Diced
• 1 stalk Celery, Finely Diced
• 1 whole (to 2 Whole) Cauliflower Heads (roughly Chopped)
• 2 Tablespoons Fresh Or Dried Parsley (chopped)
• 2 quarts Low-sodium Chicken Broth Or Stock
• 6 Tablespoons All-purpose Flour
• 2 cups Whole Milk
• 1 cup Half-and-half
• 2 teaspoons To 4 Teaspoons Salt, To Taste
• 1 cup (heaping) Sour Cream, Room Temperature

Preparation Instructions

In a large soup pot or dutch oven, melt 4 tablespoons butter. Add the onion and cook for a few minutes, or until it starts to turn brown. Add the carrots and celery and cook an additional couple of minutes. Add cauliflower and parsley and stir to combine. Cover and cook over very low heat for 15 minutes. After 15 minutes, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow to simmer.

In a medium saucepan, melt 4 tablespoons butter. Mix the flour with the milk and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly. Remove from heat and stir in 1 cup half-and-half. Add mixture to the simmering soup. Allow to simmer for 15 to 20 minutes. Check seasoning and add more salt or pepper if necessary.

Just before serving, place the sour cream in a serving bowl or soup tureen. Add two to three ladles of hot soup into the tureen and stir to combine with the sour cream. Pour in remaining soup and stir.

Serve immediately.

Zucchini Soup

I got this from another cooking blog that I love. It is so tasty and you don't have to turn on the oven and can still use all the zucchini from the garden.

http://sisterscafe.blogspot.com/2009/05/zucchini-soup.html

1 cup chopped onions
2 T. butter (she usually uses 1 T)
3 cups sliced zucchini
2 cups chicken broth
1/4 t. salt
1/8 t. pepper
½ cup half-and-half (she often substitutes with regular milk and still think it tastes very yummy)
1 cup grated cheddar cheese (optional)
1/2 cup sour cream (optional)
4 slices bacon, cooked until crisp, then crumbled


In a large saucepan cook onions in melted butter until tender. Add sliced zucchini and chicken broth and bring to a boil. Simmer until tender (about 15 min.) Add salt and pepper. Cool slightly. Pour mixture into blender and puree it. Stir in half-and-half (or milk). Return to saucepan and reheat, but do not boil. Garnish with grated cheese, sour cream, and bacon bits. Makes 6 servings.

I think my picture is not as green as hers because she probably left the skin on. Which after making once I think it would still taste good. I added the cheese and sour cream and thought it was delicious.

White Chili

2 cans chicken broth

2 cans garbanzo beans, drained

2 cans butter beans, drained

2 can diced green chili's

2 cups chopped onion (purple or white)

6 cloves of garlic, chopped

2 cups diced cooked chicken

2 cups chopped green pepper

2 T. veg. oil

2 t. oregano

1 t. cumin

1/2 t. red/cayenne pepper

sour cream and grated cheese to put on top

Heat oil on high heat. Saute onion, garlic, green pepper until tender. Stir in rest of ingredients. Cook 25-30 Minutes on medium heat. Chili will be ready when sauce has reduced and beans are soft. Top with cheddar cheese and/or sour cream.

This recipe is perfect for a cold night. Yum!

Chicken Enchilada Soup

Layer in Crockpot as listed:

4 boneless, skinless chicken breasts on bottom
1 large onion, chopped
1/2 lb shredded cheddar cheese
1 can cream of chicken soup
dash of garlic salt or powder
1/2 to one teaspoon of chili powder
1 small chili or green pepper
pepper to taste
1 can cream of mushroom soup
1 large can tomatoes

Cook on low for 7 to 9 hours. Remove chicken and chop/shred, put back in crock-pot, and stir.
Serve with tortilla chips.

This is so yummy! Enjoy!

Hearty Chicken Noodle Soup

Soup:
2 T. chicken stock base
3 C. chicken soup stock (broth)
4 C. chopped vegetables (carrots, celery, potatoes, peas)
3/4 C. chopped onion
2 cans cream of chicken soup plus 2 cans of water
1/4 C. evaporated milk
2 C. cooked and diced chicken
4 C. cooked noodles (apx. 2 C. dry noodles)
Salt and pepper to taste

Roux:
Used to thicken the soup
1/2 C. flour
1/4 C. butter
Blend flour and butter together until crumbly and set aside.

Directions:
Heat soup base, stock, veggies, onion and simmer until veggies are tender. Add cream of chicken soup, 2 cans of water, and evaporated milk. Continue to simmer and add roux to thicken as desired. Add cooked chicken and noodles and cook until warm.

Black Bean Soup

The cold weather is here for some of us and when it is cold there is nothing like a bowl of warm soup. This is so easy and takes only about 10 min of work in the kitchen.

2 cans black beans
2 cans chicken broth
1 tsp. salt
3 cups cooked rice
avacado, sliced
grated cheese
tortilla chips, crushed
sour cream

Blend together the black beans with one of the cans chicken broth. Add mixture, other can of chicken broth, and salt to a large pan. Cook on medium heat. In individual bowls, layer the rice, then the soup, then the other toppings.

Chicken Broccoli Cheese Soup

Combine the following ingredients together in a large pot and boil until vegtables are tender:

10 cups hot water
12 chicken bullion cubes
3 large carrots (peeled and chopped)
3 stalks celery (chopped)
1 onion (finely chopped)
1 pkg. frozen chopped broccoli


In separate pan (on medium-low heat)

Melt one cup butter
Slowly add one cup flour and one cup milk (stir constantly while adding)
Add one bottle (16 oz.) cheese Whiz

Continue stirring until smooth
Add mixture to large pot and stir until all blended in. (You can add more water if your consistancy is too thick.)

Add 2 cups cooked chopped chicken, stir in

Salt and Pepper to taste.

(I got this recipe from my good friend Luana while I lived in Louisville. She is an amazing cook and I love this soup!)