CREAMY CHICKEN NOODLE SOUP

2 qt water (8 cups)
8 chicken bouillon cubes
3 to 4 cup uncooked egg noodles
2 (10 3/4 oz) can of cream of chicken soup
1 to 2 cup cooked chicken - cubed or torn
1/2 cup sour cream
1 TBS minced parsley

In a large sauce pan, bring water and bouillon cubes to a boil. Add noodles and parsley; cook uncovered until noodles are tender, about 10 min. DO NOT DRAIN. Add canned soup and chicken. Heat through. Remove from heat and stir in sour cream.

CHEESY VEGETABLE CHOWDER

2 Tablespoons butter

1/2 cup chopped onion

1 cup finely chopped carrot

1 celery stick, finely chopped (feel free to add more celery if you like celery; I don't, so I don't add much)

1 Tablespoon minced garlic

4 cups chicken broth (I usually use a mixture of low-sodium chicken broth and broth made with chicken soup base because it gives it such nice flavor)

2 large baking potatoes, peeled and chopped

1 Tablespoon flour

1/2 cup water

2/3 cup milk

2 cups chopped broccoli

2 heaping cups shredded cheddar cheese

Melt the butter in a large soup pot.  Add onions, carrots, and celery and saute over medium heat until tender.  Add garlic and cook 1 or 2 additional minutes.  Add chicken broth and potatoes, bring to a boil, and cook until potatoes are tender.  Mix flour with water, add, and simmer until soup is slightly thickened.  Add milk and broccoli and cook until broccoli is just tender and soup is heated through.  Stir in cheese, allow to melt, and serve.

cheesy-vegetable-chowder

CHICKEN ENCHILADA SOUP

Ingredients

• 1 15-ounce can black beans, rinsed and drained
• 1 14.5-ounce can diced tomatoes (I used the kind with sweet onion in it)
• 1 10-ounce package frozen whole kernel corn
• ½ cup chopped onion
• ½ cup chopped yellow, green, or red bell pepper (I used red, which is my favorite pepper)
• 1 10-ounce can enchilada sauce (I used mild)
• 1 10.75-ounce can condensed cream of chicken soup
• 1½ cups milk (I used skim)
• 1 cup shredded Pepper jack cheese (4 ounces)
• 2 chicken breasts

Instructions

1. In a 3½ to 5 quart slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper. Place 2 chicken breasts on top of mixture. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker.Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
2. Remove chicken and cut or shred into bite sized pieces. Add chicken back into soup.
3. Top with pepper jack cheese and serve. Can also be topped with avocado, sour cream, or crushed tortilla chips. Note: if the soup is too thick for you, just add a little more milk after it’s all cooked.

CHICKEN-ENCHILADA-SOUP

CHEESE POTATO SOUP

Ingredients

• ½ tablespoon extra virgin olive oil or bacon fat
• 1 large yellow onion, diced (approximately 3 cups)
• 2 ribs celery, diced
• 1 medium carrot, peeled and diced
• 1 clove garlic, minced
• 3 Russet potatoes, peeled and diced
• 2 cups low sodium chicken or vegetable stock, preferably homemade
• 1½ cups half and half or whole milk
• 7 ounces shredded cheddar cheese
• 1 teaspoon salt or to taste
• ¼ teaspoon cayenne pepper or to taste
• fresh ground black pepper, to taste
• optional garnishes: fresh parsley and cooked, diced bacon

Instructions

1. In a large dutch oven or heavy bottom pot, melt the olive oil or bacon fat over low heat and then add the onion, celery, carrot and garlic. Allow the vegetables to sweat for several minutes until soft.
2. Add the potatoes and stir well. Allow the vegetables to cook for 5-10 minutes on medium-low heat, stirring frequently to prevent the potatoes from sticking to the bottom of the pan.
3. Add the stock, stir, and bring the mixture to a boil. Lower the heat, cover (venting slightly), and allow the soup to simmer for 15 minutes. Remove from the heat.
4. Add the half and half or whole milk and then carefully ladle the soup into a blender. Puree the soup, in batches if necessary, and return the soup to the pot. Do not turn the heat back on. Stir in the cheese in batches until the soup is evenly combined. Add salt, pepper and cayenne.
5. Serve with optional garnishes. Reheat in small batches to prevent the cheese from breaking.

CHEESY-POTATO-SOUP

Best Ever Sausage & Tortellini Soup

Ingredients:
3 cups cooked Italian sausage ( have made this using ground beef as well) 
3 cups uncooked tortellini
4 cups water
1 can evaporated milk
6 chicken boullion cubes
1 tbsp. oregano
1 tbsp. parsley
1 tbsp. chives
salt & pepper to taste
parmesan cheese

Put all ingredients except tortellini in medium size sauce pan and bring to boil.  Allow to simmer about 15 minutes.  Add tortellini and allow to boil according to pasta pkg. instructions.  Sprinkle with freshly grated parmesan cheese and serve.

Best Ever Sausage & Tortellini Soup

OLIVE GARDEN PASTE E FAGIOLI

ingredients

3 teaspoons oil
2 pounds ground beef
12 ounces onion, chopped
14 ounces carrots, slivered
14 ounces celery, diced
48 ounces tomatoes, canned, diced
2 cups cooked red kidney beans
2 cups cooked white kidney beans
88 ounces beef stock
3 teaspoons oregano
2 1/2 teaspoons pepper
5 teaspoons parsley, (fresh chopped)
1 1/2 teaspoon Tabasco sauce
48 ounces spaghetti sauce
8 ounces dry shell pasta, or other pasta

directions

Saute beef in oil in large 10-qt. pot until beef starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to the pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce, and noodles. Add chopped parsley. Simmer until celery and carrots are tender, about 45 minutes. 

OLIVE GARDEN PASTA E FAGIOLI

BLACK EYED PEA SOUP

10 oz black eyed peas (dried peas)
2 TBS vegetable oil
2 cups chopped onion
1 tsp minced garlic
5 cups chicken broth
1 bay leaf
1 tsp salt
1/4 tsp dried crushed red pepper

Put black eye peas in a large bowl, add water to cover and let soak in refrigerator over night. Drain, rinse well and drain again.

Heat oil in a 3- qt sauce pan. Add onions and garlic and saute until onions are soft. Add peas, broth, bay leaf, sat and crushed red pepper. Cover, bring to a boil, reduce heat and simmer 1 hour or until beans are tender.

Rachel Ray's Leftover Mashed Potato Soup

Ingredients:

Olive Oil

6 slices bacon

4 tablespoons butter

1 medium onion (I omit and use onion powder)

4 tablespoons flour

1 quart chicken broth

2 cups left over mashed potatoes (I usually end up using more than this)

8 ounces shredded cheddar cheese

In a medium pot, drizzle olive oil over medium high heat. Add bacon and cook until crispy. Remove and reserve. Drain off excess fat and add butter. When butter is melted add onion and cook until soft (about 5 minutes). Sprinkle flour into pot and cook for 1 minute. Whisk in the chicken stock and bring to a bubble. Cook until slightly thickened (about 2-3 minutes). Whisk in mashed potatoes and stir in cheddar cheese. Cook until potatoes are hot and cheese is melted. Top with more cheese and crumbled bacon.

Sasha's Taco Soup

Ingredients:

1 1/2 lb ground beef

1 small chopped onion

1 (1 oz) package ranch dressing powder

1 (1 oz) package taco seasoning powder

1 can pinto beans, drained and rinsed

1 can whole kernel corn, drained

1 can Rotel tomatoes (mild or original)

1 can petite diced tomatoes

1 box beef broth/stock

Chop onion; brown meat and onion together and drain fat. Add ranch and taco seasonings to meat. Add the rest of the ingredients, stir well and simmer 1 hour.

You can also make this in a crock pot. Brown with meat with onion then combine meat and remaining ingredients in the crock pot and cook on low for 6 hours or on high for 4 hours.