White Chicken Chili

White Chicken Chili

Ingredients:
4 or 5 Cooked and shredded Chicken Breasts
2 cans or each: White Navy Beans, Cannellini Beans, Garbanzo Beans
1 Can Cream of Chicken Soup
2 Cans Chicken stock
1 Can Green Chili Enchilada sauce
2 Cans Chopped Green Chilis
1 Quart Half and Half
Shredded Monterey Jack Cheese
Bag of Tortilla Chips

I can never remember which beans to drain so I drain them all. I'm not a huge fan of bean juice. I like my soup on the runny side so sometimes I'll add more water and sprinkle in some granular chicken bouillon until it tastes good. I just basically put all the ingredients together and Salt and Pepper to taste, And I add a little cheese while it's cooking and then more in the bowl when I serve it.

This soup is yummy and you are sure to love it!

Mother Bird's Homemade Chicken Noodle Soup

There is nothing better than a big pot of soup! Especially if it's Homemade Chicken Noodle Soup. This one is a favorite at our house!

Ingredients:
1 whole Chicken boiled and deboned.
Chicken Stock
2 Pckgs Grandma's Frozen Egg Noodles
Celery chopped and diced a little on the thick side.
Paprika
Granular Chicken Bouillon by Wylers
Butter
Salt and Pepper

I make this soup for 26 people so I cannot tell you how to make a small pot. There is no such thing as a small pot at my house.

I get a nice Chicken and boil it until it falls off the bone. I keep the water I boiled the Chicken in, but I drain and filter any crud or residue that might accumulate in it, basically anything I don't want in my soup.

Then I add the Chicken Stock. I use three or four 20 oz cans. I sprinkle to taste the bouillon,  the paprika, and the salt and pepper. I make a huge pot so just adjust as needed for size you are making.

I bring that all to a boil and add the Celery and Noodles, (follow the directions on the Noodle bag for thawing and preparing the noodles) when the noodles are soft I add the chicken, and season with paprika, salt and pepper. Top with a big ole chunk of butter and simmer for 30 min.

ENJOY!

Golden Winter Soup

Golden Winter Soup

Makes 8 servings  (Doubled and Revised)

3 tablespoons butter (2 Tbslp butter or coconut oil)

5 cups (1/2 inch) cubed peeled butternut squash (about 1 1/2 pounds) (10 Cups)

2 cups (1/2 inch) cubed peeled red or russet potato (4 cups red)

1 teaspoon kosher salt, plus more to taste (2 tsp)

1/2 teaspoon freshly ground black pepper, plus more to taste (grinded some in)

2 cups sliced leak (about 3- make sure you wash them well)  (4 cups)

4 cups low sodium chicken broth  (6 cups/3 cans)

1 cup heavy cream (2 c almond milk or plain yogurt)

Add more chicken broth if too thick.

Melt butter in a large soup pot over medium heat. Add squash, potato, salt, and pepper to pan; saute for about 3 minutes. Add leek; saute 1 minute. Stir in broth; bring to a boil. Reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally. Place half of potato mixture in a blender or food processor- if using a blender, remove center piece to allow steam to escape, place towel over. Blend until smooth. Pour into large bowl. Repeat procedure with remaining potato mixture. Stir in half and half. Taste, adjust seasonings and serve hot. Garnish with chives or green onions if desired.

Combine all ingredients except broth and almond milk. Saute and then add one can broth and bring to boil/simmer for 5-10 minutes. Put half mixture into blender with 1 can broth and blend, repeat, then combine all with almond milk back in pan. Heat if needed.

Salsa Soup

There's clearly something wrong with me! Anytime I post a recipe I always post a photo with it. Today I have no photo. Sorry! Thinking about this I have concluded, when I eat something so tasty I forget to take a picture of it, it must be DANG GOOD!!! I'd like to thank my Niece Jenna for this scrumptious dish of goodness! I make it once a week now. I hope I don't wear it out. You're going to love it!

3-4 Chicken Breasts 

One jar  of your favorite Salsa. Homemade makes this recipe spectacular and if you don't can, I have found I like Tostitos Salsa. 

Cook in crockpot for several hours then shred chicken and add the following:

32 oz Chicken Broth 

1 Can Corn 

1 Can Black Beans.  

Top With:

Avocado 

Cheese (Mexican Mix is yummy)

Limes 

Sour Cream 

And Don't forget Tortilla Chips! I prefer the Tortilla Strips!

I usually triple this! And even then it's not enough!!!

Lasagna Soup

Going to be trying this today. Going to go for the Slow Cooker recipe. Got a lot on my plate today, figuratively speaking, no time to fuss about what's for dinner. Cross your fingers

Ingredients

• 1 pound ground beef
• 5 cups water
• 1 (14.5 ounce) can diced tomatoes, drained
• 1 1/2 cups quartered fresh mushrooms
• 3/4 cup chopped green bell pepper
• 1/2 cup diced onion
• 1 clove garlic, crushed
• 1 teaspoon basil
• salt and pepper to taste
• 3/4 cup crumbled feta cheese

In a large pot over medium heat, cook and stir the ground beef until evenly brown; drain. Mix the water, tomatoes, mushrooms, green bell pepper, onion, and garlic into the pot with the beef. Season with basil, salt, and pepper. Bring to a boil, reduce heat, and simmer 45 minutes. Mix the feta cheese into the soup, and continue cooking about 15 minutes before serving.

Now for the Slow Cooker Version.

The Ingredients:
1 pound Italian sausage links, cut into bite-sized pieces with the casings (Try Johnsonville Mild Italian Sausage) 
1 large onions, diced 
5 garlic cloves, minced 
1 Tbsp dried oregano 
1/4 tsp red pepper flakes 
1 (6 oz) can tomato paste 
2 (15 oz) cans petite diced tomatoes 
2 bay leaves 6 cups chicken broth or 
6 cups of water with 6 crushed bouillon cubes Salt and pepper, to taste 
2 cups rotini pasta (or other similar pasta) 
15 oz container Ricotta cheese, for topping 
2 cups shredded mozzarella cheese, for topping 


The How To's
In a large slow cooker, combine the sausage, onion, garlic, oregano, red pepper flakes, tomato paste, diced tomatoes, bat leaves, and broth. Cook on low for 8-9 hours. During the last 30 minutes of cooking, add in pasta. When ready to serve, preheat broiler. Dish up soup into oven-proof bowls. Top each bowl with a spoonful of ricotta and a sprinkling of shredded mozzarella. Place under broiler for 3-5 minutes or until cheese is hot and melted.

Beef or Chicken Taco Soup? You Pick

I've been on a real soup kick lately.  I love making soup in the winter! It's my favorite!  All of it's fast and easy including the clean up. I can never remember Em's taco soup recipe so I always call her when I'm making it. Yesterday I decided to make a pan, trouble is Em wasn't home, so I drummed up my own version. I had my sister's family over to eat it and they loved it. Here it is.

Brown a pound of hamburger and 1/2 of an onion thinly diced.
Remove any grease and add the following ingredients.
(Beans and Corn are drained!)
3 to 4 cups water
1 Tblsp. beef bullion (Try the "Better than Beef Bullion" it's the best!
1/2 Tblsp chicken bullion (Try the "Better than Chicken Bullion."
4 15oz cans kidney beans
1 15oz can corn
1 15oz can black beans
3 15oz cans stewed tomatoes (blended)
(I put my stewed tomatoes in the blender because I don't care for the big tomato chunks. I also think if you  like your soup spicy the Mexican stewed tomatoes would be really good in this.)
3 8oz cans tomato sauce.
add 1 packet Taco Seasoning.
Salt and pepper to taste
And the final ingredient that makes all the difference in this recipe.
A chunk of BUTTER the size of a large walnut. Maybe a little more! 
Top with any kind of cheese and sour cream if you like and crack out the tortilla chips. Ummm good!

This recipe I'm trying today. I'll let you know how it tastes.

Chicken Taco Soup
3 large chicken breasts cooked and shredded
1 can chicken broth
1 package taco seasoning
1/2 block Velveeta (cubed)
1 can Rotel original or mild
1 can cream of chicken soup
4 cups of water
1 bag chips of your choice (Doritos, or any tortilla)

Lentil And Black Bean Soup

I can thank my niece, Melissa, for this yummy recipe. I don't know, maybe you have to be a runner to love it. Either that or you just have to be healthy minded. Then again  you might just love this recipe if you love good soup. I love to run, I love to be healthy 
and I love good soup. There ya go, this recipe is a winner!


Lentil and Black Bean Soup 


1/2 lg. onion
1 minced garlic clove
1/2 tsp. chili powder
1/2 tsp. cumin
1/4 tsp. paprika
2 c. vegetable broth
1 tbs. tomato paste
1/2 c. lentils (rinsed & picked through)
1 c. black beans (canned, drained & rinsed)
1/4 tsp. salt & 1/4 tsp. pepper
juice of 1 lime

Chop onion & saute in pot on med. heat until soft. Add garlic clove, chili powder, cumin & paprika - saute 1 min. Add vegetable broth & tomato paste; bring to a boil. Add lentils, cook until tender, about 30 minutes. Partially mash black beans; add to soup with salt, pepper & lime juice. Cook 5 minutes. Garnish with cilantro.

I love this soup! It tastes great after a long run on a chilly day, and it is very healthy. Hope you like it as much. Enjoy!

Pearl's Chili (easiest recipe ever)

My mother was a good cook. In honor of her today and how bad I miss her, here is her easy delicious recipe for how to make the best Chili ever! If you mess this up, you had better give up cooking all together. It's the simplest recipe you'll ever make. The tastiest too! Ok, so I'm prejudice. I've been eating this chili for at least 54 years! And yes that's me as a baby sitting on my mother!

Two 30 oz cans (I use Western Family) -undrained-Chili Beans. (I never cook my own! YUCK, that would ruin my mother's recipe. hahaha)
Two 46 oz cans Tomato juice.
Two pounds ground beef.
Two BIG HEAPING scoops of REAL butter! (My mother never made anything without real butter! She lived to be 90. I'm following in her path!)
Chili powder to taste and liking.
A smidgen of beef bouillon.

You're going to love making this!!!

Brown the beef in a large soup pot. Drain off the grease. Add the beans and tomato juice. Warm it. Sprinkle with Salt, pepper, and Chili powder to taste, stir and sprinkle again until you like the flavoring. Don't over do it! Sprinkle a little granulated beef bouillon in. Not too much. Just enough to give it a little warm flavor that brings out the beef. Stir in the butter.

Just a side note. I like my Chili really juicy. I even a cup a water to my recipe. If you like less juice, just add less tomato juice and no water! Heat piping hot and serve.

Every Halloween I make this. So did my mom. Love her dearly! Miss her horribly!

HAPPY HALLOWEEN!

Taco Soup

Can you have to many taco soup recipes? I don't think so. This recipe is a five star hit. Has a little twist to it with a package of Ranch Buttermilk Dressing. Try it! You won't be sorry! Nope, not one bit!!!

The How Too

• Brown 2 pounds ground beef.
• add and saute 2 cups diced onions.
• Add the following;
• 2 (15 1/2-ounce) cans pinto beans (undrained) 
• 1 (15 1/2-ounce) can pink kidney beans (undrained)
• 1 (15 1/4-ounce) can whole kernel corn, drained
• 1 (14 1/2-ounce) can Mexican-style stewed tomatoes
• 1 (14 1/2-ounce) can diced tomatoes
• 1 (14 1/2-ounce) can tomatoes with chiles
• 2 (4 1/2-ounce) cans diced green chiles
• 1 (4.6-ounce) can black olives, drained and sliced, optional
• 1/2 cup green olives, sliced, optional
• 1 (1 1/4-ounce) package taco seasoning mix
• 1 (1-ounce) package Ranch buttermilk salad dressing mix
• Stir all ingredients together and simmer for ten minutes.
• Dish up with Corn chips, for serving.
• 
  
• Optional Below:
• Sour cream, for garnish
• Grated cheese, for garnish
• Chopped green onions, for garnish
• Pickled jalapenos, for garnish

Recipe by Paula Deen :) Happy Cooking