Creamy Chicken Noodle Soup

A good friend of mine brought this soup to me shortly after Garrett was born. It's a yummy one!

4 chicken breasts
4 tsp. chicken base (more/less to taste)
3 c. chicken stock
2 c. chopped carrots
1 c. chopped celery
¼ c. onion
2 cans cream of chicken soup
1 can evaporated milk
1 pkg. curly noodles

Boil chicken breasts until cooked. Cut up. Cook all veggies together. In a huge pot, mix everything together. Added cooked noodles just before serving.
*Cut recipe in half for smaller family*

Cream of Carrot Soup

This one of my favorite ways to get in my veggies for the day! I usually add a few extra carrots and celery. This is a great summer soup because it can be served warm or cold!

4 carrots, sliced (1 c.)

1 medium onion, sliced

1 stalk celery w/ leaves, sliced

1 1/2 c chicken stock

1 tsp salt

generous pinch of cayenne

1/2 c cooked rice

3/4 c cream

Place carrots, onion, celery and 1/2 c chicken stock in saucepan. Bring to a boil, cover, reduce heat and simmer 15 minutes. Transfer to blender/processor and add salt, cayenne and rice. Cover and turn on high. (For a chunkier soup blend on lower speed for less time.) Turn off and add remaining stock and cream. Blend again. Can be served warm or cold. Garnish with dried pimento.

Vegetable Cheese Chowder (Lion House)

I don't think you can go wrong with anything in the Lion House cookbook. This is one I got from there and it is tasty. I half the recipe for smaller families.

4 c. cubed potatoes
2 c. chopped celery
2 t. salt
3 T. chicken base
1/2 c. margarine
1 T. dry mustard
1 10 oz. pkg frozen broccoli or 1 lb. fresh (cooked and cut up)
2 c. diced carrotts
1/2 c. minced onion
4 c. water
3 1/2 c. milk
1/2 c. flour
1 lb. cheddar cheese

Prepare potatoes, carrots, celery, and onions. Place in a large soup pot. Add salt and water. Cook until veggies are tender (20 minutes). Add broccoli, chicken base, and milk. Simmer for 5 more minutes. In separate pan, melt margarine and add flour and dry mustard; stir to make roux. Add to sopu and stir until thickened. Cut cheese into cubes (or just shred it) and add to soup. Stir until cheese melts. Keep hot, but do not boil. Serve with warm homemade rolls.

Chicken Tortilla Soup

I had this recipe in my cookbook for a long time, but made it for the first time a few months ago. A warm, yummy soup tasted so good in the winter!

1 medium onion, chopped
2 T. oil
1 (15oz.) can stewed tomatoes (I chop them up a little to avoid big chunks)
1 t. lemon pepper
1 t. chili powder (I use about 1/2 t.)
1/2 t. tobasco sauce (optional)
2 cloves garlic
4 oz. can diced green chilies
4 c. chicken broth
2 t. worcestershire sauce (I use about 3 t.)
1 t. cumin
1/2 water
4 T. flour
1 lb. chicken breasted, shredded
lime
sour cream
tortilla chips
shredded cheese

In a saucepan, cook onions in oil until clear. Add garlic (hint: the shorter you cook the garlic, I aim for about 30 seconds, the more flavor it will have.) In a large bowl, combine chilies, tomatoes with juice, chicken broth, lemon pepper, worcestershire suace, chili powder, cumin, and tobasco sauce. Add to onions and simmer for 20 minutes. In another small bowl, combine flour and water for thickening. ( I actually use 6T flour and 3/4c. water because Scott prefers his food to be less spicey). Bring tomato mixture to a boil and add flour mixture. Add chicken. Simmer for 5 minutes. When ready to serve, crunch tortilla strips in bottom (or top) of soup bowl. Garnish with cheese, sour cream, lime, or whatever else suits your taste buds. MM-mmm good!

Fiesta Chicken Soup

1 can corn (I use about 1 cup frozen from Costco)
1 can chicken broth
1 can refried beans
1 cup salsa
1 can black beans (rinsed and drained)
1 cup cooked diced chicken breast (or one can drained from Costco)
½ cup shredded cheese
Simmer about 10 minutes. Serve hot.

I keep all these things on hand because it is so speedy to make!
It it very yummy.... and makes a lot. It is healthy as well...