Olive Garden Zuppa Tuscana Soup

Got this recipe from Alissa, it is really yummy!

1 pound Italian Sausage-browned

6 strips Bacon-crumbled

4 cups water

2 cans chicken broth

1 onion-chopped

4 potatoes-peeled and sliced

2 garlic cloves-minced

2 cups Kale-chopped

1 cup heavy cream

1 teaspoon Parsley flakes

Brown up the sausage and bacon, and set aside. In large pot put water, chicken broth, potatoes, onion, and garlic. Cook on medium heat for about 20 minutes (or until potatoes are done). Add bacon, sausage and kale. Let simmer on low for another 10 minutes. Then add heavy cream and parsley flakes. Turn up the heat to medium and stir until thick. Yum!

Chicken Noodle Soup

Really yummy.

Ingredients

• 1 tablespoon butter
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 4 (14.5 ounce) cans chicken broth
• 1 (14.5 ounce) can vegetable broth
• 1/2 pound chopped cooked chicken breast
• 1 1/2 cups egg noodles
• 1 cup sliced carrots
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• salt and pepper to taste

Directions

1. In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.

Chicken Curry Chili

This is a recipe that Jared's parents tried in Hawaii on their mission and loved.  I want to try it out now!

2 lbs. cooked and cubed chicken  
4 cloves garlic

1 tbs. curry powder                         
2 tsp. gound coriander

1 tsp. ground cumin                            
1 tbs. lemon juice

2 medium sweet peppers                    
3 cans diced tomatoes with chilies

1 15 oz. can chicken broth                 
1 15 oz. can coconut milk

1/4 cup catsup

In large stock pot, cook garlic and sweet peppers.  Stir in curry, coriander, cumin,

and lemon juice. Stir in tomatoes, broth, coconut milk and catsup. Bring to boil

and add chicken.  Garnish with fresh basil and chopped peanuts. Salt to taste.

Jeri said that Scott sometimes adds a bit of brown sugar.  If you want the taste 

sweeter, just add brown sugar to taste.

White Chili With Chicken

I tore this recipe out of a magazine and made it over conference weekend. It only takes about 30 minutes to make it, and it was scrumptious! Even Jared who hates soups and especially onions, loved it. I will use this for the next chili cook off!


Ingredients
3 T olive oil
1 large onion, chopped
2 t chili powder
1 1/2 t cumin
1 t oregano
2 garlic cloves, minced
2 (15 ounce) cans white kidney beans, drained and rinsed
3-4 cups diced cooked chicken
1 cup frozen corn kernels
1 (7 ounce) can green chilies (mild)
2 cups chicken broth, plus more for thinning if desired
1/4 t salt
2 T butter, softened
1.5 T flour pepper
3-4 T Half and Half grated Monterey cheese (optional)
crushed tortilla chips (optional)

1. Warm the oil in large sauce pan over medium heat. Add onion and saute, stirring often, about 7 minutes. Stir in the chili powder, cumin, oregano, and garlic and saute for another minute. Stir in the white beans, chicken, corn, and green chilies, chicken broth, and salt. Bring the mixture to a gentle simmer, and allow it to continue to simmer partially covered for about 10 minutes. 2. In small bowl, blend the butter and flour. Add the mixture to the chili and stir until it thickens, about a minute. Add more salt and pepper to taste. To thin, add more broth. To thicken, add Half and Half. Serve chili hot, topped with cheese and crushed tortilla chips. Serves 6.

Mom's Christmas Ham Soup

In my family, we had a ham every Christmas. And after the ham was about gone, my mom would make this yummy soup. It has been years since I have had it, but since I had a leftover ham in the refrigerator, I had her email me the recipe, and it is cooking as I type! It already smells delicious. Jared has it in him mind that he doesn't like soups even though he refuses to even try any of them? He will be missing out on dinner tonight. I can't wait.

Leftover ham bone
1 bag great northern white beans
chopped celery
chopped onion
chopped carrots

In large pot pour beans and place ham bone over top. Add water until ham bone is covered. Let it simmer (gentle boil) until ham falls off the bone. Add veggies and let cook 20-30 more minutes. Season at the very end with salt and pepper - the ham usually salts it enough though. Serve with warm bread. Who knew something so simple could be SO yummy??

Chicken Tortilla Soup

2 cups water
1 cup uncooked rice
1 can black beans (15oz)
1 can corn, drained (15oz)
1 can diced tomatoes in juice (15oz)
1 box chicken broth (4 cups)
1/2 of a rotisserie chicken, shredded

Bring water to boil in large pot and add rice. Cook on low for 20 minutes. When done, remove the pot from heat and let it sit for 5 minutes. Add the rest of the ingredients, and heat to simmer.

Season to taste with: salt, ground cumin, black pepper, chili powder

Serve with tortilla chips, cheese, and sour cream.

Creamy Chicken & Wild Rice Soup

Tried and true. I made this for lunch today and it was so delicious! I had leftover chicken and leftover wildrice, and this made the yummiest soup. It is definitley worth trying. I really don't think exact measurements matter, just throw in what you got.

Abt 1-2 cups cubed chicken, cooked
Abt 2 cups cooked wild rice
3 stems celery, chopped
1/2 sweet yellow onion
1 cup sliced carrots
3 slices bacon chopped
2 tbsp butter
A few dashes of parsley flakes
2 cans cream of chicken
2 cups milk
About 2 cups water (or until you reach the desired consistency, it is super thick without the water)
Salt & Pepper to taste

In a large pot, dump in your butter, veggies and bacon and let simmer on medium heat until veggies are soft. Add the cream of chicken soup and milk. Stir until smooth consistency. Add parsley flakes. Add the cooked rice and chicken. Then add water until you reach your desired thickness/thinness. I let it simmer on low for about an hour while some cornbread cooked and then served, it was wonderful.

Easy Taco Soup

I saw Paula Dean make a similar Taco Soup on the Food Network, and I decided canned would be much easier that fresh ingredients. It worked wonderfully, and this is truly one of THE easiest soups you can make. Everything is canned except for the meat of course.

1 lb. ground beef, cooked
1 can stewed tomatoes, plain
1 can stewed tomatoes, Mexican style
1 can diced tomatoes, with green chiles
1 can black beans
1 can dark red kidney beans
1 can light red kidney beans
1 can corn
1 small can mild green chiles
1 pkg. taco seasoning
1 pkg. chili seasoning
1 pkg. ranch seasoning packet

Add all ingredients to a huge pot, and let simmer for about 30 minutes until warm. Top with tortilla chips, grated cheese, and sour cream. The only cans you drain are the beans.

Mimi's Cafe Corn Chowder Soup

4 tbsp. butter
6 tbsp. onion, chopped
¾ cup celery, large dice
2.5 cups hot water
2 cups raw potato, peeled and cubed
1 quart half & half
3 cups frozen corn, thawed (I use the sweet white corn)
2 tbsp. sugar
2 tsp. salt
1 pinch pepper
3 tbsp. flour

1. On medium heat, melt butter and simmer onion and celery for 5 minutes until soft, but not brown.
2. Add water, potato, corn, and seasonings. Cover and simmer for 30 minutes or until potatoes are barely tender.
3. Whisk the flour into 1 cup of the half and half, and stir into the soup. Add the remaining 3 cups of half and half. Simmer for about 15 minutes, until soup has thickened to a creamy consistency. (You must stir frequently or the half and half will scald at the bottom of the pan.)
4. Correct seasoning with additional salt and pepper if needed. To correct consistency: to make soup thinner, add milk. To make soup thicker, simmer for additional 5-10 minutes.