Chicken Corn Chowder

Ingredients:

• 6 strips bacon cut into small pieces
• 2 large chicken breasts cut into small bite-size pieces
• 1/2 medium onion chopped
• 2 sticks celery chopped
• 1/4 cup flour
• 2 cloves garlic minced
• 4 cups chicken broth or stock
• 2 cups frozen corn
• 1 cup heavy/whipping cream
• 4 potatoes cooked and diced
• 2 Tbsp better than bullion chicken flavor
• Dash Italian seasoning
• Pinch cayenne pepper optional
• Salt & pepper to taste
• Scallions chopped

Instructions:

1. Prep your bacon (I find kitchen shears the easiest thing to cut it up with) and add it to a large pot over medium-high heat. Cook until crispy (about 10 minutes).

2. Meanwhile, prep your onion, celery, chicken and potatoes. 

3. Once the bacon is crispy, take it out of the pot and set it aside. Leave the grease in the pot. 

4. Add the onion and celery to the pot and sauté for 5 minutes.

5. Stir in the flour and cook for about a minute, stirring nearly constantly.

6. Add in the garlic, followed by the chicken broth. Give it a good stir to ensure the flour has dissolved and everything is scraped up from the bottom of the pot. 

7. Add in the chicken, corn, cream, potatoes, Italian seasoning, cayenne pepper, bullion, and bacon. Reduce the heat to medium and bring the soup to a boil. Once it's boiling, reduce the heat to a rapid simmer. 

8. Cook until warm through. Stir every so often. The soup will get thicker the longer you cook it.

9. Season the soup with salt & pepper as needed. Garnish with the chopped scallions.

NOTES:

I buy the Costco pre-cooked bacon. So use the same instructions as above. However because the bacon is mostly cooked add 2 tablespoons of butter when removing the bacon. 

I put the chicken into a crock pot cover with water and let cook 6 - 8 hours. Then use diced chicken and liquid in the recipe.

I cook the potatoes in the microwave to save time.

Creamy Tomato and Basil Soup

Another awesome recipe thanks to Miss Marla!

1/2 c. butter
2 heaping Tbsp minced garlic
1/2 c. flour
3 c. half and half
2 1/2 Tbsp chicken base (Marla uses Wyler's granules)
2 (28 oz) cans diced tomatoes blended so they are smooth
1 sm can tomato sauce
1/3 c. sugar
1 Tbsp dried basil (or 1/2 c. fresh basil leaves, chopped)
1/2 tsp. pepper
1/2 tsp. salt
1 can chicken stock

1. Melt butter in saucepan.  Once melted add garlic and sauté for a minute or tow.  Stir in flour to make a roux.

2.  Once roux is formed, slowly pour in half and half, stirring as you pour.  Stir constantly until it begins to thicken.

3.  Stir in chicken base, blended tomatoes, tomato sauce, chicken stock, sugar, basil, pepper and salt.  Stir until heated through, but don't let boil.  If needed add milk to soup to thin to desired consistency.

Chili’s Chicken Enchilada Soup

1 Lg. rotisserie chicken- deboned and shredded

1 tsp. oil
1/2 c. diced onion
1 clove minced garlic
4 c. chicken broth
1 c. flour
3 cups water
1 can mild green enchilada sauce
16 ounces Velveeta cheese, cubed
1 tsp. salt
1 tsp. chili powder
1/2 tsp. cumin

Add oil, onion and garlic to a large pan and sauté until translucent. Add chicken broth. In a large bowl, mix 3 c. water and 1 c. flour, until well blended, with no lumps. Add this to the onion mixture. Stir constantly as it begins to thicken. Add the rest of the ingredients, and bring to a boil. Lower heat and add shredded chicken. Continue to cook on a low heat, stirring occasionally for 20-30 minutes or until thickened. Enjoy!

*A can of black beans would be a great addition to this soup!

Thanks to Marla for this wonderful recipe

Chicken Veggie Rice Soup

2 boneless skinless chicken breasts
7 c. water
7 cubes chicken bullion
1/2 c. carrott, sliced
1/2 c. celery, sliced
1/2 c. onion, sliced
2 cloves garlic, minced
1 c. white rice (not instant)
Salt and pepper to taste

Heat water, chicken, onion and garlic.  Boil until chicken is cooked through.  Remove chicken from soup and dice.  Put chicken, carrott, celery, and rice over medium-high heat for 25 minutes or until rice is cooked through.

Clam Chowder

Thanks Sis for this one!  It is the best I have found but would be better if you were making it for me!

2 c. potatoes, diced
4 stalks of celery, diced
2 cans diced or minced clams (undrained)
1/2 onion, chopped

Cover with water and cook until tender. 

In frying pan add 1 square butter, a scant c. flour and make a white sauce, add 1 pt. half & half and little milk if too thick, salt and pepper to taste, add to the cooked vegetables and clams.

Season with celery salt, season salt and garlic salt to taste. I honestly add a little then taste before adding a little more.

Pumpkin Soup

My sweet mom made this and even put it into cute pumpkins but were too young to appreciate her efforts!  Sorry, Mom.

1/2 cup onion

3 tbsp. butter
2 cups mashed cooked pumpkin *canned will NOT yeild the same results but can be used*
1 tsp. salt
1 tbsp. sugar
1/4 tsp. nutmeg
1/4 tsp. ground pepper
3 cups chicken broth
1/2 cup half and half

Chop the onions and gently brown with butter in a pan.
Put mashed pumpkin with onions in pan.
Add the salt, sugar, nutmeg and pepper.
Slowly add chicken broth and heat thoroughly, but do not boil.
To serve, pour into a tureen and add the cream.

Makes 4 to 6 small servings.

Taco Soup

1 lb. extra lean ground beef
1 onion, chopped
3 cans (15.5 oz. each) mild chili beans, undrained
1 can (14.5 oz.) whole tomatoes, undrained
1 can (14.25 oz.) corn, undrained
1 can (8 oz.) tomato sauce
1 pkg. (1-1/4 oz.) Taco Seasoning Mix
1-1/2 cups water
1-1/2 cups Shredded Cheddar Cheese

BROWN meat with onions in large saucepan; drain.

ADD all remaining ingredients except cheese; stir, breaking up tomatoes. Bring to boil. Reduce heat to medium-low; simmer 5 min., stirring occasionally.

SERVE topped with the cheese.

Tortilla Chicken Soup

1 pound shredded, cooked chicken
15 oz can whole peeled tomatoes, mashed
10 oz can enchilada sauce
1 medium onion, chopped
4 oz can chopped green chile peppers
2 cloves garlic, minced
2 cups water
14.5 oz can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
10 oz package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil

DIRECTIONS
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.

Preheat oven to 400 degrees F (200 degrees C).

Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.

Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup

Broccoli Cheese Soup

In my quest to find meals that do not include processed foods, I came across this soup that is amazing!
INGREDIENTS
4 cups chicken broth
1 cup water
1 cup half-and-half
6 ounces shredded Cheddar cheese
1/2 cup all-purpose flour
1/2 teaspoon dried onion flakes
1/4 teaspoon ground black pepper
4 cups broccoli florets

DIRECTIONS
In a large pot over medium high heat, combine the broth, water, half-and-half, cheese, flour, onion flakes and ground black pepper. Whisk all together to break up any lumps.
Bring to a boil and reduce heat to low. Stir in the broccoli and simmer for 15 to 20 minutes, or until broccoli is tender

Clam Chowder

2 c. diced potatoes
3 or 4 stalks of celery diced
2 can diced or minced clams – undrained
1 cube butter
1 pt. half and half
Salt
Pepper
Celery salt
Season salt
Garlic salt

Cover clams, potatoes and celery with water and cook until tender.
In frying pan add 1 square of margarine, a scant c. flour and make a white sauce
Add 1 pt. half & half and a little milk if too thick, and salt and pepper to taste,
Add to the cooked vegetable and clams.
Add celery salt, season salt and garlic salt to taste.

Credit and thanks to Sis for the basic recipe!!

Cleansing Chicken Soup

Ingredients:
5 cloves Garlic
1 bunch parsley
1/2 tsp cayenne pepper
8 carrots
6 celery stalks
3 zucchini
4 inches ginger (optional)
4 tbsp Celtic sea salt
4 onions
1 tbsp apple cider vinegar
1 pound green beans
4 tbsp extra virgin coconut oil
1/2 cup green peas
6 pound Whole Chicken
1 gallon Filtered Water

Preparation Instructions:
Prep: Peel and coarsley chop onions and carrot. Coursley chop celery and zucchini.

To prepare: If you are using a whole chicken, remove fat glands and gizzards from the cavity. Place chicken or chicken pieces in a large stainless steel pot or crock pot with the water, vinegar, ginger, salt, cayenne pepper, extra-virgin coconut oil, 2 onions and 2 cloves of garlic. Let stand for 10 minutes before heating. Bring to a boil, removing the scum that rises to the top. Cover and cook for 8 to 12 hours. Strain out chicken carcus and pull off meat. Add chicken meat back into broth, add vegetables and cook for 8 - 12 hours longer. The longer you cook the stock, the more cleansing it will be. About 15 minutes before finishing the stock, add parsley. This will impart additional mineral ions to the broth.

Can be divided into individual portions and frozen until ready to eat.