Chicken Wild Rice Soup

From:  Taste of Homes...

2 quarts chicken broth
1/2 lb fresh mushrooms, chopped
1 cup finely sliced celery
1 cup shredded carrots
1/2 cup finely chopped onion
1t chicken bouillon granules
1t dried parsley flakes
1/4 t garlic powder
1/4 t dried thyme

1.4 cup butter
1/4 cup flour
1 can condensed cream of chicken or mushroom soup, undiluted
1/2 cup additional chicken broth
3 cups cooked wild rice
2 cups cooked, shredded chicken

In a large saucepan combine the first nine ingredients.  Bring to a boil. Reduce heat; cover and simmer for 30 minutes.  In a soup kettle or Dutch oven, melt butter.  Stir in flour until smooth.  Gradually whisk in broth mixture.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Whisk in soup and additional broth.  Add rice and chicken; heat through. Yields 3 1/2 quarts

Chicken Tortilla Soup

From: Andrea...
Saute together:
1/4 cup margarine
1 bund green onions
1 bunch cilantro
2 cups chopped onion
Add:
4 cans chopped tomatoes
2 cups tomato juice
2 cups water
4 cups chicken broth
1 T paprika
1/2 t. cayenne pepper
1 t. oregano
1 T salt
1 T garlic powder
1 t. sugar
4-5 chicken breast cooked
Simmer for 30 minutes.  To plate this, place broken tortilla chips at the bottom of a bowl then add your soup, garnish with shredded cheddar cheese and avocado

White Chili

From: Andrea (Julie Jensen)...
2 cans Great Northern beans
1 small onion chopped
1 small can diced gren chilies
2 cups chicken (cooked and cubed)
1 T cumin
2 garlic cloves
1 cup chicken broth
1 T chili powder
1/4 t. salt


Mix together in pot and simmer for 25 minutes.  
Add:
1/2 cup sour cream
1 cup grated cheddar cheese
Serve with tortilla chips or cheese quesadilla's:)  So good, more like a wonderful taco soup!

Potato Soup

From: Rochelle...

Cook:

5 cup water

5 t. chicken bullion

1 medium onion chopped

7-8 medium potato peeled & cubed

2-3 grated carrots

2-3 ribs of celery chopped

Add:

1/4 cup butter

1 T parsley flakes

garlic salt to taste

1 t. salt

pepper to taste

Mix:

1/3 cup flour with water and whisk soup while adding this.

Add:

1 can evaporated milk

Heat until thickened, turn off the oven and add 3 cups grated cheddar cheese.

Optional:

Cooked crumbled bacon

cubed ham

corn

Hamburger Soup

From: ???


1 1/2 lb. hamburger
1/4 cup onions chopped
2 cans cream of celery soup
4 cups diced tomatoes pureed
1 can sliced carrots
1/4 t. garlic salt
2 T brown sugar
1/4 t. pepper


Brown hamburger and onions.  Add other ingredients and simmer for about 20--25 min.

Tortellini soup

From: Julie...
1 lb. italian sausage
1 onion chopped
2 cloves of garlic minced
1/2 cup water
2 cans of beef broth
1/2 cup apple juice
1 28 oz. can of crushed tomatoes
1 t. basil
1 t. oregano
4 T fresh parsley chopped
3 carrots julienne
1 cup sliced zucchini
1 green pepper chopped
8 oz. tortellini
grated parmesan


Brown sausage, drain fat, add onion and garlic cook for a couple of minutes.  Add all remaining ingredients except for the tortellini. Simmer for 30-45 minutes. Add tortellini 10 minutes before serving! Delish!!

Cream of Broccoli Soup

From: Shelly...
I have to say this is two of my kids favorite and most requested meal!! For real!:)


Saute 1/2 chopped onion with 3 T butter add 2 qt. of water.  Add to this 3 spoonfuls of chicken paste flavoring (I buy this as Costco) 4 cups of frozen broccoli.  Remove broccoli and add to a food processor pulse till desired texture, set aside.  In the food processor add 1 cup of milk, 1/4 cup dehydrated cheese, 1/3 cup flour & 4 T. butter pulse till combined.  Add this into your boiling pot along with your broccoli and another 5 cups of milk and 1/2 t garlic and pepper.  Bring to a boil stirring constantly.  Add 2 to 3 drops of yellow food coloring if you would like to enhance the color.  Remove from heat and add 2 cups shredded cheddar cheese.  Serve with hot rolls!

Homemade Chicken Noodle Soup

From Me...
10 cups of water
4 celery stalks
3 large carrots
1 large onion
3 T chicken flavoring paste
1 can of cream of chicken coup
dash of garlic powder or garlic salt
pinch of parsley flakes
dash of pepper
4 to 5 bay leaves
homemade noodles (you can also use store bought)
3 Chicken breasts (you can precook and shred these, or add them to the pot a few minutes before adding the veggie's) or I like to use 2 pints of homemade canned chicken (this tastes so great)


Chop all of the vegetables, boil everything together except the noodles, chicken (if pre-cooked) and the cream of chicken soup add these when veggie's are almost finished. 

This is great on a winter day and it feeds a bunch of people, I use my pressure cooker (the one that looks like a crock pot) for this meal and it turns out to be the perfect bowl of soup.  I suggest using homemade noodles, the flour on the noodles help to thicken the soup!

Southwestern Chicken Rice Soup

From: Pillsbury, September 2002
2 (8 inch) flour tortillas
1 cup cubed cooked chicken
1/3 cup chopped green onions
1 (19 oz.) can Progresso Tomato Basil Soup
1 (14 1/2 oz.) can ready-to-serve chicken broth
3/4 cup uncooked instant rice
1 t. chopped fresh cilantro
2 t. lime juice
Heat oven to 400 degrees.  Cute tortillas into 1/4 inch strips; cut strips into 2 to 3 inch lengths.  Place strips on ungreased cookie sheet.  Bake at 400 degrees. for 6 to 8 minutes or until browned.
Meanwhile, in medium saucepan, combine chicken, onions, soup and broth; mix well.  Bring to a boil.  Stir in rice.  Remove from heat.  Cover; let stand 5 minutes.
Stir cilantro and lime juice into soup.  If necessary, simmer 5 minutes to heat thoroughly, stirring occasionally.  Top each serving with tortilla strips.


Another great soup!  I double this for my family size.

Broccoli-Chicken Chowder

From: Me..
2 cups frozen broccoli florets
2 T butter
1/2 cup sliced celery
1 medium onion chopped
1/2 cup sliced carrots
1/2 t. dried thyme leaves
1/4 cup all-purpose flour
1 1/2 cups milk
1 (10 1/2 oz.) can condensed chicken broth
2 cups diced cooked chicken
4 oz. cheddar cheese
garlic powder and pepper to taste


Melt butter in a large saucepan over medium heat.  Add celery, carrot, onion and thyme; cook 5 to 7 minutes or until vegetables are crisp-tender, stirring occasionally.


Stir in flour until well blended.  Add milk, broth, seasonings and broccoli; cook until mixture boils and thickens, stirring constantly.


Stir in chicken, continue stirring until broccoli is tender.  Turn off the stove and add the cheese, stir until melted.


This is perfect for people who do not like the traditional clam chowder but want the thick cream soup.