Saturday, October 6, 2012

Soup! It's what's for dinner!

Do you smell it? Fall is in the air! Leaves cover my lawn because the tree and I just can't come to an agreement about how many leaves it can drop daily. The squirrels are running around all chipper, busy with burying food for the winter. When this weather rolls around I instantly want soup! There is something about a steaming bowl of soup in your hands that is comforting. So when one of my childhood friends, Caroline with Goodies Galore Gal, requested soup recipes on Facebook, I thought I would share! So here are several of my favorites!

Chicken and Corn Chowder

2 cup shredded chicken (rotisserie that I have in the freezer or boil a chicken breast or two)

4 slices of bacon, cooked and crumbled

2 packages creamed corn

2 stalks of celery, chopped

2 carrots, chopped

1 small onion, chopped

1 garlic clove, minced

1 tsp. tony cachere's seasoning or seasoning of your choice

4 c. chicken broth. plus 1/4 c.

1 T. flour

Cook bacon in bottom of large soup pot; remove and set to the side. In same pan saute 

celery, carrots, garlic and onions for about 5 minutes. Add broth, reserving the 1/4 c. for the 

end, seasonings; let simmer another 20 minutes or until veggies are tender. Add corn, 

chicken and bacon; let simmer 10 min. Mix remaining broth and 1 T. flour and add to pot. 

Let simmer until thickened.

Nana's Chicken Noodle Soup

3 carrots, chopped

2 stalks celery, chopped

1 small onion, chopped

1 T. minced garlic

1 q. chicken broth

2 chicken breasts boiled and chopped

salt and pepper

1 box spiral noodles

Toss all all veggies into bot with broth and let simmer for 20-25 minutes. Add chicken and 

noodles (more or less, to your liking). Let cook until noodles are done. 


3 T. olive oil

3 cloves garlic, minced

2 onions, chopped

2 cups celery, chopped

5 carrots, chopped

2 c. chicken broth

4 c. water

4 c. tomato sauce (2 large cans)

1 c. canned kidney beans, drained (optional)

1 can green beans, drained

2 c. baby spinach, rinsed (optional)

3 zucchinis, quartered and chopped

1 T. spaghetti sauce seasoning OR 1 T. oregano and 2 T.basil

salt and pepper to taste

1/2 box pasta, your choice

Over medium low heat, in a large stock pot, heat oil and suate garlic for 2-3 minutes. Add 

onions and saute 4-5 min. Add celery and carrots, saute for 1-2 minutes.

Add chicken broth, water and tomato sauce; bring to a boil and stire frequently. Reduce heat 

to low and add remaining veggies and seasonings. Simmer 30-40 minutes.

Cook pasta in separate pot. DO NOT add pasta to soup. Serve soup over the pasta in 

individual bowls.

Ham and Corn Chowder

1 1/4 c. water

1 c. diced raw potatoes

1/2 c. chopped onion

1 full cup diced ham

2 c. cream style corn

1 c. milk

1 can cream of mushroom soup

salt and pepper to taste

Combine water, potatoes and onion; cook over medium heat until potatoes are just tender. 

Stir in all other ingredients; lower heat and simmer for 15 minutes.

Spaghetti Soup
2 lb. ground beef
1 package spaghetti hamburger helper
3 medium onions
3 beef buoillon cubes
10 c. hot water
2 (15 oz.) cans veg all
1 c. ketchup
2 tsp. dried oregano

Brown beef in 6 quart dutch oven; drain. Saute onions; stir in remaining ingredients. Heat to boiling; stirring occasionally. Simmer about 30 minutes or until noodles are tender.

Creole Pork and Sausage Sauce Piquant
1 can rotel
1 lg. can petite diced tomatoes
4 c. water
1 roll Jimmy Dean Sausage, rolled into mini meatballs, browned and set aside
1 pkg. smoked sausage, diced, browned and set aside
5 small boneless pork chops, diced, browned and set aside
1 small chunk of ham, diced
1 T. minced garlic
1 T. Tony Cachere's seasoning (or more if desired)
1 tsp. cayenne

Toss all in crockpot and cook on low for 8 hours. Serve over rice. 

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