Slow Cooker Wild Rice Soup

A favorite fall soup!

From: Chef Mommy

4 1/2 cups chicken broth
2 cups water
2 boneless, skinless chicken thighs
1 package of Rice-a-Roni long grain and wild rice
1/2 tsp salt (plus more to taste)
1/2 tsp pepper
1/2 cup all purpose flour
1/2 cup butter
2 cups half and half (I used fat-free half and half)
1 cup grated carrots (I diced mine)
1 cup diced celery
1 diced onion
1 tsp. Sage

Combine broth, water, carrots, celery, onion, sage, chicken and rice (along with seasoning packet) in a large slow cooker. Cook on low for 6 hours or on high for 4 hours. Take out chicken and shred with two forks and then add back into slow cooker. In a small bowl combine salt, pepper, and flour. In medium saucepan over medium heat, melt butter. Stir in flour mixture by tablespoon to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Stir cream mixture into slow cooker and then let cook on low for 15 more minutes.

Creamy Tomato Basil Soup

I am in love with this soup.  It totally hits the spot on a cold fall day.  We eat it with homemade French peasant bread which makes it even more yummy!

 

Chef in Training

 

1/2 cup butter

4 cloves minced garlic

1/3 cup flour

3 cups half and half

1Tbsp. chicken boullion or about 3 cubes 

2 (28 oz.) cans diced tomatoes (I used 2 quart sized home canned tomatoes and pureed in the blender)

1/3 cup sugar

2 1/2 Tbsp. dried basil about 1/2 cup fresh basil leaves and chop

1/2 tsp. pepper more if needed TT

1/2 tsp. salt more if needed TT

 

French Peasant Bread Recipe ...this is what we make with this soup.

Melt butter in saucepan. Once melted add garlic and sauté for a minute or two. Stir in flour and make a roux.
Once roux is formed, slowly pour in half and half, stirring as you pour. Stir consistently until it begins to thicken.
Stir in chicken base, tomato puree, sugar, basil, pepper and salt. Stir until heated through. If needed add milk to soup to thin it out to desired consistency.

Broccoli Cheese Soup

I am addicted to this soup and could probably eat it every day.  Serve this creamy, cheesy flavorful dish on a rainy day for the ultimate comfort food!

1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour

2 cups half-and-half

2 cups chicken stock

1/2 pound fresh broccoli ( florets only)

1 cup carrots, shredded

1/4 teaspoon of salt

1/4 teaspoon nutmeg

1/2 teaspoon pepper

8 ounces grated cheddar cheese

1. Saute onions in a little butter in a small pan – set aside.
2. In a large stockpot melt butter. Add flour and mix for a minute
3. Slowly add half and half stirring the entire time.
4. Slowly add chicken stock mixing the entire time.
5. Let simmer on low for 20 minutes.
6. Add broccoli, carrots; onions and cook on low for 25 minutes.
7. Season with salt, pepper; nutmeg.
8. Place soup in a blender or use an immersion blender and puree. I only pureed half, we like some chunks in our soup.
9. Heat soup over low heat and add cheese and mix till melted.  Serve with crusty bread or bread bowl.

 

White Chicken Chili

This is so delicious and satisfying!  Down right comfort food, but healthy!

1/4 c. butter

1/4 c. flour

1 c. chicken broth

2 c. half and half

1 1/2 tsp. chili pwd.

1 tsp. cumin

1/2 tsp. salt

1/2 tsp. pepper

2 chicken breasts

3 cans navy beans or other

1-2 cups fozen corn

2 cans 4 oz. chiles mild or other

1 1/2 c. monterey jack cheese (use colby, pepper jack or any other kind)

can add cayenne, jalapeno, or hot sauce to add a little more flavor and spice to desired preference

Cook chicken in crockpot with broth, when done, shred.  Melt butter in pan, add flour and cook for a few seconds, add half and half and spices, bring to boil to thicken and add to crockpot along with beans, corn, chiles and cheese.  Serve with tortilla chips.  You can also serve this with sour cream and cheese or anything else you can think of but I didn't think it needed it.

Bill's Creamy Red Potato Soup

Bill's Creamy Red Potato Soup - 392900 - Recipezaar
3 lbs. Red potatoes, skin on and chopped
4-5 garlic cloves
3 medium onions
5 carrots
9 cups vegetable broth
1 1/2 cups half and half
2 tablespoons fresh basil
2 tablespoons fresh dill
1 tablespoon fresh parsley
salt and pepper

1- Do not peel potatoes, cut into 1 inch squares, set aside
2-Dice 5 carrots and set aside
3- dice onion and mince garlic
4- in large soup pot, saute garlic and onion in oil for approx.. 5 min
5-pour vegetable broth into pan, add carrots and potatoes
6-wait until liquid boils and then turn to medium heat. Cook for 25 minutes or until potatoes nad carrots are done.
7- Blend half of soup mixture in blender or magic bullet. Add back into pot.
8- Add half and half, basil, parsley, dill, and salt and epper. Cook on low for 10-15 minutes.

Flexible recipe. You can add bacon for garnish if you want or add extra vegetables, such as celery to the soup.

Serve with French Bread.

Chicken Corn Chowder

2 slices bacon
1/4 cup chopped onion
3 T water
2 cups chicken broth
2 T flour
2 cups milk
1/2 cup chopped celery
1/2 tsp. salt
1/4 tsp. pepper
1 pkg. frozen corn
2 potatoes, peeled and chopped
2 cups cooked chicken

Cook bacon until crisp. Strain bacon, wiping dripping from pan with paper towel. Crumble bacon and set aside. In same saucepan cook onions in 3 T. water until tender. Add chicken broth, frozen corn, potatoes, celery, salt, and pepper. Bring to a boil. Reduce heat, cover and simmer until veggies are tender- about 15 minutes. Stir flour into milk until smooth. Pour into vegetable mixure and cook, stirring constantly until thickened. Add chopped chicken or turkey and stir over heat 2 to 3 more minutes, until heated through. Top with crumbled bacon. Makes 6 servings.

Cauliflower Cheddar Soup

4 cups water or stock
2 cups chopped potatoes
1 heat cauliflower, broken into florets
1 cup chopped onion
1 cup chopped carrot
3 cloves garlic, minced
1 1/2 cups cheddar cheese, shredded
1 1/2 tsp. salt
1/4 tsp. dill
1/4 tsp. dry mustard
1/8 tsp. pepper
3/4 cup milk

1-combine water or stock, potatoes, cauliflower, onion, carrot, and garlic in a large pot
2- bring to boil
3- simmer 15 minutes or until vegetables are tender
4- remove from heat and let cool 20 minutes
5- puree
6- return to pan on low-medium heat and stir in remaining ingredients. Heat through until cheese melts.

This is delicious!

From recipezaar.com

Chicken tortilla soup with fresh avacado

I got this recipe here. I really loved this yummy soup and it was different from the other tortilla soups I have tried. Don't leave anything out!

Sheila's Chicken Tortilla Soup
6 chicken breasts
4 c. chicken broth
15 oz. canned white corn
15 oz. diced tomatoes (i just cut up fresh tomatoes)
2-3 Tbs. chili powder
Monterey Jack cheese
Diced avocado
Tortilla chips
Fresh limes

Boil chicken and save broth. Remove chicken and dice. Add broth, corn, tomatoes, chili powder. Simmer. In bowl, put in diced avocados and crushed chips. Sprinkle with grated jack cheese, and squeeze in a fresh lime wedge.

Chicken Gumbo Soup

I made this for the missionaries this past week and they loved it.
2 cans chicken broth
1/2 c. chopped fresh green onions
1/2 c. fine chopped green pepper
1 c. tomatoes, fresh or canned
1/8 tsp. baking soda
1 bag frozen cut up okra
3 T creole seasoning
Cooked rice
Saute onions until delicately brown. Then add green pepper, tomatoes, baking soda and okra. Cook all together 5 minutes and then add it to chicken stock. Simmer together about 20 minutes, serve over 1/2 c cooked rice in a bowl. Serves 6 to 8.

White Chicken Chili

1 lb chicken (about 3-4 breasts)
1 medium onion
1 1/2 tsp. garlic powder
1 tbsp. oil
2 cans great northern beans
14.5 oz can chicken broth
1 can diced green chilies
1 tsp. salt
1 tsp. cumin
1 tsp. oregano
1.2 tsp. pepper

Cook chicken, onion, garlic powder and oil together. Add beans, broth, chilies, seasonings to pot with the first 4 ingredients. Cook for 30 minutes uncovered on a good simmer. Remove from heat and add 1 cup sour cream and 1/2 cup whipping cream. Can add 1/4 tsp. cayenne pepper if wanted.

This is delicious!!

Bacon Corn Chowder w/ Crab

I don't like crab so I am going to leave it out when I make this, boy does it look scrumptious!

8 ears of corn, kernels removed (reserve 4 of the cobs)
1/2 cup celery leaves, chopped
2 cups water
1 cup chicken stock
1 tablespoon extra virgin olive oil (EVOO)
1/2 pound (about 8 slices) bacon, coarsely chopped
3 medium Yukon gold potatoes, peeled and cut into 1 1/2-inch cubes
1 medium onion, chopped
2 cloves garlic, grated
3 stalks celery, chopped
1 small red bell pepper, seeded and finely chopped (about 1/4 cup)
2 small bay leaves
4 sprigs fresh thyme
1 quart milk
1 teaspoon (or more) hot sauce, divided
1 cup crab meat, picked clean (optional)
2 tablespoons Old Bay seasoning (optional)
3 scallions, sliced on the bias
1 quart milk

Place a large pot over medium-high heat with the four reserved corn cobs, celery leaves and 2 cups of water. Bring liquid up to a bubble and reduce heat to medium-low. Simmer and reduce broth until about 1 1/2 cups remain, about 10 minutes. Keep warm until use.

While broth is simmering, place a heavy-bottomed pot over medium-low heat with 1 turn of the pan of EVOO, about 1 tablespoon. Cook the bacon until crisp and brown, 4-5 minutes. Remove bacon from pot with a slotted spoon and drain on a paper towel-lined plate.

Pour off all but 2 tablespoons of the drippings from the pot and add the potato, onion, garlic, celery, red pepper, bay leaves, thyme sprigs and corn kernels to the pot. Sauté over medium-high heat until vegetables begin to soften, about 5 minutes. Add milk, hot sauce and corn broth and bring to a bubble. Reduce heat to medium-low, and simmer chowder until potatoes are tender, about 15 minutes.

If using crab, place into a small bowl and toss with Old Bay seasoning. Serve chowder garnished with crab, a pinch of scallions and some of the crispy bacon.

Italian Sausage Soup

It's cold and yucky outside today, so I decided to make soup. Here's the recipe I tried:

Brown 1 lb. Italian sausage with 1 chopped onion and 1 chopped green pepper

Add:

2-4 cups beef broth
2 carrots chopped
2 celery chopped
1/2 tsp. garlic
1 tsp. basil
1 Tbsp. parsley

Simmer one hour, until vegetables are tender. Add rotini or tortellini pasta. Cook until pasta is done.

Or you can make it in the crock pot. Cook on low during the day. Add pasta and turn to high about 20-30 minutes before serving.

Glorified Chili

1 lb ground beef
1 onion, chopped
1 green pepper, chopped (optional)
2 (15 0z.) cans chili (any flavor) or 1 large can
1 (15 oz.) can diced tomatoes NOT drained
2 (15 oz.) cans beans, rinsed and drained
You can use small red, pino, kindey, or black beans (2 different kinds works best)
1 (15 oz.) can corn NOT drained (optional)
Chili powder to taste


Crumble ground beef into pre-heated pan. Add onions and green pepper. Brown. Drain. Wipe pan with paper towel. Return ground beef to pan. Add remaining ingredients. Heat until hot; simmer 15-30 minutes to develop flavors.

Hamburger Stew

1 1/2 lb hamburger browned and drained
1 onion browned
1 green pepper
2 stalks celery chopped
2 carrots cut into small pieces
1 qt. water
1 tbs salt
1/2 tsp pepper
1 tbs parsley
1/2 tsp Basil
1/2 tsp garlic powder
1 pkg. Beefy onion soup mix
2 cans V8 juice
1 can corn (pour juice of corn and kidney beans in with it)
1 can kidney beans
6oz tomato paste
5 peeled potatoes cut into fourths
Combine everything into a big pot and cook on the stove.

Camile's Fast Tortilla Soup

1 can Enchilada sauce
2 cups of chicken broth
Lime Juice to taste
2 can black beans, drained and rinsed
cubed cooked chicken
2 can of corn, drained

Mix and heat. top with cheese, sour cream, and chips or freshly fryed or baked corn tortillas cut into strips.

Taco Soup

1/2 pd hamburger browned with onion
1 can corn (undrained)
2 can red kidney beans
(I sometimes sub 1 can premade chili for spicier flavor)
1 can stewed tomatoes
1 pkg taco seasoning

Simmer all ing. and serve with chips, sour cream, and cheese

Hearty Chicken Noodle Soup/Casserole

This is flavored with chicken stock and cream of chicken soup, and the carrots and peas add a change in consistency and freshness, it couldn't be easier to make!

2 c. carrots chopped

2 c. celery chopped

¾ c. onion chopped

2 cans cream of chicken soup

½ c. milk

1 cube chicken boullion or you can use 2 cups stock

5 c. water (you can vary how much water you put in this, 5 c. makes it really creamy and thick more like the consistency of a casserole, if you want more soupy with broth add more water)

2 c. chicken cubed cooked or uncooked

4 c. or 12 oz. package of noodles

Salt and Pepper

Peas (optional)
You could also substitute Brocooli in this

Place all ingredients except peas in pot, bring to boil, then simmer done, about 20 minutes or so.  When done add peas and stir they will defrost and warm up with the heat from the soup.  You could even dump this out into a casserole pan and top with cheese or bread crumbs or ritz cracker crumbs and stick in the oven for a few minutes.

Baked Potato Chowder

2 large Baking potatoes
1/3 cup Butter or margarine
1/3 cup Flour
3 cups of Milk
1/4 teaspoons Salt
1/4 teaspoons Black pepper
2 Green onions; chopped and divided
6 slices Bacon; cooked and crumbled
1/2 cups Cheddar cheese; shredded and divided
2 oz Sour cream
1 tomato chopped

Wash, dry and prick potatoes with fork. Bake in 400-degree oven for 1 hour or until done. Let cool. Cut into half lengthwise and scoop out pulp; set aside.
Use skins for something else, such as stuffed potato skins.
Melt butter in heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly.
Gradually add milk, cook over medium heat, stirring constantly until mixture is thickened and bubbly.
Add potato pulp, salt, pepper, 2 Table Spoons green onion, half the bacon and 1 cup cheese. Cook until thoroughly heated.
Stir in sour cream. Add extra milk if necessary for desired consistency. Serve with remaining green onions, bacon and cheese.