Crockpot Chicken and Noodle Soup

The recipe for this soup and the picture come from the following site:
http://www.creativelydomestic.com/2010/10/guest-post-crockpot-chicken-and-noodle.html
It is well worth checking out.

I made this soup for my family tonight.  They are surfing from colds and nothing is better than Chicken Noodle Soup.  They all loved it.  My wife said next time she would like to have rice instead of noodles though.  And I did add frozen peas.  This one is on the keep list.


Ingredients

5 cups of chicken broth (boxed or can is fine)
One 10.75 oz can cream of chicken soup
1/2 cup onions, chopped fine
1/2 cup celery, chopped fine
1/2 cup carrots, chopped fine
1/2 cup green onions, sliced
One 15 oz can of whole kernel corn, drained
Salt and Pepper to taste
1 1/2 cup Egg noodles
2 cups cooked chicken chopped or 2 cans canned cooked chicken

Directions

Add everything but the noodles and cooked chicken to the crock pot on Low for 5-6 hours, the last hour turn on High, and add noodles and chicken. Remember, if you do this in the morning, and don’t have a timer on your crock pot, use a lamp timer, they work wonderful.

Creamy Tortilla Soup

This recipe is from my wife's cousin.  It is very good.

Ingredients

2 cans (14.5 ounces) diced tomatoes with chilies
2 cans (14.5 ounces) chicken broth
1 can refried beans
1 cup canned corn- (I put in the whole can)
2-3 cups cooked chicken shredded or cubed
cilantro, sour cream, Monterey Jack Cheese

Directions

Combine tomatoes and broth. Stir in beans and corn. Bring to boil, reduce heat and simmer 5 minutes stirring frequently. Add Chicken and heat through- Top with sour cream, cilantro, cheese, chips

Chicken Tortilla Soup

This recipe came from: http://www.favfamilyrecipes.com/. I made it last night and my wife loved it. My daughter stopped by today and had two bowls of it. I will definitely make this again.  I added two cans of black beans to it.

Ingredients:

3 boneless, skinless chicken breasts
1 tsp. oil
1 onion, chopped
½ tsp. minced garlic
1 tsp. ground cumin
3 (14.5oz) can chicken broth
2 cans corn (drained)
1/2 tsp. chili powder
2 Tbsp. lemon or lime juice(or both!)
1-2 c. salsa
1 c. tortilla chips
½ c. shredded Monterey Jack cheese
1 avocado

Directions:
 
In large pot boil chicken for about 25 minutes or until cooked through. Remove chicken, cool, and shred. In a large skillet cook onion, garlic in the oil and add cumin. Cook until onions become clear. Drain water from the pot you cooked the chicken in add chicken broth and onion & garlic mixture. Add shredded chicken,corn, chili powder, lemon (or lime) juice and salsa to the broth and bring to a boil. Reduce heat and simmer 30-40 min. Top with corn chips, cheese, avocado, and a little sour cream.

Cheesy Potato Soup

I am not sure where this recipe comes from, but I love it.

Ingredients

4 medium potatoes, peeled and diced
1 large onion
1 quart water
¼ cup margarine
3 tablespoons flour
½ cup milk
1½ cups cheese
1 teaspoon salt
¼ teaspoon seasoned salt
¼ teaspoon paprika
1/8 teaspoon pepper
parsley

Directions

Combine potatoes, onion and water in heavy saucepan. Bring to a boil; reduce heat, simmer until tender - about 20 minutes. In heavy skillet melt butter, add flour, cook and stir until mixture bubbles. Remove from heat - stir in milk. Return to heat; stir until thickened. Stir mixture slowly into potatoes; cook and stir until thick. Add cheese and seasonings.

Grandma Longs Corn Chowder

This recipe comes from my mom.  It is very good.

Ingredients

1 cup diced onion
½ cup finely chopped celery
1 can condensed chicken broth
1 can corn (cream or whole kernel)
2 cups cubed, sliced raw potatoes
1½ cups milk
½ cup cream
2-3 slices bacon, cooked and crumbled
salt and pepper to taste

Directions
 
Saute onion and celery in bacon drippings. Add corn, broth, salt, pepper and potatoes. Cover and bring to a boil. Reduce heat and boil gently until potatoes are tender. Add milk, cream and bacon. Heat through.

Cathi's Taco Soup

This recipe comes from my daughter Cathi.  Easy and very good.  She loves to share it with us when she makes it.


Brown 1 pound ground beef with 1/2 package Taco Seasoning

1 small onion (optional)

Add:

1 can whole kernel corn; undrained
1 can stewed tomatoes
1 can tomato sauce
1 can black beans; drained and rinsed
1 can black olives; chopped coarsely
½ package Taco Seasoning

Heat thoroughly. Top with cheese, sour cream

Olive Garden Pasta E Fagioli Soup

Another copy cat recipe from the internet, but we love Olive Garden Pasta E Fagioli Soup.  Enjoy.

Ingredients

3 tsp. Oil
2 lb. Ground beef
12 oz. Onion; chopped
14 oz. Carrots; slivered
14 oz. Celery; diced
48 oz. Tomatoes; canned, diced
2 C. cooked Red Kidney beans
2 C cooked White kidney beans
88 oz. Beef stock
3 tsp. Oregano
2 1/2 tsp. Pepper
5 tsp. Parsley; (fresh chopped)
1 1/2 tsp. Tabasco sauce
48 oz. Spaghetti sauce
8 oz. dry pasta Shell macaroni; or other pasta

Directions

Saute beef in oil in large 10-qt. pot until beef starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to the pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce, and noodles. Add chopped parsley. Simmer until celery and carrots are tender, about 45 minutes. Makes 9 qts. of soup! **Just cut the recipe in 1/2 for smaller family needs!

Chicken Enchilada Soup

This is a copy cat recipe of the Chicken Enchilada Soup served at Chili's.  The recipe is from the internet.  Vickie loves Chili's Chicken Enchilada Soup.  In fact when she worked in Salt Lkae city and worked overtime on Friday nights I would stop and get her a bowl of this soup for dinner.  One Friday night in December I went dressed as Santa after working Santa's Castle in the Ogden City Christmas village and they gave me a free bag of chips with salsa.  Enjoy.

Ingredients

1 pound skinless, boneless chicken breast halves
1 tablespoon vegetable oil
1/2 cup diced onion
1 clove garlic, minced
1 quart chicken broth
1 cup masa harina
3 cups water, divided
1 cup enchilada sauce
2 cups shredded Cheddar cheese
1 teaspoon salt 1 teaspoon chili powder
1/2 teaspoon ground cumin

Directions

In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides. Remove and set aside.  Cook onion and garlic in remaining oil until onions are translucent. Pour in chicken broth. 
In a bowl, whisk together masa harina and 2 cups water until well blended. Pour into pot with remaining 1 cup water, enchilada sauce, Cheddar, salt, chili powder and cumin. Bring to a boil. 
Shred cooked chicken and add it to the pot. Reduce heat and simmer 30 to 40 minutes, until thickened.
 
Top with sour cream, crisp tortilla strips, green onions, etc.