Creamy Chicken and Wild Rice Soup

This is one of the soups we served at our Relief Society Christmas Party. 2009
Joy in the Journey

4 cups chicken broth
1 cup uncooked wild rice
1 medium onion, diced
1 cup shredded carrot, I diced mine
3 cups milk
6 Tablespoons all-purpose flour
1/2 teaspoon black pepper
1 1/2 cups shredded chicken (cooked in crock pot with water and bullion)

Toppings: Shredded Cheddar Cheese, chives

In a large saucepan, combine the chicken broth and the wild rice. Bring to boiling. Reduce heat, cover ,and simmer for 50 min. or until rice is soft. Stir in the diced onion and shredded carrots; simmer for 5-10 min. longer or until tender.

In a small bowl. whisk together the milk, four, and pepper. Stir the milk mixture into the rice mixture, and cook until thickened and bubbly, stirring frequently. Add chicken and heat through but do not boil. Ladle the soup into bowls and top with shredded cheese and chives.

White Bean Chicken Chili

2 Tbsp. vegetable oil

1 lb. cooked chicken, diced

1 small onion, diced

2 cloves garlic, minced

 14oz. chicken broth

1- 16 oz. mexican tomatoes

1-16 oz. diced tomatoes--petite

1-7 oz diced green chilies

1/2 tsp. oregano

1/2 tsp. coriander

1/4 tsp. cumin

1 15 oz. can white beans

2 cup. corn (frozen works well or canned)

black pepper

chopped cilantro

Heat oil and cook onion and garlic until soft.  Stir in broth, tomatoes, chilies, and spices.  Bring to a boil then simmer for 10 minutes.  Add corn, chicken and beans.  Simmer and season with salt and pepper.  Top with cheese, sour cream and tortilla chips.  

could be made with canned chicken for food storage recipe.

Baked Potato Soup

My New Favorite Soup

3-4 med potatoes, peeled and diced
5 Bacon Strips
2 Cans Cream of Potato Soup (undiluted)
1 Can Condensed Cheddar Cheddar Cheese Soup (undiluted)
3 1/2 C. Milk
1 tsp. Garlic Powder
2 tsp. Worcestershire Sauce
1/2 tsp Onion Powder
1/4 tsp Pepper
1/2 tsp Salt
1 C. Sour Cream

Boil Potatoes u til Tender and cook Bacon until crispy, then crumble
Combine the next 8 ingredients including 1/2 of crumbled bacon (reserving the rest for topping)
Cook uncovered for 10 min, stirring occasionally.
Stir in sour cream and potatoes, cook for another couple minutes (do not boil)

Top with reserved bacon, shredded cheese and dollop of sour cream

I double this because we eat so much of it and It's soooo good the next couple days for lunch!

Tuscan Minstone Soup

This soup is so great, and great for you too! I discovered this recipe out of the book Bob Greene, The Best Life Diet. I did make a few changes.....which he may not approve of...but I don't think it will kill ya, and it made it a little tastier.

Serves 6

2 Tablespoons olive oil (first change.....I added more oil!)
1 medium Zucchini, cut into 1/2- inch slices, about 2 cups
1 medium Squash, cut into 1/2- inch slices, about 2 cups
1 large carrot, finely diced, about 3/4 cup
1 small onion, finely diced, about 3/4 cup
2 cloves garlic, minced ( I added a little more)
1 teaspoon Italian seasoning ( I only had oregano...I used less but didn't measure)
4 cups all-natural reduced sodium chicken broth ( I used regular and at least doubled the amount)
one 15-ounce can diced tomatoes
one 15-ounce can cannellini beans, drained and rinsed ( I used great northern beans)
1/2 cup whole wheat Barilla PLUS or elbow pasta (used regular food storage elbow mac, I used more, which is why I used more broth and it made more servings)
3 fresh thyme sprigs
salt and pepper
1/3 cup grated Parmesan cheese
1/3 cup loosely packed fresh basil, cut into strips

Heat the oil in a dutch oven (Pot)over medium-high heat. Add the zucchini, summer squash, carrot, onion, garlic, and Italian seasoning to the dutch oven and cook, stirring frequently, until the vegetables start to soften, about 10 min. Stir in the broth and diced tomatoes, cover the mixture, and bring it to a boil. Add the beans, pasta, and thyme, and cook, uncovered, at a low boil until the pasta is done, about 10 min. (I have done it this way, but for the party I made the noodles ahead of time). Remove the thyme sprigs, and season the mixture with salt and pepper. Serve in individual bowls and top each serving with the Parmesan cheese and basil.

Per Serving: Calories: 193, Protein: 10g, Carbohydrate: 25 g, Dietary Fiber: 6, Total Fat: 7 g, Saturated Fat: 2 g, Cholesterol: 5 mg, Calcium: 130 mg, Sodium: 516 mg.

Tomato Basil Soup

Tomato Basil Soup- The best ever!
*This is the first” Fall” soup make in the Cotton home

4 Cups Canned whole tomatoes
4 C Unsalted Tomato Juice
12-14 Fresh Basil leaves
1 C. Heavy Cream- or Plain Yogurt
½ C Unsalted Butter
Salt/Pepper to taste
I add chopped artichoke hearts- yummy

Puree tomatoes and basil
Put all ingredients in slow cooker about 4 hours

Top with homemade crouton and parmesan cheese
*We dip in the homemade rolls!

Black Bean Soup

Black Bean Soup Story:

I discovered this recipe through one of those eat-well-during-pregnancy kinds of magazine/resources. Very Best Baby. The recipe card says to visit verybestbaby.com/recipes for more!

I know that Black Bean Soup doesn't sound (or even look!) very appealing. It's one of those foods though (kind of liked a baked potato) that doesn't really sound good, but once you start eating it, you remember how much you love it! I like this black bean soup... and I like that I've found a few ways to spruce it up a bit too.

Ingredients:

2 cans (16 ounces each) black beans, undrained

1 cup chicken broth

nonstick cooking spray

1 small onion, chopped

1 teaspoon bottle minced garlic

1 jar (16 ounces) salsa

4 teaspoons lime juice

2 teaspoons ground cumin

1/4 teaspoon crushed red pepper (optional)

1/3 cup sour cream or plain yogurt (optional)

fresh cilantro leaves (optional)

Directions:
Place 1 can of beans (with the liquid) and the broth in blender or food processor; cover. Blend until smooth. Coat large saucepan with cooking spray. Heat over medium-high heat. Add onion and garlic; cook for 4-5 minutes or until onion is tender.

Add blended bean mixture, remaining beans and liquid, salsa, lime juice, cumin, and crushed red pepper. Bring to a boil. Reduce heat to low; cover.

Cook, stirring occasionally, for 25-30 minutes. Serve topped with sour cream. Garnish with cilantro. (Makes 4 servings)

Variations:
The original recipe card says to use Ortega Thick & Chunky Salsa... I use my favorite Garden Fresh brand from Costco OR the Wal-Mart brand of Black Bean & Corn salsa... another yummy one.

I put a big dab of sour cream in the middle of each bowl. The kids like it because it mellows out the flavor a little if it seems too spicy. I know the plain yogurt would be healthier, but, whatever. And I haven't yet bothered to garnish with cilantro, though that would be pretty.

My friend, Traci, taught me to add some shredded chicken. I especially like to add about a cup of the shredded "Cafe Rio Chicken" (another recipe from Traci--I use it in lots of different recipes).

I've also added a can of corn before. Bulks it up a little and gives it a little more color and texture.