Tex-Mex Chicken Soup

Ingredients½ C chopped onion2 garlic cloves, minced1 Tbsp. vegetable oil4 C chicken broth3 C cubed chicken3 medium zucchinis, sliced1 (14-1/2 oz.) can diced tomatoes, undrained1 (11 oz.) can whole kernel corn, drained½ C salsa2 tsp cumin1 tsp salt, optional¾ tsp pepper½ tsp dried oreganoShredded cheddar cheese, optionalTortilla chips, optional Directions1. In a 4-qt. soup kettle,Continue reading “Tex-Mex Chicken Soup”

Pumpkin Soup

Ingredients1 ½ C finely chopped onion2 Tbsp. butter1 Tbsp. all-purpose flour2 (14 ½) can chicken soup1 (15 oz.) can of canned pumpkin1 tsp brown sugar1/4 tsp. salt1/8 tsp. pepper1/8 tsp. ground nutmeg1 C heavy whipping Directions1. In large saucepan, saute onion in butter until tender. Remove from heat; stir in flour until smooth. 2. GraduallyContinue reading “Pumpkin Soup”

“It’s Italian” Sausage Soup

Ingredients1-pound Italian sausage (casings removed, if necessary)1 large onion, chopped1 clove garlic, chopped2 medium-sized carrots, chopped1 rib celery, chopped1 can (14 ½ oz.) diced tomatoes1 tsp oregano½ tsp rosemary½ tsp basil¼ tsp thyme¼ tsp fennel seedsSalt and pepper to taste1 bay leaf3 cans (14 oz. each) low-sodium chicken broth½ cup orzo pastaFinely shredded parmesan cheese,Continue reading ““It’s Italian” Sausage Soup”

Creamy Carrot Soup

Ingredients1 C chopped onion¼ butter, cubed4 ½ C sliced fresh carrots1 large potato, peeled and cubed2 (14 ½ oz.) cans chicken broth1 tsp. ground ginger2 C heavy whipping cream1 tsp. dried rosemary, crushed½ tsp. salt¼ tsp. pepper Directions1. In a Dutch oven, saute onion in butter until tender. Add carrots, potato, broth and ginger. CoverContinue reading “Creamy Carrot Soup”

Cream of Wild Rice Soup

Ingredients1 large onion, chopped1 large carrot, shredded1 celery rib, chopped¼ C butter½ C all-purpose flour8 C chicken broth3 C cooked wild rice1 C cubed chicken breast¼ tsp. salt¼ tsp. pepper1 C evaporated milk¼ C chives Directions1. In a large saucepan, saute the onion, carrot and celery in butter until tender. Stir in flour until blended.Continue reading “Cream of Wild Rice Soup”

Cream of Cauliflower Soup

Ingredients1/3 C green onions, white parts only2 Tbsp.2 Tbsp. all-purpose flour½ tsp. salt2 C chicken broth1 (10 oz.) package frozen cauliflower; thawed and chopped2 C milk1 ½ C shredded cheddar cheese2 Tbsp. dry sherry, optional1 Tbsp. minced chives Directions 1. In a saucepan, saute onions in butter until tender. 2. Stir in flour and saltContinue reading “Cream of Cauliflower Soup”

Country Mushroom Soup

Ingredients¼ C butter, cubed¼ C all-purpose flour2 C chicken or vegetable broth½ tsp. salt¼ tsp. pepper1 to 2 bay leaves2/3 C finely chopped celery¼ C finely chopped onion3 Tbsp. vegetable oil4 to 5 C sliced fresh mushrooms (about 1 pound)2/3 C half-and-half or milk Directions1. In a 2-qt. saucepan, melt butter; stir in flour untilContinue reading “Country Mushroom Soup”

Cauliflower Ham Chowder

Ingredients2 C potatoes, peeled and cubed2 C fresh cauliflower florets1 small onion, finely chopped1 C chicken broth3 C milk2 ½ C fully cooked ham, cubed1 tsp. salt½ tsp. pepperDash of ground nutmeg½ to 1 C instant potato flakes.Minced fresh parsley Directions1. In a large saucepan, cook the potatoes, cauliflower and onion in chicken broth untilContinue reading “Cauliflower Ham Chowder”

Apple Squash Soup

Ingredients1 large onion½ tsp. rubbed sage2 Tbsp. butter1 (14-1/2 oz.) chicken broth¾ C water2 medium Granny Smith or other tart apples, peeled and finely chopped1 (12 oz.) frozen mashed squash, thawed1 tsp ginger½ tsp. salt½ C milk Directions1. n saucepan, saute onion and sage in butter for 3 minutes or until tender. Add broth, waterContinue reading “Apple Squash Soup”