Creamy Chicken and Wild Rice Soup

1/2 c onion, diced

2 minced garlic cloves

1/2 c carrot, finely diced

1/2 c celery, finely diced

4 c chicken broth

2 c water

2 cooked, boneless chicken breast halves, shredded

1 (4.5 oz) package quick cooking long grain and wild rice with seasoning packet

1/2 tsp salt

1/2 tsp black pepper

1/2 c flour

6 Tbsp butter

2 c milk

First sauté onion and garlic in olive oil, when onions are translucent, add carrots and celery, sauté until softened, then add broth, water and chicken. Bring just to a boil then stir in rice, reserving the seasoning packet.  Cover and remove from heat.

In a small bowl, combine salt, pepper and flour.  In saucepan, melt butter.  Stir in contents of packet until mixture is bubbly.  Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux.  Whisk in milk, a little at a time, until fully incorporated and smooth.  Cook until thickened, about 5 minutes.

Stir milk mixture into broth and rice.  Cook over medium heat until heated through.

-Camille

Tortellini Soup

2 cloves of garlic, chopped and browned in a touch of olive oil. 1 lb pork sausage
42 oz of chicken broth or 3-4 cans of chicken broth
9 oz tortellini
1 (14oz) can diced tomatoes
1 bunch or bag spinach
6 basil leaves, chopped or 1 tsp dried basil
salt and pepper to taste
1/2 c parmesan cheese (garnish)
　
Add pork sausage in with garlic and cook until well done. Add chicken broth, diced tomatoes and half of the fresh basil.
Bring to a boil, then simmer for about 1/2 to 1 hour. Put tortellini in 8-10 minutes before serving and then spinach right before
serving it. Garnish with parmesan cheese and serve with a green salad.

-Natalie

Quick Chili

(from Kraft Food and Family)

1/4 c salsa

1 can diced tomatoes

1 can kidney beans

2 tsp chili powder

1/4 tsp garlic powder

1/2 c chopped onions (I use frozen)

1/2 c chopped green pepper (frozen again)

1 pound ground beef

3/4 cup grated cheese

Cook beef, add vegetables and salsa. Cook until vegetables are crisp-tender. Add undrained tomatoes, drained and rinsed beans, chili powder and garlic powder. Stir until heated. Stir in cheese. Top with extra cheese.

-Lindsay

Grandma Soup

(the ultimate pantry cleaner)

1 lb cooked ground beef

1 can pork and beans

1 can condensed minestrone soup

1 can diced tomatoes

Cheddar Cheese (shredded)

Mix all together in sauce pan. Add a minestrone soup can of water. Simmer together until warm. Top with shredded cheddar cheese.

-Lindsay

Smoky Slow Cooker Chili

Ingredients

• Cooking spray
• 1 pound ground pork
• 1 pound boneless pork shoulder, cut into 1/2-inch pieces
• 3 cups chopped onion
• 1 3/4 cups chopped green bell pepper
• 3 garlic cloves, minced
• 3 tablespoons tomato paste
• 1 cup lager-style beer (such as Budweiser)
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano
• 3/4 teaspoon freshly ground black pepper
• 6 tomatillos, quartered
• 2 bay leaves
• 2 (14 1/2-ounce) cans plum tomatoes, undrained and chopped
• 1 (15-ounce) can no-salt-added pinto beans, drained
• 1 (7 3/4-ounce) can Mexican hot-style tomato sauce (such as El Paso)
• 1 smoked ham hock (about 8 ounces)
• 1 1/2 tablespoons sugar
• 1/2 cup finely chopped cilantro
• 1/2 cup finely chopped green onions
• 1/2 cup (2 ounces) crumbled queso fresco
• 8 lime wedges

Preparation

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add ground pork to pan; cook 5 minutes or until browned, stirring to slightly crumble. Drain well. Transfer pork to an electric slow cooker.
2. Recoat pan with cooking spray. Add pork shoulder; cook 5 minutes or until lightly browned, turning occasionally. Transfer pork to slow cooker.
3. Recoat pan with cooking spray. Add onion and bell pepper; sauté 8 minutes, stirring frequently. Add garlic; sauté 1 minute. Add tomato paste; cook 1 minute, stirring constantly. Stir in beer; cook 1 minute. Transfer onion mixture to slow cooker. Add chili powder, and next 9 ingredients (through ham hock) to slow cooker. Cover and cook on HIGH 5 hours or until meat is tender. Remove bay leaves and ham hock; discard. Stir in sugar. Ladle about 1 1/3 cups chili into each of 8 bowls; top each serving with 1 tablespoon cilantro, 1 tablespoon green onions, and 1 tablespoon cheese. Serve each serving with 1 lime wedge.
Note: You can also cook the chili in a slow cooker on LOW for 8 hours. For cooking chili on the stovetop, use a total of 12 ounces beer and simmer, covered, for 2 1/2 to 3 hours or until the pork shoulder is tender.
Recipe from Cooking Light

-Cheryl

Grilled Cheese and Tomato Soup

For Grilled Cheese:

Whole grain bread
Cheese slices (my family prefers Colby Jack)
Turkey
　
Layer cheese and turkey on bread and press in hot George Forman Grill. Or if you are lucky and you own one, in a panini press.
　
For Tomato Soup:
　
2 cans diced tomatoes
1 tbsp Italian seasoning
1 tsp garlic powder
1 tsp pepper
　
Combine all ingredients in blender and blend until smooth. Pour into pan and heat on stove top.

-Emily

Koch Family Chicken and Rice Soup

I swear by this soup because when there are “sickies” at my house, it not only helps them feel better, but helps to keep me from getting sick, too.  An added bonus, my kids LOVE this soup.

10 cups chicken broth

1 Tablespoon olive oil

1 medium onion, diced

½ cup sliced celery

1 ½ cup sliced carrots

¼ cup snipped fresh parsley

¼ teaspoon black pepper

¼ teaspoon dried thyme leaves, crushed

1 bay leaf

2 cups cooked chicken

3 cups cooked rice

2 Tablespoons lime juice

Optional: lime slices for garnish

Combine vegetables and seasonings (except parsley) with olive oil in a pot over the stove.  Simmer and slowly add broth until vegetables are tender.  Boil over high heat, stirring regularly.  Reduce heat and add chicken, rice, parsley, and lime juice.  Discard bay leaf and enjoy!

-Amy

Curried Chicken Rice Soup

2 large carrots, diced
2 celery ribs, diced
1 small onion, chopped
3/4 c. butter or margarine3/4 c. flour
1 tsp. seasoned salt
1/2 to 1 tsp. curry powder
3 cans (12 ounces, each) evaporated milk
4 c. chicken broth
2 to 3 c. cubed cooked chicken
2 c. cooked long grain rice

In a large saucepan, saute carrots, celery and onion in butter for 2 minutes. Stir in flour, seasoned salt and curry until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually add chicken broth. Stir in chicken. Return to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until vegetables are tender. I keep the rice separate, otherwise it sucks up all the juice. I add the rice to the bowl and then the soup on top. I separate leftovers in the fridge this way as well. Serves 10-12.

-Jen