It’s soup season!
Broccoli Chicken Soup
2-3 c. broccoli, chopped
1 (10 oz.) can cream of chicken soup
1 c. chicken, cooked and diced
1 soup can water or broth
⅛ tsp. thyme
Bring to a boil and simmer five minutes.
Cheeseburger Soup
Country Home Cooking cookbook by Marjorie Rohrer Shank copyright 2006 Campbell Copy Center, USA, used with permission
½ lb. ground beef
¾ c. chopped onion
¾ c. chopped carrots
¾ c. chopped celery
1 t. dried basil
1 t. dried parsley flakes
1 T. butter
¼ c. water
3 c. chicken broth
4 c. diced potatoes
1½ c. milk
¼ c. flour
½ lb. Velveeta cheese, cubed
1 t. salt
¼ – ½ t. pepper
¼ c. sour cream
Brown beef. Sauté onions, carrots, celery, basil, and parsley in one tablespoon butter and one fourth cup water until veggies are tender. Add broth, potatoes, and beef. Bring to a boil. Reduce heat. Cover and simmer for 10-12 minutes or until potatoes are tender. Combine milk and flour to make a smooth batter, and stir into soup. Cook and stir for 3-5 minutes or until bubbly. Reduce heat to low. Add cheese, salt, and pepper and stir until cheese melts. Remove from heat. Stir in sour cream.
Creamy Chicken Chili Soup
From Sarah Shirk of Redbanks Beef Farm. Discover her darling treasure trove of recipes and farm related content on Instagram @redbanksbeeffarmllc. “The other Sarah” says, “Creamy Chicken Chili Soup is one of my personal favorites! It’s flavorful and loaded with protein, bone broth, and spices; how could it not be delicious? I used some home canned pinto beans, but canned black beans, northern beans, or a mix of several different kinds should work just fine as well.”
4 boneless, skinless chicken thighs
1 medium onion, diced
2 (15 oz. can beans)
2½ c. whole kernel freezer corn (may also used canned)
2-3 c. diced tomatoes
2 c. bone broth
1 heaping t. ea: smoked paprika, cumin, and chili powder
1 T. ranch powder
Salt and pepper
1½ t. minced garlic
2 heaping T. diced pickled jalapeños (may also use green chilis)
1 (8 oz.) block cream cheese, cubed
1-2 c. heavy cream
Sauté diced onion in a little oil in Insta pot. Add remaining ingredients except for cream cheese and heavy cream. Stir and add cubed cream cheese on top. Place the lid on the pot and cook on high pressure for 25 minutes. Let set 10 minutes, then manually release steam. Remove and shred chicken, then return to pot. Pour in heavy cream and stir until everything is mixed well. Serve with corn chips, chopped avocado, pickled jalapeños, shredded cheese, or sour cream. Enjoy!
Creamy Hotdog Chowder
From Sarah Shirk
6-8 hotdogs, sliced thin
2 onions, chopped
3 T. butter
3 garlic cloves, minced
8 med. potatoes, chunked
4 c. water
½ c. cream, optional
2 pt. cooked corn
4-5 c. milk
1 lb. cream cheese, cubed
Fresh parsley
Salt and pepper
Sauté sliced hotdogs and onions in butter. Meanwhile, cooked chunked potatoes and minced garlic in water and cream until soft. Do not drain. Add hotdog/onion mixture and stir in corn and milk. Heat until piping hot and stir in cream cheese until melted. Season with salt and pepper to taste. Garnish with fresh parsley.
