Chicken Noodle Soup

8-10 cups chicken broth or chicken stock

2 celery stocks, diced

2-3 carrots, diced

2-3 cups of chopped or shredded chicken

Egg Noodles (https://www.walmart.com/ip/Reames-Homestyle-Egg-Noodles-24-oz-Bag-Frozen-Egg-Noodles/10804944?athbdg=L1100 or https://www.walmart.com/ip/Essenhaus-Extra-Wide-Homestyle-Noodles-1-lb/10418987)

Salt and pepper 

Put carrots and celery in a pan with chicken broth - bring to a boil. Pour in noodles (however many you like) and cook for time on package. Add chicken during last 5 minutes of cooking time. Salt and pepper to taste. 

Sweet Thai Chili Chicken & Vegetable Soup

2 boneless, skinless chicken breasts
2 tsp poultry seasoning
Salt and pepper, to taste
2 Tbs olive oil
2 leeks, sliced thinly.  Thoroughly wash to remove all sand.  Use all of the white and the tender green.
6 carrots, sliced
4 celery stocks, sliced
1/2 cabbage, sliced
1 clove garlic, finely chopped
Salt and pepper, to taste
2 quarts chicken stock
1 Tbs Sweet Thai Chili sauce
10-12 mini won tons*
1 bag baby spinach
1 cup snap peas

Preheat oven to 400 degrees.  Season chicken breasts with poultry seasoning, salt & pepper to taste.
Place chicken on a baking sheet, lined with parchment paper.  Roast for 45-60 minutes.  Allow to read before slicing into bite size pieces.

In a large stock pot, saute leeks in olive oil for 5 minutes.  Add carrots and celery.  Continue to saute until tender crisp.  Add cabbage, garlic, and salt and pepper to taste.  Cook until the garlic is fragrant and the cabbage is wilted.  Add chicken stock, chicken, and Sweet Thai Chili sauce.  When ready to serve, bring the soup to a gentle boil.  Add won tons, spinach, and snap peas.

Serve with more Sweet Thai Chili sauce to taste.

*Bibigo Fully Cooked Mini Wontons with chicken & cilantro  -- available at Costco

Shared by Michele Braithwaite and Amy Lawrence

Nicole's Chicken Tortilla Soup

3-4 chicken breasts
2 cans chicken broth
1 pkg taco seasoning
1 jar salsa
1- 8 oz can tomato sauce
1 can green chilies
1 can black beans
1 can pinto beans
1 can pinto beans w/chili sauce or chili beans w/sauce
1 can corn
1 can kidney beans
1 can sliced olives, if desired

Drain and rinse cans of beans, corn, and olives (except can of pinto/chili beans w/sauce).  Place chicken breasts in crockpot and pour other ingredients over.  Cook 8 hrs on low or 4 hrs on high. Shred chicken and serve with cheese, sour cream, and tortilla chips.  (Can use a roasted chicken, shredded).

Nicole Larsen

Creamy White Chili

Yield:  Serves 6

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes (or use a purchased roasted chicken from Costco)
• 1 medium onion, chopped
• 1 1/2 teaspoons garlic powder or 2 closed fresh garlic, finely minced
• 1 tablespoon oil
• 2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
• 1 can (14 1/2 ounces) chicken broth
• 2 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can)
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1 cup sour cream
• 1/2 cup whipping cream
• Fresh cilantro, for garnish (optional)

Directions

1. In a large saucepan, saute chicken, onion and garlic powder (or fresh garlic, if using) in oil until chicken is no longer pink.  Add beans, broth, chilies and seasonings.  Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.  Remove from the heat; stir in sour cream and cream.  Garnish with fresh cilantro, if desired.  Serve immediately.  This is especially good served with tortilla chips.
2. Slow Cooker Option:  In a medium round slow cooker, place 1 pound chicken breasts (fresh or frozen) without cubing them.  Add the chopped onion, garlic powder, beans, green chilies and all of the spices.  Do not add the sour cream or whipping cream yet!  Reduced the chicken broth to 12 ounces (about 1 1/2 cups) and pour in over the other ingredients.  Stir the mixture around a bit to incorporate the dry spices.  Cook on low for 5-7 hours (if using frozen chicken you'll cook on the longer end of that spectrum, fresh chicken will cook in less time).  Remove the chicken to a cutting board and shred in bite-size pieces.  Stir back into the slow cooker.  In a small bowl or liquid measuring cup, whisk together the sour cream and whipping cream until smooth.  Whisk the cream mixture into the crockpot with the other ingredients.  Let the soup cook until heated through.  Serve.

(Shared by Stefani, recipe from www.melskitchencafe.com)

Crockpot Salsa Chicken

3-4 Tbs Lime juice
Skinless boneless chicken breast (however much you want)
1 Tbs Chili powder
Salsa (about 1 C)

Place chicken on bottom of crockpot.  Squeeze lemon juice over chicken.  Sprinkle chili powder over chicken.  Pour in as much salsa as desired.  Set crockpot on High for 4 hours or Low for 8 hrs depending on when you want to eat.  (Chicken will cook thoroughly and not burn, even with the small amount of 'liquid' in the crockpot)
     *This chicken is best added to other recipes (tacos, taquitos, soup, etc)

Corn and Cheddar Chowder

3 tablespoons butter

1 onion, chopped

1 large potato, peeled and diced

1 bay leaf

1/2 teaspoon cumin

1/4 teaspoon dried sage

3 tablespoons all-purpose flour

2 cups chicken stock

1 1/2 cups milk

1 1/2 cups frozen corn kernels

2 tablespoons chopped parsley

2 tablespoons chopped fresh chives

1/4 cup dry white wine  (I omitted this and it was fine)

2 cups shredded Cheddar cheese

salt and pepper to taste

In a large saucepan over medium high heat, melt the butter and stir in the onion, potato, bay leaf, cumin, and sage. Saute about 5 minutes, until the onion is tender. Mix in the flour, coating the onion and potato. Pour in the chicken stock and milk. Bring to a boil, whisking constantly until smooth. Reduce heat, and simmer 30 minutes, stirring frequently, until the potato is tender.               
Mix the corn, parsley, chives, and wine into the saucepan, and cook about 5 minutes, until heated through. Remove the bay leaf, and stir in the Cheddar cheese until melted and blended. Season with salt and pepper.               

*You can omit the cheese if you want plain corn chowder, it is plenty thick before adding the cheese.

Famous Senate Bean Soup

1 lb Dry Navy Beans

1 Meaty Ham Bone

1 c. chopped onion

2 garlic cloves, minced

1 c. chopped celery

2/3 c. potato flakes (I don't use this, it makes soup too thick)

1/4 c. parsley

1 1/2 t. salt

1/2 t. pepper

1 t. nutmeg

1 t. oregano

1 t. basil

1 bay leaf

In large pot, cover beans with 6-8 cups of water.  Bring to boil and cook 2 minutes.  Remove from heat and cover; let stand at least one hour (longer is better so beans begin to soften).  Drain, add 2 quarts of water and the ham bone.  Bring to boil again and simmer about 1 1/2 hours, until beans are tender.  Add remaining ingredients and simmer another 20-30 minutes.  Remove ham bone and trim off meat.  Add meat back into soup and serve.  Leftovers can be frozen.

Chicken Tortilla Soup

1 small onion, chopped
1 can diced green chilies
2 cloves garlic, crushed

Saute for 5 minutes in 2 Tbs oil

Add:

1 28 oz can chopped tomatoes
3 cups tomato juice
1/2 cup water
1 can beef broth
1 tsp cumin
1 tsp chili powder
1 tsp worchestershire sauce
4 cooked chicken breasts, diced
1 can sweet corn

Bring to boil and simmer 1/2 hours.

Serve with grated cheese, sour cream, chopped green onion, tortilla strips.

Serves 6-8

Mom's Potato Cheese Soup

Combine ingredients in a large (4 qt) pot and cook until potatoes are tender:

3 cups boiling water
6 cups diced, peeled potatoes
1 cup chopped celery
1/2 cup chopped onion
2 tsp parsley flakes
1 tsp salt
1/2 tsp pepper
2 chicken bouillion cubes

Blend 4 Tbs. flour and 1/2 cup water. Add to pot with 4 cups milk to thicken the broth. Add 1 lb. cubed Velveta cheese and stir until cheese melts being careful not to scorch the soup.

Potato Cheese Soup

5 c. diced potatoes

1/2 c. chopped onion

1 c. chopped celery

1 c. shredded carrots

3 c. water

3 chicken boullion cubes

Boil together for 15 minutes.

Make white sauce:

3/4 c. butter

3/4 c. flour

4 c. milk

8 oz. velveeta cheese

Melt butter in large sauce pan. Add flour and stir and smooth and bubbling. Add milk and stir until thickened. Add cheese and stir until melted.

Pour cheese sauce into potatoes and stir together until combined.

Stefani Hooper