Chicken Crockpot Soup

Katie- I loved this so much, had to post. Here is what I did with it but please feel free to make additions to this.

Picture Coming

Ingredients:

1 can of rotel

1 can of corn

1 can of black beans

2 frozen chicken breasts

8 oz cream cheese

1 packet dry ranch dressing

1 tablespoon cumin

1 teaspoon onion powder

1 teaspoon chili powder

Put all ingredients in crock pot and cook 6-8 hours. Shred chicken

For a thicker consistency, dont add the water from corn and beans. I actually took large lime flavored tortilla chips and placed them in the bottom of my bowl, then topped with the thicker soup. I had three bowls! :)

Bread Bowls

These make a fun twist to soup night.

Just take your bread dough recipe, or use mine that I use for EVERYTHING, and round out about an 8lb dough ball. If you don't have a scale eyeball it to about four frozen biscuits size. Brush with EVOO and then let rise until doubled. I use the EVOO because it gives a darker color to the bread, which I like for soup bowls. Also if you want to add crisp to this, which I did and liked it,her is what you do:

Wile preheating the oven, place a glass casserole dish filled halfway with ice cubes in the bottom rack of the oven. Place bread in oven and right before all cubes are melted take out the water.

Creamy Potato and Asparagus Soup

Fall is around the corner so I have been looking for new soups and I found my new favorite!!! I'm just sad it's no a food storage one but it's amazing.

1 large bunch asparagus (1 1/4 lb.) trimmed

1 1/4 lb. Potatoes, peeled and chopped- 1/2 in or smaller

1- 12oz. can evaporated milk- or make your own remember!

6 slices Turkey bacon, because it's healthier!

1 T. Honey

1 tsp. Pepper

1/2 tsp Salt

1 1/4 C Water

Shredded lemon peel

Italian flat leaf parsley chopped- if you happen to have it

1. Reserve about 1/3 of the asparagus. Combine remaining asparagus, the potatoes, evaporated milk, 1/2 tsp salt, 1 tsp pepper, and 1 1/4 C Water in medium saucepan.

Bring to boil, uncovered, then simmer for 10 min. covered until potatoes are tender. Cool down slightly and then transfer to food processor. If you have a small one only do a little bit at a time to make sure you get smooth consistency.

2. Cook bacon until crispy, save the grease in pan to then cook remaining asparagus in. Once asparagus in tender but still crispy it's done.

3. Chop up your parsley, grate the lemon, chop up bacon.

4. Stir soup over stove again to warm up- or just microwave real quick.

Top with bacon, lemon, parsley and 3 asparagus strips.

OH MY GOODNESS YUM!

Black Bean Soup

Ingredients:

1/2 C Onion, chopped (or 1/3 dehydrated onion)

1 T. Olive oil

1 C. Red bell pepper, chopped

4 Cloves garlic, minced

1-14.5 oz Can diced green chilies

3/4 C Carrots, sliced (or 1/2 c dehydrated carrots)

1- 1/2 t. Ground cumin

3 C Chicken broth

4-15 oz Can black beans, drained and rinsed

1/4 C Red wine vinegar

Directions:

heat oil in large, deep saucepan. Saute onion(if using fresh), bell pepper and garlic until tender. Add remaining ingredients(including dehydrated onion if using) and simmer for 10 minutes.

serve garnished with sour cream and tortilla chips

Vegetable Bean Chili

Ingredients:

2 T Olive Oil

1 Onion

3 Garlic cloves

3 Can diced tomatoes in juice

1 -4oz Can mild green chilies

2-3 T Chili Powder

1 T Cumin

1 T Dried chives

1 Bay leaf

1-15 oz Can red kidney beans drained and rinsed

1-15 oz Can black beans or white beans drained and rinsed

1 lrg Green bell pepper

1 lrg Red bell pepper

2 Ears of fresh corn or 1 C Frozen (1 can for FS)

Salt pepper to taste

1/4 C Chopped fresh cilantro

Directions:

In large heavy pot, heat oil, saute onion and garlic

Then add with all other ingredients except cilantro into crock-pot four hours

Add cilantro in the end

This meal can freeze well

Vegetable Cheese Soup

Ingredients:

2 C Diced Potatoes (canned for food storage)

1 C diced carrots (canned for food storage)

1/4 C Butter

2 Chicken Bouillon cubes

1/2 C Flour

3 C Cheddar cheese, shredded

1 Large onion, sliced

1 C slices celery (dehydrated for food storage)

2 10-oz Can chicken broth

2 C milk (powdered for food storage)

Directions:

In a large saucepan saute onions, potatoes, carrots and celery in the butter. Add the broth and bullion cubes. Simmer 30 min. or until veggies are tender.

In a medium bowl, mi x the milk with flour, blend until smooth- no lumps

Gradually add milk mixture to vegetables, stirring constantly. Add grated cheese and spices, simmer until cheese melts.

Creamy Chicken Noodle Soup

This is very good version of Chicken Noodle that I got from my friend, yum-o and of course its the best with my homemade rolls!

Ingredients:

6 Chicken bouillon cubes
4 Cups chicken stock

1-2 Bay Leaves
2 Cups chopped carrots
2 Cups chopped celery
3/4 Cup chopped onion
2 Cans cream of chicken soup
1 Cup milk
2 Cups cooked chicken cubed
2 1/2 oz Cooked noodles - thick Amish kind

*For Food storage use 2 cans chicken and dehydrated veggies.

Directions:

* you can add all ingredients and leave it in crock pot all day!

OR:

Boil Noodles and set aside.

Put veggies with stock and boil until soft. Add bouillon. Whisk in soup until creamy.
Add milk and bay leaf. Add chicken and noodles. Simmer at least 30 minutes. Add more broth if
wanted for consistency.
Salt and Pepper to taste

Ratatouille

Ingredients:

1/2 cup evoo

2 large onions, sliced

3 garlic cloves, minced

1 medium eggplant, cut into 1' cubes

2 green peppers, chopped

1/2 cup chopped mushrooms- if desired, I don't!

3 zucchini, cut into 1/2' slices

1-28 oz can tomatoes, drained

1 t salt and pepper, oregano and thyme

Directions:

In a med pot, saute onion and garlic in oil for 3 min. Add eggplant and stir-fry fr 5 min. Add peppers and cook 5 minutes. After adding zucchini, cook for 5 min more. Add seasonings and tomatoes and simmer for 30 minutes. Serve

Beans and Greens Soup

Can't get any healthier than this!!

Ingredients:

2T evoo

1 Large onion, chopped (I like leeks if I have them)

2 med cloves garlic, crushed

1 bay leaf

1-2 stalks celery, diced

1-2 med carrots, diced

1 t salt

Black pepper to taste

5 cups water or vegetable stock

2 cups cooked white beans

1/2 lb fresh chopped mixed greens: kale, collards, spinach, arugula

fresh ground nutmeg

Directions:

In saucepan, add oil and saute the onions and garlic over low heat. When onions are soft, add celery, carrots, salt and pepper. Stir and saute another 5 minutes. Add stock or water and bay leaf. Cover and simmer about 20 min. Add cooked beans and greens. Cover and continue to simmer over very low heat. another 20 min. Garnish with grated nutmeg.

Cocunut-Red Curry Pumpkin Soup

This is dairy free and gluten free inspired

Ingredients:

3 Cups Chicken broth

1 (15oz) can pumpkin

2 t chili sauce with garlic

t salt

1/8 t curry powder

1 c light coconut milk

1 T fresh lime juice

Chopped fresh cilantro

Directions:

Combine first 5 ingredients in the medium saucepan, stirring until smooth. Bring to boil; reduce heat, and add coconut milk, stirring with a whisk. Cook 1 minute or until thoroughly heated. Remove from heat, and stir in lime juice. Ladle soup into bowls and sprinkle with cilantro.

Double Tomato and Pesto Soup

you don't get better than tomato and pesto!

Ingredients:

2 T evoo

1 clove garlic chopped

2 shallots, finely chopped

1 carrot, peeled and finely chopped

1/2 cup loosely packed sun-dried tomatoes, chopped

Salt and freshly ground pepper to taste

2-3 cups chicken broth

1 can concentrated crushed tomatoes

1/2 cup store bought pesto sauce- available in refrigerated section

1 small brick asiago or parmigiano reggiano cheese, and croutons to pass at table

Directions:

Heat a medium pot over medium heat. Add evoo, garlic, shallots, carrot, and sun dried tomatoes. Season with salt and pepper and cook 5 minutes. Add 2 cups of broth and the crushed tomatoes and heat to a bubble. Add up to 1 extra cup of broth and bring to the desired consistency. Stir in pesto. Adjust seasonings and pour soup into bowls.

Shave cheese on top and serge with croutons.

Lean, Mean, Green Soup

This is an adaptation from Rachael Ray's. I LOVE IT. I would eat this morning noon and night :) But I like green things.

Ingredients:

2 Leaks, trimmed, halved lengthwise then sliced in to 1/2 inch-thick, half moons

(leeks are long and in the onion/garlic family)

2 T EVOO

1 Medium Zucchini, finely chopped- I have used green peppers in pace when I dont have

Salt/pepper to taste

1 cup loosley packed fresh flat leaf parsley (you can use dried)

1 cup loosley packed arugula or watercress (I have subbed other leaf lettuces for this too)

1 cup loosley packed basil(you can use dried)

1/2 cup beef stock

1 quart vegetable stock

Directions:

Rinse leeks thoroughly under running water. Separate the layers to free any sandy grit. Drain leeks well

Heat medium pot over medium heat. Add evoo, leeks, chopped zucchini, season with salt and pepper (if using dried parsley and basil add now)

Saute for 6 min

Grind up parsley, arugula or watercress (or other lettuces), basil and parsley(if using fresh)

in food processor until finely chopped.

Add to the leeks and zucchini. Stir to combine.

Add beef stock, let simmer a minute

Add veg sock and raise soup to a boil

Reduce to a simmer and cook 5-10 min.

Serve!

Chicken and Dumpling Soup

This is a great Food Storage recipe

Ingredients:

4 C Chicken Stock (can use broth is that's all you have)

4 C. Water

1/2 C Milk, can use powdered

2 Can Cream of Chicken (or make yours from scratch!)

1 Can Chicken, shredded

1/2 Celery, fresh or dehydrated

1/2 C Carrots, fresh or Can

1/2 C Corn, can or frozen

1 Bay leaf

1/4 t. Thyme and parsley

Add all ingredients and boil until veggies are tender. then add biscuits

Biscuits:

1 C Sifted Flour

1tsp. Baking Powder

1/2 tsp. Salt

1 T Chopped onion, or dehydrated onion

1/8 tsp. ground nutmeg

2 egg yolks, beaten until lemon yellow

1/2 C. Buttermilk

* beat eggs until light yellow, and add buttermilk and egg yolk alternately to the dry mixture until smooth. Drop by teaspoon into hot soup.

White Bean Soup

Would you believe that my kids ate this, even with the Kale? It really is super good and healthy and I wouldn't put it on here if it wasn't right?!!!!
(I'll get a picture soon!)

Ingredients:

2 Cups Chicken or Vegetable Stock
3 Cups Water
2 T extra-virgin olive oil
1 large onion peeled and chopped
2 Med Carrots peeled and sliced
1 large rib celery, cut into pieces
Two 15-ounce cans great northern beans, drained and rinsed
2 ½ C chopped fresh kale
Salt /Pepper

Directions:

Sauté Onions
Add all other ingredients into stock pot nad cook over stove 15 min or so. 

This would be good also in a crock pot before church. the flavors would "marry" really well.

Taco Soup

Gotta have this in your food storage recipes! This freezes beautifully!
One our most favorite comfort meals. You can be versitile with what kind of beans you use!

(picture from Dinners ready)
Taco soup

½ lb ground beef, browned
1 can tomato soup
1 can water
1 can corn (drained)
1 can kidney beans (drained)
1 can chili beans (drained)
1 can stewed or crushed tomatoes
1 can green chilies
½-3/4 package taco seasoning
Fritos
sour cream
shredded cheese
Combine all ingredients, except Fritos, sour cream and cheese. Cook over med heat until heated thoroughly. Top with Fritos, cheese and sour cream.

Tomato Basil Soup

This is Amazing- truly

Ingredients:

4 Cups Canned Whole Tomatoes- use fresh garden ones too!

4 Cups Unsalted Tomatoe Juice

12-14 Fresh Basil Leaves (fresh is what makes it but it's fine with dried. Use 3 T)

1 Cup Heavy Whipping Cream- or Plain Yogurt if your watching the calories

1/2 Cup Unsalted Butter

And I add 1 can artichoke hearts- chopped

Directions:

Puree tomatoes and basil

Put all ingredients in slow cooker about 4 hours

Top with Homemade Croutons and Parmesan Cheese

*We dip the homemade rolls in it, ohhhhh

I have this on my food storage list but it's one of those that I stock up on the the things that are no perishable but rely on the grocery store for the rest. So this would not be my full proof FS meal.

Favorite Tortilla Soup

(Source: Fiber 35 diet)
Our Favorite. We eat this 3-4 times a month. Its easy, uses your food storage ing, and flavorful.

Ingredients:
Saute 1 onion, and 1/2 jalapeno in olive oil till soft
Add 1tsp cumin and 1tsp chili powder, 1TBS worchestishire sauce
Add the following, then simmer and serve
- 1 can fire roasted diced tomatoes
- 2 cans pinto beans
- 1 box chicken broth
- 1 can white chicken
Garnish with tortilla chips, sour cream, guacamole, cilantro, and fresh lime

Condensed Soups

I learned I can make my very own Condensed Soups! Who knew? This will save you sooooo much money. And I like to make a lot of soup in the winter and it's a great company meal,"just add more water to the soup carol" (Little house fan :) )
Just save your jars and fill it with your condensed soups. I am going to try freezing a jar of my cream of potato today so I will let you know if that's a go or not.

Ingredients

2T butter
1/4 cup flour
1/2 cup stock(low sodium broth can probably be used)--veggie or chicken is usually best, I think
1/2 cup milk(low fat is okay)
salt and pepper
***1/4 cup of whatever your "of" is needed to be...(ie mushroom, celery, chicken, onion, potato, broccoli, cauliflower, etc) finely chopped***

Directions

In small saucepan, put butter and the "of" ingredient and cook until soft, not just tender.(if using chicken, just make sure it's cooked through)
Add flour and stir together. It will be thick and gooey, and that's okay.
Slowly add stock while stirring or whisking to avoid lumps.
Bring to a boil and cook a few minutes until thickened.(if seems too thick, you can add a tsp or so more broth, just don't forget, you've still got milk to add :)
Add milk and salt and pepper and stir until combined and thick. Taste to know your seasonings prior to using it in a recipe so you can adjust salt and pepper as needed.
***the main photo is cream of celery using veggie stock, and the other is mushroom using chicken stock. Please remember, you can combine ingredients to make blend, or add garlic, etc, to make a cream of mushroom with garlic, etc. Just play around and make it to suit your needs and taste!**
PS Please note, this is a CONDENSED version of the soup...it's meant to be thick and not intended to eat straight! ;)

Best Baked Potato Soup- No kidding

Great 3 Month Food Storage Dinner!

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 util 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 lunc