Jan's Creamy Chicken Vegetable Rice Soup

1# Boneless, skinless Chicken Breasts
4-5 Stalks Celery
2 Bunches Carrots with Green Tops
1 Sweet Onion
Olive Oil
3/4 teaspoon Ground Sage...

1 teaspoon Salt
1/2 teaspoon freshly ground Pepper
3/4 cup Arborio Rice
6 cups Chicken Broth
1 Packet Swanson Chicken Boost
1 Cup {or a bit more} Heavy Cream {whipping cream works well}
1 Tablespoon cornstarch
2 Tablespoons Cold Water

Cut the Chicken Breasts into bite-size pieces. Slice the Celery and Carrots {peel them, too}. Chop the onion. In hot Dutch Oven pour 1 Tablespoon Olive Oil and heat until hot. Add the vegetables and cook until they are transluscent...and slightly browned.  Meanwhile, in another hot pan, pour 1 Tablespoon Olive Oil and heat until hot. Add the chicken and saute til cooked. Do NOT overcook.

Combine the cooked vegetables and chicken in the Dutch Oven. Add Ground Sage, Salt, Pepper, Arborio Rice, Chicken Broth and Swanson Chicken Boost. Stir. Bring to a boil...lower heat and simmer, covered for about 15-20 minutes. As the Soup simmers and the Rice cooks, you shouldn't need additional liquid, but in the event you do, add more Chicken Broth.

When Rice is cooked, test for seasoning and adjust if needed.  Add the Heavy Cream and bring back to a boil.  If you want your soup thicker...As it begins to boil, immediately stir in the slurry you make by combining the Cornstarch and Cold Water. Simmer another 3-5 minutes. If the soup is too thick, thin with a bit of warm chicken broth or warm cream.

Crock Pot Loaded Baked Potato Soup

5 slices bacon, cut into 1-inch pieces
3 garlic cloves, minced
1 large onion, minced
1 tsp fresh thyme or 1/2 tsp dried thyme
2 Tbsp all-purpose flour
5 cups low-sodium chicken broth...

3 pounds russet potatoes, peeled, cut into 1/2-inch chunks
1 1/2 cups sharp cheddar cheese, shredded
1/2 cup heavy cream
1/4 cup whole milk
1 1/2 tsp kosher salt
1/2 tsp black pepper
Chopped green onions for serving
sour cream for serving
additional shredded sharp cheddar cheese for serving

In a large skillet, cook bacon over medium heat until crisp. Transfer cooked bacon to paper towel-lined plate and set aside. Keep 3 Tbsp of bacon fat and discard rest. You'll want to keep all that burnt little bits in the pan. They will provide the onions with a lot of flavor.

Heat skillet with 3 Tbsp of bacon fat over medium heat. Add minced garlic and cook for 15-20 seconds until fragrant. Add onions and thyme. Cook until onions have softened. Add flour and stir to combine. Cook for about one minute and then slowly add 1 cup of chicken broth. Stir to combine.

Transfer onion mixture (including all the browned bacon bits from the pan) into the slow cooker pot. Add cut potatoes in slow cooker pot, following by remaining 4 cups of chicken broth. Cover slow cooker with lid and set to cook for 4-5 hours on low.

Keep slow cooker on "keep warm" setting. Once potatoes are soft and tender, scoop out 3 cups of potato from slow cooker. Place in a large bowl and mash using a fork (spoon or muddle work too). Add milk and cream. Stir to combine. Return mixture to slow cooker. Add shredded cheese to slow cooker and stir to distribute. Cover slow cooker and let sit for 5 minutes until cheese has melted. 

Season with 1 1/2 tsp salt and 1/2 tsp black pepper. Sample and season more according to taste.

Serve with green onions, crumbled bacon, additional cheddar cheese, sour cream, and other toppings your enjoy with baked potato.  (4 servings)

Crock Pot Baked Potato Soup

Ingredients (10 servings)

4 pounds of potatoes
1 white onion, small dice
5 whole garlic gloves (keep them whole)
7 Cups Chicken broth
1/4 Teaspoon Black Pepper
16 ounces cream cheese (2 blocks)...

Toppings
Sour Cream
Grated Cheddar Cheese
Green Onion
Cooked Bacon, crumbled

Instructions

Peel, and dice your potatoes in a small dice. Add potatoes, garlic, onion, black pepper and chicken broth to slow cooker.  Cook on low for 8 hours.

Now, put the cream cheese (cut into squares) into the hot soup and gently mash until the consistency you desire.  Season the soup with salt to taste.  Serve with desired toppings.

Crock Pot Bacon Cheeseburger Soup

Ingredients (6-8 servings)

1 lb ground beef (or soy crumble for vegetarians)
1 cup onions, diced
2 cups shredded sharp cheddar cheese
1 can (14.5 oz) diced tomatoes
5 strips of bacon, cooked and crumbled (or soy bacon for vegetarians)
1/2 cup celery, chopped
1 cup carrots, shredded...

2 cups potatoes, cubed
8 oz cream cheese, cubed
4 cups chicken broth (or veggie broth for vegetarians)
1/4 cup flour
1 cup milk
3-4 garlic cloves, minced
1 tsp salt
1 tsp dried basil
1 tsp dried parsley
1/2 tsp pepper

Instructions

Start by sauteing onions and browning your beef together, until meat is no longer pink.  Next combine all ingredients EXCEPT for the shredded cheddar cheese, milk and flour.  Stir to combine ingredients. Cover and cook on LOW for 7 hours.

When 10 minutes are left, you are going to add a thickener and your cheese. To make the thickener, combine milk and flour. Whisk until all clumps are gone.  Uncover pot and stir in shredded cheese and milk/flour mixture. Cover and cook for the remaining 10 minutes, until cheese is melted.

Jan's Chili

Ingredients (6 servings)

1# Ground Beef
1 Onion, chopped
1 stalk celery, chopped
1 Jalapeno, minced
2t chili powder
1t salt...
dash pepper
Can stewed tomatoes
8oz tomato sauce
Can kidney beans, rinsed

Instructions

Lightly brown onion and celery in Olive Oil, add Ground Beef and cook through. Drain. Stir in remaining ingredients, except beans. Simmer covered, 30-45 minutes. Stir in beans; heat through.

Crock Pot Pea Soup

2 Cups dried green peas (rinsed and drained)

2 Cups cooked ham (cubed)
1 Large white onion (chopped)
1 Cup carrots (peeled and sliced)
1 Cup potatoes (peeled and cubed)...
2 tsp. garlic (dry)
1 tsp. rosemary (dry)
1/2 tsp thyme (dry)
4 Cups chicken broth
2 Cups water
4 Qt. or larger crock pot (slow cooker)

Instructions

Place all ingredients into the crock pot and stir to combine. Cover and cook on low for 8 hours (until peas are fork tender) Stir well to combine. Serves 4-6  Recipe from wwwKatherinesCorner.com

Old Fashioned Lentil Soup

6 cups chicken or vegetable stock
1 cup dried lentils
2 tbsp. extra virgin olive oil
2 cloves fresh garlic, chopped
3 celery stalks, chopped
1 large onion, chopped
3 large carrots, peeled and chopped
1 (15 oz) can diced tomatoes,,,
salt and pepper, to taste

Instructions

In a large non stick Dutch oven over medium-low heat saute the onions, garlic, celery and carrots until soft, stirring occasionally until the onions are transparent, about 5-8 minutes. Add the tomatoes and the salt and pepper.

Add in the lentils and the broth and bring to a boil. Lower the heat to a simmer and cook until the lentils are soft, about 45 minutes. You may need to add more broth as the soup gets thicker as it cooks. Enjoy!

Corn Chowder

1 lb. bacon
1 yellow onion, diced
6 lg. carrots, peeled
6 sm. red bell peppers
8 ears corn on the cob
16 oz. can black beans
1/2 cup butter
2 tbsp. granulated chicken bouillon...

1 tsp. coarse black pepper
1/2 - 1 cup flour
2 cups heavy whipping cream
2 qt. milk
6 green onions, diced
Instructions
Chop bacon into bite-size pieces.  In a large pot saute bacon until almost crisp. Add diced yellow onion and cook for 1 minute.

Peel and cut carrots, add to pot and cook for 1 - 2 minutes.  Clean and remove seeds from the red bell peppers. Chop and add vegetables.  Cut corn from the cobs and add to pot.  Fold in drained black beans.  Saute until the corn begins to brown on the edges. Remove vegetables from pot.

Add butter to the pot, and with a whisk fold in chicken bouillon, pepper and flour. Cook until the butter is absorbed. Slowly add cream and continue to cook. Stir in milk for desired soup consistency and add vegetables. 

Top each serving with diced green onions.

*TIP - the soup will thicken after cooking. Thin with more milk or chicken broth when reheating.  

Recipe by The Enchanted Rose

Creamy Chicken Vegetable Soup

1# boneless chicken breasts, skinned & boneless
6c Swanson Chicken Broth
1 packet Swanson Chicken Boost
5 Stalks celery, sliced
2 bunches (w/green top) carrots, sliced
1 large sweet onion, chopped...

3/4t ground sage
1/4t pepper
1t Kosher salt
3/4c Arborio Rice, uncooked
1c heavy Cream
2T cornstarch + 2T cold water
Instructions

Cut chicken breasts into cubes. Pour 1T olive oil into a hot shallow pan and let heat. Add the chicken and cook until done.

Slice the carrots and celery and chop the onion. Pour 1T olive oil into a Dutch oven and heat until hot. Add the vegetables and sauté until softened and partially transparent – about 10 minutes. Do not brown.

Add the cooked chicken to the vegetables. Pour in the 6 cups of Chicken Broth and the packet of Swanson Chicken Broth. Stir. Add the sage, pepper and kosher salt. Bring to a boil. Reduce heat and cover. Simmer 15-20 minutes. Add the Arborio Rice, stir and cover. Simmer another 15-20 minutes. Test for doneness of the rice and seasonings. Adjust.  Stir in the heavy cream (whipping cream works well). Bring to a boil.

Make a slurry of the cornstarch and cold water, stirring well until all the cornstarch is dissolved. Add the slurry, slowly to the pot, stirring well. Reduce heat and simmer about 3 minutes. Soup is ready to serve.

Vegetable, Ham & Lentil Soup

Here's a yummy soup that's easy to prepare and scrumptious to eat.

Ingredients (12 - 10oz servings)

2 Bunches of Carrots with Green Tops (about 12 large carrots)
1 Bunch of Celery
1 Large Onion
4 Cloves Garlic...

2 pkgs of Diced Ham
2 large cans Diced Tomatoes
3 boxes (4 cups each) Chicken Broth
1 bag Lentils (2 cups dry)
Salt & Pepper to taste
2 Bay Leaves
1/2 teaspoon Dry Ground Thyme

Instructions

• Chop the Carrots, Onion and Celery. Mince the Garlic, or put through a Garlic Press. Heat a Dutch Oven or Large Skillet with about 1-2 Tablespoons Olive Oil. Put all of the Vegetables and Garlic into the hot pan and stir occasionally, over medium-high heat until the vegetables are tender and have begun to brown.
• In another pan, heat 1 teaspoon olive oil and add the Diced Ham and saute over high heat until it begins to brown. Do not over cook, the ham will be dry.
• Transfer the vegetables and ham to a much larger soup pot. (I used a 10 quart pan) Add salt and pepper to taste and 2 cups of Lentils. Pour in 3 cartons of Chicken Broth (12 cups). Add the tomatoes, juice and all. Put in the Thyme and Bay Leaves. Stir.
• Bring to a boil...and turn down the heat to simmer, stirring occasionally. Heat for about 45 minutes to 1 hour. Check to make sure the lentils are tender...and that the seasoning is OK.  Serve and Enjoy.

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