Another Chicken Tortilla Soup

We have some good chicken tortilla soup recipes on Becoming Betty, but I have one more to add.  We all like options, right?

I got this recipe from my good friend, Cara, who got it out of a Fry's recipe pamphlet.  It's been a little rainy here and I always want to eat soup when it's rainy, so I tried this recipe the other day and we loved it.  Add it to your soup recipe arsenal for those days when you just need something to warm you up.

1 onion, chopped
4 chicken breasts, frozen
1 can diced tomatoes
2 (4 oz.) cans green chilies
1 small can mild red enchilada sauce
2 cloves garlic, minced
1 can chicken broth
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
pepper to taste
1 bay leaf
10 oz. frozen white corn
cilantro, chopped (as much as you like)

*In your crock-pot, layer the chopped onion, chicken breasts, diced tomatoes, green chilies, enchilada sauce, garlic, chicken broth, seasonings and bay leaf.  Cook on low for 5-6 hours.  Then mix up the soup, shred up the chicken with a fork and knife, and add corn and cilantro.  Cook for another hour or so and serve with tortilla chips, avocado, shredded cheese and sour cream, if you'd like.

*I didn't write down all the can sizes as she was reading this to me over the phone, but they are all just regular sized cans, around 15 oz.  I actually made this on the stove, using already cooked, shredded chicken.  I let it simmer for about 30-40 minutes.

CREAMY CHICKEN CORN CHOWDER

Ahhh--it's cloudy here in AZ today and on Saturday it's supposed to be a blustery 64 degrees with MAYBE some rain! We can only hope! I wish I could share this weather with those in the east that are now being pounded with heavy snow on top of the terrible Sandy hurricane. Our prayers continue to go out to them and their families. Here we  have been waiting to turn off the AC for several months! This soup is easy, and good. If your family doesn't like spicy you could leave out the salsa or reduce the amount. I think it gives it just a little more flavor. 

2 large cans chicken broth

1  8 oz. package softened cream cheese

1 chopped onion

2 cloves crushed garlic

1 tbs. chili powder

1 tsp. cumin

2 c. or 16 oz. Pace (or any hot sauce you prefer)

3-4 cans of chicken (I used 3 c. cooked shredded that I  had--you could also use meat from a rotisserie chicken)

1 c. milk or cream  (or half and half)

1 package frozen sweet corn (I like S&W Sweet Petite White Corn)

1 bunch cilantro, chopped

avocado

sour cream

chopped tomato

Sauté onion and garlic in 2 tbs. olive oil, add broth, milk or half and half, cream cheese, corn and salsa and bring it all to a boil. Turn the heat down to a simmer and add the chicken.  Cook just until heated.  Serve in bowls topped with chopped cilantro, avocado and sour cream. Also good in a bread bowl.  Garnish with chopped cilantro, diced avocado, diced tomato and a dollop of sour cream.

Chicken Taco Soup

Yes, this is another version of taco soup.  I love taco soup so when I found this recipe I had to try it.  I had my doubts, but it was delicious!  Not too spicy and full of flavor.  It makes a lot so we ate it for a few days and it just got better with time.  I can't wait to make it again!  Recipe is from Favorite Family Recipes.

Chicken Taco Soup

• 3 chicken breasts
• Valentina hot sauce (any hot sauce will do)
• 2 cans chicken broth
• 3 cans italian stewed tomatoes
• 1 bunch cilantro, with the stems removed
• salt to taste
• 2 cans black beans, drained and rinsed
• 2 cans sweet corn, drained and rinsed

Place chicken breasts in crockpot and cover with hot sauce.  Cook on low for 4 to 6 hours.  When chicken is done, remove from crockpot and shred.  Put it back into the crockpot and add chicken broth, beans and corn.  Put stewed tomatoes and cilantro in a blender and blend until smooth.  Add to crockpot.  Season with salt and any other seasonings you prefer.  I added a little bit of chili powder and cumin.  Cook for 1 more hour until heated through.  Serve with shredded cheese, sour cream and crushed tortilla chips.

Chicken Tortilla Soup

I haven't posted a recipe in months!  I feel like such a slacker.  But I've made a goal to do better so here's hoping I stick to it!  We were in Arizona for a few weeks and loved every second of it!  It was warm and sunny everyday!  Now we are back in Albany and it feels like winter.  Not really, but close.  Also, I came home to a kitchen with new counter tops, sink and painted walls.  Yep, my husband surprised me and I couldn't be happier about it!  I walk into my kitchen and just smile because I love it so much.

Anyways, about the recipe.  I make tortilla soup a lot and planned to make it yesterday.  I didn't have all the ingredients for the recipe I usually use so I did some googling and came up with this one.  It was easy and tasted so good!  

Chicken Tortilla Soup

2 boneless, skinless chicken breasts
1 32oz box low sodium chicken broth
1 can diced tomatoes
1 can corn
1 can black beans, rinsed
1 can green chiles (optional)
1/2 onion, chopped
3 Tbs. tomato paste
3 cloves garlic, minced
2 tsp. cumin
1 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. salt
2 to 4 corn tortillas, cut into small strips

Put all ingredients, except tortilla strips, in crockpot.  Cook on low all day or high for 4 to 6 hours.  When chicken is done, take out of crockpot and shred.  Add back into soup.  Add tortilla strips 30 minutes before serving.  Serve with grated cheese, sour cream and chips.

ROASTED GREEN CHILE POTATO SOUP

I got this recipe from a cute girl my husband and I became friends with when we were working with a singles group in our church. It's cold and rainy here today--so I broke out the soup recipes. This is easy, fast and you can add lots of different options. If you live in Arizona, you can make a Saturday trip to a Food City and buy fresh roasted green chiles. If not--you'll have to stick with canned. The fresh make my mouth water!! Thank you Renee!!

Roasted Green Chile, Potato, and Cheese Soup
(from Renee Siegfried)

8 small or 4 medium potatoes
2 Tbsp finely chopped yellow or white onion
2 Tbsp chopped cilantro
2 cloves garlic or 1 tsp powdered garlic
5 roasted peeled & seeded green chilies (I buy them already roasted from Food City, 2 small cans diced--can be adjusted to your taste)
1 tomato
½-1 cup corn (fresh, frozen or canned)
Chicken broth
Diced avocado
1 cup or more Colby or Monterey Jack cheese

**You can add cooked, shredded chicken if you want--

Chop all vegetables except potatoes and set aside.
Wash, peel and cut potatoes into small square pieces and set aside.
Sauté potatoes briefly. Add all chopped vegetables and sauté briefly again.
Place in a large stock pot.
Add broth to completely cover potatoes-approximately 1 inch from the top of the potatoes to the top of the water.
Bring to a rolling boil and reduce to a simmer. Cook about 20-30 minutes until potatoes are soft.
Check for salt and according to your personal taste--also pepper.
Serve in bowls with cheese sprinkled on top and a lime wedge, of course, and avocado!!

Vegetable Soup

So far the winter hasn't been too bad here in NY.  Thank goodness!!  But this weekend it was pretty chilly.  Warm, homemade soup was calling my name.  I found this recipe on foodnetwork.com.  The whole family loved it!  It makes a lot so we ate it for a few days with crusty bread.  I loved it because it's full of veggies and not too heavy.  Perfect soup for the cold winter months!

Vegetable Soup

• 4 tablespoons olive oil
• 2 cups chopped leeks, white part only (from approximately 3 medium leeks)
• 2 tablespoons finely minced garlic
• Kosher salt
• 2 cups carrots, peeled and chopped into rounds (approximately 2 medium)
• 2 cups peeled and diced potatoes
• 2 cups fresh green beans, broken or cut into 3/4-inch pieces
• 2 quarts chicken or vegetable broth
• 4 cups peeled, seeded, and chopped tomatoes (I used 2 cans diced tomatoes)
• 2 ears corn, kernels removed(I used 1 cup frozen corn)
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup packed, chopped fresh parsley leaves
• 1 to 2 teaspoons freshly squeezed lemon juice (I didn't have this so I left it out)

 Pour oil into a large stock pot and heat over medium heat.  Add chopped leeks, garlic and a pinch of salt and saute for about 7 minutes, until they begin to soften.  Add the carrots, potatoes and green beans and continue to cook for 4 to 5 minutes.  Then, add the chicken broth and turn stove to high heat.  Bring to a simmer, then add tomatoes, corn and pepper.  Reduce heat to low and cover.  Cook for about 25 minutes until veggies are fork tender.  Remove from heat and add parsley and lemon juice and more seasoning if needed.  Serve immediately. 

Paula Dean's Chicken Noodle Soup

I found this recipe for Paula Dean’s chicken noodle soup online and I knew it had to be good, because lets be real, anything Paula makes is delicious!  I had tried different chicken noodle soup recipes and they were ok, but this one is life changing!  My 2 year old even ate a whole entire bowl.  So, I suggest if you don’t have all of the ingredients then you go to the store so you can make it for dinner tonight….you won’t be disappointed.

(I did make a few changes when I made mine...I used regular lemon pepper, I did not use any sherry, I didn't put any mushrooms in it, I didn't put any parmesan cheese or heavy cream and I didn't use any season salt. Even with these changes it was still as good as ever)

Ingredients

4   bay leaves
3   chicken bouillon cubes
1   onion, peeled and diced
1 teaspoon Paula Deen Lemon Pepper Seasoning
3   cloves garlic, minced
1   2 1/2 to 3-pound fryer (chicken), cut up
1 1/2 to 2 teaspoon Italian seasoning
3 1/2 quart water
kosher salt and pepper to taste

For Step 2:
2 cups sliced carrots
2 cups sliced celery, with leafy green tops
2 1/2 cups uncooked egg noodles
3 tablespoons chopped fresh parsley
1 cup grated Parmesan cheese (optional)
3/4 cup heavy cream (optional)
1/3 cup cooking sherry
1 cup sliced mushrooms
Fresh parsley
2 teaspoons chopped fresh rosemary
Paula Deen Seasoned Salt to taste
freshly ground black pepper to taste
crusty french bread, for serving

Directions

For the stock: add all ingredients to a soup pot. Cook until chicken is tender, about 35 to 45 minutes. Remove chicken from pot and set aside to cool. Remove and discard bay leaves and onion. You should have approximately 3 quarts of stock. When chicken is cool enough to touch, pick bones clean, discarding bones, skin, and cartilage. Set chicken aside. 

For the soup: bring stock back to a boil, add carrots, and cook for 3 minutes. Add celery and continue to cook for 5 to 10 minutes. Add egg noodles and cook according to directions on package. When noodles are done, add chicken, mushrooms, parsley, sherry and rosemary. Add Parmesan and cream, if using. Cook for another 2 minutes. Adjust seasoning, if needed, by adding seasoning salt and pepper. Enjoy along with a nice hot crusty loaf of French bread.

Baked Potato Soup and Homemade Croutons

My mom gave me a bunch of red potatoes from her garden this year, and oh they are so good.  I have been trying to get creative with potato meals to make sure they all get used.  They were so good in this soup, but really you can use any potato in this soup.  I think the best part about this soup was the homemake croutons, cause you know, I gotta have my carbs.  My friend Kate made these croutons for a salad at play group and I haven't been able to stop thinking about them.  You must make these! 

Baked Potato Soup

4 good sized red potatoes baked and diced. I left the skin on mine (Bake these at 350 for an hour.  You will want to cover with foil so the skin doesn't get to crunchy.)
1/4 cup butter
1-2 cloves minced garlic
1/4 cup flour
3 1/2 milk
1 14.5oz can chicken broth
1 1/2 cups sharp cheddar cheese
5 strips bacon chopped
5 green onions chopped

You will want extra cheese, bacon, and green onions for garnish
Sour cream for garnish
Homemade croutons (recipe below)

Melt butter in large sauce pan, add garlic and saute for a min or so.  Stir in flour then slowly whisk in milk. Next, stir in your broth.  Continue stirring on medium heat until the soup starts to thicken and heats up but don't let it boil or the milk will curdle (if this does happen or if the soup is all all lumpy at this point just throw the soup in a blender and pulse until smooth).  Now add the cheese; when that is melted throw in the potatoes, bacon and green onions.  Let the soup simmer all the yummy flavors together for ten minutes. Serve and then top with more cheese, bacon, onions, sour cream and don't forget the amazing croutons.  This is not a low calorie food :)

Homemade Croutons
Half a loaf french bread (even better if it is a day or two old)
2 T melted butter
2 T olive oil
1-2 cloves garlic
1/4-1/2 tsp. garlic salt

Preheat oven to 425.  Cut up the bread into little crouton sized squares and put them into a large bowl.  Mix the butter and oil together.  Now the fun part, with your hands toss the garlic with the bread.  Once you feel like the garlic is evenly dispersed pour the oil/butter mixture over bread while you toss with the other hand.  Then do the same thing with the garlic salt (do 1/4 to 1/2 tsp to taste).  After the bread is evenly coated with all of its goodness, spread it out on a cookie sheet and place in the oven for 5-7 minutes or until golden brown.  You'll wanna keep a close eye on them as they will burn fast.

Chicken Tortilla Soup

 I got this recipe from my beautiful friend, Diane.  Probably the nicest person I've ever met!  If you ever feel down about yourself, just hang out with Diane for 1 minute and she'll give you 50 compliments.  So nice.  She brought this soup to a church function and everyone was raving about it.  I got the recipe from her and made it last week.  Definitely a keeper in my recipe book!!

Chicken Tortilla Soup

1 cup carrot, diced
1 cup celery, diced
1 cup onion, diced
1/2 teaspoon garlic powder or 1 fresh diced garlic clove
1/8 teaspoon salt
1/4 teaspoon pepper
4 (15 ounce) cans chicken broth
1 (15 ounce) can tomatoes, diced   
1 (10 ounce) can Rotel tomatoes & chilies, diced
1 (1 1/4-1 1/2 ounce) packet taco seasoning, low sodium, no msg
1 (10 count) package corn tortillas     (broken or cut into small pieces)
2 chicken breasts, diced
1 cup milk
12 ounces monterey jack cheese or 12 ounces Mexican blend cheese, shredded
corn tortilla chips, broken into small pieces




Put all ingredients, except corn tortillas, milk, cheese and chips, in crockpot.  Cook on low for 6 to 8 hours. One hour before serving, add corn tortillas, milk and cheese to soup.  Stir.  Serve with a dollop of sour cream and tortilla chips.

CHICKEN TORTELLINI SOUP

Here in AZ we are pretending it is getting to be fall (last week 75 degrees, this week 92--go figure). However, I do love it when it gets a little cooler so we can have soup; my favorite. There is something about a steaming hot bowl of soup and some good crusty bread that just makes me feel safe and secure.

I got this recipe from my dear friend, Mary who is a fabulous cook and most of the time she makes her own chicken stock! This recipe makes a lot and for those with smaller families, you can certainly 1/2 the recipe.

2 T. extra-virgin olive oil
2 medium onions, chopped
3 garlic cloves, minced
4 cups carrots, peeled and cut into diagonal slices
4 cups celery, diced small
1-2 T. Italian seasoning
1 bay leaf
4 quarts of chicken broth
16 ounces cheese tortellini (packaged in the refrigerator section at the store)
4-5 cups cooked shredded chicken
2-3 T. chicken bullion granules (or **Better Than Bullion)
Kosher salt and freshly ground black pepper

Fresh grated parmesan cheese

Heat olive oil over medium heat in a large soup pot. Add the onion, garlic, carrots, celery, Italian seasoning and the bay leaf. Cook and stir for about 6 minutes until vegetables are softened but not browned. Pour in the chicken broth and add the bullion. Bring the liquid to a boil. Add more bullion ahnd Italian seasoning if you like. Add the tortellini and simmer for 5 minutes until tender. Fold in the chicken and continue to simmer for another couple of minutes to heat through; season with more salt and pepper if needed. Serve in bowls sprinkled with freshly grated parmesan cheese.


**I use Better Than Bullion instead of cubes or granules. It has a better, more rich flavor--probably due to the fact it has some of the fat from chicken in it. Sounds gross--but really makes soups and stews taste good!!

Potato Vegetable Chowder

I had some red potatoes left over from another meal and needed to use them, so I looked at a few chowder recipes and used what I had in my fridge to make this soup.

I love creamy soup, especially when it has potatoes in it.

If you live somewhere where it's not 80 degrees today (Holly) then you might want some nice hot soup tonight.

6-8 red potatoes, cubed
baby carrots, sliced
celery, sliced
frozen white corn
2 Tbs. flour
2 Tbs. butter
1 cup chicken broth
1 cup half and half
milk
salt and pepper

*Melt butter in a pot over medium heat and add flour to make a smooth paste.  Add chicken broth and half and half.  Mix well and then add as much milk as you think you need (a few cups).  Add the potatoes and veggies (as many of each as you like) and stir together.  Bring to a boil and then cover and let simmer for a good 30 minutes on low.  Taste it to see how much salt and pepper you need or want to add.

Butter Dips

Anything with butter in its name has to be good right? This is a quick bread recipe that is full of flavor. You can whip these little delights up in under 20 min (including baking time) and they will add so much to a meal.

Butter dips

¼ cup butter

2 cup flour

2 t sugar

2 t baking powder

1 t salt

2/3 cup milk

garlic salt

parmesan cheese

Turn oven on 450 9x9 pan. Put butter in pan and melt. Combine dry ingredients, add milk stir until forms. Roll dough into 9x9 square and cut into bread stick shape. Dip them into the melted butter (make sure and get both sides. Sprinkle with garlic salt and parmesan cheese. Bake for 12 to 15 min.

I made them to go with this soup.

Broccoli Cheese Soup

4 cups cubed potatoes

1 chopped onion

3 cups chicken broth

Cook until potatoes are almost done.

3-5 cups fresh or frozen chopped broccoli (steam just a little bit till tender)

1 cup butter

1 cup flour

4 cups cream, or half and half or milk (you may need more).

2 cups graded cheese

In big pan melt 1 cup butter and 1 cup flour, mix with wire whip until bubbly. Add 4 cups cream, or half and half or milk. Cook until desired consistency. Then add 2 cups graded cheese. When melted add veggie mixture and serve.

White Chicken Chili

I got this recipe from one of my favorite food blogs, Mel's Kitchen Cafe.  She has fabulous recipes with practical ingredients.  Anyways, if you haven't heard, it's been snowing like crazy in our neck of the woods.  We haven't left the house for a few days.  We are itchin' to get out!  In the meantime, I made some soup to warm our buns and take the edge off.  Melanie calls it, "The Best White Chicken Chili."  I totally agree.

White Chicken Chili

*Serves 6
1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder or 2 cloves 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


Put all ingredients into crockpot except sour cream and whipping cream.  Cook on low for 6-8 hours.  30 minutes before serving, add sour cream and whipping cream to soup.  Mix well.  Serve with cheese and tortilla chips.

Ranch Taco Soup

When my kids get their copy of "The Friend" magazine in the mail, they get excited for the games and stories.  I get excited to see what recipe they're going to feature that month.

It's always something family-friendly and easy to make.

This soup was in the January issue and we gave it a try this week.

A nice spin on the traditional taco soup that we usually make.

Which, coincidentally, also came out of "The Friend."

1 lb. lean ground beef
1 cup chopped onion
2 Tbs. taco seasoning
2 Tbs. Ranch seasoning and salad dressing mix
1 can chicken broth
1 can water
2 cans kidney beans
1 can diced tomatoes
1 can corn, drained (I used frozen white corn)
1 can green beans, drained (I used frozen green beans)

*Brown beef and onion.  Add in seasonings and mix well.  Add the remaining ingredients and bring to a boil.  Turn down to low and cook for 30 minutes, covered.  Serve with tortilla chips, grated cheese, sour cream, and other desired toppings.

Homemade chicken noodle soup

My mother-in-law gave me this recipe. Its pretty easy and tastes so good on a cold or rainy day!

-Rotisserie chicken from Costco
(obviously you don't have to use this chicken but I'll explain how I use it below)
-4 Cups water
-potatoes
-carrots
-celery
-onion
1 cube bullion
1 can cream of chicken
salt/pepper

Noodles-
1 egg
1/2 C flour
**Mix egg and flour. Roll out really thin. Sprinkle with flour on top. Fold dough. Sprinkle again with flour and fold. Cut into thin strips for noodles.

I usually buy a chicken from Costco and after we have some of it, I freeze it. Then when I use it for this soup, I boil it in 4 cups of water. Once the chicken is thawed, take the chicken off of the bones and place in water used to boil chicken. Then add your noodles (I add these 1st since they take a while to cook), chopped veggies, cream of chicken, bullion, and salt/pepper to taste.

Let cook and simmer together until noodles and veggies are cooked.

Creamy Chicken and Rice Soup

Just so you know, it's in the low 60's here in NY. And to an Arizona girl, that's COLD! All I want is to curl up in a blanket and eat soup. And cookies of course. I found this soup on a new blog that I love called Trainer Momma. She's got great exercise tips and healthy recipes. We loved this soup! It is flavorful and light. It warmed us right up!

Creamy Chicken and Rice Soup

1 tsp. olive oil
1/2 onion, diced
3 celery stalks, diced
4 large carrots, diced or 15 baby carrots, diced
1 tsp. minced garlic
5 cups reduced sodium chicken broth
1 or 2 cans chicken
1 cup cooked brown rice
1 can corn or 1 cup frozen corn
1 12oz can fat-free evaporated milk
salt and pepper to taste
bay leaf (optional)

Put olive oil large pot. Add onion, carrots and celery. Cook on medium heat until tender. Add garlic and stir for 1 minute. Add broth, chicken, rice, corn and seasonings. Cover and cook on medium heat for 20 minutes. Then add evaporated milk. Stir and cook on low until ready to serve.

*She added cornstarch to thicken soup, but I didn't have any and it turned out just fine.

Mexican Corn Chowder with Cornbread Muffins

I'm back!! After having a baby then moving across the country, I am finally getting back into my groove. I love my new kitchen! I have a gas stove that I have loved cooking on. Still getting used to the grocery stores around here. I want to give Rach a huge thanks for keeping Betty afloat during my absence!
Anyways, here are two recipes I tried tonight for dinner. It's already chilly here in New York so soup and cornbread sounded good. The soup was easy and delish! Just the right amount of spice and the perfect amount of creamy. The cornbread muffins were very simple and tasted great with the soup! Just what we needed for a cool, Fall night.

Mexican Corn Chowder:

1 lb. chicken tenderloins, diced
1/2 onion, diced
3 Tbs. butter
1 clove garlic, minced
1 cup hot water
2 chicken bouillon cubes
1 tsp. cumin
2 cups half and half
1 can cream style corn
1 can green chilies
1 can diced tomatoes or 1 tomato chopped
2 cups shredded monterey jack cheese

In a large saucepan, brown chicken, onion and garlic in butter until chicken is no longer pink. Dissolve the bouillon in hot water. Add to pan along with cumin; bring to a boil. Reduce heat, cover and simmer for 5 minutes. Add half and half, cheese, corn, chilies and can of tomatoes(if using canned). Cook and stir over low heat until cheese is melted. Stir in chopped tomato(if using fresh). Serve immediately.

Corn muffins:

2/3 cup cornmeal
1/3 cup sugar
1 1/4 cup flour
1 Tbs. baking powder
1/2 tsp. salt
1/3 cup oil
1 cup milk

Mix dry ingredients then add oil and milk until just moistened. Spoon into muffin tins sprayed with Pam. Bake for 15-17 minutes until golden brown. Makes 8 regular sized muffins and 24 mini-muffins.

Enchilada Soup

I made this soup last week after finding the recipe on Allrecipes.com. It was easy and good!

1 lb. boneless, skinless chicken breasts
1/2 cup diced onion
1 clove garlic, minced
2 cans chicken broth
1 cup red enchilada sauce
1 cup masa harina
3 cups water
2 cups shredded cheddar cheese
1 tsp. salt
1 tsp. chili powder
1 tsp. cumin

Put all ingredients in crockpot and cook on low all day. Easy shmeesy!
The masa makes the soup thick so if you are not into thick soup either leave it out or only use a 1/2 cup.

CHICKEN CORN CHOWDER

Loving this cold rainy weather. This is so tasty and hearty. We always eat it with hot buttermilk biscuits and lots of honey or homemade jam.

CHICKEN CORN CHOWDER

1 diced onion
3 carrots, peeled and died
4 cloves garlic, minced
2 celery ribs, diced
3 T. flour
5 red potatoes, diced (do not peel) about 1 ½ lbs.
1 qt. cream or half and half
6-8 cups chicken broth
1 t. marjoram, fresh minced or dried (use less dried)
1 t. parsley, fresh minced or dried (use less dried)
¼ t. paprika
¼ t. cayenne pepper
1 t. unsalted butter
1 pkg frozen sweet corn
2 cups, cooked, shredded chicken

ROUX: One part melted butter to two parts flour (1 T. melted butter, 2 T. flour)Mix well until flour is mixed into butter thoroughly

Saute onions, carrots and celery until softened. When softened, add the garlic. Add the 2 T. flour and sauté a few more minutes to cook the flour. Add the potatoes and chicken broth. Cook just until the potatoes are soft. Add the corn and sour cream (or half and half). Bring back to a boil and add the cayenne, paprika and the fresh herbs. Add the cooked, shredded chicken. Season with salt and pepper to taste. Add about 5-6 tablespoons of roux to your desired thickness(recipe above). Simply whisk it into the hot soup. It will not lump. Add a little at a time to your desired thickness, as it thickens as it cooks.

Pasta Fagioli Soup

If you've ever had the pasta fagioli soup at Olive Garden, then you are sure to love this soup! It is supposedly the recipe they use and it really does taste just like it. We had it for dinner tonight with some garlic bread and it was fantastic! Warning: it makes a lot so you probably want to half the recipe unless you are feeding the neighborhood.

2 lbs. ground beef
1 onion, chopped
4 carrots, chopped
4 stalks celery, chopped
2 28oz. cans diced tomatoes
1 16oz. can kidney beans
1 16oz. can white kidney beans
3 10oz. cans beef stock (vegetable stock works too)
3 tsp. oregano
2 tsp. pepper
5 tsp. fresh parsely, coarsely chopped
1 20oz. jar spaghetti sauce
8oz. macaroni pasta

Brown ground beef and onion. Put all ingredients, except pasta, in crock pot on high for 6-8 hours. Add pasta to soup mixture 1 hour before serving. Serve with parmesan cheese sprinkled on top.