Recipes

Creamy Chicken & Wild Rice Soup

Creamy Chicken & Wild Rice Soup

I’ve tweaked this slow-cooker recipe somany times, it’s nothing like the original! It’s so thick, you can use theleftovers for chicken pot pie filling.
Couverts10
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Equipment

  • slow cooker

Ingredients

  • 4 boneless skinless chicken breasts, cubed
  • 3/4 lb. carrot peeled and sliced
  • 3 stalks celery sliced
  • 1 onion diced
  • 2 4.3- oz. pkgs. long-grain and wild rice mix
  • 4 10-3/4 oz. cans cream of potato soup
  • 32- oz. container chicken broth
  • 2 c. whipping cream

Instructions

  • In a slow cooker, layer chicken, carrot, celery, onion, rice with seasoning packets and potato soup.
  • Pour broth over top.
  • Cover and cook on low setting for 8 hours.
  • Stir thoroughly.
  • Mix in cream; cover and heat through, about 15 minutes.
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Course; Chicken / Rice / Soup

Beef Stew & Biscuits

Beef Stew & Biscuits

This tried & true one-pot meal isperfect for Sunday dinner.
Couverts6
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Equipment

  • skillet

Ingredients

Instructions

  • In a skillet, brown beef and onion; drain.
  • Add seasonings, mixed vegetables and tomato sauce; mix well.
  • Cover and simmer for 5 minutes.
  • Fold in cheese cubes; pour into an ungreased 2-quart casserole dish.
  • Arrange biscuits on top.
  • Bake, uncovered, at 375 degrees for 25 minutes, or until biscuits are golden.
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Course; Beef / Stew

Pepper Jack-Crab Bisque

Pepper Jack-Crab Bisque

My husband and I had enjoyed a soup likethis when dining out with our good friends, Rick and Carolyn. My efforts torecreate it really paid off…we love it!
Couverts6
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Equipment

  • stockpot

Ingredients

Instructions

  • Melt butter in a stockpot over medium heat.
  • Add celery and onion; cook until softened.
  • Add bisque or
  • soup, cream or half-and-half and crabmeat.
  • Simmer over low heat until heated through; stir in cheese.
  • If too thick, add a little more cream or half-and-half as desired.
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Course; Soup

Chilled Melon Soup

Chilled Melon Soup

This tasty and beautiful recipe isperfect for summer get-togethers with friends.
Couverts6
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Equipment

  • blender

Ingredients

  • 3 c. cantaloupe melon peeled, seeded and chopped
  • 2 T. sugar divided
  • 1/4 c. orange juice divided
  • 1/8 t. salt divided
  • 3 c. honeydew melon peeled, seeded and chopped

Garnish:

  • fresh mint sprigs or orange slices

Instructions

  • In a blender, process cantaloupe, half the sugar, half the juice and half the salt until smooth.
  • Cover and refrigerate.
  • Repeat with honeydew and remaining ingredients except garnish.
  • Refrigerate, covered, in separate containers.
  • To serve, pour equal amounts of each mixture at the same time on
  • opposite sides of individual soup bowls.
  • Garnish as desired.
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Course; Chicken

Cream of Zucchini Soup

Cream of Zucchini Soup

One taste and you’ll agree…there’sreally no such thing as too many zucchini!
Couverts6
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Combine all ingredients except garnish in a soup pot over medium heat.
  • Cook until zucchini is tender
  • and bacon is cooked, about 45 minutes.
  • Ladle soup into a blender and process until smooth.
  • Return to soup pot; heat through.
  • Serve topped with croutons or with a pat of butter and a sprinkling of Parmesan cheese.
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Course; Soup

Meatball-Vegetable Cheese Soup

Meatball-Vegetable Cheese Soup

You’ll want to try this slow-cookerrecipe…it’s a real family pleaser!
Couverts6
Deel op Facebook Print Recipe

Ingredients

Instructions

  • In a bowl, mix together beef, bread crumbs, egg, salt and hot sauce; form into one-inch balls.
  • Place in a slow cooker.
  • Add remaining ingredients except cheese sauce.
  • Cover and cook on low setting for 8
  • to 10 hours.
  • Immediately before serving, stir in cheese sauce until combined.
  • Cover and cook an additional 10 minutes, until warmed through.
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Course; Cheese / Crockpot / Slowcooker / Soup

Surprise Bean Soup

Surprise Bean Soup

My hubby took my bean soup recipe andadded his favorite ingredient…peanut butter!
Couverts5
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Equipment

  • skillet

Ingredients

Instructions

  • In a skillet over medium heat, cook bacon until crisp; drain.
  • Return bacon to skillet; stir in onion, carrot and celery, cooking until onion is translucent.
  • In a large stockpot over medium heat, stir together bacon mixture, tomato sauce, diced tomatoes, chicken broth and beans until hot and bubbly.
  • Stir in peanut butter and pepper until well combined.
  • Serve immediately.
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Course; Soup

Chicken & Dumplin’ Soup

Chicken & Dumplin’ Soup

This is truly comfort food at its finest.And with the help of refrigerated biscuits, it couldn’t be easier!
Couverts4
Deel op Facebook Print Recipe

Ingredients

  • 10-3/4 oz. can cream of chicken soup
  • 4 c. chicken broth
  • 4 boneless skinless chicken breasts, cooked and shredded 2 15-oz. cans mixed vegetables
  • 2 12- oz. tubes refrigerated biscuits quartered

Instructions

  • Bring soup and broth to a slow boil in a saucepan over medium heat; whisk until smooth.
  • Stir in chicken and vegetables; bring to a boil.
  • Drop biscuit quarters into soup; cover and simmer for 15
  • minutes.
  • Remove from heat.
  • Let stand 10 minutes before serving.
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Course; Chicken / Soup

Kielbasa Soup

Kielbasa Soup

My mom made up this recipe one eveningwhen there wasn’t a lot to eat in the house. It has since become a favoritecomfort food!
Couverts8
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Equipment

  • stockpot

Ingredients

Instructions

  • In a stockpot, combine all ingredients except potatoes.
  • Cover ingredients with water; bring to a boil.
  • Cover, reduce heat and simmer for 1-1/2 to 2 hours.
  • Add potatoes during last 30 minutes of cook time.
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Course; Soup

Green Pepper Soup

Green Pepper Soup

Fall brings thoughts of a bountifulharvest with gardens and roadside stands overflowing with fresh vegetables…andthis hearty soup.
Couverts8
Deel op Facebook Print Recipe

Equipment

  • stockpot

Ingredients

Instructions

  • In a stockpot over medium heat, brown beef; drain.
  • Add remaining ingredients and bring to a boil.
  • Reduce heat; cover and simmer for 30 to 40 minutes, until peppers are tender.
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Course; Beef / Soup