Zuppa Tuscana

Ingredients

• 1 lb Italian sausage ( I like mild sausage)
• 2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices
• 1 large onion, chopped
• 1/4 cup bacon bits (optional)
• 2 garlic cloves, minced
• 2 cups kale or 2 cups swiss chard, chopped
• 2 (8 ounce) cans chicken broth
• 1 quart water
• 1 cup heavy whipping cream

Directions

1. Chop or slice uncooked sausage into small pieces.
2. Brown sausage in your soup pot.
3. Add chicken broth and water to pot and stir.
4. Place onions, potatoes, and garlic in the pot.
5. Cook on medium heat until potatoes are done.
6. Add bacon.
7. Salt and pepper to taste.
8. Simmer for another 10 minutes.
9. Turn to low heat.
10. Add kale and cream.
11. Heat through and serve.

White Chicken Chili

Prep Time: 10 Minutes Cook Time: 20 Minutes

Ready In: 30 Minutes Servings: 4

INGREDIENTS:

1 tablespoon vegetable oil 1 onion, chopped 3 cloves garlic, crushed 1 (4 ounce) can diced jalapeno peppers 1 (4 ounce) can chopped green chile peppers 2 teaspoons ground cumin

1 teaspoon dried oregano 1 teaspoon ground cayenne pepper 2 (14.5 ounce) cans chicken broth 3 cups chopped cooked chicken breast 3 (15 ounce) cans white beans 1 cup shredded Monterey Jack cheese

DIRECTIONS:

1.	Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally.
2.	Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm.

Cheese Balls in Tomato Basil Soup

I used canned tomato basil soup but spiced it up with the fun mozzarella balls.


Mozzarella Balls:

Cubed Cheese
Eggs
Italian Bread Crumbs
Oregano
Basil
Oil to fry

1.In small bowl wisk eggs
2. In another bowl mix together bread crumbs and extra seasoning
3. Heat oil in frying pan
4. Coat cheese with egg, and then bread crumb mix. 
5. Fry for about 30 seconds.




Eat plain or drop in soup! 
Yumm!

Chilis Chicken Enchilada Soup

Ingredients:
1 Tbslp. vegetable oil
1 lb. chicken breast (approx. 3 fillets)
1/2 cup diced onions
1 garlic clove, pressed
4 cups chicken broth
1 cup masa harina (Mexican flour.. can be subsituted with normal flour but has slightly different taste)
16 oz. velveeta cheese
1 tsp. salt
1 tsp. chili powder
1/2 tsp. cumin


Directions:
1. Add 1 Tblsp. oil to a large pot over medium heat.
2. Add chicken breat to pot and brown for 4-5 min
per side
3. Set chicken aside
4. Add onions and garlic to pot and saute over medium heat for about 2 minutes, or until onions begin to become translucent.
5. Add chicken broth.
6. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended.
7.Add masa mixture to pot with onions, garlic and broth.
8. Add remaining water, enchiladas sauce, cheese and spices to pot and bring mixture to a boil.
9. Shred the chicken into small, bite sized pieces and add it to the pot.
10. Reduce hea and simmer soup for 30-40 minutes or until thickens.
** We thought this was a tad to thick compared to chilis, if you agree add a little more chicekn broth.
11. Serve soup, garnish with pepper jack cheese, tortilla chips amd pico de gallo.

Servings: 12
Calories:232.4
Fat: 11.2 g
Carbs: 15.1 g
Protein:17.3g

Potato Corn Chowder

Six Potatos cubed in 1/2-3/4 inches
1 onion, cubed
1 can creamed style corn
1/2 pkg. cooked bacon , cut into chunks
6 cups chicken broth
pepper and grilled seasoning to taste


Cook bacon. Take out of pan.. cook onion and potato cubes in bacon dripping until browned a little. Put all ingredients in crock pot nad cook for 4-6 hours. Enjoy

Slow Cooker Chicken and Dumplings

Prep Time: 10 min
Cook Time: 6 Hrs.
Servings: 8

Ingredients:
4 Skinless, boneless, chicken breat halves
2 Tblsp. Butter
2 (10.75 oz) cans cream of chicken soup
1 onion, finely dices
2 (10 oz.) packages of refrigerated biscuit dough, torn into peices

Directions:
1. Place the chicken, butter, soup, onion in a slow cooker, and fill with enough water to cover.
2. Cover, and cook for 5 -6 hrs on high. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

Homemade Chicken Noodle Soup

Egg Noodles:

2 1/2 cups all-purpose flour
1 pinch salt
2 eggs, beaten
1/2 cup milk
1 tablespoon butter

*** Or ive even used pie dough instead for super fast and easy.

Bring Chicken broth the a boil. Drop in cooked, shredded chicken. Add egg noddles. Let cook through for about 5 minutes. Top with pepper. Serve.

Super yummy with rolls of homemeade bread.

Black Bean Soup

Makes 4 Servings

2 Can Black Beans, drained and rinsed
1 1/2 cups Chicken Broth
1 Cup Chunky Salsa
1 tsp. Cumin


Sour Cream > Optional
Sliced Green Onion> Optional
Cheese> Optional



Add all upon ingredients in a blender. Blend until mostly smooth. Heat in pot over medium-high heat. Serve with a dallop of sour cream and green onion and Cheese if wanted. Pretty yummy and super fast and easy.

Chicken Tortilla Soup

This soup is YUMMY!! I made it for my "big" family and it was a big success


Chicken Tortilla Soup
Servings:4


Ingredients:
2 Skinless, Boneless Chicken Breast
1/2 teaspoon Olive Oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2 (14.5 oz.) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
1/2 teaspoon chili powder
1 Tablespoon lemon juice
1 cup chunky salsa
8 oz. corn torilla chips
1/2 cup shredded Pepper Jack Cheese

Directions:
1. In large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. The nadd the broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for about 20-30 minutes.

2. Serve with tortilla chips, sour cream, cheese


I added cilantro and avacado also

Enjoy!

Creamy Rosemary Potato Soup

Really Good!

Servigs: 8
Ingredients:
2 Tblsp. Olive Oil
1 1/2 Lb. Russet (idaho) potatoes, cut into 1- inch chunks
1 large onion, cut into large dice
1 Tblsp Butter
1 pinch sugar3 large gralic cloves, thickly sliced
1/8 tsp. cayenne pepper
3 cups chicken broth
1 1/2 tsp. minced fresh rosemary
1 /2 cup half and half (or whole milk)
Salkt and freshly ground pepper, to taste
Garnish: Crumbled Bacon


Direstions:
1. Heat oil over medium-hihg heat in a large, deep saute pan unitl shimmering.

2. Add potatoes, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 min.

3. Reduce heat to low and add butter, sugar, and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 min longer.

4. Add cayenne pepper; continue to saute until frarant, 30 seconds to 1 minute longer.

5. Add broth ; bring to a simmer over medium- high heat. Reduce heat to low and simmer, partially covered, untilpotatoes are tender, about 10 min.

6. Using an immersion blender or traditonal blender, piree (adding fresh rosemary) until very smooth, 30 seconds to 1 minute. (if using a traditional belnder, vetn it either by removing the lids's pop out center or by lifting one edge ofthe lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half and half, blend breifly, then add to soup.)

7. Return to pan; add enough half and half so the mixture is souplike, yet thick enoughto float garnish. Taste, add salt and pepper if needed. Heat through, Dish and Granish.


Nutrion:
Servings:8
Calories:195
Fat: 11.1 g
Cholestrol: 25 mg
Soduim: 554 mg
Carbs: 19.8 g
Fiber: 2.3g
Protein: 4.5g

Fast Potato Soup

This potato soup isnt spectacular but I always have these ingredients on hand and its super easy. Pete really enjoyed it.


Put in Crock Pot 2 cans of Cream Of Chicken Soup. Added 2 cups of either milk or water (milk for thicky consistensy). Add Cut up potatos, no need to cook first. Add chopped up bacon. Garlic & Onion powder to taste. Cook in crock pot on High for roughly 4 hours.

Homemade Chicken Noodle Soup

From Wendy Carter

Noodles:

2 cups Flour
2 eggs
1/2-1 tsp. salt
a couple Tbsp. water to bring it all together

Mix flour, eggs, salt. Then add water as needed.
Mix together and kneed with hands. Divide into 2 balls and roll out until thin. While rolling out continue to flip and flour multiple times. This extra flour will also help thicken the soup. Roll it out thin. Roll up and cut on diagnal 2 cuts each way. Let noodles air out and dry for a few hours ( if you dont make sure when dropping noodles into water the water is good boil.


Chicken Noodle Soup:

8 cups water
8 chciken bouillon cubes
1/4 tsp. granulated garlis
1 cup chopped broccoli
1 cup chopped carrots
1/4 cup dehydrated onions ( or little onion powder)
1 cup chopped chicken (us more if desired)
1/2 tsp. dried basil


Boil until noodles are soft. If you want a thicker broth mix a couple Tbsp. flour into 1/2-3/4 cup cold water stir until blended. Add to hot soup at the end. Boil slightly longer to thicken. Turn off stove and enjoy!!