Accidental Chicken Chili Soup

I didn't know what else to call this one since it turned out totally different than what it started out as... It was supposed to be a Mexican chicken with creamy, cheesy sauce but here's how it turned out:

Ingredients:

2# chicken tenderloins

1 small onion, chopped

3 cloves garlic, minced

EVOO

1 can cream of mushroom soup

1 can cream of chicken soup

1 C sour cream

1 C salsa verde

1 T chili powder

1 C water

1. Layer chicken in the crock pot.

2. Start sauteing onion & garlic in a little EVOO, until soft.

3. While onions & garlic are cooking, mix together soups, sour cream, salsa & chili powder.

4. Add onions to soup mixture then pour over chicken.

5. Cook on high for 1 1/2 hrs then turn to low for another 1 1/2 hrs.

Here's where things got "accidental"... the plan was to have the chicken with sauce over it next to a salad.  But when I tried to take the chicken out it FELL APART!  So I shredded it & returned it to the pot, added a little water & served up with shredded cheese, sour cream & sauteed peppers.  Next time I'll add some veggies!

Enjoy :)

Broccoli Cordon Bleu Soup with Cheesy Toast

I've never been a swiss cheese fan but went out on a limb and tried it in this yummy soup. I found that baby swiss (find it in the deli) has a milder flavor and I like it! Anyone can make this soup! Super easy, one pot dinner in 30 minutes... Makes 2 big bowls full.

Ingredients:
1 T EVOO
1 small onion, chopped (about 1 heaping cup)
Kosher salt & freshly ground black pepper
1 Yukon gold potato, finely chopped
1 3/4 C water
2 C fresh roughly chopped broccoli
1 1/2 C shredded baby swiss cheese
1 thick slice ham, cut into small cubes (about 1 C)
1/4 C heavy cream
4 slices ciabatta bread
2 T light mayo or miracle whip

1. Heat EVOO over medium heat in a medium sized pot. Add onion, season with salt & pepper and cook about 5 minutes, until onion is tender. Stir frequently.
2. Add potato & water, cover & bring to a boil. Reduce heat & simmer about 5 minutes.
3. Add broccoli & continue to simmer until broccoli is just tender, about 7 minutes.
4. In a blender or food processor, puree 1/2 of the soup then add back to the pot.
5. Stir in 1 C cheese & ham. When cheese is melted, stir in cream & ham to heat through then lower heat & cover to keep warm.
6. In a small bowl, mix remaining cheese with mayo and spread onto bread. Place under the broiler until cheese is bubbly and starts to brown. Serve along side soup.

Cream of Broccoli & Carrot Soup with Chicken

With cold weather rolling in and my seasonal head cold to go with it, I had an itch for soup and came up with this... it only took about 45 minutes total. Hope you enjoy!

Ingredients:
4 C broccoli florets in bite-sized pieces (about 1 head)
4 carrots, roughly chopped
2 boneless/skinless chicken breasts, boiled*, chopped
2 T butter, divided
3 stalks of celery, sliced or diced
1 C onion, chopped
1 T flour
1/4 tsp salt
A dash or two of black pepper, thyme and basil
1 C half-n-half (substitute milk, if desired)
2-2 1/2 C chicken stock, divided
4 oz Velveeta cheese, sliced

*To prepare chicken, place breasts in small pot and cover with water. Add a little salt if you wish. Cover and bring to a hard boil, then remove from heat, leaving covered for 15-20 minutes. Chop into bite-sized pieces. It should come out just done, not overcooked or dry.

1. Steam broccoli and carrots, then drain and set aside.
2. In large pot, melt 1 T butter and saute celery and onion until tender.
3. Meanwhile, reserve 1-2 C broccoli and carrots. The rest goes into a food processor or blender with 1 C chicken stock. Process until smooth.
4. When celery and onion are tender, melt in remaining 1 T butter then stir in flour, salt, pepper, thyme and basil and cook another minute.
5. Stir in half-n-half and bring to a bubble, then add cheese to melt.
6. Stir in processed veggies and remaining 1 C chicken stock (or a little more to desired consistency), reserved veggies and chicken.
7. Bring to a simmer to heat through and serve.

Chicken Noodle Soup - Oklahoma Style!

Andy calls my chicken noodle "Oklahoma Style"... I always make it for him when he's sick with the homemade noodles my mom always used to make for me. :)

If you are like me, make and store good healthy chicken or turkey stock, and end up w/ 5 or 6 jars in your freezer - here's a good use for it!! So much better than the canned soup and almost as easy.

If you're using your reserved stock for your soup base, get it out now and defrost it. I also chop up extra carrots, celery and onion and freeze them to have on hand as well. So throwing together this yummy soup is super fast. The ingredients listed are approximate so just use whatever you have available (except for the noodle recipe).

You'll need:
About 5 C chicken or turkey stock
3 -4 boneless, skinless chicken breasts
A few of each - carrots and celery, chopped
1/3 - 1/2 C or so onion, chopped

1. Start your stock to boil in a good sized pot.
2. Add the chicken, cover and bring just to a boil, then remove from heat. Leave pot covered to allow chicken to finish cooking, about 15 minutes.
3. While chicken is finishing, prepare noodles as follows:

For the noodles, you'll need:
1 1/3 C flour
1 tsp salt
2 eggs
2 T water
1 T oil

4. In small mixing bowl, combine flour and salt.
5. In separate bowl, whisk together eggs, water and oil then add to flour and blend well.
6. Turn out onto a well floured surface and knead until the dough is not sticky.
7. Roll out to the thickness you'd like your noodles. Roll into a log and cut 1/4" strips. Unroll them, coat well with flour and allow to dry until you're ready to add them to the soup.

NOTE: For creamier soup, use more flour. For waterier (is that a word?) soup, use less.

8. When the chicken is done, remove to a cutting board and strain broth through a fine mesh strainer to remove any chicken "residue" that's floating around. Pour broth back into pot and add veggies. Bring to a light boil.
9. Cut chicken into small pieces - it's really whatever size you prefer.
10. Once broth is rolling, add noodles and allow to simmer for about 10 minutes.
11. Add chicken to heat through and serve!

NOTE: If you don't feel like making a mess with the noodles you can use egg noodles, just cook them right in the broth! But homemade noodles are so very well worth the time!!! :)