Wild Rice Chicken and Mushroom Soup

Ingredients:

3/4 cup wild rice (Lundberg is a good brand)
64 ounces chicken broth (I used about 6 - 7 cups to make the soup thicker)
1 ½ cup shredded carrots (I bought these already shredded)
½ cup chopped onion
2 cups sliced fresh mushrooms (I find that white mushrooms are the best)
3/4 cup chopped celery
2 T. Butter
1 - 2 T. Flour
1/4 t. salt (I added more for taste)
1/4 t. black pepper (I added quite a bit more)
1 cup whipping cream (you can also use milk)
2 cups cooked chopped chicken (I baked mine at 350 for about 15 - 20 minutes, put salt and pepper on it and a little chicken stock to make it extra moist)

In a large pot combine rice, 5 cups broth, carrots, celery, and onion.  Bring to a boil, then reduce heat and simmer for 35 - 40 minutes, until rice is tender, but still chewy.  Add mushrooms for the last 10 minutes. 

In a small sauce pan, melt butter and add flour, salt and pepper, let this boil for 30 seconds, then slowly add in the remaining broth and boil for 1 - 2 minutes.  Add cream or milk, then add mixture to soup pot and stir in chopped chicken. 

Makes 6 - 8 servings.

This soup is very flexible, you can add as much or as little of any of the vegetables listed.

You can sprinkle chopped parsley and shredded Parmesan cheese on top to add more flavor and texture.

Taco Soup

Ingredients: 

1lb Ground Turkey

1 Onion

1 can Kidney Beans

1 can Black Beans

1 can Pinto Beans

1 can Rotel

1 pkg Taco Seasoning

1 pkg Ranch Dressing Mix

 

Cook Ground Turkey and Onion in skillet

Add all ingredients (including cooked turkey/onion) to crock-pot and let simmer all day. 

Top with Avocado and Sour Cream if desired

-Angie King

Chicken Noodle Soup

Ingredients

• 4-1/2  cups  chicken broth
• 1  cup  chopped onion (1 large)
• 1  cup  sliced carrot (2 medium)
• 1  cup  sliced celery (2 stalks)
• 1  teaspoon  dried basil, crushed
• 1  teaspoon  dried oregano, crushed
• 1/4  teaspoon  ground black pepper
• 1    bay leaf
• 1-1/2  cups  dried medium egg noodles
• 2  cups  chopped cooked chicken or turkey

Directions

In a 3-quart saucepan combine broth, onion, carrot, celery, basil, oregano, pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Stir in uncooked noodles. Return to boiling; reduce heat. Simmer, covered, for 8 to 10 minutes or until noodles are tender but still firm and vegetables are just tender. Discard bay leaf. Stir in chicken; heat through. To serve, ladle soup into bowls. Makes 4 main-dish servings.

Chicken Tortellini Soup: Prepare as above, except substitute small broccoli florets for the celery and one 9-ounce package refrigerated cheese-filled tortellini for the noodles. Add the broccoli and 1 cup sliced fresh mushrooms when tortellini is added.

Parmesan-Pesto Chicken Noodle Soup: Prepare as above, except substitute 1 small zucchini, halved lengthwise and sliced for the celery; Italian seasoning for the basil and oregano; and dried small shell macaroni for the noodles. Add 2 cloves garlic, minced, to the broth mixture. Add the zucchini with the macaroni. Meanwhile, spread each of 4 slices Italian bread with 1 tablespoon refrigerated basil pesto; sprinkle each with 1 tablespoon finely shredded Parmesan cheese. Place, pesto sides up, on a baking sheet. Preheat broiler. Broil 3 to 4 inches from the heat about 2 minutes or until cheese melts. Top each serving with a slice of the bread.

Nutrition information

Per serving: Calories 241, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 77 mg, Sodium 1190 mg, Carbohydrate 20 g, Fiber 3 g, Protein 24 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 6%, Iron 11%. Percent Daily Values are based on a 2,000 calorie diet 

 

 

 

HOMEMADE NOODLES:  Serves 8

Ingredients:

4 cups all-purpose flour 4 egg

4 pinches salt

Directions:

1.	Mix all ingredients. Roll thin with flour, then roll like a jelly roll. Cut into 1/2 inch strips. Let dry.
2.	Drop into hot chicken broth. Boil for 15 minutes.

Corn Chowder

Mimi's Cafe: Corn Chowder

Ingredients:
¼-cup butter, (½-stick)
6 tablespoons chopped onion
¾-cup diced celery
2-½ cups water
2 cups cubed peeled red or russet potatoes, (½-inch)
2 cups frozen corn kernels, thawed
1 can creamed corn (14 oz)
2 tablespoons sugar
2 teaspoons salt
1 dash of white pepper
3 tablespoons flour
3 cups half and half cream

Instructions:

1. Melt butter in saucepan over medium heat.
   
   
2. Add in the flour and whisk until smooth and a roux forms (2 minutes).
   
   
3. Add onions and celery and saute 5 minutes until soft but not brown.
   
   
4. Add water, potatoes, corn kernels, creamed corn, sugar, salt and pepper. Using a wire whisk, whisk until smooth.
   
   
5. Cover and simmer until potatoes are barely tender, about 30 minutes.
   
   
6. Add half and half and simmer uncovered until soup has thickened to a creamy consistency, about 15 minutes.
   
   
7. Season to taste with additional salt and pepper if needed.

Chicken Noodle Soup

2 cans Cream of Chicken
1 can Chicken Broth
3 Chicken Breasts (can put in crock pot frozen)
1/2 bag carrots (chopped)
Celery (however much you prefer)
Salt and Pepper to desired taste

**Cook all day**

1/2 hour before dinner add egg noodles & shred chicken.

-Kaisi Grow-