Chicken Noodle Soup

This is the best chicken noodle soup!!  It reminds me of Campbell’s Chicken Noodle Soup, which I also love.

• 16-oz. pkg. egg noodles, uncooked (or any kind of pasta you like)
• 12 cups low-sodium chicken stock
• 1 1/2 teaspoons salt
• 1 tablespoon vegetable oil
• 1 cup chopped celery
• 1 cup chopped carrots
• 1 cup chopped onions
• 4 cups cooked and diced chicken
• 1 or 2 (14.5-oz.) cans low-sodium chicken stock, optional*

In a large stock pot, saute on medium heat celery, carrots and onions in vegetable oil until cooked.  Add chicken stock, salt, poultry seasoning, and chicken.  Heat to boiling and then add noodles.  Reduce heat and cook just until noodles are cooked.  Serve.

*Because the noodles soak up  the broth, I then add the extra chicken stock..  If you like your soup heartier and not so juicy, leave the extra chicken stock out.  I like to add crackers to my soup so I like the juicier version.

Serves 8 to 10.

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Sausage Soup

This is a delicious soup to make on a chilly day.  Serve it with cheesy garlic bread for a complete meal.

• 1 tablespoon olive oil
• 1 lb. Italian sausage, casings removed (I used all-natural pork sausage)
• 2 onions chopped fine
• 4 celery ribs, chopped fine
• 2 (14.5-oz.) cans diced tomatoes with basil, oregano, and garlic
• 4 cups low-sodium chicken broth
• 3 1/2 cups water
• 4 oz. elbow macaroni
• 2 (15-oz.) cans cannellini beans, drained and rinsed
• 1/4 cup minced fresh parsley
• Salt and pepper
• Grated Parmesan cheese, for serving

Heat oil in large Dutch oven over medium-high heat until just smoking.  Cook sausage, breaking up large pieces with wooden spoon, until it is well browned, about 5 minutes; transfer to bowl.  Pour off all but 2 tablespoons fat left in pot, add onions and celery and cook over medium heat until softened and lightly browned, 7 to 10 minutes.

Stir in browned sausage, tomatoes, broth and water and bring to boil.  Add pasta and cook, stirring often, until al dente.  Stir in beans and cook until heated through, about 5 minutes.  Stir in parsley, season with salt and pepper to taste, and serve with grated Parmesan cheese.

Serves 8 to 10.

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Midwest Chowder

This is so delicious!  You can add 1 cup ham cubes, chopped cooked chicken or turkey, or flaked cooked cod or haddock, or just leave it vegetarian.

• 2 cups boiling water
• 2 cups chopped potatoes
• 1/2 cup carrot slices
• 1/2 cup celery slices
• 1/4 cup chopped onion
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 1/4 cup butter
• 1/4 cup flour
• 2 cups milk
• 2 1/2 cups (10 oz.) shredded sharp cheddar cheese
• 1 (17-oz.) can cream style corn

In a large Dutch oven, combine water, vegetables and seasonings.  Cover and simmer 10 minutes or until veggies are cooked.  Do not drain.  Make a white sauce with butter, flour and milk.  Add cheese and stir until melted.  Add to undrained vegetables and then add corn.  Heat, but do not boil.

Makes 6 to 8 servings.

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Creamy Hot Dog and Potato Soup

This is a really quick and easy soup to make.  Serve with some French bread for a hearty meal.

• 1 (28-oz) package frozen Potatoes O’Brien
• 6 cups water
• 2 (10 3/4-oz) cans Healthy Request Cream of Chicken Soup
• 8 ounces shredded cheese, (I used Co-Jack)
• 1 cup sour cream
• 1 package Angus hot dogs, sliced in chunks
• Salt and pepper to taste

Combine potatoes and water in a large stock pot.  Bring to a boil and then reduce heat and add soup and cheese.  Stir until cheese is melted.  Add remaining ingredients.  Cook and stir until heated through, but do not boil.  Serve.

Serves 4 to 6.

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Loaded Baked Potato Soup

As you all know, I am a big fan of potatoes and soup, so this could easily be my very favorite food.  This is the second recipe for baked potato soup that I have added to my blog.  Slightly different but equally delicious.  Go ahead and interchange them any way you see fit.  In my opinion, this is the ultimate comfort food.

• 1 pound bacon (16 slices), lightly frozen and roughly chopped
• 1 medium yellow onion, diced
• 1 large carrot, peeled and diced
• 3/4 cup diced celery
• 4 large Russet potatoes, peeled and diced
• 4 medium red potatoes, diced
• 1/4 cup flour
• 2 (14.5-oz.) cans chicken broth
• 4 cups (1 qt.) half and half
• Salt and pepper to taste
• Optional garnishes:  chopped chives, bacon bits, sour cream, shredded cheddar and Monterey Jack cheese

In a 6 to 8 quart stockpot over medium heat, fry bacon until crisp.

Remove bacon and drain on paper towels, reserving half for garnish.  In bacon fat, cook onion, carrots and celery until the onions are translucent.  Add potatoes and cook for 4 minutes, stirring occasionally.

Stir in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes, stirring often.  Add chicken broth and half of the bacon.  Season with salt and pepper.

Over medium heat, bring the soup to a simmer and cook for 30 to 40 minutes or until the potatoes are soft, stirring often.  Mash some of the potatoes for thicker, creamier texture, if desired.  Add half and half and simmer for 5 minutes.

Enjoy with whatever toppings you like.

Makes 6 to 8 servings.

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