Syndy's Chicken Pot Pie Soup

I found a recipe for something similar to this in a cookbook and when I read the ingredients I realized that it was probably going to be really bland, so I made up my own version using lots more spices and canned soup.

1 Whole chicken cooked and de-boned and cut into pieces (or you can use 3 cooked chicken breasts)
32 oz Chicken broth (I used my homemade broth and it was great)
1 can Veg All
1 can cream chicken soup
1 can cream mushroom soup
1 tsp garlic powder
1 onion powder
1 tbspn chicken bullion powder (or about 2-3 bullion cubes)
salt and pepper to taste

Put chicken and Veg All in crock pot
in a separate bowl combine soups and chicken broth, whisk until combined.  I used my stick blender and it made it nice and creamy.  Add soup mixture to chicken and stir in all the other spices.  Put in your crock pot on high for about an hour or so, or you can heat on the stove.

Syndy's Commentary:

My family loved this soup.  I served it with homemade rolls, and they all went back for 2nd's!  It was just enough spice and very creamy.  Can't wait to have leftovers for lunch.

French Onion Soup

3lbs onions sliced
1 cup cooking red wine
2 quarts of beef broth (that's 64 ounces in case you are standing in the broth aisle and can't figure it out like I was)
1/2 stick butter

melt 1/2 stick butter in pot.  Add sliced onions, cook until brown and caramelized, this will take 45-60 minutes.  Add wine, or cooking sherry, and beef broth, simmer for 10 minutes.  Top with a slice of French bread and Swiss cheese and put under broiler until cheese is melty.

Syndy's commentary:

I didn't have oven safe bowls to put under the broiler so I just sliced the French bread topped with cheese and broiled on a cookie sheet and transferred to the soup, it worked out great.  I used cooking red wine for mine and it tasted fine but you can use sherry too, or so I've been told.

As far as the kids reaction...well let's just say it was hilarious!  See the video below.  My hubby and I LOVED it and will have it again, I just won't make the kids eat it EVER again.

Chicken Enchilada Soup

• 1 can (15 Oz.) Black Beans, Rinsed And Drained
• 1 can (14.5 Oz.) Diced Tomatoes
• 1 can corn
• ½ cups Onion, Chopped
• 1 can (10 Oz) Enchilada Sauce
• 1 can (10 3/4 Oz) Can Condensed Cream Of Chicken Soup
• 1-½ cup Milk
• 2 whole Chicken Breasts or 1 whole chicken cooked and de-boned
• 1 cup Pepper Jack Cheese, Shredded

In a 3 1/2 to 5-quart slow cooker, combine drained beans, tomatoes, corn, onion, and chicken.

In a large bowl, whisk together the enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker. Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours. (just cook until it's warm) You can also do this on the stove if you need it sooner.

Top with pepper jack cheese and serve. The soup can also be topped with avocado, sour cream, or crushed tortilla chips.

Note: if the soup is too thick for you, just add a little more milk after it’s all cooked.

I will also add cilantro next time. It would give it a great flavor.

Chicken Broth

Another item you can easily make for A LOT less than they sell it in the store is Broth. I have made Chicken broth and turkey broth and use them in a lot of recipes. I have tried a couple of different methods and this one works the best.

chop 1 onion and put in the bottom of your crock pot

Take a left over chicken carcass (I know carcass is a horrible word but what else would you call it?) put in crock pot on top of the onion. If you've kept the chicken parts from the cavity put those in as well.

Fill the pot with water add salt

Cook for a good long time 6-8 hours you really can't go wrong cooking it longer.

Take chicken out of pot and let it cool. Take off any remaining meat and keep for another meal.

Strain broth in a colander to get out any loose chicken pieces and large pieces of onion.

I use my left over spaghetti sauce jars to freeze the broth for use later. I have used this broth for soups, stews, meatloaf, cooking rice, vegetables, basically you name it! You can also cook this over the stove if you don't have a crock pot but the crock pot just lets you walk away from it and doesn't heat up your house like the stove does.

Chicken Noodle Soup

This was my first try at making Chicken Noodle Soup and I have to say it was a success!

Chicken broth (see here to make your own)

Chicken (as much or as little as you like)

1 onion

carrots

squash

chicken bullion (optional)

salt and pepper to taste

spaghetti noodles

Combine broth, chicken, (optional bullion) and onion in crock pot. Set on low and let cook all day (4-5 hours) or on high for 2-3 hours. About 1 hour before you are serving add carrots, and squash. Break uncooked spaghetti noodles into 2 inch pieces, cook according to package directions and then add to crock pot. Let cook until veggies are tender.

I made my own broth, and used chicken I had left over from a few other meals. We had eaten baked chicken one night and I boiled the carcass for broth and left over pieces.

Willow's Wonderful Clam Chowder

Willow's Wonderful Clam Chowder:

3 large potato's

1 large onion

2-3 cans (6oz) minced or chopped clams

salt to taste

pepper to taste

1/2 tsp sugar

3/4 cup flour

1 stick butter

1 Quart 1/2 and 1/2

Dice:  3 large potatoes, 1 large onion, put in a large pot.

 

Drain juice off cans of minced clams into the vegetables.  Add water to barely cover the vegetables, salt lightly, and cook until tender.

 

While veggies are cooking, make the roux: melt 1 stick of butter, stir in 3/4 cup flour.  Then add 1 Quart half and half.  Stir and when thickened add 1/2 tsp sugar and 1 1/2 tsp salt.

 

Sprinkle roux with white pepper or black and add clams.  Add roux to the veggies (do not drain off the veg. liquid) and stir well.

 

Cover with lid, turn off heat, and let sit for 5 minutes undisturbed.  Don't peek... don't stir... step away from the soup! 

This is very yummy.  I am a Clam Chowder Snob and I was blown away by how good this is.  Thanks Willow for the great recipe.

Chicken and Dumplings

Chicken and Dumplings

1 whole chicken
1 onion
2 cloves garlic
parsley
salt and pepper to taste

In a large stock pot place raw chicken in enough water to cover it. Put in onion garlic and other spices. You can use whatever spices you like. Cook on high heat until chicken is done. Remove chicken from broth. Debone chickne (I know it's a yucky business but someone has to do it, and it's cheaper if you do). Put meat back into broth. Make 1 batch of dumplings and add to broth. I love this recipe in the winter when it's cold outside. Comfort Food

Dumplings

Dumplings

2 c. Bisquick
2/3 c. milk

mix. cook in soup 10 min uncovered, 10 min covered.

Vegetable cheese soup

Vegetable Cheese Soup

1 pkg frozen vegis
2 cans chicken broth
12 oz Velveeta

bring veggi's and broth to a boil. Use immersion blender to puree. Add cheese and melt.

Taco Soup

Taco Soup (total food storage meal)

1 sm. can tomato paste
1 can refried beans
1 can diced tomatoes
1 can black beans
1 can corn
1 pkg taco seasoning
1 can Ortega chili's
1 can chili beans (Mexican style)

combine all ingredients in pan. Simmer for 10 minutes. May need to add water or broth to thin some. Also add cooked ground beef for those men out there.

Potato Soup

Potato Soup

3 C. milk
1 can potato soup
2 c. frozen hash browns
1 cup cheddar cheese
2 slices bacon cooked
1/4 cup green onion

combine all ingredients simmer over medium for 10 minutes stirring frequently