I am wanting to make a huge pot of homemae vegetable soup and freeze some for my lunches and dinner (the kids dont eat it). I have done this in the past and ended up throwing it in the trash cause it was nasty after freezing it.

I bought freezer bags and double bagged it. What is the best way?????? Can you freeze home made chili also?

ONE

I freeze home made soups and chili all the time. I just use plastic containers with good lids and never have had a problem.

If you have potatoes or pasta in your soup - those things don't freeze real well, but otherwise there should be no problem. I also use plastic containers - freezer bags usually are way too messy when I use them!

Now that it is FINALLY cooling off down South - I'm ready to break out the crockpot and make some soup! I'm tired of the same old soups though. Does anyone have any good recipes that would work well in the crockpot? I love a bowl of hot soup for supper on cold nights! Give me some of your best soup recipes! I've got the crockpot waiting!

1 pound lean stew beef, cut in 1/2-inch cubes
1/2 cup chopped onion
2 ribs celery, chopped
2 medium carrots, diced
3/4 cup barley
1 bay leaf
6 cups beef broth
1 teaspoon salt, or to taste
pepper, to taste

PREPARATION:

In crockpot, combine stew beef with onion, celery, carrots, barley, bay leaf, and beef broth. Cook beef and barley soup on LOW in crockpot for 6 to 8 hours. Taste and add salt and pepper, to taste.

I've made this with chicken and turkey also.

2 red bell peppers, roasted and cut into small cubes
1 dried chili pepper *
1 C. boiling water
1 large onion, diced
6 cloves garlic, minced
1 T. cumin seeds
1 T. chopped fresh rosemary
1 bay leaf
1 t. salt
1/2 t. black pepper
4 C. corn kernels, thawed if frozen
6 C. chicken or vegetable stock
2 cans (6 oz. each) drained crabmeat
2 C. whipping cream
Fresh chopped parsley or cilantro

In a heatproof bowl, soak chili pepper in boiling water for at least 30 minutes. (If chili is not properly reconstituted, it can impart a bitter flavor to the soup.)

In a blender or food processor, puree chili, onion, garlic, cumin seeds and rosemary with d cup stock. Add to slow cooker along with remaining stock, bay leaf, salt, black pepper and corn. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.

Add roasted pepper, crab and whipping cream. Cover and cook on High for 15 to 20 minutes until heated through. Discard bay leaf. Spoon into bowls and garnish with parsley or cilantro. Serves 6.

4 medium potatoes, diced
1 onion, chopped finely
1 cup chopped ham
4 cups chicken broth
1/2 teaspoon dry mustard
1/2 teaspoon salt
pepper to taste
1 package (10 oz.) frozen spinach, thawed and squeezed dry
1 cup shredded Swiss cheese

Combine first 7 ingredients in crock pot. Cover and cook on low 7 to 8 hours, until potatoes are tender.

Add spinach and continue cooking on high for 15 to 20 minutes.

Serve with shredded cheese sprinkled on top, if desired.

This is really good...

Herbed Black Bean soup with Smoked Chicken


1/4 cup unsalted butter
1 cup peeled diced broccoli stems
1/2 cup chopped carrot
1/2 cup onion
1/2 cup chopped celery
1 tablespoon thyme
1 teaspoon cajun seasoning
1 tablespoon oregano
1 tablespoon basil, crumbled
1/2 cup dry white wine
4 cups chicken broth
2 cups broccoli flowerets
1 16-ounce can black beans, rinsed and drained
8 ounces smokes chicken, chopped
1 tablespoon Worchestershire sauce
1/2 teaspoon Tabasco sauce
2 cups heavy cream
salt and pepper to taste


In a saute pan, melt butter over medium heat. Add broccoli stems, carrots, onions, celery and saute for 5 minutes until vegetables 'sweat'. Add thyme, Cajun seasoning, oregano and basil and saute for 5 minuts more. Pour in wine
and bring mixture to a boil. Add stock and cook until liguid is reduced by half, stirring occaisionally. (about 12 minutes)

Stir broccoli flowerets, beans, chicken, Worchestershire saucxe, Tobasco sauce into soup and simmer for 5 minutes. Add cream and simmer 5 minutes more to incorporate the cream. Season with salt and pepper and serve.

Hint - buy the smoked chicken at the Deli.

YUM YUM!! Those sound great!! Can't wait to give them a try!

jessnkat- do you like soups mainly with vegetables or with meat as well?

French Onion Soup

The secret to onion soup is letting the onions caramalize slowly. If this step is rushed, not only could the onions burn, but your soup will lack depth of flavor.

3 T unsalted butter
2 mddium onions, thinly sliced (or about 2 cups)
1/2 cup white wine (the drier the better)
3 cans chicken broth
salt and pepper to taste
4 slices bread (I like french bread)
1/2 lb of Gruyere cheese, grated

1. Melt butter in a large heavy bottomed pot over medium low heat. Add onions and cook 30-35 minutes, stirring occasionally, until onions are very soft and deep golden brown.

2. Add wine and cook on high for 3-5 minutes until reduced by half. Add chicken broth and bring to a boil over high heat. REduce heat to low and simmer, covered for 20 minutes. Season with salt and pepper to taste.

3. Pour soup into bowls, top with toasted bread and cheese. Place under broiler for 2-3 minutes, until cheese is brown and bubbles.

DLM - I like just about any soup!

Chunky, meaty soups; vegetable soups, cheesy soups, etc.....

Old-Fashioned Turkey Soup
From FoodFit
Ingredients
1 - turkey carcass
1 - onion, chopped
1 - carrot, chopped
2 stalks celery, chopped
1 - bay leaf
10 - black peppercorns
- - salt to taste
1 cup diced carrots
1 cup diced celery
2 cups diced, cooked turkey
1 cup cooked noodles, such as orzo or egg noodles

Preparation - Estimated cooking time: 2 hours and 35 minutes -
1 Break the turkey carcass into pieces and put them in a soup pot. Add the onion, carrot, celery, bay leaf and peppercorns. Add enough water to cover, bring to a boil and simmer for 2 hours. Skim any fat that rises to the surface.
2 Strain the broth, return it to the pot and season with salt.
3 Add the carrots and celery. Simmer until the vegetables are tender, about 10 minutes.
4 Add the cooked turkey and noodles, heat thoroughly and serve.

Another simple, economical recipe-(and I don't bother pureeing it)
Split Pea Soup
From FoodFit
Ingredients
1 tablespoon olive oil
1/3 cup chopped carrots
1/3 cup finely chopped celery
1/3 cup finely chopped onions
1 sprig fresh or 1/4 teaspoon dried thyme
- - freshly ground black pepper
1 1/2 quarts Basic Chicken Stock , or low-sodium canned
2 cups dried split peas
- - salt to taste

Preparation - Estimated cooking time: 1 hour and 10 minutes -
1 Heat the oil in a saucepan over low heat. Add the carrot, celery, onion and thyme, season lightly with pepper and cook for 10 minutes.
2 Add the stock and split peas, and bring to a boil quickly over high heat.
3 Lower the heat and simmer until the peas are tender, about 1 hour.
4 Puree 2/3 of the soup in a blender and stir it into the remaining 1/
5 If the soup is too thick, thin it by adding a little more stock. Raise the heat and bring the soup to a boil for 15 seconds.
6 Add salt and additional pepper to taste.
7 NOTE: Do not add salt until the peas are fully cooked, because salt will prevent the peas from becoming tender.

MrsD will you come and cook for me???? Pleeeeeeeeze! Yum, I have got to try that crab soup!

:D Sure.. send me the plane ticket :D The crab soup is fantastic! I got the recipe from a site online last winter. The second time I made it I fixed a big pot full and froze it - except I used canned corn.

Did it freeze well, MrsD? You know, cooking for one - and soup recipes usually make enough to feed an army by the time it's all said and done! I don't mind lefttovers, but after a week of the same thing for lunch and supper, it tends to get old!

I'll be trying the crab one and the spinach/potato one soon!
And the turkey one from DLM sounds like a good one to have after Christmas - I don't always have a turkey carcass on hand! LOL!

ALL of them sound wonderful and I will eventually make them all!

Thanks guys!

It froze OK, but It was so good I ate it within a week :D

And the turkey one from DLM sounds like a good one to have after Christmas - I don't always have a turkey carcass on hand! LOL!
Thanks guys!
:D jessnkat!!! Actually you could always substitute a chicken carcass if you happen to have one of those on hand.(doesn't everyone?)

Now that I think about it, DLM - I'm sure that I have a few chicken carcasses lying around ;) . I'll have to russle one up and get busy!

Thanks for the recipes - I knew I could count on yall!

Wow!! I am going to print this whole thread for the recipes!!! I love a big pot of soup and a slice of fresh buttered bread!!

JJT

Does anyone have a good homemade recipe for potato soup? You know the kind like mom makes.

This is a Cream of Potato soup - or were you thinking about recipes for Leek and Potato soup?
Cream of Potato Soup

From Better Homes and Gardens
Season this creamy potato soup with dill or basil.

Ingredients :
5 medium potatoes, peeled and cubed (about 1 2/3 pounds)
1/2 cup chopped onion
1-1/2 cups chicken broth or vegetable broth
1 tablespoon butter or margarine
1 tablespoon all-purpose flour
1/4 teaspoon dried dill or basil, crushed
1/4 teaspoon salt
- - Dash ground black pepper
1 cup milk

Preparation
1 In a large saucepan cook potatoes and onion, covered, in a large amount of boiling water about 15 minutes or until tender. Drain well. Set aside 1 cup cooked vegetables.
2 In a food processor bowl combine the remaining cooked vegetables and the chicken broth. Cover and process about 1 minute or until smooth. Set aside.
3 In the same saucepan melt butter. Stir in flour, dill or basil, salt, and pepper. Add milk all at once. Cook and stir until slightly thickened and bubbly. Cook and stir 1 minute more.
4 Stir in the reserved 1 cup cooked vegetables and blended vegetable mixture. Cook and stir until heated through. If necessary, stir in additional milk to reach desired consistency. If desired, season to taste with additional salt and pepper. Makes about 4 1/2 cups (4 side-dish servings).

Baked Potato Soup

4 large baking potatoes
2/3 cup butter or margarine
2/3 cup flour
6 cups milk
3/4 teaspoon salt
1/2 teaspoon pepper
4 chooped green onions, divided
12 slices bacon, crumbled, divided
1 1/4 cups cheddar cheese, shredded, divided
8 ounces sour cream

Wash potatoes and prick several times with fork; bake at 400 for 1 hour or until done. Let cool. Cut potatoes in half lengthwise, the scoop out the pulp; set aside. Discard the skinsl. Melt butter in a heavy saucepan over low heat; add flour, stirring until smoot. Cook for one minute, stirring constantly. Gradually add milk; cook over medium heat, stirrin constantly, until mixture is thickened and bubbly.

Add potato pulp, salt, pepper, 2 tbsp green onions, 1/2 cup bacon, and 1 cup cheese. Cook until thoroughly heated; stir in sour cream. Add extra milk, if too thick. Serve topped with remaining onion, bacon, and cheese.

My mother makes the best potatoe soup. I have tried and tried to replicate it, without any great success.

She won't give up her recipe.

grrrrrrrr

JJT

You guys have to bear with me I'm cooking illiterate But I am looking for a recipe that is just potatoes with a broth and maybe some onions and celery. I don't know exactley what you would call that. Dumb question...what is Leek? But I will definatley try these other recipes... they are making me hungrey just reading them.

Okay. I just asked Mother what she uses in her soup. No recipe, just add this to that!!

Just get a big pot, boil the potatoes (about 5 to 6 medium spuds) with just enough water to cover.

A few minutes before the potatoes are done (how will ya know???) add the chopped onions (1), sliced celery (about a cup). Continue boiling until potatoes are done.

Drain, reserving about 1/2 cup of the potato water. Put potatoe, onion and celery back into the pot. Put the potato water back in the pot.

Add 1 can Evaporated Milk. Throw in a couple pats of butter. Simmer until warmed through.

Hope that helps.

Leeks are related to onions - like very large green onions.Leek and potato soup is delicious but I found this recipe with onion and celery:

Potato Soup

1 tablespoon oil
1 medium onion, chopped
3 celery stalks, diced
3 large potatoes, diced
4 cups chicken or vegetable stock
1 bay leaf
Salt and pepper

Heat oil in a pot and saute onion until it is translucent. Add celery and saute for a couple more minutes. Add potatoes and saute, covered, for 5 minutes. Add the rest of the ingredients and cook until the potatoes are tender. Remove the bay leaf. Let cool for a few minutes, then puree. Reheat gently, but do not let it boil.
Serves 6

that sounds perfet!! I'm excited!!! Thats what I'm making for dinner tommorrow night. I'll let you know how it turns out. Thanks to you and your mom.

that sounds great to. Thanks i will try that one to. I know what your talking about I just didnt know they were called Leeks. That may be what my mom used in hers. I just always thought they were onions. As you can tell I dont cook much. I'm trying to get some practice in though for when my husband comes home.

A few minutes before the potatoes are done (how will ya know???) LOL JJT :D ! Ahh I love this kind of recipe- I have such a craving now for this soup I am using this recipe tomorrow- tell your Mom thanks from me too!

just made a wonderful cream of brocholli soup....

some chicken broth(about 2 cups)
2 potatoes diced
as much brocholli as you can stand
onions as you like
simmer for about 30 mintues
mush all as much as you like with the potato masher

put 2 cups of milk and 2 tablespoons of flour in the measure cup...stir
add to the hot stuff
stir til as thick as you like

put gobs of cheese and croutons on it

YUMMY!!!

ps....hubby likes pepper and salt...i don't care for either

If you are ever in a hurry for a quick potato soup, I make mine this way and always get RAVE reviews.

2 cans of Campbell's Creme of Celery Soup
1 can milk
3 boiled and diced potatoes
1/2 package of smokey links or little smokies sliced into thin pieces.
1 tsp. onion powder
1 tsp. garlic powder
Salt and pepper to taste.

Heat all slowly in a saucepan and enjoy. Different...but yummy. It is even better when re-heated the next day. :thumbsup:

This is for MLK2001 and Cracknegg - the real name of this soup is Cowboy Soup, but they renamed it this past weekend. This is a very simple, but delicious soup. I make it in the crockpot, but it also a quick stovetop recipe.

Squishy Soup

1 lb. ground beef
1 small onion, chopped
1 can stewed tomatoes
1 can Rotel tomatoes
1 can cream style corn
1 can VegAll
1 can Spanish Rice (I can never find this canned, so I just prepare an envelope of the rice and add it)

Brown ground beef and onion in a skillet. Drain and put in stockpot (or crockpot) and add all other ingredients. Stir well and serve when throughly heated. Great with cornbread on the side too!

How much easier can you get? I love this soup!

Wow! That sounds really good! I'm going to try that! :D

Squishy Soup is AWESOME!!!!!!!!

lol Kat....... its going down in history!

Ok this sounds really good, but I have to ask ....."why the rename to squishy soup?" At first I thought maybe ther might have been kalamari or squid in it..LOL

Going to try and make this this week!

ok it was called cowboy soup right? well you know what cowboys wear... umm yup wranglers wooo hooo dont they look good.... you just want to squeze whats in them like charmin....lol hence the new name "Squishy soup"

"cause cowboy butts are squishy!

Amen to squishy cowboy butts! LOL Now I will fantasing while making and serving it..LOL (maybe I should serve some to grandma...LMAO)

Sounds good but what is "VegAll" ???????? and "Spanish rice" in a can?!?!!?! you can buy rice in a can there? can i just use regular rice instead?

We obviously don't have this down under

veg all is mixed vegitables in a can. you can buy the spanish rice in packages. You need it with the spices and rice. I believe lipton makes a brand of spanish rice.

veg all is a canned combo of potatoes, peas, corn, green beans and I think lima beans but I get it without those. The rice actually comes in a packet and it's dry.

There is only one brand of canned Spanish rice that I've found and I think it's Old El Paso and it's near the taco making stuff. I just buy the packaged Lipton rice and prepare it just how it says on the package and then add it to the soup and it works just fine!

I was watching Americas Test Kitchen cooking up some French Onion Soup. And I thought, I have an onion. I like soup. So I went to see what else I had to throw in the pot!!

Here is what I did:

In a large pot, I melted some butter.

Sliced up the half an onion that I had and threw it into the pot on medium heat, with a generous sprinkling of salt to draw out the juices.

Cooked the onions until they just started to carmalized.

Then I grated a carrot right into the pot, and stirred.

Added some dill, pepper, chili powder, thyme, the juice of one can of chunked pineapple, and a glass of water.

Let that cook for a few minutes, until heated all the way through and sliced up half of a spicy hot sausage link and threw that into the pot.

Cooked for about 10 minutes. Just before serving, I added a splash of balsamic vinegar.

Yum. Just Yum.

I encourage everyone to just grab a pan and mix things you would never put together to see what happens!!

JJT

EWWW! YUCK!

Just kidding glad you liked it--Gosh Fellah better be back soon no telling what you will concok (sp?) if he works overtime tonight.

ONE

Sounds delicious, I love to experiment in the kitchen, some of my friends/families favorite dishes have been concocted in this manner....

Soups on,
Patty

Ah, now that is my kind of cooking :thumbsup: Not too sure though about the pineapple chunks in there. I probably would replace those with generous helpings of garlic!

Oh...... I only put the juice of the pineapples in...... not the chunks!!

I do have some limitations in my cooking!! Not many, but I do have some!!!

LOLOLOL

I was kinda combining French Onion and Cream of Carrot soup, put together with what ingredients I have. Payday isn't until Tuesday, and I wanted a break of oatmeal and peanut butter toast.

Fellah can eat anything!! I have seen him eat some pretty amazing stuff. Must be a prison thing.........

JJT

Ah, of course, without the pineapple chunks! :o I should have read more carefully!

Yep, it is having to make do with what you have that makes you a creative cook. Think I must have tried many different ways to cook potatoes, onions and whatever other veg was cheap or in the garden. If I was lucky a chicken might fly over the pot ;) to add to the flavour.

If I was lucky a chicken might fly over the pot ;) to add to the flavour.
LMAO!!! I know that chicken!!!

Sounds good JJT! I love experimenting with different ingredients too to make soup or stew- much more interesting than following a recipe.

Ok I know this may seem silly but I'm moving so I'm trying to eat my cubords bare. There is some Cream of Mushroom Soup in there and I know that you can cook it with Chicken and Rice. How exactly do you do that?

Should I use milk or water? Do I just dump it all together and cook it?

Thanks,

Bec

You can take any cream of soup and dump the soup in a pan and then measure the can full of milk or water and wait for it to boil and then measure a can of instant rice and put that in there and turn off the heat, cover for about 5 minutes and you have some yummy creamy rice as a side dish.

Sometimes I'll take the cream of soup and dump it in a baking dish with a can of water or milk and a can of rice (again) and then lay chicken breasts on top of it and bake it all in the oven about 350 degrees till bubbly and the chicken is done.

Hope that helps! :)

Ooh, also........

Bread some pork chops and fry them in a pan until just brown. Put them in a baking dish. Then take the cream of mushroom soup and mix with a can of milk or water and mix. Then dump the soup mixture on top of the pork chops and bake till bubbly and the chops are done on about 350 degrees.

This is called smothered pork chops and they are yummy!

Mashed potatoes are great with this because the gravy is on the chops!

Yes I throw in a can of mushroom soup with some pork chops in a crock pot and leave it for the day and come home to a wonderful dinner. I love that stuff!

I use cream of mushroom soup with pork cutlets. I put them in the crockpot with a family size cream of mushroom soup. let them cook all day then about 1 hour before there done Ill add a small can of cream of mushroom soup to it.
plus the soup mixed with the pork cutlets makes great gravy for the potatos(if you make some mashed)

Or I do cream of mushroom soup with green beans. I just add both cans together heat it up and eat away.

I dont know if thisi s what you wanted. I just thought Id add different ways to eat it.

Thanks All for your super speedy replies! Dinners in the oven! I just took four chicken breasts, 2 cans of soup, 2 soup cans of milk and some rice (I didn't measure) about a cup. Mixed it up and stuck it in the oven at 350.

Is it ok that I didn't use instant rice?

Thanks, now I've got more reciepts for the rest of the soup. :D

I cook round steak and when its done mix cream or mushroom or chicken with a can of milk (per can) and let it simmer in a crock pot or on the stove the longer the more tender.............

Angel, do you just braise the round steak on both sides or cook it until it's done before you throw it in the crock pot with the soup? Y'all are making me hungry!

Sour Cream Mushroom Chicken
Submitted by: Mary Ann Benzon
"This is really good. Great for company also. Serve chicken and sauce over noodles if desired." Original recipe yield: 6 servings.


INGREDIENTS:
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
2 cups sour cream
3/4 cup dry white wine
1/2 onion, chopped
1 cup fresh sliced mushrooms
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
6 skinless, boneless chicken breast halves
1 tablespoon chopped fresh parsley, for garnish


DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
In a 9x13 inch baking dish, combine the cream of chicken soup, cream of mushroom soup, sour cream, wine/broth, onion, mushrooms, garlic powder, salt and pepper. Mix all together. Arrange chicken breasts on top of mixture. Bake uncovered in the preheated oven for 1 hour or until chicken is tender and juices run clear.

This is one of my favorites, found it on allrecipes.com, I don't always use breasts & sometimes I'll use other cuts of meat. :thumbsup:

Cook? If it involves more than pushing a few buttons on the microwave, forget it. I am sooooo pathetic.

Me too. No cooking. If it takes more than 60 seconds, I'm not eating it.

A recipe I do with cram of mushroom soup is cut up a round steak into large pieces, mix 1 can of cram of mushroom soup and 1 package of dry onion soup. Put it all into the crock pot on low and let it simmer all day. Dont add water, just a half a can of milk for gravy. Have mashed potatoes with it. Delicious. The longer you can cook it the more tender it will be. Remember low heat, not high.
It makes its own gravy.

Another crock pot recipe is take a roast, I usually use beef but you can do a pork roast. Take 2 packages of hidden valley ranch dip and 2 packages of brown gravy mix. Mix 2 cups of water and place it all in the crockpot on low all day.
This recipe also makes it own gravy.

The thing to remember is that, if you're making a rice dish, you have to add extra liquid because the rice will absorb so much liquid. If you're not adding rice, you don't want to add a lot of extra liquid or your gravy will be just a soup. The meat juices and the heat are usually enough to dilute the cream soup enough to make gravy. Same if you add uncooked pasta or noodles-------they absorb liquid so you need extra liquid added. If you use cooked pasta or noodles, though, then you won't need the extra liquid and you'll want to be sure your pasta/noodles are drained very well so they aren't still full of water.

Chicken Enchiladas


1 can chicken (I prefer all white meat) or you can use a regular boiled chicken (deboned)
garlic powder or fresh /salt and pepper (to your taste)
tomatoes or tomato sauce
oil
corn tortillas
grated cheese (I prefer velveeta)
1 can cream of mushroom
1 can cream of chicken

prepare chicken in a pan with oil garlic and salt and pepper with tomatoes just enough to keep the chicken moist.

Dip the corn tortillas in hot grease for a few seconds to soften them
fill with chicken and cheese and roll up and put into a pan

mix cream of mushroom and cream of chicken in saucepan with milk until gravy consistency

When soup is nice and creamy pour over enchiladas and top off with more cheese

Bake for about 30 minutes in a 250 deg oven
I have some more if anyone wants them let me know or if you have questions you can pm me.

Heck yah I cook with cream of mushroom soup. I put a can in with pork chops, a roast, a can with a cup of rice makes soupper rice (hehe). I make beef stroganoff with a couple cans of soup. You can boil chicken (debone it) flake the chicken and add a couple cans of soup and roll in flour tortillas, put some more soup and a little mozzarella cheese on top, bake at 375 for about 20 mintues wallla great chicken enchilladas. Hope this helps---I know my spelling must be bad in this reply--sorry!!;)

Bec- I know this is late but for the future here's a good Campbell soup website with all kinds of easy recipes using soup:
http://www.campbellsoup.ca/en/kitchen/index.asp

I usually pour it over pork chops.

when you cook with regular rice you usually have to cook the rice by itelsf because you have to put so much liquid in it. once you get moved things will probably be tight so a good item to buy is a rice cooker. you cannot ruin the rice this way. remember this if you use long grain you have to use more water. 1 cup of long grain rice 1 cup of liquid.(i put 1 1/4 cup of liquid), bring it to a boil lower the fire and put a lid on it. short grain rice is 1 cup of rice 1 cup of liquid.(no more or the rice comes out sticky). brown rice requires more liquid.
in the future if you dont have time to cook rice just use the instant tastes just as good.



Thanks All for your super speedy replies! Dinners in the oven! I just took four chicken breasts, 2 cans of soup, 2 soup cans of milk and some rice (I didn't measure) about a cup. Mixed it up and stuck it in the oven at 350.

Is it ok that I didn't use instant rice?

Thanks, now I've got more reciepts for the rest of the soup. :D

another easy chicken dinner....
In a bowl, mix up a package of stuffing mix and the required amount of water. Set aside. No need to heat this!

In a 9 x 13 pan, lay pcs of chicken (a whole cut up chicken or breasts/legs/whatever).
Spread two cans of Cream of whatever soups all over the chicken.
Stir the stuffing and put it all over the top of the soup covered chicken.
Bake for an hour or so at 350. Serve with a salad or veggie.

This would be too much for one person so if you make this much, freeze some of it and eat it next week...

Lots of cheese and beer make this soup very tasty.

INGREDIENTS:

* 1/4 pound butter
* 8 ounces cheddar or American cheese
* 3 cups chopped celery
* 12 ounces beer
* 3 cups chopped onion
* 1 teaspoon garlic salt
* 1 grated carrot
* 1 teaspoon white pepper
* 8 tablespoons flour
* 6 cups chicken stock

PREPARATION:
Sauté celery, onions, carrots in butter. Add salt and pepper. Blend in flour. Add chicken stock and cheese. Heat gently until cheese melts. Add beer. Adjust spices to taste.

I LOOOOOOOOOOOVVVVVVVVVVVEEEEEEEEEEEE beer cheese soup!!!

Thank you!

JJT

Sounds good.... Once I get some more food money I will just have to make it..... :-)

Sounds wonderful. WQith some cornbread and a little cooler weather

I need a good veggie soup recipe!!!

Wisconsin Beer-Cheese Chowder
Makes 4 servings

Ingredients
1-1/2 cups small broccoli flowerets
3/4 cup shredded carrot
3/4 cup chicken broth or water
1/4 cup chopped onion
1/4 cup margarine or butter
1/4 cup all-purpose flour
1/2 teaspoon dry mustard
1/4 teaspoon pepper
2 cups milk
1 3-ounce package cream cheese, cut into cubes and softened 8 ounces fully cooked Polish sausage, cut into thin slices
1-1/2 cups shredded sharp cheddar cheese or American cheese (6 ounces) 3/4 cup beer

Directions
1. In a medium saucepan combine broccoli, carrot, chicken broth or water, and onion. Bring to boiling. Reduce heat and simmer, covered, for 8 to 10 minutes or until tender. Do not drain; set aside.

2. Meanwhile, in a large saucepan melt margarine or butter. Stir in flour, dry mustard, and pepper. Add milk all at once. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. In a mixing bowl stir about 1/2 cup of the hot milk mixture into the cream cheese; stir until well combined. Stir cream cheese mixture into remaining milk mixture in saucepan. Stir sausage, cheddar or American cheese, and beer into thickened mixture. Cook and stir over low heat until cheese melts and sausage is heated through. Stir in undrained vegetables; heat through. Ladle into soup bowls.

Makes 4 main-dish servings.

Hearty Italian-Style Soup

Ingredients
2 14-1/2-ounce cans reduced-sodium chicken broth or beef broth
2 cups shredded cabbage
1 14-1/2-ounce no salt added diced tomatoes, undrained
2 medium potatoes, (peeled, if desired), cubed
1/2 cup chopped carrot
1/2 cup sliced celery
1/2 cup chopped onion
1/4 cup snipped fresh parsley
1 teaspoon dried Italian seasoning, crushed
Dash garlic powder
1/4 teaspoon pepper
1 15- or 19-ounce can white kidney beans, rinsed and drained
1-1/2 cups chopped cooked lean chicken or beef (8 ounces)

Directions
1. In a large saucepan or Dutch oven combine broth, cabbage, undrained tomatoes, potatoes, carrot, celery, onion, parsley, Italian seasoning, pepper, and garlic powder. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until vegetables are tender.

2. Stir in the beans and beef or chicken. Cook and stir for 2 to 3 minutes or until heated through.

3. Serve immediately or divide among 6 airtight containers or freezer containers. Store up to 3 days in the refrigerator or 1 month in freezer. Heat to boiling before serving.

Makes 6 main-dish servings.

To tote for lunch: Transfer hot soup to a preheated insulated vacuum bottle. (To preheat the bottle, fill with hot tap water. Cover with lid; let stand about 5 minutes. Pour out water and immediately fill with the hot soup.) If using chilled soup, transfer to a small saucepan. Heat just to boiling, stirring often. Reduce heat. Simmer, covered, for 3 minutes. Transfer to preheated bottle.

Tex-Mex Cream of Chicken Soup

Ingredients
1/2 pound ground raw chicken or turkey
1/4 cup chopped onion
2 cloves garlic, minced
2 cups milk
1 10-3/4-ounce can condensed cream of chicken soup
1 7-ounce can whole kernel corn with sweet peppers, drained
1 medium tomato, chopped (3/4 cup)
1 4-ounce can diced green chilies, drained
2 tablespoons snipped fresh cilantro or parsley
1/4 teaspoon ground red pepper
1 cup shredded Monterey Jack cheese (4 ounces)
Fresh cilantro or parsley (optional)

Directions
1. In a large saucepan or Dutch oven cook ground chicken or turkey, onion, and garlic until chicken or turkey is brown and onion is tender. Drain fat from pan.

2. Stir in milk, cream of chicken soup, corn, chopped tomato, chili peppers, cilantro or parsley, and ground red pepper. Bring to boiling. Reduce heat and simmer, uncovered, for 5 minutes, stirring occasionally. Add cheese; cook and stir until cheese melts.

Garnish each serving with additional cilantro or parsley, if desired.

Makes 4 servings.

uuummmmmm.......sounds good (except those kidney beans!)

Gonna give it a try - sans kidney beans!!

Thanks, Ronnie!

I am just now making a variation of this soup but w/o the kidney beans and with more carrots, celery and garlic and some hot chili powder (which I have to put in everything as I am addicted to it!).Smells so good:)

That sounds so good Deb! I just love making soups in the winter.

Me too, Ronnie!! It's my favorite winter meal! With some crusty bread or cornbread!!

Yummmmmmmmmmmmm...............................

Deb, I bet it's smelling good now, huh? I've printed the recipe and will make it in the crockpot tomorrow!!

It's my favorite winter meal! With some crusty bread or cornbread!!

So funny you said that-I just took some cornbread out of the oven when I read your post!!Too bad you don't live a little closer as you would be more than welcome to come for supper:) (I guess garlic bread would have been more appropriate to have with Italian soup but I can't have homemade soup w/o cornbread-doesn't matter what kind)

:drool: