Wild Rice Soup

from the kitchen of Misty Anderson

Make 2 pkgs. Uncle Ben's Wild Rice (original) according to box directions.

In pan:
Saute 1 diced onion in 5 Tbsp butter until translucent.
Add 6 Tbsp. flour, 8 Cups chicken broth (about 4 cans), and 1 pint heavy whipping cream.
Add rice and simmer.

White Chili

from the kitchen of BYUTV's Food Nanny
8 servings

1 pound boneless, skinless chicken breasts
1 tablespoon vegetable oil
1 small white onion, diced
6 to 8 small garlic cloves, minced
1 (7-ounce) can diced green chiles, drained
2 (15-ounce) cans white beans, undrained
4 cups chicken broth
1 teaspoon chicken bouillon granules
2 teaspoons ground cumin
2 teaspoons dried oregano
1/2 to 1 teaspoon cayenne
1 cup sour cream, plus additional for topping
3 cups shredded Monterey Jack cheese
Chopped fresh cilantro
Chopped tomatoes

1. Cook the chicken by the desired method. Cool and tear into pieces. Set aside.
2. Heat the oil in a large pot over medium heat. Add the onion and garlic and cook until the onion is translucent, 2 to 3 minutes. Add the chicken, chiles, beans, broth, chicken bouillon, cumin, oregano, and cayenne. Simmer 30 to 45 minutes.  Chili can be made ahead to this point and refrigerated or frozen for serving later.
3. Add the 1 cup sour cream and cheese and continue cooking until the cheese is melted. Keep warm until serving.
4. Serve with cilantro, tomatoes, and additional sour cream if desired.

*For a thinner chili, add more chicken broth, up to 6 cups total.

Mulligatawny Soup

From the kitchen of Rachel Harding


A friend in Iowa made this soup at your ward Chili/Soup Cook-Off and I loved it!
 
1 tablespoon olive oil
½ onion, chopped
1 cup chopped carrots, about 3 large carrots, peeled
1 cup thinly chopped celery, about 3 stalks
¼ cup all-purpose flour
2 tablespoons curry powder or 1 tablespoon hot curry powder
6 cups low-sodium chicken broth
½ Granny Smith or other tart apple, cored, peeled and chopped
2 cups cooked rice, white or brown
2 cups cooked, diced chicken, about 2 chicken breasts
1 teaspoon salt
¼ teaspoon dried thyme (we have always left the thyme out, up to you)
½ teaspoon black pepper
¾ cup whipping cream
 
In a large pot, heat the oil over medium heat until hot. Add the onion, carrots and celery, and cook, stirring often, until they are slightly softened, about 3-4 minutes. Stir in the flour and curry and cook for one minute, stirring constantly. Slowly whisk in the broth until well combined and bring the soup to a simmer. Cook at a low simmer, stirring occasionally, for 8-10 minutes. Add the chopped apple, rice, chicken, salt, thyme, and pepper. Simmer 8-10 minutes longer, stirring every now and then to prevent sticking, until the vegetables are tender. Add the cream, warm the soup through, and serve.

Chicken Enchilada Soup

from www.realmomkitchen.com

1 15-ounce can black beans, rinsed and drained
1 14.5-ounce can diced tomatoes (I used the kind with sweet onion in it)
1 10-ounce package frozen whole kernel corn
1/2 cup chopped onion
1/2 cup chopped yellow, green, or red bell pepper (I used red, which is my favorite pepper)
1 10-ounce can enchilada sauce (I used mild)
1 10.75-ounce can condensed cream of chicken soup
1 1/2 cups milk (I used skim)
1 cup shredded Pepper jack cheese (4 ounces)
2 chicken breasts

In a 3 1/2 to 5 quart slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper. Place 2 chicken breasts on top of mixture. In a large bowl, whisk together 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. Remove chicken and cut or shred into bite sized pieces. Add chicken back into soup. Top with pepper jack cheese and serve. 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.

Chicken Long Rice

2 chicken breasts worth of chicken (shredded)
2 to 3 cans of chicken broth
garlic and ginger (ginger should be the main taste of the dish, not much garlic)
4 oz. bean thread or rice noodle
Salt to taste
Sliced green oinion (I have no idea how much)

Start with shredded chicken and broth however you want to come by it. (You can boil your chicken and use the chicken broth. Or you can use a rotisary chicken and chicken broth from the can.) I guess I would say about 2 chicken breasts worth and maybe 2 to 3 cans of chicken broth. Then add ginger and garlic. To taste. Ginger is the main taste of the dish. The noodles are a bean thread noodle that can be bought at a chinese food store. Or you can use rice noodles, I don't even know the difference. You need to boil water then take it off the stove then soke the noodles in that water covered for about 20 minutes. I use 2 (2oz.) packs when I make it. Then you add the noodles to the broth and chicken. Garnish with green onion if desired.

Chicken Tortilla Soup

From the kitchen of Alisa Chytraus.

3-4 chicken breasts
2 cans Mexican style diced tomatoes
2 cans chicken broth
1 can coconut milk
1 T. cumin
1 clove garlic
Cilantro chopped
1 cup salsa
1 can diced chilies

Add all ingredients to crock pot or simmering on the stove top. Once chicken is done shred it & add back to soup.

For a green version substitute 2 cans enchilada sauce for tomatoes & salsa verde instead of tomato salsa.

Top with tortilla strips or crushed chips, lime, cheese, cilantro, sour cream, etc.

Zuppa Tuscana

Hayley Sokol Bahr

1/2 lb. Italian sausage

5 cups water

1/2 T. salt

3 baker potatoes

1/2 c. yellow onion, chopped

1 tsp. pepper

3/4 c. evaporated milk

1/2 bunch kale

Fry sausage over medium heat. Drain fat and then add 5 cups of water and salt and bring to just under boiling. Wash potatoes and cut into thin rounds (about ¼ inch thick). Add potatoes and onions to water and sausage mixture. Simmer for 10-15 minutes or until the potatoes are soft. Add pepper and milk and stir to avoid burning the bottom. Cut kale into bite-size strips. Add kale to soup just before serving. Makes 4-5 servings.

Taco Soup

Jacquelynn Sokol

1/2 lb. lean ground beef

1/2 medium onion, chopped

1 clove garlic, minced

1 T. chili powder

1/2 tsp. salt

1/2 tsp. paprika

1 tsp. cumin

1/4- 1/2 tsp. red pepper flakes

2 t. cornstarch

2-14½ -oz. cans stewed tomatoes

1-15½ -oz. can kidney or small red beans, drained and rinsed

1 c. corn

Brown ground beef with onion and garlic. Drain excess grease. Combine salt, spices, cornstarch, and stewed tomatoes. Add tomato mixture and beans to meat mixture and simmer for ten to fifteen minutes. Add corn and heat to serving temperature.

Sweet Chili

Jacquelynn Sokol (my SIL Chris Jenkins' Recipe)

1 lb. lean ground beef

2 cloves garlic, minced

1 can tomato soup

1/2 c. chopped onion

Dash Italian Seasoning

1 T. Vinegar

1 can chili beans (not drained)

1/2 can water

1 can red kidney beans (drained)

1 28oz. can crushed tomatoes

1 can Italian stewed tomatoes

Salt and pepper

2 T. Brown Sugar

1 T. Red pepper flakes

Brown meat and season with salt and pepper. Add onions and garlic. Cook for 2-3 minutes. Crock-pot the soup, water, beans, and tomatoes. Add meat to Crock-pot. Add vinegar, sugar, pepper flakes, and seasoning. Cook 2-3 hours on high.

Sopa De Lima

Jacquelynn Sokol

1 c. white onion

3/4 c. green bell pepper

3/4 c. tomatoes

4 limes for juice or more

2 limes cut in slices

2 chicken breasts

4 tortillas cut in strips and fried

2 quarts chicken broth

2 chicken bouillon cubes

Oregano

Cilantro

Cook the chicken with garlic, oregano, cilantro, and salt in 2 quarts of water. Remove chicken from broth and shred. Strain the broth or spoon out the chicken fat on the edges. Chop onion, pepper, and tomatoes and sauté over low heat in small amount of oil until transparent. Add to chicken broth along with bouillon and limejuice and cook for 10 minutes. Serve soup with tortilla slices and lime slices.

Pumpkin Curry Soup

Hayley Sokol Bahr

1 c. of chopped onion

1 garlic clove crushed

1/4 c. margarine, butter or oil

1 tsp. curry powder

1/2 tsp. salt or to taste

1/4 tsp. ground coriander

1/4 tsp. crushed red pepper flakes

3 c. chicken or vegetable broth

1 (15 oz) can pumpkin

1 c. fat free canned milk

Sauté onion and garlic in butter until tender (I use a 5 quart soup pan.)

Stir in curry, salt, coriander and pepper flakes. Cook one minute to bring out flavors.

Add broth and mix. Bring to a boil and simmer for 15-20 minutes.

Add pumpkin and milk. Cook 5 minutes. Using a wand blender, crème mixture until smooth (can use blender or processor).

Ladle into bowls and garnish with sour cream and chives.

Homemade Noodles

Jacquelynn Sokol

1 egg (beaten)

1/2 t. salt

2 T. milk

1 c. flour

Combine egg, milk, and salt. Add flour. Roll very thin on lightly floured surface. Let stand 20 min. Slice 1/4 inch wide. Allow 2 hours to dry. Boil in water.

Minestrone Soup

Karen Sokol

1 T. oil

1 medium onion, chopped

1/8 tsp. garlic

3 carrots, sliced

3 celery stalks, sliced

1 can (28 oz) whole tomatoes

2 cans (14 ½ oz) chicken broth or 28 oz of water and 2 T. chicken base

1 T. parsley

1 can bean with bacon soup

2 tsp. basil

1 tsp. oregano

1/2 tsp. black pepper

2 cans beans; kidney, Great Northern, whatever you like

2 medium zucchini, sliced

1/2 c. uncooked shell, macaroni, or spaghetti

Grated Parmesan cheese

Heat oil in 4 qt pot. Add onion, garlic, carrots, and celery. Sauté until onion is tender. Add tomatoes. Stir in broth, parsley, basil, oregano, and black pepper. Bring mixture to a boil, and reduce heat. Cover and simmer 20 minutes. Stir in beans, Simmer 10 minutes longer. Stir in zucchini and macaroni. Simmer uncovered 20 minutes or until done. Sprinkle Parmesan cheese on top of each bowl.

French Onion Soup

Karen Sokol

6 slices French bread, sliced 1/2 " thick

1/2 c. margarine

6 large onions, 6 to 7 c. thinly sliced

1 T. plus 2 tsp. sugar

1 T. flour

1½ tsp. dry mustard

2 (10 ¾ oz.) cans condensed chicken broth

2 (10 ¾ oz.) can condensed beef broth

6 T. white wine (optional)

1 T. Worcestershire sauce

1/2 tsp. pepper sauce (optional)

1/3 c. Parmesan cheese

1½ c. shredded or grated Gruyere cheese

Place French bread on a baking sheet. Preheat oven on broil. Broil bread 4 inches from heating unit for 2 minutes or until toasted. Turn bread once. (Watch carefully, it burns quickly.)

In a heavy skillet or big saucepan, melt the margarine and add the sliced onions. It looks like a lot of onions, but they cook way down. Cook for 30 to 35 minutes until they are very tender and light golden brown, stirring often.

In a small bowl, stir together sugar, flour, and dry mustard. Stir into onions and heat 1 minute or until blended. Stir in broth, wine, and Worcestershire sauce; mix well. Add pepper sauce if you want a little zip. Mix well. Bring to a boil over medium heat. Reduce heat to low; cover. Simmer for 10 to 15 minutes. Ladle soup into 6 (1½ cup) ovenproof bowls. Set bowls on a baking sheet. Top each with 1 slice toasted French bread cut into fourths. Sprinkle with Parmesan cheese, then Gruyere cheese. Broil soup 4 inches from heat 2 to 2 1/2 minutes or until cheese is bubbly and melted.

Makes 6 servings

Chicken Soup with Homemade Noodles

Karen Sokol

4 or more chicken breasts, preferably boneless and skinless

2 or 3 stalks celery

1 onion, cut into quarters

1 T. salt

1/8 tsp. pepper

Boiling water

1/3 c. chicken base or 5 bouillon cubes

Homemade noodles

1/2 to 3/4 c. frozen peas and carrots

Fill a large stockpot, 7 to 10 quart size, half way with water. Add salt and pepper; bring to a rolling boil over high heat. Add chicken and onion carefully. Cook until tender, up to 2 1/2 hours. (Chicken can be cooked in a crock-pot, but the flavor and smells are not quite the same.)

Saving the broth, carefully strain cooked chicken. When cooled a little, discard onion. If you cook chicken with bones or skin, separate and discard. Shred or cut up chicken. Set aside in fridge. Return strained boiling water back to stock pot and add chicken base or bouillon. Simmer on low. Make noodles.

Cook noodles in chicken broth until done, about 7 minutes.

Add cooked chicken and vegetables; bring back to a boil. Soup should be thick from cooking noodles. Stir often. (Chicken shreds and breaks up.)

If soup is not thick enough, add 1/4 c. flour dissolved in 1/2 c. milk slowly. Stir and cook until thickened.

Noodles:

2 egg yolks

1 whole egg

3 T. cold water

1 tsp. salt

2 c. flour

Beat yolks and egg well. Beat in water and salt. Stir in flour with spoon. (Dough is stiff--knead in last of flour.)

Divide into 3 parts. Roll each piece as thin as possible on lightly floured board. Slice into strips of desired width, 1/8" for fine noodles, up to /2" for broad noodles. (Dough can be rolled up into jelly roll and then cut if it is dry enough not to stick.) Cook in chicken broth until desired tenderness, about 7 minutes.

Broccoli and Cheese Soup

Jacquelynn Sokol (I got this recipe from Martha Sorenson)

4-5 c. cubed potatoes

2 c. sliced carrots

1-2 c. chopped celery

1 c. onion, finely chopped

1 tsp. salt

2½ c. water

1-10 oz. package broccoli or 2 stems of fresh broccoli

Cook the vegetables until they are tender. Then add:

1 tsp. dry mustard

1/2 tsp. pepper

1/2 lb. Velveeta cheese, cubed

2 c. milk

1 can cream of chicken soup

Cook until cheese melts and the soup is smooth