INGREDIENTS: 2 lb. bag of frozen cubed hashbrowns2 cups shredded cheddar cheese8 oz. cream cheese10.5 oz. can cream of chicken soup32 oz. chicken stock/broth8 oz. container of sour creamSalt, pepper, onion powder1 Lid full of apple cider vinegarCelery flakesSliced carrot if wanted?Add bacon?
Category: course-soup
Wisconsin Beer Cheese Soup
This is from the Viking Cruise Line website. Wisconsin, home of so many cheeses, is the inspiration for this hearty soup that highlights bock beer and two kinds of cheddar, with its traditional garnish of popcorn and chives. Be sure to use sharp, good-quality cheeses and bock beer—the strong, dark lager’s maltiness creates a depth… Continue reading Wisconsin Beer Cheese Soup
Italian Tomato Soup
Chelsea brought this to a shower and it was pretty amazing. INGREDIENTS: 3 cans Italian Style Tomatoes 1 stick butter 3 small (10.5 oz.) cans tomato sauce 16 oz. heavy whipping cream Italian seasoning to taste INSTRUCTIONS: Simmer 30 minutes Puree Add tomato sauce Simmer to marry (20 minutes) Stir in heavy whipping cream
Chicken Soup – Homemade
Another great version: INGREDIENTS: Mirepoix Ingredients: 3/4 lb. carrots 3/4 lb. celery 1.5 lb. onion 64 oz. chicken broth 32 oz. beef broth 1.5 – 2 lbs cooked chicken breast (diced to 1/3″ cubes). 1 Tbsp Knorr chicken Bullion 1.5 tsp pepper 1 recipe noodles from Chicken and Noodles – Grandma Great’s INSTRUCTIONS: Simmer the… Continue reading Chicken Soup – Homemade
Ham and Beans – Dianne’s
This recipe is awesome and goes really well with Tennessee Sour Cream Cornbread. INGREDIENTS (pre-cook): 3 cups pinto beans This is about as much as you can safely cook in an 8-quart pressure cooker. If you double this recipe, do the pre-cook in two separate batches. 6 cups water INGREDIENTS (MAIN COOK): 1 large onion… Continue reading Ham and Beans – Dianne’s
Chicken Vegetable Soup – Dehydrated
This recipe assumes you have already prepared chicken breast. See Chicken Breast and Thighs – Sous Vide. I cook several flats of chicken at a time and freeze it to use later. You could also grab an extra rotisserie chicken at a Sam’s or a Costco and pull the meat from the bone and freeze… Continue reading Chicken Vegetable Soup – Dehydrated
Egg Drop Soup
INGREDIENTS: 3 eggs 1/2 teaspoon toasted sesame oil 1 teaspoon soy sauce 3 green onions, thinly sliced (separate green tops from white onion) 4 cups chicken or vegetable stock or broth 1 Tablespoons Knorr Chicken Bullion 2 tablespoons cornstarch 1/8 teaspoon ground ginger 1/4 teaspoon garlic powder 1/2 teaspoon black pepper (optional) 1/4 cup creamed… Continue reading Egg Drop Soup
Chicken Vegetable Soup – Pressure Cooker
This recipe assumes you have already prepared chicken breast. See Chicken Breast and Thighs – Sous Vide. I cook several flats of chicken at a time and freeze it to use later. This recipe makes 4 quarts. INGREDIENTS: 1 lb. bag of whole carrots (peeled and diced) 1 lb. bag of celery (cleaned and diced)… Continue reading Chicken Vegetable Soup – Pressure Cooker
Cauliflower Leek Soup
YIELDS: 4 SERVINGS PREP TIME: 0 HOURS 10 MINS TOTAL TIME: 40 MINS INGREDIENTS: 3 tbsp. extra-virgin olive oil 2 leeks, cleaned and white and light green parts thinly sliced 5 cloves garlic, minced 1 russet potato, peeled and chopped 1 large head cauliflower, cut into florets Kosher salt Freshly ground black pepper 2 c. Swanson Chicken Broth Chopped chives, for garnish Crumbled bacon, for garnish DIRECTIONS:… Continue reading Cauliflower Leek Soup
Chicken Chili – Randy’s
I sketched this out because it sounded like it might work. The result was a gasless, creamy, tasty chili flavored chicken stew that was very easy to make. The hominy replaces the beans and has a firmer bite than a typical chili bean. It also adds a corn flavor to the chili that works well… Continue reading Chicken Chili – Randy’s