Coconut Curry Soup

Oh. My. LOVE.
This is my new favorite soup. We’ll be eating it A LOT this soup season.
The coconut milk adds a fantastic depth to the flavor. SO GOOD!

• 1 can Cream of Chicken Soup
• 1 cup Water
• 2-3 tsp. Curry Powder (I used 3 tsp.)
• 1 tsp. Salt
• 1/2 tsp. Pepper
• 1-2 lbs. chicken breasts (I used 3 frozen breasts)
• 2 lbs. Carrots, sliced
• 2 Yukon Gold Potatoes, cubed
• 1 cup frozen Peas, thawed
• 1 can Unsweetened Coconut Milk
• 1 Red Pepper, diced
• 1/2 cup Sliced Green Onions

Combine the chicken soup, water, curry powder, salt and pepper. Put carrots and chicken breasts in a crock pot and pour the soup mixture over the carrots and chicken. Cover and cook on low for 5-6 hours. Remove chicken and shred or cube and return to crock pot. Add remaining ingredients, cover and cook for 30 minutes on high. Potatoes should be just fork tender when ready.

Enjoy! 

{Recipe adapted from On Our Dinner Table}

Broccoli Cheese Soup

* 1/2 cup butter

* 1/4 cup flour

* 1 tsp. salt

* 1 tsp. paprika

* 2 Tbsp. minced onion

* 4 cups milk

* Pepper to taste

* 1 tsp. wortcheshire sauce

* 1 cup (about 1/4 lb) velveeta cheese

* 1 package frozen broccoli, cooked and drained

Melt butter in sauce pan over low heat.  Add onion and cook slowly until tender.  Blend in milk and flour, stirring constantly and cook until smooth and thickened, over med heat.  You may have to add more flour for desired thickness, or more milk for thinner results.  Add salt, pepper, paprika, wort. sauce, and cheese and stir until cheese is melted.  Fold in broccoli.  I always blend in the broccoli with a hand mixer so the broccoli is finely chopped.  Simmer for 10 minutes.  Serve and enjoy!

Baked Potato Soup

Everything you love about a baked potato -- in a soup!

I got this recipe off of The Mom Blog and we absolutely LOVED it!  It was so scrumptious.  It's quite a bit of prep but so worth it.  It makes a lot, too--we had leftovers for a few meals!  Yum! 

* 4 large baking potatoes

* 2/3 cup butter or margarine

* 2/3 cup flour

* 6 cups milk

* 3/4 tsp salt

* 1/2 tsp pepper

* 4 chopped green onions

* 12 slices bacon, cooked and crumbled (I used turkey bacon and no one knew!!)

* 1 1/4 cups shredded cheddar cheese

* 8 oz light sour cream

* 1 1/2 tsp chicken bouillon granules (optional)

Wash potatoes and prick several times with a fork.  Bake in foil at 350 degrees for 45 min to 1 hr.  Let cool.  Cut potatoes into several cubes.

Melt butter in heavy sauce pan over low heat.  Add flour, stir until smooth.  Cook 1 min, stirring constantly.  Gradually add in milk.  Cook over med heat, stirring constantly until mixture is bubbly.

Pour into crockpot and then add salt, pepper, green onions, crumbled bacon, cheddar cheese, chicken granules.  Mix through.  Fold in potatoes.

Cook on high for 2 hours, or low for 4 hours.  Stir in sour cream right before serving.  Add a little milk if you think soup is too thick.

Optional: Garnish with additional sour cream, crumbled bacon, green onions, etc.  Enjoy!

bridget’s chicken enchilada soup

• 1 15 oz can black beans, rinsed and drained
  
• 1 14.5 oz can diced tomatoes
  
• 1 10 oz pkg frozen corn
  
• 1/2 cup chopped onion
  
• 1/2 cup chopped red bell pepper
  
• 1 10 oz can green enchilada sauce
  
• 1 10.75 oz can condensed cream of chicken soup
  
• 1 1/2 cups milk
  
• 1 cup shredded pepper jack cheese
  
• 2 chicken breasts

In a crock pot, 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 crock pot. Cover cook on low for 6-8 hrs. Remove chicken and cut or shred into bite sized pieces. Add chicken back into soup. Top with pepper jack cheese and serve. ( I let the cheese melt into the soup before I served it) Mmm! We usually add crushed tortilla chips or fritos.
Makes 6-8 servings

not-yer-mama’s taco soup

• 1 lb. ground hamburger, browned
• 6 small/med. potatoes, peeled and diced to small bite size pieces
• 1 pkg. taco seasoning
• 1 can diced tomatoes, not drained
• 1 can olives, drained and sliced
• 1 can corn, drained
• 1 can black beans, drained and rinsed
• 2 cans no bean chili
• shredded cheese, Fritos, sour cream

Put potatoes in large soup pot and cover with water. Boil on high until potatoes are fork tender; add browned hamburger. (make sure there is not too much water. i usually have enough water to just barely cover the potatoes or slightly less. too much water will make the soup to liquidy)             Add olives, corn, diced tomatoes, black beans, and chili. Stir to combine, and add the taco seasoning {a nice variation: add half of an envelope of ranch dressing mix at this point WITH the taco seasoning. delish!}
Bring the soup to a boil; Reduce heat to med/low and simmer for 10-15 minutes.
Serve topped with shredded cheese, Fritos and sour cream.

Mom’s Creamy Chicken Noodle Soup

 
4 boneless chicken breasts
2 1/2  quarts water
2 tsp. salt
1 small bag baby carrots
1 small onion, chopped
1 cup frozen peas
1 tsp. celery salt
1 tbsp.  parsley
8 oz. Country Pasta Homemade Style Egg Noodles
1/4 tsp. pepper
1/4 tsp. poultry seasoning
1/4 tsp. sage
1/2 cup flour
1 can (13 oz) evaporated milk

Combine chicken, water and salt in a soup pot. Boil and reduce to low; cook chicken through. Remove chicken from water and cool. Shred or cube chicken, set aside. Combine evaporated milk and flour for thickening-set aside. Add veggies (except for peas) to your hot water pot, add seasonings. Cook for about 12 minutes. Add noodles. Boil for 20 minutes. Reduce heat, and add flour/milk mixture. Bring back to a boil, stirring constantly. Add the chicken back into your soup and add the frozen peas. Heat through.  Remove from heat and allow to cool slightly so soup will thicken. Enjoy!


* You can use regular egg noodles as well, but the homemade style (we always buy Country Pasta brand, you can get them at Walmart or Costco) make a big difference!

Grandma B's Italian Tortellini Soup

1 lb. Italian Sausage (boil this in a pan of water for 20 minutes)

1 onion, chopped

4 cloves garlic, minced

4 (12 oz.) cans beef broth

2 (14.5 oz.) cans petite diced tomatoes

1 small bag baby carrots (i cut each baby carrot in half)

1/2 tsp. basil

1 tsp. oregano

3 tbsp. parsley

1 1/2 tbsp. brown sugar

1 (20 oz.) pkg. fresh tortellini

2 medium zucchinis, cut in medium slices, then quartered

Saute onion and garlic in a large soup pan with butter and e.v. olive oil until onions are transparent. After sausage has cooked for 20 minutes, thinly slice each sausage. Add everything to your onions and garlic, except tortellini and zucchini. Boil for 15 minutes, then add tortellini and zucchini and boil for 8 to 10 minutes more. Enjoy!

Manhattan Seafood Chowder

2 tablespoons Olive Oil

1 onion, sliced

1 1/2 celery Stocks, chopped

2 garlic cloves, chopped

1 1/2 cups sliced/cubed red potatoes

1 6 1/2 oz can of chopped clams

1 10 3/4 oz can tomato soup

1 8 oz bottle of clam juice

1 tablespoon tomato paste

1 pound any white fish or scallops, cut into 1- inch pieces

1 pound uncooked medium shrimp, peeled, deveined.

2 tablespoons minced fresh parsley

1/2 teaspoon Italian seasoning

1/3 teaspoon cayenne pepper

Heat oil in heavy large saucepan over medium-high heat. Add onion celery and garlic an saute until onion is tender, about 10 minutes. Drain clams, reserving liquid. Add liquid to saucepan. Stir in tomato soup, clam juice, tomato paste, and red potatoes and bring to a boil. Add fish, shrimp, parsley, Italian Seasonings, and cayenne. Simmer until shrimp are just cooked through, about 3 minutes. Stir in clams. Season to taste with Salt and pepper.

Add a little more cayenne if you want it a bit more spicy!

**This is a Ballif family tradition every Christmas eve... it's always inhaled and we NEVER have leftovers...Mmmmm!