Lasagna Soup

Lasagna Soup

Easy White Chicken Chili

This soup is Bill and I’s all time favorite soup.  I have tweaked it over the years and now we have created a super fast recipe.  

Bill's Chili

Here is a Chili that I made especially for Bill.  He said the chili I have been making was thick and he wanted a chili more like Wendy's chili.  So my version of Wendy's chili is called Bill's Chili :)

Tomato Soup

I don't think I will ever eat Tomato Soup from a can ever again!  This creamy homemade Tomato Soup was awesome!  It reminded me of a Tomato Soup we get at an Italian Restaurant in Urbana name Cafe Paradiso.

Mexican Chili

I am still here :)  I bet you were beginning to wonder.  We are still putting the finishing touches and doing some trim work on our kitchen remodel.

Jalapeno Popper Chicken Chili

Here is my 5th place winner in the Poultry competition.  The picture is not very good as it was taken out at the fair after I was awarded my ribbon.

My favorite Soup Recipes

Here is a collection of some of my favorite soups that are on the blog.

Potato and Ham Chowder

If you like potato soup, you will love Potato and Ham Chowder.  Potato soup is my favorite soup.

Fiesta Chicken Ravioli Soup

We are now in soup season!  I love soup when it is snowy outside.  I also like having soup because it is an easy supper to fix.  We usually have soup and either peanut butter and jelly sandwich or grilled cheese sandwich.

Slow Cooker Cheesy Chicken Enchilada Soup

I love to use my slow cooker in the summer so I do not heat up the house with my oven.  I especially love to use my slow cooker in the fall.  The smell of the slow cooker is awesome as it cooks all day. My work desk is just off the kitchen and I get to enjoy the smells all day :)

White Chicken Chili

Yum
Here is another Jones Family favorite meal.  This White Chicken Chili is a real comfort food when it is cold outside.  We like to crunch up tortilla chips for our soup.  I also sprinkle some shredded cheese in my bowl but Bill likes it without.

Mexican Meatball Soup

I have for you another great crockpot recipe.  I have joined a facebook page called Tasty Slow Cooker Recipes  On this facebook page you will find lots of wonderful slow cooker/crockpot recipes posted by myself and my blogger friends.

Chicken Noodle Soup

This Chicken Noodle Soup sure does hit the spot on a cold winter day!  It is a super easy recipe to make.  I have been buying rotisserie shredded chicken from my grocery store.  It's nice to be able to buy my chicken already cooked and shredded but feel free to use your own cooked and shredded chicken.

Chicken Taco Soup

Chicken Taco Soup

3 boneless chicken breast, cooked and diced
5.25 oz can black beans
5.50 oz can dark kidney beans

5.50 oz can great northern beans
5.50 oz can pinto beans
5.50 oz can chili beans
5.25 oz can fiesta corn
15 oz can tomato sauce
28 oz can Rotel tomatoes
1 pkg taco seasoning
2 1/2 C water
2 t chicken soup base
1/2 onion chopped
2 jalapenos, diced

Place cooked chicken and all other ingredients in crock pot. Cook on low for 5 to 7 hours.  Mine was ready after 5 but we were not ready to eat so mine was in the crock pot on low for 7 hours.

Notes:  I used left over chicken I had already cooked so this was super fast for me to throw everything in the crock pot.  You can also use rotisserie chicken for this soup. If desired garnish with tortilla chips, sour cream or shredded cheese.

Oktoberfest Chicken Chili

Fall Beers was the secret ingredient for the Spiked Recipe Challenge this time.  I chose to use Yuengling Oktoberfest Beer.  When fall comes around I love to have soup and sandwiches.  I wanted to make a spicy chicken chili.  When I think of chicken chili I think of a white chili with great northern beans.  I also like to crunch up tortilla chips to put in my chicken chili instead of crackers.

Make sure to go over to This Gal Cooks and the Frugal Foodie Mama to see all the other amazing beer creations! 

Oktoberfest Chicken Chili

 1 lb chicken, cooked and shredded
2 15.5 oz cans great northern beans
1 15.25 oz can corn
1 10 oz can rotel tomatoes with lime juice and cilantro
1 4 oz can chopped chiles
4 C water
4 t chicken flavored soup base
1 12 oz Yuengling Oktoberfest Beer
2 t chili powder
1 t cinnamon
1 t oregano
1/4 t cayenne pepper
1 t cummin
2 T sugar
1/2 C whipping cream
1/2 C sour cream
1/2 block (4 oz) cream cheese
1/2 onion, chopped
5 jalapenos, seeded and chopped
3 garlic cloves
olive oil for sauteing

Heat some olive oil in a large sauce pan, add chopped onion, chopped jalapenos and grated garlic cloves. Saute until tender. Add the Oktoberfest beer and continue simmering for about 5 minutes.  Add water and the soup base, continue simmering until the soup base is all melted and resembles chicken broth.  Next add the rotel tomatoes, green chilies, corn, great northern beans and chicken. Mix into the chili all the spices (chili powder, cinnamon, oregano, cayenne pepper, cummin, and sugar)  Continue to simmer the chili for 20 minutes.  Just before serving stir in the whipping cream, sour cream and cream cheese until all melted into the chili.  Serve with shredded Mexican blend cheese and crushed tortilla chips.

Chicken and Dumpling Soup

It has been a nice weekend.  The kids both came home this weekend.  On Friday Bill, Cally and I went to watch the Dayton Demonz.  They are a professional Ice Hockey Team in the Federal Hockey League.  Cally had given Bill the tickets for Christmas.  We do not know very much about the game of hockey but are enjoying watching and figuring it out.

our seats were in the middle of the ice rink and front row.  The action was amazing from the front row but it was also a little cold being that close to the ice.

This week on Gooseberry Patch Blog Hop, I have 4 of my recipes that were voted in the top 10.  Go on over to Gooseberry and see all the amazing recipes....click here

On to the Chicken Dumpling Soup.  This tasted just like eating Chicken Pot Pie.  It was a real comfort food. Meijer had boneless chicken thighs on sale this week.  I had never cooked with them before but figured for soup that the chicken thighs would work just fine.  I loved the chicken thighs in this soup and I think from now on when on sale I will buy them instead of the breast and use them in soups.  The only thing I wish I would have done different is to make my own dumplings.  The quartered biscuits were just a little too tough.  I would have rather had my drop dumplings made with bisquick.  They then would have been light and fluffy.


Chicken and Dumpling Soup
source:  myrecipes.com

• 1 (10 3/4-oz.) can cream of chicken soup
• 4 cups chicken broth
• 4 boneless, skinless chicken breasts, cooked and shredded
• 2 (15-oz.) cans mixed vegetables
• 1 (12-oz.) tube refrigerated biscuits, quartered
• Optional: pepper to taste
• 
  
• combine soup and broth in a 6 quart stockpot, bring to     a boil over medium-high heat, whisking until smooth.  Stir in chicken and vegetables; bring to a boil
  
  
  Drop biscuit quarters into soup.  Cover and simmer for 15 minutes.  Let soup sit 10 minutes before serving.  Sprinkle each serving with pepper if desired.

Southwestern White Chili

Southwestern White Chili is another one of our family favorites.  We eat ours with crushed up tortilla chips.  This recipe comes from the Clark County Fair Poultry Dish of the Day.  It was the 3rd place winner for 2004.

On a cold snowy day this Chili hits the spot!  We have had a lot of cold days lately and 2 more inches of snow today.

The only change I had to this recipe was that I cooked my chicken in the pressure cooker.  I put the cooked chicken and everything but the sour cream and whipping cream in a large pan. Following the recipe, I simmered uncovered for 30 min. removed from heat and added the sour cream and whipping cream.

Broccoli Potato Soup

Well when I said it has been unseasonable warm in Ohio I must have jinxed us.  Today when we got up it was 6 degrees out....perfect soup weather!  I fixed a big pot of this soup last night and we have also reheated it for lunch after church today.  Bill likes broccoli soup and I am just ok with it, but add potatoes and I am a big fan.  My favorite soup is potato.  I also garnished mine in the picture above with some cheddar cheese but Bill just puts crackers in his.  I guess mine is more like a loaded baked potato soup...oh now that sounds good!  Maybe I should have added a little bacon.

I used Ore Ida frozen Steam n' Mash potatoes.  This made it quick and easy, just microwave the potatoes but don't mash them, take them out of the microwave and pour them right in the soup pan.

I also use broccoli florets in my soup as I do not like cut broccoli because of ending up with a lot of stems.

Broccoli Potato Soup

1 stick margarine
1/2 C flour
4 C chicken broth
1 can 12 oz evaporated milk
1 can 10 3/4 oz cream of mushroom soup
1 pkg 14 oz broccoli, I used Birds Eye Baby Broccoli Florets
1 pkg 24 oz Ore Ida Steam n'Mash Cut Russet Potatoes
6 oz cheddar cheese
more cheddar cheese if you wish to garnish the soup with cheese

Microwave the bag of potatoes for 10 min.  Microwave or cook broccoli according to package directions.  In a large soup pan melt margarine over medium heat.   Add potatoes, broccoli and remaining ingredients.  Cook until soup is hot.

Soup Beans

Christmas ham is now gone.  When I buy a ham I like to buy a Butt Ham.  I prefer the bone in ham because after we are done eating the ham I take what is left and cook it in Great Northern Beans.  Soup beans and corn bread hits the spot on a cold winter night!  I like to eat mine with corn bread mixed in but the guys eat theirs with corn bread and ketchup mixed in their beans.  Ketchup seems gross to me but they say it is good, they will not eat them plain.

Soup Beans

1 bag great northern beans
1 ham bone with meat still on it
water

I do a quick soak on my beans, put beans in a large pot and cover with water.  Bring beans to a boil and boil for 2 minutes.  Remove beans from the stove, cover and let sit for an hour.

Put ham bone and beans into a crock pot and cover them with water.  Cook beans on high for 6 to 7 hours or until beans are tender.  Remove bone from soup and pull of any meat and put it back into the soup...enjoy!

Chicken Rice Soup and Cheddar Bay Biscuits

It is snowing here in Ohio tonight.  I think we have at least an inch of snow on the ground already.  That beats all the rain we have had for the last few days.  I heard we have set a record for rain in the month of November, we have had 8 inches of rain as of this morning.  That being said it is getting to be soup time around my house.  I love soup and biscuits on a cold snowy (or rainy) night.  This soup was really good.  It was creamy and had a strong chicken broth flavor.  Probably because of using 8 chicken bouillon cubes.  Bouillon cubes have great flavor.  I also like to use a chicken base paste that is sold in the same isle with the bouillon cubes, that stuff is amazing.  Anytime I need chicken broth I just use a teaspoon of paste for every 8oz of water.  It makes great chicken noodles too.  I also use the beef flavored paste and put it in my water when I put a roast in the crock pot...then just take out the beef broth put it on the stove to boil then add flour and water to make gravy.


I think next time I will saute some onions, celery and carrots and add to this soup for a little more flavor.


Now for these amazing Cheddar Bay Biscuits.  These taste just like the biscuits you get at Red Lobster.  I can eat several of them myself.  They are best warm right out of the oven.  The texture is really soft with a cheddar garlic flavor with a sprinkle of sea salt on top...oh melt in your mouth good!


Chicken Rice Soup
adapted from The Pioneer Women


2 C cooked rice
3 cooked boneless chicken breast, chopped

8 chicken flavored bouillon cubes

2 quarts plus 1 C water

1 tsp onion powder

4 Tbls flour

yellow food coloring

Cook up the rice.  Cook up the chicken and chop.  In a large soup pan bring 2 quarts of water and the bouillon cubes to a boil.  To the cup of water add the flour and stir to dissolve.  After broth is boiling add the flour mixture, this will slightly thicken the soup base.  Add a few drops of yellow food color if desired, this will just make your soup a pretty yellow color.  Add the onion powder, rice and chicken to the base.  Cook until the rice and chicken are hot.  We serve ours with a of crushed saltine crackers.

Cheddar Bay Biscuits

  adapted from: The Girl who ate everything

Biscuits:

2 1/2 cups flour

1 T baking powder

2 t sugar

1/2 t cream of tarter

1/4 t salt

4 T cold butter

1 cup cheddar cheese, shredded

3/4 cup milk

1/4 tsp garlic powder

Butter Glaze:

3 Tbsp butter

1/2 t garlic powder

3/4 t dried parsley flakes

Preheat your oven to 400 degrees. Lightly grease or line one cookie sheet with parchment; set aside.

Combine first 6 ingredients in a medium bowl using a pastry cutter to cut in the butter. Don't worry about mixing too thoroughly; there will be small chunks of butter in the mix about the size of peas. Add cheddar cheese, milk, and garlic powder. Mix by hand until combined, but don't over mix.

Drop 1/4 cup portions of the dough onto the lightly greased or parchment lined cookie sheet. Bake for 13-15 minutes in preheated oven until the tops of the biscuits begin to turn light brown.

While the biscuits are baking, melt butter is a small bowl in the microwave. Stir in garlic powder and dried parsley flakes. Use a brush to spread the garlic butter over the tops of all the biscuits. Sprinkle a little sea salt on the freshly coated biscuits. Makes one dozen.