2 cups chicken broth
3-4 cups cooked chicken (I use leftover rotisserie chicken shredded into bite-sized pieces)
4 medium potatoes
1 large onion
32 oz mixed vegetables
8 oz block cream cheese
Salt & pepper to taste
Boil 2 cups chicken broth
Dice Onions and potato, add to broth
Add 32 oz frozen mixed vegetables to broth
Boil for 20-30 minutes until Potatoes soft.
Add cream cheese and cooked chicken, stir over medium heat until cream cheese melted.
1 lb hamburger
1 medium onion (cut up)
3 large cans tomatoes
3 regular-sized cans kidney beans
3 packages store-bought chili seasoning
Brown 1 lb hamburger with 1 medium cut-up onion. Drain fat. Add tomatoes, kidney beand, and chili seasoning. Let simmer.
1 lb ground Italian sausage
1 1/2 tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
2 qts water
32oz chicken broth
1 cup heavy cream
1 lb sliced Russet potatoes
1/4 of a bunch of kale
Sautee Italian sausage and crushed red pepper in pot
Drain excess fat, refrigerate while you prepare other ingredients.
In the same pan, sauté bacon, onions and garlic for 15 min or until the onions are soft.
Mix together the chicken broth and water, then add it to the onions, bacon and garlic.
Cook until boiling.
Add potatoes and cook until soft, about half an hour.
Add heavy cream and cook until thoroughly heated.
Stir in the sausage.
Add kale just before serving.
Ingredients:
1 pound Italian sausage
1 medium onion, chopped
1 tablespoon minced garlic
1 can Rotel (I use the hot)
1 28 ounce can undrained diced tomatoes
2 cups chicken broth
1 teaspoon each Italian seasoning, garlic powder, and onion powder
1 bag fresh spinach
1 8 oz block cream cheese
Directions:
In a large pot brown the Italian sausage, drain off the grease. Add the onion and garlic and sauté until fragrant.
Add the undrained tomatoes, chicken broth, spices, and cream cheese. Stir well and bring the mixture to a low simmer. Allow the soup to simmer 10 minutes then remove from heat.
Stir in the spinach a handful at a time, until it wilts. Add salt and pepper to taste.
INGREDIENTS
Leftover Rotisserie chicken
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons cumin
1/4 teaspoon black pepper
16 ounces chicken bouillon
2 10 ounce cans Rotel, undrained (I use hot)
8 ounces cream cheese
Mix all together in soup pan til cream cheese melted.
1 large onion – diced
4 large cloves of garlic – crushed
1 can of Chipotle peppers in adobe sauce
2 qts. chicken broth
2 large cans diced tomatoes
3 cans black beans
2 cups of cooked chicken
1 tbsp chili powder
Saute onions and garlic until soft. Add chipotle peppers in adobe sauce. Add chicken broth, tomatoes, black beans, chili powder. Bring to a boil. Simmer. Add cooked shredded chicken. Serve with tortilla chips.
3/4 c. chopped onions
1 T. butter
6 c. chicken stock
8 oz. pkg. fine egg noodles
2 10-oz. pkg. frozen chopped broccoli
1/4 t. garlic powder
6 c. 2% or whole milk
2 t. coarse ground pepper
2 pkg. 8 oz. grated Velveeta cheese
You may use canned low sodium chicken broth if you like. It can also be frozen. One of the best broccoli soups around!
Saute the onions in butter. Add chicken stock and noodles. Bring to a boil; boil 3 minutes. Add frozen broccoli and garlic powder; bring to a boil breaking the broccoli with a fork until separated. Boil 3 minutes. Add milk, pepper and cheese. Cook until cheese melts on low heat making sure the soup does not boil. Stir so cheese doesn’t stick on bottom. Allow soup to sit for an hour before eating (or 30 minutes if you can’t wait!)