Category Archives: Soup, Stew, Chili

Creamy Chicken & Wild Rice Soup

4 cups chicken broth
2 cups water
2 cooked, boneless chicken breast halves, shredded
1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup all-purpose flour
1/2 cup butter
2 cups heavy cream

Directions:

1. In a large pot over medium heat, combine broth, water and chicken.  Bring just to boiling, then stir in rice, reserving seasoning packet.  Cover and remove from heat.
2. In a small bowl, combine salt, pepper and flour.  In a medium saucepan over medium heat, melt butter.  Stir in contents of seasoning packet until mixture is bubbly.  Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux.  Whisk in cream, a little at a time, until fully incorporated and smooth.  Cook until thickened, 5 minutes.
3. Stir cream mixture into broth and rice.  Cook over medium heat until heated through, 10 to 15 minutes.

❤ Shelley Nordine

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Split Pea Soup

I use leftover ham bones and ham (you can also use smoked ham hocks)  Put in a large stock pot with 1 medium size onion, 2 bay leaves, 1 tablespoon peppercorn, 2 smashed cloves of garlic, leftover ham stock and/ or 1 box chicken stock.  Add enough water to just cover ham bones.  Simmer for aound 3 hours.  Remove ham bones, ham etc.  Let that cool.  Add 1 bag split peas (i like yellow) 1/2 grated carrot to 6 cups stock (add more water if needed) and cook.  remove ham from bones and add back to soup. You can add more water or chicken stock if soup is too thick.  about 1/2 hour before serving stir in 1 – 2 tablespoons of ketchup.  I cube day old bread and brown those in butter to serve with the soup.  It’s not quick, but it’s tasty!

❤ Mary Heinz

 I was supposed to post this recipe forever ago and kept forgetting but here it is:

Ingredients:

  • 1 lb. crab meat, fresh or canned
  • 2 cans cream of mushroom soup
  • 2 cans cream of celery soup
  • 6 T. butter
  • 1 quart half and half
  • salt, pepper, and Old Bay seasoning to taste
  • 1 to 2 T. cornstarch

Combine all ingredients in a large pot. Heat and serve.

Note: I used 1 T. of cornstarch and the soup did get pretty thick. I also think the next time I try to make this I will use a can of cream of potato soup and 1 can cream of celery soup or just add potatoes. It is very creamy by itself.

❤ Kristen Neely

Emily’s Beef Pie w/ Herb Crust

*2 Tbsp shortening or oil
*1 lb beef stew meat, cut in 1 inch cubes
*1 onion, sliced
*1/2 tsp steak sauce
*1/2 tsp seasoned salt
*1 cup canned tomatoes or jarred tomato sauce
*2 carrots, sliced
*2 celery ribs, sliced
*2 potatoes, peeled and sliced

Herb Crust:
*1 cup flour
*1/4 tsp thyme
*1/4 tsp rosemary
*1/4 tsp seasoned salt
*1/3 cup shortening
*(note:fresh herbs are MUCH better)

Brown meat in the 2 Tbsp melted shortening. Add onion and cook until onion is lightly browned. Add seasonings and 1 cup water. Simmer 30 mins. Add vegetables, simmer 30 mins longer. Place in round baking dish.

For crust, combine flour with seasonings. Cut in shortening w/ fork, until mixture resembles coarse crumbs. Add 3 Tbsp cold water all at once. Mix well to form stiff dough. On floured board, roll into a circle about 1/8 inch thick (should be 1-2 inches larger than baking dish). Crimp edges and cut 2 or 3 slits on top. Bake at 425 for 25 mins.

*hubby’s cousin :)* ❤ Joanna Schaper

Easy Crab Bisque

Ingredients:

  • 1 can cream of potato soup
  • 1 can cream of celery soup
  • 1 can cream of broccoli soup
  • 2 cans lump crab meat
  • 33 oz. half and half (light)
  • 1 tbs. Old Bay seasoning
  • 1/4-1/2 cup dry sherry wine (optional)
  • 1 dash of tobasco sauce

Directions:

  • Mix all ingredients together and cook on low for at least two hours.

*Note: this is the recipe as we received it. We have made it with just two cans of cream of celery soup because we couldn’t find cream of broccoli as well. And I think that the next time we make it we will add another can of cream of potato soup. We have also used can crab and shrimp just for something a little different. And we also used fat free half and half and it still tasted great. Quick, easy, and yummy! ❤ Kristen Neely

French Onion Soup

SO, I would like to preface this with, I am by no means a chef, I usually cant find a measuring cup or spoon in my house and even if I could, using my hand means one less dish to wash. Cooking to me is an adventure. Rather cooking with you timers, cook books and all that junk, I mainly cook with my nose! If it smells good Ill eat it! If it looks cooked Ill eat!! I’m saying this cas it is always hard for me to write recipes for other people. The norm would be a 1/2 cup this, a tsp of that. Mine recipes are more on the lines of, dash of this, a handfull of that, give it a stir, taste it, add more or let it go!

-Butter! I’ll get back to that, Like 1 stick, a dash of olive oil too
-3 bay leaves, I love those magical leaves!!
-Thyme hmm like a good dash from the shaker wait let me go find a spoon. Ok 2 good tsp.
-2 fresh garlic cloves, you know not like the biggest cresent lookin one but 2 that aren’t too humungous! Chop the little creamie colored delights up real small. Or to make life easier and less organic, already minced, dried garlic is fine too.
-6 onions, that’s all I had! I think that translated to, around, 8 cups.
-Sea salt, I dont even have the other stuff and Ground pepper. Now do this last. it’s to acent the taste not act like the main dish or to be a filler.
-3 Heaping Tablespoons of Flour! Remember flour= equal thickness we ain’t making gravy. Take it slow when adding it!
-Now here is my secret, it is also something I stumbled upon a few years ago on accident and never went back, White Wine VINEGAR, yes the vinegar kind for dressing and stuff! It was quite funny I thought I bought just white wine. I was cooking Pot roast and wanted to add the wine, about a half cup. At dinner that night it was so delishes, I mean, the taste it added was so savory and a bit bitter and tangy all at the same time!! SO yummy!! I need a dictionary, taste words confuse me!! It is so hard for me to explain taste verbally. I think it is more of a visual thing!

OH, back to the recipe, I get so off track sometimes!!

-Use a bit less than a 1/4 of a cup! I mean, seriously, this stuff adds a kick!!
-Now my hubby likes it real think and flavorful so I only added 64oz of broth.1 box of chicken broth and 1 box of beef broth (32oz each)but you can easily add more chicken broth. Reason I use alittle both is for my head! Chicken= equals healthier but I dont want to sacrifice taste so I use both!!
-Any kind of bread you have, just toast it up first! I aint a snob you dont need a french baquette or anything!!
-And the crown Jewel, CHEESE! Anything in the swiss, provolone or mozzarella, parm, Havarti! Pretty much anything in the white family will be perfect!! But remember certain cheese loose flavor when warmed like provole so choose Wisely! I use mozz cas my hubs LOVES it!!

Directions-
Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, cook until the onions are very soft and caramelized. Every stove and onion is different!  Add the wine, bring to a boil, reduce the heat and simmer until the wine settles and evaporates a bit!  Dont forget to keep stirring or you will burn it! I dont discard the Bay leaves I just work around them. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn’t burn, and cook for 5-7 minutes to cook out the raw flour taste. You want almost a gooie rue for gravy but not quite. Now add the broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper. the longer it cooks the tastier it gets! If its too strong cut it with more chicken broth or water! But dont be a baby the bread and cheese will lighten it up too!!

When you’re ready to eat, preheat the broiler. My hubby like it this way! First layer the bottom with thin slice of cheese, then ladle the soup on top! Add the toasted bread and then more cheese on top of that!! Broil until bubbly and golden brown! The broiler will also help thinken up the soup and add more flavor!! about 2-4 minutes. If you are not crazy about cheese leave the first part out!

Ok a word to the wise! I make 2 bowls at a time. Just ordinary glass or the other kind, oh Im drawing a blank, the grainie kind! not plastic, cereal bowls! I arrange then on a cooking sheet to make sure their is no spillage or slippage! The bowls get extremely hot!! use mitts. When everything is done I take them out and either let them sit until the bowls cool or I transfer them to another bowl! My hubs is always hungry so I usually just transfer them!!

Also I like to use a butter knife to cut everything up and mix it all together! Oh, wait, I think I’m hungry now!!

Please enjoy, I did! And if you want the shorter version of this recipe jusy ask, I have that too!

(note, my verballage stinks! excuse the poor grammer) 🙂 ❤ Genevieve Gomez

Quick Crab Stew

Serves 5-6

2 T butter
1 small onion, finely chopped
1 can cream of celery soup
1 can cream of potato soup
1 soup can of milk (2% or 1%)
1 soup can of half and half
16 ounces claw crab meat, shells picked out
¼ cup sherry
Salt and pepper

In a large sauce pan, melt the butter over medium low heat.  Add the onions and sauté 10-15 minutes until they are just beginning to turn brown.

Add the soups, milk, and half and half and stir well.  Add the crab and bring to a boil.

As soon as the soup begins to boil, add the sherry.  Stir and remove from the heat.  Salt and pepper to taste.

Adapted from: Paula Deen on foodnetwork.com ❤ Kelli Higgins