soup

  • Beef Noodle Soup

    Beef Noodle Soup

    Ingredients

    • ½ cup chopped yellow onion
    • 2 garlic cloves, minced
    • 2 celery ribs, sliced
    • 1 Tbsp olive oil
    • 1 (32 oz) carton of beef broth or equivalent water and bouillon cubes
    • 2 1/2 cups water
    • 1/2 cup shredded and diced carrots (my family likes them small)
    • 2 cans (12 oz) roast beef with gravy or use equivalent of leftover roast beef
    • 3 beef bouillon cubes
    • 1/2 tsp pepper
    • 1 (12oz) pkg of homestyle egg noodles or other desired noodles approximately (I usually eye ball how much)
    • 2 (1oz) packages of instant brown gravy mix
    • ½ cup cold water

    Directions

    • In a large saucepan, place celery, onions and garlic with olive oil. Let the onions and celery cook until they are soft and clear. 
    • Then pour in the broth, water, carrots and to a boil. 
    • Reduce heat: add roast beef, bouillon cubes, pepper and noodles. 
    • Cover and simmer for 30 minutes or until noodles and veggies are tender. 
    • Combine gravy mixes and cold water until smooth; stir into soup. 
    • Bring to boil; cook and stir until thickened.

    Special Notes
     

    Nutrition Information

     

     
  • Chicken Gnocchi Soup

    Chicken Gnocchi Soup

    • 2 Tablespoons of margarine or butter
    • 1 Tablesoon of olive oil
    • 1/2 of onion, diced
    • 1/2 cup celery, diced
    • 1/4 of a red pepper, diced
    • 2 galric cloves, minced
    • 1 green onion, diced
    • 1/4 cup all-purpose flour
    • 2 cups half and half
    • 1 can (14 oz) chicken broth
    • 1 Tbsp Italian Seasoning
    • 1/2 cup shredded carrots, cut smaller
    • 1 cup diced cooked chicken (I use rotisserie)
    • 1 (16 oz) mini potato gnocchi (in the pasta aisle)
    • 1 tsp salt (as per your taste, but I have found it needs it)
    • 1 tsp pepper (as per your taste, but I have found it needs it)

    Directions

    • In a large pot, add margarine or butter and olive oil. Over medium-high heat, saute veggies and garlic until tender. Then add the flour to create a roux and cook one more minute.
    • Slowly add the chicken broth first. Then add the half and half and stir until thicken. Finishing adding the rest of the ingredients until the gnocchi is cooked.You will want to stir it often. The soup will be thick. If you would like a thinner soup, you could add more chicken broth. This soup is a thicker soup.

    Special Notes

    .This soup is perfect for a cold winter day. It is quick and easy to make. We have added the veggies we like; you can vary the veggies to the ones you like.

    Nutrition Information

     
  • Chicken Noodle Soup

    Chicken Noodle Soup

    Ingredients

    • ½ cup chopped yellow onion
    • 2 garlic cloves, minced
    • 2 celery ribs, sliced
    • 1 Tbsp olive oil
    • 1 (32 oz) carton of chicken broth or equivalent water and bouillon cubes
    • 2 1/2 cups water
    • 1/2 cup shredded and diced carrots (my family likes them small)
    • 3 cups diced chicken 
    • 2 tsp chicken bouillon granules
    • 1/2 tsp pepper
    • 1 (12oz) pkg of homestyle egg pasta or other desired noodles approximately (I usually eye ball how much)
    • 2 (1oz) packages of instant chicken gravy mix
    • ½ cup cold water

     

    Directions

    • In a large saucepan, place celery, onions and garlic with olive oil. Let the onions and celery cook until they are soft and clear. 
    • Then pour in the broth, water, carrots and to a boil. 
    • Reduce heat: add chicken, bouillon, pepper and noodles. 
    • Cover and simmer for 30 minutes or until noodles and veggies are tender. 
    • Combine gravy mixes and cold water until smooth; stir into soup. 
    • Bring to boil; cook and stir until thickened.

     

    Special Notes
     

    Nutrition Information

     

     

     

     

     

     

     

     

     

     

     
  • Slow Cooker Chicken Enchilada Soup

    Chicken Enchilada Soup

    Ingredients

    • 32 oz chicken broth or equivalent water and bouillon cubes
    • 20 oz can enchilada sauce
    • 15 oz black beans, drained and rinsed
    • 1 cup water
    • 1 lb. chicken thighs boneless skinless chopped up 
    • 1 tsp chili powder
    • 1 tsp cumin
    • 1 tsp minced garlic or 2 garlic cloves minced
    • 1 tsp chicken seasoning (adds deep flavoring)

     

    Directions

    • In a slow cooker, place all ingredients. 
    • Cook on high 4 to 6 hours or 8 to 10 hours on low.
    • Serve with toppings desired: liked cheese or crackers.
  • Turkey Noodle Soup

    Turkey Noodle Soup

    Ingredients

    • ½ cup chopped yellow onion
    • 2 garlic cloves, minced
    • 2 celery ribs, sliced
    • 1 Tbsp olive oil
    • 1 (32 oz) carton chicken broth or equivalent water and bouillon cubes
    • 2 1/2 cups water
    • 1/2 cup shredded and diced carrots (my family likes them small in soup)
    • 3 cups chopped cooked turkey (this is great for leftover turkey)
    • 1 tsp chicken bouillon granules  
    • 1/2 tsp pepper
    • 1 (12 oz) pkg approximately of homestyle egg noodles or other desired noodles (I normally just eye ball it on how much)
    • 2 (1 oz) packages of instant turkey gravy mix
    • 1/2 cup cold water

    Directions

    • In a large saucepan, place celery, onions and garlic with olive oil. Let the onions and celery cook until they are soft and clear. 
    • Then pour in the broth, water, carrots and to a boil. 
    • Reduce heat: add turkey, bouillon, pepper and noodles. 
    • Cover and simmer for 30 minutes or until noodles and veggies are tender. 
    • Combine gravy mixes and cold water until smooth; stir into soup. 
    • Bring to boil; cook and stir until thickened.
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