Chicken Noodle Soup

Chicken Noodle Soup:

6 Chicken tenders or 3 breasts, cubed
1 stalk Celery, sliced
1 small bag of Baby Carrots, sliced
1 medium Onion, diced
1 bag of Egg Noodles
Salt and Pepper to taste
8 cups chicken broth.

Mix ingredients and cook on the stove in a large pot, until chicken is done and vegetables are soft and heated through. 

Chili and Cornbread

1 bag Bear Creek Darn Good Chili Mix

7 cups of water

1 can (6 oz) Tomato Paste

1 lb ground beef

bread bowls (1 per person)

1 box Jiffy Cornbread Muffin Mix

Prepare Cornbread muffins as directed on box. Cook ground beef in a skillet on the stove and set aside. Prepare soup as directed on the bag, adding water and tomato paste. Add cooked ground beef. Then serve in bread bowls. Top with sour cream, cheddar cheese, and diced tomatoes.

Vegetable Beef Soup

I found this recipe on Pinterest.  I made this for a church party and they loved it.

Asparagus Soup

I found this recipe on Skinny Taste.  I didn't puree the asparagus, as I like to have it left chunky for a good texture for the soup.

Disneyland's Clam Chowder

1 lb margarine                                   3/4 lb all-purpose flour 
1 (23 ounce) can clam juice               1 (25 ounce) can clams, chopped 
1 1/2 cups diced celery                      1 1/2 cups diced onions 
1 1/2 cups diced green peppers                  1 2/3 quarts hot milk 
1 2/3 ounces salt                               1/4 teaspoon white pepper 
1/4 teaspoon ground thyme              1 1/2 cups diced potatoes (1/2 inch cubes) 

With melted margarine, combine celery and onions, cook for 5 minutes or until transparent.   Add flour to make roux and mix until smooth.   Let it cook for a few minutes, then add hot clams and juice and half of the hot milk. Mix until all the flour lumps are smooth.   Continue cooking for about 10 minutes.  Add green peppers, potatoes and seasonings.  Combine, cook until potatoes and peppers are done, then add the remainder of the milk.

Crock Pot Chicken Stew

1/2 bag of Baby Carrots
6 potatoes, rinsed and cut into cubes
2 cans cream of Chicken soup
1 can of cream of Mushroom soup
2 cans of Chicken Breast, drained or 4 boneless chicken breasts.
1/2 tsp of Garlic Salt

Place carrots in bottom of crock pot.  Then cover with potatoes.  Add chunks of chicken breast.  Mix soups and garlic soul in separate bowl.  Cover the chicken with soup mixture.  Cook for 7-8 hours until vegetables are tender, stirring occasionally.

Baked Potato Soup

I found this recipe on Pinterest and made a few changes:

• 3 red potatoes, medium or large sized
• 1 1/2 cups chicken broth
• 1 1/2 cups fat milk
• Dash of salt and pepper
• 1/2 cup sour cream
• 10 tbsp shredded cheddar cheese
• 2 tbsp chives
• 4 slices bacon, cooked and crumbled

Wash potatoes and Pierce potatoes with a fork; Microwave on high for 5 minutes turn over and microwave another 3 - 5 minutes, until tender. Put in refrigerator until cool. Then peel and crumble in pot. On medium heat, add chicken broth and milk to potatoes, mix with whisk, and bring to a boil. Add sour cream, chives, salt and pepper and cook on medium another 5-10 minutes, stirring occasionally. Remove from heat. Ladle 1 cup soup into each bowl. Top each serving with 2 tbsp cheese, remaining chives, and bacon. Serves 5.

Cheesy Potato Soup

1 bag Bear Creek Creamy Potato Soup Mix

1 bag shredded cheddar cheese

bread bowls (1 per person)

Prepare soup as directed on the bag. Then stir in cheddar cheese and serve in bread bowls.

Red Snapper Chowder

3 tbsp butter
1 large sliced onion
1 green pepper
1 clove of garlic
3 diced potatoes
1/3 cup flour
1 bottle of tomatoes
4 cups of water
Bay leaf
Salt
Pepper
Red Snapper

Saute onion, pepper, and garlic in butter. Add flour, tomatoes, water, bay leaf, salt, and pepper. Cook for 15 minutes. Add potatoes and cook for 30 minutes. Cut red snapper into pieces and add to soup mixture, stirring until warm.

Cheese Broccoli Soup

4 qts. water
12 chicken bouillon cubes
3 cubes of margarine
1 1/2 cup flour
16 oz jar of Cheese whiz
1 large head of broccoli or 3 small packages of frozen broccoli

Bring to a boil, water, and chicken bouillon cubes. Cut up broccoli in bite size pieces. Add to water and cook until tender. Melt margarine in another small pan. Add flour and stir into boiling water. Stir until thickened and smooth. Add cheese whiz, stir until melted. Ready to eat. Takes about 20 minutes to make.

Seafood Soup

1 can cream of shrimp soup
1 cup celery, chopped
1 can evaporated milk
1 can clams
3 to 4 potatoes, cooked and sliced.

Cook, stirring until hot. then serve.

Clam Chowder

3 diced potatoes
1 diced stalk of celery
1 diced onion
1 minced clams
2 to 3 strips of raw Bacon
1/2 cup Ham chunks
1 can Evaporated Milk
2 tbsp Flour

Drain clams and use juice in potatoes on stove. Add clams, raw bacon, ham, and flour. Add milk. Do not let it boil. Sprinkle with salt and pepper.

Beef Stew

Take a package of stew meat (1 lb or more) and brown. Add cut up 3 to 4 carrots, 3 to 4 stalks of celery, 1 big onion and 3 potatoes. If you have some leftover gravy, you could add it to this recipe after it has simmered and cooked until done. You can add tomatoes or corn.

Vegetable Soup

1/3 cup Diced Carrots
1 1/2 cup Diced Potatoes
4 tbsp Butter
1/2 tsp Salt
1/2 cup Diced Celery
1 quart Water
1/3 cup Diced Turnips
1/2 minced onion
1/2 tbsp Finely chopped Parsley
1 cup Tomato
Pepper

Prepare vegetables for cooking, by cutting into cubes. Cook all vegetables, except potatoes, in butter, stirring constantly until brown. Add potatoes and water, and simmer until vegetables are soft. Add tomatoes and parsley. Season and serve hot. Makes 6 servings.

Quick Chili Soup

2 lb Hamburger
2 tbsp Flour
1 tsp Salt
1 1/2 tsp Cumin Powder
1 1/2 tsp Ground Red Chili Powder
1 qt. Cooked Dried Beans
1 can Tomato Soup

Add 1/2 cup water to hamuburger. Cook slowly until water is gone and hamburger begins to brown. Add flour, salt, cumin, and chili powder. Cook until flour beings to brown. Add 1 quart water. Bring to a full boil. Add beans and tomato soup. Simmer for 15 minutes. Makes 12 servings.

Bacon Potato Soup

1 package sliced bacon, cut into small pieces
8- 10 medium potatoes, peeled and cut into small pieces
2 cups Shredded cheddar cheese
1 chopped Onion
Salt and pepper to taste.

Thickening:
1/2 cup flour
1 cup water.

Fry bacon pieces until crisp. Drain grease and set bacon aside. Cook potatoes and onions in enought water to cover them in the same pan, so the bacon flaver cooks into the broth. Make thickening, by mixing water and flour. When potatoes are tender, add thickening, cheese, bacon, salt and pepper.

Peach Soup

Inspired by Carnival Cruise Lines:

4-5 Peaches (Maybe substitute Peaches for Strawberries, Mangoes, or Bing Cherries)
1 cup plain yogurt
1/4 cup Sugar
1 tsp Lemon Juice
1 tsp Almond Extract

Cut up peaches and mix with yogurt, sugar, lemon juice, and almond extract. Refrigerate overnight before serving.