A bowl full of goodness warms the heart and soul.
Broccoli Cheese Soup
1/4 c. chopped onion
1 Tbsp. butter
2 c. milk
1 (8 oz.) pkg cream cheese, cubed
3/4 lb. Velveeta, cubed
1 (10 oz.) pkg broccoli (I only like the florets), cooked
1/4 tsp. nutmeg (don't skip this, even if you do think it sounds weird)
dash of black pepper
In a large saucepan, saute onions in butter until tender. Reduce heat to medium. Add milk and cream cheese, stirring until cream cheese is melted. Add remaining ingredients, stirring occasionally until cheese is completely melted.
Chicken & Rice Soup
This was a new recipe we tried from a magazine and it was really good. I added more rice to make it a little hardier and a little more seasoning. It's definitely a keeper. The original recipe called for bone in chicken breasts. I used boneless, skinless tenderloins. That way, there's no skimming the fat and no pulling chicken off the bone. Either way works, it's just convenience or preference.
3 qt. water
4 chicken breasts
1 1/2 tsp. salt
1/4 tsp. pepper (I added just a bit more)
1/4 tsp. poultry seasoning (I use Bell's)
2 tsp. chicken bouillon granules
3 carrots, finely chopped
2 celery ribs, finely chopped
1 c. uncooked rice
1 small onion, finely chopped
In a large pot, place water, chicken, salt, pepper, and poultry seasoning. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until chicken is tender. With a slotted spoon, remove chicken from broth. When cool enough to handle, remove meat from bones and cut chicken in small pieces. Skim any fat from broth. Add chicken and remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes until vegetables and rice are tender. Yields 10 servings.
Tomato Bacon Soup
1 qt crushed tomatoes
3 tsp. beef bouillon
1/4 tsp. black pepper
1 c. half & half
6 slices bacon, fried crisp and crumbled
8 oz shredded cheese, pepper jack or sharp cheddar
Blend tomatoes in a blender until smooth. Place in a saucepan. Add beef bouillon and pepper. Stir in half & half. Add crumbled bacon to soup. Heat just until boiling, stirring frequently. Reduce heat to low and simmer 15-20 minutes. Ladle into bowls and top with cheese. Serves 4
