Soups and Stews

Slow Cooker Potato Corn Chowder
8-10 red potatoes, diced
1 (16-ounce) package frozen SWEET WHITE corn

3 tablespoons all-purpose flour

6 cups chicken stock

1 teaspoon dried thyme

1 teaspoon dried oregano

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

salt and freshly ground black pepper, to taste

2 tablespoons unsalted butter

½ cup heavy cream

Place potatoes and corn into a slow cooker. Stir in flour and gently toss to combine. Stir in chicken stock, thyme, oregano, garlic powder, onion powder, salt and pepper, to taste.

Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.* Stir in butter and heavy cream. Serve immediately.

Disneyland Loaded Baked Potato Soup

1 pound bacon, roughly chopped
1 sweet onion, diced
1 large carrot, peeled and diced

2 stalks celery, diced
4 large Russet potatoes, peeled and diced
4 medium red potatoes, diced
1/4 cup flour
2 cups chicken stock
salt and pepper, to taste
4 cups heavy whipping cream

Optional garnishes: chopped chives, bacon bits, sour cream, shredded cheddar and Monterey Jack cheese

In a large stockpot over medium heat, fry bacon until crisp. Remove bacon and drain on paper towels, reserving half for garnish. In bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally. Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes. Add chicken stock and half of the bacon. Season with salt and pepper. Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add whipping cream and simmer for 5 minutes.

Adjust thickness by adding water or stock. Soup should have a creamy consistency.

Season to taste, and garnish with toppings. Serve immediately.

Chicken Wild Rice Soup
8 cups water
8 chicken bullion cubes
1/2 teaspoon poultry seasoning
1/2 teaspoon pepper
1 pound chicken breasts
2 boxes Uncle Ben's Wild Rice Soup
1/2 cup butter
1/2 cup flour
2 cups  milk

Place chicken broth, bullion, and seasoning in large sauce pot, along with chicken, and boil until chicken is done - about two hours. When chicken is done, add wild rice (rice and seasoning packets) and cook until rice is done. I like the fast cook recipe since it lessens the cooking dramatically. As the rice is cooking, melt the butter in a small sauce pot then stir in the flour until bubbly. Whisk in the milk until a smooth and creamy sauce is the result. Stir the sauce into the soup (even whisk it) until the soup is creamy and the two mixtures are fully incorporated. Serve.

I like to precook the chicken in a crock pot all day then mix the broth, bullion and seasoning into a large pot along with the rice. When the rice is done I make the roux, and incorporate before adding the chicken and calling it done. This saves a lot of time if you plan ahead. If you don't, you can do it as listed above.



Asian Chicken Noodle Soup

2 tablespoons vegetable oil 

1 cup diced carrots (about 2 large)

6 green onions, sliced

4 garlic cloves, minced

1 teaspoon ground ginger

6 1/2 cups chicken broth

3 tablespoons soy sauce

2 tablespoons mirin

2 tablespoons rice vinegar

1 tablespoon Sriracha

1 tablespoon sesame oil

2 boneless, skinless chicken breasts, cooked and shredded

Salt and pepper, to taste

1 tablespoon sugar

1 head of Napa cabbage, thinly chopped

1 package sliced mushrooms

2 packages dry ramen, seasoning packets discarded

1/2 cup chopped cilantro

Heat oil in a large non-stick skillet over medium-high heat. Add carrots and saute 3 minutes then add green onions, garlic and ginger and saute 2 minutes longer, set aside.

Pour in chicken broth, soy sauce, mirin, rice vinegar, Sriracha, and sesame oil, then pour carrot mixture into soup mixture. Bring to a boil then reduce heat to medium-low, cover and simmer until carrots have cooked through. Stir in chicken; salt and pepper to taste. Then stir in sugar, cabbage and mushrooms and return soup to a boil. Add noodles and cook 3 - 5 minutes longer until noodles are tender. Stir in chicken. Serve warm sprinkled with cilantro.

Chicken Pot Pie Stew
1 pound chicken breast
1 pound red potatoes
2 tablespoons oil
1 pound carrots, diagonally sliced
4 stalks celery chopped apples
1 pound mushrooms, quartered
1 bag  pearl onions
2 1/2 teaspoon thyme
1 cube butter

1 garlic clove minced

1/2 cup flour
5 cups chicken broth
2 1/2 teaspoon salt
1 teaspoon pepper
2 1/2 cups whole milk 
1 cup cream
1 bag frozen peas

Cook chicken till done; boil potatoes till tender; set aside. In saucepan combine oil, carrots, celery, mushrooms, onions and thyme on medium heat until tender. Set aside. In large pot, melt butter; add garlic and flour; stir till bubbly. Add broth, salt and pepper along with milk. Whisk over medium heat until mixture starts to thicken. Stir in cream and thicken again. Add the peas along with the rest of the vegetables, including the potatoes and the chicken as well. Heat through. Serve.



Chicken Stew with Balsamic Vegetables
4 cups cubed, bite-sized potatoes
2 cups whole baby carrots
1 red onion, sliced
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 tablespoon minced garlic
1 teaspoon thyme
1/2 teaspoon rosemary
1 teaspoon salt
1 teaspoon pepper
1 small bag frozen green beans
1/2 cup white cooking wine or cooking broth
1-2 pounds chicken, cut into bite-sized pieces
3 cups chicken broth
1 packet country style gravy
2 cups milk
1 cup cream

Spray a cookie sheet with cooking spray. Add potatoes, carrots, onion, vinegar, garlic and spices. Stir to coat; roast at 400 for 45 minutes, stirring halfway through, if you remember. Add the green beans, stir and cook another 15 minutes. Meanwhile, bring the wine or broth to a boil along with a little more thyme. Add the chicken pieces and continue to boil until the chicken is cooked all the way through. While the chicken is cooking, in another pot, mix together chicken broth, gravy packet, milk and cream. Stir over medium heat until a stew-like gravy results. Add more milk if it seems too thick. When vegetables are ready, add to creamy base; when chicken is done, add chicken. Stir gently. Serve.



Mexican Chicken Corn Chowder
1 pound chicken breasts, cooked and shredded
1 medium onion, chopped
2 garlic cloves, minced
3 tablespoons butter
2 chicken bullion cubes
1 cup hot water
1 teaspoon cumin
2 cups half and half
2 cups shredded monterey jack cheese 
1 can creamed corn
1 can diced green chilies
1/2 teaspoon tabasco or Frank's Red Hot's
2 medium tomatoes, diced
1/2 cup chopped fresh cilantro

If you don't precook the chicken (in the crock pot all day) chop and cook the chicken til it's golden in color. I actually like it better this way - golden brown! Cook the onion with the chicken if you do it this way. If chicken is precooked, carmelize the onions in a bit of butter or oil. Then add the chicken, and garlic along with the hot water and bullion. Stir in cumin. Bring to a boil and reduce heat; simmer 5-10 minutes. Finally, stir in half and half, cheese, corn, chilies, hot sauce. Turn off heat and stir until cheese is melted. Stir in tomato and cilantro just before serving.



Chicken Tortilla Soup
1-2 pounds chicken, cooked and shredded
2 cups chicken broth
1 can cream of chicken soup
1 can  cream of potato soup
1 cups milk
1 can mexicorn
1 small can mushrooms
1 can diced green chilies
1 bunch sliced green onions
1/2 teaspoon cumin
1/2 teaspoon garlic powder
5-10 shakes TAbasco or Frank's Red Hot's
4 flour tortillas, sliced thinnly into 1/4"strips
1-2 cups shredded cheddar cheese

Precook chicken by cooking in crock pot on low 6-8 hours or high 6-8. . . or you can simply wrap it in foil, place it in a pan and bake at 350 for one hour. In large sauce pot, combine broth, soups and milk; whisk till smooth. Stir in chicken, mexicorn, mushrooms, chilies, onions and spices. Stir and bring to a boil; add tortilla strips; reduce heat and simmer 8-10 minutes, stirring occasionally to avoid overheating the bottom of the pot.
Turn off heat and stir in cheese until melted. Serve.



Salsa Chicken Soup
1-2 pounds chicken breasts, cooked and shredded
1 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon chipotle chili powder
6 cups chicken broth
1 16 oz. jar salsa
2 tablespoons lime juice
1 can corn, drained
1 can black or pinto beans, rinsed and drained
1/4 cup cilantro, minced
sour cream
shredded cheddar cheese
tortilla chips

Place cooked chicken in large sauce pot along with spices, broth, salsa, lime juice, corn beans and cilantro. Bring to a boil and simmer at least 30 minutes. Serve each bowl topped with sour cream, cheese and some crushed tortilla chips.



Taco Soup
1 pound ground beef
1 large onion, chopped
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can  corn, undrained
2 28 oz. cans petite diced tomatoes
1 cup salsa
1 package taco seasoning mix
1 can sliced black olives
shredded cheddar cheese
sour cream
tortilla chips or fritos

In large sauce pot, brown beef along with onions. When beef is brown and onions tender, add beans, corn, tomatoes, salsa and taco seasoning packet. Simmer 30 minutes. Stir in olives just before serving. Top each bowl with sour cream, cheese and crumbled chips.



Grandpa Blakesley's Chicken Noodle Soup
2 pounds chicken breasts 
4-6 large carrots, sliced
2-3 stalks celery, sliced
1 large onion, chopped
1/4 teaspoon oregano
1/4 teaspoon pepper
1/4 cup cooking sherry
8 cups  water
4 chicken bullion cubes
egg noodles, cooked

Place all ingredients, except noodles in large sauce pot. Bring to a boil, reduce heat, then simmer 2-3 hours until chicken is done. When chicken is done, shred it and return it to the pot. Add salt and pepper, to taste. Add noodles just before serving. THAT WAS HOW GRANDPA DID IT. . .  i tend to put everything (except the noodles) into the crockpot and cook it all day on low. I taste for salt then add the noodles just before serving. Another nice twist on this soup is to use cheese tortellini instead of egg noodles. Yum!



Tammy's Creamy Chicken Soup
8  oz. egg noodles, cooked
2 cups carrots, sliced
1-2 pounds chicken - (3 lbs), cut in pieces, and skin removed
1 cup butter
1 cup flour
2 teaspoons salt
1 teaspoon pepper
3 cups milk
6 cups chicken broth
4 cubes chicken bullion
1 bag  frozen peas, thawed

Cook noodles; set aside. Steam carrots till tender; set aside. Cook chicken and shred; set aside. I usually cook the chicken in the crock pot all day and shred it just before I'm ready to assemble the soup. When you're ready to assemble the soup, melt butter in large sauce pot. Stir in flour, salt and pepper until bubbly. Stir in the milk, broth and bulliion cubes (crumble the cubes). Heat until the soup thickens and is smooth and creamy. Stir in the peas, noodles, carrots and chicken. Serve while hot. You can add any vegetables you want to this soup; add precooked broccoli or cauliflower or even green beans!



Zesty Chicken Tortellini Soup
4 cups chicken broth
4 cups beef broth
1-2 pounds boneless chicken thighs
4 medium carrots, sliced
2 stalks celery celery, sliced
1 large onion, chopped
1 package lipton onion soup mix
1 teaspoon italian seasoning
1 teaspoon garlic powder
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon poultry seasoning
1/2 teaspoon pepper
1  package cheese toretllini

In crock pot, place broths, chicken thighs, carrots, celery, onion, soup mix, italian seasoning and other spices. Cook on high 4-6 hours.. Shred chicken; return to pot. Before serving, cook tortellini according to package directions. Stir in warm tortellini just before serving.


Grandma Blakesley's Old Fashioned Vegetable Beef Soup
Classic and oh so good!

1 2-3 pound cross rib or chuck roast
4 cups  water
6 large carrots, sliced
1-2 celery stalks, sliced
1 large onion, chopped
1/2 teaspoon pepper
1 teaspoon garlic salt
3 beef bullion cubes
1 28 oz. can petite diced tomates
2 tablespoons sugar
1 can green beans, undrained
1 can corn, undrained
1 bag frozen peas

Place roast, water, carrots, celery, onion, pepper, salt, bullion cubes, tomatoes and sugar into a crock pot. Cook on low all day. Shred meat and return to pot. Taste for salt and pepper. Add beans, corn and peas. Allow to heat through before serving.



Olive Garden's Zuppa Toscana
Easton adores this soup!

1 pound hot Jimmy Dean sausage
1 large onion, diced
4 slices bacon, crisp and crumbled
2 teaspoons garlic, minced
10 cups water
5 cubes chicken bouillon
1 cup heavy cream
3 large potatoes, cubed
1/2 bunch kale, shredded

In large saucepot, brown sausage and transfer to a small bowl. Then, in same pot, cut the bacon into small pieces and cook until crisp. Place the bacon in the same bowl as the sausage. Drain most of the grease then in the same pan, saute the onions and garlic until onions are tender. While the onions are cooking, in a large bowl, mix the water with the bullion and help it dissolve (You could put the water in the microwave. This will help the bullion dissolve and help the soup cook faster). When the onions are tender, add the water/bullion to the onions and garlic. Bring to a boil. Add potatoes and cook for about 30 minutes. Potatoes should be tender. Add cream and cook until heated through. Stir in the sausage, bacon and kale. Serve.


Olive Garden Pasta E Fagioli Slow Cooker Soup
2 pounds  lean ground beef
1 large onion, chopped
3 large carrots, sliced
3 stalks  celery, sliced
1 28 oz. can petite diced tomates
1 16 oz. can red kidney beans, drained and rinsed
1 16 oz. can  white kindey beans, drained and rinsed
3 10 oz. cans beef stock
3 teaspoons  dried oregano
2 teaspoons pepper
2 teaspoons  italian seasoning
1/4 teaspoon crushed red pepper flakes
1 teaspoon tabasco or Frank's Red Hot's
1 large jar spaghetti sauce
8  oz. twist pasta, cooked

Brown beef in a skillet. Add to slow cooker with everything but the pasta. Cook on low 6-8 hours. Meanwhile, cook the pasta according to package directions. Just before serving stir in the pasta. Top each serving with plenty of shredded parmesan cheese.


Tuscan Sweet Sausage Soup
2 pounds sweet Italian sausage
3 carrots, peeled and chopped
1 sweet onion, chopped
4 garlic cloves, minced
8 cups chicken broth
28 oz. petite diced tomatoes
2 cans cannellini beans, rinsed and drained
1 teaspoon dry italian seasoning
1 pound shell pasta, uncooked
1 cup roughly chopped fresh spinach
1 cup cream or half and half
grated parmesan cheese

Remove sausage from casings and brown over medium-high heat in a large sauce pot; crumble the sausage as you cook it. Add the carrots, onion, garlic and stir until carrots start to soften. Ad chicken broth, diced tomatoes, beans, seasoning, pasta; bring to a boil over high heat then reduce to a simmer; Cover and cook until pasta is done (read package directions). Stir in the spinach and cream. Season with salt and pepper. Top each bowl with grated parmesan cheese.


Hamburger Vegetable Soup
1 pound ground beef
1 large onion, chopped
1 green pepper, chopped
4 garlic cloves, minced
1 cup small tube or shell pasta, cooked
8 cups beef broth
2 cans italian style diced tomatoes
1 can green beans, with liquid
1 8 oz. can tomato sauce
1 tablespoon worcestershire sauce
2 teaspoons italian seasoning
1/2 teaspoon pepper
1 teaspoon salt

In a large sauce pot, brown beef along with onion, pepper and garlic. Meanwhile, cook pasta according to package directions. When beef is done and vegetables are tender, add italian tomatoes, beans, tomato sauce, worcestershire sauce, and spices. Simmer 30 minutes. Just before serving, stir in pasta.



Italian Steak Soup with Barley
1-2 pounds top sirlion steak, cut into bite-sized pieces
1 tablespoon oil
4 large carrots, diagonally sliced
1 medium onion, chopped
1 teaspoon italian seasoning
1/2 teaspoon pepper
1/3 cup barley
2 cups beef broth
1 28 oz. can petite diced tomatoes

Brown steak pieces in oil; and it along with everything else into a large crock pot. Cook on high 4-6 hours or low 6-8.



Brooke's Minestrone Soup
1 pound sausage
4 cups  water
2 beef bullion cubes
1 large onion, chopped
2 celery stalks, sliced
1 28 oz. can petite diced tomates
1 28 oz. can tomato sauce
1 teaspoon italian seasoning
salt and pepper to taste
1 can garbanzo beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 can green beans 
1 can corn
1 cup twist noodles, cooked

Brown sausage in large sauce pot. Add water, bullion cubes, onion, celery, tomatoes and sauce, and seasoning. Simmer 2-3 hours. About thirty minutes before serving, stir in beans and corn; just before serving stir in noodles.

Shortcut Split Pea Soup
When you don't have an hour to cook and want to cheat.

3 cups water
2 chicken bullion cubes
1/2 teaspoon thyme
2 large carrots, thinly sliced
2 cans split pea soup, undiluted
1 cup finely chopped ham

In large saucepan bring water and bullion cubes to a boil. Add thyme and carrots and simmer uncovered 10 minutes or until tender. Stir in the soup and ham. Stir well to combine and heat through.

Tomato Corn Bisque

A cheater soup that tastes like it isn't!

2 cans Progresso Hearty Tomato Soup
1/2 teaspoon mongolian fire oil
2 cans creamed corn
1 cup cream

Whisk together soup, fire oil and creamed corn. Heat through. Just before serving, add cream and heat through once more. Serve.


Heather's Birthday Gumbo
2 pounds chicken breast, cut into bite-sized pieces
1/4 cup oil
1 pound smoked sausage, sliced
1/4 cup flour
4 tablespoons butter
1 large onion, chopped
8 minced garlic cloves
1 green pepper, seeded and chopped
3 stalks celery, chopped
1/4 cup worcestershire
1/4 cup fresh parsley, chopped
4 cups hot water
5 beef bullion cubes
1 14 oz. can diced tomatoes with juice
2 cups frozen okra
4 green onions, sliced
1/2 pound small shrimp, cooked

Season the chicken with salt and pepper and cook in hot oil in the bottom of a heavy sauce pot. When no longer pink, remove. Add the sausage and cook until browned then remove. Sprinkle flour over remaining oil; add 2 tablespoons butter and cook until slightly brown (about 10 minutes) then allow roux to cool. Return the pot to low heat and melt remaining butter; add onion, garlic, green pepper, celery and cook ten minutes. Add worcestershire, salt and pepper to taste; and parsley. Cook, stirring frequently for about 10 minutes. Add hot water and bullion cubes. Add chicken and sausage; bring to a boil then reduce heat; simmer 45 minutes. Add tomatoes and okra; simmer one more hour. Just before serving add green onions and shrimp. Serve over hot rice.



Annie's Chili
1-2 pounds ground beef
1 large onion, chopped
1 package chili seasoning mix
2 cans chili beans
1 28 oz. can petite diced tomatoes
2 cans chili
2 garlic clove minced

Brown beef in large sauce pot along with the onion. When beef is brown and onion is tender add the rest of the ingredients; Cook over low heat for 1-2 hours.



Like Chili Soup
1 pound ground beef
1 medium onion, chopped
2 garlic cloves, minced
2 cans bean and bacon soup
1 cans  tomato soup
1 28 oz. petite diced tomatoes
sour cream

In large saucepan, brown hamburger; season with salt and pepper. Add all other ingredients (except the sour cream) and simmer 30 minutes. Serve each bowl topped with a little sour cream.



Tammy's Chili
1 pound ground beef
1 large onion, chopped
2 cans kidney beans, drained and rinsed
1 can water
1 can diced green chilies
1/2 teaspoon oregano
1 teaspoon salt
1 teaspoon pepper
2 14 oz. can tomato sauce
1 28 oz. can petite diced tomatoes
2 cloves garlic, minced
2 teaspoons chili powder
1/4 teaspoon cayenne
1/2 teaspoon tabasco or Frank's Red Hot's

Brown beef with onions in large pot. Add the rest of the ingredients and bring to a boil; simmer at least 30 minutes. Serve.


Potato Ham Soup
6-8 large potatoes
2 cups  water
1 small onion, chopped
3 chicken bullion cubes
salt and pepper to taste
1 can evaporated milk
1/2 pound finely chopped ham
1-2 cups shredded cheddar cheese

Cook potatoes in water with onion and bullion cubes in a crock pot 6-8 hours or pretty much all day. Just before serving, mash the potatoes right in the crock pot with a potato masher leaving them slightly chunky. Stir in the milk, ham and cheese. Allow cheese to melt and soup to heat through. Serve.



Baked Potato Soup
4 large potatoes, baked
1 cup butter
1 cup flour
6 cups milk
garlic salt and pepper, to taste
4 green onions, sliced
1 cup sour cream
grated cheddar cheese
1 package bacon slices, cripsed

Bake potatoes. Set aside. Melt butter in large saucepan. Whisk in flour and stir until bubbly. Add milk and continue to stir until smooth, creamy and somewhat thickened. Add salt and pepper to taste. Cut potatoes in half and scoop out the meat, leaving large chunks. Save half of the skins and coarsely chop. Add them to the soup. Finally, stir in onions and sour cream. Garnish each bowl with cheese and bacon.



Winter Beef Stew
A most requested dinner during the winter!

2 pounds stew meat
2 tablespoons oil
5 large potatoes, cubed
3 cups carrots, sliced
2 large cans cream of mushroom soup
2 cans mushrooms, undrained
1 envelope lipton onion soup mix
4 cups water
1/2 teaspoon pepper
1 bag frozen peas

Brown meat in oil; place in crock pot. Add everything BUT THE PEAS into a crock pot and cook on low 6-8 hours. Add frozen peas about 15 minutes before serving.


Beef Stew in Wine Sauce
4 tablespoons flour
1/2 teaspoon each salt and pepper
2 pounds stew meat
1/2 cup olive oil, divided
1 cup red cooking wine
1 large onion, chopped
3 cups beef broth
1 28 oz. can petite diced tomatoes
5 large carrots, sliced
2 cups mushrooms, quartered

Stir together flour, salt and pepper in shallow bowl. Toss meat through the mixture then brown in 2 tablespoons hot oil in a hot skillet. Place meat in crock pot; deglaze pan with 1/2 cup cooking wine. Pour the liquid over the meat. Heat the remaining 2 tablespoons oil in same pan and soften the onions. Place onion in with meat and use the remaining cooking wine to deglaze the pan once again. Add the liquid to the pot.  Add in broth, tomatoes, carrots, salt and pepper. Cook on low 6-8 hours. Add mushrooms 1 hour before serving. Serve.



Black Bean Soup
So good to eat with warm quesadillas!

1 teaspoon olive oil
2 thinly sliced green onion
2 garlic cloves, minced
1 can sliced green chilies
2 cans black beans, rinsed and drained
4 cups chicken broth
1/2 cup salsa
1/2 bunch chopped cilantro
salt and pepper to taste

In medium saucepan, heat oil; add onions and garlic and cook about 1 minute, till fragrant. Add chilies, black beans and broth. Raise heat and bring to a boil. Reduce heat and simmer 20-30 minutes. Stir in salsa and cilantro and heat through once again. Season with salt and pepper to taste.