Velvet Chicken Soup

Last night the Oldest Daughter who does not cook, bought a rotisserie chicken.

She made mashed potatoes (from instant, but good).

She thawed freezer corn and heated it up in the microwave.

She sliced some chicken.

Dinner was ready!

Woot Woot! I came home from tutoring at school and dinner was there waiting for me.

So tonight, I took the left over chicken from the rotisserie chicken and made her some soup.

She loves soup about as much as I do.

About as much as her Auntie Trina does.

But not as much as me.

Anywho. I remember having bought these cookbooks from The Blue Owl restaurant when I went there for my birthday three years ago. I have not made anything from this adorable cookbooks until tonight.

I took a chance and made their Velvet Chicken Soup recipe.

It was good, yummy, yum yum…..

You get my drift….it was good.

So before I put the recipe away and forget to load my pictures to the computer, I thought I would go ahead and post this simple and delicious soup recipe.

And my sweet friend Lori S. asked for the recipe.

I love it when people ask me for a recipe.

So  here you go Lori S.!

Here is what you need to make this soup.

You will need some cooked chicken, (I used left over rotisserie chicken) whipping cream (I used half and half) milk, chicken broth, butter, flour, chicken soup base, salt and pepper.

First thing you do is melt the butter in a large saucepan.

Add in the flour to the melted butter.

Stir it with a whisk and cook for a couple of minutes to remove the raw flour taste.

Add in the whipping cream and the milk

Whisk and cook until smooth. Don’t panic the lumps cook out…just keep whisking.

Add in 2 cup of chicken broth and whisk in until smooth. Then add in the rest of the broth and bring to a simmer.

Now, taste your broth and add small amounts of soup base until you get the flavor you want. Be careful the soup base is salty!

I added about a half a teaspoon of Trader Joe’s 21 seasonings that I love to use. So, if  you want to add a little extra seasoning to yours it is fine. A little garlic, basil…

Lastly, add in your diced cooked chicken.

Stir and heat to a simmer until the chicken is heated through.

Now, you are ready to serve!

So here is the recipe!

Velvet Chicken Soup

I did make a few minor changes : )

Ingredients:

1/2 cup butter

3/4 cup flour

6 cups chicken stock

1 cup milk

1 cup heavy cream (you can use half and half or evaporated milk)

2 to 3 cups diced cooked chicken (I used 3 cups)

2 teaspoons chicken soup base OR 2 tablespoons instant chicken broth

Directions:

Melt the butter in a large saucepan. Add in the flour and whisk to remove any lumps. Cook till flour bubbles and to remove any raw flour taste. Stir in the milk and the whipping cream. Keep whisking to make a smooth paste. Stir in 2 cup of chicken both and whisk till smooth.

Add in 2 cups of the chicken broth and whisk until smooth. Now add in the rest of the chicken stock and whisk together.

Now, taste it and if you feel like it needs more depth add in 1 to 2 teaspoons of chicken soup base. Be careful with the soup base as it is very salty. Add a little at a time and taste after each time till you get the way you want it to taste.

I added in some of this…cause I love this stuff. This is optional.

Add in the diced chicken

Salt and Pepper to taste.

Enjoy!

Becky

Vermont Cheese Soup

Yes…..it is yet another soup recipe….

Alas, I really do eat other things than soup, but I just can’t help but love a big bowl of hot soup on a wintery cold day!

It is minus 15 or so wind chill outside and they have delayed my start time at school by 2 hours. So, I thought I would take a minute and post a cheese soup recipe one of my students gave me last year. It has bits of carrots, onions and celery in it (that is why you see those tiny bits of orange in the soup) along with chicken stock and half and half. You season the soup with some dry mustard, Worcestershire sauce, salt and pepper and because I could not stop myself, I added a touch of garlic powdered.

YUM!!!

The Oldest Daughter Who Does NOT cook, had actually made sloppy joes one night then brought home a rotisserie chicken another night, this past week to feed us all for dinner. She told me she was ready for me to cook something from scratch and since I really wanted to share this recipe, I decided to make us Vermont Cheese Soup. I made a double batch so I would have enough left over to take to lunch at work for a couple of days.

Here is what you need. Some carrots, celery, onion, flour, chicken stock, half and half, dry mustard, butter, worcestershire sauce and some seasonings, like pepper and salt. 

First thing I did was do a lot of chopping. I chopped up the carrots, celery and the onion. (yes, I know that Company does not like onions, but I love them and I have help but sneak them in when I can).

In a large stock pot and in the diced vegetables and the butter.

Saute’ down until the vegetables are tender.

Sprinkle the flour over the sauted vegetables. Stir and cook the flour for about 3 minutes, or until you think the raw flour taste has been cooked out of the flour.

It will start to thicken as you cook the flour.

Add in the chicken broth or stock.

Reduce the heat and simmer uncovered for about 30 t0 40 minutes. The mixture will start to thicken. The vegetables will also get very soft.

To make the soup really smooth, you take the soup and put it in a blender or food processor or one of those immersible blenders and blend until smooth. You can strain the soup to remove any small pieces of vegetables, but I did not because I do not mind the very tiny pieces of carrots.

After you blend the soup until smooth, add in the cheese.

Add in the half and half.

Add in the dry mustard.

Now, add in the worcestershire sauce. Season with salt and pepper and it you are like me and you have to add a little garlic powder it is ok.

Heat the soup on low until the soup is heated through and the cheese has melted.

We ate ours with some fresh fruit and some rolls and some homemade jelly.

Here is the recipe:

Vermont Cheese Soup

Shared with me from one of my students at school.

Ingredients:

1/2 cup of unsalted butter

1/2 small onion, diced

1 medium carrot, peeled and diced

2 medium celery stalks, finely chopped

1/4 cup of flour

4 cups of chicken stock

1 cup of half and half or light cream

1/2 pound (8 ounces) Vermont sharp cheddar cheese (I used mild and it was still great tasting)

1 teaspoon dry mustard

1 teaspoon worcestershire sauce

salt and pepper to taste

Cayenne pepper to taste optional

Directions:

Melt butter in a large stock pot over medium heat. Add the onions, carrots and celery. Saute until tender or about 3 to 4 minutes. Sprinkle the flour over the vegetables and  stir and cook for 3 minutes to cook the raw taste out of the flour.

Slowly add the chicken stock, whisking to combine. bring to a boil and then reduce the heat to a simmer and simmer uncovered for about 40 minutes. The soup will start to thicken.

Puree the soup in a blender or food processor or with a immersible blender to blend the soup until smooth. You can strain the soup to remove any large pieces of vegetables. (i did not do this)

Pour the pureed soup back into the stock pot and add in the half and half, cheese, dry mustard and worcestershire sauce. Season to taste with pepper and salt, and even a tad of cayenne pepper or garlic powder.

Soups ON!

Enjoy

Becky

Here is some other posts you may enjoy!

                   

St. Louis Gooey Butter Cake     Homemade Sausage Gravy    Strawberry Spinach Salad with Feta Cheese

 

 

Shoney’s Cabbage Soup

Have you ever heard of a Shoney’s Restaurant?

Shoney’s used to be in several towns/cities in Missouri. Way back when my kids were just sprouts, me and their dad would take them to Shoney’s and we would pig out on their all you could eat breakfast bar. It is embarrassing to think how many pieces of their crispy bacon I would eat at one sitting. If you timed it just right, you could eat breakfast, but they would start putting out the all you could eat salad and soup bar.

And….if you know anything about me by now, you know that I am love’n me some soup.

One of my favorite soups was their Cabbage Soup.

Now….hang on there….there is more to this soup than cabbage.

Let’s just say the cabbage is the finishing touch. AND you can add as little or as much as you want.

BUT, don’t be afraid to add some.

When I came back from Savannah GA on vacation. I was ready for just some soup. (Even though I went to the Pirate House three times just to eat their Crab Bisque, corn muffins and orange marmalade). I had eaten at a Irish Pub, a local BBQ, At Robert Irvine’s restaurant Nosh and a couple of more restaurants on River Street.

I just needed some homemade soup.

So….I made a big batch of Shoney’s Cabbage Soup, took it to Mom’s after church for lunch. Niener Wiener and her hubby, Jeanie Beanie, Company, The Princess and Prince (Mom and Dad) and me. We slurped on this soup and smacked out lips and Nieners hubby Gary ate a few bowls. There was just enough soup to send home Jeanie Beanie and Nierner a container for dinner.

Anywho, it is officially fall. You can eat soup everyday (like me) or make a batch, have it for dinner, then freeze the rest in containers to take to work for lunch (like me also).

Here is what you need to make this recipe.

Yes…CABBAGE…some celery, red pepper (you could use green) diced tomatoes, hamburger, tomato paste, beef soup base, Worcestershire  sauce, kidney beans, sugar, onion, garlic powder, pepper and salt.

    

First brown  you hamburger and drain well. (sometimes I rinse mine with water after I fry it to get all the grease off).

         

Chop up the celery in bite size pieces.                                              Chop up the red pepper into bite size pieces.

         

Now, saving the best for last, chop up the onion. Add all the chopped vegetables to the brown and drained hamburger meat.

         

Add in the dice tomatoes and season with a little bit of pepper (to taste).

         

Add some salt (I used sea salt) and some garlic powder. You could probably sneak in a diced garlic clove if you wanted to. Also, you are using a beef soup base which can be salty, so you may want to wait to salt the soup after all the ingredients are in and you taste it first.

         

Add the Worcestershire Sauce and the tomato paste.

         

Add the sugar and the beef soup base. The beef soup base can be salty so be careful how much salt you use.

         

Add in the water and bring the soup to a simmer.

         

Add in the shredded cabbage. (I used already shredded cole slaw cabbage)

Simmer until the cabbage is tender.

There you go…Shoney’s Cabbage Soup.

MMMM….I wish I could eat some now….OH I CAN….I have some in the freezer.

See, there is the cabbage soup right next to the Roasted Cauliflower Soup  in the freezer.

Here is the recipe:

Shoney’s Cabbage Soup

Adapted from church cookbook I bought at Goodwill

Ingredients:

3 pounds of ground beef, browned and drained

1 medium onion, chopped

1 green or red sweet pepper, chopped

4 to 6 cups of water (depending on how thick you want the soup)

2 large cans diced tomatoes and juice

2 large cans kidney beans and juice

2 to 3 tablespoon beef soup base (be careful here, this can be salty…good but salty)

1 tablespoon pepper

Salt to taste (taste after adding beef soup base and then salt)

3 tablespoons sugar

4 ounces tomato paste

2 tablespoons Worcestershire sauce

I package of pre shredded cole slaw mix ( I used about 3/4 of the bag)

Directions:

Bring all the ingredients to a simmer. Simmer for 30 minutes. Add the cabbage and simmer until tender.

Now, you if you live in Missouri, you don’t have to go all the way to Branson to enjoy some Shoney’s Cabbage Soup.

Enjoy!

Becky

Happy Fall…Roasted Cauliflower Soup

Have you noticed the chill in the air?

It is officially Fall!

Are you a soup eater?

I am!

I can eat soup year round, (and do).

This past summer school, the foods class (taught last summer by another teacher) made a whole selection of healthy food. My class was lucky enough to get to sample everything! One of the recipe they made was this delicious Roasted Cauliflower Soup. Everyone was so surprised how rich and so unlike cauliflower it tasted. I could have eaten the whole pot. I have been wanting to make this recipe since July and even bought the cauliflower to make it one time, but the stars did not align for me to get er done. So, two weeks ago I bought another cauliflower and it has been tucked in the back in my fridge (still looking great) until I finally got it to make soup.

I finally got it made today.

Anywho, I changed it up just a bit, nothing major. I just had to use what I had on hand, and it still tasted great. I am going to give you the original recipe and let you know what I used to make mine.

So, here we go!

You need 10 cups of roasted cauliflower or one large cauliflower. To roast it you just cut the cauliflower up, drizzle with some olive oil and roast on 400 for 30 minutes. You were suppose to roast the dice onions and garlic too, but I forgot and it still tasted great.

Add in one large onion, diced.

Add in two garlic cloves, diced. I used a table spoon of dice garlic from a jar.

Now, you add in one cup of water and two can of chicken broth. I was out of chicken broth, so I used water and my chicken soup base. The base if very salty, so if you choose to use it instead of the chicken broth, be careful how much you add to the water. I used about 2 tablespoons.

Next, you add the seasoning. The recipe calls for thyme and a bay leaf. Well………..

I decided to use my veggie grill seasoning instead. I like the color it adds and the flavor. The only thing to watch out for is that it has garlic in it too, so you could really taste the garlic in my soup. I love garlic, so I did not mind.

Now, you simmer for 30 minutes until the cauliflower is really tender.

         

This a smooth pureed soup. I first tried using my immersion blender but it was taking too long and I was hungry. So, I switched to my blender. You can use a food processor too, just used something to puree the soup until smooth.

The only left to do before you can eat the whole of pot of this soup…cause you will want too….is pour in one cup of half and half. I think  you could use whipping cream or fat free half and half (if you want to save on some calories).

I just ladled some soup into a bowl and sprinkled a touch of veggie grill seasonings on top to add a little color.

I found some crackers and got out some of my home made apple butter (the best batch I have ever made), to eat with my soup

The rest of the soup went into freezer containers. I can take these to school for lunch.

The soup is in the freezer next to the Shoney’s Cabbage Soup I made a couple of weeks ago. I will get that terrific soup recipe posted later this week.

Here is the recipe:

Roasted Cauliflower Soup

Adapted from Better Homes and Garden

Ingredients:

1 large Cauliflower, cut into florets (10 cups)

1 large onion, sliced

2 cloves garlic, cut in half

2 tablespoons olive oil

2—14 1/2 ounce cans chicken broth

1 cup water

1 bay leaf

1 teaspoon snipped fresh thyme or 1/4 crushed dried thyme

1 cup half and half or light cream

1 teaspoon salt

1/8 teaspoon pepper

Directions:

Preheat oven to 400 degrees. In a large roasting pan combine cauliflower, onion and garlic. Drizzle with oil, toss gently to coat. Spread vegetables in an even layer. Roast,  uncovered for 30 minutes, stirring once.

In a 4 quart Dutch oven or stock pot, combine the roasted vegetables, broth, water, bay leaf and thyme. Bring to a boil and reduce heat. Simmer, covered, for 20 minutes. cool slightly. Remove and discard bay leaf. Transfer vegetable mixture in batches to a food processor or blender. Cover and process of blend until smooth. Returned pureed mixture to saucepan. Stir in half an half, salt and pepper. Heat through.

Happy Fall!

Becky

Other Post You May Enjoy:

                     

The BEST Chicken Pot Pie             Coconut Cream Cake                    Southern 7up Biscuits

 

Taco Soup

Baby, it’s cold outside. A north cold wind had stolen our last days of 80 degrees and replaced them with nights of freeze warnings and highs of 50’s. Sweater weather has arrived!!! This must mean that I do not have to worry about mowing the yard or shaving my legs again until spring!! Yippee! Long pants, jackets and even a pair of gloves will be coming out of hibernation from the back of my closet. I just pray that everything still fits : )!

 Please forgive me Lord for eating all that ice cream all summer while we had a draught and 100 degrees weather, even though I did not venture far from my air conditioned house but only to buy more ice cream….and maybe some toppings…..oh, and that can of whipped cream.( I might as well confess everything!)

Now that it is cold outside and the furnace is officially turned on 69 degrees, I am ready to trade my ice cream spoon for a soup spoon. What better way to start, then with some taco soup? Taco soup is a very forgiving soup. Just look in your cubbard and see what kinds of beans you have. Look for a couple of cans of diced tomatoes, vegetable juice or tomato juice. Check out the freezer for some frozen corn to add that speck of yellow color. Don’t forget the taco seasoning. If you want to add a little more kick to your soup, you can use rotel tomatoes. Set your taste buds on fire and put it out with a chaser of milk. It really is up to you.

              

I hit the jackpot! I found some hamburger and corn in the freezer, a half a onion in the fridge, beans, diced tomatoes and juice in the pantry and some taco seasoning in the cabinet. Whooohooo….perfect taco ingredients!

         

First thing you do is brown the hamburger in a big soup pot. After it is browned put it in a strainer to drain the grease.  While the hamburger is draining, saute the onions in the same pot.

         

Add the hambuger back in with the onions and stir. This is when I lightly salt the hamburger and add the taco seasoning.

         

Add 2 cups frozen corn.          One can garbonzo beans.         One can of light kidney beans.

         

Add one can black beans.       Two cans diced tomatoes.       Stir together.

Pour in one large can of juice.

Simmer all the ingredients for 10 minutes or until corn is cooked through.

Serve with shredded cheese and even a dallop of sour cream. (I was out of sour cream….dang-it!)

My girls and I (yup, baby college girl is home for the weekend) ate our soup standing up in the kitchen around the counter. We laughed, ate, told stories and practically licked our bowls clean.

 Soup will do that to you!

 It is warm and inviting and you can eat it with a spoon.

Same as ice cream.

Anybody want a scoop?

Enjoy!

Becky

Taco Soup

Ingredients:

2 pounds of lean hamburger

1 small onion diced

2 cups frozen corn

1 can garbanzo beans

1 can black beans

1 can light kidney beans

2 cans dice tomatoes ( you can use rotel tomatoes if you want it spicier)

1-46 ounce can of vegetable juice or you can use tomato juice

2 packages of taco seasoning

salt to taste.

Directions:

Brown the hamburger in a large stock pot. Drain the hamburger. Saute the diced onions in the stock pot while the hamburger is draining. Add the hamburger back in with the onions and stir. Lightly salt the hamburger (not too much) and add the taco seasoning. Stir to combine. Add in undrained cans of garbanzos, black beans, kidney beans and diced tomatoes. Add in the frozen corn. Stir to mix together. Pour in the vegetable juice. Simmer for 10 or until the corn is thoroughly cooked.

Serve with shredded cheese and garnish with sour cream.

Makes about 10 large bowl fulls.

 

Velveeta Cheese Soup

It is time to pull out the soup pot! Cold weather has hit good ole Missouri and what better way to warm your toe-sies than to eat some soup. My PIC (sister in law) emailed me today to get my recipe for cheese soup. OOOOwww that sounded good. I had not even thought of making soup tonight for dinner. I was set on making pigs in a blanket. Those piggies have got to wait till tomorrow for lunch, cause soup is on the menu.

What makes this soup so convenient to make is that you probably have most of the ingredients in your pantry. I did stop on my way home from work and buy the frozen veggies just cause I did not want to do a freezer dive to find some. (okay…give me a break…it is Friday right?) I did find some on sale for a dollar a piece to redeem myself. I even froze the leftover for my next soup inspired night.

You will need some onions, celery, potatoes, milk, cream of chicken soup, chicken bouillon, velveeta and frozen carrots, broccoli and cauliflower. Oh and I forgot 4 cups of water : ).  I substituted chicken base for bouilon because that is what I had, and it worked great. I had two half onions left over from something else and celery already in the fridge.

                   

First thing you need to do is heat some oil in the bottom of your stock pot (I used olive oil). Next chop up the celery and onions. Add the celery and onions to the hot oil and saute until the onions are translucent.

                   

Slowly pour 4 cups of water in to the pot with the onions and celery. Next add the bouillon (I used a dallop of chicken base). Then bring the stock to a simmer.

Now it is time to dice the potatoes.

                   

Once the stock in simmering add the diced potatoes and the frozen vegetables.

We are over half way there!

Simmer everything in the soup pot until the vegetables are slightly fork dinner.

                             

Next, stir in the cream of chicken soup, the diced velveeta and the milk.

Ok…stop drolling….in just a minute you can eat some.

Gently stir the cheese  until it is melted.

That’s it! It is time to eat!

This soup really hit the spot! So much so I took a picture of it and sent it to PIC (sister in law) and said, “look what we are having for dinner.”

 She texted back and said, “U R Evil,”

 I felt so bad I sent her a picture of my second bowl.  

It makes up for the picture she sent me of ribs on the grill my brother made a couple of weeks ago.

All is fair in soup and grill.

Enjoy this recipe! 

Becky

Velveeta Cheese Soup 

Ingredients:

4 cups water

4 chicken bouillons cubes

1 cup chopped onions

1 cup chopped celery

1 pound Velveeta cheese

2 cans cream of chicken soup

1 cup milk

2 1/2 cup diced potatoes

1 box frozen cauliflower

1 box frozen broccoli

1 box frozen carrots

Directions:

Saute onions and celery in a small amount of oil in the bottom of a stock pot. Saute’ until the onions are translucent. Slowly pour in water. Add chicken bouillon. Bring mixture to a simmer. Add in diced potatoes and frozen broccoli, cauliflower and carrots. Simmer the vegetables until they  are almost fork tender. Stir in cream of chicken soup and diced velveeta cheese. Gently stir until the cheese is melted. Pour in the milk and stir to combine.

Serves 6 to 8.

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