Crock Pot Chicken and Wild Rice Soup Filed under ( chicken, rice, Slow cooker, soup )

After an exciting weekend of Prom, Annie had her wisdom teeth out Wednesday. I knew she couldn't eat much so I stocked up on ice cream, yogurt, etc. I decided to make this soup knowing she could at least enjoy the broth. It was great. My hubby loved it and so did the girls. It made a large amount, and I love that it was so easy. My girls don't love mushrooms so I kept them in large slices so they could pick them out. I think you will totally enjoy this nice, hearty soup! I served this with Cheese Biscuits - promise to share that recipe soon.

Crock Pot Chicken and Wild Rice Soup

2 cups cooked chicken, chopped or shredded
1 can cream of chicken soup
1 - 8 oz pkg sliced fresh mushrooms
1 cup diced onion
1 cup diced celery
1 cup sliced carrots
2 - 4.3 boxes long grain and wild rice mix
3 can chicken broth
4 - 5 cups water
pepper to taste

Spray Crock Pot with cooking spray. Combine everything in Crock Pot. Cover and Cook 6-7 hours on low or about 3 hours on high.

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Cheeseburger Soup Filed under ( Beef, soup )

My family loves this soup. It reminds the girls of Broccoli-Cheddar with ground beef. I have several versions of Cheeseburger Soup but my friend Shelley gave me this one. I did change it just a little - I thought I would try it with 8 oz of Velveeta instead of 16... it was great. I was going to use the 2% but I had the other on hand. This was one of those busy nights when we didn't all eat together and the soup sat on the stove on "warm". It got a little thick so I just added some chicken broth or more milk to thin it out. It is VERY cold in Omaha right now - this soup was perfect!

Cheeseburger Soup

1 1/2 cups of water
2 chicken bouillon cubes
1 10 oz box frozen chopped broccoli
1/4 cup chopped onion
2 Tbsp. butter
3 Tbsp. flour
1/4 tsp. salt
1/8 tsp. pepper
2 cups milk
16 oz. cubed velveeta
1 lb browned hamburger meat, browned

3 burners on stove top going at one time - brown hamburger meat on one; boil water on another, add bouillon then add broccoli and cook according to directions - do not drain and set aside; on 3rd burner - in a larger pan to make the soup in... melt butter and cook onion til tender. Add flour, salt and pepper... slowly add milk to avoid any lumps.. stirring as you add; bring to a boil and boil about one minute; add cubed cheese, beef and undrained broccoli. Heat thoroughly - serve with favorite bread.

*I only used half of velveeta and it still tasted yummy - I think 2% Velveeta would work nicely too. I used 93% lean beef too.

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Mexican Potato Soup Filed under ( Mexican, potatoes, soup )

Life is a little nutty right now so I wanted to make a quick and easy meal. I remembered I had this Mexican Potato Soup - easy and yummy. The whole family loved it.

Mexican Potato Soup

1/3 lb bacon, cooked and crumbled
1/2 cup diced onion
2 Tbsp bacon drippings or 2 Tbsp oil
3 cans Cream of Potato Soup
2 1/2 cans milk
1 can Fiesta whole kernel corn, drained (corn with diced red/green peppers)
1-2 Tbsp. diced pickled jalepenos
4 oz grate Monterrey Jack cheese

Saute onion in drippings or oil. Add the rest of the ingredients except the cheese. Heat to a gentle boil and reduce to a simmer for 30 minutes. Add cheese and heat til melted. Serve warm with crusty French bread or Tortilla Chips.

*can use jalepeno Monterrey Jack cheese instead of chopped pickled jalepenos
**Mine got a little too thick after waiting for all family to eat so I added some extra milk - worked great

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Creamy Tomato Basil Soup Filed under ( soup )

I got this recipe from my Baylor friend - Belinda. She made it for us on a girl's weekend and we all loved it. I have since made it numerous times - for family, teacher conferences, etc. We like it with any yummy bread - beer bread, foccacia bread or just oyster crackers. I have to say I don't really enjoy tomato soup and I LOVE this soup!

Tomato Basil Soup

32 oz can chicken broth
46 oz. tomato juice
2 medium cans of petite diced tomatoes
1 small container of basil leaves - 20 leaves or so
1 quart heavy cream
1 stick butter
salt/pepper

Puree one of the diced tomatoes with the basil. Combine tomatoes, broth, juice in large pan over medium high heat. Brign to a gentle boil and reduce heat simmering 30 minutes. Add cream, butter, salt and pepper. Continue stirring over low heat until ready to serve.

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Cheesy Corn Chowder Filed under ( chicken, soup )

My family LOVES this soup. It is the easiest - but probably not the healthiest since most of it is coming from a can. However, it is easy and quick. You can use light soups and light cheese. This is one of those soups I keep everything on hand for that cold night when we need a yummy bowl of hot soup.

It has been SOOOO cold in Omaha this week. My husband was stuck in like 2 hour traffic trying to get home from work the other night. He called to see what was for dinner. When I told him Cheesy Corn Chowder - his response was "perfect"!

I got this recipe from a sweet neighbor from when we lived in Houston - miss you Kendra!

Cheesy Corn Chowder

3 cans cream of chicken soup
1 can Rotel tomatoes, undrained
1 clove garlic, minced
1 10 oz can whole kernel corn, drained
1 can cream corn
1-2 cups diced, cooked chicken
8 oz Velveeta, cubed

Heat all ingredients except chicken and cheese over medium high heat - stirring often until nice and bubbly hot. Add chicken and cheese - stirring and heating until cheese is melted. Serve with tortilla chips or cornbread sticks.

* When reheating soup, I added a little milk so it wouldn't be so thick

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