Recipes

The Soup Recipes from our December 31st Soup-er Celebration

The 3 soups that were served:

Chicken Corn Chowder

Kay Capps
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Course Soup
Cuisine American
Servings 6

Ingredients
  

  • 2 Tbsp Butter
  • 1/4 cup Onion, chopped
  • 1/4 cup Celery, chopped
  • 1 Jalapeno, seeded and minced
  • 2 Tbsp Flour
  • 3 cups 2% Milk
  • 2 cups Chicken Breast, roasted, diced
  • 1/2 cup Corn
  • 1/4 tsp Thyme, dried Use 1 tsp if fresh, chopped
  • 1 14 3/4 oz can Cream Style Corn

Instructions
 

  • Melt the butter in a large Dutch oven over medium heat
  • Add the onion, celery, and jalapeno, and cook for 3 minutes until tender, stiring frequently.
  • Stir in milk and remaining ingredients.
  • Bring to a simmer and cook until thick, about 5 minutes.

Wild Rice and Chicken Soup

Laura Rice
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Course Soup
Cuisine American
Servings 6 servings

Ingredients
  

Ingredients

  • 1 Large Yellow Onion, minced
  • 3 stalks Celery, diced
  • 2 Carrots, diced
  • 1 tsp Minced garlic, heaping
  • 1 1/4 tsp Ginger

Add these after Sauteeing

  • 1 Pkg Lundberg Wild Blend Rice
  • 1 Rotisserie Chicken, deboned and chopped
  • 3 Large Cartons Chicken Broth

Instructions
 

Instructions

  • Saute the veggies in butter in a big pot
  • Cook the rice as directed on package.
  • After rice is cooked, add the rice, chicken, broth, and spices to the veggies in the big pot.
  • Adjust the amount of broth to your liking.

Olive Garden copycat Zuppa Toscana

Pam Bair
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Course Soup
Cuisine Italian

Ingredients
  

  • 1 pound Italian sausage, casings removed
  • 6 slices thick bacon, chopped
  • 1 large onion, finely chopped (2 cups)
  • 4-6 cloves garlic
  • 6 cups chicken broth
  • 4 large russet potatoes, slice into 1/4 inch half-moons
  • 1 large bunch kale, stems removed and leaves chopped
  • 1 cup heavy cream
  • Red pepper flakes (optional)

Instructions
 

Cook the Meats

  • Heat a large pot on medium high heat.
  • Add Italian sausage and break into small pieces.
  • Cook until brown.
  • Remove with slotted spoon, leaving oils behind.
  • Add chopped bacon, cook until crispy (8-10 minutes).
  • Remove and set aside with sausage, leaving 2 Tbsp of fat in the pot.

Build the Base

  • Reduce heat to medium.
  • Add diced onions, cook until translucent (5-7 minutes).
  • Add garlic, cook 1 minute until fragrant.

Create the Soup

  • Pour in broth
  • Scrape bottom of pot to release the brown bits.
  • Add potatoes
  • Bring to a simmer. Cook until potatoes are tender (15-20 minutes).

Finish the Soup

  • Add the kale
  • Return cooked meats to the pot.
  • Pour in the cream.
  • Simmer gently for 5-10 minutes, until kale is tender.
  • Season with salt & pepper and red pepper flakes if desired.
  • Serve hot with freshly grated cheese.