The Soup Recipes from our December 31st Soup-er Celebration
The 3 soups that were served:
Chicken Corn Chowder
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
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
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.