Creamy Chicken Vegtable Soup

Original recipe from HERE. I have changed it just a smidge to make it a little easier on my calories, but I will note the original and the changes:

1 cup carrots chopped

1/2 onion chopped (I used yellow, it calls for red)

2 stalks of celery sliced

2 cans of chicken broth (original calls for water and buillion cubes, but I used the low sodium broth from a can)

1/2 Tbs Basil

4 medium red potatoes cubed

1/2 cup frozen peas

2 1/2 cups of milk (I used 1 1/2 cup of 2% and 1 cup of skim, original called for 2 cups of milk but I thought it needed just a smidge more)

1/2 cup flour

Chicken cooked and cubed, I did about 2 big chicken breasts worth

6 oz of velvetta cheese (original called for 8 oz.)

In pot put carrots, celery, and onion and cover with 2 cans of broth, add basil. Bring to a boil and cook until carrots start to tender. Add potatoes and peas and boil for 5-10 minutes until potatoes just start to tender up. In a seperate bowl combine milk and flour and wisk until smooth. Add to pot once pototaoes are ready. Add chicken and cheese and simmer until cheese melts and potatoes are cooked all the way.

This was a super yummy soup recipe!

Chicken Tortilla Soup

1 8 oz block 1/3 less fat cream cheese
2 cans chicken broth(melt these two in crock pot til well blended)

Then add:
1 large can Las Palmas Green Enchilada Sauce
1 pint Land O Lakes Fat Free Half N Half
1 can corn
Chicken (I use Wal-Mart’s Lemon Chicken from the Deli Section)
1 1/4 cup Instant Rice

Cook til well blended and rice is done. The longer you cook it, the thicker it gets. I put brand names in the recipe because I have used just about everything and it comes out best with these brand names.

I got this recipe from a girl that was in my Bunko group, it is super yummy!

Baked Potato Soup

4 or 5 Large Baking Potatoes
6 cups milk (I use 2%)
2/3 cups butter
2/3 cup flour
1 1/2 tsp Salt
1/2 tsp black pepper
1 cup Sour Cream
1 cup Milk Cheddar Cheese
1/2 cup g. onion
10 slices bacon, cook and broken in small pieces

Pierce skin of potatoes and bake at 400 for 1 hour. Remove and let cool completely. Once cooled remove from skins and break into bite size pieces in a bowl. Set aside.

In a large pot melt butter and add flour, stirring well with a whisk. Gradually add milk. making sure to combine well, add salt and pepper. Over medium/high heat bring to a low boil, stirring constantly let boil for 2 minutes. Stir constantly and watch so it doesn't burn (milk can curdle!).

Add potatoes, cheese, stir until cheese melts. Stir in sour cream and then the onions. Cook over low heat until soup is heated all the way through or put into crock pot and put on low heat. If you don't eat right away stir every 20 minutes or so or the cream may start to separate.

Top with Bacon, more green onions and cheese to taste.

Taco Soup

1 lb of ground hamburger –browned or you can use some cooked chicken.
1 15 oz can diced tomatoes- the one’s with Green Chile’s in them.
1 15 oz can of tomato sauce
1 can of corn- drained
2 can of kidney beans- rinsed
1/4th onion- chopped
2 Tbs. chili powder
1- 1 1/2 cup water
V8 juice (however much to get it to a consistency of where you want it)

Brown hamburger, when almost done add chopped onion (as much as you like) and some chili powder (about a tsp). Add rest of ingredients to a big pot or crock pot. Add meat when done cooking, add a little more chili powder if you want it spicier. If cooking on stove top bring to a boil then simmer for 20 minutes. If crock pot, you can cook on low for at least 4 hours. You can then top with cheese and sour cream if you like. I usually serve cornbread with this.

Chicken Noodle Soup

1 Tbs Butter
Chopped Celery
1/4 Onion Chopped
Chicken, cooked and shredded
4 cans Chicken Broth
1 can Vegetable Broth
1 1/2 cup Egg Noodles
Chopped Carrots
1 tsp Oregano
1 tsp Basil
Salt and Pepper to taste

I did this in my Crock Pot, so I threw the chicken in frozen and cooked on high for approx 3 hours (I did about 7 or 8 tenderloins), then shred. On stove top, saute Onion and Celery in Butter, while sauteing, in crock pot add the rest of the ingredients and then add the onion and celery. Cook on high until noodles are tender (about another 3 hours).