Chicken lemon rice soup

CHICKEN LEMON RICE SOUPIngredients

• 1 cup onion, chopped 
• 1/4 cup celery, chopped 
• 1/4 cup carrots, chopped 
• 3 cups chicken stock 
• 2 cups cooked chicken 
• 3 tablespoons parsley, chopped 
• 1 teaspoon dried basil 
• 1 bay leaf 
• 1 cup converted rice 
• 2 cups half and half 
• 1/4 cup lemon juice 

Directions

In a large pot, sauté onions, celery, and carrots in 1 tablespoon butter and 1 tablespoon vegetable oil until soft. Add chicken stock and spices. Cover and simmer for about 1 hour.
Chop chicken into small pieces and add to stock. Bring to a boil, add lemon juice. Add salt and pepper to taste. Add rice and cook until tender.
Slowly add half and half, stirring constantly. Do Not Boil. Remove and discard bay leaf. Stir in parsley and serve.
If soup is to thin, prepare a small amount of roux and add to hot soup, stirring in a small amount at a time until desired consistency.

Cheesy Chicken and Vegetable Soup

A hearty, veggie-packed version of classic broccoli cheddar soup. Add chicken and make it a meal

Ingredients

• 1-2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 cup carrots, peeled and sliced
• 3 medium potatoes, washed and cubed
• 3 cups broccoli florets, in bite sized pieces
• 4 cups chicken broth
• 3 tablespoons butter
• 1/3 cup flour
• 2 cups Milk
• 2 cups shredded cheese sharp cheddar or colby jack are our favorites here
• 2 cups chicken, cooked and cubed rotisserie chicken works great here!
•  salt and pepper, to taste
• 2 cloves garlic, minced

Servings  5

INSTRUCTIONS

Saute onion in olive oil over medium-high heat until soft and translucent, about 5 minutes. Add carrots and saute for 2 minutes. Add potatoes, broccoli, and chicken broth. Bring to a boil and let simmer until veggies are tender, about 10-15 minutes depending on how soft you like them. Add in cooked chicken, if desired.

While veggies are simmering, in a medium-sized saucepan, make a roux by melting the butter over medium heat. Add flour and cook for 1 minute. While stirring, gradually add milk. Allow it to come to a boil and thicken. Remove from heat and stir in shredded cheese. Season with salt and pepper, to taste. Stir the cheesy roux into your simmering veggies. Season to taste and serve immediately.

CAULIFLOWER SOUP

ZUPAS WISCONSIN CAULIFLOWER SOUP

 

PREP TIME

5 mins

COOK TIME

25 mins

TOTAL TIME

30 mins

 

Creamy cauliflower and sharp cheddar soup you can whip up in less than 30 minutes. This stuff tastes so close to the original Zupas recipe!

Author: Tiffany

Recipe type: Main Dish

Cuisine: American

Serves: 4

INGREDIENTS

• 2 tablespoons butter
• 1 white onion, diced
• 2 teaspoons minced garlic
• ¼ cup flour
• 2 cups milk
• 3 cups chicken broth (or vegetable broth)
• 2 teaspoons salt
• 1 head cauliflower, chopped
• 1 cup shredded pepperjack cheese
• 2 cups shredded sharp white cheddar cheese

INSTRUCTIONS

1. Melt butter in a large pot. Add garlic and onion and sauté until onions are tender. Add flour and stir until mixture clumps up.
2. Gradually whisk in milk. Add broth, salt, and cauliflower. Simmer for 15 minutes or until cauliflower is tender.
3. Transfer soup to a blender and pulse until smooth. Return soup to pot. Add cheeses and stir until melted and combined with soup. Serve with extra cheese if desired.

NOTES

*recipe adapted from Butter with a Side of Bread

CROCKPOT GREEN CHILI ENCHILADA SOUP

You can cook this in the crock pot for ease or just throw everything in the pot on the stovetop. 

This soup is great for those who don't like beans, But I think beans could be added if you would like. 

4 cooked shredded chicken breasts
2 14 .5 oz. cans chicken broth
2. 15 oz. cans mild green enchilada sauce
2/3 c. Water
1 1/2 tbsp cumin (I didn't use because I did't have any)
1 tbsp chili powder
1 tsp onion powder
1 tsp garlic powder
1 can corn
2/3 cup instant rice
1 8 oz pkg cream cheese cubed
Salt and pepper to taste
Monterey Jack cheese
2  4 oz cans diced green chilies
Tortilla strips (optional)

Cook everything but corn,rice, jack cheese, and cream cheese for 3 1/2 hrs. On high.
Add remaining ingredients and stir until blended. 
Top with shredded jack cheese and tortilla strips. 

PIONEER WOMANS CORN CHOWER

I LOVE CORN CHOWDER AND THIS VERSION IS EQUALLY AS GOOD AS THE OTHER RECIPES THAT I HAVE POSTED.  THERE IS SOME SLIGHT VARIATIONS WITH THE ADDITION OF RED AND YELLOW PEPPERS AND SOME CHEESE.  IT IS SO EASY TO MAKE THAT JEFF HAS EVEN MADE IT FOR ME MORE THAN ONCE.

4 TABLESPOONS OF BUTTER  (1/2 stick)
1 WHOLE ONION, CHOPPED
3 SLICES BACON CUT INTO PIECES  (OPTIONAL)
3 WHOLE BELL PEPPERS, FINELY DICED, (RED, YELLOW AND ORANGE) I
only used 2.
5 EARS CORN, KERNELS SLICED OFF.  (I USED MY FRESH FROZEN CORN)
1/4 CUPS ALL PURPOSE FLOUR
3 CUPS CHICKEN BROTH OR STOCK
2 CUPS HALF AND HALF
1 CUP GRATED MONTERAY JACK
1 CUP GRATED PEPPER JACK
1/3  CUPS SLICED GRREN ONIONS
BREAD BOWLS  (OPTIONAL)

PREPARATION INSTRUCTIONS
IN A LARGE POT, MELT BUTTER OVER MEDIUM HIGH HEAT. COOK ONIONS FOR A COUPLE OF MINUTES.  ADD BACON AND COOK FOR ANOTHER MINUTE OR SO, THEN ADD DICED BELL PEPPERS AND COOK FOR A COUPLE OF MINUTES. FINALLY, ADD CORN AND COOK FOR A MINUTE.
SPRINKLE FLOUR EVENLY OVER THE TOP AND STIR TO COMBINE.  POUR IN BROTH AND STIR WELL.  ALLOW THIS TO THICKEN FOR 3-4 MINUTES, THEN REDUCE HEAT TO LOW.  STIR IN HALF AND HALF, THE COVER AND ALLOW TO SIMMER/THICKEN FOR 15 MINUTES OR SO.
STIR IN CHEESES AND GREEN ONIONS.  WHEN CHEESE IS MELTED AND THE SOUP IS HOT, CHECK SEASONINGS.  aDD SALT AND PEPPER AS NEEDED.

CLICK HERE TO VIEW THE ORIGINAL RECIPE FROM THE PIONEER WOMAN

PORK TENDERLOIN POSOLE

Pre-cursor to this recipe...Last year we were in Park City for Thanksgiving and we had the chance to spend the night with Ben and Michelle and  one evening we met their friends, Kevin and Calli, for dinner.  We went to a  little Mexican restaurant for dinner, Kevin was the Mexican food conisoure' and he suggested that I try the pesole, a mexican soup and I fell in love.  After that I have been on the lookout for a recipe that looked like it might resemble the soup that I had and I think that I found it. I just happened to be watching Rachael Ray and voila' there it was.  I can't wait to try this it looks Delicious.


Pork Tenderloin Posole with Bottom of the Bowl Nacho 

Surprise
Recipe courtesy Rachael Ray

Prep Time:25 minInactive Prep Time: -- Cook Time:1 hr 0 min
6 servings

Ingredients
8 green New Mexico chile peppers or 6 poblano or Anaheim peppers
3 tablespoons EVOO
2 pounds pork tenderloin, trimmed and cut into 1/2-inch pieces
Kosher salt and freshly ground pepper
4 cloves garlic, chopped
2 stalks celery, chopped
2 medium onions, chopped
4 to 5 tomatillos, husked, rinsed and chopped
1 tablespoon ground coriander
1 tablespoon ground cumin
1 1/2 teaspoons dried Mexican oregano, lightly crushed
6 cups chicken stock
1 tablespoon honey
2 cans white or yellow hominy, drained
Tortilla chips, for serving
2 cups shredded asadero or Monterey Jack cheese
1 ripe avocado, pitted, peeled and diced
Lime wedges, for serving
Fresh cilantro leaves, torn, for serving
Directions
Heat the broiler. Broil the chile peppers, turning occasionally with tongs and leaving the oven door ajar to allow steam to escape, until the skins are blackened all over. Transfer to a bowl, cover and let cool. Reserve 3 of the chiles (2 if using poblano or Anaheim) for another use, such as Mexican Chorizo Strata. Peel, seed and chop the remaining 6 (or 4) chiles.

Meanwhile, heat the EVOO in a large Dutch oven or other heavy pot. Add the pork and sprinkle with salt and pepper. Cook until browned and the edges are crisp. Remove the pork to a plate and add the garlic, celery and onions. Cook until soft, about 5 minutes. Add the tomatillos, coriander, cumin and oregano and season with salt and pepper; cook for 5 minutes more. Stir in the stock, honey, hominy and roasted chiles. Transfer half the soup to a food processor and puree until smooth. Return the puree to the pot along with the pork and simmer at a low bubble until the pork is tender, 20 to 30 minutes.

Preheat the oven to 350 degrees F.

Spread the tortilla chips on a baking sheet and toast in the oven until browned and very crisp. Pile a handful of chips in each of 6 shallow bowls and top with the cheese, avocado and a squeeze of lime. Top with the posole and sprinkle with cilantro. Serve immediately.

Cook's Note: The soup can be covered and refrigerated for a make-ahead meal. Reheat over medium heat, partially covered.