Tag: Soups

Nani’s New Chicken Wild Rice Soup

Wild Rice Soup
Wild Rice Soup

Wild Rice Soup
Wild Rice Soup

Everyone in Minnesota loves Chicken Wild Rice Soup. It is a staple on many Minnesota restaurant menus and every family has their favorite recipe. I have a recipe on this blog called “World’s Best Chicken Wild Rice Soup” and it is! Unfortunately it is loaded with fat and calories. I have found a new recipe that I love almost as much and it is much kinder to the waist line. Try it and I am sure you will agree. It will become your family’s second favorite Chicken Wild Rice Soup Recipe.

Ingredients

  • 6 to 8 cups chicken broth, homemade or canned
  • 1/2 pound fresh mushrooms, chopped
  • 1 cup finely chopped celery
  • 1 finely chopped carrots
  • 1/2 cup finely chopped onion
  • 1 teaspoon garlic powder
  • salt and pepper to taste
  • 1 teaspoon dried thyme
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 3 to 4 cups cooked wild rice
  • 2 cups cubed cooked chicken
  • 2 to 3 cups raw spinach leaves, optional

Directions
Combine the chicken broth with all ingredients except the chicken, wild rice, and spinach. Simmer for 1/2 to 1 hour. Add chicken and wild rice and cook for 5 to 10 more minutes. Then add the spinach leaves and serve.

Nani Tips
I like to use a leftover roasted or broasted chicken carcass to make the broth. I usually add some canned broth, too.

Nani’s Turkey and Black Bean Chili

I had some ground turkey that I wanted to use, so I searched my pantry to see what I might have to go with it. I found some black beans and tomatoes. It was a cool, fall day so I decided to make some chili. The chili was a huge success and another family favorite recipe has found it’s way into my blog.

Ingredients

  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 Tablespoons chili powder
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 pound ground turkey
  • (2) 15 ounce cans seasoned black beans
  • (2) 14.5 ounce cans diced tomatoes
  • (1) 6 ounce can tomato paste
  • red pepper flakes, to taste (optional)

Directions
Saute the onions and garlic in olive oil. Add ground turkey and brown. Add remaining ingredients and simmer for 1 hour. Adjust seasonings to your tastes.

Nani Tip
If you are a Penzey spice fan, you can use 2 to 3 Tablespoons Arizona Dreaming in place of the spices or in addition to lesser amounts of the other spices.

Lentil Soup

Here is a nice lentil soup recipe that was given to me years ago. It is a family favorite and very easy to put together. It is perfect to use up that leftover Easter ham.

Ingredients

  • 2 Tablespoons olive oil
  • 1 cup onion, chopped
  • 1 cup carrot, chopped
  • 1 cup celery, chopped
  • 1/2 cup red or green pepper, chopped
  • 2 cloves of garlic, minced
  • 1 bay leaf
  • 1 can chicken broth
  • 2 teaspoons Worcestershire Sauce
  • 4 to 5 cups water
  • 1/4 teaspoon pepper
  • 1 teaspoon salt
  • 1 or 2 Roma tomatoes, chopped
  • 1/2 to 1 pound ham, chopped
  • 1/3 cup barley or 1 cup uncooked small shell pasta
  • 1 cup dried lentils

Directions
Using a Dutch oven saute onions, celery, carrots, pepper and garlic in olive oil for 15 to 20 minutes. Add water, broth, bay leaf, Worcestershire, tomatoes, lentils, and barley. Add salt and pepper to taste. Slowly simmer for 1 hour, stirring occasionally.

Taco Soup

This is a recipe that the ladies in my exercise group were raving about last winter. Your whole family will enjoy this quick and easy recipe. This is one that you can keep the ingredients on hand and whip up at the last minute. Try it soon.

Ingredients

  • 1 pound hamburger
  • 1 large onion, chopped
  • 1 package Hidden Valley Ranch Dressing Mix
  • 1 package taco seasoning
  • 1 can pinto beans
  • 1 can chili beans (hot or medium)
  • 1 can whole kernel corn
  • 1 can Rotel stewed tomatoes (diced tomatoes with green chilies)
  • 1 quart stewed tomatoes

Directions
Brown meat and onion; drain. Mix dressing mix and taco mix into meat, then without draining, add all other ingredients. Simmer 1 hour. Garnish with tortilla chips or strips if desired.

Tex-Mex Black Bean Crockpot Soup

Here is a super easy favorite recipe that you can put in the crockpot in the morning and forget about it until dinner time. Substitute vegetable broth for the chicken broth and you have a great vegetarian recipe.

Ingredients

  • 2 cans (15 ounce each) black beans, rinsed and drained
  • 1 can (14.5 ounces) tomatoes
  • 1 can (14.5 ounces) diced tomatoes with green chilies
  • 1 can (14.5 ounces) chicken broth
  • 2 cans (4 ounces each) chopped green chilies
  • 1 1/2 cups frozen corn
  • 4 green onions, thinly sliced
  • 3 Tablespoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon dried minced garlic

Directions
Place all ingredients in crockpot, cover and cook on low for 7 to 9 hours. Ladle soup into bowls and garnish with sour cream, cheese or tortilla chips if desired.

Grandma’s Old Fashioned Green Split Pea Soup

Here is another favorite recipe from my Grandma. I always preferred the bean soup, but this one is really good too. It is definitely comfort food for a cold day.

Ingredients

  • 1 pound dry green split peas
  • 3 quarts water
  • 1 onion, chopped
  • 1 carrot, diced
  • 1 uncooked potato, diced
  • 1 ham bone or 1/8 pound salt pork
  • salt and pepper, to taste

Directions
Rinse and sort peas. Place all ingredients in large stock pot and bring to a boil. Simmer for about 3 hours. Season to taste. Add more water from time to time if necessary. Remove from heat, put through sieve. Reheat and serve.

World’s Easiest Cream of Tomato Soup

Are you looking for a quick and delicious soup? Try this easy version of cream of tomato soup. It is a favorite recipe of mine to use up leftover marinara sauce. Use your favorite marinara sauce or try mine.

Ingredients

  • 1 cup marinara sauce
  • 1 cup 1/2 & 1/2
  • freshly ground pepper


Directions
Mix marinara sauce and 1/2 and 1/2 in a saucepan. Cook over low heat just until heated through. Pour into soup bowls and top with freshly ground pepper.

World’s Best Chicken Wild Rice Soup

I received this favorite recipe many years ago from a co-worker. It is absolutely the best chicken wild rice soup I have eaten. My family loves it and has passed it on to many of their friends. The recipe calls for a pound of bacon, I often make it without bacon and think it is just as good. Some family members disagree with me on that!

Directions

  • 2-3 cups chicken, cooked
  • 4 cups wild rice, cooked
  • 1 lb well cooked and drained bacon
  • 1 onion, sauteed in butter
  • 1 can cream of mushroom soup (or cream of chicken)
  • 1 can cream of potato soup
  • 1 can cream of celery soup
  • 1 large jar old english cheese (or 2 small jars)
  • 2 cups water
  • 1 8 oz carton 1/2 & 1/2
  • 1 can french style green beans, drained
  • salt & pepper, to taste

Directions
Put all ingredients in crock pot for 6 to 8 hours. Also you can simmer for a couple of hours on stovetop.

Corn Tomato Chowder

Corn Tomato Chowder
Corn Tomato Chowder
I got this favorite recipe from my dear friend, Carol. She is an amazing cook and eating at her house is always a treat. This is a nice easy soup for a cool fall evening.

Ingredients

  • 3 Teaspoon olive oil
  • 1 medium green pepper, chopped
  • 1 medium onion, chopped
  • 1 Teaspoon
  • 1 can diced tomatoes (plain or with chilies or with basil and garlic)
  • 1 can chicken broth
  • 1 cup water
  • 1 can whole kernel corn, drained
  • 2 chicken breasts, cut into bite size pieces
  • 1/4 cup heavy cream

Directions
Saute the onions, peppers, chicken, and Cajun seasonings until the the chicken is cooked through. Add tomatoes, broth and water, cover and bring to a boil. Stir in the corn and cream and heat through.