Chicken Enchilada Soup

Source: Stacie Allred

Ingredients:
1 quart chicken broth
8 oz cream cheese
1 large can MILD green enchilada sauce
1 pint half and half
1 can corn, drained
1/2 Costco rotisserie chicken, shredded (OR 2-3 chicken breasts, cooked and shredded)
1 1/2 cups instant rice

Directions:

1. In a large stock pot, add the chicken broth and cream cheese and whisk until well blended and cream cheese is completely melted.
2. Add remaining ingredients and bring to a boil. 
3. Reduce heat and cook for 10 min, stirring occasionally. 

Makes 12-15 cups or servings.

Modified from a recipe by Terina Eaves, a close friend.

Stacie says: "We double this recipe so that we have plenty of leftovers for the next few days. One 3lb rotisserie chicken from Costco or Sam's Club will do the trick. Be sure to use a LARGE stock pot, 8qt or larger, if you're going to double the recipe like we do. It FILLS our 8-qt stock pot to the brim."

Slow Cooker Chicken and Next Day Chicken Noodle Soup

FB Source: Carl Barbaro

Two Recipes in one post!

Slow Cooker Chicken

Ingredients:
1 Whole Chicken - thawed
Seasoned Salt
Garlic Power
Italian Seasoning
1 Box Chicken Stock (for after the chicken is cooked and taken out)

Directions:

1. **If chicken is frozen make sure to THAW it out first!!** Unwrap the chicken and discard the insides.
2. Rinse off the chicken
3. Spray your crock pot with non-stick cooking spray or rub it down with butter.
4. Place the whole thawed chicken into the crock pot and add seasoning to the top! (as little or as much as desired, although it doesnt take much.)
5. No water or stock needed the chicken will create its own juices!!
6. Set your slow cooker on LOW cover and let it cook for about 6-7 hours.
7. Serve your chicken for dinner, but, and this is an important step, **make sure to keep the juices and bones from the chicken for your soup**!! Add a box of Chicken Stock to the left over juice from the chicken in the slow cooker and let the bones simmer in it over night!

Next day Chicken Noodle Soup


Ingredients:
1-2 boxes of Chicken Stock
Carrots
Celery
Corn
Left over Chicken
Egg Noodles

Directions:

1. After you have allowed the broth and bones to simmer over night you can now strain the bones from the juice and discard.
2. Add the other 1-2 boxes of chicken stock depending on how much soup you want to make. (add water if still not desired amount)
3. Cut up vegetables and add them to the broth and let them cook on low or high until tender (about 4-5 hours depending on the crock pot setting)
4. Add Noodles and Chicken when vegetables are done! DO NOT ADD NOODLES UNTIL ABOUT 5 MIN BEFORE YOU EAT ( they will get soggy if they continue to cook)

ENJOY!!

Award Winning Maryland Cream of Crab Soup

FB Source: Carl Barbaro

ORIGINAL SOURCE: Crab Place

Ingredients:
1 pint milk
1 quart half and half

2 pints heavy whipping cream

1 pound Maryland jumbo lump crab meat

1 tablespoon fresh parsley
3 teaspoons OLD BAY Seasoning
1/4 cup butter
1/2 teaspoon salt
1/8 teaspoon pepper
cornstarch (as desired for thickening)

Directions: 

1. Bring milk, half and half, and heavy whipping cream to a boil. 
2. Add crab meat, fresh parsley, Old Bay Seasoning, butter, salt and pepper. 
3. When it starts to boil, make a paste of cornstarch and water to thicken soup.

Slimmed-down Broccoli and Cheddar Soup

FB Source: 

Carl Barbaro

Ingredients:
1 bunch broccoli
1 small onion, finely chopped
1 medium red-skinned potato, diced
1/4 cup all-purpose flour
3 cups vegetable broth
1/4 teaspoon freshly grated nutmeg
1 cup grated extra-sharp Cheddar
1 teaspoon Worcestershire sauce
One 12-ounce can fat-free evaporated milk
Kosher salt and freshly ground black pepper
2 scallions, thinly sliced

Directions:

1. Separate the stems and the florets from the broccoli. Trim and discard the bottom of the broccoli stems and peel the tough outer layers. Finely chop the stems and coarsely chop the florets and set aside separately (in separate bowls).
2. Mist a large pot with nonstick cooking spray and heat over medium heat. Add the broccoli stems, onions and potatoes and cook, stirring, until softened, 7 to 10 minutes.
3. Add the flour and cook, stirring, until lightly toasted, about 2 minutes.
4. Stir in the broth and bring to a boil. Reduce the heat to maintain a simmer and continue to cook, stirring occasionally, until thickened and the vegetables are tender, 12 to 15 minutes.
5. Meanwhile, combine the reserved florets and 1/2 cup water in a small saucepan. Bring to a boil, cover and continue to steam until the florets are bright green and crisp-tender, about 5 minutes.
6. Add the entire contents of the pot with the florets to the soup along with the nutmeg. Stir to combine and remove from the heat. 
7. Stir in the Cheddar, Worcestershire and milk. Season with salt and pepper. Garnish with the scallions.

Recipe adapted from http://www.foodnetwork.com/

Fall-Off-the-Bone Chicken Soup

FB Source: Carl Barbaro

Original Source: Eat Drink Paleo

Ingredients:
1 whole free range chicken
2 celery sticks, washed
2 carrots, washed and peeled
2 spring onion bulbs (go for the green onions with more developed white bulbs) or 1 brown onion, cut into quarters
3-4 bay leaves
A few coriander (cilantro) stems and some leaves
2 garlic cloves, peeled and cut in half
1 tsp whole black peppercorns
2 litres cold water
2 medium white potatoes, peeled and cut into small cubes*
2 tsp Celtic salt or sea salt

1-2 large pots

Directions:

1. Firstly cut your chicken into 4 pieces. Use kitchen scissors to cut through one side of the spine and along the breast bone on the other side. Cut off the thighs from each half and you will have quarters. Place chicken in a large pot and cover with two litres of cold water. Place on the stove and turn the heat to high.
2. While the water is coming to boil you can prepare the rest of ingredients. What I do next is add bay leaves, garlic and peppercorns to the chicken stock. I then cut one of the celery sticks and one of the carrots into 3-4 pieces and add to the stock along with the white onion. I tear coriander leaves off the stems and save those for later; I add the stems as well as a few fresh leaves to the stock. The rest of the vegetables will be added in the second part of cooking. That’s it! Bring it to boil, then bring the heat down to low simmer and cover with a lead. Every now and then you can skim off the foam but we are going to strain the liquid so don’t worry too much about it. Cook for 1 hour 30 minutes. Make sure it doesn’t boil or cook on high heat, low and steady is a secret to super soft chicken.
3. While the stock is cooking you can prepare the rest of the vegetables. Peel and cube the potato, slice the second halves of celery and carrot, and wash the coriander leaves.
4. By this stage the smell of chicken soup would have filled your house and you’re now ready for phase number two. Remove chicken pieces on to a bowl or a chopping board and let them cool down so we can work with the meat. Strain the rest of the liquid into another pot. You can use some of the cooked veggies but I like to discard those and use freshly chopped ones for some crunch.
5. Add salt, potato, celery and carrot to the strained stock. Bring to boil, then turn down to low simmering and cook for 10-15 minutes or until potato is soft to bite. While cooking, remove chicken skin and separate the meat. Tear the meat into thin strips and return to the soup at the end. Turn the heat off, throw in a handful of coriander leaves and some diced green onion and cover with a lid to set for a few minutes before serving.

Negative-Calorie Diet Soup

FB Source: Carl Barbaro

ORIGINAL Source: Getting Skinny with Courtney

Recipe 1
Ingredients:
1 head green cabbage, cut into 1 inch pieces
1 medium onion, peeled and diced
4 large carrots, peeled and sliced
4 stalks celery, sliced
4 turnips, peeled and cut into cubes
2 zucchini, peeled and cut into cubes
2 cans green beans
32 ounces beef stock or chicken stock, or 16 ounces tomato juice and 16 ounces water


Directions:

1. Combine all ingredients in a stock pot and bring to a boil. 
2. Add water, if needed, to cover all vegetables. 
3. Reduce heat to a moderate simmer and cover. 
4. Cook about 1 hour, or until all vegetables are tender.

Recipe 2
Ingredients:
6 onions
2 green peppers
2 cans whole or crushed tomatoes
1 head cabbage
1 large bunch celery
2 pkg. dry onion soup mix

Directions:

1. Cut vegetables into medium size pieces, add soup mix and cover with water.
2. Cook on high for 10 minutes, then lower heat and simmer until vegetables are tender.

The negative calorie diet soup recipe is the belief that there are negative calorie foods that take more calories to digest than the actual calorie content of these foods and so creating a negative caloric effect. The extra energy to break down these foods is taken from the stored fat in the body causing weight loss through the negative calorie diet. For example an apple containing 50 calories may call for 100 calories to digest via the negative calorie diet recipe. So an additional 50 calories have been burnt simply by eating that particular food via the negative calorie diet. These calories are taken from the body's fat reserves in the negative calorie diet recipe.

Dolly Parton's Cabbage Soup

FB Source: Carl Barbaro

Ingredients:
1 small head cabbage
3 ribs of celery
2 green peppers
1 medium onion
1 large can diced tomatoes
1 can chicken broth
water
salt and pepper to taste

Directions:

1. Cut all vegetables into bite size pieces.
2. Put in large soup pot with just enough water to cover and cook until the cabbage is done, about 30 minutes. 

**Use more or less of each vegetable.

Slow Cooker Taco Soup

FB Source: Fix-It and Forget-It

Ingredients:
2 lbs of ground beef
1 can of Kidney beans
1 can of Corn
1 can of Black Beans
1 can of Pinto Beans
1 can of Rotel.
2 cans of Diced tomatoes.
1 Package of dry ranch mix
1 Package of Dry Taco season mix

Directions:

1. Cook and season meat in pan. 
2. Mix all items above and cook on low 4 hours in slow cooker. 
3. Add chips to your bowl. 
4. Top with cheese as needed. 

ENJOY!

From Fix-It and Forget-It: Check out this Taco Soup recipe from one of our Facebook fans! Feel free to message us with your favorite recipe and a picture! 

Kneaders' Pumpkin Curry Soup

FB Source: Kneaders Bakery and Cafe

Try a new recipe this weekend! Your family will savor every spoonful of October's Recipe of the Month, Pumpkin Curry Soup! Pair it with our Hazelnut 12 Grain bread for a wholesome fall meal.

7-Day Diet Weight Loss Soup (Wonder Soup)

Source: Sandra Caraway

Ingredients:
½ head of cabbage, chopped
1 cup celery, diced
1 cup white or yellow onion, diced
1 cup carrots, diced
1 green bell pepper, diced
2-3 cloves garlic, minced
4 cups chicken broth
14 oz can diced tomatoes
1 teaspoon oregano
1 teaspoon basil
½ teaspoon red pepper flakes
and cayenne pepper
Salt and Pepper to taste

Directions:

1. Heat 2-3 tablespoons of olive oil in a large pot over medium heat. Add celery, onions, bell peppers, and carrots.Saute until slightly tender.
2. Stir in garlic.
3. Pour in chicken broth.
4. Stir in tomatoes and cabbage.
5. Bring to a boil and then reduce heat.
6. Cook until cabbage is tender.
7. Stir in oregano, basil, red pepper flakes, black pepper and salt (if using)
8. Taste broth and adjust seasoning if needed.

Lasagna Soup

Source: Easy Recipes, Healthy Eating Ideas

Ingredients:
For the soup:
2 tsp. olive oil
1-1/2 lbs. Italian sausage
3 c. chopped onions
4 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
2 T. tomato paste
1 28-oz. can fire roasted diced tomatoes
2 bay leaves
6 c. chicken stock
8 oz. mafalda or fusilli pasta
1/2 c. finely chopped fresh basil leaves
salt and freshly ground black pepper, to taste

For the cheesy yum:
8 oz. ricotta
1/2 c. grated Parmesan cheese
1/4 tsp. salt
pinch of freshly ground pepper

Additional cheesy yum:
2 c. shredded mozzarella cheese

Directions:

1. Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.
2. Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.
3. While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.
4. To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

Olive Garden's Zuppa Toscana Soup

Bobbie Wolfer

Ingredients:

1 pound spicy Italian sausage
1/2 pound bacon, chopped
7 cups water
3 chicken flavored bouillon cubes
2 large russet potatoes, scrubbed clean and cubed
2 cloves garlic, chopped
1 medium onion, chopped
2 cups chopped kale
1 cup heavy whipping cream
salt and pepper, to taste

Directions:

1. In a dutch oven or large soup pot over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.
2. In the same dutch oven or large soup pot over medium-high heat, brown bacon; remove and set aside. Leave two tablespoons of rendered bacon fat in the skillet.
3. Saute the potatoes, onion, and garlic in the rendered bacon fat over medium or low-medium heat. Saute until the onion begins to be translucent and the potatoes are still a little firm, but are beginning to soften.
4. Add the sausage, bacon, 7 cups water, and 3 chicken bouillon cubes to the pot. Simmer until the potatoes are tender.
5. Add kale and heavy cream, and cook just until heated through. Serve.

Chicken Tortilla Slow Cooker Soup

Sherry Kirkpatrick Patterson

Ingredients:
1 pound shredded, cooked chicken
15 oz can whole peeled tomatoes, mashed
10 oz can enchilada sauce
1 medium onion, chopped
4 oz can chopped green chile peppers
2 cloves garlic, minced
2 cups water
14.5 oz can chicken broth
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp black pepper
1 bay leaf
10 oz package frozen corn
1 Tbps chopped cilantro
7 corn tortillas
vegetable oil

Directions:

1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. 
2. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
3. Preheat oven to 400 degrees F (200 degrees C).
4. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
5. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Slow Cooker Chicken Enchilada Soup

Kneller Fit Wraps

Ingredients:
3 tablespoons butter
3 tablespoons flour
½ cup chicken broth
2 cups milk
1 can (15 ounce) black beans, rinsed and drained
1 can (14.5 ounce) Rotel diced tomatoes and jalapenos
1 package (10 ounce) frozen corn
½ cup onion, chopped
½ cup bell pepper, diced
1 can (10 ounce) Enchilada sauce
2 whole chicken breasts
1 cup shredded Monterrey Jack cheese

Directions:

1. Melt butter in a saucepan over medium-low heat. Stir in flour; keep stirring until smooth and bubbly. Remove from heat and add the chicken broth and ½ cup milk, a little at a time, stirring to keep smooth. Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens.
2. In a large bowl, whisk together the enchilada sauce and chicken broth mixture.
3. Gradually whisk in remaining milk until smooth. Set aside.
4. In a slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper.
5. Place the chicken breasts on top of the mixture. 
6. Pour sauce mixture over ingredients in cooker. 
7. Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours. 
8. When you are ready to serve, remove chicken and cut or shred into bite-sized pieces. Add chicken back into the soup, mix together. Top with cheese and serve.

I topped ours with slices of avocado, sour cream, and crushed tortilla chips.

8 Can Taco Soup

Pampered Chef with Lorraine

8 Can Taco Soup

Ingredients:
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can pinto beans, drained and rinsed
1 (14.5 oz.) can petite diced tomatoes, drained
1 (15.25 oz.) can sweet corn, drained
1 (12.5 oz.) can white chicken breast, drained
1 (10.75 oz.) can cream of chicken soup
1 (10 oz.) can green enchilada sauce
1 (14 oz.) can chicken broth
1 packet taco seasoning

Directions:

1. Mix all ingredients together in a large pot.
2. Heat until warm, stirring occasionally.
3. Serve with tortilla chips.

I have a feeling I'm going to be making this soup a lot when the winter months roll in. Not only does it warm my body, but it warms my soul!  Enjoy.

Source: http://highheelsandgrills.blogspot.com

Broccoli Cheese Soup

Jennifer Park

Back By Popular Demand!
Broccoli Cheese Soup Recipe

Ingredients
•2 cups sliced fresh carrots
•2 cups broccoli florets
•1 cup sliced celery
•1-1/2 cups chopped onion
•1/2 cup butter
•1/4 cup all-purpose flour
•1 can (10-1/2 ounces) condensed chicken broth, undiluted
•4 cups whole milk
•1 cup of cheddar or marble cheese, shredded

Directions
•In a large saucepan, bring 2 quarts water to a boil. Add carrots, broccoli and celery; cover and boil for 5 minutes. Drain and set aside.
• In the same saucepan, saute onion in butter. Add flour and stir to make smooth paste. Gradually add chicken broth and milk. Cook until mixture thickens, about 8-10 minutes. Add vegetables; heat until tender. Add cheese; heat until cheese is melted. Yield: 6-8 servings (2 quarts).

Easy Slow Cooker Potato Soup Recipe

katypixels.com

EASY Slow Cooker POTATO SOUP RECIPE:

Ingredients:
1 (30 oz.) bag frozen hash-brown potatoes (I use the squared, southern style)
2 (14 oz.) cans chicken broth
1 (10.75 oz.) can cream of chicken soup
1/2c chopped onion
1/3 tsp. ground black pepper
1 (8oz) package cream cheese (softened)
Garnish: minced green onion

Directions:
1. In a slow cooker, combine potatoes, broth, soup, onion, and pepper.
2. Cover, and cook on low for 5 hours.
3. Stir in cream cheese, cook 30 minutes, stirring occasionally, until combined.
4. Garnish with green onion.

Easy Slow Cooker Potato Soup

Camp Cooking in Colorado

Easy Slow Cooker Potato Soup

Ingredients:
1 30 oz. bag of frozen, shredded hash browns
3 14 oz. cans of chicken broth
1 can of cream of chicken soup
1/2 cup onion, chopped
1/4 tsp. ground pepper
1 8 oz pkg. cream cheese
bacon, shredded cheddar cheese, green onion, sour cream for garnish

Directions:
Combine everything (except cream cheese) in your crockpot. Cook on low for 6-8 hours. About one hour before serving, add cream cheese to the crockpot and cook until thoroughly melted. Ladle soup into bowls and top with bacon, cheddar cheese, green onion and/or sour cream.

Broccoli Cheese Soup for the Slow Cooker

Erin Pawley

Broccoli Cheese Soup for the Slow Cooker

1/2 cup green pepper, chopped
1/2 cup onion, chopped
2 tablespoons butter or 2 tablespoons margarine
1 (10 ounce) can cream of chicken soup
1 1/2 cups milk
1 lb Velveeta cheese, cubed
1 (10 ounce) package frozen chopped broccoli

Directions:
1 Sauté onion and green pepper in butter.
2 Combine all ingredients on low in crockpot for 3-4 hours. Do not add salt.

THE BEST Potato Soup Recipe Ever

FB Source: Anastasia Young
ORIGINAL Source: Tips From a Typical Mom

Please click the ORIGINAL Source link to go to Annette's blog, Tips From a Typical Mom, to get the recipe for this amazingly popular soup! ;)