Cream of Broccoli Soup

Recipe from A Treasury of Top Secret Recipes by Todd Wilbur

The name of this soup may not sound appealing, but for some reason it was appealing enough for me to try it. Even looking at the ingredient list, I wasn't too optimistic, but I must say I LOVED this soup. My picky husband and 3-year old devoured it too! We will definitely be making it again.

4 c. chicken broth
3 c. broccoli, chopped (1 large bunch)
1/2 c. diced onion
1 bay leaf
1/4 tsp. salt
Dash ground pepper
1/4 c. flour
1/3 c. diced ham
1/2 c. heavy cream

Combine broth, broccoli, onion, bay leaf, salt, and pepper in saucepan over high heat. Bring to boil, turn down heat and simmer, covered for 30 minutes. Remove bay leaf, transfer half of mixture to a blender and blend until nearly a puree. Pour back into saucepan over medium low heat. Add flour and whisk until lumps are dissolved. Add diced ham and cream. Simmer for 10 to 15 minutes, until soup reaches desired thickness.

Serves 4 as an appetizer or 2 as an entree.

Chicken Chili

I'm not sure if this is considered Mexican, but it is amazingly delicious either way! The recipe is from my friend, Rosie Pacini.

3 yellow onions, chopped
2 Tbs. olive oil, plus extra for chicken
4 cloves garlic
4 bell peppers (any color), cored, seeded, and large-diced
1 tsp. chili powder
1 tsp. ground cumin
1/4 tsp. dried red pepper flakes
1/4 tsp. cayenne pepper, or to taste
2 tsp. kosher salt, plus more for chicken
2 28-oz. cans whole peeled tomatoes in puree, undrained
1/4 c. fresh basil leaves, minced
4 chicken breasts
black pepper

for serving: chopped onions, corn chips, grated cheese, sour cream

Cook the onions in the oil over medium-low heat for 10-15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute.

Put the tomatoes in the food processor for a few pulses and then add them. Add the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

Preheat the oven to 350 degrees.

Rub the chicken breasts with olive oil and put on a baking sheet. Sprinkle with salt and pepper. Roast the chicken. Let cool slightly. Cut chicken into chunks and add to the chili. Simmer, uncovered, for another 20 minutes.

Chicken Chowder Soup

Another recipe from Sarah Parks. So good!

3 c shredded chicken breast (I like to do broccoli instead of chicken)
3 cubes chicken bouillon
1 c diced potato
1 c chopped celery
1 c chopped onion
2 bouillon cubes
¾ c butter
¾ c flour
1 quart half & half
1 tsp sugar
1/2 tsp salt
dash of pepper

Boil chicken with the 3 bouillon cubes (if using broccoli, add towards the end, cook long enough to make soft). Take cooked chicken out of water, shred, and set aside.

Boil the potatoes in chicken water until almost cooked, add celery and onion. Cook until tender. Drain the vegetables from water, saving the water (stock). Set vegetables and water aside separately.

In soup pot combine the 2 chicken bouillon cubes with the butter. Melt the butter and dissolve/smash the bouillon cubes. Add flour and cook for 3-5 minutes on a medium low heat and thicken it to a light brown paste.

Add half & half, sugar, salt, and pepper. Bring to a light boil then add chicken and vegetables and thin to desired consistency with soup stock from above.

Chicken Tortilla Soup

This recipe comes from Sarah Parks. I got her permission to post her soup recipes because everyone should have these.
I love this recipe and I refuse to try another version b/c this is the best.

3 chicken breasts
3 c chicken broth
3 cloves of garlic
1 onion, chopped
3 Tbsp margarine
2 Tbsp flour
1 quart half and half
1 can cream of chicken soup
1 c salsa
1 can of corn or creamed corn
2 tsp cumin
1 packet fajita seasoning
3 Tbsp cilantro + more for garnish
Tortilla chips
Mexican style cheese

Cook chicken in the broth. Cut cooked chicken into cubes and set aside. Add water to remaining chicken broth so that it again measures 3 cups total and set broth aside.

Sauté garlic, onion, and margarine for five minutes. Add flour and stir 1 minute. Add chicken broth from above and half and half. Bring to boil over medium high heat, stirring frequently and taking care that the half and half doesn't scorch.

Turn heat to low then add soup, salsa, corn, chicken, cumin, fajita seasoning, and cilantro. Stir ingredients together and heat for 15 minutes.
Serve over tortilla chips and Mexican style cheese and garnish with more chopped cilantro.

Broccoli Soup

This comes from my mother in law and I LOVE this soup!! I think she got it from her ward cook book. Added bonus- really quick to make!

1 large stalk broccoli
1/4 c butter
2/3 c chopped onion
2 T flour
2 c chicken broth
2 c cream
1/2 tsp Worcestershire
3/4 tsp salt
1 c grated Cheddar cheese

*You may want to read through the recipe before making it. I added 2 notes.

Cook broccoli and cut in small pieces. Drain and save liquid. Melt butter in saucepan and add onion. Cook until soft. Blend in flour.
Add broth and stir constantly until mixture boils.
Add cream, Worcesetershire, salt, and broccoli, and up to 1 c reserved liquid (I don't usually need any of the reserved liquid). Bring to a boil and stir in cheese (I usually use at least 1 extra cup of cheese).

Quick and Easy Chicken Noodle Soup

I was feeling sick last week so I searched out a recipe and this hit the spot!
To see pictures and reviews, click here

1 tablespoon butter
1/2 cup chopped onion
1/2 cup chopped celery
4 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can vegetable broth
1/2 pound chopped cooked chicken breast
1 1/2 cups egg noodles
1 cup sliced carrots
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper to taste

In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.

Creamy White Chili

I happened onto this recipe from americanprofile.com when I was searching for recipes using garbanzo beans. Taking a chance, I tried it and fell in love. It is so good!

1 Tbs. oil
1 medium onion, chopped
1 garlic clove, minced
1 15 oz. can garbanzo beans
2 15 oz. cans Great Northern Beans
1 lb. chicken, cooked and cubed
14 oz. chicken broth
1 14 oz. can corn
1 4 oz. can green chilies
1 tsp. cumin
1 tsp. salt
1/2 tsp. pepper
1 c. sour cream
1/2 c. whipping cream

In large pan heat oil, and saute onions and garlic. Add beans, chicken, broth, corn, chilies, cumin, salt, and pepper. Bring to boil. Reduce heat and simmer 30 minutes, uncovered.

Remove from heat and stir in sour cream and whipping cream. Serve immediately. Serves 6 to 8.

Butternut squash soup

There are a lot of fall soups out there, and a lot of butternut squash variations. I know that many of them are a sweet and sour type, with apples or other fruit. If that's what you like, you may not like this one. I enjoy the more savory soups, so this has leeks and bacon. Just so you know what you're getting before you try to make it.

1 butternut squash
1 onion or leek (whichever you prefer) chopped
1T fresh grated ginger
3T butter
3c broth
1-2 c apple cider
salt and pepper
heavy cream
sour cream
cooked bacon, crumbled

Quarter and bake your squash for 40-45 minutes. Once cool, scoop out the pulp.
Cook onion and ginger in butter in a saucepan over low heat for about 5 minutes. Add broth and simmer for 10 minutes, covered. Remove form heat and add the squash pulp and puree till smooth. Add cider to desired consistency, and salt and pepper to taste. Return to the stove and cook till hot. When ready to serve, add a splash (or 5) of cream. Garnish with a dollop of sour cream and crumbled bacon.