Category: Soups

Soup Recipes

Hearty Hamburger Soup

1 lb. ground beef
4 C. water
1 can diced tomatoes, undrained
3 medium carrots, sliced
2 medium potatoes, peeled and cubed
1 medium onion, chopped
1/2 C. celery, chopped
4 beef bouillon cubes
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. dried oregano
1 C. cut fresh or frozen green beans

In a large saucepan, brown beef; drain. Add the next 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes, or until potatoes and carrots are tender. Add beans. Cover and simmer 15 minuets longer or until beans are tender.

Makes 2 quarts.

Broccoli Cheese Soup

2 C. carrots, diced
2 C. celery, diced
2 C. broccoli, diced
1 lb. Velveeta cheese
1/2 C. onion, diced
1 stick butter
1 qt. milk
4 chicken bouillon cubes and
1 qt. water
1/2 C. flour

PAN #1: Heat slowly the milk and Velveeta cheese.

PAN #2: Bring water and bouillon to boil. Add carrots, broccoli and celery; cook 15 minutes.

PAN #3: Melt butter and saute onions until tender. Add flour and let get bubbly (called a roux).

Slowly add juice from vegetables to roux. Continue adding liquid to roux, then slowly add veggies. The roux vegetable mixture is then added to milk and cheese mixture. Salt and pepper to taste.

Chicken Cookbook Recipes with Pictures Soups

Salsa Soup

This easy soup is absolutely delicious by itself or served with tortilla chips, cheese and sour cream. Either way we eat it at least twice a month in the winter. I got it from Ellen, but since I make it more often, I got to put my name on it. Try it – you’ll see!

Salsa Soup

1 lb. chicken breast
1 3/4 C. water
1 can Campbell’s chicken broth
1 1/2 tsp. chili powder
1 can Mexi-corn
1 C. thick and chunky salsa
2 C. tortilla chips, broken
Cheese, shredded

In 2-quart saucepan I simmer water and chicken until chicken is cooked through. Remove chicken breasts; cut into bite-sized pieces and return to water. Add chicken broth and chili powder. Bring to boil; simmer, covered for 10 minutes. Add drained corn and salsa. Simmer, uncovered, for 5 minutes. Serve with chips and cheese on top. Excellent with corn bread.

Chicken Cookbook Soups

Chicken Noodle Soup

1 box Uncle Ben’s long-grain and wild rice
1 chicken
1 medium onion, diced
1/2 C. butter
6 T. instant chicken bouillon
2 C. celery, diced
2 C. carrots, diced
Noodles (see the following recipe)

Bring chicken to a boil in 8 cups water. Cook until tender; remove chicken saving water in the pan. Add bouillon, carrots and celery to reserved water and cook until vegetables are tender. Add rice. Saute onions in butter. Add to broth. Skin and debone chicken. Cut into bite-size pieces and add to broth. Add noodles to broth.