Category Archives: Soup

Mary Beth’s Harvest Chicken Soup

3 Yukon Gold potatoes peeled cut in to 1/2 inch cubes
3 14oz cans chicken broth
1/2 cup carrots, peeled, chopped
1 1/2 tsp sea salt
1/2 tsp freshly ground black pepper, organic
2 cooked chicken breasts (I only use Springer Mountain Farms) chopped

1 tsp butter
1/2 cup celery, chopped
1/2 medium onion, chopped
3 garlic cloves, crushed

1 cup shredded sharp cheddar cheese
1 cup half n half

1. combine first 6 ingredients in 5 qt crockpot
2. sautee garlic, onion, celery, in butter, add to crockpot
3. cook high for 4 hours in crockpot, or on low for 8 hours
4. mash mixture until potatoes are coarsely chopped and soup is slightly thickened, stir in half and half and cheese, serve.

Chicken and Corn Chowder

1/2 cup onion, finely chopped
1/2 cup water
2 5oz cans cooked chicken, or 10oz cooked chicken breast
2 17oz cans creamed corn
3 cups milk
salt and pepper to taste
1 1/2 cups grated cheddar cheese

Cook chopped onion in water until see-through and tender, pour off water. Combine remaining ingredients except cheese in pot, bring to a boil, turn down heat and add cheese. Makes 6 servings.

Baked Potato Soup

1 tsp olive oil
3 cloves garlic, chopped
5 cups Yukon Gold potatoes, chopped into 1/2 inch cubes
1 large onion, chopped
3 (14 oz.) cans chicken broth
1 tbsp butter
2 tsp salt
1 tsp ground pepper
1 cup half and half
4 oz sharp cheddar cheese, shredded
1 (8 oz) container sour cream (optional)

Sautee onions and garlic in butter and olive oil. Combine sauteed onions, potatoes, chicken broth, salt, and pepper in 5qt slow cooker. Cover and cook on HIGH 4 hours or on LOW 8 hours or until potatoes are tender. Mash mixture until potatoes coarsely chopped and soup is slightly thickened, stir in half and half and cheese. Top with sour cream and sprinkle with more cheddar cheese before serving if desired.

Makes 12 cups.

Marie’s Southern Vegetable Soup

2 14 oz. cans organic diced tomatoes
2 cups water
1 fresh ear corn, with corn removed from cob
1/2 cup chopped sweet onion
1/2 tbsp olive oil
1 carrot, sliced
1 clove garlic, chopped
2 tsp salt
1 Yukon gold potato, peeled and chopped
1 cup fresh or frozen green beans, chopped small
1/2 tsp pepper
1 stalk celery, chopped
1 packet frozen beef broth

Saute onion and okra in olive oil in large pot. When lightly brown, add all other ingredients. Simmer for one hour. Check to make sure vegetables are tender. Serve hot.

Optional- add water if needed.

Chicken and Rice Soup

2 cups chicken broth
1 cup water
1 cup chopped carrots
1/4 cup chopped celery
1 tsp sea salt
1/8 tsp black pepper
1/4 tsp parsley (optional)
1/4 tsp celery salt (optional)
1 cup brown rice, already cooked
1 cup cooked chicken, diced

In saucepan, heat broth and water. Add carrots, celery, salt, pepper, parsley and celery salt. Simmer 30 minutes until vegetables are tender. Add rice and chicken. Heat through and serve.