Wednesday, October 10, 2012

Two Fabulous Soup Recipes

Since I have still not been to Ingles this week I am going to post my two soup recipes I told you about. They are equally amazing. Grandmother’s Chicken Noodle (which did, indeed, come from my very own grandmother) is the simpler of the two, but the Leek and Potato (from a Pampered Chef newsletter) is well worth any effort required. Provided your family isn’t Duggar-sized, both of these recipes make enough soup for your crew and maybe even another. There will certainly be enough left for lunch for a day or two. Enjoy!


Grandmother’s Chicken Noodle Soup
Boil a package of split breasts or a whole cut up chicken for broth.
Season broth to taste with thyme, salt, pepper, etc.
When done, remove chicken from broth and pick meat from bones.
Strain broth if desires and place chicken back into broth.
Pour one large (26oz) can Cream of Chicken soup into broth/chicken.
Cook one package of egg noodles (I like the thin ones) per package directions and add to soup.
Voila! Serve warm immediately or reheat the next day (which I like even better). You may need to add a bit of water or more broth if you reheat this soup as it will thicken when refrigerated overnight.

Leek and Potato Soup
2 Large Leeks white and light green parts only
-cut lengthwise in half and thinly slice crosswise. Swish in cold water to remove dirt.
1T butter
1 med onion – finely chopped
3 cloves garlic – pressed
1.5 t smoked Paprika
2 lbs Yukon Gold potatoes – peeled & diced
4 c chicken broth
1 can Great Northern Beans – drained & rinsed
1.5 c milk
3 oz extra sharp cheddar cheese – shredded
0.5 t salt
0.5 t pepper
6 T sour cream

Melt butter in stock pot over med heat. Add leeks, onion, garlic and paprika. Cook until veggies are soft. Add potatoes and cook about 2 min stirring constantly. Add stock and cook about 12-15 min until tender. Add beans and cook until warm. Ladle soup into blender and blend until smooth. Return soup to pot and add milk. Stir and cook until simmering. Stir in cheese and salt and pepper. Cook until cheese has melted. Serve. 

WARNING: You may not want to serve this soup while your mama is around. You may feel she needs to slapped. (Just sayin'.)

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