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Soups On!

Published January 30, 2008 under Soups

Soups Jamie Gates

Like I said earlier, I would post the recipes for the soups I made last week. Unfortunately I don’t have photos to go along with them. Next time I make the soup I will include a photo. I apologize for not using “real” chicken stock, this was a 30 minute meal day.

Prep Time: 5m
Cook Time: 20m
Yield: 6

Jump to Directions

Like I said earlier, I would post the recipes for the soups I made last week. Unfortunately I don’t have photos to go along with them. Next time I make the soup I will include a photo. I apologize for not using “real” chicken stock, this was a 30 minute meal day.

Ingredients

for the chicken noodle

3 carrots, pealed and chopped
3 celery ribs, chopped
1/2 yellow onion, chopped
1 T Olive Oil
salt/pepper to taste
1 hardy pinch of dried thyme
2 - 32 oz boxes Swanson's chicken broth
3 c cooked chicken, shredded or cubed
1 - 32 oz package Reames frozen noodles

for the chunky potato

6 Russet potatoes, pealed and cubed
1/2 yellow onion, chopped
1 T olive oil
salt/pepper
pinch of dried thyme
1 c chicken stock
1 c cheddar cheese
2 c whole milk

Directions

for the chicken noodle

Sautee vegetables in the olive oil until softened.
Add salt/pepper and thyme.
Add chicken and broth. Bring to boil, add noodles and boil for 20 minutes. Serve and enjoy!

for the chunky potato

Boil potatoes in salted water until tender. Drain.
Sautee onions in olive oil over medium-high heat. Add salt/pepper and thyme.
Add your liquids and the drained potatoes. Simmer until warmed through.
Scoop out 1/2 of the soup with chunky potatoes and puree in the blender until smooth.
Add to pot and stir in cheese. Simmer until cheese is melted.

Ingredients: Bacon, carrots, celery, cheddar cheese, Chicken, chicken stock, frozen noodles, milk, onions, potatoes, thyme

chicken noodle soup, chicken soup, chunky potato soup, comfort, homey

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