Wendy's Thai Chicken Coconut Soup

Combine and bring to boil over high heat:

3 (14 oz) cans coconut milk

3 (14 oz) cans chicken broth (Wendy uses bullion cubes)

3 large T fresh ginger, from jar

1 stalk fresh lemon grass cut into 1" pieces (or lemon grass in tubes)

Thicken broth with 2 T cornstarch.

Add and simmer until chicken is firm and opaque, 5-10 minutes:

3 1/2 lb chicken, cut into thin slices

4 c sliced mushrooms

3 T fresh lime juice

3 T fish sauce

1 1/2 T sugar

2 T Thai green chili paste

2 cans sliced bamboo shoots

frozen peas

Discard lemon grass. Garnish with:

1/4 c fresh basil

1/4 c fresh cilantro

Serve with rice.  Serves 12.

Wendy's Beef Stew

In Dutch Oven bring to boil:
2 lb stew meat cut in bite size pieces, browned
1 pkg onion soup mix
1 can cream mushroom soup
1 qt water

Add: 
1 onion, chopped fine
3 celery stalks, sliced fine
4-5 medium potatoes, peeled cubed
4 carrots, sliced 1/4" thick
1 clove garlic
4 cubes beef bullion
1-2 bay leaves
1 t basil

Cook in 350 oven for 3 hours.  After cooked, add 1 can corn.  May add cornstarch mixture to thicken if needed.

Tortilla Soup

Heat over medium heat:
3 T olive oil

Add and stir often, until soft:
1 jalapeno, minced
1 medium red onion, diced
3 cans diced mexican tomatoes
3 cans corn, drained

Add and cook another 5 minutes:
1 t cumin seed

Add and bring to boil.  Then simmer for 10 minutes:
2 qt chicken stock
2-3 T fresh cilantro

Add at end to heat through:
3 c grilled chicken breast

Garnish with avocado, lime, fried tortilla strips, etc.

Melody Walker

Slow Cooker Chicken Enchilada Soup

Ingredients

• 2 large chicken breasts raw and thawed
• 1 10 oz can red enchilada sauce
• 1 14 oz can black beans rinsed and drained
• 1 14 oz can corn drained
• 1 4-7 oz can diced green chiles
• 1 14 oz can diced tomatoes with juice*
• 1 14 oz can chicken broth
• 1 TBS minced garlic
• 1 tsp salt

Optional Toppings:

• chopped cilantro
• tortilla strips
• sour cream
• shredded cheese
• avocado

Instructions

• Add all the ingredients to the slow cooker and stir to combine.
• Cook on high for 3-4 hours, or on low for 5-6 hours (or until chicken is cooked through)
• Use two forks to shred chicken.
• Serve hot with toppings, if desired.

Perfect Butternut Squash Soup

2 large butternut squash or 4 lbs peeled and cubed butternut squash

2 medium onions, chopped

3 cloves garlic

1 T freshly grated ginger

1 t ground ginger

3 T butter or oil

1/2 t salt 

8 c chicken or vegetable broth

Halve, seed, peel, and cube the butternut squash.  Set aside. Heat a large pot over medium-high heat.  Add butter or oil and the onion.  Sprinkle with 1/2 t salt.  cook stirring occasionally, until the onion is soft, about 3 minutes.  Add the garlic and ginger and cook until fragrant, about 1 minute.  Add the squash and the broth.  Bring to a boil.  Cover, reduce heat to a simmer, and cook until the squash is very tender, about 20 minutes. Transfer small batches to a blender.  Blend until completely smooth, 2-3 minutes per batch.  Return the soup to the pot and add more salt to taste.

Mom's Minestrone

Cook in 6 qt pot for 2 hours:

2 lb sausage, browned

2 qts tomatoes

29 oz tomato sauce

8 beef bouillon cubes

1 qt water

3-4 cloves garlic, chopped

2 onions, chopped 

5 carrots, sliced

4 stalks celery chopped

Add:

2 t dried oregano

2 t dried basil

1 t salt

1 t pepper

16 oz kidney beans, drained

16 oz green beans, drained

1 1/2 c dried pasta (salad-roni)

Cook for 1/2 hour or until pasta is done.

Yummy and it gets better each day after!

Market Street Clam Chowder

1 c diced potatoes                                                             

1 c diced celery                                               

1 c diced onions                                             

1 c diced green peppers                                

1 c diced leek (I just use onion)                    

3/4 c chopped clams (4 cans)                       

1 1/2 T salt                                                       

6 bay leaves                                                    

3/4 c sherry (white wine) omit

2 c water
3/4 c clam juice
3/4 c melted butter
1 c flour
2 qt half and half
3/4 T black pepper
3/4 T whole thyme
1 t Tabasco

Combine melted butter and flour in oven-proof container and bake at 325 for 30 minutes.  In large saucepan, combine remaining ingredients except half & half.  Simmer until potatoes are thoroughly cooked. Stir butter-flour mixture into chowder and stir until thick.  Mixture will be slightly less thick than cookie dough.  Remove chowder from heat.  Stir in half & half until blended.  Heat to serving temperature, stirring occasionally.  Serve immediately.  Makes 12 servings.

Claire Watabe

Corn and Sausage Chowder

20 oz pkg hash brown potatoes
14 oz chicken broth
10 oz frozen corn
Bring to boiling; reduce heat. Simmer, covered for 10 minutes or until potatoes are just tender.  Using potato masher, slightly mash potatoes.

Stir in:
2 c milk
12 oz cooking link sausage, halved lengthwise and sliced
1/3 c sliced green onions
1/4 t pepper

Season to taste with:
salt and pepper
cilantro
hot sauce

Coconut Chicken Curry Soup

olive oil

4-5 chicken breasts, cut into bite sized chunks

1 large onion, chopped fine

2 T grated fresh ginger

3 C chicken broth

2 can (14 ounces) unsweetened coconut milk

4 t curry powder

1 jalapeño, seeded, minced (more if you like it spicy)

4 T lime juice

2 small yellow, orange or red bell pepper, sliced thin and halved, (I used yellow)

1 C chopped fresh cilantro, plus extra for garnish

2 cups freshly cooked jasmine rice (Optional...the kids have white rice, I prefer none.)

Heat the olive oil in a medium sized soup pot over medium heat. Add the chicken to the oil, season lightly with salt and pepper. Sauté until cooked through and golden. Remove chicken and set aside. Sauté the onion, adding more oil if necessary, until tender.  Return the chicken to the pot with the onions. Add the ginger; cook for 1 minute. Add chicken broth, coconut milk, curry powder and jalapeno. Bring to a simmer over medium heat. Add bell pepper and cilantro and simmer an additional 3 minutes. Stir in lime juice. Season to taste with salt and pepper. Serve with a scoop of rice in bowl and ladle soup over or just the soup alone.

Photo and recipe from Traci Magleby

Chicken Tortilla Soup with Chipotle and Fire Roasted Tomato

Bring to boil:
3 c chicken stock

Add:
1 lb chicken tenders
1 bay leaf

In separate pan cook:
1 t olive oil
4 slices thick, smoky center cut bacon, chopped

Remove bacon and add to oil, cooking for 5 minutes:
1 onion, finely chopped
4 cloves garlic, chopped

Stir in:
2 chipotles in adobo, chopped, plus 2 T sauce
1 28 oz can crushed fire roasted tomatoes (or regular)

Remove chicken from stock, dice and then add to soup.  Strain stock and add to soup.
Add salt to taste.

Serve by layering tortilla chips, cheese, soup, lime, cilantro and bacon

4 c lightly crushed corn tortilla chips
2 c shredded smoked mozzarella or sharp white cheddar
1 lime, cut in wedges
freshly chopped cilantro leaves

Rachel Ray

Chicken Noodle Soup

3-4 C chicken, cubed
8 C broth 
½ t salt                     
¼ t pepper                   
½ t basil
1 t parsley                   
1 1/2 C carrots
1 1/2 C celery
1 1/2 C potatoes, peeled, cubed

Add pam or oil to large soup pot and cook chicken until no longer pink.  Add broth, salt, pepper, basil and parsley.  Bring to a boil, add carrots and celery, continue cooking for 10 minutes.  While soup is cooking prepare egg noodles.

Egg Noodles
1 beaten egg                   
½ t salt
2 T milk                   
1 C flour (maybe a touch less depending if you aren't using a lg egg)
Mix and roll out as thin as you can, let stand for 5 minutes, cut into small squares using a pizza cutter and add to boiling soup.  Cook and additional 15 minutes.

Asparagus Soup

• 
  
• 2 bunches asparagus (about 2-1/4 pounds), bottom ends trimmed
• 3 tablespoons unsalted butter
• 2 medium yellow onions, chopped
• 3 cloves garlic, peeled and smashed
• 6 cups low-sodium chicken broth
• Salt
• Freshly ground black pepper
• 2 tablespoons freshly squeezed lemon juice, from one lemon
• 1/2 cup shredded Parmigiano-Reggiano
• Handful fresh herbs, such as thyme, dill or basil (optional, for garnish)
• 
  

1. Melt the butter in a large pot over medium heat. Add the onions and garlic and cook, stirring frequently, until soft and translucent, about 8 minutes. Do not brown; reduce the heat if necessary.
2. In the meantime, cut the tips off of one bunch of the asparagus and set aside (you'll use those for a garnish). Cut the remaining spears and the other bunch of asparagus into 1/2-inch pieces.
3. Add the chopped asparagus to the pot (minus the reserved tips), along with the chicken broth, 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil, then cover and turn the heat down to low. Simmer for about 30 minutes, or until the vegetables are very tender.
4. Meanwhile, bring a small pot of salted water to a boil. Cook the reserved asparagus tips for a few minutes, or until tender-crisp. Drain the tips and then place them in a bowl of ice water to "shock" them -- this stops the cooking process and preserves their bright green color. Once the tips are cool, drain them and set aside.
5. Purée the soup with an immersion blender until completely smooth. (Alternatively, use a standard blender to purée the soup in batches, then return the soup to the pot.) Bring the soup back to a simmer and stir in the lemon juice and Parmigiano-Reggiano. Taste and adjust seasoning, if necessary. To thicken the soup, allow it to simmer, uncovered, until the desired consistency is reached.
6. Ladle the soup into bowls, then top each bowl with asparagus tips, Parmigiano-Reggiano, herbs (if using), and freshly ground black pepper.

Egg Noodles

1 beaten egg

1/2 t salt

2 T milk

1 c sifted flour

Combine to make stiff dough.  Roll very thin.  Let stand 20 minutes.  Cut into 1" thick noodles. Add to soup and cook until done--10 minutes.