Rotisserie Chicken Noodle Soup

So I just whipped this up with things I had a my house so you may need to change or add some ingredients. Like if you want it more liquidy or more veggies or whatever.

Shredded Chicken (I used my left overs from the rotisserie chicken we had the night before)
2 carrots, peeled and sliced jullian
2 celery stalks, sliced in 1 inch strips
1/3 of onion, thinly sliced
1 medium potato, peeled and cubed
about 2 cups egg noodles
about 5 cups chicken stock
2 TBSP olive oil
Thyme to taste (about 1 1/2 tsp)
salt and pepper to taste

In a large sauce pan over medium heat add chicken stock, carrots, and potatoes. Cover. Meanwhile, over medium heat add olive oil, celery, and onions. Cook until transparent. Then add to chicken stock. Check on the potatoes and carrots and once they are only slightly firm (a fork will penetrate but not make it fall apart) add egg noodles, chicken, and thyme. Cook for about 7 more minutes or until egg noodles and cooked through. Serves 6+ people depending on how big your people are ;)

Ultimate Potato Soup

recipe from allrecipes.com

1 pound bacon, chopped
2 stalks celery, diced
1 onion, chopped
3 cloves garlic, minced
8 potatoes, peeled and cubed
4 cups chicken stock, or enough to cover potatoes
3 tablespoons butter
1/4 cup all-purpose flour
1 cup heavy cream
1 teaspoon dried tarragon
3 teaspoons chopped fresh cilantro
salt and pepper to taste

1. In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.
2. In the bacon grease remaining in the pan, saute the celery and onion until onion begins to turn clear. Add the garlic, and continue cooking for 1 to 2 minutes. Add the cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return the bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.
3. In a separate pan, melt the butter over medium heat. Whisk in the flour. Cook stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste.

Serves 8

Ready in 40 minutes

Chicken/Turkey Noodle Soup

to your liking Chicken or Turky cut into cubes (gotta love left overs from THANKSGIVING)
2 large carrots, peeled and chopped
2 celery stalks, chopped
2 TBSP olive oil
1/2 c dried pasta (Stelline, which is now my favorite for soup, it's just itty bitty)
2 1/2 c water, to cook pasta in, you may need more if you have bigger noodles
2-4 cups chicken broth, more to make more soup (liquid), less if you like soup with more stuff in it
1/4 tsp salt
dash of pepper
Roux if needed

Over medium high heat cook water in medium/small pot. Bring to boil then add pasta. Reduce to medium low heat, stir occasionally so pasta doesn't stick to bottom of pan. Cook as directed on box, usually about 7-10 minutes. Drain. Set pasta aside.

Meanwhile, in large saucepan heat oil. Add carrots. Cook for 3 minutes then add celery. Cook until veggies are tender.

In a large pot pour in chicken broth, salt and pepper and meat. Cook over medium heat. If you feel like the soup is too runny add Roux Mixture. Add veggies and pasta. Heat throughly. Serve warm.

Creamy Potato Soup

5 potatoes
2 stalks celery, chopped
1/2 large onion, chopped
1 TBSP olive oil
1 1/2 c chicken stock or vegetable stock
Roux mix: 1 TBSP butter, 1 TBSP flour
1/4 tsp salt
dash of pepper
1 c milk, half and half, or cream (if you want you can add up to 3 c milk. Like if you need to stretch your meal out for more guests or left overs. BUT be sure to add more Roux up to 3 TBSP)

Peel potatoes, wash, dice and place in medium-large pot. Put enough water in them that they aren't quite covering the potatoes. Cover, cook over medium low heat for 15-20 minutes, until you stab with a fork and is tender. Then drain water from pot. Set aside.

In large saucepan cook celery and onion in olive oil. Stir until tender. Remove from sauce pan and add to potatoes. Using a blender or food processor blend veggies until desired texture. (smooth, mostly smooth, really chuncky). If pot is big enough, pour veggies into pot that you cooked the potatoes in; if not, get a big serving bowl and pour into that. Cover. Set aside.

Using same saucepan add your Roux and salt and pepper. Add milk. Whisk together. Stir until it thickens slightly and bubbles. Stir mixture into veggies. Serve.

Roasted Tomato Basil Soup

4 lbs Tomatoes

2 Red Peppers

1/2 Large Red Onion

Olive Oil

3-5 Garlic cloves

3 cans Chicken broth

2 Bay leaves

1/2 c fresh basil

cream to taste (I use about 1/2 of a big box of cream)

Blanch* tomatoes in a sauce pan. Remove skins. Cut tomatoes in quarters and remove seeds. Place on cookie sheet with 3 skinned garlic cloves. Drizzle with olive oil and salt and pepper. Bake at 450 for 1 hour.

Cut peppers and onion into wedges (discard pepper seeds). Place on cookie sheet with 2 skinned garlic cloves. I use my 1/2 size cookie sheet. Drizzle with olive oil and salt and pepper. Bake at 450 for 3o minutes.

Pour chicken broth in a large pot. Add cooked veggies and bay leaves. Bring to boil, then reduce heat to low and simmer for 30 minutes. Remove bay leaves. Wash and place whole basil leaves in 1/2 c measuring cup until filled. Scoop mixture out of pot and place in blender. Add about 1/4 c basil and 1/2 of cream. Blend until desired texture, pour into serving dish or crock pot. Repeat a second or third time until all soup is made.

White Bean Chicken Chili

3 cans Great Northern Beans, undrained
3 cans chicken broth
1 TBSP chicken bouillon
1 TBSP olive oil
2 onions, chopped
4-6 cloves garlic, chopped
4 oz canned diced green chilies
2 tsp cumin
2 tsp oregano
1/4 tsp cayenne pepper
3 chicken breasts, cooked and diced (can use canned chicken)
1 cup sour cream (optional)
3 cups grated cheese (optional)

In a large pot over medium heat combine beans, chicken broth and bouillon. Meanwhile, saute onions and garlic in olive oil until onions are translucent, then add to the pot. Add green chilies, cumin, oregano, cayenne pepper, and chicken to the pot. Simmer for 1-2 hours or until hot. Just before serving add sour cream and cheese. Stir until completely combined.

Recipe is still good without the sour cream and cheese.