Soup Recipes

A Savvy Christian Mom's Family, Home & Finances

Soup Recipes

CHICKEN SOUP RECIPES

CHICKEN STEW WITH DUMPLINGS
1 (14 1/2 oz) can chicken broth
1 (10 oz) package frozen vegetables
1 medium onion, diced
1/2 cup water
1/2 tsp basil
1/2 tsp oregano
1/2 tsp garlic powder
pepper
1 cup milk
1/3 cup flour
2 cups chicken, cooked and cubed
1 Dumplings Recipe

In a large saucepan combine chicken broth, frozen vegetables, onions, water, herbs, garlic and pepper. Bring to boil. Combine milk and flour in a bowl. Add to saucepan. Stir in chicken. Stir and cook until thickened and bubbly. Drop dumpling mixture 1 tablespoon at a time to make 4 to 8 mounds on the top of the bubbling stew. Cover (do not lift cover) and simmer over low heat for 10 to 12 minutes or until a toothpick inserted into dumplings comes out clean.

Dumplings Recipe
2/3 cup flour
1 tsp parsley
1/4 tsp basil
1/8 tsp salt
1/4 cup milk
2 Tb olive oil
Combine flour, parsley, basil and salt. Add milk and olive oil to flour mixture. Stir until just combined.

SEAFOOD SOUP
RECIPES

CLAM CHOWDER
1 bottle clam juice
1 pound potatoes, chopped
2 Tb butter
5 strips bacon, chopped
2 stalks celery, chopped
1 onion, diced
2 garlic cloves, minced
1/4 cup flour
1 cup 1/2 & 1/2
1 cup milk
2-3 cans clams
salt
pepper
1 Tb butter

In saucepan, boil clam juice and potatoes. Saute butter, bacon, celery, onion and garlic in large pot. Add flour and 1/2 & 1/2 to pot. Add potatoes, clam juice, milk, salt, pepper and butter to pot. Simmer.

BEEF SOUP
RECIPES

CHEESEBURGER SOUP
1/2 pound ground beef
3/4 cup shredded carrots
1 tsp basil
4 T butter, divided
2 cups shredded cheddar cheese
3/4 tsp salt
3/4 tsp pepper
3/4 cup onion, chopped
3/4 cup celery
1 tsp parsley
3 cups chicken broth
3 cups water
1/4 cup flour
1 1/2 cups milk
4 cups potatoes, diced
1/4 cup sour cream

In a saucepan, brown beef; drain and set aside. In same saucepan, saute onion, carrots, celery, basil and parsley in 1 Tb butter until tender. Add broth, water, potatoes and beef; bring to boil. Reduce heat; cover and simmer for 10 to 12 minutes or until potatoes are tender. Meanwhile, in a skillet melt remaining butter. Add flour; cook and stir for 3 to 5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from heat; blend in sour cream.

TACO SOUP
1 pound ground beef
1 large onion, chopped
3 (15 1/2 oz) cans Mexican chili beans, undrained
1 (15 1/2 oz) can whole kernel corn, undrained
1 (15 1/2 oz) can tomato sauce
1 (14 1/2 oz) can diced to matoes, undrained
1 (4 1/2 oz) can green chilies
1 envelope taco seasoning mix
1 envelope ranch dressing mix
1 1/2 cups water
Toppings:
corn chips, shredded lettuce, chopped tomatoes, sour cream, shredded cheddar cheese

Cook beef and onions in a large pan over medium high heat until meat is no longer pink and onions are tender. Stir beans and next 7 ingredients into beef mixture; bring to boil. Reduce heat and simmer uncovered 15 minutes stirring occasionally. Top with desired toppings.

SOUP BASE RECIPES

CREAM SOUP BASE
2 cups powdered milk
3/4 cup cornstarch
1/4 cup chicken bouillon granules
2 tsp pepper
2 tsp dried basil
2 tsp dried thyme

Put all ingredients into food processor and process until well mixed. Place in airtight container.
To Use:
Stir 1/2 cup soup base into 2 cups water to equal one can of cream soup. (example - cream of mushroom soup with out the mushroom pieces) Cook on stove until thickened.
Makes 7 cans of cream soup.

...that they may train the young women to love their husbands, to love their children, to be sober-minded, chaste, workers at home, kind, being in subjection to their own husbands, that the word of God be not blasphemed...
Titus 2:4-5