Campers Butternut Squash Soup

Serves 8 to 10 - 2 cup servings 

Ingredients

5 lbs butternut squash peeled, seeded and diced

1 stick butter

1/2 cup honey

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1 qt water

2 cups heavy cream or half & half

salt and pepper to taste

Directions

Place all ingredients - except cream/half&half - together into a large Dutch oven

Bring to a simmer and cook until butternut squash is tender

Add the heavy cream/half & half and stir

Remove pot from the heat and transfer the mixture to a blender or use an immersion blender until smooth. (If using a blender, do this step in small batches)

Add salt and pepper to taste, serve with garlic bread or baguette.

Creamy Chicken Potato Soup

Ingredients

2 tablespoons butter

1/2 cup diced white onion

1/2 cup sliced celery

3/4 cup sliced carrots

2 tablespoons all-purpose flour

3 cups chicken broth

1 1/2 cups milk

1 medium potato (Russet or Yukon), peeled and cubed into 1/2 inch pieces (about 2 cups)

1 (8 ounce) package cream cheese (softened)

2 cups shredded cooked chicken (rotisserie or canned chicken works well)

1 tablespoon minced flat leaf parsley (optional) 

Instructions

In a large pot or saucepan, melt the butter and saute the onion, celery, and carrots over medium heat until soft.

Sprinkle the flour over the vegetables and stir until coated. 

Slowly whisk in the chicken broth and milk. Add the potatoes and simmer for about 15 minutes or until potatoes are fork tender. 

Stir in the cream cheese until melted. Add more milk to thin out if needed to achieve desired consistency. 

Stir in the chicken and parsley. 

Add salt and pepper to taste. Serve.

Heidi’s Chicken Tortilla Soup

INGREDIENTS

1 onion, chopped
3 cloves garlic, minced
1 T olive oil
2 t chili powder
1 t oregano
1 can crushed tomatoes
2.5 C chicken broth
1 can corn
1 can white or golden hominy
1 4 oz can chopped green chilies
1 can black beans, rinsed
1/4 C fresh cilantro, chopped
2 chicken breasts, cooked and shredded

TOPPINGS

tortilla chips
avocado, chopped
cheese
limes
green onions
sour cream

Saute onions in olive oil, until soft add garlic and sauté 1 minute.  Add chili powder, oregano, tomatoes and broth, stir well and bring to a boil then reduce and simmer for 10 minutes. Stir in the rest of the ingredients and simmer 1 hour.  Add more chicken broth if the consistence is too thick.  Serve with toppings.

Chicken Velvet Soup

1 1/2 sticks of butter (I use 1/2 butter and 1/2 margarine)
3/4 C Flour
1 C Milk
1 C Heavy Cream (I use fat free 1/2 and 1/2)
6 C chicken broth
2 C chopped cooked chicken
Salt and Pepper to taste
Fresh Parsley or green onions, chopped as a garnish

Make a roux with the butter and flour and cook for 2 minutes.  Heat broth, milk and cream and add a little at a time to the roux unit the mixture thickens. Blend until smooth.  When soup starts to boil add chicken and seasonings.  Garnish. Serves 6 to 8

This is the basic recipe ... I usually will sauté some celery, onion and slivered carrots and add that at the chicken, this adds some great flavor.

Chicken and Wild Rice Soup

2 cups cooked wild rice or 1 pouch Uncle Ben’s Whole Grain Medley

2 Tbs EVOO, 1 Tbs Butter (for flavor)

1 medium onion, finely chopped
1 clove of garlic finely diced

2 carrots, peeled & diced

2 stalks celery, diced

4 tablespoons all purpose flour

4 cups chicken stock

1 cup low fat milk

1 cup fat free half and half

2 cups diced, cooked chicken

1/2 teaspoon dried rosemary crushed

salt and pepper to taste

Directions:
Prepare rice according to directions on package and reserve or use the already cooked pouch.



In a large saucepan, melt butter in EVOO over medium heat. Saute onion, carrot and celery; stir frequently until soft but not browned, about 7 minutes add garlic and continue to cook another minute or two (do not let the mixture brown). Stir in flour and cook for 1 minute. Stirring constantly, gradually add stock, bring to a boil and cook for 2 minutes (this will make the mixture creamy). 



Add chicken, rosemary and rice, reduce heat to low and gently cook for 10 minutes; add milk and half and half (can use all milk or evaporated milk if desired) continue to warm the mixture but be careful not to boil. Adjust seasoning with salt and pepper.
Serves 6 but recipe can be cut in half for smaller servings or just 2 people.

Holly's Mexican Soup

1 chopped onion
1 chopped green pepper
1 can black beans (drained)
1 can of corn
1 can diced tomatoes
1 can of tomato paste
leftover shredded chicken
3/4 to 1 packet of Taco Seasoning
2 to 2 1/2 Cups Chicken Broth
pepper to taste

Sauté in olive oil the chopped onion and green pepper until almost tender over med-high heat. Add a strained can of black beans, can of corn, can of chopped tomatoes, shredded chicken (leftovers from a roasted chicken works well), and ¾ packet of taco seasoning (can use more or less depending upon desired seasoning). Heat all these ingredients up. Add 2 to 2 ½ cups chicken broth (can add more if you want a thinner broth), can of tomato paste and pepper to taste. Simmer over low to med heat for 30 min. Dish into bowls and add freshly chopped cilantro, avocado chunks, and juice from ¼ of a lime to each bowl. Cheese quesadilla wedges make a nice side dish with this soup.
(Other ingredients that would work well in this soup are: rice, tortilla chips on top, a can of mild green chilies, black olives, and/or a chopped jalapeno.)

Ironically Heidi's Chicken Chili

I got rave reviews for this one. But you'll have to confirm with mom and dad if it is good. I couldn't tell you!

Ingredients
1 T. olive oil
1 large onion, chopped
4 lrg garlic cloves, minced or 1/2 spoonful of minced garlic
2 - 10oz. cans chicken
1 can green chilies
2 t. chili powder
2 t. ground cumin
1 - 14.5oz can diced tomatoes in juice
1 - 14.5oz can diced tomatoes with jalapenos
1 can black beans, drained and rinsed
1 can dark red kidney beans, drained and rinsed
1 can great northern beans, drained and rinsed
juice of 1 lime
1 can corn, drained
1 zucchini, diced
S & P to taste

Directions:
heat olive oil over M-H heat, add onion and garlic and saute until begins to brown.
add chicken, green chilies, cumin, chili powder, heat and stir until flavors meld...you'll know when that is...he he he
add tomatoes and beans
reduce heat and simmer 5 min.
add lime juice
stir in corn and zucchini
season with S&P
cook for 5 min, stirring occasionally.

DEVOUR!

Mom's Chicken Corn Chowder

Ingredients:
1 cup or 1 – 5 oz. can diced, cooked chicken
1 family size can chicken noodle soup (don’t add water)
2 cans whole kernel corn
2 cans skim evaporated milk
6 slices bacon, cooked and cut in pieces
1 bunch green onions, sliced
½ bell pepper, diced
½ cup sour cream
Salt and pepper to taste

Mix ingredients in pot, except sour cream bring to boil and simmer to good and hot. Add sour cream, heat until just mixed in.

Quick and Creamy Chicken Stew

Ingredients:
¾ lb. small red potatoes (about 8), quartered
2 Tbsp. water
1 Tbsp. oil
1 lb. boneless, skinless chicken breasts, cut into bite-size chunks
1 can (10 ¾ oz.) cream of chicken soup
¼ cup Italian dressing
2 cups frozen peas
½ cup sour cream

Place potatoes and water in microwaveable dish; cover with lid. Microwave on high 7 min. or until fork-tender.

Heat oil in large saucepan on med-high heat. Add chicken; cook 7 min or until browned, stirring occasionally.

Add potatoes, soup, dressing and vegetables to saucepan. Bring to boil; cover. Reduce heat to med-low; simmer 3 min. or until chicken is cooked through and vegetables are heated through.

Stir in sour cream; cook 1 min. or until heated through, stirring occasionally.

Butternut and Acorn Squash Soup

• 1 butternut squash, halved and seeded
• 1 acorn squash, halved and seeded
• 3 tablespoons butter
• ¼ cup chopped sweet onion
• 1 quart chicken broth
• 1/3 cup packed brown sugar
• 8 ounces cream cheese, softened
• ½ teaspoon ground black pepper
• Ground cinnamon to taste
• Curry powder to taste
• Ginger to taste
Place the squash halves cut side down in a microwave safe dish. Add a little bit of water, cover, and cook on high until tender, about 16 minutes. Remove from heat and cool slightly. Scoop the pulp form the skins. Discard skins. Alternative method: peel the squash, cut into chunks, and steam until tender.
Melt the butter in a skillet over medium heat and sauté the onion until tender.
Using a blender, hand mixer, or food processor, blend the squash pulp, onion, broth, brown sugar, cream cheese, pepper, and cinnamon until smooth. This may be done in several batches.
Transfer the soup to a pot and cook over medium heat, stirring occasionally, until heated through. Garnish with parsley and sour cream, and serve warm.