Angie's chicken noodle soup

White Chicken Chili GF

INGREDIENTS

Main Soup Ingredients

• 2.5 lbs Boneless, Skinless Chicken Thighs
• 3 cans Great Northern Beans
• 2 8 oz Cans Diced Green Chilies
• 1 Very large Yellow Onion (diced)
• 1 Tbl Garlic (minced)
• 2 tsp Cumin
• 1 tsp Chili Powder
• 1/4 tsp White Pepper
• 1 Tbl Coarse Real Salt
• 2 Cups Chicken Broth
• 1 Cup Coconut Milk (or regular milk)

Optional Thickening Ingredients

• 1/4 Cup Arrowroot Starch (or cornstarch)
• 1/2 Cup Water

Optional Toppings

• 1/3 Cup Cilantro (chopped)
• Sour Cream
• Tortilla Chips or Corn Chips
• Lime Juice

INSTRUCTIONS

1. Place main soup ingredients in a crock pot. Cook on high for 5-6 hours, or until chicken is very tender.
2. Remove the chicken and place in a bowl. Lightly shred with a fork.
3. If you would like to thicken the soup, place the arrowroot starch in a small bowl and slowly whisk in the 1/2 C. water to make a smooth, lump-free mixture. Stir the mixture into the chili in the crock pot.
4. Add the chicken back to the chili and stir to distribute. Let cook for another 30 minutes. Soup should thicken up.
5. Check the seasonings, adding more salt or pepper if desired. If you want the soup to be a little thinner, add more chicken broth or coconut milk until desired consistency is achieved.
6. Serve and top individual bowls with any optional toppings, as desired.

Instant Pot Directions

1. Place main soup ingredients in an Instant Pot and press the soup button, which will cook it for 30 minutes (plus time to get up to pressure).
2. Remove the chicken and place in a bowl. Lightly shred with a fork.
3. If you would like to thicken the soup, place the arrowroot starch in a small bowl and slowly whisk in the 1/2 C. water to make a smooth, lump-free mixture. Stir the mixture into the chili in the Instant Pot.
4. Add the chicken back into the chili and stir to distribute. Press the saute button and let the soup boil for about 3 minutes, or until the soup thickens up.
5. Check the seasonings, adding more salt or pepper if desired. If you want the soup to be a little thinner, add more chicken broth or coconut milk until desired consistency is achieved.
6. Serve and top individual bowls with any optional toppings, as desired.

https://glutenfreedaddy.com/slow-cooker-clean-eating-white-chicken-chili-recipe/

Bird to the Last Drop (Turkey/chicken Soup)

This soup is really good, but you don't have to do the whole carcass part, I just started with 2 quarts (8 cups) broth and then added the vegetables. I didn't add the rice until it was 20 minutes before we were eating the soup. I also separately cooked egg noodles and added them to each individual bowl.

Recipe by Alton Brown

Chicken Noodle Soup

10-12 cups chicken broth (I use Better Than Boillion)
2-3 chicken breasts
6-10 carrots chopped
celery chopped
egg noodles (about 1 bag)

Cook chicken ahead (or use rotisserie). You can boil and shred or saute and shred. Salute carrots till almost soft in butter/EVOO and add celery and sauce. Put everything in a pot and heat up and add tons and tons of salt and some pepper and some dill.
Cook the noodles separate and add when serving or they'll get soggy fast.

Crock Pot White Chicken Chili

INGREDIENTS
1 1⁄4lbs boneless skinless chicken
2 (15 ounce) cans great northern beans or 2 (15 ounce) cans navy beans
1 (15 ounce) can hominy or 1 (15 ounce) can white corn
1 (1 1/4 ounce) envelope taco seasoning (or salt, chili powder, cumin)
1 (4 1/2 ounce) can of chopped green chilies or 1 can rotel
1 (10 3/4 ounce) can condensed cream of chicken soup
1 (14 ounce) can chicken broth
EXTRAS (optional)
1 chopped onion, (layered under chicken in crock pot)
1 can yellow corn, drained
1 can diced tomatoes, drained

TOPPINGS
1/2 cup sour cream
chopped green onion
monterey jack cheese
cilantro
tortilla chips

DIRECTIONS Place chicken in a 4 quart slow cooker. Top with beans and corn. In a medium bowl, combine taco seasoning, chiles, condensed soup, and chicken broth. Pour over top of ingredients in the crock pot. Cover and cook on low for 8 to 10 hours. Before serving, stir gently to break up chicken, then stir in the sour cream. Serve topped with green onions and jack cheese, if desired.

Thai Shrimp Soup (mild)

Ingredients
1 cup uncooked rice (thai recipes usually use white rice, but brown works fine too)
2 TBSP butter
1 lb small raw shrimp, peeled and deveined (or substitute chopped/shredded chicken)
salt and black pepper
1 onion, diced
3 cloves garlic, minced
1 medium red bell pepper, diced or cut in strips
1 TBSP fresh ginger, grated (freeze prior then use a microplane grater for ease)
2-3 TBSP red curry paste
2 cans (13.5 oz) unsweetened coconut milk (substitute 1 can light milk for less fat)
4 cups vegetable broth
2 TBSP fresh cilantro, chopped
1 lime, juiced
Sautéed mushrooms (optional)

Directions
Cook rice according to package directions. Melt butter in large pot. Add shrimp and pepper and salt. Cook until done, 2-3 minutes. Remove shrimp from pan and set aside in a large bowl. Add onion, garlic, and red bell pepper to pot. Salt and lightly pepper then cook, stirring occasionally, until tender (4-5 minutes). Add curry paste and ginger and mix in well. Slowly whisk in coconut milk and vegetable broth until well combined. Bring pot to boil then reduce heat to med/low and simmer for 10 minutes. Add cooked rice (keep in mind it'll expand significantly if not eaten right away), shrimp, cilantro and lime juice. Enjoy!

Broccoli Cheese Soup (From Pioneer Woman)

Butternut Squash Soup 2

Ingredients:

4 lbs whole butternut squash (about 2 medium)
2 Tbs butter
1 medium Granny Smith apple, (peeled, cored, and diced)
1/2 medium onion, diced
2 1/2 cups chicken broth
2 1/2 cups water
1 tsp salt, plus more if needed
1/4 tsp pepper
1/3-1/2 cup cream
1 Tbs brown sugar (opt)
pinch of nutmeg or pinch of sage (opt)

Directions:

Preheat oven to 350 degrees F.
Poke holes in squash with fork or knife. Microwave for 3 minutes each. Allow to cool. Cut in half, remove seeds, and place face down in baking pan. (I cover mine with tin foil). Put in oven and pour water into pan around squash halves. Bake 1 1/2 hours. (Alternately, you can brush halves with olive oil or butter, lightly salt and pepper them and cook them facing up for the same amount of time.)
Allow squash to cool slightly and scoop flesh out into bowl.
Melt butter in pan. Saute onion and apples until softened, about 7 minutes. Add squash, broth, water and seasonings. Mix and heat on medium low until it simmers. Continue to stir and simmer for about 15 minutes. Remove from head and stir in cream.
With an immersion blender or regular blender, puree the soup until smooth.

Taco Soup

(I know this is simple, but I didn't want to forget what I like)

1 lb ground beef, cooked with salt, pepper, and taco seasoning
1 cup corn
2 cans kidney beans
2 cans stewed tomatoes
about a cup or so of water to make it the consistency you like
more taco seasoning and salt and pepper to season how you like

Put everything in a pot and simmer for 30-60 minutes.

Toppings:
sour cream
cheese
cilantro limes

Chicken Tortilla Soup

Rotisserie chicken shredded

4 cans chicken broth
1 can diced tomatoes
1 can rotel tomatoes (I would probably do mild and let people add hot sauce if they would like it hotter)
1 cup salsa  (Any kind is fine)
1 tb cumin
1/4 cup chopped cilantro
1 clove garlic minced

1 cup of frozen corn 

Put all of this stuff in the crock pot on low for 4 ish hours.

Serve with sour cream, cheese (I usually do Monterey jack or Colby jack), chopped avocados, salsa, chips, lime, and extra cilantro.

Beans and Ham Hock Soup

This recipe sounds kind of gross, but it's actually really good (especially for beans!). I got it off the bob's red mill bean package.

Ingredients:
2 cups bean blend
2 1/2 quarts water (best with broth)
ham hock or ham shank
1 cup chopped onion
1 (15 oz) can tomato sauce or 1 qt tomatoes
1 1/2 tsp- 1 TBSP chili powder
garlic, minced


Directions:
Wash beans then soak overnight. In the morning drain, rinse and bring water, beans and ham hock to a boil. Reduce heat and simmer covered, 3-3 1/2 hours. Add onion, tomato sauce/tomatoes, and seasonings. Simmer 30 minutes.

Once everything is cooked, I take the ham hock out and pull off the meat and put it back into the soup, throwing away the bone and other non edible parts.

Old-Time Beef Stew

If you don't want to wait 4-6 hours for the crock pot, this takes about 2.5 hours from beginning to end and is easy and delicious.

Ingredients:
1.5-2 lbs stew beef
2 Tbs vegetable oil
3 cups water
1 Tbs Worcestershire sauce
2 cloves garlic, sliced
2 bay leaves
1 medium onion, sliced
1 tsp salt
1 tsp sugar
1/2 tsp pepper
1/2 tsp paprika
Dash ground allspice or ground cloves
5-6 large carrots, peeled and sliced
3 ribs celery, chopped
3-5 potatoes, peeled and chopped
1 cup peas (opt)
2 Tbs cornstarch

Directions:
Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika and allspice. Cove and simmer 1.5 hours. Remove bay leaves. Add carrots, celery, potatoes, and peas. Cover and cook 30-40 minutes longer. To thicken gravy, combine cornstarch with 1/4 cup water. Mix with a little hot cooking liquid and return mixture to pot. Stir and cook until bubbly.

Recipe adapted from Paula Deen, Food Network

Beef Stew (from Brooke Streadbeck)

Stew meat or chuck roast (cubed)
flour
salt
pepper
potatoes, peeled and cubed
celery, peeled and sliced
carrots, sliced

Coat meat in flour and salt and pepper. Brown in pan with oil. Put in crock pot and cover with water about 1 inch higher than the meat. Put on low and cook for 8 hours total. After about 5 hours peel and cut up potatoes (to amount you want), celery, and carrots. Season with salt and pepper to taste.

(The picture isn't mine. I don't use peas but you can.)

Broccoli Cheese Soup (from Rebecca Lewis)

Saute:
2 garlic cloves, crushed
2 TB butter

Add:
2 cups water
3 TB better than bouillon (chicken)

Boil and add 2 cups of broccoli (or more to taste).
Let simmer and cook until tender.

Add 1 pint of cream or more to taste. Heat until simmering.
Add small cube of velveeta cheese in chunks and stir occasionally until it melts.
Add salt and pepper to taste.

Vegetable Noodle Soup

Ingredients
2 tablespoons extra-virgin olive oil
1 rib celery, sliced (about 1 cup)
1 medium carrot, sliced (about 3/4 cup)
1 clove garlic, smashed
1/4 medium onion, about 1/2 cup
1/4 teaspoon kosher salt
1/3 cup orzo or other small pasta or egg noodles or broken up spaghetti
4 cups low-sodium chicken broth (1 quart box, or 2 cans)
Small handful fresh parsley leaves, basil or dill, chopped (about 2 tablespoons)
1/2 lemon, juiced (about 1 tablespoon)
Freshly ground black pepper
Serving suggestion: Whole-wheat crackers and cheese sticks


Directions
Heat the olive oil in a medium saucepan over medium heat; add all the vegetables, garlic and onion. Season with the salt, and cook until tender, about 6 minutes. Add the pasta and cook until slightly toasted and golden, about 2 minutes. Add broth, and bring to a boil over high heat. Cook, covered, until pasta is just tender, about 8 minutes.

Stir in whatever herb suits you and lemon juice. Season with pepper and additional salt, to taste.

TIP: This soup freezes well, so freeze any leftovers or make a double batch to have plenty on hand. Also, you can stir in some cooked chicken or mini-meatballs, if desired, for another meal.

Makes 2-3 big bowls.



from foodnetwork

Lentil Soup (Alton Brown)

Ingredients
2 tablespoons olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
2 teaspoons kosher salt
1 pound lentils, picked and rinsed
1 cup peeled and chopped tomatoes
2 quarts chicken or vegetable broth (I use stock)
1/2 teaspoon freshly ground coriander
1/2 teaspoon freshly ground toasted cumin
1/2 teaspoon freshly ground grains of paradise (I use 1/4 tsp black pepper instead)


Directions
Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency (I take out 1/3, puree the rest, then add the 1/3 back in). Serve immediately.

Recipe from Alton Brown

Butternut Squash Soup

5 T. olive oil

1 lg. onion, small dice

3 lg. butternut squash, halved

3 c. chicken stock

1 ½ c. heavy whipping cream (fat free half & half works too)

½ c. brown sugar

fresh ground nutmeg, salt and pepper to taste

Rub squash halves with 2 T. of olive oil, and sprinkle with salt and pepper. Bake in 350 degree oven for 1 ½ hours, until very tender. Scoop out all of the flesh and reserve. Heat oil in a medium large soup pot. Add onions and cook over moderately low heat until completely translucent. Add squash and allow to warm to a simmer. Add chicken stock. Bring to a simmer and allow to simmer for 15 minutes to allow for interchange of flavors. Add whipping cream and brown sugar. Blend to desired consistency in a food processor or blender, small batches at a time (or use an immersion blender). Return to stock pot. Adjust seasoning with freshly ground nutmeg, salt and pepper. Makes 1 gallon.

OR (above recipe is apparently adjusted from this one?)

3 T Vegetable Oil

2 T Vegetable Oil
2 Medium onions, small dice
3 medium-sized Butternut Squash, cut in half and seeded
3 C. Chicken Stock
1.5 C Heavy Whipping Cream
1 T Salt
1 T Pepper
2 T nutmeg
2 T fresh ground mace

Heat oven to 350 degrees. Lightly oil butternut squash with 2 T. oil and 
place on baking sheet. Roast the squash uncovered until tender, approximately 30 minutes. Remove 
from heat and allow to cool slightly. Using a spoon, remove the flesh from 
the squash and set aside in utility bowl. Heat oil in a large soup pot Add onions and cook over moderately low heat until completely translucent Add cooked squash to onions Add chicken Stock Bring to a simmer and allow to cook for 15 minutes to allow for interchange of flavors. Add whipping cream and blend to desired consistency in a blender. The smoother the better! Adjust seasoning with salt and pepper, nutmeg and mace.

from Kent Anderson, previous head chef, Chef's Table

Mushroom Soup

1 ounce dried mushrooms, such as shitake or porcini, or a variety
2 cups hot water
2 tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic
1 stalk celery, diced (about 1 cup)
16 ounces fresh cremini/baby bella mushrooms, thinly sliced
1/2 teaspoon salt
2 cups light colored vegetable broth
1 tablespoon white wine vinegar
1/4 cup cream

Soak the dry mushrooms in hot water for about 30 minutes. Remove rehydrated mushrooms and dice.

Heat oil in a large stockpot to medium high heat. Cook onion, garlic and celery until; soft, about 5 to 6 minutes. Add fresh mushrooms and salt and cook until mushrooms are softened and most of liquid has evaporated, about 10 minutes. Turn heat to high and add rehydrated mushrooms, mushroom liquid, broth and vinegar. Bring to a boil, then reduce to a simmer.

Simmer 30 minutes, then stir in cream and blend to a smooth consistency with a immersion or regular blender. Serve with a drizzle of herb oil, if desired

from apronstrings

Tuscan Tomato Soup

3 TBSP olive oil

1 lg onion, diced

5 cups diced, peeled and seeded fresh tomatoes (or 3 14.5-oz cans diced tomatoes w/o liquid)

1 sm. can tomato paste (optional)

3 c. chicken stock (may only use 2 cups)

1 ½ c. heavy whipping cream (fat free ½ & ½ works too)

1 cup basil pesto (I use Costco & freeze the rest)

salt and pepper to taste

Heat oil in a medium large soup pot. Add onions and cook over moderately low heat until completely translucent. Add tomatoes and allow to warm to a simmer. Add chicken stock. Bring to a simmer and allow to simmer for 15 minutes to allow for interchange of flavors. Add whipping cream. Add pesto. Blend to desired consistency in a food processor or blender, small batches at a time (or use an immersion blender). Return to stock pot. Adjust seasoning with salt and pepper. Makes 1 gallon.

recipe from Kent Anderson, past head chef at Chef's Table Restaurant

Chinese Chicken and Noodle Soup

After watching Kung Fu Panda together one night, Breno and I were both craving a Chinese noodle soup, like the one Po's "dad" makes. I looked up some recipes on the internet but they kept calling for ingredients I didn't have. I decided to make a soup based off the egg drop soup recipe I had and it was easy and turned out great. I usually double this recipe.

Ingredients:

4 cups chicken stock (or 2 cups chicken broth and 2 cups water)
2 large slices fresh ginger
2 large cloves garlic, smashed and peeled
1 Tbs cornstarch (I add a little more to increase thickness)
3 Tbs water
Fresh vegetables, chopped (carrots, mushrooms, celery)
Oriental style noodles (I got mine from a Chinese store)
Chicken, cooked and shredded (I use my crock pot chicken for this)
1 tsp salt (if using stock, do not add if using broth)
1/8 tsp ground black pepper
2 scallions, diagonally sliced (i.e. spring/green onion)(opt.)

Combine stock/broth-water, ginger and garlic in a large saucepan and simmer, partially covered, for 15 minutes. Discard the ginger and garlic. In a small bowl stir together cornstarch and water. Bring soup to low simmer and add cornstarch mixture. Stir until the soup is slightly thickened. Add vegetables and noodles and boil 5 minutes, or until done (the noodles I have only need to be cooked 5 minutes). Add chicken and allow to warm in soup. Add salt and pepper to taste. Top with scallions.