Moroccan Potato Soup

Popeye Crockpot Soup

Popeye Crockpot Soup

A healthy main-dish soup that's simple to prepare when you make it in your crock-pot--just add all ingredients and check back after 6 hours.

Ingredients:

3 boneless chicken breasts, cut into bite size pieces

2 cans chicken broth

1 can cream of chicken soup

1/2 onion, chopped

1& 1/2 cups celery

1& 1/2 cups carrots

1 can lima beans

1 can cannelloni beans

1 pkg frozen chopped spinach, thawed and squeeze out liquid

1/2 cups uncooked white rice

Pinch of dill

Salt and pepper to taste

Directions:

Combine all ingredients in crock pot (except the spinach) and cook on high for 6 hours.

Add spinach the last hour of cooking time.



Number of Servings: 10-12



Chicken Spaghetti Soup

This one has sort of a "twist" to it....

Chicken Spaghetti Soup

1 pound boneless, skinless chicken breasts, diced or in strips
4-5 chicken bouillon cubes
4 quarts water

Cook until chicken is done.

2.. 10 oz. cans of cream of chicken soup
2.. 10 oz. cans of cream of mushroom soup

Stir into above mixture until smooth.

1.. 10 oz. can chicken broth
1 cup diced carrots
1/2-1 cup diced onion
1/2 cup diced green or red pepper
1/2-1 cup diced celery
I add these to taste.
1 pound thin spaghetti, broken up and cooked as instructed.
2 cups grated processed cheddar cheese spread

Add all ingredients together and cook on low to medium heat.

Stir often.

Serve with sourdough bread or your favorite.



Chicken & Wild Rice Soup

stove top method......

Chicken and Wild Rice Soup

1 ..6 ounce box long grain and wild rice mix, prepared according to package
directions
1 tablespoon vegetable oil
2 boneless skinless chicken breast halves, chopped
2 cups sliced fresh mushrooms
1 1/4 cups chopped onion
2 cloves garlic, finely chopped
3 3/4 cups chicken broth
1/2 teaspoon dried tarragon, crushed
1/4 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 1/2 cups evaporated milk
2 tablespoons cornstarch
2 tablespoons dry white wine
sliced green onions and toasted slivered almonds for garnish

Heat vegetable oil in large saucepan over medium high heat. Add chicken, mushrooms, onion and garlic; cook, stirring occasionally, for 5 to 8 minutes or until vegetables are tender and chicken is no longer pink. Add rice, broth, tarragon, thyme, salt and pepper; bring to a boil over medium high heat. Combine small amount of evaporated milk and cornstarch in small bowl; stir until smooth. Add to saucepan with remaining evaporated milk and wine. Cook, stirring occasionally, for 3 to 5 minutes or until soup is thickened. Garnish with green onions and almonds.



Stove Top Chciken Noodle Soup



Stove Top Method....

Chicken Noodle Soup 

1 whole chicken

3 quarts cold water

1 cup carrots, diced

1 cup celery, diced

1/2 cup onion chopped

Parsley

1 bay leaf

2 teaspoons salt

3 cups uncooked egg noodles

Place chicken in large kettle with cold water. Cover and bring slowly to boil. Remove scum from top of water.

Add vegetables, bay leaf and salt. Cover; simmer very gently about 3 hours, occasionally removing scum if any forms.

Remove chicken when tender. Cool. Remove chicken from bone. Boil
noodles separately according to package directions. Add noodles and pieces of chicken to original broth mixture. Serve hot.

Country Chicken Soup/Crockpot



and yet another crockpot recipe!.....

Country Chicken Soup

2 onions, chopped
3 carrots, sliced
2 stalks celery, sliced
2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon basil
1/4 teaspoon leaf thyme
3 tablespoons dry parsley flakes
1 10 ounce package frozen peas
2 1/2 to 3 pound whole fryer chicken
4 cups water or chicken broth
1 cup noodles

Place all ingredients in crock pot in order listed, except noodles. Cover and cook on low 8 to 10 hours or high 4 to 6 hours. One hour before serving, remove chicken and cool slightly. Remove meat from bones and return meat to crock pot. Add noodles. Turn to high. Cover and cook 1 hour.

Crockpot Chicken Soup



Another crockpot recipe...

Crockpot Chicken Soup

6 cups homemade chicken stock OR 1 (49 1/2-oz.) can of chicken broth
1 (16-oz.) pkg. frozen whole kernel corn
1/2 cup converted white rice
2 large celery ribs chopped
1 med. onion chopped
1 small green bell pepper chopped
1 small red bell pepper chopped
2 tbsp. plus 2 tsp. dried tarragon crushed
2 cups chopped cooked turkey or chicken (about 1/2 lb.)
salt and freshly ground pepper

In a 4-qt. electric slow cooker, mix together the stock, corn, rice, celery, onion, green and red bell peppers and 2 tbsp. of the tarragon.

Cover and cook on the LOW heat setting 5 to 5 1/2 hours or until the rice is tender.

Stir in the turkey or chicken. Season with salt and pepper to taste. Stir in the remaining 2 tsp. of tarragon. Cook 30-45 minutes longer.

Chicken Noodle Soup with Sweet Potatoes/Crockpot



Another crockpot one...

Chicken Noodle Soup with Sweet Potatoes

6 boneless, skinless chicken thighs
2 large sweet potatoes, peeled & cut into 2" chunks
1 medium onion, cut into wedges
1/2 tsp dried thyme leaves
1/4 tsp pepper
2 bay leaves
3-1/2 cups water
1 pkg roast chicken flavor ramen noodle soup

Rinse chicken with water & pat dry.

In crockpot, layer potatoes, onions & chicken. Sprinkle with thyme & pepper. Add bay leaves.

In small bowl, blend 1 cup water & the seasoning packet from the noodles (reserve noodles); pour mixture over chicken & vegetables. Add remaining 2-1/2 cups water.

Cover and cook on low at least 7 hours or until tender. Remove and discard bay leaves.

Break noodles up; stir into crockpot.

Cover; cook on high 10 minutes, stirring gently once.

Serves 6

Crockpot Chicken Noodle Soup

Here is one, using a crockpot.....

Crockpot Chicken Noodle Soup

3& 1/2 lb Broiler-fryer; cut up, skinned
2 md Carrot; peeled and chopped
1/2 c Onion; chopped
2 Celery stalk; chopped
2 1/2 tsp. Salt (or less)
2 tsp. Dried parsley flakes
3/4 tsp. Dried marjoram leaves
1/2 tsp. Dried basil leaves
1/4 tsp. Poultry seasoning
1/4 tsp. Pepper
1 Bay leaf
2 qt ;Water
2 1/2 c Medium egg noodles; uncooked

Place first 4 ingredients in 3 1/2-quart slow cooker in order listed.

Combine salt and next 6 ingredients; sprinkle over vegetables. Add 6 cups water; cover and cook on low setting 8 to 10 hours.

Remove chicken and bay leaf; add remaining 2 cups water. Stir in noodles and cook, covered, on high setting 20 minutes.

Meanwhile remove bones from chicken and cut chicken into bite-size pieces. Add to slow cooker, stir to mix. Cook 15 minutes on high setting, covered or until noodles are tender.



CSW's Chicken & Wild Rice Crock Pot Soup



CSW's Chicken & Wild Rice Crock Pot Soup
(Tried&True Recipe)

1/2 cup uncooked wild rice, rinsed well
1/2 cup shredded carrot
3(14-ounce) cans chicken broth
1 pound boneless, skinless chicken breast halves OR turkey tenderloins, cut into 1-inch pieces
1 rib, (1/2 cup) celery, chopped
1 medium onion,(1/2 cup) chopped

1 cup sour cream
1/2 cup all-purpose flour
1/2 cup sliced almonds, toasted, IF desired

Directions:
Stir together all ingredients, except sour cream, flour & almonds in slow cooker.
Cover; cook on low heat setting for 6-8 hours OR until chicken and rice are tender.
Just before serving, stir together sour cream & flour in small bowl, until smooth.
Increase heat setting to high.
Slowly stir sour cream mixture into hot soup mixture, stirring constantly.
Cook, stirring occasionally, until soup is thickened & creamy...."Hopefully"....about 6-8 minutes.

To Serve: Spoon into individual serving bowls.
Garnish with sliced/toasted almonds.

Enjoy!!!!!!!!!!!!

Turkey, Broccoli & Tomato Soup

Nutritional Info

• Fat: 2.1g
• Carbohydrates: 7.3g
• Calories: 73.9
• Protein: 7.4g

Ingredients

3 cups boiling water
3 low-sodium bouillon cubes
8 ounces lean ground turkey, cooked
1 can petite tomatoes, diced
1 package frozen broccoli, thawed

Directions

Boil water. Add bouillon. Stir.
Add broccoli and bring to a boil again. Cook until broccoli is bright green and slightly tender.
Add turkey and tomatoes and stir.


Number of Servings: 8