Chicken Noodle Soup

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Chicken Noodle Soup

Author: Chef Matt

Ingredients

  • 4 cooked chicken breasts diced
  • 1 pkg. egg noodles
  • 2 carrots chopped
  • 2-3 stalks celery sliced
  • 2 cans cream of chicken soup
  • 1/4 cup onion chopped
  • salt and pepper to taste

Instructions

  • Cook noodles according to package directions. Boil the vegetables in water until they are tender. Add the vegetables, chicken and cream soup to the cooked noodles. Salt and pepper to taste.
  • Simmer for about 20 minutes.

 

Cheeseburger Soup

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Cheeseburger Soup

Author: Chef Matt

Ingredients

  • 3 lb. lean ground beef
  • 2 1/2 qt. chicken stock
  • 2 qt. milk
  • 2 sticks butter
  • 1/2 c. flour
  • 1 c. American Cheese shredded

Instructions

  • Fry hamburger and drain off excess grease. Add to chicken stock and bring to a boil. In a separate bowl, combine melted butter and flour and stir until thick. Add flour and butter mixture to boiling stock and reduce heat to stop from boiling. Stir in milk and garnish in bowls with shredded cheese on top.

 

Peanut Butter Soup

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Peanut Butter Soup

Author: Chef Matt of Sayerfoods.com

Ingredients

  • 3 tbsp. butter
  • 1 lg. onion minced
  • 1/2 c. celery minced
  • 1/3 c. peanut butter
  • 1 can condensed chicken broth
  • 1 can condensed cream of chicken soup
  • 3 c. milk
  • Salt and pepper to taste
  • chopped peanuts if desired

Instructions

  • Saute onion and celery in butter until onions are clear, add remaining ingredients and simmer on low until heated. Garnish with nuts if desired.

 

Oxtail Soup

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Oxtail Soup

Author: Chef Matt

Ingredients

  • 8 two inch oxtail sections
  • 1 teaspoon of salt
  • 1 bunch of celery minced
  • 2 small onions
  • 4 carrots
  • 4 cloves
  • salt and pepper to taste

Instructions

  • Place the rinsed and salted oxtails into cold salted water (about 1 gallon) and bring to a boil. Reduce heat and simmer.
  • Continue to simmer until meat is tender and remove the oxtails.Add Remaining ingredients to the water and simmer until the vegetables ate tender.
  • Remove meat from the tail and return to the pot. Serve the soup hot.

 

Pumpkin Soup

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Pumpkin Soup

Author: Chef Matt of Sayerfoods.com

Ingredients

  • 2 tbsp. butter
  • 1 lg. onion chopped
  • 1 lg. potato diced
  • 3 c. chicken broth
  • 16 oz. canned pumpkin
  • 1/2 tsp. salt
  • 1/4 tsp. nutmeg
  • 1/8 tsp. pepper
  • 1/2 pt. heavy cream

Instructions

  • In a large quart pan cook onion and potato in butter until onions are clear. Add chicken broth and heat to a boil. Cover and cook over low heat until vegetables are tender. remove vegetables from the broth and blend in a blender until smooth. Return to broth vegetable puree to the broth and add the pumpkin and remaining ingredients except for the cream. Heat to a boil. Once soup reaches a boil, reduce heat to low, cover and allow to simmer for 10-15 minutes. Add the cream and heat through.

 

Cabbage Soup

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Cabbage Soup

Author: Chef Matt

Ingredients

  • 6 large green onions
  • 2 green peppers
  • 2 cans diced tomatoes
  • 1 bunch celery chopped
  • 1/2 head cabbage chopped
  • 1 pkg. Lipton onion soup mix
  • 2 cubed chicken bullion
  • 6 C. water
  • Season to taste with Salt and pepper

Instructions

  • Simmer on low until the vegetables are soft.

This is a delicious and healthy alternative to most soups.  It is also known as diet cabbage soup.

Potato Cheese Soup

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Potato Cheese Soup

Author: Chef Matt

Ingredients

  • 8 large potatoes cooked and diced
  • 2 C. milk
  • 4 cups water
  • 1 chicken bullion cube
  • 2/3 C. flour
  • 2/3 C. butter
  • 1 lb. bacon cooked and crumbled
  • 1 C. sour cream
  • 8 oz. cheddar cheese shredded
  • salt and pepper to taste

Instructions

  • In a large soup pot, combine butter and flour to make a roux. Cook roux for 1 minute, then slowly mix in the remaining ingredients adding the sour cream and cheese last. Allow to simmer until all of the cheese is melted and the soup is warmed throughout.

 

Crock Pot Beef Stew

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Crock Pot Beef Stew

Author: Chef Matt of Sayerfoods.com

Ingredients

  • 3-4 lbs. Stew meat cut in one inch squares
  • 1 tbsp. olive oil
  • 4 tbsp flour
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • salt and pepper to taste
  • 4 C. water
  • 4 beef bullion cubes
  • 1/4 C. ketchup
  • 4 garlic cloves minced
  • 3 large potatoes cubed in 1 inch cubes
  • 1/2 lb carrots cut into coins
  • 1 onion sliced

Instructions

  • Coat the meat in the first five ingredients and brown in a skillet or dutch oven using the olive oil. Add meat and remaining ingredients to a crock pot. Cook in a crock pot on low for 5-8 hours or until beat is thoroughly cooked. Try to prevent boiling as this will make the meat tougher.