Soups

Chicken Noodle Soup

Chef Matt Soups 0 Comment
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Chicken Noodle Soup
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Recipe type: Soup
 
Ingredients
  • 4 cooked chicken breasts, diced
  • 1 pkg. egg noodles
  • 2 carrots, chopped
  • 2-3 stalks celery, sliced
  • 2 cans cream of chicken soup
  • ¼ cup onion, chopped
  • salt and pepper, to taste
Instructions
  1. 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.
  2. Simmer for about 20 minutes.
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Cheeseburger Soup

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Cheeseburger Soup
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Recipe type: Soup
 
Ingredients
  • 3 lb. lean ground beef
  • 2½ qt. chicken stock
  • 2 qt. milk
  • 2 sticks butter
  • ½ c. flour
  • 1 c. American Cheese, shredded
Instructions
  1. 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.
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Peanut Butter Soup

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Peanut Butter Soup
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Recipe type: soup
 
Ingredients
  • 3 tbsp. butter
  • 1 lg. onion, minced
  • ½ c. celery, minced
  • ⅓ 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
  1. Saute onion and celery in butter until onions are clear, add remaining ingredients and simmer on low until heated. Garnish with nuts if desired.
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Oxtail Soup

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

Chef Matt Soups, Thanksgiving 0 Comment
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Pumpkin Soup
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Recipe type: soup
 
Ingredients
  • 2 tbsp. butter
  • 1 lg. onion, chopped
  • 1 lg. potato, diced
  • 3 c. chicken broth
  • 16 oz. canned pumpkin
  • ½ tsp. salt
  • ¼ tsp. nutmeg
  • ⅛ tsp. pepper
  • ½ pt. heavy cream
Instructions
  1. 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.
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