Buffalo Chicken Soup

Hope everyone out there had a great Easter!

As I've mentioned before, my kids love hot and spicy

things and anything with Frank's hot sauce in it.

Last week they requested Buffalo Chicken Soup.

This recipe was adapted from my friend Stacy.  I eliminated

the milk and used broth as well as adding lots of veggies.

This has become a family favorite!

 Buffalo Chicken Soup

• 6 c. chicken broth
• 2 cans cream of chicken soup (I use the 99% fat free kind)
• 1 can Campbell's Fiesta Nacho soup
• 3 c. cooked chicken, diced
• 1 c. sour cream (I used fat free)
• 2 c. carrots, diced
• 1 c. celery, diced
• 2 c. onions, diced
• 1/4 c. hot sauce (add more to taste, we always use Franks)

Combine all ingredients in a sauce pan and simmer for 30-40 min. 

This can also be made in the crock-pot.  Cook on low 4-5 hours.

We finish with a little dollop of sour cream or crumbled 

blue cheese and some diced scallions.

Serve with celery and blue cheese.

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Tomato based Tortellini Soup

 Above photo is not mine.  It's from the site I got the recipe

from which is called Mom on a Mission.

Tortellini Soup

• 2 T. olive oil
• 3 garlic cloves, minced
• 1 medium onion, finely chopped
• 49 1/2 oz. chicken broth (1 1/2 cartons)
• 2 tsp. Italian seasoning (basil works too)
• 1 package (8 oz.) cheese tortellini -I like to buy dried for the
  pantry, but fresh and frozen work too
• 1 can (28 oz) crushed tomatoes in puree
• 8 oz. fresh spinach (frozen will work too)
• salt and pepper to taste
• Parmesan cheese, optional

Directions: Heat the olive oil over medium heat. Add onion and garlic.
Sauté for 3-4 minutes. Add broth and Italian seasoning; bring to a boil
and simmer for 5 minutes. Stir in tomatoes and simmer for 5 minutes.
Add tortellini and cook according to the package directions
(about 13 minutes). Add spinach and cook just until wilted. Taste and
season with salt and pepper.

Here are my photos.  

It was REALLY SIMPLE and REALLY DELICIOUS.

Great for a quick weeknight soup.

 

Simmer for at least 30 minutes to allow the flavors to develop.
It’s even better the next day. Garnish with cheese if desired.

Caramelized onion & tomato soup

As you probably know I LOVE to cook.  Recently I had 

to cut back a bit on some of my design teams because I just

couldn't seem to get all of my family obligations done as well

as all of my team work.  Well...not without totally wearing myself

out anyways.  I was staying up til 1:00 am the night before cards were due

and stressing over it.  This is something I LOVE and I didn't want

it to start being a burden.  I was SO LUCKY that my team bosses

were so understanding.  I got to remain on both teams that I cut back on.  

So...back to the cooking.  Since this is something 

that I've done all along,  cooking several homemade meals for my 

family each week (whenever school & sports permit a family meal)

I thought I'd share some of our favorite recipes with you.  Since I'm already

doing the cooking I figured it wouldn't be that much more work to 

photograph the food and share the recipes with you.  This will help

fill in the missing card posts that you're used to seeing here.

Today I'm going to share a soup recipe with you.  

It's quite healthy with the exception of the bacon and

you can certainly omit that if you're trying to lower the fat, cholesterol

or if you're a vegetarian.

 Caramelized onion & tomato soup

Ingredients:

4 Cups thinly sliced onions

olive oil for caramelizing the onions

2 TBSP diced garlic

1 TBSP Thyme

1/4 C. Sherry (or sherry cooking wine)

2 Bay leaves

28 oz. can crushed tomatoes in puree

4 cups chicken broth

1 cup fat free 1/2 & 1/2 (you may use cream if your diet permits)

1/4 grated Parmesan cheese

5 slices crispy bacon crumbled

 Directions:

Caramelize the onions in the olive oil.

It took me probably 45 minutes to reach the color I wanted.

Add the garlic, bay leaves, thyme and sherry.  Simmer 5 minutes.

Add the tomatoes & chicken broth and simmer 20 minutes.

add Parmesan cheese and 1/2 & 1/2.  Simmer a few more minutes.

Add bacon crumbles and serve.

Greek Egg-Lemon-Rice Soup with Thyme (Avgolemono Soup)

About 3/4 lbs chicken breasts (or turkey...this is great for leftovers)  
6 cups chicken stock  
2 tsp. dried parsley 
1 tsp. dried thyme 
1 cup finely chopped onion 
1/2 to 3/4 cups Rice (not instant)  
2 eggs 
1/4 cup fresh lemon juice  
1 tsp. lemon zest (grated lemon rind)

This photo was taken the second day and as you can see

the rice absorbed some of the broth.  You may want to have 

some extra broth on hand for the leftovers.

 

Cook and dice the chicken: (bake or boil, your choice)
Put 6 cups chicken stock in a soup pot, add the dried parsley, dried thyme, and diced onion and simmer10-15 minutes.

Add the rice and simmer over low heat until rice is tender, about 20-25 minutes, then stir in the diced chicken (or turkey) and cook about 5 minutes more.

Zest a lemon and then squeeze lemon(s) to get 1/4 cup fresh lemon juice.
Beat eggs with whisk until theyare starting to get frothy. Then whisk in lemon juice and lemon zest. Remove one cup of hot broth from the soup, and whisk 1/2 cup and then another 1/2 cup into the egg mixture, beating well between each addition.

Whisk this mixture into the big pot of soup (be sure the temperature is very low) and let the soup heat gently. DO NOT BOIL after the egg-lemon mixture has been added.
This soup cannot be frozen and must be reheated carefully or the eggs will curdle the broth. It should keep well in the fridge for about 5 days.

I also later saw a recipe that added carrots and celery which I'll probably do next timesince we love veggies in our soup. The whole family loved this.

Sugar Creek Hollow vintage recipe challenge

It is Saturday and we have a really fun challenge for you at Sugar Creek Hollow this week. We want to see a vintage, shabby chic or primitive card or other paper-crafted project that features a RECIPE CARD. The recipe card can be shown either on the front or inside your project and the recipe itself should be a family favorite that has been passed down over the years.

If your recipe isn't easily read from the photo of your project, then we would ask that you detail it in your post. It would also be great if you could show a photo of the finished recipe. Your recipe can be of any type and we would love to hear the story behind it. Soon your family's favorite could become someone else's family favorite so thanks for sharing.

This week one random winner will receive a digi of our choice and a winner's badge to display. In addition, the Design Team will choose one project as Card of the Week and the creator will receive a badge and will be in the running for a Guest Designer spot.

Don't forget, we also have Christmas Blog Candy for one lucky winner to be chosen from our challenge entries between now and Christmas Eve.

Okay,  now's the time I ask for your pity!  I don't have any

family recipes.  My family doesn't cook.  Not my mom...not my 

grandma...I grew up on Banquet pot pies and Salisbury Steak.

I however, absolutely love to cook and have taught myself, 

with the help of Food Network how to be a really wonderful cook.

The recipe I've chosen to share is for Prime Rib Soup.

About 10 years ago my husband and I started making soup out

of our left over Prime Rib.  We pieced together several on-line 

recipes until we came up with what was "perfection" for our

family's taste.

I have to admit that most of the time we don't use

Prime Rib in this soup.  Throughout the year it's kind of

expensive to make each time my kids ask for it so we use

"whatever" we have on hand.  When you simmer it long enough

any meat will become tender.

A couple of things we add depending on our mood are

some diced potatoes or tomatoes.  Both are wonderful.

Just adjust veggies to your family's tastes.

Here are the ingredients...

and here are the cooking instructions. (SO EASY)

I'd love to hear your feedback if you try it.  It's a 

favorite in our house!  Our only problem is my husband 

prefers noodles and I like the barley!  I know...such drama!

Happy Holidays everyone!!