Mormon Life - Soup tag

Chicken Soup

Tue, 15 Nov 2011 00:02:00 -0700

by Emergency Essentials
source: MormonLife.com

Mormon Life says: This is a quick, easy, great tasting meal you can make with the ingredients you have.

We felt like some good, old fashioned chicken soup the other day. This soup is about as simple as they come - simply heat up the water, add the ingredients, and simmer. Also, you can use any kind of vegetables that you happen to have or like. It's a quick, easy, great-tasting meal.

Ingredients
   8 cups water
   4 tablespoons Chicken Broth Seasoning
   2 teaspoons garlic salt
   1 tablespoons Italian seasoning
   1-2 tablespoons tomato powder
   1 cup freeze-dried chicken
   1 cup freeze-dried corn
   1 cup freeze-dried peas
   1 cup dehydrated carrot dices
   1 cup noodles (any type; optional)
Salt and Pepper to taste

Reconstitute before using. Follow directions on #10 can to reconstitute.

Directions

1. Add water to soup pot. Heat to just before boiling.

2. Add all remaining ingredients, stir, and let simmer for about 20-30 minutes.

{Food Dish} Soup Competition Winner + Recipe

Thu, 27 Oct 2011 00:05:00 -0600

by LDS Living
source: MormonLife.com

Mormon Life says: We recently held our LDS Living Soup Competition, making all the soup recipes LDS Living readers submitted for the contest. While there were many delicious soups, we found one recipe that won by a landslide.

We recently held our first official Corporate Soup Day to assemble a delicious collection of soups and a large body of people to vote on the best flavors. And while there was a plethora of delicious flavors to be had, there was one that got the unanimous approval of all our testers and won by a landslide.

Soup Competition 1st Runner-up

Soup Competition 2nd Runner-up

Our grand prize winner (and recipient of a $100 gift card to Deseret Book) was the Chicken Poblano Soup from Wendy Stock of Waterflow, New Mexico.

Congratulations!

Chicken Poblano Soup

1/4 cup olive oil
1/2 teaspoon cumin
1 tablespoon chicken bouillon
1/2 teaspoon thyme
salt and pepper, to taste
1/2 bunch cilantro, chopped
2 cloves fresh garlic, minced
1 medium onion, chopped
2 cups diced or chopped carrots
3 poblano peppers, veined, seeded, and diced
3 quarts chicken broth
1 roasted chicken
1/2 stick (1/4 cup) of butter, melted
1/4 cup flour
1 small bag frozen corn
2 cups cooked rice

Pour olive oil in a large saucepan. Mix the cumin, chicken bouillon, thyme, salt, and pepper in the oil. Pull the cilantro leaves off the stems and chop. Add the cilantro, garlic, onions, carrots, and poblano chilies to the oil and spices. Stir and cook until soft. Add the chicken broth. Next, make a roux with the butter and flour and add to the soup. Remove skin from roasted chicken and discard. Tear the chicken into pieces and add to the soup. Stir in cooked rice and frozen corn; simmer until warm. Serve and enjoy.

*Time Saver Tip--Buy the pre-cooked roasted chicken available in your grocery store’s deli.

Thank you, once again, to all who entered! We hope you've enjoyed the winning recipes, and we hope you'll get ready for the next LDS Living comptetition set to begin in December: Casseroles!

{Food Dish} Soup Competition 1st Runner-up + Recipe

Thu, 20 Oct 2011 00:04:00 -0600

by LDS Living
source: MormonLife.com

Mormon Life says: We received lots of great soup recipes from our readers, but a few stood out above the rest when we held our soup competition last week. Here’s the recipe that got the second most votes.

Recently we held our first official Corporate Soup Day to assemble a delicious collection of soups and a large body of people to vote on the best flavors. Next week the grand prize winner—which will receive a $100 gift certificate to Deseret Book—will be announced, so stay tuned!

Our first runner up was Creamy Potato Soup, from Debbie Judd of Evanston, Wyoming.

Photo from Thinkstock.

Creamy Potato Soup

10 medium potatoes, cubed
14 slices of bacon, sliced into 1/2" to 3/4" slices
1 small sweet onion, finely diced
1 8-oz. package cream cheese ( at room temperature & sliced)
1 cup unsalted butter
4 cups 1% milk
1/2 cup sour cream
1 cup flour
salt and pepper
3 cups potato water (from boiling potatoes)

Place cubed potatoes in a large pot and cover them with water. Add salt for flavoring and bring to a boil. Cook until tender and remove the 3 cups of potato water to a separate bowl. Drain remaining water off potatoes.

While potatoes are boiling, cook bacon until golden brown. Reserve some of the drippings, add the onions, and cook until transparent.

In large saucepan, melt butter, and with a whisk stir in 1 cup of flour slowly to incorporate. Slowly add 2 cups milk into the roux mixture, making sure to stir constantly to avoid lumps. Slowly add sliced cream cheese to mixture, stirring until well blended. Add 1 cup milk, along with 1/2 cup sour cream, and incorporate into mixture. Slowly add up to 3 cups of reserved potato water. Sauce should be the consistency of a medium-thick gravy. Salt and pepper sauce to desired taste.

Mix together bacon, potatoes, onions, and cream sauce to serve. If there are leftovers, add extra water or milk when re-heating to achieve desired consistency. Makes approximately 14 servings.

For the other winners from our competition:

2nd Runner up - Chicken Cordon Bleu Soup

Winner - Chicken Poblano Soup

{Food Dish} LDS Living Soup Competition: 2nd Runner-up + Recipe

Thu, 13 Oct 2011 00:03:00 -0600

by LDS Living
source: MormonLife.com

Last week we held our first official Corporate Soup Day to assemble a delicious collection of soups and a large body of people to vote on the best flavors. To increase the suspense, we’ll be announcing one of the winning recipes each week. The grand prize winner will receive a $100 gift certificate to Deseret Book, so stay tuned!

Our second runner up was Chicken Cordon Bleu Soup, from Krista Loertscher of Salt Lake City, Utah.

Chicken Cordon Bleu Soup
Serves approx. 4. Makes approx. 3 quarts of soup. This recipe can be doubled easily.

2 tablespoons butter
2-3 garlic cloves, chopped
1/2 chopped onion
1/4 cup flour
2 1/2 cups milk (I used skim and it was fine!)
14 oz chicken broth
Salt and pepper to taste
4 medium baking potatoes, baked
1 cup shredded Swiss cheese
1 cup shredded chicken, cooked (I think a rotisserie would be fabulous)
1 cup diced cooked ham

Wash and dry your potatoes. Pierce the skin with a fork and microwave for 5 minutes. Rotate them and cook for another 5 minutes or until done.

In the meantime: In a large stock pot, melt the butter. Add the garlic and onion and let cook until browned, stirring frequently. Do not let the garlic burn, or it will get bitter!

Add the flour to the pan and whisk together. Let the mixture cook for 1 minute. Slowly add milk a little at a time while whisking constantly. The only lumps you want are the onions. Add the chicken broth and whisk well. Bring soup to a simmer and heat until thickened, about 5 minutes.

While your soup is thickening, cut the potatoes in half length-wise and either scoop the flesh out or peel the skin off. Cut or mash into small pieces. Get your chicken and ham ready and shred your cheese.

Turn the heat to medium-low and add the potatoes. Sprinkle the soup with salt and pepper. Remember that potatoes absorb salt, so you might want to add a little more than you think you need. Taste as you go.

Add the Swiss cheese, chicken, and ham. Warm through and serve hot.

To eat leftovers, you might have to add some more milk or chicken broth to reheat.

Enjoy!

You can check out more of her fabulous recipes on her blog at The Double Dipped Life. I know I’m going to be making some of her other recipes too!

For the other top recipes from the contest:

1st Runner Up - Creamy Potato Soup

Winner - Chicken Poblano Soup