Favorite Soup?!
Answers: It's so cold out and I can't stop thinking about soup! What is your favorite kind? (feel free to include a recipe if you like) : )
Chicken Tortilla Soup...lots of cheese please! Yumm-O!
French Onion.
I really like potato soup with bacon and cheese!
Italian Wedding
french onion, lots of cheese =)
chicken noodle. The original. ;)
Chicken noodle soup with egg noodles, white chicken chunks, celery, carrots in a super yummy chicken broth soup. Yummy!
I would rather have some chilli on a cold day,but my fav. soup is tomato with a grilled cheese,yummy!
My grandmothers homemade vegetable soup
Home made cream of mushroom with crusty bread and butter.........yummm!!!
Gotta be Campbell's Chicken and Noodle ... now that they've got it, I prefer the reduced sodium version! I like crushed saltines (unsalted tops) in it, too!
CHICKEN NOODLE AND CLAM CHOWDER!! YUMMY =9
Soup is the best on a cold day! I really really love tomato soup, chicken noodle soup, split pea soup, corn chowder. And if these can be home made ( by me) all the better! We keep several varieties of Campbell's chunky soup on hand
New England Clam Chowder. That's too time consuming to make at home! I'll order it at a restaurant. And the one by Campbell's Chunky is pretty good.
The Lady and Sons Beef Vegetable Soup Recipe courtesy Paula Deen
I make this with the short ribs. it takes a while but its fun for a cold day.
2 tablespoons vegetable oil (if using chuck roast)
2 1/2 to 3 pounds beef short ribs or 2 1/2 to 3 pounds boneless chuck roast*
4 quarts cold water
1 (28-ounce) can diced tomatoes
1 1/2 cups chopped onion
3 tablespoons dried parsley
2 tablespoons beef bouillon granules
1 tablespoon dried Italian seasoning
1 tablespoon House Seasoning, recipe follows
1 tablespoon seasoned salt, plus extra for seasoning
1 tablespoon Worcestershire sauce
1 teaspoon celery salt
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
2 bay leaves
1 cup thinly sliced carrots
1 cup diced celery
1 cup sliced green beans, fresh or canned
1 cup frozen black-eyed peas
1 cup frozen butter beans
1 cup cut okra, fresh or frozen
1 cup corn kernels, fresh or canned
1 cup diced potatoes
1/2 cup uncooked elbow macaroni
Chopped fresh parsley leaves
If using chuck roast, heat the oil in a large skillet over medium heat. Place the roast in the skillet and cook until browned on both sides, about 5 minutes per side. Remove the roast from the skillet and cut it into 1 1/2 to 2-inch cubes; discard the fat. Place the beef cubes in a large stockpot. (If using short ribs, you can put them right in the pot with no preparation).
Add the water, tomatoes, onions, dried parsley, beef bouillon, dried Italian seasoning, House Seasoning, seasoned salt, Worcestershire sauce, celery salt, garlic powder, black pepper and bay leaves. Bring to a boil over high heat. Cover the pot; reduce the heat so that the liquid simmers, and cook for 1 1/2 to 2 hours, or until the meat is very tender. If using short ribs, remove them from the pot and cut the meat from the bones, discard the bones and fat, and return the meat to the pot. Add the remaining vegetables and the macaroni and return the soup to a boil, stirring to distribute the ingredients. Reduce the heat and simmer for 45 minutes. Just before serving, season with salt and pepper and add fresh chopped parsley. To remove excess fat from the surface of the soup, swirl a lettuce leaf around the surface—it will pick up a lot of the fat.
*The chuck roast will yield more meat, but the bones from the short ribs give the soup an incredible flavor.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
chiken noodle suop is the best soup when cold try it
No soup for you -- The Soup Nazi.
Aaahh! Potato Soup ?
INGREDIENTS~
* 2 Yukon Gold potatoes, cubed
* 1 (5.5 ounce) package au gratin instant potato mix
* 1 (10.5 ounce) can condensed chicken broth
* 1 1/2 cups water
* 1 cup heavy cream
DIRECTIONS~
1. In a large saucepan or pot, combine potatoes, au gratin potato mix, chicken broth and water. Add more water to cover if necessary. Cook over medium heat, stirring occasionally, until potatoes are tender, about 40 minutes. Stir in cream and heat through. Serve.
Cheesy Potato and Corn Chowder
INGREDIENTS
2 tablespoons margarine
1 cup chopped celery
1 cup chopped onion
2 (14.5 ounce) cans chicken broth
3 cups peeled and cubed potatoes
1 (15 ounce) can whole kernel corn
1 (4 ounce) can diced green chiles
1 (2.5 ounce) package country style gravy mix
2 cups milk
1 cup shredded Mexican-style processed cheese food
DIRECTIONS
In large saucepan, melt margarine over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes.
Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.
Stir in corn and chiles; return to boiling. Dissolve gravy mix in milk; stir into boiling mixture. Add cheese; cook and stir over low heat until cheese is melted.
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this is my fav soup...
I like home made Beef Barley. Yum Yum!
CHICKEN VEGETABLE SOUP, OR
CHILI I LIKE THAT TOO WITH GRILL CHEESE SANDWICH !!!!
Potatoe soup
But if yo are wanting something quick and easy do a vegetable beef soup.
Avgolemono - Greek chicken lemon-rice soup.
I don't know how to make it - I just order it at the coney island restaurants aka greek diners here in Michigan.
Chicken Asparagus Chowder
1 chicken, cooked, skinned, boned, chopped
4 Tbsp butter
6 Tbsp flour
5 Tbsp minced onion
1 Cup sour cream
5 Cups chicken broth
2 Tbsp white wine
1 10.5 oz can cut asparagus spears
Melt butter, add onion, saute 3 minutes. Add flour, stir, 2 minutes.
Slowly add broth, cook 3 minutes. Put sour cream in bowl, add 1 cup
of hot broth, stir, add back to mixture. Stir until smooth. Add wine.
Drain, chop asparagus. Add chicken and asparagus to pot, stir
until heated through.
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Traditional Ukrainian borscht. -- but tonight I'm making chicken noodle.
chicken noodle SOUP!
My favorite is my specialty Smoky Creamy Chicken and Wild Rice Soup. I make this every time I grill a turkey. They always say don't use the carcass, but I take all of the skin off and boil the carcass and skim the grease in the stock pot. You can't beat the flavor and it is such a simple soup that tastes great and everyone loves.
After that, I would have to say Potato and Bacon, Clam Chowder and Split Pea And Ham in that order.
O'Charley's potato soup. Mmmm!
My dad makes an awesome minestrone soup, too! I don't know his recipe, he won't tell anyone!