Friday, October 01, 2010
Friday's Fave Five
So it's Friday which means Susanne is hosting her weekly round up, Friday's Fave Five, whereby participants post five favorites things of the week. I'm not a very consistent Fave Five post-er, but because it's fall and I love fall and one of my favorite things about fall is making soup, I thought I'd post five of my favorite soup recipes and/or links. So, here's my Friday Fave Five, the Soup edition...
1. Santa Fe Soup--probably the easiest thing you could ever make and it utilizes my favorite of all kitchen appliances: the crock pot.
2. Chicken Tortilla Soup--I think it's my favorite soup that I make and again, it's super easy thanks to the wonder that is the crock pot. Oh and you must eat it with a dollop of sour cream on top. It's essential.
3. Cottage Chicken and Wild Rice Soup--While I don't technically make this soup in my crock pot (gasp!) I do however cook my chicken in it which is way easier, in my opinion, than boiling the chicken. Anyway, this recipe is delicious!
4. Chicken Noodle Soup--This recipe came from my mom who got it from one of her friends. It's a little different than your usual chicken noodle recipes, what with the brocoli cheese soup, but it's one of my family's favorites. True confessions: I've made it several times and every single time I've let the pot boil over and make a HUGE mess. HUGE. Every.single.time. So a word to the wise: be careful!
CHICKEN NOODLE SOUP
Whole chicken (or 3-4 breasts)
1-12oz can evaporated milk
2 cans broccoli cheese soup
1 package medium egg noodles
Butter (My mom uses a whole stick but you can adjust to preference)
Boil chicken with the onion (or you can cook in the crock pot), seasoned to taste
Remove chicken and chop
Bring broth, butter, milk and soups to a boil. I generally add more broth (one of the 4 cup boxes) and some water to fill my 6 qt pot about 2/3 to 3/4 full.
Cook noodles in the broth mixture according to package but do not drain
Add chicken and heat through.
5. Shrimp and Corn Soup--This recipe comes from my friend and pastor's wife (and cook extraordinaire). It's easy but really good. And I don't know what it is about shrimp but I always feel like I'm cooking something really elegant if it has shrimp in it. Elegant may be debatable, at least when it comes to my cooking, but this soup is delicious. And guess what: no crock pot!
SHRIMP AND CORN SOUP
1 large onion, chopped
1 bell pepper, chopped
2 sticks of butter
1 Tablespoon bacon drippings (or you can use bacon bits)
4 cans cream of celery soup
4 cans cream style corn
1 can white shoepeg corn
2 cans of RoTel tomatoes
1/2 to 1 pint whipping cream
2-4 lbs of shrimp (I use the frozen)
Saute onion and pepper in butter over medium heat. Add bacon drippings (or bits) and RoTel. Stir and cook about ten minutes. Add soups, corn and 1 1/2 soup cans of water. Bring to simmer, cook about 20 minutes. Add shrimp; simmer for about 20 minutes until shrimp are tender and mixture is creamy. Stir often. Add whipping cream to desired consistency/creaminess.
Note: Since I use the frozen shrimp, I simmer the soup a little longer prior to adding the shrimp and then only heat the soup long enough for the shrimp to heat through.
Check out other favorites at Susanne's blog Living to Tell the Story!