Saturday, August 18, 2012

Soup's On!

This time of year, I always start to look ahead to Fall.  I love Fall.  But, living in South Louisiana, we don't really get a lot of true Autumn days.  We sort of get two summers and skip straight into Winter.  However, sometimes, once in a blue moon, we get a few glorious days of Fall.  You know the kind of day I'm talking about?  Crisp, cool air, sun shining bright, glorious kind of day that makes you happy to be alive.  Man, I love those days!  Fall always makes me want a big pot of soup.  It sort of ushers in the chilly air and welcomes the cold days to come.

Here are a few of my favorite soup recipes.


1 TBS Canola oil
2 boneless, skinless chicken breasts, cubed
1 onion, chopped
2 stalks celery, sliced
2 carrots, sliced
3 cups chicken broth
3 cups water
1 cup egg noodles, uncooked
fresh parsley

In a large pot, heat oil over medium-high heat.  Season cubed chicken with salt and pepper.  Brown chicken in oil.  Remove and set aside.  Add onions, celery and carrots.  Saute them until softened.  You don't want to brown them, just sweat them till soft.  Add chicken back to the pot.  Add broth and water.  Season with salt and pepper.  Bring to a boil.  Add egg noodles and boil until they are tender.  Garnish with fresh parsley.

If you're cooking for a crowd, it's very easy to double this recipe and make a huge pot of soup.  Everyone will want seconds!

This next recipe is rich and decadent.  So good on a cold day.  Plus, it uses short cuts so it's simple to make!


1 stick of butter
1 medium onion, chopped
1 stalk celery, chopped
1/2 bell pepper, chopped (too much will overpower the soup)
2 green onions, sliced
1 lb raw shrimp, cleaned and deveined
2 cans cream of potato condensed soup
2 can whole kernel corn, do not drain
1 (8oz) block cream cheese, cut into small pieces
1 pint half & half (or milk)
Cajun seasoning

Season shrimp with cajun seasoning.  Set aside.  In a large pot, melt butter.  Add onion, celery, bell pepper and green onions.  Saute until tender.   Add shrimp and cook for 5 minutes.  Add cream cheese and let melt.  Add potato soups, corn and half & half.  Season to taste.  Simmer for a few minutes.  That's it.
This makes a big pot, so sometimes I half the recipe.


1 large baking potato
2 (10oz) cans condensed cheddar cheese soup
2 1/2 cups chicken broth
1/4 cup real bacon bits (or use left over bacon from breakfast & chop it up)
sour cream, for garnish
green onions, for garnish

Microwave the potato until tender.  Set aside until cool enough to handle, then cut into cubes.  (or just use a leftover baked potato.  I like to bake an extra when I make them for supper just so I can make this soup the next day!)  
In a large pot, stir together cheese soup, chicken broth and bacon bits.  Bring to a simmer, stirring occasionally over medium-high heat.  Add potato and continue to heat for 5 minutes.  Ladle into bowls and garnish with a dollop of sour cream and green onions.

This soup is so fast and easy to make, but so good and comforting!

So, as soon as there is a chill in the air, make a big pot of soup.  It's like having a warm hug for supper!

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