iacobusjames
New member
@igliojack looks delicious recipe?
Looking for Delicious Homemade Soup Recipes
- Thread starter hugosilva
- Start date
4 frozen chicken breast, 1 can cream chicken, 2 chicken bullion cubes, salt, pepper, garlic powder to taste, 1 stick of butter, 48 oz of chicken Broth. Put in crockpot on low for 6-8 hours. Shredded chicken. Depending if you want dumplings or noodles. Add frozen egg noodles to the crockpot and cook on low for an hour. Or refrigerated Biscuits cut into 4 and pot in crock pot and cook for an hour. ** you may need to add another 12-24 oz of chicken Broth after cooking noodle/dumplings depending on how thick or thin you want soup to be.
Delicious
Delicious
parkertrace
New member
Following!!
jamesloucks
New member
.
believe1248
New member
Following!!
rocketfingers
New member
@rocketfingers Taryn Equi you can add spices if you like
I sometimes add Tumeric , cumin black pepper and smoked paprika
My son likes to add smoked sausages spam or bacon
This is just the basic way of making it then you can go from there xx
Herbs are always good as well
I sometimes add Tumeric , cumin black pepper and smoked paprika
My son likes to add smoked sausages spam or bacon
This is just the basic way of making it then you can go from there xx
Herbs are always good as well
nataliemay30
New member
Following
inetfree180
New member
Following
andrewclocksin
New member
My contributions are in the thread below:
andrewclocksin
New member
I have not made this one yet. I think I got the recipe from Tik Tok and it looked delicious!
Albondigas (Mexican Meatball Soup)
Cilantro, chopped
4 roma tomatoes, diced
1 large onion, diced
1 ½ pounds ground beef
2 teaspoons Season All or adobo seasoning
12 cups water
¼ cup tomato bouillon (for the meatballs)
¼ cup tomato bouillon (for the water)
1 cup rice (for the meatballs)
1 cup rice (for the water)
½ pound baby carrots, cut in half
Combine the cilantro, tomatoes, and onion.
Combine the ground beef, the Season All, ¼ cup tomato bouillon, and 1 cup of the rice.
Add the veggies to the meat mixture and mix thoroughly.
Bring 12 cups of water to a boil.
Add the remaining tomato bouillon, rice, carrots and the meatballs.
Cover and cook for 30 minutes over medium heat.
Albondigas (Mexican Meatball Soup)
Cilantro, chopped
4 roma tomatoes, diced
1 large onion, diced
1 ½ pounds ground beef
2 teaspoons Season All or adobo seasoning
12 cups water
¼ cup tomato bouillon (for the meatballs)
¼ cup tomato bouillon (for the water)
1 cup rice (for the meatballs)
1 cup rice (for the water)
½ pound baby carrots, cut in half
Combine the cilantro, tomatoes, and onion.
Combine the ground beef, the Season All, ¼ cup tomato bouillon, and 1 cup of the rice.
Add the veggies to the meat mixture and mix thoroughly.
Bring 12 cups of water to a boil.
Add the remaining tomato bouillon, rice, carrots and the meatballs.
Cover and cook for 30 minutes over medium heat.
andrewclocksin
New member
Bacon Cheeseburger Soup (Slow Cooker)
1 pound ground beef, cooked and drained
1 (15-oz) can diced tomatoes
4 cups potatoes, peeled and cubed
½ cup carrot, chopped
½ cup green bell pepper, chopped
1 large onion, chopped
2 ribs celery, chopped
4 cups chicken broth
1 package dry ranch dressing mix
Salt, to taste
Ground black pepper, to taste
2 cups sharp cheddar cheese, grated
¼ cup all-purpose flour
1 cup heavy cream
Bacon crumbles, optional
Place the ground beef and all of the veggies in the slow cooker.
Pour the chicken broth over the beef and veggies.
Add the ranch package, salt and pepper, then stir everything together and cover.
Cook on HIGH for 3 to 4 hours, or until vegetables are softened.
Stir flour into heavy cream until no chunks remain.
Pour the heavy cream mixture in the slow cooker.
Add the cheddar cheese, stir until well blended, and cover.
Cook for another 30 minutes or until the cheese melts and the soup has thickened.
Ladle into soup bowls, top with cheese and crumbled bacon, if using, and serve hot.
1 pound ground beef, cooked and drained
1 (15-oz) can diced tomatoes
4 cups potatoes, peeled and cubed
½ cup carrot, chopped
½ cup green bell pepper, chopped
1 large onion, chopped
2 ribs celery, chopped
4 cups chicken broth
1 package dry ranch dressing mix
Salt, to taste
Ground black pepper, to taste
2 cups sharp cheddar cheese, grated
¼ cup all-purpose flour
1 cup heavy cream
Bacon crumbles, optional
Place the ground beef and all of the veggies in the slow cooker.
Pour the chicken broth over the beef and veggies.
Add the ranch package, salt and pepper, then stir everything together and cover.
Cook on HIGH for 3 to 4 hours, or until vegetables are softened.
Stir flour into heavy cream until no chunks remain.
Pour the heavy cream mixture in the slow cooker.
Add the cheddar cheese, stir until well blended, and cover.
Cook for another 30 minutes or until the cheese melts and the soup has thickened.
Ladle into soup bowls, top with cheese and crumbled bacon, if using, and serve hot.
andrewclocksin
New member
Baked Potato Soup
4 large baking potatoes (about 2 1/2 pounds)
4 tablespoons butter
1/3 cup all-purpose flour
6 cups whole milk
1 cup shredded sharp cheddar cheese, divided
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon chicken bouillon powder (more, if needed)
1 cup sour cream
3/4 cup green onion, chopped
6 slices bacon, cooked and crumbled
Preheat the oven to 400° F.
Rinse the potatoes thoroughly.
Place the potatoes directly on the middle oven rack.
Bake the potatoes for 1 hour until tender.
Remove the potatoes from the oven and allow them to cool enough to handle.
Cut the potatoes in half.
Scoop out the potato pulp into a large bowl.
Discard the potato skins (or leave some pulp and use them to make potato skins later).
Coarsely mash the potato pulp.
Melt the butter in a large stock pot over medium heat.
Add the flour to the melted butter, whisking until smooth, forming a roux.
Slowly whisk the milk into the roux until thoroughly blended.
Cook over medium heat until thick and bubbly...this could take up to 20 minutes.
Add the mashed potatoes, 3/4 cup cheese, salt, and pepper to the stock pot.
Stir until the cheese melts then remove from the heat.
Stir in the sour cream and 1/2 cup of the green onion.
Return the pot to low heat.
Cook over low heat for 10 minutes or until thoroughly heated, but do not boil.
Top each bowl of soup with cheese, green onion, and crumbled bacon.
4 large baking potatoes (about 2 1/2 pounds)
4 tablespoons butter
1/3 cup all-purpose flour
6 cups whole milk
1 cup shredded sharp cheddar cheese, divided
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon chicken bouillon powder (more, if needed)
1 cup sour cream
3/4 cup green onion, chopped
6 slices bacon, cooked and crumbled
Preheat the oven to 400° F.
Rinse the potatoes thoroughly.
Place the potatoes directly on the middle oven rack.
Bake the potatoes for 1 hour until tender.
Remove the potatoes from the oven and allow them to cool enough to handle.
Cut the potatoes in half.
Scoop out the potato pulp into a large bowl.
Discard the potato skins (or leave some pulp and use them to make potato skins later).
Coarsely mash the potato pulp.
Melt the butter in a large stock pot over medium heat.
Add the flour to the melted butter, whisking until smooth, forming a roux.
Slowly whisk the milk into the roux until thoroughly blended.
Cook over medium heat until thick and bubbly...this could take up to 20 minutes.
Add the mashed potatoes, 3/4 cup cheese, salt, and pepper to the stock pot.
Stir until the cheese melts then remove from the heat.
Stir in the sour cream and 1/2 cup of the green onion.
Return the pot to low heat.
Cook over low heat for 10 minutes or until thoroughly heated, but do not boil.
Top each bowl of soup with cheese, green onion, and crumbled bacon.
andrewclocksin
New member
Beef Stew (Slow Cooker)
2 pounds beef stew meat, cut into bite-sized pieces
1 teaspoon salt
1 teaspoon ground black pepper
1 medium onion, finely chopped
2 ribs celery, sliced
2 to 3 cloves garlic, minced
1 (6-oz) can tomato paste
4 cups beef broth
2 tablespoons Worcestershire sauce
2 cups baby carrots
4 to 5 small red potatoes, cut into bite-sized pieces (about 3 cups)
1 tablespoon dried parsley
1 teaspoon oregano
1 cup frozen peas
¼ cup all-purpose flour
¼ cup water
Add all ingredients, except the peas, flour and water, to the slow cooker.
Mix until combined.
Cover and cook on LOW for 10 hours.
About 30 minutes before serving, mix the flour and water to form a slurry.
Add the slurry to the slow cooker and mix well until combined.
The slurry will add a thickness to the stew.
Add the frozen peas and cook for 30 more minutes.
2 pounds beef stew meat, cut into bite-sized pieces
1 teaspoon salt
1 teaspoon ground black pepper
1 medium onion, finely chopped
2 ribs celery, sliced
2 to 3 cloves garlic, minced
1 (6-oz) can tomato paste
4 cups beef broth
2 tablespoons Worcestershire sauce
2 cups baby carrots
4 to 5 small red potatoes, cut into bite-sized pieces (about 3 cups)
1 tablespoon dried parsley
1 teaspoon oregano
1 cup frozen peas
¼ cup all-purpose flour
¼ cup water
Add all ingredients, except the peas, flour and water, to the slow cooker.
Mix until combined.
Cover and cook on LOW for 10 hours.
About 30 minutes before serving, mix the flour and water to form a slurry.
Add the slurry to the slow cooker and mix well until combined.
The slurry will add a thickness to the stew.
Add the frozen peas and cook for 30 more minutes.