Rocky Mountain Recipes 12-3-12 |

Rocky Mountain Recipes 12-3-12

Chicken noodle soup
Getty Images/iStockphoto | iStockphoto

Canadian Cheese Soup

Cathleen Kuhlmann • Longmont, Colo.

1/4 c. Butter

2 Carrots, grated

3 stalks Celery

1/2 Onion, chopped

2 cans Low Sodium Chicken Broth

3 cans Cream of Potato Soup

1 (8 oz) carton Sour Cream

1 lb. Cheddar Cheese, cubed

Parsley, if desired

Sauté vegetables in butter. Add broth and simmer for 20 minutes. Stir in soup and cheese. Simmer until cheese melts. Stir in sour cream and heat through. Top with parsley if desired.

Homemade Chicken Noodle Soup

Diane Klein • Loveland, Colo.

1 lb. Chicken Breast Fillets

1 lb. Chicken Thigh Fillets

Vegetable Oil

2 Tbsp. Butter

1 c. Onion, chopped

1/2 c. Celery, diced

4 c. Chicken Stock

2 c. Water

1 c. Carrot, sliced

1 t. Salt

1/2 t. Cracked Black Pepper

1/2 t. Fresh Parsley, minced

2 c. Egg Noodles

Preheat oven to 375 degrees. Rub a little vegetable oil over the surface of each piece of chicken and arrange them on a baking sheet and bake for 25 minutes. Remove the chicken from the oven when it’s done and set aside to cool. Melt the butter in a large saucepan or Dutch oven over medium heat. Sauté the onion and celery in the saucepan for 4 to 5 minutes, don’t brown the veggies. Dice the chicken and add it to the pot along with the remaining ingredients, except the noodles. Bring the soup to a boil, reduce the heat and simmer for 30 minutes or until the carrots are soft. Add the noodles and simmer for an additional 15 minutes or until the noodles are tender. Serve with a pinch of minced parsley sprinkled on top.

Ham and Potato Soup

Sharon Raasch • Imperial, Neb.

3-1/2 c. Potatoes, peeled and diced

1/3 c. Celery, diced

1/3 c. Onion, finely chopped

3/4 c. Ham, cooked and diced

3-1/4 c. Water

2 Tbsp. Chicken Bouillon Granules

1/2 t. Salt

1 t. Ground White or Black Pepper

5 Tbsp. Butter

5 Tbsp. All-purpose Flour

2 c. Milk

Combine the potatoes, celery, onion, ham and water in a stockpot. Brink to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes. Stir the milk mixture into the stockpot and cook soup until heated through. Serve immediately.

Quick Veggie Soup

Chris Bryant • Johnson City, Tenn.

1-1/2 c. Beef or Chicken Broth

1 c. Canned Tomatoes with Juice, chopped

1 c. Potatoes, diced

1/4 c. Onion, diced

1/4 c. Carrots, diced

1/4 c. Celery, diced

2 Tbsp. Butter

1/2 c. Veggies (Corn, green beans, peas or cabbage)

1 Tbsp. Parsley, minced

1/2 t. Basil Leaves

1/2 t. Oregano or Marjoram, crumbled

Salt and Pepper

In a large saucepan, sauté onion, carrots and celery in butter. Add broth, tomatoes, potatoes, vegetables, parsley and remaining ingredients. Cover and cook for 35 minutes until vegetables are tender.

Upstate Minestrone Soup

Marlene Maurer • Lakewood, Colo.

1 lb. Italian Sausage Links, cut into 1/2 inch slices

1 Tbsp. Olive Oil

1 c. Onion, finely chopped

1 c. Fresh Carrots, sliced

1 clove Garlic, finely minced

1 t. Dried Basil

2 c. Cabbage, shredded

2 Zucchini, sliced

2 (10-1/2 oz) cans Beef Broth or 3 Beef Bouillon Cubes plus 1-1/2 c. Hot Water

1 (14-1/2 oz) can Diced Tomatoes, undrained

1 t. Salt

1/4 t. Pepper

1 (15-1/2 oz) can Great Northern Beans, rinsed and drained

Minced Fresh Parsley

In a Dutch oven, brown sausage in oil. Add the onion, carrots, garlic and basil. Cook for 5 minutes. Stir in the cabbage, zucchini, broth and tomatoes, salt and pepper. Bring to a boil. Reduce heat. Cover and simmer for 1 hour. Add beans. Cook 20 minutes longer. Garnish with parsley. Yield: 8 servings.

Grandma’s Chili

Irene Muller • Wray, Colo.

3 lbs. Lean Ground Beef

3 c. Pinto Beans

2 c. Great Northern Beans

1 c. Red Kidney Beans

4 c. Canned or Fresh Tomatoes, diced

1-1/2 c. Tomato Juice

2 Onions, chopped

1 Bell Pepper, chopped

2 Hot Chili Peppers, seeded and chopped

1/2 t. Oregano, crushed

1 t. Basil, crushed

2 t. Powdered Cumin


Chili Powder

Garlic Powder

Wash and sort beans in cold water. Soak for 2 hours. Place beans in crockpot with cold water to cover. Cook on low until beans are almost done. Brown ground beef in a small amount of olive oil. After turning ground beef, add chopped pepper and onions. Drain any fat from the ground beef. Drain beans, reserving one cup of liquid. Place beans, beef mixture, tomatoes, tomato juice and the reserved liquid in the crockpot. Add chili peppers. Cook on low for 1 hour. Add seasonings and cook for 1/2 hour. *Makes a large batch, but freezes well.

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