Chicken Corn Chowder
1 roasting hen, cooked, save 4 cups of the broth 2 cans whole kernel corn (she said undrained, I will drain next time) 1 or 2 cans creamed corn 7 medium potatoes peeled & cubed 2 pints heavy cream 1 c. milk (not sure if this is necessary. I will probably leave out next time and add if it’s too thick) 1 14 oz. can chicken broth (I would probably leave this out next time) 1 large block Velveeta cheese, cut into large cubes 1 t. chili powder Cooked Noodles
Cover chicken with water and cook until done; cool to de-bone. Add the 4 c. of the saved broth to the rest of the ingredients, except Velveeta and noodles. Bring to a boil, add cheese, then simmer 2-3 hours, stirring often. Add more or less milk for desired thickness. Add noodles the last half hour. Next time I will probably cut this in half, freezing the chicken and broth, as this makes a TON!
Chicken Orzo Soup
2 T. oil 1 medium onion, chopped 2 ribs celery, chopped 3 carrots, peeled and chopped 3 cloves garlic, minced 1/2 t. dried marjoram 1/2 t. dried thyme leaves 1/2 t. crushed rosemary 1/4 c. all-purpose flour 6 cups chicken broth (I ended up adding about 2 more cups broth) 2 bay leaves 3/4 c. orzo 3 c. cooked, cubed chicken* 3 c. (or more) baby spinach *I buy rotisserie chickens, then take the meat off the bones and freeze in 1-2 cup portions in sandwich bags, then put those in freezer bags. That way I always have cooked chicken for a recipe!
Heat oil in Dutch oven or heavy stockpot over medium heat. Add onion, celery, and carrots. Cook until the onions and celery are soft; approximately 6-7 minutes. Reduce heat to low. Add garlic, marjoram, thyme, and rosemary; cook for 1 minute, stirring constantly. Raise heat to medium low. Sprinkle flour over vegetables; cook 2-3 minutes, stirring constantly. Slowly stir in chicken broth. Add bay leaves and simmer for 5 minutes, stirring several times. Add orzo and chicken and cook until the orzo is tender; 8-10 minutes. Stir in spinach, cooking until the spinach is wilted.
Cream Of Peanut Soup
1 medium onion, chopped 2 ribs celery, chopped ¼ c. butter 3 T. flour 2 quarts chicken stock or chicken broth 2 c. smooth peanut butter 1 ¾ c. light cream
Saute the onion and celery in butter until soft, but not brown. Stir in the flour until well blended. Add the chicken stock, stirring constantly, and bring to a boil. Remove from heat and puree in blender with the peanut butter. Add the cream and stir until blended thoroughly. Return to low heat and heat until just hot, but do not boil.
Roasted Carrot Ginger Soup
1 ½ pound carrots, peeled and halved lengthwise 1 pound parsnips, peeled and quartered lengthwise 1 large onion, sliced 3" piece fresh ginger, peeled and chopped 6 T. unsalted butter 3 T. packed brown sugar 8 c. rich chicken broth Salt to taste Pinch cayenne pepper
Preheat oven to 350. Combine carrots, parsnips, onion, and ginger in a shallow roasting pan to fit. Dot with butter and sprinkle with brown sugar. Pour 2 c. broth into the pan, cover well with foil, and bake until vegetables are very tender, about 2 hours. Transfer vegetables and broth to a large pot; add the remaining 6 c. broth, salt, and pepper. Bring to a boil, reduce heat and simmer partially covered, for 10 minutes. Puree the soup in batches in a blender or food processor, adding more broth if necessary. Return the soup to the pot, adjust seasonings, and heat through.