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Showing posts with label Jill's soup. Show all posts
Showing posts with label Jill's soup. Show all posts

I got this recipe from my neighbor. She brought this stew over after I had my baby. It was so simple and delicious. We'll be making it again because my kids loved it! The other great thing was the veggies were in beautiful, big chunks but they were so tender and not crunchy or mushy like in most stews. The key is cooking them separately. Hope you enjoy this simple, yet full of flavor, stew.

from Jean

1 lb ground beef
1 onion, cut up
2 cups cubed potatoes
2 cups carrots, cut in thick circles
1 tsp salt
1/8 tsp thyme or oregano (we used thyme)
pepper to taste
1 tsp Worcestershire
1 can tomato soup
Reserved veggie water

Cook hamburger with salt, pepper, and thyme. (Keep hamburger kind of chunky.)
In separate pots, cook potatoes and carrots until almost done. (Cook the onions with the potatoes.)Reserve water from potatoes and carrots.
Add veggies, Worcestershire, tomato soup, and veggie water to hamburger. (You might not need all the veggie water. Add to desired broth consistency.) Simmer for 30 minutes until veggies are fully tender (but not mushy).Serve with breadsticks or saltines.

Simply Beef Stew


This is an update from an older post. Each time I made this, I found I was making the same adjustments. It was time to update the blog to reflect that. I love this recipe and always have lots of compliments when I've taken it to people.

2 lbs chicken, cooked & cut up
I prefer to cook my chicken in the crockpot with 1 cup water & 2 tsp chicken bouillon & sprinkle with pepper.

Once chicken is cooked, in a large pot combine:
2 quarts chicken broth, I use Pacific organic chicken broth
1 quart water
1+ cup chicken juices leftover from crockpot (I usually use all that is leftover)
1/4 cup chicken soup base
1 large family size cream of chicken soup (26oz)
1 regular can cream of chicken soup (10 3/4 oz)
2 tsp dried minced onion
3+ carrots, grated
pinch of dried minced garlic
Dash of pepper
Very small dash of celery salt (my kids won't eat celery!)

1 24oz bag Reames frozen noodles (or use your own homemade noodles)
Start cooking the noodles in their own pot of water.Important: I usually sprinkle just a little bit of chicken bouillon in it to give them some flavor. Cook noodles until half done. These noodles take a bit to cook but I've fooled many people into thinking they're homemade... so it's worth the time to let them cook. (I've never mastered the whole homemade noodle thing, so I leave the work to Reames. However, my sister makes my mom's homemade noodle recipe all the time. Click here if you want authentic homemade noodles.) 

Meanwhile, put water, chicken bouillon granules, chicken soup base, cream of chicken soup, minced onion, and pinch of minced garlic in a large pot.I prefer to cook it on medium to help start the flavors to mix together. I use a whisk to make sure the soup mixes into the broth well. Once it is slightly boiling, grate carrots into the pot. These add great flavor and texture. And my kids eat the soup better if they are grated and not chopped. Plus, they cook faster that way. Allow the soup to continue a medium boil.

Once the noodles are almost done, throw them in the broth and let them finish cooking and absorb the flavor. The broth will also thicken from the starch of the noodles. Keep the soup at a rolling boil, being sure to stir often so the noodles aren't sticking to the bottom.Finally, add chicken. Add a dash of pepper for taste. I usually taste test along the way just to be sure it doesn't need a little more chicken soup base or bouillon. The cream of chicken soup usually does a great job of adding great flavor while still keeping the broth very chicken-noodle-like. I let it cook just a couple minutes past the noodles being done to be sure the chicken has absorbed lots of flavor from the broth.
After the noodles are done and it has passed a couple of taste tests, serve up with your favorite roll, breadsticks, or just a simple side salad! I promise you won't be disappointed. It's hard to mess this soup up.
It makes a big batch. Perfect for making some for your family & taking some to the neighbors or someone who just needs homemade chicken noodle soup in their life! :) This soup is also amazing served over homemade mashed potatoes! Oh heaven!!!

Chicken Noodle Soup

I only call this soup a chowder because it has a light, thin broth similar to clam chowder. Whatever you decide to call it: it's DELICIOUS. Besides, "Hamburger Veggie Soup" just doesn't sound as good. ;) You can make this with breakfast sausage or hamburger. We've made it both ways and our family seems to like hamburger better. We've also found we really like red potatoes in it. Brown russet potatoes work well, too. It's just a feel good soup in which we never have any leftovers.

[Read all of recipe before beginning ;)]

Ingredients:
5 cups chicken broth (see note)
2 cups carrots, diced small
1 celery rib, diced very small
5 red or brown potatoes, diced small
1/2 cup finely chopped onions
3-4 cloves garlic, pressed in garlic press
1 lb hamburger (or sausage or half a pound of each, we prefer hamburger but both are great)
1 12oz can evaporated milk
2 Tbsp broth (from soup -see instructions)
1 Tbsp cornstarch

Note about broth: I've found we really like the Knorr Chicken Flavor Bouillon in the mexican aisle
If you choose to do the bouillon, we do 1 Tbsp for every cup of water. Feel free to adjust this to your own tastes. Place water in a bowl with bouillon and warm it up in the microwave for about 2-3 minutes. Stir until bouillon is mixed well.

Directions:
Into a 3.5 quart pot, add broth, carrots, celery, and potatoes.
Cook all veggies in chicken broth until potatoes are about half done. I do a taste check at this point. I usually add some pepper, but rarely any salt.

While you are simultaneously cooking the veggies, in a 3 quart pan, cook the hamburger, onions, and garlic. I VERY lightly salt my hamburger and sprinkle some pepper over it. Brown it until done. I like to break my hamburger up so it is fine. It is a soup that you want to get a little of everything in every bite. I don't like any of the hamburger or veggies being too big.

Remove any grease from the hamburger. Add this to the veggies when the potatoes are half done. Allow to simmer until veggies are VERY close to done. When the veggies are tender, add evaporated milk and stir. You can serve it at this point. OR, if you want it just slightly thicker, you can remove 2 Tbsp of broth to a small bowl and stir in 1 Tbsp of cornstarch. Stir until smooth and then add back into the soup. Do one last taste test and serve.

We love this soup with biscuits or breadsticks or even just saltines. So delicious and just warms you right up! Simple and delicious!

Hamburger Potato Chowder

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