Asian Egg Drop Soup

I actually feel embarrassed at how simple this is to make and that I've paid a few dollars for a bowl here and there. Stupid American! Now I'll just make it at home! The girls even love "eggie soup" and I've decided now to only make double-batches. (Wonder if I could can this...?)

Egg Drop Soup

4 cups chicken broth

1/8 tsp ground ginger (I left this out cuz I don't love it)

2 TBS sesame oil

2 TBS chives or green onions

1 1/2 TBS cornstarch

3 eggs (more or less to your liking)

Throw in everything except the cornstarch and eggs to a large soup pot.

Take out about 1 cup of broth. Stir in the cornstarch to the cool broth. Set aside.

Heat up the broth to boiling.

Crack the eggs in a soup or cereal bowl and mix them around - or you could just slowly dump them in while stirring the broth. The eggs will fully cook since the broth is boiling.

Last, add in the cornstarch thickened cup of broth.

Shazam. Now, pay me $3.95 and I'll give you a fortune cookie!

1 Packet of Onion Soup Mix

I hate spending money on packets of onion soup mix. So I found a recipe to make my own!!

2 1/2 tablespoons dried onion 1/8 teaspoon ground black pepper 4 cubes beef bouillon, crumbled 1/8 teaspoon salt 1 teaspoon onion powder Store in airtight container. This makes one envelope of soup mix.

Cream of Chicken Soup

When I was on a modified diet, I needed to find a way to use all my recipes that had Campbell's Soup in them... Found this recipe on the internet somewhere. I even like it better than the canned soups and it comes in handy when I don't have any around!

Cream of Chicken (or anything) Soup

1 c. cold milk
2 tbls. cornstarch
1 1/2 tbls. butter
1 tsp. chicken bullion
1/2 tsp. salt
dash of pepper

Wisk milk and cornstarch in saucepan on medium heat until blended. Stir in butter, bullion, salt and pepper then heat to boil, stirring frequently. Simmer on low 1 minute till thick.

Mushroom soup - add 4 oz can mushroom pieces drained (I like to chop them a bit more)
Chicken soup - can add 1/2 c. cooked chicken pieces
Celery soup - 1/2 c. sauteed chopped celery

Yield: "1 can" of cream soup... I just add just over a cup of milk when a recipe calls for a "can" of soup and a "can" of milk.

Funeral Potatoes

Great side dish. Not for anyone on a diet!

8-10 medium potatoes (or a pkg of 'hashbrowns')
2 cans cream of chicken soup
1 stick butter
2 Cups grated cheddar cheese
2 cups sour cream
2 TBS dehydrated onion
salt & pepper to taste
garlic powder to taste

Boil potatoes with the skins on. Cool and peel. (I grate them right into the bowl after everything else is mixed.)
Combine in large bowl: butter and soup. Heat in microwave until easily combined.
Add sour cream. cheese. onion & spices.
Mix together. Add grated potatoes or hashbrowns.
Put in 9x13 pan. Bake at 350 for 45-60 mins uncovered.

PS - I've found it turns out funny using hashbrowns, so this is the one place I take my time and do it right. It also turns out better if you refrigerate it overnight. You can add crumbled up crackers on top, but Ryan hates it so I don't.

Chicken Soup (Thanks Heather)

nearly identical to Cafe Rio's tortilla soup, especially if you put a little fat free sour cream or some guacamole in it.

Shredded Chicken:

2 boneless, skinless chicken breasts, trimmed of any fat
3 cups of chicken broth or water
3 cloves of garlic, minced
2 tbsp sweet yellow onion, diced finely
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp oregano
Salt and pepper to taste
Combine all ingredients and gently boil for 20 minutes. Let the
chicken breasts cool then shred with two forks.

Soup:

2 tsp olive oil
2 cups of onion, diced
1 cup of celery, diced
2 cups of carrots, diced
1-2 jalapeno peppers, seeded and chopped (more if you want spicy)
4-5 cloves of garlic, chopped
2 1/2 quarts of chicken stock
1 28 oz can of crushed tomatoes
1 tsp of cumin (I used about 1 1/2 tsp)
1 tsp ground coriander seed (I used about 1 1/2 tsp)
Sea salt and fresh cracked pepper to taste
1/2 a cup of fresh cilantro, chopped (divided)
6 fresh white corn tortillas

Heat the olive oil in a dutch oven over medium heat. Once hot, add
onions and sauté until tender. Add the garlic and stir constantly for
60 seconds. Add the carrots, celery, jalapeno, tomatoes, broth, cumin,
coriander, sea salt and pepper to taste and 1/4 cup of cilantro. Cut
the 6 corn tortillas in half, then cut them crosswise into 1/2 inch
strips and add to the soup. Bring the soup to a boil, then lower the
heat and simmer for 30 minutes or until the vegetables are soft and
the corn tortillas have melted away. Add the chicken, taste and re
season if needed.

Additional Toppings:

1 - 2 avocados, diced
Tortilla strips
Cotija cheese, grated
Fresh cilantro (remainder from above ingredients)

Ladle soup into large soup bowls. Add some avocado, tortilla strips, a
sprinkle of cheese and cilantro. Enjoy!

Taco Soup

Amazing and yummy!

1 lb ground beef, browned & drained
1 quart whole tomatoes (or a couple cans of whatever you have)
2 Cups chopped celery
2 Cups sliced carrots
2 cans cream of potato soup
1 can beef bouillon
1 pkg taco seasoning mix
1 large can chili beans
1 large can kidney beans
1 small can tomato sauce

Mix and simmer for 2 hours (can even go in a crock pot).
Serve with grated cheese and crushed chips.

Crab Bisque

Yummy and easy soup for cold, winter days.

1 can each: cream of celery, mushroom, tomato, green pea
5 cups milk (part cream if desired)
1 can crab meat (2 cans if you are CRABBY!)
salt
pepper
parsley


Combine and blend soups. Heat milk; gradually add to soups, then add crab meat. Heat slowly, stirring constantly to prevent scorching. Season to taste, add chopped parsely.

Serves 12.

White Sauce Chicken Lasagna

I was telling Rachel about this White Sauce Chicken Lasagna. It is a favorite at our house. So here it goes.

1 Box of Lasagna Noodles (Cooked)
1 Pint Sour Cream
1 8 oz Cream Cheese
1 Can Cream of Chicken
1 Can Cream of Mushroom
2/3 cup Milk
1/2 pound Mozzarella Cheese (or what you like)
3 Chicken Breasts (cooked and chopped/shredded up)
Bread Crumbs in canister or make your own.

Cook noodles as to directions on package.
Mix in bowl, sour cream, cream cheese, both cream of soups, milk and part of the cheese.
Start layering in a 9x13 pan with noodles, chicken, sauce mixture, and more cheese. Do about 3 layers of noodles. On top of the last layer of noodles, add bread crumbs.
Bake at 350, until warmed up, (about 30-45 minutes)
Enjoy!!!

Clam Chowder

Another recipe from my mom. I've made it for dispatch once or twice and Tracie has requested it a few times!

2 cans chopped clams, with liquid
1 cup onion, chopped (or just dehydrated minced onion)
1 cup celery, sliced
2 cups potatoes, cubed
1 cup carrots, sliced
3/4 cup butter
3/4 cup all purpose flour
1 quart half & half cream
1 1/2 tsp salt
dash pepper
1/2 tsp sugar

Use large stockpot. Drain juice from clams and add to veggies. Add enough water to barely cover. Cook uncovered at medium heat until tender, about 15-20 minutes.

In large saucepan, melt butter. Add flour. Add half & half using whisk. It will thicken slightly. Add to undrained veggies. Add seasoning and heat. Will thicken more. Do not boil.