Soup Week

[ssandy_561]

It’s been soup week here at home. I’ve made soup every day.

So far it’s been:

Sunday - Mom’s Ham and Bean soup
Monday - Chicken Spinach Lentil Pasta soup
Tuesday - Asian Shrimp Soup
Today - Broccoli Cheddar and Bacon Soup
Tomorrow - Manhattan Clam Chowder

All have been good so far while Monday’s Soup was Incredible.

Here’s the recipe.

Ingredients
2 Chicken Breasts medium diced
Salt
Pepper
Granulated Garlic
4 cups Chicken Stock
2 cups No Salt Chicken Stock
1/4 Sweet Onion finely minced
2/3 cup sliced Carrot
1/2 cup sliced Celery
1/2 cup Red Lentils
1/2 cup Ditalini Pasta
10 oz. box Birdseye chopped Spinach defrosted

Season chicken with salt, pepper and garlic.
Brown in stock pot using some olive oil.
Deglaze pot with chicken stock.
Add onion and Carrots.
After simmering for 1 hour add celery
Turn up heat to medium and add lentils and pasta.
Cook another 10 minutes then add spinach.
Cook another 5 minutes then serve.

We had this soup with club crackers. It’s probably one of the best soups I’ve ever made. It’s even healthy.



If anyone wants the recipe for any of the other soups I made just let me know.

[Mosca]

That looks like a great soup.

How many in your family? When I make soup, we eat it three nights in a row, and still freeze 2-3 quarts.

[ssandy_561]

There are just the two of us. We both had it for lunch the next day.

[bbqLuv]

"Manhattan Clam Chowder for the win"

[ssandy_561]

Hopefully it turns out great tomorrow.

[SheilaAnn]

Broccoli cheddar and bacon? Do tell!

[bbqLuv]

Chedder and Bacon for the Win!!!
Not so sure about that green stuff. But if you insist--for the win.

[ssandy_561]

Broccoli Cheese and Bacon Soup

Ingredients
1/4 cup + 1 Tablespoon Butter
1/2 Sweet Onion minced
1/4 cup Flour
2 cups warmed Chicken Stock
2 cups warmed 2% Milk
2 cups chopped frozen Broccoli thawed
3/4 cup thinly julienned carrots
1 Celery stalk finely diced
2 cups shredded Sharp Cheddar Cheese
4 slices American Cheese
1 lb crispy cooked Bacon
Green Onion

Sweat onion in 1 Tablespoon butter
Make roux with butter and flour
Slowly whisk in stock then milk
Bring to simmer over low
Add in broccoli, carrots and celery
Turn up to medium
Once simmering again slowly whisk in American Cheese
Then whisk in Cheddar cheese
Add black pepper

Serve and top with crispy bacon and green onion

Salt if needed

Using some American Cheese makes the soup smooth and helps the soup from separating.

[SheilaAnn]

Awesome! Thank you.

[Carolyn]

Man, that sounds good. Downloading into Paprika. Thanks

[cruiseplanner1]

That Monday soup of yours looks fantastic. I am going to copy that recipe and try it. Thanks for sharing. And I have a pot of boring old potato soup simmering right now.....lol

[bbqLuv]

and PBR

@SheilaAnn Here you go.

[SheilaAnn]

🤢🤢🤢
🤣🤣🤣

[JCBBQ]

Hahaha