Cream Cheese Chicken Soup
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  1. #1
    Registered User Sinclairwife's Avatar
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    Default Cream Cheese Chicken Soup

    1 small onion
    1 TBsp butter
    3 cups chicken broth
    3 medium carrots (1/4" slice)
    2 medium potatoes peeled and cubed
    2 cups cubed chicken
    2 Tbsp parsley
    salt an dpeper to taste
    1/4 cup flour
    1 cup milk
    1 - 8oz package cream cheese

    Saute onion and butter til onion tender and add broth and carrots and potatoes. Bring to boil and reduce heat and simmer covered 15 min or til vegs tender. Add chicken, s/p and parsley and heat thru. Combine flour and milk until smooth and add to soup.

    Boil then stir until thickened. Reduce heat and add cheese and heat til melted.

  2. #2
    Heather Bob
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    Yummy! Thanks!

  3. #3
    Master Dollar Stretcher aka AmyBob AmyMCGS's Avatar
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    Default

    That looks great- thanks! I'll try it!

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  5. #4

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    Thank you!

  6. #5
    Registered User Katybird's Avatar
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    Default

    Sounds good.

  7. #6
    Registered User Sinclairwife's Avatar
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    Default

    Mexican Chicken Corn Chowder

    1 ½ lb. boneless, skinless chicken breasts
    ½ c. chopped onion
    1 to 2 garlic cloves, minced (or ½ to 1 t. garlic powder)
    3 T. butter or margarine
    2 chicken bouillion cubes
    1 c. hot water
    ½ t to 1 t. ground cumin
    2 c. half and half cream
    8 oz. shredded Monterey Jack cheese
    1 can cream style corn
    4 oz. can diced green chilies, drained
    ¼ to 1 t. hot pepper sauce
    1 medium tomato, chopped
    Fresh cilantro (optional)

    Cut chicken into bite-size pieces. In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink. Dissolve bouillion in hot water. Add to pan along with cumin; bring to a boil. Reduce heat; cover and simmer 5 minutes. Add cream, cheese, corn, chilies, and hot pepper sauce.
    Cook and stir over low heat until the cheese is melted.
    Stir in tomato.
    Serve immediately; garnish with fresh cilantro if desired.

    Makes 2 quarts.

  8. #7
    Registered User Sinclairwife's Avatar
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    Stuffed Pepper Soup
    I love this stuff!
    Yummy!

    2 lb. ground beef
    28 oz. can tomato sauce
    28 oz. can diced tomatoes, undrained
    2 c. cooked rice
    2 c. diced green pepper
    2 t. beef bouillion granules
    1/4 c. packed brown sugar
    2 t. salt
    1 t. black pepper

    In large saucepan or Dutch oven, brown beef. Drain. Add remaining ingredients. Bring to boil. Reduce heat. Cover and simmer for 30-40 minutes or until peppers are tender.
    This is one that I always get asked for the recipe for.

  9. #8

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    Thanks

  10. #9
    Registered User i.m.cheap's Avatar
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    Those all sound good. Thanks Brenda! You rock!

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