December 2016 – Soups

Homemade Chicken Noodle Soup

Marla Stauffer, Ephrata

• 2 lb. fryer chicken OR 2 cups cooked, chopped chicken
• 4 quarts chicken broth OR 4 quarts water with 
• 2 tablespoons chicken bouillon granules
• 3 cups dry noodles
• 1 small onion, chopped
• 1 cup celery, diced
• 1½ cups carrots, shredded
• 2 tablespoons parsley
• ¼ teaspoon pepper
• 1 teaspoon salt
• 2 cups corn (optional)

Mix all ingredients in kettle and bring to boil. Simmer 10 minutes or until noodles are tender. Freezes well.

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Cheeseburger Soup

Same recipe submitted by Amanda Hoover, Ephrata, and Cheryl Hoover, Stevens

• ½ lb. ground beef
• ¾ cup chopped onion
• 1 cup chopped carrots
• ¾ cup chopped celery
• 4 cups diced potatoes
• 3 cups chicken broth
• 1 teaspoon basil
• 1 teaspoon parsley flakes

Brown meat. Cook onion, carrots, celery and potatoes in chicken broth. Add spices and boil until soft.

• 4 tablespoons butter
• ¼ cup flour
• 1½ cups milk
• 8 oz. white American cheese
• ¾ teaspoon salt
• ¼ teaspoon pepper
• ¼ cup sour cream

Melt butter and add flour. Stir in milk and cook until thickened. Melt in cheese. Add salt and pepper. Remove from heat and stir in sour cream. Add to undrained, cooked vegetables. Add browned beef.

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Hearty Hamburger Soup

Laura Brubaker, Ephrata

• 2 tablespoons butter
• 1 cup diced potatoes
• 1 lb. hamburger
• ½ teaspoon pepper
• 1 cup diced carrots
• 2 cups tomato juice
• ½ cup diced onion
• ½ cup diced celery
• 1½ teaspoons salt
• 1 teaspoon season salt
• 4 cups milk
• ¼ cup flour

Melt butter. Brown meat and onion in butter. Stir in remaining ingredients except flour and milk. Cook until vegetables are tender. Add flour to milk until smooth, then stir into vegetable mixture. Stir until thickened. Very good served over rice.

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Garden Chowder Soup

Laura Brubaker, Ephrata

• ½ cup green pepper, chopped
• ½ cup onion, chopped
• ¼ cup butter
• 1 cup diced potato
• 1 cup diced celery
• 1 cup diced cauliflower
• 1 cup diced carrots
• 1 cup diced broccoli
• 3 cups water
• 3 chicken bouillon cubes
• 1 teaspoon salt
• ¼ teaspoon pepper
• ½ cup all purpose flour
• 2 cups milk
• 1 tablespoon parsley
• 3 cups shredded cheddar cheese

In a soup kettle, sauté green peppers and onions in butter until tender. Add vegetables, water, bouillon, salt and pepper. Bring to a boil. Reduce heat, cover and simmer 20 minutes or until the vegetables are tender. Combine flour and milk until smooth. Stir into pan. Bring to a boil. Cook and stir for 2 minutes. Add parsley. Just before serving, stir in cheese until melted. Makes 2 quarts.

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“Sopa de Plátano” (Plantain Soup)

David R. Swenson, Ephrata

• 2 plantains, very green,  grated using large holes on grater
• 2 tablespoons olive oil
• 1 cube sofrito
• 2 garlic cloves minced
• 5 cups chicken stock
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• cilantro, chopped

Heat oil. Add sofrito and garlic, cook 2 minutes. Add stock and bring to boil. Add grated plantain. Reduce heat to low and simmer 25 minutes stirring occasionally. The plantain will release starch and thicken the soup. Puree the mixture. Serve with cilantro.

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Cheese Soup

David R. Swenson, Ephrata

• 2 cans cream of mushroom soup, undiluted
• 1 can cream of celery soup, undiluted
• 1½ cups milk
• 1½ lbs. extra sharp cheddar cheese, shredded
• 1½ tsp. Worcestershire sauce
• ³/₈ tsp. paprika

Combine all ingredients in crockpot, except cheese. After stirring to blend, add cheese a little at a time while stirring. Cover and cook on low 4 to 6 hours or on high 2 to 4 hours, stirring occasionally.

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Lasagna Soup

Lori Martin, Ephrata

• 1 lb. hamburger
• chopped green pepper
• chopped onion
• minced garlic clove
• 2 (14.5 oz.) cans beef broth
• 2 (14.5 oz.) cans petite diced tomatoes, undrained
• 8 oz. tomato sauce
• ¼ cup tomato paste
• 1 cup frozen corn
• 2 teaspoons Italian seasoning
• ¼ teaspoon pepper
• 2 cups water
• 2½ cups uncooked rotini

Brown hamburger, green pepper, onion and garlic. Add all ingredients except for rotini and bring to a boil. Stir in rotini and return to a boil. Reduce heat and simmer for 10 to 12 minutes or until tender. Serve.

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Spinach Tortellini Soup

Gloria Dougherty, Akron

• 2 chicken thighs
• 3 cups water
• pinch salt
• pinch pepper
• ¼ teaspoon garlic powder
• ¼ cup chopped onion
• 2 cups fresh or ½ box frozen spinach (adjust amount to your taste)
• ¼ cup (or more) chopped carrots
• ¼ cup corn
• ¼ cup peas
• ¼ cup chopped celery
• ½ box cheese tortellini
• 2 eggs
• 1 cup shredded Parmesan cheese

Boil chicken thighs until tender. Debone chicken and set aside. Add spices, chopped vegetables and tortellini to broth. Simmer 20 minutes or until vegetables are soft.

Remove 1/2 cup of broth and bring to a boil in a separate saucepan.  Scramble eggs and cheese together and add to broth. Cook on medium heat for 1 to 2 minutes, until pasty, stirring occasionally. Stir mixture back into soup. Add chicken.

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Frontier Chowder

Dawn Oswald, Ephrata

• 1 lb. hamburger
• Onion
• 2 (10 oz.) cans tomato soup
• 2 (11 oz.) cans bean with bacon soup
• 1 can water
• 1 qt. whole kernel corn
• Barley to thicken, optional

Brown hamburger with onion; drain. Add the soups, water and corn. Simmer for 30 minutes.  Optional – add some barley to thicken.  Yield: 8 cups.

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Crockpot Corn Chowder

Dawn Oswald, Ephrata

• 16 oz. frozen diced hash brown potatoes, thawed
• 4 cups frozen corn OR
  1 can whole kernel corn and 1 can cream-style corn
• 1 can chicken broth
• Onion, chopped or minced
• 8 slices bacon, fried and crumbled
• 1 teaspoon salt
• ½ teaspoon Worcestershire sauce
• ¼ teaspoon pepper
• 1 can evaporated milk

Mix all ingredients together except for the evaporated milk; put into crockpot on low for 4 hours. For the last ¾ hour, mix in the evaporated milk. Garnish with bacon and/or shredded cheese to serve. Serves 8.

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Cauliflower Cheese Soup

Dawn Oswald, Ephrata

• 1 large head cauliflower
• 2 tablespoons onion, minced
• 2 tablespoons butter, melted
• 2 tablespoons flour
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 can beef or chicken broth
• 3 cups milk
• 2 cups grated American or Cheddar cheese
• ¼ cup parsley (optional)

Break cauliflower into small pieces. Cook covered in salt water until tender; drain. Meanwhile, sauté onion in butter until tender. Blend in flour, salt and pepper. Gradually stir in broth and milk. Cook over medium heat, stirring constantly until mixture reaches boiling. Add cheese and stir until it melts. Add cauliflower and parsley. Heat to serving temperature. Makes 2 quarts.