This recipe was given to me by my amazing friend Krista. She says when she shares this recipe with other people they love it…kids too! Krista makes her soup with ground chicken and chicken broth. I made the ground beef version. Everyone in our house gobbled it up! Who knew that adding ketchup and mustard to a soup would be so good! A perfect soup on a cold night.
1 lb lean ground beef
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
2 teaspoons garlic
3 cups beef broth
2 cups diced potatoes
1 teaspoon basil
3 tablespoons butter
1/4 cup flour
1 1/2 cups milk
2 cups shredded cheddar cheese
1/4 cup ketchup
2 tablespoons mustard
1. Brown together ground beef, onions, celery and carrots until ground beef is cooked and the vegetables are tender.
2. Stir in beef broth, potatoes and basil.
3. In a small saucepan melt butter. Whisk in flour and slowly add milk until thickened. Stir in cheddar cheese, ketchup and mustard. Add to soup.
5. Serve with a crusty French loaf. Garnish with chopped pickles.
This recipe is taken from “MealLeaniYumm!” by Norene Gilletz. The only chicken soup I make.
3 lb chicken, cut up
8 cups water (approx.)
Salt, to taste
1/2 tsp pepper
7 to 8 carrots
4 stalks celery
2 onions cut in quarters
2 cloves garlic
1/2 cup fresh dill sprigs (do not chop)
1. Trim excess fat from chicken. Place chicken in a narrow, deep soup pot. Add water. (it should cover the chicken completely). Add salt and pepper. Bring to a boil. Remove scum completely. Add carrots, celery, and onions. Cover partially and simmer gently for 1 to 1 1/2 hours. Add garlic and dill. Simmer soup 10 to 15 minutes longer. Adjust seasonings to taste.
2. Cool completely. Strain soup. Discard all veggies except the carrots. Refrigerate soup overnight. Discard hardened fat from surface of soup.
3. After the stock is made, I add in 1 cup of egg noodles. I cut up the carrots that I saved from the stock as well as the chicken meat. I add more salt and pepper to taste and add fresh dill.
I have made this recipe with white wine, but since we are red wine drinkers I often use apple juice instead with no difference in taste. I have served this with rice but to switch it up I have used egg noodles and both are good. This recipe was taken from The Best of Bridge – The Best of the Best and More.
3 lb. cut-up chicken pieces
1/2 cup seasoned flour
6 Tbsp. oil
2 cups sliced fresh mushrooms
1 Tbsp. butter
1 – 10 oz. can mushroom soup
1/2 cup chicken broth
1/2 cup orange juice
1/2 cup dry white wine (or vermouth)
1 Tbsp. brown sugar
1/2 tsp. salt
4 carrots, sliced
Wash and pat dry chicken pieces. Put flour in plastic bag and shake chicken in it. In frying pan, heat oil and brown chicken. Remove chicken to large casserole. Cook mushrooms in butter and add to casserole. Combine remining ingredients; pour over chicken and mushrooms and bake at 350 F. for 1 hour. Serve over rice with a fresh green salad.
I make this recipe all the time. It is one of my main staples that I make about twice a month. I have made this recipe at the cottage and I used a 2.8L casserole dish. The casserole dish worked, but some of the filling did spill over. It is best to use the 3L dish as suggested. I sometimes make the filling ahead of time and I add the puff pastry top just before cooking. This recipe is taken from “The Best of the Best and More” by The Best of Bridge.
1/4 cup butter
1/4 cup flour
salt & pepper to taste
2 Tbsp. finely chopped onion
3 cups chicken broth
2 carrots, chopped in small pieces
2 celery stalks, chopped in small pieces
2 potatoes, cubed in small cubes
3 cups sliced mushrooms
2 Tbsp. butter
1/2 cup peas
3 cups cooked & diced chicken
Pastry to cover 3-Qt. (3L) casserole or frozen puff pastry dough
1. Melt butter in large saucepan over medium heat. Blend in flour, salt, pepper and onion. Gradually stir in chicken broth. Cook, stirring constantly, until smooth and thickened. Add carrots, celery and potatoes. Cook until fork tender.
2. In a small frying pan, cook the mushrooms in butter. Add mushrooms, peas and chicken to vegetable mixture. Mix well and pour into large casserole. Cover with rolled pastry and slash to allow steam to escape.
3. Bake in preheated 400F (200C) oven for about 45 minutes, or until pastry is golden. If pastry becomes too brown, cover loosely with foil.