Soups On!

The temperature is dropping and that means the weather is prime for homemade soup. You don’t have to spend all day in the kitchen; here are two quick recipes for everyone’s favorites:

 

Cheddar Broccoli Soup

  • 2 Tbsp. butter or margarine
  • 1 cup chopped sweet onion
  • 2 Tbsp. all-purpose flour
  • 4 cups chicken or vegetable broth
  • 2 cups shredded cheddar cheese
  • 1 bag (12 oz.) frozen broccoli florets, cooked according to package directions
  • 1 cup cheese flavored croutons, (optional)

 

Melt butter in large saucepot over medium heat and cook, stirring occasionally, 5 minutes or until softened. Sprinkle with flour and cook, stirring constantly, 1 minute or until golden brown.

 

Slowly whisk in broth and bring to a boil over high heat.

 

Reduce heat to low and add cheese. Cook, stirring occasionally, 5 minutes or until cheese is melted. Stir in prepared Broccoli. Season, if desired, with salt and pepper. Serve, topped with croutons.

 

Chicken and Rice Soup

  • 2 Tbsp. olive or vegetable oil
  • 1 lb. boneless skinless chicken breast or thighs, cut into bite-size pieces
  • 1/2 tsp. salt
  • 1/8 tsp. ground black pepper
  • 1/8 tsp. thyme leaves
  • 1 bag frozen mixed vegetables
  • 10 oz. brown rice or long grain white rice, cooked according to package directions
  • 4 cups chicken broth

 

Heat oil over medium heat in 4-quart saucepot and cook chicken, stirring occasionally, 4 minutes or until starting to brown. Season with salt, pepper and thyme.

 

Add vegetables, prepared rice and chicken broth. Bring to a boil over high heat. Reduce heat to low and simmer 5 minutes.


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