2 cups (480 ml) chicken broth
2 Tablespoons (30 ml) white wine
1/4 medium onion, peeled
1 stalk celery, halved
2 Granny Smith apples, quartered, seeded
2 potatoes, baked, quartered
1/8 teaspoon dried thyme
1/8 teaspoon nutmeg
pinch of white pepper
1 cup (115 g) shredded cheddar cheese
Place chicken stock, wine, onion, celery, apples, potatoes, and seasonings into the Vitamix container in the order listed and secure lid.
Select Variable 1.
Turn machine on and slowly increase speed to Variable 10, then to High.
Blend for 6-7 minutes or until heavy steam escapes from the vented lid.
Reduce speed to Variable 4 and remove the lid plug.
Drop in cheese through the lid plug opening. Blend for an additional 15 seconds.
Garnish with sour cream and diced apples. This recipe can be reduced by half and made in smaller containers.
1 tablespoon melted butter
½ medium chopped onion
¼ cup melted butter
¼ cup flour
2 cups half-and-half cream
2 cups chicken stock
½ lb fresh broccoli (about 1 cup)
1 cup carrot, julienned
¼ teaspoon nutmeg
8 ounces grated sharp cheddar cheese
salt and pepper to taste
Saute the onion in 1 tablespoon melted butter and set aside. In a large pot whisk together the melted butter and flour over medium heat for about 3-4 minutes.
Slowly whisk in the half and half and chicken stock. Let it simmer for about 20 minutes.
Add the broccoli, carrots, and onions. Let them simmer on medium low for about 25 minutes until the broccoli and carrots are tender.
Add nutmeg, salt and pepper and sharp cheddar cheese. Let the cheese melt and then serve. For a smoother soup puree it in a blender
1 package (12 oz) bacon
1 1/2 cups chopped onion
6 cups Progresso® chicken broth
2 lb baking potatoes, peeled, cubed
2/3 cup butter
3/4 cup all-purpose flour
4 cups milk (for thicker soup use cream)
1 teaspoon salt
1 teaspoon freshly ground pepper
1 cup diced cooked ham
1 container (8 oz) sour cream
2 1/2 cups shredded sharp Cheddar cheese
3/4 cup sliced green onions
In 12-inch skillet, cook bacon over medium heat 6 to 7 minutes or until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons drippings in skillet. Cook onion in bacon drippings over medium-high heat 6 minutes or until almost tender.
In 6-quart Dutch oven, mix onion, broth and potatoes. Heat to boiling; reduce heat. Cook until potatoes are very tender.
Meanwhile, in same skillet, melt butter over low heat. Stir in flour with whisk until smooth. Cook and stir 1 minute. Gradually stir in 2 cups of the milk or cream. Pour milk mixture into potato mixture. Add remaining 2 cups milk or cream and the salt and pepper. Cook over medium heat, stirring constantly with whisk, until mixture is thickened and bubbly.
Stir in ham, half of the bacon, the sour cream, 2 cups of the cheese and 1/2 cup of the green onions. Cook until thoroughly heated and cheese is melted. Evenly top individual servings with remaining bacon, 1/2 cup cheese and 1/4 cup green onions.
3 Tbs Olive Oil
1 Clove garlic, minced
3 stalks of celery chopped
3 carrots peeled and chopped
1 onion diced
10 oz box of frozen spinach (unthawed)
2 cans cream of chicken soup
2 cans water
32 oz chicken broth
Family size package or chicken tortellini half cooked
1) put olive oil in the bottom of a large soup or stock pan
2) Sauté garlic, carrots and onions until tender
3) add frozen spinach. Break up the blocks of spinach as you cook
4) Continue to sauté until spinach thaws, then heats up
5) Add cream of chicken soup and water
6) Add chicken broth and then add tortellini
7) Heat and Serve
Note: it better to eat it a few hours after it’s made so the broth soaks up into the noodles. Better yet make it the night before
- 8 oz ground pork
- 2 oz peeled and de-veined shrimp
, finely chopped
- 10 cups low-sodium chicken broth
- 1 1/2cup bok choy, finely chopped
- 1 egg yolk
- 1/4 cup scallions, thinly sliced; 2 tablespoons finely chopped
- 1/8 cup green onion
- 30 wonton wrappers
- 1 tablespoon Chinese rice wine
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon brown sugar
Pinch of salt
- Water, for sealing; optional, boiling wontons
- Rinse and dry shrimp. In a large bowl, mix shrimp and ground pork with chopped scallions, green onion, rice wine, soy sauce, egg yolk and sugar. Let marinate for an hour.
- Place around one teaspoon of marinated filling in the center of each wonton wrapper. Have a bowl of water nearby to wet the corners of the wrapper. Dampen each edge and pull one corner of the wrapper diagonally across from itself, forming a triangle. Firmly press down and seal the edges. Take the corners of the long edge, moisten them and overlap them onto themselves. Press and seal firmly. You should now have a completed, filled wonton.
- Continue to fill wonton wrappers.
- Begin the soup by bringing the broth up to a rolling boil and add bok choy and the rest of your scallions. If intending to eat soup immediately, drop wontons in and cook for 5 minutes.
Tip: If you would like to prepare the soup and eat it later, it’s best to cook the wontons in water instead of broth, as leaving them in broth for extended periods of time will make the broth murky from corn starch found in the wonton wrappers.
(Makes 6-8 servings)
1 tablespoon olive oil
1 pound skinless, boneless chicken breast meat – cut into cubes
1 onion, chopped
1 clove garlic, minced
1 tablespoon chicken bouillon granules
1 tablespoon adobo sauce from canned chilies, or to taste
1 teaspoon white sugar
2 (14.5 ounce) cans petite diced tomatoes
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, rinsed and drained
2 1/2 cups water, or as needed
1 bunch cilantro, chopped (optional)
Diced green onion (for garnish)
Tortilla strips or tortilla pieces
Over medium heat; heat the olive oil in a Dutch oven or a large saucepan.
Stir in the cubed chicken, and cook until the chicken is no longer pink in the center, about 5 minutes.
Add in the onion and cook for about 4 minutes or until onion is tender but not caramelized. Add in the garlic. Stir in the chicken bouillon, adobo sauce, sugar, tomatoes, corn, black beans and water.
Add additional water if desired to reach your desired consistency. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 15 minutes. Stir in the cilantro (if desired) or diced green onion and tortilla pieces or strips just before serving.
1/4 cup chicken stock
3 cups sliced fresh mushrooms
1/4 cup chopped onion
2 tablespoons butter
2 tablespoons all purpose flour
1 cup whole milk (You can use 2%)
6 ounces cream cheese, cubed
In a small saucepan, saute mushrooms and onion in butter until tender. Stir in flour.
Gradually add milk and stock Bring to a boil over medium heat, stirring constantly; cook for 1-2 minutes or until thickened.
Reduce heat; stir in cream cheese until melted and soup is heated through.