Soups On!

Like I said earlier, I would post the recipes for the soups I made last week. Unfortunately I don’t have photos to go along with them. Next time I make the soup I will include a photo. I apologize for not using “real” chicken stock, this was a 30 minute meal day.

CHICKEN NOODLE SOUP

3 carrots, pealed and chopped
3 celery ribs, chopped
1/2 yellow onion, chopped
1 T Olive Oil
salt/pepper to taste
1 hardy pinch of dried thyme
2 – 32 oz boxes Swanson’s chicken broth
3 c cooked chicken, shredded or cubed
1 – 32 oz package Reames frozen noodles

Sautee vegetables in the olive oil until softened. Add salt/pepper and thyme. Add chicken and broth. Bring to boil, add noodles and boil for 20 minutes. Serve and enjoy!

I really enjoy my potato soup made with sauteed onions and crumbled bacon. When I made this soup the bacon was frozen. But feel free to add 4-6 slices cooked and crumbled to your soup.

CHUNKY POTATO SOUP

6 Russet potatoes, pealed and cubed
1/2 yellow onion, chopped
1 T olive oil
salt/pepper
pinch of dried thyme
1 c chicken stock
1 c cheddar cheese
2 c whole milk

Boil potatoes in salted water until tender. Drain. Sautee onions in olive oil over medium-high heat. Add salt/pepper and thyme. Add your liquids and the drained potatoes. Simmer until warmed through. Scoop out 1/2 of the soup with chunky potatoes and puree in the blender until smooth. Add to pot and stir in cheese. Simmer until cheese is melted.

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Cheesy Baked Corn

Lately I have had a real love of the flavor of thyme. Just a dash in a dish brings a depth of flavor to it that I really have been enjoying lately. In the past week, I have added thyme to my chicken noodle soup, chunky potato soup, and just recently to my cheesy baked corn. I added pepper to my corn, however I would leave it out next time, so I have omitted it from my recipe.

Does anyone have any other recipes that feature thyme? Please let me know!

Cheesy Baked Corn

1-15 oz can creamed corn
1-15 oz can whole kernel corn-drained
1/2 c milk
generous pinch of dried thyme
1 1/2 c shredded cheddar cheese
1 sleeve of crushed snack crackers
2 T butter

Preheat oven 400 degrees Fahrenheit. Combine both cans of corn , milk, thyme, 1/2 c cheese, 1/2 sleeve of crushed crackers in a bowl. Put into a greased 8×8 pan. Sprinkle with remaining cheese and crackers. Dot with butter. Bake for 25-30 minutes or until crackers are browned on top.