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.


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.


6 Russet potatoes, pealed and cubed
1/2 yellow onion, chopped
1 T olive oil
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.