The Aldi Queen: MomAdvice.com » Soup

Lazy Gal’s Chicken & Noodle Soup

Amy Clark — Mon, 24 Dec 2007 19:18:22 +0000

Source: Sandra Lee’s Semi-Homemade Cookbook

Lazy Gal’s Chicken & Noodle Soup

4 cups cooked chicken, chopped
1 cup celery, diced
1 cup carrots, diced
1/2 cup frozen peas (or leftover peas from a previous meal, just throw them in at the end)
4 (14 ounce) cans low sodium chicken broth
2 (10 3/4 ounce) cans condensed cream of mushroom soup
2 teaspoons Italian seasoning
Salt & pepper to taste
2 cups egg noodles, cooked

Remove skin from the chicken and chop the meat. Put the chicken into a slow cooker with the onions, celery, carrots and peas (see above if using leftover peas).Stir in broth, mushroom soup, and herbs. Season with salt and pepper. Cover and cook on high for 3 to 4 hours or low for 8 to 9 hours. When soup is finished, stir in egg noodles. Season to taste and serve. Enjoy!

Panera Broccoli Cheese Soup

Amy Clark — Thu, 15 Nov 2007 16:38:07 +0000

Source: Recipezaar

Panera Broccoli Cheese Soup

1 tablespoon melted butter
1/2 medium chopped onion
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half cream
2 cups chicken stock
1/2 lb fresh broccoli (I used one bag of Aldi frozen broccoli instead of fresh)
1 cup carrots, julienned
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese
salt and pepper

1. SautÃ© onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half. Add the chicken stock. Simmer for 20 minutes.
2. Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes. Add salt and pepper. Can be purÃ©ed in blender but I don’t. Return to heat and add cheese. Stir in nutmeg.

Note: If your kids are not keen on big hunks of broccoli, you can use an immersion blender, standard blender, or a food processor to puree the soup before serving.

Baked Potato Soup

Amy Clark — Fri, 11 May 2007 20:16:01 +0000

Baked Potato Soup

4 large baked potatoes
2/3 cup butter
2/3 cup flour
6 cups milk (whole or two percent)
Â¾ tsp salt
Â½ tsp pepper
12 slices bacon, fried & crumbled
2 cups shredded cheese
1 cup (8 ounces) sour cream

Cut potatoes in half. Scoop out the pulp and put it in a small bowl. Melt butter in a large pot. Add flour. Gradually stir in milk. Continue to stir until smooth, thickened, and bubbly. Stir in potato pulp, salt and pepper, & Â¾ of the cheese. Cook until heated. Stir in sour cream. Top with remaining bacon & cheese.

Makes four servings.

Serve with grilled cheese sandwiches.

Taco Soup

Amy Clark — Fri, 27 Apr 2007 16:32:46 +0000

Taco Soup

1 pound ground turkey
1 can chili beans, with liquid
1 can kidney beans, with liquid
1 can whole kernel corn, with liquid
2 cans diced tomatoes
1 can tomato sauce
2 cups water
1 package of taco seasoning mix

In a medium skillet, cook the ground beef until browned over medium heat. Drain & set aside. Place the ground beef, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, & taco seasoning mix in a slow cooker. Mix to blend and cook on Low setting for eight hours.

Serve alone or can be topped with shredded cheese & sour cream.

Serve with tortilla chips.