This is one of the best soups that I have ever made. It is so good I crave it quite often. It is pretty easy to make and it makes alot. So good, you too will crave it!

Wild Rice and Chicken Soup:

3-4 boneless chicken breasts 2 chicken bouillon cubes
2 cans chicken broth 1/2 tsp. basil
4 cups water 3 stalks celery
1 Tbsp. onion flakes

*Boil above ingredients until chicken is tender. Remove chicken and shred.

1/2 cup wild rice - in second pot, cook in 2 cups water for 30 minutes, then drain.
1 cup white rice - add to soup (raw) after chicken is done with partially cooked wild rice.
1/3 cup butter
1/3 cup flour - mix with butter in separate pan until bubbly.
16 oz. half and half

*Add half and half to roux and stir until thickened. Add white sauce to soup and stir until thick and blended. Shredded chicken can be added anytime. Add milk or water to thin. This soup is pretty thick and can also be made substituting milk for half and half or just thinned down at the end.

Broccoli Cheese Soup

3 (10 ounce) packages frozen chopped broccoli or fresh chopped broccoli
1/2 cup grated carrots
3 (14.5 ounce) cans chicken broth
6 tablespoons margarine
1 onion, chopped
1/2 cup all-purpose flour
2 cups milk
1 1/2 pounds Velveeta
1 pinch ground white pepper

DIRECTIONS
In a large pot over medium heat, simmer the broccoli and carrots in the broth for 15 minutes. In a separate skillet over medium heat, melt the butter or margarine, add the onions and saute for 5 minutes, or to desired tenderness.
Add the flour to the onions and stir well, forming a pasty substance. Gradually add the milk and stir until thick. Add this mixture to the broccoli mixture in the pot and stir well. Then add the cheese, stirring until melted. Finally, add the pepper. (Note: Be careful not to let the soup boil, or the cheese will break down.)

*I made this a few weeks ago and everyone loved it. I am craving it, so I'll have to make it again this weekend. After I make some of the yummy soups you all have posted!

Taco Soup

A college roommmate introduced me to this one and now it's one of my favorites. There are many variations that you can take on this one also - so feel free to adapt it with what you have in your pantry.

Taco Soup

1 pound lean ground beef
1 small onion, chopped
1 (1 ounce) package taco seasoning mix
1 package of ranch dressing mix
1 (15 ounce) can tomato sauce
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) cans kidney beans, drained
1 (15 ounce) can black beans
1 (15 ounce) can stewed tomatoes

Tortilla Chips/Fritos
Sour Cream
Cheese

In large pot brown ground beef and onion. Drain off excess fat. Add remaining ingredients. Bring to boil and then reduce to simmer for 20-30 minutes. Top with chips, sour cream, and cheese.

New Posting Suggestions

Hi Ladies! I love seeing all the new recipes on here but I think it's going to start getting chaotic if we are all just posting whatever recipes we want to. I was thinking we could maybe do monthly themes of recipes. That way it will be really easy to search for recipes later on!

Here's what I'm suggesting for the rest of January: Soups/Stews. Share your favorite tried and true! Since we are in the colder months this might be a good one to start with.

To think ahead for February - let's focus on Budget Meals.

And if you do try a recipe that is so fabulous that you can't wait to share it - please feel free to post. I'm just trying to get it a little more organized!

Also - what monthly "themes" do you want to see covered? I was thinking we could do desserts, appetizers, etc.

Grilled Romaine Hearts

Yes, you read that correctly... grilled lettuce. I found the recipe on the back of a package of Romaine lettuce hearts and thought I'd give it a try. To. Die. For. Not kidding...

Grilled Romaine Hearts

Romaine Heart
Olive Oil
Lemon Juice
Garlic
Salt
Pepper
Parmesan Cheese

Cut romaine hearts in half lengthwise. Brush with olive oil and lemon juice. Sprinkle with garlic, salt and pepper.

Grill only a couple of minutes on each side, until leaves start to wilt. Dust with Parmesan cheese, slice and serve warm!

** This is really easy to make on the Forman, I just don't close the lid. I particularly love this served with Salmon and Blueberry Sauce and rice pilaf. I'll post that recipe later!

Southern Fried Chicken

I am not a fan of fried chicken but my husband could live on KFC if I let him. When I found this recipe in my William Sonoma catalog I figured for his sake, I'd give it a try. It is FABULOUS!! Time consuming, but so worth it!!! The original recipe calls for a whole chicken cut into bits, I just use a few chicken breasts and cut them into bite size pieces so its more of a nugget...

Southern Fried Chicken

Several chicken breasts, cut into pieces
Salt to taste, plus 2 tsp
Fresh ground pepper to taste, plus 1 tsp
2 cups buttermilk
1-2 Tbsp Tabasco sauce
6 cups canola oil
1 ½ cup flour
½ tsp paprika

Rinse chicken & pat dry. Season with salt & pepper. Place in a large dish, cover & refrigerate for 1-4 hours. In a large bowl, combine buttermilk and Tabasco sauce, pour over chicken, coating thoroughly. Cover and refrigerate over night.

Remove chicken from fridge 30 minutes prior to cooking. Place in a colander to drain excess buttermilk from chicken. Heat oil. Combine flour, 2 tsp salt, 1 tsp pepper & paprika. Coat chicken in flour mixture, shaking off excess. Fry in oil until cooked through.

**For crispier chicken, dip in buttermilk, then flour mixture a second time before frying.

Delicious served with corn on the cob and biscuits.

White Chicken Chili

A really good twist on the old classic ... using canned beans and a rotisserie chicken. Quick, easy, and delicious!

2 (15 oz.) cans Great Northern Beans, rinsed and drained
1 large onion, chopped
1 stick unsalted butter
¼ cup all purpose flour
1 3/4 cups chicken broth (1 14 oz can)
2 cups half and half (or 1 cup milk and 1 cup half and half)
1 teaspoon Tabasco – or to taste
1 ½ teaspoons chili powder
1 teaspoon cumin
½ teaspoon salt
½ teaspoon pepper
dash cayenne pepper
two 4-ounce cans mild fire roasted chopped green chilies with their juice
1 whole rotisserie chicken shredded – white and dark meat
6 ounces grated Monterey Jack Cheese – about 1 ½ cups
½ cup sour cream

Garnish – fresh cilantro sprigs

Directions:
Drain beans in a colander and rinse. Cook onion in 2 Tablespoons butter over medium heat until the onion is softened but not brown. In a heavy pot melt 6 Tablespoons butter over medium low heat and whisk in flour. Turn heat to LOW and whisk constantly for 3 minutes making sure it doesn’t turn brown. Stir in onion and add broth and half and half, whisking constantly.
Bring mixture to a boil over medium heat. The mixture should be thickened. If it is too thick add a little broth or water to thin it. Stir in Tabasco, chili powder, cumin, salt and pepper.
Add beans, chilies, chicken and cheese. Cook over medium low heat for about 10-15 minutes, stirring occasionally. Adjust salt and pepper to taste. Serve with sour cream on the side.

Sweet & Sour Chicken

This is a great Sunday dinner. It is really quick and easy. We had it today for the first time and my family loved it!

6 chicken breasts
2 cups honey
1 cup soy sauce
1/2 cup ketsup
1/4 cup oil
2 cloves garlic (minced)

Whisk sauce together and pour over chicken. Cook on high for 3 hours. Take chicken out and thicken with cornstarch and water thickening. Put chicken back in to keep warm. Serve over rice. You can also garnish with sesame seeds and it also adds a little crunch. This recipe makes quite a lot, you can also cut it in half and it is enough for a small family.

*Thanks for all the great recipes. I have planned to try a couple this week and can't wait to throw something different into the mix at our house. Taco's are getting a little boring!

Cheeseburger Soup

This is a hearty soup that is very filling and delicious.
I serve it with Rhodes Rolls.

1/2 lb Ground Beef (browned)
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 tsp basil (reduce to 1/2 tsp if desired)
1 tsp parsley (reduce to 1/2 tsp if desired)
4 TBSP margarine
3 cups chicken broth
4 cups diced potatoes
1/4 cup flour
8 oz. Velveeta cheese
1 1/2 cups milk
1/2 tsp salt
1/4 tsp pepper
1/4 cup sour cream

In large, deep skillet, saute carrots, onions and celery in 1 TBSP marg. for 10 min.
Add broth, potatoes, basil, parsley and beef.
Bring to boil, then simmer covered for 10 min.
In small saucepan, cook and stir remaining margarine and the flour for 3 min.
Add to soup and bring to boil for 2 min. Reduce heat to low.
Add cheese, milk, salt and pepper. Stir until cheese melts.
Remove from heat and stir in sour cream.

What's for Dessert?

OK, since I have a major sweet tooth I will need to start by posting this yummy bar recipe. My sister just spent Christmas with her boyfriend in Tennessee where she ranted and raved about something called Chess bars. These must be a Southern thing because I had never heard of them before. Now my kids are asking for them 24/7 and my daughter even wants to have it instead of cake for her birthday. They are super easy and taste best after being chilled. This picture was taken this morning before I ate one for breakfast (not reccommended as a breakfast food, but highly addicting) Thank you Jonathan for sharing your recipe.

Chess Bars

1 stick margarine (softened)
1 box yellow cake mix (or be creative and try your favorite cake mix, yellow is the one we like best)
1 egg
Stir and pat into a 13x9 inch pan
1 (8 oz.) cream cheese (softened)
1 box Powdered sugar
2 eggs
Mix until smooth. Spread over bottom layer and bake at 350 degrees for 30-35 minutes. Cool and then chill.

Cranberry Chicken

One of my favorite go-to recipes. Looks really fancy but so easy to make and have the ingredients on hand for!

4-6 Chicken Breasts/Tenders
1 (8 oz) bottle Creamy French salad dressing
1 (10 3/4 oz.) can WHOLE berry cranberry sauce
1 pkg onion soup mix

Cover bottom of a greased baking dish with chicken. Mix together the dressing, cranberry sauce and soup mix and pour over top of chicken. Bake at 375 degrees for 1hour.

Cilanto-Lime Soup

I am sticking with the soup theme since I just made this a couple of days ago. It's one of my favorites.

Enjoy! Kirsten

Cilantro Lime Soup

Ingredients:
1 Dry Chipotle Chile OR ½ teaspoon canned puree
1 cup tomato, chopped
½ pound chicken breast, cut in ¾” pieces
5 cups chicken broth
1 tablespoon chili powder
¼ cup cilantro, chopped
½ bunch cilantro, tied with string
1 cup corn (fresh if possible, otherwise frozen
2 cloves garlic, minced
¼ cup lime juice
1 onion, chopped
Sour cream, garnish
Tortilla chip strips, baked

Directions:
Heat broth in medium pot. Add onion, garlic, chili powder, tomatoes, bunch cilantro, and Chile. Simmer for 15 minutes. Add chicken and simmer until cooked (about 10 minutes). Discard bunch cilantro. Add corn and cook 2-3 minutes. Add chopped cilantro and lime juice, Garnish with sour cream and baked tortilla strips (cut corn tortillas in strips, spray with cooking spray, bake in 350 degree oven until crisp).

Tomato-Basil Parmesean Soup

3 Cups whole tomatoes with juice
¼ Cup vegetable oil
1 Cup finely diced celery
1 Cup finely diced onions
1 Cup finely diced carrots
4 Tbsp fresh basil (or 1 Tbsp dried)
1 Tbsp fresh oregano (or 1 tsp dried)
½ bay leaf
4 Cups chicken broth

½ Cup butter
½ Cup flour

2 Cups half-and-half, warmed (I prefer fat-free)
1 Cup Parmesan cheese, freshly grated
1 tsp salt
¼ tsp ground white pepper (I prefer black)

Puree tomatoes and juice. Heat oil in 4 quart soup pot. Add celery, onions and carrots. Saute 5 minutes. Add basil, oregano, bay leaf, tomatoes and chicken broth. Bring to a boil, reduce heat and simmer until carrots are tender (15 minutes.)

While soup simmers, prepare a roux. Melt butter over low heat, add flour and cook, stirring constantly, 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add back into soup pot.

Simmer, stirring constantly, until soup begins to thicken. Add Parmesan cheese and whisk to blend. Stir warmed half-and-half, salt and pepper Simmer over low heat 15 to 20 minutes, stirring occasionally. Makes about 2 quarts.