Here are 4 easy-awesome soup recipes!

Homemade Chicken Noodle Soup: Rise Argyle

Bake 3 bonless skinless chicken breasts coated in ranch dressing powder @ 350 until done.
Chop into cubes and put in crock pot.
Put hot water into baking dish and scrape out all drippings into crock pot.
Add 3-4 chicken bullion cubes.
Add one chopped onion, and one chopped bunch of celery.
Add H2O until pot is 3/4 full and simmer for 1 and 1/2 hrs.
Thaw 2 packages of Granny's frozen noodles (found in the frozen food section of the grocery store).
When thawed add to soup and cooking @ a low boil for another hour or so...
Twenty minutes prior to serving add 1 can of cream of chicken soup to thicken.



Taco Soup: Minnie Argyle

Brown 1 lb. ground beef with one chopped onion
Drain off fat.
In a large pot add:
16 oz. can already diced tomatos with juice
16 oz. can kidney beans with liquid
16 oz. can tomato sauce
16 oz. whole kernel corn with liquid
1 package taco seasoning mix (dry)

Simmer with meat 20-30 minutes

When serving you may top with:
sour cream
grated cheese
olives
guacomole
crushed tortilla chips


Clam Chowder

2 to 6 cups chopped potatoes I always use 6 cups
1 cup diced onion
1 cup diced celery
add one large can of clams from Costco (comes in a two can package)
add just enough water to cook vegetables.
Don’t over cook or the potatoes or they will disappear. You want them cooked but on the firm side.
Prepare a cream sauce.
¾ cup butter: melt in pan and add 1 cup of flour mix with whip add to this 1 quart of half and half stir constantly. Sauce will thicken. When you think it is as thick as it will get add it to the cooked vegetables. (some add a tsp of sugar to this sauce) its up to you.

NOTE: I remove most of the (water clam juice) from the potatoes/onions/celery, before I add the cream sauce. Keep the water in a container to use if the soup gets too thick. I also add some when I reheat the soup it helps to keep the soup from scorching.

You can add salt and pepper to the sauce or soup. I also add Red wine vinegar (to taste).


Chicken Tortilla Soup

48 OZ canned great northern white beans
4 tsp minced garlic
1-4oz can mild chopped green chilies
2 tsp ground cumin
1 1/2 tsp oregano
1/4 tsp Cayenne Pepper
2 tbls dry onions (or medium onion sauteed in olive oil)
5 Uncooked boneless, skinless chicken breasts (shreaded at the end of cooking)
6 cups Chicken Broth
3 Cups grated Monterey Jack cheese (added at the end of cooking)

Combine all ingredients except cheese in crock pot. Cook on high for 5-6 hours or low for 8 hours. At the end take chicken out and shred the breasts. Return to pot. Add cheese and stir,.

Serve with: Tortilla chips crushed on bottom of the bowl, chopped tomatoes, avocado, cilantro and fresh lime. Add a dollop of sour cream if desired.

Enjoy!!