Chicken and Carrot Orzo Soup

Chicken and Carrot Orzo Soup

Time: 30 minutes

Servings: Serves 15

bowl of soup

Ingredients

  • 7 cups homemade or canned chicken broth
  • 10 cups water
  • 16 oz orzo (in pasta aisle, it is like a large grain of rice)
  • 8 oz cooked chicken pieces
  • 8 carrots - shredded
  • 4 green onions thinly sliced, including green portion
  • 4 tablespoons chopped fresh cilantro
  • 2 tablespoons grated fresh ginger

Instructions

  1. In a large saucepan, bring the broth and water to a boil.
  2. Add the orzo and cook about 6 minutes. Reduce heat to medium-low.
  3. Add the chicken, carrots, green onions, cilantro, ginger
  4. Cook, stirring occasionally until the vegetables are tender but still firm about 4 minutes.
  5. Place in crock pot on low til ready to eat.

Notes

This is a good soup recipe to make from chicken leftovers and broth a few days before our Sunday hikes and to keep the cost under $10.00 for a dish to pass. It has a nice cilantro and ginger taste. Make sure you refrigerate the chicken broth and chicken from leftovers. I purchase a large full chicken for about $8.00 and made 3 meals out of it...fresh chicken, a chicken casserole, and boiled up the carcus for 3 hours in water, strain, save the broth, and pick through the pieces of meat to make sure there are no bones. This makes a great soup base. Prepare soup recipe and keep soup in refrigerator til Sunday morning, place in a crockpot on high to warm up, then to low or warm and take to the hike for everyone to enjoy. Easy to make and not too expensive if you don't have to separately buy chicken and canned broth. Everyone loves it!

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Spicy Cheeseburger Soup

From the kitchen of Katherine J. T. Humphrey . . . adapted from Taste of Home Heartwarming Soups, 2010, p. 17, Lisa Mast, White Cloud, Michigan

Spicy Cheeseburger Soup

Ingredients

  • 2 pounds ground beef, cooked and drained
  • 3 cups water
  • 1 quart cubed peeled potatoes
  • 4 large carrots, grated
  • 2 large onions, chopped
  • 1 large green pepper, chopped
  • 2 jalapeno peppers, seeded and chopped (_When cutting, disposable gloves are recommended. Avoid touching your face._)
  • 2 large garlic cloves, minced
  • 2 Tablespoons beef bouillon granules (*optional* – high in salt, so not needed)
  • 1 teaspoon salt (*optional*, the bacon has enough salt, so salt not needed)
  • 5 cups milk, divided
  • 1/3 cup all-purpose flour
  • 1 pound processed American cheese (Velveeta), cubed
  • 2 teaspoons cayenne pepper (*optional*, depends how peppery you want it)
  • 1 pound sliced bacon, cooked and crumbled

Instructions

  1. In a skillet, cook the ground beef on medium heat until no longer pink. Drain, chill the broth and skim off the fat, reserve the broth to add to the soup.
  2. Cook and crumble the bacon. You may want to do this in same pan as you cooked off the beef, after you add the beef to the soup; or purchase the precooked bacon.
  3. Meanwhile, in a large saucepan bring 3 cups water to a boil.
  4. Add the prepared vegetables, the reserved broth and the bouillon & salt, if used.
  5. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender.
  6. Stir in the cooked beef and 1 quart milk. Combine the remaining cup of milk with the flour until smooth; gradually stir into the soup. Bring to a boil; cook and stir for 2 minutes or more until thickened and bubbly. Reduce heat; stir in cheese until melted. Add cayenne pepper if desired.
  7. Top with bacon before serving (I just stir it into the soup).

Notes

12 – 15 servings

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