posted on Friday, December 22, 2017
Recently Spencer Hospital hosted an internal soup cook-off to raise funds for the nutrition department. Employees turned out to sample the yummy soups and vote on their favorite. From buffalo chicken to tortellini, we had a variety of soups to taste. The winning soup was Bud's Fabulous Chicken Soup, but we think they all deserve a blue ribbon! Test out these yummy (maybe not so healthy) soups this holiday season!
Bean and Bacon Soup (The Bean Team)
• 8 oz Smoked Bacon, chopped
• 1 cup diced yellow onions
• 1 cup diced carrots
• 1 cup diced celery
• 2 cloves garlic, minced
• 3 cups chicken broth (more or less)
• 1 can diced tomatoes
• 2 cans cream of potato soup
• 2 cans Great Northern Beans
• 1 can maple bacon beans
• Seasoning to taste
1. Cook the bacon on a smoker or in oven until crisp. Chop and set aside.
2. May use 2 table spoons of bacon grease or butter to cook onions, carrots, and celery over medium heat until they start to soften, about 5 minutes. Add garlic and cook an additional minute.
3. Add all remaining ingredients in crock pot along with additional cooked ingredients on high until heated through, around 1-2 hours, then low to warm depending on serving time. Add more broth and/or season to taste if needed.
4. Enjoy!
Bud’s Fabulous Chicken Soup (Chicken Soupo Troupe)
• 3 chicken breasts cubed
• 1 onion diced
• ¼ cup butter
• 1/3 cup flour
• 1 can 12 0z Evaporated Milk
• 2 pints (4 cups) chicken broth
• 1 can cream of mushroom soup
• 2 small (10.5) or large (20 oz.) cream of chicken soup
• 2 stalks celery chopped
• 3-4 carrots chopped
• 3 potatoes diced
• 1 can (10 oz) peas drained
• 1/3 tsp salt & pepper
1. Melt butter in pan and cook chicken and onion until no longer pink.
2. Sir in 1/3 cup flour gradually.
3. Add evaporated milk, chicken broth, mushroom soup, and cream of chicken soup. Cook and stir until comes to boil over low to medium heat.
4. Add carrots, potatoes, peas, salt and pepper. Simmer until vegetables are done.
Buffalo Chicken Wing Soup (Souped Up Soupastars!)
• 2 tbsp butter unsalted
• 2 medium onions chopped
• 2 stalks celery chopped
• 2 medium carrots chopped
• 3 cloves garlic minced
• Salt and pepper to taste
• 1 tbsp all-purpose flour
• 2 tbsp tomato paste
• 8 cups chicken broth low sodium
• ¼ cup buffalo wing sauce
• ¼ cup sour cream
• ½ cup blue cheese crumbled
• ¼ cup blue cheese dressing
Chicken:
• 1 lb chicken thighs boneless and skinless
• 1 tbsp Cajun seasoning
• 2 tbsp buffalo wing sauce
Toppings:
• 1 tbsp fresh parsley
• ½ cup blue cheese crumbled
• 5 green onions chopped
1. In a large Dutch oven or soup pot melt the butter over medium heat. Add the onions, celery, carrots, garlic and stir. Season generously with salt and pepper and cook for about 5 to 7 minutes or until the onion and carrots soften.
2. Meanwhile, season the chicken thighs with the Cajun seasoning and toss together with the buffalo wing sauce, making sure each thigh is covered in Cajun spice and sauce. Grill the chicken on a grill pan for about 4 minutes per side, just until you get some grill marks. The chicken doesn’t have to be cooked through completely, as it will cook some more in the soup. Remove from grill pan and shred with 2 forks.
3. Sprinkle the four over the vegetables and stir. Add tomato paste, chicken broth, wing sauce, sour cream, blue cheese, blue cheese dressing and stir well, so that the tomato paste dissolves. I use a whisk to make sure it’s stirred well. Bring to a boil.
4. Add the shredded chicken to the pot and turn the heat down to simmer. Simmer for 30 minutes.
5. To serve, garnish with parsley, top with blue cheese and onions.
Charlotte’s Tortellini Soup (The Soup-erb Gals)
• 1 pound sausage (I use Italian)
• 1 cup chopped onion
• 2 cups sliced carrots
• 1 cup sliced celery
• 6 cups beef broth
• 1/2 cup red wine
• 1 (16 ounce) can whole peeled tomatoes, with liquid
• 1 cup ketchup
• 1 teaspoon Italian seasoning
• 2 cloves garlic, minced
• 1 cup zucchini, sliced
• 1 pound fresh tortellini pasta (I use the three cheese ones)
• 1 red bell pepper, diced
• 1/4 cup chopped parsley
• salt and pepper to taste
• 2 tablespoons grated Parmesan cheese
1. Brown sausage in pot; drain off fat.
2. Add onions and saute until tender.
3. Add carrots, celery, beef broth, red wine, tomatoes, ketchup, Italian seasoning, and garlic.
4. Bring to a boil and simmer for 30 minutes.
5. Skim away the fat from the soup.
6. Stir in the zucchini, tortellini, red bell pepper, and parsley. (If you use fresh tortellini, cook them according to package directions.) Simmer, covered, for about 25-30 minutes or till the tortellini’s are tender.
7. Season with salt and pepper.
8. Sprinkle with parmesan cheese right before serving.
White Chicken Chili (Soup-A Stars)
• 1 large jar White Northern Beans
• 6 cups chicken broth
• 2 white onions chopped
• 8 garlic cloves minced
• 2 4 oz cans of chopped or diced green chilis
• 4 tsp ground cumin
• 2 tsp dried oregano leaves
• 2 tsp cayenne pepper
• 4 cups cooked and diced chicken
• 1 cup sour cream
• To taste shredded Monterrey Jack Cheese
1. Combine beans and broth in large pot and simmer one hour.
2. Saute chopped onions in olive oil until golden.
3. Add onions, garlic, green chilis, cumin, cayenne together and mix well.
4. Add onion mixture along with chicken into the beans and broth-Simmer for 30 minutes.
5. Stir in sour cream before serving.
- nutrition