Super Chunky Chicken Soup

I have been trying to "experiment" with some new meals lately (trying to change up the routine). I wanted to make a chicken soup, but didn't find a recipe I really liked, so I winged it (note to self, winging it not always a good idea).

3 boneless skinless chicken breasts
2 cans chicken broth
1 Cup chopped carrots
1 Cup chopped celery (about 3 medium stalks)
4 medium potatoes (white, yukon gold, or red baby are best) cubed
1 1/2 cups uncooked seashell pasta
1 small onion, finely chopped
1 clove garlic, finely chopped
1 tablespoon dried parsley flakes
1/2 teaspoon oregano
2 chicken bouillon cubes
Salt
Pepper

Directions:

1. Place chicken breasts in a large stock pot (or other large pan) and cover with hot water (about 1 inch above the chicken).
2. Boil chicken for about 20-30 minutes.
3. Remove chicken, and shred with forks.
4. Pour water from pan into separate bowl.
5. Place chicken, veggies, and seasonings in stock pot.
6. Pour both cans of chicken broth into stock pot.
7. Measure out 2-3 cups of water from the bowl (the chicken stock from boiling the chicken breasts), and add to stock pot.
8. Bring soup to boil over medium heat.
9. Bring heat down to low, and let soup simmer for 20-30 minutes (until veggies and potatoes are tender).
10. Serve Hot!!

This turned out better than I had expected, and was pretty good. I might add some more garlic and salt if I made it again. You can also add other veggies if you want.

We served with some nice soft wheat bread (which I did NOT make, bought it at the commissary, but it was delish).

Green Chile Pork Soup

In response to favorite pork recipe.

My husband's favorite recipe of his mom's was a pork green chile- but her recipe was too complicated and time consuming for my liking- so I started looking for a simpler one. I found one that I've since played with and present in its "perfected" form here. You can used chopped pork or stewing pork for a spur of the moment making- but the "pulled pork" is our favorite. My husband says it has even surpassed his mom's recipe.

1/4 cup chopped cilantro
1-2 tsp minced garlic
1 med onion chopped
1-2 Tbsp Olive oil

1 jar "El Pinto" Green Chile Sauce (I've tried several jarred green chile sauces/salsas and this is our favorite- it comes in mild, medium, and hot- all are good for whatever heat preference you have)
2 cans chicken broth (or equivalent homemade stock)
1 can black beans
1 can white beans
1 tsp. Cumin

1 lb pork. cooked in crock pot in water then drained and shredded.

Sautee first four ingredients until onions are clear and soft. Add second set of ingredients, bring to boil and let simmer 10 minutes. Add pork.

We always serve with tortilla chips (Tostitos gold), shredded cheddar cheese and a bit of sour cream.

Yummiest Potato Soup Ever

Since the weather is turning cold, and warm food is so satisfying, I thought I would share my most favorite potato soup recipe.

Yummiest Potato Soup Ever

6 large potatoes, peeled and cubed
1 small-medium onion, chopped
8 ozs. heavy cream
1/2 cup butter or margerine (stick)
1 Cup bacon, cooked and crumbled
Salt
Pepper

1. Dice onion, and place in large pot with 1/2 of the stick of butter. Saute until onion is tender.
2. While onion is cooking, peel and cube potatoes.
3. Place potatoes in pot with onion, and fill pan with water until potatoes are covered.
4. Boil potatoes for 20-30 minutes, or until they reach desired tenderness
5. Pour out one half of water in pot.
6. Mash potatoes to desired consistency (I personally like it a little chunky).
7. Mix in heavy cream, remaining butter, and bacon. Add salt and pepper to taste.

You can also add other favorite ingredients, such as cheese or green onions, to make the soup just the way you like it! It is best enjoyed with some freshly baked crusty french rolls!

** if the soup is too thick, you can add milk in 1/4 cup increments until it reaches desired thickness
** if the soup is too thin, you can add dehydrated potato flakes to thicken it.