Ingredients
Broccoli Cheese Soup
8 tablespoons salted sweet cream butter
1 cup finely chopped sweet yellow onion
1 tablespoon fresh minced garlic
⅓ cup all-purpose flour
2½ cups chicken broth
2 cups whole milk
1 cup heavy cream
3½ cups fresh broccoli florets
3½ cups fresh shredded extra sharp cheddar cheese, plus ¼ cup for optional garnish
½ cup shredded parmesan cheese
1½ teaspoons kosher salt
1 teaspoon fresh cracked black pepper
Chicken & Rice Soup
1½ cups yellow onion diced
1½ cups celery sliced
2 tablespoons olive oil
1 teaspoon sea salt
1½ cups carrot sliced
2 pounds bone-in, skin-on chicken (drumsticks and/or thighs will have the most flavor, but white meat can also be used)
½ teaspoon black pepper
3-4 sprigs fresh thyme
1 sprig fresh rosemary
small bunch parsley (reserve some for garnish)
6 cups chicken broth (or half chicken broth/half water)
1 cup white rice (we used basmati)
Beef Stew
3 pounds chuck roast, or your favorite stew meat (cut into bite-size pieces about 1 to 2 inches)
3 tablespoons flour
½ teaspoon salt
½ teaspoon pepper
½ teaspoon paprika
3 tablespoons butter
3 tablespoons olive oil
1 tablespoons garlic, minced
1 onion, chopped (one small onion or half of a large onion)
3 carrots, peeled and cut into bite size pieces (1 inch)
2 celery stalks, cut into bite size pieces
1 pound potatoes, peeled and cut into bite size pieces
3 cup beef broth
¼ cup tomato paste
1 tablespoon Worcestershire sauce
½ teaspoon rosemary
1 bay leaf
1 cup peas
2 tablespoons cornstarch
2 tablespoons water
Chicken Taco Soup
1 tablespoon vegetable oil
1 onion, chopped
2 cloves garlic, finely chopped
1 jalapeño diced, seeds removed
2 whole chicken breasts, skinless and boneless
1 tablespoon chili powder
½ teaspoon ground cumin
1 teaspoon oregano
15 ounces black beans, drained and rinsed
1 cup fresh or frozen corn
28 ounces diced tomatoes
1 cup salsa
5 cups chicken broth
1 teaspoon salt
½ teaspoon black pepper
Garnish
1 cup crushed tortilla chips
¾ cup grated cheddar cheese
1 lime, cut in quarters
¼ cup chopped cilantro
See more on the next page
