Chicken & Wild Rice Soup

Ingredients:

4 cups chicken broth
2 cups water
2/3 carrots, sliced
1 onion, diced
1 pkg rice-a-roni long grain and wild rice
1/2 tsp salt
1/2 tsp pepper

make roux (white sauce)
1/2 cup butter
3/4 cup flour
2 cups milk

3-4 cooked and shredded chicken breasts

Directions:

1.  Combine first 7 ingredients together and bring to boil
2.  Cook and simmer 20 min. or so until rice and carrots are tender
3.  Make roux (white sauce)
            -melt butter on medium
            -add flour, stir to form a paste
            -immediately but gradually add milk, stirring constantly, and heat until starts to thicken
            -remove from heat
4.  Combine roux (white sauce) with broth mixture.  Add shredded chicken.  Stir all together and simmer for a few minutes on low.

Baked Potato Soup

Ingredients:

2 Tbsp butter
2-3 cloves garlic, minced
1/2 C flour
4 1/2 C low-fat or skim milk
1 14 oz can chicken broth
4 medium baking potatoes (baked)
2 C grated cheddar cheese, divided
1 1/2 tsp salt
1/2 tsp black pepper
1 1/2 C sour cream, divided
1/2 C chopped green onions, divided
8 slices bacon (cooked and crumbled), divided

*don't have time to bake potatoes in the oven?  Just pierce them with a fork a few times and then pop them in the microwave.  Cook in 5 minute intervals until a knife easily pierces through them.  Is usually takes 5-10 minutes.   To bake in the oven, pierce each potato with a fork and place directly on oven rack.  Bake at 375 for 45-60 minutes.

Directions:

Melt butter in a stock pot over medium heat. Add garlic and sauté for 30-60 seconds util fragrant.  Add flour to pan.  Slowly add milk a little at a time while whisking constantly to eliminate lumps.  Whisk until smooth and then add chicken broth.  Bring soup just to a simmer and heat until thickened, stirring often, about 5 minutes.

Once soup is thickened, turn heat down to medium-low.  Cut potatoes in half length-wise and use a spoon to scoop out potato flesh into the pot.  Use a wooded spoon to smash potatoes, breaking up large clumps.  Add 1 1/2 C grated cheese and salt and pepper and stir until cheese is melted.  Remove pan from heat and stir in 3/4 C sour cream, 1/2 C green onions, and 4 strips of the crumbled bacon.  Add additional salt and pepper to taste.  Ladle into bowls and top with remaining toppings.

Chicken Lime Chili

4 chicken breast boiled and shredded

4 cans of chicken broth

2 cloves garlic, minced
1 onion, chopped
2 small cans mild green chilies
4 tsp. cumin
2 (12 oz) cans shoepeg corn
4 cans Northern Beans (white)
juice from 2 limes

Mix together well until heated throughout.  Serve with sour cream, shredded cheese and tortilla chips.