1 cup chicken breasts, cooked and diced (you can use a rotisserie chicken)
4 tablespoons butter
4 tablespoons flour
1 quart half and half
1 14 ounce can chicken broth
1/2 cup celery, finely diced
2 garlic cloves, minced
1 cup carrots, finely shredded
1 cup onion, finely diced
1 cup fresh spinach, coarsely chopped
1 tablespoon extra virgin oil
1/2 teaspoon thyme
1/2 teaspoon parsley
Freshly grated parmesan cheese – optional
1 pound potato gnocchi – can buy this in the gourmet section of many supermarkets
Sauté the onion and garlic in the butter, when the onion becomes translucent, add the flour, and make a roux, let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.

Cook gnocchi according to package directions.

Into the roux add in the carrots, celery, and chicken. Once the mixture becomes thick add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasonings.

Comments about this recipe:  You can add more chicken if you like.  While you could use left over cooked chicken breasts, I really think using the rotisserie chicken that are found in many grocery stores is the best way to get the optimal flavor of this soup.  If you want to make the soup lower calorie you can use milk instead of half and half.  Half and Half, does taste better, and it also reheats better than milk does.

Now I have shared one of my favorite new soups when I go out to eat, what’s your favorite soup to eat when you go out?

1/2 C. dried porcini mushrooms
3 – 4 C. Vegetable stock
1 1/2 C. celery, chopped
3 C. chopped onions
2 C. chopped carrots
12 large fresh shiitake mushrooms, sliced
8 oz. crimini mushrooms
2 Tbsp. butter
2 Tbsp. flour
2 Tbsp. finely chopped parsley
2 Tbsp. finely chopped dill
1/2 C. heavy cream
Salt and pepper to taste

Rinse and dry the porcini mushrooms, place in 2 cups of cold water in a bowl, let set for 4 hours or overnight. Place 3 cups of vegetable stock in a large saucepan and turn on medium heat. Meanwhile prepare carrots, onions, and celery, once the stock as gotten to a rolling boil add in the carrots, onions, celery. Then chop the  mushrooms and add to the saucepan. Add the juice that the dried mushrooms soaked in into the saucepan. Rinse the shiitake and the cremini mushrooms and blot dry with a paper towel. Slice the the cremini and shiitake mushrooms and add to the saucepan. Place a tight fitting lid on the saucepan, and reduce the heat to low. Cook this for about an hour or until the vegetables are soft.

Start a roux with the two tablespoons of butter, and the two tablespoons of flour in a small saucepan. Over medium heat cook the flour and butter together until the mixture is bubbly. Take one cup of the vegetable stock from the saucepan full of vegetables and add to the roux, once this mixture has thickened add the roux to the original soup mixture. Stir in chopped parsley and dill. Puree soup with an immersion blender until the soup is smooth. Add sour cream and heavy cream and whisk until the soup is well blended. Season with salt and pepper to your taste.

1 Cup chopped onion
1 ½ Cup sliced carrots
1 Tbl olive oil
1 ½ Cup sliced green beans, frozen, canned or fresh
½ Cup uncooked macaroni
6 Cups defatted chicken broth Approx. one large can of College Inn broth
½ tsp salt
1 8-oz can of tomato sauce
1 6-oz can tomato paste
2 cloves garlic, crushed OR garlic powder
2 Tbl Italian seasoning blend
1 Tbl grated Parmesan cheese
1 Tbl vegetable oil
2 Tbl cornstarch
3 Tbl cold water
1 15oz can flavored diced tomatoes (Garlic & Herb)
1 15oz can white northern beans, Rinsed & Drained

1.  In large saucepan, sauté onion and carrots in olive oil until onion is translucent

2.  Add green beans, macaroni, broth and salt. Bring to boil and simmer about 10 minutes or until vegetables are tender and macaroni is cooked.

3. In medium bowl, combine tomato paste, garlic, Italian seasoning & cheese. Slowly whisked in oil.

4. (I just stir in with fork) Ladle some of the soup/broth into bowl (warming it up & blending)

5. Stir mixture into soup Pot.

6. Dissolve cornstarch in water and stir into soup, boil for 1-2 minutes) reduce to medium heat until soup has thickened slightly.

7. Stir in diced tomatoes, tomato sauce, and white beans and heat through.

OPTIONAL: Eckrich smoked sausage, sliced thin, or Shrimp. Ladle into bowl and top with grated parmesan cheese.

Thanks to Jim Hatfield for sharing this soup recipe.

1/8 cup unsalted butter
2 leeks, thinly sliced
1 large yellow onion, sliced
1 1/2 qt. chicken stock
4 large peeled potatoes, sliced evenly in 1/4 inch slides
2 sprigs fresh thyme
1/2 cup heavy cream
1 cup cheddar cheese
1/2 cup bacon cooked and diced
salt to taste

In a large saucepan, add butter, leeks and onions, and cook.
(Do not brown vegetables.) Add chicken stock, potatoes, salt and fresh thyme.
Cook for 40 minutes over medium heat, stirring frequently to avoid scorching.
Add cream, bring to a boil and serve hot.
Garnish with Cheddar cheese and diced bacon.

1/2 cup finely diced onion
1/2 cup finely diced celery
10 tablespoons butter
8 scant tablespoons flour
6 cups fish stock
pinch mace
1 teaspoon Kosher or sea salt
1 teaspoon white pepper
1 teaspoon tomato paste
2 cups cream
2 tablespoons dry sherry
1 1/2 tablespoons brandy
10 oz. white crabmeat
1 teaspoon crab roe

Sauté onion & celery in butter until tender. Add flour, fish stock, mace, salt & pepper. Simmer for 15-20 minutes. Add cream, sherry, brandy & simmer for 2 minutes. Add crabmeat & roe. Optional: add tomato paste for color. Serve in preheated soup cups & a dollop of whipped cream with an additional sprinkle of crab roe on top.

I’ve heard that if you’re unable to find crab roe in the store (it seems to be a regional thing) you can substitute finely chopped or crumbled hard-cooked egg. I was also told an equal amount of chicken stock plus a can of clam juice can be substituted for the fish stock. I haven’t tried these, so who knows?

Thanks to Manzanita for sharing this recipe.

4 potatoes
1 potato for the pot
1 large can evaporated milk (at least 15 oz.)
Whole Milk
1 stick unsalted butter
1 celery stalk (no leaves), chopped
1 medium to large onion, peeled & quartered
1 tbs. garlic juice
1 tsp. Sea Salt
1/2 tsp. finely ground black pepper

Peel and chop potatoes into bite-sized chunks and place into medium-sized stock pot. Add evaporated milk and fill up empty can with each whole milk and water. Add stick of butter, allow to melt. Add chopped celery, garlic juice, sea salt and pepper. Stir until well blended. Cook on low or simmer until potatoes are soft. DO NOT allow soup to boil.

The flavor of potato soup is enhanced by any buttered sweet roll or dinner roll.

Thanks to hyjinx for sharing this recipe.

1 can cream of mushroom soup
1 can tomato soup 
1 can French onion soup
1 1/2 lbs. beef cubes about 1
5 carrots(sliced into round pieces)
4-5 large potatoes(cut into cubes)

In a crock pot add all ingredients and cook on high for about 5 hours or until meat and veggies are tender.

Thanks to lakergirl8689 for sharing this stew recipe.

1 (29 oz.) can diced tomatoes
1 (10.5 oz.) can condensed chicken broth, undiluted
2 Tablespoons margarine
2 Tablespoons white sugar
1 Tablespoon chopped onion
1/4 teaspoon baking soda
2 Cups of heavy cream (I have substituted Half and Half, and it was just as good…)

Directions:
1. In a large stock pot mix tomatoes, chicken broth, margarine, onion, and baking soda. Simmer for 1 hour.
2. In a separate pot, heat cream over a low heat until hot, watching carefully so that the cream does not scorch! Once heated through add to tomato soup and serve.

Thanks to Sly1 for sharing this recipe.

1 small finely diced onion
1 boneless skinless chicken thigh cut in 1 inch THIN strips
1 tsp garlic
2 tablespoons EVOO
1/2 stick butter
1 tablespoon flour
2 cans fat free chicken broth
1 teaspoon dried parsley flakes
fresh ground pepper (I used McCormick peppercorn medley)
ground sea salt (Also McCormick)
1-2 cups store bought gnocchi (I bought the kind in the shrink wrap from the shelf not the freezer)
2 cups fat free half and half (I used land-o-lakes)
2 cups fresh spinach cut into thin strips
5 or 6 leaves of fresh basil, finely chopped
1 cup fresh grated parmesan cheese
1 cup fresh diced tomato, for garnish

1-In large stock pot place EVOO, add onion and chicken and sauté.
2-Once cooked through add garlic and stir through.
3-Add butter and flour, stirring until combined and lightly brown.
4-Stir in 2 cans of chicken broth, taking care to scrape the browned bottom of the pan to let in all that flavor.
5-Add gnocchi and parsley and let simmer for a few minutes to cook gnocchi through.
6-Add half and half, spinach, and fresh basil.
7-Add about 1 cup of fresh grated parmesan cheese at the very end before serving. Garnish with diced tomato and enjoy with good crusty bread!!!

Thanks to buckeyedmom95 for sharing this recipe.

1 large can diced tomatoes
3 tablespoons butter
1/4 teaspoon baking soda (helps prevent curdling)
2 cups milk
1 cup heavy cream, half and half or evaporated milk
Salt and pepper to your preference

Directions:
1. In a large saucepan add the 3 cups of milk and butter. Heat until hot, be careful not to scorch the liquid!
2. Once the liquid is hot, add the baking soda, stir quickly as it will foam.
3. Add the tomatoes and reheat until hot.
4. Salt and pepper to taste.

Thanks to Aflutterby for sharing this tomato soup recipe.

1/4 cup olive oil
2 carrots
1 bulb fresh fennel, diced
1 leek, diced
1 rib celery, diced
1 sprig thyme
1 sprig rosemary
1 bay leaf}
10 cloves garlic, peeled and chopped
2 cups dry white wine
2 Tbl. tomato paste
1 quart fish stock or clam juice
6 pinches saffron threads
1 lb. red potatoes, quartered
1 lb. clams, cleaned
1 lb. fresh white fish of your choice, cut into 1-inch cubes
12 large shrimp, peeled and deveined
1 lb. mussels, cleaned
1 oz. anise-flavored liqueur, such as Ricard or Pernod
1 lb. ripe tomatoes, seeded and roughly chopped Garlic toast, as an accompaniment

For the Rouille
2 egg yolks
1 tsp. anise-flavored liqueur, such as Pernod
4 cloves garlic, chopped
1 pinch cayenne pepper
1 pinch saffron
2 Tbl. olive oil
In a stock pot, heat the olive oil and the carrots, fennel, leek, celery, thyme, rosemary, bay leaf, and garlic. Stir and cook for 5 minutes. Add the wine, tomato paste, fish stock, and saffron. Simmer for 8 minutes. Blend for 1 minute with hand-held blender until smooth. Add potatoes and begin adding the seafood — first the clams (cook for 1 minute) and then the white fish (cook for another minute). Then the shrimp and mussels. Add the liqueur and chopped tomatoes. Simmer for 8 minutes. Place in large soup tureen or serve in individual dishes with garlic toast and rouille.
To make the Rouille:
Put all the ingredients (except olive oil) in a blender and whip on low until smooth. Add the olive oil in a slow, steady stream, forming a mayonnaise-like emulsion. Serve in a small bowl.

1 lb. lean ground beef
Chili powder to taste
2 6oz cans Rotel tomatoes and green chili’s
2 8oz cans chili beans
1 16oz Campbell’s tomato juice
2 C. shredded cheddar cheese
1 package Frito chips
Sour Cream

Brown ground beef in large pot. drain. Return to pot. Add chili beans, rotel tomatoes and chili’s, and chili powder to taste. Simmer for 10 minutes.  Add tomato juice to desired consistency. Simmer for approximately 15 minutes.

Thanks to monalisa46 for sharing this chili recipe.

6 bay leaves
10 pounds ham, diced
2 gallons water
Oil, for sautéing
5 pounds chicken breast, diced
2 pounds onion, chopped
2 pounds celery
1 1/2 pounds green pepper, chopped
1 cup green onion, chopped
2 pounds tomatoes, diced
2 cups tomato paste
3 tablespoons parsley, chopped
4 ounces garlic, crushed
2 teaspoons dried thyme
2 teaspoons cayenne pepper
1/4 cup Worcestershire sauce
3 pounds smoked sausage
3 pounds rice, steamed
Salt, to taste

In a boiler, add bay leaves, diced ham and water. Let boil for 1 hour. In another pan, heat oil. Add diced chicken, onions and celery. Sauté until tender then add peppers, onions and diced tomatoes. Add tomato paste, chopped parsley, crushed garlic, dried thyme, cayenne pepper, Worcestershire sauce, and smoked sausage. Add cooked rice to jambalaya and salt to taste.

1 pound onion, julienned
2 oz. butter
4 oz. white wine
1/2 gallon chicken stock
1/2 gallon beef stock
1 sprig thyme
1 bay leaf
Sliced toasted bread
Sliced Gruyere cheese
Salt and pepper, to taste

In a hot skillet, add butter and onions. Caramelize the onions. Deglaze with 4 oz. white wine and reduce. Add the chicken stock, beef stock, thyme, and bay leaf. Bring to a boil and simmer for 30 minutes. Adjust taste if needed. Pour soup into bowl and cover with the toasted bread and cheese. Place under broiler until cheese is melted and golden brown.

1 C. butter
2 C. celery, finely chopped
1 C. green onions finely chopped
1 1/4 C. flour
2 Tbsp. garlic, finely chopped
4 bay leaves
1 tsp. white pepper
4 dozen large, freshly shucked oysters
12 C. oyster water (the oyster liquor plus sufficient water to make up 12 cups)
2 tsp. salt

Melt the butter over medium heat in a six quart heavy saucepan, then sauté the celery and green onions until tender but not browned, stirring frequently.  Gradually stir in the flour and cook five minutes longer, stirring constantly over low heat.  Add the remaining ingredients and simmer for twenty minutes.  Remove the pan from the heat and scoop out the bay leaves with a slotted spoon or a long fork; discard.  Serve immediately.  Do not reheat.