Sausage Potato Soup

My friend sent me this recipe because her family really loved it and she knows how picky my kids are! We tried it and it has an approval rating of 2 out of 3 kids and my husband really likes it too. He even likes to make this soup so this is one of the meals that he will prepare for us on the weekend.

1 pound smoked kielbasa
6 medium potatoes peeled and cubed
1 can of chicken broth
1 can of corn
1/2 Cup celery chopped
1/2 Cup chopped carrot
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/2 tsp pepper
1-1/2 Cups milk
2/3 Cup shredded cheddar cheese

In a large saucepan, brown sausge, drain grease and set aside. In the same pan combine the potatoes, corn, broth, celery, carrots and seasonings. Bring to a boil, reduce heat, cover and simmer for 20 minutes or until potatoes are tender.
Add the milk, cheese and and sausage, cook and stir until cheese is melted and soup is heated through.
Serves 6.

White Chicken Chili

Ingredients
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, crushed
• 1 (4 ounce) can chopped green chile peppers
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon ground cayenne pepper
• 2 (14.5 ounce) cans chicken broth
• 2 cups chopped cooked chicken breast
• 2 (15 ounce) cans white beans ( I use canneli beans)
• 1 cup shredded Monterey Jack cheese
• 1 can cream of chicken soup
Directions
1. Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, cream of chicken soup, chicken and white beans. Simmer 15 minutes, stirring occasionally.
2. Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm.
3. Garnish with sour cream and crushed up tortilla chips.

Chicken Rice Soup

Chicken Rice Soup
Quick Cooking


INGREDIENTS:
1 package long grain and wild rice (6.0 oz)
1 envelope chicken noodle soup (Mrs. Grass or Lipton)
1 C. cooked cut up chicken
½ C. chopped onion, celery and carrots
2 small cans or 1 big can Cream of Chicken Soup

I didn't include a picture of the carrots, celery and onion in with the ingredients because I usually have them already chopped up in a bag in the freezer. So here they are:

Here is how the chicken looks after being cooked and cut up:

In large saucepan combine 5 2/3 C. water, long grain rice and envelope of chicken noodle soup. Bring to a boil, cover, reduce heat and simmer 10 minutes. Stir in celery, carrots and onion, cover and simmer 10 minutes. Stir in cream of Chicken soup and chicken, cover and simmer 8 minutes.

This is great served with some warm bread or rolls.