Easy Cheater Chicken & Rice Soup

6 cups chicken broth
4 cups water
1 can cream of chicken soup, undiluted
2 large cloves garlic, minced
1 cup chopped yellow onion
1 cup sliced carrots
1 cup sliced celery
1 bay leaf
1 Tblsp. sea salt, more or less to taste
1/2 Tblsp. ground black pepper, more or less to taste
1/2 tsp. dried thyme
2 cups white rice
1 rotisserie chicken, deboned into bite-size pieces

Place all ingredients except rice and chicken in a stock pot and bring to a boil.  Boil gently until vegetables are tender.  Add rice.  Return to a boil; cover and reduce heat to a simmer.  Cook until rice is tender (about 12 minutes).  Add chicken and combine.  Heat through for a few minutes until chicken is hot.

Easy Chipotle Elk Chili

You can substitute ground venison, buffalo, or lean beef for the elk in this hearty chili.  Prepare the chili up to a day ahead, cool to room temperature, and refrigerate.  Leftovers can be frozen in individual freezer-safe ziploc bags for up to two months.

1 lb. ground elk
2 c. chopped yellow onion
2 cloves garlic, minced
1 c. dry red wine
1 1/2 c. water
1 Tblsp. chipotle chili powder
2 tsp. ground cumin
2 tsp. dried oregano
2 Tblsp. sugar
1/2 tsp. salt
1/2 tsp. pepper
2 (14.5 oz.) cans diced tomatoes w/chiles
2 (14 oz.) cans beef broth
1 (15 oz.) can red kidney beans, rinsed and drained
1 (15 oz.) can black beans, rinsed and drained (optional)
1 (15 oz.) can pinto beans, rinsed and drained (optional)

Garnishes:
1/4 c. sour cream
1/4 c. shredded cheese
2 Tblsp. chopped green onions

Saute' elk, onion, and garlic in a large pot until lightly browned.  Drain, if necessary, and return to pot.

Add wine to pot and bring to a boil; cook 3 minutes.

Stir in 1 1/2 c. water, spices, sugar, and beans; bring to a boil.

Partially cover, reduce heat, and simmer for 2 hours.  Add more water if mixture becomes too thick.

Garnish as desired.

Makes 6 servings

Photo credits:  www.myrecipes.com

Favorite Hamburger Stew

2 lb. ground beef
2 medium onions, chopped
4 cans (14-1/2 oz. each) stewed tomatoes, undrained
8 medium carrots, thinly sliced
4 celery ribs, thinly sliced
2 medium potatoes, peeled and cubed
2 cups water
1/2 cup uncooked long grain rice
1 Tblsp. salt
1-2 tsp. pepper
1 Tblsp. beef bouillon granules

ADDITIONAL INGREDIENT (for each batch of leftover stew):
1 cup water

In dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain.  Add the tomatoes, carrots, celery, potatoes, 2 c. water, rice, salt, pepper, and bouillon; bring to a boil.  Reduce heat; cover and simmer for 30 minutes or until vegetables and rice are tender.

Uncover; simmer 20-30 minutes longer or until thickened.  Serve.

Leftovers can be frozen in 3-cup portions for up to 3 months.

To use frozen stew:  Thaw in the refrigerator for 24 hours.  Transfer to a saucepan; add 1 c. water.  Cook until hot and bubbly

Yield:  About 5 batches (15 cups total)

Variation of Hamburger Stew, originally published in Quick Cooking, November/December 2003.
Photo Credits:  Taste of Home - www.tasteofhome.com

Red Lobster Creamy Clam Chowder

2 strips bacon, cut into 1/4" pieces
2 tblsp. vegetable oil
1 medium onion, finely chopped
2 tblsp. + 1 tsp. flour
1 (oz.) bottle clam juice
3 cups milk
1 large potato (12 oz.), peeled and cut into 1/2" pieces
2 (6.5 oz.) cans chopped clams, drained
dash hot sauce
salt
2 tblsp. minced fresh parsley

Combine bacon and oil in large saucepan over medium high heat.  Cook, stirring often, until fat is drawn out of bacon, about 4 minutes.  Add onion and cook, stirring, until softened, 4 minutes.  Add flour and cook, stirring, for 2 minutes.  Pour in clam juice and bring to a boil, stirring well.

Add milk, potato, clams and hot sauce.  Season with salt.  Increase heat to medium-high and bring to a boil.  Reduce heat and simmer until potatoes are fork tender, 10 to 12 minutes.

Ladle chowder into cups or bowls and sprinkle with parsley and serve hot.

This is an older recipe from Red Lobster.
Red Lobster

Cheesy Loaded Potato Soup

1 lb. bacon

6 cups potatoes, peeled and cubed
1 cup celery, sliced
1 cup carrots, sliced
1/2 cup onion, chopped
2 cups water
1/2 tsp. pepper
2 chicken bouillon cubes
3 cups cold milk
4 tblsp. flour
1 lb. Velveeta, cubed
1/4 cup chopped green onions

1/2 cup shredded cheese

Chop bacon into 1" pieces and brown in large pot over medium heat. Drain on a paper towel. Pour off grease from pot. 

In same pot, cook vegetables in water, pepper, and bouillon until tender, about 20 to 30 minutes.  Stir in 3/4 of cooked bacon. 

Stir flour into milk and add to soup.  Cook 10 to 15 minutes.  Add cheese and cook until cheese melts.  Serve in Homemade Bread Bowls.  Garnish with remaining bacon, green onions and shredded cheese. 

Chicken Noodle Soup

2 - 3 lbs. chicken

6 cups water

1/3 cup chopped onion

2 tsp. salt

1 tsp. pepper

1 bay leaf
1/2 Tblsp. dried basil

Bring above ingredients to a boil in a large pot.  Cover and simmer 1 1/2 hours.  Remove chicken and cool.  Dice chicken and set aside.  Skim fat from broth and remove bay leaf.

1-2 tblsp. chicken bouillon granules or soup base

water

2 carrots, sliced

1/2 onion, chopped

1 cup chopped celery

2 tblsp. parsley

2 cups uncooked extra-wide egg noodles
1 can condensed cream of chicken soup

1 cup milk

To soup pot, add bouillon and enough water to make 8 - 9 cups.  Bring to a boil.  Add carrots and gently boil for 10 minutes.  Add remaining ingredients and gently boil for another 8 minutes.  Add milk and diced chicken; heat through.