Creamy Chicken and Gnocchi Soup

4 Tablespoons olive oil
4 Tablespoons butter, unsalted
1 large sweet onion diced
3 stalks celery diced small
1 cup carrots, diced
2 cloves garlic, minced
1 cup already cooked chicken breast, shredded (you can use leftovers)
1/4 flour
3 cups milk
1 cup heavy cream
2 cups chicken stock
1/2 teaspoon dried thyme
Salt and pepper, to taste
2 cups fresh spinach
1 17.5 oz package gnocchi

1. Dice up the onion, carrots, celery and garlic. This is the base for most soups.

2. Heat olive oil and melt butter in a large pot.

3. Saute carrots, onion, celery and garlic in the olive oil/butter.

4. Get a pot of salted water heating up. Don't forget the lid, it'll quicken the boiling time.

Cook gnocchi according to package directions.

5. Whisk flour into veggie mixture. This will create a roux (a thickening agent).

6. Now add the milk and heavy cream and stir with a whisk. Stir frequently until thickens

**STORAGE TIP**

To freeze, ladle the thoroughly cooled soup into plastic cups like these and place in the freezer. Once the soup is frozen cut three slits in the rim of the cup and peel the cup away. Place in a gallon size freezer bag. Now you have individual serving of delicious homemade soup you can grab in a hurry and take to work with you! Who needs canned soup?!

Salmon Chowder

 2 pouches skinless, boneless salmon
 1 Tablespoon butter
 1 small onion, chopped
 1 Tablespoon flour
 3 cups skim milk
 2 cups (8 oz.) frozen hash brown potatoes with peppers and onions (O'Brien style)
 1 can (8 oz.) drained or 1 cup frozen corn kernels
 1 teaspoon dried thyme
 1/2 teaspoon salt
 1/2 teaspoon lemon pepper
 2 Tablespoons sherry, if desired
 1/4 cup bacon bits, divided

Drain salmon, reserving liquid; discard skin and bones (if any). Break salmon into chunks, set aside. Melt butter in 2-quart saucepan over medium heat. Add onions; cook and stir 5 minutes. Add flour; cook 1 minute, stirring occasionally. Add milk and salmon liquid, bring to a boil. Stir in potatoes, corn, seasonings, and 2 tablespoons bacon bits. Return to simmer, and cook 5 minutes. Stir in salmon and sherry, if desired; heat through. Ladle soup into bowls; sprinkle with remaining bacon bits.

Easy Chili

1 1/2 lbs ground beef
1 envelope dry onion soup
1 can (16oz) red or black beans, drained
1 1/2 cups water
1 can (8oz0 tomato sauce
4 t chili powder

In large skillet brown beef, drain. Stir in remaining ingredients. Bring to boil over high heat. Reduce heat to low and simmer 30 minutes.

Lentil Soup

2 T olive oil
1 onion, diced
1/2 cup carrots, diced
1 t cumin
salt & pepper
5-6 cups chicken stock
2 cups lentils
2 handfuls fresh spinach

In large pot saute onions until tender. Add carrots, spices, and stock. Rinse lentils well, drain, add to pot. Bring to a boil, then reduce to a simmer until lentils are soft. Add Spinach stir until wilted.

Chunky Potato Soup

Campfire Chili

3 medium onions, chopped
5 lbs ground turkey
10 cans (15oz) diced tomatoes
5 cans (15oz) kidney beans
6 cans (15oz) chili beans
1/3 cup cocoa
1/3 cup brown sugar
1/2 cup chili powder
2 T garlic powder
3 T cumin
2 T salt
2 cans (16oz) tomato juice

Saute onions in oil. Add turkey, stir until browned. Stir in remaining ingredients.

Italian Vegetable Soup

1 T olive oil
1 medium red onion, chopped
1 medium red bell pepper, chopped
3 cans (14oz) chicken broth
1 pkg (16oz) frozen Italian vegetables or mixed vegetables
1 can (15oz) chickpeas, rinsed and drained
1 can (14oz) diced tomatoes
1 t oregano
1/2 t salt
1/2 t black pepper
1 cup diced cooked chicken or beef (optional)

Heat oil in dutch oven. Add onion and bell pepper. Cook ant stir over medium-high heat, 3 minutes or until onion is tender. Stir in broth, frozen vegetables, chickpeas, tomatoes, oregano, salt and pepper. Bring to boil over high heat. Stir in meat. Reduce heat to medium, simmer 15 minutes or until vegetables are tender.

Ham and Potato Soup

3 1/2 cups diced potatoes
1/3 cup diced carrots
1/3 chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 T chicken boulion
1/2 t salt
1 t pepper or to taste
5 T butter
5 T flour
2 cups milk

Combine potatoes, carrots, onion, water, chicken bullion, salt, and pepper in a stockpot. Bring to a boil, then cook over medium heat until vegetables are tender. Stir in  ham. .

In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form. Stir until thickened.

Stir milk mixture into stockpot and cook until heated through.

Minestrone Soup

4 slices bacon
1 cup onion
4 cloves garlic
1/3 beef
1 cup celery
1 cup carrots
2 cups tomato juice
2 (14.5oz) cans stewed tomatoes
1 (14oz) broth
1 pkg onion soup mix
4 cups water
1 t oregano
1 t basil
1 cup zucchini
2 cups spinach
1 cup pasta
1 can garbanzo beans
1/4 cup parsley
3 T butter
2 t garlic powder
1 can kidney beans

Potato Soup

Cube 3 potatoes put water in till comes to top of potatoes. 1/2 t. salt 1/4 t. onion powder 1 t. chicken bouillon 1 T. butter a touch of parsley Cook until very soft and mushy. Do not drain water. Add milk until desired thickness.