Dill Pickle Soup
(Sounds nasty, try it. We like the tasty zip from an unexpected source.)
6 c chicken broth
2 lbs potatoes, peeled, sliced
2 c carrots, diced, sliced or throw in whole baby carrots
1 c chopped dill pickles (about 3 large)
½ c butter
½ c flour
1 c sour cream
¼ c water
2 c dill pickle juice*
½ t pepper
¼ t cayenne pepper

Boil broth, potatoes, carrots and butter. Cook until potatoes and carrots are tender.
Add pickles. Bring to boil.
In bowl, whisk together flour, sour cream and water. Whisk into soup, a few tablespoons at a time.
Add pickle juice and spices. Cook 5 more minutes. Done.

*Some pickle juices are saltier than others. Taste before added final seasonings.
Credit for recipe:

Potato and Hamburger Soup
1 lb ground beef, browned
1 onion, diced
1 T garlic
6 c chicken broth
6 c potatoes, peeled and diced
2 c mixed frozen vegetables
3 t basil
2 t parsley
1 ½ c milk
2 T cornstarch
1 ½ c cheese (your choice, recipe calls for Velveeta)

Brown beef. Cook onions until soft. (Together.)
Add potatoes, broth, seasonings.
Boil, then reduce to simmer until potatoes are tender.
Whisk cornstarch and milk together than into soup.
Once thickened, add cheese.

Chicken Tortilla Soup
3 c chicken, cooked and shredded
1 c Montecito Salsa Picante (Mild)
1 ½ c instant mashed potatoes*
2 c chicken broth
½ can (16 oz can) diced green chiles
1 packet Taco Seasoning
1/4 c cilantro, chopped
1 c sour cream
1 ½ c cheese of choice**
Tostitos Scoop Chips

Combine and cook chicken, broth, salsa, chiles, Taco Seasoning. (If using real potatoes, add at this time, cook until tender).
Add remaining ingredients. (If using instant mashed potatoes, add now)
Stir, cook until hot.
Serve with tortilla chips.

Alternative or Additional Options:
2 c corn
Additional salsa
*Real potatoes, cooked until they fall apart for instant mashed potatoes
**Tostitos Salsa Con Queso for cheese

Use more instant mashed potatoes for a thicker consistency, but will burn quickly.
Use less Taco Seasoning, if too spicy

Chicken Soup
2 T oil
1 onion, diced
2 carrots, sliced
2-3 celery stalks, chopped
6 garlic cloves, minced
1 T ginger
2 t turmeric
5 c chicken broth
1 lb chicken
1 t rosemary, ground
1 t thyme
1 t salt
½ t pepper
2 c spaghetti broken in 2 inch pieces*
1 c peas

Saute’ garlic, onion, carrots, celery in oil until onions are transparent.
Add spices, broth, and chicken.
Boil. Reduce to simmer 20-30 minutes until chicken is cooked.
Remove chicken, shred, return to soup.
Add noodles, cook until soft.
Add peas.

*the original recipe suggested pearl or Israeli couscous
Add more noodles to absorb broth to make it more like a “meal” rather than a “soup”
Try rice or other types of noddles for variations

Here’s the link for variations and credit.

Lasagna Soup
1 lb ground beef
1 c onion, chopped
4 garlic cloves, minced
1 T Italian seasoning
16 oz pasta sauce
8 c chicken broth
1 c diced tomatoes
1 T vinegar
1 t sugar
salt, pepper to taste
1 box of lasagna noodles, broken into 2 inch pieces, uncooked (or simplify use small egg noddles)
¼ c basil
1/3 c heavy cream
1 c mozzarella cheese, shredded
1 c parmesan cheese, shredded

Cook beef, onions, garlic, seasonings (except basil) until beef is brown. Drain fat.
Add everything but heavy cream, cheeses, and only ½ basil.
Boil. Simmer until noodles are cooked.
Stir often to avoid burning and sticking.
Stir in heavy cream and remaining basil.
Remove from heat.
Add cheeses.

Original recipe included more individual spices.
See link here.

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