Soups

Homemade Chicken Noodle Soup

Servings: 6
Ingredients

• 1 Tbsp. SilverBrook butter, 73400
• 2 minced Markon garlic cloves, 78470
• 1 C. chopped Markon onion, 78228
• 1 C. chopped Markon celery, B7296
• 1 C. Bountiful Harvest sliced carrots, 61156
• 58 oz. Culinary Secrets chicken base, reconstituted, 12208
• 14.5 oz. Katy’s Kitchen vegetable base, reconstituted, 28138
• 1/2 pound fully cooked SilverBrook diced chicken, 61988
• 1/2 tsp. Culinary Secrets dried basil, 10510
• 1/2 tsp. Culinary Secrets dried oregano, 24102
• Katy’s Kitchen salt, 31984 and Culinary Secrets pepper, 24108 to taste
• dash or two of Culinary Secrets poultry seasoning, 22650
• pinch or two of Culinary Secrets dried thyme, 31720
• 3 C. Villa Frizzoni egg noodles, 25486
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Preparation method

1. In a large pot over medium heat, melt butter. In melted butter, sauté garlic cloves, onion, celery, and carrots, until just tender, 5 minutes.
2. Add chicken, the broth, basil, oregano, salt, garlic, pepper, poultry seasoning, and thyme to the pot of veggies. Bring to a boil, reduce heat, cover and simmer 20 minutes.
3. Cook egg noodles according to package directions in a separate pot. Add drained noodles to chicken and veggies, simmer an additional 10 minutes.

Chicken Lentil Soup

Yield: 10 gallons
Serving Size: 8 oz.

Ingredients:

• 10 lbs. Green and yellow lentils, mixture
• 5 lbs. SilverBrook® 1/2" Diced, Natural Proportion, White/Dark, 60/40 Boneless Chicken, RFS Item # 61978
• 2 lbs. Prairie Creek Packing™ Bacon slices, diced, RFS Item # 44244
• 2 lbs. Markon® Onions, finely diced, RFS Item # 77112
• 1 lb. Markon Red peppers, medium diced, RFS Item # 19350
• 1 lb. Markon Yellow pepper, medium diced
• 1/2 c. Culinary Secrets® Thyme, RFS Item # 31720
• 1/2 c. Culinary Secrets Oregano, RFS Item #24374
• 2 c. Markon Parsley, RFS Item # 78172
• 2 c. Laurent du Clos Red wine vinegar, RFS Item # K5298
• 1 lb. Katy’s Kitchen™ Chicken Base, RFS Item # 22342
• 7 gal. Water
• 2 tsp. Culinary Secrets Cayenne pepper, RFS Item #10508
• 1 cup Markon Chopped parsley, RFS Item # 78172
   

Directions:

1. Soak lentils overnight.
2. Sauté chicken and sauté bacon until done. Add onions, red peppers, yellow pepper, lentils and herbs.
3. Deglaze with half of the vinegar.
4. Dissolve Chicken Base in water; add to lentils and simmer 40 minutes. Reserve half the lentils for the garnish.
5. Purée half the lentils and stock in blender. Add cayenne, parsley and remaining lentils as garnish.

Spicy Chorizo Chili

Yield: 16 servings
INGREDIENTS:

• 1 lb. Villa Frizzoni Beef Pizza Topping, thawed RFS Item 53050
• 1 lb. Villa Frizzoni Pork Pizza Topping w/ Chorizo Seasonings, thawed RFS Item E6062
• 56 oz Tomatoes, canned, diced, do not drain
• 48 oz. Tomato juice
• 32 oz. Dark red kidney beans, drained and rinsed
• 2 Onions, chopped
• 1 Bell Pepper, red, chopped
• 1 tsp. Culinary Secrets Garlic, minced RFS Item 25116
• 1 tsp. Culinary Secrets Oregano, flaked RFS Item 24618
• 1/2 tsp. Culinary Secrets cayenne pepper RFS Item 10508
• 1 lb CobbleStone Market Monterey Jack cheese, shredded RFS Item70122
• 2-4 Lime slices

Directions:

1. Put all ingredients in slow cooker and cook on high for 3-4 hours. Add water if chili becomes too thick.
2. Garnish with shredded Monterey Jack cheese and lime wedges.

Wild Mushroom Beef Stew

Ingredients

• 2 lb. beef for stew, cut into 1-inch pieces
• 1/4 c. all-purpose flour
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. Culinary Secrets Dried Thyme Leaves, crushed, RFS Item 24434
• 3/4 c. ready-to-serve beef broth
• 1/4 c. Bountiful Harvest 24% Fancy Tomato Paste, RFS Item 12054
• 1/4 c. dry red wine
• 2 cloves garlic, minced
• 1 lb. red-skinned potatoes(1 1/2-inch diameter), cut into quarters
• 8 oz. assorted mushrooms (such as cremini, shiitake, and oyster, cut into quarters)
• 1 cup baby carrots
• fresh parsley (optional)

Directions

1. Combine flour, salt, pepper and thyme in small bowl. Place beef in 4-1/2 to 5-1/2 quart slow cooker. Sprinkle with flour mixture; toss to coat.
2. Combine broth, tomato paste, wine and garlic in small bowl; mix well. Add to beef. Add potatoes, mushrooms and carrots; mix well.
3. Cover and cook on HIGH 5 to 6 hours or LOW 8 to 9 hours, or until beef and vegetables are tender. Stir well before serving. Garnish with parsley, if desired, before serving.

Recipe and Photo from National Cattlemen's Beef Association

Roasted Red Pepper Tomato Soup

Ingredients

• 3 cups Markon Ready Set Serve 1/4" Diced Yellow Onion, RFS Item 79828
• 3 cups Markon Ready Set Serve 1/4" Diced Celery, RFS Item 78318
• 1-#10 can Bountiful Harvest Fancy Diced Tomatoes in Juice, RFS Item 12078
• 1-#10 can roasted red peppers, including liquid
• 4 Tbsp. Culinary Secrets Gourmet Chicken Base Paste,
• No Added MSG - RFS Item 25124
• 1 Tbsp. Culinary Secrets Ground Basil, RFS Item 10510
• 2-3 cups water (or milk)

Directions

1. Spray a large saucepan with cooking spray (recommended: EverLight Gold - RFS Item 14708). Add onions and celery, saute until tender.
2. Stir in diced tomatoes and their juice. Puree mixture in a food processor and return to saucepan.
3. Puree roasted red peppers with their liquid and add to saucepan.
4. Add chicken base and basil.
5. Bring mixture to a boil, reduce to simmer and cook 30 minutes to blend flavors.
6. Add water (or milk for a creamy soup) to desired consistency. Serve hot or cold. Optional garnish: sour cream and fresh basil leaves. Soup may be made a day or two ahead to improve flavor.