Cheesy Potato Bacon Soup

INGREDIENTS

• 6 large potatoes, peeled & diced
• 1 medium onion, chopped
• 1 ¾ qts chicken broth (that equals
• 7 cups chicken broth)
• 1 cup flour
• 2 cups cheddar cheese, shredded
• 1 qt heavy cream (I use milk) (or could use cream cheese and little mayo)
• ½ lb bacon, cooked & cut up

DIRECTIONS

Mix first 5 ingredients in crockpot. Cook on low 6-8 hours or on high for 3-5 hours.
A half hour before end of cooking time add last three ingredients.

NOTES

Don't add bacon until ready to eat.

Creamy Chicken Soup

INGREDIENTS

3 chichen breasts, cut in bite-sized pieces

3 carrots, sliced

1 ½ cups diced celery

1-2 onions, chopped

½ cup fresh parsley

salt and pepper to taste

2 tbsp chicken bouillon

3½ - 4 cups reserved broth

3½ - 4 cups milk

½ cup flour

½ cup butter

DIRECTIONS

Cover first set of ingredients with water and boil for 20 minutes. Drain liquid, reserving broth. Bring reserved liquid to a boil with the milk.

Melt the butter. Whisk in the flour. Cook for a few minutes then add to the boiling liquid. Boil until thickened.

Add chicken and veggies.

NOTES

Can use a rotisserie chicken in place of raw chicken pieces. Don't add rotisserie chicken until the end.

Freeze the remaining chicken stock to use at a later time.

Crock Pot Chicken and Wild Rice Soup

Servings: Serves 4 Source: Iowagirleats.com

INGREDIENTS

1lb chicken breasts (do not use frozen,) cut in half if large

1/2 small onion or 1 large shallot, chopped

2 carrots, chopped

2 celery stalks, chopped

2 garlic cloves, minced

1-1/2 teaspoons salt

1/2 teaspoon pepper

1/2 teaspoon dried thyme*

1/4 teaspoon dried sage

1/4 teaspoon dried rosemary

1 large or 2 small bay leaves

2 Tablespoons butter

6 cups gluten-free chicken broth

3/4 cup wild rice-brown rice blend (I recommend Lundberg Farms)

DIRECTIONS

Add all ingredients into a 6-quart crock pot then cook on low for 4 hours or until chicken breasts are cooked through. Rice should be done around the same time. Shred chicken then stir back into soup and serve (soup will thicken as it cools.)

NOTES

Depending on the type of rice you use, it may not be cooked through at 4 hours. If that's the case, shred chicken then keep in the refrigerator until rice is tender, then stir into soup and let warm for 5 minutes before serving.
*1½x the recipe, use less thyme than called for
Can make on stove top. Cook rice separately and add rotisserie chicken at the end.

Broccoli Salad with Bacon

• I received this recipe from a friend at a summer party, it was so crazy delicious and so simple.

8 cups chopped broccoli florets
6 ounces sharp cheddar, cut into small cubes
¼ cup diced red onion
¼ cup thinly sliced almonds
8 slices bacon, fried and crumbled
½ cup mayo
¼ cup sour cream
2 tablespoons ranch seasoning mix
1 teaspoon white distilled vinegar

DIRECTIONS

Add the broccoli, cheddar, onion, almonds, and bacon to a large mixing bowl and stir to combine.
Add the mayo, sour cream, ranch seasoning, and vinegar to a small mixing bowl and stir well.
Pour the dressing over the broccoli salad and stir well to coat.
Serve immediately.

NUTRITIONAL INFO

TOTAL FAT: 20g SATURATED FAT: 6g
TRANS FAT: 0g UNSATURATED FAT: 12g
CHOLESTEROL: 34mg SODIUM: 555mg
CARBOHYDRATES: 7g FIBER: 2g
SUGAR: 3g PROTEIN: 12g