When You Need a Quick Fix: “Homemade” Soup!

It’s cold outside, you’re running late and it’s time for dinner. Sounds to me like you could use a quick fix. That’s exactly what I have for you today—fabulous recipes that take only minutes to prepare and are guaranteed to bring rave reviews. The secret is these hearty soups are only somewhat homemade (shhhh!).

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Chicken Pot Pie Soup

This is a terrific way to use up that leftover chicken and at the same time disguise those cans of soup you bought on sale. You won’t believe how good and “from scratch” this soup is.

  • 2 cups cubed cooked chicken breast meat
  • 1 16 ounce package frozen mixed vegetables, thawed
  • 1 10.75 ounce) can condensed cream of potato soup
  • 1 10.75 ounce can condensed cream of chicken soup
  • 2 cups skim milk (or 2% if you want it creamier)
  • 1 large potato, cut into 1/2-inch cubes (optional)

In a medium sauce pan combine chicken, mixed vegetables, cream of potato soup, cream of chicken soup and milk. Heat through over medium high heat and serve with crumbled crackers on top. Optional: Add cubed potato and simmer for 15 to 20 minutes, or until potato cubes are fork tender. Serves: 4. Multiplies well. Hint: In place of crackers, place a hot biscuit on top of each bowl of soup.

Broccoli Cheese Soup

  • 1 large onion, diced
  • 1/2 cup butter
  • 1 10.75 ounce can condensed cream of chicken soup
  • 1 10.75 ounce can condensed cream of mushroom soup
  • 1 10.75 ounce can condensed cream of celery soup
  • 2 10 ounce packages chopped frozen broccoli, thawed
  • 2 10 ounce cans chunk chicken, drained
  • 1 2 pound loaf processed cheese, cubed
  • 1 16 ounce can sliced mushrooms, drained
  • 4 cups milk (low-fat okay)

Melt butter in a large sauce pan or kettle over medium heat. Add diced onion and cook until the onions start to become translucent. Stir in the soups, broccoli, processed cheese, mushrooms and milk. Cook, stirring often until the broccoli is tender and the cheese is melted and incorporated into the soup, about 10 to 20 minutes. Optional: Add one cup of cubed cook chicken. Serve immediately. Serves: 8..

Cheeseburger Soup

  • 1 pound lean ground beef
  • 1/2 cup shredded carrots
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 3 cups chicken broth
  • 2 cups cooked white rice
  • 1 15 ounce can mixed vegetables, drained
  • 1 pound processed cheese food (like Velveeta), cubed
  • 1 11 ounce can condensed cream of cheese soup
  • 2 1/2 cups milk
  • 1 cup sour cream
  • Fresh chives, chopped (optional)

Brown ground beef in a large, deep skillet over medium-high heat. Drain, crumble, and set aside in a bowl. In the same pan simmer carrots, celery, onion, and broth for about 10 minutes or until soft. Add rice, mixed vegetables, beef, Velveeta, cheese soup, and milk. Cook until cheese is melted stirring frequently, about 5 minutes. Do not boil. Add sour cream and chives just before serving. Serves: 6.

Enjoy!

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4 replies
  1. PaxVeritas says:

    So much sodium–2610 mg of sodium in one can of cream of mushroom soup!

    Here’s a simple recipe for cream soup base. It makes one cup, so double, triple or quadruple accordingly.

    2 tablespoons butter
    3 tablespoons all-purpose flour or cornstarch
    1/2 cup low sodium chicken broth {boxed or homemade]
    1/2 cup milk [low-fat or fat free is fine]

    Melt butter in a saucepan over medium-low heat. Stir in flour; keep stirring until smooth and
    bubbly.

    Remove from heat and add the chicken broth and milk, a little at a time, stirring to keep
    smooth.

    Return to heat. Bring soup to a gentle boil and reduce heat; cook, stirring constantly, until it thickens [make sure to keep scrapping th bottom of the pan so that it doesn’t stick and burn].

    Season with: your choice[s] of
    Salt and pepper to taste
    Paprika
    Poultry seasoning
    1/3 cup onion, diced and sauteed until soft

    It’s cheaper than the creamed canned soup versions, healthier and better tasting. and it only takes about ten minutes from start to finish.

    Reply
  2. Bookworm says:

    Great recipes for busy people, and great ideas to begin with for those
    of us who have time to start with the ingredients from our own condensed
    cream of whatever soups and chop our own fresh veggies. I’m one of
    those who have time, but lack ideas. Now which shall I make tonight?!

    Reply
  3. Sue says:

    to cut the recipe in half, how can I store 1/2 can of soup? I do not have freezer space for big containers of the finished soup.

    Reply
  4. Jane says:

    Love your column, but not this one. I have never seen 3 so unhealthy “homemade” recipes in a single blog. Real homemade soup is really easy and HEALTHY .

    Reply

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