Sausage, Broccoli & Cheddar Chowder

Soups are great to have for those cool, wet days.  This was from December and it was well liked.  I didn't add the kale or spinach so used extra carrots and other veggies.  This was a favorite for both of us.


Ingredients:

1 pkg Cheddar Broccoli Soup Mix
3 c water
3 c milk
1 (13 oz) pkg turkey polska Kielbasa sausage ring or smoked sausage, sliced, slices cut in half
1 lb red potatoes, cut into 1/4 inch dice (abt 2-3 med)
3 c chopped fresh kale or spinach leaves
1 c shredded or julienned carrots

Instructions:

1.  In large saucepan or Dutch oven over medium-high heat, whisk together Cheddar Broccoli Soup Mix, water and milk.

2.  Stir in remaining ingredients.

3.  Bring to a simmer (do not boil).  Reduce heat and simmer 15-20 minutes or until potatoes are tender.

Makes 6 servings.  Serve with a green salad and crusty bread.

Make Ahead & Freeze:  Combine Kielbasa, potatoes, kale and carrots in a gallon freezer bag.  Place in another gallon freezer bag with unopened packet Cheddar Broccoli Soup Mix.  Seal well, label and freeze.  Thaw completely.  Continue with step 1.

Chicken & Rice Broccoli Soup

We aren't much a soup family . . . we have our favorites like Potato Soup, Clam Chowder & Tomato Soup.  And when we are sick, we like the Chicken Rice or Chicken Noodle soups.  So, when I made this one, wasn't too sure about it.  It did turn out to be delicious.  It could easily have additional vegetables and maybe potatoes added to it for a thicker soup.

Ingredients:

1 Tbsp olive oil (I used Avocado Oil)
1 1/2 lbs boneless skinless chicken thighs, cubed (I used breasts)
1 1/2 Tbsp Onion Onion Seasoning
3 c water
3 c milk
2 c instant white rice
1 pkg Cheddar Broccoli Soup Mix

Instructions:

1.  In large saucepan or Dutch oven, heat oil over medium-high heat.  Add chicken and Onion Onion Seasoning.  Salt and pepper as desired.  Saute until browned, about 5 minutes.

2.  Stir in remaining ingredients.  Bring to a boil; reduce heat and simmer 12-15 minutes, stirring frequently.  Salt and pepper as desired.

Makes 6 servings.  Serve with Rustic Herb Breadsticks.

Make Ahead & Freeze:  Combine step 1 ingredients in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 1.