Ingredients:

• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 small onion, diced
• 1 clove garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 pounds (about 4 1/2 cups) frozen peas
• 3/4 cup chopped fresh basil leaves
• 2 cups chicken broth, divided
• 2 cups cream
• 4 to 6 very thin slices fresh mozzarella cheese
• 1/4 cup diced roasted red bell peppers (jarred is fine)

Method:

• Place a medium soup pot over medium heat.
• Add the olive oil, butter, onions, garlic, salt and pepper.
• Cook until the onions are soft and translucent, about 5 minutes.
• Add the peas and basil, and heat until the peas are thawed.
• Place the pea mixture in a blender.
• Add 1 cup of the chicken broth and pulse until pureed, adding more broth, if necessary, to puree. Return the pureed mixture to the pot. Stir in the remaining chicken broth and cream.
• Return the pan to medium heat and cook until hot, but not boiling.
• To serve, place the soup in bowls.
• Float a thin slice of fresh mozzarella cheese on top of each soup and sprinkle with the diced roasted red bell peppers.
• Serve immediately.

Ingredients:

• 10 Bacon Strips, diced, cooked crisp, and drained
• 1 tablespoon Extra Virgin Olive Oil
• 1 pound Fresh Mushrooms
• 1 medium White Onion, chopped
• 3 Garlic Cloves, minced
• 1 quart Heavy Whipping Cream
• 1 (14-1/2 ounces) can Chicken Broth
• 5 ounces shredded Swiss Cheese
• 3 tablespoons Cornstarch
• 3 tablespoons Cold Water
• 1/2 teaspoon Fresh Ground Black Pepper
• 1/2 teaspoon Coarse Salt

Method:

• Add olive oil to stockpot. Heat over medium heat.
• Sauté mushrooms, chopped white onion, minced garlic until mushrooms begin to soften.
• Stir in heavy whipping cream and chicken broth.
• Stir in cheese in several batches, until melted.
• Add cornstarch, cold water, salt, and pepper to small bowl. Stir until smooth.
• Stir cornstarch mixture into soup.
• Bring to a gentle boil. Simmer 2 minutes until thickened.
• Serve in individual soup bowls. Garnish with bacon bits.

Ingredients:

• 1/4 cup Corn Oil
• 1/2 pound cubed Boneless, Skinless, Chicken Breast
• 2 teaspoons Fajita Seasoning
• 1 cup chopped Onion
• 1 cup chopped Zucchini
• 1 quart Chicken Broth
• 4 teaspoons chopped Garlic
• 4 teaspoons Chipotle Chiles in Adobo Sauce
• 1 cup Corn
• 1 cup chopped Grape Tomatoes
• 1 cup Vegetable Juice
• Lime Wedges

Method:

• Add corn oil to stockpot. Stir in chicken breast pieces, fajita seasoning, chopped onion and chopped zucchini.
• Sauté 5 minutes to brown chicken and soften vegetables.
• Stir in chicken broth, chopped garlic, chipotle chiles, corn, chopped grape tomatoes, and vegetable juice.
• Simmer over medium low heat 10 minutes.
• Serve hot. Garnish with lime wedges.

Ingredients:

• 4 tablespoons soy sauce
• 2 tablespoons mirin
• 1 teaspoon dark sesame oil, plus 1 teaspoon
• 1 clove garlic, minced
• 2 tablespoons minced fresh ginger
• 1 tablespoon sugar
• 4 tablespoons rice vinegar
• 1/2 teaspoon Vietnamese chile paste
• 8 cups chicken broth
• 12 ounces boneless, skinless chicken breast, cut crosswise into thin strips
• 4 cups chopped Chinese vegetables or Napa cabbage
• 1 (5-ounce) package rice noodles, prepared according to packing directions
• 1/2 cup chopped fresh cilantro leaves
• 6 scallions, thinly sliced on the bias

Method:

• Mix soy sauce, mirin, 1 teaspoon of the sesame oil, garlic, ginger, sugar, vinegar, and chile paste in a small bowl.
• Heat the broth in a medium saucepan.
• Add the soy sauce mixture, the chicken, and the vegetables and bring to a boil.
• Simmer for two minutes or until chicken is cooked through.
• Add the remaining 1 teaspoon sesame oil.
• Taste and adjust seasonings.
• Pour over prepared Chinese noodles.
• Garnish with cilantro and scallions.

Ingredients

• 4 boneless skinless chicken breast halves (4 ounces each)
• 1 can (14-1/2 ounces) chicken broth
• 1 can (14-1/2 ounces) stewed tomatoes, cut up
• 1 can (8 ounces) tomato sauce
• 1 medium green pepper, chopped
• 1 green onion, chopped
• 1 garlic clove, minced
• 3 teaspoons chili powder
• 1 teaspoon ground mustard
• 1/2 teaspoon garlic salt or garlic powder
• 1/2 teaspoon onion salt or onion powder
• 1/2 teaspoon pepper
• 1/3 cup all-purpose flour
• 1/2 cup cold water
• Hot cooked pasta

Directions

• Place chicken in a 3-qt. slow cooker. In a bowl, combine the broth, tomatoes, tomato sauce, green pepper, onion, garlic and seasonings; pour over chicken. Cover and cook on low for 4-5 hours or until a meat thermometer reads 170°.
• Remove chicken and keep warm. Pour cooking juice into a large saucepan; skim fat. Combine flour and cold water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened.
• Serve over chicken and pasta. 4 servings.