Creamy Chicken and Wild Rice Soup

In the bag:
4 cups chicken broth
1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet 1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup all-purpose flour

From the kitchen:
2 cups water
2 cooked, boneless chicken breast halves, shredded
1/2 cup butter
2 cups heavy cream

Directions:
1. In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
2. In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
3. Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.

Pumpkin-Bean Soup

In the Bag:
1 (15 oz.) can pumpkin
1 (14 oz.) can unsweetened coconut milk
1 (15 oz.) can cannellini beans (white beans)
1 (14 oz.) can chicken broth
1 tsp. sage leaves, crushed
½ tsp. salt
¼ tsp. pepper

Directions:
Drain and rinse beans. In a medium saucepan, combine all ingredients. Heat through and adjust seasoning to taste. Serve with crusty bread.

Erin's Chicken Rice Soup

Doesn't this look yummy?? Recipe soon to follow!

Pasta Bijole

In the bag:
1 T. dried onion or 1/2 c. chopped onion
1/2 t. oregano
1 14.5 oz. can Italian Stewed Tomatoes, not drained
4 c. beef broth, or 2 cans
1 can mixed vegetables, not drained
1/2 c. small pasta shells
1 can green beans, not drained

From the kitchen:
1 lb. ground beef

Directions:
In large pot, brown meat. Salt and pepper to taste. Stir in remaining ingredients. Bring to boil, reduce heat. Cover and simmer for 15 minutes or until noodles are tender.

Chicken Taco Soup

In the bag:
1 T chicken base
1 8-oz can tomato sauce
1 15-oz can diced tomatoes
1 can black beans
1 can pinto beans
1 package taco seasoning

From the kitchen:
2 Cups Water
12 oz chicken breast
grated cheddar cheese

Directions:
Put water, chicken base and chicken in crockpot and cook on low for 3-4 hours. Chop chicken breasts, and add all of the ingredients to crockpot and cook on low for another 1-2 hours. Top with cheddar cheese and tortilla chips.

Taco Soup

In the bag:
Fritos chips
1 T. dehydrated onion
1 pkg. taco seasoning mix
1 - 26 oz. can diced tomatoes, along with juice
1 can corn, along with juice
1 can black beans, along with juice
1 small can tomato sauce

From the kitchen:
1 lb. lean ground beef or ground turkey
sour cream
grated cheddar cheese

Directions:
Brown meet and onion, drain. Add remaining canned ingredients. Simmer all together. to serve, ladle soup over Fritos or other corn chips and top with sour cream and cheese.

Cowboy Delight

In the bag:
3 14.5 oz. cans diced tomatoes
1 8 oz. can tomato sauce
2 t. dried onion
1 T. dehydrated mixed bell peppers
1/4 c. dehydrated celery
1/4 c. dehydrated carrots
1 T. dried parsley
1/2 t. garlic powder
1 t. beef bouillon granules
2 c. dry macaroni

From the kitchen:
1 lb. hamburger or canned beef chunks
3 c. water

Directions:
Brown hamburger and drain excess fat. Add remaining ingredients except dry macaroni. Bring to a boil and then add the macaroni. Let simmer about 20 minutes until dehydrated veggies and macaroni are tender. Salt and pepper to taste.
*Note #1: If using canned beef chunks instead of hamburger, drain the beef and add at the end.
*Note #2: Leaving out meat completely is also an option. If you do, you could add a can of drained and rinsed beans for some added protein.

White Chicken Chili

In the bag:
2 1/2 c. chicken broth
2 4oz. cans diced green chiles
2 t. garlic powder
2 t. ground cumin
1 t. dried oregano
1 t. dried cilantro
1/4 t. cayenne pepper
2 15oz. cans cannelloni beans, drained and rinsed
1 chicken bouillon cube
2 cans white corn

From the kitchen:
2 T. olive oil
1 fresh onion chopped, or 1/4 c. dried onion
2 c. chicken breasts, cubed
1 pint sour cream
green onion
monterey jack cheese

Directions:
1. Heat oil in a large saucepan over medium-high heat. Cook chicken and onion in oil 4-5 minutes, or until onion is tender.
2. Stir in the chicken broth, bouillon cube, green chiles, garlic powder, cumin, oregano, cilantro and cayenne pepper. Reduce heat and simmer for 15 minutes.
3. Stir in the beans and corn, simmer for 5 more minutes, or until chicken is no longer pink and juices run clear.
4. Add sour cream and garnish with green onion and monterey jack cheese.