Chicken Zoodle Soup

1 large potato
5 - 6 medium sized zucchini
4 carrots
1 cup greek yogurt
1 can cream of chicken soup
2-3 tsp chicken bouillon powder
Shredded Chicken
salt and pepper


How to Make:
Dice the potato very small.  The key to a very fine dice on a potato will ensure you have potato in every bite of soup!  Put the diced potato and sliced carrots in a large pot and add chicken bouillon to the water and boil.  Then take zucchini and spiralize it and add it to the pot.  Add more water if you need to.  Make sure everything is cooked through.

In a medium sized bowl add greek yogurt and cream of chicken soup.  Stir well and then add a few ladles of soup into the bowl.  Stir the soup into the greek yogurt mixture.   If you skip this step the greek yogurt will curdle and not make your soup creamy.  Lower your heat and add the yogurt and soup mixture back into the soup. .  To finish add your shredded chicken.  If done to early the chicken will sit on the bottom of the pan and burn.  Add salt and pepper and taste.  Enjoy!      

I am looking for an alternate to cream of chicken soup once I find a yummy alternate I will update the recipe.  :)

Chicken Tortilla Soup

4 - 6 chicken breast halves (2-3 chicken breasts cut in half)
2 15 oz. cans black beans un-drained or pinto beans
2 15 oz. can Mexican stewed tomatoes
1 cup salsa
14.5 oz. can tomato sauce
tortilla chips
Shredded cheddar cheese
sour cream

Combine all ingredients, except chips and cheese, in large slow cooker.
Cover and cook for 8 hours on low or 4 hours on high.
Just before serving, remove chicken and cut/shred into bite size pieces.
Stir back into soup.
To serve, place a handful of chips into each bowl and ladle soup over chips, top with cheese.
Add sour cream when serving.

http://www.grouprecipes.com/34784/chicken-tortilla-soup.html

Taco Soup

1 pound ground beef, browned and drained
1 can stewed tomatoes
2 cans tomato sauce
1 can corn
1 can kidney beans
1 can black beans
1 package taco seasoning mix

Throw all ingredients into a crock pot and cook on low all day. Top with grated cheese, sour cream, chopped tomato, avocado, or whatever you like on your tacos and serve with tortilla chips for dipping. Enjoy! (This dish is also freezable!)

Cream of Broccoli Soup

4 cups water
4 cups broccoli florets
2 tablespoons margarine
1 onion, chopped
1 large stalk celery, chopped
1/3 cup all-purpose flour
2 tablespoons chicken bouillon powder
2 1/2 cups half n half
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
1/2 cup shredded sharp Cheddar cheese

a medium-sized cooking pot, add water and broccoli florets and bring to boil; reduce heat and cook for about 3 minutes. Drain, reserving all of the water.
2. In a food processor or blender, process half the cooked broccoli until fairly smooth. Chop remaining broccoli and set aside.
3. In a heavy-bottomed cooking pot, melt butter or margarine, add onion and celery and cook for about 3 to 4 minutes until soft. Stir in flour; cook, stirring constantly for about 1 to 2 minutes. Add reserved water and chicken bouillon granules, and bring to boil, stirring constantly. Reduce heat to medium; simmer, stirring constantly until thickened.
4. Stir in milk, nutmeg, pepper, and processed and chopped broccoli, and heat through. Adjust seasonings to taste. Serve garnished with grated cheddar cheese

http://www.food.com/recipe/cream-of-broccoli-soup-413249

Ham & Potato Soup

3 pounds potato, sliced
1 onion, chopped
1 cup shredded cheddar cheese
1 cup cooked ham, chopped
1 can cream of mushroom soup
1/2 cup water

Combine the potatoes, onion, cheese and ham in crock pot. Stir together
the mushroom soup and water in a small bowl until well mixed; pour over
potato mixture in slow-cooker. Cover pot. Cook on high for 4 hours or
until potatoes are tender. Stir mixture just before serving.

Creamy Chicken Noodle Soup

1 package Egg Noodles
Potatoes, peeled & diced (5-8)
carrots, peeled & sliced (4-6)
4 tsp chicken bouillon
2 cans cream of chicken soup
16 oz. sour cream
1 lb chicken breast, cooked & cut into bite size pieces
salt to taste

Boil Water, add noodles and veggies and boil until noodles are ready. Add chicken bouillon and cook until vegetables are tender. Don't drain water. Add the cream of chicken soup, cooked chicken, and the noodles. Heat through. Salt to taste. Makes 12-15 servings.