Hot Soup Warms Even the Coldest Days

After two months of mild weather, Iowa is finally feeling the effects of winter. Snow, freezing drizzle, wind, and now below zero temperatures, are just a few of the elements that are testing Iowans’ patience.  We can get upset and complain about the weather (which does no good at all), or we can get creative with different ways to warm up.

Dressing in layers, staying inside as much as possible, and wrapping ourselves in front of the TV are a few ways to stay warm this winter. But I prefer to warm myself from the inside out. 

Soup is great anytime of the year, but it is especially good when the weather turns cold. I like to come up with new soup recipes as often as I can, including the following recipes, which are made with chicken, but you can substitute any kind of meat you’d like, or none at all.

Garlic Chicken Vegetable Soup

Ingredients:
2 chicken breasts, diced and cooked
1/4 cup margarine
2 tbsp. cornstarch or flour

1 teaspoon minced garlic
1/2 tsp. garlic powder
1/2 tsp. onion powder

1 tablespoon black pepper
1 tsp, garlic salt

1 onion, diced
1 small head of cabbage, chopped (or half a large head)
2 potatoes, peeled and cut
48-oz chicken broth
2 cans Ro-Tel tomatoes

Salt and pepper to taste

Directions:
Cook chicken in a small amount of oil and set aside. In a Dutch oven, saute onions in margarine. Add garlic, garlic powder, onion powder, and salt, and pepper. Cook until onions are soft.

Add 2 tbsp. flour or corn starch and stir until smooth. Add chicken broth slowly, stirring constantly. Slowly add chopped vegetables, tomatoes, and chicken, and bring to a boil.  Turn down the heat and simmer, until veggies are tender, about an hour.

SW Chicken Chili

Ingredients:
3 chicken breasts, diced and cooked
1/2 envelope taco seasoning

1/4 cup margarine
1 onion, diced
1 red pepper diced

1 teaspoon minced garlic
1 tsp. chili powder

1/2 tsp. garlic powder
1/2 tsp. onion powder
1 tablespoon black pepper
1 tsp, garlic salt
1 14-oz can chili beans
1 14-oz can black beans (drained)
1 can corn (drained)

2 cups chicken broth (more if you like it brothy)
2 cans Ro-Tel tomatoes

Directions:
Coat chicken in taco seasoning and cook over low heat. Set aside. In a Dutch oven, saute onions and red pepper in margarine. Add garlic, garlic powder, onion powder, chili powder, salt, and pepper. Cook until veggies are soft.

Add 1/4 cup flour or corn starch and stir until smooth. Add chicken broth slowly, stirring constantly. Add cans of tomatoes, beans, corn, and chicken, and bring to a boil.  Turn down heat and simmer for 20 – 30 minutes.

The weather forecast calls for a chance of snow for the next five days, which means it will warm up just a little. But once the snow stops, the frigid air moves in again. But don’t worry …. Spring is only 53 days away 😉

Hiawatha News

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