Mrs. C Does Stuff

I love soup!  Actually, I can and do eat it year round.  But, in the fall and winter, soup is a staple.  Chicken soup is absolutely one of my favorites.  Lately, I've been working on perfecting my own recipes.  Ingredients: 1 Rotisserie Chicken (like the kind found in grocery store delis), torn off the bone 3 Russett Potatoes, diced 1 Pound Carrots, diced 8 Ounces Creole Seasoning Blend (Usually includes onions, bell pepper, celery, green onions, parsley, garlic; I prefer Guidry's) 4 Stalks Celery, diced 3 Teaspoon (or 6 Cloves) Minced Garlic 14 Ounce Can Diced Tomatoes 10 Ounce Can of Rotel Tomatoes 3 Tablespoons Salt 1 Teaspoon Pepper 2 32 Ounce Chicken Broth 8 Cups Water 1 Pound Ditalini Pasta For the rotisserie chicken, my local grocery store sells one that is considered "naked".  It has skin on it, but it is not seasoned with any lemon pepper, creole or Italian seasonings.  As I tear it from the bone, I remo...

Fall is upon us, the weather is finally starting to get a little bit cooler.  It is time to usher in the warm broths.  One of my favorites is shrimp and corn soup.  There are a few local restaurants that make great versions.  I have tried to replicate those.  I prefer a creamier broth, as opposed to a tomato based broth, although recipes for both are out there.  Here, I will show you how I made mine. Ingredients: 1 onion, finely chopped 1 bell pepper, finely chopped 2 tablespoons minced garlic 3 bunches of green onions 1 stick of butter Salt and pepper to taste 1/2 teaspoon cayenne pepper 1 1/2 cups dry sherry 2 lbs peeled and deveined shrimp (can be frozen) 1 pint of heavy whipping cream 1 16 ounce package of Velveeta cheese In a large stock pot, cook down the onion, bell pepper, garlic, green onions, butter and dry seasonings.  Cook the seasoning mixtures until translucent, stirring occasionally.   While the se...