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Posted by on Jul. 29, 2007 at 7:03 AM
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From NikkiMarie333 
  1. 3/4 lbs boneless, skinless chicken breast, cubed
  2. 3 med carrots, sliced
  3. 1 small onion, chopped
  4. 2 celery ribs, sliced
  5. 1 garlic clove, minced
  6. 5 cups water
  7. 1/4 tsp pepper
  8. 2 pkgs chicken ramen noodles

In a large saucepan coated with nonstick cooking spray, saute chicken, carrots, onion, celery and garlic, until chicken is no longer pink. Add water, pepper and contents of seasoning packets from noodles. Bring to boil. Reduce heat and cover and simmer for 15-20 mins or until carrots are tender. Break noodles into pieces and add to soup. Cook and cover for 3 mins or until tender.  
From Chris-T

This is a recipe the Boy Scouts make when they're camping.   We've had it at home and it's very quick.

2 - 10 3/4 oz. cans condensed tomato soup
2 soup cans of water
1 - 16 oz. can baked beans or regular pork and beans
1 lb. wieners, sliced
2 Tbsp. butter or margarine (you can leave this out if you want - it just make the soup a little creamier)

Combine all the ingredients in a large saucepan and heat over medium heat, stirring occasionally, until desired temperature.   Kind of like Beenie Weenies in soup form. 

From NikkiMarie333 

1 lb. baking potatoes, cut into cubes (about 3 cups)
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
 1 cup milk
3 slices OSCAR MAYER Bacon, cooked, crumbled and divided
 1 cup KRAFT Shredded Cheddar Cheese, divided
2 Tbsp. sliced green onions, divided
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

PLACE cubed pototoes in large microwaveable bowl; microwave on HIGH 5 min., stirring after 2-1/2 min. Add broth and milk to bowl; stir. Microwave on HIGH 10 min., stirring after 5 min. Crush potatoes with a potato masher. RESERVE 2 Tbsp. each of the bacon and cheese and 1 Tbsp. of the onions for topping; set aside. Add remaining bacon, cheese and onions to soup. SERVE topped with reserved bacon, cheese, onions and sour cream. 


by on Jul. 29, 2007 at 7:03 AM
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by Group Owner on Aug. 30, 2008 at 12:04 PM

Asparagus Cheese Soup



METHOD: Other stovetop

TIME: Prep/Total Time: 25 min.


  • 2 cups water, divided
  • 1 teaspoon chicken bouillon granules
  • 1/4 teaspoon seasoned salt
  • 1/4 teaspoon lemon-pepper seasoning
  • 1/4 teaspoon white pepper
  • 3/4 pound fresh asparagus spears, trimmed
  • 4 slices process American cheese, cut up
  • 1 bacon strip, cooked and crumbled


In a small skillet, combine 1 cup water, bouillon, seasoned salt, lemon-pepper and white pepper. Add asparagus. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until asparagus is tender. Remove asparagus; cool slightly.
    Cut off several asparagus tips and set aside. Cut remaining asparagus into larger pieces. Place asparagus pieces and cooking liquid in a blender or food processor; cover and process until smooth. In a saucepan, combine asparagus mixture and remaining water; heat through. Reduce heat; stir in cheese just until melted. Garnish with bacon bits and reserved asparagus tips. Yield: 2 servings.

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