National Soup Day – NLR’s Favorite Recipes
On February 4th, we are celebrating National Soup Day, a culinary occasion that invites us to indulge in the warmth and nourishment of this timeless comfort food. In this blog, we’re thrilled to share a ladle-worthy collection of delectable soup recipes brought to you by National Land Realty’s Land Professionals and Support Crew! These stewards of the land not only possess an intimate connection to the earth but also a profound knowledge of crafting soul-soothing soups, offering a taste of comfort and tradition in every bowl. Get ready to embark on a savory journey as we celebrate the artistry of soup-making on this flavorful day!
Happy National Soup Day!
Chicken Corn Chowder (stovetop)
This recipe was shared by NLR’s Information Director, Carrie Biney.
2 tbsp butter
1 small onion, finely chopped
1 celery rib, finely chopped
1 small sweet red pepper, finely chopped
2 cans (14-3/4 ounces each) cream-style corn
1-1/2 cups chopped cooked chicken
1 can (12 ounces) reduced-fat evaporated milk
1 tsp chicken bouillon granules
1/2 tsp pepper
8 bacon strips, cooked and crumbled
Instructions:
In a large saucepan, heat butter over medium-high heat. Add onion, celery, and red pepper; cook and stir for 6-8 minutes or until tender. Stir in corn, chicken, milk, bouillon, and pepper; heat through, stirring occasionally (do not boil). Top servings with bacon.
Notes: Can do all of this in one pot if you chop up uncooked bacon first and cook in a large saucepan and remove, then cook chicken (I just cut chicken into bite-size pieces before cooking) in drippings, removing any excess first, and putting chicken in a bowl once done. Wipe down the pot and then start with the recipe directions. I also lightly season the chicken with salt, pepper, and some minced onion.
Crack Chicken Soup (Slow Cooker)
This recipe was shared by NLR’s Recruiting and Training Coordinator, Lauren Richards.
2 lbs chicken breasts
1 tbsp onion powder
2 tsp garlic powder
1 tsp dried dill weed
1 tsp dried chives
½ tsp salt
½ tsp fresh ground black pepper
6-8 cups low sodium chicken broth
4 bacon strips, cooked and crumbled, plus more for garnish
Bacon grease
8 oz cream cheese, cut into cubes
1-2 cups shredded cheddar cheese
3 cups chopped baby kale, optional (you can also use baby spinach)
Chopped scallions
Instructions:
Place chicken breasts inside the slow cooker. Season chicken breasts with onion powder, garlic powder, dried dill weed, dried chives, salt, and pepper. Rub seasoning all around the chicken breasts. Pour chicken broth around the chicken breasts and not over them. In the meantime cook 4 slices of bacon to a crisp. Crumble the bacon and add to the slow cooker. Add in the bacon grease too.
Add cubed cream cheese. Cover and cook on LOW for 5 to 6 hours OR Cook on HIGH for 3 to 4 hours. Remove lid and transfer chicken breasts to a cutting board; using two forks or shredder claws, shred the chicken. Return the shredded chicken to the slow cooker and stir in the shredded cheddar cheese. Stir in the chopped kale.
Cover and cook for 5 to 8 more minutes, or until cheese is melted, kale is wilted, and everything is heated through. Taste for salt and pepper; adjust accordingly. Garnish with more bacon crumbles and scallions.
V’s Chili
1 lb Deer burger
1 lb Jimmy Dean hot sausage
1 can Rotel
1 small can chopped green chiles
1 can fire roasted tomatoes
½ block white queso
Beans – dark kidney, red, and chili
½ can tomato paste
1 large can tomato sauce
1 yellow onion (chopped and sauteed in butter)
1 pack Chili seasoning – Kinders
“Our Favorite Chili”
This recipe was shared by GA and AL Land Professional, Travis Chaffin.
2 tbsp olive oil
1 yellow onion
2 cloves garlic
1 lb ground beef
1 (15 oz) can kidney beans
1 (15 oz) can black beans
1 (15 oz) can diced tomatoes
1 (6 oz) can tomato paste
1 cup water
1 tbsp chili powder
1 tsp ground cumin
¼ tsp cayenne powder
¼ tsp garlic powder
½ tsp onion powder
½ tbsp brown sugar
1 tsp salt
½ tsp freshly cracked black pepper
Instructions:
Dice the onion and mince the garlic. Add both to a large pot with the olive oil and cook over medium heat until they are soft and translucent. Add the ground beef to the pot and continue to sauté until the beef is fully browned. Drain the beans and add them to the pot along with the diced tomatoes, tomato paste, 1 cup water, and all of the ingredients for the chili seasoning. Stir until well combined. Place a lid on the pot and allow it to simmer over a low flame for at least 30 minutes, stirring occasionally (the flavor gets better the longer it simmers). Give the chili one final taste, adjust the salt or seasonings if needed, and then serve hot with your favorite toppings.
Crockpot Venison Tortellini Soup
This recipe was shared by IN Land Professional, Jacob Jenkins.
2 jars spaghetti sauce
1 lb ground venison
32 oz chicken broth
8 oz cream cheese
8 oz mushrooms
16 oz frozen cheese tortellini
½ bag (~4.5 oz) spinach
Instructions:
Brown venison and add the first 5 ingredients to a crock pot. Cook on low for 6-8 hours. 20 minutes before serving, add your spinach. Serve and top with parmesan cheese.
Buffalo Stew
This recipe was shared by AL Land Broker, Jonathan Berryhill.
¼ cup canola oil or olive oil
¼ cup butter
2 lb(s) buffalo stew meat, cubed
1 splash red wine
2 onions, chunky slices
2 clove garlic, diced
4 cups beef broth
1 tbsp Worcestershire sauce
2 tbsp steak spice
A few sprigs of fresh thyme and rosemary
1 bay leaf
4 medium carrots, peeled and sliced
4 medium potatoes, peeled and diced chunky
4 stalks celery, diced
2 cups corn
2 cups peas
Instructions:
Cook buffalo in a skillet until brown. Combine all other ingredients in broth and simmer. Add buffalo meat. Salt and pepper to taste!
Deer Chili Recipe
This recipe was shared by OK Land Professional, Dillon Smith.
1 lb ground deer meat
1 can Rotel
1 can diced tomatoes
1 can tomato sauce, 15 oz
1 can chili beans, drained
2 beef bullion cubes
½ cup chopped onion
1 tsp garlic powder
1 tbsp brown sugar
3 tbsp chili powder
1 tbsp mustard
1 tbsp Worcestershire sauce
Instructions:
Brown deer meat and throw everything in the Crockpot for 8-9 hours. Enjoy!
Italian Sausage Soup
This recipe was shared by AL Land Professional and Office Assistant, April Strickland.
1 lb Italian sausage
1 clove garlic, minced
2 (14 oz) cans beef broth
1 (14.5 oz) can Italian-style stewed tomatoes
1 cup sliced carrots
¼ tsp salt
¼ tsp ground black pepper
1 (14.5 oz) can great Northern beans, undrained
2 small zucchini, cubed
2 cups spinach – packed, rinsed and torn
Instructions:
Heat a stockpot or Dutch oven over medium-high heat. Add sausage and garlic; cook and stir until browned, 5 to 7 minutes. Stir in broth, tomatoes, and carrots; season with salt and pepper. Reduce heat to medium-low, cover, and simmer for 15 minutes.
Stir in beans with liquid and zucchini; cover and simmer another 15 minutes, or until zucchini is tender. Remove soup from heat and add spinach; replace the lid and allow spinach to wilt. Stir until warmed through.
The kitchen truly became a melting pot of flavors with these recipes, reflecting the diverse and delightful personalities we have within our team of expert Land Professionals. We hope these recipes inspire you to try a new soup for dinner or even share your favorite recipe!
