Soup’s On! Celebrating National Soup Month with Recipes from Neighbors

National Soup Month is held annually in the United States during the month of January. It celebrates the versatility, comfort and nourishment that soups provide, especially during the colder winter months.

Enjoy these tasty recipes provided by Issaquah Highlands neighbors.

Clam Chowder

Courtesy of Judy Petersen

This recipe is modified from her mother’s 1950 Betty Crocker Picture Cookbook.

Ingredients:

• 4 tablespoons finely cut bacon (or smoked salmon)
• 1 tablespoon minced onion
• 2 (6.5-ounce) cans of clams, whole or minced
• 2 cups diced potatoes
• 2 cups milk
• 1 teaspoon salt
• 1/4 teaspoon pepper

Instructions:

1. Cook bacon until fat begins to fry out. (If using smoked salmon, you can skip this step.) Add onions and cook over low heat until yellow. (If using smoked salmon instead of bacon, add this during the last minute or so.)
2. Add liquid from the canned clams as well as the two cups of diced potatoes and a half cup (plus) of boiling water.
3. Cook until the potatoes are tender, about 15 minutes.
4. Just before serving, add the clams, milk, salt and pepper. Heat until very hot, stirring occasionally.

Minestrone Soup

Courtesy of Jim Halas

This recipe serves six people. Jim suggests using extra Italian seasoning to complete the dish.

Ingredients:

• 2 slices bacon, chopped
• 1/2 cup chopped onion
• 1 large clove garlic, finely chopped
• 3 1/2 cups reduced-sodium beef broth
• 2 cups (or 15-ounce can) Great Northern white beans, rinsed and drained
• 2/3 cup (or 6-ounce can) tomato paste
• 1 teaspoon Italian herb seasoning, crushed
• 1/4 teaspoon ground black pepper
• 2 cups sliced zucchini and/or yellow squash
• 1 package (10 ounces) mixed vegetables
• 1/3 cup dried small macaroni
• 1/2 cup (or 2 ounces) shredded Parmesan cheese (optional)

Instructions

1. Cook bacon in a large saucepan over medium-high heat until crispy.
2. Add onion and garlic; cook, stirring frequently for 1–2 minutes or until onion is tender.
3. Stir in broth, beans, tomato paste, herb seasoning and pepper. Bring to a boil. Reduce heat to low; cook covered for 10 minutes.
4. Stir in zucchini, mixed vegetables and macaroni. Bring to a boil, stirring to break up vegetables. Reduce heat to low and cook 8–10 minutes or until vegetables and pasta are tender.
5. Serve with cheese.

Crockpot White Chicken Chili

Courtesy of Ann Richards

This recipe is adapted from a Betty Crocker Slow Cooker Recipes cookbook. It makes eight servings.

Ingredients:

• 1 1/4 pounds boneless, skinless chicken
• 2 (15-ounce) cans Great Northern white beans
• 1 (15-ounce) can white corn
• 1 (1 1/4-ounce) envelope taco seasoning
• 1 (4 1/2-ounce) can chopped green chilies
• 1 (10 3/4-ounce) can condensed cream of chicken soup
• 1 (14-ounce) can chicken broth
• 1/2 cup sour cream
• Chopped green onions (optional)
• Monterey jack cheese (optional)

Instructions

1. Place chicken in a 4-quart slow cooker.
2. Top with beans and corn.
3. In a medium bowl, combine taco seasoning, chilies, condensed soup and chicken broth. Pour over top of ingredients in the crock pot.
4. Cover and cook on low for 8–10 hours.
5. Before serving, stir gently to break up chicken, then stir in the sour cream.
6. Serve topped with green onions and jack cheese, if desired.

Rotisserie Chicken Soup

This recipe is perfect for a sick day. It serves six people.

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, chopped
• 5 medium carrots (2 cups), cut into coins
• 6 celery stalks (2 cups), cut into half moons
• 2 tablespoons minced garlic
• 1 teaspoon chopped fresh thyme
• Kosher salt
• Freshly ground black pepper
• 1 bay leaf
• 10 cups low-sodium chicken broth
• 2 cups uncooked wide egg noodles
• 2½ cups mixed shredded rotisserie chicken; both dark and white meat

Instructions

1. In a big soup pot, heat the oil over medium high. Add the onion and cook, stirring for 6–8 minutes until softened.
2. Add the carrots, celery, garlic, thyme, 1 tablespoon salt and 1 teaspoon pepper. Cook, stirring for about 5 minutes until the carrots soften slightly.
3. Add your bay leaf and chicken broth. Bring to a boil. Reduce the heat and simmer for 45 minutes to meld the flavors.
4. Stir in your noodles and chicken (skip noodles if going gluten free) and simmer for 5–10 minutes or longer, until noodles are cooked through.
5. Season to taste with more salt and pepper. Discard the bay leaf. Serve hot and enjoy

As published in winter 2024 Connections >>