Creamy Rice or Barley Chicken Soup

Soups are always good for this time of year and I feel as if I have to get in all my soup recipes before the warmer season comes. This soup is one my dad made up (he is a gourmet chef) and it is delicious! We had it for dinner tonight.

2-3 boneless chicken breasts (cut up into 1/2 inch cubes)
2 T butter
1/2 cup each chopped onion, celery and carrots
1 qt. chicken stock (I like to use reduced fat and reduced sodium broth or my own homemade broth)
approximately 1/2 cup rice or barley (depends on how thick you want your soup)
1 pt. heavy cream or 1/2 and 1/2
chopped scallions to garnish on the top when serving

Melt butter in your soup pot. Put cubed chicken in and brown or sear for 4-5 mins. Then take it out and put aside. Put in your chopped onion, chopped celery and chopped carrots. Saute' until translucent. Add chicken stock and cook 10-15 minutes. Put the chicken back in. Put in rice or barley. Simmer 10-15 minutes. Add heavy cream. If need it thicker, you can add cornstarch mixed with a bit of water. When you are ready to serve, sprinkle some chopped scallions on top for presentation and taste.

SO DELICIOUS!!!!!!!

Easy Hearty Corn Chowder

This is an easy way to make great corn chowder, pair this with hot crusty bread for a winter warm up. I invented this recipe and fail to measure most things I invent, so make adjustments as you feel necessary...

1 box Imagine Creamy Sweet Corn soup (I get it at Trader Joe's)
1-1 1/2 lb bacon (depending on how bacon-y you want the soup)
1/2 med yellow onion
6-8 small yellow potatoes
1/2 bag frozen sweet corn
2 Tbs butter
salt and pepper to taste

Cube potatoes and put in a glass dish, slice butter over the top and season with salt and pepper. Cover and microwave 7 minutes on high.

Cut bacon into small pieces and chop onion, saute in stock pot while potatoes are cooking. Add potatoes and corn, to bacon and onions, saute until corn thaws, onions are translucent and bacon is cooked through. Season with salt and pepper to taste.

Add creamy corn soup and let simmer 15 minutes.

Serve with hot loaf of crusty bread.