Chicken Tortilla Soup

Adapted from a make-a-mix recipe

2 medium chicken thighs
1 can Mexican style stewed tomatoes
1 can green chiles
~2/3 c black or pinto beans (or 1/3 dry beans, cooked)
1/3 c long grain rice
1/4 c chopped onion
1 tsp chicken bullion
1/2 tsp cumin
1/4 tsp lemon pepper
1/4 tsp salt
1/4 tsp sugar
1/4 tsp garlic powder


Place chicken in soup pot with 3 cups of water. Bring to a boil, then cover and simmer. When chicken is partially cooked, add tomatoes, chiles, onion, and beans. When chicken is cooked through, remove chicken from pot and stir in the spices and rice. Bring to a boil and then cover and simmer about 20 minutes. While rice is cooking, shred chicken. When rice is tender, stir in chicken and remove from heat. Serve with tortilla chips, shredded cheese, chopped olives, sour cream, etc.

Beef, Tomato, and Macaroni Soup

Loertscher re-creation of the Dairy Keen's classic - fondly known simply as 'Dairy Keen soup'

1 can tomato juice (12 oz)
1 can V8 juice (12 oz) - we use the spicy hot flavor
1/3 lb hamburger
worcestershire sauce
tabasco
penné pasta
parmesan cheese

Cook pasta according to package directions. Brown hamburger and combine with vegetable juices in medium pot. Add worcestershire sauce and tabasco to taste. Heat soup until hot.
Place pasta in bowls, spoon soup over the top, and top with cheese.

Serves 2-3.

Chicken Noodle Soup

a classic

4 chicken breasts or thighs
chicken bullion (enough for 6 cups broth)
egg noodles (8 oz or 4 large handfuls)
1 medium carrot
3 stalks celery

Place chicken in soup pot and add 8 cups water. Turn heat to high. While water is heating, chop carrots and celery and add to pot. Stir occasionally. When water boils, reduce heat but keep at a low boil. Add noodles. Chicken should be cooked through at this point; remove from pot and let cool slightly. Add bullion and stir until dissolved. Chop chicken into bite size pieces and return to soup. Cook until noodles are nearly done, then turn off heat and let cool to a comfortable eating temperature.

Serves 4 generously.

Italian Wedding Soup

We created this one from several similar recipes after trying an awesome canned version. It's one of our favorites and quickly became a Mom and Dad Loertscher favorite - and I plan to wow the Carliles with it over the holidays.

1 package link sausage (I use the zesty Italian flavor, which makes it somewhat spicy)
1 large carrot
¼ onion
2-3 celery stalks
10 cups water + enough bullion for 8 c chicken broth
½-¾ package short pasta (I use ditalini)
½ tsp Italian seasoning

Chop carrot, celery, and onion. Heat a little oil in a large soup pan and add vegetables and Italian seasoning. Cook until starting to soften and add water and bullion. Bring to a boil. Meanwhile, cook sausage in a frying pan. When cooked through, slice into rounds and set aside. When broth boils, add pasta: ½ package gives a thinner soup, ¾ of a package gives a thicker soup with not as much broth. Cook until pasta is tender. Stir in sausage and let sit off heat to cool (will be super hot!).

Serves 4 with leftovers. I think the leftovers are better than the original meal!

Clam Chowder

This is a recipe that Mom Loertscher randomly found somewhere - and it has become a Loertscher staple. It's a big return for not a lot of effort.

2 c chopped potatoes
1 c minced celery
2 cans clams
¾ c butter
¾ c flour
4 c milk
½ tsp sugar
salt and pepper

Place vegetables and juice from clams in a large soup pot. Add enough water to cover, bring to a boil, and simmer until potatoes are tender (10-15 minutes). Stir flour into milk. Add butter to vegetables and stir until melted. Stir in milk mixture. Add seasonings and cook until thickened (about 5 minutes).

Serves 6.

Easy Chili

Another easy Loertscher recipe. I don't know the origin. Great for potlucks or large family gatherings.

½ lb hamburger
2 cans kidney beans
1 can diced tomatoes
½ onion, chopped
½ c ketchup
1 tbsp chili powder
1 tbsp Worcestershire sauce

Brown hamburger with onion. Add to large pot or slow cooker. Add remaining ingredients plus as much water as needed. Mix well. Let simmer for 20-30 minutes on the stove or several hours in the slow cooker.

Serves 4.