Pampered Chef Fall Colors Prize Pack Giveaway Reminder!

Tomorrow is the last day to enter to win the Pampered Chef Fall Colors Prize Pack!  You can get up to two entries by doing one or both of the following:

1   subscribe to the blog

2  comment on this post and share your favorite soup recipe with me

I was looking forward to some new soup recipes and don’t have that many yet so come on!  Don’t be bashful!  Share!  Share!  Share!  And maybe, Win!  Win!  Win!

10 thoughts on “Pampered Chef Fall Colors Prize Pack Giveaway Reminder!

  1. Potato Soup

    4 slices of bacon
    3 cups potatoes, cubed
    1/2 onion, chopped
    1/2 cup chopped or shredded carrots
    1/2 cup chopped celery
    4 cups Milk
    2 tsp Salt
    1/4 tsp Pepper
    1 cup sour cream
    2 TBSP Flour
    2 tsp Paprika

    In pan fry bacon crispy, remove and leave drippings. Into hot drippings add potatoes, onion, carrots and celery. Simmer for 20 minutes untill potatoes are tender. Add in milk, salt and pepper, and paprika. To the sour cream add flour and stir till well combined, then add a couple of spoonfulls of the hot milk to temper and then add to the soup. Simmer on low 20 min. Serve with shredded cheddar cheese and crumbled bacon.

  2. Chicken tortilla soup

    1 large can cream of chicken
    1 can black beans
    1 can corn
    1 can enchilada sauce
    1 can diced teen chilies
    1 can diced tomatoes Mexican style (I like rotel)
    About 1/2 c to 1 c cilantro, fresh, very finely diced
    3-4 chicken breasts
    Cayanne pepper
    Chili powder

    1. Cut up chicken into peices and place in pan with small amount of olive oil. Season with cumin and proceed to cook until done.

    2. While chicken is cooking put cream of chicken, beans, corn, enchilada sauce, tomatoes, chilies in pot and set to medium. Don’t drain the cans, put it all in. Stir to mix and wait until you get a simmer. Then reduce to low.

    3. After chicken is cooked, place in soup and stir. add in spices– 2 teaspoons cumin and 2 teaspoons paprika. 1 teaspoon chili powder and half a teaspoon cayenne powder. This will be a kick but you can add more if you can handle more spice.

    5. Stir in your cilantro and serve! I like mine with tortilla chips, sour cream, and cheese.

    This recipe comes from a chef friend Kurstin Bluemel– she just made it up in her head. Penny– I hope you enjoy it. I was in one of Bob’s student wards and I once sat down with you at kneaders to discuss working in the film industry. 🙂

  3. I love Long Grain and Wild Rice Soup with Mushrooms and Carrots.

    6 cups chicken broth
    1 box long grain and wild rice exclude seasoning packet
    16 ounces fresh mushrooms sliced thin
    16 ounces baby carrots sliced thin
    3 Tablebspoon flour

    Bring chicken broth to boil. Add rice, carrots and mushrooms. Cover and simmer soup mixture for 1/2 hour take our a little liquid and whisk flour into. Add flour mixture back to pot and stir well. Recover and simmer another 1/2 hour stirring every 5 – 10 minutes. Add salt and pepper to taste.

  4. 1 tablespoon vegetable oil
    2 large carrots, chopped
    2 stalks celery, chopped
    2 (10.75 ounce) cans Cream of Chicken Soup
    2 cups milk
    1 cup cubed cooked chicken
    1 cup cooked medium egg noodles


    1. Heat oil in saucepan over medium heat. Add carrots and celery and cook until tender.
    2. Stir soup and milk into pan. Boil.
    3. Add chicken and noodles. Reduce heat to low. Cook and stir until vegetables are tender.

  5. Meatball Soup

    Bring to a boil:
    16 frozen meatballs
    4 cups beef broth
    1 can kidney beans, rinsed and drained
    1 can petite diced tomatoes
    1 medium carrot, thinly sliced
    1 teaspoon Italian Seasoning
    1/4 cup uncooked tiny shell pasta
    Simmer until meatballs are tender and pasta is soft.

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