Souper Bowl and Chili Cook-off Winner - 2019

Post date: Nov 7, 2019 4:53:38 PM

Karen Herzog was the 2019 Souper Bowl Winner

Here is the winning soup recipe of the Soup-er Bowl..



½ cup finely diced carrots

½ cup finely diced celery

1 medium onion finely diced (I only used 1/2 of an onion.)

1 teaspoon olive oil

3 garlic cloves, minced

32 ounces chicken stock

2 cups water

2 cups milk, divided

½ teaspoon pepper

½ teaspoon dried oregano

1 bay leaf

2 large chicken breasts, cooked and shredded or finely diced

½ cup all-purpose flour

4.3-ounce box of Rice a Roni Long Grain and Wild Rice + seasoning packet

(I actually used more rice than what it called for. It depends on how thick you want it to be. I suggest using at least two boxes instead of one.)

salt and pepper, to taste

scallions, for garnish


Place the carrots, celery, onion, and olive oil in a 6-quart Dutch oven or soup pot.

Allow the carrots, celery, and onion to simmer over medium heat for around 10 minutes or until the onions are translucent.

Add the garlic cloves, chicken stock, water, and 1 cup of milk to the mixture and stir until combined.

Add the pepper, dried oregano, bay leaf, and shredded chicken. Mix until combined.

Allow the soup to simmer over medium heat for about 15 minutes.

Whisk together the remaining 1 cup of milk with the ½ cup flour until no lumps remain.

Pour this into the soup mixture and whisk until combined and no lumps remain.

Place the long grain and wild rice and the seasoning packet into the soup and mix until combined. Allow the soup to simmer for 20 more minutes or until the rice is tender.

Add salt and pepper to taste.

Garnish with fresh scallions and serve hot.

Other Soups:

Arla's Big Minestrone Soup

1 med. onion - chopped

4 cloves of garlic - diced

2 carrots - sliced

2 celery - sliced

1 med. zucchini - chopped

1/2 red bell pepper - chopped

1 cup fresh green beans - in bite size pieces OR 1 can

1 can chopped tomatoes

1 can garbanzo beans - drained and rinsed

2 can red kidney beans - drained and rinsed

1 can cannellini beans - drained and rinsed

3 cups chicken broth

3 cups beef broth

Italian seasoning- as much as you wish, but start with 2 Tbsp.

1 cup dry pasta of your choice.

In a large soup pot, 2 Tbsp. olive oil and the onions, over medium-low heat for 5 minutes. Add garlic, carrots, celery, zucchini, green beans, bell pepper & Italian spices. Stir to coat and cook for an additional 3 minutes on medium heat. Add canned tomatoes, chicken & beef broth, kidney & garbanzo beans and increase heat to high. Once it starts to boil, add pasta and turn the heat down to medium. After 15 minutes, add the canned cannellini beans and cook an additional 5 minutes. Check the pasta to see if it's cooked through.

*The pasta will soak up some broth, so have a cup of beef broth ready to add to the pot if this happens.