So before you get started just choose your options from each list to add to your soup base. Example: Soup Base+1+A+a=Delicious!. So you just added to the soup base: chicken, carrots, celery, onions, and more broth. Now mix it up until you've tried them ALL! Then come up with your own options to add to each list.
For each "Soup Base" you will need
1 Tbsp. vegetable oil
1 can (14-1/2 oz.) chicken broth
1 envelope Italian Salad Dressing Mix
2 cups water
1 cup uncooked bite-sized pasta OR 1 cup uncooked Minute Brown or Minute White Rice
1/2 lb. (8 oz.) Velveeta Pasteurized Prepared Cheese Product, cubed
Now mix & match your recipes from these options...(Choose ONE from EACH category)
1) 1 lb. boneless chicken pieces (1 in.)
2) 1 lb. ground beef
3) 1/4 lb. Pepperoni, coarsely chopped (add with the chicken broth)
4) Go Meatless (Vegetarian option)
A) 3 sliced carrots, 1/2 cup sliced celery, 1 small chopped onion
B) 1 cup corn, 1 chopped bell pepper
C) 1 cup sliced mushrooms, 1 small chopped onion, 1 chopped bell pepper
D) 3 sliced carrots, 1 chopped bell pepper, 1 chopped zucchini
Soup Base Additions Options
a) 1 additional can (14-1/2 oz.) chicken broth
b) 1 jar (16 oz.)Thick 'N Chunky Salsa
c) 1 can (15 oz.) pizza/spaghetti sauce
d) 1 can (14-1/2 oz.) undrained diced tomatoes, 1 can (15-1/2 oz.) drained & rinsed kidney beans
For each soup cook and stir meat option in hot oil in large saucepan until cooked through; drain. See note on pepperoni.
Add meat and vegetables option with chicken broth, soup base addition option, water and dressing mix to crock pot, stir; cook on low 3 to 5 hrs. or until veggies are tender.
ADD pasta/rice, stir and cover. Simmer 15-20 min. or until pasta/rice is tender.
Add Velveeta; cover until melted, stirring occasionally.
For a change of pace, cut vegetables into interesting shapes and use fun shapes of pasta, such as stars or alphabets. Because smaller pastas may cook in a shorter time, check after 10 minutes so you don't turn them into mush.
Allow soup to cool, then portion into smaller containers. Store, covered, in the refrigerator for 3 to 4 days or in the freezer for 2 to 3 months. Thaw in the refrigerator as needed. Reheat small portions (about 2 servings of frozen soup) in the microwave on HIGH for about 5 min. or until heated through, stirring after 3 min.
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