Recipes

Lemon Cilantro Chicken Noodle Soup

Lemon Cilantro Chicken Noodle Soup

Ingredients:

1 Tbsp. olive oil
1 cup chopped onion
1 ½ cups sliced carrots
2-3 cloves of garlic (crushed) 

15 cups water
¾ cup Mrs. Miller’s Chicken Soup Base
1 16oz. pkg. Mrs. Miller’s Old Fashioned Egg Noodles, width of your choice
3 cups chopped chicken
¼ tsp. black pepper
Salt to taste
Juice of 1 lemon
1 bunch of cilantro, finely chopped

Directions:

In a large pot, sauté onions and carrots in olive oil until the onions are slightly golden. Add garlic and sauté for 1 minute. Add water and soup base to the pot and bring to a rolling boil. Next add uncooked noodles, chicken, black pepper, and salt and bring back to a rolling boil. Turn heat to low and simmer for at least 20 minutes. Add lemon juice and cilantro to soup and stir. Serve warm.

Note: 
Try this recipe using Lemon Pepper Flavored Noodles and scale back the lemon juice and pepper or leave it as is for even more flavor. 

Beef Noodle Soup

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Ingredients:

8 oz. Mrs. Miller’s Medium Fine Noodles or your favorite Mrs. Miller’s Old Fashioned Egg Noodles
1 lb. Ground Beef
1 small Onion, chopped

7 cups Water
5-7 tsp Mrs. Miller's Beef Soup Base
2-3 cups Potatoes, diced
2 tsp Celery leaves, chopped
2 cups Tomato Juice

Directions:

Cook Noodles according to package instructions, rinse and drain. Place in a 4 qt. sauce pan. Brown ground beef and onion in skillet, add to noodles.

Place remaining ingredients in the sauce pan. Heat to boiling. Simmer for 10-20 min. Serve.

Beef Rivel Soup

Beef Rivel Soup

Ingredients:

1 cup chopped celery
1/2 cup chopped onion
2 Tbsp. butter
10 cups beef broth
1/8 tsp. black pepper
2 cups flour
1/2 tsp. salt
2 eggs, beaten

Directions:

Sauté celery, onion, and butter until celery is almost tender. About 5-7 minutes. Place beef broth and pepper into a large pot. Add sautéed vegetables. Bring to a boil. Combine flour, salt, and eggs and mix well with a fork until you have small rice shaped lumps. Some larger ones are ok too. Pour slowly into boiling broth while stirring rapidly. Cook for 10-15 minutes. Rivels should look like boiled rice and maybe a bit larger.

Servings: 8

Note: You may add leftover chopped roast beef or fried hamburger. Also, you can use chicken broth instead of beef. My favorite comfort food! -Maria

Broccoli Cheese Noodle Soup

Broccoli Cheese Noodle Soup

Ingredients:

3/4 cup chopped onion
6 cups water
4 Tbsp. Mrs. Miller’s Chicken Soup Base OR 6 chicken bouillon cubes
8 oz. Mrs. Miller’s Fine Egg Noodles
2 tablespoons butter
1 tsp. salt
1/8 tsp. garlic salt
20 oz. (2 packages) frozen chopped broccoli
6 cups milk
1 lb. Velveeta cheese, cubed

Directions:

Heat butter in a large pan. Add onions and sauté for 3 minutes. Add water and bouillon cubes. Heat to boiling, stirring occasionally, until cubes are dissolved. Next add noodles and salt. Cook, uncovered for 3 minutes, stirring occasionally. Stir in frozen broccoli and garlic salt and cook for 4 minutes. Turn down heat. Add milk and cheese. Do not allow to boil once milk and cheese have been added. Turn on low heat until cheese is completely melted and broccoli is tender.

Servings: 8

Note: For a healthier option, try using Mrs. Miller’s Low Sodium Chicken Soup Base. This recipe is very easy and delicious! Great choice to warm you up on a cold winter day.

Brunswick Stew

Brunswick Stew

Ingredients:

1 Tbsp. olive oil
1/2 cup chopped onions
1 stalk celery

¾ lb. ground pork
¾ lb. ground beef

½ lb. skinless boneless chicken thighs, cooked and shredded
2 cans (14.5 oz. each) diced tomatoes, not drained
1/2 cup ketchup
1/2 cup Mrs. Miller's barbecue sauce
salt and pepper to taste
Hot sauce to taste
1 small green pepper, chopped

2 cans (14.75 oz. each) cream-style corn
1 can (20 oz.) chunk pineapple, drained

Directions:

In a large skillet, sauté chopped onions and celery in olive oil until soft. Add pork and beef and cook until meat is evenly browned. Transfer to a large pot over low heat. Add chicken thighs, tomatoes, ketchup, barbecue sauce, salt and pepper, hot sauce, and green pepper. Cook, stirring occasionally for 2 hours or until thickened Then add corn and pineapple. Continue cooking for 1 hour more.

Servings: 8

Chicken Chili with Black Beans

Chicken Chili with Black Beans

Ingredients:

3 whole skinless boneless chicken breasts, cubed
2 medium red bell peppers, chopped
1 large onion, chopped
4 cloves garlic, minced
3 Tbsp. Olive oil

1 can (4 oz.) chopped green chilies
2 Tbsp. chili powder
2 tsp. cumin
1 tsp. ground coriander

2 cans (15 oz. each) black beans, rinsed and drained
1 can (28 oz.) Italian stewed tomatoes, cut up
1 cup chicken broth or beer

Directions:

Sauté chicken breasts, red bell peppers, onion, garlic, and olive oil in a large pot or Dutch oven for 5 minutes or until chicken is cooked. Add green chilies, chili powder, cumin, and ground coriander and cook for 3 minutes. Add black beans, tomatoes, and chicken broth. Bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes, stirring often.

Servings: 10 (about 3 quarts)

Creamy Beef & Noodle Soup

Creamy Beef & Noodle Soup

Ingredients:

2 to 3 quarts water
2 Tbsp. Mrs. Miller's Beef Soup Base

12 oz. Mrs. Miller’s Wide Noodles

1 can (26 oz.) Cream of Mushroom Soup
1 can (16 oz.) canned beef
1 carrot, slivered
1/8 tsp. black pepper
Fresh parsley to taste
½ cup cultured sour cream (optional)

Directions:

Bring water and beef stock to a boil. Add Noodles to broth. Cook for 10 minutes. Add Cream of Mushroom, canned beef, carrot, black pepper, parsley, and sour cream to the soup. Simmer until done, and remove from heat. 

Note: ½ cup of cultured sour cream is optional.

Creamy Chicken Noodle Soup

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Ingredients:

2 quarts water
4 Tbsp. Mrs. Miller's Chicken Soup Base OR 7 Chicken Bouillon Cubes

12 oz. Mrs. Miller’s Kluski Noodles or your favorite Mrs. Miller’s Old Fashioned Noodles.

2 -10 ¾ oz. cans Cream of chicken soup
1 can 16 oz. canned chicken
1 large carrot sliced and cooked
1⁄2 tsp. salt
1⁄4 tsp. black pepper
1⁄4 cup fresh parsley, minced

Directions:

Bring water to a boil and add soup base or chicken bouillon cubes. Add Noodles and cook for 7-10 minutes Add remaining ingredients and simmer for 10 minutes. Remove from heat and serve.

Creamy Green Bean Soup

Ingredients:

8 cups water
2 Tbsp. Mrs. Miller's Ham Soup Base
1 1/2 lb. fully cooked ham, chopped
6 cups fresh green beans, trimmed and cut into 3/4 inch pieces
3 cups cubed and peeled potatoes
1 large sweet onion, thinly sliced

1 cup cream
salt and pepper to taste

Directions:

Place ingredients, minus cream and salt and pepper, into a large pot and bring to a boil; reduce heat to med-low. Simmer until beans are very tender, about 45 minutes. Add cream and salt and pepper and serve.

Note: We recommend sautéing the ham and onions in butter before adding remaining ingredients.

Flatlander Chili

Flatlander Chili

Ingredients:

1 lb. Bob Evans sausage, fried, crumbled and drained
1 lb. ground beef, fried, crumbled and drained
1 can (46 oz.) tomato juice
2 cans (14.5 oz. each) diced tomatoes, do not drain
1 1/2 cups chopped onion
1/2 cup chopped celery
1/4 cup chopped green bell pepper
1/2 jalapeno pepper, seeded, diced and chopped
1/4 cup chili powder
1 tsp. cumin
2 garlic cloves, minced
1 tsp. salt
1/2 tsp. black pepper
1 tsp. dried oregano
2 Tbsp. brown sugar
1/8 tsp. cayenne pepper, optional
3 cups kidney beans, rinsed and drained

Directions:

Place all ingredients in a large kettle. Bring to a boil. Reduce heat and simmer 1 1/2 hours stirring occasionally.

Servings: 10

Note: For years I used to make chili without a recipe....and then I found this one! It is perfect and always turns out the same! Adjust the cayenne and jalapeno to suit your taste. -Maria

French Onion Soup

French Onion Soup

Ingredients:

4 Tbsp. Butter
1 tsp. salt
2 large Red Onions
2 large Sweet Onions

8 cups water
4 Tbsp. Mrs. Miller’s Chicken Soup Base
4 tsp. Mrs. Miller’s Beef Soup Base
1/2 cup red wine
1 Tbsp. Worcestershire Sauce
pinch of dried thyme

1 Tbsp. Balsamic Vinegar
Salt & pepper to taste

6 slices Swiss cheese
3 cups Garlic & Butter croutons

Directions:

Melt Butter in a large pot over med-high heat. Stir in Salt & Onions. Cook 35 minutes stirring frequently, until onions are caramelized and almost syrup. Add water, chicken soup base, beef soup base, red wine, Worcestershire sauce, and thyme. Simmer over medium heat for 20 min. Add vinegar and salt and pepper. Then ladle into 6 large bowls. Divide cheese and croutons evenly among serving bowls & serve.

Servings: 6

Herbed Potato Soup

Herbed Potato Soup

Ingredients:

2 medium potatoes, peeled and diced
2 cups water

1 large sweet onion, chopped
1/4 cup butter, cubed

1/4 cup flour
1 tsp. salt
1/2 tsp dried thyme
1/4 tsp. dried rosemary, crushed
1/4 tsp. black pepper

1 3/4 cups milk

Directions:

In a large pot, cook potatoes and water until tender. Set aside. Do not drain! Sauté onion and butter in another saucepan until tender. Stir flour, salt, thyme, rosemary, and black pepper into onion mixture. Gradually add milk to same onion mixture while stirring. Bring to a boil continuing to stir; cook and stir for 2 minutes. Add potatoes with cooking mixture. Heat through.

Servings: 5

Note: So very plain and simple, yet amazingly delicious!

Homemade Chicken Noodle Soup

Homemade Chicken Noodle Soup

Ingredients:

8 oz. Mrs. Miller’s Kluski Noodles

2 cups of chicken broth
2 ½ cups of chicken, de-boned
5-7 tsp. of Mrs. Miller's Chicken Soup Base granules
7 cups of water
2 medium potatoes, diced
1 tsp. salt

Directions:

Cook Noodles according to package instructions. Rinse and drain. Mix chicken broth, de-boned chicken, chicken soup base granules, water, potatoes, and salt together in a 6-quart saucepan and bring to a boil. Cook slowly for 15-20 minutes. Add noodles and simmer for 5-10 min, then serve.

Northwest Salmon Chowder

Northwest Salmon Chowder

Ingredients:

1/2 cup celery, chopped
1/2 cup onion, chopped
1/2 cup green pepper, chopped
1 garlic clove, minced
3 Tbsp. butter

1 can (14.5 oz.) chicken broth
1 cup uncooked, diced, peeled potatoes
1 cup shredded carrots
1 tsp. salt
1/2 tsp. pepper
1/2 tsp dill weed

1 can (14 3/4 oz.) cream style corn
2 cups half and half cream
1 can (14 3/4 oz.) salmon, drained, flaked, bones and skin removed

Directions:

Sauté celery, onion, green pepper, garlic clove, and butter in a large saucepan until tender. Add chicken broth, potatoes, carrots, pepper, and dill weed to vegetable mixture. Bring to a boil. Reduce heat; cover and simmer 40 minutes or until vegetables are tender. Stir in remaining ingredients. Simmer until heated through.

Servings: 8 servings or 2 quarts.

Roasted Veggie Chili

Roasted Veggie Chili

Ingredients:

2 cups fresh or frozen corn
2 cups each cubed zucchini, yellow squash, and eggplant
2 green bell peppers, cut into 1 inch pieces
2 large onions, coarsely chopped
1/4 cup garlic cloves, peeled
1/4 cup olive oil

4 quarts chicken broth
2 cans (14.5 oz. each) stewed tomatoes
2 cans (14.5 oz. each) tomato puree
1/4 cup fresh lime juice
4 tsp. chili powder
1/4 tsp. cayenne pepper, optional
1 tsp. cumin

1/2 cup butter
1/2 cup flour

3 cans (15 oz. each) white kidney beans or cannellini beans, rinsed and drained
1/2 cup minced fresh cilantro

Directions:

Place all vegetables (corn, zucchini, squash, eggplant, peppers, onions, garlic cloves) into a large roasting pan and drizzle with olive oil. Bake at 400° for 20-30 minutes or until vegetables are tender. Remove garlic cloves. Chop them, then set aside. Combine chicken broth, tomatoes, tomato puree, lime juice, chili powder, cayenne pepper, and cumin in a large kettle. Simmer, uncovered, for 25-30 minutes. Melt butter in a large saucepan. Stir in flour until smooth. Cook and stir until bubbly and starting to brown. Slowly whisk into the tomato mixture. Add roasted veggies and garlic. Then add beans and cilantro. Simmer, uncovered, until desired thickness is reached.

Servings: 6 quarts.

Sauerkraut Soup

Sauerkraut Soup

Ingredients:

1 lb. smoked Polish sausage
5 medium potatoes, peeled and cubed
2 medium onions, chopped
2 carrots, cut into 1/4 inch slices
3 cans (14.5 oz.) chicken broth

1 can (32 oz.) sauerkraut
1 can (6 oz.) tomato paste

Directions:

Combine sausage, potatoes, onions, carrots, and chicken broth in a large kettle. Cook until potatoes are tender, about 30 minutes. Add sauerkraut and tomato paste. Cover and simmer 30 minutes longer. If you like a thinner soup, add more chicken broth.

Servings: 8-10

Sausage Soup with Kluski Noodles

Sausage Soup with Kluski Noodles

Ingredients:

1 lb. Sweet Italian Sausage links

1 cup onion, chopped
2 garlic cloves
2 Tbsp. sausage fat

8 cups beef broth
1 cup water
¾ cup red wine
4 large tomatoes, peeled and diced*
1½ cup carrots, sliced
3 Tbsp. fresh basil, chopped
1 tsp. dried oregano
8 oz. tomato sauce

8 oz. Mrs. Miller’s Kluski Noodles

1 ½ cups zucchini, sliced

Directions:

Brown sausage links in a 5-quart Dutch oven. Remove the sausage casings, slice, and set aside. Reserve 2 Tbsp. of fat. Sauté onion, and garlic cloves in reserved fat. Combine beef broth, water, red wine, tomatoes, carrots, basil, oregano, and tomato sauce with sautéed onions and browned sausage. Boil for 15 minutes.

Add Noodles and boil for 15 more minutes. Add zucchini and boil for 10 more minutes

Note: To peel tomatoes, cut an "X" into each tomato and drop it in to boiling liquid for a few minutes. The peeling will slide off. One can of diced tomatoes may be substituted for fresh tomatoes. 

Spinach Lentil Stew

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Ingredients:

1/2 cup chopped onion
2 cloves garlic, minced
1 Tbsp. olive oil

5 cups water
1 cup lentils, rinsed
4 tsp. Mrs. Miller’s Chicken Soup Base
1 Tbsp. Worcestershire sauce
1/2 tsp. salt
1/2 tsp. thyme
1/4 tsp. pepper
1 bay leaf

1 cup chopped carrots
1 can (14.5 oz.) diced tomatoes, do not drain
1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry.

1 Tbsp. red wine vinegar

Directions:

Sauté onion, garlic, and olive oil in a large saucepan until tender. Add water, lentils, soup base, Worcestershire sauce, salt, thyme, pepper, and bay leaf. Bring to a boil. Reduce heat and simmer, covered, for 20 minutes. Add carrots, tomatoes, and spinach and return to a boil. Reduce heat; cover and simmer 15-20 minutes longer or until lentils are tender. Stir in red wine vinegar. Discard bay leaf. Serve over cooked wild rice.

Servings:

Taco Bean Soup

Taco Bean Soup

Ingredients:

1 lb. Sausage, browned, crumbled, and drained
1 can 16 oz. Mrs. Miller’s Hot or Mild Chunky Salsa
1 can 14.5 oz. Tomatoes, diced and not drained
1 can 15 oz. Corn, not drained
1 can 15 oz. Black Beans, not drained
1 can 15 oz. dark red Kidney Beans, not drained
1 envelope dry Hidden Valley Ranch dressing mix
1 envelope dry Taco Seasoning
1 can 4 oz. green Chilies, chopped
1 small Onion, diced

Directions:

Combine all ingredients in a large pot and bring to a boil over medium heat, stirring occasionally. Simmer on low heat for about 30 minutes. 

Serve with crushed tortilla chips or corn chips, shredded cheddar cheese and sour cream. 

Note: You may also place all ingredients into a crock pot and cook on low for 4-6 hours. 

Tortilla Soup

Tortilla Soup

Ingredients:

4 corn tortillas, 6 inches in diameter
2 tsp. olive oil

46 oz. chicken broth
1 jar (16 oz.) Mrs. Miller’s Chunky Salsa, hot or mild
1 bay leaf
2 cloves garlic, minced
1/2 tsp. cumin
1/8 tsp. crushed red pepper, optional
1 can (15 oz.) black beans, rinsed and drained
1 can (15.25 oz.) whole kernel corn, drained

2-3 skinless boneless chicken thighs, cut into 1/2 inch strips
1/4 cup uncooked white rice

2 green onions, sliced
1/4 cup chopped fresh cilantro
Juice of 1 fresh lime

Directions:

Preheat oven to 350°. Brush one side of tortillas with oil; cut in half. Stack halves and cut crosswise into 1/4 inch wide strips. Spread onto a non-stick baking sheet. Bake until golden, about 15 minutes. Cool. Bring chicken broth, salsa, bay leaf, garlic, cumin, crushed red pepper, black beans, and corn to a boil in a large pot; reduce heat and simmer 5 minutes. Add chicken thighs and white rice and simmer about 15 minutes until rice is tender and chicken is cooked. Stir in green onion, cilantro, and lime. Season with salt and pepper. Serve with shredded cheddar cheese, sour cream and tortilla strips.

Servings: 6

Note: I have made this successfully in the crock pot. Add all ingredients to the crock pot except rice, green onion, cilantro and lime juice. Cook on high for 3-4 hours or on low for 5-6 hours. Add rice 15 minutes before serving and the green onion, cilantro and lime juice just before serving.