Pantry Pizza Soup

I started this blog in March 2020.

Yes, THAT March 2020.

The shelves at the store were eerily empty.  Yeast.  Pasta.  Chicken.  Gone.  I had been a fan of freeze-dried food and putting aside a little extra canned goods for a long time.  Just in case.  Because you never know when you'll be snowed in or even just sick for a week and not able to get to the grocery store.   Or, -ahem- when you forgot to get something for the potluck. 

It's been 6 years now (wow, really?!) since I started collecting--and, most of the time, adjusting--recipes that use only ingredients that can be kept in the pantry.  Nothing refrigerated or fresh, or even frozen.  

So I'm excited this month to bring you another pantry-friendly soup recipe.  This time:  Pizza Soup!  We really love this at our house.  (If you want to substitute any of the freeze-dried ingredients for fresh, that's also an option.)  

PANTRY PIZZA SOUP

PREP TIME:  5-10 minutes
COOK TIME:  30-40 minutes

INGREDIENTS

• 5 c. water
• 14 oz. jar pizza sauce
• 1/3 c. dried minced onion
• 4 oz. can mushroom pieces, drained
• 14 oz. can petite diced Italian tomatoes
• 3 c. tomato juice
• 1/2 c. freeze-dried sausage (available here or here, etc.)
• 2 tsp. dried parsley
• 1 tsp. dried rosemary
• 1 tsp. dried oregano
• 2 tsp. freeze-dried garlic (I like Litehouse, or substitute 1 tsp. garlic powder)
• 1/2 c. small pasta (I used mini farfalle here, but whatever you have is fine)
• about 1-2 c. freeze-dried shredded mozzarella cheese, rehydrated according to package directions (available here or here, etc.)

DIRECTIONS

Rehydrate cheese according to package directions.  Heat all ingredients except pasta and cheese in a pot over low heat for 15 minutes.  (This allows the flavors to blend and the sausage to re-hydrate.)  Then bring to a boil over high heat.  When the soup boils, add the pasta and cook 8-11 minutes, according to package directions for that type of pasta.  Return to low to simmer a few minutes before serving.  Sprinkle soup in bowls with mozzarella cheese. 

Try this recipe, then comment and let me know how you like it!  And Pin it to Pinterest to save and share using the image below.

Hooray!  This post was a featured favorite at:

  

Loaded Baked Potato Soup - Mug Recipe (plus a gift idea!)

Mug Recipes are such a handy thing to have!  If you've never heard of Mug Recipes, they're probably just what you think they are:  single-serve recipes you can make right in a mug!  As an extra bonus, they take 5 minutes or less to make.

Today I'll share with you a really quick and easy lunch Mug Recipe, and you'll get a great bonus at the end of this post, too, that is a fun and unique gift idea!!

As with all the recipes here at Easy Pantry Recipes, this potato soup recipe can be made with shelf-stable (pantry-friendly) ingredients, which means you can have these ingredients always on hand.  

LOADED BAKED POTATO SOUP IN A MUG

PREP TIME:  2 minutes
COOK TIME:  3 minutes

INGREDIENTS

• 1/2 c. chicken broth 
• 1/2 c. pantry-friendly milk (I like this kind; or, you can substitute any milk of your choice, including fresh/non-pantry-friendly)
• 1/3 c. instant potato flakes
• dash garlic powder
• toppings of your choice, such as chives, bacon bits, shredded cheese (freeze-dried, pantry-friendly shredded cheese can be found here)

DIRECTIONS

Microwave the chicken broth in a large mug for 2 minutes or until boiling.  Whisk in milk, potato flakes, and garlic powder until smooth.  Microwave 45 seconds.  Add toppings as desired.

That's it!  It's a quick and easy lunch. 

AND A FUN GIFT IDEA 

with an awesome bonus:

A couple of years ago, I decided that putting this recipe right on a 15-oz. mug would make such a fun gift idea!  This microwavable mug is big enough to stir the ingredients and then eat from.  I created the mug using Artisan digital scrapbooking software, then submitted it for professional printing at the Forever Print Shop.  

I love how it turned out!

I've made this mug available for ordering, so if you think this would make a great gift idea, too, it's easy to do.  (You will love the price!)  

All you need to do is find the mug at this link and then click the "add to cart" button above it.  (If there's a current sale, the sale price will be shown.)  You'll then be prompted to open a (free) Forever account, and *you will receive a $20 coupon after you verify your email address, which you can use toward this mug (or even two!).

What a great bonus to get this mug *free, right?!

*Forever offers $20 coupons to new users.

Try this recipe, then comment and let me know how you like it in the comments!  And Pin it to Pinterest to save and share using the image below.

To print this recipe, hit the "print" button below.  If you don't see the print button, scroll back up and click on the title of this blog post, then scroll back down and you'll find the button below.

Hooray!  This blog post was a featured favorite here:

Tuscan Pesto Soup

I love a good soup in the winter, and this one is absolutely full of goodness.  Vegetables, beans, and even wheat berries (read their health benefits here) combine with Italian seasonings and pesto for a delicious, hearty soup.  

Better still, this soup is pantry-friendly, so all the ingredients can be kept on hand for a convenient last-minute dish or even in case of emergency.

TUSCAN PESTO SOUP

PREP TIME:  10-15 minutes
COOK TIME:  50 minutes

INGREDIENTS

• 4 c. water
• 4 c. chicken broth
• 1 tsp. basil
• 2 tsp. Italian seasoning
• 2/3 c. dry wheat berries  (Wheat berries are just wheat in whole grain form.  Find them in the bulk foods section of a health food store, or order online here or here or here.)
• 1/4 c. dried minced onion
• 1/2 c. freeze-dried spinach (optional, but it's so good)
• 2 Tbsp. pesto
• 8 oz. can carrot slices, drained
• 2 cans Italian diced tomatoes, undrained
• 2 cans navy beans, rinsed and drained

DIRECTIONS

Place water, chicken broth, basil, Italian seasoning, wheat, onion, and spinach in a large soup pot.  Bring to a boil over high heat.  Boil for 5 minutes.  Cover and reduce heat to low.  Simmer for 45 minutes.  Stir in pesto, carrots, tomatoes, and beans, then heat through over medium heat about 5 minutes.

Try this recipe, then comment and let me know how you like it!  And Pin it to Pinterest to save and share using the image below.

To print this recipe, hit the "print" button below.  If you don't see the print button, scroll back up and click on the title of this blog post, then scroll back down and you'll find the button below.

Hooray!  This blog post was a featured favorite here:

 

Vegetable Legume Soup (jar mix)

Can you believe a soup with zucchini, cauliflower, and peas that's pantry-friendly?  It's got hearty black-eyed peas and lentils, too.  Combine it with a slice of Rosemary Olive Oil Bread or Soft Two-and-a-Half-Hour Whole Wheat Bread, and you've got a perfect little meal!

As I mentioned in May, I'll be sharing jar mixes each month from now (May, really) through December to give you some great ideas for gift-giving to neighbors and friends.  I love the idea of giving a meal in a jar because it's such a time-saver for the recipient during a busy time of year.  I have had more than one friend tell me how perfect the meal in a jar was!

Plus, these are easy to make ahead for yourself, too.  Pull out a jar for a quick meal or a quick treat, or even in an emergency. 

IMPORTANT NOTES ABOUT THIS JAR MIX:  

• Jar mixes should be used within about a year unless you seal them (like with a FoodSaver and the jar attachment) or use oxygen absorbers.  
• You can purchase many of the ingredients in this Vegetable Legume Soup at your local grocery store.  
• You can purchase the dehydrated (or freeze-dried) ingredients at Thrive Life (where I get a little discount if you do) or at Honeyville or at Augason Farms, OR you can dry them yourself using a food dehydrator.  That link is to the dehydrator I use--I love it, but I know there are fancier ones out there, too. 
• If you decide to gift this the way I have pictured, use a piece of fabric about 6"x6".

VEGETABLE LEGUME SOUP

PREP TIME (making the jar mix):  10 minutes
COOK TIME:  45 minutes

JAR MIX INGREDIENTS

In a wide-mouth quart jar, layer in order, tamping down to help the ingredients settle (as needed):

• 1 c. dried zucchini (See notes above for purchase options for the freeze-dried and dehydrated ingredients.)
• 3/4 c. dried cauliflower
• 1/2 c. dried peas
• 1 tsp. onion powder
• 1/2 tsp. garlic salt
• 1 tsp. parsley
• 1/2 tsp. thyme
• 2 Tbsp. tomato bouillon (like this--I find it in the Mexican aisle of my local grocery store; can substitute chicken bouillon if desired)
• 1 tsp. oregano

In a small baggie, combine:

• 1/2 c. black-eyed peas
• 1/2 c. lentils

Place the baggie in the jar on top of the vegetables and spices.

Follow the updated directions below as well as
the correct layering order above.

COOKING DIRECTIONS

Attach to the jar using a sticker or tag:

Pour lentils and black-eyed peas from the baggie into a pot with 10 c. water.  Bring to a boil over high heat, then cover and simmer on low for 30 minutes.  Add all the vegetables and spices left in the jar and continue simmering 15 minutes.  

Try this recipe, then comment and let me know how you like it!  And Pin it to Pinterest to save and share using the image below.

To print this recipe, hit the "print" button below.  If you don't see the print button, scroll back up and click on the title of this blog post, then scroll back down and you'll find the button below.

Chicken Noodle Soup in a Jar

If summer doesn't feel like the best time for soup, stick with me!  This soup is something special.  It's pantry-friendly.  That means it's shelf-stable, so you can put together the mix now and eat it come fall!  Or gift it.  

Soups are one of my favorite meals to just pull out of the pantry and make.  And this one is a great one because it's something you can gift to someone else, too!

As I mentioned in May, I'll be sharing jar mixes each month from now (May, really) through December to give you some great ideas for gift-giving to neighbors and friends.  I love the idea of giving a meal in a jar because it's such a time-saver for the recipient during a busy time of year.  I have had more than one friend tell me how perfect the meal in a jar was!

Plus, these are easy to make ahead for yourself, too.  Pull out a jar for a quick meal or a quick treat, or even in an emergency. 

And, hey, this is also a great thing to have on hand to make IN 15 MINUTES! to take to a sick friend, too.  There's something healing about chicken noodle soup.

IMPORTANT NOTES ABOUT THIS JAR MIX:  

• Jar mixes should be used within about a year unless you seal them (like with a FoodSaver and the jar attachment) or use oxygen absorbers.  
• You can purchase many of the ingredients in this Chicken Noodle Soup at your local grocery store.  
• You can purchase the dehydrated (or freeze-dried) ingredients at Thrive Life (where I get a little discount if you do) or at Honeyville or at Augason Farms, OR you can dry some of them yourself using a food dehydrator.  That link is to the dehydrator I use--I love it, but I know there are fancier ones out there, too. I dried my own celery and carrots for this recipe.  (And, to be honest, I can't believe how amazing they turned out!  They rehydrate just like fresh in this recipe.)
• If you decide to gift this the way I have pictured, use a piece of fabric about 6"x6".

CHICKEN NOODLE SOUP

PREP TIME (making the jar mix):  10 minutes
COOK TIME:  15 minutes

JAR MIX INGREDIENTS

In a wide-mouth quart jar, layer in order, tamping down to help the ingredients settle (as needed):

• 2 Tbsp. dried onion
• 3 Tbsp. chicken bouillon
• 1 Tbsp. parsley
• 3 Tbsp. non-dairy creamer (coffee creamer)
• 3 Tbsp. dehydrated celery (See notes above for purchase options for the freeze-dried and dehydrated ingredients in this recipe.)
• 1/4 c. dehydrated carrots
• 3/4 c. freeze-dried chicken
• 2  1/2 - 3 c. wide egg noodles

See below for updated directions.

COOKING DIRECTIONS

Attach to the jar using a sticker or tag:

Bring 10 c. water to a boil over high heat.  Add jar mix, then lower heat to medium-high and cook, uncovered, for 15 minutes.  

Try this recipe, then comment and let me know how you like it!  And Pin it to Pinterest to save and share using the image below.

To print this recipe, hit the "print" button below.  If you don't see the print button, scroll back up and click on the title of this blog post, then scroll back down and you'll find the button below.

Hooray!  This blog post was a featured favorite here:

  

by Estelle from Homemade on a Weeknight

Taco Soup (jar mix)

I'm so excited to share with you a different style of pantry-friendly, shelf stable meals and goodies for the next several months!  These are commonly known as jar meals or meals in a jar.

From now through December, my monthly blog post will follow this same great theme:  jar mixes!  If you've never heard of jar mixes, they are both tasty and fun.  Dry ingredients are layered in a quart jar and then mixed with wet ingredients and cooked.  There are jar mixes for bread, soup, meals, cookie mixes, and more.  

There are two big reasons I love jar mixes.

First, you can create them similar to the "cook once a month" method of meal planning and freezing meals.  The idea there is to dedicate one whole day to assembling many meals, then freezing them for use all month long.  The idea here with jar meals is to spend a little time assembling several jars that you can just keep on hand for months, using them whenever you're in a pinch.  

Second, these make the best gifts!  I love giving these out at Christmastime when people are often inundated with treats.  For soups and meals, it provides a ready-made meal at a busy time of year.  For something like cookie mixes, it provides a treat that doesn't have to be eaten right away--the recipient can whip it up at the end of January or the middle of March instead.

IMPORTANT NOTES ABOUT THIS JAR MIX:  

• Jar mixes should be used within about a year unless you seal them (like with a FoodSaver and the jar attachment) or use oxygen absorbers.  
• You can purchase many of the ingredients in this Taco Soup at your local grocery store.  
• You can purchase the dehydrated (or freeze-dried) ingredients at Thrive Life (where I get a little discount if you do), or you can dry them yourself using a food dehydrator (which is what I did for this recipe).  That link is to the dehydrator I use--I love it, but I know there are fancier ones out there, too.  Be aware that the beans in this recipe must be cooked first and then dehydrated; do not use uncooked beans.  Thrive Life calls these "quick beans."  I just cooked and then dehydrated the beans myself, but you could drain and rinse a can of beans, then dehydrate them.  To dehydrate the corn myself, I literally just drained a can of corn then put it in the Food Saver dehydrator.  Soooo easy.
• If you decide to gift this the way I have pictured, use a piece of fabric about 6"x6".
• Last note:  You  may notice that the order in which I originally layered this Taco Soup jar mix as shown in the photo differs from the directions shown below.  That's because the tomato powder hardens like nobody's business when it's all together like that.  (I had to use a sharp knife to cut it in pieces and get it out--and it had only been in the jar a few days.)  So definitely follow the directions for jar mix assembly, not the photo.

TACO SOUP

PREP TIME (making the jar mix):  10 minutes
COOK TIME:  25 minutes

JAR MIX INGREDIENTS

In a wide-mouth quart jar, layer in order, tamping down to help the ingredients settle (as needed):

• 1/2 c. rice
• 1 c. dehydrated corn
• 1/2 c. dried onion 
• 1  1/2 c. quick beans (meaning: cooked then dehydrated or freeze-dried), either black or pinto or half & half (see notes above)
• 1/2 c. tomato powder (available here and here)
• 1 Tbsp. taco seasoning
• 1 Tbsp. dried cilantro
• 2 tsp. cumin
• 1 tsp. chili powder
• 1 tsp salt

note: directions shown here are incorrect; consult the directions below

COOKING DIRECTIONS

Attach to the jar using a sticker or tag:

Place contents of jar in a large soup pot with 12 c. water.  Bring to a boil and reduce heat to medium.  Cover and simmer 20 minutes or until beans, corn, and rice are tender.

Try this recipe, then comment and let me know how you like it!  And Pin it to Pinterest to save and share using the image below.

To print this recipe, hit the "print" button below.  If you don't see the print button, scroll back up and click on the title of this blog post, then scroll back down and you'll find the button below.

Hooray!  This blog post was a featured favorite here:

Creamy Zucchini Soup

This is a pantry-friendly take on an absolutely delicious soup recipe I got from a fellow blogger a few years ago.  "Creamy" is right--the broth of this soup is divine, using just 1% milk and chicken bouillon.

It's a simple recipe, too.  I had to make quite a few substitutions to make this using pantry-friendly ingredients, but the flavor is incredibly close to the original recipe.  Unfortunately, my picture doesn't do it justice, but you definitely need to try this easy, yummy soup.  

It's also low-calorie, at about 68 calories per cup!

CREAMY ZUCCHINI SOUP

PREP TIME:  10 minutes
COOK TIME:  about 15 minutes

INGREDIENTS

• 2 Tbsp. oil (I like avocado oil, but any kind will do)
• 6 Tbsp. dry butter powder (I like this kind; also available here and here.  If using butter flavor shortening as a butter substitute, eliminate the 2 Tbsp. water and the oil.)
• 2 Tbsp. water + 4 c. water
• 6 Tbsp. flour
• 4 tsp. chicken bouillon
• 4 c. (1 quart) shelf-stable milk (I used Gossner milk for this recipe and liked it a lot.  Alternatively, use any of these substitutes listed here.)
• 2  1/2 c. freeze-dried zucchini (I like this kind; also available here and here.)

DIRECTIONS

In a large soup pot, over medium heat, whisk together oil, butter powder, and 2 Tbsp. water.  Whisk in flour.  Pour in a little of the 4 c. water and whisk until smooth, stirring over the heat until the mixture thickens.  Whisk in the bouillon, then slowly whisk in the remainder of the water.  Stir in the milk and the dried zucchini.  Increase the heat to high and bring to a boil.  As soon as the soup boils, lower the heat to low and stir well.  Cover the pot with a lid and let simmer about 15 minutes.

Try this recipe, then comment and let me know how you like it!  And Pin it to Pinterest to save and share using the image below.

To print this recipe, hit the "print" button below.  If you don't see the print button, scroll back up and click on the title of this blog post, then scroll back down and you'll find the button below.

Hooray!  This blog post was a featured favorite here:

Tomato Bisque

I'm kind of a tomato soup snob.

I love tomato soup, but it has to be GOOD tomato soup.

This tomato soup recipe is my favorite one, in part because it's ridiculously simple and fast, but mostly because it's delicious.  It's even got some extra hidden vegetables in it, so that's a win-win in my book.  We *love* this soup at my house.

TOMATO BISQUE

PREP TIME:  5 minutes
COOK TIME:  10 minutes

INGREDIENTS

• 64-oz. bottle of V-8 juice
• 28-oz. can crushed tomatoes, undrained
• 1 tsp. basil
• 1 c. powdered creamer (like in the coffee aisle) + 2 c. water (original recipe:  2 c. half-and-half)

DIRECTIONS

Whisk the powdered creamer and water together in a large soup pot.  Stir in juice, tomatoes, and basil.  Heat through to just boiling.  Serve.

Try this recipe, then comment and let me know how you like it!  And Pin it to Pinterest to save and share using the image below.

To print this recipe, hit the "print" button below.  If you don't see the print button, scroll back up and click on the title of this blog post, then scroll back down and you'll find the button below.

Cheesy Cauliflower Soup

This soup has been a family favorite for years!  So much so that I was a little nervous about making the changes required to make it a pantry-friendly soup.  I left out one of the main ingredients because I don't like the taste of the dried version (carrots), and I was using freeze-dried cauliflower for the first time ever.

But I was nervous for nothing.  I couldn't believe how well this turned out.  So in a pinch, without fresh ingredients, I still can make one of our favorite comfort foods.

And, yes, of course, you can substitute all fresh ingredients instead, if you prefer!

CHEESY CAULIFLOWER SOUP

PREP TIME:  35 minutes
COOK TIME:  15 minutes

INGREDIENTS

• 3 c. freeze-dried cauliflower (I used this brand; when I make it with fresh ingredients I use a 16-oz. bag of frozen cauliflower because it's so convenient!)
• 4 c. very hot water
• 2 tsp. chicken bouillon
• 4 Tbsp. butter powder (I used this brand; also available here and here; or just use regular butter)
• 3 Tbsp. water
• 1 Tbsp. oil
• 1/4 c. flour
• 3  1/2 c. milk (either reconstituted from dried or evaporated, or shelf-stable milk; see options here)
• 1 tsp. salt
• 1  1/2 c. freeze-dried cheddar cheese (I like this brand the best)

DIRECTIONS

Put cauliflower, 4 c. very hot water, and chicken bouillon in a bowl with a lid.  Let sit 20 minutes, stirring occasionally.  After 20 minutes, turn the stove heat to medium-high while combining in a large soup pot the butter powder, 3 Tbsp. water, oil, and flour.  Whisk together until the mixture becomes a thick paste.  Slowly whisk in milk and salt.  Whisk mixture occasionally to keep from sticking to the bottom until it comes to a boil.  Boil for 2 minutes while stirring.  Reduce heat to medium.  Stir in cheese, boiling and stirring for 3 minutes.  Do not drain the cauliflower; pour the cauliflower and water into the pot.  Cover and simmer on low for 10-15 minutes, stirring every 5 minutes.

Try this recipe, then comment and let me know how you like it!  And Pin it to Pinterest to save and share using the image below.

To print this recipe, hit the "print" button below.  If you don't see the print button, scroll back up and click on the title of this blog post, then scroll back down and you'll find the button below.

Hooray!  This post was a featured favorite here:

Wendy's Black Bean Soup (3 Ingredients!)

I got this incredibly simple recipe from a friend about 10 years ago, and it has been a family favorite ever since.  I'm not sure if "incredibly simple" is a better description or "ridiculously easy," so take your pick.

It's so easy, in fact, that I decided it would be the perfect thing to make after an 8-hour driving trip.  You know, the kind of trip when you know you'll be way too tired to make anything but you also will be tired of fast food?  Yeah, that.

We pulled in after this 8-hour road trip and literally had this on the table 20 minutes later.  It's one of those warm comfort foods that just hits the spot.  It's hearty and healthy, too.

WENDY'S BLACK BEAN SOUP

PREP TIME:  5 minutes
COOK TIME:  5-10 minutes

INGREDIENTS

• 2  14-oz. cans black beans, drained and rinsed
• 1 c. salsa
• 2 c. chicken broth

DIRECTIONS

Combine the ingredients in a large soup pot.  Bring to a boil.  If desired, mash the beans a little with a potato masher or an immersion blender.  Serve hot with crushed tortilla chips, shredded cheese, and/or sour cream* if desired.

*Did you know you can actually buy pantry-friendly shredded cheese and sour cream if you like?  (Right here.)  The chips, cheese, and sour cream are optional, though, so if you don't have them, don't worry.  This is a delicious soup anyway.

Try this recipe, then comment and let me know how you like it!  And Pin it to Pinterest to save and share using the image below.

To print this recipe, hit the "print" button below.  If you don't see the print button, scroll back up and click on the title of this blog post, then scroll back down and you'll find the button below.

Hooray!  This blog post was featured here:

featured by Melynda at Scratch Made Food

Tomato Bouillon Zucchini Soup

Never heard of tomato bouillon?  I hadn't either, until a friend of mine introduced me to it.  It's similar to chicken, beef, or vegetable bouillon, but it's tomato-based.  Pretty handy to have on hand as a pantry staple, too.

The tomato bouillon I'm familiar with is made by Knorr and found in the Mexican section of my local grocery store.  You can see it at this link just so you know what you're looking for.

Tomato bouillon is the main ingredient in this soup, but the zucchini, pasta shells, and optional sausage come together nicely for an easy, tasty, pantry-friendly soup.

TOMATO BOUILLON ZUCCHINI SOUP

PREP TIME:  10 minutes
COOK TIME:  14 minutes

INGREDIENTS

• 10 c. water
• 10 tsp. tomato bouillon
• 1/2 c. small shell pasta
• 1 - 1 1/2 c. freeze dried zucchini (I've gotten mine here but you can also get it here)
• 1 Tbsp. dried minced onion
• 1 tsp. parsley
• 1 tsp. oregano
• 1/2 tsp. garlic powder
• 1 - 1/2 c. freeze dried sausage crumbles, optional (I get mine here)

DIRECTIONS

In a large pot over high heat, bring the water and the tomato bouillon to a boil.  Add the remainder of the ingredients to the boiling broth, then stir to combine.  Bring to a boil again and boil for 1 minute.  Reduce heat to low (or medium-low) and cover the pot with a lid.  Simmer for 14 minutes.  Serve hot.

Try this recipe, then comment and let me know how you like it!  And Pin it to Pinterest to save and share using the image below.

To print this recipe, hit the "print" button below.  If you don't see the print button, scroll back up and click on the title of this blog post, then scroll back down and you'll find the button below.

Enchilada Chicken Soup

I'm not a fan of spicy, but my boys love this soup.  It's very simple to make--you basically just heat it--and with one simple switch (fresh milk to powdered or canned), this becomes a pantry-friendly recipe in a snap.

ENCHILADA CHICKEN SOUP

PREP TIME:  5 minutes
COOK TIME:  5-10 minutes

INGREDIENTS

• 1  11-oz. can cheese soup, undiluted
• 1  11-oz. can cream of chicken soup, undiluted
• 2 2/3 c. milk*
• 1  10-oz. can chunk white chicken, drained
• 1  10-oz. can enchilada sauce

DIRECTIONS

In a large saucepan, combine the soups and milk.  Stir in chicken and enchilada sauce.  Heat through.

* If you have fresh milk, use it, but you can substitute with reconstituted powdered milk or evaporated milk.  If using evaporated milk, use half evaporated milk and half water.  

Try this recipe, then comment and let me know how you like it!  And Pin it to Pinterest to save and share using the image below.

To print this recipe, hit the "print" button below.  If you don't see the print button, scroll back up and click on the title of this blog post, then scroll back down and you'll find the button below.

Pantry-Cooked Baked Potato Soup

This is an easy soup made from simple ingredients that store well in a pantry.  I love the chives and bacon pieces in it.

PANTRY-COOKED BAKED POTATO SOUP

PREP TIME:  5 minutes
COOK TIME:  20 minutes

INGREDIENTS

• 2 c. instant potatoes
• 1 c. powdered creamer (or powdered milk* or evaporated milk)
• 3 Tbsp. dried chives
• 1  2.8-oz. bottle real bacon bits or pieces
• 10 c. water

DIRECTIONS

Combine all ingredients in a large pot.  Bring to a boil over medium-high heat, then serve immediately.  Stir well before dishing out.

* If using powdered milk, use one that's not nonfat so you get a better flavor.  I like using Nido brand because it isn't nonfat and I think it tastes more like regular milk.  It's from Mexico, so you can usually find it near your store's Mexican food.  Evaporated milk can be a good substitute here, too.

Try this recipe, then comment and let me know how you like it!  And Pin it to Pinterest to save and share using the image below.

To print this recipe, hit the "print" button below.  If you don't see the print button, scroll back up and click on the title of this blog post, then scroll back down and you'll find the button below.