Penzeys Style Tomato Soup Recipes

Steps:

• Cover chicken breasts with white wine, half of the shallots, French tarragon, fennel seeds, and olive oil.
• Heat on high and cover.
• When a simmer is reached, turn down to med-low.
• Shake pot so that chicken doesn't stick.
• Cook for 15 minutes, turning once.
• Cook pasta.
• Remove chicken to plates.
• Turn heat to high for 2- 3 minutes to reduce cooking liquid.
• Drain pasta and place on plates with chicken.
• Add other half of shallots to reduce liquid, and pour over plates.

Steps:

• Preheat oven to 350°F.
• Wash and dry potatoes, poke with a fork, and bake for 1 hour and 15 minutes or until soft.
• Cool to room temperature by refrigerating for 1 hour.
• Remove the skins and coarsely chop the potatoes; set aside.
• Finely chop bacon and fry until crispy.
• Drain the bacon on paper towels and set aside.
• Let the milk come to room temperature.
• Place 1 1/2 cups of chopped potatoes into blender.
• Blend or mash with a little water to make potatoes thin, yet smooth and creamy.
• In a large, heavy pot, melt the butter over medium-low heat.
• Add the onions and cook until they are soft and translucent, about 10 minutes.
• In a separate pan, heat the chicken broth to boiling.
• Using a wooden spoon, gradually mix the flour into the onion mixture, slowly add the rest of the chicken broth to the onion mixture.
• Next, add the potato puree. Mix well.
• Lower the heat to simmer and cook for 30 minutes. Stir often.
• If soup is too thick, thin with more milk.
• Add 3/4 of the crisp bacon and mix well.
• Serve garnished with the remaining bacon, cheddar cheese, and chives.

Steps:

• Place everything except the cilantro and lime juice into a slow cooker and cook on high for 4-6 hours or low for 8-10.
• Remove the chicken and shred with two forks; return to the pot with the cilantro and lime juice.
• Taste and add extra seasonings if desired. Serve with optional garnished, such as diced avocado, lime wedges, sour cream, shredded cheese and toasted tortilla strips.