Soups are Back!

Did you hear? Our Soup Series is back starting on Wednesday, January 20! Our Chefs have an excellent lineup of old and new favorites with Creamy Potato & Ham or Minestrone kicking off the series. Check out the menu!

Almost all soups are gluten free and a vegetarian options are available each week. Soup orders include a loaf of freshly baked bread, crackers and can feed 2-3 people. Give us a call at (920) 733-4152 to order your soup or place an order online here. Pickup will be the same as before. Just pull into the parking lot, give us a call and we’ll run your order right out to you!

If you’ve missed out on this week’s soup order, no worries! We got you covered. Our Executive Sous Chef, Chris, shared his two personal favorite soup recipes for you to try at home:

White Chicken Chili

• 4 (4 ounces) chicken breasts

• 3 packets biscuit gravy mixed with water

• 4 chicken bouillon cubes w/ 4 cups water

• 2 (12 ounce) cans Great Northern beans

• 1 lb. pepper jack cheese

• 8 cups water

  Add water, biscuit gravy, and chicken bouillon cubes and bring to a boil. Reduce heat to medium low, cover and let simmer for 5 minutes. Add beans and cook for about 10 minutes. Stir in shredded pepper jack cheese until blended. Add flour to thicken.

Classic Chicken Noodle Soup

• 2 tablespoon unsalted butter

• 1/2 yellow onion chopped

• 2 cloves garlic minced

• 2 stalks celery sliced thinly

• 1 teaspoon kosher salt

• 1/2 teaspoon coarse ground black pepper

• 4 cups chicken broth

• 2 chicken breasts boneless skinless

• 2 carrots sliced

• 1 teaspoon fresh thyme

• 8 ounces egg noodles cooked 1 minute shy of directions

  Add the butter to a large pot on medium heat. Cook the onions, garlic, celery, salt and pepper until translucent. Add broth, chicken, carrots, and thyme and bring to a boil. Reduce to a simmer for 20 minutes.

  Remove the chicken and shred with two forks before returning to the soup with the cooked pasta and serve.