There is a saying about soups in Southern Italy that states,"Sette cose fa la zuppa" which translates to "Soup does seven things". It relieves your hunger, quenches your thirst, fills your stomach, cleans your teeth, makes you sleep, helps you digest and colors your cheeks." This soups is a lot like chicken noodle soup with an Italian flair! "Raviolini in Brodo" is real Italian comfort food. Plump, cheese stuffed raviolini afloat in rich rasting, flavorful chicken broth make for a satisfying single bowl meal. Bits of carrot, celery, onion and chicken add to the balance of tastes.

• Bring water to a boil in a 4 quart pot.
• Add mix and stir for one minute.
• Reduce heat from high and cook uncovered for 15 minutes. Soup should slightly boil for the entire duration of cooking.
• Remove from heat. For authentic Italian taste sprinkle with grated cheese (optional). Serve and enjoy!

Ingredients:

 

Nutrition Facts Serving Size: 1/9 cup (25g) dry mix Makes 1 cup prepared. Serving Per Container: About 4.5 Amount per Serving     Calories 65   Calories from Fat 10   % Daily Value* Total Fat 1g 2%   Sat. Fat 0.5g 3%   Trans Fat 0g Cholesterol 3mg 1%   Sodium 790mg 33%   Total Carbs 10g 3%   Dietary Fiber 2g 8%   Sugars 2g Protein 3g Vitamin A 4%   Vitamin C 0%   Calcium 3%   Iron 6%   * Percent Daily Values are based on a 2,000 calorie diet.

Additions:

Cooking Directions:

Variations:

• Soup can be prepared with water only.
• Light cream can be used in place of milk.
• Up to 1 cups of frozen whole kernal corn can be added with the soup mix or 1 can of creamed corn during the cooking time.
• 1 to 2 cups cooked, diced chicken or ham can be added during simmer time.

Ingredients:

Dehydrated Vegetables (corn, potatoes, red and green bell peppers, carrot), Maltodextrin, Wheat Flour, Modified Corn Starch, Creamer, Salt, Corn Masa, Chicken Fat, Sugar, Nonfat Dry Milk, Hydrolyzed Soy Protien, Natural and Artificial Flavors, Dextrose, Autolyzed Yeast Extract, Dehydrated Onion, Spices and Color, Guar and Xantham Gums, Disodium Inosinate, Disodium Guanylate.

Cooking Directions:

Bring 4 cups of water to a rolling boil. Whisk in soup mix. Reduce heat to Medium and simmer uncovered 10 to 12 minutes, stirring occasionally. Salt and pepper to taste. Yield: About 4 one-cup servings.

Ingredients:

Cooking Directions:

Bring 4 cups of water to a rolling boil. Whisk in soup mix. Reduce heat to Medium and simmer uncovered 15 minutes, stirring occasionally. Salt and pepper to taste. Yield: About 4 one-cup servings.

Ingredients:

Cooking Directions:

Bring 4 cups of water to a rolling boil. Whisk in soup mix. Reduce heat to Medium and simmer uncovered 10 minutes, stirring occasionally. Salt and pepper to taste. Yield: About 4 one-cup servings.

Ingredients:

Just like they serve in your favorite restaurant! Simply add water and a sliced onion. Garnish with toast round topped with gruyere or swiss cheese. Cooks in 30 minutes. Makes 4 Cups.

Additions:

Cooking Directions:

• In a small kettle, add water and onion and whisk in soup mix.
• Cook over medium heat for 25 minutes.
• Pour into soup crocks and cover soup with croutons or slice of toasted bread.
• Top with sliced Provolone or Swiss cheese and broil until golden brown.

Variations/Serving Suggestions:

• Garnish with a sprinkle of paprika.

Ingredients:

 

Nutrition Facts Serving Size: 1/8 Package (18g) Serving Per Container: About 4 Amount per Serving     Calories 60   Calories from Fat 0   % Daily Value* Total Fat 0g 0%   Sat. Fat 0g 0%   Trans Fat 0g Cholesterol 0mg 0%   Sodium 470mg 20%   Total Carbs 15g 5%   Dietary Fiber 0g 0%   Sugars 3g Protein 2g Vitamin A 4%   Vitamin C 6%   Calcium 2%   Iron 2%   * Percent Daily Values are based on a 2,000 calorie diet.

Cooking Directions:

Ingredients:

Creamer (partially hydrogenated soybean oil, corn syrup solids, sodium caseinate, dipotassium phosphate, mono and diglycerides, nonfat milk), dehydrated tomato, whey wheat flour, modified corn starch, sugar, cheddar cheese powder [cheddar cheese (pasteurized milk, cheese cultures, salt, enzymes), whey, disodium phosphate, lactic acid), salt, natural flavors (yeast extract, maltodextrin, dried cream (heavy cream, whey protein concentrate, sodium aluminosilicate), romano cheese powder (pasteurized milk, cheese cultures, salt, enzymes), annatto and turmeric colors), dehydrated onion, bacon (cured with water, salt, sugar, sodium phosphate, sodium ascorbate, sodium nitrite), silicon dioxide (anti-foaming agent), chicken fat (extractives of rosemary), dehydrated garlic, hydrolyzed soy protein, sodium stearoyl lactylate, disodium inosinate, disodium guanylate, malic acid, extractives of paprika.
Contains: Milk, Soy, Wheat.

 

Ingredients:

Cooking Directions:

Variations:

• For a heartier soup, add 1/2 - 1 pound of peeled and cooked shrimp ,crab, or cooked sausage. Just add cooked meat to the saucepan after cooking and let sit for a few minutes.
• For a spicier version, add your favorite hot sauce.

Ingredients:

Cooking Directions:

Bring 4 cups of water to a rolling boil. Whisk in soup mix. Reduce heat to medium and simmer uncovered 15 minutes, stirring occasionally. Salt and pepper to taste. Store in a cool dry place.

Ingredients:

Cooking Directions:

Bring 4 cups of water to a rolling boil. Whisk in soup mix. Reduce heat to Medium and simmer uncovered 10 minutes, stirring occasionally. Salt and pepper to taste. Yield: About 4 one-cup servings.

Ingredients:

Additions:

Cooking Directions:

• Bring water to a boil in a 3 quart pot.
• Add mix and stir for one minute. Stir frequently to avoid possible overflow.
• Reduce heat to medium and cook uncovered for 12 - 14 minutes. Soup should bubble during cooking. Stir occasionally.
• Remove from heat. For authentic taste, stir in 1 tablespoon extra virgin olive oil. Serve and enjoy.

Ingredients:

 

Nutrition Facts Serving Size: 1 cup prepared Serving Per Container: About 4 Amount per Serving     Calories 150   Calories from Fat 10   % Daily Value* Total Fat 1g 2%   Sat. Fat 0g 0%   Trans Fat 0g Cholesterol 0mg 0%   Sodium 660mg 28%   Total Carbs 30g 10%   Dietary Fiber 8g 34%   Sugars 3g Protein 6g Vitamin A 2%   Vitamin C 10%   Calcium 4%   Iron 8%   * Percent Daily Values are based on a 2,000 calorie diet.

This Baked Potato Soup has generous chunks of potato complimented with onion and blended in a rich, hearty cream base. Requires 2½ cups of water for easy preparation. For variety, garnish with chopped bacon, cheddar cheese and green onions, or add corn and green chilies.

 

Dehydrated Potato and onion, rice flour, soybean oil, corn syrup solids, corn starch, nonfat dry milk, sea salt, parmesan cheese (pasteurized milk, cheese cultures, salt and enzymes), yeast extract, sodium caseinate (a milk derivative), sugar, onion and garlic powders, natural flavors, mono and diglycerides, spices, chicken fat, hydrolyzed soy protein, dipotassium phosphate, silicon dioxide (anti-caking), soy lecithin, and turmeric (color).

Allergy Information: This product contains milk and soy products.

 

 

2 3/4 cups water

 

 

In a small sauce pan, whisk soup mix into water.  Bring to a boil, stirring often.  Reduce heat and simmer uncovered 15 minutes, stirring often.

• 1 package Baked Potato Soup
• 3 1/2 cups water
• 2 Tbsp. butter
• 1-6 oz. cans chopped or minced clams
• 1 cup freshly chopped celery
• 1-12oz. cans evaporated milk

We've combined the delicious flavors of two American classics: buffalo wings and chili - into one perfect dish with this Gluten Free Buffalo Chicken Chili. This medium heat level chili is full of spices, peppers, onion and beans. Simply add water, diced tomatoes and cooked chicken for a meal you will want to make over and over again. It's fantastic and convenient using the slow cooker too. Makes about 8 - one cup servings. 

Ingredients:

Additions:

Cooking Directions:

• In a large pot, whisk together chili mix and water.  Add tomatoes.  Bring to a boil, stirring often.  Reduce heat and simmer for 25 minutes, stirring often.  Stir in chicken and butter.  Continue cooking for 5 minutes (or until bean sand vegetables are tender), stirring frequently.
• For Variety add hot sauce to taste.  Stir in 2 Tbsp. sour cream before serving.  Garnish with blue cheese crumbles and chopped bacon.

Buffalo Chicken Chili Casserole

Ingredients:

• 1 package Buffalo Chicken Chili Mix
• 3 cups water
• 1 cup cooked chicken, diced or shredded
• 1/2 cup sour cream
• 2 Tbsp. butter or margarine
• 1, 10oz. can diced tomatoes with green chilies
• 1 cup instant rice
• 1 cup shredded cheddar cheese
• corn chips

Directions:

• Combine water and seasoning packet in a sauce pan and blend well.  Bring to a boil, stirring often.  Remove from heat and stir in chicken, sour cream, tomatoes and green chilies.  Evenly spread uncooked rice into a large casserole dish.  Ladle soup mixture over rice.  Bake for 30 minutes at 350 degrees.  Remove casserole and top with cheese and corn chips.  Bake an additional 5 minutes.  Let stand 10 minutes before serving.

 

Nutrition Facts Serving Size: 1/4 Cup (32g) Serving Per Container: About 8 Amount per Serving     Calories 110   Calories from Fat 10   % Daily Value* Total Fat 1g 2%   Sat. Fat 0g 0%   Trans Fat 0g Cholesterol 0mg 0%   Sodium 450mg 19%   Total Carbs 22g 7%   Dietary Fiber 4g 16%   Sugars 1g Protein 5g Vitamin A 8%   Vitamin C 2%   Calcium 2%   Iron 8%   * Percent Daily Values are based on a 2,000 calorie diet.

This Cheddar Broccoli Soup is rich cheddar cheese combined with a hint of blue cheese creates a creamy base with broccoli and a hint of onion. Requires 2½ cups of water for easy preparation. For variety, add ½ cup diced chicken. Add croutons as a garnish. 

 

Cheddar and blue cheese blend (whey, cheddar cheese (pasteurized milk, cultures, salt and enzymes), salt, butter, buttermilk, sodium phosphate, natural flavors, lactic acid), corn starch, soybean oil, corn syrup solids, dehydrated broccoli and onion, rendered chicken fat, hydrolyzed soy protein, sea salt, sodium caseinate (a milk derivative), silicon dioxide (anti-caking), mono and diglycerides, salt, yeast extract (from gluten free bakers yeast), xanthan gum, dipotassium phosphate, spices, citric acid, disodium phosphate, extractives of annato (color).

Allergy Information: This product contains milk and soy products.

 

 

2 1/2 cups water

 

 

In a small sauce pan, whisk soup mix into water.  Bring to a boil, stirring often.  Reduce heat and simmer uncovered 10 minutes, stirring often.

• 1 package Cheddar Broccolli Soup
• 3 cups water
• 2 Tbsp. butter
• 2 3/4 cups instant rice
• 1 cup cooked diced chicken
• 1 cup shredded cheddar cheese

This Gluten Free Chicken Gumbo is true Louisiana comfort food! This gumbo mix combines long grain rice, bell pepper, tomato, onion and celery in a rich roux base. Just add shredded chicken and water, then take your family to New Orleans without leaving your kitchen table.

 

Additions:

Cooking Directions:

Shrimp and Sausage Gumbo Recipe

Ingredients

2 packets Gluten Free Chicken Gumbo Soup Mix
4 cups water
8 oz. small, peeled, deveined shrimp, thawed
8 oz. Andouille or smoked sausage, halved and sliced 

Directions

In a 2-quart sauce pan, whisk Chicken Gumbo mix into water. Stir in Andouille or smoked sausage.Bring to a boil, stirring often. Reduce heat and cook uncovered 20 minutes, stirring often. Add shrimp and simmer 5 minutes, stirring often.

Ingredients:

Maltodextrin, rice flour, parboiled long grain rice, dehydrated bell pepper, tomato, onion, celery and garlic, rendered chicken fat, natural roux flavor (soy flour, tapioca starch, autolyzed yeast extract, natural flavor (contains soybeans and lipolyzed butter oil)), hydrolyzed soy protein, salt, spice,s tomato powder, natural worcestershire flavor (salt, sugar, dextrose, maltodextrin, hydrolyzed soy protein, spices, natural flavors, molasses ), mustard flour and yeast extract.
Allergens: Contains Milk and Soy.

This Chicken Noodle Soup is tender cork screw pasta blended with peas, carrots, onion, celery, garlic and potatoes in a rich, avorful chicken broth. Requires 2½ cups of water for easy preparation. For variety, add ½ cup cooked diced chicken or ½ cup chopped fresh vegetables. Back of box includes an alternative recipe for a delicious family dinner favorite, Hearty Chicken & Noodle Bake.

 

Pasta (corn flour, rice flour and mono and diglycerides), maltodextrin (from corn), rendered chicken fat and broth, dehydrated onion, carrots, potatoes, green peas, celery and garlic, corn starch, hydrolyzed corn protein, salt, sea salt, sugar, yeast extract (from gluten free bakers yeast), spices, celery seed, xanthan gum, and turmeric (color).

 

 

 

2 1/2 cups water

 

 

In a small sauce pan, whisk soup mix into water.  Bring to a boil, stirring often.  Reduce heat and simmer uncovered 15 minutes, stirring often.

• 1 package Chicken Noodle Soup
• 3 cups gluten free chicken stock or broth
• 2 Tbsp. corn starch
• 2 Tbsp. water
• 1 cup frozen mixed vegetables
• 2 cups cooked diced chicken
• 1 cup gluten free bread crumbs
• 1/4 cup butter or margarine, melted

This Gluten Free Chicken Tortilla is flavored with chicken and tomato broth, green chili, corn, cilantro and a touch of lime. Top with shredded cheese and tortilla strips for a delicious presentation. All you add is diced tomatoes and chicken.

 

Additions:

Cooking Directions:

Enchilada Sauce Recipe

Ingredients

1/4 cup Gluten Free Chicken Tortilla Soup Mix
1/3 cup tomato paste
2 cups cold water 

Directions

Combine tomato paste, Chicken Tortilla Soup Mix, and water in a 1-quart sauce pan. Bring to a boil over medium heat. Reduce heat and simmer 10 minutes. 

Ingredients:

Maltodextrin, ground white corn with a trace of lime, dehydrated onion, corn, bell pepper, carrot, garlic, celery and green chiles, salt, spices including chili pepper, rendered chicken fat, sugar, onion and green chili powder, lime juice powder (maltodextrin, lime juice and lime oil), yeast extract, hydrolyzed corn protein, natural flavors, cilantro, xanthan gum and turmeric (color).

This Creamy Chicken & Wild Rice Soup is a thick, creamy base with long grain and wild rice combined with onion, carrots and celery. Requires 2¾ cups of water for easy preparation. For variety, add ½ cup cooked diced chicken and ½ cup chopped fresh sliced mushrooms. 

 

Wild rice and parboiled long grain rice, rice flour, soybean oil, corn starch, corn syrup solids, dehydrated onion, carrot and celery, amlatodextrin (from corn), potato flour, hydrolyzed soy protein, nonfat milk, rendered chicken fat, salt, sea salt, yeast extract (from gluten free bakers yeast), mono and diglycerides, natural flavors, xanthan gum, silicon dioxide (anti-caking), dipotassium phosphate, spices, garlic powder, soy lecithin and turmeric (color).

Allergy Information: This product contains milk and soy products.

 

 

2 3/4 cups water

 

 

In a small sauce pan, whisk soup mix into water.  Bring to a boil, stirring often.  Reduce heat and simmer uncovered 15 minutes, stirring often.

• 1 package Creamy Chicken & Wild Rice Soup
• 3 cups water
• 1 cup wild rice
• 8oz. crimini or button mushrooms, sliced thin
• 1/2 cup slivered almonds, toasted

Additions:

Crockpot French Onion Pot Roast Recipe

Ingredients

2 Packets Laurie's Kitchen French Onion Pot Roast Soup Mix
2 1/4 c. Water
2-3 lb. Chuck Roast
8 oz. Baby Carrots
6 New Potatoes, Halved
2 Yellow Onions, Quartered 

Directions 
In a crock pot, combine water and Laurie's Kitchen French Onion Pot Roast Soup Mixes. Add roast, potatoes, onions and baby carrots. Cover. Cook on high setting 5-6 hours or on low 8-9 hours or until roast is done.

Ingredients:

Dehydrated onion, potato, carrot and celery, maltodextrin, rice flour, natural roast beef flavor (rendered beef fat, salt, beef stock, autolyzed yeast extract, spice), corn starch, onion and garlic powder, hydrolyzed soy protein, spices, yeast extract and xanthan gum.
Allergens: Contains soy.

This Gluten Free Southwest Black Bean Chili lets you gather round the campfire for this traditional southwest dish, made with a blend of black beans, bell peppers, onion, garlic, and chili. All you need to add is tomatoes, water, and your choice of beef, turkey, pork or chicken. It's fantastic and convenient using the slow cooker too. Makes about 8 - one cup servings. 

Ingredients:

Additions:

Cooking Directions:

• In a large pot, crumble and brown meat.  Drain fat and set aside.  In the same pot, whisk together chili mix and water.  Add tomatoes and browned meat.  Bring to a boil, stirring often.  Reduce heat and simmer for 25-30 minutes, or until bean sand vegetables are tender, stirring frequently.
• For Variety add diced green chilies and top with grated cheddar cheese.

 

Nutrition Facts Serving Size: 2 Tbsp. dry mix (28g) Serving Per Container: About 8 Amount per Serving     Calories 90   Calories from Fat 10   % Daily Value* Total Fat 1g 2%   Sat. Fat 0g 0%   Trans Fat 0g Cholesterol 0mg 0%   Sodium 560mg 23%   Total Carbs 17g 6%   Dietary Fiber 5g 20%   Sugars 1g Protein 1g Vitamin A 2%   Vitamin C 2%   Calcium 4%   Iron 6%   * Percent Daily Values are based on a 2,000 calorie diet.

This Gluten Free White Bean Chili is so delicious and is such a unique combination of flavors unlike anything you've ever tasted. We combine chicken broth, white beans, green chilis, corn, cumin and other delicious ingredients to make this mild but flavorful dish. All you add is water and cooked chicken. This is true comfort foods and fantastic using the slow cooker too. Makes about 6 - one cup servings.

Ingredients:

Additions:

Cooking Directions:

• In a large pot whisk together chili mix and water.  Bring to a boil, stirring often.  Reduce heat to medium and simmer for 25 minutes, stirring often.  Add chicken and continue cooking for 5 minutes, or until beans and vegetables are tender, stirring frequently.
• For Variety add diced green chilies and 1 can white corn, drained.

 

Nutrition Facts Serving Size: 1/3 cup dry mix (33g) Serving Per Container: About 6 Amount per Serving     Calories 120   Calories from Fat 20   % Daily Value* Total Fat 2g 3%   Sat. Fat 0g 0%   Trans Fat 0g Cholesterol 0mg 0%   Sodium 650mg 27%   Total Carbs 20g 7%   Dietary Fiber 4g 16%   Sugars 2g Protein 5g Vitamin A 6%   Vitamin C 6%   Calcium 4%   Iron 8%   * Percent Daily Values are based on a 2,000 calorie diet.