Quarterback Soup Recipes

OH-SO-GOOD CHICKEN VEGETABLE SOUP

Steps:

• Place water and chicken thighs in a pot. Bring to a boil; reduce heat and simmer until chicken is tender, about 30 minutes. Occasionally skim off scum as it forms.
• Heat olive oil in a large pot over medium heat. Cook and stir carrots and onions until they begin to soften, 3 or 4 minutes. Stir in garlic and salt; cook for 1 minute.
• Transfer chicken and cooking water to large pot. Add chicken broth. Bring mixture to a boil; reduce heat to low. Cover, leaving lid slightly ajar, and simmer at least 1 hour or up to 4 hours. Remove from heat.
• Transfer chicken to a work surface. Remove skin, bones, and cartilage. Shred chicken meat using 2 forks. Return chicken to pot. Add broccoli, cauliflower, and zucchini. Bring back to a simmer over medium-high heat. Reduce heat so soup gently simmers. Cook until vegetables are tender, 20 to 30 minutes.

QUARTERBACK ATTACK SHOOTER

Steps:

• Fill a cocktail shaker with ice. Add gin, vermouth, cherry juice, and bitters. Shake well and strain into 4 shot glasses. Add a cherry to each glass.

QUARTERBACK SOUP

Steps:

• In a large skillet, brown ground beef; crumble into small pieces; drain and set aside.
• In a large soup pot; saute onions and garlic in melted butter until onions are tender.
• Add in drained ground beef and the remaining ingredients; stir to combine.
• Bring to a boil; then lower heat and simmer until vegetables are tender (about 30-40 minutes); adjust seasoning to taste with salt, pepper, or hot sauce; also add more broth/wine if more liquid is needed.

V8 SOUP

Steps:

• Place potatoes and onions in soup pot and just cover with water.
• Add butter and boil until potatoes are tender but not too soft.
• Add the canned tomatoes, broth or stock, Worcestershire sauce, and V8® juice.
• Bring to a boil, and then reduce heat to low and cook for 15 minutes.
• Just before serving stir in milk and salt and pepper.