Keystone Chicken Soup Base
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Beer Cheese Soup with Keystone Chicken

- 1 can (28 oz) Keystone Chicken, drained
- 1 can (27 oz) Keystone Chicken broth
- 5 slices thick cut bacon
- 5 Tbsp. butter
- 2 tsp. garlic, minced
- 1 jalapeño, diced
- 1 tsp. black pepper
- 8 oz beer
- 1 cup half-and-half
- 16 oz mild cheddar cheese, shredded
- 1/4 cup all-purpose flour
- Warm an 8-quart pot over medium-high heat. Cut bacon into small pieces and add into the pot. Cook bacon until it's crisp, stirring occasionally.
- Add Keystone Chicken into bacon grease to warm. Stir occasionally until chicken is completely warmed throughout.
- Remove chicken and bacon from the pot and set aside.
- Add butter into the pot and slowly melt over low heat. Add garlic, jalapeño and pepper and stir - about 2 minutes. Whisk in flour. Allow to cook for 1 minute, whisking frequently.
- Add beer and whisk to combine and cook for 2 minutes. Add Keystone chicken broth and half-and-half and whisk to combine.
- Slowly add the cheese, add a little at a time whisking until it is incorporated. Stir until you have a smooth mixture. Return chicken and bacon back to the pot. Stir to combine.
- Allow to simmer until ready to serve, stirring occasionally.
Quick Broccoli Cheddar Soup with Keystone Chicken

- 1 can (28 oz) Keystone Chicken, drained
- 2 cans (27 oz) Keystone Chicken Broth
- 1 Tbsp olive oil
- ½ tsp paprika
- 1 cup white rice
- 1 bag (14-oz) broccoli florets, frozen
- 1-1/2 cups cheddar cheese, shredded
- 2 Tbsp unsalted butter
- 2 Tbsp flour
- 1/2 tsp ground black pepper
- 2 large bread bowls with center cut out
- In an 8 quart pot, add olive oil and Keystone Chicken and heat on medium-high.
- Add pepper and paprika and stir. Add Keystone Chicken Broth and cover. Bring to a boil.
- Add rice and broccoli. Replace cover. Cook until rice is almost tender, about 8-10 minutes.
- In a small bowl, combine butter and flour. Mash with fork until completely combined. Add flour mixture to soup. Stir to combine.
- Add cheese. Stir and reduce to simmer, about 5 minutes. Soup will thicken while it sits.
- Scoop soup into crusty bread bowls. Enjoy!
Hearty Pork & Pinto Bean Soup

- 1 can (28 oz.) Keystone Pork, drained
- 1 can (27 oz.) Keystone Chicken Broth
- 1 can (16 oz) pinto beans, drained and rinsed
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 1 1/2 teaspoons ground cumin
- 5 medium carrots, cubed
- 1 large potato, peeled and cubed
- ½ cup celery, sliced
- 1 can (14.5 oz) green beans, drained
- 1 can (14.5 oz) peas, drained
- 1 can (14.5 oz) diced tomatoes, undrained
- Pepper to taste
- Avocado, sliced (optional)
- In a stockpot, combine the first eight ingredients. Bring to a boil. Stir carrots, celery, potato, green beans, peas and tomatoes into bean mixture.
- Reduce heat; simmer, covered, for 8-10 minutes or until vegetables are crisp-tender.
- Add avocado (optional) and serve with warmed tortillas or bread.
Easy Chicken Noodle Soup

- 1 can (28 oz) Keystone Chicken, undrained
- 4 (27 oz) cans Keystone Chicken Broth or 1 (8 oz) jar Keystone Chicken Soup Base
- 2 cups uncooked egg noodles
- 1 medium carrot, sliced
- 1/2 cup chopped onion
- Salt and pepper to taste
- Add all ingredients including a can of Keystone Chicken (undrained) to large pot and bring to a boil.
- Reduce heat, stir and simmer until noodles are tender.
The Best (and Easiest) Gravy

- 3 tsp. either Keystone Chicken Base or Keystone Beef Base
- 3 1/2 cups water
- 1/3 cup flour
- Dissolve either Keystone Chicken or Beef Base into 3 cups of boiling water.
- Slowly add flour into remaining cup of cold water. Whisk out lumps of flour.
- Slowly whisk flour/water into boiling soup base. Simmer and whisk until thick. 2-3 minutes.
Chicken Lemon Orzo Soup

- 1 can (28 oz) Keystone Chicken, undrained
- ½ jar Keystone Chicken Soup Base
- 5 quarts water
- 1/2 cup each chopped carrots, celery, onion
- 1 Tbsp. olive oil
- 1/2 lb. orzo
- 1 Tbsp. fresh chopped dill
- Juice from half large lemon
- Half bag fresh baby spinach
- Drizzle olive oil in large pot.
- Sautee carrots, celery and onion until onion is translucent.
- Add water and Keystone Chicken Soup Base, bring to a boil.
- Add Keystone Chicken, including broth from the can, as well as orzo.
- Cook until orzo is tender, about 9 minutes.
- Stir in dill, lemon juice and spinach and serve.
Award Winning White Chicken Chili

- 1 can (28 oz) Keystone Chicken
- 3/4 tsp. Keystone Chicken Soup Base in 8 oz of water
- 1 lb. Pepper Jack cheese, shredded
- 4 cans (15 oz) Great Northern beans
- 3 tsp. Franks Red Hot Sauce
- 1/2 cup salsa
- Combine ingredients and heat until ready to serve.