When I canned Chicken Corn Chowder, I mentioned Grow & Preserve’s soup video. I’ve also mentioned how much I love having soup in jars, especially on busy days when I would be grasping for something for dinner if I didn’t have food in the freezer and in jars that’s ready to heat and serve.
Yesterday I worked outside so much of the day and then played with (or acted as referee) for Oscar and Cooper. I had runzas in the freezer so I took those out to defrost and rise and grabbed a jar of the Chicken & Corn Chowder. I used turkey because I had a turkey breast in the freezer that needed to be cooked.
This was dinner and the soup was so delicious! I had made 5 quarts of it and need to make more.
I started with the jar on the left, dumped it all in a pot. I added a bit of cornstarch to cold water, mixed that in with the soup, let it thicken a bit and added maybe 1-1/2 cups of milk. I didn’t have to add any more seasoning. After we both had soup and runzas for dinner, there was enough soup left for at least one of us to have it for dinner, maybe both of us to have a small amount of soup along with a sandwich or a salad.
If you like cream based soups, this one is really good!
Susan says
Love soup but never heard of runzas. They sound good. Is this a Midwest food?
judy.blog@gmail.com says
I think they’re kinda famous in Nebraska. I’ve never seen them in restaurants here.
Kat in Tamale Land says
I checked two dictionaries and neither had an entry for RUNZAS. What are they, please. Very curious about that!
judy.blog@gmail.com says
Check the internet for “Runza Recipe”. There are tons of them.
Donna in KS says
In Kansas (and a few other places) they are Bierocks! Great tasting and always good to have a few in the freezer. They are made a couple times a year at my church as a fund raiser. No matter how many are baked, we always run out!
judy.blog@gmail.com says
Something else I need to try. Thanks.