Revenge of the Soups: RMHC Staff Soup-Off

November 12, 2014

By Angie Hartley

Nearly five years ago I became an employee of the Columbus Ronald McDonald House. Being the “new kid” I was trying to find a fun way to get to know my co-workers and help us form bond which prompted us to start making meals for our families on a regular basis. Each time we would change up the menu until the fall came. That first year I started the annual RMHC Staff Soup-Off competition. Staff members would make their own special soups and families would vote for their favorite soup. The rules were simple, you could not have two of the same soups and you could not make the same soup again. What was at stake? The greatest prize of all, 365 days of bragging rights and the most amazing handmade glitter trophy named “Sparkles”.

The tradition has continued for the last five years, each staff member perfecting their soups for that chance to win the trophy. This year was the Fifth Annual RMHC Staff Soup-Off a.k.a. “Revenge of the Soups”. We allowed staff to bring back any soup they wanted to win the trophy. Stakes were high and the friendly competition had begun. When the day of arrived, staff members began to pull out their “secret weapons” by adding a little more cream to their soups, frying up bacon, or putting in a dash of that special sauce, all in the name of winning.

This year was our biggest competition ever. We had eleven soups in the challenge which included: Boscoe’s Blue Ribbon Blowout Chili, Buffalo Chicken Chili, Broccoli Cheddar Soup, Cheesy Potato Soup, Chicken Cordon Bleu Soup, Chicken Noodle Soup, Chicken Tortilla Soup, Creamy Tomato Soup, Creamy Tomato Tortellini Soup, White Bean Chicken Chili, and Zesty Zuppa.

As families begin to arrive one-by-one we begin to serve our soups making the best presentation possible. Families tried each special soup and voted for their favorites. At the end of lunch all of the votes were tallied. Out of the eleven soups only one could win the entire competition. This year’s winner was our newest team member Carly Damman who joined us in July. Carly made Chicken Cordon Bleu Soup which won by a landslide.

Our team has grown over the years and this has provided a wonderful opportunity for us to come together and support our mission in a fun way. This day is truly a fun day for our team and one we look forward to each year. We all come together and for one hour we do not discuss work, we talk to each other and share a good laugh or two. Below we have shared a few of the soups at this year’s soup off.

Chicken Cordon Bleu Soup

INGREDIENTS

¼ cup butter
¼ cup flour
2½ cups half and half (half and half is a half cream, half milk mixture found next to the heavy cream)
2½ cups milk
1 Tablespoon chicken base, or two chicken bouillon cubes crushed
8 oz. cream cheese, softened
2½ cups chopped rotisserie chicken (cooked chicken breast will work)
½ cup cooked and chopped bacon
1 cup cubed ham
2 cups grated Swiss cheese

INSTRUCTIONS

• In a large sauce pan melt butter and then add the flour to make a roux. Cook for about a minute.
• Add the half and half, milk and the chicken base.
• Heat for a few minutes and then add the cream cheese. While continuously stirring, bring to a boil and add chicken, bacon. and ham.
• Take off heat and stir in Swiss cheese. Bring back to the stove on low heat and stir until cheese is melted.

CREAMY TOMATO TORTELLINI SOUP
INGREDIENTS
2 Tablespoons Olive Oil
2 teaspoons Minced Garlic
2-3 Tablespoons Sun Dried Tomatoes, chopped
1 teaspoon Onion Powder
1 Tablespoon Italian Seasoning
2 (10 3/4 oz) Cans of Condensed Tomato Soup
2 cups Half-and-half
2 cups Chicken Stock
1/2 teaspoon Salt
1/2 teaspoon Pepper
1 whole 9 Oz Package Of Cheese Filled Tortellini
1/2 cup Shredded Parmesan Cheese, for garnish

INSTRUCTIONS

• Saute garlic with the olive oil and sun dried tomatoes, onion powder, and Italian seasoning in a large stock pot over medium heat.
• Add tomato soup, half and half, and chicken stock and bring to a simmer.
• Once simmering, drop tortellini into the soup.
• Cook according to the package directions. Once tortellini are cooked, serve topped with Parmesan cheese.

CHEESY POTATO SOUP

INGREDIENTS
4 ounces Velveeta cheese
1 can cream of celery soup
1 cup of milk
¼ tsp. garlic powder
¼ tsp. seasoning salt
1/8 tsp. paprika
Salt & Pepper to taste
4-6 potatoes
1 package of bacon
Green onions
Shredded cheddar cheese

INSTRUCTIONS

• In a large sauce pan on low heat add Velveeta cheese, cream of celery soup, and milk.
• Stir continuously to prevent burning and to slowly blend together.
• Peel and chop potatoes into bite size pieces. Boil potatoes until tender and drain.
• When the soup base is blended together add seasonings (if preferred you can add more seasoning). Add potatoes to soup base.
• Cook bacon and break apart for a garnish.
• Top your soup with bacon, cheese, and green onions.

BUFFALO CHICKEN CHILI

INGREDIENTS
1 pound of ground chicken
1 can white navy beans, drained and rinsed
14.5 oz can fire roasted tomatoes, drained
4 cups chicken broth
¼ – ½ cup buffalo wing sauce (start with ¼ cup and add more at end if needed)
1 package ranch dressing mix
1 cup frozen corn kernels
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon celery salt
½ teaspoon dried cilantro
¼ teaspoon salt
8 oz cream cheese
Blue cheese crumbles (optional)

INSTRUCTIONS

• Brown ground chicken until fully cooked, place in crock (or brown ahead of time and store in fridge until ready to assemble)
• Add remaining ingredients except for cream cheese and blue cheese and give it all a stir to combine
• Add block of cream cheese on the top and cover
• Cook on high for 4 hours or low for 8
• Stir to incorporate cream cheese and add additional wing sauce as desired
• Top individual bowls with blue cheese crumbles if desired

Providing a meal for families is a great way for families, organizations, and companies to get involved at the Ronald McDonald House and you are able to see the direct impact you make in the lives of our families. For more information on making a meal please click here.

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A Special Retreat in the Midst of Difficult Times

August 27, 2014

By Angie Hartley

As the summer begins to wind down and children head back to school my family went on our annual beach vacation. My husband and I took a short trip to Sanibel Island, Florida to play in the sand, swim in the ocean and enjoy some quality time with our two-year old son. We were able to be together and enjoy the little moments with our son that we can easily take for granted. It was a chance to get away from the stress of daily life and reconnect with one another and enjoy the little moments that make a family special. While on vacation I was reminded of our families staying at the Ronald McDonald House, and how their summers weren’t spent on the beach or in the pools. It was spent sitting bedside in the hospital with their child.

While families have a child in the hospital they often stay with us at the Ronald McDonald House. Here they find a sense of hope and support among other families in similar situations. It is during these difficult times that we strive to provide them with a sense of normalcy and comfort so they can be in their best condition to support their child. As we were designing the new expansion and playground, we had a unique opportunity to provide families with a special place where they can relax and get away from the stress of their daily lives.

We have built a beautiful new rooftop garden on our new expansion where families can sit by the fireplace and watch the sunset in some of the most comfortable chairs around. Filled with beautiful plants and flowers, this is the most serene garden space for families to sit and relax. What is even more exciting is we are working on special artwork to be displayed in this space so families are encompassed with the beauty of nature.

In addition to the rooftop garden we have redesigned our playground to accommodate all of the families and children staying at the Ronald McDonald House. The new playground will be an amazing place for children to run, climb, explore, and use their imagination. Complete with crawl-through logs, a jungle gym, and a little playhouse village with cars these are just a few of the ways children can spend time with their parents and new friends made at the House. However, the new gem of our playground is the splash pad. Children will now have a place to beat the heat in the summer while staying at the Ronald McDonald House. Parents can relax in the gardens and watch their children be just that – children.

While we can’t provide our families with a beach vacation in Florida, what we can provide is a special place that caters to their needs, a place where families are able to get away from the stress and be a family. Just like it is important for families to take time to reconnect, it is even more important for families who are experiencing the hardships of a hospitalized child to have quality time to and find strength among one-another.

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