Soups

CREAMY CHICKEN NOODLE SOUP Nanette Hamm

First make noodles:
1 tsp. Salt
2 cups flour
3 eggs
1 t. Vegetable oil
2-4 tbs. Cold water

Place flour and salt in large bowl. Make a depression in the center and add eggs and oil. Gradually stir in flour from the edges adding water 1 t. At a time, until flour is moistened enough to form a ball. On a lightly floured surface knead for 2 minutes or until smooth. Form into a ball, cover with a bowl and let rest for 10 minutes.

Clean work surface and flour lightly.

Roll out very thin. With a sharp knife or kitchen scissors, cut out noodles about 1 ½ inches long and 1/4 inch wide I cut them directly into the boiling soup--see below

8 cups chicken broth
½ tsp. Dried marjoram
1-2 cups diced cooked chicken
½ clove garlic, minced
1 cup quartered thinly sliced carrots
1 cup milk
¼ cup chopped green pepper
Salt and pepper
1 cup sliced celery (with leaves)

In a large kettle combine all ingredients. Over medium heat, cook until veggies are tender. Then add: homemade noodles and ½ cup milk whisked. Cook until almost done then add 2 tsp. Butter. Boil for 3 minutes. Makes 8-10 servings.


CHICKEN NOODLE SOUP Jills

1 pound chicken breast fillets
1 pound chicken thigh fillets
vegetable oil
2 tablespoons butter
1 cup chopped onion
1 cup chopped celery
4 cups chicken stock
2 cups water
1 tablespoon chicken bouillon granules
1 cup sliced carrot
1 teaspoon salt
1/4 teaspoon cracked black pepper
½ teaspoon minced fresh parsley
2 cups egg noodles

Preheat oven to 375 degrees. Rub a little vegetable oil over the surface of each piece of chicken and place on a baking sheet. Bake for 25 minutes. Remove the chicken from the oven and set aside to cool. Melt the butter in a large saucepan or dutch oven over medium heat. Saute the onion, celery in the saucepan for just 4 to 5 minutes. You don’t want to brown the veggies. Dice the chicken and add it to the pot along with the remaining ingredients, except noodles. Bring the soup to a boil and simmer for 30 minutes or until the carrots are soft. Add the noodles and simmer for an added few minutes, or until noodles are tender.



CHICKEN TORTILLA SOUP Laurie

onion
1/4 tsp garlic powder
1 can green chilies
2 cans diced tomatoes
1 can beef broth
3-4 cup V8 (low sodium)
1 tsp. Cumin
1 tsp chili powder
2 tsp Worcestershire
4 cups chicken
1 cup frozen corn

Mix all ingredients together (EXCEPT BEEF BROTH) and put in a freezer bag. Label and freeze. Store one 14 ounce can beef broth in cabinet

Serving day: Thaw. Pour mixture into large pot, add 1 can beef broth, bring toa boil and simmer 1 hour.
Or put in your crock pot on low for 6 hours.
Garnishes: shredded cheese, green onions, tortilla chips, sour cream.



CLAM CHOWDER/POTATO SOUP Mom/me

4 or 5 chopped onions
½ cup chopped celery
1 cube butter
3/4 cup flour
2 cups chopped potatoes ( I use more potatoes)
3 cups milk
1 can clams (Leave out for Potato Soup)
1 cup sour cream
2 bay leaves

Peel and cut up potatoes. Put potatoes in sauce pan and cover with water. Put in bay leaves and clam juice if making clam chowder.

In sauce pan melt 1cube butter, and add 3/4 cup flour. Stir.
Add 3 cups milk one cup at a time, stirring constantly. This will make a creamy mixture.

In separate fry pan saute onion, and celery in a little butter.
In sauce pan melt 1 cube butter and add 3/4 cup flour for paste.

Take bay leaves out of pot. Into the potatoes add the butter and flour sauce and celery and onion. If making clam chowder add the clams.

Warm till thick add sour cream and serve.


MINESTRONE SOUP Nancy Allen

1 onion
2 stalks celery
1 green bell pepper
1 lb. ground beef
2 (14½oz) cans tomatoes
1 qt. water
1 cup chopped carrots
2 (8oz) cans tomato sauce
2 cups beef broth
½ tsp. basil leaves
¼ tsp. pepper
1 Tbsp. dried parsley leaves
1 tsp. dried oregano leaves
½ tsp. garlic powder
1 can garbanzo beans, drained
1 can kidney beans, drained
1½ cup mostaccioli macaroni, uncooked
1 zucchini

Saute the onion, celery and bell pepper. Set aside. Cook ground beef. Combine in a large pot the sauteed vegetables, ground beef, tomatoes, water, carrots, tomato sauce, broth, and the seasonings. Bring to a boil. Cover and simmer over low heat for about 20 minutes. Add garbanzo and kidney beans; bring to a boil. Add macaroni and zucchini. Cook another 15 - 20 minutes till macaroni is tender. Garnish with Parmesan cheese. Makes 10-12 servings.


PRISCILLA’S VEGETABLE CHOWDER Nanette Hamm

3 cups potatoes, cubed
3/4 cup margarine
1 large onion, diced (too much)
3/4 cup flour
1 stalk broccoli, chopped
1 quart milk
1 large carrot, grated2 stalks celery, chopped
3 cups water
1 tbs. Chicken flavored bouillon
1 cup grated cheddar cheese
1 tsp. salt
1/4 tsp. pepper

Put vegetables, water, and bouillon in large soup kettle. Simmer until potatoes are just tender.

Make white sauce by melting butter and stirring in flour with wire whip. Cook until bubbly. Slowly add milk, stirring constantly. Continue cooking and stirring until mixture thickens. Add to vegetables. Simmer for 10 minutes. Add cheese, salt, and pepper. Stir to melt cheese. Serve in bread bowls. Serves 8


NO POINT VEGETABLE SOUP Weight Watchers

2 medium garlic cloves minced
1 medium onion diced
2 medium onions diced
1 medium sweet red pepper diced
1 medium stalk celery, diced
2 small zucchini, diced
2 cup green cabbage, shredded
2 cup Swiss chard, chopped
2 cup cauliflower, small florets
2 cup broccoli, small florets
2 tsp. Thyme, fresh, chopped
6 cup vegetable broth
2 Tbsp parsley, or chives, fresh chopped
½ tsp table salt, or to taste
1/4 tsp black pepper, or to taste
2 Tbsp fresh lemon juice, optional

Put garlic, vegetables, thyme and broth into a large soup pot.
Cover and bring to a boil over high heat; reduce heat to low and simmer 10 minutes

Stir in parsley or chives; season to taste with salt and pepper and lemon juice. Yields about 1 cup per serving.