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1.
2 or more pounds Stew beef (Trimmed & cut up)
1 package of Lipton Onion Soup (dry)
1 can French Onion soup
1 can mushrooms
1 can Cream of Mushroom soup. (If you have a lot of meat, add more cans of this
soup.)
Put meat in crock pot, add dry soup, mushrooms, & other soups.
Cook all day on low.
I serve this over noodles.
2.
3 chicken breasts, diced
1 can cream of chicken soup
1 can cream of mushroom soup
1 onion, diced
3 stalks of celery, diced
3 carrots, diced
4 cups water
6 tbs. chicken seasoning or add to taste
2 cups milk
8 oz box of pasta, I like bowtie
2 cups cheese, I like Velveeta cut into cubes
Sauté veggies in a little butter. Add chicken, cook until done, about ten
minutes. Add water, chicken seasoning and soups. Simmer 30 minutes. Add pasta,
simmer 10 minutes. Add milk and cheese, simmer another 10 minutes. 20041008
3.
On the days when the weather is too bad to be outdoors, cook up a pot of soup
or one of chowders and serve it with cornbread. Good!
Soups can be as simple as cooking bacon or smoked sausage, pouring off the fat, sautéing
finely chopped onion in the pot and then adding a can of seasoned tomatoes and
milk or cream for a cream soup or water for a plain soup. I always add a pinch
of baking soda and a pinch of sugar to this to cut he acidity of the tomatoes.
Or it could be an all afternoon cooking marathon. Use whatever meat you like and
add as many vegetables as you want. A little pasta is always good and helps to
"thicken the broth". A little oatmeal does the same thing and with the
health benefits from it, it goes into a lot of things I cook.
A good, quick chowder is made with ham chopped up and sautéed with onions until
they are tender. Add canned (or fresh broth, whatever flavor you like) thickened
with a little flour. Then add canned corn, 1 each creamed and whole kernel is
good, and when all that has boiled, add the milk or cream. Of course, salt and
pepper is added to taste to all of the soups.
Sorry . . . I don't do measurements - and never do things exactly the same twice.
4.
2 cans smoked oysters [drained] 1 Can cream of mushroom soup. 1 can cream of
potato soup. Mix soups with 1 1/2 or 2 cans milk and heat. When hot add smoked
oysters. A little Paprika on top.
5.
If you've made the roasted chicken you will most
likely have left over chicken and vegetables. Now it's time to make a pot of
soup.
Place the left over chicken carcass and any other left over chicken pieces in a
large stockpot and cover with water. Bring to boil and let simmer for 30-40
minutes. Let cool slightly, then remove the chicken bones and carcass; allow
cooling thoroughly on a large plate.
Once the chicken is cool enough to handle remove all meat from bones as possible
and add to stock. Toss out the skin and the bones. If I have any chicken gravy
left over I will add this to the stock as well. If the stock doesn't have much
flavor you can add a can or two of chicken broth.
To the stock add a couple of celery sticks chopped and about a half of an onion
finely chopped (I cheat and used dried minced onions). Salt and pepper to taste.
If I am making chicken vegetable soup, I will dice up any of the left over
vegetables from my roasted chicken or add fresh diced potatoes and carrots.
Carrots are better sliced into small rounds, they will cook faster and fit
better on a spoon too
Left over rice is great in chicken vegetable soup as well (must be cooked
rice).
If I am making chicken noodle soup, I don't add the potatoes and add a couple of
handfuls of dried noodles (be careful not to add too many, noodles expand as
they cook).
Let the soup simmer about 30 to 40 minutes or put in a crock-pot and let cook
all day. Just before serving, I like to thicken my broth a little bit with some
corn starch and water, not too thick, it's soup not gravy
Soup and stews are always best re-heated, it gives the flavors a chance to meld.
Let cool and refrigerate if you want to serve it within the next couple of days.
Soup is great to take along camping, it's already cooked so all you have to do
is heat and serve.
Note you can skim off any fat once it has chilled if you are health conscious.
6.
2 tablespoons extra-virgin olive oil,
2 carrots, peeled and chopped
2 ribs celery, chopped
1 medium onion, chopped
2 bay leaves, fresh or dried
Salt and freshly ground black pepper
1 pound ground beef, pork and veal combined
1 egg, beaten
2 cloves garlic, minced
1/2 cup grated Parmigiano-Reggiano or Romano, a couple of handfuls
1/2 cup plain bread crumbs, a couple of handfuls
1/2 teaspoon freshly grated or ground nutmeg
6 cups chicken stock or broth
2 cups water
1 1/2 cups dried pasta, rings, broken fettuccini or ditalini
1 pound triple washed fresh spinach, coarsely chopped
In a deep pot over medium heat add oil, chopped carrots, celery and onions and
bay leaves. Season with salt and pepper. Cover pot and cook veggies 5 or 6
minutes, stirring occasionally. While the veggies cook, combine meat, egg,
garlic, grated cheese, bread crumbs, salt, pepper, nutmeg. Uncover your soup pot
and add broth and water to the pot. Increase heat to high and bring soup to a
boil. When soup boils, reduce heat a bit and start to roll meat mixture into
small balls, dropping them straight into the pot. You are making meat dumplings
that will cook in the broth. When you are done rolling the meat, add pasta to
the soup and stir. Cover and simmer soup 10 minutes. When pasta is tender, stir
in chopped spinach in batches. When spinach has wilted into the soup, the soup
is done and ready to serve. Adjust your seasonings.
7.
1 lb. hamburger
1 chopped onion, garlic powder to taste
potatoes, bite size (1 med potato per person)
can of corn, drained
1 or 2 cans stewed tomatoes, depending on how many are eating.
1/2 can green beans, or two handfuls frozen
great with cornbread!
8.
2 lbs. boneless, skinless chicken breasts 1/4 tsp. garlic powder
2 cans condensed cream of chicken soup
1 can condensed cheddar cheese soup
Place chicken in Crock Pot. Mix undiluted soups together with the garlic powder
and pour over chicken. Cover and cook on low 6 - 8 hours, until chicken is
tender. Serves 8.
9.
But for real honest-to-gosh chicken soup the way Grandma used to make it,
start with a mature hen. (These are hard to find unless you know someone with a
flock of them. If you do, and they will sell you one, you are blessed!)
Put your fowl into cold water to cover and turn on the heat. Bring slowly to a
simmer. You don't ever want it to boil! You may add whatever you like in the way
of seasonings, but not too much of anything; celery tops, parsley, onion, a
clove of garlic, black peppercorns, a bay leaf, a little thyme. You are going to
strain all the veggies out when the meat is done, as they will be mushy.
Simmer til the meat is tender, from 1 to 3 hours depending on the age of the
bird. The meat should be almost falling off the bone but not quite.
Remove it from the heat and let it cool in the broth till you can handle it.
Remove the bird from the broth and put it on a platter. Pick the meat off the
bones and dice it, discarding the fatty skin and the bones. (You might have
enough meat for salad as well as soup.)
Strain the broth and discard the flavoring veggies. Cover and refrigerate the
broth and meat separately til ready to make the soup.
Cut up the vegetables you choose to use in your soup. Heat the broth to boiling
and add the vegetables, a half-cup of rice, and a teaspoon of salt (taste to
adjust the seasoning). Turn the heat down and simmer til the rice is done and
the vegetables are tender, about 1/2 hour to 40 minutes.
If you want noodles instead, cook them separately, drain and add to the soup
when the vegetables are done.
Add the meat and heat just til very hot. Again, never boil soup!
Serve with pride.
10.
| Favorite Chicken Soup & Dumplings |
ConnieAndMike |
Chicken Soup |
Our favorite chicken soup starts with a rotisserie chicken from Costco. After
we've eaten about 1/2 the chicken, saving the bones and skin, I tear off the
remaining chicken meat and set it aside. Then start simmering 4 cans of chicken
broth. Add all the bones and skin, chopped carrots, 4 chopped garlic cloves, 1
chopped onion, 4 diced carrots, 3 sliced celery and a large handful of chopped
parsley. I also toss in about 1/3 tsp of poultry seasoning and 1 tsp celery
seed.
Simmer for an hour or more until veggies are tender. Strain and then put the
broth back in the pot with the carrots, celery, onions and the reserved chicken
meat. I add noodles and/or rice separately to each bowl. This is a very rich
soup.
Just this week, I made chicken soup and then turned half of it into chicken and
dumplings. Added a couple more cans of chicken broth to the 1/2 of soup recipe.
Dumplings
2 cups flour
1 Tablespoon baking powder
1/2 tsp salt
1/2 tsp chicken bouillon
1 or more Tablespoons chopped parsley
1 Tablespoon chicken fat if you have it, if not use butter
Half and half or cream (enough to turn dry ingredients into a light dough)
Stir dry ingredients together. Mix in fat till it is evenly distributed. Add
enough liquid to make a light dough.
Drop by teaspoons full on top of simmering soup. Cover and cook about 15
minutes.
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