Awesome Chicken Noodle Soup

Home style chicken noodle soup that really makes a wonderful side or meal, it cures what ails you. If you like lots of noodles use a whole pound of them. Serve hot with your favorite salad and bread. This freezes or doubles well.

 Ingredients:

1 gallon water

1 (4 pound) whole chicken, cut into pieces

1 large onion, peeled and halved

3 bay leaves

10 whole black peppercorns

2/3 bunch celery, leaves reserved

1 pound carrots

3 tablespoons chopped lemon grass (optional)

1/4 cup chicken soup base

1 pound carrots, peeled and sliced

1/3 bunch celery, chopped and leaves reserved

1 (8 ounce) package dry egg noodles

Procedure:

Place chicken and water In a large pot over High heat and bring to a boil. Reduce heat, cover and simmer, skimming fat as needed, 30 minutes.

Place whole, peeled onion, bay leaves, peppercorns, whole celery, whole carrots and lemon grass in the pot and simmer, covered 1 hour.

Strain broth and reserve chicken. When chicken is cool enough to handle, remove skin and cut meat into bite-size pieces.

Return strained stock to pot over high heat, and stir in chicken base, chopped celery and chopped carrots. Bring to a boil, then reduce heat, cover and simmer 20 minutes, or until carrots are tender.

Chop celery leaves and stir into pot with the noodles. Simmer until noodles are cooked, about 10 minutes more. Stir in chicken and heat through. 

Source: http://allrecipes.com/Recipe/Awesome-Chicken-Noodle-Soup/Detail.aspx

Ham and Split Pea Soup

Ingredients:

2 cups split peas

2 lbs ham shank

½ cup (small) chopped onion

½ tsp salt

½ tsp sweet basil

6 peppercorns

8 cups water

 2 medium stalks celery, sliced

1 medium carrot, chopped if desired

Procedure:

In large saucepan, combine all ingredients except celery and carrots. Simmer, covered 2 to 2 ½ hours until peas are tender and soup thickens. Add celery and carrots. Continue simmering about 30 minutes until vegetables are tender. Remove peppercorns and ham shank; cut meat from bone into chunks and return to soup. If desired, top servings with crumbled bacon, paprika, or sieved hard-cooked egg.

Old Fashioned Vegetable Soup

Ingredients:

2 ½ lbs beef shank or meaty soup bone

1 tbsp salt

1/8 tsp ground thyme

6 peppercorns

1 bay leaf

2 whole all spice

 2 beef bouillon cubes

6 cups hot water

2 cups (2 medium) cubed raw potato

2 medium stalks celery, sliced

2 medium carrots, sliced

½ cup (1 small) chopped onion or 2 tbsp instant minced onion

2 cups undrained tomatoes

1 ½ cups drained whole kernel corn

Procedure:

In large saucepan, combine beef shank, salt, thyme, peppercorns, bay leaf, all spice, bouillon cubes, and hot water. Simmer, covered, about 3 hours until meat is tender. Remove beef shank, peppercorns and bay leaf; cut meat from bone into chunks and return to soup. Add remaining ingredients. Continue simmering and cover for about 30 minutes until vegetables are tender.

Minestrone Soup

Ingredients:

2 to 3 lbs beef shank

4 quarts (16 cups) water

1 tbsp salt

2 cups chopped cabbage

2 cups undrained chick peas or kidney beans

2 cups undrained tomatoes

2 cups (4 medium) sliced carrots

1 ½ cups frozen peas

1 cup sliced celery

1 cup spaghetti, broken into 2 to 3 inch pieces

1 bay leaf

1 to 2 tbsp salt

½ tsp pepper

Procedure:

Combine beef shanks, water and salt in large saucepan or Dutch oven. Bring to a boil; simmer and cover for 2 ½ to 3 hours until meat is tender. Remove beef shank from soup. Separate meat from bone; return meat soup. Add remaining ingredients. Continue simmering for 30 to 45 minutes until vegetables are tender. Remove bay leaf. If desired, garnish with parsley sprigs before serving.

Vegetable ‘n Cheese Soup

Ingredients:

3 tbsp margarine or butter

1 cup chopped celery

1 cup shredded carrot

½ cup chopped onion

3 cups water

2 chicken-flavor bouillon cubes

6 drops hot pepper sauce

1 cup mashed potato flakes

2 cups milk

12 oz shredded American or Cheddar cheese

Procedure:

In large saucepan, melt margarine; stir in celery, carrot, and onion. Cook over medium heat for 5 minutes, stirring occasionally. Do not brown. Add water, bouillon cubes, and hot pepper sauce, stirring until bouillon cubes are dissolved. Bring to a boil; cover and simmer 10 minutes or until vegetables are tender. Stir in mashed potato flakes. Add milk and cheese, stirring constantly until cheese is melted. Do not boil.

Cream of Tomato Soup

Ingredients:

3 cups chopped tomatoes

1/3 cup chopped onion

2 tsp sugar

1 ½ tsp salt

1 tsp basil leaves

½ tsp thyme leaves

1/8 tsp pepper

6 oz. can tomato paste

¼ tsp baking soda

1 tbsp margarine or butter

1 tbsp flour

2 cups milk

Procedure:

In medium saucepan, combine tomatoes, onion, sugar, salt, basil, thyme, pepper, and tomato paste. Cover, simmer 10 minutes. Press mixture through strainer or food mill to make puree; discard pulp. Stir in baking soda; set aside.

In large saucepan, melt margarine; stir in flour until well blended. Add milk all at once. Cook about 1 minute until thickened, stirring constantly. Stir in tomato puree. Cook until thoroughly heated. Do not boil.

Mushroom Cream Soup

Ingredients:

3 cups sliced fresh mushrooms

¼ cup finely chopped onion

¼ cup finely chopped celery

¼ cup margarine or butter

3 tbsp flour

½ tsp basil leaves, finely crushed

¼ tsp salt

1/6 tsp salt

1/8 tsp pepper

1 ½ cups chicken broth

1 ½ cup milk

Procedure:
In large saucepan, sauté mushrooms, onion, and celery in margarine until tender. Stir in flour basil, salt and pepper. Cook 1 minute or until smooth and bubbly, stirring constantly. Gradually add chicken broth and milk. Cook until slightly thickened, stirring constantly. Do not boil.

Cream Soup

Ingredients: 

¼ cup finely chopped onion

¼ cup finely chopped celery

¼ cup margarine or butter

3 tbsp flour

¼ tsp salt

1/8 tsp pepper

1 ½ cups chicken broth

1 ½ cup milk

Procedure:

In medium saucepan, sauté onion and celery in margarine until tender. Stir in flour, salt and pepper. Cook 1 minute, stirring occasionally, until smooth and bubbly. Gradually stir in chicken broth and milk; cook until slightly thickened, stirring constantly. Do not boil.