Recipe from Sue Olsen (from the show "Alice")
2 lbs ground beef
1 onion, chopped (can use minced)
2 cans tomato paste or 1 can paste and 1 small can tomato sauce
1 large can tomato juice plus one full can water
1/2 tsp garlic salt
4 to 5 cans kidney or chili beans
1 can tomato soup
2 pkg chili seasoning mix
4 dashes each of salt and pepper
Brown the meat, add the onion until tender. Place in crock pot. Add remaining ingredients and simmer on high, stirring occasionally, for 6 to 7 hours. Turn to lower temp if crock pot runs hot. Can top with grated cheese.
Showing posts with label soups and stews. Show all posts
Showing posts with label soups and stews. Show all posts
Jan 24, 2012
Jan 17, 2012
Lobster Bisque
Recipe from Sandy Olsen
2 tbls canola oil
1 onion, finely chopped
2 tbls whole wheat flour
3 1/2 cups chicken broth
1/2 cup tomato puree
1/4 cup dry sherry
1/4 tsp salt
1 lb lobster tails, shells removed and cut into 1-inch pieces
1 1/4 cups 1% milk
1/4 tsp hot-pepper sauce
1 tsp paprika
1 plum tomato, chopped
2 tbls chopped parsley
1. Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, for 3 minutes, or until lightly browned.
2. Stir in the broth, tomato puree, sherry, and salt and bring to a boil. Reduce the heat to low, cover, and simmer for 6 minutes, or until the lobster is opaque.
Stir in the milk, hot-pepper sauce and paprika. Cook over medium heat for 3 minutes, or until heated through. Stir in the plum tomatoes and parsley.
Yields: 4 servings
2 tbls canola oil
1 onion, finely chopped
2 tbls whole wheat flour
3 1/2 cups chicken broth
1/2 cup tomato puree
1/4 cup dry sherry
1/4 tsp salt
1 lb lobster tails, shells removed and cut into 1-inch pieces
1 1/4 cups 1% milk
1/4 tsp hot-pepper sauce
1 tsp paprika
1 plum tomato, chopped
2 tbls chopped parsley
1. Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, for 3 minutes, or until lightly browned.
2. Stir in the broth, tomato puree, sherry, and salt and bring to a boil. Reduce the heat to low, cover, and simmer for 6 minutes, or until the lobster is opaque.
Stir in the milk, hot-pepper sauce and paprika. Cook over medium heat for 3 minutes, or until heated through. Stir in the plum tomatoes and parsley.
Yields: 4 servings
Hearty Beef Stew
Recipe from Sandy Olsen
5 lbs boneless beef chuck-eye roast, trimmed and cut into 1 1/2-inch cubes
Salt and pepper
3 tbls vegetable oil, divided
4 medium onions, chopped fine
1 (6 oz) can tomato paste
2 cups low-sodium chicken or beef broth
3 tbls soy sauce
1 1/2 lbs carrots, peeled and cut into 1-inch pieces
1 1/2 lbs red potatoes, cut into 1-inch pieces
1 1/2 tsp minced fresh thyme, divided
2 bay leaves
2 tbls Minute Tapioca
2 cups frozen peas, thawed
1. Dry beef with paper towels, then season with salt and pepper. Heat 1 tbls oil in large nonstick skillet over medium-high heat until just smoking. Add half of beef and brown on all sides, about 8 minutes. Transfer to slow cooker and repeat with remaining beef (shouldn't need more oil).
2. Add 1 tbls oil, onions and 1/4 tsp salt to empty skillet and cook until golden brown, about 6 minutes. Add tomato paste and cook, stirring well, for 2 minutes. Add broth and soy sauce, bring to simmer, and transfer to slow cooker.
3. Toss carrots, potatoes, 1/2 tsp thyme and remaining 1 tbls oil in bowl. Season with salt and pepper. Wrap vegetables in foil packet that fits in slow cooker; set vegetable packet on top of beef.
4. Set slow cooker to high, cover, and cook for 6-7 hours; or cook on low for 10 -11 hours. Transfer vegetable packet to plate. Carefully open packet (watch for steam) and stir vegetables and juices into stew. Add remaining 1 tsp thyme and peas and let stand until heated through. Season with salt and pepper to taste and serve.
5 lbs boneless beef chuck-eye roast, trimmed and cut into 1 1/2-inch cubes
Salt and pepper
3 tbls vegetable oil, divided
4 medium onions, chopped fine
1 (6 oz) can tomato paste
2 cups low-sodium chicken or beef broth
3 tbls soy sauce
1 1/2 lbs carrots, peeled and cut into 1-inch pieces
1 1/2 lbs red potatoes, cut into 1-inch pieces
1 1/2 tsp minced fresh thyme, divided
2 bay leaves
2 tbls Minute Tapioca
2 cups frozen peas, thawed
1. Dry beef with paper towels, then season with salt and pepper. Heat 1 tbls oil in large nonstick skillet over medium-high heat until just smoking. Add half of beef and brown on all sides, about 8 minutes. Transfer to slow cooker and repeat with remaining beef (shouldn't need more oil).
2. Add 1 tbls oil, onions and 1/4 tsp salt to empty skillet and cook until golden brown, about 6 minutes. Add tomato paste and cook, stirring well, for 2 minutes. Add broth and soy sauce, bring to simmer, and transfer to slow cooker.
3. Toss carrots, potatoes, 1/2 tsp thyme and remaining 1 tbls oil in bowl. Season with salt and pepper. Wrap vegetables in foil packet that fits in slow cooker; set vegetable packet on top of beef.
4. Set slow cooker to high, cover, and cook for 6-7 hours; or cook on low for 10 -11 hours. Transfer vegetable packet to plate. Carefully open packet (watch for steam) and stir vegetables and juices into stew. Add remaining 1 tsp thyme and peas and let stand until heated through. Season with salt and pepper to taste and serve.
Jan 16, 2012
Seafood Chowder
Recipe from Jacey Sakoff
4 medium red potatoes, cut into 1-inch cubes
1 cup chopped onions
1 tbls butter
1 cup sliced carrots
1 cup sliced celery
1 cup diced red bell pepper
2 cans (6.5 oz) minced clams, strained & juice reserved
2 (14.5 oz) cans chicken broth
½ tsp salt
¼ tsp pepper
¾ cup flour (I omit this)
2 cups Half & Half
1 lb fresh bay scallops
1 lb frozen cooked shrimp, shelled & de-veined
Snipped fresh parsley
Prep veggies. Melt butter in Dutch oven over medium heat. Add onion and cook 3 minutes. Add potatoes, carrots, celery, bell pepper, clam juice, chicken broth, salt, and pepper. Bring to a boil and cover. Reduce heat and simmer 3 minutes until potatoes are barely tender. Whisk Half & Half and flour until smooth in bowl. Add clams, scallops, and shrimp to chowder. Whisk in flour mixture. Return to boil. Cook 2 minutes until thick.
4 medium red potatoes, cut into 1-inch cubes
1 cup chopped onions
1 tbls butter
1 cup sliced carrots
1 cup sliced celery
1 cup diced red bell pepper
2 cans (6.5 oz) minced clams, strained & juice reserved
2 (14.5 oz) cans chicken broth
½ tsp salt
¼ tsp pepper
¾ cup flour (I omit this)
2 cups Half & Half
1 lb fresh bay scallops
1 lb frozen cooked shrimp, shelled & de-veined
Snipped fresh parsley
Prep veggies. Melt butter in Dutch oven over medium heat. Add onion and cook 3 minutes. Add potatoes, carrots, celery, bell pepper, clam juice, chicken broth, salt, and pepper. Bring to a boil and cover. Reduce heat and simmer 3 minutes until potatoes are barely tender. Whisk Half & Half and flour until smooth in bowl. Add clams, scallops, and shrimp to chowder. Whisk in flour mixture. Return to boil. Cook 2 minutes until thick.
Gen’s Broccoli Cheese Soup
Recipe from Janet Meyne
2 tbls butter
2 tbls chopped onion
3 tbls flour
½ tsp salt
1/8 tsp pepper
1 (14½ oz) can chicken broth
1 (10 oz) pkg frozen chopped broccoli
1½ cups milk
1 cup Velveeta cheese, cubed
Sauté onions in butter, then add flour. In separate pan cook broccoli in chicken broth until done. Do not drain. Stir in salt, pepper, onion mixture, and cheese. Add milk and cook until thickens.
2 tbls butter
2 tbls chopped onion
3 tbls flour
½ tsp salt
1/8 tsp pepper
1 (14½ oz) can chicken broth
1 (10 oz) pkg frozen chopped broccoli
1½ cups milk
1 cup Velveeta cheese, cubed
Sauté onions in butter, then add flour. In separate pan cook broccoli in chicken broth until done. Do not drain. Stir in salt, pepper, onion mixture, and cheese. Add milk and cook until thickens.
Fish & Clam Chowder
Recipe from Gail Christians
1 (16 oz) pkg frozen flounder, cod, or haddock fillets
2 tbls vegetable oil
1 medium green pepper, cut into thin strips
1 garlic clove, minced
1 (16 oz) can tomatoes, un-drained
1 (8 oz) bottle clam juice
¼ tsp dried basil
¼ tsp pepper
1 (10 oz) can whole baby clams, un-drained
Let frozen fish fillets stand at room temp 10 minutes to thaw slightly; then cut into bite-size pieces. Meanwhile, in 4-quart saucepan over medium heat, heat oil and cook green pepper, onion, and garlic until vegetables are tender, stirring occasionally. Add tomatoes, clam juice, basil, pepper, and fish; bring to a boil over high heat. Reduce heat to low; cover and simmer 10 minutes. Add clams with their liquid; cook until heated through and fish flakes.
1 (16 oz) pkg frozen flounder, cod, or haddock fillets
2 tbls vegetable oil
1 medium green pepper, cut into thin strips
1 garlic clove, minced
1 (16 oz) can tomatoes, un-drained
1 (8 oz) bottle clam juice
¼ tsp dried basil
¼ tsp pepper
1 (10 oz) can whole baby clams, un-drained
Let frozen fish fillets stand at room temp 10 minutes to thaw slightly; then cut into bite-size pieces. Meanwhile, in 4-quart saucepan over medium heat, heat oil and cook green pepper, onion, and garlic until vegetables are tender, stirring occasionally. Add tomatoes, clam juice, basil, pepper, and fish; bring to a boil over high heat. Reduce heat to low; cover and simmer 10 minutes. Add clams with their liquid; cook until heated through and fish flakes.
Corn Chowder
Recipe from Janet Meyne
5 slices bacon, fried crisp & crumbled
½ cup chopped onion
½ cup chopped celery
2 cups diced, cooked potatoes
1 can cream style corn
2 cups milk
Salt
Pepper
Sauté onion and celery in bacon grease. Combine all ingredients and heat over low heat.
5 slices bacon, fried crisp & crumbled
½ cup chopped onion
½ cup chopped celery
2 cups diced, cooked potatoes
1 can cream style corn
2 cups milk
Salt
Pepper
Sauté onion and celery in bacon grease. Combine all ingredients and heat over low heat.
Chicken Wild Rice Soup
Recipe from Janet Meyne
4 boneless skinless chicken breasts, cooked & diced
½ lb wild rice, cooked & drained (45 min’s)
4 cups hot chicken base
½ cup butter
1 bunch green onions, finely chopped
3-4 stalks celery, finely chopped
1 cup (plus or minus) Wondra flour
½- 1 cup cream (Half & Half)
Couple 1-inch slices of Velveeta cheese, to taste
1 small bag of slivered almonds
Sliced mushrooms (optional)
Sauté butter, green onions, and celery. Add flour. Gradually pour and stir with wire whisk hot chicken base. Add cream, wild rice, and chicken. Cook for a while until good and hot. Then add cheese, almonds, and mushrooms (if desired).
4 boneless skinless chicken breasts, cooked & diced
½ lb wild rice, cooked & drained (45 min’s)
4 cups hot chicken base
½ cup butter
1 bunch green onions, finely chopped
3-4 stalks celery, finely chopped
1 cup (plus or minus) Wondra flour
½- 1 cup cream (Half & Half)
Couple 1-inch slices of Velveeta cheese, to taste
1 small bag of slivered almonds
Sliced mushrooms (optional)
Sauté butter, green onions, and celery. Add flour. Gradually pour and stir with wire whisk hot chicken base. Add cream, wild rice, and chicken. Cook for a while until good and hot. Then add cheese, almonds, and mushrooms (if desired).
Cheese & Broccoli Soup
Recipe from Janet Meyne
6 cups water
1 cup chopped celery
1 cup chopped onion
3 chicken bullion cubes
3 cups cubed potatoes
3 cups chopped vegetables (broccoli, cauliflower, & carrots)
¾ of 2 lb Velveeta block, cubed
2 cans chicken soup (broth?)
Combine first 4 ingredients and boil for 10 minutes. Add potatoes and vegetables; boil 20 minutes. Then add Velveeta and soup.
6 cups water
1 cup chopped celery
1 cup chopped onion
3 chicken bullion cubes
3 cups cubed potatoes
3 cups chopped vegetables (broccoli, cauliflower, & carrots)
¾ of 2 lb Velveeta block, cubed
2 cans chicken soup (broth?)
Combine first 4 ingredients and boil for 10 minutes. Add potatoes and vegetables; boil 20 minutes. Then add Velveeta and soup.
Bean Soup
Recipe from Gail Christians
1 lb dried Great Northern beans or pinto beans, rinsed
1 large ham hock or ham bone
1 large onion, diced
1 cup flour
4 eggs
1 can diced tomatoes or Rotel, if desired
In large pan, place dried beans and water to fill pan approx ¾’s full. Soak overnight; or bring to a boil and cook for 2 minutes; let sit for 1 hour, covered. Add the ham hock and onions. Bring to a boil, turn down heat, and simmer for several hours until beans are tender. Remove ham hock from beans, remove meat and return back to the soup. Meanwhile, mix together flour and eggs (add eggs one at a time). Drop by tablespoons into hot beans. Turn dumplings one time. Add salt and pepper to taste. May add tomatoes or Rotel if desired.
1 lb dried Great Northern beans or pinto beans, rinsed
1 large ham hock or ham bone
1 large onion, diced
1 cup flour
4 eggs
1 can diced tomatoes or Rotel, if desired
In large pan, place dried beans and water to fill pan approx ¾’s full. Soak overnight; or bring to a boil and cook for 2 minutes; let sit for 1 hour, covered. Add the ham hock and onions. Bring to a boil, turn down heat, and simmer for several hours until beans are tender. Remove ham hock from beans, remove meat and return back to the soup. Meanwhile, mix together flour and eggs (add eggs one at a time). Drop by tablespoons into hot beans. Turn dumplings one time. Add salt and pepper to taste. May add tomatoes or Rotel if desired.
7 Can Stew
Recipe from Polly Judd
1½ lbs ground beef, browned
2 cans Veg-All, or mixed vegetables
2 cans ranch-style beans
2 cans minestrone soup (not condensed)
1 can Rotel
Don’t drain cans. Mix together and heat until hot.
1½ lbs ground beef, browned
2 cans Veg-All, or mixed vegetables
2 cans ranch-style beans
2 cans minestrone soup (not condensed)
1 can Rotel
Don’t drain cans. Mix together and heat until hot.
White Chicken Chili
Recipe from Jacey Sakoff
1 tbls butter
4 boneless skinless chicken breasts, cut-up
1 onion, chopped
3 carrots, chopped
2 garlic cloves, minced
2 (14 oz) cans low-sodium chicken broth
1 tbls chicken bouillon granules
1 tsp ground cumin
¼ tsp ground red pepper
3 (16 oz) can great Northern beans, rinsed, drained, and divided
1 (4.5 oz) can chopped green chilies
2 tbls flour
½ cup milk
¼ cup fresh cilantro (opt)
Toppings: sharp Cheddar cheese, sour cream, sliced green onions, bacon crumbles (if desired)
Melt butter in Dutch oven over medium-high heat; add chicken, onions, carrots, and garlic. Sauté 10 minutes. Stir in broth, bouillon, cumin, and ground red pepper. Bring to a boil; reduce heat, and simmer, stirring occasionally, for 20 minutes. Stir in 2 cans of beans and chilies. Mash remaining can beans in small bowl. Whisk together flour and milk, and stir into beans. Gradually add bean mixture to soup mixture, stirring constantly. Cook 10 minutes or until thickened. Remove from heat, and stir in cilantro (if desired). Serve with desired toppings. (I recommend at least the cheese and sour cream)
1 tbls butter
4 boneless skinless chicken breasts, cut-up
1 onion, chopped
3 carrots, chopped
2 garlic cloves, minced
2 (14 oz) cans low-sodium chicken broth
1 tbls chicken bouillon granules
1 tsp ground cumin
¼ tsp ground red pepper
3 (16 oz) can great Northern beans, rinsed, drained, and divided
1 (4.5 oz) can chopped green chilies
2 tbls flour
½ cup milk
¼ cup fresh cilantro (opt)
Toppings: sharp Cheddar cheese, sour cream, sliced green onions, bacon crumbles (if desired)
Melt butter in Dutch oven over medium-high heat; add chicken, onions, carrots, and garlic. Sauté 10 minutes. Stir in broth, bouillon, cumin, and ground red pepper. Bring to a boil; reduce heat, and simmer, stirring occasionally, for 20 minutes. Stir in 2 cans of beans and chilies. Mash remaining can beans in small bowl. Whisk together flour and milk, and stir into beans. Gradually add bean mixture to soup mixture, stirring constantly. Cook 10 minutes or until thickened. Remove from heat, and stir in cilantro (if desired). Serve with desired toppings. (I recommend at least the cheese and sour cream)
Vegetable Cheese Chowder
Recipe from Sandy Olsen
4 cups chicken broth
1 cup chopped potatoes
1 cup chopped carrots
1 cup chopped celery
½ cup chopped broccoli
½ cup chopped cauliflower
½ cup chopped onion
½ cup chopped green pepper
¼ cup butter
2 cups milk
½ cup flour
3 cups shredded Cheddar cheese
1 tbls minced parsley
1 tsp basil
1 tsp thyme
Salt
Pepper
Heat broth and add vegetables and butter. Boil until done over low to medium heat. In bowl, mix milk and flour until smooth. Stir slowly into vegetable broth. Gradually add cheese, stirring until thick. Add spices. Let sit about 10 minutes.
4 cups chicken broth
1 cup chopped potatoes
1 cup chopped carrots
1 cup chopped celery
½ cup chopped broccoli
½ cup chopped cauliflower
½ cup chopped onion
½ cup chopped green pepper
¼ cup butter
2 cups milk
½ cup flour
3 cups shredded Cheddar cheese
1 tbls minced parsley
1 tsp basil
1 tsp thyme
Salt
Pepper
Heat broth and add vegetables and butter. Boil until done over low to medium heat. In bowl, mix milk and flour until smooth. Stir slowly into vegetable broth. Gradually add cheese, stirring until thick. Add spices. Let sit about 10 minutes.
Split Pea Soup
Recipe from Gail Christians
1 lb dried green peas, rinsed well
1 large yellow onion, finely chopped
1 large ham hock or ham bone
Water, as needed
3-4 carrots, sliced
Milk, as needed
In stockpot bring peas to a boil for 2 minutes, cover, and let sit for 1 hour. Bring peas back to a boil, adding onion and ham hock. Add water as needed. Let simmer until peas are tender, remove ham hocks and add carrots. Return to a boil. Remove meat from ham hocks and return meat to soup. Cook until carrots are tender. Add enough milk (to make pot ¾’s full) to make creamy pea soup. Heat until hot. Salt and pepper as desired.
1 lb dried green peas, rinsed well
1 large yellow onion, finely chopped
1 large ham hock or ham bone
Water, as needed
3-4 carrots, sliced
Milk, as needed
In stockpot bring peas to a boil for 2 minutes, cover, and let sit for 1 hour. Bring peas back to a boil, adding onion and ham hock. Add water as needed. Let simmer until peas are tender, remove ham hocks and add carrots. Return to a boil. Remove meat from ham hocks and return meat to soup. Cook until carrots are tender. Add enough milk (to make pot ¾’s full) to make creamy pea soup. Heat until hot. Salt and pepper as desired.
Mexican Chicken Chili
Recipe from Jacey Sakoff
1 small onion, chopped
1 green bell pepper, chopped
1 tbls vegetable oil
2 (32 oz) containers chicken broth
1 (15 oz) can kidney beans, rinsed & drained
1 (15 oz) can black beans, rinsed & drained
1 (14.5 oz) can diced tomatoes, un-drained
3 cups chopped cooked chicken (I use Grilled Lime Chicken recipe)
1 can corn
1 tsp pepper
½ tsp salt
½ tsp ground cumin
2 tbls chopped fresh cilantro (opt)
2 tbls fresh lime juice
Garnish: tortilla chips & sour cream
Sauté onion and bell pepper in hot oil in Dutch oven over medium- high heat for 5 minutes. Stir in broth and next 8 ingredients, bring to a boil. Reduce heat, and simmer, stirring occasionally, 20 minutes. Remove from heat; stir in cilantro and lime juice. Garnish, if desired
1 small onion, chopped
1 green bell pepper, chopped
1 tbls vegetable oil
2 (32 oz) containers chicken broth
1 (15 oz) can kidney beans, rinsed & drained
1 (15 oz) can black beans, rinsed & drained
1 (14.5 oz) can diced tomatoes, un-drained
3 cups chopped cooked chicken (I use Grilled Lime Chicken recipe)
1 can corn
1 tsp pepper
½ tsp salt
½ tsp ground cumin
2 tbls chopped fresh cilantro (opt)
2 tbls fresh lime juice
Garnish: tortilla chips & sour cream
Sauté onion and bell pepper in hot oil in Dutch oven over medium- high heat for 5 minutes. Stir in broth and next 8 ingredients, bring to a boil. Reduce heat, and simmer, stirring occasionally, 20 minutes. Remove from heat; stir in cilantro and lime juice. Garnish, if desired
Clam Chowder
Recipe from Sandy Olsen
¼ lb bacon, diced into about ¼-inch pieces
1 cup diced onion
5 (6½ oz) cans minced clams
3 medium potatoes, pared & cubed
3 cup light cream (Half & Half)
¼ cup butter
½ tsp salt
1/8 tsp pepper (white looks better)
In a 3-4 quart saucepan, cook bacon over medium heat until browned; remove and reserve. Pour off all but 2 tbls fat, add onion and cook until golden. Drain canned clams and reserve juice. Add clam juice to onions with potatoes. Bring onion and potato mixture to a boil. Cook until potatoes are tender, about 10 minutes. Add chopped clams, cream, butter, bacon, and seasonings. Heat but do not boil.
¼ lb bacon, diced into about ¼-inch pieces
1 cup diced onion
5 (6½ oz) cans minced clams
3 medium potatoes, pared & cubed
3 cup light cream (Half & Half)
¼ cup butter
½ tsp salt
1/8 tsp pepper (white looks better)
In a 3-4 quart saucepan, cook bacon over medium heat until browned; remove and reserve. Pour off all but 2 tbls fat, add onion and cook until golden. Drain canned clams and reserve juice. Add clam juice to onions with potatoes. Bring onion and potato mixture to a boil. Cook until potatoes are tender, about 10 minutes. Add chopped clams, cream, butter, bacon, and seasonings. Heat but do not boil.
Chili
Recipe from Jacey Sakoff
2 lbs ground beef
1 onion, chopped
1 can pinto beans
1 can kidney beans
1 can diced tomatoes
1 (40 oz) can tomato juice
2-3 tbls brown sugar
1 pkg Williams Chili Seasoning, or similar
Brown beef and onions. Add seasoning and mix well. Add remaining ingredients. Simmer minimum of 30 minutes.
2 lbs ground beef
1 onion, chopped
1 can pinto beans
1 can kidney beans
1 can diced tomatoes
1 (40 oz) can tomato juice
2-3 tbls brown sugar
1 pkg Williams Chili Seasoning, or similar
Brown beef and onions. Add seasoning and mix well. Add remaining ingredients. Simmer minimum of 30 minutes.
Chicken or Turkey Noodle Soup
Recipe from Gail Christians
Chicken Soup:
1 whole chicken
1 medium onion, chopped
6-8 carrots, peeled & sliced
2-3 tsp chicken & herb granulated bouillon
Pepper, as desired
1 pkg egg noodles
½ - 1 bag baby spinach (for turkey soup), if desired
Boil chicken in Dutch oven for 40-50 minutes until cooked through. Remove chicken from broth and de-bone meat; set aside. Add the onion to broth and let simmer. Then add carrots, bouillon, and pepper. Return chicken meat and noodles, heat until noodles are cooked.
Turkey Soup: (especially good using leftovers from Thanksgiving/Christmas dinner)
(Can make soup in roaster pan that turkey was roasted in, placing on two burners) Take turkey carcass, add water until just covered, and bring to a boil. Simmer to make turkey stock. Remove carcass and remove meat from bones. Add the onion to broth and let simmer. Then add carrots, bouillon, and pepper. Return turkey meat (plus any leftover turkey as desired) and noodles, heat until noodles are cooked. Just before serving, add bag of baby spinach, if desired.
Note: with left-over soup can add 1 can of cream of mushroom soup and place in buttered baking dish. Bake at 350 degrees for 20-30 minutes or until hot.
Chicken Soup:
1 whole chicken
1 medium onion, chopped
6-8 carrots, peeled & sliced
2-3 tsp chicken & herb granulated bouillon
Pepper, as desired
1 pkg egg noodles
½ - 1 bag baby spinach (for turkey soup), if desired
Boil chicken in Dutch oven for 40-50 minutes until cooked through. Remove chicken from broth and de-bone meat; set aside. Add the onion to broth and let simmer. Then add carrots, bouillon, and pepper. Return chicken meat and noodles, heat until noodles are cooked.
Turkey Soup: (especially good using leftovers from Thanksgiving/Christmas dinner)
(Can make soup in roaster pan that turkey was roasted in, placing on two burners) Take turkey carcass, add water until just covered, and bring to a boil. Simmer to make turkey stock. Remove carcass and remove meat from bones. Add the onion to broth and let simmer. Then add carrots, bouillon, and pepper. Return turkey meat (plus any leftover turkey as desired) and noodles, heat until noodles are cooked. Just before serving, add bag of baby spinach, if desired.
Note: with left-over soup can add 1 can of cream of mushroom soup and place in buttered baking dish. Bake at 350 degrees for 20-30 minutes or until hot.
Broccoli Cheese Soup
Recipe from Gail Christians (Inspired by Crumpet Tea House)
1 can Cream of Mushroom Soup
1 can half water, half milk (use soup can)
2 thick slices Velveeta cheese, cubed
1 cup cooked rice
2 bouillon cubes
Half bag of frozen broccoli, thawed
Heat soup and water/milk mixture until hot. Add cheese, rice, and bouillon; heat until hot and cheese and bouillon melts. Add broccoli, simmering until hot.
1 can Cream of Mushroom Soup
1 can half water, half milk (use soup can)
2 thick slices Velveeta cheese, cubed
1 cup cooked rice
2 bouillon cubes
Half bag of frozen broccoli, thawed
Heat soup and water/milk mixture until hot. Add cheese, rice, and bouillon; heat until hot and cheese and bouillon melts. Add broccoli, simmering until hot.
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