Thursday, October 16, 2008

Fall Soup

Its raining here...and its 56 degree. (It was 84 yesterday!) I think Fall has fallen on us! WOO HOO! I think I'm going to go make some are a few favorites....

Susan’s Homemade Chicken Noodle Soup


1-2 packages Chicken Noodle Soup Starter (now Mrs. Grass’s)
3-5 breasts of chicken (or 3-4 cups of pre-cooked shredded chicken)
2 - 49.5 oz cans of chicken broth OR 3 - 32 oz "boxes" of broth.
1/2-3/4 cup chopped carrots (or however much you like)
3-4 stalks chopped celery
1/2-1 chopped onion (optional)
1/3 bag of egg noodles

In large saucepan, pour chicken broth in pan and add chicken.
Cook/Boil chicken in broth until done and REMOVE chicken from broth. If needed, add a little bit of water so the broth completely covers the chicken while it is cooking.
Then, add soup starter to broth and vegies. Cook this until vegies are nice and very tender. This can take up to 30-45 minutes. (to really speed up the process, I've been known to either saute the vegies in a little butter in a pan until they are a little bit tender or cook/steam in my Pampered Chef Microcooker in the microwave until tender).
Next, start tearing up the chicken into small, bite-size pieces, chunk, doesn't have to be pretty -and add chicken to broth.
Then add egg noodles.
Cook an additional 10 minutes or until noodles are done.
Serve immediately or store in refrigerator to serve later.
This recipe does NOT freeze well.

Famous Potato Bacon Soup (crock pot)

8 cups coarsely chopped peeled potatoes
1 small onion, chopped (1/3 cup)
1/2 pound bacon, crisped, drained, and crumbled
1 (8 oz) pkg. cream cheese, softened
3 cans (14.5 oz) each reduced-sodium chicken broth
1 (10.75 oz) can condensed cream of chicken soup
1/4 tsp. pepper

In a 4-qt. crock, stir together the potatoes and onion. Stir in the bacon.
In a large mixing bowl, combine the cream cheese, chicken broth, cream of chicken soup, and the pepper. Add the mixture to the crock.
Cover and cook the soup on low heat for 8-10 hours or on high heat for 4-5 hours. If you like, mash the potatoes slightly for a thicker consistency before serving.

Mom’s Chicken or Turkey Velvet Soup

3 Cups water - boiling
3 Chicken bouillon cubes
6 T Butter
1/3 Cup of all-purpose flour
1/2 Cup of 2% Milk
1/2 Cup of cream or “Half and half”
2 Cups of chopped cooked chicken or turkey (Mix dark and light meat)
White Pepper

Make a broth by putting the water and bouillon cubes in a microwaveable bowl or a pot and heat until the cubes are dissolved. While it is heating, melt the butter in a skillet and then stir in the flour. Slowly add the milk and cream and stir continuously to avoid lumping. Add the broth and continue stirring until it has thickened.
(If it looks lumpy, don’t panic, just put it in the blender until smooth and then back in the skillet!)
Lower the heat to simmering and stir in the chicken/turkey and heat until hot (do not boil).
Sprinkle with White Pepper and stir. Serve immediately.

*Notes - If your chicken/turkey is already cut up, it only takes about 10 minutes from beginning to end. Whenever I have left over poultry, I go ahead and cut it up, measure out 2 cups and freeze it in a “freezer bag”. Then, I just put the bag in the refrigerator to defrost the day I plan to make soup.
*All white meat is prettier, but the dark meat adds more flavors.
*If you really like cheese, sprinkle the bowl of soup with grated cheese!

Quick Chicken and Dumplings
1 32-oz containers chicken broth

1 cup water (add more if you like the broth more liquid)
1 (10 3/4-oz) can cream of celery soup, undiluted
1 (10 3/4-oz) can cream of chicken soup, undiluted
1 tsp. fresh ground pepper
2 1/2 cups chopped cooked chicken
1 (12-oz) can refrigerated buttermilk biscuits

In Dutch oven combine chicken broth, water, cream of chicken soup, cream of celery soup, and pepper; Bring to a boil over medium-high hear; stirring occasionally. Add chicken.

Cut each biscuit into 4-6 pieces. Drop biscuit pieces in boiling mixture, 1 at a time.
Cover, reduce heat, and simmer 15 minutes, stirring occasionally.
Serves 4 to 6.