Chicken Noodle Stoup

A very precise and exact recipe! (by Shauna)

In large kettle, melt three or four tablespoons of butter. Add three or four chopped stalks of celery (with leaves), about 1/3 of a yellow onion, chopped, four carrots, peeled and chopped, and three or four potatoes, peeled and diced. Stir and cook until the vegetables are mostly cooked - it’s okay if they brown a little. Add salt and pepper. Add two or three pieces of raw chicken that have been cubed. Add a dash or two of poultry seasoning. Stir and cook for a while. Stir in about 1/3 cup of flour and cook until quite browned. Add two or three chicken bouillon cubes....kind of mash them in. Add a couple of cans of chicken stock and then water to cover vegetables. Bring to a boil and add a couple of hands full of country style noodles. When liquid comes to a boil, again, turn the heat down and simmer until noodles are done. Entire process takes less than 30 minutes.

Homemade Chicken Stock

3 Pounds Chicken - wings, backs, necks and giblets
2 onions, peeled and quartered
2 carrots, peeled and chopped
2 bay leaves
10 parsley stems
1/2 t black peppercorns
1/2 t dried thyme
16 C water (gallon)

1. Put all ingredients EXCEPT THYME into a large stockpot.
2. Bring to boil and skim the foam that collects on top.
3. Stir in thyme.
4. Reduce heat to low.
5. Cover and let simmer, skimming occasionally, for 2-3 hours.
6. Strain stock into large container, discarding solids.

If stock is not going to be used immediately, cool to lukewarm before refrigerating. Remove to refrigerator. Once cold, remove fat from the surface. Stock can now be frozen up to 2 months.

Tony Roma's Baked Potato Soup

2 Medium potatoes (about 2 C chopped)
3 T butter
1 C diced white onion
2 T flour
4 C chicken stock
2 C water
1/4 C cornstarch
1-1/2 C instant mashed potatoes
s&p to taste
1/2 t basil
1/8 t thyme
1 C half and half (get the fat free ultra-pasteurized)

1. Bake potatoes in oven or microwave. Let cool.
2. As potatoes cool, melt butter and saute onion until light brown. Add flour and stir to make a roux.
3. Add stock, water, cornstarch, mashed potatoes and spices to the pot and bring to a boil. Reduce heat and simmer for 5 minutes.
4. Cut potatoes in half lengthwise and scoop out contents with large spoon. Discard skin (or you can cut some of it up and put it in the soup - it's up to you). Chop baked potato into 1/2" bits and add to soup.
5. Add half and half and bring soup back to a boil. Reduce heat and simmer for 15 minutes until thick.

This soup is DELICIOUS and really simple.

The Machine Shed's Baked Potato Soup

The Machine Shed's Baked Potato Soup

2 1/2 pounds baby red potatoes, quartered
1/2 pound raw bacon, diced
1 jumbo yellow onion, diced
1/4 bunch celery, diced
1 quart milk
1 quart water
2 tablespoons chicken base
1 teaspoon salt
1 teaspoon black pepper
3/4 cup (1 1/2 sticks) margarine (about)
3/4 cup flour (about)
1/4 bunch parsley, chopped
1 cup whipping cream
Shredded Colby cheese, fried bacon bits and/or chopped green onions for garnish

Boil potatoes in water to cover 1 minute. Drain; set aside.

In large, heavy pot, saute bacon, onions and celery over medium-high heat until celery is tender. Drain grease and return bacon, onions and celery to pot.

Add milk, water, chicken base, salt and pepper. Heat over medium-high heat until very hot but do not let soup boil.

In heavy, large saucepan over low heat, melt margarine. Stir in flour to make a roux. Mix well and let bubble, stirring 1 minute. If desired, a larger amount of roux can be made to produce a thicker soup.

Gradually add roux to soup, stirring constantly. Continue to cook, stirring, until thick and creamy.

Stir in potatoes, parsley and cream. Serve hot, garnished with cheese, bacon bits and/or onions. Makes 6 to 8 servings.

Crusty Soup Bread Bowls

Crusty Soup Bread Bowls (Makes 4 bowls)

2 Tbsp yeast
2 c warm water
1 Tbsp sugar
2 tsp salt
5 c flour
cornmeal

Dissolve yeast in warm water. Add sugar, salt and 3 cups of flour. Beat 3 minutes, gradually adding remaining flour to make a stiff dough. Knead until smooth and elastic. Place in greased bowl and cover. Let rise until it doubles in size. Punch down and dived into 4 pieces. Form each piece into a smooth ball and place on cookie sheet that has been sprinkled with cornmeal. Cover and let rise until it has doubled in size. Bake at 375 for 25 minutes. Cool. Cut off tops and scoop out bread. Use scooped bread for dipping.

HURI - Slow Cooker Taco Soup

Slow Cooker Chicken Taco Soup
Prep Time: 15 Minutes
Cook Time: 7 Hours
Ready In: 7 Hours 15 Minutes
Yields: 8 servings

"A hearty combination of beans, corn, tomatoes, and taco seasonings, slow cooked with shredded chicken. Deliciously finished, if you like, with Cheddar cheese, sour cream, and crushed tortilla chips. Made mostly of canned ingredients, this tasty soup let's the slow cooker do the work so you don't have to!"

INGREDIENTS:1 onion, chopped1 (16 ounce) can chili beans1 (15 ounce) can black beans1 (15 ounce) can whole kernel corn, drained1 (8 ounce) can tomato sauce1 (12 fluid ounce) can or bottle beer2 (10 ounce) cans diced tomatoes with green chilies, undrained1 (1.25 ounce) package taco seasoning3 whole skinless, boneless chicken breasts shredded Cheddar cheese (optional)sour cream (optional)crushed tortilla chips (optional)

DIRECTIONS:

1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

I didnt put the beer or chicken in it. Ground beef could be used. I also cooked my beans all day. I always tweek my recipes to my liking or to what I have on hand. This recipe comes from my favorite recipe web site. Its my 2nd fav place to visit on line. Allrecipes.com