Cover 1 large chicken with 4 quarts of water in a big pot and simmer until done. Remove meat from the bones and set aside. To 1 quart of broth, add 1 chicken bouillon cube, 1 cup finely diced celery, ½ cup finely diced onion, 1 cup grated carrots and 4 cup diced potatoes. Simmer vegetables until done (about 20 minutes). Melt 1 cup margarine or butter, add 1 cup flour then gradually add 1 quart milk. Stir with wire whip until it thickens and comes to a boil. Turn down heat. Pour milk mixture into undrained vegetables. Add ½ tsp sugar, 1 ½ teaspoon salt, dash of pepper, 1 tsp accent (optional) to your taste. Mix the meat and chicken broth together with the vegetables and simmer for 10 minutes. Serves 15-20 people.
5 celery stalks chopped
Sauté a few minutes. Add 2 garlic cloves minced, 1/4 tsp cumin, and ½ tsp white pepper, 1 tsp salt, 1/4 tsp thyme. Sauté another 7 - 8 minutes till translucent. Add 12 cups (3 quarts- 2 giant cans) chicken broth, ½ bunch cilantro finely chopped, 1 Tbsp chicken bouillon. Cook 10 - 12 minutes.
In another pan make roux:
1 cube butter melted. Add 1 cup flour, mix well with whisk over medium heat 3 - 4 minutes. (looks like dough).
Take 3 cups broth from main pan and whisk into the roux. Cook till smooth and thick. Add back into main soup. Continue to whisk until boils (couple of minutes). Once desired thickness, add 1 cup cream and 2 cups cooked, diced chicken. (I also really like cooked rice added to it - I just put in any left over rice I have in the fridge, 2 or 3 cups)
Chicken and Wild Rice Soup by Cathy Hanna
1 cube butter
1 medium onion, diced
3/4 cup shredded carrots
6 chicken breasts
Sauté above until vegetables are softened and chicken is white on the outside
1 box Reese’s Wild rice, cooked
Put 6 cups water in large pan. Add 5 chicken bouillon cubes, and bring to boil. Add chicken mixture; cook 15 minutes. Add cooked rice. Add 1 pint half and half cream. Thicken with 2 cups milk and 1 cup flour mixture
CHICKEN NOODLE SOUP (CHERRI) by Cherri Hart
4 stalks celery, diced (or 1 tsp celery seed)
2 cups carrots
2 tbsp. diced onion
5 cups Water
3 chicken bouillon cubes
2 chicken breasts, diced
1 tsp. Bon appetite season salt (or Herb/Garlic seasoning)
1/2 tsp. salt
1 tsp. lemon pepper
3/4 cup cream (can use frozen cream, thawed)
1 can cream of mushroom soup
1 can water
8 oz homemade style noodles, cooked
3 tbsp. Butter
3 tbsp. flour
Cook celery, carrots, onions, water, chicken and spices. Remove veggies and meat when tender. Set liquid aside. Melt butter, add flour, and cook until smooth. Add lemon pepper, cream, and cream of chicken soup. Simmer 1/2 hour. Cook noodles. Add to vegetables and cream of chicken soup mixture. Simmer one hour.
For Crock pot
Add all ingredients (except noodles, butter, and flour). Cook for 8-10 hours on low. Add cooked noodles. Melt butter and flour and cook until smooth. Add to soup.
Cook until veggies are tender, and then add home-made noodles, 1 tbsp parsley flakes. Cook an additional 10 minutes
CHILI by Lee Hurst
1 pound hamburger
1/2 medium onion
1-2 cloves garlic
1/2 pkg taco seasoning mix
30 oz red kidney beans (canned)
1 pkg chili mix seasoning
1 qt whole tomatoes
1-2 cup tomato juice
1/2 tsp. Accent
Simmer 30-60 minutes.
Chili Verde By Joyce Miskin
Cut up pork roast in small pieces. Add Jalapeños and brown with meat. Add flour and cook slightly. Add water. Add small amount tomato sauce. Add – garlic powder, salt, and cumin. Serve with flour tortillas, refried beans, and Spanish rice.
Knead, cover with a moist cloth, let stand 20 minutes. Roll out and cut in thin strips. Dry for 2 hours.
Italian Soup with Tortellini by Ken Graves (Maceys)
3 (10.5 oz) cans tomato soup
6 soup cans water
2 cans mushrooms
1 onion, chopped
2 ribs of celery, chopped (about a cup)
1 cup dried carrots (from food storage) or use fresh
1 lb Italian sausage, chopped
1 lb bag tortellini (in frozen section)
½ tsp Oregano
½ tsp Basil
½ tsp Sage
½ tsp Rosemary
1 bunch spinach (optional)
Brown sausage and all vegetables until soft. Add liquids and spices. Bring to a boil. Turn down to simmer. Add cut spinach to soup and simmer for ten minutes. Serve with cheese.
MACARONI, HAMBURGER TOMATO SOUP by Lee Hurst
Brown 1 pound hamburger and ½ cup onion. Add 1 Tbsp taco seasoning. Add 1 quart two tomatoes and 1 pint tomato juice. Place ½ tsp salt with 1 cup macaroni in boiling water. Cook al dente. Drain and add to tomato mixture. Salt and pepper to taste.
Minestrone Soup By Joyce Miskin
4 cup tomato juice 4 cup water
5 bullion beef cubes ½ head shredded cabbage
3 zucchinis (sliced) ½-1 tsp. Garlic powder to taste
4 tsp. dry minced onion ½ tsp. Italian seasoning
1cup celery diced
Salt and pepper to taste.
We like to add some macaroni noodles, kidney beans, green beans and carrots for extra variety.
Combine all ingredients (noodles cooked and added at the end) and simmer for 1 hour.
Best Ever Minestrone Soup -Gerianne Miskin
1 (28 oz.) can tomatoes
1 lb. Lean ground beef
1 medium onion, chopped
1 qt. water
2 lg. carrots peeled, sliced
2 (8 oz.) cans tomato sauce (or tomato soup)
2 cup beef broth
½ tsp. basil leaves
1 tsp. dried oregano flakes or ½ tsp. powdered oregano
¼ tsp. pepper
½ tsp. garlic salt
1 (16 oz.) can green beans, drained
1 (15 oz.) can kidney beans, drained
2Tbsp Worcestershire sauce
1-1/4 cup mostaccioli macaroni, uncooked
Fresh parmesan cheese for garnish
In large dutch oven/soup pan , brown ground beef, drain off grease, add chopped onion and cook until tender (adding a little salt to onion softens them faster). Salt and pepper meat mixture. I blend tomatoes in a blender before adding to pan. Add water, carrots, tomato sauce, beef broth, herbs, garlic salt. Bring to boil, cover and simmer over low heat about 20 minutes. Add green beans, kidney beans, and macaroni. Let simmer for another 20 minutes until macaroni is tender. Sometimes, if it’s not soupy enough, I will add another 2 cup of water.
Serve with fresh parmesan cheese on top.
Obviously this is a meal for a herd not just for 2…or multiple meals.
Sauerkraut Soup By Joyce Miskin
4-1/2 cups water
4 medium potatoes, peeled and cubed or sliced
½ tsp. salt
½ pound smoked sausage links, cut up
1 can (16 oz.0 sauerkraut, undrained
1 medium onion, chopped (1/2 cup)
1 clove garlic, minced
1 tsp. dried dill weed
¼ tsp. caraway seed
1 cup sour cream
1 tbsp. flour
In saucepan, bring water, potatoes and ½ tsp. salt to boiling; cook, covered, over medium heat until tender.
Meanwhile, in small bowl combine flour and sour cream. Gradually stir about 1 cup of hot mixture into sour cream mixture; return all to saucepan. Blend well. Heat through but do not boil. Season to taste with salt and pepper; add a few teaspoons of sugar if less tart flavor is desired. Serve with dark bread. Makes 8-10 servings.
OVEN STEW by Lynda Campbell
2 lbs. beef stew meat
6 stalks celery, sliced
2 medium onions, diced
3 tbsp. tapioca
1 tbsp. sugar (or less)
1 tbsp. Salt
1/2 cup tomato juice (or 1/2 can stewed)
Put altogether in tightly covered casserole pan or pan. Cut onion, potatoes, celery and carrots in rather large pieces. Do not brown first. Cook at 250 for 4 hours.
Potato Soup by Cathy Hanna
6 cups water
8 chicken bouillon cubes
1/2 onion, chopped
5 potatoes, diced
Cook until potatoes are tender
1 lb cooked crumbled bacon
1 quart half and half cream
Pepper and salt to taste
Thicken with 1 cup flour and 2 cups milk, whisked into soup. Cook and stir until thickened. Add 1 tbsp parsley flakes
Heat soup with water. Cook hamburger and onion together. Season to taste. Pour both in casserole dish. Prepare instant potatoes as directed on package and put on top (or use left over mashed potatoes). Top with grated cheese. Bake until cheese is melted in 350 degree oven.
Curried Split Pea Soup
Recipe courtesy Alton Brown, 2005 –altered by Joyce Miskin
2 tablespoons unsalted butter
1 cup chopped onion
Kosher salt and freshly ground black pepper
1 tablespoon minced fresh garlic
12 ounces dried green or yellow split peas, picked over and rinsed
5 cups chicken broth
1 tablespoon curry powder
Place the butter into a large (4 to 6-quart) saucepan over medium-low heat. Once melted, add the onion and a generous pinch of salt and sweat for 2 to 3 minutes. Add the garlic and continue to sweat for an additional 1 to 2 minutes, making certain not to allow onions or garlic to brown.
Add the peas, chicken broth and curry powder. Increase heat to high and bring to a boil. Reduce heat to low, cover and cook at a simmer until the peas are tender and not holding their shape any longer, approximately 45 to 50 minutes. Taste and adjust seasoning as needed. Using care and a stick blender, puree the soup (leave ½ w/ peas) until the desired consistency. Watch out for hot splatters. Add cooked cubed (lots of) carrots and cubed ham after puree ½ the peas.