Anyone have a good soup recipe?

Soup, bread and salad?


:D


Thanks.Anyone have a good soup recipe?
Soup:


INGREDIENTS


* 1 (2 to 3 pound) whole chicken


* 3 stalks celery with leaves, chopped


* 1 pound baby carrots


* 2 onions, chopped


* 2 cubes beef bouillon, crumbled


* 1 packet chicken noodle soup mix


* 2 (14.5 ounce) cans low-sodium chicken broth


* 1 pinch dried thyme


* 1 pinch poultry seasoning


* 1 pinch dried basil


* 5 black peppercorns


* 2 bay leaves


* 1 pinch dried parsley


* 1 (8 ounce) package farfalle (bow tie) pasta








DIRECTIONS





1. Place chicken in a large pot and cover with water. Place celery leaves in pot and bring to a boil, then reduce heat and simmer until chicken is cooked through, 30 to 40 minutes. Remove chicken from pot and place in a bowl until cool enough to handle.


2. Meanwhile, strain the cooking liquid, discard the celery tops and place the cooking liquid in a large pot. Place celery, carrots, onion, bouillon, soup mix and chicken broth in the pot and let simmer. Season with thyme, poultry seasoning, basil, peppercorns, bay leaves and parsley.


3. Bone chicken and cut up meat into bite-size pieces. Return meat to pot. Cook until vegetables are tender and flavors are well blended, up to 90 minutes.


4. Stir pasta into pot and cook 10 to 15 minutes more, until noodles are ready Serve hot.











Bread:





INGREDIENTS (Nutrition)





* 3 cups unbleached all-purpose flour


* 1 tablespoon brown sugar


* 1 1/2 teaspoons salt


* 1 1/8 cups warm water (110 degrees F/45 degrees C)


* 1 1/2 tablespoons olive oil


* 1 1/2 teaspoons active dry yeast


* 1 egg


* 1 tablespoon water


* 1 tablespoon sesame seeds


* 1 tablespoon cornmeal








DIRECTIONS





1. Add all ingredients except egg, 1 tablespoon water, sesame seeds, and cornmeal into your bread machine in the order suggested by the manufacturer. Select the dough cycle.


2. Divide dough into 2 parts and form into loaves. Sprinkle cornmeal on greased baking sheet. Place loaves on pan seam side down. Brush top of loaves with water. Let rise til double, about 50 minutes.


3. Preheat oven to 375 degrees F (190 degrees C).


4. Brush loaves with egg wash. Sprinkle with sesame seeds. Make 4 cuts about 1/4 inch deep across top of log. Place a pan of hot water in bottom of oven. Bake bread for 25 to 30 minutes or until golden. To make a nice crusty bread, bake bread in the afternoon and pop into oven again for 5 minutes before meal. Makes a very crusty bread! You would be surprised how much better it is if you heat it that last 5 minutes.








Salad:





INGREDIENTS (Nutrition)





* 12 ounces saltine crackers


* 3 tomatoes - peeled, seeded and diced


* 1 onion, finely diced


* 1 green bell pepper, diced


* 1 (8 ounce) package sharp Cheddar cheese, shredded


* 1/4 cup mayonnaise, or as needed











DIRECTIONS





1. Break saltines in a bowl, add tomatoes, onion, green bell pepper, cheddar cheese and moisten with mayonnaise. Add salt and pepper to taste. Chill before serving











good luck!Anyone have a good soup recipe?
I make this one all the time for my family





INGREDIENTS


3 1/2 cups peeled and diced potatoes


1/3 cup diced celery


1/3 cup finely chopped onion


3/4 cup diced cooked ham


3 1/4 cups water


2 tablespoons chicken bouillon granules


1/2 teaspoon salt, or to taste


1 teaspoon ground white or black pepper, or to taste


5 tablespoons butter


5 tablespoons all-purpose flour


2 cups milk





DIRECTIONS


Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.


In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.


Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
we love this one








Bacon, Lettuce, Tomato soup








1/3 lb. bacon, diced


1 Tbsp. butter


1/3 head lettuce, julienne (2'; x 1 1/2';)


3 Tbsp. flour


1 1/4 quarts of hot water


3 chicken bouillon cubes


1 ham bouillon cube


1 (16 oz). can of tomatoes in puree, diced


1 pinch of ground nutmeg


1 pinch cayenne pepper


1 C. of half %26amp; half


Garnish: bacon crumbles, cherry tomato slices or buttered croutons





In a large stockpot, sauté bacon until lightly brown. Do not drain the fat. Add butter and heat. Stir in lettuce and sauté for 2 minutes. Add flour mixing well and sauté 2 to 3 minutes. Remove from heat and slowly stir in hot water, chicken and ham bouillon cubes, tomatoes, nutmeg and cayenne pepper. Heat to boiling. Reduce heat and simmer for 6 to 8 minutes, stirring occasionally. Add half and half and heat to simmering. Garnish and serve.


8 servings
Get out good size fry pan or wok. Heat butter and add chopped onion, chopped uncooked chicken - stir and cook til chicken is done. Add chopped carrots, celery. Add 1 tetra of low-fat chicken broth, or 2 to 3 (or more) chicken boullion cubes and 2 to 3 cups water to taste. Add any other veggies you have on hand, fresh, canned or frozen - mushrooms, peas, beans, potatoes, cauliflower, brocs, tomatoes. Add dill or parsley or whatever spice you like.


Make some noodles or rice in separate pot.


Wash and chill lettuce leaves. Rip apart into bowl. Add cubes of any kind of cheese, thin slices of onion, sliced boiled egg, cover with can of pork %26amp; beans, add Jalapeno Ranch dressing. Slice bread as thin as possible and toast and butter. Mmmmm.
Summertime Corn Chowder





From Good Housekeeping


triple-tested at the Good Housekeeping Research Institute





A basket of warm Buttermilk Biscuits and thickly sliced ham are all that’s needed to complete the menu for a real summertime treat.


INGREDIENTS conv. chart U.S. Metric


6 ear(s) corn, husks and silk removed


4 slice(s) bacon, cut into 1/2-inch pieces


1 medium red onion, chopped


1 jalapeno chile, seeded and finely chopped


1 clove(s) garlic, finely chopped


2 tablespoon(s) all-purpose flour


1/2 teaspoon(s) salt


1/8 teaspoon(s) ground black pepper


1 pound(s) (6 medium) red potatoes, cut into 1/2-inch pieces


2 can(s) (14 1/2 ounces each) chicken broth


2 cup(s) half-and-half or light cream


2 small (8 ounces ) ripe totmatoes, peeled, seeded, and chopped


Thinly sliced basil leaves


DIRECTIONS





1. Cut kernels from corncobs (about 3 cups), reserving 3 corncobs; discard remaining corncobs.


2. In 5-quart Dutch oven, cook bacon over medium heat until browned. With slotted spoon, transfer bacon to paper towels to drain; crumble.


3. To bacon drippings in Dutch oven, add onion and jalapeño and cook, stirring, until onion is tender, about 5 minutes. Add garlic; cook 1 minute longer. Stir in flour, salt, and pepper; cook, stirring, 1 minute.


4. Stir in potatoes, reserved corncobs, broth, and half-and-half; heat to boiling over high heat. Reduce heat; cover and simmer until potatoes are tender, 10 to 15 minutes.


5. Discard corncobs; stir in reserved corn kernels and heat through. Transfer chowder to warm tureen. Stir in tomatoes and sprinkle with bacon and basil. Makes about 9 1⁄2 cups or 8 first-course servings.





Nutritional information is based on one serving.





COOKING INFO


Serves


--


Yield 9 1/2 cups or 8 first course servings


Prep Time 25 minutes


Cook Time 35 minutes


Total time 1 hour(s)


Oven Temp --


Edit serving size
just homemade veg soup and all the vegies that you want