Chicken Noodle Soup

from the kitchen of Michelle:

8-10 chicken thighs: fresh with skin and bones, boil approx 30 minutes in a stock pot 1/3 full of water
2 cans Cream of Chicken Soup
1/2 bottle of Wylers 3.75 oz chicken granules
4 stocks of celery, chopped
4 large carrots, chopped
1 medium onion, chopped (optional)
16 oz frozen egg noodles, Grandma's frozen egg noodles
1 cube butter
1/3 c flour

Cook chicken in a large stock pot 1/3 full of water for approx 30 minutes. When chicken is cooked, remove chicken and save broth. Cool chicken and debone and deskin then shred the chicken. Keep water on a low boil. You may need to add more water- you want the stock pot to be 1/3 full of water/broth. Add the soup and the bouillon. In another bowl melt the butter and whisk in the 1/3 cup flour. Mix well and slowly add to the soup mixture. Add the veggies to the soup mixture. In a seperate pan cook the noodles for 10-15 minutes or according to the directions on the noodle package. After the noodles are cooked, do not rinse. Transfer the noodles to the soup mixture using a slotted spoon. Add shredded chicken. Let soup sit on a low boil for 30 minutes before eating. The longer it sits, the thicker it will get. This whole process takes about 3 hours. Add more bouillon and salt to taste. It is well worth the time it takes to make and it makes a lot!

Clam Chowder

from the kitchen of Stephanie

2 (6 1/2 oz) cans clams
1 C chopped onions
1 C celery,diced
2 C potatoes, diced
 a  little pepper
carrots (if you desire)

White Sauce:
1/2 cube butter
1/2 C flour
2 1/2 C half & half
1 1/2 C milk
1 1/2 tsp salt
2 tsp sugar

Put all your vegetables in a pan and barely cover with water.  Drain your clam juice in here as well.  Bring to boil and cook until tender.  Leave the water in your vegetables. 
White Sauce: Melt butter.  Add flour slowly until it makes a paste.  Add milk and half & half slowly, stirring until thick.  Add salt and sugar.  Add vegetables and clams.  Serve with breadsticks or in a bread bowl.

Chili

from the kitchen of Stephanie

1 lb ground beef
1 onion, diced
1 pepper, diced
2 (28 oz) cans stewed tomatoes
2 (28 oz) cans chili beans
1-2 cans tomato sauce
1 (14 oz) can tomato paste for thicker chili (opt)

Brown ground beef, onion and pepper; drain.  Mix in pot tomatoes, beans and sauce.  Add beef mixture.  Simmer about 30-45 minutes on low.

Heidi's Cream of Tortilla Soup

from the kitchen of Heidi

5 - 6 cups chicken broth
1/4 cup butter
3 garlic cloves, crushed
1 onion, diced
1/2 cup diced celery
3 Tbsp flour
1/4 cup whipping cream
3 chicken breasts, cooked and diced
1 teaspoon chili powder
3 teaspoons cumin
tomatoes
cheese
tortilla chips

Heat chicken broth in a soup pan. Saute onion, celery and garlic in butter for 2 - 3 minutes. Mix 3 Tbsp flour in 1/4 cup of cold water - make sure it is mixed well and stir it into the sauted veges. Add warm chicken broth - stir and bring to a boil. Reduce heat and stir in whipping cream (do not boil once cream has been added). Add chicken, chili powder, cumin, and salt & pepper to taste. Serve with grated cheese, diced tomatoes, and tortilla chips. (I cook the chicken in my crock-pot earlier in the day.)

Minestrone Soup

from the kitchen of Heidi

1 Tbsp olive oil
1 onion, chopped
4 garlic cloves, crushed
4 ribs celery, chopped
3 carrots, chopped or grated
2 potatoes, cooked & chopped
1 1/2 cups shell pasta, cooked
chopped cabbage
4 - 5 cups beef broth
1 can stewed tomatoes
1 6 oz. can tomato sauce
1 can kidney beans
1 bay leaf
1 tsp dried oregano
1 tsp dried parsley
2 tsp dried basil

Saute onion, celery, and garlic in oil for a few minutes. Add broth, tomatoes, tomato sauce and herbs. Bring to a boil then simmer for 30 minutes. 20 minutes before serving add carrots and cabbage. 10 minutes before serving add kidney beans, pasta, and potato. Salt and pepper to taste. Can also add cooked hamburger if you want meat. Serve with bread or rolls.

Mulligatawny Stew

from the kitchen of Heidi

2 Tbsp olive oil
1 onion, chopped
3 carrots, chopped
2 celery ribs, chopped
1/2 green pepper, chopped
1 apple, chopped
2 chicken breasts, cooked & shredded
1/2 cup flour
2 tsp curry powder
4 cups chicken broth
1 can stewed tomatoes
2 cups cooked brown rice

Saute onion, celery, carrots and pepper for about 8 minutes. Add apple and cooked chicken and saute for another 3 - 4 minutes. Combine flour and curry - add to sauted mixture. Slowly stir in chicken broth and tomatoes. Simmer for 30 - 60 minutes. Serve over brown rice.

Zuppa Toscana

from the kitchen of Cheryl

½ pound sausage (2 large links), can also use beef summer sausage, or lean turkey sausage
3 cups chicken broth (can use fat-free)
3 cups milk (can use fat free)
2 TBS minced onion
1 TBS bacon bits
¼ tsp. salt
Dash crushed red pepper flakes
1 medium potato
2 cups chopped kale

1. Saute the sausage until cooked.
2. Combine chicken broth, milk, onion, bacon bits, salt and pepper flakes in a medium saucepan over medium heat
3. Dice potato and add to the saucepan (peeling is optional). When mixture begins to boil, reduce heat and simmer for 30 minutes. (Impatient cooks can bake potato in microwave to shorten cooking time.)
4. Cut the sausage at an angle into ¼ inch slices and add to the saucepan. Simmer for 1 hour or until potato slices begin to soften. (Add the kale to the soup and simmer for an additional 10 to 15 minutes or until potatoes are soft.

Inspired by “Top Secret Recipes Treasury II” imitating Olive Garden’s soup

Serves 3