These three really different soups will help keep you warm this winter.
1 broiler/fryer chicken (3 to 4 lbs.), cut up
2 qts. water
1 medium onion, chopped
2 tsp. chicken bouillon granules
2 celery ribs, diced
2 medium carrots, diced
2 medium potatoes, peeled and cubed
1-1/2 C fresh or frozen cut green beans
1 tsp. salt
1/4 tsp. pepper
1 C all-purpose flour
1 large egg, lightly beaten
1/2 tsp. salt
1 tsp. butter, softened
1/4 tsp. baking powder
2 to 3 TBS milk
In a Dutch oven, cook chicken in water; cool slightly. Remove chicken from bones; discard bones. Skim fat from broth. Cut chicken into bite-size pieces; add to broth with remaining ingredients except noodles. Bring to a boil. Reduce heat and simmer, uncovered, for 50-60 minutes or until vegetables are tender.
Meanwhile, for noodles, place flour in a small bowl and make a well in the center. Stir together remaining ingredients; pour into well. Working mixture with your hands, form a dough ball. Knead for 5-6 minutes. Cover and let rest for 10 minutes. On a floured surface, roll dough out to a square, 1/16 to 1/8 in. thick, and cut into 1/4-in.-wide strips. Cook noodles in boiling salted water for 2-3 minutes or until done. Drain and add to soup just before serving.
3-1/2 lbs. tomatoes
1 small onion, quartered
2 garlic cloves, peeled and halved
2 TBS olive oil
2 TBS fresh thyme leaves
1 tsp. salt
1/4 tsp. pepper
12 fresh basil leaves
salad croutons and thinly sliced fresh basil leaves
Preheat oven to 400 degrees. Place tomatoes, onion and garlic in a greased 15x10x1-in. baking pan; drizzle with oil. Sprinkle with thyme, salt and pepper; toss to coat. Roast 25-30 minutes or until tender, stirring once. Cool slightly. Process tomato mixture and basil leaves in batches in a blender until smooth. Transfer to a large saucepan; heat through. If desired, top with croutons and sliced basil. Yield: 6 servings.
4 center-cut bacon strips
2 celery ribs, chopped
1 large onion, chopped
1 garlic clove, minced
3 small potatoes, peeled and cubed
1 C water
1 bottle (8 oz.) clam juice
3 tsp. reduced-sodium chicken bouillon granules
1/4 tsp. white pepper
1/4 tsp. dried thyme
1/3 C all-purpose flour
2 C fat-free half-and-half, divided
2 cans (6-1/2 oz. each) chopped clams, undrained
In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender.
In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in clams and remaining half-and-half; heat through (do not boil). Crumble cooked bacon; sprinkle over each serving. Yield: 5 servings.
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