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Marysville Journal-Tribune
Home»Favorite Fare»Chicken soup, Tomato soup, Clam chowder
Favorite Fare

Chicken soup, Tomato soup, Clam chowder

By Melanie BehrensFebruary 18, 2016No Comments3 Mins Read

Unavailable.

These three really different soups will help keep you warm this winter.
Chicken soup
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
NOODLES:
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.
___
Tomato soup
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.
___
Clam chowder
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.
___
Thought – The trouble with quotes on the Internet is you never know if they are genuine – Abraham Lincoln
If you would like to share a recipe with me, just send it to the J-T or email it to me.
(Melanie Behrens – melb@marysvillejt.com)

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