Baked Chicken Soup and Biscuits

Place in pot in this order:

4-5 small potatoes, diced

1 large carrot, diced

1 boneless skinless chicken breast

Add:

4 c. water, or enough to just cover chicken

Boil until chicken is white through. Remove chicken and set aside.

Add:

1 clove garlic, minced

1/2 small onion, thinly sliced, or 1/2 t. onion powder

1 T. parsley

1/2 t. dill

1 t. chicken bouillon

1 t. salt, or to taste

1/4 t. pepper, or to taste

2 T. butter

Boil until potatoes and carrots are tender. Meanwhile preheat oven to 350 and shred cooled chicken.

In small bowl, mix:

1/2 c. flour

1 c. cold milk

Mix until flour is dissolved. Pour into boiling soup, stirring until thickened. Add chicken to soup. Mix. Pour soup into a 3 or 4 quart casserole dish. Bake for 15 minutes, or until bubbly.

Meanwhile, in medium bowl, mix:

2 c. flour

3 t. baking powder

1/2 t. salt

Cut in:

1/4 c. butter

When mixture is crumbly, add:

3/4 c. milk

Mix until ball forms. Knead lightly until smooth and well mixed. Divide dough into 10 balls and flatten with hand. When soup is bubbly, remove from oven and place biscuits side-by-side on top. Return to oven and bake for 10 more minutes, or until biscuits are golden. (If biscuits don’t all fit, bake extras separately on ungreased baking sheet until golden.)

Veggie Beef Soup

Place in large pot and cover with water:

one beef bone

Add:

2 T. red wine vinegar

1 clove of garlic, crushed and minced

2 t. beef bouillon

salt and pepper to taste

1 T. parsley

1 t. dill weed

1/4 t. paprika

Bring to a boil and simmer 1/2 hour. Remove bone and set aside to cool. When meat is cooled, remove from bone.

Add to broth:

1 carrot, chopped

4 small potatoes, cubed

Boil until potatoes are tender.

Stir in small bowl:

1/4 c. flour

3/4 c. milk

Mix well until flour is dissolved. Add to soup and stir until thickened. Add meat and heat through. Serve with a dollop of sour cream.

Chicken Potato Soup

Bring to boil in saucepan:

2 boneless skinless chicken breasts

Simmer until chicken is tender.  Remove chicken and set aside.

Add to broth:

4-6 medium potatoes, diced

1 onion, sliced (optional)

1 clove garlic, diced

1 t. salt

dash pepper

3 t. parsley

3 1/2 c. water, or enough to cover 1 inch above potatoes

Cook potatoes until tender, then shred the chicken and add to pot.

Combine in small bowl:

3 T. flour or corn starch

1 c. milk

Stir with fork or whisk until flour/starch is dissolved.  Add to soup.  Cook and stir until smooth and heated through.

Option: add dill.

Split Pea & Ham Soup

Empty package of split peas into a colander or bowl. Sort through well, removing foreign matter and imperfect peas. Rinse well.

Combine in bowl:

1 lb. dry split peas

2 c. water

Soak for 2 hours.

Saute in large pot until golden:

1 t. butter

1 t. olive oil

4 cloves garlic, minced

Add:

1 c. diced ham

peas with water

2 qt. water (8 c.)

2 bay leaves

salt and pepper, to taste

Bring to boil for 1 minute; reduce head and simmer, covered for 1 hour.

Remove cover and simmer an additional hour or until soup is desired consistency.  Serve with a dollop of sour cream on top.

Green Borsch

Bring to boil in large pot:

1 lb. beef or pork, chopped

Simmer for until done.  Remove meat and set aside, reserving broth.

Meanwhile, saute in hot oil:

2-3 c. cabbage, diced

1 onion, diced

2 c. carrots, diced

2 cloves garlic, minced

Simmer in reserved broth until tender:

2-3 c. potatoes, diced

dill

bay leaf

Add:

1-2 c. tomato sauce

sauted veggies

1 t. paprika

salt & pepper to taste

cooked meat

Heat through and serve with a dollop of sour cream and wedges of bread.

Creamy Broccoli Soup

Combine in large saucepan:

1 medium heat broccoli, chopped

2 c. water

Boil, covered, for 10 minutes.  Do not drain.  Pour into blender and chop.

Melt in saucepan:

2 T. butter

Add:

2 T. flour

Heat until bubbly.  Add:

2 1/2 c. water

Return to heat and boil, stirring constantly.  Add:

1 T. chicken bullion (optional)

3/4 t. salt

1/8 t. pepper

creamed broccoli

Heat till just boiling.  Add:

1/2 c. cream or milk

Heat through, but do not boil.  Serve.

Mom’s Creamy Cauliflower Soup

Cook in salted water until soft:

1 medium head of cauliflower, chopped

Saute in large saucepan golden:

4 T. butter

2 cloves garlic, minced

Blend in:

1/4 c. flour

Add:

3 c. chicken broth or water

2 c. milk

cauliflower and cooking water

Cook until mixture thickens.

Add:

1 c. shredded cheese

Stir to melt cheese.

German Potato Soup

Combine in saucepan:

4 medium potatoes, diced

1 onion, sliced

1 t. salt

dash pepper

3 1/2 c. water

Cook until potatoes are tender.  Drain, reserving liquid.

Heat in second saucepan:

1 T. butter

1 T. flour

Allow butter and flour to brown, stirring constantly.

Add:

3 c. liquid drained from potatoes.

Cook and stir until smooth.  Add potatoes and onions and heat through.  Sprinkle with parsley.

Option:

Substitute garlic for onion, or just add to recipe.

Add dill.

Mom’s Chicken Noodle Soup

Place chicken in a pot and fill with water until the chicken is just covered.  A whole chicken or whatever parts desired can be used.  Bring water to a boil and then let it simmer for about 1/2 hour.

Remove chicken, set it on a plate, and cool.  When cool enough to touch, pull apart into bite-sized pieces.

Use the broth and add 4 c. more broth or water.

Add to broth:

2 t. chicken base

1 clove of garlic, crushed and diced

1 t. parsley

1 t. onion powder

1/2 t. celery salt or 1 celery stick, cut into slivers

1 medium sized carrot, sliced into quarter-size pieces

Boil for about 10 minutes and then add:

2 c. egg noodles

Cook until done.