Chicken Soup Is Good For The Cold!

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A GOOD BASIC CHICKEN SOUP STOCK

To water, add a couple stalks of celery with tops, chopped, onion, coarsely

chopped, a 1/2 carrot sliced, salt & pepper, about 1/2 to 3/4 tsp. poultry

seasoning, several pieces of white & dark meat, gizzard & any bony pieces.

(leave skin on)

A whole stewing hen makes the best broth if they can be found.

Simmer in water to cover plus another 2 1/2 to 3 inches.

Bring to a boil, simmer uncovered about 1-1/2 hours or until chicken falls off

the bone.

Taste after 1 1/4 hour & correct seasonings.

If broth tastes weak, add chicken bouillon granules, 1/2 tsp. at a time until

you get the taste you want. Strain.

Either use immediately or refrigerate. Skim off fat before using.

This makes a good base for soup & casseroles

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Chicken Rice Soup

2 stalks celery sliced finely

1 pound boneless chicken breast cut into 1-inch cubes

3 (14.5 oz.) cans chicken broth

1/2 cup water

2 cups frozen mixed vegetables

3/4 cups converted uncooked white rice

1 tablespoon dried parsley flakes

2 teaspoons lemon and herb seasoning

salt and pepper to taste

Combine all ingredients in crockpot, cover, and cook on low 6 - 8 hours.

If it is too thick add a little water or chicken broth and cook about 15 minutes

longer

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Chicken Soup With Drop in Noodles

Qquick and easy.

Chicken soup that you can let simmer in a slow cooker all day then make

home-made drop noodles just before serving.

2 skinless, boneless chicken breasts

water

2 1/2 tablespoons vegetable flakes

1 bay leaf

1 teaspoon dried parsley, crushed

1/4 teaspoon dried tarragon, crushed

3/4 teaspoon celery salt

1 small onion, chopped

1/2 cup frozen sliced carrots

2 to 3 (14.5 ounce) cans chicken broth

2 teaspoons chicken bouillon granules

salt

2 cups all-purpose flour

1 tablespoon shredded Cheddar cheese

2 eggs

1 tablespoon milk

In large crock pot add chicken breasts and cover with cold water, 3/4 of the way

full.

Add vegetable flakes, bay leave, parsley, tarragon, celery salt and onion.

Cook on high at least 6 hours or on low for 8 hours.

One hour prior to serving add carrots, chicken bouillon, chicken broth and start

making drop in noodles.

In a large stock pot bring 4 to 6 quarts of salted water to a boil.

In a mixing bowl combine flour and grated cheese.

In the center of flour mixture make a well and drop in eggs and milk.

Mix with a fork until dough crumbles and looks like peas, (if too dry add milk;

if too moist add flour).

Drop pea size dough pieces into boiling water & cook for twenty minutes. Drain

and rinse the noodles with cold water.

Once noodles are finished and vegetables in soup are tender, ladle soup into

serving bowls, drop in noodles and serve.

Makes 4 to 6 servings

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Hearty Chicken Tortilla Soup

1 lb. boneless chicken breasts, cut up

2 cans (14 1/2 oz. each) Swanson® Chicken Broth (3 1/2 cups)

1/2 cup uncooked regular long-grain white rice

1 tsp. ground cumin

1 can (11 oz.) Mexican-style corn

1 cup Pace® Chunky Salsa

1 tbsp. chopped fresh cilantro

2 tbsp. lime juice

Crisp Tortilla Strips

Prep Time: 10 minutes, Cook Time: 30 minutes

SPRAY saucepot with vegetable cooking spray and heat 1 minute.

Add chicken and cook until browned, stirring often.

ADD broth, rice and cumin. Heat to a boil.

Cover and cook over low heat 20 minutes

STIR in corn, salsa, cilantro and lime juice and heat through.

Top with Crisp Tortilla Strips

Serves 6

Crisp Tortilla Strips:

Preheat oven to 425°F.

Cut 4 corn tortillas into thin strips and place on baking sheet.

Spray with vegetable cooking spray. Bake 10 minutes or until golden.

Nutritional Values Per Serving:

Calories 238, Total Fat 3g, Saturated Fat 1g, Cholesterol 52mg, Sodium 1079mg,

Total Carbohydrate 33g, Protein 21g, Vitamin A 3%DV, Vitamin C 18%DV, Calcium

4%DV, Iron 7%DV

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Matzah (Matzo) Ball Chicken Soup

1/2 cup matzah (matzo) meal

2 eggs

2 tbsp. oil or schmaltz (melted chicken fat)

2 tbsp. water or chicken broth

2 tbsp. fresh chopped parsley (opt.)

a little black pepper

2 quarts thin chicken broth or consommé

Beat the eggs, oil and water together thoroughly.

Add the matzah (motza) meal, parsley and black pepper and mix until you achieve

an even

consistency.

Let this sit for a few minutes, so the matzah (motza) meal absorbs the other

ingredients, and stir again.

Bring the broth to a vigorous boil, then reduce the heat until the broth is just

barely boiling.

Wet your hands and make balls of about 1-2 tbsp. of the batter.

Drop the balls gently into the boiling water.

They will be cooked enough to eat in about 15 minutes; however, you may want to

leave it simmering longer to absorb more of the chicken broth flavor.

They are done when they float on top of the broth and look bloated.

For lighter matzah (matzo) balls, use a little less oil, a little more water,

and cook at a lower temperature for a longer time.

For heavier matzah (matzo) balls, do the reverse

If you are using this to treat a cold, put extra black pepper into the broth

(pepper clears the sinuses)

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