Hubbys Favorite Soup By Linda Food
HUBBY'S FAVORITE SOUP (BY LINDA)
Been making this for my Hubby a long time he always enjoys it.
Provided by Linda Smith
Categories Chicken Soups
Time 3h45m
Number Of Ingredients 12
Steps:
- 1. Put chicken, celery, and carrots in large soup kettle add water to cover chicken and veggies.
- 2. Add chicken base and spices stir well, cook till chicken and veggies are done.
- 3. Remove chicken and cool then remove from bone (I don't use the skin) Cut in small pieces.
- 4. Remove veggies from broth and cut in small pieces add to broth with chicken pieces.
- 5. While chicken is cooking make noodles.
- 6. Mix eggs, flour, and water together, pour out on floured surface and knead about 5 minutes, return to bowl cover and let rest 10 minutes.
- 7. Roll out, roll like jelly roll and cut thin, unroll lay on floured surface and let dry.
- 8. Add to soup when dry .
JUDY'S VEGETABLE SOUP FROM CANS
this recipe came from soupsong.com. i found it a few years ago and i have been making it ever since. it is great on cold winter night or a busy work day. Enjoy.
Provided by deborah03
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Saute the onion and garlic in the olive oil.
- Add the rest of the ingredients while seasoning to taste with the basil and the thyme.
- Bring to a quick boil, and then cover the soup and reduce the heat to let it simmer for a good 20 minutes to let the rice fully cook.
- for the beans, kidney beans works very nicely, but whatever your preference is will work.
- it goes really well with some crusty bread or buttered cornbread.
BAKED POTATO SOUP
I found our favorite soup in an unexpected place-a children's cookbook! This creamy comfort food is not only delicious but also scaled down to make a small amount that's perfect for my husband and me. -Linda Mumm, Davenport, Iowa
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Peel potatoes and cut into 1/2-in. cubes; place half in a blender. Add broth; cover and process until smooth. Pour into a saucepan. Stir in sour cream, pepper and remaining potatoes. Cook over low heat until heated through (do not boil). Garnish with cheese, bacon and onion.
Nutrition Facts : Calories 277 calories, Fat 8g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 1061mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 4g fiber), Protein 11g protein.
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