So Simple Souper Soup Food

SO SIMPLE SOUPER SOUP

Steps:

• In large kettle add all ingredients except parsley, bring to a boil, reduce to simmer.
• Simmer for 30 minutes til carrots are done but not mushy.
• add in parsley last 2 minutes.
• pepper to taste.
• Served with crusty italian bread Recipe # 175079.

SOUPER SIMPLE CHICKEN SOUP

Steps:

• Season chicken breasts with salt and pepper.
• Roast chicken breasts with large chunk-veggies in a large dutch at 400°F until done, 35-45 minutes.
• Remove chicken from pan and cool.
• Remove meat from breasts and reserve.
• Place skin and bones back into the dutch oven.
• Place pan back on stove over a medium heat, stirring occasionally until contents are well browned.
• Add small amount of water to pan and bring to a boil, stir to remove all brown bits from the bottom of the pan.
• Add remaining water and peppercorns, bring to a boil, reduce to simmer and cook, partially covered, for 1 1/2 - 2 hours.
• Skim as required.
• Add more water if level gets too low.
• You can add any other herbs that you like at this time.
• I like thyme and basil, but nothing is required.
• Remove dutch oven from heat, skim fat off surface and strain liquid into a soup pot.
• Place soup pot over medium heat and bring stock to a boil.
• Add chopped veggies and parsley and lower heat to maintain a good rolling boil.
• Cook for 15-20 minutes, or until veggies are tender and sweet.
• Lower heat to simmer.
• Adjust water to suit your own tastes add more if you want more, weaker, broth.
• If desired add some frozen vegetables at this time.
• A bit of corn and lima beans are good, While the veggies are boiling chop reserved chicken and prepare your noodles.
• Add chicken to pot and stir.
• Don't add the chicken too early or it will be shredded.
• Adjust seasoning.
• Place noodles or rice in bottom of a soup bowl, ladle a generous amount of soup over it.
• Don't add your rice/pasta to the main soup bowl--it will quickly over cook and become mush (and ruin all your leftovers!).

SOUPER SIMPLE TORTELLINI SOUP

Steps:

• Saute onion, celery, carrots, and garlic in butter over medium heat until crisp-tender in a large stock pot or dutch oven.
• Stir in water and boullion, and heat to boiling.
• Add tortellini, and reduce heat to medium low.
• Simmer 15-20 minutes or until tortellini are tender.
• Stir in parsley, nutmeg, pepper. Sprinkle each bowl with cheese for garnish.