CROCKPOT CHICKEN NOODLE SOUP

• 2 to 3 pounds of boneless chicken, cubed (I cubed mine about 1.5" in size because I didn’t want them to completely fall apart when cooking)
• 4 cups water
• 4 cups chicken broth (you can use low sodium, MSG free)
• 1 small onion, diced
• 1 carrot, chopped (you decide if you want round disks or shreds)
• 2 stalks celery, chopped in medium to fine size
• 1/4 cup fresh parsley, chopped
• 1 teaspoon seasoning salt
• 1/4 teaspoon pepper
• 1/2 teaspoon dried basil, (fresh basil is better if you have it)
• 1 bay leaf (remember to remove from the broth before serving)
• 6 ounces egg noodles or pasta noodles (like bow ties)

Preparation:

Place all ingredients except the noodles in your crock pot. Set the temperature on low, cover, and cook for about 6 hours. Here is the tricky part-you need to cook the noodles. The cooking length depends on your type of noodle. Some noodles will take up to an hour to cook in the broth on low in the crock pot, or about a half hour on high. I am very particular about my noodles, I can’t stand them soggy or crunchy, and so what I did was let the soup continue to cook in the crock pot while I cooked the noodles separately on the stove. When the noodles were done, I drained them and added them to the soup. Ladle the soup into bowls with some crackers on the side. A great, easy-to-prepare meal whether you are sick or well!

Spicy Beef Soup

• 1 pound lean ground beef or ground turkey
• 1 cup chopped sweet onions
• 1 cup chopped celery
• 1 to 2 cups cooked rice
• 1 10 oz. can Ro-Tel (diced tomatoes and green chilies)
• 6-8 cups beef broth
• 1 cup frozen whole kernel corn
• Salt and pepper to taste

Brown the ground beef or turkey. Add diced onions, celery and cooked rice. Stir together and add the Ro-Tel and beef broth. Cook for 20 minutes to blend the flavors, reducing heat to a simmer after it has boiled briefly. Add the frozen corn and cook until corn is tender but not over-cooked. Serve with a dollop of sour cream and tortilla chips or scoops and some good bread for a lovely winter meal.

A couple weeks ago Harold and I and his two sisters had a little birthday party for an aunt who celebrated 95 years of life. Harold’s sister made three kinds of soup and is allowing me to share this recipe with you. I had never experienced home-made mushroom soup before and it was incredibly delicious.

Here’s the recipe for Hungarian Mushroom Soup, which makes 4 servings:

• 3 Tbps. olive oil
• 2 c. chopped onions
• 2 lg. cloves garlic, minced
• 1 lb. fresh mushrooms, sliced (button mushrooms work fine)
• 2 tsp. dried dill weed
• 1 Tbps. (generous!) paprika
• 1 Tbps. Tamari sauce (I used soy sauce or Bragg)
• 2 c. chicken broth
• 3 Tbps.flour
• 1 c. milk
• 3/4 tsp. salt
• black pepper to taste
• 2 tsp. lemon juice
• 1/4 c. chopped fresh parsley
• 1/2 c. sour cream (“light” works fine)

In a large, heavy pan, sauté the onions in olive oil over med. heat. Add garlic and mushrooms; sauté an additional 5 minutes.

Add chicken broth, dill weed, paprika and Tamari sauce to sautéed mixture. Bring to simmering point, reduce heat, cover and simmer for 15 minutes.

Place the flour in a small bowl. Slowly add the cold milk to the flour, mixing to make a smooth paste. Gradually add all of the milk, continuing to mix to maintain a smooth consistency. Add this mixture to the soup, stirring constantly to prevent lumps from forming. Cover and simmer 15 minutes more.

Finally, stir in salt, pepper, lemon juice, parsley and sour cream. Stir until smooth and heat gently, but do not allow to boil. When completely heated, serve at once.

Enjoy, everyone!!

Arlene

SWEDISH PEA SOUP – ÄRTSOPPA

The main dish for our celebration of Tjugodag Knut is pea soup, or ärtsoppa. Traditional in Sweden since before the Vikings, ärtsoppa was made from fast-growing peas that accommodated the short growing season. There are many reasons presented as to why this soup is now a staple on Thursdays. One of the more believable ones is that when Sweden converted to Catholicism there needed to be a hearty meal to hold working people through the Friday fast. Whatever the reason, pea soup continues to be eaten as a standard for Thursday dinners even in the military. Over time, the thin Swedish pancakes were added to accompany the soup. Everyone seems to have their favorite version. Here is a pretty basic ärtsoppa recipe that serves 4-6 people.

• 1 pound whole dried yellow peas
• 2 onions, chopped fine
• 1/2 pound whole piece of salt pork
• 1/4 teaspoon marjoram
• 1/2 teaspoon thyme
• Additional seasonings that can be added by each individual when served include salt, pepper, garlic, and seasoning salt. Garnish: grainy brown mustard.

Start the night before by soaking the peas completely covered with water for at least 12 hours.

Drain the peas and put them in a large cook pot. Cover the peas completely with water and add the chopped onions. (Some people will also add chopped carrots and other vegetables. You can add more water if desired as it cooks to bring it to consistency you desire. Some people like it thick while others prefer it to be more liquid.)

Bring the water to a boil and the turn down to a medium simmer. Add the pork and let simmer about 90 minutes. Skim off any pea hulls that might float to the top. Season the soup with the marjoram and thyme and simmer for another 15 minutes. Remove the meat and cut into pieces. Put the pieces back into the soup.

When the soup is served, individuals can add additional spices. The grainy brown mustard can be stirred directly into the soup or with each bite, dip the tip of your spoon into the mustard before filling the rest of it with soup.

Southwest Black Bean Soup

• 1 medium sweet red pepper, chopped
• 2 celery ribs, chopped
• 1 small onion, chopped
• 2 T canola or extra virgin olive oil
• 2 chicken breasts cooked and chopped
• 2 cans (15 oz ea.) black beans, rinsed and drained
• 32 oz. box of low sodium chicken broth
• 1 can (14 oz) diced tomatoes, undrained
• 1 can (4 oz) chopped green chilies
• 3/4 tsp. ground cumin
• 1 1/2 cups cooked brown rice
• Sour cream

In a large stockpot, sauté the pepper, celery and onion in oil until tender. Add the cooked chicken pieces. Add the beans, broth, tomatoes, chilies and cumin. Bring to a boil, Reduce heat and simmer, uncovered for 30 minutes. Divide rice in six soup bowls; pour in the soup and top with sour cream. Great with corn chips or tostada chips.

Potato Soup

• 6 medium potatoes peeled and diced
• 1 medium onion chopped
• 2 medium carrots shredded
• stick butter (1/4 cup)
• 2 cups chicken stock (use canned or granules or bullion)
• 1 tsp. salt
• pepper to taste
• 1 cup half-and-half (milk/cream)
• 1 cup diced ham, fried bacon, or your favorite sausage
• garnish with parsley, chives, or green onions

Sauté potatoes in butter for 5 minutes. Add onions and sauté for another 5 minutes. Add chicken stock and cook until potatoes are tender. If you want, you can puree this mixture in a blender or mixer, or you can just take a hand potato masher and mash them right in the pot. I like to mash them a little bit so some of the potatoes are still in chunks and some are mashed – just my preference. Add the seasonings, half-and-half, and your choice of meat. Cook for another hour and serve with bread or crackers.