Homemade Chicken Noodle Soup

Make egg noodles

2 cups flour

3 egg yolks

1 egg

2 teaspoons salt

¼ to ½ cup water

Make a well in center of flour. Add egg yolks, egg and salt; mix thoroughly. Mix in water, 1 tablespoon at a time, until dough is stiff but easy to roll. Roll out dough on a well floured surface. Dough should be a little larger in size than an 11X13 cake pan, or so. Cut strips of noodles with a pizza cutter. Make soup.

1 cup diced celery

2 cups diced carrots

4 cup cubed potatoes

¼ cup chopped onion

2 49.5oz cans chicken broth

4 cups cooked, diced chicken

Combine celery, carrots, potatoes, onion and 1 can of chicken broth in a large cooking pot. Bring to boil and simmer for 10 minutes. Add chicken, continue to simmer for a few more minutes until vegetables are starting to soften. Add second can of chicken broth and bring to a full boil. Add noodles, each noodle separately. If you add the noodles in a clump, then they will cook as a clump. You may not need to use all the noodles, depending on how dense you like your soup. Cook at a soft boil for about 10 minutes. Salt and pepper as desired. Add some dried parsley, if desired. Makes approximately 4 quarts.

Potato Soup

*About 12 russet potatoes, peeled & diced
*About 1/2 pint half & half
*3 stalks celery
*3 carrots, peeled and chopped
*1 onion, chopped
*1-2 C. chicken stock
*2 T. butter
*1/2 lb. cooked bacon, crumbled & drained, drippings reserved
*1/2 pint sour cream, plus extra for garnish
*seasoned salt to taste
*pepper to taste
*chopped green onions, garnish

~Saute onion, celery and carrots until onion translucent. Bring potatoes to a boil with chicken stock for 5-10 minutes. Add veggies. Cook until potatoes soft. Turn off heat. Fold in half & half and sour cream. Add 1/4 C. bacon drippings. Add salt and pepper. Garnish with sour cream, chopped green onions and bacon

(To make in crock pot, cook all veggies and seasonings in chicken stock until cooked, then fold in other ingredients. Add garnish in bowls when serving)

White Chili

2 cans chicken broth
2 cans great northern beans
2 cans chopped green chiles
2 cans chopped cooked chicken
1 small onion, diced
1 t. garlic
1 1/2 t. cumin
1 can green chile enchilada sauce


Directions:
Pour all ingredients into soup pot and simmer until hot. Serve with shredded cheddar cheese and sour cream, if desired.

Chicken Tortilla Soup

1 (4 oz) can chopped green chiles
1 (14 oz) can stewed tomatoes
1 large onion, chopped
2 cloves garlic, minced
1 1/2 cups chopped cooked chicken (or turkey)
4 cups chicken stock
1 (10 oz) can tomato soup
1 t. ground cumin
1/2 t. lemon pepper
2 t. chili powder
2 t. worcestershire sauce
salt and pepper to taste
5 corn tortillas
vegetable oil
1 or 2 avocados chopped
shredded cheddar cheese
sour cream


Directions:
Combine green chiles, tomatoes, onion and garlic in a large saucepan. Cook over medium heat for 5 to 10 minutes. Add the chicken, chicken stock, tomato soup, cumin, lemon pepper, chili powder, worcestershire sauce, salt and pepper. Simmer, covered for 1 hour. Cut the tortillas into strips and saute them in a small amount of oil in a skillet. Drop tortillas into soup. Heat for 10 to 20 minutes but do not boil. Place the avocados and shredded cheese in soup bowls and ladle the soup into the bowls. Garnish with sour cream.

Lion House Canadian Cheese Soup

1/2 c. chopped onion
1/4 c. butter
1/4 c. flour
1 1/2 T cornstarch
1/2 t paprika
1/2 t salt
1/4 t pepper
1 quart milk, heated
1 quart chicken stock, heated
3/4 c. diced carrots, cooked
3/4 c. diced celery, cooked
1 c. shredded sharp Cheddar cheese
1/4 c. chopped parsley

Saute' onion in melted butter until transparent but not brown, ( 5 to 10 min). Add flour, cornstarch, paprika, salt, and pepper. Cook on low heat for about 10 minutes. Add milk and chicken stock and cook, stirring constantly, until thickened. Chop the cooked vegetables very fine, or mash slightly. Add them to the milk mixture. Taste to correct seasonings. Just before serving, stir in shredded cheese and chopped parsley. Amount of vegetable may be increased if thicker soup is desired. Makes about 2 1/2 quarts.

Lion House Chicken Noodle Soup

3 c. chicken soup stock
2 c. chopped carrots
2 c. chopped celery
3/4 c. chopped onion
2 cans cream of chicken soup
1/2 c. milk
1 - 2 T flour
2 c. cooked diced chicken
2 1/2 oz (about 4 cups) cooked noodles
Salt and Pepper to taste

Heat soup stock; add carrots, celery, and onions. Simmer until vegetables are tender. Add cream of chicken soup and milk. Mix flour with about 1/2 cup of the stock until smooth. Add mixture to stock to thicken soup. Stir completely. Add cooked chicken and noodles, stir. Add salt and pepper to taste. Makes about 2 1/2 quarts.

Delicious Potato Soup

2/3 cup butter
2/3 c. flour
7 c. milk
4 large potatoes, cooked and cubed (about 4 cups)
4 green onions, sliced
1 pkg bacon, cooked and crumbled
1 1/4 c. shredded cheddar cheese
1 c. sour cream
3/4 t. salt
1/2 t. pepper

In a large soup kettle, melt the butter. Stir in flour; heat and stir until smooth. Gradually add milk, stirring constantly until thickened. Add potatoes and onions. Bring to a boil, stirring constantly. Reduce heat; simmer for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve immediately. Yield: 8 to 10 servings (2 1/2 quarts)