Recipes 10-29-24

Chicken Noodle Soup
1 (3 oz.) package chicken flavored Ramen noodles, broken
1 (10 oz.) package frozen green peas, thawed
2 tablespoons butter
1 (4 oz.) jar sliced mushrooms
3 cups cooked cubed chicken or deli turkey

In large saucepan, heat 2 1/4cups water to boiling and add Ramen noodles, contents of seasoning packet, peas and butter. Heat to boiling, reduce heat to medium and cook about 5 minutes. Stir in mushrooms, chicken and 1/4 teaspoon black pepper. Continue cooking over medium heat until all ingredients heat through. Serves 4.

Potato Bacon Soup
2 (14 oz.) cans chicken broth seasoned with garlic
2 potatoes peeled, diced
1 onion finely chopped
6 slices bacon, cooked, crumbled

In large saucepan, combine broth, potatoes and onion. Bring to a boil, reduce heat to medium-high and cook about 10 minutes or until potatoes are tender

Season with pepper. Ladle into bowls and sprinkle with crumbled bacon. Serves 6-8.

Fiesta Soup
1 (15 oz.) can Mexican style stewed tomatoes
1 (15 oz.) can whole kernel corn
1 (15 oz.) can pinto beans
1 (14 oz.) can chicken broth
1 (10 oz.) can fiesta nacho cheese soup

In soup pot or kettle, on high heat, combine tomatoes, corn, pinto beans, chicken broth and a little salt and mix well. Stir in nacho soup and heat until it heats thoroughly. Serves 4-6 Option: If added touch of meat, add 12 oz. can white chicken chunks.

Old Fashioned Tomato Soup
2 1/2 pounds fresh tomatoes peeled, seeded, chopped or 4 cups canned stewed chopped tomatoes
3-4 cups chicken stock
2 ribs celery, minced
1 carrot, minced
1 onion, minced 
2 tablespoons basil

In large soup pot, combine tomatoes, chicken stock, celery, carrot and onion on high heat. After soup begins to boil, reduce heat to low and simmer for 15-30 minutes. Add basil, salt and pepper to taste. Serves 4.