Recipes for Soup!

Beef barley?

Chicken?

Chicken Corn chowder?

LOL Valenia, you have the same recipe as me!

check on Recipes.com. I have made many things from them and have never had a bad meal!!

Good Luck!

try www.epicurious.com ...they have some really good recipes from some of the better cooking magazines (bon appetit, gourmet, food and wine) with reviews from users, etc..

oooohhhhhhhh I make a good southwest chicken and corn chowder: here goes:

boil 1 small chicken (or 4-5 full breasts) in a pot of water (enough to cover the meat) for at least an hour. Drain broth and set chx aside to cool.

Meanwhile:
in a skillet saute up chopped onion, scallion and green and red peppers. (I use butter, but you could use a little veg. oil)

add the broth, the pepper/onion mixture, 1 can of corn, and 3-4 chopped potato and bring to a boil. Cook long enough for the potatos to soften.

At this time you can season to taste, maybe add some chx boullion, salt, pepper, I use cayan pepper (just a little).

Either chop the chx up, or, what I do, just pull it into chunks. I just pull it off the bone and break it up with my hands, and then add it to the soup mixture.

To thicken up the soup a bit I add about a 1/3 cup of heavy cream. Add it slowly, stirring. The longer the soup cooks the thicker it will get.

This soup is excellent on day 2!!!

I am sorry that I dont have measurements, I do it by eye, and for soup it shouldn't really matter.

Let me know how you like it if you try it!!

P.S. this is excellent with home-made popovers, but my fiance makes those so I don't have a recipe.

Here's my recipe for homemade chicken soup---me and FH both had bad colds last week and I made a huge batch of this stuff-it really makes you feel better
1 Cup roughly chopped carrots
1 Cup chopped celery
1/2 Cup roughly chopped parsnips
1 Large onion, chopped
2 Leeks, only the white part, roughly chopped
1 Bay Leaf
1 5-6 pound chicken, cut into eights (sometimes you can find a chicken pre-cut into eights)
1/2 Bunch Fresh Dill
1 Bunch Flat-Leaf Parsley, cleaned&trimmed
Salt & Freshly ground pepper to taste

1:Put the veggies, bay leaf, and chicken into a large saucepan and just cover w/ water. Bring to a boil.

2:Lower heat and partially cover. Simmer on low for about 1 1/4 hrs. A frothy foam (fat) will rise to top, skim with a ladle until none remains.

3:Remove the chicken from the soup and let cool. Seperate the meat from the bones. Shred the chicken and return to the soup. Add the dill, parsley, salt & pepper and simmer for 5 more minutes.

I serve this over Ditalinin pasta (small tubes) and grated cheese.

Also, some stores sell pre-packaged soup greens which comtain most of the veggies/parsley/etc... that this recipe calls for. The substitution works great. I also sometimes add a can of DelMonte tomatoe sauce to the soup when it is simmering to add a nice color and different taste.

Jenn-it's so funny because when we are eating it, all you hear is us sniffling because it opens up the sinuses and makes your nose run

I have a French Onion soup recipie if you want it let me know

Suzanne I want the recipe!

I will make both soups...

MORE MORE MORE!!!!

Heres the French Onion soup receipe
SERVES 4
What youll need:
1/2 stick butter
1 table spoon of olive oil
8 cups thinly sliced onions (about 2 - 2 1/2 lbs)
1/2 teaspoon salt
1/2 teaspoon sugar
1 tablespoon flour
8 cups (64oz) beef stock (i buy the one especially made for french onion soup)
8 ( 1/2 inch) slices of italian bread (toasted, i just put them in the oven for about 5-10 minutes)
lots and lots of Mozzarella cheese

Heat a heavy saucepan over moderate heat with the butter and oil. When the butter has melted, stir in the onions,cover and cook slowly unitl tender and translucent, about ten minuttes. Blend in the salt and sugar, increase the heat to medium high, and let the onions brown, stirring frequently until they are a dark walnut color, 25- 30 minutes.

sprinkle the flour and cook slowly, stirring , for another 3- 4 minutes. Remove from heat, let cool a moment, then wisk in 2 cups of HOT stock. When well blended, bring to the simmer, adding the rest of the stock. Cover loosley and simmer very slowly 1 1/2 hours adding a little water if the liquid reduces too much. Taste for seasoning ( at this point i ad finly chopped fresh garlic, but this is optional) taste for seasoning.

put the bread into the soup bowls and add the soup to each bowl.
now at this point i add HEAPING amounts of mozzarella cheese, but you can do it to your liking with as little or as much as you like)
place bowls (and make sure they are oven proof i actaully have soup crocks) on a cookie sheet and place under preheated broiler until cheese melts and forms a crust over the top of the bowls. Serve immediatly.

This is my MOM’S CHICKEN SOUP:

1-Whole chicken, cut up
1-Chicken breast
4 onions, chopped
1 bag of carrots, chopped
4 chicken flavor packets
½ stalk of celery, chopped
1or 2-parsnip, chopped
1or 2-white turnip, chopped
fresh parsley, chopped
pepper

Wash chicken well. In large pot of water add chicken, 2 chicken flavor packets, 2 onions and 2 carrots. Cook at medium heat for 1 hour. Chicken should start to fall off the bone. Add water as needed. Periodically, skim the water.

Strain water into another pot. Remove chicken from bone and put chicken in pot of water. Mush cooked carrots and onion (make sure there are no chicken bones) and add to water.

Add pepper, remaining carrots and onions, parsnips, turnips and parsley to water. Cook for an hour. Add remaining chicken flavor packets as necessary.

TORTILLA SOUP

Tortilla chips aren't just for dipping, after all! This easy soup has a light Mexican flavor. Low?fat tortilla chips work well??and this is a good way to use up chips that have become stale. Serves 4?6.

2 tbsp vegetable oil
1 med onion, diced
4 cloves garlic, minced
6 c chicken broth (canned is fine)
4 boneless/skinless chicken breast halves
2 c tomato salsa
Salt and pepper, to taste
Tortilla chips

Heat oil in a large soup pot over medium?high heat. Add onion and garlic; cook, stirring occasionally, about 15 minutes, until tender. Add broth and chicken breasts. Bring to a boil, reduce heat, and simmer 10 minutes.

Remove chicken and set aside. Add salsa to broth; season with salt and pepper. Cut chicken into cubes and return to soup.

Put a handful of tortilla chips into the bottom of soup bowls. Ladle soup over chips. Garnish with any of the following: lime slices, grated cheese, minced cilantro, sour cream, hot sauce, minced onion, or minced jalapeno pepper.