| The Autumn is there and with it the cold days. For | | | | 1. Place chicken in water in large saucepan. Add salt, |
| such days, there is nothing better to eat than a soup. | | | | pepper, basil, bay leaf and garlic. |
| Soups are not only great to warm us in cold days but | | | | 2. Bring to boil. Lower heat and simmer slowly for 1/2 |
| they are also very healthy. You can add as many | | | | hour or until chicken is tender. |
| vegetables as you want in a soup and make it a very | | | | 3. Remove chicken from pan. Cool and carefully skim |
| nutritious and delicious dish. | | | | fat from surface of soup. |
| I like almost all kinds of soups but one of my favorites | | | | 4. Bring soup to a boil and add onions, carrots, parsley |
| is chicken soup. Chicken soups are very tasty and it is | | | | and celery, simmer gently for 10 minutes. |
| also well known that chicken noodle soup is a good | | | | MEATBALLS: |
| remedy for cold and flu. | | | | |
| Here some of the best recipes for chicken soup. I | | | | 1. Mix beef with egg, bread, salt and pepper. |
| hope you like them as I like. | | | | 2. Form into small meatballs, add meatballs to soup and |
| Chicken Noodle Soup | | | | simmer for 35 minutes. |
| Ingredients: | | | | 3. Meanwhile, skim and bone the chicken. Cut meat into |
| 3 lb. chicken | | | | small pieces. |
| 2 qts. water | | | | 4. Garnish the soup with chicken and serve. |
| 2 tsp. salt | | | | Chicken Soup Recipe |
| 1 1/2 cup chicken stock | | | | Ingredients: |
| 2 cups celery, chopped | | | | 1 large stewing chicken, cut in pieces |
| 2 cups carrots, chopped | | | | 1 qt. cold water |
| 1 tart apple, chopped | | | | 1 tbsp. dried parsley |
| 1 cup onions, chopped | | | | 1 bay leaf |
| Dash pepper | | | | 1 tbsp. salt (optional) |
| 4 cups egg noodles | | | | 1-2 tsp. curry powder |
| Directions: | | | | 1/8 tsp. nutmeg |
| | | | 1/8 tsp. ground cloves |
| 1. Place chicken in kettle with 2 quarts water. Cover | | | | 2 tbsp. olive oil |
| until tender (about 2 1/2 hours). Remove chicken from | | | | 1 med. onion, chopped |
| kettle and strain broth. | | | | 1 med. carrot, chopped |
| 2. Debone chicken and return to kettle with strained | | | | 1 green bell pepper, chopped |
| broth. | | | | 1 med. apple, pared, cored and chopped |
| 3. Add chicken stock, celery, carrots, apple, onions, and | | | | Salt and pepper to taste |
| pepper and cook until vegetables are tender. | | | | 1/3 cup flour (optional) |
| 4. Add noodles and cook 8-10 minutes. | | | | 1 (14 oz.) can stewed tomatoes |
| Chicken Soup With Tiny Meatballs | | | | Cayenne pepper to taste |
| Ingredients: | | | | Directions: |
| 2 pounds stewing chicken | | | | |
| 4 cups water | | | | 1. In large soup pot or kettle, combine first 8 ingredients; |
| 2 1/2 teaspoon basil | | | | cover and simmer approximately 45 minutes (until |
| 1/2 pound small onions | | | | chicken is tender). Remove chicken, if needed, to |
| 1 bay leaf | | | | determine the need for more water. You'll need at |
| 1 clove garlic | | | | least a quart. Discard skin and bones; cut meat into |
| 5 carrots, sliced | | | | small chunks. |
| Parsley and celery leaves | | | | 2. In another large pot, heat oil over medium heat and |
| MEATBALLS: | | | | add next 7 ingredients; simmering until tender. Remove |
| 1 cup finely minced beef | | | | from heat and stir in flour. |
| 1 egg | | | | 3. Stir in broth, chicken and tomatoes (with juice) and |
| 1 slice crumbly white bread | | | | cayenne pepper. Boil, reduce heat; cover and simmer |
| 1/2 teaspoon salt | | | | about 1 hour. |
| Freshly ground black pepper | | | | 4. Sprinkle with croutons and serve. It makes 8-10 |
| Directions: | | | | servings. |
| CHICKEN SOUP: | | | | Enjoy your chicken soup !! |
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