Chicken Broth

So do you ever buy those Rotisserie chickens at Sam's club?  They are such a deal and we can usually get two meals out of them!  We'll usually eat the meat with veggies the first night, then I'll make soup or enchiladas the next, and its way cheaper than buying frozen chicken breast.  I usually take the bones and make my own chicken stock with it.   I usually take whatever is in the bottom of my fridge and throw it in....I was making chicken noodle soup so after I cut the celery I threw the ends in, and the extra carrots, I also had half a onion in there too. 

 

Recipe:

Veggie scraps: celery, carrots, onions etc. Whatever you have throw it in!

Chicken Bones

Water to cover the veggies and bones.

Salt/Pepper

Parsley

Bay leaf

Bring to a boil then let it simmer for three hours.

 

 When its done I strain out the big veggies and meat into a bowl.  Then I get a get some cheesecloth and cover my pan, and strain it again.

 See all the extra stuff you get out.....

 I dump mine into freezable canisters and put in the freezer until I'm ready.

The BEST soup I've EVER had

I had to put that as my title....because I am not lying!  :) If you like cheese, potatoes, chicken, and a hint of broccoli you will love this soup.  My friend made this soup for a party we had a few years ago and me and Phil have been hooked.  I made it at my super sat and the pan was gone like that!  I thought I had posted this recipe already and I guess I forgot so here you go!

Yummy Potato Soup

Tracey Warner

½ Cup Butter

2 tsp. Salt
4 Cups of Water
½ Cup of Chopped Onions
2 Cups of Chopped Carrots
1 Head of Broccoli Chopped
3 tsp. Chicken Bouillon Cubes
7-8 Chopped Potatoes
½ lb. Chicken Breast (cooked)
½ Block Velveeta Cubed
½ tsp. Pepper
¼ tsp. sea salt
¼ tsp. Bon Appetite
¾ tsp. Parsley
Dash of Spike (I didn’t have this and it still turned out good)

Rue:

1 Cube Butter

1 Cup Flour
Add Milk you want it thick, combine in saucepan

Boil first 3 ingredients, add remaining ingredients, potatoes last.  Add water to cover ingredients in pan.  Cook 3-4 hours in large saucepan on low

If you don't want the soup thick then don't add the rue...also I usually will buy a rotisserie chicken and we will have it for dinner one night then I use whatever is left for this soup.  Good way to use your leftovers!

Homeade Beef Stew

I wish we had more of this today, I just can't seem to warm up! I even took a hot shower, tossed my clothes in the dryer. I can't imagine how it feels outside! One of my favorite things about winter...is soup! I love trying new recipes, or trying to be creative with the recipes I have. Beef Stew sounded really good the other night! Yum Yum Yum

Beef Stew

1-2 Cans Diced Tomatoes

1 Onion (ha ha I used my dehydrated onions)

1-2 lbs. Stew Meat

1-2 Cups Peas

4-5 Carrots

3 Celery Stems

4-5 Red Potatoes

1 packet of Beef Stew Seasoning

2 Cups Beef Broth

2 Bay Leaves

2 tsp. Thyme

Place your stew meat (mine was half frozen, half thawed out) in the crock pot on low, add your tomatoes, onions, and beef broth. Cut up your carrots, and celery, throw in with seasoning, and peas, bay leaves, and thyme. Cook on low 5 hours. Wash and quarter your red potatoes add about a hour and a half before serving (I don't like my potatoes tasting like mush in a stew) Super easy super yummy!

Chicken Soup

One of our favorites is Yummy Chicken Noodle Soup! Today I didn't follow a recipe we just threw stuff in the pot! Yesterday we had picked up a Rotisserie Chicken from Costco so I used the leftover chicken for the soup.

Easy Chicken Noodle Soup:

Slice up a bag of mini Carrot's

Slice up 4-5 Sticks of Celery

Slice up 1/2 onion (you could add more but I'm not a huge onion fan)

Throw in the bottom of a stock pot

Add desired amount of shredded Chicken

2-3 Cans of Chicken Broth

2 Bay Leaves

2-3 Tsp. Salt

2-3 Tsp. Pepper

Desired amounts:

Parsley

Garlic Salt

Thyme

Cook on low 3-4 Hours

Add Your Egg Noodles, or I LOVE the Homemade one's you buy at the store about 20 minutes before ready to serve. Add water to cover, bring to a boil, then simmer for 20 min.

Ready to Serve....I usually take half and freeze it for another meal when we aren't souped out!