Here's the recipe for the chicken noodle soup. My recipe didn't have the amounts of the ingredients because I go by taste so this recipe is taken from the "Lion House Recipes" book.
Hearty Chicken Noodle Soup (by Lisa Johnson)
2 teaspoons chicken soup base
3 cups chicken soup stock
2 cups chopped carrots
2 cups chopped celery
3/4 cup chopped onion
2 cans cream of chicken soup
1/4 cup evaporated milk or 1/2 cup whole milk
Roux (recipe following)
2 cups cooked diced chicken
2 1/2 ounces (about 4 cups) cooked noodles
salt and pepper to taste
Heat chicken soup base and stock together. Add carrots, celery, and onions, and simmer until vegetables are tender. Add cream of chicken soup and milk. Thicken with roux as desired, then add cooked chicken and noodles. Add salt and pepper, and taste to correct seasonings. Makes about 2 1/2 quarts, or 10 one-cup servings.
Roux
Mix 2 cups flour and 1 cup butter or margarine together until well blended. Store in refrigerator. When ready to use, add to hot liquid a little at a time. Stir constantly until the preferred consistency is reached.
HOMEMADE NOODLES (From Lorraine Ball)
4 cups flour
1 teaspoon salt
4 to 5 eggs
3/4 to 1 cup milk
Mix into a dough, kneading until soft, but not sticky. Make into a long roll and roll out a long, thin, and narrow rectangle. Slice thin (about 1/4 inch). Put plenty of flour on counter and flour on top to roll it into thirds. Slice with a pizza cutter.
Add noodles into boiling soup a few at a time to prevent noodles from sticking. Cover pan with lid and simmer until noodles are as tender as preferred. (20 to 45 minutes).
1 teaspoon salt
4 to 5 eggs
3/4 to 1 cup milk
Mix into a dough, kneading until soft, but not sticky. Make into a long roll and roll out a long, thin, and narrow rectangle. Slice thin (about 1/4 inch). Put plenty of flour on counter and flour on top to roll it into thirds. Slice with a pizza cutter.
Add noodles into boiling soup a few at a time to prevent noodles from sticking. Cover pan with lid and simmer until noodles are as tender as preferred. (20 to 45 minutes).
Tater Tot Chowder (by Jana Read)
4 slices of bacon
4c. frozen onion flavored tater tots
1c. canned or frozen corn kernels, drained
2c. whole milk
1c. low sodium chicken broth
Black pepper
Cut bacon into 1 inch pieces. Cook until crisp. Dry with paper towel.
Place tater tots in sauce pan and cook on low heat, stirring constantly, until they thaw a bit. 1-2 minutes.
Add drained bacon pieces, corn, milk and chicken broth. Cook on medium heat until chowder comes to a boil. Reduce heat to low, cover and simmer until tots are soft, stirring and mashing as cook. 12-15 minutes. Sprinkle with pepper over each serving. Makes 4 servings.
Chicken Soup (Seder Meal)( by Shannon Polfer)
1 whole chicken (you will need to make it boneless, skinless after cooking)
8 c. water ( save and use chicken stock)
1 onion chopped
3 potatoes, diced
1 15 oz can white navy beans
2 cubes of Knorr chicken bouillon
1 tbsp. salt
1 tps. margarine
2 celery stalks, chopped
3 carrots, sliced
1 15 oz. can French cut green beans
2 cloves garlic, minced
1 tbsp. dried basil
3/4 tsp. pepper
Cook chicken in water to cover chicken. Bring to a boil, put the lid on and then reduce heat. Remove skin, bones and fat, and save water to use in soup.
In large pot cook onion in margarine until soft. Add garlic and cook 1 minute. Stir in water (stock) and bouillon.
Add carrots, celery, tomatoes, salt and pepper, and basil. Bring to a boil, then cover and reduce heat. Simmer for 15 minutes.
Add green beans and potatoes, cook 10 more minutes.
Add navy beans and cooked chicken: cook another 8-10 min. (chicken should be shredded
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