Chicken Tortilla Soup

3 cloves garlic, minced

3 Tbs margarine or oil of choice

3 14 oz. chicken broth or bullion

1 can cream of chicken

1 can cream corn

2 t. cumin

3 Tbs cilantro

1 chopped onion

2 Tbs flour

4 cups half & half or milk

1 cup salsa

6 chicken breasts, cooked

1 pkg. taco seasoning

Tortilla chips

(Cheese, Avocado, Tomato, etc)

In a large pot, saute the garlic and onions in the margarine or oil for 5 minutes. Add flour and stir well one minute. Add broth and milk. Return to boil and then cool. Add cream of chicken, corn, salsa, chicken, cumin, seasoning, cilantro. Stir and heat for 15 minutes.

Serve by putting chips, cheese, avocado, tomatoes, etc in a bowl and serve soup over the top...(or put them all on top of the soup).

YUM!!!

BETTY’S DUMPLINGS

1 ½ CUPS FLOUR
2 TSP. BAKING POWDER
¾ TSP. SALT
3 TBSP. SHORTENING
¾ CUP MILK

MEASURE FLOUR, BAKING POWDER, AND SALT INTO BOWL. CUT IN SHORTENING THOROUGHLY, UNTIL MIXTURE LOOKS LIKE MEAL. STIR IN MILK. DROP DOUGH BY SPOONFULS ONTO HOT MEAT OR VEGETABLES IN BOILING STEW. COOK UNCOVERED 10 MINUTES LONGER OR UNTIL DUMPLINGS ARE FLUFFY.

GARDEN VEGETABLE SOUP

2/3 CUP SLICED CARROT
½ CUP DICED ONION
2 GARLIC CLOVES, MINCED
3 CUPS FAT-FREE BROTH
1 ½ CUPS DICED GREEN CABBAGE
½ CUP GREEN BEANS
1 TBSP. TOMATO PASTE
½ TSP. DRIED BASIL
¼ TSP. DRIED OREGANO
¼ TSP. SALT
½ CUP DICED ZUCCHINI

IN LARGE SAUCEPAN SPRAYED WITH NONSTICK COOKING SPRAY, SAUTE THE CARROT, ONION, AND GARLIC OVER LOW HEAT UNTIL SOFTENED (ABOUT 5 MINUTES).
ADD BROTH, CABBAGE, BEANS, TOMATO PASTE, BASIL, OREGANO, AND SALT; BRING TO A BOIL. LOWER HEAT AND SIMMER, COVERED, ABOUT 15 MINUTES OR UNTIL BEANS ARE TENDER. STIR IN ZUCCHINI AND HEAT 3-4 MINUTES.

WEIGHT WATCHERS MEAL: 0 POINTS

HOMEADE NOODLES

3 EGGS
2 ¼ CUP FLOUR

BEAT EGGS IN MIXER UNTIL WHIPPED, ADD FLOUR ALL AT ONCE, LET MIXER KNEAD THE DOUGH FOR 5 TO 10 MINUTES. ROLL OUT YOUR DOUGH, CUT INTO NOODLE SIZE YOU WOULD LIKE, AND THROW INTO YOUR SOUP WHEN IT IS BOILING.

TEN MINUTE CHICKEN NOODLE SOUP

1 QUART CHICKEN OR TURKEY BROTH
1 TSP. INSTANT MINCED ONION
½ TSP. SALT
½ TSP. THYME
1 CUP FINELY CHOPPED CARROT
¼ CUP SPAGHETTI NOODLES BROKEN INTO 1 INCH PIECES

BRING CHICKEN BROTH TO A BOIL. ADD REMAINING INGREDIENTS. REDUCE HEAT AND SIMMER 10 MINUTES.

HOMEADE NOODLES
3 EGGS
2 ¼ CUP FLOUR

BEAT EGGS IN MIXER UNTIL WHIPPED, ADD FLOUR ALL AT ONCE, LET MIXER KNEAD THE DOUGH FOR 5 TO 10 MINUTES. ROLL OUT YOUR DOUGH, CUT INTO NOODLE SIZE YOU WOULD LIKE, AND THROW INTO YOUR SOUP WHEN IT IS BOILING.

MINESTRONE SOUP

3 SLICES LEAN BACON, CHOPPED
1 CLOVE GARLIC, MINCED
1 MEDIUM ONION, MINCED
¼ CUP MINCED PARSLEY
2 STALKS CELERY, DICED
2 CARROTS, DICED
1 LARGE POTATO, DICED
½ MEDIUM CABBAGE, FINELY SLICED
28 OZ. CAN TOMATOES, SLIGHTLY BLENDED
1 TSP. BASIL
1 TSP. SALT
15 OZ. CAN KIDNEY BEANS OR 2 CUPS COOKED WHITE OR PINTO BEANS
2 QUARTS SOUP STOCK OR 2 QUARTS WATER PLUS 2 TBSP. BEEF OR CHICKEN BOUILLON
½ CUP SPAGHETTI, BROKEN INTO 1 INCH PIECES

IN LARGE SKILLET, FRY BACON. DO NOT DRAIN GREASE. ADD GARLIC, ONION, PARSLEY, CELERY, CARROTS, POTATO, AND CABBAGE. SAUTE FOR 20 TO 25 MINUTES, STIRRING OFTEN, UNTIL VEGETABLES ARE TENDER BUT STILL CRUNCHY. ADD TOMATOES, BASIL, SALT, BEANS, AND STOCK. SIMMER ABOUT 45 MINUTES. ADD SPAGHETTI AND COOK UNTIL TENDER, 10 TO 12 MINUTES.

TACO SOUP

1 LB. GROUND BEEF
1 PKG. LAWRY’S TACO SEASONING
28 OZ. CAN STEWED TOMATOES
3 CUPS WATER
8 OZ. CAN TOMATO SAUCE
30 OZ. CAN PINTO OR KIDNEY BEANS
7 OZ. CAN MEXICORN
½ CUP SLICED OLIVES
2 PKGS. CORN CHIPS
JACK CHEESE
SOUR CREAM

BROWN BEEF IN LARGE POT. ADD ALL BUT LAST THREE INGREDIENTS AND STIR WELL. SIMMER 20 – 30 MINUTES. SERVE IN INDIVIDUAL BOWLS AND TOP WITH LAST THREE INGREDIENTS.

JACQUI’S CHICKEN NOODLE SOUP

1/8 TSP. SALT
2 TBSP. FLOUR
1 TSP. SAGE, DRIED
¼ TSP. SALT
¼ TSP. PEPPER
8 OZ. CHICKEN BREAST, BUT INTO BITE SIZE PIECES
¼ CUP WATER
1 ½ CUPS MIXED VEGETABLES (FRESH OR FROZEN)
1 CAN CREAM OF CHICKEN SOUP

COMBINE FLOUR, SAGE, SALT, PEPPER IN ZIP LOCK BAG; ADD CHICKEN AND TOSS TO COAT. OVER MEDIUM HEAT IN A POT ADD CHICKEN MIXTURE; COOK 5 MINUTES; BROWNING ALL SIDES. STIR IN WATER, VEGGIES, AND SOUP; BRING TO A BOIL. REDUCE HEAT AND COOK FOR 10 MINUTES.

MAKE PIE CRUST. ROLL IT OUT AND WITH A BOWL CUT OUT A CIRCLE TO FIT THE TOP OF THE BOWL, AND BAKE ROUNDS TO MAKE LIDS FOR EACH INDIVIDUAL BOWL.

Chicken and Rice Soup

* 1 Rotisserie Chicken, striped of all it's meat and diced
* 2 medium onions, chopped
* 4 large carrots, diced
* 3 celery ribs, diced
* 1 cup butter, cubed
* 1 cup all-purpose flour
* 2 cups half-and-half cream
* 1 cup uncooked long grain rice
* 2 teaspoons salt
* 1 teaspoon chicken bouillon granules
* 3/4 teaspoon pepper
* 3 qt. ckn broth

DIRECTIONS
1. In a soup kettle or Dutch oven, saute the onions, carrots and celery in butter until tender. Reduce heat; stir in flour until blended. Gradually add 1 qt. of reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
2. Add cream, rice, salt, bouillon, pepper, remaining broth and chicken. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender.