HomeMade Chicken Noodle
2012 © Martha H. Greene www.TheHomeMakersMentor.com
HomeMade Chicken Noodle
CHANGE IT UP!
Combine in a large stock pot: 1 whole chicken or assorted cut up chicken pieces 6 c. water 4 chicken bouillon cubes celery leaves 1 onion, chopped 4-7 cloves of garlic, sliced (to your taste) 4 peppercorns 1 bay leaf Simmer until chicken is tender. Remove chicken to cookie sheet to cool. Throw skin and bones away; shred chicken. Strain and cool broth; skim off fat which rises to the top (I leave a bit there to make the soup more calories for my hungry boys) (It is better to prepare the broth a day ahead, letting it cool in the refrigerator. It is much easier to skim the fat from the broth). See our lesson on Chickens 101 to have rich broth for any time you need soup broth!) Add 8 oz . noodles and cook until tender. add shredded chicken. Season with pepper. Add salt, if necessary. Instead of adding salt sprinkling in some soy sauce gives the soup a richer flavor! The richer your broth is the better your soup’s flavor. To make the ultimate chicken soup bake your chicken as above instead of cooking in the stock pot. Bake on 300 degrees until the chicken is falling off the bone and the broth is a rich golden brown—bake covered and make sure you keep plenty of water in the roaster pan-I keep it about 3/4 of the way up in my large roaster pan. If I have a large hen I bake it for at least 8-10 hours.
Choose to use WIDE DUMPLING SKINNY SPAGHETTI CURLY Q’s BOW TIES
Designed by Martha for Everyday Easy—The HomeMakers Mentor ©2012
Choose to add in tasty bits of color CARROT CELERY PEAS GREEN ONION PARSLEY
2012 © Martha H. Greene www.TheHomeMakersMentor.com
Potato Soup 6 potatoes, cut in small pieces 1 large onion, diced in small pieces 2 tsp. dried parsley Cook in a large soup pot with water covering over potatoes and cook on stove top until potatoes are very soft, keep covered. Add salt and pepper to taste and mash potatoes with a masher or electric beater. Add in 1/4 cup butter. Stir together in a small bowl 4 Tbsp. of flour and add in enough water to make a pourable paste. Stir vigorously until there are no lumps. Add 4 cups of milk (I use 2 cans of evaporated milk) to the potato mixture and bring to a simmer...add in the flour paste to thicken. Add any of of water to Add lots of flavor by adding bits of crispy-fried bacon or small bits of ham. Make a cheesy-potato soup by adding in 2 cups of Velveeta cheese cubes or any other American-style cheese. Keep heat on low and stir continually until cheese melts and is combined into the soup. Serve with toasty & tasty croutons sprinkled on top.
Designed by Martha for Everyday Easy—The HomeMakers Mentor ©2012
Recycle your Bread! Slice and cube any loaf of bread. (Dayold or stale bread is perfect for this-Use it up– don’t waste it!) Place bread cubes on a baking pan that has been greased in a single layer. Drizzle with: 1 cup olive oil or melted butter Using a shaker container, sprinkle bread cubes with this spice mixture: 1 Tbsp. Italian seasoning 2 tsp. garlic salt 1 tsp. fresh cracked black pepper 2 Tbsp. parmesan cheese Bake 30 minutes at 250 degrees. Check during baking, to stir cubes around if they are browning too quickly. Croutons should be dry and crispy when done. Store in an airtight container. If croutons are thoroughly dried, refrigeration is not needed for storage. Croutons keep fresh for 2 weeks in an airtight container.
2012 © Martha H. Greene www.TheHomeMakersMentor.com
Cheese-Burger Soup Potatoes Cheese and Beef can be served up like French Fries on the side with your beef burger topped with cheese in a bun or add all of these foods into a big pot for a hearty filling soup that reminds you of a cheeseburger!
1/2 lb. ground beef 3 c. chicken broth 3/4 c. chopped onion 3/4 tsp. salt 3/4 c. shredded carrots 1 tsp. dried basil 3/4 c. diced celery 1 tsp. dried parsley flakes 4 T. butter or margarine, divided 4 c. diced peeled potatoes 1/4 c. all-purpose flour 8 oz. American Cheese, sliced (2 Cups) 1-1/2 c. milk 1/4-1/2 tsp pepper In a 3-qt. saucepan, brown ground beef; drain and set aside. In the same saucepan, sauté onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add broth, potatoes, and beef; bring to a boil. Reduce heat; Cover and simmer for 10-12 minutes or until potatoes are tender. Meanwhile, in a small skillet, melt the remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt, and pepper; cook and stir until cheese melts. Remove from the heat. Yield: 8 servings(2-1/4 quarts).
Designed by Martha for Everyday Easy—The HomeMakers Mentor ©2012
2012 © Martha H. Greene www.TheHomeMakersMentor.com
Wash Day Chowder In a soup pot put in: 1/4 lb. of bacon snipped in small pieces and fry until crisp. While bacon fries, peel and dice up 4 potatoes. Let stand in salted water until ready to use. Cut 1 small onion chopped fine and cook until soft in bacon drippings. Add in: Get caught up on the laundry while your chowder simmers on the stove. 1 can tomato sauce (12 oz. size) Hot and ready in just a little bit of 1 can whole kernel corn with juice time and serve it up fresh from your The diced potatoes, [drain off water first] kitchen with muffins and jam! 2 tsp. salt 1/4 tsp. black pepper 1/2 tsp. paprika 3 cups boiling water Cook and simmer until potatoes are soft and then add in 1 cup evaporated milk. Heat through but do not boil. Serve in large soup bowls with bran muffins and jam. I make this recipe in a large soup pot and quadruple it! We love it to the last drop!
Designed by Martha for Everyday Easy—The HomeMakers Mentor ©2012
2012 © Martha H. Greene www.TheHomeMakersMentor.com
Turkey & Beans Chili Brown 4 lbs. of ground turkey in a large soup pot. Add in all other ingredients and stir occasionally while simmering. Add in: 7 oz. chopped green chilis 1 quart chicken broth 1 tsp. red pepper flakes 8 cloves chopped garlic 1/2 tsp. fresh ground black pepper 1 small tomato paste two—28 oz. petite diced tomatoes or tomato sauce 2 cups cooked black beans 1/3 cup red-hot sauce (like Tabasco or Texas Pete) 1 quart-size can “pork&beans” (my children call them cowboy beans) salt to taste Simmer (pot covered) for 2 hours. Great in the crockpot until you are ready to serve. Serve with corn chips or crackers and big green salad.
This is what I call BIG BOY CHILI —my husband and boys LOVE-LOVE-LOVE this chili and just rave over it!
Designed by Martha for Everyday Easy—The HomeMakers Mentor ©2012
HomeMade Chicken Noodle
CHANGE IT UP!
Combine in a large stock pot: 1 whole chicken or assorted cut up chicken pieces 6 c. water 4 chicken bouillon cubes celery leaves 1 onion, chopped 4-7 cloves of garlic, sliced (to your taste) 4 peppercorns 1 bay leaf Simmer until chicken is tender. Remove chicken to cookie sheet to cool. Throw skin and bones away; shred chicken. Strain and cool broth; skim off fat which rises to the top (I leave a bit there to make the soup more calories for my hungry boys) (It is better to prepare the broth a day ahead, letting it cool in the refrigerator. It is much easier to skim the fat from the broth). See our lesson on Chickens 101 to have rich broth for any time you need soup broth!) Add 8 oz . noodles and cook until tender. add shredded chicken. Season with pepper. Add salt, if necessary. Instead of adding salt sprinkling in some soy sauce gives the soup a richer flavor! The richer your broth is the better your soup’s flavor. To make the ultimate chicken soup bake your chicken as above instead of cooking in the stock pot. Bake on 300 degrees until the chicken is falling off the bone and the broth is a rich golden brown—bake covered and make sure you keep plenty of water in the roaster pan-I keep it about 3/4 of the way up in my large roaster pan. If I have a large hen I bake it for at least 8-10 hours.
Choose to use WIDE DUMPLING SKINNY SPAGHETTI CURLY Q’s BOW TIES
Designed by Martha for Everyday Easy—The HomeMakers Mentor ©2012
Choose to add in tasty bits of color CARROT CELERY PEAS GREEN ONION PARSLEY
2012 © Martha H. Greene www.TheHomeMakersMentor.com
Potato Soup 6 potatoes, cut in small pieces 1 large onion, diced in small pieces 2 tsp. dried parsley Cook in a large soup pot with water covering over potatoes and cook on stove top until potatoes are very soft, keep covered. Add salt and pepper to taste and mash potatoes with a masher or electric beater. Add in 1/4 cup butter. Stir together in a small bowl 4 Tbsp. of flour and add in enough water to make a pourable paste. Stir vigorously until there are no lumps. Add 4 cups of milk (I use 2 cans of evaporated milk) to the potato mixture and bring to a simmer...add in the flour paste to thicken. Add any of of water to Add lots of flavor by adding bits of crispy-fried bacon or small bits of ham. Make a cheesy-potato soup by adding in 2 cups of Velveeta cheese cubes or any other American-style cheese. Keep heat on low and stir continually until cheese melts and is combined into the soup. Serve with toasty & tasty croutons sprinkled on top.
Designed by Martha for Everyday Easy—The HomeMakers Mentor ©2012
Recycle your Bread! Slice and cube any loaf of bread. (Dayold or stale bread is perfect for this-Use it up– don’t waste it!) Place bread cubes on a baking pan that has been greased in a single layer. Drizzle with: 1 cup olive oil or melted butter Using a shaker container, sprinkle bread cubes with this spice mixture: 1 Tbsp. Italian seasoning 2 tsp. garlic salt 1 tsp. fresh cracked black pepper 2 Tbsp. parmesan cheese Bake 30 minutes at 250 degrees. Check during baking, to stir cubes around if they are browning too quickly. Croutons should be dry and crispy when done. Store in an airtight container. If croutons are thoroughly dried, refrigeration is not needed for storage. Croutons keep fresh for 2 weeks in an airtight container.
2012 © Martha H. Greene www.TheHomeMakersMentor.com
Cheese-Burger Soup Potatoes Cheese and Beef can be served up like French Fries on the side with your beef burger topped with cheese in a bun or add all of these foods into a big pot for a hearty filling soup that reminds you of a cheeseburger!
1/2 lb. ground beef 3 c. chicken broth 3/4 c. chopped onion 3/4 tsp. salt 3/4 c. shredded carrots 1 tsp. dried basil 3/4 c. diced celery 1 tsp. dried parsley flakes 4 T. butter or margarine, divided 4 c. diced peeled potatoes 1/4 c. all-purpose flour 8 oz. American Cheese, sliced (2 Cups) 1-1/2 c. milk 1/4-1/2 tsp pepper In a 3-qt. saucepan, brown ground beef; drain and set aside. In the same saucepan, sauté onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add broth, potatoes, and beef; bring to a boil. Reduce heat; Cover and simmer for 10-12 minutes or until potatoes are tender. Meanwhile, in a small skillet, melt the remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt, and pepper; cook and stir until cheese melts. Remove from the heat. Yield: 8 servings(2-1/4 quarts).
Designed by Martha for Everyday Easy—The HomeMakers Mentor ©2012
2012 © Martha H. Greene www.TheHomeMakersMentor.com
Wash Day Chowder In a soup pot put in: 1/4 lb. of bacon snipped in small pieces and fry until crisp. While bacon fries, peel and dice up 4 potatoes. Let stand in salted water until ready to use. Cut 1 small onion chopped fine and cook until soft in bacon drippings. Add in: Get caught up on the laundry while your chowder simmers on the stove. 1 can tomato sauce (12 oz. size) Hot and ready in just a little bit of 1 can whole kernel corn with juice time and serve it up fresh from your The diced potatoes, [drain off water first] kitchen with muffins and jam! 2 tsp. salt 1/4 tsp. black pepper 1/2 tsp. paprika 3 cups boiling water Cook and simmer until potatoes are soft and then add in 1 cup evaporated milk. Heat through but do not boil. Serve in large soup bowls with bran muffins and jam. I make this recipe in a large soup pot and quadruple it! We love it to the last drop!
Designed by Martha for Everyday Easy—The HomeMakers Mentor ©2012
2012 © Martha H. Greene www.TheHomeMakersMentor.com
Turkey & Beans Chili Brown 4 lbs. of ground turkey in a large soup pot. Add in all other ingredients and stir occasionally while simmering. Add in: 7 oz. chopped green chilis 1 quart chicken broth 1 tsp. red pepper flakes 8 cloves chopped garlic 1/2 tsp. fresh ground black pepper 1 small tomato paste two—28 oz. petite diced tomatoes or tomato sauce 2 cups cooked black beans 1/3 cup red-hot sauce (like Tabasco or Texas Pete) 1 quart-size can “pork&beans” (my children call them cowboy beans) salt to taste Simmer (pot covered) for 2 hours. Great in the crockpot until you are ready to serve. Serve with corn chips or crackers and big green salad.
This is what I call BIG BOY CHILI —my husband and boys LOVE-LOVE-LOVE this chili and just rave over it!
Designed by Martha for Everyday Easy—The HomeMakers Mentor ©2012
