Helen's Hearty Chicken Soup Chunky Chicken Vegetable Soup Chicken Gumbo Soup Chicken Noodle Soup
Chinese Chicken & Shrimp Soup
Helen's Hearty Chicken Soup
Stock: 3 qt Water 3 Bay leaves Poultry seasoning as Black peppercorns, a few
Soup: Noodles or pasta as Desired Herbs as desired 2 Garlic cloves, minced OR 1 tsp Minced garlic
(bottled) 2 large Onions, coarsely chopped 2 Celery stalks, in chunks 3 lb Meat (chicken, turkey,
Rabbit, whatever 3 Carrots, diced 2 Celery stalks, diced 1 Spanish onion, diced 1 cup Green
beans, frozen 1 cup Potatoes, cubed 1 cup Mushrooms, sliced Salt & pepper as desired Tabasco
sauce as desired
Put water in large stock pot and add meat. Add remaining ingredients. Bring to boil and if you have
it put a diffuser under pot and keep the heat just below a simmer. This is like a crockpot, but my
crockpot is too small. <g> Continue cooking for 4 to 8 hours. Remove meat and allow to cool. Strain
Stock and chill if necessary to remove any fat. After removing fat, return to pot. Strip meat from
bone and skin. Bring to a boil and add Soup vegetables and pasta to the strained stock. Reduce to a
simmer and cook til vegetables are done. Add meat and thicken if desired. Serve with fresh rolls or
bread. From: Helen Peagram
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Per Serving (excluding unknown items): 4 Calories; trace Fat (4.7% calories from fat); trace
Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 9mg Sodium. Exchanges: 0 Vegetable.
Chunky Chicken Vegetable Soup
Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Soups
1/2 lb boneless skinless chicken breasts, cut into 1/2-inch cubes 1 t oil 1 can (14-1/2 oz.) chicken
broth 1 1/2 cup water 2 cup assorted cut-up vegetables (such as sliced carrots, broccoli flowerets
and chopped red pepper) 1 envelope Good Seasons Italian Salad Dressing Mix
2/2 cup Minute White Rice, uncooked 2 TB chopped fresh parsley
Cook and stir chicken in hot oil in large saucepan until browned. Add broth, water, vegetables and
salad dressing mix. Bring to boil. Reduce heat to low; cover. Simmer 5 minutes. Stir in rice and
parsley; cover. Remove from heat. Let stand 5 minutes. Makes: 5 (1-cup) servings
Great Substitute: Substitute 1 pkg. (10 oz.) frozen mixed vegetables, thawed, for cut-up fresh
vegetables.
Nutritional Info Per Serving: Calories 120, Total fat 2g, Saturated fat 0.5g, Cholesterol 25mg,
Sodium 620mg, Carbohydrate 13g, Dietary fiber 1g, Sugars 4g, Protein 13g Diet Exchange: 1 Starch,1-
1/2 Meat (VL)
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This recipe created by Kraft. Besides being an excellent source of vitamin A, this low fat soup
incorporates a variety of food groups. Prep: 10 min - Total: 30 min
From: "Duckie ." <jmstwn1607@earthlink
Chicken Gumbo Soup
2 TB bacon drippings 3 chicken breasts, cooked, deboned, diced 2 celery stalks, diced 1 onion, diced
4 cup chicken broth 16 oz tomatoes, undrained 2 tsp salt
3/3 cup green peppers, diced
4/3 cop of long grained rice, uncooked 1 cup frozen okra 2 TB parsley, chopped 1 bay leaf dash
Worcestershire sauce
In a large soup pot, add all ingredients. Bring to a boil. Reduce heat and simmer until all
vegetables and rice are tender. Remove bay leaf and serve.
From: "Duckie ." <jmstwn1607@earthlink
Chicken Noodle Soup
Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Soups
3 lb chicken 2 qt water 2 tsp salt 1 1/2 cup chicken stock 2 cup celery, chopped 2 cup carrots,
chopped 1 [censored] apple, chopped 1 cup onions, chopped dash pepper 4 cup egg noodles
Place chicken in kettle with 2 quarts water. Cover until tender (about 2 1/2 hours). Remove chicken
from kettle and strain broth. Debone chicken and return to kettle with strained broth. Add chicken
stock, celery, carrots, apple, onions, and pepper and cook until vegetables are tender. Add noodles
and cook 8-10 minutes. From: "Duckie ." <jmstwn1607@earthlink
Chinese Chicken & Shrimp Soup
5 cup low-sodium chicken broth 2 TB finely chopped fresh ginger 2 to 3 teaspoons reduced-sodium soy
sauce 12 oz boneless, skinless chicken breasts, cut into 1/2-inch cubes 6 oz mushrooms, sliced 3 cup
thinly sliced bok choy 1 cup cubed firm tofu (about 1/2 -inch cubes)
5/2 cup sliced green onions 8 oz small cooked shrimp
6/4 cup chopped cilantro Ground red pepper (cayenne) or chili oil (optional)
In a 4- to 5-quart pan, combine broth, ginger, and soy sauce Bring to boil over high heat. Add
chicken, mushrooms, bok choy, tofu, and onions Reduce heat, cover, and simmer until chicken is no
longer pink in center -- cut to test (about 2 minutes). Remove pan from heat and stir in shrimp and
cilantro. Season to taste with red pepper, if desired
Nutrition information: Per serving: 244 calories (27% fat, 12% carbohydrates, 61% protein), 7 g
total fat (1 g saturated fat), 8 g carbohydrates, 37 g protein, 128 mg cholesterol, 409 mg sodium
From: "Duckie ." <jmstwn1607@earthlink MM by H Peagram
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Per Serving (excluding unknown items): 42 Calories; 3g Fat (29.0% calories from fat); 14g Protein;
3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 52mg Sodium. Exchanges: 1 1/2 Lean Meat; 0
Vegetable.
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