Chicken Soup & Potato Soup?

Question

Sorry, don't want to waste my points on 2 questions. Winter is comming, I live alone, and like to jar up soup to just heat up. Any suggestions?

Answer 1

Make Potato Soup it is simple and filling for winter. All you need is potatoes, onion, salt, pepper, garlic, one stick of butter or margarine and a some milk or cream. Peel potatoes, and cut into bite size pieces, chop med-Lg onion, mince 3 cloves garlic. Dump potatoes, onion, garlic in pot and cover with water and bring to boil. Cook until potatoes are fork tender then add 1/2 to 1 stick margarine and stir gently until it melts. Taste for seasoning and season with salt and pepper and then add milk or cream. If you are out of milk and have some of those Kraft American cheese slices then slice those up and drop in and stir until they melt. Adjust quantity of each item according to amount of soup you want to make season to taste. After adding the milk, cream or American cheese slices bring mixture back up to gentle boil, check again for seasoning and then serve. (I always add the salt last as margarine has salt in it as does cheese slices if you go that route.

I was making soup on day and found myself with out any milk and dropped the cheese slices in and it really added a different and richer flavor. Also this is a soup where if you get more guests than planned then you just ad more milk or water. Also another save if you end up feeling it has too much liquid is to add some instant mash potato flakes to thicken.

Answer 2

Potato Soup.

Answer 3

Potato Soup
8-10 large potatoes, peeled and diced
1 large onion, diced
4 stalks celery sliced
Water
6 cups milk
Salt and pepper to taste

In large pot, combine potatoes, onion and celery. Cover with water and simmer 1 hour or until veggies are tender. Add milk and heat through (do not boil!). Salt and pepper to taste.


if you're going to jar this soup, I would leave the milk out, jar it, and when you heat it up, add the milk then.

Answer 4

I make a chicken soup by throwing in a cut-up boneless chicken breast (or any piece of chicken), chopping up carrots, celery tops, onion, potatoes into smallish pieces; cooking these in a lot of water with a small handful of rice, Greek seasoning, Mrs. Dash, and/or a combination of garlic, oregano, salt, pepper and whatever smells good (poultry seasoning is OK). I also add Tabasco sauce to taste. When the chicken and veg is cooked, I sometimes add a can of diced tomatoes, and/or green beans or corn. It's great for a cold day or when you have a cold. Ingredients and amounts are variable to taste - I've used fresh spinich and squash also. If you have a cold, add lots of salt and pepper with more Tabasco sauce.

I also make a potato soup by cubing up a couple of potatoes, boiling them in lightly salted water until soft; drain 2/3 of the water, add milk or cream, some butter or margerine, salt and pepper to taste and lightly mash the potatoes until they are small bits (or more if you want smoother broth). Add leeks to taste or serve garnished with chives or green onions and possibly cheese. You can also add bacon or a bit of cubed ham or fried salt pork.

Answer 5

Bear Creek makes pretty yummy soup mixes that all you add is water. I usually add stuff just for fun, let it cool and put it in single serving freezer containers. The potato soup is great with a little onion, ham or bacon, corn and more potatoes. Left over baked potatoes are great for that. A simple crock pot recipe that you can put together in the morning then freeze leftovers follows. I took this to work Sunday, put it together, and by lunch time everyone was eating and they're still talking about it. I like lots of potatoes and all seasonings are to taste. I don't measure a lot.

left over baked potatoes, chopped (or yukon gold or red)
1 pkt onion soup mix
1 can any cream soup (chicken, mushroom, celery, cheddar cheese)
about a cup of sharp shredded cheese
a few pieces of bacon crumbled
about a cup of sour cream
fresh ground pepper
leftover corn
chopped celery
1 can low sodium chicken broth

You want low sodium because the onion soup has salt in it too.

This soup freezes well and heats up in the microwave or on the stove.

For Chicken Noodle soup, follow any soup recipe but leave the noodles out. When you're ready to reheat and eat, bring the stock to a boil and add your noodles. It won't take much longer to heat up and it's much better. Another good idea is to save any leftover rice from chinese take out and use that instead of noodles. It's great. My recipe for chicken noodle soup stock follows.

Enough chicken broth to make the number of servings you want.(I usually do 4 cans because I like to stock up)
Celery and carrots, chopped
1 pkt onion soup mix
boneless, skinless chicken or left over chicken
Ground pepper to taste
parsley to taste
Boil till the vegetables are almost done, allow to cool and freeze.
When you're ready for soup, add your rice or noodles. Left over potatoes are a yummy addition to chicken noodle soup too.

Answer 6

chicken noodle soup
cook chicken either whole or parts in enough water to cover by about two inches, add two tlbs, chicken bouillon or four bouillon cubes,two cans 99 percent fat free chicken broth, add four stalks diced celery, one very large onion, diced, and almost one half tlbs, old bay seasoning, when chicken is done remove from pot to cool a little, add one large pkg, wide egg noodles or noodle s of your choice, remove chicken from bone add to other ingreds, taste and add more old bay as needed only a very little at a time,,,,,, maybe just a little salt , this is the BEST chicken noodle soup i EVER ate.if put in quart jars and canned in a pressure cooker or boiling water bath, you can / can it beautifully. follow the directions on you cooker or canner , if you dont have either of this post the ? for the canning process and i wil watch for it and give the really old fashion directions for canning it .

Answer 7

Yumm.. I like both of them. But I think I prefer potato soup. Stir and fry chopped onions with butter then add water and boil potatoes in it until soft, add some mushroom, salt, sweet milk, pepper, mix well and boil again for few minutes and give mozarella cheese for topping.
Hope you like it.

Answer 8

Me too. I like to use the 2 web sites listed below. Lots of good soup recipes. Good luck.

Answer 9

Homemade Chicken Soup

1 tablespoons olive oil
1 whole chicken, breasts removed and reserved
2 onions
2 quarts boiling water
Salt
2 bay leaves
1 large carrot
1 celery stalk
1/2 teaspoon dried thyme
1/4 cup fresh parsley leaves
Ground pepper

You could use the breast meat in this soup recipe but I prefer to cook them separately in another recipe. If you do use them, wait until the soup is almost finished and then add them back to the pot until they are cooked through. Should only take about 8 to 10 minutes.

Dice the onion. Peel the carrots and cut them as well as the celery into 1/4 to 1/2 inch pieces then mince the fresh parsley leaves.



Heat the oil in a large heavy-bottomed soup pot and sauté the breasts until they are light brown, about 5 minutes. Remove the breasts and set aside. Add half of the onions and sauté until translucent, approximately 4 to 5 minutes. Remove and set aside.

Cut up the remaining parts of the chicken (not the breasts) into small pieces to allow them to release their juices in the shortest time possible. This is the hardest part of the recipe. If you have a meat cleaver, it makes the job easier, but if you don’t, do the best you can with a chefs knife.

Add the pieces to the pot, and cook for 8 to 10 minutes until no longer pink. Return the onion to the pot, reduce the heat to low, cover, and simmer until the chicken releases its juices, about 20 minutes. Add boiling water, reserved chicken breasts, 2 teaspoons of salt, and bay leaves. Cover and simmer until chicken breasts are cooked, about 20 minutes. Increase the heat if necessary.

Remove chicken breasts and set aside. Strain and reserve broth. Skim fat from the broth, reserving 2 tablespoons to be used to cook the vegetables. Add the reserved fat to the soup pot and sauté the remaining onions along with the carrot and celery for about 5 minutes.

When the chicken breasts are cool enough to handle, remove and discard the skin and bones. Shred the breast meat into bite sized pieces and add to the pot. Add thyme and reserved broth; simmer until the vegetables are tender.

Season with salt and pepper, add parsley and serve. You can also add noodles, orzo, or small pasta shells and cook until tender.


Potato Soup Recipes

Ingredients:
1/4 cup onion -- peeled and minced
2 tablespoons butter or margarine
4 cups peeled potatoes -- diced
3 cups cold water
3 cubes chicken bouillon
1 teaspoon salt
1/2 teaspoon celery salt
1 cup milk
1 cup light cream
1/2 teaspoon pepper
1 tablespoon minced parsley
4 stalks celery
1 carrot stick, sliced thin (for color)
4 tablespoons cornstarch


Directions:

Add cornstarch to milk and stir to dissolved. Set aside. Stir-fry onion in butter in a heavy saucepan over moderate heat 5 minutes until limp, add potatoes, water, salt, celery salt, celery, carrots and bouillon.

Cover and simmer 10 - 15 minutes, until potatoes are tender. Add milk mixture, cream and pepper. Be sure to stir after adding ingredients to prevent lumping.

Simmer uncovered, stirring constantly, 3 - 5 minutes until potatoes are done.
Sprinkle with parsley and serve.

Answer 10

soup hot cocoa and umm halloween candy if there are any left