I need some good SOUP recipes, list your favorites with recipes?

Question

Some real recipes, not the can ones darling.

Thank Tek, your a doll! Wild rice yumm.

Answer 1

Creamy Wild Rice Soup
14 cups water1 cup green pepper (optional)
3-4 lbs. chicken1/4 cup white wine (optional)
1 Tablespoon salt3 cubes chicken bouillon
1-1/2 cups wild rice1/2 cup flour
1 small onion (diced)1 cup water
1 cup celery (diced)1 pint half-and-half
Combine water, chicken, and salt in large kettle. Cover and simmer 1-1/2 hours until meat is tender. Remove chicken and strain. Add chicken bouillon to broth. Add wild rice to liquid and simmer 30 minutes. Add onoin celery and green pepper; simmer an additional 15 minutes. Season with salt and pepper. If desired, add white wine. Bring the liquid to boil and thicken with 1/2 cup flour and 1 cup water. Stir in half-and-half. Heat thoroughly on low heat about 5-10 minutes. Serves 6.

Answer 2

I make soup frequently and the main ingredient: leftovers! I always have chicken stock on hand and then I start with onions and garlic and then add whatever lefover meat I have. I also add leftover veggies. Squash and mashed potatoes are great to thicken the soup. Last I add leftover rice. If I want to add pasta I undercook it and add it right at the last minute. The key is to salt and pepper the broth and add spices like sage and parsley which give it zip. Many times I add the pepper and even red pepper to the oil before I add the onions and garlic. It helps to expand the seasonings. Good luck. A great soup book is "Good and Garlicky, Thick and Hearty Italian Soups". Besides great recipes it has a wonderful history of Italians in America and the authors own family history. Have fun!

Answer 3

I call it pot luck. Stew leftover chicken with all kind of vegetables 1 can of tomato sauce and leftover mash potatoes season to taste with some garlic bread it is delicious and comforting.

Answer 4

if a single serving will do, this is almost too simple but tastes really great just use half V8 and half water when making a premade "cup of soup"

Answer 5

Boil CAULIFLOWER and CARROTS (any of your favorite veggies) in CHICKEN BROTH.
Use food processor or BLENDER (pour in a little bit, slowly) to make it smooth. Add COOKED BACON or CHICKEN or SAUSAGE.

Yummy and healthful for a Winter's day!

Answer 6

My Grandmother's Polish Chicken Soup Recipe

Cut up a small young chicken,put gizzards,back,neck and which contain many bony parts ,into separate boiling pot of water,add celery parts,leaves that you will not use for main kettle of soup,clove of garlic,sprinkle of taragon,onion pieces. This will be your stock pot for your main broth for soup.
Add cut up chicken pieces,Breast,legs,wings,and meaty parts in your kettle (dutch oven pot),for your main kettle of soup.
Boil for 1 hour or more or until meat starts to separate from the bone,skimming foam(which is the fat and undesireable parts of your soup).
While your chicken is boiling ,cut up pieces of celery,carrots ,and onion and set aside. Keep an eye on kettles so they don't boil over and continue skimming fat until chicken is cooked.
When chicken is cooked remove from main kettle in bowl,and cut up in pieces or chunks for your meaty parts in soup.
Return cut up pieces of chicken into main kettle ,your pot should be on simmer,medium to low heat at this time.
Take your stock pot and carefully strain broth into main pot,I use a medium size strainer that sits on top of the kettle so as not to allow gizzards,bones,etc. to enter the main soup.
Add your vegetables to soup,return heat to medium-high to cook the vegetables,add parsley,basil,pinch of salt,pepper,and oregano. Add chicken flavor bullion if desired for taste.
Cook for about 45 minutes until vegetables are tender .
Use Kluski noodles ,cook according to directions ,but do not add to soup. Keep them separate and once cooked put them in bowl,and ladle your soup onto the noodles for wonderful delicious anti-flu virus meal.
I also added a clove of garlic cut up and minced with my vegatables to add flavor also.
Be creative and add your own vegetables and/or potatoe for a chicken vegetable soup.
Enjoy! My grandmother would be jealous of my soup ,I think,but I learned how to make it watching her many times.
Extra tip: Try and remove as much skin as possible before boiling,but leave a little skin on,some fat is desireable for flavor but not too much,too much fat is why you see "circles" in many homemade chicken soups.