Chicken Noodle Soup

From Julie Summerhays

1-2 pounds Chicken, cooked and cut up
2 stalks of celery washed and cut up
1 cup carrots, peeled and chopped
1/2 white onion or use Dried onion
6 cups of Water
1/4 cup of Watkins Chicken Flavoring (Soup and Gravy Base)
Country Pasta Egg Pasta Noodles (I find them at Costco

Add Water, veggies, and Chicken Flavoring, bring to boil until tender.  Add Chicken and pasta, boil as per the noodle package.

Wendys favorite soup!

Hamburger Soup

2 Cups peeled and Diced Potatoes
1 cup chopped celery
1-2 cups chopped carrots
1 cup chopped onions
2 Cans Beef Broth
1 Large Can Tomato Soup
1-2 cans diced tomatoes
1 can Green Beans
1 small bag Corn
1 package Dried onion soup mix
1 package Taco Seasoning
(1-2 cups water if desired, I didn't use any)
1-2 pounds ground beef (browned)

Place all ingredients in a Crock-pot and stir well... cook for 4 hours on high, stirring occasionally. You can also do this on the stove, bring to boil and then simmer for an hour to an hour and a half until the potatoes are tender.

Super Easy Chicken Noodle Soup with Veggies

1 family size can Chicken Noodle soup
1 can green beans
1 can chopped carrots
1 Cup Frozen corn and or Peas

1 Cup Frozen Butternut Squash
1 Cup Frozen Zuchhini

Make soup according to label, add veggies and cook until heated. Serve with crackers.

Chicken & Veggie Noodle Soup

2 -3 lbs chicken, boiled and chopped or shredded
Olive Oil 2 T for sauting Veggies

1 cup chopped onion (1/2 yellow onion 1/2 purple onion)
1 cup diced celery
4 cups chicken stock (from boiled chicken above, I add Chicken Base 2 T)
2 cups water
1 tsp freshly minced garlic (more if desired)
1 Can Green Beans
1 Cup Frozen Corn
1 cup sliced carrot (I use canned or frozen)
1 tsp salt
1/2 tsp black pepper corns grinded (more if desired)
1/2 tsp minced fresh parsley
1/2 tsp Basil
1/2 -1 tsp Oregano
1 pkg Egg Noodles (NOT WIDE)
minced fresh parsley for garnish

Saute the onion and celery in the saucepan for just 4 to 5 minutes, using the olive oil. BE CAREFUL not to brown them.

Dice the chicken and add it to the pot along with the remaining ingredients, except the noodles.
Bring the soup to a boil, reduce the heat and simmer for 30 minutes or until the carrots are soft.
Add the noodles and simmer for 10-15 minutes, or until the noodles are tender (You don't want to over cook the noodles).

Serve with a pinch of minced fresh parsley sprinkled on top.
Yield: 6 servings