Category: soup


Onion Soup Mix

Author: Mama Bear Email  | Filed under: soup with 51 words and 1823 views

I always keep some of this onion soup mix on hand to mix with sour cream to make onion dip

3/4 c instant minced onion
1/3 c beef bouillon granules
4 t onion powder
1/4 t celery salt
1/4 t sugar
1/8 t white pepper

Mix the ingredients together and use 5T for each 1-1/4 oz package


chicken noodle soup

Author: Mama Bear Email  | Filed under: soup with 315 words and 1220 views

We stopped by Chick-Fil-A the other day and Mark ordered some chicken soup. He really liked it and I just found this recipe from thought that I'd try making it sometime when it's not too hot for soup.

Chik Fil A Chicken Harvest Soup

1/4 pound butter
3/4 cup flour
2 1/2 to 3 quarts water
2 tablespoons chicken base
2 quarts chicken stock (see chicken tenders recipe)
1 pound fresh carrots, diced
6 to 7 ribs celery, diced
1 medium onion, diced
3/4 teaspoon white pepper
3/4 teaspoon garlic powder
Cooked chicken tenders (recipe follows)
10 ounces egg noodles

In a large pot, melt butter. Add flour and cook 3 to 4 minutes. Slowly add the 2 1/2 to 3 quarts of water, stirring constantly. (The amount of water used depends on how thick you want the soup.) Simmer 20 minutes. Add chicken base and chicken stock.

While chicken stock mixture is cooking, bring 2 quarts of water to a boil in a separate pot. Add carrots, celery and onion. Cook 6 minutes. Drain. Add to chicken stock mixture along with white pepper and garlic powder. Simmer 10 minutes. Add diced cooked chicken tenders.

Cook noodles in a separate pan of boiling water for 3 to 4 minutes. Drain and rinse with cold water. Add to soup. (Noodles will continue cooking in the soup.) Simmer soup 2 or 3 minutes more and serve.

Makes 8 to 10 servings.

Chicken Tenders for Harvest Soup
2 quarts water
2 tablespoons chicken base
1 small onion, cut into quarters
1/2 rib celery, cut into 2-inch segments
2 1/2 pounds chicken tenders, thawed

In a large pot, bring water, chicken base, onion and celery to simmer. Add chicken. Gently simmer until done, about 5 to 6 minutes. Do not overcook. Drain chicken and reserve stock. (This can be used for the stock in the preceding recipe.) Place chicken in the freezer to stop the cooking process. When cool, use a sharp knife to dice into 1/2-inch cubes. Add to soup.

Makes enough for 8 to 10 servings of soup.


Matzo balls

Author: Mama Bear Email  | Filed under: soup with 149 words and 754 views

I first made matzo ball soup for Passover, but our family loved it so much that it has become a regular at our dinner table. I always double the portion and transfer the matzo balls into chicken soup (made from chicken carcass and various vegetables for taste and nutrition).

4 eggs
1/2 c oil
1 c matzo meal (or put 3 matzo bread into the food processor with the blade going for 45-60 seconds until little crumbs, or when I'm in a pinch I use 1 bag of saltine crackers instead--but not for passover of course)
1/2 t salt
1/2 t baking powder (optional)

Mix everything together and place in the fridge for 1 hour. Shape into small balls (or I just use a small cookie scoop) and drop into boiling salted water. They do expand. Cook for 40 minutes (I use a slotted spoon and transfer the matzo balls to my chicken soup to do this part).

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