Throw-It-In Veggie Soup

Got this easy one from a friend. You'll need some stew meat and a large can of tomato juice (not V-8 or tomato sauce). Simmer meat for 30 minutes in some water. Then add the juice and veggies you like: cabbage, mushrooms, peppers, potatoes, anything! Add any spices like salt and some garlic powder. Simmer for three hours. Freezes great too!

Chicken Noodle Soup

Stock:

• 1 (2 1/2 to 3-pound) fryer chicken, cut up
• 3 1/2 quarts water
• 1 onion, peeled and diced
• 1 1/2 to 2 teaspoons Italian seasoning
• 1 teaspoon lemon-pepper seasoning
• 3 cloves garlic, minced
• 4 bay leaves
• 3 chicken bouillon cubes
• Kosher salt and freshly ground black pepper

Soup:

• 2 cups sliced carrots
• 2 cups sliced celery, with leafy green tops
• 2 1/2 cups uncooked egg noodles (I used Whole Wheat)
• 1 cup sliced mushrooms
• 3 tablespoons chopped fresh parsley leaves
• 1/3 cup cooking sherry (do not omit this)
• 2 teaspoons chopped fresh rosemary leaves (If you use dried, you may need to scoop them out)
• 1 cup grated Parmesan, optional
• 3/4 cup heavy cream, optional  (I used whole milk)
• Seasoning salt
• Freshly ground black pepper
• Crusty French bread, for serving

Directions

For the stock: add all ingredients to a soup pot. Cook until chicken is tender, about 35 to 45 minutes. Remove chicken from pot and set aside to cool. Remove and discard bay leaves and onion. You should have approximately 3 quarts of stock. When chicken is cool enough to touch, pick bones clean, discarding bones, skin, and cartilage. Set chicken aside.

For the soup: bring stock back to a boil, add carrots, and cook for 3 minutes. Add celery and continue to cook for 5 to 10 minutes. Add egg noodles and cook according to directions on package. When noodles are done, add chicken, mushrooms, parsley, sherry and rosemary. Add Parmesan and cream, if using. Cook for another 2 minutes. Adjust seasoning, if needed, by adding seasoning salt and pepper.

I used a larger fryer (close to 5 lbs.) and I increased the water and added additional chicken buillion.  I wish I would have added more water so the soup had more broth.  This soup was very good and hearty.

Sausage Tortellini Soup

1 lb. Italian Sausage (I used 1 lb. of turkey breakfast sausage in a roll)
1 Onion Chopped (I used onion flakes for the sake of time)
1 Garlic Clove Chopped ( I think I used 3)
3 14-1/2 oz. Cans Beef Broth (I used two boxes)
2 14-1/2 oz. Can diced tomato
1 8 oz. Can Tomato Sauce
1 Cup Dry Red Wine (I omitted...that is why I used extra broth)
2 Carrots sliced
1 Tablespoon Sugar (I used two Tablespoons Brown Sugar)
2 Teaspoon Italian Seasoning
2 Zucchini Sliced
1 9 oz. pkg Cheese Tortellini

Cook Sausage & Onion; Drain; Stir in all but last two items; Bring to a boil and simmer 30 minutes; Stir in Zucchini and Tortellini and simmer 10 additional minutes. Serve each bowl with shredded Parmesan Cheese.

You can freeze this recipe, just do not add the tortellini. Once you are ready to prepare add tortellini.