Soup Recipes

Here are the recipes for those who signed up to bring soup to the Birthday Dinner:

Chicken and Noodle Soup

Ingredients

• 1 tablespoon butter
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 5 (14.5 ounce) cans chicken broth
• 1-2 cups chopped cooked chicken breast
• 1 cup sliced carrots
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1 ½ cups egg noodles
• salt and pepper to taste

Directions

1. In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer until vegetables are tender. Stir in noodles at the end and cook until they are tender. Adjust seasoning to taste.

Beef and Barley Soup

• 2-3 quarts beef stock
• 1-2 cups diced cooked beef
• 1 (approx. 12 ounce) package barley
• 1-2 cups diced carrots
• 1 cup diced celery
• 1 diced onion
• Salt and ground black pepper to taste

Directions

1. In a large stock pot bring beef stock to a gentle boil. Add beef and barley, reduce to simmer, cover and cook at least 1 hour.
2. Check the barley, as to how soft it is. You made need to add more beef stock water if too much evaporates.
3. Add vegetables and cook until tender.
4. Add salt and pepper to taste. Cook until soup reaches desired thickness.

Broccoli Cheese Soup

Ingredients

• 1 onion, chopped
• 6 tablespoons margarine
• 1/3 cup all-purpose flour
• salt and pepper to taste
• 4 cups milk
• 3 cups chicken broth
• 1 carrot, shredded
• 2 cups broccoli florets
• 1/2 cup chopped celery
• 1 pound Velveeta, cubed (you can substitute shredded cheddar if you want)

Directions

1. In a large saucepan on medium high heat, saute the onions in the butter or margarine until tender. Add the flour and salt and pepper to taste. Mix until smooth. Add the milk slowly, until mixture is thick and bubbling.
2. In a smaller saucepan, bring the chicken broth to a boil. Add the carrot, celery, and broccoli. Cook about 5 minutes, or until tender. Combine the broth mixture with the milk mixture and stir until fully blended.
3. Add the cheese. Allow soup to heat over medium heat until cheese is melted. Important: DO NOT let the soup boil because the cheese will separate and curdle the soup.