3 lb. chicken
2 quarts water
2 tsp. salt
1 1/2 c. chicken stock
2 c. celery, chopped
2 c. carrots, chopped
1 tart apple, chopped
1 c. onions, chopped
dash pepper
4 c. egg noodles

Instructions

Place chicken in kettle with 2 quarts water. Cover until tender (about 2 1/2 hours). Remove chicken from kettle and strain broth. Debone chicken and return to kettle with strained broth. Add chicken stock, celery, carrots, apple, onions, and pepper and cook until vegetables are tender. Add noodles and cook 8-10 minutes.

2 lbs. cut up chicken
5 c. water
1 med. onion, chopped
2 tbsp. chopped parsley
1/2 c. chopped celery
2 c. corn
salt and pepper
1 c. flour
1 egg, beaten
1/4 c. milk

Instructions

Simmer chicken in boiling water, remove bones and skin. Strain the stock. Return to pot, add onions, celery and corn. Simmer till vegetables are tender. Mix flour with egg and milk. Rub mixture with fork till it crumbles. Drop crumbs in soup. Cook 10 more minutes covered. Serves 3 to 4.

1 Pound Ground Beef
1/4 Cup Long Grain Rice
1 Egg
1 Tablespoon Chopped Fresh Cilantro
1 teaspoon Seasoned Salt
1/4 Cup ice Water
2 Cans (14 1/2 ounces each) Chicken Broth
1 Can (14 1/2 ounces) Whole Peeled Tomatoes, undrained and cut up
1/4 Cup Chopped Onion
1 Rib of Celery, Diced
1 Medium Potato, Diced
1/4 teaspoon Garlic Powder with Parsley

Instructions

In medium bowl, combine ground beef, rice, egg, cilantro, seasoned salt, and ice water; form into small meatballs. In large saucepan, combine broth with vegetables and garlic Powder with parsley. Bring to a boil; add meatballs. Reduce heat; cover and simmer 30 to 40 minutes, stirring occasionally. Makes 6 to 8 Servings.

1 28-ounce can diced tomatoes, including juice
1 cup chicken broth
2 tbs butter
2 tbs sugar
1 tbs chopped onion (may want more)
Pinch baking soda
2 cups cream or half-and-half
Salt and pepper to taste

Instructions
Mix all ingredients EXCEPT cream, salt and pepper in a large soup pot. Cover and simmer for 1 hour, checking occasionally. Heat cream in double boiler or in microwave until it is almost ready to boil. Stir cream into the tomato mixture. Serve, and season individual bowls to taste with salt and pepper. Note: If tomato mixture seems too dry, add a little tomato juice or more chicken broth.

* 3 cups chicken broth
* 1/2 cup water
* 1 pound cubed cooked chicken breast meat
* 1 1/2 teaspoons dried oregano
* 1/4 teaspoon pepper
* 1/2 cup uncooked long grain rice
* 1 tablespoon olive oil
* 3 cloves garlic, minced
* 1 onion, finely chopped
* 1 carrot, finely chopped
* 3/4 pound mushrooms, sliced
* 3 tablespoons all-purpose flour
* 1 cup milk

DIRECTIONS

1. In a large saucepan, bring chicken broth and water to a boil. Stir in chicken, and season with oregano and pepper. Add rice, and reduce heat.
2. Heat olive oil in a medium saucepan over medium heat, and saute garlic, onion, carrot, and mushrooms until tender. Thoroughly mix in the flour. Transfer to the broth mixture.
3. Stir milk into the mixture, and continue to cook, stirring occasionally, until thickened, about 30 minutes.