[judy]

That Tomato Basil soup sounds really good Gayle. I think there are fat free substitutes for the cream. We're at the end of tomatoes, so I have to pick up a bunch.

I used to make chicken soup with big, chunky pasta noodles. Yummy. That's an easy soup.

Onion, celery, carrots, salt, pepper, fresh parsley, dill, a couple of parsnips chopped, a turnip, a chicken, cut into pieces, and garlic if you want it.



Here's a cookbook recipe. It serves 8.

• 20 cups cold water
• 8 bottom chicken quarters
• 4 large carrots, cut to 2 . 5 "x. 5-inch pieces
• 3 stalks celery, cut like carrots
• 2 parsnips, cut like carrots
• 1 turnip, cubed (bite-sized)
• 2 large onions, cut in half
• 1 bunch parsley (tied up)
• 1 bunch dill (tied up)
• salt & pepper or chicken bouillon

1. Bring water to boil, add chicken, return to boil (covered).
2. Add all vegetables except for parsley & dill and allow to cook on medium to low heat, uncovered, until reduced by about half (2-3 hours). You may skim during the cooking or refrigerate the finished soup and remove the solidified fat.
3. Add parsley & dill and cook for 20 minutes, then remove the herbs and discard.
4. Season soup with salt & pepper or boullion powder to taste. If soup is too strong, add water. If it is too weak let it boil out longer (uncovered).
5. Remove from heat and allow to cool.