Soup

[gja1000]

I prefer beef or hamburger in my chili - but this is a lower fat alternative that is pretty good.


Chicken Chili
12 oz. boned/skinned chicken breasts diced
1 envelope chili seasoning
1 quart canned tomatoes
15 canned corn, undrained
15 oz canned kidney beans, drained
1 green pepper and 1 onion chopped
1/2 cup salsa

Sear chicken in non stick spray. Add to crockpot with remaining ingredients. Cook on low for 6-8 hours.

[gja1000]

This is a very rich, but very GOOD soup!!!

Tomato Basil Soup
4 cups of fresh tomatoes, cored, peeled and chopped or crushed canned tomatoes
4 cups tomato juice
12-14 fresh basil leaves
1 cup heavy cream
1/4 lb butter
salt and pepper to taste

Combine tomatoes and juice in pot and simmer for 30 mins. Puree tomatoes with basil leaves. Add cream and butter. Heat through. Serve with crusty french bread.

[Tiramisu]

Originally Posted by gja1000

This is a very rich, but very GOOD soup!!!

Tomato Basil Soup
4 cups of fresh tomatoes, cored, peeled and chopped or crushed canned tomatoes
4 cups tomato juice
12-14 fresh basil leaves
1 cup heavy cream
1/4 lb butter
salt and pepper to taste

Combine tomatoes and juice in pot and simmer for 30 mins. Puree tomatoes with basil leaves. Add cream and butter. Heat through. Serve with crusty french bread.

This is one of my favs! THanks for the recipes.

[gja1000]

Originally Posted by Tiramisu

This is one of my favs! THanks for the recipes.

I know, I just adore it - but can't eat much due to calories - but a cup now and then is heavenly!!!

[DianaB]

Your soup recipes look really yummy, Gayle!! I'm going to have to try them!!

[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.

[gja1000]

MMMM! Judy the chicken soup sounds wonderful - you mentioned pasta noodles, when do you add them?