Chicken Tortilla Soup

1 12 oz. jar salsa verde
3 cups cooked chicken pieces (1 small deli-counter rotisserie chicken or leftovers)
1 15 oz. can cannelli beans,drained
3 cups chicken broth
1 tsp. ground cumin
2 green onions, chopped
1/2 cup sour cream
1 small tomato chopped
Cilantro finely chopped
Toritlla chips

Empty salsa into large sauce pan. Cook 2 minutes over medium-high heat, then add the chicken, beans, broth, and cumin (if desired). Bring to a boil, lower heat to a simmer, and cook for 10 minutes, stirring occasionally. Top each bowl with a sprinkling of onions, a dollop of sour cream, cilantro, tomatoes, and tortilla chips. Serve immediately! Yum!

Grandma's Hamburger Soup

1. Saute: 1 lb. ground beef, 1 cup onions, 1 cup potatoes, 1 cup carrots, 1/2 cup celery, 1 cup shredded cabbage, 1 (#2) can tomatoes.

2. Bring to a boil.

3. Sprinkle: 1/4 cup rice, bay leaf, 1/3 tsp. thyme, 1/4 tsp. basil, 4 tsp. salt, 1/8 tsp pepper. Add 6 cups water.

4 . Simmer for 1 hour.

*This soup recipe from Marchi Rice (my grandma!) is very good, and tastes even better the next day!*

Marchi's Chili

1 lb. ground beef
1 pt. tomato juice or tomatoes
1 can red kidney beans
1 can water
2 Tbsp. chili powder
2 medium onions
salt

Brown onions, then add hamburger and brown well. Add chili powder to cooked meat and mix well. Pour this into a pan where you have mixed the beans, water, and tomatoes together. Cook for one hour.

To double recipe, use 1 1/2 lbs. hamburger and double everything else.

Chicken Noodle Soup

Why buy canned soup when you can make your own? Today was just the day to make some home-made chicken noodle soup to fend of the oncoming colds. As a teacher, this is my best remedy for staying healthy amidst my little students. Here's my easy recipe:

1 chicken breast cooked and shredded
1 carrot julienne sliced
1 onion chopped
1Tbsp. garlic salt
1 tsp. thyme
1 tsp. parsley
6 cups chicken stock
1/2 package of egg noodles

Saute carrot and onion in one swish of olive oil until clear. Add broth, seasonings, chicken, and egg noodles. Bring to a boil until noodles are cooked through. Serve with yummy biscuits.

Chicken Bisque Soup

Cook all together:
4 or 5 lb. chicken. Cook chicken in deep pan whole--when done cool, discard bones and skin. Cut into bite sized pieces.
3 quarts water
1 Tbsp. salt
1 large bunch diced celery
4 large carrots diced
2 medium onions sliced thin
1/2 cup chopped pimento
1/2 cup chopped pepper

After returning chicken to the pot, add 1/2 cup choped parsley and 1/2 cup of flour blended. Cook over low heat. Bring chicken, stock, and vegetebals to a low boil and all roux, slowly. Cook 10 to 15 minutes till soup takes on a glazed look. Add 1/2 teaspoon pepper. Stirring connstantly add a few drops of yellow food coloring to give a rich look. This freezes nice in quart milk cartons.