Aliece's Chicken Noodle Soup

Aliece's Chicken Noodle Soup

Fill a pot half way with hot water.  Turn burner on to high and get the water boiling.  Once it is boiling, turn it down to about 3.

Add:
2-3 stalks of celery with the leaves -- chopped small
15-20 baby carrots -- chopped small
6 cups of soup noodles
1 can of chicken chunks (break it up before adding)
2 TBSP dried onion
8 chicken bullion cubes
1 Bay Leaf
2 tsp Salt
1/4 tsp Pepper

Let it boil for 15-20 minutes or until everything is tender.
Enjoy!

Roasted Tomato Basil Soup

Roasted Tomato Basil Soup

Yield: Serves 4-6

ingredients:

2 1/2 pounds Roma tomatoes, cut in half lengthwise
4 tablespoons olive oil, divided
Salt and pepper, to taste, for seasoning tomatoes
1 medium onion, chopped
4 cloves of garlic, minced
Dash of red pepper flakes
1 cup freshly chopped basil
1 (15 ounce) can diced tomatoes
4 cups vegetable broth (you can use chicken broth)
Salt and pepper, to taste

directions:

1. Preheat oven to 400 degrees F. Spread the tomatoes on a baking sheet and drizzle with 2 tablespoons of olive oil. Season with salt and pepper and roast for about 45 minutes.

2. In a large stockpot, heat the other 2 tablespoons of olive oil over medium heat. Add the onion and cook until tender, about 2-3 minutes. Stir in the garlic and red pepper flakes. Cook for another 2-3 minutes. Add the canned tomatoes, fresh basil, and vegetable broth. Stir in the oven roasted tomatoes. Cook for about 30 minutes over medium-low heat.

3. Use an immersion blender to puree the soup in the stockpot, or transfer soup to a food processor or blender to blend. The soup should be smooth, with a few tomato chunks. Season with salt and pepper, to taste, and serve warm.

Note-be careful when transferring the soup to a blender or food processor. You may want to wait until it is at room temperature to blend.

Cream of Broccoli Soup

Cream of Broccoli Soup

-- Melt ¼ c. margarine in large sauce pan.

-- Add ¼ c. flour, 1 tsp. Salt and a dash of pepper (I use white pepper). Stir until smooth and pasty.

-- Add 2 c. chicken broth ( I use bouillon). Stir until smooth and thick like gravy.

-- When boiling add 1 cup evaporated milk and 1 cup of milk.

-- Add small bag of broccoli, small cheeze whiz or velveeta, and 1 can of cream of celery soup.

--Heat, but DO NOT BOIL!

-- Optional ingredients: sprouts, croutons, peas