Soups

CHICKEN NOODLE SOUP

1 large chicken (skin off)
1 pound carrots, cut up
7 or so celery sticks, cut up
5 tablespoons chicken granules (like Wylers)
3 tablespoons SWEET BASIL
NO YOKE noodles

Put chicken in large pot and cover with water. Add chicken granules, and 2 tablespoons of sweet basil. Cook until chicken falls off the bones. Take chicken out of pan and put on large plate to cool. Skim any fat off top of broth and make sure there are no small bones in broth (I strain mine). Add carrots, celery and teh last tablespoon of sweet basil to broth. Cook until tender. Add DEBONED chicken and noodles.
NOTE: You can omit the noodles and add dumplings (see recipe below)

HOMEMADE DUMPLINGS

1 1/3 cups all purpose flour
2 teaspoons double acting baking powder
1/2 teaspoon salt
2/3 cup milk (if too dry add more, must be gooey bread dough consistency)
2 Tablespoons salad oil

Mix dry ingredients in a bowl. Add milk and oil (mix should be fairly firm). Drop by heaping Tablespoons in boiling soup. Cook uncovered 6 minutes, then cover and cook for 6 minutes more. Uncover and eat, cuz soups on!!!!

NOTE: This was sent by Sandy after she emailed me the recipe above. I decided to put it here as well.

"Sue---on the recipe for the chicken soup---make it a large roaster chicken or you will get stew!!!!!! You can cut back on the carrots and celery-----or you can delete the whole thing and open a can of Campbell's. Love ya-------Sandy"

This was the one soup I knew my gang couldn't get enough of. They even invited friends over for dinner when I made this and it became the "secret formula" that "special intergalactic agents" tried to talk me out of "for the good of the world"... such imaginations. However, I have noticed world peace has not been reached....I wonder....nah!!!

CORN CHOWDER

6 potatoes peeled and cubed (can be microwaved until partially done, but still firm)
1 pound bacon
1 small bunch green onion, chopped
2 cans cream style corn
2 cans evaporated milk
salt and pepper to taste

Fry bacon in 6 quart pot. Remove the bacon and add cubed potatoes and onion to the bacon grease (yes, I know...but it's sooo good). Cook the potatoes just until tender and beginning to brown. Break up bacon and add to the potato/onion mixture in pot. Add corn and stir. Add milk a little at a time and stir. Cover and let cook until bubbly. If you want the soup thinner add water a little at a time. If you want it thicker... mix 2 Tablespoons of flour in 1/2 cup water until smooth and slowly add to soup...cook about 10 min longer.

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