Chicken Noodle Soup

3-4  Chicken Breasts

1/2 Onion diced

2-3 Potatoes diced

3-4 Carrots sliced

3-4 Celery sliced

1 C Peas

1 large can Cream of Chicken soup

1 large can Cream of Celery Soup

Salt and Pepper to taste

2 Eggs

1/3 C Can Milk

1 tea Baking Powder

1 tea Salt

Flour

In a pot add 6 cups of water 2 T salt, onion, tops of celery and chicken bring to a boil for 5 minutes. Turn off heat and let sit until chicken is cook through. remove  celery tops and chicken from the water. Shred the chicken.

Steam the potatoes, carrots, and celery. 

In a bowl mix eggs, can milk, salt, and baking powder. Begin adding flour and mix until the mixture forms a dough. Roll out and using a pizza cutter cut into strips.

Bring water back to a boil and add the noodles to the boiling water. Add the Cream of Chicken soup and Cream of Celery soups to the water and noodles. Add the steamed veggies. Add salt and pepper to taste. You can also add thyme and turmeric.

Coconut Red Lentil Soup

1 TB Olive Oil
1 TB Curry Powder (up to 2 if you love curry)
1/2 tsp Cinnamon
1 Onion Chopped
2 Carrots, Peeled and Diced
2 tsp Fresh Ginger, Grated
2 Cloves Garlic, Chopped
2 tsp Salt
1 tsp Sugar
1/3 cup Tomato Paste
7 cups Water
15 oz Coconut Milk (I use Thai Kitchen)
2 cups Dry Lentils
1 15 oz can Garbanzo Beans/Chickpeas Drained
1 TB Lime Juice, Freshly Squeezed
1/4 cup Chopped Cilantro
Lime Wedges optional for garnish

Add oil to a large pot or Dutch oven over medium heat. Once the oil is hot add the curry and cinnamon, stirring often until spices are fragrant, about 2 minutes. Add onion and cook 2-3 minutes. Add carrots, ginger, garlic, salt, sugar, and tomato paste. Continue to cook and stir for another 2 minutes. Pour water, coconut milk, lentils, and chickpeas. Stir and bring to a simmer. Cook uncovered, stirring occasionally, for 25 minutes or until are tender and soup has thickened. Before serving stir in lime juice. Taste for seasoning add salt, pepper, or other spices as needed. Serve with fresh cilantro and line wedges.

Note from Suzanne: This was so good. Everyone loved it. I served it Naan bread and green salad. I have only found red or pink lentils as they are sometimes called at Sprouts Farmers Market. They don't sell them at Walmart, They usually sell them in health food or whole food stores. Nut the texture is creamier than regular lentils so the texture would be slightly different if you use regular lentils. The regular lentils are found at Walmart if that is your only option.

Potato Soup

4 cups Chicken Broth
4 cups Diced Potatoes
1/4 cup Minced Onion
1/2 tea Season Salt
1/4 tea White Pepper
1/4 tea Red Pepper
1 pkg Cream Cheese

Combine all ingredients except cream cheese. Cook until potatoes are tender mash up potatoes add cream cheese and mix well.

You make this loaded Potato Soup by topping with bacon, cheese, green onions and sour cream.

Zuppa Toscana

1 lb Spicy Italian Sausage
1/2 lb Smoked Bacon chopped small
1 qt Water
2 14.5 oz cans of Chicken Broth
2 large Russet Potatoes cubed
2 cloves Garlic
1 med Onion chopped
2 c Kale or Swiss Chard
1 c Heavy Whipping Cream
Salt and Pepper to taste

Cook sausage and bacon set aside. In a pot add broth, water, garlic, potatoes, and onion. Simmer over medium heat until potatoes are tender. Add sausage and bacon and simmer for 10 minutes. Add kale and cream to pot and salt and pepper to taste.

Taco Stew

1 lb. Ground Hamburger browned and grease drained
15 oz Pinto Beans (Drained)
15 oz Ranch Style Beans (Drained)
15 oz Kidney Beans
10 oz Rotel (Diced Tomatoes with green chiles)
14.5 Diced Tomatoes
1 1/2 c Corn (you can use one can drained or frozen)
1 Packet Taco Seasoning
1 Packet Ranch Seasoning Mix
Salt and Pepper to taste

After you have cooked and drained the hamburger combine all ingredients in slow cooker for 4 hours on high or 6 hours on low.

Serve with Tortilla chips, Cheese, and Sour Cream