Old-Fashioned Chicken Noodle Soup


Old-Fashioned Chicken Noodle Soup

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Equipment

Ingrediënten

  • 1 3-4 lb. chicken
  • 1 stalk celery chunked into thirds
  • 1 small onion quartered
  • 2 carrots peeled and chopped or sliced
  • 4 cups cooked noodles about 8 ounces uncooked, drained
  • salt and pepper to taste

Instructies

  • In a large pot, add the chicken, celery, and onion; cover with water to about 3 inches over the chicken.
  • Cover the pot, bring to a boil, and then lower the heat to keep a slow simmer going.
  • Boil the chicken until done, about 1½ hours.
  • Remove the chicken from the pot and let it cool enough to handle.
  • Strain the broth and return it to the soup pot; allow the broth to cool enough so that the fat rises to the top and then skim off as much fat as you can.
  • Turn the heat to about medium and bring the broth to simmering again.
  • Prepare the carrots and add them to the broth.
  • Cook them until soft.
  • In the meantime, remove the chicken from the bones and skin.
  • Chop or shred the chicken into bite-sized pieces and add the pieces to the soup while the carrots are cooking.
  • At this point, taste the soup and add salt and pepper and any other spices that sound good to you, such as thyme, summer savory, marjoram, oregano, etc.
  • (I usually stick to just salt and pepper—we’re purists in our family.
  • ) When the carrots are done, add the cooked noodles and continue to simmer for several minutes to heat thoroughly.
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Recipe Category Chicken / Noodels / Soup
Country Amish

Mock Oyster (Salsify) Soup


Mock Oyster (Salsify) Soup

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Ingrediënten

  • cups salsify peeled and sliced (see note below)
  • cups water
  • 1 T. butter
  • 1 quart milk or half-and-half or a combination
  • salt and pepper
  • Parmesan cheese optional

Instructies

  • Cook the salsify until tender in the water to which you have added a pinch of salt.
  • Add the butter and milk or half-and-half and bring to nearly boiling.
  • Season to taste and serve.
  • Feel free to pass the Parmesan cheese at the table along with fresh, chopped parsley.

Notes / Tips / Wine Advice:

Salsify is also called “oyster plant” because of its vaguely similar taste to oysters. Salsify roots look a lot like carrots, except they are white or brown, depending on which variety you get. Scrub the roots before removing the skins and then remove any dark spots and trim the top and bottom of the roots before slicing. Also, salsify cooks faster than carrots, and it will become mushy if overcooked, so watch your pot carefully.
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Recipe Category Cheese / Soup
Country Amish

Meatball Soup from Georgia Varozza


Meatball Soup from Georgia Varozza

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Ingrediënten

  • 2 lbs. hamburger
  • 2 tsp. salt
  • tsp. pepper
  • 2 eggs beaten
  • ¼ cup chopped fresh parsley or use 1 T. dried parsley flakes
  • ½ cup crushed cracker crumbs or bread crumbs
  • 2 T. milk
  • 5 T. flour
  • 2 small or 1 large onion diced
  • 2 cups celery diced
  • 4 cups potatoes peeled and diced
  • ¼ cup uncooked white rice
  • 6 cups tomato juice or V-8 juice
  • 6 cups water
  • 1 T. sugar
  • 1 tsp. salt
  • cups frozen corn or a mixture of corn and peas (you can also use fresh)

Instructies

  • Combine the first 7 ingredients.
  • Mix thoroughly with your hands and then form into balls the size of walnuts.
  • Dredge the meatballs in the flour and brown them on all sides, using enough oil so they don’t stick when cooking in the large pot you plan to make the soup in.
  • When the meatballs have browned, add the remaining ingredients, except the corn.
  • Bring the mixture to a boil, reduce heat, cover with a tight-fitting lid, and continue to cook until the vegetables are tender and the rice is cooked through.
  • (This shouldn’t take too long because your veggies have been diced into small pieces.
  • ) Add the corn last and cook for about 10 minutes more.

Notes / Tips / Wine Advice:

Even though this soup includes vegetables, most kids love the idea of eating meatball soup.
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Recipe Category Beef / Soup
Country Amish

Meat and Potatoes Soup with Hard-Boiled Eggs


Meat and Potatoes Soup with Hard-Boiled Eggs

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Equipment

Ingrediënten

  • 1-1½ lbs. hamburger
  • 6 large potatoes peeled and cubed into bite-sized pieces
  • 1 onion peeled and diced
  • 1 stalk celery diced or thinly sliced
  • salt and pepper to taste
  • 1 14½- ounce can diced tomatoes including liquid (or use a pint jar of home-canned tomatoes)
  • 2 hard-boiled eggs chopped
  • parsley for garnish optional

Instructies

  • In a large soup pot, brown the hamburger; drain off fat.
  • Add the potatoes, onion, and celery and enough water or broth to cover all ingredients.
  • (The more liquid you use, the more people you can feed.
  • ) Add salt and pepper to taste.
  • Simmer until the potatoes are cooked.
  • Add the diced tomatoes and continue to simmer until ready to serve.
  • (Let it simmer long enough for the diced tomatoes to become hot, or you can let it simmer for a bit longer if necessary.
  • )

Notes / Tips / Wine Advice:

When ready to serve, ladle soup into individual bowls and add hard-boiled egg and parsley (if using) on top of the soup in each bowl.
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Recipe Category Beef / Eggs / Soup
Country Amish

Lentil Soup from Georgia Varozza


Lentil Soup from Georgia Varozza

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Ingrediënten

  • 5 cups broth or water beef broth tastes especially good in this recipe
  • 1 cup lentils
  • 1 onion diced
  • 2 stalks celery diced
  • 2 large carrots peeled and diced
  • 1 clove garlic minced
  • 1 large potato peeled and diced
  • 2 cups tomato sauce I use a pint jar of my homemade sauce
  • ½ tsp. curry powder
  • ½ tsp. basil
  • salt and pepper to taste

Instructies

  • Combine all ingredients in a large pot and simmer for 1-2 hours.
  • Adjust seasonings and serve.
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Recipe Category Beef / Soup
Country Amish

Leek and Potato Soup


Leek and Potato Soup

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Ingrediënten

  • 3-4 good-sized leeks
  • 2 T. butter
  • 4 cups chicken or vegetable broth
  • 2 lbs. potatoes peeled and diced
  • 1 tsp. salt
  • ½ tsp. pepper scant
  • ¼ tsp. marjoram
  • ½ tsp. thyme
  • 1 bay leaf
  • ½ cup heavy cream or half-and-half

Instructies

  • Clean leeks well.
  • Cut them lengthwise in half or quarters (depending on size) and then rinse well to get rid of any sand or soil still clinging to them.
  • Using only the white and light green portions, thinly chop the leeks.
  • Melt butter over low heat in a heavy soup pot; add the chopped leeks, cover the pot, and cook on low for about 10 minutes or until the leeks are softened but not browned.
  • Occasionally remove the lid and stir the leeks gently to check for browning.
  • Add broth, potatoes, salt, pepper, marjoram, thyme, and the bay leaf.
  • Simmer the soup for 20 minutes, stirring occasionally, until the potatoes are soft.
  • Using a potato masher or ricer, mash the soup to break up some of the potatoes and make a creamier soup.
  • You can mash more or less depending on how chunky you like your soup.
  • Add the cream and heat but don’t boil.
  • Taste and add more salt and pepper if desired.
  • Ladle soup into individual bowls and eat plain or garnish with croutons, a dollop of sour cream, or shredded Parmesan or Cheddar cheese.
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Recipe Category Soup
Country Amish

Hamburger Soup


Hamburger Soup

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Ingrediënten

  • 1 lb. hamburger
  • 1 cup onion peeled and chopped
  • 1 cup potatoes peeled and chopped
  • 1 cup carrots peeled and sliced thin or chopped
  • 1 cup cabbage shredded
  • 1 cup celery chopped
  • 4 cups tomatoes peeled and chopped
  • ¼ cup rice uncooked
  • 3-4 cups water or beef broth
  • 4 tsp. salt use less if you use broth instead of water
  • ¼ tsp. basil
  • ¼ tsp. thyme
  • 1 large bay leaf

Instructies

  • Brown hamburger and onion together; drain off grease.
  • Add remaining ingredients and simmer, covered, until vegetables are tender and rice is cooked, about 25 minutes.
  • Remove bay leaf and serve.
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Recipe Category Beef / Soup
Country Amish

Farmer’s Favorite Soup


Farmer’s Favorite Soup

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Ingrediënten

  • 1 lb. hamburger
  • 1 onion chopped
  • 1 cup celery chopped
  • 2 potatoes peeled and diced (at least 1 cup, but more is better in my opinion)
  • 1 cup carrots peeled and sliced or diced
  • salt and pepper to taste
  • 1 cup tomato sauce
  • quarts water
  • ¼ cup cornmeal
  • ¼ cup water

Instructies

  • In the large soup pot or Dutch oven you plan on making soup in, brown the hamburger and onion together; drain off grease.
  • Add the celery, potatoes, carrots, salt and pepper, tomato sauce, and 2½ quarts water.
  • Simmer, covered, until vegetables are tender.
  • When soup is done, mix together the cornmeal and ¼ cup water.
  • Add to the soup, stirring so that lumps don’t form.
  • Continue stirring until soup is slightly thickened, about 2 minutes.

Notes / Tips / Wine Advice:

When my youngest son was just a little squirt, we were at the dinner table eating this soup (it’s a family favorite), and my little guy piped up with what he considered supreme praise. He said, “Mama, this soup is as good as Campbell’s!” We all laughed, and I was well pleased to accept such a sincere compliment. If you have little ones who think Campbell’s soup tastes good, this is sure to be a hit at your house as well.
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Recipe Category Soup
Country Amish

Egg Soup


Egg Soup

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Ingrediënten

  • 6 cups chicken broth
  • ¼ cup uncooked white rice
  • 4 eggs
  • 3 T. lemon juice
  • 3 hard-boiled eggs diced

Instructies

  • In a soup pot, heat broth and rice to boiling.
  • Reduce heat to low, cover pot, and cook for about 20 minutes or until rice is cooked.
  • In a medium mixing bowl add the eggs and lemon and, using a hand beater or a whisk, beat the mixture until frothy.
  • Reduce the heat for the soup to the lowest setting.
  • Stir a small amount of the hot broth into the egg mixture and then, stirring constantly, pour the egg mixture into the pot of simmering soup.
  • Continue to stir constantly until the soup is heated through but not boiling.
  • Just before serving, taste and add salt or pepper if needed.
  • Ladle the soup into individual bowls and sprinkle hard-boiled eggs on top.

Notes / Tips / Wine Advice:

You can purchase a heavy-duty eggbeater Although it’s fairly expensive, it has proven to be an indispensable addition in my kitchen. Other, cheaper eggbeaters have plastic parts and aren’t as big, so they don’t last as long or work as well for larger batches of food that need whipping.
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Recipe Category Eggs / Soup
Country Amish

Creamy Corn Chowder


Creamy Corn Chowder

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Ingrediënten

  • 1 small onion finely chopped
  • 2 stalks celery finely chopped
  • 4 T. butter
  • 4 cups chicken broth
  • 4 potatoes peeled and cut in bite-sized pieces
  • 2 tsp. salt
  • 1 tsp. pepper
  • 1 clove garlic minced
  • 1 tsp. parsley flakes or 1 T. fresh parsley, minced
  • 2 quarts frozen thawed or fresh corn
  • 1 cup half-and-half
  • 3 cups milk

Instructies

  • In a large soup pot, sauté onion and celery in butter until onion is translucent, about 5 minutes.
  • Add the chicken broth, potatoes, salt, pepper, garlic, and parsley and simmer for 30 minutes.
  • Add the corn and simmer gently for another 15 minutes or so.
  • Add the half-and-half and milk and heat thoroughly but do not boil.
  • Adjust seasonings and serve.

Notes / Tips / Wine Advice:

Many times I’ve decided on corn chowder for dinner and simply used frozen corn if I didn’t have time to thaw it beforehand. The soup is just as good, but taste several kernels to be certain the corn has been completely cooked before adding the half-and-half and milk.
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Recipe Category Chicken / Soup
Country Amish

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