Soup Season!

[clemsonfan]

Feel that chill in the air? It's telling you to make some soup.

Post your favorite soup recipes here.

[Butter]

It's wabbit season.

[Jonathan]

Post your favorite soup recipes here.

CHICKEN NOODLE SOUP

* Take one (1) can of Campbell's Chicken Noodle soup
* Pour into saucepan
* Fill can with water
* Pour water into saucepan
* Heat until hot, stirring occasionally

[clemsonfan]

Chicken & Rice Soup

1 whole chicken
2 cups shredded carrots
2 cups sliced celery
1 cup diced onions
2 quarts chicken broth
2 cups brown rice
salt and pepper

Rinse chicken and put it in a large pot. Barely cover the chicken with water and bring to a boil. Cover and reduce heat to low. Simmer for about 1 1/2 hours. Remove chicken and separate the meat from the bones. Shred meat and place back in the water. Add broth, onions, rice, carrots, celery, salt and pepper. Bring to a boil, then turn heat to medium low. Cook until rice is done and vegetables are tender.

[Butter]

Campbell's Chicken Noodle Soup is the WORST soup on the face of the Earth.  Every time I've had it (and I was extremely poor as a child, so that was A LOT), the broth tastes like they let it go rancid before putting it in the can.  Campbell's Chicken and Rice soup does not have this problem, so I always have that instead.

[cuddlyevil]

Duck Season!

Campbell's Chicken Noodle Soup is the WORST soup on the face of the Earth.  Every time I've had it (and I was extremely poor as a child, so that was A LOT), the broth tastes like they let it go rancid and add salt before putting it in the can.

fix'd for me.

[Jonathan]

We'll just have to agree to disagree. It is a bit salty, but rancid-tasting? Uh-uh.

[Butter]

We'll just have to agree that my taste buds were burned off in a tragic microwave soup accident.

OK.

[Jonathan]

Well, that actually did happen, but it wasn't microwave soup. It was good ol' fashioned stove-top soup.

[clemsonfan]

Anyone have some kick ass vegetable soup recipes?

[Hell Toupee]

CHICKEN NOODLE SOUP

For C-Lando: "With a soul on the side."  

Now let it rain, and clear it out.

[Dan]

I'm a big fan of the Progresso soup...the kind where you don't even add water.  Just pour into pot, and heat.  

Water = too much effort.

[watusi]

It's wabbit season.

Duck Season!

[vizzah]

i posted this in the "light recipes" forum, but it didn't seem to get that much of a response.  if you've ever had Max & Erma's chicken tortilla soup, this is a copycat of it (but i must say, it's better when homemade).  you can also substitute all of the soups with the 99% fat free versions.

2 cans Campbell's Cream of Mushroom soup
2 cans Campbell's Cream of Chicken soup
2 cans Campbell's Cream of Celery soup
2 cans Campbell's Cheddar Cheese soup
2 (15 ounce) cans chicken broth
1 (15 ounce) can diced tomatoes
1 cup Pace medium picante salsa
1 (4.5 ounce) can Ortega green chiles
1 medium onion, chopped
4 cloves fresh garlic, minced
1 teaspoon red chile powder, more or less to your taste
Salt and pepper to your taste
1/4 cup fresh, chopped cilantro
4 cooked chicken breasts, cut into
small chunks
1 package flour tortillas
1/2 pound longhorn style Colby cheese

In a large stockpot combine and whisk together until smooth all eight cans of soup. Add chicken broth. Add tomatoes, salsa, green chiles, onion, garlic, chili powder, salt and pepper.

Bring all ingredients to a full boil, reduce heat, and simmer for 1 hour.

Add cilantro and chicken breast chunks. Simmer another hour.

While soup is simmering, make your soup toppings: Cut flour tortillas into small thin strips and deep fry in hot oil until lightly browned.

[watusi]

i make a pretty good matzah ball chicken soup. i don't measure much but i'll try to explain it.
i'll use a boneless chicken breast,just boil that sucker till its done and chop into small pieces (or large if you like that) and add some carrots and celery (leaves and all) diced pretty small.
 i use the pre-packaged matzah ball mix following the directions on the box.make the balls half the size you want after they are cooked as they expand quite a bit. i use a teaspoon to get the matzah mix from the bowl and roll them with my hands. make them about 1/2 or 3/4 inch in diameter. the bigger you make them, the longer it takes for them to cook through.
as for the stock, i don't use the water the chicken was cooked in but rather boullion instead. if it says 1 teaspoon or cube per cup of water, i usually triple that. as i said i don't really measure much.

bring to a boil and simmer until the matzah balls are done all the way through.

mazeltov,y'all!