Archive for the ‘Soup’ Category

Chicken Bisque Soup

November 17, 2010

Submitted by Marcia

3 lb Stewing Hen (or 3 half chicken breasts)
1/2 cup butter, melted
1/4 tsp pepper
1 cup flour
1/2 cup chopped chicken( I use about 2 cups)
1/2 cup pimento, chopped fine
1/2 cup green pepper, chopped
3 – 4 drops yellow food color

Boil a 3 lb stewing hen in 12 cups water with 1 1/2 T salt. Strain off 8 cups stock. (OR: cook 3 half chicken breasts.) Make a roux of melted butter and flour. Add to stock and simmer 15 min. Add pimento, green pepper, pepper, food color, and chicken. Cook on simmer for 30 min.

Save excess 4 cup broth for thinning when reheating for leftovers, if desired.

Minestrone Soup

March 9, 2010

Submitted by Sheila


3 teaspoons olive oil
2 leeks, chopped
1 onion, chopped
1+ garlic clove, minced
2-3 carrots, sliced
2-3 celery stalk, sliced
28 oz can Italian-style tomatoes, chopped
7 cups chicken broth
1 cup dry white wine or water
1 tablespoons worcestershire sauce
1 teaspoons basil
1 teaspoons oregano
1 zucchini, sliced
half a small green cabbage, shredded
1 can chick peas, drained
1 can kidney beans, drained
1/2 cup pasta
salt and pepper to taste

Serve with fresh Parmesan cheese


Sautee leeks, onion and garlic in olive oil until soft. Add carrots and celery and cook a few more minutes.  Add tomatoes, chicken broth, wine,  worcestershire sauce and herbes.    Cook and simmer for at least an hour. Then add the canned beans, fresh vegetables and salt and pepper and cook for at least antoher hour.  About a half hour before you want to serve the soup add the pasta and cabbage. Serve with fresh parmesand. I double then recipe–and reeze at least half.

What I have added to this soup recipe over the years (not all at once):

fresh green beans cut in 1-2 inch lengths
yellow squashcooked chicken, bite size pieces
little meatballs
cappellini pasta, broken in half or thirds

Mom’s Vegetable Lentil Soup

January 19, 2010

Submitted by Lori

Yield: 4 to 6 main-dish Servings  (I doubled the recipe for Bunco)


2 14 oz cans chicken broth
½ cup dry lentils
2 medium-sized carrots
1 medium-sized zucchini (10 ounces)
1 medium-sized straight neck squash (10 ounces)
1 garlic clove
1 medium-sized onion
½ medium sized head escarole (I leave this out)
2 tablespoon salad oil
1 32 ounce can tomatoes (I use two 14 ½ ounce cans Italian stewed tomatoes)
¼ cup seasoned dried bread crumbs  (I use Italian Progresso bread crumbs)
1 cup water


About 30 minutes before servingIn 4-quart saucepan over high heat, heat chicken broth and lentils to boiling. Reduce heat to low; cover and simmer 20 minutes or until lentils are almost tender.


  1. Cut carrots into ¼- inch-thick slices. Cut zucchini and yellow squash into ½-inch pieces (quarter the pieces if very large); Mince garlic; Coarsely chop onion and escarole.
  2. In 12 inch skillet over medium-high heat, in hot salad oil, cook carrots and onion until lightly browned, about 5 minutes.  Add zucchini, yellow squash, and garlic; cook until lightly browned, about 5 minutes.  Stir in escarole; cook until tender, about 2 minutes.
  3. To lentil mixture, add tomatoes with their liquid, bread crumbs, vegetables in skillet, and 1 cup water; over high heat, heat to boiling.  Reduce heat to low; cover and simmer 5 minutes to blend flavors.  Makes 4 main-dish servings.