Chicken Soup Tip


Clean your chicken, and wrap it in a cheesecloth. This way, you don't have to pick the skin or bones from your broth! Wrap fresh herbs, such as rosemary, in cheesecloth, boil in the broth for hours then disgard! Add leeks for added flavor. Boil your noodles in canned broth before adding to the soup. Chill and skim fat from the top.

Hearty Soup from Pittsburgh 3 Rivers Cookbook IV

Brown 1 1/2 lbs. Lean ground beef. Add 2 cups coarsley chopped cabbage, 1 chopped lg. Onion. 2-3 stalks of celery chopped, 4-5 carrots chopped. Saute for 15 minutes, stirring. Add 3 med. peeled and cubed potaotes; 1 16oz. can of tomatoes, 1 6oz. can of tomatoe paste, 1 10oz. can beef broth, 1 101/2oz. can condensed french onion soup. Simmer for 1 hour. Add more water if desired. Add any leftover veggies you have on hand.

Roma Ravioli Soup

Saute chopped green pepper, 1 small onion, 3 lg. garlic cloves;minced, 1 Tbl dried basil, 2 tsp. fennel seeds, 1/4 tsp. Red Ppper in 2 Tlb olive oil until tender, about 10 minutes. Add 6 C. chicken broth, cover and simmer 10 minutes. Add 2 Medium chooped zucchini and 1 chopped carrot, simmer about 8 minutes. Increase heat and bring to a boil. Add 1 9oz. pkg fresh cheese ravioli and cook until tender. Add 1 1/2 cups cooked diced chicken and heat through, seaon to taste with salt and pepper.

Tortellini Soup

Melt 2 T. butter, add 1 tsp minced garlic and saute until soften. Add 4 1/2 c. chicken broth and bring to a boil. Add 1 9oz. pkg cheese tortellini, reduce heat cook for 7 minutes. Add 1 14 1/2oz can chopped tomatoes and 1 Tlb. itailian seasoning. Cook until hot. Add 1 10oz. pkg. chopped frozen spinach (thawed) and heat through. Do not over cook. Sprinkle with parmesan cheese and serve.