Soups

Chicken Noodle Soup-Martha Grace
2 chicken breasts (cooked and cubed)
8 cups water
9 bouillon cubes
1 onion
2 cups curly noodles
1 cup celery (sliced)
1 cup carrots (sliced)
1 can cream of chicken soup
2 T. parsley
*Boil 8 cups water and 6 bouillon cubes. Add noodles, celery, carrots, and onion. Cook uncovered for 20 minutes or until vegetables are tender. Add 1 can soup after diluting with one can of broth from soup. Add 3 more bouillon cubes, cooked chicken, parsley, and a little salt and pepper. Simmer for a few minutes.

Taco Soup-Laurel Christensen
2 large chicken breasts (cooked and cubed)
1 onion (chopped finely)
1 15oz. can chili beans
1 15oz. can kidney beans
1 11oz. can corn
1 28oz. can diced tomatoes
1 8oz. can tomato sauce
1 package taco seasoning
*Cook and cube chicken. Add cooked onions. Put in crock pot and add remaining ingredients. Do not drain vegetables or beans. Turn on high for 5 hours. Serve with chips, grated cheese, and sour cream.

Chicken Enchilada Soup-Brittany Manning
4 boneless chicken breast halves (cooked and cubed)
1 large onion
2 cloves garlic, minced
¼ c. butter
1/4c. flour
4 cans chicken broth
4oz. chopped green chilies
8oz. sour cream
8oz. Velveeta
8 corn tortillas cut into small pieces
*Melt butter. Add onion and garlic, sauté’ until transparent. Add flour to make a paste. Cook 1 minute. Add chicken broth and chilies, cook and stir until thickened. Stir in chicken, tortillas, and Velveeta. Cook over low heat until cheese is melted and tortillas softened. Stir in sour cream. Warm through, but do not boil. Salt and pepper to taste. Serve in soup or bread bowls. Makes 8 servings.

Loaded Baked Potato Soup-Angie Wycherly
1 lb. Baking potatoes-boil, drain, and cube
1 can chicken broth
1 cup milk
3 slices bacon
1 c. shredded cheese
2 T. green onions
¼ c. sour cream
*Combine ingredients and boil. Reserve some bacon, cheese, onions, and sour cream for topping.