The cool weather has most of us thinking of a bowl of hot soup! Lee Ann called to ask me how to make her favorite soups, Chicken and Rice Soup, Taco Soup and Vegetable Beef Soup. Enjoy!
Chicken and Rice Soup
4 chicken breast bone in and skin on
3 stalks of celery chopped
1 small onion chopped
Salt and pepper
2 cups of rice
1 can cream of Mushroom soup
In a large pot or Dutch oven place clean whole chicken seasoned with salt and pepper and enough water to cover. About 45 min.
Carefully remove the chicken from the water and place on platter to cool.
When cool enough to handle remove all of the skin and bones and discard. Place the meat back into the pot of remaining stock. Add canned broth or water to bring water level in the pot to about 1/2 full.
Bring back to a boil and add approximately two cups of rice. When the stock begins to boil again reduce the heat to low and allow the rice to cook for about 20 min. then add a can of cream of mushroom soup. Cook for about 3 more min. and remove from heat and let stand for 5 min. Serve with rolls or toasted French bread.
To reheat add a little water and heat on low stir occasionally until heated.
Note:
A friend once told me that her Grandmother called Chicken Soup “Cuban Penicillin.”
I think there is something to that!
Taco Soup
4 chicken breast bone in skin on
1 medium onion chopped
3 stalks celery chopped
2 tablespoons butter
1 can nibblet corn drained
1 can black beans drained
1 large #2 can of whole tomatoes or 4 large fresh tomatoes
1 Tablespoon chopped cilantro
1 package taco seasoning mix
Salt
Pepper
Grated Cheese
Tortilla chips
Wash chicken and season with salt and pepper.
In large pot or Dutch oven sauté onion and celery with butter.
Place chicken in pot and cover with water. Boil until tender.
Remove chicken cool and remove skin and bones.
Chop chicken and return to pot.
Add corn, tomatoes, and beans and enough clear broth or water to bring level to ½ to ¾ full in pot. Bring to a boil, reduce heat and stir in taco seasoning. Cook over medium low heat for about 10 more min.
Serve with grated cheddar cheese and tortilla chips.
Vegetable Beef Soup
1 1/2 lbs. ground beef
1 small onion chopped
2 Tbsp butter
3 stalks celery chopped
1 can nibblet corn drained or 2 cups frozen nibblet corn
1 pkg. frozen green lima beans (butter beans)
1 large can tomatoes, #2 can
3 carrots cleaned and chopped
2 cups of chicken broth or water
Place butter along with onions, and celery in bottom of Dutch oven. Cook until tender. Then add ground beef cook until brown.
Add large can of tomatoes, drain water from corn, add beans and carrots and approximately two cups of water or chicken broth. You want enough broth or water to cover all ingredients. Bring to a boil and reduce heat to medium and cover. Cook for about 30 min. or until the beans are tender. When everything is tender turn off the heat and let stand for 10 min.
Serve with fried corn bread or saltines.
This soup is best when prepared with fresh ingredients.
Cut corn kernels from 3 to 4 ears of corn.
Shell about a pint of green butter beans.
Peel and cut into wedges 5 or 6 fresh tomatoes.
Cut Okra is good as well as any kind of green peas.
