Souptacular Crockpotalooza

BooMama has challenged us to share our favorite soups/crockpot recipes, especially with the cooler weather settling in. I love to make homemade soups and stews, so I will be adding on to this and "bumping it up" when I do. I think this is one of my family's top favorites:


COMFORTING CHICKEN NOODLE SOUP
From Quick Cooking, Issue 1/99

2 qts. water
8 chicken bouillion cubes (I prefer to use Tones paste for less sodium)
6 1/2 c. uncooked wide egg noodles
2 cans condensed cream of chicken soup, undiluted
3 c. cooked chicken, cubed
8 oz. sour cream (I used Fat Free)
minced parsley

In large saucepan, bring water and bouillion to a boil.

Add noodles; cook, uncovered, until tender, about 10 minutes. Do not drain.

Add soup and chicken; heat through.

Remove from the heat; stir in sour cream. Sprinkle with parsley. Yield: 10-12 servings




WEDDING SOUP - a/k/a Holiday Soup

chicken & chicken broth
1 med. onion, chopped
3 carrots, diced
2 celery, diced
3 medium potatoes, diced
miniature meatballs
spinach, chopped
chicken bouillion
pastina
basil
parsley

Cook small amount of chicken in broth. Remove chicken & bone from broth. Set shreds and pcs. of chicken aside for later.

Add to broth onions, carrots, celery, potatoes that are all cut near same size so their cooking time is basically the same. When tender, remove from broth and mash with a fork. Really smash them good! Then add back to broth, along with any juice that came out with the mashing.

Add chicken pieces from the bone to the broth.

Make little TINY meatballs using your favorite mixture. My MIL came over from Italy and gave me her recipe so that is what I use. Let me know if you want that one.

Add cooked meatballs, chopped spinach and bouillion, basil and parsley, s&p to taste.

When ready to serve, cook egg pastina separately, drain and add to soup. Do not cook pastina in the soup broth!

This soup does not have large chunks in it. Everything is slivers and pieces, the meatballs are tiny little things the size of my pinky fingernail- between 1/4"-1/2".

When served into bowls, shake a little parmesan over top. Mmmmmmmm!