2 cans chicken broth (4 cups)
dash black pepper
1 carrot, sliced
1 stalk celery
1/2 cup uncooked egg noodles
1 cup schredded cooked chicken
1 Tbl flour (optional)
Heat broth, black pepper, carrot, celery in pan over med. Wisk in
1 Tbl flour to thicken. heat until boil. Add noodles and chicken,
reduce heat.
Cook 10 minutes, stir often.
Serves: 2 to 3
2.5 lb cooked turkey
3 cups chicken broth
1 tsp poultry seasoning
1/2 tsp salt & pepper
6 oz egg noodles
1 can (10oz) cream of mushroom
In medium saucepan, combine chicken, broth, seasoning, salt,
pepper. Cover and bring to boil; Simmer for about 1 1/2 hrs.
Remove turkey from pan and shred. Meanwhile, add noodles to
pan; bring mixture to boil and simmer,uncovered for 10 minutes.
Add mushroom soup and turkey back to pan. Simmer 10 minutes.
Cooked in crock pot
1 1/2 lbs frozen broccoli ( or half broccoli and half cauliflower)
1/2 cup graded carrot
1 1/2 cups water
3/4 tsp salt
2 cups milk
1 lb Velveeta cheese
1/2 tsp pepper
place water and milk on crock pot. cut cheese into cubes and place
in crock pot. Add salt and pepper. cook on low heat about 2 hrs.
stir occasionally.
Steam (2-4 minutes), then finely chop broccoli. Add to pot, then
cook another 1-2 hrs on low heat until soup thickens. Add a little
more water if it thickens to much.
serves 4. Remaining soup you can ladle into containers and freeze.
1 Tbsp olive oil
2 cups chopped onions
12-16 oz of chopped mushrooms
2 cloves garlic, minced
1/4 tsp dried tyme
1/4 cup flour
2 cans chick broth ( 4 cups)
1/2 cup whipping cream (or milk)
1/2 cup white wine (optional)
1/2 tsp black pepper
heat oil in large sauce pan over medium heat. cook onions until
transparent. add mushrooms, garlic, and tyme; cook 8 minutes.
stir occasionally. add flour and stir until everything is coated;
cook 1 minute. stir in broth.
bring to boil over high heat. reduce heat. simmer 10 minutes.
stir in cream, wine, pepper. simmer 5 minutes.
serve immediately. makes 4 servings.
NOTE: I have used both white button and Portobello mushrooms, but
the best is to use both types. 2/3 Portobello and 1/3 white button.
Slow Cooker recipe
1 – 1.5 lb schredded cooked chicken
1 – 2 cans (or 1 lb) diced tomato
1 can (10 oz) enchilada sauce
1 or 2 cans (4 oz) chopped green chiles
1 med onion, chopped
2 cloves garlic, minced
1 package frozen corn
1 can chicken broth
2 cups water
1 tsp cummin
1 or 2 tsp chilli power
1 tsp salt
1/4 tsp black pepper
1 bay leaf
1 Tbsp cilantro
1 avacado (optional)
1 lime (optional)
corn chips
Combine chicken, tomato, enchilada sauce, green chiles, onions, garlic.
Add water, broth, cummin, salt, pepper, chili powder. stir in corn and
cilantro. cover and cook on low 6-8 hrs or high 3-4 hrs.
Cut avacado into cubes and add last 15 minutes. Cut lime and add just
before you serve. Crush and sprinkle corn chips on top jwhile eating.
makes 6-8 servings
