Recipe: Chicken Rice Soup

Paula A. Tomey-Allen

6 Cups Hot Water

3 Tsp. Chicken Bouillon

1 Can (12.5 oz) Chunk Chicken Pieces, with broth

½ C. Chopped Carrots

½ C. Chopped Celery

Dash Paprika

1 Cup Instant Rice

Bring Water to boil. Add Bouillon, Chicken, Carrots, Celery and Paprika. Reduce heat and cook until vegetables are tender.

Add rice. Bring back to boil, stir and then cover. Turn off. Let set for about 5 minutes

Makes about 4-6 servings.

Recipe: Chicken Vegetable Soup

Paula Tomey-Allen

4 T Canola oil 

1-1 1/4 Pound Chicken Breast, cut in bite size pieces

1 C Chopped Onion or 2 T. Dry Minced Onions

2 tsp. Minced Garlic 

6 Potatoes, peeled, cut in bite size cubes

1 Large can Vegetable Juice (V-8)

2 15 oz Cans Chopped Tomatoes (undrained)

1 15 oz Can Whole Kernel Corn, drained 

1 15 oz Can Peas, drained 

1 15 oz Can Green Beans, drained 

1 Can Campbell's Tomato Soup

2 C Hot Water

4 Chicken Bouillon Cubes, or 4 tsp. Chicken Bouillon Powder

2 Carrots, pared and diced

2 Stalks Celery, chopped

1 T Parsley Flakes

1/4 tsp Paprika

1/4 tsp Pepper

Heat oil in a large, deep pan and lightly brown chicken. Stir in onion and garlic.

Add remaining ingredients. Mix well. Heat to boiling, reduce heat, and simmer partial covered until potatoes are tender, about 30 minutes. Stir every 10 minutes. Transfer into large crock pot. Cook on high for 4 hours.

Add other vegetables if you like.

Recipe: Meatball Soup

Meatball - Noodle Soup

Paula A. Tomey-Allen

Meatballs:

¾ lb. Lean Ground Beef

¼ lb. Ground Pork

1 tsp. Garlic Powder

¼ C. Chili Sauce

Pinch Sea Salt

1 T. Parsley Flakes

2 Medium Eggs, Beaten

3/4 C. Bread Crumbs

1 T. Butter

Broth:

6 tsp. Watkin's Beef Soup and Gravy Base* and 6 tsp. Minced Onions – or -1 one pkg. dry Lipton Onion Soup

6 Cups Hot Water

1 tsp. Parsley Flakes

1 tsp. Kitchen Bouquet

1 tsp. Worcestershire

½ tsp. Paprika 

3 C. Rotini Noodles

Meatballs:

Mix all Meatball ingredients together by hand and form into balls about 1 ½ inch in diameter.

Melt butter on low in deep non-stick pan. Brown meatballs on all four sides. Remove browned meatballs from pan.

Broth:
Bring Broth ingredients to boil in same pan used for Meatballs.

Add Rotini noodles and cook almost until tender.

Add Meatballs, reduce heat and simmer for 10 minutes, stirring gently.

*Beef Broth = 6 tsp. Beef Bouillon, 6 tsp. Dried Minced Onion, 6 C. Hot Water

Recipe: Mushroom Gravy and Round Steak

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Paula A. Tomey-Allen

2-3 lb Round Steak (Beef or Venison)

3 T. Canola Oil

1 Can Campbell's Mushroom Soup

4 Cans Water (2 Hot and 2 Cold)

3 T. Corn Starch

3 T. Kitchen Bouquet

1 T. Parsley Flakes

1 T. Beef Bouillon
2 tsp. Sea Salt

Pre-heat crock-pot on low setting. Heat Canola Oil in deep pan.

Cut up Round Steak into serving size pieces and brown in hot Canola Oil. Remove meat from oil and layer in crock-pot.

Add Campbell's Mushroom Soup to drippings in pan with HOT Water. Stir good to mix thoroughly. Simmer on low heat.

Add 3 T. Corn Starch to can and mix with COLD water. Mix thoroughly so that the Corn Starch dissolves. Add this mixture to mixture in pan. Stir constantly as mixture will thicken. Add more HOT Water if necessary to thin. Add Kitchen Bouquet, Beef Bouillon, Sea Salt and Parsley Flakes. If you desire darker gravy add more Kitchen Bouquet, a little at a time. Venison usually requires more salt to remove “gamey” taste.

Pour hot brown gravy over meat in crock-pot. Let cook at least four hours at low setting. Stir about every 45 minutes. Will be very tender.

Serve with mashed parsley potatoes.

Recipe: Vegetable Beef Barley Soup

Makes 12 to 14 cups

1/4 cup Canola oil
1 pound beef stew meat, cut in 1/2-inch cubes
1 cup finely chopped onion
1 tsp. minced garlic 

1 can (28 ounces) chopped tomatoes (undrained)
1 quart hot water

1 large can vegetable juice (V-8)

10 beef bouillon cubes, or 10 tsp. powder

2 carrots, pared and diced
2 stalks celery, chopped
1 can whole kernel corn, drained or box of frozen

1 can peas, drained or box of frozen

1 can green beans, drained or box of frozen

 4 potatoes cut in 1/2-inch cubes

1/4 cup barley

1 tablespoon parsley flakes

Heat oil in a large Dutch oven and lightly brown beef cubes. Stir in onion and garlic.

Add remaining ingredients. Mix well. Heat to boiling, reduce heat, and simmer covered for 1 hour.

Add other vegetables if you like.

Recipe: Almost Homemade Tomato Soup

Paula A. Tomey-Allen

1 - 10 1/2 oz Can Campbell’s Tomato Soup
1 - 14 1/2 oz Can Diced Tomatoes
1 - Soup Can of Evaporated Milk
1 T Onion Flakes
1 T Parsley Flakes
1 T Celery Flakes
1/2 tsp Garlic Powder
1/2 tsp Salt
Dash Pepper

Cover and tilt lid and simmer on low for about 10-15 minutes, stirring often to prevent sticking. Watch carefully for boil overs. Great with grilled cheese sandwiches.

Note: I prefer Campbell’s Tomato Soup because of its’ rich, red color and flavor.

Recipe: Cream of Potato Soup

Paula A. Tomey-Allen

10 Medium size potatoes, cubed
3 Carrots, diced
3 Stalks celery, diced
6 Slices crisp bacon, crushed (Reserve approx. 3 T. drippings)
2 T. Parsley flakes
1 ½ Qt. Milk
1 T. Onion flakes
2 tsp. Salt
½ tsp. Pepper
Hot water to cover

Combine all of the above ingredients including bacon drippings in a large kettle and cover with hot water. Bring to boil and reduce heat and simmer until vegetables are tender. “Lightly” mash with potato masher. Don’t over-mash!

In a blender or with a whisk combine the following three ingredients, approximately 30 seconds. Stir into vegetable mixture and simmer and stir often to enhance flavor and thicken soup. Add more salt and pepper if needed.
¼ C. Instant creamer
¼ C. Flour
¾ C. Hot Water

Recipe: Chicken Noodle Soup

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 Paula A. Tomey-Allen

2 C Cooked, Chopped Chicken (lightly browned in canola oil)*
2 C Chopped Celery
2 C Chopped Carrots
3 “Heaping” T Corn Starch, dissolved in ½ cold water
8 C Hot Water
4 "Heaping" T Chicken Bouillon
1 T Minced Onion Flakes
1 T Parsley Flakes
Dash Garlic Powder
Dash Paprika
12 oz Rotini Noodles 


* Can use Canned Chicken

Crock Pot Method:
Put all ingredients in large crock pot, except for noodles, and cook on low heat about 3-4 hours. Time needed depends on your crock pot's cooking time and when the vegetables are tender. Sample broth to make sure it tastes right for you. If not "chickeny" enough, then add a little more bouillon powder. I don't add salt as the bouillon has plenty. When it tastes just right, turn up the heat so that it boils or transfer to another pot and finish cooking on the stove. (My crock pot is the type that sits on a hot plate and then can be used on the stove as well.) Bring to boil and add a package of noodles and cook until they are tender, but not soggy. We like Rotini noodles and the vegetable ones look so pretty.

Stove method:
Combine all ingredients except noodles and cover with tilted lid and simmer on low for about and hour or until veggies are tender. Bring to boil and then add noodles. Cook until noodles are tender but firm, about 7 to 10 minutes. You can of course substitute turkey for the chicken for Turkey Noodle Soup or stew beef and beef bouillon for Beef Noodle Soup.

The name "Buckets of Love" comes from where I like to fill an ice cream bucket with this or another soup and take to a family needing some good ole' fashioned Mom's homemade soup.