1 whole chicken, cooked, boned and cut into bite size pieces,
1 large whole onion, coarsely chopped
1 package of onion soup mix
6 carrots cut into bite size pieces with skins
6 medium red or gold potatoes cut into bite size pieces with skins
1 large whole head of cabbage, cut into long thin slices, discarding center heart
2 tablespoons dried parsley
1 teaspoon salt
1/2 teaspoon pepper

SOUP MAKING PREPARATIONS AND DIRECTIONS :

1. Place 1 whole chicken in a large soup pot, cover with water, and add 1 package of onion soup mix. Bring to a boil and then cover reducing heat to medium for 30 minutes

2. While chicken is cooking, cut up each vegetable and set aside in separate bowls

3. Remove chicken and set aside until cool enough to bone. Discard the skin and bones. Cut chicken into bite size pieces

4. Remove the soup pot from burner, and strain fat from chicken and onion soup stock. The fat which raised on the top, scoop off with large spoon or strain in a fat separator and then discard

5. Add the soup pot and soup stock back to the burner. Add parsley, salt and pepper.

6. Add cut up carrots and onion, bring to a boil and cook for 10 minutes

7. Add potatoes, bring to a boil, cover and reduce heat and cook for 15 minutes

8. Add cabbage, cover and cook on medium for 10 minutes

9. The soup is better served with a French Baguette or soft French bread.

1 lb ground chicken breast,
1 medium yellow onion,
3 stalks celery,
4 carrots,
2 cloves garlic,
3 tbs ketchup,
1.25 c bread crumbs,
1 large egg,
1 cup parsley,
1 cup shredded cabbage.

SOUP MAKING PREPARATIONS AND DIRECTIONS :

1. For the soup, add to soup pot add, cut up vegetables carrots and celery into bite size, dice 1/2 onion, 1/2c chopped parsley, add 1 cup shredded cabbage, 1/2 tbs salt and 1 chicken breast with bone in so that to get the flavor essence

2. Add water by leaving room for meatballs about 1/2 inch from top of pot

3. Cover and bring to boil, then reduce heat and add meatballs

4. For the meatballs, in a bowl add ground chicken breast, ketchup, egg, bread crumbs, 1/2 cup finely chopped parsley, 1/2 onion finely grated, 2 cloves finely chopped garlic 1/2 tbs salt, and pepper to taste.
Mix them together to form into 18 meatballs.

5. Once soup begins to boil reduce heat and then add the meatballs. Cover and simmer for 2 hours.For a better serve, remove the chicken breast and save for chicken salad.

1 pound boneless skinless chicken thighs, trimmed and cut into 1/2-inch cubes
2 cans (14 1/2 ounces each) stewed tomatoes, undrained
2 cups thinly sliced carrots
1 1/2 cups chopped onions
2 teaspoons oregano leaves
1 1/2 teaspoon rosemary leaves, finely crushed
1 1/2 teaspoons thyme leaves
1 teaspoon grinder salt
4 cups water
1 cup uncooked no yolk egg noodles
2 tablespoons olive oil

SOUP MAKING PREPARATIONS AND DIRECTIONS :

1. Place chicken, tomatoes, carrots, onions, oregano, rosemary, thyme and sea salt in slow cooker. Pour water over top. Cover.
2. Cook 4 hours on High level. Stir in noodles and oil. Cover.
3. Cook 15 minutes or just until noodles are tender.

1 cup Chopped onions
1/2 cup Chopped celery
1/2 cup Red and green bell peppers, diced
4 1/2 cup Low sodium chicken broth, defatted
1 cup Water
2 lrg Bay leaves
1 tsp Chili powder
1/2 tsp Curry powder
1/2 tsp Dried thyme
1/4 tsp Ground allspice
1/8 tsp Freshly ground black pepper
1 1/4 lb Skinless chicken breast halves, bone-in
1/4 cup White rice, dry measure
14 1/2 oz Black beans, cooked, rinsed and drained

SOUP MAKING PREPARATIONS AND DIRECTIONS :

1. In a large pot, combine the oil, onions, celery and red and/or green peppers. Cook over high heat, stirring, for 5 minutes, or until the vegetables soften. If needed, add a little water to prevent burning.
2. Stir in the broth, water, bay leaves, chili powder, curry powder, thyme, allspice and black pepper. Add the chicken and bring to a boil.
3. Reduce the heat and simmer, stirring occasionally, for 25 minutes, or until the chicken is cooked through. Transfer the chicken to a plate and set aside until cool enough to handle.
4. Stir the rice and beans into the pot. Cover and simmer for 15 minutes, or until the rice is just tender.
5. Remove chicken from bones and cut into bite-size pieces. Add to the pot and cook for 5 minutes. Remove and discard the bay leaves.
6. Thaw the soup in the microwave on 50% power. Heat through on high power. Before serving, adjust the spiciness and garnish each bowl with chopped red peppers and nonfat yogurt.

2 lb Chicken
3 tb Sesame oil
6 Slices ginger root
1/2 c Medium sherry
1/2 ts Salt
2 c Warm water
1 ts Sugar
1/2 c Button mushrooms, canned
8 Fresh asparagus spears

SOUP MAKING PREPARATIONS AND DIRECTIONS :

1. Rinse chicken, remove fat pockets, pat dry, and chop into bite-size pieces.
2. Peel and slice ginger root. Wash and cut asparagus into 2″ sections.
3. Braising: Heat wok to medium hot. Add sesame oil. Start braising chicken a few pieces at a time when oil begins to smell. Sesame oil will burn at lower temperature than other cooking oils, so avoid hot wok.
4. After browning lightly, return chicken pieces to wok; add ginger slices, sherry and salt.
5. When sherry boils, add water and sugar. Turn up heat, bring to boil, then reduce heat to simmer, cover and simmer for 30 minutes. Add mushrooms and asparagus, simmer for another 15 minutes.
6. Transfer to covered soup tureen (or put plate on top of soup bowl), place in steamer on low, and hold until ready to serve.
7. You can make this soup in large sauce pan, if wok is needed for something else.

1 onion
1 piece (1/2 inch long) fresh ginger or 3/4 tsp ground
1 tblsp Oriental Sesame oil [she says you can substitute vegetable
oil, but I think the sesame is crucial]
6 cups chicken broth or water
1 pkg (10 oz) frozen chopped spinach
1 lb boneless, skinless chicken or turkey breast
1/2 bunch scallions or 1 small bunch coriander
2 cups vermicelli, fine egg noodles, orzo or pastina, Kluski noodles or hearty noodles
3-4 tblsp lemon juice
garlic
salt & pepper to taste
toasted sesame seeds

SOUP MAKING PREPARATIONS AND DIRECTIONS :

1. Finely chop the onion. Peel and mince ginger.

2. Heat sesame oil in soup pot over medium heat. Add onion and ginger and garlic, increase heat to high and saute for a few seconds to relase aroma. Add the broth and frozen spinach. Cover the pot and bring the liquid to a boil. Reduce the heat and simmer until spinach is thawed (~10 minutes).

3. Meanwhile, cut the chicken into thin shreds or 3/4 inch chunks. Slice the scallions, including about four inches of the green tops, or rinse, stem and mince coriander.

4. When the spinach has thawed, stir the soup, then add the chicken and noodles. Cover and simmer until the noodles and chicken are cooked (~5 minutes). Add the scallions or coriander and the lemon juice. Season to taste with salt and pepper.

5. Serve immediately, passing the toasted sesame seeds for sprinkling over each portion.

2 cloves garlic, crushed
4 sprigs coriander
1.5 tsp peppercorns, crushed
1 tblsp vegetable oil
4.5 cups chicken stock
5 Chinese dried black mushrooms, soaked for about 1 hr. and coarsely chopped
1.25 tblsp fish sauce
4 oz chicken (or a bit more), cut into strips
2 green onions, thinly sliced
Coriander to garnish

SOUP MAKING DIRECTIONS :

Using a pestle and mortar or sm. food processor, pound or mix garlic, coriander sprigs and peppercorns to a paste. In wok, heat vegetable oil, add paste and cook for 1 min., stirring. Stir in stock, mushrooms & fish sauce. Simmer 10 mins.

Add chicken, reduce heat & cook gently for 5 mins. Scatter green onions and coriander over surface to garnish.

2 1/2 c. water
1 (8 oz.) can tomato sauce
1 (10 oz.) pkg. frozen mixed vegetables, partially thawed
1 env. Lipton noodle soup mix with real chicken broth
2 c. cut up cooked chicken or turkey

SOUP MAKING DIRECTIONS :

In large saucepan, combine water, tomato sauce, and vegetables. Bring to a boil, then simmer, stirring occasionally, 10 minutes. Stir in Lipton noodle soup mix and chicken. Bring to a boil, then simmer, stirring occasionally, 5 minutes or until vegetables are tender.

Makes about 5 servings.

6 c. Dashi (soup stock)
1/4 c. chicken breast
1/2 c. finely chopped carrots
1 c. finely diced potatoes
2 scallions, chopped fine
1/2 c. miso (bean paste)
Sansho (Japanese pepper), minced, optional

DASHI (Soup Stock) :
1″ Nori (Japanese seaweed)
5 c. water
1 c. flaked dry bonito
1 1/2 tsp. salt
1 tsp. soy sauce

SOUP MAKING DIRECTIONS :

In a saucepan, bring the dashi to a boil. Remove the chicken from the bone and dice. Add the vegetables and the chicken to the stock and cook low, until tender. Add the miso and cook gently another 5 minutes. Remove from heat and pour into soup bowls. Sansho may be added when serving.

Rinse the nori well and place in the water in a saucepan. Bring to a boil quickly and remove the nori. Add the bonito to the still boiling broth, then remove from heat immediately and let stand about 2 minutes. Strain through a clean cloth and season with salt and soy sauce.

Note: Dashi is a light clear fish stock, used a lot in Japanese cooking as a soup base.

2 tbsp. vegetable cooking oil
2 cloves garlic, minced
1 med. onion, chopped
4 med. carrots, sliced
2 c. fresh broccoli flowerettes
1 c. celery, sliced
10 c. water
2 tbsp. chicken-flavored instant bouillon
1/2 tsp. pepper
1/2 tsp. any salt-free herb seasoning
2 c. cooked chicken, chopped
2 c. pasta springs, uncooked

SOUP MAKING DIRECTIONS :

In large saucepan or Dutch oven, heat oil. Add garlic and onion, cook until onion is tender. Add remaining ingredients, except pasta. Bring to boil. Reduce heat; simmer 20 minutes. Prepare pasta according to package directions; drain. Stir into soup. Heat through. Makes 8 to 10 servings.

Heat onion and garlic in skillet, until onion is tender. Put onion mixture and remaining ingredients, except pasta, in crockpot (you may have to cut the recipe in half unless you have a 5 quart crockpot). Let simmer on low heat all day (8 hours). Before serving, prepare pasta according to directions; drain. Stir into soup and heat through.