RECIPE: Carrie's Homemade Chicken Soup

This savory soup is a favorite around Lil Raisin Acres, Brittney even requested it for her birthday dinner! It's especially popular during the dark, cold winter cold and flu season. 

INGREDIENTS:

10 c. Chicken Broth
1 can Cream of Chicken Soup*
1 can Cream of Celery Soup*
2 Carrots, chopped
3 Stalks Celery, chopped
1/4 c Onion, chopped
2 Chicken Breasts, diced
2 c. Egg Noodles
1/2 tsp. Basil
1/4 tsp. Garlic Powder
1/4 tsp. Rosemary
1/4 tsp. Parsley
Salt and Pepper to taste

*Substitute store-bought condensed soups with THIS recipe to avoid sodium and preservatives.

PREPARATION:

Combine broth and cream soups in a pot and bring to a boil. Reduce heat and add carrots, celery, onion and herbs, and boil for an 15 minutes. Add noodles and diced chicken. Return to a boil, and cook for and additional 10-12 minutes or until noodles reach desired consistency. Makes 12 servings.

RECIPE: Mushroom Spaghetti Sauce

Continuing with our tomato theme this week, we'd need to make something from all that tomato puree we've made with our food mill, right? Naturally, homegrown tomatoes make for some excellent pasta sauce!

INGREDIENTS:

1 Yellow Onion, chopped
6 Cloves Garlic, minced
3 lbs. Mushrooms, sliced
1 Green Pepper, diced
18 c. Tomato Puree
3 Tbsp. Beef Bouillon
3 Tbsp. Italian Seasoning
1 Tbsp. Oregano
1 Tbsp. Basil
1 tsp. Cayenne
1 Bay Leaf
1 tsp. Sugar
Salt and Pepper to taste

PREPARATION:

Combine ingredients in a large stock pot, simmer uncovered for 90 minutes, or until thickened to desired consistency. Fill sterile pint jars with hot sauce. Process in a pressure cooker for 20 mins at 11 lbs. pressure.

Makes about 6 pints of home canned sauce.