Here's my recipe which is pretty well a standard soup recipe and nothing original other than that I like to roast the bones, the garlic and onion when making the stock. Here packaged in twos in the supermarket, after they've removed most of the meat for their trays of wings, breasts etc. But there's still enough meat on the bones for a great and flavourful soup. Soup Ingredients: Homemade chicken stock - about 2 quarts 2 carrots - diced 2 stalks celery - diced 1 leek - diced 1 cup diced rutabaga or orange squash 1/2 cup fine soup noodles salt & pepper oil or chicken fat Ratio of solids to stock should be about 2 cups stock to 1 lb chopped vegetables. Add any more chopped veg if you don't have enough. Stock ingredients: 1 meaty chicken carcass or piece of whole chicken 2 heads of garlic 1 onion - cut in half celery stick - sliced 1 carrot sliced fresh thyme - large sprig 1 bayleaf black pepper & salt MAKING STOCK: 1. Early in day or day before: Preheat oven to 350F. Cut top off heads of garlic. Place on roasting pan together with chicken carcass and sliced onion and drizzle a bit of oil over top of all. (I had two carcasss to roast as they are sold this way in pairs at our supermarket. I also added a couple of beef bones.) Roast in oven about 40 minutes or until all is toasted. and juices from pan. 2. Put bones into a very large pot. Squeeze one head of the buttery garlic cloves into the stock pot, saving the other head of garlic for adding to the soup. Add the rest of the stock ingredients and fill pot with water to cover. Grind in fresh pepper. Bring to boil, turn down heat, put on lid and simmer for a couple of hours. Skim off any grey residue that rises to the top. 3. Afterwards, strain the solid debris from the stock ---(REMEMBER you're saving the stock so don't pour it down the sink - as has been done LOL !). I look through the solids and pick out the meaty chicken pieces to save for the soup. Throw away all the rest of the solid material. Here I let it cool and refrigerate until next day when it's easy to remove solid fat from top. Otherwise continue to make soup. MAKING THE SOUP: 1. Sauté the chopped ingredients in a frypan in a TBS of chicken fat or oil until lightly golden. Squeeze out the buttery cloves from the 2nd head of garlic and add to pan. 2. Put soup ingredients including small bits of chicken into large saucepan and add an appropriate amount of stock - about double the amount of liquid to vegetables. Put on lid and simmer with lid on for about an hour. Add soup noodles during last 5 minutes. 3. Check seasoning, add salt. Also good for the end of the Christmas turkey. SharonCb

Found it! ---------------------------- Posted by schoolhouse (My Page) on Tue, Jan 22, 13 at 10:34 Cheeseburger Soup: 1/2 lb. grd beef 3/4 cup chopped onion 3/4 cup shredded carrots 3/4 cup diced celery 1 tsp. dried basil 1 tsp. parsley flakes 4 tbl. butter, divided 3 cups chix broth 4 cups diced peeled potatoes (1 3/4lb.) 1/4 cup flour 2 cups process cheese (Velveeta) 1 1/2 cups milk 3/4 tsp. salt 1/4 to 1/2 tsp. pepper 1/4 cup sour cream In a 3qt. saucepan, cook beef until no longer pink; drain an set aside. In the same saucepan, saute onion,carrots,celery,basil and parsley in 1tbl. butter until veggies are tender. Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10 -12 minutes or until potatoes are tender. Meanwhile in a small skillet, melt remaining butter. Add flour; cook and stir for 3 - 5min. or until bubbly. Add to soup; bring to a boil. Cook and stir for 2min. Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from heat; blend in sour cream. Yum. Edited to fix the units on the Velveeta cheese, in accordance with the next post by schoolhouse. (I figured it was better to have a clear recipe and a confusing thread rather than the reverse! :-) Here is a link that might be useful: Schoolhouse's cheeseburger soup This post was edited by Angie_DIY on Fri, Feb 1, 13 at 15:44

If Chance likes minestrone, she might like this simple soup that you can throw together almost anytime from stuff you have around the house. Most kids like tomato soup and this is a little more sophisticated (and nutritous). It's my favorite tomato soup. Great with a grilled cheese or cheese biscuits. Hearty Tomato Soup, from "Diet for a Small Planet" by Frances Moore Lappe In a heavy pot, saute until onion is golden: Oil as needed 1 clove minced garlic 1 onion, finely chopped 1 stalk celery, finely chopped (this is optional, can omit if people don't like celery. Can sub some other green thing like zuchinni or just leave out entirely) 1 carrot, chopped fine Add, stir and saute until rice is a little toasty 2 TBLSP whole wheat flour 3/4 cup raw rice or 1 1/2 cups cooked rice. Add: 1 28 oz. can tomatoes, chopped 2 tsp. salt 4 white pepper corns or lots of freshly ground black pepper 1 TBLSP sugar 1 tsp. each oregano and basil. Have ready: 3 cups hot milk 1 TBLSP butter Cook until rice is done, if starting with raw rice (I ALWAYS start with pre-cooked brown rice or use instant brown rice which cooks in 5 min. Seems like if you started with raw brown rice you might want to add some broth towards the end if the rice looked dry.) If using precooked rice, cook until all the flavors mingle, at least 15 min. Remove from the heat. For a more elegant soup, at this stage pureee the soup in a blender or use a stick blender. (I never do this). Add the milk and butter. Don't omit the butter, it is the secret ingredient that makes this soup yummy. Adjust salt to taste. Warm soup but do not boil once milk is added.

Here you go! Its really a terrific recipe, Thanks Nancy! NANCY'S SPICY CHEESEBURGER SOUP 2 C cubed potatoes (peeling optional) 1ý C water 2 carrots, grated ý C chopped onion ý C chopped green pepper 1 jalapeno pepper, chopped 1 clove garlic, minced 1 tsp salt 1 Tbsp beef bouillion granuals ____ Combine the above in a large pan and cook until potatoes are tender. 1 lb lean ground beef ____Brown and drain ground beef and stir into cooked potatoes 2ý C milk 3 Tabsp flour ____Combine flour and milk and stir into soup. Bring to a boil then reduce heat. ý lb Velveeta Cheese, cubed ý tsp cayenne pepper ____Stir into soup, just until cheese is melted. bacon crumbles (optional) ____Top each serving with bacon if desired. Makes 4-6 servings Nancy (Wizardnm)