I threw together lots of sauteed veggies from the garden (my MIL's), added chicken base and a large can of diced tomatoes. A cup of red wine and sweet italian sausage. Served it with grated parm and my new fave, a cheddar cheese scone, made by omitting the sugar from AnnT's scones.
It was so good, and even better the next day.
jo

I think my family waits for this time of the year for my Chicken Wedding Soup.

Here is the Recipe.

LouÂs - Italian Chicken Wedding soup

There are many variations to this soup and everyone has the best
Recipe. Some like white meat, while some prefer only dark meat.
You can add Spinach ,Escarole , or what ever you like.

IÂll just do my thing here and you can do yours ( in addition to )
Most of the time I use a 10 Quart pot, so there is a lot left over
For Care Packages to take home. But here I broke it down smaller.

Ingredients: Use a 6 Quart Pot

Put in 4 Quarts of Hot Water
4 tablespoons of Chicken Flavored Soup base
( add more; to taste, when almost done)

Add all this to the water and simmer:
1 Whole chicken or 8 Thighs
2 Stalks of celery , sliced in half and cut into 1 1/2 inch pieces
2 Carrots Quartered lengthwise and cut into 1 ½ inch pieces
½ Cup of tomato chopped small, or crushed tomatoes.
1 Cup of onions , chopped small
4 Garlic Cloves, cut small
1 heaping tablespoon of Parsley flakes
¼ teaspoon of Oregano
An Italian Pinch of Rosemary
1 glass of Wine (for the cook )

Cook ½ lb. o f Sea Shells , Noodles in water with,
some Soup Base added. I think Ditalinni is Traditional .
Drain well when cooked.
Or you can use Spaghetti # 9, broken into 3 pieces .
Add to finished soup and simmer a few minutes.
An alternative to using Soup Base with the 4 Quarts of water,
is to use 2 Quarts of your favorite Chicken Broth
And 2 Quarts of water. Add some bullion cubes if needed.
When the Chicken is cooked tender enough to pull the meat,
Take It out of the pot , let it cool and remove all the meat,
from the bones. Carefully check for any pieces of bone.
Cut this meat into pieces about 2 inches by ¾ inch pieces.

Add the Chicken back in, when the Carrots are getting soft.
Along with 1 lb. of small cooked meatballs. ( about ¾ inch round )
Simmer another 10 minutes

When the vegetables are almost done , you can add some cut
Spinach or Escarole or leave it out.

Add salt and pepper, or more Chicken Flavored Soup Base to taste,
After the macaroni is added. You can also ad more Garlic Powder to taste.
ThatÂs It !!!!! Sounds like a lot of work but itÂs easy , with the wine!!! Bouno Appetito ,

LOU

How about a nice hearty chili? Serve with cheddar cheese and corn bread. I don't use a written recipe, just wing it. You can make it with or without beans per your preference.

Duane

The above suggestions sound good to me. Two of my personal favorites are a carrot-ginger soup and a lemony Greek soup with small meatballs, a Food & Wine recipe. I'd be happy to type up either if they sound like they'd fit the bill.

cheddar Cheese soup
1/2 cup onion chopped very fine
1/2 cup celery chopped very fine
1/2 cup shredded carrots
Melt 1/2 a stick of butter in a heavy pot and sautee veggies.
When they are no longer crisp but not brown, add
4 T flour
Stir and cook about 1 minute and add
1 qt chicken broth, slowly whisking so there are no lumps cook at a simmer 15 to 20 minutes.
Mix:
1/4 cup ( or if you really like a thick soup 1/2 cup) AP flour with
2 cups cold milk until smooth. Slowly add to cooking soup. Simmer for 5 or 6 minutes to thicken and cook the flour.Add:
1 Tsp worchestershire sauce
pinch cayenne pepper of a couple of dashes of Tobasco. Add:
8 oz grated sharp chedder cheese...and heat and stir until smooth...do NOT boil!
Serve!
You can also add some cooked broccoli florets if you want to make it more healthy.
Linda C

FOAS- Please share with me!
JO- What veggies did you saute? I'm interested in that one too!

Lou- I love Italian Wedding soup!

Soup, Williamsburgh peanut
The full recipe serves 10 - 12.
1 medium onion, chopped
2 ribs of celery, chopped
1/4 cup butter
3 Tbs flour
2 quarts chicken stock
2 cups smooth peanut butter
1 -3/4 ups light cream
peanuts, chopped
Saute the onion and celery in butter until soft, but not brown.
Stir in the flour until well blended.
Add the chicken stock, stirring constantly, and bring to a boil, remove from the heat and puree (I use an immersion blender, now).
Add the peanut butter and cream, stirring to blend thoroughly.
Return to low heat and heat until just hot -- do not boil.
Serve garnished with peanuts.

We like a baked potato soup when the weather turns nasty. Or creamy chicken with dumplings. Both are a meal by themselves.

I used carrots, zucchini, yellow squash, a lone sweet potato, some onions...that may have been it. Lots of them. Basically, it was whatever my MIL had left for me.
jo

This one from Woodie is a goodie. (how clever was that! LOL)

Sausage Tortellini Soup--Woodie

1 Lb sweet Italian sausage meat, crumbled
1 Cup chopped onion
3 Clove garlic, minced
5 Cup beef broth
1/2 Cup water
1/2 Cup red wine (can omit)
1 Can diced tomatoes with their juice
1 Cup sliced carrots
1/4 Cup chopped fresh basil leaves
1 Tsp dried oregano
1 8 ounce) can tomato sauce
2 Cup zucchini sliced or diced
8 ounces tortellini pasta

Brown sausage in 5 quart soup pot. Remove sausage and drain, reserving 1 tablespoon of the drippings.~
Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 40 minutes.~JStir in zucchini and carrots. Simmer covered for 10 minutes. Add tortellini and simmer for 10 minutes. Sprinkle with Parmesan cheese on top of each serving.

Here is another from Woodie that is to die for! I love this soup but it may not work for Chance.

Mexican Chicken Corn Chowder (From Woodie)

1-1/2 lb. boneless skinless chicken breasts
1/2 Cup chopped onion
1 to 2 garlic cloves minced
3 Tbl butter
1 Cup Good Chicken Broth
1 Tsp ground cumin
2 Cup half-and-half cream
2 Cup (8 oz.) shredded Monterey Jack or Cheddar cheese
1 Can (16 oz.) cream-style corn
1 Can (16 oz.) regular corn
1 Can 4 oz.) chopped green chilies undrained
1 Tsp hot pepper sauce (I use more)
2 medium tomatoes chopped
Fresh cilantro or parsley
Koptional

Cut chicken into small, bite-sized pieces. In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink.
Add to pan along with cumin; bring to a boil.
Reduce heat, cover and simmer for 5 minutes.
Add next 5 ingredients. Cook and stir over low heat until cheese is melted. Stir in tomato. Serve immediately; garnish with cilantro if desired.~

NOTE: original recipe called for 2 bouillon cubes disolved in 1 cup hot water

Yep, it's definitely soup weather here, too!

Here are a couple that might appeal to everyone. The first one is Marilyn's Lasagna Soup and the second one is my Wild Rice Soup. Both yummy on a dreary, chilly day!

Lasagna Soup

1 pound ground beef (sirloin or chuck)
1 large onion; chopped
5 cloves garlic; minced
4 cups beef broth
15 oz. can crushed tomatoes
15 oz. can diced tomatoes
1 can CampbellÂs tomato soup
1 teaspoon dried basil
4 oz. fresh baby spinach leaves
1 tablespoon extra-virgin olive oil
1 1/4 cup mafalda pasta (mini lasagna noodles)
Salt and pepper to taste
1 cup shredded mozzarella cheese
1/4 cup freshly grated parmesan cheese

Brown ground beef in a large soup pot over medium heat. Add onions and continue to cook until onions are tender, stir in garlic and sauté for another minutes. Add broth, tomatoes, soup and basil; bring to a simmer and cook covered for 30 minutes to blend flavors.

Meanwhile cook pasta until al dente, drain and toss with olive oil. Add spinach and pasta to the soup and simmer uncovered until spinach wilts, 1 or 2 minutes. Taste soup and season with salt and pepper.

To serve, place 1/4 cup mozzarella cheese in the bottom of bowl and ladle hot soup on top to melt cheese. Garnish top with parmesan cheese and serve immediately. Serves 4 generously.

I made this Friday afternoon when it was cold and rainy here.
German Sausage Chowder

It is a very hearty soup.

1 lb. Kielbasa sausage cut up bite size
2 medium potatoes, peeled and diced small
1 medium onion chopped
1 1/2 tsp. salt
1/4 tsp. pepper
2 C. water
1 small head of cabbage shredded
3 C. milk
3 Tbsp. flour
1 C shredded swiss cheese

Method:

In a large sauce pan saute onions, kielbasa slices, salt and pepper.
Add water and diced potatoes, bring to boil then reduce heat, cover and simmer 20 mins. or until potaoes are tender.
Add cabbage, stir and cook 10 mins. more.
Stir in 2 1/2 C. milk.
Blend remaining 1/2 C. milk with flour, and stir into soup.
Cook and stir until thickened.
Top each serving with grated swiss cheese.
Serves 6

Di

Di that looks and sounds amazing....on my Fall cottage menu for sure!

Di - that for sure is going in the rotation!

I think I am going to play it safe and do the sausage tortelli soup ! Thanks Chase.

These recipes are super - lots to add to the grocery shopping list this week.

janet

Di's soup got me thinking....so I cut up some bratwurst ( lacking kielbasa)...added onions, celery a couple of potatoes a bit of shredded cabbage, chicken broth....and when the veggies get done I will all a slurry of milk and flour, some cream cheese and serve with shredded Swiss..
Oh yes...a bit of thyme, bay leaf, pepper.
Preliminary tasting tells me I wish I had not added the celery...but...

We like serving this around Halloween, and then we call it green slime:

Split Pea Soup

1 cup split peas, rinsed, then soaked overnight in 3 cups of water
2 tablespoons butter
2 small leeks or onions, chopped
1/4 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon thyme
1 teaspoon chopped parsley
1/2 stalk celery, chopped (this is often omitted, as we don't usually have any at home)
1 carrot, chopped
1/2 cup frozen peas
Garnish: carrot curls or parsley sprigs

Directions:

1.Boil the split peas in 6 cups of water. Cook until the peas are mushy, about 25 minutes. Set aside.
2.Melt the butter in a medium saucepan on medium heat.
3.Add the leek, salt, pepper, thyme and parsley and saute for 5 minutes, stirring with a wooden spoon.
4.Add the celery, carrot and 2 cups of water and stir.
5.Bring to a boil, then reduce heat and simmer, covered, for 15 minutes.
6.Add the vegetable mixture and the peas to the split pea pot and simmer for 5 minutes.
7.Ladle into bowls and garnish.

Makes 4 to 6 servings.

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.

Pinky:
You forgot the Ham pieces. lol !!!
Lou

Can someone please post the recipe for the Cheeseburger Soup? I did a search, but came up empty handed.

Thanks!

Here you go Starlight - it is really good! I can not recall where it came from so if it is yours - please claim it!

SPICY CHEESEBURGER SOUP
2 C cubed potatoes (peeling optional)
1½ C water
2 carrots, grated
½ C chopped onion
½ C chopped green pepper
1 jalapeno pepper, chopped
1 clove garlic, minced
1 tsp salt
1 Tabsp 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
2½ C milk
3 Tabsp flour
Combine flour and milk and stir into soup. Bring to a boil then reduce heat.
½ lb Velveeta Cheese, cubed
½ tsp cayenne pepper
Stir into soup, just until cheese is melted.
bacon crumbles (optional)

CHASE AND WOODIE - thanks for the suasage tortellni soup - It is simmering away just waiting for the tortellni. I had a small sample bowl and it was delish! Rounded out by fresh bread, cheese and salami - that will be dinner.

janet

I just made a version of Di's German Sausage Chowder and it was excellent. The other day I had made scalloped potatoes with boneless pork chops in the crockpot. I used sliced potatoes, sliced onion, and made the sauce to pour over with butter, flour and milk, with some leftover shredded Mexican blend cheese mixed in. After we ate the pork chops and part of the potatoes, I pureed the remainder of the potatoes and sauce and put in the fridge. It was about 1 1/2 pints. Today I cup up about 8 oz. Polish sausage, added about 2 cups of thinly sliced cabbage and cooked with just a little water in the pan until the cabbage was tender, then added the pureed potatoe mixture and some milk and water until it seemed the right thickness. It was delicious.

My SIL added ground beef to vegetable soup and it was delicious.

We've made many varieties (ground chicken, turkey, different veggies). We do it in this order.

Brown meat, remove from pan.

Using same pan saute onions, celery, and carrot (we like our carrots shredded) with extra oil if needed. Make a well in the the veggies, add a little more oil and saute some garlic.

Add broth (beef broth is excellent, though I usually go for veggie) and and a can of white beans and simmer for to your taste. I like mine simmered for a while, she serves hers immediately (both are yummy).

It is kind of like a chili, but without the chili powder.