If you are still in need, here are a couple more that we love. The first one is Marilyn's recipe and really good! The second one calls for turkey but I sub chicken all the time, it's delish! The third is a chicken chili that I adapted from a number of other recipes. It's heartier than the others so would be a good main-dish soup. Creamy Chicken Tortilla Soup 2 tablespoons olive oil 1 large onion; chopped 2 tablespoons minced garlic 4 corn tortillas (regular or fried) 1 (14 oz.) can diced tomatoes with chilies 4 cups chicken broth 1 teaspoon ground cumin 1 teaspoon dried oregano 1 teaspoon turmeric 2 cups chopped, cooked chicken 1 1/2 cups frozen corn kernels 1/2 cup heavy cream 1 cup shredded Monterey Jack cheese-optional 1 tablespoon chopped cilantro juice from 1/2 fresh lime 1 cup diced, seeded Roma tomatoes or 1 cup salsa Sour cream for garnish Heat oil in a large saucepan over medium heat; sauté onions and garlic for 3 minutes. Slice or break tortillas into small pieces and add to onions and garlic; sauté until they are soft. Add tomatoes, broth and spices and bring to a boil. Remove from heat; allow to cool for 5 minutes. Puree soup base in batches in a blender or food processor until smooth, return soup to pot. Add chicken, corn and cream and return to a boil then simmer for 5 minutes or until it starts to thicken. Reduce heat to medium-low and sprinkle in cheese and cilantro; stir to melt cheese. Add lime juice and season with salt and pepper to taste. Serve topped with tomatoes and a dollop of sour cream. [](http://www.picturetrail.com/gallery/view?p=10&imgid=209196920) Turkey Spaetzle Soup Source: Betty Crocker 2T vegetable oil I large onion, finely chopped 1 medium carrot, finely chopped 1 stalk celery, finely chopped 1 clove garlic, finely chopped ¼ c all purpose flour 2tsp dried thyme 1/4 tsp black pepper 2 c diced, cooked turkey 6 c chicken broth 1 bag (12oz) frozen spaetzle Chopped fresh parsley (optional) In 4qt saucepan, heat oil over medium high heat. Add onion, carrot, celery and garlic, cook until crisp\-tender, about 2 minutes Gradually stir in flour, thyme and pepper, cook 1 minute, stirring constantly. Stir in turkey and broth, heart to a boil. Stir in spaetzle. Cook 2\-3 minutes, stirring occasionally. Garnish with parsley, serve. Yield: 6 servings (1\-3/4 c each) Per serving: 240 calories, 10g total fat, 70mg cholesterol, 17g carbohydrate, My notes: I cant get frozen spaetzle so I made my own. You could also substitute egg noodles for the spaetzle. This soup is delicious and really quick to prepare! Easy Chicken Chili 2 tablespoons vegetable oil 1 pound diced, cooked chicken meat 1 onion, chopped 2 cloves garlic, minced 2 cups chicken broth 1 (16 oz) jar salsa verde 1 (16 ounce) can diced tomatoes with chilies 1/2 teaspoon dried oregano 1/2 teaspoon ground coriander seed 1/2 teaspoon ground cumin 1 (15 ounce) can canellini beans 2 cups fresh or frozen corn kernels salt & pepper to taste FOR GARNISH Grated Cheddar Cheese Sour Cream Crispy Fried Tortilla Strips DIRECTIONS Heat oil in large stock pot., and cook onion and garlic until soft. Stir in broth, salsa, tomatoes, and spices. Bring to a boil, then simmer for 10 minutes. Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste. Linda

I make 2 kinds of kid friendly "crummy chicken"...one is baked....and I don't soak in butter milk but I do dip them in evaporated milk and then roll them in my own home made toasted bread crumbs. The clue to success is toasted crumbs. I make crumbs out of some slightly stale good quality bread...French bread or whole wheat, most often a mix....then I put the crumbs in the oven at 300 to toast and when brown and dry, they will keep in a baggie for months. To about 1 cup of crumbs, I add 1 1/2 teaspoons of dry parsley flakes, about 1/4 tsp of garlic powder and about 2 T of grated parmesan cheese. I dip the chicken pieces in evaporated milk seasoned with salt and a little pepper and then in the crumbs and bake at 375 until just not pink inside....about 15 to 25 minutes depending on size. For the fried chicken tenders I cut smaller pieces and use cracker crumbs, seasoned the same way...or with some taco seasoning....and dip the chicken in flour, then in egg and then in the crumbs and let dry on a rack for 10 to 15 minutes before frying. Linda C

Thanks for the recipe. I have been in the mood for homemade noodles. There is something therapeutic about rolling your own pasta.

Here is our family's favorite Italian Bread. You can omit the sun-dried tomatoes and liquid smoke. I just made this recipe today, and have plenty to share with friends and family. The baked loaves also freeze well. Jan Italian Supper Bread 12 cups Unbleached Flour 1 cup sugar 2 Tablespoons Instant Active Yeast 2 Tablespoons Non-fat dry milk solids 1 Tablespoon Kosher Salt 3 cups warm water 2 Tablespoons finely chopped sun-dried tomatoes a few drops Liquid Smoke 3 Tablespoons Olive Oil 3 eggs First chop the sun-dried tomatoes and sprinkle with a few drops of liquid smoke, stir and add 1 Tablespoon Olive Oil. Let this set while you begin making the dough. In a large bowl, start with 3 cups of flour, the sugar, yeast and kosher salt. Blend the dry ingredients, then add the sun-dried tomatoes and remaining 2 Tablespoons Olive Oil. Now add the 3 cups warm water and stir just to blend and then add the eggs and whisk until you have a smooth mixture. Add the next 6 cups of flour, 1 or 2 at a time and stir until you have a sticky, but elastic dough. Use two cups of flour to flour the work surface and pour the dough onto the flour. Use another cup or more to cover the dough and begin working the flour into the dough until it is no longer sticky, and knead for 5 to 10 minutes. Place the dough in a large greased bowl, cover and let the dough rise until doubled. Punch the dough down and divide into four pieces for four large loaves, or 8 pieces for 8 small loaves. Shape the dough into loaves and place on large, greased baking sheets. Let rise for about 20 minutes and bake in a pre-heated 350 degree oven for 20 minutes. Brush with melted butter and move to a cooling rack to cool. Important: loaves are best if baked separately from one another. Serve with your favorite Italian meal.