Free Online Recipes

1 (3 pound) whole chicken
4 carrots, halved
4 stalks celery, halved
1 large onion, halved
water to cover
salt and pepper to taste
1 teaspoon chicken bouillon granules (optional)

DIRECTIONS:

Put the chicken, carrots, celery and onion in a large soup pot and cover with cold water. Heat and simmer, uncovered, until the chicken meat falls off of the bones (skim off foam every so often).
Take everything out of the pot. Strain the broth. Pick the meat off of the bones and chop the carrots, celery and onion. Season the broth with salt, pepper and chicken bouillon to taste, if desired. Return the chicken, carrots, celery and onion to the pot, stir together, and serve.

1 can (14.5 oz.) College Inn chicken broth
1/4 cup Stockmeyer pre-diced prosciutto
3 cloves garlic, minced
1/4 tsp. red pepper flakes
1 can (18.5 oz.) Progresso chicken with escarole soup
1/4 lb. angel hair pasta
salt and pepper to taste

DIRECTIONS:

In a saucepan combine chicken broth, prosciutto, minced garlic and pepper flakes. Bring to a boil.
Add pasta which has been broken into 2 inch pieces and continue to cook on high for 5 minutes or until pasta is nearly tender.

Add escarole soup and simmer for 3 to 4 additional minutes.

Season to taste and serve with crackers and cheese or bruschetta.

6 medium white potatoes, peeled and chopped
2 onions, chopped
1 carrot, peeled and diced
3 stalks celery, diced
1 tablespoon oil-packed minced garlic
4 cubes chicken bouillon
1 quart water
1 tablespoon parsley flakes
1 tablespoon salt-free herb seasoning blend
1 tablespoon Italian seasoning
1 1/2 cups soy milk
2 cups chopped broccoli

DIRECTIONS:

In a slow cooker, place the potatoes, onions, carrot, celery, oil-packed garlic, and bouillon cubes. Pour in the water, and season with parsley, herb seasoning blend, and Italian seasoning.
Cover slow cooker, and cook soup 3 to 4 hours on High, or 10 to 12 hours on Low. Stir in soy milk during the final 30 minutes of cook time.
Place broccoli over boiling water in a pot fitted with a steamer basket, and steam 5 minutes, or until tender but firm. Spoon into the soup to serve.