To make a quick chicken soup I use the “Lipton Dry Chicken Noodle Soup Mix”. I follow the basic directions for the soup but will add 1 chicken bouillon cube and 1 extra cup of water. Then I will drizzle my “kapanki” mixture into this soup. Of course you can use your own home made chicken broth.
My son quickly learned to make this when he went off to college…he liked it better than Ramen and it was his “go to” soup when he wasn’t feeling well.
- Lipton Dry Chicken Noodle Soup mix
- eggs depending on the amount of noodles you want
- chicken bouillon cube
- water
- flour
- extra water
- salt to taste
I prefer my Creamed Chicken or Chicken and Dumplings recipe in this book to this one.
- condensed cream of chicken OR 1 can cream of mushroom soup
- Bisquick baking mix
- cut up cooked chicken
- milk
- frozen peas and carrots OR frozen mixed vegetables
This recipe utilizes a “mix”…“Bayou Magic Jambalaya Mix”…can only be found in only a few stores in Louisiana, Arkansas & Texas.
Yes, there is a recipe on the bag of mix, but I have made my own adjustments & additions to suit our family’s tastes.
Many people love the addition of Shrimp or will substitute shrimp for the chicken, you can do all three if you want.
- french onion soup
- Bay leaves
- Bayou Magic Jambalaya Mix
- Additional water if needed
- chicken bouillon
- cream of celery soup
- water
You can debone the chicken prior to “creaming”, cut up and add back to broth.
I do this…but I will also add a cup or two of frozen mixed vegetables during the last part of stewing the chicken.
I also make my chicken and dumplins like this…easy dumplins…purchase the really cheap small canned biscuits, cut each up into quarters with scissors and drop into creamed chicken…simmer very, very slowly for 10 minutes more to cook the dumplins being careful not to burn your creamed chicken on the bottom.
- fat from cleaned raw chicken
- whipping cream
- flour
- medium onion
- chicken
This is the recipe Pamela Motl uses, and she is a great cook! She got it from Anne Burrell, the Food Network star! I also had several other Clam Chowder recipes and took some ideas from those recipes and tweeked the original recipe to make it my own.
FYI the original recipe called for fresh thyme to be bundled and simmered in chowder. We do not care for thyme so I used marjoram, basil and lots of parsley! If you like thyme, you could use instead of marjoram.
- flour
- heavy cream
- whole milk
- bay leaves
- paprika
- Extra-virgin olive oil
- butter
- Worcestershire
- white pepper to taste
- OPTIONAL INGREDIENTS IF NOT USING FRESH CLAMS:
- clams plus 1/2 cup reserved juice
- clam juice
Kids Love This!
Make sure to have sour cream, chopped onions and shredded cheese on hand to use as chili toppers.
- crushed tomatoes
- dry onion soup mix
- minced garlic
- ground beef
- Kaiser Rolls
You can serve with some grated cheese, little green onions and crackers.
- garlic diced
- ground cumin
- dried oregano leaves
- the chicken broth cans filled with water
- chicken bullion cube
- medium onion chopped
- - 10 ounce cans chicken broth
- olive oil
- Minute Rice
- -
Chili is good served with grated cheese, chopped onion and jalapeno peppers on the side as toppings (optional). Also crackers or cornbread. I prefer using “Gebhardts” brand chili powder.
More of a chili stew…some people like beans in their chili…this has a little different twist…
- medium potatoes cubed
- water as needed
- Half of a 3 ounce bottle of Gebhardts chili powder
- whole cumin seed
- ground cumin
- bacon grease or olive oil
- garlic minced
- medium onion chopped
- diced tomatoes
- salt to taste
My grandmother brought this recipe over with her from Czechoslovakia in the late 1800’s.
- eggs
- water
- flour