Momma Jans Good For What Ails Ya Chicken Soup Recipes

Steps:

• Melt the butter in a large Dutch oven over medium heat and add the olive oil. Add the onion, celery and carrots and saute until soft, about 4 minutes. Season with salt and pepper, to taste. Stir in the chopped garlic and saute until fragrant, 1 minute more. Whisk in the flour and stir frequently until it coats the vegetables and makes a paste. Cook until it reaches a pale blonde color, about 2 minutes. Gradually whisk in the chicken stock, making sure there are no lumps. Add the bay leaf, hot sauce, and Worcestershire and season with salt and pepper, to taste. Let the soup simmer for 15 minutes to thicken and develop the flavors.
• Reduce the heat and add the chicken and the noodles. Do not boil the chicken or it will become tough. Add the peas and the dill and simmer gently for 10 more minutes.
• Taste for seasoning and add more salt and pepper, if needed. Ladle the soup into serving bowls and serve.

Steps:

• Bring chicken broth, water, and chicken base to a low boil. While liquids are heating, shred turnip, parsnip, and carrots, chop celery, mince garlic, halve onion. Once liquids come to a low boil, add shredded veggies, halved onion, minced garlic, chicken parts, and mild golden curry. Simmer until chicken pieces are done - depending on thickness of pieces used, this is approximately 20-30 minutes. Remove onion and discard. Remove chicken, cool, and chop or shred.
• Add corn and potatoes. Simmer until potatoes are tender, approximately 15-20 minutes. Add chicken pieces to reheat. If you like noodles, add them and cook just until al dente (soup will be hot and noodles will continue to cook after the pot is off the heat).
• Optional "tweaks": In step one, you can add a shredded 4 inch piece of broccoli stem; if fresh corn is in season, cut the kernels from 2-3 cobs instead of using frozen, then add denuded cobs to step 1, removing with halved onion, and adding fresh kernels instead of frozen in step 2. Another option in step 2, add 1 cup defrosted frozen peas that have been pureed with a stick-blender. If you do not use boxed broth & base, then you'll need to make stock using a whole chicken (with skin) along with grated & chopped veggies in a pot of water for about an hour; remove chicken pieces and thoroughly chill stock, so that when fat solidifies, you can remove it easily with a spoon. Then finish the recipe.

Steps:

• Cook rice according to directions and brown the ground beef.
• Put all ingredients into crockpot.
• cook on high for 2-3 hours.
• Enjoy.