Turkey Noodle Soup

Turkey Noodle Soup

Ingredients: 

8 cups chicken broth

1 cup chopped celery

1 cup chopped carrots*

1 cup peas

2 teaspoons salt

¼ - 1 teaspoon ground pepper**

½ teaspoon ground turmeric

2 cups uncooked extra wide egg noodles

2-3 cups cooked chopped or shredded turkey***

Directions:

1. Heat the broth, celery, carrots, peas, salt, pepper, and turmeric in a 4 ½ quart pot on medium high heat to a boil.

2. Stir in the noodles and turkey, then reduce heat to medium.

3. Cook for 10 minutes or until the noodles are tender, stirring occasionally.

* I chopped up baby carrots, but you can use fresh whole carrots. Make sure you clean and peel the whole fresh carrots before you chop them.

**For the pepper, it is up to you how much bite you want to your soup.

***You can use cooked chicken instead of the turkey. Turkey is all I had on hand when making the soup.

Also season it to your taste! That is the most important thing, season it how you would like.

Egg Drop Chicken Ramen

Chase and I love Ramen noodle soup for lunch or dinner. Even Jessica eats her fair share of them. I started making this dish when I wanted to come up with another way to eat Ramen. Back in the mid 2000's I ate a lot of noodles since they were cheap & filling!

Ingredients:

1 package ramen noodle soup with flavor packet
2 cups water
1 teaspoon of chicken soup base*
1/2 cup chicken chopped into bite size pieces
1 egg seperated
1/2 teaspoon chives, chopped

Directions:

Pour the water into a pot and add the flavor packet and soup base.

Break up the ramen noodles and put in the pan along with the chicken.

Bring to a boil then lower heat to simmer. Let simmer until noodles are done.

Then mix the yolk in the soup while stirring and then add the egg white while stirring as well.

Place in heat proof bowls and sprinkle half the chives over the top of each bowl.

Makes enough for two unless you are really hungry and don't want to share.

*Notes:

*The chicken soup base I use is Better Than Bouillon.

Chief's Semi-Quick Beef & Vegetable Soup

Chief is my 75 year old dad who still loves too cook on occasion and eat anytime. He makes this soup with my two nephews when they come over. He loves cooking with his grandchildren like he did with all of his kids. My dad has been one of my inspirations in cooking and really all I do!


Ingredients:
1 1/2 pounds stew meat cut into bite sized pieces or smaller if desired
Cooking spray
4 quarts (3786ml) beef broth
2 to 4 carrots, julienned
3 stalks celery chopped*
6 to 8 small potatoes, peeled and quartered*
1 can of green beans, drained
1 can of corn, drained*
1 can of petite peas, drained
1 1/2 teaspoons garlic powder
1/4 teaspoon onion powder


Directions:
Spray a small fry pan with cooking spray. Over medium heat quickly heat the beef just until browned on the outside but still raw on the inside.


In a pot that is 6 quarts place in the meat, potatoes, carrots and then the rest of the vegetables. Always place the vegetables that take the longest next to the meat. Cover with the broth and add the garlic and onion powders.

Bring to a gentle boil or simmer. Stir gently to make sure nothing sticks every now and then. Let cook for 30 to 45 minutes or until the potatoes and carrots are done. As usual check your stoves user manual to be sure since all stoves have a mind of their own!

Makes 6 to 8

*Notes
We chop the celery about a half an inch since some people are silly about them in their soup! Not gonna say who but they know who they are!

For the corn I usually buy the white and yellow shoe peg corn in one can.

For the potatoes we use the yukon gold organic. In the UK I would use a waxy variety so it can hold up to the simmering and not break apart.

Black Eyed Pea Soup

Ingredients:

16oz (454g) bag dried black eyed peas

2 48oz each (1.42L each or 50oz imperial each) chicken broth

1 ham bone with ham on it or ½ pound ham roughly chopped

1 tablespoon garlic powder

½ tablespoon finely chopped garlic

1 tablespoon dried savory

1 ½ teaspoons salt

1 teaspoon pepper

1 tablespoon poultry seasoning

1 teaspoon paprika

¼ teaspoon crushed coriander

Directions:

The night before check the peas over to remove any rocks or other foreign matter*. Then place the peas in a big pot. Add water that is 2 inches or so above the peas. Put on the stove and bring to a boil over high heat. When it starts boiling turn off the heat and place the cover over the top of the pot. Let the peas sit overnight.

In the morning strain the water off of the peas and rinse running your hands through the peas. Place the peas in the crockpot/slowcooker. Add one box of chicken broth and half of the other one. Add the rest of the ingredients. Stir just to combine. Turn the crockpot/slowcooker on low and cook for at least 6 hours. 

Check on the soup frequently to make sure it is not running low on liquid. Also check the taste of the broth to adjust the seasonings to your taste add more if desired.

Remove the bone before serving scraping off all the bits of meat that are still on the bone. I serve mine over cooked rice.

I always freeze the leftovers since they freeze beautifully.*

Makes 4 to 6

*Notes:

When I check over the peas I place them in a strainer with warm water running over them. This way I can also use my hands to scrub the peas as well as look through them thoroughly. Peas and beans that are dried sometimes have a mold on them so this way you clean them off before you soak them.

I always reheat frozen soups in the crockpot/slowcooker. Just place with a box of broth and turn the crockpot/slowcooker on low for 3 hours then on warm until you are going to eat.