Chicken Noodle Soup

With the cold weather, there is nothing better than a good cup of Homemade Chicken Noodle Soup. Since I do not always have chicken stock on hand, I will just open a can of Campbell’s Chicken Noodles soup, the soldiers here like lot of noodles with a small amount of broth. The best thing about homemade soup is you can be creative when making. For this recipe if you like a lot of broth cut the amount in half, if you were to double the amount you would make Chicken Noodle Casserole. A problem that you will have when making a noodle soup: the noodle will continue to soak of the cooking liquid for the 30 – 45 minutes after the pasta is Al-dente [ahl-DEN-tay]. This will change base on type, shape and/or brand of pasta.

As you are experimenting with making soup feel free to change the recipe base on what you have on hand and /or who will be eating the soup. When I am cooking I rarely use a recipe and if I do I use it as a guideline. Always taste the food throughout the cooking process and add what you think it needs. I find when I am not sure if it need anything, I just leave it alone usually if I end up adding something, it destroy the flavor. Only add something it you feel it needs it this is where you will learn to trust your Instinct, asking for someone else opinion will help you gain confidents in your ability.

Have fun SOUP’S ON!

Chicken Noodle Soup

3 Gallons Chicken Stock
6 cups Carrots, diced
3 cups Celery, diced
2 cups Onions, small diced
3 Roasted Chickens, pulled
6 cups Corn, can or frozen
1 tablespoons Black Pepper
1 tablespoons Crushed Red Pepper
3 Tablespoons Salt
½ Tablespoons Garlic Powder
¼ cup Soy Sauce
¼ cup Lemon Juice
20 ounces Pasta, egg noodles

Add the entire list, except the pasta, into a 5 gallon pot, simmer for 1 to 1 ½ hours or until the carrots are Al-dente.

Add the pasta and cook till Al-dente. Adjust the seasoning to taste. Enjoy

Cheese Cream of Broccoli Soup

I am currently serving in Iraq now. I'm on a small FOB where I cook for a small ARMY/NAVY I am currently running a 30 day menu it change based on availability of food and request. I get the food from class 1 supply, local purchase and some item from home. So it fun to figure out how to make some items. Someone told me that this soup reminded him of home. That is a good thing when you can make someone think that they are at home with your cooking. Food is a VERY BIG for moral. If you cook crappy food then everyone is in a crappy mood.

Cheese Cream of broccoli soup
Makes 64 - 1 cup servings

6 litters Whole Milk, UHT, Boxed
3.7 litters Water
10 pounds broccoli* (separated) 6 cups tops
8 ounces margarine
1.5 cups flour*
1.5 tablespoons salt *
3 tablespoons black pepper *
4 tablespoons crushed red pepper*
1 tablespoon garlic powder *
12 ounces parmesan cheese *
2 pounds cheddar cheese, graded *
16 ounces Roasted Garlic Instant mashed potatoes (dry)

1) Trim broccoli cut trunk in small pieces, set aside 6 cups of tops for later use in step 5

2) Cook broccoli steams and pieces in milk, when soft, place in blender and puree. Blend in batches. Be careful when blending with hot liquids, Fill blender jar half-full and place a towel over the lid. Place back in pot and add water and spices bring to a simmer.

3) Combine the butter and flour to make a Beurre Manié (kneaded butter)

4) Wisk in Beurre Manié, then Wisk in instant mashed potatoes mix, rain in slowly to prevent clumps bring to a low boil for 5 min make sure you use a rubber spatula to scrap the bottom to prevent from burning

5) Remove from heat add remaining broccoli tops wait 5 min and mix in the cheese.

6) Adjust the seasoning to taste

*APPROXMATE MESUREMENT

Per Serving :215 Calories; 13g Fat (51.5% calories from fat); 11g Protein; 15g Carbohydrate; 2g Dietary Fiber; 32mg Cholesterol; 439mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 2 Fat.