Gina's Chicken Noodle Soup

To prepare the chicken and broth:

Make a bed on the bottom of your 5 quart crock pot of 1/2 of a large onion, and one celery stalk, both roughly chopped. Lay a 3-4 pound chicken on top. (skin removed--I know, yuck! I hate that job too) Sprinkle liberally with salt and pepper and fill nearly to the top with water. Cook on low for 6-8 hours. (I usually put it in at night before bed, then deal with it in the morning) When it's done, turn it off and allow to cool for a bit.

For everything else:

While you're waiting to dig into that chicken, sautee 1 large onion, 3 carrots and 2 stalks celery, all chopped, in a couple tablespoons of extra virgin olive oil until tender.

Meanwhile, prepare 16 oz. of extra wide egg noodles according to package directions. After draining, add the cooled broth from the crock pot to the noodles and set aside.

Remove chicken from bones and tear into bite sized pieces. Reserve half of the meat for another meal, (yahoo!) throw your carcass back into the crock pot with a few more veggies and fill with water to make some more broth. Let it cook all day and then cool it and freeze in 2 cup portions. How economical is this turning out to be?!

Add the chicken and the sauteed veggies to your pot of noodles and broth, then season with salt and pepper to taste. You may need to add a little more liquid to have enough to actually call this soup. If so, you'll need to add some more salt, too. Serve with biscuits, crackers or our favorite: grilled cheese sandwiches.

Broccoli Soup

1 cup broccoli, cooked


2 Tablespoons margarine or butter
1/3-1/2 onion minced
3 Tablespoons flour
1 1/2 cups boiling water
1-2 beef bouillon cubes (can use chicken)
1 cup shredded cheese (I use cheddar)

While the broccoli is cooking melt the butter in a skillet and add the onion. Cook until the onion is done and add flour making a paste. Slowly add boiling water stirring constantly. Add bouillon cubes and stir until melted. Just before serving add the cheese....or you can sprinkle a spoonful of cheese on each bowl and serve.
I usually take whatever broccoli I have and wing it. I thicken by mixing flour with hot water in a jar and shaking. And I use the powdered bouillon and add to taste. I really love this soup. It is low in calories and very tasty.

Lemon Chicken

Chicken breasts....enough for one each person + 2-4 more
(I use about 10-12 breasts...usually I use the skinless, sometimes I use boneless)
Boil chicken over medium heat in enough water to cover by a couple of inches, salted with about 1 Tablespoon salt and some pepper.
(I boil mine in a 6 quart heavy pot and fill it half full of water)
Remove chicken pieces when tender and strain broth back into pot. (I skip the straining)
Add rice to the broth...as much as you want...I usually add a cup or two....depending how much I am making. If you want a thicker soup add even more rice. Cook covered until rice is tender, about 25 minutes. Chicken breasts should be cooling.

In a separate bowl beat the juice of two lemons with 2 eggs. SLOWLY add a little boiling water whisking constantly! The eggs will curdle and partially cook if you add it too fast. This is to thicken the broth. When the eggs and lemon juice have been heated by a cup or so of boiling water, slowly pour into the broth whisking constantly. Turn the heat down to low.

Chop the two to four extra chicken breasts and add to the lemon rice soup.

Brown the remaining chicken breasts in oil and season on both sides with garlic salt (or garlic powder and salt) and Aromat (if you can find it). When the chicken is nicely browned on all sides remove to a platter.

Sizzle the juice of two lemons and a little extra oil if necessary in the pan to get up all the crusty bits. Pour this over the chicken pieces.

Serve with the soup and some nice bread and Greek salad. (It goes well with broccoli, too) Don't forget to sop up all the good stuff with the bread. Adjust this recipe to fit your family's size and taste. I always add more lemon. You can hardly mess it up.
From Helen Niavradakis