Soups

Soups

Chicken Stock

1 chicken carcass (leftover from a cooked chicken dinner)

3 carrots

1/2 onion, cut in fourths

Place chicken and vegetables in large pot and add water to cover. Bring to a boil, then reduce heat and simmer gently about 2 hours, or until chicken meat comes off bones easily. Strain and discard vegetables. Chicken meat can be removed from bones and used for soup, or for another dish. Stock can be kept in the refrigerator for a few days.

Chicken Noodle Soup

Chicken Stock (see recipe above)

1 c. cooked chicken, shredded

3 carrots, sliced thinly

1 cup thin noodles, or a small handful of spaghetti broken into 1" pieces

Combine stock, chicken and carrots in a pot. Bring to a boil, reduce heat and simmer about 20 minutes, or until carrots soften. Add noodles and cook about ten more minutes.

Steven J. Hiatt’s Famous Chili con Meat

1 Tbsp Cooking Oil

1 clove Garlic, smooshed

½ cup (or so) Onion, chopped

½ cup (or so) Green Bell Pepper, chopped

½ cup (or so) Red Bell Pepper, chopped

1 Jalapeno Pepper, seeded & diced (optional)

1 lb Ground Beef

2 15oz can Diced Tomatoes (or dice about 1 cup of real tomatoes yourself)

1 15oz can Red Kidney Beans*

1 15oz can Pinto Beans (optional)

1 15oz can Black Beans (optional)

1 tsp Salt

1 tsp Seasoned Salt

3 Tbsp Chili Powder (more or less)

1 tsp Pepper

1 Tbsp Vinegar
2 Tbsp Cumin

2 Tbsp (or so) Flour, sifted

2 Tbsp Paprika

In a large pot, heat garlic, onion, bell peppers in oil. Add meat and cook until brown. Add tomato stuff and beans. Mix together and let simmer for a while to let beans soften, stirring occasionally. Add spices and vinegar into mixture. Sift in flour slowly, stirring constantly so you don’t get lumps. Keep adding flour until you achieve the proper chili consistency – more flour for thicker, less for thinner chili. Let simmer until ready to serve, stirring occasionally.

* use canned beans or soak 2 cups dry beans in 6 C. water overnight, then cook in crock pot 3-4 hrs on high or 6-8 hours on low setting.