Amber's Chicken Noodle Soup

1 whole chicken

Salt

Pepper

2 carrots

1 stalk celery

1 large onion

1 clove garlic (I use more)

2 large cartons of Chicken broth

Ground Turmeric
1 spring of fresh thyme
Dried parsley
1 package Ream’s Frozen Egg Noodles

In a large pot or Dutch oven add a little olive oil and heat over medium high heat. When hot, add diced or shredded carrots, chopped celery, minced garlic and cook for a few minutes until the veggies are soft. Add chicken and cover with 1 carton of broth and the thyme and cook over medium heat until chicken is tender and falling off the bones (about 2 hours).

Remove chicken and cool. When cool enough to touch, tear into bite sized pieces and return to pot. Add salt and pepper to taste and add just enough turmeric to color the broth a light golden color. Add as much chicken broth as necessary to give you the amount of liquid you prefer and bring to a boil. Add noodles and cook until tender. Adjust seasonings as necessary.

Comments

Petersburg Frostop Coney Sauce

The Frostop in Petersburg was well known for their coneys. This is their recipe. We have enjoyed this recipe in our family for years. 3 lb. hamburger 1 cup chopped onion 2 bottles of Del Monte catchup 3 T sugar 1 T vinegar 1 T Worcestershire sauce In a large pan brown meat and onion in water until very fine and no longer pink. Drain off water and grease and return to the pan. While draining mix remaining ingredients in the pan. Add beef and simmer. Serve on hot dogs or plain on a bun.

Angelo Pellegrini's Magnificent Minestrone

I was given this recipe from a good friend in Seattle. Its really wonderful! I don't even like Minestrone but I love this. 4 slices bacon, fried and crumbled (optional) 3TBS olive oil 1 med. onion, chopped 3 garlic cloves, chopped 1 lg. can (28oz.) crushed tomatoes 2 med. carrots, sliced 1 cup sliced zucchini rounds 1 can Campbell's 'Bean with Bacon' soup 2 cans beef broth 1/3 head cabbage, shredded 1 tsp. dried sweet basil 1/4 cup minced parsley Shredded Parmesan cheese Cook bacon and set aside. Saute garlic and onion in oil until golden, stirring continuously. Add beef broth and vegetables and basil. Simmer until vegetables are tender (about 30 min.). Add Bean with Bacon soup and crumbled bacon and let cook for another 10 min. Serve with shredded Parmesan cheese and crusty bread. *I put the cheese in the bowl and then ladle soup over it so it melts.

Deviled Eggs

I got this recipe while living in Lake Charles, LA. It comes from Mrs. Susan Switzer of Houston, Texas and was included in the cookbook "Pirates Pantry" which was complied by the Junior League of Lake Charles. These have been a family favorite for years. 12 hard boiled eggs 1/2 stick of butter 2 Tablespoons onion, grated 1/4 (I use a bit more) mayonnaise 1 Tablespoon mustard 1 teaspoon salt 1/4 teaspoon celery salt, pepper, horseradish ( I leave out the horseradish) 1 teaspoon Worcestershire 5 drops hot sauce (I use Franks buffalo sauce) Boil eggs (*tip* bringing the water to a boil before adding the eggs and then turning down the heat, cover, and let cook for 13 minutes makes peeling easier) Slice eggs lengthwise and scoop out yolks. In small saucepan, melt butter. Add yolks of eggs and mash and cook over low heat for a few minutes. Add to a large mixing bowl and add in other ingredients. Mix well. Fill egg whites and sprinkle lightly with paprika.

Family Recipes Along the Way

Search This Blog