As the weather turns cooler I enjoy making a pot of soup. The chicken noodle soup takes some time but it’s worth it.

Chicken Noodle Soup

Stock

1 white or yellow onion, chopped into a large dice

2 stalks celery, chopped into a large dice

2 carrots, chopped into a large dice

3 lbs. whole chicken, skin removed

1gallon cold water

1 bay leaf

1 tsp. black peppercorns

Soup

1 Tbls. olive oil

2 carrots, cut into ribbons with a vegetable peeler

1 onion, diced fine

2 stalks celery, diced fine

4 oz. pasta (cooked)

1 tsp. thyme, dried

1/2 tsp. oregano, dried

1 ts.p basil, dried

salt and pepper to taste

Place the whole chicken in a large stock pot or saucepan that will hold at least one gallon of cold water.

Add the diced onion, celery, and carrots to the stock pot. Pour one gallon of cold water over the mixture and add the bay leaf and peppercorns. Bring the mixture to a boil and then immediately reduce to a simmer.

Allow the mixture to simmer for 45 minutes. Place a strainer over another large saucepan and strain the hot chicken mixture.

Strain the mixture a second time into the first pot using a coffee filter or cheesecloth. Reserve one quart of the stock for the freezer, and use the remaining for the soup (Allow stock to cool to room temperature before freezing).

In one of the stock pots, heat the oil and add the second batch of vegetables cut into the small dice. Sweat vegetables over low moderate heat for 5 to 8 minutes. While the vegetables are sweating, pull all the meat off the bones of the chicken.

Add the pasta, dried seasonings, and the pulled chicken meat to the pot simmer for an additional 10 minutes.

Cheeseburger Soup

1/2 lb. ground beef

4 Tbls. butter, divided

3/4 c. chopped onion

2/4 c. shredded carrots

3/4 c. diced celery

1 tsp. dried basil

1 tsp. dried parsley flakes

1-3/4 lbs. (about 4 cups) cubed peeled potatoes

3 c. chicken broth

1/4 c. flour

1 package (16 z.) Velveeta cheese, cubed

1-1/2 c. whole milk

3/4 tsp. salt

1/4 to 1/2 tsp. pepper

1/4 c. sour cream

In a large saucepan over medium heat, cook and crumble beef until no longer pink; drain and set aside. In same saucepan, melt 1 tablespoon butter over medium heat. Saute onion, carrots, celery, basil and parsley until tender, about 10 minutes. Add potatoes, beef and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes.

Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir until bubbly, 3-5 minutes. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Stir in cheese, milk, salt and pepper; cook until cheese melts. Remove from heat; blend in sour cream.