SOUPS

Easy French Onion Soup

4 Cups Beef Broth

4 Tablespoons Butter

6 Cups Of Sliced Onion

2 Cubes Beef Boullion

2 Tablespoons Corn Starch

4 Cloves of Garlic minced

Croutons

Mozzarella or Provolone Cheese

Salt and Pepper

Get the crock pot again because you are cooking this all day low and slow.

Mix your onions, minced garlic, cornstarch, and spices.

Let the cornstarch coat all of the onions.

Add the mixture to the crock pot.

Add Beef Broth and Bouillon

DO NOT MIX

Add Butter 

Throw the lid on and cook low and slow.

Let it cook for 4-6 hours.

When the onions are soft and cooked, add the soup to an oven-safe soup bowl.

Add soup top with croutons and cheese

Put under a broiler till the cheese is melted and has formed a crust.

Serve with a sandwich or have the soup by itself.

** Traditionally, this recipe is served with a big piece of crusty bread sitting in it to soak up the broth and topped with cheese, but who has time to worry about cutting the bread and toasting it? Croutons work as well, and people usually have them in their homes.**

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CREAMY CHICKEN PANTRY SOUP

(Wait before you start realize this is a all day recipe or boil the chicken the day before)

1 Whole Chicken

1 1/2 Cups Rice 

Salt, pepper and garlic powder

In a pot place your whole chicken and cover with water by 1-2 inches. You are going to boil for 4-6 hrs an if your like me and forget to thaw your whole chicken do not worry you can boil as you are making a good old fashion chicken stock.

Also cook up 1 1/2 Cups dry rice so you will get 2 cups of cooked rice. I always make extra and use the extra rice for lunch or dinner.

Is your chicken stock and chicken ready? Yes? Remove your chicken and place in a bowl. In a new pot add 4 cups of your stock. Reserve the remaining stock and place in a jar or container. It will hold in the refrigerator for 2 weeks or freeze for up to 3 months.

*Add the following items*

1 can cream of chicken soup

1 can cream of mushroom soup

1 Cup Water

1 Chicken Bouillon

1 can of water

1/2 Teaspoon of Black Pepper

1 Teaspoon of the following: Salt, Garlic Powder, Onion Powder and Dried Parsley. If you do not have the spices its ok just omit.

Bring to a simmer

While that is coming to a simmer Shred up 4 cups of chicken from your boiled chicken. Take your leftover chicken and use for later use during the week. 

Once that comes to a simmer add chicken meat

1 can of drained mixed vegetables

2 Cups of the cooked rice

Simmer for another 10 minutes to combine flavor.

Serve and enjoy

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