Farewell, Soup Month: 2 More Pots to Simmer!

Farewell, Soup Month: 2 More Pots to Simmer!

Wait – National Soup Month isn’t over yet! Here are two more great recipes to try and enjoy. The first is a quick, richer twist on traditional chicken noodle soup, and the second, a hearty, vegan choice topped with sauteed onions. Both recipes are...

Author

Lehman's

Ingredients

• 1 qt. water
• 4 chicken bouillon cubes
• 3 c. uncooked egg noodles
• 1 can cream of chicken soup, undiluted (or 1 1/2 cups homemade)
• 1 1/2 c. canned chicken
• 1/2 c. sour cream
• small amounts of celery and/or carrots, diced (optional)
• minced parsley (optional)
• 2 carrots
• 1 green pepper or hot pepper
• 1 onion
• 2 tomatoes or 1 pt. canned tomatoes
• 5–8 cloves garlic, peeled and left whole
• 1 1/2 c. orange lentils
• 5–6 c. water
• 1 vegetable bouillon cube
• 2 tsp. cumin
• 1 1/2 tsp. salt
• 1/4 – 1/2 tap. cayenne pepper (to taste)
• 1/2 onion, chopped
• 1 T. olive oil

Directions

1. In a large saucepan, bring water and bouillon cubes to a boil.
2. Add noodles, celery and carrots.
3. Cook, uncovered, until tender – about 10-12 minutes. Do not drain.
4. Add soup and canned chicken; heat thoroughly.
5. Remove from heat and stir in sour cream.
6. Sprinkle with parsley before serving.
7. Chop carrots, pepper, onion and tomatoes in large chunks.
8. Put in a large soup pot with garlic cloves, lentils, water and bouillon.
9. Bring to a boil, cover and boil 20-30 minutes, without stirring.
10. Cool slightly and puree.
11. Return to pot and add cumin, salt and cayenne pepper.
12. Simmer 10 minutes, stirring occasionally, to blend flavors.
13. In a separate pan, fry the 1/2 onion in olive oil, until toasty brown.
14. Float onions on top of soup.