Chicken Soup for the Soul and Every Meal

Ingredients:

3 to 4 quarts water (IMPORTANT! After the chicken cooks, you will need to replenish some of the water that has cooked out so you will have enough broth. Follow directions below.

2 pounds chicken quarters (I use chicken breast now)

1 large onion, chopped

3 stalks celery, sliced into crescents
2 large potatoes, cubed

4 carrots, sliced into coins

2 garlic cloves, minced

2 tablespoons Greek seasoning (I use Cavenders Greek seasoning)

1 teaspoon salt

1/2 teaspoon pepper

12 to 16 ounce bag of egg noodles

2 cans evaporated milk or 4 cups half and half

1 nice handful fresh parsley, stems removed and chopped

Directions:

Boil chicken quarters in water until chicken runs clear about 1 hour. Remove chicken and cool. Put pot with chicken broth into the refrigerator and let set until you have removed meat from bones. When chicken is cool, remove skin and discard. Remove meat from bones and chop into bite sized pieces. Refrigerate until ready to return to pot. Take broth from the refrigerator. Once cold, any fat will have risen to the top and you can now easily ladle off any excess fat. Add 2 to 3 quarts of water to the broth in the pot to replace the liquid that has boiled out. You need to do this so you will have enough broth for the soup. Return pot to heat and boil broth. Add all vegetables along with garlic and seasonings. Turn burner down to medium high and cook vegetables until fork tender. Add noodles and cook until just done, usually 6 to 8 minutes. Add chicken to pot and turn heat down to medium low and add evaporated milk or half and half and chopped parsley. Adjust seasoning if necessary. You're done. Enjoy!

Cooks Notes: This is my old stand-by, go-to chicken soup from back when. Lots of noodles and lots of flavor. You can definitely lighten this soup up if this is an issue, by using chicken breast instead of dark meat and 2% milk in place of the cream. I find when I do use chicken breast, I need to add chicken base, bullion or low sodium broth. Chicken breast just don't render a lot of flavorful broth and it tends to need a little somethin-somethin. You can also go with yolk-less noodles, which are great. Whatever your preference, this is just delicious!

Cottage Garden's Cheesy Chicken Asparagus Soup

What's not to like? Cheese, chicken, potatoes and asparagus! This was by far one of the most requested soups at our restaurant. It's creamy, cheesy and so delish. It has a taste like no other. This soup will be an instant hit! Hope you enjoy!

Cooks Notes:
I buy many off brand items, but a good brand of asparagus is worth it in this case. Most off brands are woody, stringy and tough when it comes to asparagus. Spears work best. After all, asparagus is the star of this recipe!

Ingredients:
water
3 to 4 boneless, skinless chicken breast, washed
2 tablespoons chicken flavor bullion or 1 can chicken broth
1 tablespoon garlic powder
1 teaspoon salt or to taste
1 teaspoon black pepper or to taste
6 potatoes, peeled and cubed
1 onion, diced or chopped
1 pound Velveeta or store brand processed cheese, cubed
3 cans asparagus spears, cut into 1 inch pieces (IMPORTANT! Reserve liquid from asparagus cans and add with asparagus.)
8 ounces sharp cheddar cheese, shredded
4 tablespoons butter (1/2 stick)
1/2 cup flour
1 quart half and half , divided

Directions:
Fill a large soup pot with 3 quarts water. Add chicken, salt, pepper, garlic powder,and bouillon or chicken broth. Bring to a boil, then reduce heat and simmer about 1 hour. Remove chicken from pot and chop into pieces. Sit aside. It's time to add the cubed potatoes and onion. Continue to cook until potatoes are fork tender. Return chopped chicken to pot, add cubed cheese and cook, stirring as needed until cheese is melted. Add asparagus, the asparagus liquid, 2 cups of half and half and stir. Turn down heat to low so soup doesn't stick or burn while you're making the roux.
In a small saucepan, heat butter. Gradually whisk in flour to form a paste, or roux. Then, gradually whisk in the remaining half and half and continue to stir until mixture is smooth and pasty. If you should need additional liquid for the roux, add a little warm water. Add roux to the soup and stir to incorporate well. Continue to cook, soup will become thicker.
Add shredded cheese and adjust seasoning if you need to.
Soup is ready to serve.