"No Soup For You!"

November 29, 2017


Well, it is cold and flu season.  I caught a little cold while I was visiting in Fayetteville.  The first thing I do is Emergent C, lots of water and I make chicken soup.  I love soup, tomato soup with grilled cheese, clam chowder, beef barley soup and chicken tortilla soup.  They are all good.  This is the easy recipe I use for chicken soup, you could add left over turkey or chicken or buy a rotisserie chicken.  

                                                                  Chicken Noodle Soup



    • 2 teaspoons butter

    • 1 cup sliced celery, 3 stalks

    • 1 cup chopped carrot, 4 carrots

    • 1/2 cup chopped onion about ½ large onion

    • 1 1/2 teaspoon thyme

    • 1 teaspoon poultry seasoning

    • 8 cups of chicken broth

    • 2 teaspoons chicken bouillon chicken base

    • 8 ounces egg noodles

    • 2 cups cooked chicken breast or a rotisserie chicken

    • parsley


  1. Melt butter in large pot.

  2. Sauté the celery, carrot and onion for 5 to 10 minutes.

  3. Add thyme, poultry seasoning, chicken broth and bouillon.

  4. Bring to a boil.

  5. Add noodles and chicken and cook on low for 20 minutes.

  6. Sprinkle with parsley.





                                                         Beef Barley Vegetable Soup


Servings 8


·         1 1⁄2 lbs. lean stew meat, cut into bite size pieces

·         2 tablespoons flour

·         4 garlic cloves, minced

·         2 tablespoons vegetable oil

·         8 cups beef broth or stock

·         1 (16 ounce) can diced tomatoes, undrained

·         1⁄2 cup barley

·         1 tablespoon Worcestershire sauce

·         1 tablespoon salt

·         1 teaspoon basil

·         1⁄2 teaspoon pepper (or to taste)

·         1 (10 ounce) package frozen green beans

·         2 cups carrots, cut to desired thickness

·         1 cup celery, cut to desired thickness

·         1 medium onion, chopped to desired chunks



1.     In a gallon Ziploc bag, place meat and flour. Shake until the meat is evenly coated. Heat oil in a large pot and brown meat.  It will stick some but don't worry about that, just don't let it burn.

2.     Remove meat, add a little more oil, cook onions, celery, garlic and carrots, cook for 5-6 minutes, add basil, stir cook a couple more mins. Add meat back to pan.

3.     Add broth, tomatoes, barley, Worcestershire sauce, salt, and pepper.

4.     Bring to a boil, cover, reduce heat, and simmer 1 hour and ½ hour, stirring every so often,  until the meat is tender and the veggies are to your liking.



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