Creamy Chicken Noodle Soup

1 Tbsp. butter
1 large onion, finely chopped
3 C. chopped cooked chicken
3 (14 oz.) cans chicken broth
2 cans cream of celery soup
8 oz. spaghetti, broken into 2 in. pieces
2-3 celery ribs (more if desired), finely chopped
6 carrots, finely chopped
1 tsp. poultry seasoning
1 tsp. pepper
1 tsp. grated lemon rind
2 C. milk
2 C. shredded sharp Cheddar cheese

Melt butter in Dutch oven over medium heat. Add onion and saute until tender. Stir in chicken and next 8 ingredients. Bring to a boil. Reduce heat and simmer 45 min. Stir in milk; return to simmer. Remove from heat; let stand 10 min. Sprinkle each serving with cheese.

New England Clam Chowder

6-7 slices bacon, cut into small pieces

1 medium onion, finely chopped

2 (5 ounce) cans baby clams, reserving juice

6 -7 potatoes, cubed

2 cans cream of celery soup

1 C. heavy cream 

1 C. milk

1 Tbsp. butter

1 tsp. dried dill

Add bacon to sauce pan and cook on medium low heat until crispy.Remove from pan and saute onion in bacon drippings until translucent.

Add clam juice from both cans and potatoes. Cover and cook until potatoes are fork tender, about 15-20 min., stirring occasionally. 

Add clams, soup, cream, milk, and dill weed, and butter, stirring well. Cook for about 30-45 minutes or until thickened, stirring occasionally.

Corn Chowder

1 C. cubed bacon
1 medium onion, finely diced
4 Tbsp. all-purpose flour
2 C. potatoes, cubed
2 C. corn (fresh, canned, or frozen, but preferably tough yellow corn)
2 C. milk
1 tsp. salt, or to taste
1/2 tsp. pepper
2 C. water

In a Dutch oven, cook bacon until crisp and remove. Saute onions in bacon drippings until tender. Stir in flour and cook 3 min. Gradually add milk, whisking until smooth and thick.
Meanwhile, in a separate pot, place potatoes and corn and water. Cook over high heat until potatoes are tender.
Add potato mixture, bacon, salt and pepper to Dutch oven. Reduce heat to medium and stir frequently until it reaches boiling, and remove from heat.

Chili Soup

2 lb. lean ground beef
1 medium onion, finely diced
2 cans light red kidney beans
1 small can tomato paste
4-5 medium potatoes (2 sweet potatoes can be substituted and are wonderful in this soup), cubed
2 Tbsp. chili powder (or more to taste)
2 Tbsp. sugar
dash cayenne pepper
salt and pepper
water

In a Dutch oven, brown ground beef and onion with 1 tsp. salt and 1/4 tsp. pepper over medium heat.
Add kidney beans, tomato paste, potatoes, chili powder, cayenne, and sugar, then fill Dutch oven to about 1 1/2 in. from top with water. Add additional salt and pepper to taste, about 2-3 tsp. salt and 1/2 tsp. pepper. Simmer until potatoes are tender, stirring occasionally. Serve topped with sharp shredded cheddar and sour cream and tortilla chips.

Chicken and Dumplings

1 large frying chicken
3 C. self-rising flour
2 Tbsp. shortening
salt and pepper
1 C. + ice cold water

Place chicken in large Dutch oven and cover with water. Add salt and pepper (about 2 Tbsp. salt and 1/2 tsp. pepper). Simmer chicken until very tender and meat is falling off bones, about 45 min. Remove chicken from pot, debone and return meat to broth.
In a large mixing bowl, cut shortening into flour. Add enough cold water to form a firm dough, kneading until smooth.
Roll dough out on floured surface and roll out very thinly. Cut dough into strips approximately 1 X 3 in. Drop strips of dough into boiling broth one layer at a time, stirring to blend before adding another layer. Cover and continue to cook about 15 min.

White Bean Chili

1 lb. dried navy beans
6 C. chicken stock
4 Tbsp. butter
1 Tbsp. garlic, pressed or finely minced
3/4 C. finely diced onion
1 1/2 green chilies (fresh or canned), chopped
1 lb. boneless, skinless chicken breast, finely chopped
1 1/2 Tbsp. ground cumin
1 Tbsp. dried oregano
1-2 tsp. black pepper
3/4 tsp. white pepper
1/2 bunch cilantro, chopped

Wash beans, cover with water, and soak for 2 hrs. Drain. Place beans in large pot with chicken stock. Bring to a boil. In a saucepan, heat butter and saute garlic, onion, and chilies for 5 min. Add to bean pot. Add chicken and remaining ingredients. Lower heat to medium and cook, stirring occasionally, for about 1 1/2 hrs.

Black-Eyed Pea, Collard, and Sausage Soup

1/2 lb. 97% fat-free kielbasa or smoked sausage
1 tsp. olive oil
1 medium onion, finely chopped
1 1/2 C peeled, diced potatoes
15 oz. can black-eyed peas, rinsed
5 oz. frozen collard greens or spinach
14 oz. can chicken broth
1 1/4 C. water
salt to taste
black pepper to taste

Cut the sausage in half lengthwise, then crosswise into 1/4 in. thick slices.
In a large pot over medium, heat oil. Add the sausage and cook, stirring often, until lightly browned, about 2-3 min. Add the onion and saute until softened, 3-4 min.
Add the potatoes, peas, greens, broth and water.
Bring to a simmer, cover the pot and cook over low heat until the potatoes are tender, about 15-20 min. Salt and pepper to taste.