#1956 - Potato and Sausage Soup

(by Shirley McNevich)

1lb. pork sausage (cut into coin shaped pieces)
1 cup chopped celery
1/2 cup chopped onions
1/2 tsp. salt
1/2 tsp. pepper
2 TBSP flour
1 - 14.5oz. can Swanson's chicken broth
1/2 cup water + 1/4 cup water
4 red potatoes (peeled and cut into bite sized pieces)
1 cup milk
1 cup canned cut green beans (drained)
1/8 to 1/4 cup chopped fresh parsley

In a skillet over medium heat add 1/4 cup water and the sausage pieces--stir cook until sausage is browned. Drain sausage and reserve 1 TBSP of the grease. Set sausage aside. In the same skillet add the reserved grease, chopped onions, chopped celery, salt, pepper and parsley--cook/stir over medium heat until tender. Add flour--stir and cook for a minute. Slowly add chicken broth and 1/2 cup water--stir/cook until mixture comes to a boil. Pour mixture into a Dutch oven and add potato pieces--stir, cover--turn heat to simmer and simmer until potatoes are tender. Add milk, green beans and sausage--stir cook over medium heat until sausage and beans are hot.

#854 - One Pot Chicken Fried Rice

(by Shirley McNevich)

1 TBSP canola oil
2 eggs
1lb. boneless/skinless chicken breast (cut into bite sized pieces)
1 - 14.5oz. can Swanson chicken broth
4 tsp. soy sauce
3 cups frozen stir fry vegetables
2 cups Minute white rice (uncooked)

In a skillet or a wok, add oil and turn heat to medium. Crack eggs into a cup--whip with a fork. Add raw eggs to the oil--stir until just starting to cook. Break cooked egg into small pieces using your spatula. Add chicken and cook/stir until chicken is browned. Add broth and soy sauce--stir and bring to a boil. Add vegetables and rice--stir, then cover the skillet or wok. Reduce heat to low and cook 5 more minutes or until chicken is done and other ingredients are hot.

#780 - Turkey Noodle Soup

(by Shirley McNevich)

3 1/2 cups Swanson chicken broth (or make your own)
1/2 tsp. pepper
1 tsp. salt
1 chopped onion
1/2 cup chopped celery
1/2 cup fresh chopped parsley
2 cups cooked and cubed turkey
8oz. medium egg noodles (raw)

In a large saucepan add broth, salt, pepper, celery, onion--bring to a boil. Add raw noodles--cook over medium heat until noodles are cooked to your taste. Add the turkey--stir and heat until hot enough to serve. If it seems too dry add more chicken broth.

#437 - Polish Pigeon Soup

(by Shirley McNevich)

1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 chopped onion
2-3 cans Swanson chicken broth
5 medium red potatoes (washed, peeled and cut in bit sized pieces)
1 small head cabbage (cut into bit sized pieces)

In a skillet, brown ground chuck with onion, salt and pepper. Drain when browned. In a Dutch oven or a large pot, add browned ground chuck, 2 cans of chicken broth, cabbage--stir and cook on medium for 15 minutes, stirring every few minutes. Add the potatoes and stir. Add more chicken broth if ingredients are not all covered. Stir and cook on medium for another 15-20 minutes or until potatoes and cabbage are completely done. Taste and add more salt if necessary to your taste.