Soup, a welcome dish for any meal

Published 7:55 am Monday, March 23, 2020

School’s out and the kids are home from school. In many ways this coronavirus has disrupted life, even mealtime.

A welcome dish anytime is a bowl of warm soup with crackers or a roll.

Some recipes you may want to try while are the kids are home from school include these soup recipes.

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1 roasting chicken (about 5 pounds), cut up and skin removed

2 celery ribs, sliced

1 large onion, chopped

2-1/2 quarts water

1 can (14-1/2 ounces) stewed tomatoes

4 medium carrots, sliced

2 medium potatoes, peeled and cubed

1 medium turnip, peeled and cubed

2 tablespoons chicken bouillon granules

1/2 teaspoon minced fresh parsley

3/4 teaspoon each dried basil, oregano and tarragon

3/4 teaspoon salt

3/4 teaspoon pepper

1/2 teaspoon garlic powder

2 cups fresh broccoli florets

2 cups frozen peas, optional


Place the chicken, celery, onion and water in a Dutch oven; bring to a boil. Skim fat. Reduce heat; cover and simmer until chicken is tender, 1-1/2 to 2 hours. Remove chicken; cool.

Remove meat from bones and cut into bite-size pieces; return to pan. Add the tomatoes, carrots, potatoes, turnip, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add broccoli and peas if desired; simmer until vegetables are tender, 15-20 minutes longer.



1 large egg, lightly beaten

2 tablespoons quick-cooking oats

2 tablespoons grated Parmesan cheese

1/4 teaspoon garlic powder

1/4 teaspoon Italian seasoning

1/2 pound lean ground turkey

1 cup chopped onion

1 cup chopped celery

1 cup chopped carrots

1 cup diced peeled potatoes

1 tablespoon olive oil

2 garlic cloves, minced

4 cans (14-1/2 ounces each) reduced-sodium chicken broth

1 can (28 ounces) diced tomatoes, undrained

1 can (6 ounces) tomato paste

1/4 cup minced fresh parsley

1 teaspoon dried basil

1 teaspoon dried thyme

3/4 cup uncooked alphabet pasta


In a bowl, combine the first 5 ingredients. Crumble turkey over mixture and mix well. Shape into 1/2-inch balls. In a nonstick skillet, brown meatballs in small batches over medium heat until no longer pink. Remove from the heat; set aside.

In a large saucepan or Dutch oven, saute the onion, celery, carrots and potatoes in oil for 5 minutes or until crisp-tender. Add garlic; saute for 1 minute longer. Add the broth, tomatoes, tomato paste, parsley, basil and thyme; bring to a boil. Add pasta; cook for 5-6 minutes. Reduce heat; add meatballs. Simmer, uncovered, for 15-20 minutes or until vegetables are tender.



5 bacon strips, diced

1 medium onion, chopped

2 cups water

4 medium potatoes, peeled and cubed

1-1/2 teaspoons salt

1/8 teaspoon pepper

1/3 cup all-purpose flour

2 cups 2% milk

1 cup shredded Swiss cheese


In a large saucepan, cook bacon until crisp; remove to paper towels with a slotted spoon. Drain, reserving 1 tablespoon drippings.

Saute onion in drippings until tender. Add water, potatoes, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 12 minutes or until potatoes are tender.

Combine flour and milk until smooth; gradually stir in potato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in cheese until melted. Sprinkle with bacon.