Get Warm And Cozy With Soups And Stews



The gray skies and assorted precipitation we had last week made perfect weather for homemade soups and stews.

I really like soup and have no qualms about using the canned kind. However, with the extra time afforded by the holidays, homemade soup had to be the dish of choice.

My favorites soups are chicken and noodle, ham and potato, ham and bean, plus beef stew.

Making noodles from scratch is not difficult, but it does take some time, but they're worth it. If you don't have the time to make them from scratch, the best ready-made noodles I have found are from Reames in the freezer section.

But if you are ready to try making noodles, here are a some recipes from for both noodles and a variety of soups and beef stew.

Homemade Noodles 1

2 cups flour

4 eggs

1 teaspoon salt

Make hollow in 2 cups flour. Put eggs in. Add salt. Stir until well-mixed. If dough is not rollable, add flour until it rolls easy. If too dry add a little oil or water. Roll out dough and let dry, then cut*.

Homemade Noodle Dough

Extra work but perfect for homemade soups.

1 teaspoon salt

2 eggs

2 tablespoons oil

1 cup boiling water

In a large bowl, mix flour and salt. Make a hole in the center of the flour and add eggs and oil. Pour in water and stir quickly until a stiff dough is formed, working in as much of the flour as possible.

The amount of flour used will depend on the size of the eggs.

Place dough on a heavily floured surface and knead for 10 minutes until smooth and elastic. Cover and let stand for 1 hour.

Cut dough in half and on a floured surface, roll out each half to about the thickness of your favorite commercial noodles. Cut with a sharp knife into 1/2 inch wide strips*. Separate strips and let dry on a floured surface for 1 hour. Repeat with remaining half of dough.

Drop noodles into 4 quarts of salted boiling water. When water returns to boil, cook as you would commercial noodles but check occasionally for the desired tenderness.

Drain and toss into soup or in a large serving bowl with plenty of butter and grated Parmesan cheese. Serve at once. If desired, noodles may be drained and served with your favorite sauce.

Homemade Noodles 2

2 eggs, beaten

3 tablespoons milk

1 cup flour

2 teaspoons baking powder

Dash of salt

Combine all ingredients. Roll dough out real thin and cut into strips*. Then lay on towel to dry. Let dry approximately 1 hour. Bring water to boil, boil until tender.

  • Another recipe for homemade noodles on the site suggested re-rolling the flattened dough in jelly-roll fashion and cutting the "strips" off the roll. However, I think this could result in handling the dough too much, resulting in tough noodles.

Homemade Chicken (or turkey) and Noodles


1 chicken, about 3 pounds (or equivalent amount of turkey)

1 onion, chopped

1 tablespoon dried parsley

2 quarts water

1 recipe homemade noodles (1, 8-ounce package of egg noodles may be used)

1 stalk celery (optional)

1 carrot, grated (optional)

1 tablespoons salt

2 chicken bouillon cubes

Wash thoroughly and cut up chicken. Put in stock pot and add all above ingredients except noodles. Cook until chicken is tender. Remove chicken. Let cool and remove from bones. Cut in bite-size pieces. Return prepared chicken to broth and add noodles and cook about 20 minutes or until noodles are tender.

Chicken Noodle Soup with Homemade Noodles

Make noodles using one of the recipes above.

Bake 1 whole chicken, saving the juices.

After done, let chicken cool and remove meat from chicken, cutting into bite-size pieces.

Add desired amount of water to remaining chicken broth.

Add noodles, chicken, celery and carrots.

Simmer until warmed through.

Cream of Potato Soup with Ham

6 medium potatoes

1 small onion

8 ounces cooked ham, diced

1 can cream of celery soup

4 tablespoons butter

2 cup milk

Salt and pepper

Peel and dice potatoes and onions; place in large pot; cover with water. Bring to boil, add ham. Simmer until potatoes and onions are tender, about 10 minutes. Add celery soup, butter and milk; simmer until butter is melted. Serve.

May increase or decrease ingredients for size of group.

Potato Ham Soup

1/4 cup chopped celery

2 tablespoons chopped onion

2 teaspoons snipped chives

2 tablespoons butter

2 cup milk

1-1/2 cups mashed potatoes

1 chicken bouillon cube

1 cup finely diced cooked ham

In a large saucepan, cook celery, onion, and chives in butter until tender, but not brown. Add milk, mashed potatoes, and chicken bouillon cube. Blend together until smooth.

Stir in ham.

Bring the soup mixture almost to boiling. Reduce heat and simmer 20 minutes stirring occasionally.

This is a great way to use leftover mashed potatoes and ham.

Ham and Potato Soup

6 large potatoes, peeled and cut into chunks

1 pound cooked ham, cubed

1 medium onion, chopped

1, 12-ounce package cheese (Cheddar, Mozzarella or Colby)

Salt and pepper to taste

Combine potatoes, ham, onion, salt and pepper in soup pot with water. Cook until potatoes break apart with fork. Add grated cheese and stir until melted. Serve with cornbread.

Ham and Bean Soup

1 pound package 15-bean soup mix

Large hambone

Approximately 2-1/2 to 3 cups diced, cooked ham

1 medium onion, chopped

2 teaspoons garlic powder

1 teaspoon dry mustard

1 bay leaf

Pepper to taste

1, 16-ounce can of diced stewed tomatoes

2 quarts water

Soak beans overnight, wash, drain. Add all above ingredients into a crockpot. Start on high and leave at that temperature until beans are well-done.

NOTE: 15-bean soup can be substituted by navy beans, lima beans or lentils. Do not use the ham seasoning package included in the bean soup mix.

Bean and Ham Soup

1 pound dried white beans, boiled for 30 minutes

1 small smoked ham shankbone or leftover ham (turkey ham works well)

8 cups water

2 cups chopped onion

1 cup chopped celery

1 cup shredded carrots

1/4 cup minced parsley

2 cloves garlic, peeled and minced

2 teaspoons salt

1 teaspoon freshly ground pepper

Boil the dried beans for 30 minutes and then drain, throwing away the water used. Put beans into crock pot. Add the remaining ingredients to the cooker, cover and cook on low for 6 to 8 hours or more.

Before serving, remove the ham to cutting board. Remove the bone and dice the meat. While you are doing this, simmer the soup in the cooker on high if it seems too thin. Return meat to soup.

Makes 8 to 10 servings.

Slow Cooker Easy Beef Stew

1-pound package carrots

2 pounds beef stew meat

2 teaspoons salt

12 potatoes, peeled and cut in 1-inch pieces

2 cans green beans, drained

2 cans peas, drained

2 cans corn

1/2 cup onions, minced

2 packages onion soup mix

water, as desired

Place all ingredients, in order listed into slow cooker and cover with room temperature water.

Turn to high setting for 1 hour, then cook on medium for 4 to 5 hours or until carrots are tender.

Old-Fashioned Beef Stew

1/4 cup flour

2 pounds beef stew meat

3 tablespoons bacon drippings

1 package onion soup mix

1 quart water

2 bags frozen stew vegetables

1 cup frozen green peas (added during last 10 minutes)

1/4 teaspoons garlic powder

1-1/2 teaspoons seasoning salt

1 bay leaf

Several drops of Kitchen Bouquet

2-3 dashes hot pepper sauce (optional)

In a plastic bag, combine flour with 1 teaspoon salt. Add meat cubes, shake to coat.

In a large saucepan, brown meat in the hot bacon drippings. Add water, soup mix and spices. Bring to a boil, reduce heat, cover and simmer for 45 to 60 minutes, until beef is nearly tender. Add vegetables, cover and simmer for 30 minutes more.

If you need to thicken the stew some, use 1/4 cup of the leftover seasoning flour, well-mixed with 1/2 cup cold water (make sure there are no lumps) and stir into the stew. Cook an additional 5 minutes.

Serves 6 to 8.

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