Zuppa Toscana

there are many, many, many, many web sites that have this recipe, so i'm just going to link to this one at the mama dramalogues because it is the exact same one that i use. it is sooo yummy! it is our favorite soup. the above picture is borrowed from the mama dramalogues as well and is exactly how my soup looks too. we serve ours with some crusty bread. it's delish!

be sure to check out the mama dramalogues blog - it's awesome!
Enjoy - R

Potato Cheese Soup

1/4 cup butter
1 large onion, chopped
1 cup chopped celery
1/4 cup finely chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1 quart chicken broth
1 quart half & half
5-6 medium potatoes (cut in 1/2" cubes)
16 ounces Velvetta Cheese

Melt butter in large pot over medium heat and add onion and celery and saute until tender. Add potatoes, parsley, salt, pepper, and broth. Cover and cook until potatoes are tender. Stir in half & half. Cook until hot. Add cheese and cook until the cheese melts. Great for a chilly day. One of my favorites.

Enjoy! -S

CHICKEN NOODLE SOUP

5 cups chicken broth
5 Tablespoons margarine
1/3 cup flour
2/3 cup noodle rings (I substitute small egg noodle strips)
2/3 cup chicken, cooked & diced ¼”

Heat 4 cups of chicken broth to boiling in a two quart saucepan. Melt margarine in a small saucepan over low heat. Add flour, stirring well to blend. Do not allow to brown. Add flour & margarine mixture to the boiling broth and cook until thickened over moderate heat. Bring remaining 1 cup chicken broth to boiling in a small saucepan. Add the noodles. Cook just until tender but not soft. Add the undrained cooked noodles and the cooked diced chicken to the first thickened broth. Stir to combine and serve.

This is thicker than the traditional brothy chicken noodle. The ultimate in comfort food. Definantly my favorite chicken noodle soup recipe.

Enjoy! -S