Turkey Soup for the Slow Cooker

Ingredients:

Bouillon:

1 turkey carcass;

1 onion;

1 carrot;

1 celery;

1/2 teaspoon salt;

1/2 teaspoon pepper;

1/2 tsp poultry seasonning;

2 teaspoons instant chicken bouillon granules;

12 cups water.

Soup:

2 onions;

2 carrots, peeled and chopped;

1 garlic clove; minced;

2 stalks celery; chopped;

2 cups cooked turkey; shredded;

1/2 teaspoon dried thyme;

1/2 teaspoon salt;

1/4 teaspoon fresh ground black pepper;

noodles; uncooked your choice;

2 tablespoons fresh parsley leaves; chopped.

Preparation:

Turkey Broth:

Put the turkey carcass in your slow cooker at Low with an onion, celery stalk, a carrot, salt and pepper, bay leaf, 1/2 tsp poultry seasoning, 2 tsps chicken powder and water.

Cook on Low overnight.

Next morning, strain the both and pour it back in the slow cooker.

Remove turkey meat from bones, set meat aside.

Soup:

In the slow cooker with the broth, add onions, garlic, carrots, celery, thyme, salt and pepper.

Cook at High for 4 hours; add reserved turkey and noodles.

Cook another 1/2 hour.

Cooking time doesn't include the overnight that your broth is cooking.

Chicken Noodle Soup

Ingredients:

1 tablespoon butter;

2 cloves garlic;

1 cup chopped onion;

1 cup chopped celery;

1 cup sliced carrots;

4 cans chicken broth;

1 can vegetable broth;

1/2 pound chopped cooked chicken breast;

1 1/2 cups egg noodles;

1/2 teaspoon dried basil;

1/2 teaspoon dried oregano.

Preparation:

In melted butter, sauté 2 minced garlic cloves, 1 cup chopped onion, 1 cup chopped celery, and 1 cup sliced carrots.

Meanwhile, chop 1/2 pound uncooked boneless, skinless chicken breast into bite-size pieces.

Add chicken, the broth, basil, oregano, salt, garlic pepper, a dash or two of poultry seasoning, and a pinch or two of dried thyme to the pot of veggies. Bring to a boil, reduce heat, cover and simmer 20 minutes.

Cook 3 cups egg noodles according to package directions in a separate pot. Add drained noodles to chicken and veggies, simmer an additional 10 minutes.

If you want some creaminess, go ahead and add a half can of condensed cream of whatever soup (whatever flavor you choose).

Chicken Enchilada Soup

Ingredients:

1 onion; small;

2 tbs olive oil;

1 clove garlic; minced;

2 4 oz cans New Mexico green chilis;

1 can beef broth;

1 can chicken broth;

1 can cream of chicken soup;

2 cans chicken breast; whole rotisserie works best;

1.5 cups water;

1 tbs A-1 steak sauce;

2 tsp worcestershire sauce;

1 tsp cumin;

1 tsp chili powder;

1/8 tsp ground black pepper;

bag cheddar cheese;

bag of santitos chips.

Preparation:

Sauté onion and garlic in hot oil. Add remaining ingredients except cheese, paprika, and chips. Bring to boil, cover and reduce heat. Simmer for one hour. Add cheese and simmer uncovered for 10 minutes. Sprinkle with paprika, if desired. To serve, place tortilla chips in individual bowls and cover with soup. Serve immediately and listen for raves!

You can also add a small jar of Queso to the soup at the very end to spice it up and change it up.