Recipes for January

The new year is here and the cold temps, snowy days and howling north winds do make us want to curl up with a good book and a bowl of hot soup. Here are a couple of easy crockpot soups that will let you spend your day reading or maybe sewing. The first is chicken noodle soup and the second a cheese soup. Yummy!

……………………………………………………………………………………………

Crockpot Chicken Noodle Soup

• 2 1/2 to 3 1/2 pounds chicken pieces
• 4 cups water
• 4 cups chicken broth
• 1 teaspoon seasoned salt
• 1 teaspoon salt, or to taste, depending on saltiness of broth
• 1/4 teaspoon pepper
• 1 leek or small onion chopped
• 1 carrot, chopped
• 2 stalks celery, chopped
• 1/4 cup parsley, chopped
• 1/2 teaspoon dried marjoram or basil
• 1 bay leaf
• 6 ounces noodles

Place all ingredients except noodles in the Crock Pot. Cover and cook on low for 5 to 6 hours. Remove chicken and bay leaf from pot; take meat from bones, dice, and return to broth, and add the noodles. Cook another hour or until noodles are done (about 1/2 hour on high). Or, cook the noodles separately and add them just before serving.

………………………………………………………………………………………………

Cheese Soup

• 2 cans cream of celery soup (reduced fat, if desired)
• 16 ounces Cheddar cheese, cubed or shredded
• 1 teaspoon Worcestershire sauce
• 1 teaspoon paprika
• 1 tablespoon sherry, optional
• 1 1/4 cups half and half
• salt and pepper, if desired

Put first 5 ingredients in the slow cooker/Crock Pot; cover and cook on low for 2 to 3 hours. Add half and half; cook 20 minutes more, until heated through. Taste and adjust seasonings. Recipe serves 6.