Page 17 - Florida Sentinel 11-3-17

Recipes
What To Eat In November?
Homemade Chicken Noodle Soup
Need inspiration for November seasonal food ideas? With winter just around the corner, it's the perfect time to warm up with comfort foods made with November's seasonal ingredi- ents. How about soup, and pot pies to get your body ready before the heavy Thanksgiving dinner?
Although the fruits of summer are gone, November's offerings of pome- granates and apples work in both sweet and savoury dishes.
Pots at the ready, it's time to get cooking with November's seasonal food.
On the hunt for soup recipes? If there's one dish in the world that's worth making from scratch, it's soup. From the classic chicken noodle to something a little more adventurous, these soup recipes not only taste bet- ter than anything you can buy, but they're deceptively easy too- — get your blender out and have a go...
Ham And Potato Soup
This soul-warming soup is deliciously simple -- just chicken and noodles.
Ingredients:
2 1/2 cups wide egg noodles 1 teaspoon vegetable oil
12 cups chicken broth
1 1/2 tablespoons salt
1 teaspoon poultry seasoning 1 cup chopped celery
1 cup chopped onion
1/3 cup cornstarch
1/4 cup water
3 cups diced, cooked chicken meat
Directions:
Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil for 8 minutes, or until tender. Drain, and rinse under cool running water.
In a large saucepan or Dutch oven, com- bine broth, salt, and poultry seasoning. Bring to a boil. Stir in celery and onion. Reduce heat, cover, and simmer 15 minutes.
In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through.
It is very easy and the great thing about it is that you can add additional ingredients, more ham, potatoes, etc and it still turns out great.
Ingredients:
3 1/2 cups peeled and diced potatoes 1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules 1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
Directions:
Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in
the chicken bouillon, salt and pepper.
In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-
low heat until thick, 4 to 5 minutes.
Stir the milk mixture into the stockpot, and cook soup until heated through. Serve
immediately.
Broccoli Cheese Soup
To make this soup a little fancier, add 1 cup sliced mushrooms and 1 cup white wine with the onions.
Ingredients:
1/2 cup butter
1 onion, chopped
1 (16 ounce) package frozen chopped broccoli 4 (14.5 ounce) cans chicken broth
1 (1 pound) loaf processed cheese food, cubed
2 cups milk
1 tablespoon garlic pow- der
2/3 cup cornstarch
1 cup water
Directions:
Inastockpot,meltbutterover medium heat. Cook onion in but- ter until softened.
Stir in broccoli, and cover with
chicken broth. Simmer until broc- coli is tender, 10 to 15 minutes.
Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
In a small bowl, stir corn- starch into water until dissolved. Stir into soup; cook, stirring fre- quently, until thick.
FRIDAY, NOVEMBER 3, 2017 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 5-B