Soups On

Watching the snow falling, Betty and her family are warm and toasty sitting in their cozy kitchen. Betty serves steaming soup for dinner, perfect for cold January nights. Betty knows enough recipes to keep her family satisfied all winter long. This week make two of her favorites for your family, classic tomato and chicken noodle. After just one spoonful, you will forget all about the weather outside.

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Chicken Noodle Soup

from Better Homes and Gardens Favorite Ways with Chicken, 1967

1 2-1/2 to 3 pound broiler-fryer, cut up

3 quarts water

1 medium onion, quartered

few sprigs parsley

1 tsp. salt

1 tsp. whole black peppers

2 cups uncooked fine noodles

1 cup diced celery

1/2 cup shredded carrots

2 tsps. salt

1/2 tsp. dried thyme, crushed

1/4 tsp. dried oregano, crushed

Place chicken in Dutch oven or deep kettle. Add next 5 ingredients. Simmer, covered, 1 hour. Remove chicken from broth; cool and remove meat from bones; dice meat. Strain broth; return to kettle. Bring stock to boiling; add remaining ingredients, except chicken. Return to boil; cook covered, stirring occasionally, 10 minutes, or until noodles are tender. Add chicken; heat. Makes 2-1/2 quarts.

Hearty Tomato Soup

From Betty Crocker's Cookbook, 1969

1 medium onion, finely chopped (about 1/2 cup)

2 tbs. butter or margarine

1 package (3 ounces) cream cheese, softened

2 cans (10-3/4 ouncces each) condensed tomato soup

1 soup can milk

1/2 tsp. paprika

1/2 tsp. sweet basil leaves

1/8 tsp. garlic powder

In medium saucepan, cook and stir onion in butter until onion is tender. Stir in cream cheese. Gradually stir in soup and milk; beat with rotary beater until smooth. Add seasonings. Heat, stirring frequently, but do not boil. If desired, garnish each serving with sieved egg yolk.