Janae's Creamy Chicken and Wild Rice Soup

2 boxes wild rice (Rice-a-Roni style, or plain wild rice with ramen seasoning packet)
3 lb. diced carrots
3 stalks celery - sliced
2-3 Cups chicken - chopped
1/2 C. butter
3/4 C. flour
8 C. chicken broth
1 C. half and half
1 tsp. pepper

In a separate saucepan, cook rice according to directions.

In a stockpot, saute veggies in butter.  When tender, add flour and stir for 1-2 minutes.  Add broth slowly and cook until thickened.  Add chicken and rice.  Turn heat to low and stir in half and half.  Heat through and serve with seasoning.

Lentil Soup (Heidi Jameson)

Saute the following ingredients:

1 cup chopped onion
1/2 green bell pepper
1 clove garlic
2 Tbsp. butter
1 1/4 cup browned turkey burger (1 lb. raw)


Add the following ingredients:

2 cans chicken broth (I usually end up adding twice this amount)
1 1/2 cups water
1/2 cup lentils
1/2 cup barley
1/2 tsp. basil
1/4 tsp. rosemary
1/4 tsp. oregano
3 medium carrots, diced
14 oz. diced tomatoes


Simmer until the lentils and carrots are tender (about 45 - 60 minutes).

Chicken Stock from Rotisserie Chicken (Soup Chick)

Cut and pasted from: 

http://www.soupchick.com/2010/02/how-to-make-soup-stock-from-rotisserie-chicken.html

Turn the carcass of a rotisserie chicken into the world's easiest chicken stock. Using a four-quart slow cooker, you can get 1-1/2 quarts of stock. You can make this on the stovetop, too.

1 rotisserie chicken carcass, including any bits of skin and meat still adhering
1 medium onion, not peeled, cut in half
1 stalk of celery, cut in half
1 small carrot, cut in half
12 black peppercorns

Slow cooker: Place all ingredients in a 4-quart slow cooker. Cover with water to within 2 inches of the top of the cooker. Cover, set cooker on LOW, and cook for 6 hours.

Stove top: Place all ingredients into a 4- or 5-quart stock pot or Dutch oven. Add 2-1/2 quarts of water. Bring to a boil, then reduce heat to simmer and cook, uncovered, for 1-1/2 hours.

Pass the stock through a fine-mesh strainer, or through a larger strainer lined with cheesecloth, into a container (or into more than one). Cover, and let cool on the counter top. Refrigerate or, if not planning to use within 3 days, put into the freezer.

Whether the stock has been refrigerated until cold, or stored in the freezer, there will be a thin layer of chicken fat that has congealed at the top. Remove that by scraping it off with a spoon before you cook with the stock.