Homemade Chicken Broth

5 pounds chicken parts or 2 whole chickens
2 large onions unpeeled, quartered
2 leeks, peeled, cleaned and cut lengthwise
2 large carrots, peeled, cut into chunks
2 tablespoons black peppercorns
2 bay leaves
2 garlic cloves
a handful parsley stems
6 quarts water

Combine in a large stock pot all chicken parts if cut up or 2 the whole chickens along with all other ingredients. Bring to boil over high heat. Skim any foam, and simmer on med/low for 1 1/2 to 2 hours. Skim fat from top, Strain and cool. Refrigerate for 2 days, or freeze.

Yield: 4 to 5 quarts

Salsa Chicken Soup

4 boneless chicken breasts
1 tsp garlic powder
1 tblsp cumin
½ tsp chili powder
1-49 oz can chicken broth
1-16 oz jar mild or medium chunky salsa
1-15 oz can black beans, drained
1 bag tortilla chips
shredded cheese
sour cream

Dice chicken breasts into 1 inch cubes. Add chicken, garlic, cumin, chili powder, chicken broth, salsa, corn, and black beans into crock pot. Cook on high 3-4 hours or on low 5-7 hours. To serve, put a few chips in each bowl and then ladle soup into bowl. Sprinkle on remaining sour cream, cheese and tortilla strips (if desired).

Salsa Bean Soup

1 tsp veggie oil
1 tblsp minced garlic
2 c water
½ tsp chili powder
3 cans black beans, drained
1-8 oz bottle salsa
1 tblsp lime juice
½ c cheese

Heat oil; add garlic and sauté for 1 minute. Stir in water, chili powder, beans and salsa. Bring to a boil and reduce heat. Simmer. Place 3 cups of the black bean mixture in blender and process until smooth. Return to pan. Stir in lime juice; simmer for 10 minutes. Remove from heat and sprinkle with cheese.

Corn Chowder

10 oz. corn
½ c. cubed potato
½ c. onion
1/3 c. water
2 tsp. chicken bouillon
¼ tsp. pepper
1 ¾ c. milk
1 tblsp butter
2 tblsp. Flour

Combine corn, potato, onion, water, bouillon and pepper. Bring to boil and reduce heat. Cover and simmer about 10 minutes. Stir in 1 ½ c. of the milk and the butter. Combine the remaining milk and flour. Stir milk / flour mixture into corn mixture. Cook and stir until thick and bubbly.

Clam Chowder

4 potatoes, cubed
2 onions, chopped
½ c. butter
¾ c. flour
2 quarts milk
3 cans chopped clams
salt
1 tsp. sage
1 tsp. thyme
½ tsp. celery salt
½ tsp. pepper

Cook potatoes until tender. Sauté onions in butter. Add flour and mix until smooth. Stir in milk. Cook over medium heat stirring constantly until thick and bubbly. Add potatoes. Add clams and remaining ingredients.