Chicken Broccoli Chowder - Linda Marble

2 cups sliced carrots
1 cup sliced celery
1/2 cup chopped onion
1 tsp salt
1/4 tsp thyme
1 tsp caraway seeds
2 cups water
1 can chicken broth
1/2 cup flour with water to make a smooth paste
1 bunch broccoli, chopped
1 1/2 cup chopped cooked chicken
2 cups half & half

Bring carrots, celery, onion, spices, water, and broth to a medium boil.  Reduce heat.  Cover and simmer 10 minutes.  Bring to full boil and gradually stir in flour paste.  Stir constantly until soup thickens and comes to a soft boil.  Add broccoli and chicken.  Allow to cook for just a few minutes.  Add milk and bring to just under boiling point.  Serve.

Tortellini Soup

1 pound sausage
1 cup chopped onion
2 cloves garlic
3 cans beef broth
3 cans chicken broth
1 can stewed tomatoes
1 can tomato sauce
1 cup sliced carrots
1 sliced zucchini
1 sliced yellow squash
1 chopped red pepper
1 pkg sliced mushrooms
8 oz frozen tortellini
1/2 tsp basil
1/2 tsp oregano
2 T. parsley

Brown sausage and drain grease.  Add broth, tomatoes. tomato sauce, onions, garlic, spices, carrots and red pepper.  Simmer for 20 - 30 minutes until tender.  Add zucchini, yellow squash, and mushrooms and tortellini and simmer for another 3 minutes.  Serve with Parmesan cheese if desired.

Roast Lemon Chicken Soup

1 Rotisserie Chicken (lemon or garlic flavor)
1 Celery Stick, diced
1 large Carrot, diced
1 bunch green onions, sliced
4 cups water
4 chicken bouillon cubes
2 Tbls. Zest from lemon
juice from 1/2 lemon (or less if lemon is big)
1 tsp. tarragon
1/2 tsp rosemary
15 small, round 4-cheese ravioli
Add 1 - 2 cans of chicken broth as needed at the end

Simmer water, bouillon, celery, carrots, onions until veggies are tender. Add lemon zest, tarragon, and rosemary. Tear chicken into pieces and add to soup. Add ravioli and cook for 2-1/2 minutes (or as directed on package)