Eggdrop and Rice Soup

Here's an extremely simple soup recipe I came up with one day. Here's what you'll need to create this hearty soup:

1 can chicken broth
1/3 cup water
3 eggs
1 cup white rice (cooked)
1 tablespoon black pepper
1/2 tablespoon salt
1/2 tablespoon garlic salt

In a pot, bring the can of chicken broth and 1/3 cup of water to a boil.

Add the cooked white rice, black pepper, salt, and garlic salt. Let boil for an additional 1 or 2 minutes.

Next, crack the eggs and drop them into the soup, one at a time, making sure to stir frequently. Reduce the heat to medium and let simmer for 2-3 more minutes.

If you want your soup more spicy, just add more black pepper.

Serve.

Clam Chowder Soup Recipe

Here's what you'll need to make this award-winning Clam Chowder soup recipe:

1 quart shucked clams (w/ liquid)
6 jars clam juice (8 oz. each)
1/2 cup butter
1 1/2 white onions (chopped)
3/4 cup all-purpose flour
1 pound boiling potatoes (peeled and chopped)
3 cups half-and-half cream
1/2 teaspoon dill weed (chopped, fresh)
Salt and Pepper to taste

In a large stock pot, melt butter over medium heat. Add onions. Cook until onions are soft and clear. Stir 3/4 cups of flour and reduce the heat to low. Stir frequently for 3 minutes. Set aside until so it can cool.

In a separate pot place the clams and clam juice and bring to a boil. Once it's boilding, reduce heat to medium and let simmer about 15 minutes.

In a small saucepan add the peeled potatoes and cover with water. Bring to a boil and cook until potatoes are tender (takes 15 minutes). Drain. Set aside.

Slowly pour the hot clam stock into the butter/flour mixture and remember to keep stirring. Bring to a boil. Once it reaches boiling, reduce the heat to medium and add the cooked potatoes. Mix in the half and half, salt, pepper and dill.

Let simmer for a few minutes. Serve. This is the best Clam Chowder you'll ever have, trust me.

Simple Chicken Soup Recipe

Here's what you'll need to make this healthy chicken soup:

1 tablespoon of olive oil
3 carrots (diced)
2 medium white onions (diced)
2 celery sticks (diced)
10 cups canned chicken broth
1-3/4 teaspoons of salt
1/4 teaspoon of thyme
3 cups chicken (diced, cooked)
2 cups cooked egg noodles

Using medium heat, add cooking oil to a large pot. After the oil is hot, add carrots, onions and celery and cook for 5 minutes.

Next, add the chicken broth, salt, and thyme. Bring this to a boil.

After it boils, reduce the heat to low and simmer for 25 minutes. Stir in the diced chicken and cook for 5 minutes. Add egg noodles and cook until fully heated.

Serve.