Crites Family Stuff

Ingredients for 8 servings

• .75 cup flour
• .75 cup margarine
• 1.5 quarts milk
• 12 oz can chicken broth
• 1.5 tsp salt
• 1 tbsp sugar
• Few grains pepper

Steps

1. Melt margarine. Add flour, salt, pepper and sugar. Slowly add milk and chicken broth. Bring to a boil, stirring constantly.
2. For potato cheese soup: add 1 cup onion chopped, 1 cup celery chopped, and 2 cups diced potatoes. Barely cover veggies with water. Simmer until potatoes are tender. Add undrained veggies to soup base. Add 1-2 cups grated cheese and cooked frozen peas and carrots. Could also add ham or whatever your family likes.
3. For broccoli soup: cook veggies as for potato soup (not carrots and peas). Add well drained cooked broccoli.
4. For clam chowder: add 2 6-1/2 oz cans minced clams with the cooked veggies to base.

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Description

This recipe has become one of our family's favorite. I served it during one Thanksgiving get together and it has spread throughout the family.

Ingredients for 8 servings

• 4 boneless, skinless chicken breasts, cut into bite-size pieces
• .5 onion, chopped
• 4 oz can of roasted green chiles, chopped- fresh roasted are best if you can get them
• Garlic powder to taste
• 3 (15 oz) cans of white beans (include the liquid)
• 28 oz can of green chile enchilada sauce (Macayo brand is the best)
• 10.5 oz can cream of chicken soup
• 10.5 oz can southwest jack cheese soup (this is hard to find-nacho cheese or another cream of chicken soup can be used)

Steps

1. Saute the chicken, onion, peppers, and garlic in a small amount of oil until chicken is done. Add the remaining ingredients and heat through. Garnish with chopped green onions, shredded cheddar cheese, and/or sour cream. Serve with Fritos.

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Ingredients for 9 servings

• 2 (28 oz) cans crushed tomatoes
• 14 oz can chicken broth
• 20 fresh basil leaves
• 1 tsp sugar
• 1 cup heavy cream
• .5 cup butter

Steps

1. In a saucepan, bring tomatoes and broth to a boil. Reduce heat, cover and simmer for 10 minutes. Add basil and sugar. Reduce heat to low, stir in cream and butter. Cook until butter is melted. If desired, blend with hand blender until smooth.

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Ingredients for 10 servings

• 4 boneless, skinless chicken breasts
• 3 quarts water
• Celery leaves
• Onion
• 1 bay leaf
• 1 cup sliced celery
• 1 cup sliced carrots
• 1 can cream of chicken soup
• 4 chicken bouillon cubes
• 2 tbsp parsley
• 1 onion chopped
• 2 cups noodles
• Salt and pepper
• 4 cups water

Steps

1. Cook chicken in 3 quarts water with celery leaves, onion, and bay leaf for 1-2 hours. Drain and reserve strained broth. Return chopped chicken to broth. Add remaining ingredients and cook uncovered for 30 minutes, or until vegetables and noodles are tender. Add more water if needed.
2. Jenny Garrett adds 2-3 diced potatoes to her soup as well.

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