Here are the soup recipes:

Chicken Noodle Soup
Recipe makes 2 gallons. Make 1 recipe.
6 lb. Chicken breast
1 whole head of garlic minced
4 lb. Carrots, sliced
2 to 3 Tbsp. Salt or to taste
2 tbsp. Dried parsley
1 pkg. Egg noodles
Put all ingredients except noodles in large pot and cover with water to 1-2 inches over chicken. Bring to a boil. Reduce heat and simmer covered for an hour or until chicken and carrots are tender. Remove chicken and cut into bite size pieces, then return to pot.
Cook noodles separately. Store in container or food storage bag. Kitchen helpers will add noodles to soup.
Recipe makes 2 gallons.
Please make 1 recipe.

Corn and Potato Chowder
Recipe makes 1 gallon. Please double this recipe.
2 medium onions, finely chopped
6 Tbsp. Margarine or butter
6 cups boiling water
6 medium potatoes, peeled and cubed
1/4 tsp. Black pepper
1 Tbsp. Salt
3 cups (2-12 oz cans) corn
3 cups scalded milk
Saute onions in butter in large pot until tender. Add boiling water, potatoes, salt and pepper to pot and cook until potatoes are tender, about 15 minutes. Add corn and milk. Heat until just at boiling point but do not boil.
Recipe makes 1 gallon.
Please double this recipe.


Hamburger Barley Vegetable Soup
Recipe makes 1 gallon. Please double this recipe.
1-1/2 lbs. Ground beef
6 cups water
3 beef bouillon cubes or 3 tsp. Instant beef bouillon
2 cups sliced carrots
1-1/2 cups coarsely chopped onions
1-1/2 cups coarsely chopped celery
½ cup coarsely chopped green pepper
1/3 cup barley
1 tsp. Salt
1/8 tsp. Black pepper
2 bay leaves
1/4 cup catsup
28 oz. can (3 cups) tomatoes, undrained, cut up
8 oz. can tomato sauce
In 5 quart Dutch oven or pot brown ground beef. Drain and return to pot. Stir in remaining ingredients. Bring to a boil. Reduce heat. Cover and simmer 1 hour or until vegetables and barley are tender. Remove bay leaves.
Makes 10 - 1-1/2 cup servings. (1 gallon)
Please double this recipe.


Sausage Tomato Zucchini Soup
Recipe makes 1-1/2 gallons. Make 1 recipe.
6 lbs Italian sausage, cut in 1 inch pieces
12 medium green zucchini squash, sliced and quartered
3 cans - 42 oz. Chicken broth
1 can - 28 oz. Crushed tomatoes
2 large onions, sliced
7 cloves fresh garlic, chopped
1 Tbsp. Oregano
black pepper to taste
Brown sausage pieces in large pot. Remove browned sausage from pot. Saute onion and garlic in pot until tender. Add sausage and all other ingredients into pot and bring to a boil. Reduce heat and simmer 40 minutes to 1 hour.
Makes 1-1/2 gallons.
Please make 1 recipe.


Please deliver hot soup to the kitchen by 10:00 a.m. Thank you.!

If you have any questions, let me know. (860-349-1466)

Cory