Chicken noodle soup
Ingredients
1 whole chicken
Chicken or vegetable stock, preferably homemade. (do not use pork or beef stock)
4 large carrots *cut into rounds, quarters near the thick end*
5 stalks of Celery *cut down the middle, then into small chunks*
2 onions *diced or cut into slivers*
2-4 Bay leaves
Garlic powder(do not substitute for fresh garlic)
Pepper
1 tspn Tumeric
1 Tbspn ground Sage
Rosemary to taste
2 Tbspn Smoked Paprika
Salt to taste
Noodles of choice


Process - 1-1&1/2 hours
Add one part chicken stock to two parts water.
Place entire chicken in stock pot.
Add Bay leaves and half the sage.
Cook until meat easily pulls from bones.
Remove all chicken to a plate or large bowl.
Optional. Skim fat off soup.
If onions are diced, add them after chicken is removed from pot.
Add Carrots and Celery.
Add Garlic Powder
While soup simmers, remove bones and other inedibles from chicken(reserve for stock)
Add onions now if slivered.
Add remaining Sage, Turmeric, and Smoked Paprika
Add noodles to pot and cook until a minute before done.
Return chicken to pot.
Heat 1 minute
Serve.

Optionally, add a bag of frozen mixed veggies at the end to increase vegetables in diet.
For a creamy chicken noodle, add 1-2 pints heavy whipping cream just before returning the chicken to the pot and mix well.
For chicken dumpling soup, diced onions are better than slivered. Add dumplings one at a time before returning chicken to the pot. When dumplings aggressively float, soup is ready.

Butter nut squash soup
Ingrediets
2 or 3 butter nut squash
Red paper flakes to taste
4 Cups Vegetable stock
2 cups milk or cream
2 onions diced
2 small waxy potatoes, cubed, unpeeled
2 carrots, cut into rounds
2 Tbspn Oil(I like olive)
2 tsp Cinnamon
Tbspn ground ginger
tsp Nutmeg

Process - 1 hour
Preheat oven to 375.
Add oil to pot, add onions, carrots, potatoes, giving one minute between ingredients.
Cut squash in half (use a cleaver).
Remove guts(reserve for vegetable stock)
Peel with vegetable peeler.
Cube Squash.
Coat in oil.
Add red pepper flakes to cubes.
Bake until cubes begin to brown.
Add stock to pot, bring to boil, reduce to simmer.
Add spices to pot.
Add cubes to pot.
Use an immersion blender until desired consistency is reached.
While blending, add milk or cream.
Cook for one more minute.
Serve.
Top with pepitas, bacon bits, fried onions, creme fresche, chilli oil, etc.

Ingredients:
1 can chicken stock
1 can Whole Kernel Corn
1 egg
Green onions (however much you want)
Salt and pepper (to taste)
Water
Cornstarch

1. Drop the can of chicken stock and canned corn into a pot and bring to a boil.
2. I find the corn has enough starch to thicken it a little, but if you want it more thick, mix water and cornstarch in a small bowl (my mom just uses one of the cans that was just emptied). Add it into the soup and mix.
3. Bring the heat down a little and crack the egg in, mixing it in circles so that it ribbons.
4. Add salt/white pepper to taste and garnish with green onions.

That's it!