Delicous Soups to Keep You Warm !

WARM UP with Watkins Chicken Soup!
BRRR...

When there's a chill in the air, a cold in your head or an ache in your heart, a bowl of chicken soup is very soothing indeed. Good for body and soul!

MMM...good!
There's nothing better than a good bowl of soup like this quick-cooking and delicious Chicken Noodle Soup, brimming with chicken, colorful vegetables and egg noodles.

Watkins Chicken Soup & Gravy Base is not for chicken soup alone. Watkins Chicken Soup is versatile — it's great as a seasoning — add it to rice, vegetables, potatoes, bread dough, noodles. Sprinkle it on top of a pork roast before baking — absolutely wonderful and it makes great gravy as well! It's even great added to hot water for an instant broth.

One can goes a looong way! Watkins Chicken Soup & Gravy Base boasts 50 servings per can versus 1 serving in a can of store-bought chicken broth. That's a great value!

Watkins convenient soup bases are the perfect addition to your kitchen — replace canned broths and soups with Watkins! And, the best part, it is better for you!

MOMS — Here are some quick and easy recipe to make — takes less than 30 minutes to prepare and your family will think you were cooking all day.

Chicken Noodle Soup
Ingredients
1 (2-1/2 pound/1.25 kg) frying chicken, cut into pieces, skinned if desired

3 quarts/liters water

1/2 cup/125 mL Chicken Soup & Gravy

1 tbsp/15 mL Soup & Vegetable Seasoning

1/2 tsp/2.5 mL Black Pepper

2 cups/500 mL sliced carrots

2 cups/500 mL sliced celery

1/4 cup/60 mL chopped onion

1 recipe Homemade Egg Pasta (recipe on Web site)

Cooking Directions
Combine all ingredients except pasta in large soup kettle. Bring to a boil; reduce heat and simmer 20 to 30 minutes or until chicken is tender. Remove chicken from kettle with slotted spoon and let cool. Remove skin and bones from chicken and cut meat into bite-size pieces. (If desired, fat can be skimmed off the top of soup at this time.) Return chicken to pot and bring to a boil. Add pasta and cook 5 to 10 minutes or until pasta is tender, stirring occasionally.

Makes 8 servings.

Chicken Pot Pies
Ingredients
6 tbsp/75 mL butter or margarine

1/2 cup/125 mL chopped onion

1/2 cup/125 mL all-purpose flour

2 tsp/10 mL Parsley

3/4 tsp/4 mL Poultry Seasoning

1/4 tsp/1.2 mL Lemon Pepper

3 cups/750 mL water

3 tbsp/45 mL Chicken Soup & Gravy

3 cups/750 mL cubed, cooked chicken or turkey1 package

(10 oz/285 g) frozen peas and carrots, tender-cooked and drained

1/4 cup/60 mL chopped pimento

1 package refrigerated biscuits (6 per package)

Cooking Directions
Melt butter in a saucepan. Add onion; cook until tender. Stir in next six ingredients; mix well. Cook until thickened and bubbly. Stir in chicken, vegetables and pimento; heat until bubbly. Divide mixture into six individual casseroles. Cut each biscuit into quarters; place four quarters on top of each casserole.

Place on shallow baking pan; bake at 450°F/230°C for 8 to 10 minutes or until biscuits are lightly browned.

Makes 6 servings.

Entertaining Tonight? — Try the Shrimp Bisque recipe to really impress! This is a simple, yet elegant meal that your guests won't stop raving about for months!

Shrimp Bisque
Ingredients
4 cups/1 litre water

3 tbsp/45 mL Chicken Soup & Gravy

1 cup/250 mL diced potatoes

1/2 cup/125 mL chopped onions

1/2 cup/125 mL diced carrots

1/2 tsp/2.5 mL Garlic Granules

1 can (12 fl oz/355 mL) evaporated milk

1 lb/450 g cooked, shelled shrimp ( any size)

2 tsp/10 mL Chipotle Liquid Spice

Cooking Directions
Combine water and soup base; bring to a boil. Add potatoes, onion, carrots and garlic granules. Simmer until vegetables are tender, approximately 10-15 minutes. Stir in evaporated milk, shrimp and Liquid Spice; simmer until shrimp are heated through.