This week I continue my soupy series with a few more family pleasing favorites. Nothing says comfort better than a big bowl of Chicken Noodle Soup. This recipe is definitely traditional fare. Hamburger Onion Soup is rich, creamy and unique. And, Wild Rice Soup is a creamy, cheesy, tasty treat.

Happy eating!

Chicken Noodle Soup

3 large bone-in chicken breasts, cooked, skinned, deboned (reserve broth) 1 large carrot, diced 1 large onion, diced 2 stalks celery, diced 2 quarts chicken broth 6 oz. small noodles 1 tsp. salt 1/4 tsp. pepper 3/4 tsp parsley 1/2 tsp. sage 1/4 tsp. garlic powder

Cube chicken and set aside. Put broth into a large soup pot. Add vegetables and cook until tender. Add chicken and noodles and cook until tender. Add seasonings and simmer for a few hours.

Hamburger Onion Soup

1 lb. ground chuck or ground sausage (or a mix) 4 C. chopped onions 2 cans mushroom soup 8 oz. fresh mushrooms, chopped 8 oz. cream cheese 7 C. water

Brown meat in skillet. Add water and onions and cook for 10 minutes or until soft. Add chopped mushrooms. Let boil for 5 minutes. Add soup and heat through. Add cream cheese right before serving, allowing enough for cream cheese to melt. Add more water if soup is too thick.

Wild Rice Soup

2/3 C. wild rice 1 C. potatoes, finely grated 1 medium onion, chopped 2 C. chicken broth 2 T. butter 1 quart milk 2 T. flour 1 1/4 tsp. salt 1/4 tsp. pepper 1 tsp. parsley flakes 8 oz. Velveeta cheese 10 strips bacon, diced and cooked

Cover wild rice with water in a large pot. Simmer over low heat about 40 minutes until rice is barely tender, making sure you don't overcook. Drain and set aside. In a soup pot, combine broth and butter. Add potatoes and onions. Reserving a fourth cup of milk, pour remaining milk in soup pot. Stir often to avoid scorching. Add flour to remaining milk and stir into soup pot until soup is creamy and smooth. Season with salt and pepper. Stir in rice, parsley, cheese and bacon. Heat until cheese melts.