Make Your Own

Canned soup has gotten so much better since the days when Campbell's condensed chicken noodle soup was about the only kind we had. But, even better than the "healthier" canned varieties of today is the pot of soup you make yourself. There's almost nothing involved in making a pot of soup other than a little chopping and a little waiting--and a good recipe.

You won't be surprised to find that we have more than one cookbook devoted exclusively to making soup. Even if your tastes run to chicken soup only, the variety of chicken soups found within our collection is amazing.

In Sunday Soup!: A Year's Worth of Mouthwatering, Easy-to-Make Recipes by Betty Rosbottom [641.813 ROS] you'll find "Tortilla Soup with Chicken, Lime, and Smoked Chilies" and "Cream of Chicken and Fennel Soup."

The New England Soup Factory Cookbook by Marjorie Druker and Clara Silverstein [641.813 DRU] has "Greek Orzo, Lemon, and Chicken Soup" and "Spicy Chicken and Rice Flu Chaser Soup."

The Daily Soup Cookbook by Leslie Kaul [641.813 KAU] will give you instructions for making "Thai Chicken and Ginger with Coconut" and "Bogota Four Potato Chowder with Chicken."

Brother Victor-Antoine d'Avila-Latourrette, in his Twelve Months of Monastery Soups [641.813 DAV], alas, does not have any chicken soup recipes! But, with 175 other soups to choose from, there is sure to be something to please you! And, if you really must have your meat, then throw some cut up chicken into his "Minestra Toscana" or "Potage Printanier a la Francaise."