Turkey and Rice Soup
Serves 4-6

1 small onion, chopped
1 cup of celery, diced
2-3 cups of cooked turkey or chicken, diced
1 cup of white riced, uncooked
5 cups of water
12 oz jar of turkey gravy
1/2 tsp of salt
1/4 tsp of pepper

Grease crock pot and combine all ingredients. Cover and cook on low heat 5-7 hours, or until rice is done.

This recipe is posted courtesy of All Recipes.

Leslie's Lentil Ham Soup

8 cups of water
2 2/3 Tbsp chicken bouillon granules
1 tsp marjoram
2 cups of lentils
1 ham bone with meat
1/3 tsp of marjoram
2 celery stalks, chopped
4 bay leaves
1 cup of carrots, coined
1 green bell pepper, chopped
1/2 onion, chopped

Bring water and bouillon granules to a boil in a stock pot. Place ham bone in boiling broth, reduce heat to medium-low, and stir in lentils. Simmer 10 minutes until lentils begin to soften.

Stir celery, carrots, green peppers, onion, marjoram, and bay leaves into broth and simmer until lentils and vegetables are tender, about 10 to 20 minutes. Turn off heat and remove ham bone from soup. Cut ham from the bone, cube the meat, and return meat to the soup, discarding the bone.

Chicken Rivel Soup
3 lb. chicken, cut up
2 tsp chicken bouillon
2 medium carrots
Grated parsley to taste
1 medium onion, chopped finely
2 stalks celery, chopped
2 eggs
1 tsp salt
1 1/2 cup flour

Cover chicken parts with water.  Add the bouillon, carrots, onion, and celery.  Cook until the chicken is tender.  Remove parts from broth.  Break eggs into square baking pan and beat with a fork.  Add salt and parsley.  Work in flour with hands until it is crumbly. (The dough should not be the consistency to be rolled and stirred; it should be done by hand.)  Drop into boiling, salted water.  Let cook until partially done.  Drain and rinse with cold water.  Add to stock soup with chopped onion.