Soup recipes for winter nights

By ANDREW M. ARMSTRONG / Recipe Columnist

I hope everyone has had a merry Christmas and a happy New Year. Try these soups to help keep you warm during cold nights.

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Chicken and Rice Soup

1 medium onion, chopped

2 teaspoons of Italian seasoning

2 cups of carrots, chopped

2 cups of celery, chopped

4 cans of cooked chicken

1 package of rice (6 ounces)

6 chicken bouillon cubes

10 cups of fresh water

1 1/2 tablespoons of butter

Salt and pepper to taste

In the bottom of a pot, sauté the vegetables, butter, seasonings and chicken together. Once sautéed to your preference, add the water and bring the mixture to a boil. Once it is boiling, stir in the rice. Cover the pot and reduce the heat. Simmer the soup for 15-20 minutes or until the rice is tender.

Indiana Spaghetti Soup

1 1/2 packages of cocktail sausages

2 cartons of chicken broth

8-10 cups of water

2 1/2 cups of potatoes, peeled and chopped

2 cups of carrots, chopped

2 onions, chopped

1 can of mushrooms

1 teaspoon of basil

1 teaspoon of Italian seasoning

1 teaspoon of celery seed

1½ teaspoons of garlic powder

1 package of spaghetti noodles

In the bottom of a pot, sauté the vegetables, sausage and seasonings together. Once sautéed, add the chicken broth and fill the rest of the way with water. Bring the mixture to a boil and reduce the heat. Simmer 15-20 minutes covered. After it has simmered, add the spaghetti noodles and continue cooking the soup until the noodles are tender.