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.

If you have Facebook, follow Andrew M. Armstrong Recipe Columnist, then send your recipes to P.O. Box 693 Leeds, Alabama 35094 to be featured in future additions.

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.