Chicken Martin with vegetables

This is one of my favorite family recipes that my dad invented, and I’m so glad he did.

Ingredients:

1 whole chicken fryer cut up (approximately 4 pounds) (6 boneless chicken can also be used)
2 cans cream of mushroom soup
1 cup flour
1 tbsp. poultry seasoning
1 tbsp. garlic salt
1 tbsp. seasoned salt
1 tsp. black pepper
1 medium onion, peeled and diced
1 medium green pepper, de-cored, de-seeded, and diced
2 stalks celery, rinsed and diced
3 tbsp. olive oil

Put flour and seasonings in large Ziploc bag. Shake to distribute seasonings evenly within flour. Dampen chicken so it is moist but not dripping wet. Place each piece in Ziploc bag and shake to completely coat chicken. Put olive oil in skillet. Turn on medium to high heat and brown chicken. Remove chicken from pan and set aside. Add green pepper, onion and celery in leftover oil drippings and cook until browned. Place chicken back into pan. Add 2 cans cream of mushroom soup. Add one emptied mushroom soup can of water. Cover. Cook for approximately 45 minutes. Serves 6 hungry people.
Sides that complement this entree are rice; egg noodles or mashed potatoes. The gravy is ladled over these liberally.

Nice vegetable sides can include steamed green beans (or garlic green beans) or carrots.




Source:
My dad (Gary Martin)

Autumn Vegetable Soup

Autumn Soup

Autumn is the perfect time for making this flavorsome soup. It is easy to make and good for you. This was one of the soups my dad would make when I was growing up and is still one of my favorite soups. The tantalizing aroma will warm up the house and bring a smile to the taste buds. Hearty and colorful, and titled accordingly, this is the “must make” soup recipe for Fall.

Ingredients:
3 medium carrots, rinsed and chopped
1 medium onion, rinsed, peeled and chopped
5-6 medium Russet potatoes
3 celery stalks, rinsed, chopped
1 large can tomato juice
1 large can diced tomatoes
1 1/2 pounds lean ground beef
3 Bay leaves
1 tsp. Seasoned Salt
Salt
Pepper

In medium sized soup pan, add beef, chopped onions, chopped celery, potatoes and carrots. Add Seasoned Salt. Cook at low to medium heat, stirring occasionally until hamburger is fully cooked. Add can of diced tomatoes, including juice from the can. Add 2/3 can of tomato juice. Depending on consistency preference, the rest of juice can be added later. Add Bay leaves and stir until mixed well. Cover and allow simmering for up to 2 hours so the enticing flavor spreads throughout soup. This can serve up to 6. Add salt and pepper to taste for each bowl. Add some fresh baked bread or breadsticks or variety of crackers.

Do you have a favorite vegetable soup recipe? Post it here and share it with us.

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