Ingredients:
2 16oz can chicken broth or chicken stock (add more if you like a more liquidy soup)
2 boneless skinless chicken breasts
1 pkg of noodles or pasta (whatever kind you prefer)
3 carrots or about 12 baby carrots
1 celery rib
1/3 large onion (I prefer sweet yellow onions)
1 clove garlic
1/2 c water
1 tsp parsley
salt & pepper to taste (I used a pinch of pepper and about 1/2 tsp salt)

Directions:
1. Cook the chicken breasts however you prefer. I put them in a crockpot on high for 2-3 hours with the chicken broth.
2. Cook your noodles and drain. I used spaghetti noodles that I broke into fourths before cooking since that is what I had on hand.
3. Chop carrots, onion, and celery separately. In a small pot, add water and carrots and cook for 2 minutes. Add celery onion and pressed garlic. Cook until carrots are tender but not squishy.
4. Cube cooked chicken. If you cooked your chicken with the broth strain it into a large pot. If not pour the broth into a pot.
5. Add the chicken, noodles, and pot of cooked veggies (including the water). Stir in parsley and salt and pepper to taste. Heat until all is warmed through
Serve with saltines if you like.

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Ingredients:
1 lb ground beef
1/2 small onion, chopped
1 can diced or stewed tomatoes
6 oz tomato sauce
1 can black beans (you can use kidney or pinto beans if you prefer)
1 4oz can diced green chilies or jalapenos (optional)
1 12 oz can corn or 1 1/2 cup frozen corn
1 clove garlic, pressed
1 pkg taco seasoning or equivalent spices (I use chili powder, cumin, oregano, paprika, cilantro, salt & pepper to taste)
toppings of your choice: sour cream, cheese, avocado, tortilla chips or with a warmed tortilla

Directions:
1. If you are cooking this for a long period of time (6-8 hours), set crockpot to low. If you only have 1-2 hours set crockpot to low.
2. Cook ground beef with chopped onions until beef is browned (crumble/break up as you cook) and onion is translucent. Pour into crockpot.
3. Add in canned ingredients, do not drain the liquid it becomes the soup liquid. If you add in chilies/jalapenos you may want to drain the liquid to cut down the spicy kick.
4. Stir garlic and seasonings into the soup and close the lid until ready to serve.
5. Using a ladle, serve the soup with toppings of your choice. Tastes great as leftovers!