Lemon Dill Chicken Soup

 This is the most delicious chicken soup yet. And its so easy to make.

Lemon Dill Chicken Soup

Lemon Dill Chicken Soup

Ingredients:

1. 1 Canned chicken breast 7 oz
2. 2 eggs lightly beaten
3. Juice from one 1 lemon (Use fresh)
4. Lemon jest
5. 1 tablespoon dried dill or a handful of fresh dill
6. 1/2-3/4 cup each of onion, carrots celery chopped small
7. 1-2 garlic pods chopped fine
8. 1 carton chicken broth
9. Sale to taste (adjust according to the salt content of the chicken broth)
10. 1/2 teaspoon fresh grond pepper
11. 1/2 cup orzo pasta (optional)
12. 1 tablespoon olive oil

In a pot heat the oil and add the onions, carrots and celery and cook for 3 minutes. Add garlic and stir and cook for 30 more seconds. Add chicken and chicken broth and bring to a boil. Add lemon zest. Add orzo and boil for as long as the instructions say. Otherwise. Let boil for 5 minutes. Give it a good stir and add the beaten egg (to make like egg drop soup) . Add lemon juice, dill, salt and pepper and serve as is or with some crusty bread. 

Creamy Chicken Kale Soup

 This soup is super delicious and awesome for a cold winter night as it has a ton of garlic in it and very fast to make.

Creamy Chicken Kale Soup

Creamy kale and chicken soup

Ingredients:

1. 1 can cooked chicken breast separated with a fork
2. 2 cups kale chopped
3. 1 tablespoon olive oil
4. 1/2 cup sliced onion
5. 2-3 large pods garlic chopped
6. 1 medium carrot cubed
7. 1 celery stick cubed
8. 1/2 cup cream + 1/2 cup milk
9. 2 cups chicken broth
10. salt to taste 
11. 1/2 teaspoon fresh ground black pepper
12. 1/2 teaspoon red pepper flakes
13. Quick Ancient grains pack (optional)

In a pan heat the oil and fry the onions for 2-3 minutes. Add carrot and celery and cook for 5 minutes. Add garlic and stir well. Add all the other ingredients except pepper flakes and simmer for 10 minutes.

If using Ancient grains...add 1-2 tablespoons of them to a bowl. Add the soup and garnish with pepper flakes and enjoy

Chunky bean and chicken soup

So... I went to the dentist today...mmm you figure out the rest and its soup for dinner

Chunky bean and chicken soup

This soup/ chilli is sooo simple, delicious and hardy I love it. You will love it too

Ingredients 

1. 1 large can fire roasted tomatoes ground to purée

2. 1 can beans in mild chilli sauce 

3. 1/2-1lb chicken breasts cubed small

4. 1 tablespoons oil

5. 1/2 cup finely chopped onions

6. 2 large garlic grated

In a pan heat the oil and fry the onions till translucent. Add garlic and fry for 30 seconds. Add chicken and fry through. Add tomato purée, beans with the sauce and 1 cup chicken stock or water. Bring to a boil and simmer for 20 minutes. Enjoy with any crusty bread

Chicken noodle soup

Chicken Noodle soup

Ingredients

1. 2 cups cooked chicken breasts cut into 1 cm cubes
2. 1 medium small onion chopped fine
3. 1 medium carrot chopped fine
4. 2 cup egg noodles
5. 1/2 tablespoon each of olive oil, butter
6. 3 large garlic chopped fine
7. 1/2 teaspoon salt or as needed
8. 1/4-1/2 teaspoon fresh ground black pepper
9. 1/2 teaspoon Italian seasoning or dried oregano (the magic ingredient)
10. 3-4 cups water or chicken stock
11. 2 tablespoons all purpose flour (optional)

In a heavy bottomed pan het the oil and butter and fry the onions till tender. Add garlic and fry for 30 seconds. Add chicken and fry for 5 minutes. Add carrots and fry for 5 more minutes. Add the rest of the ingredients and 4 cups water or broth and bring to a boil. Simmer for 5 minutes. Add the egg noodles and keep boiling as needed ( mine needed 10 minutes) . 

If you like a brothy soup ...you are done!) Enjoy

If you like your soup not so brothy mix the all-purpose flour in 1/4 cup water and stir into soup before simmering 5 minutes. Enjoy a piping hot bowl of chicken noodle soup

Chicken with Zucchini and Yellow Squash

Today was the day when Day light savings begins. And the weather has been weird. Its cold till 10.00 AM and then it gets super hot and then by 4.00 PM its getting cold again. Soup time is here. I didn't have many vegetables in my fridge but I had a couple of Zucchinis and Yellow Squash. So using those I made a delicious silky soup with Chicken and served it with flat bread and brown rice. Whatever you prefer to eat it with, it is delicious.

Chicken with Zucchini and Yellow Squash Soup with Mint

Chicken soup with Zucchini and Yellow Squash

Ingredients:

1. 2 medium zucchini chopped
2. 2 medium yellow squash chopped
3. 2 chicken breast 
4. 4 cups chicken stock
5. 1 medium large potato chopped
6. 1 medium white onion chopped
7. 1/2 tablespoon each of olive oil, butter
8. 2-3 garlic pods chopped
9. 1/2 teaspoon each of salt, fresh ground black pepper, Italian seasoning
10. 1/2 tablespoon finely chopped fresh mint

In a heavy bottomed pan, heat the butter and olive oil and add the onions and fry for 5 minutes. Add the garlic and stir to combine. Add the chicken and fry for 5-7 minutes. Add the vegetables and stir to combine. Add the rest of the ingredients and bring to a boil. Simmer covered for 30 minutes. Cut the heat and let it cool. Drain the chicken and shred with a fork. Grind the vegetables with an immersion blender or a regular blender. Return the soup and chicken to the pot and simmer again for 20-25 minutes. Add the chopped minutes in the last 5 minutes. Serve with a flat bread or brown rice

Vegetable Chicken Soup with Green Chile Batard

Today was such a nice warm day and it being winter, it still became cold by evening. So it was time I made some soup. Its been a while that I made soup and today's soup was one of the most delicious soups I ever made. And it was as simple to make

And I served it with a spicy Green Chile Batard which is a kind of Baguette. I got this from the store "Fresh and Easy". And I baked it for 10 minutes with a drizzle of extra virgin olive oil and it was crunchy and delicious.

Vegetable Chicken Soup (Semi thick soup with Chicken and Vegetables)

Vegetable chicken soup with Green Chile Batard

Ingredients:

1. 1 big chicken breast or 2 or 3 boneless skinless chicken thighs chopped into 1 cm pieces
2. 2 medium carrots peeled and chopped into 1 cm pieces
3. 2 stalks of celery chopped
4. 1/2 cup chopped red onion
5. 1/2 teaspoon Italian seasoning
6. 1 or 2 stalks of rosemary
7. 1/4 cup each of green peas and sweet corn kernels
8. 1 medium tomato chopped
9. 1/2 teaspoon each of salt and lemon pepper, grated garlic
10. 2-3 cups of low sodium chicken stock
11. 1 cup 2 % milk
12. 1 tablespoon all-purpose flour
13. 1 tablespoon butter
14. 2 teaspoons extra virgin olive oil

In a heavy bottomed pan heat the butter and oilive oil and fry the onions till tender. Add garlic and fry for a minute. Add Chicken and fry for 5-6 minutes. Add carrots and celery and reduce heat, cover and cook for 5 minutes. Add tomato and all the seasonings and stir and fry for 2 minutes. Add green peas and corn. Add the liquids and bring to a boil. Add the al-purpose flour and stir, taking care no lumps form. Add the rosemary stalks and reduce heat and simmer for 15- 20 minutes. Serve hot with your favourite baguette or batard