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

Cream of Broccoflower with Omega 3 Seed bread

The other day when I went to Fresh and Easy I found this bread with a ton of different seeds called Omega 3 Seed bread. This was made with whole wheat with flax seeds, sun flower seeds and some other seeds I don't remember. But it looked so good and I got it. So to serve this bread I made the most simplest and yummiest soup ever

Broccoflower

This Broccoflower is just what it sounds and looks like- a cross between Broccoli an cauliflower and I should say it does milds out the strong taste of Broccoli and takes in the yummy taste of Cauliflower. So here is the yummy recipe of the yummy vegetable

Cream of Broccoflower (Creamy soup made with Broccoflower and carrots)

Cream of Broccoflower

Ingredients:

1. 1 medium large Broccoflower cut into florets
2. 1 medium sized carrot chopped roughly
3. 1 celery stick chopped
4. 2 garlic pods chopped
5. 1 medium onion chopped
6. 1 tablespoon olive oil
7. 1 tablespoon butter
8. 1 heaped teaspoon salt
9. 3-4 cups chicken broth
10. 1 teaspoon balsamic vinegar
11. 1 cup milk at room temperature
12. 1/2 teaspoon fresh ground black pepper
13. Salt to taste

In a heavy bottomed pan heat the oil and fry the onions for 3-4 minutes. Add garlic and fry for a minute. Add all the vegetables and cover and cook for 10 minutes. Add chicken broth and simmer for 20 minutes. Let it cool and grind it to a smooth paste. Heat the butter in a pan and add the flour and stir for 2-3 minutes. Add the milk at room temperature and stir till it gets all mixed well. Add black pepper and the ground soup and simmer for 10 more minutes. Add a little salt if needed and serve with Omega 3 seed bread or any other baguette toasted

               

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