- Chicken & Rice with Lemon, Ginger, and Kale Soup
- Roasted Butternut Squash and Apple Soup
- Homemade Potato Soup
- “Dillicous” Chicken and Orzo Soup
- Lentil Soup
- ** Spunky Beer Bread** Goes best with soup!
Chicken & Rice with Lemon, Ginger, and Kale Soup:
My house is full of sick boys and nothing sounds better than the best soup ever! I had all of these ingredients on hand and love the nutty, robust, healing aspect of this soup. FYI: Kale is full of antioxidant vitamins A, C, K, fiber, potassium, magnesium, iron, copper, and anti-inflammatory properties that make this broccoli-family food… a superstar!
- bag of matchstick shredded carrots (saves so much time!)
- 1/2 of a rotisserie chicken, shredded
- Celery- 4 stalks, chopped
- 1/2 onion- chopped
- 2 gloves of garlic- chopped
- 1 cup of uncooked wild rice-1 cup water- cook in rice cooker
- 2 qts (2 boxes) of chicken broth
- 3 stalks of kale- no ribs, chop into strips
- 1 lemon or lemon juice
- Spices: 1 tsp of each: cinnamon, nutmeg, bay leaves, ground ginger… salt and pepper to taste
- Start with Rice: cook rice in steamer/rice cooker while you do the other steps
- Saute: carrots, celery, onion, garlic. You can use olive oil if you would like for 10 mins until soft but not cooked to death. 🙂
- Add: boxes of chicken broth, rotisserie chicken, and all the spices listed. Bring to boil, then let simmer for 10 mins.
- When soup ingredients are to your desired softness and texture, add the lemon juice and chopped kale, simmer for 3 more minutes.
- Spoon rice in the bottom of your soup bowl, ladle your soup over the rice…done!
- Tip: keep the wild rice separate from the soup because it will turn your pretty soup brown from the wild rice. It will still taste awesome, just look not-so-awesome.
This goes great with homemade Spunky Beer Bread.
- 1 medium butternut squash soup or 6 cups of frozen cubed squash (frozen is way easier)
- 5 cups of free range chicken broth or veggie broth
- 1 med yellow onion
- 2 organic fall apples (Braeburn, Gala, or Fuji) 1 cut in 8 chunks and the other into matchsticks
- 3 gloves of garlic
- 1/2 tblsn mild curry powder
- 1/2 tbspn thyme
- pinch pepper and salt
- 1 cup plain yogurt- I use Kefir organic plain
- 1 lemon zested, 1/2 lemon juiced
- If using whole butternut squash: stab squash with fork and place directly on oven rack for 5 minutes. Take out of oven, peel, and cut into cubes
- Spread cubed butternut squash on baking sheet with garlic, thyme salt, pepper, drizzle with olive oil- Roast for 25 minutes or until golden brown
- Meanwhile, in a large pot heat olive oil, saute onion, thyme, curry powder, and apple.
- Add broth
- When squash is done add to the pot and simmer for another 10 minutes.
- Mix yogurt (Kefir), lemon zest, lemon juice, pinch of salt and set aside
- Turn heat off and add soup to a blender, food processor, or immersion blender a few cups at a time. Pour blender soup into a large bowl
- Serve with a dollop of yogurt mix
Potato Soup: my momma’s recipe
- 6-8 Red potatoes (they make the creamiest soup!)
- 3 celery stalks
- 1/2 onion
- bag of shredded carrots
- splash of milk (and again to thin soup)
- 1 large carton of free range, low sodium, no msg chicken broth
- handful of chives
- quarter the red potatoes (i leave the skin on for nutrients, but you don’t have to)
- boil the potatoes
- strain potatoes
- take out about 2 cups worth of potato and mash them (I put mine in the food processor. I use this as the thickening mixture
- add: chicken broth, celery, carrots, chives, milk, onion, salt/pepper, potatoes, and thickening mixture to the soup
- bring to a boil, then lower the temperature for a few minutes
- 2 celery stalks
- 3 carrots
- 8 cups chicken broth
- 1 1/4 cup orzo (or small pasta)
- 2 handfuls baby spinach
- 1 tblspn dried dill
- 1 1/2 cups chicken (use the other 1/2 of the rotisserie)
- Splash of lemon juice
- Grated Parmesan
- Pinch: Salt/pepper
- Chop up celery and carrots into tiny pieces (I use the food processor)
- bring broth to a boil, cook orzo ~ 7 mins
- after orzo cooked, add chicken, dill, spinach, celery, & carrots
- let stand for 1 min
- finish with parmesan and fresh lemon juice, salt/pepper to taste
- 1 tablespn extra virgin olive oil (EVOO)
- 1 med yellow or white onion, minced
- handful cilantro
- 4 garlic cloves
- 1 teaspn ground coriander
- 1 teaspn ground cumin
- 3 teaspns curry powder
- 8 cups chicken or veggie broth
- 2 1/4 cups dried red or green lentils
- 1 14.5oz can crushed tomatoes
- 2 carrots peeled, minced
- 2 stalks celery, minced
- 1 lemon (optional)
- Heat EVOO bottom of large pot, add onion and saute for 2 mins** (sometimes I add the celery and carrot also to make the veggies less crunchy saute them with the onions)
- Add garlic, cilantro, and spices and cook for few more mins
- Add lentils, tomatoes, and broth; bring to a boil
- Reduce to a simmer, cook for 15 mins
- Finished with celery, carrot, and squeeze lemon** (see above)
- I have quart size freezer bags and free individual size soup bags for a quick lunch or dinner.
- On Sundays I go grocery shopping it is also my food prep for the whole week day. I chop up onions, celery, carrots in my food processor and divide them into quart size freezer bags. So next time I want to make a soup, I just put in my main ingredients right into the pot, no need to thaw. Saves tons of time during the week.
Spunky Beer Bread
Runners love carbs. Most races have a post-race celebration with beer. Since, I can not have that for awhile with the baby; this delicious bread will work perfect as a recovery or carb load. It is best with warm soup.
3 cups *Self Rising* flour (sifted)
1/4 cup sugar
1 (12 oz) can beer
1/2 stick of melted butter
- oven to 375
- mix dry ingredients and beer together
- grease 1 loaf pan (I used old school crisco)
- dough into pan, pour melted butter over the dough
- bake for 1 hour, take out of pan, let rest for 15 mins (this is the hardest part!)
**SIFT the flour!!
This recipe makes the whole house smell amazing and is perfect with a cup of soup. I didn’t taste a hint of beer at all.