Posts Tagged ‘best soup recipes’

Roasted Butternut Squash Soup

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Healthy and delicious Butternut Squash Soup

Healthy & Delicious Roasted Butternut Squash Soup

Healthy & Delicious Roasted Butternut Squash Soup – After all the camping and socializing we’ve been doing lately I’m trying to eat healthier meals during the week. Soup is always one of my favorite lunch choices – especially since I freeze individual meal size packages for a quick and convenient lunch. I have a few “go-to” soup recipes but this has recently become one of my most frequent picks. This recipe is really flavorful and the rich, creamy texture helps to make you feel really full and satisfied.

Healthy & Delicious Roasted Butternut Squash Soup

INGREDIENTS

1 large squash
4 cups chicken or vegetable broth
1 can coconut milk
1 tsp oil
1/2 onion chopped
3 garlic cloves
1 tsp fresh ginger chopped finely
1/2 tsp curry powder (or paste)
juice of 1/2 a lime (or more if you like your soup more tangy)
1/4 tsp red pepper flakes (or more if you like it spicier)
cilantro or parsley for garnish

DIRECTIONS

  1. Prepare and bake squash in over for 1 hour. Once the squash is cool, scoop all the squash meat out of the shell.
  2. Saute onions, garlic, ginger & curry powder in oil until soft and well combined.
  3. Put all ingredients from the first two steps into a bowl and using a wand blender, mix until smooth. Place mixture in a large pot on the stove over medium heat.
  4. Add chicken broth, lime juice and red pepper flakes. Heat until it reaches a boil and then turn down to simmer on low for 10 minutes stirring regularly.
  5. Garnish with fresh cilantro or parsley and serve while hot.

Download your Roasted Butternut Squash Soup recipe here.

I hope you enjoyed this recipe. Check out some of my other recipes including: Double chocolate pecan cookiesThe ultimate rice krispie squareBest salad everNo bake energy balls,  the best chicken soup you’ll ever eatBailey’s dipped toasted marshmallowszucchini quinoa pattiesperfect chocolate chip cookiesmarinated feta cheesemediterranean humus.

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The Best Chicken Noodle Soup You’ll Ever Eat!

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The best chicken noodle soup you'll ever eat.

The best chicken noodle soup you’ll ever eat.

The Best Chicken Noodle Soup You’ll Ever Eat! – Once a month, on a Sunday afternoon you’ll find me in my kitchen busily making soup.  This isn’t just any soup… it’s the best chicken noodle soup you’ll ever eat! This is the kind of soup that you’ll tell your mother about, your friends about and gladly bring to cheer up any sick relatives you may have. I usually make this soup and then freeze the soup in individual bags to take for my lunch at work – some of my colleagues call me the soup girl. Go to the store, get all the ingredients and make this soup immediately. Once you’ve had this recipe, you’ll never want any other chicken soup again! On a side note, I can’t even remember the last time I was sick… coincident, I think not!

Ingredients:

  • 4 chicken legs with backs attached
  • 4 boxes (32 oz. box) of low sodium chicken stock (organic if possible)
  • 2 onions, peeled and diced
  • 4 tsp Italian Seasoning
  • 1 lemon, sliced
  • 6 garlic cloves, minced
  • 4 bay leaves
  • 1 chicken bouillon cubes
  • Kosher salt and pepper to taste
  • 1 cup sliced carrots
  • 1 cups sliced celery
  • 1/2 cup  sliced mushrooms
  • 3 tbsp parsley, chopped
  • 2/3 cup white wine
  • 2 tsp rosemary, chopped
  • 1/2 cups grated Parmesan or Asiago cheese
  • 1 cup heavy cream (whipping cream)
  • 1 bag of broad egg noodles

Directions:

    1. Put the chicken and all the listed above ingredients until salt and pepper into a large pot on the stove and simmer for about 1 hour or until chicken is tender.
    2. Remove chicken and place on a plate to cool. Strain broth through a colander into another large bowl. Discard any remnants left into the colander.
    3. Shred chicken meat and discard any bones or skin.
    4. Return broth to the large pot, place back on heat and bring back to a gentle boil. Add meat back to the broth.
    5. Add carrots, celery, mushrooms, rosemary and parsley and cook for half an hour.  Feel free to add a bit of water to the broth if the stock has really cooked down.
    6. Add wine, cheese and heavy cream. Add the bag of broad egg noodles and cook for an additional 15 minutes.

Adapted from “A Healthy Life for Me” blog here.

I hope you enjoyed this recipe.  Check out some of my other recipes including: Best salad everNo bake energy balls,  Bailey’s dipped toasted marshmallowszucchini quinoa pattiesperfect chocolate chip cookiesmarinated feta cheesemediterranean hummus.

You may also want to checkout my popular Pinterest Boards and Follow me on Pinterest.

Thanks for reading!

~ Jamey

Best Chicken Noodle Soup Recipe

Best Chicken Noodle Soup Recipe

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