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Classic Chicken and Vegetable Soup
Ingredients:
1 lb boneless, skinless chicken breasts, diced
1 tablespoon olive oil
1 onion, diced
3 carrots, sliced
3 celery stalks, sliced
3 cloves garlic, minced
8 cups chicken broth (low-sodium)
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
1 cup frozen peas
1 cup corn kernels (fresh or frozen)
1 cup wide egg noodles
Fresh parsley, chopped (for garnish)
Lemon wedges (optional, for serving)
Instructions:
1. Sauté Chicken:
In a large pot, heat olive oil over medium heat. Add diced chicken and cook until browned on all sides. Remove chicken and set aside.
2. Sauté Vegetables:
In the same pot, add diced onions, sliced carrots, and sliced celery. Sauté until the vegetables are softened, about 5 minutes. Add minced garlic and sauté for an additional 1-2 minutes.
3. Simmer Broth:
Pour in the chicken broth, scraping the bottom of the pot to release any flavorful bits. Add the bay leaf, dried thyme, dried rosemary, salt, and pepper. Bring the broth to a simmer.
4. Add Chicken and Simmer:
Return the browned chicken to the pot. Let the soup simmer for 20-25 minutes, allowing the flavors to meld and the chicken to cook through.
5. Add Vegetables:
Stir in frozen peas and corn. Simmer for an additional 5-7 minutes or until the vegetables are tender.
6. Cook Noodles:
In a separate pot, cook the wide egg noodles according to package instructions. Drain and add the noodles to the soup just before serving.
7. Adjust Seasoning:
Taste the soup and adjust the seasoning with salt and pepper as needed.
8. Serve:
Ladle the hot chicken and vegetable soup into bowls. Garnish with fresh chopped parsley and serve with lemon wedges if desired
Mediterranean Chicken and Chickpea Soup
Ingredients:
1 lb boneless, skinless chicken thighs, diced
2 tablespoons olive oil
1 onion, finely chopped
3 cloves garlic, minced
1 carrot, diced
1 celery stalk, diced
1 red bell pepper, diced
1 zucchini, diced
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon ground cumin
1 teaspoon paprika
1 can (14 oz) diced tomatoes, undrained
1 can (15 oz) chickpeas, drained and rinsed
4 cups chicken broth
Salt and pepper to taste
1 cup baby spinach, chopped
Juice of 1 lemon
Fresh parsley, chopped (for garnish)
Feta cheese (optional, for serving)
Instructions:
1. Sauté Chicken:
In a large pot, heat olive oil over medium heat. Add diced chicken thighs and cook until browned on all sides. Remove chicken and set aside.
2. Sauté Aromatics:
In the same pot, add chopped onions and garlic. Sauté until softened.
3. Add Vegetables:
Add diced carrots, celery, red bell pepper, and zucchini to the pot. Sauté for 5-7 minutes until vegetables start to soften.
4. Seasoning:
Stir in dried oregano, dried thyme, ground cumin, and paprika. Cook for an additional 1-2 minutes until the spices become fragrant.
5. Add Chickpeas and Tomatoes:
Add drained chickpeas and diced tomatoes (undrained) to the pot. Stir well to combine.
6. Pour in Broth:
Pour in the chicken broth, and bring the soup to a gentle simmer. Season with salt and pepper to taste.
7. Simmer:
Allow the soup to simmer for 20-25 minutes, allowing the flavors to meld and the vegetables to become tender.
8. Add Spinach and Lemon Juice:
Stir in chopped spinach and lemon juice. Simmer for an additional 2-3 minutes until the spinach wilts.
9. Add Chicken:
Return the browned chicken to the pot. Let the soup simmer for an additional 10-15 minutes or until the chicken is cooked through.
10. Adjust Seasoning:
Taste the soup and adjust the seasoning if needed.
11. Serve:
Ladle the Mediterranean chicken and chickpea soup into bowls. Garnish with fresh chopped parsley and crumbled feta cheese if desired.
Creamy Tomato and Basil Soup
Ingredients:
2 tablespoons olive oil
1 onion, diced
3 cloves garlic, minced
2 cans (28 oz each) whole peeled tomatoes
1 can (14 oz) crushed tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon red pepper flakes (optional, for heat)
Salt and pepper to taste
4 cups vegetable broth
1/2 cup fresh basil leaves, chopped
1 cup heavy cream or coconut milk for a dairy-free option
Grated Parmesan cheese (optional, for serving)
Croutons (optional, for serving)
Instructions:
1. Sauté Aromatics:
In a large pot, heat olive oil over medium heat. Add diced onions and minced garlic. Sauté until the onions are translucent.
2. Simmer Tomatoes:
Add the whole peeled tomatoes and crushed tomatoes to the pot, breaking up the whole tomatoes with a spoon. Stir in dried basil, dried oregano, dried thyme, red pepper flakes (if using), salt, and pepper. Simmer for 15-20 minutes.
3. Blend the Soup:
Using an immersion blender or transferring the mixture to a blender, blend the soup until smooth and creamy.
4. Add Vegetable Broth:
Pour in the vegetable broth, stirring to combine. Bring the soup to a gentle simmer.
5. Add Fresh Basil:
Stir in the chopped fresh basil leaves. Simmer for an additional 5-10 minutes to allow the flavors to meld.
6. Add Cream:
Reduce the heat to low, and pour in the heavy cream or coconut milk. Stir well and let the soup heat through without boiling.
7. Adjust Seasoning:
Taste the soup and adjust the seasoning with salt and pepper as needed.
8. Serve:
Ladle the creamy tomato and basil soup into bowls. Garnish with additional fresh basil, grated Parmesan cheese (if using), and croutons.
Lentil and Vegetable Soup
Ingredients:
1 cup dried green or brown lentils, rinsed and drained
2 tablespoons olive oil
1 onion, diced
3 carrots, diced
3 celery stalks, diced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/2 teaspoon turmeric
1 can (14 oz) diced tomatoes, undrained
6 cups vegetable broth
2 bay leaves
Salt and pepper to taste
1 zucchini, diced
1 cup kale or spinach, chopped
Juice of 1 lemon
Fresh parsley, chopped (for garnish)
Instructions:
1. Prepare Lentils:
Rinse lentils under cold water and set aside.
2. Sauté Aromatics:
In a large pot, heat olive oil over medium heat. Add diced onions, carrots, and celery. Sauté until the vegetables are softened.
3. Add Spices:
Stir in minced garlic, ground cumin, ground coriander, smoked paprika, and turmeric. Cook for an additional 1-2 minutes until the spices become fragrant.
4. Add Tomatoes and Lentils:
Add the diced tomatoes (undrained) and rinsed lentils to the pot. Stir to combine.
5. Pour in Broth:
Pour in the vegetable broth, add bay leaves, and bring the soup to a gentle simmer. Season with salt and pepper to taste.
6. Simmer:
Simmer the soup for 25-30 minutes or until the lentils are tender.
7. Add Zucchini and Greens:
Stir in diced zucchini and chopped kale or spinach. Simmer for an additional 10 minutes until the vegetables are tender.
8. Adjust Seasoning:
Remove bay leaves and taste the soup. Adjust the seasoning with salt and pepper if needed.
9. Finish with Lemon Juice:
Squeeze the juice of one lemon into the soup and stir well.
10. Serve:
Ladle the lentil and vegetable soup into bowls. Garnish with fresh chopped parsley.
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