Tag Archive for: soup

Lemony Chicken Vegetable Soup

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Various versions of this lemony chicken vegetable soup seem to be floating around the internet lately, as if back in fashion – and for good reason; it’s easy, flexible on ingredients, super flavorful, and generally inexpensive to make, like many soups. What’s not to love?

I can’t remember where I got the original version I began working from, which called for orzo, but like most things I cook, I began experimenting and working off-the-cuff pretty much from the start. I suggest you do the same. Orzo is certainly tasty and adds a fun chewy texture to the overall dish, but it is a pasta containing gluten and isn’t tolerated well by many. If that’s you, or if you generally try to avoid over-consuming gluten like I do, then try adding cooked rice (white or brown – your choice) at the end of cooking instead. Rice is a beautiful substitute.

Though this recipe – with its main ingredients being chicken, leek/onion, and celery – isn’t necessarily a spring soup, the addition of the lemon at the end keeps it super fresh and bright tasting, which does feel springy. I could also see wilting some spinach or arugula in at the end of cooking to up the nutritional value.

I’ve found that it tastes best if each eater adds freshly squeezed lemon to his/her individual bowl rather than finishing the entire pot with lemon before serving. In case you have leftovers, it just doesn’t taste right when reheated if the lemon is already added. This soup reminds me how simple cooking can still deliver really beautiful flavors.

 

Lemony Chicken Vegetable Soup

Yield: 6-8 servings

3 tablespoons olive oil

1 medium leek, white and pale green parts only, halved lengthwise and sliced crosswise 1/2-inch thick

1/2 cup yellow onion, chopped

2 celery stalks, sliced crosswise 1/2-inch thick

1 clove garlic, minced

12-16 ounces skinless, boneless chicken thighs, depending on how meaty you want your soup

12 cups chicken broth, depending on how thick you want your soup

kosher salt, to taste

freshly ground black pepper, to taste

1 cup cooked white Basmati rice or brown rice (or 1 cup uncooked orzo, if you digest gluten okay)

1/4-1/2 cup fresh dill, chopped

lemon wedges, for serving

optional: chives or parsley, for garnish

 

If using rice rather than orzo, cook rice according to package directions or using a ratio of 2 cups water to 1 cup of rice.

Heat the olive oil in a large saucepan over medium heat. Add leek, onion, celery, and garlic and saute until the vegetables are soft but not browned, about 5 minutes. Add chicken thighs to the pan, arranging on top of the vegetables, then add the broth. Season to taste with salt and pepper. Bring to a boil, cover, then reduce heat to low and simmer until chicken is done, about 15 minutes. Transfer the chicken to a plate and allow it to cool until it can be handled, then shred into bite-size pieces.

If using orzo, bring the broth back to a boil, then add orzo and cook until al dente, about 8 minutes.

Remove pan from heat, then add shredded chicken, dill, and rice, if using. Taste and adjust seasonings. Add optional parsley and chive garnishes, then serve with lemon halves for squeezing over each individual serving. 

Immune Boosting Carrot Ginger Soup

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The holidays are barely in our rear view mirror, which means it’s that dicey time of year again when many of us are on the verge of feeling or getting run-down. It’s often just after the holidays that our bodies wilt, finally succumbing to the stress and fatigue brought about by celebration after celebration.

Late nights, alcohol, sugary treats = the perfect recipe for getting sick.

Luckily, there’s a whole lot we can do to boost our immune systems and ward off those wintery colds and flus pressing in around us:

  • Say goodbye to sugar
  • Boost your immune system with supplemental vitamin D
  • Catch up on sleep
  • Increase your vitamin C intake
  • Increase your zinc intake
  • Stay hydrated by sipping warm water throughout the day
  • Eat plenty of leafy green veggies
  • Limit dairy, which is congesting to most people
  • Diffuse lemon and tea tree essential oils around your home
  • And – like mom always preached – keep your hands away from your face and wash them often

There are also some foods you can incorporate into your diet that are downright medicinal. Onions, ginger, and garlic are three of these wonder-foods, and all three are in the Immune Boosting Carrot Ginger Soup I’m sharing with you this week. If you’re feeling rundown, or if you just want to support your immune system, this is a super easy and tasty soup to try.

As always, feel free to unleash your creativity and play with ingredients and amounts. I’ve listed some optional spices you could add at the end of cooking to tweak it to your palate. You can also pour in some coconut milk at the end of cooking if you’re in the mood for a creamier soup. I love recipe templates like this that give you a strong foundation with plenty of room to make it your own. Have fun. :)

Immune Boosting Carrot Ginger Soup

Yields: 4 servings

2 Tablespoons coconut or extra-virgin olive oil

1 large yellow onion, chopped

1/3 cup peeled and finely chopped ginger root

3 cloves garlic, minced

6 cups vegetable or chicken stock (I like chicken stock best)

1 1/2 pounds carrots, peeled and cut into 1/2 inch chunks

1 Tablespoon fresh lemon juice

Coarse salt and freshly ground black pepper, to taste

Optional additions, if your taste buds are craving warming spices or you’re dealing with the winter sniffles:

1 teaspoon ground cumin
1 teaspoon ground turmeric
1 Tablespoon curry powder

1 teaspoon cinnamon

1/2 cup coconut milk

Heat olive oil  in a large stock pot over medium heat. Add onion, ginger, and garlic; saute for 5-10 minutes. Add stock and carrots; heat to boiling, then reduce heat and simmer uncovered over medium heat until the carrots are very tender, about 30 minutes. Puree soup with an immersion blender or in a blender or food processor. Add salt, pepper, and any additional seasonings you’d like. You can also add some coconut milk at this point, if it sounds good to you. Serve hot.

Red Lentil & Sweet Potato Stew

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I’m not exaggerating when I say that soups and stews are my favorite things to cook AND my favorite things to eat. This recipe for Red Lentil and Sweet Potato Stew is a great example why – it’s surprisingly simple but still richly flavorful and satisfying. With its warming spices and fresh ginger, this stew is the perfect antidote to a chilly winter day. And it’s a crowd pleaser; I’ve served this recipe to friends, family, and retreat attendees, and I can’t recall anyone ever disliking it.

 

As always, feel free to unleash your creativity and play with ingredients and amounts. I can think of lots of other veggies that could be added (especially greens like kale or collards), and I think some fresh parsley sprinkled in at the end of cooking would be nice. Spicy sausage could also be a tasty addition, though it is nice to have meatless dishes sometimes. You could even pour in some coconut milk at the end of cooking if you’re in the mood for a creamier soup. I love recipe templates like this that give you a strong foundation with plenty of room to make it your own. Have fun. :)

 

Red Lentil and Sweet Potato Stew

Yields: 4 servings

2 Tablespoons coconut or extra-virgin olive oil

1 teaspoon ground cumin
1 teaspoon ground turmeric
1 Tablespoon curry powder

1 diced large onion
Coarse salt and freshly ground black pepper

4 minced cloves garlic
2 Tablespoons minced fresh ginger
2 peeled and diced sweet potatoes
1 diced (stemmed, seeded) red bell pepper

1 1/2 cups rinsed red lentils
6 cups vegetable or chicken broth
chopped fresh cilantro

 

Heat oil in a large pot over medium heat. Cook cumin, turmeric and curry powder until fragrant, about 1 to 2 minutes. Add onion with a few pinches salt, and cook, stirring, until tender, about 6 minutes. Add garlic and ginger and cook, stirring, until tender, about 2 minutes. Add sweet potatoes and bell pepper and cook 1 minute.

Add lentils and broth. Bring to a boil, then reduce heat and simmer until lentils are tender, 20-25 minutes. Season with salt and pepper. Top with cilantro before serving.