Vegetable Chicken Pasta Soup

I usually make this when there are veggies in the house that need to get used. Although this variation is utilizing zucchini, tomatoes, carrots, swiss chard, spinach and celery, you could really use most green vegetables, and any type of shell or small variety pasta. Enjoy!

Vegetable Chicken Pasta Soup

Ingredients:

4 cups chicken stock

1 pound skinless chicken breasts-diced

1 bunch (1 cup) roughly chopped Sweet Basil

1 Yellow Onion-diced

4-5 cloves Garlic-minced

6-7 stalks Celery-thinly sliced lengthwise then chopped


1 cup diced Carrots

2 Zucchini-diced

2 Tomatoes-diced (or you can use whole stewed canned) 12 oz.

2 cups dry pasta (Fusilli or shell)

2 cups fresh Baby Spinach or Swiss Chard

½ Teaspoon dried Red Pepper flakes

2 cubed Chicken Bouillon

½ teaspoon Thyme

1 teaspoon Italian seasoning

1 teaspoon Smoked Paprika

Salt & Pepper or Nature’s seasoning to taste

Directions:

In a large pot, sauté onions, garlic and basil in a few tablespoons of Olive oil over medium-high heat until golden brown. Add chicken, stir and cover. Stir chicken every couple of minutes, cooking for about 10 minutes. Add dry spices, tomatoes, chicken stock, and cover.

Wash, dry & dice your vegetables. Remove middle section of red stems from swiss chard, before rough chopping & adding to soup. Add to pot, stir and cover. Cook for 15 minutes. Ensure that you have enough broth to cover dry pasta noodles, add pasta, season broth, & cook for an additional 7-8 minutes, or until your pasta is tender. Serve.

This soup is a meal it itself. A little crusty Italian bread on the side, and you're good to go. It's cheesy, hearty & spicy. And it will warm you on a cold night. I like making this when the weather is cold, and I need a nice comfort meal to fill me up. It's packed with enough veggies to make it healthy.

Spicy Broccoli Cheese Soup

Ingredients:

½ of a large Velveeta cheese loaf (About 2 cups of diced cheese)

6-7 large stalks of fresh Celery- chopped finely

½ yellow Onion-diced

½ head of fresh Broccoli-chopped finely (about 2 ½ cups)

1 Serrano pepper-minced (I usually remove about half of the seeds to make sure it doesn’t get too spicy)

3 tablespoons Butter

1 cup Whole Cream

1 pint half and half

1 cup chicken stock

2 chicken bouillon cubes or Chicken flavoring

Nature’s Seasoning (to taste)- or salt & pepper

Directions:

Sauté in a large pot over medium-high heat butter, Serrano peppers, and onions. Add celery & broccoli, & reduce heat to low. Cook for about 15 minutes until all the veggies cook down. Add stock & stir frequently.

Add cubed Velveeta, seasonings, cream & half and half. Stir constantly as cheese melts down on very low heat. Taste & season accordingly.

Wild Rice-Turkey Soup

4 cups Broth from Turkey bones & turkey meat (Simmer on low for at least two hours)

2 cups chopped Celery

1 cup flat leaf Parsley

1 clove Garlic-minced

1 small Yellow Onion-diced

1 sprig Rosemary

Salt & Pepper

2 cups chopped Turkey meat

1 cup diced Carrots

1 cup Wild Rice blend-uncooked

3 tablespoons butter

3 tablespoons Olive Oil

Directions:

Over medium heat, heat olive oil & butter. Sauté garlic & onions till golden brown. Add rice & cook until fragrant. Add celery, carrots, parsley, and rosemary. Cook until tender. Add cooked veggies to stock. Add turkey meat & cook over low heat until tender. Serve immediately.

Spicy Lamb and Red Lentil Soup

1 cup Red Lentils

½ lb. ground Lamb

2-3 Celery stalks-diced

3 cloves fresh Garlic-minced

½ yellow Onion-diced

2-3 green onions-sliced

2 teaspoons Turmeric

1 tablespoon ground Cumin

1 can Hot Rotel

1 large can diced Tomatoes

2 cups chicken or veggie stock

¼ teaspoon green whole peppercorns

1 teaspoon chicken stock concentrate (or you can use a bouillon cube)

Salt & Pepper to taste

Olive oil

Directions:

Begin by browning onions, garlic, green onions, and olive oil. Add lamb, and brown. Add celery & cook for about 3 minutes. Add remaining ingredients, cover & reduce heat to medium-low. Cook for about 30 minutes, or until lentils are tender, stirring frequently. Serve with bread, or over white rice.

Roasted Tomato-Sherry Soup

Sherry Roasted Tomato Soup

6 Tablespoons Melted Butter

1 whole Medium Onion, Diced

1 -14 ounce can of whole peeled tomatoes-roughly chopped

1 cup water

6 cups Roasted Tomatoes-peeled & blended

3 Tablespoons Chicken Base

3 Tablespoons Sugar

A few pinches of Sea Salt

Black Pepper To Taste

1 cup Cooking Sherry

1-½ cup Heavy Cream

Chopped Fresh Parsley

Chopped Fresh Basil

Saute onions, herbs, and butter over medium heat until golden brown. Add tomatoes, sugar and seasoning.

Bring ingredients to a boil, then turn off heat & add the remaining Sherry and heavy cream. Stir well, bring to simmer & serve immediately. Optional: fresh chopped basil and flat leaf parsley….