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Chicken Soup

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Chicken SoupCheck out my version of the ultimate feel-good comfort food. Chicken soup is a family favourite, even without the noodles!

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Chicken Soup
Recipe type: Soup
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • 3 chicken thighs (cooked, or uncooked), chopped
  • ½ large onion, chopped
  • 3 celery stalks, chopped
  • ½ large carrot, chopped
  • ½ cup water
  • 1 carton chicken broth
  • 1 tsp oregano
  • 1 tsp thyme
  • 1 tsp salt
Instructions
  1. Simmer all ingredients together in a large pot for ½ hour (add another ½ hr to the cook time if the chicken has not been pre cooked).

 

Roasted Red Pepper & Tomato Basil Soup

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Roasted red pepper and tomato basil soupWhen the temperatures start cooling off each fall, I love to make a huge pot of this incredible soup. Take advantage of all your ripe, homegrown tomatoes each September by filling your tummy with this nutritious and delicious homemade soup. And if you can’t possibly eat it all, it freezes well too.

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Roasted Red Pepper & Tomato Basil Soup
Recipe type: Soup
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
Serves: 3 servings
 
Ingredients
  • 6-8 medium tomatoes, washed (or 28 oz can of diced or whole tomatoes)
  • 2 tbsp butter
  • ¼ cup onion, chopped
  • 1 clove garlic, minced
  • 3 stalks celery, chopped
  • 2-3 roasted red peppers
  • salt and pepper to taste
  • ¼ cup loose basil leaves, chopped
Instructions
  1. Emerge whole tomatoes (with skins) into a large pot of boiling water.
  2. Meanwhile on stovetop, sauté onions, garlic and celery in butter until soft.
  3. Remove tomatoes from water when skins start to break. Skins should peel off easily now. Add tomatoes and peppers to stovetop mixture.
  4. Mix all ingredients (except basil) in food processor or with immersion blender until smooth.
  5. Serve hot, garnished with chopped basil.

 

Thai Pumpkin Coconut Soup

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Thai Pumpkin Coconut SoupPumpkin is a common ingredient in Thai cooking. Pie pumpkins are usually available in grocery stores during the fall months, but butternut squash makes for a great alternative. The daring folks might like another chili pepper. For colour and added texture, sprinkle with sliced red chili pepper just before serving.

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Thai Pumpkin Coconut Soup
Recipe type: Soup
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 5 servings
 
Ingredients
  • 8 cups cubed, peeled pie pumpkin or butternut squash
  • 1 red onion, chopped
  • 2 tbsp fresh ginger, grated
  • 3 cloves garlic, chopped
  • 1 small red chili pepper, chopped
  • 1 can coconut milk
  • 3 cups vegetable broth
  • 2 tbsp fish sauce
  • ½ cup fresh cilantro, chopped
  • 2 tbsp lime juice
Instructions
  1. In slow cooker, combine pumpkin, onion, ginger, garlic and red chili pepper. Pour in coconut milk, broth and fish sauce.
  2. Cover and cook on low for 5 to 8 hours.
  3. Using immersion blender, purée soup until smooth.
  4. Stir in cilantro and lime juice just prior to serving.

 

Leftover Roast Beef Soup

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Leftover Roast Beef SoupGot roast beef leftovers? Then this is the perfect soup for you.

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Leftover Roast Beef Soup
Recipe type: Soup
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • 1 cup celery, chopped
  • 1 cup carrot, chopped
  • 1 onion, diced
  • 1 cup mushrooms, sliced
  • 1 cup brussel sprouts, halved
  • 2 cups leftover roast beef, chopped
  • 1 x 900 ml carton of beef stock
  • 3 tbsp butter or coconut oil
  • Salt and pepper
  • 1 cup broccoli, chopped
  • Optional: Cauliflower, sweet potato – whatever is in your fridge!
Instructions
  1. Sauté celery, carrots, onion, mushrooms and a pinch of salt in butter or coconut oil for 5 minutes.
  2. Add brussel sprouts, roast beef and beef stock. Season with salt and pepper and simmer for ~45 minutes.
  3. Add broccoli and simmer 15 minutes longer.
  4. Add water if you prefer it more soupy, and salt and pepper to taste.

 

Chicken Caesar Salad

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Chicken Casear SaladCaesar salad is considered by many to be an all-time favourite. Minus the croutons, this classic salad is the perfect go-to starter.

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Chicken Caesar Salad
Recipe type: Salad
Cuisine: Italian, Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 1 whole chicken, cooked in slow cooker
  • Salt & freshly ground pepper to taste
  • 1 head romaine lettuce
  • 2-4 cloves garlic, depending on taste
  • ¼ tsp dry mustard
  • 2 anchovies, minced
  • 3 capers, or to taste
  • ¼ cup olive oil
  • ¼ cup grated Parmesan cheese
  • 1 egg yolk
  • Juice of 1 lemon
Instructions
  1. Clean whole chicken -- including insides -- by running under cold water and patting dry.
  2. Place chicken in slow cooker and sprinkle with salt & pepper and other desired spices.
  3. Cook on low for 8 hours.
  4. Wash and dry the lettuce and place in plastic bag with paper towel until serving time.
  5. In a medium sized mason jar, mash garlic cloves. Add mustard, anchovies and capers. Mix together well.
  6. Drizzle olive oil down the side of the jar, turning it continuously.
  7. Add egg yolk and lemon juice. With top of mason jar on, shake well. Let sit until serving time (30 mins - 1 hr).
  8. Tear lettuce into bite-sized pieces and place in wooden salad bowl.
  9. Pour with desired amount of dressing. Toss lightly until all leaves are coated.
  10. Add the pepper and Parmesan and toss again.