mise en place

Mexican Chicken Soup INGREDIENTS 5 cups chicken broth                                 1 T. Avocado Oil 1 medium red onion, diced 1 red pepper, diced 2 garlic cloves, minced 1/4 c. fresh chopped cilantro 1/4 t. black pepper 1/4 t. salt 1 t. cumin 1 bay leaf 1/2 c. frozen sweet corn 2 cups cooked chicken 1/2 c. short grained brown rice 1 serrano pepper, minced Juice from 2 limes Zest from 1 lime DIRECTIONS Combine onion, red pepper, and garlic and seasonings (except cilantro) with avocado oil in a pot over the stove. Cook for about 6-8 minutes. Add broth, chicken, rice, sweet corn, serrano pepper and bring to a boil. Simmer about 30 minutes, stirring regularly. Reduce heat and add cilantro, lime zest, and lime juice. Discard bay leaf before serving. Garnish with additional cilantro and serve with tortilla strips. 

Broccoli Chicken Quinoa Soup Recipe INGREDIENTS 1 T. extra virgin olive oil 1/2 cup carrots, chopped 1/2 cup celery, chopped 1 sweet onion, chopped salt and pepper 4 cups raw broccoli 2-3 garlic cloves 8 cups chicken broth 1-2 T. fresh parsley, chopped 1/2 t. dried thyme 2 large chicken breasts, cooked or 3 cups cooked rotisserie chicken, chopped 2 cups cooked quinoa 1/4 cup grated Parmesan Cheese DIRECTIONS Heat oil in large soup pot over medium heat. Add carrots, celery, and onion and season with salt and pepper. Saute the mixture until tender, about 10 minutes. Add broccoli and garlic, season with more salt and pepper, then saute for 2-3 more minutes. Add the chicken broth, parsley, dried thyme, and bring to a boil. Add cooked quinoa to the pot and cook for 3-5 minutes on high; lower heat to medium, then cook for 10 minutes. Add chopped chicken to the soup; serve with Parmesan cheese.

Chicken and Rice Soup Recipe INGREDIENTS 10 cups chicken broth                                   1 T. Olive Oil 1 medium onion, diced 1/2 sliced celery 1 1/2 cups sliced carrots 1/4 c. snipped fresh parsley 1/4 t. black pepper 1/4 t. thyme 1 bay leaf 2 cups cooked chicken 3 cups cooked brown rice 2 T. lime juice Salt, to taste DIRECTIONS Combine vegetables and seasonings (except parsley) with olive oil in a pot over the stove. Simmer and slowly add broth until vegetables are tender. Boil over high heat, stirring regularly. Reduce heat and add chicken, rice, parsley, and lime juice. Discard bay leaf and enjoy! Note: Perfect recipe for anyone who is sick.

This is one of the best crock pot meals I have ever made. It is super easy and tastes amazing! Crock pot Tortellini Soup Recipe INGREDIENTS 1 (19 oz.) bag frozen Cheese Tortellini 1 small bag of fresh spinach 2 (14.5 oz) cans of Italian Style diced tomatoes, drained 1 block (8 oz) of cream cheese or neufchatel (less fat) 1 lb. of ground sausage or chicken/turkey sausage 4 cups of chicken broth DIRECTIONS Brown the sausage and put all ingredients in crock pot, chunking up the cream cheese.  Cook on low for 4-5 hours. (Keep an eye on your tortellini, it may be done sooner as crock pots can vary in temperature.) Serves 4-6 bon appétit

My husband absolutely adores Carrabba's Fire Roasted Tomato Basil Soup! The only problem is they make the soup seasonally and do not have it available year round. This week (while he was sick) I decided to try and make something close to Carrabba's recipe. This is the perfect time of year for a warm, creamy, rich, and comforting soup... Tomato Basil Soup Recipe INGREDIENTS 3 (14 oz.) cans Hunt's fire roasted tomatoes 5 garlic cloves (chopped) 1 yellow onion (diced) 2 cups chicken stock 1 cup heavy whipping cream 2 ounces olive oil 1/2 T. sugar (optional) 15-20 fresh basil leaves (rolled and cut into a chiffonade) salt and pepper DIRECTIONS 1. In a heavy pot on medium high heat, pour in the olive oil and throw in the onions until translucent. 2. Add the chopped garlic and heat with the onion for about four minutes. 3. Next, add the cans of fire roasted tomatoes including the juice to the pan and cover for about 15 minutes **Make sure yo...