This is a refreshing chilled soup that combines the best of summer in one bowl and is topped off with a cooling sauce. Accompany it with grilled or toasted crusty bread. From Cooking Pleasures magazine.
Chicken soup is not only good for a cold, it may help prevent one! You can garnish with thin slices of ginger, garlic, lemon, or jalapeno pepper for extra immune support. This is from Delicious Living magazine. You can make the homemade stock or use chicken broth instead. Cook time does not include making stock.
This is a delicious "concoction" that I accidentally stumbled upon while making fresh green beans this past summer. It has just about every thing in it for a complete meal. Just add biscuits, garlic toast, or whatever.
This golden, healthy, thick, rich and creamy low fat soup is made with no butter or oil, milk or cheese added. I made this using left over chicken breast, white rice and Recipe #205074 (golden in color) also the potatoes add the golden color along with the turmeric.
This is my modified vegetarian version of DeSouter's Eggplant Parmesean soup. I wanted to get the nutrional info because I've been addicted to this since I found it here. I make a batch and have lunch for a week!
Dry smoked sausage can be used in place of the bacon, just use olive oil or butter in place of the bacon grease. Also you could use all chicken stock, but make certain to still add in one can beef broth, also canned lentils may be used. Please don't omit the white wine and the Parmesan cheese on top, both ingredients add flavor to the soup!
The best thing about this soup, apart from the delicious taste, is that it's so easy and quick to make. Please serve it with the Cilantro Cream - it's like the icing on the cake!
You can make this soup for a vegetarian, just leave out the bacon and use vegetable stock - this is how I make it for my husband and it's still delicious.
This recipe has been adapted from a leaflet I found in a supermarket, promoting Sonoma dried tomato halves.
I made this without the red pepper simply because I didn't have any at hand. It was still very good and in fact I'm not sure I'll include it next time, also I'll half the amount of chicken next time. The lovely broth and rice are the stars of this soup. It's rich and lemony and a real treat to this lemon lover.
A wonderful, from scratch, chicken and rice soup. It's lovely to make on a cool fall day or in frosty winter. I am posting it as originally written but I like brown rice in it. Don't be afraid of the cinnamon it's what makes it so different and interesting.I must admit that I do peel the onion and garlic. This can be a full meal by adding some veggies and serving with some lovely crusty bread and fresh sliced apples and cheese for dessert.
This is my own incarnation of a recipe from the John Madden Cookbook. I just recently added corn and potatoes to it to try something different, and the experiment was a success! What makes it unique though is that it is a "white" chili, as opposed to the more common red chili that most people make.