November 8, 2013

Flavorful Friday - Soup Swap!

Two things happened this past week that made me yearn for homemade soup. First, it actually got cool in Florida. As in I was wearing a sweatshirt AND jeans, y'all.

No socks, though. It wasn't that cold.

I also had my second episode of what is believed to be TMJ. Intense, tear-inducing pain. Days later, I am still sore, though there has been improvement. I've been focusing on eating soft foods all week.

So, I decided to try the chicken soup recipe from my favorite low salt cookbook:

Photo credit


1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1 tablespoon grated ginger root
2 carrots, sliced
2 stalks celery, sliced
1 teaspoon dried oregano
1 teaspoon dried thyme
1/4 teaspoon pepper
6 cups low sodium chicken broth
2 tablespoons lemon juice
2 cups egg noodles
1 cup frozen peas
3 cups chopped cooked chicken
1/2 cup light cream


Heat olive oil in large saucepan.
Add onion, garlic, and ginger root, cook at stir 6-7 minutes.
Add carrots, celery, oregano, thyme, and pepper.
Add broth; bring to a simmer.
Simmer soup 30 to 40 minutes, until vegetables are tender.
Stir in lemon juice and egg noodles.
Simmer 8 to 11 minutes until noodles are almost tender.
Add peas, chicken and cream.
Heat through until hot and steaming; do not boil.


Serves 6

SPECIAL NOTE: I did the slow cooker version of this. You brown boneless, skinless chicken breasts in olive oil with the onions and garlic. Combine in 4- to 5-quart slow cooker. Add all ingredients except noodles, peas, and cream. Cover and cook on low for 7 to 8 hours, then add those last ingredients and cook for 15 to 20 minutes longer.

Holy yumminess, Batman! This was so good! Although I will admit the 4yo was not a huge fan. She tends to resist new things. And hubby added a little salt to his but thought it was great.

After having a Twitter conversation with some lovely ladies, I decided to host a link up here on the blog. A Soup Swap, if you will. New Yorker Jessica came up with the idea of having a local soup swap.

Fellow Floridian Alexia chimed in that she'd love to participate. She promised to share her recipe for vegan lentil soup with sweet potato and kale. Jessica began to drool all over her keyboard. And the interstate soup swap idea was formed.

This recipe comes from the KNACK© Make It Easy Low Salt Cookbook, Morris Book Publishing, LLC, 2010

To learn more about the Flavorful Friday series, click here!
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