Homemade Chicken Noodle Soup

Homemade Chicken Noodle Soup

2-3 Boneless Chicken Breasts

1 Quart Organic Chicken Broth

1-1.5 Cups Water

2 tablespoons vegetable oil

3 Stalks Celery, medium diced

3 Carrots, peeled and medium diced

1 Leek, diced

Dried Thyme

About 2 cups uncooked whole-wheat egg noodles

Salt and Pepper, to taste

1. Turn oven to 400 degrees, and roast chicken sprinkled with salt and pepper (or any desired seasoning) until fully cooked (abt 30-40 minutes for 2 breasts). When done, shred and cut up chicken to bite size pieces.

2. Put oil in pan, and saute celery, leeks, and carrots for about 10 minutes.

3. Meanwhile, pour chicken broth and water into pot, and bring to a soft boil. Pour in egg noodles and let them start cooking. As noodles cook, add more water if necessary.

4. After sautéed vegetables are tender, put them into broth mixture. Also add the chicken to the broth.

5. Add a couple teaspoons of thyme and some salt and pepper.

Ready to eat once the egg noodles are cooked!

Pumpkin Tortilla Soup

Since I adore pumpkin I gave this yummy recipe a try. I found it on Apartment Therapy.

Pumpkin Tortilla Soup
Serves 6

12 (6-inch) corn tortillas
4 tablespoons olive oil
1 medium white onion, finely chopped
2 cloves garlic, minced
1 cup finely chopped cilantro, plus more sprigs for garnish
1 teaspoon ground cumin
Chile pequins, other dried hot peppers, or cayenne pepper to taste*
1 1/2 cups pumpkin puree or canned pumpkin
1 (28-ounce) can diced tomatoes, undrained
5 cups unsalted vegetable stock
1/2 teaspoon salt
Vegetable oil for deep-frying*
1-2 ripe avocados, peeled, pitted, and cubed

Cut 6 of the tortillas into 1/2-inch squares.

Heat 4 tablespoons olive oil in a large saucepan over medium-low heat. Add onion, garlic, cilantro, and chopped tortillas and cook, stirring frequently, until onion is soft.

Add cumin and crushed peppers or cayenne and sauté for another minute.

Add pumpkin, tomatoes, vegetable stock, and salt and stir to combine. Bring to a boil. Cover, reduce heat, and simmer for one hour.

While the soup is simmering, cut the remaining 6 tortillas in half and then into 1/4-inch-wide strips. Heat 1/2 inch of vegetable oil in a medium skillet over medium-high heat until very hot but not smoking. Fry tortilla strips in two batches until crisp and light golden (about a minute). Using a slotted spoon, transfer tortilla strips to towels to drain.

To serve, ladle soup into bowls and garnish with tortilla strips, avocado, and cilantro.

*You can tailor the type and amount of hot pepper to your own tastes. We usually make this with a couple of crushed chile pequins but have also used cayenne pepper, which is more readily available. If you're not sure how much to use, start with 1/8 teaspoon of cayenne, taste the soup after it has simmered for awhile, and then add more if desired.

* I just baked my tortillas to cut the fat.

Taco Soup

* 1 pound ground turkey breast
* 1 pack of taco seasoning
* 1 pack of dry ranch dressing mix
* 1 onion, chopped
* cooking spray
* 2 cans of diced tomatoes (undrained)
* 1 can of Rotel tomatoes (undrained)
* 1 can of black beans (drained)
* 1 can of corn (drained)
* 1 can of pinto beans (drained)

Spray a large pot with cooking spray. Saute onions with meat, cook until browned and no longer pink. Add the taco seasoning and the dry ranch mix. Add the beans, corn, and tomatoes. Cook until completely warm. Makes 8 servings

You can serve the soup like this or top tortilla chips with the taco soup along with sour cream and some grated cheddar cheese.