Italian Wedding Soup

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One of my all time favorite meals!  This soup will win anyone’s heart with its hearty, full flavor!  Try doubling the meatball recipe and saving half for another meal.  From Barefoot Contessa’s Back to Basics cookbook.  Serves 10-12.

Recipe

For the Meatballs

3/4 pounds ground chicken

1/2 pound chicken sausage (I like the Italian flavored)

2/3 cups fresh bread crumbs

2 teaspoons minced garlic

3 tablespoons chopped fresh parsley

1/2 cup Parmesan cheese, shredded

3 tablespoons milk

1 large egg beaten

Kosher sea salt and fresh ground black pepper

For the Soup

2 tablespoons good olive oil

1 cup minced onion

1 cup 1/4-inch diced carrots

1 cup 1/4-inch diced celery

10 cups organic chicken stock

1/2 cup white wine

1 cup small pasta such as tubetini or macaroni

1/4 cup minced fresh dill

12 ounces baby spinach, prewashed

Preheat oven to 350 degrees.  For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, cheese, milk, egg, 1 teaspoon salt and 1/2 teaspoon pepper in a bowl and combine gently with a fork.  With a teaspoon, drop 1 to 1 1/4-inch meatballs onto a sheet pan lined with parchment paper.  (You should have about 40 meatballs.  They don’t have to be perfectly round).  Bake for 30 minutes, until cooked through and lightly browned.  Set aside.

In the meantime, for the soup, heat the olive oil over medium heat in a large dutch oven.  Add the onion, carrots, celery and saute until softened, 5-6 minutes, stirring occasionally.  Add the chicken stock and wine bring to a boil.  Add the pasta to the simmering broth and cook for 6-8 minutes, until pasta is tender.  Add the fresh dill and then the meatballs to the soup and simmer for 1 minutes.  taste for salt and pepper.  Stir in fresh spinach and cook for another minute, until spinach has just wilted.  Ladle into soup bowls and sprinkle each serving with extra grated Parmesan cheese.

Creamy Chicken Gnocchi Soup

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Rich, creamy and comforting! Perfect soup on those cold winter days!

Recipe

3 tablespoons butter

3 tablespoons olive oil

1 onion, chopped

4 carrots, chopped

2 ribs celery, chopped

4 cloves garlic, minced

1/3 cup flour

2 breasts chicken

1 lb. gnocchi

4 cups chicken broth

1 and 1/2 cups half and half

4 cups fresh spinach

1 tablespoon fresh basil

Parmesan

Sea salt and fresh ground black pepper

In a skillet or shallow pan melt butter and add olive oil. Saute the onion, carrots, celery and garlic.  Add a 1 teaspoon salt. Once the onions are translucent add the flour. Cook for one minute stirring constantly. Add 1 of the cups of chicken broth and mix until thickened.  Transfer to the slow cooker.  Add the remaining chicken broth, gnocchi, half and half and chicken.  Cook on low for 6-7 hours or on high for 3-4.  Add the spinach and basil. Heat through for a few minutes, add salt if needed, pepper and Parmesan cheese. Serve.

Asian Chicken Salad

Asian Chicken Salad

Fresh, filling and full of flavor! You are going to love this salad!

Recipe

3 oranges, with the pith and membrane cut away from the wedges

1/3 cup rice vinegar

3 tablespoons coconut aminos

1 tablespoon chili garlic sauce

3 tablespoons fresh minced ginger

1 tablespoon honey

3 tablespoons liquid coconut oil

2 teaspoons toasted sesame seed oil

1 rotisserie chicken shredded

1 head Napa cabbage sliced thin

2 red bell peppers, chopped

1 cup fresh cilantro leaves, chopped

1 bunch scallion, chopped

1/2 to 1 cup cashew halves

After removing the pith and membrane from the oranges, squeeze the rest of the juice out of the oranges to equal 6 tablespoons.  In a separate bowl, make the sauce by whisking the vinegar, coconut aminos, ginger, chili garlic sauce, honey, orange juice, and oils together. In a large bowl mix together the chicken, cabbage, peppers, cilantro, scallions and cashews together. Pour the dressing over the top and mix with tongs. Serve immediately.

 

Spicy Chicken Sausage with Chard and White Beans

Spicey Chicken Sausage with Chard and White Beans

If you like spicy and hearty this is a great one pan dish. Simple and quick to make. We enjoyed it!

Recipe

2 tablespoons olive oil

1 pound spicy Italian chicken sausage

1 onion, chopped or 1/4 cup dried chopped onion

1 (15-oz) can small white beans or 2 cups pre-cooked beans

6 cloves garlic, minced

1/2 teaspoon dried oregano

1/2 teaspoon fennel seeds

1/4 teaspoon red pepper flakes

4 cups chicken broth

1 package of your favorite gluten free Fussili noodles

12 ounces fresh chopped chard or kale

1/2 cup Parmesan cheese

Heat the oil in a large dutch oven. Add the chicken sausage and cook until browned. Add the onion and saute until translucent if using fresh or add the dried onions, beans, garlic, oregano, fennel seeds, crushed red pepper until fragrant. Add chicken broth and pasta. When the noodles are almost cooked through add the chopped chard until softened. Add the parm cheese. Season with sea salt and pepper and serve warm.

 

Creamy Chicken and Rice with Broccoli

Creamy Chicken and Rice with Broccoli

My family loves this dish! It is comfort food, but with some healthier ingredients. I love that is is simple and can easily be made from your food storage reserves.

Recipe

1 pound organic or naturally raised chicken, chopped

1 package of organic broccoli (I like the frozen from Costco), chopped

2 packages of organic condensed cream of chicken soup

1 quart of organic chicken stock or broth

2 cups rice (white or brown)

1/2 to 1 cup sour cream

Saute the chicken in a large pan with avocado oil or butter. Add the chopped broccoli, condensed chicken soup, chicken stock and rice. Cover with lid and cook on medium heat until the rice absorbs the liquid. If using white rice you made need to take the lid off at the end to help some of the excess fluid cook off. Stir in the sour cream, add sea salt and pepper for taste and serve warm.

 

Cold Remedy Chicken Soup

Immune Boost Chicken Vegetable Soup

I love this soup! I love the process of it too! From cooking the whole chicken for a few hours during the day with organic vegetables and herbs to actually making the soup itself. This soup is nutritionally dense, supports the immune system and digestion. We love to eat it with homemade sourdough bread!

Recipe

For the Chicken and Broth

1 whole organic chicken

10 cups purified water like Reverse Osmosis

1 tablespoon sea salt

1 teaspoon peppercorns

1 onion, quartered

2 ribs celery

2 carrots

1 leek

1 small 3×5 or 4×6 muslin bag or mesh tea ball filled with 1 tablespoon each of all or your choice burdock root, dandelion root, milk thistle seeds, astragalus root, echinacea root. (you could even throw in the herbs and then strain. I like to put them in a bag because I throw it into the soup for a second decoction).

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Cook the whole chicken with the salt, peppercorns, veggies and herbs on medium heat simmering for a few hours until the chicken meat is tender and falls off the bone. Strain into a bowl and shred the chicken. Set the chicken aside and measure out 8 cups of broth. Set aside.

For the Chicken Soup

2 tablespoons avocado oil

1 small onion chopped

1 head garlic chopped (set half aside)

2 tablespoons ginger finely chopped

1 teaspoon sea salt

1/2 teaspoon fresh ground black pepper

1 large celery root chopped (or parsnips or even potatoes if you want)

6 large carrots chopped

4 celery stalks chopped

1 bunch flat leaf parsley chopped

On medium heat add the avocado oil to a large dutch oven pot. Saute the onion, half the garlic, ginger, salt and pepper for a few minutes. Add the carrots, celery, celery root and saute for a few more minutes. Add the broth and the muslin bag of herbs again. Simmer on medium until the vegetables are tender. Remove the bag of herbs and add the chicken and chopped parsley. Check to see if the soup needs more salt. Serve warm.

 

 

 

Italian Wedding Soup

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One of my all time favorite meals!  This soup will win anyone’s heart with its hearty, full flavor!  Try doubling the meatball recipe and saving half for another meal.  From Barefoot Contessa’s Back to Basics cookbook.  Serves 10-12.

Recipe

For the Meatballs

3/4 pounds ground chicken

1/2 pound chicken sausage (I like the Italian flavored)

2/3 cups fresh bread crumbs

2 teaspoons minced garlic

3 tablespoons chopped fresh parsley

1/2 cup Parmesan cheese, shredded

3 tablespoons milk

1 large egg beaten

Kosher sea salt and fresh ground black pepper

For the Soup

2 tablespoons good olive oil

1 cup minced onion

1 cup 1/4-inch diced carrots

1 cup 1/4-inch diced celery

10 cups organic chicken stock

1/2 cup white wine

1 cup small pasta such as tubetini or macaroni

1/4 cup minced fresh dill

12 ounces baby spinach, prewashed

Preheat oven to 350 degrees.  For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, cheese, milk, egg, 1 teaspoon salt and 1/2 teaspoon pepper in a bowl and combine gently with a fork.  With a teaspoon, drop 1 to 1 1/4-inch meatballs onto a sheet pan lined with parchment paper.  (You should have about 40 meatballs.  They don’t have to be perfectly round).  Bake for 30 minutes, until cooked through and lightly browned.  Set aside.

In the meantime, for the soup, heat the olive oil over medium heat in a large dutch oven.  Add the onion, carrots, celery and saute until softened, 5-6 minutes, stirring occasionally.  Add the chicken stock and wine bring to a boil.  Add the pasta to the simmering broth and cook for 6-8 minutes, until pasta is tender.  Add the fresh dill and then the meatballs to the soup and simmer for 1 minutes.  taste for salt and pepper.  Stir in fresh spinach and cook for another minute, until spinach has just wilted.  Ladle into soup bowls and sprinkle each serving with extra grated Parmesan cheese.

Creamy Chicken, Vegetable and Gnocchi Soup

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Comfort food… yum!

Recipe

3 tablespoons butter

3 tablespoons olive oil

1 onion, chopped

4 carrots, chopped

2 ribs celery, chopped

4 cloves garlic, minced

1/3 cup flour

2 breasts chicken

1 lb. gnocchi

4 cups chicken broth

1 and 1/2 cups half and half

4 cups fresh spinach

1 tablespoon fresh basil

Parmesan

Sea salt and fresh ground black pepper

In a skillet or shallow pan melt butter and add olive oil. Saute the onion, carrots, celery and garlic.  Add a 1 teaspoon salt. Once the onions are translucent add the flour. Cook for one minute stirring constantly. Add 1 of the cups of chicken broth and mix until thickened.  Transfer to the slow cooker.  Add the remaining chicken broth, gnocchi, half and half and chicken.  Cook on low for 6-7 hours or on high for 3-4.  Add the spinach and basil. Heat through for a few minutes, add salt if needed, pepper and Parmesan cheese. Serve.

One Pot Chicken and Veggie Saute

One Pot Chicken and Veggie Saute

This was a creation I came up with in my head while at the grocery store thinking of something new to make. I mus tsay I had to pat myself on the back for this one. Wow is it so good!

Recipe

2 tablespoons avocado oil

2 tablespoons butter

1 pound chicken breasts or tenders

1 package spicy Italian chicken sausage

2 small zucchini, chopped

1 small yellow crook neck squash, chopped

1 small onion sliced

sea salt and pepper

1/4 cup Parmesan cheese, shredded

Saute the chicken and Italian sausage (if not cooked) until browned and thoroughly cooked in 1 tablespoon each of the oil and butter. Add the onion and squash, salt and pepper and remaining oil and butter, until softened. Top with cheese off the heat and serve with rice and a green salad.

Waldorf Salad

Paleo Wardolf Salad

 

This is my version of a Waldorf salad. Simple and one of those filling feel good meals.

Recipe

8-10 cups mixed salad greens of your choice

1 whole rotisserie chicken, chopped

1 package turkey bacon cooked and chopped

1/2 thinly sliced purple onion

1 cucumber chopped

2 green apples chopped or sliced

1/2 cup dried cranberries or cherries

1/2 cup chopped walnuts

Toss  ingredients together and use your favorite dressing.

I like to blend 1 cup olive oil, 1/2 cup balsamic vinegar, 3 tablespoons honey, sea salt and pepper. Delicious!