Tag Archives: soup

Hearty Chicken Soup with Basil Oil

15 Sep

IMG_1956Soup is the ultimate comfy cozy food. This healthy take on an old-fashioned favorite, Chicken Noodle Soup, is Danielle Walker’s recipe (her recipes and her story are amazing, so please check her out). I added more vegetables and topped it with basil oil for dimension. When I’m in a time crunch, it helps to buy a rotisserie chicken and let it cool before shredding it (which is a perfect time to chop the carrots, celery and onion).

Chicken Soup Ingredients:

1 roasted free range chicken or 3 chicken breasts, hormone and antibiotic free, cooked and shredded

8-10 celery stalks, chopped

8 carrots, chopped

1 small white or yellow onion, diced

6 cups low sodium chicken broth (I like Pacific Foods brand)

1 tsp sea salt

1/4 tsp black pepper

1/2 tsp garlic powder

1 Tbsp dried thyme

2 tsp dried oregano

1 bay leaf

2 lbs zucchini

 

Basil Oil Ingredients:

2 cups basil, tightly packed

1/4 cup extra virgin olive oil

1/4 tsp sea salt

1/4 tsp garlic powder

 

Directions:

1. Shred cooked chicken into bite size pieces or cubes and place in large stock pot. Then, add cleaned and chopped celery and carrots, diced onion, chicken broth, sea salt, black pepper, garlic powder, thyme, oregano and bay leaf. Cover, bring to a boil and simmer for 25 minutes.

2. While pot is simmering, use a mandoline slicer to julienne cut cleaned zucchini (you can peel the zucchini prior to cutting if you want it to look more like noodles). Set zucchini “noodles” aside.

3. Now make the basil oil, adding basil, olive oil, salt and garlic to a food processor. Blend, place in an air-tight container and set aside.

4. Once the 25 minutes is finished, add the zucchini and continue simmering for another 8 minutes.

5. When soup is finished (total of 33 minutes on the stove), remove the bay leaf, spoon soup into the bowls, drizzle with basil oil and feel all warm and cozy!

Serves 6-8

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Roasted Butternut Squash Soup with Toasted Hazelnuts & Pumpkin Seeds

15 Oct

IMG_1772Nothing says cozy comfort like curling up on a chilly Fall night with a warm bowl of soup. The soothing cinnamon mixed with the slightly salty, crispy butternut squash seeds and hazelnuts make this dish pop with flavor.

Ingredients for the soup:

1 butternut squash

1 small onion

2-3 cloves garlic

1 Tbsp coconut oil

4 cups low sodium vegetable broth

5 turns black pepper

1/2 tsp sea salt

1 tsp cinnamon

1/2 tsp ground ginger

1/2 tsp cloves

cinnamon sticks or sage leaves for garnish

Ingredients for the toasted nuts & seeds

butternut squash seeds

1/4 cup raw hazelnuts

extra virgin olive oil to coat

sea salt to taste

Directions:

1. Heat oven to 350°. Chop the onion into chunks and remove skin from the garlic cloves. Cut top stem and bottom nub off of the butternut squash. Then, cut in half lengthwise and widthwise, remove seeds (set them aside in a dish of water) and use a vegetable peeler to peel skin off of the butternut squash. Coat all vegetables with coconut oil, set on a baking dish and roast for 40-50 minutes.

2. While vegetables are roasting, clean seeds, dry and set aside for roasting.

3. While the squash is cooling, turn oven heat down to 325°. Place butternut squash seeds and hazelnuts on a baking sheet, toss with olive oil and season with sea salt. Roast for 25 minutes. Nuts and seeds should lightly brown but not burn.

4. Cut the butternut squash into chunks. In a large stock pot, add onion, garlic cloves and butternut squash. Add the vegetable broth, black pepper, sea salt, cinnamon, ginger and cloves. Bring soup to a boil and simmer for 10 minutes. Puree the soup with an immersion blender until smooth.

5. To serve the soup, place the toasted seeds at the bottom of the bowl, pour the soup in and top with hazelnuts (I love hiding the seeds for a tasty surprise!). Sprinkle with cinnamon and garnish with a cinnamon stick or sage leaf.

Serves 4-6

Recipe courtesy of Stephanie Bell