sketfood

HOMEMADE CHICKEN NOODLE SOUP Excellent! I used chicken broth instead of water and boneless chicken. The whole family loves it. INGREDIENTS 3 cloves garlic  1 tsp dried basil  1/2 tsp dried thyme  1 whole bay leaf  1/2 bunch celery  1/2 lb. carrots  2-3 tsp salt  6 oz. egg noodles  Freshly cracked pepper  1 Tbsp dried parsley  2 split chicken breasts, bone-in  1 medium yellow onion  2 Tbsp olive oil  INSTRUCTIONS First, Cut the diced onion and mince the garlic. Add the onion, garlic and olive oil in a large saucepan and sauté over medium heat for about 5 minutes or until onions are tender and transparent. Then, While the onions and garlic are jumping, wash and cut the carrots and celery into slices. Add them to the pan and continue to sauté for...

Cheddar Broccoli Soup This is a very good Broccoli Cheddar soup! Better than I have ever had in a restaurant. Ingredients 2 small cloves garlic, minced 1/2 tablespoon olive oil 6 tablespoons white flour 1 bay leaf Fine sea salt and pepper 3 cups fat free half and half 2 cups matchstick/shredded carrots 3/4 teaspoon ground mustard 3/4 teaspoon smoked paprika 1/8 teaspoon ground cayenne pepper 7 tablespoons unsalted butter, separated 1 small yellow onion, diced (1 cup) 1 container (32 ounces (about 4 cups)) low-sodium chicken stock (or broth) (use vegetable stock for a vegetarian version) 6 cups chopped broccoli crowns (~4 large crowns) 12 ounces high quality extra sharp cheddar cheese (don't use pre-shredded -- it doesn't melt well in this soup) Optional: crusty bread OR bread bowls...

LEMON ORZO CHICKPEA SOUP I'm not a big fan of soup, I just like some soups, mostly creamy. But I have to admit that the soup looks divine and that I like the specially dill-based ingredients that I think that combine very well with the chicken INGREDIENTS: 4 eggs 10 cups vegetable stock 5 cloves garlic, minced 2 large handfuls fresh baby spinach 3 medium carrots, diced 1 small white onion, peeled and diced 1 tablespoon olive oil sea salt and freshly-cracked black pepper 1-3 tablespoons chopped fresh dill* 2 (15-ounce) cans chickpeas, rinsed and drained 1 cup orzo* 1/2 cup freshly-squeezed lemon juice, plus extra lemon slices for serving DIRECTIONS: First, Heat the oil in a large saucepan over medium-high heat. Add the onion and sauté for 3 minutes, stirring occasionally. Add carrots and garlic and sauté for another 5 minutes, stirring occasionally. Then, Add broth and chickpeas and mix. Continue cooking unt...