Soups!

Effortless Cream of Chicken Soup
3 1/2 oz cooked chicken
celery (allowed amount)
1-2 c broth (refer to broth recipe below)
3 cloves garlic
1 T dehydrated minced onion
1/2 t parsley
1/2 t basil
ground white pepper (to taste)
salt (optional)
Preheat saucepan over MED-HI heat.
In food processor, combine all ingredients and pulse until reaches desired consistency.
Pour into saucepan and bring to boil.
Reduce heat to simmer, cover, and heat 20-30 mins.
Serve.

TIP: For the cooked chicken in this dish, I use the chicken I boiled to make the broth.I usually start out by adding 1 c broth to the food processor, and then gradually add more broth until it's the soup consistency I prefer.

Cinnamon Curry Chicken Soup
3 1/2 oz chicken - cubed
diced onion (allowed amount)
2 c broth
3 cloves minced garlic
1/2 t curry powder
1/4 t cinnamon
1/4 t pumpkin pie spice
salt/black pepper to taste
In saucepan, combine all ingredients.
Bring to a boil.
Reduce heat, cover, and simmer 45 mins.

TIP: The chicken can go straight from the freezer to the saucepan or crockpot on this one. If frozen, I place the breast in whole, and then when the soup is finished, I cube or shred the chicken. Very flavorful!

Easy Homemade Broth
3 1/2 oz chicken
parsley
onion powder
garlic
thyme
rosemary
oregano
basil
bay leaf
salt
black pepper
Fill saucepan 3/4 full with water.
Bring to boil.
Add chicken and seasonings.
Boil for 20 mins.
Remove boiled chicken & serve or refrigerate and save for later.
Strain out bay leaf & seasonings.
Let broth cool to room temperature.
Skim fat off surface (if any).
Refrigerate broth.
Once cold, skim the rest of the fat from the top (if any).
Store in refrigerator or freeze for later use.

TIP: You can also choose to omit the chicken altogether and just use the celery and onion with the seasonings for a simple veggie broth. OR add your steak trimmings that you've inevitably had to trim from your steaks and add to the broth for a beef broth.

TIP2: I usually freeze the broth in ice cube trays after cooling and skimming all fat. Then after they freeze, I place the cubes of broth in a freezer bag. This makes for easy use when 'frying' up shrimp, chicken, etc. Just toss a broth cube into a pan and let it melt then add your meat, etc. It adds flavor and keeps food from sticking.

Tomato Soup
3 1/2 oz
1 clove minced garlic
1/2 c water
3/4 t basil (vary to taste)
1/2 t onion powder
salt
black pepper
Preheat broiler.
Cut tomato(es) in half.
Place tomato(es) on nonstick baking sheet. Flat side down.
Broil for 5-10 mins, or until the skins are blistered and blackened.
Let cool, then remove skins & seeds.
In a medium sized saucepan, heat 1/4 c water over medium heat.
Add onion powder & cook for 5 minutes.
Add garlic & cook for 2 more minutes.
While that's cooking, place tomato(es) in a blender or food processor and puree until smooth.
Stir tomato puree into saucepan and add the rest of your water (1/4 c).
Bring to a boil then reduce to simmer for 5 minutes.
Stir in basil and season with salt & pepper.

TIP: I roast several tomatoes at one time, let them cool, then freeze them in a freezer bag. Then when I'm ready to fix some tomato soup, I simply take out as much as I need, let them thaw and fix them just the same (skipping the roasting process again, of course).

* Please feel free to leave any soup recipes that have worked for you so others can try as well! (:
*All recipes are from hcgrecipes.blogspot.com as listed on our left hand side.