“Enjoy this classic, tasty soup until its last drop!”

INGREDIENTS

4 cups chicken broth
1/2 cup onion, chopped
1/2 teaspoon each crushed basil, oregano and marjoram
1 clove garlic
1/4 teaspoon pepper
2 cups assorted vegetables, chopped or 1-10 oz. package frozen vegetables
2 cups cooked chicken, skinned and cubed
1-15 oz. can tomatoes, crushed or chopped

DIRECTIONS

• Mix chicken broth, onion, herbs, garlic and pepper in a large saucepan.
• Stir in vegetables.
• Bring to a boil.
• Reduce heat, cover and simmer for 6-8 minutes or until vegetables are crisp-tender.
• Stir in chicken and un-drained tomatoes; heat thoroughly.
• Note: To lower sodium by using low-sodium broth and no salt added tomatoes.

“It’s a traditional soup from Mexico, it is simple yet it taste delectable and yummy!”

INGREDIENTS

1 whole chicken – skinned and cut into pieces
8 cups water
1/2 cup chopped onion
2 garlic cloves, chopped
1/2 cup chopped green pepper
1/4 teaspoon pepper
1/4 cup chili powder
8 ounces canned tomato sauce
1/2 teaspoon dried oregano
2 cans (15 ounce) rinsed and drained hominy, white or yellow
3 cups shredded Romaine lettuce
6 lime wedges

DIRECTIONS

• Put chicken pieces in a large pot and cover with the 8 cups of water.
• Simmer over medium heat for 1 hour.
• Add the chopped onion, garlic, green pepper, pepper, chili powder, tomato sauce, and oregano to simmering chicken.
• After the chicken is thoroughly cooked take the pieces out of the pot and remove most of the bones from the chicken and the pot.
• Return chicken to the pot.
• Add the rinsed hominy to the pot of chicken and simmer for another 45 minutes.
• Serve with lettuce and a wedge of lime.

“Get a classic, savory soup with this easy recipe!”

INGREDIENTS

3 pounds chicken pieces
1/2 teaspoon salt
1/4 teaspoon black pepper
1 chopped broccoli
1 cup washed and chopped celery
3 large scrubbed, thinly sliced carrots
4 cups dry noodles, dry (try whole wheat!)
1 teaspoon thyme or sage (optional)

DIRECTIONS

• Place chicken pieces in large kettle.
• Cover completely with water.
• Cover, bring to boil, reduce heat, and simmer for 2-3 hours.
• Remove cooked chicken pieces from broth with tongs or slotted spoon.
• Cool for 10-15 minutes before separating bones and skin from meat.
• Break meat into bite-size pieces.
• Remove any bones or skin from broth.
• Remove fat from broth by skimming with spoon, adding and removing ice cubes, or blotting top of broth with paper towels.
• Put chicken meat, seasonings and vegetables into stock.
• Bring broth to a boil, cover, reduce heat and cook for about 15-20 minutes on medium heat until sliced carrots are crispy-tender.
• Add noodles and boil uncovered for about 6-7 minutes, stirring occasionally to break up any noodles that might stick together.
• Refrigerate or freeze leftovers within 2 hours of cooking.
• Option:
• If refrigerated, use within 2 days.
• Bring to a boil when reheating.

“You’ll enjoy the spiciness within this creamy, savory chowder

INGREDIENTS

2 tablespoons butter or margarine
1/4 cup onion, chopped
1/4 cup celery, chopped
1 jalapeño pepper, seeded and minced
2 tablespoons all-purpose flour
3 cups 1% milk
2 cups skinless and boneless chicken, chopped
1 1/2 cups fresh or frozen corn kernels
1 teaspoon fresh or 1/4 teaspoon dried thyme
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1 14-3/4 oz. can of creamed corn

DIRECTIONS

• Melt butter in a large Dutch oven over medium heat.
• Add onion, celery and jalapeño and cook about 3 minutes or until tender.
• Add flour and cook for 1 minute, stirring constantly.
• Stir in milk, chicken, corn, thyme, red pepper, salt and creamed corn.
• Bring to a boil then reduce heat to medium and cook for about 5 minutes, stirring frequently.

“Try this savory soup that gives a distinct definition of another superb dining experience!”

INGREDIENTS

2 teaspoons canola oil
1/2 cup chopped onion
1/2 cup chopped carrot
1 teaspoon ground thyme
2 minced garlic cloves
2 cups water or low-sodium chicken broth
3/4 cup diced tomatoes
1 cup chicken, cooked, skinned and cubed
1/2 cup brown rice, cooked
1 cup chopped kale (about one large leaf)

DIRECTIONS

• Heat oil in a medium sauce pan.
• Add onion and carrot.
• Sauté until vegetables are tender for about 5-8 minutes.
• Add thyme and garlic.
• Sauté for one minute.
• Add water or broth, tomatoes, cooked rice, chicken and kale.
• Simmer for 5-10 minutes.

“It has the variety of mixture that blends perfectly so yummy and wonderful!”

INGREDIENTS

3 cans chick peas, drained and rinsed
2 tbsp olive oil
4 garlic cloves, crushed using garlic press
2 onions, chopped
1 red pepper, seeded and chopped
1 yellow pepper, seeded and chopped
6 carrots, chopped
8 cups water
3 Tbsp sugar
1/2 tsp. garlic powder
1/2 tsp. ground coriander
4 tsp. cumin
1/4 tsp. paprika
1/4 tsp. red pepper flakes
1 tsp. lemon juice
Kosher salt and pepper to taste

DIRECTIONS

• Preheat oven to 450.
• Place chick peas on cookie sheet sprayed with nonstick cooking spray.
• Mist olive oil onto chick peas and season them with coriander and 1 tsp. cumin.
• Cook for 12 minutes and set aside.
• Add 1 tbsp olive oil to soup pot.
• Sauté garlic and onions for few minutes over medium heat.
• Add other vegetables, chick peas, seasonings and water and cover to bring to boil.
• Remove cover and simmer for 20 minutes.
• Remove from burner when done.
• After cooling, scoop vegetables and beans into food processor and mix using the chopped blade; return to soup and stir.
• Season to taste with salt, pepper, additional cumin, additional tablespoon olive oil and serve.

“This has a very promising taste that surely enjoyable. Try!”

INGREDIENTS

1 large onion, chopped
2 garlic cloves, minced
1 Tbsp, fresh ginger, minced
4 Tbsp flour
1 medium yellow pepper, sliced
3 large chayote squash, peeled, pitted, sliced
6 cups vegetable broth, divided
1/2 cup water
Cilantro, coarsley chopped (for garnish)
Cilantro Sour Cream:
1/3 cup fat free sour cream
1 Tbsp finely chopped cilantro
1/3 cup skim milk

DIRECTIONS

• Spray large saucepan with cooking spray; heat over medium heat until hot.
• Sauté onion and garlic until tender for about 5 minutes.
• Stir in flour and ginger and cook over medium heat 2 minutes, stirring constantly.
• Add squash, pepper, and 2 cups broth to saucepan; heat to boiling.
• Reduce heat to simmer until squash is tender for 15 to 20 minutes.
• Process mixture in food processor or blender until smooth; return to saucepan.
• Add remaining broth and water continuing to heat; serving warm or cool to serve chilled.
• Drizzle with Cilantro Sour Cream and sprinkle of cilantro.

“This has a fabulous mixture combination that makes it taste wonderful. Enjoy!”

INGREDIENTS

7 cups low-sodium vegetable broth
1 cup leeks, white parts only, sliced
1 tablespoon grated ginger root
3 garlic cloves, minced
1 cup white wine
1 pound carrots, peeled and chopped
1/2 teapsoon curry powder
1/2 teaspon corriander
Mint sprigs for garnish

DIRECTIONS

• Heat 1/2 cup of the stock in a large pot.
• Cook leeks, ginger and garlic until tender.
• Add remaining broth, wine and carrots.
• Bring to boil, reduce heat and simmer for about 40 minutes or until carrots are tender.
• Puree batches in a blender.
• Stir in spices and garnish with a mint sprig.

“These mixture contents are very healthy and wonderful. Try and you will surely enjoy it!”

INGREDIENTS

Cooking spray
3 cups peeled and diced butternut squash
2 cups carrots, peeled and thinly sliced
1 large leek, white and tender green parts only, thinly sliced
2 14-1/2 oz. cans low-sodium vegetable broth
1/4 teaspoon freshly ground pepper
1/4 teaspoon nutmeg
1/4 cup 1% milk
Salt to taste (not included in nutrition facts)
Sprig of rosemary for garnish

DIRECTIONS

• Spray a large saucepan with cooking spray and heat pan to medium-high heat.
• Add squash, carrots and leeks and cook, uncovered for 7-8 minutes, stirring occasionally.
• Add broth, pepper, and nutmeg then bring to a boil.
• Reduce heat to low and simmer, covered for 30 minutes or until vegetables are tender.
• Place a third of the soup mixture in a food processor, cover and process until smooth.
• Repeat with remaining soup and then return to saucepan.
• Bring to boiling, reduce heat then stir in milk. Add salt to taste.
• Serve soup garnished with a sprig of rosemary (optional).

“It surely makes everyone love this fantastic, healthy mixture combination, try!”

INGREDIENTS

1 onion, diced
2 stalks celery, diced
1 head broccoli, stems chopped finey, florets chopped
1 tablespoon olive oil
1/2 cup white wine
1/2 teaspoon black pepper
1 1/2 teaspoons dried basil
1/2 teaspoon garlic powder
7 cups low-sodium vegetable broth
1/2 cup shredded reduced-fat Swiss cheese
1 cup fat-free half and half
Roux:
1/2 cup flour
3 tablespoons light margarine or spread

DIRECTIONS

• Sauté onions, celery and broccoli in oil until soft for about 10-15 minutes in a soup pot.
• Add wine and cook until wine has almost evaporated.
• Add spices and broth and simmer until vegetables are very soft.
• To make roux:
• Melt light margarine in a saucepan and slowly add flour, stirring constantly with a wire whisk until thick and smooth.
• Add to soup 2 tbsp at a time until reaching desired thickness.
• Add cheese, mixing until cheese is melted.
• Remove from heat and add fat free half and half.