Category Archives: Soup

Chicken Noodle Soup


As a kid, my husband’s mother would heat up the famous canned chicken noodle soup and give it to him when he was sick.  We know the bit.  1.  Empty soup can into bowl.  2.  Fill can with water.  3.  Add to soup.  4.  Heat and serve.  Well, he grew up with only steps 1 and 4.  Can we say sodium overload?  Ever since  I’ve known him, he has always kept a can of this soup available for times he gets sick.  

I can’t stand the stuff.  Aside from the taste and sodium, the ingredient list is just too unnatural for my taste.  I have attempted to change him but we all know how that turns out.  (Note: It doesn’t work, friends.)


Well, that is until he tried to feed it to my sick baby.  Before my death ray stare became an all out smack down, he put the spoon down.  I went through the reasons I don’t want my child to eat this soup.  I argued that I could make it better.  He was still nostalgic.  Then, I offered him hard proof.  I asked what he thought of the chicken in his soup.  He started fishing around for a piece and found red/pink unidentifiable pieces of “chicken” floating around.  Then, he put his spoon down and has never had another bite/slurp of that soup.

In an effort to smooth his harsh defeat, I made him homemade chicken noodle soup.  With a much better ingredient list, this soup offers the same comfort and full flavor, with minimal effort.  My husband asks for it all the time – sick or not.  And, this way he can feed the baby all he wants.

Chicken Noodle Soup

adapted from


  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 cup onion, diced
  • 3 cloves garlic, minced
  • 1 cup celery, chopped
  • 1 cup carrots, sliced
  • 1/2 lb chicken breast, chopped
  • 8 cups low-sodium chicken broth
  • 2 cups vegetable broth
  • 2 cups cup egg noodles
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/2 tsp salt, more to taste
  • 1/4 tsp ground black pepper, more to taste


  1.  In a large pot over medium heat, melt butter and olive oil.  Add the onions, garlic celery and  carrots, and cook until tender, about 5-7 minutes.  Add the chicken to the vegetables and saute in the pot for about 3 minutes.  You really just want to get a good saute and browning on the outside.  
  2. Add the broth, noodles, basil, oregano, salt and pepper.
  3. Bring to a boil, then reduce heat to a simmer and let it simmer for 20-30 minutes.
  4. Add more salt and/or pepper, if needed.


Filed under Soup

Lemony Lentil Soup


My favorite Mediterranean restaurant in Dallas, Afrah’s, serves the most beautiful and bright lemony lentil soup.  I have been attempting to replicate it since I’ve first had it years ago.  Binks ordered it for his whole meal and I scoffed at him for ignoring the other delicious options on the menu filled with juicy grilled meat, soft pita, sauces, and hummus galore.  I have told you before how the old me would never make a meal of soup, let alone order it.  Yet, watching my husband enjoying every bite of his soup made me want to try it instantly.  As if I ever let him eat his meal without stealing a bite.  That’s normal right?  The soup was divine.  Perfectly lemony without being too spiced up, I was determined to find a recipe to closely match the restaurant version.

After trying out a few soups, this recipe has become a family favorite to replace, or dare say replicate, the restaurant soup.  While comforting soups like this are usually eaten during winter for me, the lemon really makes this bright enough to have year round.

Lemony Lentil Soup

adapted from Yummy Supper originally from Soup Love by Rebecca Stevens and Nabil Samadani


  • 1/4 cup olive oil
  • 1 bunch spring onions, thinly sliced
  • 1 yellow onion, diced
  • 4 celery ribs, diced
  • 4 cloves garlic, thinly sliced
  • zest of one lemon
  • 2 bay leaves
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon ground cloves
  • 1 teaspoon salt
  • 1/2 tsp ground black pepper
  • 2 cups red split lentils, rinsed
  • 8 cups water
  • 1 cup vegetable stock
  • 1/4 – 1/3 cup fresh lemon juice (the juice from the zested lemon should give you enough)


  1. Heat large heavy soup pot over medium-low heat.  Add olive oil and heat.
  2. Add green onions, yellow onions, celery, garlic, bay leaves, lemon zest, cumin, coriander, cloves, salt, and pepper.  Saute the mixture until the onions are soft and translucent, about 5-7 minutes.
  3. Raise the heat to medium-high.  Add lentils, water and vegetable stock to the pot.  Bring to a boil.  Skim off any foam that develops on the top of the water.
  4. Reduce the heat to low and simmer for 30 minutes until the lentils are soft and tender.
  5. Add lemon juice.  Cook for another 10 minutes over low heat.
  6. Season with additional salt, if necessary.


Filed under Soup, Vegan, Vegetarian

Kale Soup with Garbanzo Beans and Potatoes


I don’t really know what to call this soup exactly.  There is no way to shorten this soup’s name.  Oh and it’s not the nicest looking soup.  I mean my photography skills aside, its not a looker.  Let’s put aside the name and the look, and get down to the substance.  And that is where it’s at.  Looking substantively at this soup, we find a beautifully-spiced bowl filled with heart-warming elements perfect for these colder days and some sick family members, including a sick and grumpy toddler.


Combining kale, garbanzo beans, and potatoes with light broth flavored with onions, garlic, bay leaves and rosemary adds the richness to this dish.  My husband, a huge fan of soups, gave this glowing reviews.  My sick toddler LOVES this soup, even down to the kale.  Mind you, we have to peel and halve the beans and tear apart the kale into small portions for him.  And, I, the biggest critic of brothy soups, also am a huge fan.  While I tend to go towards heartier, thicker soups, this nutritional powerhouse in a bowl has now become a family favorite.  

Kale Soup with Garbanzo Beans and Potatoes

adapted from Gourmet

yields 8-10 servings


  • 1 lb dried garbanzo beans (or 2 cans of drained garbanzo beans)
  • 2 onions, diced
  • 5 cloves of garlic, minced
  • 5 cups vegetable broth
  • 2 quarts of water
  • 2 tsp salt
  • 1/2 tsp ground black pepper
  • 2 dried bay leaves
  • 1 tsp finely chopped rosemary leaves
  • 5 small gold potatoes, cut into small cubes
  • 1 lb kale, stems and center ribs discarded and leaves coarsely chopped


  1. In a pot, cover beans with water by 2 inches and bring to a boil. Remove from heat and let stand, uncovered, 1 hour. Drain beans in a colander and rinse.  NOTE:  If you are using canned beans, you can skip this step.
  2. In a large pot, cook onions in oil with medium heat, stirring occasionally, until softened, about 4 to 5 minutes.
  3. Add garlic and cook, stirring, about a minute.
  4. Add beans, broth, 1 quart water, salt, pepper, bay leaf, and rosemary and simmer, uncovered, until beans are just tender, about 1 hour.  NOTE:  The cook time will be shorter (about 30-40 minutes) if you are using canned beans.
  5. Stir potatoes into soup and simmer 10 minutes.
  6. Stir in kale and remaining quart water and simmer, uncovered, until kale is tender, about 12 to 15 minutes.
  7. Season soup with additional salt and pepper, to taste.


Filed under Soup, Vegan

Roasted Tomato & Basil Soup


I am not a soup person.  I’m not.  I prefer a hearty salad or sandwich over soup.  But, there are a few soups that make the exception.  First on the list is chili.  Then, we have the bisques.  And, there was a fantastic restaurant in Oklahoma City that served an excellent potato and leek soup.  Then, there of course is the tomato and basil soup.

My better half is the opposite.  Chicken noodle soups, minestrone and anything that’s super watery with bits of vegetables.  I, on the other hand, cannot make a meal out of that.  But, this soup makes a wonderful and satisfying meal.  And, I highly recommend serving this with a crusty piece of bread and butter.

With the baby eating solid foods these days, it’s really important for me to cut down on canned food and make things with fresh whole ingredients when I can.  So, I’m really happy that that this soup is full of fresh ingredients without a can.  Moreover, I really love that this soup is creamy and rich without any addition of cream.  Feel free to add a dash of cream if you want extra richness.

Roasted Tomato Soup

adapted from Food Network


  • 4 vine-ripened tomatoes
  • 1 cup olive oil, divided
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tsp balsamic vinegar
  • 1 stalk celery, diced
  • 1 small carrot, diced
  • 1 yellow onion, diced
  • 3 large cloves garlic, minced
  • 2 cups chicken broth, divided
  • 2 bay leaves
  • 2 tbsp butter
  • 1/4 cup fresh basil, chopped
  • 1/2 cup heavy cream, optional


  1. Preheat oven to 450F.
  2. Blanch the tomatoes: In a large pot of boiling water, add tomatoes for 2-3 minutes.  Remove and then rinse under cold water.
  3. Peel tomatoes, cut them into eight pieces and place on foil paper.  Roll up on the sides of the foil paper similar to a box.  Sprinkle with salt and pepper.  Drizzle 1/4 cup olive oil and balsamic vinegar over the tomatoes.  Bake for 20 -30 minutes until soft and caramelized.
  4. While the tomatoes are baking, in a large pot, heat the remaining olive oil over medium-low heat.  Add the celery, carrots, onion, and garlic, and cook until softened, about 10 minutes.  Add the roasted tomatoes and its juices, 1 cup chicken broth, bay leaves, and butter.  Cook until everything is very tender, about 20 minutes.
  5. Add basil and cream, if using.  Please the contents in the blender and blend until smooth.
  6. Return the soup back to the pot with the remaining broth until warm and incorporated.


Filed under Soup, Vegetarian