Tag 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 Allrecipes.com


  • 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

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

Life After Cleanse

Since the juice cleanse, I have been trying to keep up with the SCD Diet.  It’s definitely hard as I’m not used to scrutinizing everything I eat.  And, it may come as a surprise that giving up bread is really hard.  I don’t miss the cookies and cakes as much as bread, pasta and rice.

My skin has stayed about the same – a little more inflamed since the fast but not as bad as it was before at all.

So what have I been eating?

If you read Joy The Baker’s blog, you know that she did the Blue Print Cleanse and after, she made a vegan cream of mushroom soup.

I followed suit.  Because if it’s one thing I’ve learned is that for good food – do what Joy does.

There is nothing seemingly vegan about this soup.  It’s rich and most of all – creamy.

This was my first time experimenting with cashew cream and I am hooked for LIFE!  Mind you, I’m not a soup person.  I will push aside any bowl of soup for a salad monster or a sandwich.  But, this soup takes the no-grain-no-sugar-no-flour cake.

And it seems like lately my life meals aren’t complete without an apple (I’ve turned into Dorry) and some sauteed spinach.

More news – my life hasn’t been on pause lately.  I’m going to do the hydrogen breath test.  If it is SIBO, I am likely going to start taking Rifaximin (Xifaxan) to see if this can be cured/helped.  I will keep you all updated.

If you or any loved ones deal with any type of stomach, intestinal, or internal problems, you have to know that a lot of damage has been done by the past.  So, time is necessary to heal what has been broken.

Be good to your insides and I have faith that you will glow on the outside.

What do you eat on a daily basis?  Do you believe in the apple-a-day theory/rule?  How are you good to your physical or emotional insides?


Filed under Health, Life, Uncategorized, Vegan, Vegetarian

Back to the Routine, Almost

I have to say that after the trip to India, the Christmas feast, and the leftovers after, I’m back to being in my routine of making oatmeal/smoothies for breakfast, something for lunch (sandwich/leftovers) and a healthy dinner.  Oh how I missed my routine!

So, say a big welcome back to my bowl of oats!!

I love a good bowl of cinnamon oats with a dollop of pumpkin butter – yep, that’s right – I’m still not over pumpkin yet!

For lunch, we went to McAlister’s Deli for the first time.

I don’t usually go out for lunch (as much as I want to), but Binks and I stepped out of the norm.  As some of you know, sandwiches are my favorite food.

So, I ordered half a grilled chicken club and a cup of chili.

Binks ordered half a submarine and a cup of chicken tortilla soup.

I have to say, I was disappointed.  You can’t tell from the pics, but the sandwiches were small (esp to be charging us approx. $18 for both meals), and really lacked flavor and any substance.  Binks’ sandwich had a couple of slices of meat and my grilled chicken tasted like hospital food.  The worst was Binks’ soup – usually tortilla soup is more watery, right?  This soup had a consistency of broccoli and cheese, but more gelatinous-y.

What bothers me more is the service.  Two little meals took about 20 minutes to bring out and the waitress cleared my table before I was even done.  Game over.

I’m sorry McAlister’s.  Considering, I don’t go out to lunch much and sandwiches are my favorite food ever – you scored a 2/10.

Dinner was the best yet.  I didn’t feel like a whole meal but was craving dough balls like mad.  So, after much fighting with my sofa, I got up.

And, look what happened:

I made them with Earth Balance and a flax egg.  Delicious.

Can we say money shot? (I didn’t let them cool…whoops!)

Ahh…It’s good to be home.

*Update:  The one thing I’m still off on when it comes to routine is my exercise routine.  What do you all do for exercise?  I don’t know if with the weather I can run outside or at least trust myself to run outside.  So, what do you do?


Filed under Breakfast, Cookies, Desserts, Uncategorized