This salsa-loaded, smokey turkey chili with two kinds of beans and sweet bell peppers is a comforting Tex-Mex dinner. Each bowl is topped with melty cheese and crunchy scallions for an explosion of savory flavors in every bite.

The Best Turkey Chili Recipe

Craving a hearty and comforting meal that warms you from the inside out? This freezer-friendly turkey chili is perfect for chilly nights! It’s packed with tomatoey salsa, tender celery, and onions. Don’t forget serranos and bell peppers for a bit of heat! Red kidney beans and pinto beans will also help fill you up. Simmered until thick and comforting, this chili is topped with melty cheese and fresh scallions right before serving for a true Tex-Mex bite.

Why You’ll Love This Easy Turkey Chili

You’ll be making this hearty turkey chili on repeat once the leaves start falling.

• Comforting. A bowl of freshly-made chili always hits the spot, especially on cold nights.
• Tex-Mex. The combination of sweet, smokey, and spicy flavors give this chili its Tex-Mex flair.
• Freezer-friendly. Reheat it whenever you need a quick pick-me-up dinner throughout the week.
• Hearty. You don’t need to serve this chili with anything else. It’s already loaded with tender beans, turkey, and fresh veggies.

Recipe Ingredients

Smokey cumin, creamy beans, and sweet tomatoes are just some of the ingredients that make this an authentic Tex-Mex chili. Scroll to the recipe card at the bottom of the post for exact amounts.

• Olive oil – Vegetable, corn, and canola oil are great swaps.
• Ground turkey – It needs to be completely thawed if it was frozen.
• Bell pepper – Add your favorite color of bell pepper or use sliced poblano peppers.
• Onion – White or yellow are best.
• Celery – Don’t worry if they’re not as crunchy anymore.
• Serrano – Jalapeños are a great swap.
• Garlic – I prefer fresh garlic, but garlic powder works too.
• Canned diced tomatoes – You can also use crushed tomatoes if you dice them slightly.
• Red kidney beans – Use homemade or store-bought.
• Pinto beans – Make sure they’re well rinsed and drained.
• Salsa – Add your favorite tomato-based salsa. It can be spicy or mild.
• Chili powder – Red pepper flakes are a good swap.
• Ground cumin – Feel free to use taco seasoning instead.
• Salt – Kosher salt is best.
• Cheese – Sharp cheddar and Monterey Jack are some of my favorite kinds. It needs to be melty.
• Scallions – This is an optional garnish.

How To Make Turkey Chili

The thicker this smokey turkey chili is, the more comforting it gets. Scroll to the bottom of the post for the full recipe card.

• Brown the turkey. Add the oil to a large pot over medium-high heat. Add the turkey and cook it for 6 minutes, or until browned. Use a wooden spatula to break up the meat into small chunks.

• Sautée the veggies. Stir in the bell peppers, celery, serrano, onion, and garlic. Cook for 8 minutes, or until tender. The onions should be completely softened and fragrant.
• Make it saucy. Mix in the tomatoes, beans, salsa, chili powder, cumin, and salt. Bring it to a boil and then reduce the heat and simmer it for 1 hour. You can skip the simmering but it helps the chili thicken. Remove it from the heat.
• Serve. Ladle the chili into serving bowls. Garnish with cheese and scallions. Serve and enjoy!

Tips & Variations

Skipping the simmering and adding leftover grilled veggies will help you dig in much faster.

• Swap the protein. Use ground chicken, beef, or pork instead of turkey for an easy variation.
• Add more garnishes. Top the chili with a dollop of sour cream, lime wedges, crumbled bacon, or queso fresco for more Tex-Mex flair.
• Use leftovers. Dice my Grilled Vegetable Plate leftovers and stir them in during the last 10 minutes of cooking time to reduce food waste. You can also mix in leftover shredded turkey or rotisserie chicken.
• Skip the simmering. If you’re in a rush, only simmer the chili for 8-10 minutes or until heated through. This will save you around one hour of cooking time. The consistency will be slightly soupier, but it’s just as comforting.

Serving Suggestions

This hearty turkey chili is a comforting Tex-Mex dinner option. You can even dip my Jalapeno Cheddar Biscuits into the chili. For side dish ideas, try my Crispy Mini Potatoes or Sweet Potato Fries. Guacamole with corn chips is great too! Serving the chili in smaller portions will also turn it into a side dish for my Cuban Mojo Steak.

How to Store & Reheat Leftovers

Store the leftovers when the chili is completely cooled.

• Fridge: Place it in an airtight container for up to 4 days. Throw it out if it tastes sour or is bubbly on top.
• Freezer: Transfer it to freezer bags in serving-size portions. Freeze for up to 3 months. Thaw it overnight in the fridge or reheat straight from frozen.
• To reheat it: Microwave for 30 seconds, stir, and microwave again until warm. You can also use a small pot over medium heat, stirring occasionally, for 7-10 minutes. If it’s frozen, microwave it for 5 minutes or reheat if it for 15-20 minutes in the pot.

More Ground Turkey Recipes To Try

• Turkey Black Bean Burgers
• Paleo Turkey Meatballs
• Turkey Chorizo Sliders
• Turkey Chili Recipe with Sweet Potatoes {gluten free + paleo}

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Turkey Chili

This freezer-friendly turkey chili recipe with beans, bell peppers, onions, and tomatoes is a smokey and spicy Tex-Mex weeknight dinner. 

Course Dinner, Main Course

Cuisine American

Keyword easy turkey chili, turkey chili, turkey chili recipe

Prep Time 10 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 8

Author Amy

Ingredients

• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 bell pepper diced
• 1 medium onion diced
• 2 celery stalks diced
• 1-2 finely chopped serrano peppers
• 2 cloves of garlic diced
• 2 14 1/2-ounce cans petite-cut diced tomatoes
• 1 15 1/2-ounce can red kidney beans
• 1 15-ounce can pinto beans
• 1 cup medium/hot salsa
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 3/4 teaspoon salt
• 1/2 cup shredded cheese
• 1/2 cup chopped scallions

Instructions

• Heat oil in large nonstick saucepan over medium-high heat. Add the turkey and cook, breaking it up with a spoon, until the turkey is browned, about 6 minutes. Add the peppers, celery, onion, and garlic and cook, stirring occasionally until vegetables are tender, about 8 minutes.
• Add the tomatoes, beans, salsa, chili powder, cumin, and salt, bring to a boil.
• Reduce the heat and simmer, covered, stirring occasionally, until the flavors are blended and the chili begins to thicken, about 1 hour. Serve with the cheese and scallions.

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

This naturally thickened, garlicky tomato bisque with savory parmesan just screams “welcome home” after a long day. It’s comforting, packed with Italian seasoning, and is just waiting to be paired with some toasty baguette slices.

Easy Tomato Bisque Recipe

If you’re looking for an easy weeknight recipe that’s also super comforting, a pot of this velvety tomato bisque is just what you need. Browned onions and tender carrots add natural sweetness, while Italian seasoning and fragrant garlic balance out the flavors. Every spoonful is a beautiful orchestra of sweet and savory goodness. Blended until smooth and creamy, this recipe goes easy on the stomach because it only has a bit of butter while still being the comforting soup you need it to be.

Why You’ll Love This Tomato Bisque Soup

This buttery tomato bisque with hints of garlic and Italian seasoning is comfort food at its best.

• Freezer-friendly. Throw it into the pot whenever you need a last-minute dinner.
• Hearty. Rice, carrots, and onions add more than just flavor. They make sure you actually fill up on this recipe.
• Better than canned. Aside from only having fresh ingredients, you can adjust the seasoning to taste.
• Great for weeknights. There’s nothing like digging into some tomato bisque with a grilled cheese sandwich after a long day.

Tomato Bisque vs Tomato Soup

Although they may seem like the same thing, here are their main differences:

• Bisque: Tomato bisque is always smooth and creamy. It doesn’t contain chunks of tomatoes or veggies. Base ingredients include tomatoes, garlic, onions, and broth or wine. Heavy cream and butter are typically added for creaminess and thickening agents. This recipe doesn’t have cream, but the rice helps thicken it.
• Soup: Tomato soup can be smooth or chunky. Tomatoes, onions, garlic, and broth are also the base ingredients (but no wine). It may or may not be creamy. The consistency also tends to be slightly more watery.

Recipe Ingredients

Italian seasoning packs lots of savory, herby goodness without needing to keep lots of spices on hand. Scroll to the recipe card at the bottom of the post for exact measurements.

• Yellow onion – Feel free to use white onion.
• Rice – Use a long-grain rice like Basmati or jasmine.
• Carrot – Use whatever leftovers you have. Diced, shredded, whole, etc. It’ll be blended anyway.
• Garlic – Garlic powder works too.
• Italian seasoning – Add your favorite.
• Coconut oil – Avocado or olive oil are good swaps.
• White wine – It needs to be dry wine. If it’s sweet and fruity, the soup will taste funny.
• Low sodium chicken broth – Veggie broth is fine as well.
• Canned tomatoes – They can be whole or crushed.
• Raw honey – Agave nectar can be used instead. Avoid maple syrup because it’s too smokey.
• Unsalted butter – Skip the salt in the rest of the recipe if you use salted butter.
• Salt and pepper – I prefer salt and freshly-cracked black pepper.

How to Make Tomato Bisque

Browned onions and sweet tomatoes are an Italian culinary heaven full of the caramelized, tangy flavors you’ll find in this recipe. Scroll to the recipe card at the bottom of the post for more detailed instructions.

• Sautée the onion and rice. Add the coconut oil to a pot over medium-high heat. Stir in the onions, rice, carrots, garlic, and Italian seasoning. Let it cook for 4-5 minutes or until the onions are lightly browned and softened.

• Add the liquids. Pour in the wine and use a wooden spoon to carefully scrape the bottom of the pot to remove any browned bits. Avoid metal spoons and spatulas for this because they’ll scratch the pot.
• Mix in the tomatoes. Add the broth, tomatoes, honey, and butter. Season with salt and pepper. Stir well and bring it to a boil.
• Simmer it. Reduce the heat to low and let it simmer (covered) for 20 minutes.
• Blend the soup. Transfer the ingredients to a blender. Process until completely smooth. You may have to do this in batches. Feel free to use a hand blender if you have one. Return it to the pot.
• Serve. Adjust the seasoning with more salt and pepper to taste. Serve immediately and top it with parmesan cheese and basil. Enjoy!

Tips & Variations

There’ll be no more canned soup in your pantry once you see the spicy, pepper-y, and herby possibilities of this homemade version.

• Add a swirl. Grab 1 tablespoon pesto or coconut milk and swirl it into every bowl of soup. It’ll look nicer, but also add herbiness and creaminess.
• Make it spicy. Mix in 1/2-1 teaspoon red pepper flakes or chili oil for a kick of heat.
• Add more garnishes. Topping the bisque with 1-2 tablespoons fried shallots or croutons per bowl will add extra texture.
• Make a tomato-pepper bisque. Stir 1/4 cup roasted red peppers into the pot when sauteeing the veggies. Continue with the recipe as usual and you’ll have a yummy variation of this dish.
• Go alcohol-free. Swap the white wine for broth or water to make this a family-friendly recipe.
• Choose non-stick. To avoid any burning and sticking of the veggies or bisque, non-stick pots are best for preparing this soup in.

Serving Suggestions

This comforting tomato bisque is perfect for dipping in crispy grilled cheese or toasty, sliced bread! If you want to serve it as a side, try it with my Bison Meatballs. Stuffed Chicken Breast or Pistachio Crusted Salmon are other great ideas. For veggie sides, try my Stuffed Mushrooms and Grilled Asparagus with Onion. Salad options include my Spring Mix Salad with Champagne Dressing and Cannellini Bean and Radicchio Salad.

Proper Storage

Any bisque leftovers need to be fully cooled before refrigerating or freezing.

• Fridge: Place it in an airtight container for up to 5 days. Discard it immediately if it tastes sour or is bubbling when cold.
• Freezer: Pour it into freezer-friendly bags or containers in serving-size portions. Freeze for up to 3 months. Thaw it overnight in the fridge or reheat straight from frozen.
• To reheat it: Microwave it for 30 seconds, stir, and go another 30 seconds. If it’s frozen, reheat it in a pot over medium heat. Stir occasionally and let it thaw and heat up for about 15-20 minutes.

More Soup Recipes To Try

• The Best Chicken Noodle Soup
• Curried Lentil Soup with Tomato and Coconut
• Cell Recovery Potato Leek Soup
• Italian Tomato Lentil Soup

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Tomato Bisque

This easy tomato bisque recipe with parmesan and Italian seasoning is a comforting weeknight dinner paired with toasty sliced bread. 

Course Soup

Cuisine American, Italian

Keyword tomato bisque, tomato bisque recipe, tomato bisque soup

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4

Author Amy Stafford

Ingredients

Soup:

• ½ cup diced yellow onion
• ¼ cup dry gluten-free long-grain rice
• ¼ cup diced carrot
• 1 tablespoon garlic minced {about 1 large clove}
• 1 teaspoon dried Italian seasoning
• 2 tablespoons coconut oil
• ¼ cup dry white wine
• 2 cups low sodium chicken broth
• 1-28 oz. can whole tomatoes
• 1 teaspoon honey
• 2 tablespoons unsalted butter
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper

Optional Toppings:

• Grated parmesan
• Fresh basil leaves

Instructions

• In a medium saucepan over medium-high heat, melt coconut oil and sauté onion, rice, carrots, garlic and dried Italian seasoning until the onion starts to soften, about 4-5 minutes.
• Add wine to pan and scrape any brown bits that are stuck to the bottom.
• Add in chicken broth, tomatoes, honey and butter, season with salt and pepper . Bring to a boil.
• Once at a boil, reduce the heat to low. Simmer covered for about 20 minutes.
• Let cool slightly and blend soup, either with a hand-held or standard blender. If using a standard blender, be careful because hot liquid expands so use a towel under your hand to hold down the lid.
• Serve and top with grated parmesan and fresh basil leaves.

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

This 20-minute chicken florentine soup is a garlicky, creamy potful of goodness for chilly weeknights. Tender artichokes and spinach give it a pinch of Italian flair you’ll love!

Easy Chicken Florentine Soup Recipe

This creamy chicken florentine soup is proof that adding artichokes to a recipe doesn’t have to make it a complicated kind of fancy. There’s also lots of spinach, garlic, and plenty of herby seasoning for yummy Italian vibes. Served as a comforting dinner, this quick soup is great even if you freeze it for later or use leftover rotisserie chicken.

Why You’ll Love This Creamy Chicken Soup

Florentine chicken soup is the Italian version of chicken soup for the soul. It’s everyone’s favorite once they taste it!

• Easy but fancy. Once you sauté the garlic and onions, stir in the rest of the ingredients and let the soup simmer to warm perfection.
• Quick. It only takes 20 minutes to make! Everyone’s got that kind of time.
• Freezer-friendly. Pop it out of the freezer on hectic weeks to reduce the amount of time you spend in the kitchen.
• Family-friendly. Skip the spinach if you’ve got picky eaters at home to just make a creamy chicken soup for them.

What You’ll Need

Canned artichokes and coconut cream are convenient ingredients that take this creamy florentine chicken soup to the next level. Scroll to the recipe card at the bottom of the post for exact amounts.

• Extra virgin olive oil – This is also called “EVOO”. Avocado and coconut oil work too.
• Garlic – Fresh garlic is best, but feel free to use garlic powder.
• Yellow onion – White onion can be used instead.
• Italian seasoning – You can find it in the spice aisle at most grocery stores.
• Chicken broth – Choose low-sodium chicken or veggie broth.
• Coconut cream – If you’re not on a dairy-free diet, heavy cream is a great swap.
• Shredded chicken – Shredded turkey works too.
• Spinach – Feel free to use baby spinach or roughly chopped regular spinach.
• Canned artichoke hearts – You can use my Instant Pot Artichokes recipe if you remove the hearts.
• Salt and pepper – I prefer kosher salt and freshly-cracked pepper.

How to Make Creamy Chicken Florentine Soup

You only need 4 steps to throw this fancy-looking soup together. Scroll to the recipe card at the bottom of the post for more detailed instructions.

• Cook the garlic. Heat olive oil in a large pot over medium heat. Add the garlic and sauté for 1 minute until fragrant. Don’t let it burn.
• Caramelize the onions. Add the onions and Italian seasoning. Sauté for 7-10 minutes or until the onions begin to turn light brown.

• Make the broth. Pour in the chicken broth, coconut cream, chicken, spinach, and artichoke hearts. Mix well and season with salt and pepper to taste.
• Simmer it. Bring the soup to a simmer and let it cook for 5 minutes or until the spinach wilts. Serve immediately and enjoy.

Tips & Variations

Nothing is more Italian than adding pasta and parmesan cheese to a bowl of soup.

• Shred parmesan on top. Increase the Italian flair of this recipe by topping it with lots of freshly-grated parmesan. Add it to taste.
• Use rotisserie chicken. Leftover rotisserie chicken is a great way to reduce food waste and avoid cooking and shredding your own chicken.
• Add pasta. Stir in 1/2 cup pastina or your favorite short pasta during the last 15 minutes of cooking time to make this soup even more comforting.
• Make it spicy. Sprinkle in red pepper flakes or chili oil to taste to give each spoonful a kick of heat.
• Thicken it. Make a cornstarch slurry by whisking 1/2 tablespoon cornstarch and 3 tablespoons water until smooth. Add it to the soup during the last 20 minutes of cooking time to help the broth thicken.
• Use homemade. Opt for homemade chicken broth if you’ve got some on hand make this soup way better and extra wholesome.

Serving Suggestions

This chicken florentine soup is a great dinner on its own, but you can always pair it with sliced bread for a heartier meal. I love toasty sliced baguettes, ciabatta, breadsticks, and even flatbread. It can also be served as a side for my Stuffed Chicken Breast or Italian Parmesan Chicken.

How to Store & Reheat Leftovers

Keep some in the freezer for days when you don’t want to cook at all.

• Fridge: Place it in an airtight container for up to 5 days.
• Freezer: Prepare it without the coconut cream. Pour the cooled soup in serving-size portions in freezer-friendly bags or containers. Freeze for up to 3 months. Thaw it overnight in the fridge and add the coconut milk as you reheat it.
• To reheat it: Microwave it for up to a minute or until warm. You can also heat it in a pot over medium-high heat for 7-8 minutes, stirring occasionally.

More Cozy Soup Recipes To Try

• Creamy Roasted Cauliflower Soup
• The Best Chicken Noodle Soup
• Beef Pho Noodle Soup
• Baked Sweet Potato Soup
• Healthy Turkey Tortilla Soup

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Creamy Chicken Florentine Soup

This creamy chicken florentine soup recipe with buttery artichokes and spinach is the perfect 20-minute dinner with Italian flair.

Course Soup

Cuisine American, Italian

Keyword chicken florentine soup, chicken florentine soup recipe, florentine chicken soup

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 6 Servings

Author Amy – A Healthy Life for Me

Ingredients

• 1 tablespoon extra virgin olive oil
• 4 cloves garlic minced
• 1/2 large yellow onion diced
• 2 teaspoon dried Italian seasoning
• 4 cups chicken broth reduced sodium
• 1 cup coconut cream
• 1 pound of shredded chicken
• 10 ounces spinach
• 1 14- oz can artichoke hearts drained and chopped
• ½ teaspoon kosher salt
• ¼ teaspoon of ground black pepper more to taste

Instructions

• In a large pot over medium heat, add olive oil. Add in the garlic. Saute for about a minute, until fragrant, but do not brown.
• Add the onions and Italian seasoning. Saute for 7-10 minutes, until lightly browned and just starting to caramelize.
• Add the chicken broth, coconut cream, shredded chicken, and spinach. Add the chopped artichoke hearts. Season with kosher salt and black pepper to taste, add more as desired
• Bring to a simmer, then simmer for about 5 minutes, until the spinach wilts and soup is hot.

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

This easy, wholesome Brazilian Beef Stew is a hearty recipe with layers of flavor from black beans, peppers, wine, and coffee! Its savory goodness will be a hit with even picky eaters.

A Simple Beef Stew Recipe with Big, Bold Flavor

Ah, cookbooks. You never know what you’ll find in them! I first stumbled across this short, unique recipe in The Silver Spoon cookbook and the idea of coffee and wine immediately got my attention. I had never put those two ingredients in the same dish. Made me wonder, who thought it up?

Since I was still dealing with the pepper surplus from my garden, I thought I would give it a try. Adding the beans at the end was a moment of inspiration – I just thought it needed a little bit more substance to make the family happy, so in went two cans of black beans, and the boys all gave it a thumbs up. It was such an easy meal that it quickly became a staple in my winter meal plans.

Ingredients

Aside from wine, coffee, black beans, and beef, you only need a few items to round out this hearty, protein-rich meal. Here’s the list of ingredients (and remember, for the full, printable recipe card, head on down to the end of the post). 

• Olive Oil: Or another cooking oil of your choice.
• Stew Beef: Cubed stewing beef is what you want here, nothing too lean or tender. Lean and tender cuts will dry out and become tough if you try to stew them.
• Onion: A generous amount of thinly sliced onion adds to the stew’s signature boldness. You can use any kind of onion.
• Garlic: Mince or press a few garlic cloves.
• Peppers: I used the purple ones from my garden, but green would be fine, too. Dice ‘em up!
• Poblanos: These have a little more kick than bell peppers, but they aren’t very hot at all. They do add a nice, smoky, earthy note. 
• Flour: All-purpose flour helps thicken the stew.
• Wine: Most beef stew recipes call for red wine, but this one uses dry white wine.
• Coffee: Yep, brewed coffee is part of the recipe – and it gives the broth a luscious complexity.
• Black Beans: Feel free to leave them out, but we loved them! Drain and rinse before using.
• Salt and Pepper
• Cilantro and Shredded Cheese: Optional, for toppings. I like shredded Mexican cheese blend for this.
• Rice: Also optional, for serving.

Let’s Make Brazilian Beef Stew!

To make this dish, you just need a large Dutch oven or soup pot and an hour or so. Brazilian beef stew is easy to cook on the stovetop, and makes the whole house smell amazing! 

• Brown the Beef. To create your first layer of flavor, heat up some oil in your Dutch oven or pot, and brown the beef chunks in the oil. Once they’re browned all over, use a slotted spoon to carefully transfer the beef to a clean plate, and cover it to keep warm.

• Saute the Veggies. Next, add your onions, garlic, and peppers to the pot. Stir them around and let them cook on low heat, stirring now and then, for about 10 minutes.
• Add the Flour. Sprinkle flour over the vegetables, and then stir them well to coat them well. Cook and stir for 2 – 3 minutes.

• Add the Liquids. Once the flour has cooked a bit, stir in the wine and coffee. Bring this to a boil, stirring to incorporate everything really well. 
• Simmer the Meat and Beans. Now you can return the meat to the pot, and add the beans as well if you’re using those. Season the stew with salt and pepper, and then cover the pot. Let everything cook for about one hour, or until the beef is tender. (If you plan on freezing the stew, leave the beans out and add them when you reheat the frozen dish.)

• Enjoy! Serve your Brazilian beef stew with chopped cilantro and shredded cheese, over rice – or enjoy it just as it is.

What Is the Secret to Tender Beef Stew?

If you are looking for the secret, passed-down-from-generations, no-fail way to make tender beef stew, this is it:

Use the right cut of beef, and cook it for a long time.

That’s it! Truly, beef stew is so easy – you really just need to make sure that you use beef that’s meant for stewing. It should be labeled beef stew, stew beef, beef for stewing, something like that. Beef chuck is the classic, although brisket, bottom round, and other cuts will work as well. 

You also need to cook the beef until it’s tender. Don’t worry too much about overcooking it. This isn’t a problem with stew beef like it is with steak. Just check it at around the 45 minute mark, the 1 hour mark, and the 1:15 mark. (Some beef may be tough enough to need two hours of cooking or even more, depending on the size of the pieces). Stew beef is super tough at first, but once it has cooked for long enough, it falls apart beautifully.

Tips for Success

Like most soups and stews, this recipe is very versatile. You can change things up in a lot of ways and it will still turn out fantastic. Need some ideas to make it your own? I’ve got you covered!

• Beans: Other types of beans, such as pinto beans, garbanzo beans, or white beans, could be used instead.
• Vegetables: You could definitely add more veggies toward the end of the cooking time, if you like! Mushrooms, carrots, green beans… whatever you like!
• Stew Beef: To make your own stew beef chunks, just use a chuck roast, rump roast, or other pot roast cut of meat, and use a sharp chef’s knife to cut it into pieces. The pieces should be an inch to an inch and a half.
• Heat: You can replace the poblanos with roasted bell peppers if you really don’t like spicy dishes, or add some jalapeno if you want to dial up the heat a bit.

Serving Suggestions

To serve, I like to have a bowl of my favorite rice ready to go. You could also serve this dish plain, or with a couple of easy sides. Any one of these simple sides would be great.

• Perfect Rice: Yellow rice, Spanish rice, brown rice… I’ve never met a bowl of rice I didn’t like, but this basic Jasmine rice is honestly my favorite. We call it Perfect Rice!
• Sweet Potato: Bake up some sweet potatoes and serve them with butter, or – for a little crunchy goodness – make a batch of Sweet Potato Tater Tots! Fair warning: these are absolutely irresistible.
• Salad: Give your meal some contrast with this summery Tomato Cucumber Salad. It’s light, juicy, colorful, and refreshing.

How to Store and Reheat Leftovers

Leftover Brazilian beef stew will keep in your fridge for about four days. It should be stored in an airtight container for maximum freshness.

To reheat, just warm up your desired portion in a saucepan on the stove, over medium heat. You could also microwave it in a microwave-safe bowl, if you prefer.

Can I Freeze This?

Sure! If you are planning to freeze Brazilian beef stew, don’t add the beans – they don’t handle freezing and thawing too well. Just make the recipe without them, and cool it down before freezing. Stored in freezer containers, it will stay good in the freezer for up to three months. Defrost it in your refrigerator before reheating. Add the beans as the stew heats, if you like.

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Brazilian Beef Stew

This easy, wholesome Brazilian Beef Stew is a hearty recipe with layers of flavor from black beans, peppers, wine, and coffee! Its savory goodness will be a hit with even picky eaters.

Course Soup

Cuisine Brazilian

Keyword easy beef stew, homemade beef stew, how to make beef stew

Prep Time 10 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 6

Author Amy Stafford via Silver Spoon Cookbook

Ingredients

• 2 tablespoons olive oil
• 3 1/2 pounds stew beef cubed
• 2 medium onions thinly sliced (4 cups)
• 3 garlic cloves minced
• 2 small green bell peppers I used the purple ones from my garden, diced
• 2 small poblano peppers diced
• 1/2 cup all-purpose flour
• 1/2 bottle dry white wine
• 2 cups brewed coffee
• 2 cans black beans (15 ounces each) drained and rinsed
• 1 pinch salt
• 1 pinch pepper

Toppings:

• 2 tablespoons cilantro chopped
• Shredded Mexican cheese optional
• Cooked rice optional

Instructions

• Heat the oil in a large Dutch oven or soup pot, add the meat and cook, stirring frequently, until browned all over. Remove the meat and keep warm.
• Add onions, garlic and peppers to pot and stir to coat with meat juices and cook over low heat, stirring occasionally, for about 10 minutes.
• Sprinkle in the flour and cook, stirring constantly, for 2-3 minutes. Gradually stir in wine and coffee and bring to a boil, stirring constantly.
• Return meat to pot, season with salt and pepper to taste.
• Add beans, cover, and cook for 1 hour or until the meat is tender.
• (If you plan on freezing, do not add beans. Continue to cook until tender, cool completely, package, and freeze. When reheating, add beans, and serve)
• Ladle stew into bowls, sprinkle with chopped cilantro and cheese. Can be served over rice or as is.

Notes

If you plan on freezing this recipe, do not add the beans. Instead, cook the stew without them, cool, package, and freeze. When you reheat the stew, add the beans at that time.

More Easy Beef Recipes

• Asian Beef Rainbow Salad {paleo + gluten free}
• Slow Cooker Short Ribs
• Blue Cheese Crusted Filet {gluten free}

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

Chicken soup is a comforting classic, and this creamy recipe is a family favorite! With tender chicken, hearty egg noodles, garlic, herbs, and more, it’s The Best Chicken Noodle Soup ever!

My Family’s Favorite Chicken Noodle Soup

Guys, I don’t want to brag. I am being totally sincere when I say that this is the best chicken noodle soup ever! I have been making and feeding this soup to my family for years, taking it to tailgates, and bringing it over to friends who are under the weather… and the comment I always hear is, “That is the best chicken noodle soup!”

So just what makes it so good, you may be wondering. It’s not any special magic of my own – anyone can make this simple recipe. It’s just the perfect balance of flavors, from garlic to bay leaves to slow-simmered chicken, with some creamy goodness (from real heavy cream!) to put it over the top.

Feeling hungry yet? Me too, actually. Let’s make some soup!

(And if you’re looking for a different take on chicken soup, try this Lemony Chicken and Orzo Soup, or a bowl of my hearty Chicken Tortilla Soup!)

Ingredients

For ingredients, the most important thing to remember is that bone-in chicken makes the best chicken noodle soup. I use two whole chickens, but you could substitute bone-in thighs, drumsticks, breasts, or a combination.

• Whole Chickens: Or a combination of bone-in chicken pieces.
• Water
• Onions: Peel and dice the onions.
• Italian Seasoning: This versatile seasoning has a little bit of everything. If you don’t have pre-made Italian seasoning on hand, you can use a mix of basil and oregano to mimic the flavor.
• Lemon: Slice up a lemon to add a bit of tangy brightness. Acid is so important in chicken soup!
• Garlic: I like a generous amount of minced, fresh garlic in my soup. You can dial it back or omit it entirely if you don’t care for garlicky chicken soup.
• Bay Leaves: These really add that classic chicken soup herbal note. Sage would also be good, if you don’t have bay leaves, or use half bay leaves and half sage.
• Chicken Bouillon Cubes: My secret weapon for a really rich-tasting broth! Substitute chicken base (such as Better Than Bouillon) if you prefer.
• Salt and Pepper: Kosher salt and freshly-cracked pepper are my go-tos, but any salt and pepper will work.
• Vegetables: Carrots, celery, and mushrooms. You can use fresh or dried mushrooms. If you’re using dried, be sure to soak them to reconstitute them.
• Egg Noodles: You can use the curly ones, the straight ones, or even the tiny thin ones – whichever you like. Keep in mind that the very tiny ones cook really quickly.
• Parsley: Chopped parsley helps keep things light and fresh.
• Sherry: Want to know a secret? I use cooking sherry. I do. You can also use regular sherry, or substitute some white wine for a slightly different taste. 
• Rosemary: The Italian seasoning may contain a bit of rosemary already, but I still like to add some fresh rosemary for a pungent, woodsy taste. It’s fantastic with chicken.
• Parmesan: In chicken soup? You betcha! Freshly grated is best – pre-shredded parm can be hard to dissolve in soup.
• Heavy Cream: Half and half will also work, but it won’t be as richly creamy.

Which Noodles Are Best for Chicken Noodle Soup?

Egg noodles are sort of the traditional choice for chicken soup, at least in the U.S. However, if you don’t have any egg noodles, this soup is also great with regular pasta tossed in and cooked until tender. Smallish pasta shapes like rotini and fusilli are good options, or take some long pasta like spaghetti or linguine and break it into inch-long pieces.

How to Make the Best Chicken Noodle Soup

The process for making this recipe is straightforward, but since it’s an old-fashioned approach that includes making your own broth (no shortcuts when making the best chicken noodle soup!), you’ll need to budget time for that. Make sure to read over the recipe once or twice before you dive in, so you don’t get stuck making broth when you need to be somewhere else!

• Cook the Chicken. Going down the list, measure and add all of the ingredients to a big soup pot, up to and including the salt and pepper. Set this over medium heat, and add some extra water if needed, so that the chickens are completely covered. Let the chicken simmer for one hour, or until tender and done through.

• Cool the Chicken. Remove both chickens from the pot, and place them on a rimmed cutting board so that you can catch the juices and pour them back into the pot. Let them cool down, and then debone them, shredding the meat and discarding the skin and bones (or saving them to make homemade stock).

• Cook the Vegetables in the Broth. Meanwhile, strain the broth through a colander into a large bowl, throwing away any solids. Pour the broth back into the pot, as well as any juices caught from the chickens as they cool. Bring the broth to a low boil, and add carrots, celery, and mushrooms. Cook these for 10-12 minutes.
• Add the Noodles. Add your egg noodles, and cook them until al dente (you can follow the directions on the package for specific cooking times).

• Finish the Soup! Last, stir in the shredded chicken, parsley, sherry, rosemary, Parmesan, and cream. Cook for about 5 minutes longer, and then enjoy!

Does Chicken Soup Taste Better the Longer You Cook It?

That’s kind of a yes-and-no question. The issue is, are you making chicken soup with stock, or chicken soup with broth?

Chicken stock is made by cooking chicken bones (and skin, and sometimes veggies) in water for a long time. Chicken broth is made by cooking the actual chicken meat (as well as bones, usually). 

While broth and stock both get richer and richer the longer you cook them, the problem is that the chicken meat will dry out and get tough if you let it go too long. Vegetables will also have an unpleasant texture if you overcook them, turning mushy and falling apart. 

So if you’re making soup using chicken broth, like I do in this recipe, don’t overcook it or the chicken won’t have a good texture. If you’re making homemade chicken stock, feel free to cook it for hours and hours before you strain it and use it.

Helpful Tips

Every cook has their tips and tricks for making the best chicken soup, but there’s no gatekeeping here – I’m sharing all of mine! Here are a few more things you should know about this recipe:

• Chicken Juices: The juices that drip from the chickens while they cool are sooo flavorful. Don’t waste them – catch them and add them back to the pot! You can use a rimmed cutting board, or place them on a rack in a rimmed baking sheet or roasting pan.
• Chicken Doneness: You can tell that the chicken is done when the leg and thigh jiggle loosely, the juices run clear, and there’s no pink (brownish is fine) when you cut into the meat down to the bone. Or just use a meat thermometer! The safe temperature for chicken is 165F.
• Ingredient Amounts: I like to make a really big batch of soup, using two whole chickens, so that I can freeze half and pull it out when needed. If you don’t want to make that big of a batch, just cut the ingredient amounts in half to make a normal dinner-sized amount.

What to Serve with Chicken Noodle Soup

To me, chicken noodle soup is a meal in a bowl – but of course, it does go really well with lots of side dishes. Here are a few easy side dishes to try:

• Cornbread: A serving of this Gluten Free Sweet Potato Cornbread is so wholesome and more-ish. You’ve got to try it! And the subtle sweetness is really pleasant with creamy chicken noodle soup.
• Salad: A leafy salad is always nice, but for something a little different, try making this Asparagus Broccoli Salad. It’s hearty, satisfying, and packed with nutrition.
• Veggie Tart: A wedge of Zucchini Cheese Tart makes a bistro-like meal out of creamy chicken noodle soup.

Storing, Freezing, and Reheating

So what do you do with your leftovers? Well, I always make extra and have several batches in the freezer, to pull out when needed. You can also refrigerate it for short-term storage.

• Refrigerate: Cover the soup well or transfer to airtight containers, and refrigerate for 3 – 4 days.
• Freeze: To freeze, just cool the soup down, pour it into freezer containers (leave a little room for it to expand), and freeze for 3 months or so. Thaw in the refrigerator before reheating.
• Reheat: Heat the soup back up on the stove over medium heat, or in your microwave for 30 seconds at a time, stirring between each 30-second session.

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The Best Chicken Noodle Soup

Chicken soup is a comforting classic, and this creamy recipe is a family favorite! With tender chicken, hearty egg noodles, garlic, herbs, and more, it’s The Best Chicken Noodle Soup ever!

Course Soup

Cuisine American

Keyword chicken noodle soup, creamy chicken noodle soup, homemade chicken noodle soup

Prep Time 20 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 24

Author Amy via Paula Deen

Ingredients

• 2 whole chickens
• 7 quarts of water
• 2 onions peeled and diced
• 4 teaspoons Italian Seasoning
• 1 lemon sliced
• 6 garlic cloves minced
• 4 bay leaves
• 6 chicken bouillon cubes
• Kosher salt and pepper
• 4 cups sliced carrots
• 4 cups sliced celery
• 1 bag of egg noodles
• 2 cups sliced mushrooms (if dried reconstituted)
• 6 tablespoon parsley chopped
• 2/3 cup cooking sherry
• 4 teaspoon rosemary chopped
• 2 cups grated Parmesan
• 1 1/2 cup heavy cream

Instructions

• Add all ingredients up to kosher salt and pepper to a large pot over medium heat.
• Add extra water if needed so that chickens are completely covered.
• Cook for one hour or until chicken is tender. Chicken should no longer have any pink inside (you can cut with knife to judge, or use a meat themometer to make sure the chicken reaches 165°F).
• Remove chickens and place on a rimmed cutting board so you can catch juices from chickens and add them back to the pot.
• Once chickens are cooled, remove skin and shred meat. (You can use bones and skin to make homemade chicken stock)
• Strain broth through a colander into a large bowl, throwing away solids.
• Place broth back into stock pot, as well as any juices you caught while chickens cooled.
• Bring broth to a low boil and add carrots, celery and mushrooms cooking for 10 – 12 minutes.
• Add noodles and cook until al dente (follow directions on package).
• Stir in shredded chicken, parsley, sherry, rosemary, parmesan and cream for about 5 minutes.
• Serve and enjoy!

Notes

• To catch juice and broth from chickens while they cool, place chickens on wire rack that is sitting inside a rimmed baking sheet. The deeper the baking sheet the better, as there may be quite a bit of juice released from chickens.
• This is a double recipe so that you will have plenty to freeze. Cut the ingredient amounts in half if you do not want extra to freeze.

More Nourishing Soups

• Roasted Cauliflower Coconut Soup
• Tom Yum Soup (Thai Soup Recipe)
• Ribollita

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

This Easy Salmon Soup is made with fresh salmon, fennel, leeks, and shitake mushrooms. It’s unbelievably good, and good for your your body! Everyone who has ever tried it raves about its lovely, nourishing flavor.

A Light, Elegant Soup That’s Packed with Superfoods!

Everyone knows that salmon is a superfood, but have you tried it poached? I love poached salmon so much that it became the base for this easy spring-like soup. Fragrant fennel, leeks, celery, and carrots give the soup so much great veggie power, and give the broth an elegant touch.

The salmon itself cooks to perfection this way, making a tender, flavorful, and healthy “star of the show.” I’ve served this dish at dinner parties – that’s how good it is! And guests always love it. Try it, and it might just become your new favorite way of cooking salmon.

How Often Should You Eat Salmon?

The basic recommendation, health-wise, is to eat two or three servings of seafood per week: think shellfish, white fish, and yes, salmon. That comes out to somewhere between 8 and 12 ounces of seafood. Salmon is a fantastic choice for hitting that goal, because it’s easy to cook, easy to find (fresh or frozen), and packs a punch of Omega-3 fatty acids, minerals, vitamins, and antioxidants.

Recipe Ingredients

I’ve already mentioned some of the wholesome, natural ingredients in this easy salmon soup. This list will give you a bird’s eye view of all of the ingredients you’ll need. Sound good? Great! Here we go:

• Coconut Oil: Coconut oil is great for a dairy-free soup. Unsalted butter would also be great.
• Veggies: Leeks, fennel, carrots, and celery, sliced and diced.
• Salt and Pepper
• Mushrooms: Sliced shiitake mushrooms.
• Broth: Vegetable broth is my go-to for this recipe.
• Water
• Herbs: Parsley and thyme. I like to use fresh, chopped herbs, but dried would work as well.
• Salmon: Cube the salmon into 1 1/2 inch chunks.
• Parmesan: Finely grated Parmesan is optional, but adds a nice touch.
• Spinach: I prefer baby spinach when available.

Should You Eat Salmon Skin?

You can eat salmon skin, but whether or not you should kind of depends. If you’re using good-quality, wild-caught salmon and you’re not concerned about pollution or other contaminants, feel free to eat the skin. It can be great when cooked crispy in a skillet. If you’re not sure about your salmon’s quality, you may want to remove the skin. I like to remove it in this soup, since it wouldn’t be crispy anyway.

How to Make This Easy Salmon Soup

Making the soup is very, very easy. That’s one reason I like to serve it when I’m entertaining – not much can go wrong! Here’s how to do it.

• Saute the Vegetables. Melt the butter in a soup pot over medium-high heat. Then add your veggies, salt, and pepper, and let them cook for a few minutes until they start to wilt and soften a little.
• Add the Liquid. Next, pour the vegetable broth and water over the vegetables, and bring to a low boil/simmer. Once it starts to bubble a little, lower the heat to low.

• Add the Mushrooms. Stir the mushrooms into the soup, and let them cook for 10 – 12 minutes, stirring now and then.
• Finish the Soup. Last, add your salmon and spinach to the pot. Stir them around to help the spinach wilt and submerge into the soup broth. Take the pot off of the heat, cover it, and let it sit for about five minutes to wilt the salmon all the way and cook the salmon through.

• Enjoy! Serve the soup in bowls with a sprinkle of Parmesan cheese.

Cooking Tips

Some of the ingredients in this salmon soup recipe can be a little finicky to work with, so I’m sharing all of my best tips. From salmon to shiitake, here we go!

• Salmon: Use fresh or frozen salmon, whatever you have on hand. (Pro tip: frozen salmon can often be just as good, if not better, than salmon you buy from behind a seafood counter.) If you go with frozen, make sure to thaw the salmon out in your fridge before you cook it in the soup.
• Fennel: Fennel is somewhat like onion, and you use the bulb of it, similar to an onion. Cut away the stalks – they are tough and hard to eat. If your fennel has discolored spots on it, you can either remove the outer layers of the fennel, or cut away the discolored spots with a knife.
• Shiitake Mushrooms: Dried or fresh, both are great. If you use dried mushrooms, you don’t have to reconstitute them with water for this recipe. The mushrooms will soften up in the soup. It’s also fine to use other kinds of mushrooms, like oyster mushrooms or button mushrooms.
• Leeks: Cleaning leeks is extra-important. Yes, you want to clean all of your veggies! But leeks can be especially gritty and dirty. A fail-proof way to clean leeks is to slice and dice them up, throw them in a fine mesh sieve, and rinse them really well with running water. Then dry on paper towels, and they’re good to go.
• Spinach: Baby spinach is usually fine to use without trimming it, but if you have regular spinach, you may want to pull the stems off or chop the spinach.

Yummy Serving Suggestions

To serve, I like to add a nice light salad. Poached salmon soup also great as a starting course for a larger dinner. Any one of these main courses would go wonderfully with it:

• Roasted Chicken: For a special take on classic roasted chicken, try this Pan Roasted Chicken with Apple Fennel Slaw. The fennel in the soup leads nicely to the fennel in this hearty, savory main course.
• Beef and Mushrooms: Salmon is a nice, light fish while still being nourishing. Serving it as a soup course before a main course of Farro Beef Mushroom Asparagus Marinara would create a lovely, filling, comforting meal!
• Stuffed Chicken Breast: Another great recipe for a dinner party, this Stuffed Chicken Breast has crispy breading and a gourmet mushroom sauce. It’s also easy to make, just like this salmon soup.

How to Store and Reheat Leftover Salmon Soup

Poached salmon soup can be refrigerated for about two days. Make sure to store it in airtight containers to keep it as fresh as possible.

To reheat, just place the desired amount on the stove over low to medium heat. Gently heat the soup until it’s nice and hot, but don’t overcook it or the salmon will be dry and unpleasant to eat.

Can I Freeze This?

I would not choose to freeze this soup, because the textures here are very delicate and show their true flavors best when used fresh.

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Easy Salmon Soup

This Easy Salmon Soup is made with fresh salmon, fennel, leeks, and shitake mushrooms. It's unbelievably good, and good for your your body! Everyone who has ever tried it raves about its lovely, nourishing flavor.

Course Soup

Cuisine American

Keyword cooking salmon, easy salmon recipes, poached salmon

Prep Time 10 minutes minutes

Cook Time 24 minutes minutes

Total Time 34 minutes minutes

Servings 4 -6

Author Amy Stafford adapted from Martha Stewart

Ingredients

• 3 tablespoons coconut oil or unsalted butter
• 1 leek sliced and diced
• 1 small fennel bulb sliced and diced
• 1 large carrot diced
• 2 celery ribs sliced and diced
• 1 teaspoon kosher salt
• 1 pinch pepper
• 1/2 cup sliced shiitake mushrooms
• 2 cups vegetable broth
• 2 cups water
• 3 tablespoons parsley chopped
• 1 teaspoon thyme chopped
• 1 pound salmon cubed into 1 1/2″ chunks
• 4 tablespoons parmesan finely grated, optional
• 3 ounces spinach about one bunch, I prefer baby spinach when available

Instructions

• In large dutch oven or heavy deep pot, melt butter over medium high heat
• Add carrots, celery, fennel, leeks, thyme, salt and pepper and stir to coat.
• Stir and cook for about 5-7 minutes or until vegetables start to wilt a bit.
• Add vegetable stock and water.
• Bring to a low boil, as soon as you see the bubbles, lower heat to low.
• Stir in mushrooms and cook for about 10-12 minutes. Stirring occasionally.
• Add salmon and spinach to pot and stir to submerge
• Remove pot from heat and cover for about 5 minutes, or until spinach is wilted and your salmon chunks are cooked through.
• Place soup in bowl and sprinkle parmesan cheese.

Notes

Salmon will change color from bright orange to a more white-orange color.

Once soup in placed in serving bowls, top with oyster crackers.

More Healthy Soup Recipes

• Beef Pho Noodle Soup
• Lentil Kale Chicken Soup
• Tomato Bisque

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

This Curried Lentil Soup with Tomato and Coconut is a creamy, comfy recipe you’ll crave. Curry powder, coconut milk, and fire-roasted tomatoes add mouthwatering flavor.

An Easy, Hearty Soup Recipe with Lots of Bold Flavor

Lentil soup is a versatile kind of meal – there are versions of this recipe with all kinds of different flavor profiles. (I love them all!) It’s no wonder, since lentils are satisfying and flavorful, but still neutral enough to work with any spice or seasoning blend you can throw at them.

This lentil soup is full of South Asian ingredients, for a warm, bright, complex dish that’ll have you coming back for more. Curry powder, coconut milk, lime, and cilantro are a can’t-miss combination. For a chilly day, or anytime you want a quick vegan meal that won’t leave you bored or hungry, reach for this easy recipe.

Is Lentil Soup Good for You?

Yes, lentil soup is definitely a healthy soup option. Lentils themselves are a healthy source of both carbs and protein, and they pack in healthy minerals, too. You’ll get iron, selenium, and folate from this easy recipe – plus, lentil soup delivers fluids and fiber, promoting a healthy digestive system.

What’s in This Curried Lentil Soup?

My recipe for curry lentil soup with tomatoes and coconut is great for anyone looking for a meatless main course that’s filling, healthy, and flavorful. It’s also vegan and gluten-free.

• Olive Oil: Extra-virgin olive oil has a bold, rich taste, but lighter olive oils will work, too.
• Onion: Finely chopped. White, yellow, and Vidalia onions are all good for this recipe.
• Garlic: Finely mince the garlic, or use a garlic press.
• Ginger: You will need a piece of ginger about 2 ½ inches long, peeled and finely grated.
• Curry Powder: Medium curry powder is my favorite, but you can use any kind you like.
• Crushed Red Pepper:  For a little extra heat, crushed red pepper flakes are just the thing.
• Lentils: Picked over, rinsed, and well-drained.
• Canned Tomatoes: Look for diced, fire-roasted tomatoes.
• Cilantro: Finely chop some of the cilantro, but leave some leaves with tender stems for serving.
• Salt and Pepper: Kosher salt and freshly ground pepper.
• Coconut Milk: Use canned, unsweetened coconut milk, shaken well.
• Lime Wedges: For serving.

How to Make Curried Lentil Soup with Tomato and Coconut

While some soup recipes are all about a long, slow cooking process, this is one you can whip up in under an hour – and it’s just as cozy.

• Cook the Onion. We’ll start building layers of flavor by caramelizing the onions. Heat the olive oil in a medium saucepan over medium heat. Then add the onion and cook for 8 – 10 minutes, or until they are softened and golden brown.
• Add the Aromatic Ingredients. Add the garlic, ginger, curry powder, and red pepper flakes to the pan, and stir for a couple of minutes to release the fragrance of these ingredients. 
• Stir in the Remaining Soup Ingredients. Now, stir in the lentils and sauté them, still stirring, for one minute. Pour in the tomatoes, and stir in half a cup of the cilantro, some salt and pepper, and 2 ½ cups of water. Set aside ¼ cup of the coconut milk for serving, and add the remaining coconut milk to the soup.
• Simmer. Bring the soup to a boil, and then reduce the heat and let it simmer for twenty to twenty-five minutes, or until the lentils are soft (but not mushy). Taste, and adjust the seasonings as needed.
• Enjoy! Divide the lentil soup among four bowls, drizzle each one with some of the reserved coconut milk, and top with more cilantro. Serve with lime wedges.

Tips for Success

There’s a lot of wiggle room in this recipe, so if you’re looking for ways to change things up you’re in luck. These helpful recipe notes will show you a few ways to do that.

• Lentil Options: Most kinds of lentils will work perfectly in this recipe. Brown, red, and yellow lentils all cook in about half an hour, while green ones may take closer to 45 minutes.
• Spices: I like to combine fresh ginger and some red pepper flakes with curry powder for an extra punch, but you can tweak this in lots of ways. Omit the red pepper, use ground ginger, or substitute a specific curry blend to your taste.
• Veggies: Soup recipes are great because they are so flexible, and this one’s no exception. Feel free to toss in kale, diced potato, chopped carrots, or any other vegetables you enjoy.

What Goes Well with Lentil Soup?

I love serving any soup recipe with bread and salad, or with a hearty pasta dish. Here are a few healthy ideas to try:

• Crostini: crostini are fun to make and easy to eat, especially this scrumptious Pepper Mushroom Onion Crostini!  
• Beets Salad: Beets are a superfood that packs in all kinds of nutrients, and tastes great, too. Try this flavorful Goat Cheese Roasted Beet Salad, and I’m sure you’ll agree!
• Pasta: My Eggplant Goat Cheese Pasta is full of healthy color and flavor! It’s a wonderful side or light main course that goes with just about anything.

How to Store and Reheat Leftovers

To store leftover lentil soup, cool it down and pack it into a tight-lidded container. It will keep in the fridge for up 4 – 5 days.

To reheat, just place the desired amount in a saucepan over medium-low heat until the soup is heated through.

Can I Freeze This?

You can freeze curried lentil soup, but the coconut milk sometimes suffers a little, texture-wise, after freezing and thawing. If you are planning to make this as a freezer meal, consider leaving out the coconut milk – you can add it in once your soup is thawed and reheating. Either way, make sure to freeze lentil soup after it has cooled, and use an airtight container to keep it fresh.

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Curried Lentil Soup with Tomato and Coconut

This Curried Lentil Soup with Tomato and Coconut is a creamy, comfy recipe you’ll crave. Curry powder, coconut milk, and fire-roasted tomatoes add mouthwatering flavor.

Course Soup

Cuisine Indian

Keyword best lentil soup recipe, cooking lentils, lentil soup (vegan)

Prep Time 12 minutes minutes

Cook Time 45 minutes minutes

Total Time 57 minutes minutes

Servings 4

Author Amy

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium onion finely chopped
• 2 garlic cloves finely minced
• 1 2½- inch piece ginger peeled, finely grated
• 1 tablespoon medium curry powder
• ¼ teaspoon crushed red pepper flakes
• ¾ cup lentils
• 1 14.5- ounce can diced fire roasted tomatoes
• ½ cup finely chopped cilantro plus leaves with tender stems for serving
• Kosher salt freshly ground pepper
• 1 13.5- ounce can unsweetened coconut milk shaken well
• Lime wedges for serving

Instructions

• Heat oil in a medium saucepan over medium.
• Cook onion, stirring often, until softened and golden brown, 8–10 minutes. Add garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes.
• Add lentils and cook, stirring, 1 minute.
• Add tomatoes, ½ cup cilantro, a generous pinch of salt, and 2½ cups water; season with pepper.
• Set aside ¼ cup coconut milk for serving and add remaining coconut milk to the saucepan.
• Bring mixture to a boil; reduce heat and simmer gently, stirring occasionally, until lentils are soft but not mushy, 20–25 minutes. Season soup with more salt and pepper if needed.
• Serve, divide soup among bowls. Drizzle with reserved coconut milk and top with more cilantro. Serve with lime wedges.

More Nourishing Soup Recipes

• Immune Boosting Mushroom Soup
• Healthier Clam Chowder
• Garden Minestrone

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

Tom Yum Soup is a sweet-sour-spicy shrimp soup you’ll crave! This easy recipe features fresh shrimp, galangal, makrut leaves, and lemongrass for restaurant-worthy flavor.

A Beloved Thai Recipe You Can Make at Home!

So you guys probably know by now that I like making soup – it’s the ultimate comfort food, and so easy to pack with nutrients from veggies, meats, bone broths… a health junkie’s dream food, basically. Plus, most soup recipes are easy one-pot meals. That’s music to any busy mom’s ears, am I right?

This Thai tom yum soup is a terrific example of how that works. It’s loaded with goodies like shrimp, galangal, mushrooms, chilis, and garlic. If you need something that is both a nourishing, comforting meal and a spicy pick-me-up, you’ve got to try it! Skip the takeout and get your Asian food fix with this easy, good-for-you recipe.

Why Is It Called Tom Yum Soup?

According to the Michelin guide, “tom” means boil, while “yum” refers to the “mixed” flavors in the soup: spicy, sour, and sweet. You may also see this soup called tom yum goong, because “goong” means shrimp.

What Does Tom Yum Consist Of?

So what do you need for this healthy, zesty recipe? Some of the ingredients may not be available at your local grocery store, but in that case, all the more reason to check out an Asian grocery store instead. Asian grocery stores are often treasure troves of fresh, good quality, and hard-to-find ingredients.

• Shrimp: 10 ounces of large to extra large shrimp, shells on. We’ll be using the shells for the broth, and the meat for the soup ingredients.

For the Broth:

• Shrimp Shells: Reserved from peeling the shrimp.
• Onion: Sliced sweet yellow onion. 
• Garlic: A couple of garlic cloves, smashed with the side of your knife.
• Lemongrass: Look for firm, unblemished stalks of lemongrass. Peel away the outer layers, and smash the inner stalk.
• Galangal: Cut the galangal into slices. You can substitute sliced ginger, if you don’t have galangal.
• Chilis: Thai chilis, jalapeños, or other spicy chilis.
• Makrut Lime Leaves: Also known as kaffir lime leaves, torn roughly.
• Water
• Broth: Chicken or vegetable stock/broth, preferably low-sodium.

 Soup Ingredients 

• Shrimp Meat: As mentioned above.
• Mushrooms: Any kind of mushroom will work. I like to use a mixture of different kinds for variety. 
• Onion: Sweet yellow onion, peeled and cut into thin wedges
• Canned Tomatoes: Look for fire-roasted diced tomatoes.
• Sugar: Coconut sugar is my go-to. Light brown sugar or even granulated sugar would also work just fine.
• Thai Chili Paste: Nam Prik Pao, or similar.
• Coconut Cream:  Or coconut milk, if you don’t have coconut cream.
• Fish Sauce: Don’t be alarmed by the intense, fishy smell of fish sauce. Once it’s added to the soup, it tastes amazing! Do not skip this ingredient or the soup will Be disappointingly bland, even with all the other ingredients. 
• Lime Juice:  Freshly-squeezed lime juice is good, but bottled lime juice is also fine.

Toppings

• Cilantro: Fresh cilantro, chopped.
• Chili: Extra slices of chili for those who like even more heat.

Are Galangal and Ginger the Same?

These two ingredients look similar, and you can swap ginger for galangal if necessary. However, if you can find real galangal for this recipe, definitely use it! It’s extra-bold with a sharp, citrus taste that regular ginger doesn’t have, and it really makes the soup broth sing!

How to Make Tom Yum Soup

Like many Asian recipes, this one involves some prep work up front, which makes the cooking process fairly streamlined. Here’s how to do it:

Make Broth

1. Prep the Shrimp. To get started, peel the shells off of the shrimp. If the shrimp still have their heads on, cut those off. Place the shells (and heads if you have them) in a pot, and set the meat aside in a clean, covered dish.
2. Cook the Broth. Add the garlic, chili, lemongrass, lime leaves, galangal, stock, and water to the pot with the shells. Bring this mixture to a simmer on high heat, cover, and reduce the heat to medium. Simmer for 10 minutes.
3. Strain the Broth. Using a sieve or very fine colander, strain the broth into a clean, heatproof dish or another large pot. Discard the shrimp shells and other solid ingredients, and return the broth to the same pot, this time over low heat.

Make the Soup

1. Add the Veggies.  To the simmering broth, add your onions and mushrooms, and simmer them for 3 minutes.
2. Add the Tomatoes and Shrimp. Next, add in the tomatoes, and simmer for 1 minute, followed by the shrimp. Simmer for 2 minutes, or until just cooked through.
3. Stir in the Remaining ingredients. Stir in your coconut sugar, Thai chili paste, fish sauce, and coconut milk, and simmer for 1 minute. Add the lime juice, and taste the soup. Adjust the sweetness (coconut sugar), saltiness (fish sauce), and sourness (lime juice) to your taste.
4. Enjoy! Ladle the finished tom yum soup into bowls, and serve with fresh cilantro and fresh chili!

Cook’s Notes

Tips for making this recipe? You got it! Those helpful hints are my best advice for making perfect tom yum soup at home. Enjoy!

• Lime Leaves: If you can’t find makrut lime leaves, substitute bay leaves, with some fresh lime zest for a fruity edge. You can also simply leave them out – the soup will still have tons of flavor.
• Meats: Feel free to use chicken or pork along with the shrimp for extra protein.
• Rice or Noodles: Tom Yum is a meal in a bowl, especially if you serve it over sticky rice or add tender noodles (I like rice noodles or zoodles) to the pot.

Easy Serving Suggestions

What should you serve alongside this fragrant, spicy soup? If you’re using tom yum as a main dish, serve it with rice. If you are serving it as an appetizer, go with your favorite Thai or pan-Asian dish. Here are a few ideas for rounding out your menu.

• Curry: Thai cuisine is famous for its spicy curry recipes – for an easy, Paleo-friendly version, try this Paleo Thai Broccoli Chicken Curry.
• Fried Rice: Everyone loves fried rice, and this easy Shrimp Fried Rice recipe is a favorite. You can make it with shrimp to keep the shellfish theme going, or substitute chicken for a change of pace.
• Stir Fry: If you like stir fry, you will love this make-at-home Paleo Asian Stir Fry with colorful veggies and tender beef!

How to Store and Reheat Tom Yum Soup

Store leftover tom yum soup in your refrigerator for up to 3 days. Use an airtight container for maximum freshness. Reheat on the stove over low heat, until the soup is just heated through. 

Can I Freeze This?

Because this soup contains fresh shrimp and fresh, watery veggies, I do not recommend freezing. Freezing, defrosting, and reheating this delicate soup will blunt the flavors and could cause the shrimp to be tough, while the vegetables turn mushy.

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Tom Yum Soup (Thai Soup Recipe)

Tom Yum Soup is a sweet-sour-spicy shrimp soup you’ll crave! This easy recipe features fresh shrimp, galangal, makrut leaves, and lemongrass for restaurant-worthy flavor.

Course Soup

Cuisine Thai

Keyword soup recipes, tom yum, tom yum goong

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4

Author Amy

Ingredients

• 10 ounces of large to extra large shrimp shells and meat separate (do not discard shells).

Broth:

• 1 cup of sweet yellow onion sliced
• 2 cloves garlic smashed
• 2 stalks of lemongrass outer layers peeled, smashed
• 3-5 ” piece of Galangal cut into slices (you can substitute with ginger)
• 2 Thai or jalapeno chilis
• 5 kaffir lime leaves torn roughly (optional)
• 3 cup water
• 1/2 cup chicken stock/broth low sodium

Soup:

• 4 ounces mixed mushroom
• ½ sweet yellow onion peeled and cut into thin wedges
• 1-14.5 ounce can of fire roasted diced tomatoes
• 1-2 tablespoons coconut sugar
• 1 1/2 tbsp Thai roasted chili paste
• ½ cup of coconut cream
• 3 tablespoons fish sauce plus more to taste
• 2-3 tablespoons fresh lime juice

Toppings:

• Fresh cilantro chopped
• Extra Slices of chili

Instructions

Make the Broth

• Peel the prawns. Place shells in a pot, Set meat aside.
• Add the garlic, chili and lemongrass, kaffir lime leaves (if using), galangal, stock and water. Bring to simmer on high heat, cover, then reduce to medium and simmer for 10 minutes.
• Strain the broth, discard the prawn shells etc, then return broth into the same pot over low heat.

Make the Soup

• Add onions and mushrooms, simmer for 3 minutes.
• Add tomatoes, simmer for 1 minute.
• Add prawns, simmer for 2 minutes or until just cooked.
• Stir in sugar, Thai Chili Paste, fish sauce and coconut milk, simmer for 1 minute.
• Add lime juice, then taste. Adjust sweet (sugar), salt (fish sauce) and sour (lime) to your taste
• Ladle into bowls and serve with fresh cilantro and fresh chili!

More Nourishing Soup Recipes

• Beef Pho Noodle Soup
• Red Lentil Soup
• Creamy Broccoli White Bean Soup

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

Our Creamy Broccoli White Bean Soup is rich, flavorful, and comforting on a cold day. This fall soup is a nutritional powerhouse with an irresistible blend of smooth cannellini beans, broccoli, and savory spices. Even better, it comes together in less than 30 minutes!

Creamy Broccoli and Bean Soup Recipe

There is something about cold fall and winter days that calls out for soup. A good soup can warm you up from the inside out and make you feel good when you’ve been craving comfort food.

Sadly, comfort food often looks like heavy fare loaded with dairy and carbs. But this creamy fall soup is anything but unhealthy! Broccoli contains vitamins K and C, folic acid, potassium, and fiber. And white beans are an incredible plant-based protein source that provides you with folic acid, vitamin B, magnesium, and iron. Together, they create a meal that is well-balanced and nutritionally dense.

But what about the flavor? This creamy white bean soup is packed with it! Aromatic veggies and savory spices combine to create a blended soup that makes your taste buds sing. If you’ve been looking for your new favorite fall soup recipes, get ready to add this one to the list!

What You’ll Need

Gather the following ingredients and get ready to enjoy a delicious and healthy soup. You’ll find the amounts included in the recipe card below this post.

For the Soup

• Olive Oil
• Onion
• Garlic
• White Beans: I like using cannellini beans in this soup. You can also use great northern, white kidney, or navy beans.
• Vegetable Base: This recipe is made with an organic vegetable base (concentrated bouillon). If you don’t care if this soup is vegetarian, you can also use our Homemade Chicken Bone Broth for added flavor and nutrition. If you use stock or broth, omit the water.
• Water
• Broccoli
• Baby Spinach: If you don’t have spinach, any leafy green (e.g. kale, swiss chard, or collard greens) will work.
• Seasoning: I used dried Italian seasoning, red pepper flakes, salt, and pepper.

Toppings (any and all are optional)

• Red Pepper Flakes
• Olive Oil
• Parsley
• Parmesan Cheese: Omit the cheese for a vegetarian soup.
• Red Onion
• Jalapeno

How to Make Creamy Broccoli and Bean Soup

This creamy white bean soup comes together quickly, so I recommend prepping your veggies and herbs ahead of time. This makes it really easy to keep things moving once the soup starts to cook.

• Heat the Olive Oil. Heat the olive oil in a large pan over low heat until it starts to shimmer.
• Saute the Onions. Dice the onions and add them to the hot pan. Saute them over medium heat for 3-5 minutes until they begin to soften. 
• Add the Garlic. Add the chopped garlic to the pan and saute for an additional 1-2 minutes. Stir regularly to avoid burning the garlic.

• Add the Other Ingredients. Add in the beans, 3/4 of the broccoli florets, dried Italian herbs, red pepper flakes, salt, pepper, and the organic vegetable base. Stir everything together until the base coats all the beans and vegetables evenly.
• Pour in the Water. Pour in the water, stirring to combine. If you opted to use stock or broth instead of the organic vegetable base, add that in place of the water. 

• Toss in the Spinach. Toss in the spinach and stir to combine.
• Cover and Simmer. Bring the soup to a boil, then reduce the heat to low. Cover and simmer the soup for 5 minutes or until the broccoli is bright green and tender.
• Blend the Soup. Transfer the cooked broccoli and bean soup into a blender and blend until smooth. Alternatively, you can use an immersion blender directly in the pot.
• Transfer the Soup Back to the Pot. Add the blended soup to the pot and turn the heat back up to medium. Add the remaining broccoli florets to the warm soup. Cover and cook for another 5 minutes until they are bright green.
• Serve. Serve the creamy broccoli and bean soup warm in bowls. Add any topping from the list.

Serving Suggestions

Broccoli and bean soup can be partnered up with just about anything. It can also stand on its own as a light lunch. But for dinner, I like to pair it alongside a Grilled Bison Ribeye Steak or Orange Rosemary Roasted Pork Tenderloin. It would also be fantastic served alongside a Goat Cheese Roasted Beet Salad and a piece of crusty bread. Afterward, enjoy a refreshing Peach Bourbon Thyme Smash to finish the meal with style.

Storage Instructions

Store any leftover broccoli white bean soup in an airtight container in the fridge for 3-4 days. When you’re ready to eat, pour a bowl, heat, and serve!

Can I Freeze Broccoli and Bean Soup?

This broccoli and white bean blended soup freezes well and makes a fantastic protein-packed meal ready to go for later. Store the soup in an airtight container or freezer bag for up to 6 months. When you’re ready to eat, thaw overnight in the fridge. The next day, heat up a bowl and enjoy!

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Creamy Broccoli White Bean Soup

Course Soup

Cuisine American

Keyword blended soup, broccoli bean soup, creamy white bean soup, fall soup, fall soup recipes

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 8 medium bowls

Author Amy

Equipment

• Stove
• Blender or Immersion Blender

Ingredients

For the Soup

• 3 tbsp olive oil
• 1 medium yellow onion diced small
• 3 garlic cloves minced
• 1 can white beans drained and rinsed
• 3 tsp organic vegetable base
• 3 cups water
• 1 lb broccoli florets
• 2 cups baby spinach
• 1 tsp dried Italian seasoning
• 1/8 tsp red pepper flakes
• 1/4 tsp fine sea salt
• 1/2 tsp black pepper

For the Toppings (optional)

• red pepper flakes
• olive oil drizzled on top
• fresh chopped parsley
• grated parmesan cheese
• sliced jalapeno

Notes

Notes: If you are using a blender to blend, the soup will be hot, be careful and let the soup cool a bit, and work in small batches if needed.

If you want this to be dairy free, do not add Parmesan Cheese.

More Delicious Soup Ideas

If you loved this creamy Broccoli White Bean Soup, try out a few of my other vegetarian soup recipes!

• Roasted Cauliflower Coconut Soup
• Baked Sweet Potato Soup
• Red Lentil Soup

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

Homemade Chicken Bone Broth is a flavorful base for soups, stews, and sauces. Along with its fantastic flavor, bone broth is a nutritional powerhouse that can help boost your immune system and improve gut health. Once you try this, you’ll never eat store-bought again!

Easy Homemade Chicken Bone Broth Recipe

Bone broth is one of the most nutritionally-packed foods you can consume. Rich in vital nutrients like protein, collagen, and amino acids, you can experience real health benefits and fantastic flavor. 

You may wonder if this homemade chicken bone broth is similar to something you can get at the grocery store. I can assure you it is not!

Most store-bought stocks are thin, colorless, and taste more like water than anything else. While most are bland, they can sometimes taste bitter or even weirdly sweet. Most of the time, your recipes would taste better if you just used water!

Some stocks also include fillers, natural flavoring (which isn’t natural, by the way…), and preservatives. Making your bone broth at home lets you control everything that goes into it. Not only will it taste much better, it’ll be far more nutritious.

While homemade chicken bone broth takes a while to make, it’s 100% worth it. And if you have a slow cooker, most of the cooking time is hands-off, leaving you plenty of time to do other things.

What is Bone Broth?

Bone broth is a stock made from animal bones – in this case, chicken. You can also prepare bone broth from beef or pork as well, but I really enjoy the flavor of chicken broth over the others. I also love the convenience of repurposing leftover chicken bones!

Bone broth is an excellent base for soups, stews, sauces, and gravies. A lot of people (including me!) even drink it on its own for the health benefits.

Health Benefits of Bone Broth

You may wonder if bone broth is good for you… The collective answer to that question is a resounding yes! Bone broth is a nutritional powerhouse with vitamins and minerals like iron, calcium, and magnesium, along with protein and collagen. Research shows that drinking bone broth can help promote gut health, support your immune system, and improve your hair, skin, and nails. 

But beyond all that, bone broth also tastes terrific. I always enjoy drinking a hot mug of my homemade chicken bone broth if I’m feeling rundown. 

What You’ll Need

• Chicken Bones: Any chicken bones work for this recipe such as roasted chicken bones, chicken wings, and drumsticks.
• White Vinegar
• Onion
• Carrot
• Water: I recommend using filtered water for the healthiest bone broth

How to Make Homemade Chicken Bone Broth

Prepare the Chicken Bones

• Preheat the Oven. Preheat the oven to 400°F.
• Rinse the Chicken Bones. Place the chicken bones in a colander and rinse thoroughly under cool water. Pat the bones dry with paper towels.
• Roast the Chicken Bones. Arrange the chicken bones in a single layer on a rimmed baking sheet. Roast the bones until they are golden brown. This should take about 30 minutes.

• Cover the Bones with Water and Vinegar. Take the chicken bones out of the oven and place them in a large stock pot. Pour water and vinegar over the hot bones and let them sit for 30 minutes.
• Cook the Bones in a Crockpot. Transfer the chicken bones, water, and vinegar to a crockpot and cook at the lowest setting possible. Check the pot occasionally, skimming off any foam that collects on the surface. Add additional water as needed to keep the bones covered. Cover, and keep the broth at a low simmer for 24 hours.

• Stovetop Variation. If you don’t have a crockpot that can boil water, you can cook the bones on the stove. Bring the covered chicken bones to a boil over high heat. Reduce the heat to a rapid simmer and continue to cook for 1 hour. Skim off any foam that forms.

After 24 Hours

• Add the Onions and Carrots. Add the onions and carrots and cook for another 12 to 24 hours, adding more filtered water as needed to keep everything covered. The bone broth is done with it is a rich golden brown and the bones are falling apart at the joints. 
• Strain the Broth. When the bone broth is finished cooking, strain and cool it as quickly as possible. Set a colander over a large pot and line it with cheesecloth. Carefully pour the bone broth into it, taking time to let the broth fully drain before adding more. Discard the spent bits of bone and vegetables when you’re done.
• Cool. Prepare an ice bath by either filling a sink or basin with cold water and ice. Set the pot of broth inside the ice bath. Stir the broth regularly until it cools to about 50°F. This shouldn’t take more than 15 or 20 minutes.
• Transfer and Store. Transfer the bone broth to airtight containers or jars. Mason jars are excellent storage containers for broth. Refrigerate or freeze as you like.

How to Use Chicken Bone Broth

I like to freeze pint-sized mason jars with bone broth so I can sip on a warm mug whenever I feel sick or run down. But this chicken bone broth is also an incredible addition to soups and stews. You can sub in bone broth for any mention of chicken stock. Here are a few of my favorite recipes for using my bone broth.

• Chicken Sofrito Stew
• Immune Boosting Lemon Chicken Rice Soup
• Lentil Kale Chicken Soup

Storage Instructions

Chicken bone broth will store well in the fridge for up to 5 days. Any longer than that, you’ll want to freeze it. I like to store the bone broth in mason jars, but any air-tight container will be fine.

Can You Freeze Chicken Bone Broth?

Yes! Chicken bone broth freezes wonderfully. If you’re using mason jars to store your bone broth, only fill them up about 80%. This will leave enough room for the broth to expand without cracking the glass. You can also use freezer-safe bags or ice cube trays to store stock. Really, the way you keep it is based on how you use it. Most importantly, you’ll have a ready supply of homemade chicken bone broth when you need it!

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Homemade Chicken Bone Broth

Homemade Chicken Bone Broth is a flavorful base for soups, stews, and sauces. Along with its fantastic flavor, bone broth is a nutritional powerhouse that can help boost your immune system and improve gut health. Once you try this, you'll never eat store-bought again!

Course Soup

Cuisine American

Keyword bone broth, chicken bone broth, chicken bone broth recipe, is bone broth good for you, what is bone broth

Author Amy

Equipment

• Slow Cooker Optional
• Oven

Ingredients

• 3 lbs chicken bones and pieces such as roast chicken bones, chicken back bones, and chicken wings
• 2 tbsp white vinegar
• 1 large onion peeled and halved
• 1 large carrot peeled and chopped
• 3 quarts filtered water

Instructions

Prepare the Chicken Bones

• Preheat the oven to 400°F and rinse the bones. Arrange a rack in the middle of the oven and heat to 400°F. Place the bones in a colander, rinse under cool water, and pat dry with paper towels.
• Roast the bones for 30 minutes. Arrange the bones in a single layer on a rimmed baking sheet. Roast until golden-brown, about 30 minutes.
• Cover the bones with water and vinegar and let sit for 30 minutes. In a large stockpot place water, vinegar and hot boans. Let sit for 30 minutes.
• If you can boil water in a crockpot, place water, vinegar and bones in the crockpot. If using a crockpot, transfer water, vinegar and bones to the crockpot and cook at the lowest setting possible.
• Stove-top variation. If your crockpot can not boil water, place water, vinegar and bones in a stock pot and bring the water to a rapid simmer over high heat for 1 hour. Skim any foam that forms.
• Check the pot occasionally, skimming off any foam that collects on the surface and adding additional water as needed to keep the ingredients covered. Cover and keep the broth at a low simmer for 24 hours.

After 24 Hours

• Add the onions and carrots and cook for another 12 to 24 hours, adding more filtered water as needed to keep the bones covered. The broth is done when it is a rich golden-brown and the bones are falling apart at the joints.
• Strain the bone broth. When the broth is finished, strain and cool the bone broth as quickly as possible. Set a strainer over a large pot or even a stand mixer bowl and line it with cheesecloth if desired. Carefully strain the bone broth into it. Discard the spent bits of bone and vegetables.
• Cool the bone broth and store it. Prepare an ice bath by either filling a sink or basin with cold water and ice and set the pot of broth inside the ice bath. Stir regularly until the broth is cooled to about 50°F, about 15 minutes. Transfer the broth to airtight containers or jars. Refrigerate or freeze.

Other Healthy Drinks

• Green Detox Smoothie
• Berry Detox Smoothie
• Chocolate Coconut Banana Superfood Smoothie

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

Tender chicken breasts, juicy corn, melt-in-your-mouth potatoes and more mingle with a spicy South American seasoning blend in this cozy Chicken Sofrito Stew! Your taste buds will worship every bite of this soul-warming entree.

Spicy Chicken Stew With Vegetables

I love the feeling of warming up under a soft blanket on a cold winter day. This flavorful stew has that same effect! It’s the kind of healthy comfort food that will make your family members come running as soon as they smell it simmering over the stove.

The chicken, potatoes and carrots are meltingly tender while the zucchini and corn add a tempting burst of freshness. The kale provides a delicate finishing touch – and not to mention, a huge nutritional power-up. All those satisfying textures and flavors are enhanced with a garlicky homemade sofrito that packs the perfect kick of heat.

What Is Sofrito?

Puerto Rican sofrito is an aromatic mixture of herbs, spices and veggies including garlic, onion, tomato, cilantro and red pepper. While it’s a staple seasoning blend across South America, Europe and the Mediterranean, it’s made a little differently depending on where you are. Since the seasoning mix is particularly popular in Puerto Rico, that’s the version that inspired my Easy Homemade Sofrito.

Recipe Ingredients

You don’t need too many ingredients to make this sumptuous chicken stew happen – just the basic items below. If you’d like to see the associated amounts, scroll down to the printable recipe card.

• Sofrito: My fail-proof recipe is linked in the section above.
• Salt: To season the chicken before it’s browned.
• Olive Oil
• Boneless, Skinless Chicken Breasts
• Organic Chicken Stock: Or vegetable stock.
• Potatoes: I like to use small red, white or purple potatoes – or a combination of all 3!
• Carrots: Cut into big chunks.
• Zucchini: Cut into large pieces.
• Corn Cobs: Sliced into cobettes about 1 or 2 inches long.
• Kale: Remove the leaves from the stems and tear them up roughly.
• Limes & Cilantro: To garnish the stew.

How to Make Chicken Sofrito Stew

If you’re a pretty patient person, you’ll have no problem making this stew. If you’re like me and haven’t quite mastered patience yet, you may go a little crazy – but the end product will be so worth it! Plus, the hands-on work is as minimal as it gets.

1. Season Chicken: Season the chicken generously with salt.
2. Heat Oil: Heat the oil in a Dutch oven over medium-high heat.
3. Brown Chicken: Add the chicken, skin-side down, and cook it until it’s browned. This should only take a few minutes per side.
4. Add Chicken Stock, Potatoes, Carrots & Sofrito: Add in the chicken stock, potatoes, carrots and sofrito.
5. Cook: Cook the stew uncovered over low heat for about 1-1 ½ hours, or until the veggies and meat are tender. Add salt to taste if needed.
6. Shred Chicken: Remove the chicken from the stew and shred it into bite-sized pieces.
7. Add Remaining Ingredients: Add the zucchini, corn, kale and shredded chicken to the stew about 10 minutes before you serve it.
8. Enjoy! Ladle the stew into bowls and top each serving with fresh cilantro and a squeeze of lime.

Tips for Success

The following pieces of advice will guide you toward some seriously yummy sofrito stew. Let’s get cooking!

• Wash the Veggies: It’s important to rinse off your potatoes, carrots, zucchini and kale to remove any potential dirt or pesticides from the surface of the vegetables. Be sure to dry them off as best you can before you add them to the stew.
• Brown, Don’t Burn: If you notice that your chicken is browning too fast, you’ll have to turn down the heat a bit. The drippings shouldn’t get too dark in color – this indicates that they’re burning, which means your entire batch of stew could end up with a burnt aftertaste.
• Timing Is Everything: Make sure you don’t add the zucchini, corn or kale to your stew until about 10 minutes before you serve it. If these ingredients are added while it’s still simmering, they’ll overcook.

What Goes With Chicken Stew?

This hearty stew is unbeatable alongside a crusty loaf of bread for dipping. If you’re looking for a full-blown side dish to pair it with, you can’t go wrong with any of these:

• Pan-Fried Asparagus: Crispy Italian breadcrumbs and tangy parmesan cheese make this simple Pan-Fried Asparagus an unforgettable munchie. I love how the crunchy brown butter breadcrumbs complement this melt-in-your-mouth stew.
• Ceviche: This citrusy Seafood Ceviche is a flavorful dish that’s guaranteed to turn heads at the table. It’s easy to make in advance and perfectly suited for this South American stew.
• Broccoli Salad: Made with crunchy green veggies and a tangy apple chia vinaigrette, this Kale Brussels Sprout Broccoli Salad is more than just a healthy side. It’s a refreshing masterpiece you’ll make over and over again!

Storage and Reheating

Once it has more or less reached room temperature, you can transfer your stew to an airtight container and refrigerate it for up to 5 days. Reheat it over medium-low heat until it’s warmed through, stirring occasionally. You could also microwave individual servings in 30-second intervals, stirring after each one.

Can I Freeze This?

I honestly don’t suggest trying to freeze this soup. A lot of the textures will be ruined after it thaws. Luckily, it stays fresh in the fridge for days.

More Hearty Stew Recipes

• Chickpea Bison & Spinach Stew
• Spicy Shrimp Chorizo Stew

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Chicken Sofrito Stew

Tender chicken breasts, juicy corn, melt-in-your-mouth potatoes and more mingle with a spicy South American seasoning blend in this cozy Chicken Sofrito Stew! Your taste buds will worship every bite of this soul-warming entree.

Course Dinner

Cuisine South American

Keyword puerto rican chicken stew, stew with vegetables, stewed chicken

Prep Time 15 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 8

Author Amy

Equipment

• Stove

Ingredients

• 1 ½ cups sofrito
• 2 tbsp olive oil
• 2 boneless, skinless chicken breasts
• 8 cups organic chicken stock
• 1 cup small red, white or purple potatoes or combination of all three
• 6 carrots cut into big chunks
• 2 small zucchini or 1 large zucchini, cut into big chunks
• 2 corn cobs cut into 1-2 inch cobettes
• 1 bunch kale leaves removed from stems and torn roughly
• limes and cilantro for serving

Instructions

• Season the chicken generously with salt. Heat the oil in a Dutch oven over medium-high heat. Add the chicken, skin side down, and cook until browned, a few minutes on each side.
• Add in the sofrito, chicken stock, potatoes, and carrots. Cook uncovered over low heat for about 1 to 1½ hours. Season and salt to taste.
• Remove the chicken from the soup, and shred the chicken into bite-size pieces.
• Ten minutes before serving, add the zucchini, corn, kale, and shredded chicken to the soup.
• To serve, ladle into bowls and top with fresh cilantro and a squeeze of lime.

Notes

• Makes 6-8 servings.
• To Store: Transfer cooled stew to an airtight container and refrigerate for up to 5 days.
• To Reheat: Reheat stew over medium-low heat until warmed through, stirring occasionally. Individual servings can be microwaved for 30 seconds at a time.

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

This Mushroom Soup is simple, delicious, and full of hearty flavors. We combine tender mushrooms, simple greens, and chewy orzo with a comforting herb-infused vegetable broth. This healthy soup recipe is perfect for enjoying on a cold winter day—nutritious, delicious, and vegetarian. 

Immune-Boosting Mushroom Soup Recipe

If you’re looking for a delicious healthy soup recipe to add to your rotation, this one is a winner. Our mushroom orzo soup is chock full of green vegetables – spinach, celery, broccoli – meaty mushrooms, and tender orzo pasta. Aromatics, herbs, and organic vegetable base round out the flavors and add excellent depth.

It’s easy to focus on immune-boosting ingredients when the recipe is as simple as this one. Abundant greens add high levels of fiber, iron, magnesium, and calcium. Those super greens are rounded out by vitamin D-rich mushrooms that add a nice meatiness to the soup and lend plenty of umami.

As written, this orzo soup is vegetarian. You can make it gluten-free by subbing in a high-quality gluten-free orzo. You can also make it a vegan mushroom soup by omitting the parmesan cheese.

Either way, this mushroom soup recipe is healthy, immune-boosting, and so good your family will crave it again and again.

What You Need

This mushroom orzo soup is full of fresh vegetables that make it healthy and flavorful. Scroll down to the recipe card for actual amounts.

• Extra Virgin Olive Oil
• Celery
• Garlic
• Shallot
• Mushrooms: I used Shimeji mushrooms for my soup, but you can use any fresh mushroom. Opt for mushrooms with a lot of flavor.
• Spinach: I recommend using fresh, baby spinach for this soup. You can use any other baby green like kale or swiss chard as well. If you need to use frozen spinach, be sure to defrost it first and squeeze out the extra moisture.
• Broccoli: Cut your broccoli into bite-sized florets.
• Organic Vegetable Base: You can also use a chicken base if you don’t care whether the soup is vegetarian.
• Water
• Orzo Pasta
• Seasoning: This soup uses Italian seasoning, salt, pepper, and red pepper flakes.
• Parmesan Cheese: This is optional; the soup will still be great if you want to keep this out to make it vegan.

How to Make this Mushroom Soup Recipe

This immune-boosing soup comes together in less than 45 minutes. The most time-consuming thing is prepping your veggies, which only takes 10 minutes. The key to boosting the flavor of this mushroom soup is to add the vegetable (or chicken) base directly to your vegetables while they’re sauteing. This allows the veggies to absorb more flavor than they would otherwise.

• Prep Your Vegetables. Before you get started on anything else, take 10 minutes and prep all of your vegetables. You can add the celery, garlic, and shallots to a single bowl. The broccoli and mushrooms can share another.
• Heat Your Stock Pot. Heat a large stock pot over medium-high heat. Add olive oil and heat it until it starts to shimmer.
• Saute the Vegetables. Once the olive oil is heated, add the chopped celery, garlic, and shallots to the pan. Add a little salt and pepper to draw out the flavor, and cook until they start to soften. This should take between 6 and 8 minutes.
• Add the Vegetable (or Chicken) Base. Add the vegetable base to the sauteing veggies. Stir until all the vegetables are coated evenly with the base. This should take about 2 minutes.
• Add Water and Seasoning. Add the water, Italian herb mix, salt, pepper, and red pepper flakes to the vegetables. Increase the heat to high and bring the pot to a soft boil. 
• Add the Pasta. Once you start to see bubbles forming at the edge of the pot, add the orzo. Reduce the heat to medium and cook for about 10 minutes. The orzo has a little more cook time coming up, so it doesn’t need to be fully cooked yet.
• Add the Mushrooms and Broccoli. Add chopped mushroom and broccoli florets to the soup and cook it for an additional 5 minutes. Both the pasta and the broccoli should be al dente.
• Add the Spinach and Parmesan. Add the spinach and parmesan. Stir the soup to help the spinach wilt.
• Remove From Heat. Once the spinach starts to wilt, remove the mushroom soup from the heat. 
• Serve and Enjoy! Ladle mushroom soup into individual bowls and enjoy! You can add an additional sprinkle of parmesan if you’d like.

Tips for Success

• Make Ahead and Freeze. If you want to make this soup ahead of time and freeze it, omit the pasta and spinach. When you’re ready to serve the soup, reheat the pot on the stove and add the pasta and spinach at the proper times. Pasta doesn’t tend to retain great texture through freezing, thawing, and reheating.
• Prep Veggies Ahead of Time. If you’re making this soup during the week, prep all of your veggies ahead of time. You can store them in ziplock bags or a bowl covered in plastic wrap. When you’re ready to make the soup, pull everything out of the fridge, and the soup will be done in no time!
• Share with a Friend. I find this is a great soup to drop off to a friend who may be recovering from something or needs a little pick me up. Because it is such a delicious and healthy soup, they will be extra appreciative.

How to Store

Mushroom soup will stay fresh in the fridge stored in an airtight container for 3-5 days. The pasta will absorb quite a bit of the broth while it sits, so expect the soup to get thicker over time.

Can I Freeze This Mushroom Soup Recipe?

This soup won’t freeze well once it’s finished; pasta loses its texture and flavor when frozen. But you can make it ahead of time up to the point where you add in the pasta. Mushroom soup pre-pasta and pre-spinach can stay in the freezer for up to 3 months. Once you’re ready to serve, thaw the soup overnight in the fridge and heat it on the stove. Resume the recipe where you add in the pasta.

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Immune Boosting Super Green Mushroom Orzo Soup

This Mushroom Soup is simple, delicious, and full of hearty flavors. We combine tender mushrooms, simple greens, and chewy orzo with a comforting herb-infused vegetable broth. This healthy soup recipe is perfect for enjoying on a cold winter day—nutritious, delicious, and vegetarian. 

Course Dinner

Cuisine American

Keyword healthy soup recipes, immune boosting soup, mushroom orzo, mushroom soup, mushroom soup recipe, vegan mushroom soup

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8 bowls

Equipment

• Stock Pot
• Cutting Board
• Knife

Ingredients

• 1 tablespoon extra virgin olive oil
• 3 stalks of celery cubed
• 2 large garlic cloves diced
• 1 medium shallot peeled and diced
• 3 tablespoons organic vegetable base or use chicken base if you are not vegetarian
• 8 cup water
• 1 teaspoon dried Italian herb mix
• ½ teaspoon kosher salt
• ½ teaspoon ground black pepper
• ½ teaspoon red pepper flakes
• 1 cup Mushrooms I used Shimeji, any fresh mushroom will work
• 3 cup Broccoli cut into florets (bite size pieces)
• 1 cup Orzo pasta
• 3 cup fresh baby Spinach
• ¼ cup grated parmesan cheese

Instructions

• In a large stock pot over medium-high heat add olive oil.
• Once olive oil is heated, add celery, garlic and shallots. Stir and cook until vegetables start to soften. About 6-8 minutes.
• Add chicken base and stir to coat vegetables, about 2 minutes.
• Add water, Italian herb mix, salt, pepper and red pepper flakes. Increase heat to high and bring to a soft boil.
• Once you see bubbles add pasta and reduce heat to medium and cook for about 10 minutes.
• Add mushrooms and broccoli and cook an additional 5 minutes. Pasta and broccoli should be al dente
• Add spinach and parmesan. Stir to wilt and melt.
• Remove from heat.
• Seve in soup bowls. Enjoy
• Top with additional sprinkle of parmesan cheese if desire.

Notes

If you want to freeze this soup, omit the pasta and spinach. Instead when you reheat soup in a pan, bring to a quick low boil and add pasta. Lower heat to medium low and cook for 15 minutes. Turn off heat under the pot and toss in spinach to wilt. Serve and enjoy.

Try These Other Immune-Boosting Foods!

• Immune Boosting Lemon Chicken Rice Soup
• Immune Boosting Pumpkin Ginger Coconut Soup
• 15 Foods that Boost the Immune System

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

This lemony Chicken and Rice Soup is quick, comforting, and nutritious. Rotisserie chicken, hearty rice, seasonal veggies, and herbs make a rich base brightened up with fresh lemon juice. Top this low-calorie soup with a bit of parmesan cheese and red pepper flakes for the perfect finish.

Lemony Chicken and Rice Soup Recipe

It’s officially soup season! If you’re anything like me, cooler weather means rich, hearty soups that are good for the body and the soul. I have a few chicken soup recipes on A Healthy Life for Me, but this is the one I turn to if I’m feeling a little run down.

Our immune systems take a beating on even the most normal of days. Hectic schedules, lack of sleep, and good old-fashioned stress run us down. When the days get shorter, and we can’t get outside as much, the combination makes us more susceptible to getting sick.

So, let’s fight back against cold and flu season with healthy soup recipes! These are exactly the tools you want in your corner to keep your immune system in fighting shape this winter.

Plus, this soup is delicious and keeps well as leftovers. Talk about a win win!

Why You’ll Love This Chicken Lemon Rice Soup Recipe

• Easy. You’ll only need a big pot and a few simple ingredients to make this simple soup.
• Flavorful. Tender chicken and veggies in a flavorful broth seasoned with Italian season. What more could you ask for?
• Healthy. This chicken and rice soup is high in vitamin C, vitamin E, essential fatty acids, and magnesium. Thanks to the chicken and eggs, this recipe also has a generous amount of protein to keep you full longer.

What Lemon Adds to This Chicken Soup

Adding lemons takes this chicken soup from ‘really good’ to exceptional. Fresh lemon juice brightens the rich flavors of the chicken and herbs and brings the soup into perfect balance. Lemons are also incredibly good for you and add a nice dose of vitamin C, iron, and citric acid to this healthy soup.

What You’ll Need

Lemony chicken and rice soup comes together with only a few ingredients. We use rotisserie chicken to save time, fresh seasonal veggies, and toothsome jasmin rice. Scroll down to the recipe card for specific amounts.

For the Soup

• Extra Virgin Olive Oil
• Garlic
• Carrots
• Leek: How to wash and prep leeks → Learn more here
• Chicken Base: This recipe is made with an organic, reduced sodium chicken base (concentrated bouillon). You can also use our Homemade Chicken Bone Broth for added flavor and nutrition. If you use stock or broth, omit the water.
• Water
• Jasmine Rice: I love the taste and texture of jasmine rice, but you can also sub in wild rice if you prefer. Adjust the cooking time as needed.
• Lemon Juice
• Eggs: I recommend using large, organic free-range eggs.
• Rotisserie Chicken: You can also use chicken breasts or chicken thighs if you prefer. I use rotisserie chicken to keep this recipe really easy.
• Baby Spinach: I recommend fresh for this soup, but you can use frozen if that’s all you can find. Be sure to thaw first and squeeze out as much moisture as you can to avoid adding additional water to the soup.
• Seasoning: I used salt, pepper, Italian seasoning (basil, oregano, rosemary, thyme, and marjoram), and red pepper flakes.
• Parmesan Cheese: This is an optional topping, but adds a really nice finish.

How to Make Chicken Lemon Rice Soup

This hearty chicken and rice soup comes together in under an hour. Simple ingredients combine to make a low-calorie soup that is nutritious and delicious!

• Heat a Stockpot. Heat olive oil in a large stockpot over medium heat. 
• Add the Aromatics. Chop carrots, garlic, and leeks and add them to the pot once the oil is shimmering. Cook, stirring frequently, for about 8 minutes or until the veggies are soft and smell amazing.
• Add the Chicken Base. Add the chicken base to the vegetables and stir until they’re evenly coated. I like to ‘toast’ the base for a minute or two to add more depth of flavor.
• Add Water and Seasoning. Add the water, Italian seasoning, and red pepper flakes to the veggies. If you’re using chicken stock or broth instead of the base, add that now. Bring the soup to a low boil over medium-high heat. You want there to be bubbling along the edge of the pot; you don’t want to see a roiling boil at this stage.
• Add the Rice. Once you see bubbles along the edge of the pan, add the rice. Reduce the heat to medium-low and cook, stirring occasionally until the rice is done. This should take 20-25 minutes. If you’re using rice other than Jasmin, cook it as long as needed so the grains are soft enough to bite through comfortably. The rice should be al-dente and not mushy.
• Whisk Temper the Eggs. In a medium bowl, whisk together the eggs. Add a cup of the hot broth to the egg mixture, whisking it together until it’s completely blended. This process allows you to temper the eggs without scrambling them.
• Add Eggs to the Soup. Add the tempered eggs back into the stock pot and lower the heat to low.
• Add Spinach. Add the fresh spinach to the soup. As soon as the spinach starts to wilt, remove the pot from the heat.
• Add the Lemon Juice. Add the lemon juice at the end of the cook for a wonderful level of brightness.
• Add Cheese and Seasoning. Add parmesan cheese, salt, and pepper to taste. 
• Serve and Enjoy! Serve the soup while hot. Feel free to add an additional sprinkle of parmesan cheese, a swirl of olive oil, or more red pepper flakes as desired.

Tips for Success

• Wash Your Leeks Really Well. When using leeks in your recipe, make sure that after you chop or slice your them, you rinse them in water to remove dirt and sand.  Because leeks grow in the soil, it collects the soil and sand that it grows in between those layers.  Just rinse your cut leeks in water and drain, throwing away the water.  
• Temper the Eggs. If you pour eggs directly in the soup, they’ll start to scramble. Since that’s not at all what we want for this recipe, be sure to add just a cup of broth to the eggs as directed. This will allow the heated broth to combine with the eggs without starting to cook them.
• Add the Lemon at the End. 
• Don’t add the lemon juice until you’re done cooking. When I make soup, I often throw everything in the pot at the same time to cook together. That works great in some recipes, but when it comes to the lemon in this soup, that’s not what we want to do. Adding the lemon too early will create a bitter taste, which isn’t what we want! Instead, add the lemon after the soup is finished cooking to bring out the bright, fresh flavor we want.

What Goes with Chicken Lemon Rice Soup?

• Crusty Bread: A slice of crusty bread or a warm baguette is perfect for dipping and sopping up the flavorful broth.
• Garlic Bread: The aromatic goodness of garlic bread pairs wonderfully with the comforting flavors of the soup.
• Side Salad: A light, refreshing side salad with mixed greens, cherry tomatoes, cucumber, and a zesty vinaigrette complements the soup beautifully.
• Greek Yogurt: A dollop of Greek yogurt on top of the soup adds a creamy contrast and a touch of tanginess.
• Hummus and Pita: Enjoy hummus and pita on the side for a Mediterranean flair that complements the soup’s flavors.
• Vegetable Crudites: A plate of fresh carrot and celery sticks, bell pepper strips, and cucumber slices provides a crunchy contrast.
• Herbed Crackers: Serve a selection of herbed crackers for a delightful crunchy element.
• Feta Cheese: Crumble some feta cheese on top of the soup for a burst of briny flavor.
• Stuffed Grape Leaves: These Mediterranean delights add a unique texture and taste that pairs well with the soup’s warmth.

How to Store

This lemony chicken soup will keep well in the refrigerator in a sealed container for 3-5 days. The rice will soak up quite a bit of the broth while it’s in the fridge, so the soup will appear thicker the longer it sits.

Can I Freeze This Soup?

Yes, chicken and rice soup freezes really well. Place leftover soup in an airtight container or freezer bag and freeze for up to 3 months. If you leave the soup any longer than that, the rice will start to get mushy. Defrost the soup overnight and reheat it in the microwave or in a pot on the stove. You may want to add additional chicken broth if the rice soaked up too much.

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Chicken Lemon Rice Soup

This Chicken Lemon Rice Soup is quick, comforting, and nutritious. Rotisserie chicken, hearty rice, seasonal veggies, and herbs make a rich base brightened up with fresh lemon juice. Top this low-calorie soup with a bit of parmesan cheese and red pepper flakes for the perfect finish.

Course Dinner, Lunch

Cuisine American

Keyword chicken and rice soup, chicken and rice soup recipe, chicken lemon rice soup

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 8

Equipment

• Stock Pot
• Cutting Board
• Chopping knife
• Whisk/Fork

Ingredients

• 1 tablespoon extra-virgin olive oil
• 5 garlic cloves minced
• 3 medium carrots finely chopped
• 1 large leek finely chopped and rinsed
• 3 tablespoons of organic reduced sodium roasted chicken base
• 10 cups water
• ⅔ cup dry jasmine rice
• ½ cup fresh lemon juice from 2-3 large lemons
• 2 large organic free range eggs at room temperature
• 1 tablespoon dried Italian Seasoning.
• 3-4 cups fresh baby spinach
• 1 organic rotisserie chicken meat picked and shredded into bite-size pieces
• 1 teaspoons kosher salt
• 1/2 teaspoon ground black pepper
• ¼ cup shredded parmesan cheese
• 1 teaspoon red pepper flakes

Instructions

• Heat oil in a large stockpot over medium heat.
• Add garlic, carrots, and leek to pan; cook, stirring frequently, for about 8 minutes or until vegetables are soft and aromatic.
• Add chicken base and stir into the vegetables until they are evenly coated for about a minute or two.
• Add water, Italian Seasoning, and Red Pepper flakes. Bring to a soft boil over medium-high heat. (this means bubbles along edge of pan not a roiling boil)
• Once you see bubbles along the edge of the pan add the rice and reduce heat to medium-low; cook, stirring occasionally, until rice is nearly done, about 20-25 minutes. Take a few grains out of soup and test for doneness. You want the rice soft enough to bite through comfortably.
• In a medium bowl whisk together the eggs. Then add about 1 cup of the hot broth into the egg mixture, whisking until completely blended together. This will allow you to temper eggs without scrambling them.
• Add whisked eggs and broth mixture back into the pan and lower heat to low.
• Add spinach, parmesan, salt and ground black pepper. As soon as you see spinach start to wilt, remove the pan from heat.
• Add the lemon juice once you've removed the pan from the heat. Stir to incorporate fully.
• Serve and enjoy.
• Top with an additional sprinkle of parmesan, swirl of olive oil, and/or more red pepper flakes as desired.

Notes

Can be stored in the refrigerator in sealed container for 3-5 days.
Can be frozen for 3 months.

More Chicken Soup Recipes

• Paleo Chicken Soup
• Lentil Kale Chicken Soup
• Italian Wedding Soup with Chicken Meatballs

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

This robust bison stew with sweet carrots and spinach is a satisfying dinner for chilly weeknights. It’s got an herby, spicy kick that won’t let you put it down all winter!

Easy Bison Stew with Chickpeas and Spinach

This garlicky bison stew is an easy weeknight recipe that always hits the spot. It’s got hints of tomato paste, Italian seasoning, and sweet fennel. This combination packs a ton of flavor without needing to spend more than 30 minutes in the kitchen. Don’t forget the parmesan rind for extra savoriness. Paired with tender onions, carrots, and spinach, this hearty bison stew will be your new favorite fall and winter meal in no time.

Why This Bison Stew Recipe Works

Bison stew will be your new favorite comfort food once fall and winter come around.

• Naturally thickened. This stew uses processed chickpeas as a natural thickener for the perfect consistency.
• Hearty. There’s bison, carrots, onions, and spinach in every bite.
• Great for chilly nights. Warm bowls of stew and chilly winter nights go hand in hand, like with my Irish Beef Stew.
• Quick. You don’t have to simmer it for hours to get this amount of flavor. You only need 30 minutes.

Does Bison Taste Like Beef?

It does! Unlike other kinds of red meat that aren’t beef, bison doesn’t have an overwhelming or gamey taste. In fact, it’s quite mild and lean. In terms of texture, bison tends to be super tender regardless of the cooking method, and its flavor is slightly sweet, similar to filet mignon.

Recipe Ingredients

Italian seasoning and parmesan rind add a perfectly herby and savory base for this bison stew. Scroll to the recipe card at the bottom of the post for exact amounts.

• Canned chickpeas – These are also called garbanzo beans. Feel free to use homemade chickpeas.
• Olive oil – Coconut and avocado oil work too.
• Ground bison – Fresh or frozen (thawed) is great.
• Italian seasoning – Use your favorite.
• Fennel seeds – They need to be crushed.
• Red pepper flakes – You can use cayenne pepper instead.
• Yellow onion – White onion is a great swap.
• Carrots – Feel free to use leftover baby carrots.
• Garlic – Go for fresh garlic or garlic paste.
• Tomato paste – Don’t add tomato purée or sauce because it won’t add the same flavor.
• Chicken base – This is also called “chicken bouillon”. A veggie bouillon works too.
• Water – Veggie broth is a great swap.
• Salt and pepper – I prefer kosher salt and freshly-cracked pepper.
• Parmesan rind – Utilize this opportunity to use up any leftover parmesan in your fridge.
• Baby spinach – Regular chopped spinach works too.
• Parmesan – Make sure it’s freshly-grated and not bottled.

How to Make Bison Stew

The secret to this stew’s natural thickness is the chickpea mixture. Scroll to the recipe card at the bottom of the post for more detailed instructions.

• Process the chickpeas. Add the chickpeas to the food processor. Pulse until you get a crumbly mixture. Set it aside.
• Cook the bison. Add oil to a large pot over medium-high heat. Add the bison and use a wooden spatula to break up the meat.
• Season it. Stir in the Italian seasoning, fennel seeds, and red pepper flakes. Mix well and cook for 2-3 minutes.
• Add the veggies. Mix in the onion, carrots, and garlic. Cook for another 3-4 minutes or until soft and fragrant.
• Make the base. Pour the tomato paste and chicken base into the bison mixture. Stir well for 30 seconds. Pour in the water, chickpea mixture, salt, pepper, and parmesan rind.
• Simmer it. Cover the pot and bring it to a gentle simmer. Let everything cook for 8 minutes. Remove the lid and stir in the spinach. Let it cook over low heat for 1-2 minutes or until wilted. Remove it from the heat and set it aside.
• Serve. Ladle the stew into bowls and top with parmesan cheese. Serve immediately and enjoy!

Tips & Variations

You’ll want to thicken all your stews with chickpeas or lentils from now on.

• Add more veggies. Stir 1-2 cups chopped mushrooms, peas, or diced bell peppers into the veggies to make this stew heartier.
• Make it spicy. Add more red pepper flakes, cayenne pepper, or chili oil to taste for a kick of heat.
• Add wine. Swap 1-2 cups water for dry red wine like Sauvignon Blanc for a deeper, more complex flavor.
• Swap the thickening agent. Use cooked (and drained) lentils or a cornstarch slurry made with 1 tablespoon water dissolved in 3 tablespoons water. Use either one of these options instead of chickpeas.
• Add pasta. Boil 1 cup of your favorite short pasta like fusilli or penne according to package instructions. Stir it into the stew right before serving for an easy variation.
• Make it creamy. Whisk in 1/2 cup unsweetened coconut milk or heavy cream during the last 10 minutes of cooking to add lots of rich creaminess.

Serving Suggestions

This warm bison stew is a hearty dinner option that can be enjoyed on its own. However, simple veggie sides can help you complete the meal too. Go for my Asparagus with Buttered Breadcrumbs or Brussels Sprouts and Bacon. If you’re more into salads, try my Baked Potato Salad and Squash Kale Salad. For a cornbread side, my Jalapeno Cheddar Biscuits are a must.

How to Store & Reheat Leftovers

Make sure any bison stew leftovers are fully cooled before storing to avoid spoilage.

• Fridge: Place it in an airtight container for up to 3 days.
• Freezer: Pour it into freezer-friendly bags or containers. Freeze for up to 3 months. Thaw it overnight in the fridge or reheat it straight from frozen.
• To reheat it: Microwave it for up to a minute or until warm. You can also heat it in a pot over medium heat (covered) for 9-12 minutes. If it’s frozen, thaw and reheat it over medium-low heat for 20 minutes.

More Bison Recipes To Try

• Easy Bison Bacon Meatloaf
• Bison Chili with Beer and Bacon {Gluten-Free}
• Grilled Bison Ribeye Steak
• Bison Meatballs

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Bison Stew

This herby bison stew recipe with garlic, parmesan, and fresh veggies is a comforting 30-minute weeknight dinner.

Course Dinner, Lunch, Stew

Cuisine American

Keyword bison stew, bison stew recipe

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

Author Amy

Equipment

• Stockpot
• Cutting Board

Ingredients

• 2 boxes or cans of organic garbanzo beans or chickpeas rinsed, divided in half
• 1 tablespoon olive oil
• 1 pound ground grass fed bison
• ½ teaspoon dried Italian seasoning
• ½ teaspoon fennel seeds crushed
• ½ teaspoon crushed red pepper
• 1 medium yellow onion

  chopped 


• 2 medium carrots, diced (3/4 cup)
• 4 cloves garlic minced
• 3 tablespoons tomato paste
• 2 tablespoons of chicken base
• 4 cups of water
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon Kosher salt
• 1 small parmesan rind Optional
• 3-4 cups fresh baby spinach Optional
• ¼ cup grated Parmesan cheese Optional

Instructions

• Place one box of drained and rinsed chickpeas in a food processor. Process until a crumbly mixture.

In a large stock pot heat oil in a large pot over medium-high heat.
• Add bison, break up with a wooden spoon until crumbly mixture.
• Immediately add Italian seasoning, crushed fennel seeds, and crushed red pepper, stirring to mix seasoning into bison.
• Cook for 2-3 minutes.
• Add onion, carrots, and garlic, stirring to blend evenly. Cook for 3-4 minutes, stirring occasionally,until softened and fragrant.
• Add tomato paste and chicken base. Stir into bison mixture to coat. Continue stirring for about 30 seconds.
• Add water, all of the chickpeas, salt, pepper and parmesan rind if using.
• Cover and bring to a low simmer for about 8 minutes.
• Remove lid, add spinach and cook on low until spinach wilts, 1-2 minutes.
• Remove from heat.
• Ladle into bowls, top with shredded parmesan if using. You can add additional red pepper flakes for more heat.
• Enjoy!

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

This Potato Leek Soup is rich, flavorful, and packed with nutrition. Healthy soups should never be bland, and this recipe doesn’t disappoint! Aromatic vegetables, creamy Yukon Gold potatoes, spices, and parmesan cheese create a soup that will boost your health and warm your soul.

10 Health and Nutrition Benefits of Leeks and Wild Ramps

Leek Health Benefits You Should Know About

Potato and Leek Soup Recipe – Healthy & Delicious!

Soup is one of my favorite cold-weather foods. I love it when I’ve been running around or walking the dogs on a cold day. Hanging up my coat, taking off my boots, and enjoying a hearty hot bowl of soup is my kind of happy.

While I will always love a rich and creamy soup, I want it to do more than taste great. I want a soup that’s good for my body! And this potato leek soup delivers, friends!

This potato leek soup recipe is wholesome, nutritious, and still delivers on flavor. It’s loaded with disease-fighting nutrients like vitamin C, collagen, and sulfur, which helps boost your immune system and helps promote cell recovery. Not too shabby for a bowl of soup!

Why is This Potato Leek Soup So Good for You?

Soup is an often underrated food. But I love it, especially when temperatures start to drop. A big pot of soup makes weeknight dinner a breeze, and there are usually some leftovers for a couple of lunches.

If I make soup, it has to taste great; that’s my baseline expectation. But beyond the flavor, I want my healthy soup recipes to give me a big bang for my buck when it comes to nutrition.

Here are some of the reasons this potato leek soup is so good for you:

• Chicken Broth Provides Collagen. You can use any kind of chicken broth, but my Chicken Bone Broth would be especially good in this soup.
• Leeks are a Great Source of Sulfur. Sulfur can help protect your cells against damage. 
• Potatoes are a Source of Vitamin C. Vitamin C helps protect your cells against the effects of free radicals.
• Celery is an Antioxidant and a Source of Fiber.

What You’ll Need

This creamy potato leek soup only uses a few ingredients and comes together quickly. Jump down to the recipe for actual measurements.

For the Soup

• Unsalted Butter
• Olive Oil
• Leeks: Leeks are notorious for hiding dirt and sand between the layers. Make sure you wash these thoroughly.
• Celery
• Yukon Gold Potatoes: Yukon Golds are my favorite potato for this soup because of their starch content and natural creaminess.
• Water
• Chicken Stock Base: If you opt to use chicken stock or my Chicken Bone Broth, omit the water and use the same amount of stock (e.g. 3 cups of water plus chicken stock base becomes 3 cups of stock)
• Whole Milk
• Heavy Cream: You can substitute the whole milk & heavy cream with 1 cup greek yogurt and 1/4 cup of milk, blended
• Seasoning: Salt, pepper, and dried Italian seasoning.

The Toppings (optional)

• Parmesan Cheese
• Olive Oil
• Croutons
• Chives

How to Make My Potato Leek Soup 

To Make the Soup

• Wash the Veggies. You’ll need to wash the potatoes and leeks before you can cook with them. Leeks grow in sand and can be tricky to clean. Trim the leeks, leaving only the light green and white parts behind. Cut it length-wise and lay the cut sides on a cutting board. Chop the leeks into half-moon shapes. Place the cut leeks in a bowl filled with water and use your fingers to remove any remaining sand. Drain the leeks and pat them dry with a paper towel. Set aside until ready to use.
• Cut the Potatoes. After scrubbing the potatoes, cut them into bite-sized pieces. You’ll be leaving some portion of this soup un-pureed, and you don’t want potatoes that are too big to eat!
• Saute the Leeks. Melt butter with olive oil in a large, heavy-bottomed saucepan over medium heat. Add the chopped leeks and cook them until they’re softened. This should take about 5-8 minutes.
• Saute the Celery. Add the chopped celery to the pan and continue to cook, stirring often, until they’re tender. This should take another 8 minutes.
• Add the Potatoes. Add the potatoes to the pan, stirring to coat them in butter and oil. When you add the potatoes to the vegetables, cook them until they start to release their starch. They’ll start to look coated in a shiny, milky starch that you can’t miss. This should take about 5 minutes, but be patient if it takes a few minutes longer.
• Add the Chicken Stock Base and Water. Once the potatoes are shiny, add the chicken base and stir to coat everything in the pan. Add the water. Bring the soup to a boil over high heat. Once boiling, reduce the heat and simmer until the potatoes are tender. This should take about 15 minutes. Remove the soup from the heat.
• Remove Some Chicken Stock. Using a ladle, remove 2 cups of the cooking stock (just the liquid) and set it aside in a small bowl. Removing the stock will allow you to add milk and cream later without curdling the dairy. Let the remaining soup stand for 30 minutes to cool slightly.
• Add the Dairy and Spices. Stir in the milk, heavy cream, salt, pepper, and Italian seasoning into the bowl of reserved stock. Pour it back into the soup a little bit at a time until you reach your desired consistency.
• Blend the Soup. It’s 100% up to you how much you want to puree. You can leave as little or as much pureed as you like. I prefer to leave some chunks of potatoes, so I wrote the recipe to reflect that. I pureed 3/4 of the soup and left the other 1/4 chunky.
• Serve and Garnish. Spoon the soup into bowls and top with your choice of garnishes. I made this with homemade croutons, chives, parmesan, and good olive oil. But you can also top it with your favorite cracker, toast, and tons of fresh herbs.

Serving Suggestions

This creamy potato leek soup is an excellent and filling meal on its own. But it also makes a great side dish as part of a larger meal. I’d love to see this healthy soup paired with Pan Roasted Pork Chops with Fig Sauce or Gluten-Free Oven Fried Chicken. If you’re looking for a lighter meal or hearty lunch, try pairing a small bowl with a piece of crusty bread and my Roasted Pumpkin Salad with Goat Cheese. And for a treat, finish off your meal with a cool Black Cherry Seltzer.

Storage Instructions

Potato leek soup can be stored in an airtight container in the refrigerator for 3 days. Plan to freeze any leftovers that won’t be eaten in that time.

Can I Freeze Potato Leek Soup?

Yes! Most healthy soups freeze really well and this one is no different. Store the soup in an airtight container or freezer-safe bag in the freezer for 3-6 months. Don’t let it sit in the freezer any longer or your potatoes will turn to mush!

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Cell Recovery Potato Leek Soup

This Potato Leek Soup is rich, flavorful, and packed with nutrition. Healthy soups should never be bland, and this recipe doesn't disappoint! Aromatic vegetables, creamy Yukon Gold potatoes, spices, and parmesan cheese create a soup that will boost your health and warm your soul.

Course Soup

Cuisine American

Keyword healthy soup recipes, healthy soups, leek and potato soup, potato leek soup, potato leek soup recipe

Servings 8

Equipment

• Stock Pot
• Blender or Immersion Blender

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 4 large leeks white and light green parts only, halved lengthwise, halves cut into 1/2-inch-thick half-moons (about 8 cups)
• 4 large celery stalks chopped (about 2 cups), plus small, tender leaves for garnish
• 6 large Yukon Gold potatoes peeled, quartered lengthwise, and cut into 1/2-inch pieces (about 9 cups)
• 7 cups water
• 2 tablespoons plus 1 teaspoon jarred chicken stock base such as Better Than Bouillon
• 1 cup whole milk substitution in notes
• 1/4 cup heavy cream substitution in notes
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried Italian Seasoning
• Topping:
• ¼ shredded parmesan cheese
• Olive oil
• Croutons
• 2 Chives Diced

Instructions

• Melt butter with olive oil in a large, heavy-bottomed saucepan over medium.
• Add leeks; cook, stirring often, until softened, 5 to 8 minutes.
• Add celery; cook, stirring often, until tender and deeply saturated in color, about 8 minutes.
• Add potatoes; stir to coat potatoes in butter and oil. Reduce heat to low, and cook, stirring often, until potatoes are coated in a shiny, milky starch, about 5 minutes.
• Stir in 7 cups water and chicken stock base; bring to a boil over high. Reduce heat to medium, and simmer, stirring occasionally, until potatoes are just tender and vegetables are softened, about 15 minutes. Remove from heat.
• Using a ladle, remove 2 cups of cooking stock (liquid only), and reserve in a small bowl. Let the remaining soup stand at room temperature for 30 minutes.
• Stir milk, cream, salt, pepper, and Italian seasoning into reserved stock. Stir in reserved stock, a little at a time, to reach desired consistency.
• Place ¾ of the soup in a blend and puree, Add back into the reserved ¼ cup. If you are using an immersion blender to puree, remove ¼ of soup. Puree remaining soup in the pan. Add ¼ reserve back into pureed soup.
• Spoon into bowls, top with parmesan cheese, drizzle of olive oil, chives and a few croutons.

Notes

Store in an airtight container in the refrigerator for 3 days

 

Whole Milk & Heavy Cream Substitution= 1 cup greek yogurt + 1/4 cup of milk, blended

Other Healthy Soup Recipes

• Immune Boosting Super Green Mushroom Orzo Soup
• Immune Boosting Lemon Chicken Rice Soup
• Immune Boosting Pumpkin Ginger Coconut Soup

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

Made with tangy tomatoes, fresh garlic, spicy jalapeño and more, this quick and easy condiment is jam-packed with authentic flavor! Sofrito is the backbone of many Spanish and South American dishes, and it also makes a satisfying dipping sauce on its own.

Spicy Homemade Sofrito Sauce

Whether you’re looking for a fun alternative to salsa or a simple way to add flavor to soups and stews, this 5-minute sofrito sauce is calling your name. It’s a wonderful way to make use of your leftover garden produce, and it freezes great for up to 6 months! You’ll never have to let those tempting homegrown tomatoes, peppers and herbs go to waste again. Instead, you’ll be able to enjoy them all throughout the winter.

Even if you don’t use fresh garden produce, you’ll fall in love with this garlicky condiment. The recipe makes 3 whole cups of it, which gives you plenty to experiment with. Once you start tossing some of this sofrito sauce into your favorite savory dishes, they’ll forever taste bland without it!

What Exactly Is Sofrito?

Sofrito is a combination of various veggies and seasonings that are chopped and blended together to create an ultra-flavorful sauce. This sauce can be served as a dip or incorporated into other dishes to add an extra layer of flavor. Traditionally, sofrito is gently fried – but this convenient recipe gives you the herby, spicy, garlicky goodness you’re craving with no cooking involved!

Different variations of sofrito exist throughout South America and the Mediterranean. This recipe pays homage to the classic Spanish version, which is known for its inclusion of tomatoes. To me, the tomatoes really take this condiment to the next level, but you could totally swap them out for your choice of sweet peppers if preferred.

The Ingredients

Here’s everything you’ll need to bring your Spanish-style sofrito sauce to life. Specific amounts are included in the recipe card that follows this post.

• Yellow Onion: Peeled and cut into quarters.
• Garlic: Peel some fresh cloves and set them aside – no need to chop them up since everything will be combined in a food processor.
• Red Bell Pepper: Cored and seeded.
• Jalapeño: This should also be cored and seeded.
• Tomatoes: Cored, then cut into quarters
• Cilantro: Loosely packed.
• Dried Italian Herbs: For depth of flavor.
• Salt & Pepper: Feel free to add these to taste.

How to Make Sofrito From Scratch

This must-make condiment is finished in a matter of seconds! Here’s what you have to do:

1. Pulse Onion, Garlic & Pepper: Place the onion, garlic and pepper into a food processor fitted with a steel blade. Pulse until everything is coarsely chopped.
2. Incorporate Remaining Ingredients: Add in the tomatoes, cilantro, herbs, salt and pepper. Process until the mixture resembles a thick salsa.
3. Enjoy! Serve your sofrito as a dip for chips, add it to your savory meal or refrigerate it in an airtight container for later use.

Tips for Success

Look over these helpful tips and tricks so you can make your sofrito sauce as scrumptious as possible.

• Use Fresh Ingredients: With the exception of the Italian seasoning, all of your produce should be nice and fresh. If anything has gone bad or has yet to ripen, then the entire condiment will be affected.
• Pulse the Onion, Garlic & Pepper First: Don’t be tempted to pulse everything together all at once – you’ll likely be left with large chunks of onion, garlic and pepper. These initial ingredients should be coarsely chopped before the remaining ones are blended in.
• Adjust the Consistency: If your sofrito seems a bit too thick, go ahead and blend in a small amount of water at a time until it reaches your desired consistency. If it looks a little thin, then blend in more of any solid ingredient.

Variation Ideas

Interested in making some tweaks to this Spanish-inspired recipe? Be my guest!

• Make South American Sofrito: To make this condiment more consistent with Latin American cuisines, swap out the cilantro for sawtooth coriander (also known as culantro) and substitute the tomatoes for ají dulce peppers. Gently fry your sofrito in extra virgin olive oil if desired.
• Make Italian Sofrito: The Italian version of sofrito (spelled soffritto) combines onions, carrots and celery – often including seasonings like garlic, parsley and rosemary to amp up the flavor. Don’t be afraid to switch gears and make your sofrito Italian-style, lightly sautéing it over the stove if you’d like.
• Make Sautéed Sofrito: Gently frying sofrito sauce in extra virgin olive oil for 2-3 minutes will cause it to develop a lighter, slightly grassier flavor. If you sauté it for a total of 7-10 minutes and then combine it with tomato sauce, the flavor will become richer.

Serving Suggestions

From a steaming pot of chili to a platter full of rice and beans, sofrito tastes amazing in all sorts of savory dishes. It’s pretty much impossible to pick a favorite between this comforting Chicken Sofrito Stew and these crunchy Chickpeas in Sofrito! Both dishes are incredibly satisfying in completely different ways. I also really enjoy serving my sofrito as a dipping sauce or using it to make Homemade Hummus [LINK].

How to Store Extras

Leftover sofrito sauce should be refrigerated in an airtight jar or container. It will stay good for up to 1 week. Give it a good shake or stir if it’s been sitting still for more than a day or two.

Can I Freeze Sofrito?

Sure thing! Pour the sauce into a freezer-safe jar or container, leaving at least an inch of empty space so it can expand while it solidifies. Freeze it for up to 6 months, then thaw it out in the fridge before you use it.

Alternatively, you can portion your sofrito into a silicone ice cube tray and freeze it until all of the cubes are frozen solid. Once they’ve fully frozen, transfer the cubes of sofrito to a freezer-safe bag or container and store them for up to 6 months. This method allows you to thaw and use small portions at a time.

More Flavorful Condiment Recipes

• Green Goddess Dressing
• Classic Cranberry Sauce
• Broccoli Pesto Dip

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Sofrito

Made with tangy tomatoes, fresh garlic, spicy jalapeño and more, this quick and easy condiment is jam-packed with authentic flavor! Sofrito is the backbone of many Spanish and South American dishes, and it also makes a satisfying dipping sauce on its own.

Course Appetizer

Cuisine Spanish

Keyword homemade sofrito, sofrito sauce, what is sofrito

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 12

Author Amy

Equipment

• Food Processor

Ingredients

• 1 yellow onion peeled and cut into quarters
• 6 cloves of garlic peeled
• 1 large red bell pepper cored and seeded
• 1/2 jalapeno cored and seeded
• 2 large tomatoes or 4 vine ripened tomatoes. Cored and cut into quarters
• Large bunch of Cilantro about 1 1/2 cups loosely packed
• 1 generous teaspoon dried Italian herbs
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper

Instructions

• Place onions, garlic and peppers in a food processor fitted with a steel blade. Pulse until coarsely chopped.
• Add tomatoes, cilantro, herbs and salt and pepper and process until resembles a thick salsa texture.

Notes

• Yield: Makes 3 cups of sofrito.
• Storage: Refrigerate in an airtight container for up to 1 week or freeze in an airtight container for up to 6 months. If freezing, leave at least an inch of free space in the container to allow for expansion.

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

Show cold and flu season who’s boss with this epic Immune Boosting Pumpkin Soup Recipe. Made with coconut milk, fresh sage leaves, grated ginger and more, it’s a 20-minute treasure that you simply have to try.

Comforting Pumpkin Soup With Fresh Ginger

You might as well call this superfood soup. It’s fully loaded with good-for-you ingredients that’ll fortify your immune system while each bite leaves you cozy and satisfied. Every year when the weather starts to get cooler, this soup becomes my saving grace.

The organic pumpkin provides numerous antioxidants, which help prevent cell damage, and the sage is packed with plant compounds that do the same. Coconut milk naturally contains lauric acid, which is known for its antiseptic properties. Simply put, it assists the body in fighting infections caused by bacteria, viruses or fungi.

Believe it or not, bone broth is incredibly nutritious as well – it’s rich in minerals that support immune function. It also possesses many healing compounds such as collagen, which restores your gut lining and reduces intestinal inflammation. Unless you’re vegetarian or vegan, I wouldn’t advise you to substitute it.

On top of all those impressive health benefits, fresh ginger is believed to help decrease inflammation, relieve throat soreness and even alleviate nausea. The wholesome ingredients that go into this soup make it pretty much qualify as medicine. Only it tastes like a smooth and velvety bowl of heaven!

What You’ll Need

You’ll find everything that goes into this soup listed below. The accompanying amounts are specified in the recipe card that follows this post.

• Organic Pumpkin: Pureed.
• Coconut Oil
• Shallots: Peeled and chopped.
• Ginger: Freshly grated.
• Sage Leaves: Freshly chopped or left intact – up to you.
• Bone Broth: If you’re vegetarian or vegan, go ahead and use vegetable broth instead.
• Coconut Milk
• Chilli Powder: This adds a kick of spiciness that makes the dish even cozier.
• Pumpkin Seeds: What better topping could you put on pumpkin soup?
• Greek Non-Fat Yogurt: Omit this if you’re dairy-free or vegan (or use a plant-based alternative).

What Kind of Pumpkin is Good for Soup?

Any popular eating pumpkin would work well for this soup recipe – just stay away from the kind of pumpkins you carve on Halloween. They may be edible, but they’re not very good. You’re much better off with a Queensland Blue, a jarrahdale, a sugar pumpkin or even a butternut squash.

How to Make Immune Boosting Pumpkin Soup

The convenience of this dish is such a blessing. You won’t find a better recipe for pumpkin soup!

1. Heat Saucepan: Set a medium-sized saucepan over medium heat.
2. Add Coconut Oil, Shallots & Ginger: Melt the coconut oil, then add in the grated ginger and minced shallot, stirring until soft. Lower the temperature if it seems like the shallot is browning.
3. Add Pumpkin, Broth, Coconut Milk & Chili Powder: Add in the puréed pumpkin, bone broth, coconut milk and chili powder. Stir to combine.
4. Let Simmer: Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
5. Add Toppings: Ladle the soup into bowls and top each serving with some chopped sage, a handful of pumpkin seeds and a dollop of yogurt.
6. Serve: Enjoy!

Tips for Success

Set yourself up for scrumptious results by reviewing these helpful suggestions.

• Don’t Let the Shallots Brown: Be sure to lower the heat if your shallots start to change color. Browned shallots become a little too bitter.
• Cook the Soup at a Simmer: Once your soup is boiling, you’ll want to immediately reduce the heat to a simmer. If it continues to boil, too much liquid will evaporate.
• Season to Taste: Want your soup to be spicier? Use cayenne pepper instead of chili powder. Looking to use different herbs? Take your pick! This dish is easy to customize.

Serving Suggestions

Slices of crusty artisan-style bread are the perfect match for this creamy pumpkin soup. While you could serve it as an appetizer or a side, it’s substantial enough to fill your belly for lunch or dinner. We love to pair it with another nourishing dish like Potato Salad or Roasted Vegetables!

Storage and Reheating

Once it has cooled to room temperature, leftover pumpkin soup should be refrigerated in an airtight container. Enjoy it within 4-5 days for the best results. Reheat it over low heat and stir occasionally until it’s warmed through, adding a splash of water if it gets too thick. Individual portions can be reheated in the microwave.

Can I Freeze This?

Absolutely. Transfer the cooled soup to a freezer-safe container, leaving an inch or two of empty space to allow for expansion. Without the extra space, your container could break or become misshapen. Freeze the soup for up to 3 months, thawing it out in the fridge before you reheat it.

More Creamy Soup Recipes

• Roasted Cauliflower Coconut Soup
• Healthier Clam Chowder
• White Bean Mushroom Bacon Soup
• Light Potato Cheese Soup

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Immune Boosting Pumpkin Ginger Coconut Soup

Show cold and flu season who's boss with this epic Immune Boosting Pumpkin Soup Recipe. Made with coconut milk, fresh sage leaves, grated ginger and more, it's a 20-minute treasure that you simply have to try.

Course Main Course

Cuisine American

Keyword coconut soup, foods that boost immune system, healthy soup

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Amy

Equipment

• Stove

Ingredients

For the Soup

• 16 ounces of organic pumpkin pureed
• 1 tablespoon of coconut oil
• 2 small shallots or 1 large peeled and chopped, about 2 tbsp total
• 1 tablespoon of grated fresh ginger
• 14 ounces of bone broth
• 1/2 cup coconut milk plus extra to serve
• ½ tablespoon chilli powder

For the Toppings

• 1 tablespoon freshly chopped sage about 3 leaves
• Pumpkin Seeds
• Greek non-fat yogurt
• Sage leaves

Instructions

• Place medium saucepan over medium heat.
• Melt coconut oil, and add grated ginger and minced shallot. Stirring till soft. Do not let brown, lower temperature if you feel like the shallot is browning.
• Add organic pumpkin, bone broth, coconut milk and chili powder. Stir to combine.
• Bring mix to the boil and simmer for 15 minutes.
• Serve with a sprinkling of chopped sage, pumpkin seeds and a dollop of plain non fat yogurt (omit for dairy free recipe)

Notes

• To Store & Reheat: Keep cooled pumpkin soup refrigerated in an airtight container for up to 5 days. Reheat it over low heat and stir occasionally until it's warmed through, adding a splash of water if it gets too thick. Individual portions can be reheated in the microwave.
• To Freeze: Transfer cooled soup to a freezer-safe container, leaving an inch or two of empty space to allow for expansion. Freeze for up to 3 months, thawing in the fridge before reheating.

Health Benefits of Ginger for Inflammation and Your Immune System

Anti Inflammatory Effects of Ginger

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

Craving something cozy? Then you’ve got to try this Creamy Roasted Cauliflower Soup. It’s a dairy-free, vegetarian recipe with tons of flavor and a gorgeous, velvety texture. Say hello to your new favorite winter meal!

The Best Roasted Cauliflower Soup with Creamy Coconut!

Sometimes when you’re creating recipes, you come up a little bit short, and then it’s back to the drawing board. With this recipe, I wasn’t sure that it would really have much flavor, but I was quite surprised at how delicious it turned out! Even with a limited number of ingredients and flavors, it is a satisfyingly robust, creamy dish.

Cauliflower itself doesn’t have a ton of flavor, but adding the spices and browning the cauliflower brings out the best in this classic veggie. Adding the coconut milk results in a luxuriously rich, savory soup that I am sure you are going to love. It is creamy without cream, and hearty without animal protein. Plus, roasted cauliflower soup is a great source of fiber, potassium, healthy fat, vitamin c, and vitamin k. For those with specific dietary requirements, great news! This soup is whole30, paleo, gluten-free, and vegan-friendly.

The Ingredients You’ll Need

Anybody else sick of soups that take about a zillion ingredients you don’t like? Same here. That’s why I decided to make this soup with a few simple, wholesome ingredients; like this!

• Cauliflower: One head of cauliflower, cut in half.
• Onion: Cut one medium yellow onion into large chunks. You can also use white onion or Vidalia onion.
• Garlic: Fresh garlic really adds a bright, pungent flavor, but you can substitute garlic powder if needed.
• Olive Oil: Extra virgin olive oil is my go-to here.
• Spices: Cinnamon, allspice, black pepper, and coriander give a curry-like taste to the soup
• Salt
• Coconut Milk: Lite.
• Stock: I used vegetable stock to make this soup vegan, but chicken stock is fine too.

Toppings:

• Cilantro: Fresh, torn leaves of cilantro are a beautiful (and healthy) garnish.
• Red Pepper Flakes: For a little heat. Omit these if you prefer.
• Olive Oil: For a little richness.

How to Make Creamy Roasted Cauliflower Soup

This is a simple soup to prepare. Roasting the Cauliflower with some onion, garlic and herbs is the perfect base of flavor to start the soup. A can of coconut milk and vegetable broth are the only other ingredients you need!

Combine the Veggies. First, preheat the oven to 350°. Then take half of the cauliflower head and break it into florets. Place the florets, any leaves from the cauliflower, onion, and garlic cloves in a medium bowl. Drizzle with 1 generous tablespoon of olive oil and toss to coat.

• Season and Roast Some of the Veggies. First, preheat your oven to 350°F. Take half of the cauliflower, and break it into florets. Place those (along with any leaves), the onion, and the garlic into a medium bowl, and toss with a generous spoonful of olive oil. Spread them on a baking dish, sprinkle with seasonings and spices, and roast for 25 minutes.
• Prep Remaining Cauliflower. Meanwhile, take the second half of the cauliflower head and break it into very small florets. Place them in the bowl you used earlier, and drizzle with the rest of the olive oil. Set aside.
• Simmer the Soup. When the vegetables in the oven are done, put them in a medium saucepan along with the coconut milk and vegetable (or chicken) broth. Bring to a slow boil over medium-high heat, and let cook for about five minutes.
• Bake Remaining Cauliflower. While the roasted vegetables are cooking on the stove, turn the oven temperature up to 400°F. Add the second half of the cauliflower to the same baking pan you used previously, and place it in the oven on the top rack. Cook until golden brown. This should take about 15 minutes.
• Finish and Serve. Remove the simmered soup from the heat and let it cool for a few minutes. Add the soup to a blender, or use a hand blender to purée until creamy. Pour the soup into a bowl and add small cooked florets from the oven. Top with fresh cilantro leaves, red pepper flakes, a drizzle of olive oil, and serve!

Why Is My Cauliflower Soup Bland?

Cauliflower is a pretty mild veggie, so you need to build layers of flavor with spices, seasonings, and roasting. If you find that your soup is still bland even though you’ve added the spices and roasted the cauliflower correctly, it may just need a little extra salt. Spoon some into a small cup, stir in some extra salt, and give it a taste. If it works, lightly salt the remaining soup in the pot. Another option is adding a little bit of acid (lemon juice or vinegar are both good options). Just a tiny bit can really save your soup!

Tips for Success

Wondering what substitutions and adjustments you could make to this recipe? Here are a few ideas for changing things up, plus some simple cooking tips.

• Cauliflower: When shopping for a cauliflower, choose one that feels heavy and dense for its size, and avoid heads with mushy, damp, or sunburnt spots. Some cauliflower heads have little speckled areas, but if the cauliflower is otherwise okay, you can trim those away.
• Curry Powder: If you like, substitute some curry powder for the spices I use in this soup. Any curry powder will work, so pick your favorite!
• Immersion Blender: This tool makes it very easy to blend up the soup without having to put hot soup in a regular blender.
• Broth and Stock: Use what you have, and feel free to make that bone broth (I recommend chicken or turkey) if you want extra collagen and other nutrients.

Serving Suggestions

A good soup is practically a meal by itself, or at least a good start. Adding a simple side dish or two, for extra nutrition and contrast, makes it a feast!

• Turkey, Apples and Brie: For an ultra-easy dish to serve alongside your homemade soup, try making Turkey Apple Brie Bites. These tempting appetizers also make a nice side plate with a bowl of warm cauliflower soup.
• Crostini: Any crostini are great with soup, but these Fava Bean Manchego Crostini are such a mouthwatering combination. You’ll love the silkiness of the fava and manchego puree. Yum!
• Salad: A green salad with plenty of crunch is nice with creamy soup – can’t beat that contrast in textures. Plus, more plant foods are always good! This simple Kale Apple Salad is one of our favorites.

How Long Does Cauliflower Soup Last?

This soup should keep for 4 – 5 days in your refrigerator, in an airtight container or mason jar. Reheat it on the stove, or in the microwave if you prefer. Make sure to stir it well before reheating.

Can I Freeze This Dish?

Yes, you can freeze this soup, but keep in mind that the texture may suffer a little after freezing and thawing. This is because of the coconut milk – it tends to separate if you freeze and thaw it. If you want to prep ahead, I recommend leaving out the coconut milk and freezing the soup without it. Then you can add a can of coconut milk to the thawed soup as you reheat it.

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Roasted Cauliflower and Coconut Soup

Craving something cozy? Then you’ve got to try this Creamy Roasted Cauliflower Soup. It’s a dairy-free, vegetarian recipe with tons of flavor and a gorgeous, velvety texture. Say hello to your new favorite winter meal!

Course Soup

Cuisine American

Keyword creamy cauliflower soup, roasted cauliflower soup, soup recipes

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 6 cups

Author Amy

Equipment

• Baking Pan
• Medium Saucepan
• Medium Bowl
• Knife
• Cutting Board
• Blender

Ingredients

• 1 head of cauliflower cut in half
• 1 medium yellow onion peeled and cut into large chunks
• 3 garlic cloves unpeeled
• 2 tablespoons of extra virgin olive oil divided
• 1 teaspoon cinnamon
• 1/8 teaspoon allspice
• 1/8 teaspoon ground coriander
• 1/4 teaspoon ground black pepper
• Pinch of kosher salt
• 1 can lite coconut milk
• 2 1/2 cups of vegetable stock you can use chicken stock for non vegans

Toppings

• Fresh Cilantro Leaves torn
• Sprinkle of red pepper flakes
• Drizzle of olive oil

Instructions

• Preheat oven to 350°
• Take one half of cauliflower head and break into florets.
• Place florets, any leaves from cauliflower, onion and garlic cloves in a medium bowl.
• Drizzle with 1 generous tablespoon of olive oil and toss to coat.
• Pour ingredients into baking pan.
• Sprinkle cinnamon, allspice, coriander, black pepper and salt over top.
• Place into oven on medium rack and cook for 25 minutes.
• Meanwhile take the second half of cauliflower head and break into very small florets. Place in bowl you used earlier and drizzle with remaining 1 tablespoon of olive oil. Set aside.
• When vegetables are done remove from oven and add to medium saucepan along with coconut milk and vegetable broth.
• Set pan over medium-high heat and bring to a very slow boil. About 5 minutes.
• At the same time bring oven temperature up to 400°.
• Add small florets to the same baking pan you used previously and place in oven on top rack, cooking until starts to become golden brown. About 15 minutes.
• Once coconut milk mix is at a slow boil, lower temperature to a simmer and cook for 5 minutes.
• Remove pan from heat and let cool a few minutes.
• Add coconut milk mix to a blender or use a hand blender and purée until creamy.
• Pour soup into bowl, add small cooked florets.
• Top with fresh cilantro leaves, red pepper flakes and a drizzle of olive oil.

More Cozy Soup Recipes

• Immune Boosting Chicken and Rice Soup
• Baked Sweet Potato Soup
• Healthy Turkey Tortilla Soup

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

Ribollita, or Tuscan bean soup, is a hearty, nutritious meal that fills your belly full of good stuff.  Simple and comforting, it feeds an army and is great warmed up the next day!

An Authentic Tuscan Recipe

Several years back, I took a two-week trip to Florence, Tuscany, and Modena, eating, drinking, and thoroughly enjoying myself. I can still taste all the fabulous Parmesan Reggiano, prosciutto, pasta, figs, olives, wine… the list is long, my friends. 

On my first day home, I went to the market to buy ingredients to remake one of the dishes I enjoyed while in Tuscany: Ribollita.

Because part of my trip to Italy included a culinary adventure. A group of complete strangers signed up for a journey through Tuscany, all under the tutelage of Peggy Markel. She introduced us to authentic Tuscan recipes, wines and the people who produce them, and we had the honor of cooking alongside chefs making homemade pasta, soups, biscotti, and more. This group of complete strangers cooked several recipes together, sat down to enjoy our cooking, and left the table fast friends. I was a lucky duck to go on this trip solo, and leave with ten newfound friends!

I will share more about my trip and all the amazing foods in future posts. Today I am sharing this Tuscan Bean Soup recipe. I’m working from my memory on how we made it – sadly, I forgot the recipe in my hotel room when I left – but I believe my version tastes almost as good. The only things missing are the Tuscan sunset, and the friends I got to share it with!

The List of Ingredients

Ribollita is a practical dish, often made with leftovers. If you are making it from scratch with no leftovers to use up, of course, then you will start out with a fairly long list of ingredients. Totally worth it, though, and not that much trouble to prep:

• Carrots: Peeled, halved, and sliced.
• Celery Stalks: These were also peeled, halved, and sliced, although you could skip the peeling step.
• Potatoes: You want fairly waxy potatoes for soup, so they don’t fall to pieces. I used Yukon gold potatoes, peeled and cubed.
• Greens: Kale and swiss chard. Remove the stems and give them a rough chop. It will look like you have an enormous amount, but they cook down to just a fraction of their volume raw.
• Green Beans: Trim the ends off of the green beans and cut them into bite-sized lengths.
• Diced Tomatoes: Look for canned San Marzano diced tomatoes.
• Chicken Broth: Homemade chicken broth is great, but you can also use good quality store-bought chicken broth, or substitute vegetable broth for a vegetarian recipe.
• Beans: This is an Italian white bean soup, so use your favorite white beans – cannellini are good – with the liquid (check for gluten-free, if you want to make a gluten-free soup).
• Herbs: Italian parsley, rosemary, and sage, chopped.
• Sourdough: Good crusty, sourdough bread. You can substitute gluten-free bread, or omit it if you would like.
• Garnishes: Grated parmesan, and olive oil for drizzling.

How to Make Ribollita

• Cook the Garlic and Onion. To start, heat some olive oil in a large Dutch oven set over medium-low heat. Add garlic and onion stirring to coat with olive oil. Do not brown them; you are just looking to soften the vegetables.
• Cook the Other Veggies. Next, raise the heat to medium and add all the carrots, celery, potatoes, greens, and green beans. Pour in 1 1/2 cups of chicken broth, and the canned tomatoes.  Stir this mixture well, and let it cook for about 10 minutes, stirring occasionally.
• Add the Remaining Ingredients (Except Bread and Garnishes). Add the beans, herbs, and remaining chicken broth to the pot. Stir to combine, and bring to a simmer. Cook the soup for 25 – 30 minutes and stir occasionally, until the liquid has reduced and thickened.
• Add the Bread. Preheat the oven to 350F. Once the soup has thickened, add sourdough slices into the broth, layering in a circular direction. Tuck one piece of bread at a time into the soup so that you can no longer see it.  Try not to overlap the bread pieces.
• Top the Soup and Bake. Sprinkle grated Parmesan over the top of the soup, drizzle with olive oil, and bake for 20 minutes in the oven. Then take the soup out of the oven and let it cool.
• Serve. Ladle the soup into bowls, and serve. Top with more parmesan and olive oil, if desired.

Recipe Notes and Tips

This easy, comforting peasant dish is very adaptable, so be sure to substitute the beans and vegetables that you have on hand, if needed. Here are a few more tweaks you can make. Buon appetito!

• Vegetarian Version: If you would like to make a vegan/vegetarian version of this recipe, substitute vegetable broth or stock for the chicken broth. Easy!
• Gluten-Free Version: For a gluten-free ribollita, omit the bread entirely, or substitute your favorite gluten-free crusty bread. Also, be sure to watch the labels on your beans and other ingredients.
• Add a Parmesan Rind: If you grate your own Parmesan from a wedge with rind on the outer edge, go right ahead and cut the rind from the wedge to add to your soup! This will add some great umami notes. (Keep in mind that this may not be vegetarian-friendly, and check your labels!)

What to Serve with Ribollita

Ribollita is a meal in a bowl, but you can definitely add a side dish or two for some pretty contrast and extra flavor. Try one or more of these easy recipes:

• Green Salad: Soup and salad is a fabulous combination, adding even more veggies to your meal while creating bright textural contrast. This Spinach Cherry Salad is an amazing choice.
• Eggs: Like shakshuka, this hearty stew is great with eggs for a little extra protein and fat. Fry one up in butter, or go the extra mile and serve Radish Toast with Fried Egg.
• Terrine: As beautiful as it is tasty, this vibrantly-colored Beet Terrine with pistachios is sweet, salty, and a little bit tangy.

How to Store and Reheat Leftovers

You can store leftover ribollita like most soups, in an airtight container in your fridge for several days. However, if you have added the bread to the soup, keep in mind that it will break down and may dissolve entirely! For best results, enjoy your soup right away – or add the bread to individual bowls as you serve, rather than the pot of soup.

Can I Freeze This?

Yes, this hearty bean soup can be frozen to enjoy later when you want something to warm you up. It freezes best without the bread, so if you’re planning to freeze, leave the bread out (you can add it to your serving bowls instead of the pot).

More Wholesome Soup Recipes

• Cell Recovery Potato Leek Soup
• Beef Pho Noodle Soup
• Red Lentil Soup

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Ribollita

Ribollita is a Tuscan bread soup a hearty, nutritious and fills your belly full of good stuff.  It is a simple comforting dish that will feed an army. It is great warmed up the next day. It can ben frozen to enjoy later when you want something to warm you up.

Course Main Course

Cuisine Italian

Keyword bean soup, bread soup, white bean soup

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 8 people

Author Amy

Equipment

• Dutch Oven

Ingredients

• 3 tbsp olive oil extra virgin
• 2 garlic cloves peeled and diced
• 1 medium red onion peeled and diced
• 3 medium carrots peeled, halved and sliced
• 2 celery stalks peeled, halved and sliced (peeling is optional)
• 4 medium yukon gold potatoes peeled and cubed
• 1 bunch of kale leaves stems removed and roughly chopped (about 3 cups)
• 1 bunch of swiss chard stems removed and roughly chopped (about 3 cups)
• 3 cups green beans trimmed and sliced
• 1 28 oz can Marzano diced tomatoes
• 6 cups good quality chicken broth (substitute vegetable broth for vegetarian recipe)
• 2 cans Italian white beans (cannellini will do) with liquid (check for gluten free if you are looking for gluten free recipe)
• 2 tbsp fresh Italian Parsley chopped
• 1 tbsp fresh Rosemary chopped
• 1 tbsp fresh Sage chopped
• 1/2 loaf of good crusty sourdough bread (about 8-10 slices) omit for gluten free or use a hearty gluten free bread
• 4 tbsp Parmesan Grated
• Olive oil (drizzle on top)

Instructions

• Add olive oil to large dutch oven over low-medium heat.
• Add garlic and onion stirring to coat with olive oil.  Do not brown, you are looking to soften the vegetables, about 5 minutes
• Raise heat to medium and add carrots, celery, potatoes, kale, Swiss chard, and green beans, and 1 1/2 cups of chicken broth and tomatoes.  Stir to toss and coat vegetables. 
• Let cook, stirring occasionally, for 8-10 minutes.
• Add beans, herbs and remaining chicken broth, and stir to combine, set to simmer, stirring occasionally making sure to scrape bottom of pan.  Cook 25-30 minutes or until reduced and the sauce has thickened.
• Preheat oven to 350*
• Once sauce is thickened, add sourdough slices into sauce, layering in a circular direction.
• Tuck bread one piece of time into sauce so that you can no longer see it.  Try not to overlap bread.
• Sprinkle grated Parmesan over the top, drizzle with olive oil and bake for 20 minutes in the oven.
• Remove, let cool, spoon up into bowls and enjoy.
• You can always sprinkle on a bit more parmesan and drizzle of olive oil over bowls.

Notes

• Vegetarian Version: If you would like to make a vegan/vegetarian version of this recipe, substitute vegetable broth or stock for the chicken broth. Easy!
• Gluten-Free Version: For a gluten-free ribollita, omit the bread entirely, or substitute your favorite gluten-free crusty bread. Also, be sure to watch the labels on your beans and other ingredients.
• Add a Parmesan Rind: If you grate your own Parmesan from a wedge with rind on the outer edge, go right ahead and cut the rind from the wedge to add to your soup! This will add some great umami notes. (Keep in mind that this may not be vegetarian-friendly, and check your labels!)

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

This Paleo Thai Curry Chicken is a healthy, feel-good dinner recipe. Addictively delicious Thai-inspired flavors, ready in less than 30 minutes! 

A Veggie-Packed Thai Chicken Curry Recipe

When it comes to improving your diet, I find that it’s helpful not only to think big, but also to think small. One small habit that can have a big impact is adding healthy fiber to each meal. (Hint: that’s what this paleo chicken curry is all about.)

How do you add fiber to a meal? There are so many ways – using cauliflower rice in place of plain rice, serving a salad with your meal, or just adding toppings like pomegranate seeds, cashews, and herbs. This one small habit can really add a ton of vitamins, minerals, fiber, and all-around awesome flavor! 

Is Curry Healthy?

This fiber-rich recipe for Thai chicken curry is paleo, gluten-free, dairy-free, low in sugar, and high in protein. Perfect for anyone on the ketogenic diet or macro diet.

Besides the balanced nutrients, this recipe is a super immune booster. Red curry paste is made using red chili peppers, garlic, lemongrass, ginger, and shallots.  All of these ingredients are powerful helpers for your digestive system and immune system. They are also great sources of antioxidants, which help with overall health and aging.

Plus, broccoli and cauliflower are great sources of fiber. Not only will this promote a healthy digestive system, it may also lower your chances of getting cancer. So this is one powerful recipe for your health and your taste buds!

What You’ll Need

There are basically three parts to this curry chicken recipe – the curry sauce mixture with broccoli and chicken, the toppings, and the cauliflower rice. Here’s what you’ll need to make them. 

Paleo Thai Curry Chicken

• Coconut Oil: I like to use extra virgin coconut oil in this recipe.
• Onion: Dice up one medium yellow onion. Or substitute white, sweet, or red onion, if that’s what you have on hand.
• Garlic: Fresh minced or pressed garlic.
• Ginger: Ground ginger works well, or you could mince some fresh ginger instead for even more flavor.
• Lemon Zest: You will need the zest from one organic lemon. 
• Curry Paste: Thai red curry paste gives this recipe an unbeatable flavor. Make sure to use a paste that is sugar-free.
• Fish Sauce: Adding this sauce is very important! It gives the curry much-needed umami and salt. Again, make sure to use sugar-free if you are watching sugar and/or carbs.
• Coconut Milk: Full-fat canned coconut milk.
• Honey: A little honey for sweetness is optional but yummy.
• Chicken: Any cooked, shredded (or chopped) chicken. I like to use an organic rotisserie chicken with the skin removed, and the meat pulled into bite-sized pieces.
• Broccoli: Broccoli florets are colorful, flavorful, and oh-so-perfect in red Thai curry.
• Cilantro: Fresh cilantro, roughly chopped.

Toppings

• Pomegranate Seeds: Use as little or as much as you like.
• Cashews: Chopped.
• Rice: For extra fiber and low carbs, use Baked Cauliflower Rice – ingredients are below.
• Lime Wedges: Optional.

Baked Cauliflower Rice

• Cauliflower: Wash, trim, and grate a head of cauliflower. A food processor grater makes this extra easy.
• Salt and Pepper
• Coconut Oil: Melted. This is optional.

Making Curry Chicken Is Easy!

Making this dish is as easy as can be, and takes very little time thanks to the pre-cooked chicken. Let’s go over the steps for creating paleo curry chicken:

• Make the Cauliflower Rice. Preheat the oven to 400°F, and place the grated cauliflower in a mixing bowl. Add the salt, pepper, and melted coconut oil. Spread the cauliflower out on a baking sheet, and bake it for 10 minutes, or until the edges begin to brown and the cauliflower is drying out. Take it out of the oven, and set it aside.
• Make the Thai Red Curry Sauce. While the cauliflower is baking, melt your remaining coconut oil in a stockpot over medium heat. Toss in the onion and garlic, and stir for a few minutes, until the onion is soft. Then add the ginger, lemon zest, and curry paste. Stir well, and pour in the fish sauce, coconut milk, and honey. Stir again, and bring to a light simmer. 
• Add the Broccoli and Chicken. Once the sauce is lightly simmering, add in the broccoli florets and cook for 3 – 4 minutes. Then stir in the shredded chicken and cook for another 3 – 4 minutes, or until the chicken is heated through.
• Assemble and Serve! Serve the curry chicken in bowls, topped with pomegranate seeds, cashews, and cauliflower rice. If you like, squeeze a lime wedge over each bowl to enhance the flavor.

Tips for Success

I hope you give this easy, adaptable recipe a try. If you do make it, tag @ahealthylifeforme in your photos. I love to see how you guys whip up my recipes. And while we’re on that topic, here are some helpful tips for making this dish:

• Fish Sauce: This sauce has a powerful, ultra-fishy smell right out of the bottle, which may make you wonder about adding it to your curry. But trust me, when you add fish sauce to curry, the “fishiness” disappears and all you taste is a wonderful umami depth, with some added saltiness. Don’t leave this one out! It really makes all the difference between a flavorful curry and a bland one.
• Coconut Cauliflower Rice: I added some coconut oil to my cauliflower rice in this recipe. This is totally optional – I just liked the additional coconut flavor. You can use olive oil, ghee, or nothing. Totally up to you. (Just remember, coconut oil is a great healthy fat for our brains and bodies!)
• Lime Option: I think a dash of acid really brings out the best in the curry sauce, so I love serving lime wedges with it. If you want to brighten up the whole pot at once, skip the lime wedges and stir lime juice right to the dish, half a teaspoon at a time, to your taste. 

How to Store and Reheat Leftovers

Got leftovers? Lucky you! This dish might just be more delicious reheated the second day. Store leftovers in an airtight container in your fridge for 4 – 5 days, and reheat on your stovetop over medium heat until warmed through. (Don’t overcook or the broccoli will become mushy.)

Can I Freeze This?

Coconut milk can sometimes split and become grainy after freezing and thawing, but if you don’t mind that, you can freeze Thai curry chicken for up to three months. 

Cool it first to prevent freezer burn, and then spoon it into freezer bags. Mark with the date, and store in your freezer. Defrost in the fridge before reheating.

More Healthy Chicken Dishes

• Paleo Chicken Stir Fry (Gluten-Free & Dairy-Free)
• Cilantro Lime Roasted Chicken
• Chicken Sofrito Stew

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Paleo Thai Broccoli Chicken Curry

This Paleo Thai Broccoli Chicken Curry is the perfect healthy feel good dinner recipe. Super healthy and ready in less than 30 minutes, this delicious recipe will sure to become a family favorite.

Course Main Course

Keyword chicken curry, Curry, thai red curry

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Author Amy

Ingredients

Thai Broccoli Curry

• 1 teaspoon extra virgin coconut oil
• 1 medium yellow onion diced
• 6 cloves of garlic minced
• ½ teaspoon ground ginger
• 1 teaspoon lemon zest from organic lemon
• 1/4 cup Thai red curry paste {sugar free}
• 2 tablespoons fish sauce {sugar free}
• 2 14 ounce cans full fat coconut milk
• 2 tablespoons honey {optional}
• 1 organic rotisserie chicken skin removed, meat pulled into bite-size pieces
• 2 cups broccoli florets
• 1/4 cup fresh cilantro roughly chopped

Topping:

• 6 tablespoons pomegranate seeds {add as little as much to your taste}
• ¼ cup cashew chopped
• 3 cups Baked Cauliflower Rice {recipe below}
• Lime wedges {optional}

Cauliflower Rice:

• 1 head of cauliflower cleaned and grated {I use food processor grater}
• 1/4 teaspoon salt
• 1/4 teaspoon ground pepper
• 1 teaspoon coconut oil melted

Instructions

Cauliflower Rice

• Preheat oven to 400°
• Toss grated cauliflower with salt, pepper and melted coconut oil on a baking sheet. Spread out evenly and bake for 10 minutes. While Cauliflower Rice bakes start on Thai Broccoli Curry.
• Remove Cauliflower from oven when it starts to brown on edges and dries out. Set aside and let cool.

Thai Broccoli Curry

• Melt coconut oil in a stockpot over medium heat.
• Toss in onion and garlic and stir cooking until onion is soft 3-4 minutes.
• Then toss in ginger, lemon zest and curry paste. Stir coating onions evenly.
• Then add fish sauce, coconut milk, and honey. Stir to combine and raise the temperature so that sauce starts to lightly simmer. Bubbles around the edge of the pan.
• Toss in broccoli cooking 3-4 minutes, then stir in shredded chicken.
• Cook an additional 3-4 minutes or until chicken is heated through.
• Serve in bowls, topped with pomegranate seeds, cashew, and cauliflower rice.
• Squeeze lime wedge over each bowl to enhance flavor.

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life