Lemon Chicken Egg-Drop Soup

So, I bought these really pretty pink bowls that remind me of spring. When I first saw them I imagined a yellow,  lemon soup in them. Of course I had to create this soup as the first food I would serve in these cute bowls. It's lemony good and very cleansing with the lemon oil. My family loved it!

Lemon Chicken Egg-Drop Soup

• 32 oz chicken broth
• 3 chicken breasts, cooked and cubed
• 1 box of flavored wild grain rice
• Juice of one large lemon
• 2 tsp lemon zest
• 3 drops of Doterra lemon essential oil (you could also use lemon extract)
• 2 eggs
• 1 cup sliced green onions 
• 1tsp dried basil

Cook rice according to directions on box. Meanwhile cook chicken in microwave until white in center. Cut unto cubes. Bring chicken broth to a boil. Add lemon juice, zest, lemon oil and basil. Beat eggs in a small dish and drop into boiling soup. Whisk quickly to break up the egg. Add green onions, rice and chicken. You can add salt and pepper to taste if you'd like. Enjoy!

Sweet Potato Chipotle Soup

This was heaven for my soul! My kids weren't too fond of it - but I could have eaten it for days! It's creamy, tangy, sweet, spicy and bacony!

Sweet Potato Chipotle Soup

• 4 cups pureed sweet potato (canned or fresh)
• 2 cups chicken broth 
• 2 cups milk (you could use coconut milk too)
• 1 tsp of orange zest (I use a drop of doterra orange essential oil)
• 1/4 tsp salt or more (adjust to your liking)
• 1/4 tsp of chipotle powder or more (adjust to your liking) Knorr brand makes this and you can find it on the Latino foods isle or on the soup mix isle.

Garnish

• 1 cup diced avocado
•  Tortilla chips
• 1/2 cup crumbled bacon (optional)
• sour cream (optional)

In a soup pot on medium high add potato puree, chicken broth and mil. Stir until blended and reaches a boil. Reduce to a simmer and add orange zest, salt and chipotle. Simmer for about 5 minutes. Serve and top with garnishes. Enjoy!

Feta Meatballs & Lemon Orzo

I had heard about a similar recipe, but I just put this together in my head as I went along. It's super tasty! My husband likes his meatballs well done - so I really let these babies cook!

Feta Meatballs & Lemon Orzo 

Meatballs

• 1 lb of lean ground beef
• 1 egg
• 1/2 cup Italian seasoned bread crumbs
• 1/2 tsp garlic powder
• 2 Tbsp Worcestershire sauce
• 1/2 cup Feta cheese, crumbled
• 1/2 tsp Italian seasoning

 Soup

• 2 (32 oz) cans of chicken stock
• 1 pkg of Orzo pasta
• 1 cup sliced green onions
• 2 cups diced tomatoes
• 1 tsp grated lemon
• 1 Tbsp fresh lemon juice
• salt & pepper to taste 

Mix meatball ingredients together in large bowl. Add more breadcrumbs if needed. Shape in 2 inch balls and cook in medium high in a skillet until centers are no longer pink.

In a pot on medium high add chicken stock and bring to a boil. Add orzo and boil according to directions on pkg (about 10 minutes). Turn heat to medium low and and remaining ingredients. Pour soup in a soup plate and top with meatballs. Enjoy!

Cheesy Chicken Tortilla Soup

 Found this recipe on pinterest. I added more flour and milk when I made it to make it extra thick and creamy.I think squeezing a lime over the top adds an extra zest!

Cheesy Chicken Tortilla Soup

• 1 envelope taco seasoning
• 1-½ pound Boneless, Skinless Chicken Breasts, shredded
• ½ cups Chopped Onion
• 4 Tbsp Butter
• ⅓ cup Flour
• 4 cups broth, chicken or vegetable
• 8-12 oz. 2% Milk Velveeta, cubed
• 8 oz. Shredded Monterey Jack or Mexican 4 cheese blend shredded cheese
• 1 jar fresh salsa
• 1 cup half and half or milk
• 1 bag Fritos
• green onions, sliced 
• sour cream
• lime wedges

Place frozen chicken breasts in microwave for about 10 minutes. When chicken is white in center, shred with 2 forks. In a skillet on medium high, add 2 Tbsp butter, chicken and taco seasoning and cook until it is thoroughly cooked. Drain, and shred - set aside.

In large saucepan (or pot), saute onion in 2 Tbsp butter for 2 minutes. Stir in flour until blended, then gradually stir in the broth. Bring to a boil. Cook and stir for two minutes longer, or until thickened slightly. Add Velveeta, shredded cheese and salsa. Cook on medium-low until cheese is melted.

Stir in half and half. Add the chicken back in. Stir. Heat through but do not boil. Remove from heat. Garnish with Fritos, sour cream,green onions and limes. Enjoy!

Crab Corn Chowder

I created this when I wanted to get creative with some imitation crab that we had. This is so delicious! It's smooth, warm, comforting and you can't have just one bowl. My son hates peas but he loved them in this! Serve it with warm garlic bread.

Crab Corn Chowder

• 1 large package of flaked imitation crab meat (or real)
• 1/2 stick butter
• 1/2 cup sliced green onions
• 3/4 cup flour
• 6 cups milk
• 2 cups whipping cream
• 1 cup frozen peas
• 1 cup frozen sweet corn
• 1 1/2 - 2 tsp salt (add 1/2 tsp at a time until it reaches your desires saltiness)
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/4 tsp garlic powder
• 1/2 tsp onion powder
• ground pepper

Heat large saucepan to medium high. Melt all of butter then add green onions. Simmer for a couple of minutes until tender. Sprinkle over 1/4 cup of flour. Stir. Slowly add 1 cup milk and stir. Add remaining flour and stir. Add remaining milk and whipping cream - continue stirring until it's smooth and free of lumps. You can add more flour to thicken if needed. Flake crab meat and add to pot. Be careful with the salt adding 1/2 tsp at a time until it reaches your desire level of saltiness. Add remaining ingredients and simmer on low for 10 minutes. Serve hot.

Wild Rice and Mushroom Soup

This is super yummy!!











Wild Rice and Mushroom Soup

• 1 tablespoon olive oil
• Half a white onion, chopped
• 1/4 cup chopped celery
• 1/4 cup chopped carrots
• 1 1/2 cups sliced fresh white mushrooms sliced
• 1/4 cup rice vinegar
• 3 cups low-sodium, fat-free chicken broth or vegetable stock
• 1 cup skim milk ( or fat-free half-and-half)
• 2 tablespoons flour
• 1/4 teaspoon dried thyme
• Black pepper
• 1 cup cooked wild rice

Put olive oil in stockpot and bring to medium heat. Add chopped onion, celery and carrots. Cook until tender. Add mushrooms, vinegar and chicken broth. Cover and heat through. In a bowl blend milk, flour, thyme and pepper. Then stir in cooked wild rice. Pour rice mixture into hot stockpot with vegetables. Cook over medium heat. Stir continually until thickened and bubbly. Serve with bread.

Vegetable Stock

This makes a great alternative to beef and chicken stock if you are trying to watch your sodium and cholesterol. I use it in soups and crock pot dinners. Make a big batch then freeze it in individual zip lock bags.








Vegetable Stock

• 1 onion
• 4-6 celery stalks
• 4-6 sliced carrots
• 1 bulb of garlic
• 1/2 cup of aromatic herbs such as basil, oregano, cilantro, parsley, thyme, or rosemary

Fill a large pot half full of water. In a hot skillet sautee or brown onion, celery, carrots and garlic for a richer flavor. Add ingredients and bring to a boil. Reduce to low heat and simmer for an hour. Place cheese cloth over a jar and pour liquid over top filtering out all of herbs (cheese cloth is sold with the painting supplies at any home improvement store). You'll be left with a clear brown liquid. You can add salt later when you use for recipes. You can then take your vegetables and use in a stew or soup.

Lemon Basil Crab Chowder

It was a cold night and my husband asked me to make something warm. Well, I had a package of imitation crab meat and I was going to make a salad with it. So after a quick change of plans I decided to just toss it in a pot and see what I could come up with. This was absolutely delicious and my kids loved it! I served it with baked fries but of course yummy sour dough bread would be a perfect side.


Lemon Basil Crab Chowder

• 1 large package of flaked imitation crab meat (or real)
• 3/4 cup flour
• 6-8 cups milk
• 3 Tbsp lemon juice
• 1/2 cup sliced green onions
• 1 cup fresh spinach leaves
• 1/2 stick butter
• 1 1/2 - 2 tsp salt
• 1/4 tsp garlic powder
• 1/2 tsp onion powder
• ground pepper

Heat large saucepan to medium high. Melt all of butter then add 1/4 cup of flour. Stir. Add 1 cup milk and stir. Add remaining flour and stir. Add remaining milk. Can add more flour to thicken. Add remaining ingredients and simmer on low for 10 minutes. Serve hot.

Tortellini Soup

I love this because it is light and filling - and so easy to make. If you don't have a lot of time, then this meal is for you. We make it all the time.

Tortellini Soup

• 1 pkg stuffed tortellini (I use 4 cheese)
• 2 boxes of beef broth
• 1 cup shredded Parmesan cheese

Bring broth to a boil. Add tortellini and boil according to directions on package. You can add mushrooms or green onions if you like. It tastes great without them too. Top with shredded Parmesan cheese. Enjoy!

Cancun Chicken Lime Soup

This is a 5 star soup for sure. No, it's not taco soup or anything like it. Not only is it savory and filling but every time we have it we lose weight. It has cheese and avocados and chips and is low calorie. This soup is addicting and you can't just have one bowl. Everyone who makes this says the same thing, "This is my favorite soup!" You have to try it to know what I am talking about.














Cancun Chicken Lime Soup

• 1 1/2 qt chicken stock
• 2 limes (just juice)
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp Smokey Chipotle Tabasco Sauce
• Salt & pepper
• 2 chicken breasts, cooked and shredded
• 1/2 julienne cut onion
• 1 Tbsp minced cilantro
• 1 14.5 oz can diced tomatoes
• 2 cups julienne cut fresh tomatoes

Combine stock, lime juice, oregano, basil and sauce in a stock pot. Season with salt and pepper. Bring to a boil. Simmer 15 minutes. Add chicken, tomatoes, onion and cilantro. Bring to a boil. Simmer 5 minutes. Adjust spice and seasoning to taste. Serve with shredded cheese, chips and sliced avocado. Serves 4.

Potato Dumplings

Another great dish from my husband's homeland. You can serve these alone with a gravy or in a soup. They are super easy to make and very delicious.





























Potato Dumplings

• 2 large potatoes, peeled and chopped
• 1 cup flour
• 1 egg
• 1/4 tsp nutmeg
• 8 large seasoned croutons

Bring large pot of salted water to a rolling boil. Add potatoes and cook until tender, about 15 minutes. Drain and mash.

In a medium bowl combine 2 cups mashed potatoes with nutmeg, flour and egg. Using about 1/4 - 1/2 cup of mixture each, shape into dumplings. Press crouton into center of each dumpling and seal dough around it. Drop dumplings into boiling water or if making a soup drop into simmering broth, cover and cook 20 minutes. Do not remove lid while cooking. Top with sliced green onions (for soup) or serve with mushroom gravy.

Garden Soup

If you have a garden and you're like me - it's hard to keep up with finding different recipes that will utilize everything you are harvesting before it goes bad. If you bottle or freeze often - then not a problem. I decided to make something that would allow me to take everything sitting on my counter and put it all into one meal. Piece of cake!! That's what I love about soup.

I call this garden soup because you can literally take anything out of your garden, throw it in the pot and it tastes delicious!! I used broccoli, cauliflower, green beans, celery, tomatoes, onions, and fresh basil. I wanted some protein but wanted to keep it a light soup, so I used imitation crab meat. It was perfect. The juices from the tomatoes gave the broth some tang and simmered a delicious flavor into the crab meat.

I have listed the base ingredients below for my garden soup. These flavor notes blended together make the perfect bath for any vegetable. You just can't go wrong. I wanted to keep mine healthy so I topped it with parsley and plain yogurt rather than sour cream. There's nothing better than a dollop of cool, creamy goodness on top of a bowl of steamy soup. Not to mention delicious french bread, rolls or bread twists make a great companion. This is a healthy, hearty and nutritious meal that hits the spot on a cool day. My kids devoured it!

Garden Soup

• 1 - 32 oz box of chicken broth
• 32 0z of water
• 5 shakes of garlic powder
• dash of cumin
• dash of salt
• 4 shakes of lemon pepper
• a couple shakes of thyme
• 2 Tbsp parsley
• fresh ground pepper

Bring to a boil and add all of your diced vegetables. Boil for 10 minutes until veggies are tender. Then simmer on low for 5 minutes. You can puree in blender for a creamy soup - especially if your kids are picky with vegetables. Serve with your favorite soup toppings (sour cream, yogurt, chives, bacon bits, shredded cheese etc.) The toppings make it fun for the kids and bread sticks make it appealing for them because dipping is fun!

Cream Soup

This is a delicious cream soup recipe with included variations to make it your choice vegetable. This soup is a big hit with kids and great for light meals or cold days. I made broccoli and used fresh broccoli from my garden. It was fantastic!

Cream Soup

• 1/4 cup finely chopped onion
• 1/4 cup finely chopped celery
• 1/4 cup margarine or butter
• 3 Tbsp flour
• 1/4 tsp salt
• 1/8 tsp pepper
• 1 1/2 cups chicken broth
• 1 1/2 cups milk

In medium saucepan, saute onion and celery in margarine until tender. Stir in flour, salt and pepper. Cook 1 minute, stirring constantly until smooth and bubbly. Gradually stir in chicken broth and milk; cook until slightly thickened, stirring constantly. Do not boil. Continue as directed with one of the recipe variations below. Top with Parmesan cheese and croutons.

Variations:

Carrot Cream Soup: Stir in 2 cups sliced carrots, cooked and drained, 1/2 tsp grated orange peel, and 1/8 tspn nutmeg.

Potato Cream Soup: Stir in 2 cups diced, cooked peeled potatoes, 2 tsp Worcestershire sauce and 1/4 tspn dry mustard.

Cauliflower Cream Soup: Stir in 2 cups cooked cute-up cauliflower and 1/2 tsp dill weed.

Broccoli Cream Soup: Stir in 2 cups cooked cut-up broccoli, 2 tsp lemon juice and 1/4 tsp garlic powder.