Busy Day Chicken Soup

 48 oz. Low Sodium Chicken Broth

14.5 oz. canned diced carrots (undrained)

12.5 oz. canned chunk chicken in water (undrained)

1/2 tsp. salt

1/4 tsp. pepper

3/4 tsp. onion powder

1/2 tsp. dried parsley

3/4 cup Orzo Noodles or Homemade Gumboli

    1. In a Dutch Oven, pour in the chicken broth, carrots, and chunk chicken. (if you prefer fresh vegetables...go to the ***OPTIONAL START at the bottom of this page)

    2. Use a fork to break up the chicken chunks.

    3. Add salt, pepper, onion powder, and parsley.

    4. Bring to a boil.

    5. Add the noodles to the soup pot and cook noodles until tender, according to directions on package.

    6. Serve hot with homemade bread and butter.

***OPTIONAL START:

If you would to like use fresh carrots, celery, and diced onions you would need to slice and dice carrots, celery, and onions. In the pot first add 1 tablespoon olive oil or oil of your choice and heat on medium. Add the diced vegetables and saute them for about 10 minutes or until celery is tender. At this point you can go to step #1 and proceed with the recipe pouring the chicken broth over the vegetables. Continue and enjoy as always, with fresh bread and butter. 

Enjoy! Élvez! Piacere! Gustirati! Radosť! 

Chicken Gnocchi Soup

Quick and easy. Get the  bread and butter ready—you'll want it for dunking.

Makes 4 servings

Ingredients

1 jar (15 ounces) Roasted Garlic Alfredo Sauce (or 4 Cheese Alfredo Sauce)
2 cups water
1 12.5 oz. can of Chunk Chicken Breast (do not drain)
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (16 ounces) potato gnocchi (or your own homemade gnocchi
3 cups coarsely chopped fresh spinach
pesto or parmesan cheese (optional)

In a large saucepot, combine the first 6 ingredients.
Bring to a gentle boil, stirring occasionally. 
Stir in gnocchi and spinach. Cook until gnocchi float, 3-8 minutes. 
Top each serving with your choice of 1 teaspoon pesto or 1 tablespoon parmesan cheese.

Enjoy! Élvez! Piacere! Gustirati! Radosť! 

Cauliflower-Cheddar Soup

        1 head cauliflower, cut into small pieces

32 ounces chicken broth

1 medium onion, chopped

1⁄4 cup butter

1⁄4 cup flour

1⁄4 teaspoon pepper

1/2  teaspoon cumin

1/2 teaspoon onion powder

1-2 teaspoons lemon juice

2 cups milk

1 chicken bouillon

2 cups shredded sharp-cheddar cheese (8 ounces)

Directions

1. In a Dutch oven, simmer cauliflower in chicken broth until slightly softened, and set aside, leaving in broth.

2. Sauté onions in melted butter until soft.

3. Season with pepper, onion powder, cumin and cayenne.

4.  Add flour, and continue to cook over medium heat for about 5 minutes, stirring constantly to make a roux.

5. Add flour mixture to cauliflower and chicken broth.

6. Add milk.

7. Increase heat, and cook until thickened and starting to boil.

8. Reduce heat, and add cheese, stirring until melted and combined.

9. Turn off heat so as to not allow to boil after adding cheese.

10. Finish off with the lemon juice.

Enjoy! Élvez! Piacere! Gustirati! Radosť!