Avgolemono Soup (Greek Lemon Egg Soup with Chicken)

 

I don't know about you but I have been CRAVING soup...just feel like I can't warm up right now...I was leaving the gym yesterday morning..very hot and sweaty after my workout and STILL was craving a big bowl of soup...so on my lunch break, I whipped up this big pot so easily and so quickly..I thought..I have to share it with my readers...it is so easy and so warm and soooo delish!!

Hope you give it a shot and enjoy!

Ingredients

• 1 tablespoon oil
• 1 onion, diced
• 6 cups chicken broth or chicken stock
• 1/2 cup arborio rice
• 3 eggs, lightly beaten
• 2 cups cooked chicken
• 2 lemons, juice and zest
• salt and pepper to taste

Directions

1. Heat the oil in a pan over medium-high heat, add the onions and cook until tender, about 3-5 minutes.
2. Add the chicken broth and rice, bring to a boil, reduce the heat and simmer until the rice is cooked, al-dente, about 15-20 minutes.
3. Slowly pour 1 cup of the hot broth into the eggs while whisking and then slowly whisk the egg mixture into the soup.
4. Add the chicken, lemon juice and zest and cook to warm, about 5 minutes.

Greek Egg Lemon Soup With Chicken

So...this soup?  Complete WINNER and fits right into a "Clean Eating" or "Detox" Plan....it is healthy, made of whole foods and low carb FTW!

It wasn't too difficult to whip up either!  Disclaimer: I doubled this recipe and got a nice big pot of soup!

Here is how you can whip it up....

Ingredients:

• 2 tbsp olive oil
• 1/2 yellow onion, diced
• 1/2 cup carrot, diced
• 2 cups cauliflower rice
• 6 cups chicken broth
• 12-14 oz shredded chicken, precooked
• 1 tsp dried dill
• 2 tbsp fresh parsley (reserve some for topping)
• 1 tsp salt (salt further to taste)
• 3 egg yolks
• 1/2 cup lemon juice
• 1 cup kale, chopped
• Lemon wedges and lemon zest to serve

Instructions:

1.  Using a large stockpot, heat the oil on medium-low heat.
2. Saute the onions on low heat for 3-4 minutes or until lightly translucent. Add the carrots and cauliflower rice and saute for an additional 5 minutes or until slightly softened.
3. Pour in the broth, and herbs and stir well to combine. Simmer on medium heat for 10 minutes.
4.  Spoon out about 1 cup of hot broth and set aside. In a small bowl whisk together the egg yolks until fully scrambled. Slowly pour the cup of hot broth into the egg mixture while continuing to whisk. This will gently cook the egg yolks. Pour the yolk mixture into the rest of the soup and stir.
5. Add the chicken and lemon juice to the soup, stir to combine, and simmer for about 10 minutes.
6. Add in the kale and stir for two more minutes to wilt the kale.
7. Allow the soup to cool and season further to taste. Serve with lemon wedges and fresh parsley.

 Delish!

Holly's Spinach and Sweet Potato Soup

I have been battling a chest cold and head cold and sickness for over three weeks and I don't know about you but when I am not feeling great, I always want soup!

Yesterday, I shared a link to a Detox Cabbage Soup I made.  That soup, though good, left me wanting more and made me crave a chicken broth based soup so I got creative and inspired and whipped up this gem.  Guess what?  Robby B is a big fan too so I see this making it into the dinner rotation.  It is so yummy, warm and so so healthy.  (I could go full out and start with boiling a whole chicken, etc etc BUT hey it is 2018 and my two favorite shortcuts are 1. grocery store roasted chickens and 2. boxes of chicken stock)  

So here is what I did.....

Ingredients

2 tbls EVOO

1 onion chopped

3 stalks of celery chopped

3 carrots chopped 

1 sweet potato chopped  

2 boxes chicken stock

1/2 box of pasta (I used Dream Fields Low Carb Penne)

1 bag fresh spinach

Salt and Pepper to taste

*Optional- One store bought rotisserie chicken chopped/shredded

Instructions

Heat EVOO in large stockpot

Add onion and saute until translucent

Add celery, carrots and sweet potatoes and saute until tender (about 15 minutes) Season with Salt and Pepper

*If you are using chicken, add it now and saute for 5 more minutes

Add stock and simmer for 20 minutes

Add pasta and spinach and simmer for 10 more minutes

Season as desired (I topped ours with grated parmesan and it was delish!) 

Holly's Shortcut Squash Soup (Whole 30 Compliant!)

In an effort to continue sharing Whole 30 Recipe Wins with you, I thought I would share this soup today.

It is something I whipped up on Saturday and it was a win for Robby B and me.

You never know what is going to happen when I don't follow a specific recipe.

I got my inspiration from my friend Angela who made a similar version for me last week.  She gave me some tips and I just winged it.  Hope you try it, even with your own variations!

Ingredients:

1 container of butternut squash cubes OR 1lb. of squash and cut in cubes.

 1/2 packet of baby carrots OR 2 large carrots chopped

 1/2 yellow onion, chopped

 2 cloves of garlic, minced

 EVOO (2 tbls)

 1 tsp of garlic powder

1 tsp onion powder

1 tsp of fennel seed OR 1 bulb of fresh fennel, chopped, is even better!

1 tsp of fresh rosemary

2 cups coconut milk

1 tbls. ghee

 Salt & Pepper

*1 addition- shredded rotisserie chicken makes it an awesome meal!

Instructions:

Preheat oven to 400 degrees

Chop squash and carrots and put in one layer on baking sheet- drizzle with EVOO and toss so all pieces are coated

Once oven is up to temp, pop baking sheet in for approximately 30-40 minutes

While veggies are roasting, saute onion and garlic and spices in EVOO

Season with Salt and Pepper

 Once veggies are done, pour pan along with onion and garlic mixture into a blender.  Blend until smooth.

Once blended, add to a large sauce pan.

Simmer with coconut milk and ghee (if soup is too thick, you can add extra coconut milk or bone broth to dilute it a bit- I did that and it made it even more tasty!)

*At this point, you can also mix in shredded pieces of rotisserie chicken.  It adds a little something special to this soup!

It was such a delicious and hardy soup!  I have also been thinking about ways to add to it and make it even better.  I am thinking of adding some pumpkin and nutmeg to the soup, especially in the fall!  Yummo!

Crockpot Chicken Lemon Soup with Spinach and Orzo

I don't know about you, but I LOVE soup in the winter.  I also LOVE my crockpot.  In the fall and winter, I usually use it once/week.  This week, since the fam is all battling colds, I have already used it twice!

On Monday night, we had Shay's Chicken Margarita Soup.  It was Zach's last night home before going "across the pond" to London for a semester aboard.  I got some fresh bread from the bakery and a Boston Cream Pie (per his request).

If you follow me on Pinterest, you can find Shay's recipe pinned on my Soup Board.

Last night (well started it yesterday), I put together a soup that was yummo and just what the doctor ordered.  I am calling it Crockpot Chicken Lemon Soup with Spinach and Orzo

Hubby loved it and so did Pidge (even though she spilled most of it on herself)....Diana is another story....do you have any fussy eaters at home? ;)

Here is what you will need:

 Ingredients:
2 boxes of chicken stock
1 tsp. dried thyme

1 tsp. pepper
1 1/2 cups chopped onion
1 1/2 cups chopped celery
1 1/2 cups chopped carrots
1/2 cup of orzo

 1 roasted chicken (I LOVE to buy the grocery store ones- already done- so easy but you can also use 3-4 chicken breasts cut up in chunks)
1 large package/box of fresh baby spinach
2 T fresh-squeezed lemon juice (I also put a couple of pieces of fresh lemon, with the rind, in for flavor

Shredded Parmesan (Optional; to taste)
Instructions:

Put the first 6 ingredients in the crockpot.  Cut/shread the chicken and add that in.  Stir and put on high for 2-3 hours.  Add the orzo and fresh spinach and cook for 30 minutes more.  Serve with parmesan and Enjoy!  See?  How easy is that?  Gotta love the crockpot! Delicious, warm and healthy!

Crockpot Chicken Tortellini Soup

Crockpot Tortellini Soup Recipe

Ingredients:
1/2 cup chopped onion
2 medium zucchini, in 1-inch cubes, about 1 cup
3 1/2 cups chicken broth or vegetable broth
1 large can (28 ounces) crushed tomatoes
1 can (15 1/2 ounces) canned great northern beans, drained and rinsed
1 to 2 tablespoons dried leaf basil
1/2 teaspoon salt, or to taste
1/4 teaspoon pepper
8 ounces fresh or dry cheese-filled tortellini, cooked
 

Preparation:
Combine all ingredients except tortellini in Crock Pot. Mix well. Cover and cook on Low setting for at least 6 hours. When ready to serve, increase heat to High setting. Add cooked tortellini. Cook 10 minutes longer, until heated through.

Mel's Crockpot Chicken Tortilla Soup

Mel's Crockpot Chicken Tortilla Soup

Mel is my favorite blogger and always shares the best recipes...this is one of my faves!

4-6 chicken breasts, cooked & diced
1 large (28 oz) can of diced tomatoes
1 (14 ounce) can enchilada sauce
(I use medium, but you can use mild or hot)
1 medium onion, chopped
(Or, if you are a cheater like me, I buy the pre-diced onion. My eyes are SO sensitive to onion & my eyes water so badly. The pre-diced stuff is the best invention since sliced bread!)
1 can chopped green chilies
1 tablespoon of minced garlic
1 (32 ounce) container chicken broth
1 teaspoon cumin
1 teaspoon chili powder
Salt & Pepper (to taste)
1 (10 ounce) package frozen corn

For the garnish:
Corn Tortillas
Avocado
Shredded Cheese
Sour Cream
Green Onions

Here are the Super Easy directions:
1. Boil your chicken breasts until fully cooked. Then, dice them up!

2. Place diced chicken, diced tomatoes, enchilada sauce, onion, green chilies, mined garlic & corn into your crock pot.
3. Pour in chicken broth, add cumin, chili powder, salt, pepper.

4. Stir.

5. Cover and cook on Low for 5 to 6 hours or on High for 2 to 3 hours.

About 30 minutes before you are going to serve the soup, you need to get the tortillas ready!
Preheat oven to 400 degrees.
Lightly brush both sides of tortillas with olive oil (or vegetable oil, whatever you have on hand!)

Cut tortillas into strips (I use a pizza cutter) then spread on a baking sheet.
Bake in preheated oven until crisp, about 10 to 15 minutes.

To serve, put tortilla strips over soup.
Then, I garnish that with sour cream, shredded cheese & sliced up avocado

 

 

Butternut Squash Soup

 Butternut Squash Soup

Ingredients
• 1 (2 to 3 pound) butternut squash, peeled and seeded
• 2 tablespoons unsalted butter
• 1 medium onion, chopped
• 6 cups chicken stock
• Nutmeg
• Salt and freshly ground black pepper
 

Directions
Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.

Holly's Seafood Chowder

Holly's Seafood Chowder

Ingredients

* 12 slices bacon, chopped
* 3 small onions, chopped fine
* 2 carrots, chopped fine
* 3 celery ribs, chopped fine
* 3 tablespoons unsalted butter
* 6 teaspoons all purpose flour
* 1 and 1/2 teaspoon paprika
* 16 ounces bottled clam juice
* 3 cups water
* 1 and 1/2 cup heavy cream
* 3 russet red skinned potatoes
* 1 pound firm white fish fillet such as halibut or cod, skin discarded, flesh cut into 1 inch pieces
*1/2 pound shrimp
* 1 6 oz can of oysters with juice
*1 10 oz can of lump crabmeat or lobster meat
* 4 tablespoons minced fresh parsley leaves

Directions

To make the fish chowder:

In a heavy saucepan cook bacon over moderate heat, stirring, until crisp and transfer with a slotted spoon to paper towels to drain. Pour off fat and in pan cook onion, carrot, and celery in butter over moderately low heat, stirring occasionally, until softened.

Sprinkle flour over mixture and cook, stirring, 3 minutes. Stir in paprika and cook, stirring, 30 seconds. Add clam juice, water, and cream and bring to a boil, stirring occasionally.

While mixture is coming to a boil, peel potato and cut into 1/4 inch dice. Add potato to mixture and simmer chowder, uncovered, 12 minutes. Stir in fish and simmer until just cooked through, about 5 minutes. Stir in parsley, bacon, and salt and pepper.

Italian Wedding Soup

I am joining the fun with Soup's On over at The Larson Lingo

My contribution will be Italian Wedding  Soup- what else!

Ingredients

Meatballs:

• 1 small onion, grated
• 1/3 cup chopped fresh Italian Parsley
• 1 large egg
• 1 teaspoon minced garlic
• 1 teaspoon salt
• 1 slice fresh white bread crust trimmed, bread torn into small pieces
• 1/2 cup grated Parmesan
• 8 ounces ground beef
• 8 ounces ground pork
• Freshly ground black pepper

Soup:

• 12 cups low-sodium chicken stock
• 1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution)
• 2 large eggs
• 2 tablespoon freshly grated Parmesan, plus extra for garnish Salt and freshly ground black pepper

Directions

To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet.

To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper.

Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.

The EASIEST Crockpot Chicken Noodle Soup!

Mel at The Larson Lingo 

is hosting another fabulous event....

Crocktober

In honor of this fun idea, I am sharing one of my easiest recipes....

  

Crockpot Chicken Noodle Soup

Ingredients:

1 large Onion -- sliced
2 Carrot -- sliced
2 Celery stalks -- sliced
4 ounces Mushrooms
2 teaspoons Salt
1/2 teaspoon Pepper
1/4 teaspoon Thyme
1 tablespoon Parsley
10 ounces Peas -- frozen
3 Chicken breasts
5 cups - Water
3 cups Noodles


Instructions:

Place all ingredients in crockpot, except noodles, in order listed. Cover and cook on LOW 8 hours (HIGH 4 hours). Add noodles. Cook on HIGH another 1/2 to one hour until noodles are cooked. 

End Result:
DELISH!