Few things are easier and tastier than this simple egg-drop soup!
I created this recipe with busy families in mind
8 c. water
1 med. chopped onion
3/4 c. chopped carrots
2 celery sticks. chopped
4 chicken breasts
1/2 c. rice
2 cubes all natural chicken bouillon
Pinch of black pepper
1 Tbsp. fresh parsley. chopped
Directions: Combine water, onion, carrots, celery and chicken, and cook for about 15 minutes on med. heat (or until chicken is cooked and vegetables are soft). Take chicken out to cool while adding rice and chicken bouillon to the broth. Cook rice until it becomes soft. In a separate dish, whisk 2 eggs and slowly add them to the soup using a fork (or whisk), incorporating them in the broth.
As a finishing touch, add black pepper and chopped fresh parsley … Enjoy!
CHICKEN MUSTARD CREAMY SOUP
Step by step video instructions will help you turn this creamy soup into a dreamy dinner:
1 whole large chicken
14 c. water
½ onion, finely chopped
2 sticks celery, chopped
3 med. carrots chopped
3 bay leaves
1 tsp. sea salt
1 Tbsp. all natural chicken base
½ c. pearl rice (or any other type of rice)
1 c. sour cream
2 heaping Tbsp. mustard
3 heaping Tbsp. all-purpose flour
1 tsp. black pepper
Fresh parsley to taste
MEXICAN ROSE SOUP
A combination of the most unexpected flavors work together beautifully to create a delicious soup.
And it’s easy and fun to make!
1/2 c. olive oil
1 med. onion, chopped
1 med. eggplant, cut into small cubes
1/2 c. barley
3-4 garlic cloves, chopped
1 1/4 lb. ground turkey (or chicken)
2 pkgs. taco seasoning
1 c. tomato sauce
8 c. water
1 can ( 16 oz.) whole kernel corn (unsweetened)
Small bunch fresh cilantro, chopped
Fresh lime (optional)
Directions: Preheat olive oil In a large pot, then add onions, allowing them to cook until golden brown. Add eggplant. Cook on med. heat for 5-7 min., than add barley and garlic. After cooking barley for about 3 minutes, add ground turkey and let cook an additional 10 minutes. Now add taco seasoning, tomato sauce, and water. After 30 minutes of slow simmering, add salt and pepper to taste, and corn. Finish with the chopped cilantro and serve with lime on the side and fresh corn tortillas. I personally LOVE this soup and so do my kids. Enjoy!