Chicken Soup with Barmicili

Chicken Soup, with Barmicili

  • Servings: 4-6
  • Difficulty: easy
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soup

 

Soups are hearty, delicious warm your soul kind of food doing the winter!

When the weather is cold and windy outside, that is what we had here in our sunny California, it has been raining all night long for the past two days in our area, windy and cold…

There is nothing will bring you warmth and a cozy feeling more than a good bowl of soup.

.1 Tbsp unsalted butter

.2 tbsp olive oil

.3 stocks celery chopped

.1 medium onion chopped

.2 medium carrots peeled and diced

.1/2 cup frozen corn

.1/4 frozen peas

.1/2 cup frozen cut green beans

.1 tbsp. Ginger, freshly grated

.1/4 cup parsley chopped

.2 Cups Barmicili pasta

.2 tbsp salt

.1 tbsp black pepper

.12 cups chicken broth or water

.3 pieces cooked chicken breast and cut to chunks

.1 medium green bell pepper diced

.2 fresh bay leaf

.1 tbsp curry powder

.2 tbsp lemon juice

.1 large French baguette sliced

In a large pot heat olive oil and butter, add onion, celery, carrots and bell pepper, add salt, black pepper, bay leaf and curry powder, sauté until vegetable are soft.

Add water or chicken broth and bring to gentle boil, add cooked checking, grated ginger, frozen peas, frozen cut green beans and frozen corn, lower heat to simmer and add barmicili, cook for 15 minutes or until the barmicili if fully cooked.

Add chopped parsley, lemon juice, cook for 1-2 minutes.

Serve with sliced crusty baguette.

Turkey-Tortilla Soup

Turkey Tortilla soup

  • Servings: 6
  • Difficulty: easy
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This soup is one of the dishes I came up with leftover turkey after Thanksgiving Day, my favorite holiday of the year! And I don’t normally end up with a lot of turkey leftover on thanksgiving, my turkey is irresistible (pat myself on the back) hahahaha…

But you don’t have to wait for thanksgiving to make this dish, roasted store bought turkey breast is available all year round and all you have to do is chop it to bite size.

.3 stalks of Celery chopped

.1 large Onion chopped

.1 large green Bell Pepper chopped

.2 large Roma Tomato Chopped

.4 cups of chopped bite size leftover Turkey

.5 tbsp. Olive Oil

.4 cloves of fresh Garlic minced

.10 cups of Water or Chicken stock

.1 tbsp. Salt

.1/2 tbsp. Black Pepper

.10 Corn Tortilla cut to strips

.2 tbsp. Fresh Cilantro Chopped

.1 can 7 Oz green chili salsa Verde

.3 Lime juice

.1 fresh bay leaf

.1/2 tbsp. Red Chili powder

.1/2 tbsp. Jalapeño Pepper

In a large stock pot heat olive oil and add onion, celery, green bell pepper, bay leaf, jalapeño and cook for few minutes until all the vegetable are soft.

Add garlic, chili powder, chopped tomato and salsa Verde, mix well. Add chopped turkey, water and bring to boil lower heat and simmer for 20-25 minutes.

Add corn tortilla strips, cilantro, fresh lime juice and cook for an additional 5 minutes remove bay leaf before serving.

Serve with additional lime juice and top with fresh chopped cilantro.

lentil soup

Lentil soup

  • Servings: 6
  • Difficulty: easy
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This dish so comforting and stick to your rips kind of soup doing winter time…

Healthy homemade soup in no time and also freezes really well by dividing it in to portions in freezer bags and lay flat in the freezer.

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1 large onion chopped

1/2 cup long grain rice

1 1/2 Tbsp. cumin

1  Tbsp. salt

14 cups of beef stock or 16 cups of water and two TBS of better than bouillon beef flavor paste

4 tbsp. olive oil

2 tbsp. margarine

1/2 Tbsp. black pepper

1 Lemon Juice or Lime Juice or about 4 TBS and extra to serve with the soup.

In a large saucepan sauté onion in olive oil and margarine, add salt, black pepper, cumin and cook until soft and light brown.

Add the remaining ingredient except the lemon juice and bring to boil, reduce heat to low and simmer part covered until the lentil and the rice fully cooked, about 30-35 minutes.

If the soup seems too thick; add hot water a cup at a time until you reach the consistency you desire. Add the lemon juice and stir.

Served with; toasted pita bread, a squeeze of fresh lemon juice, sliced radishes and green onion.

Chicken Tortillas soup

Chicken soup

  • Servings: 6
  • Difficulty: easy
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This soup does not need any introductions, so here is the recipe!

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.3 Cups Cooked Chicken cut to bite size

.1 large Onion finally chopped

.3 Glove of Garlic minced

.1 Tbsp. Salt

.1/2 Tbsp. Black Pepper

.10 Cups of water or chicken stock

.15 Corn Tortilla cut to strips

.1/2 Chili Paper

.1 TBS Maggie seasoning

.1/4 Cup lime juice

.1/2 Tbsp. Cumin powder

.1/2 Tbsp. Coriander powder

.1 Can 14.5 oz. chopped tomato

.4 Tbsp. Chopped fresh cilantro

.2 Tbsp. Butter

.1 Tbsp. Olive oil

In a large pot add butter, olive oil, onion, black pepper, salt, and saute until its soft, add garlic and cook for 1-2 minutes.

Add Cooked Chicken and the rest of the ingredient except Tortilla, lime juice and Cilantro. Bring to boil, reduce heat, and let it simmer for 15-20 minutes.

Add fresh Cilantro, lime juice and cut up Tortillas and cook for 2 minutes.

Serve with sour cream and avocado. Enjoy!

Chicken stock

Chicken stock

  • Servings: 6 cups
  • Difficulty: easy
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The best thing is use home made chicken stock when you can and making it is so easy.

stock

.8 pieces of mixed chicken legs and thighs, bone and skin in.

.9 cups of cold water

.1 yellow onion sliced

.8 sprig of parsley

.8 sprig of fresh dill

.12 black peppercorn

.1 carrot cut in half

.1 Tbsp. salt

.2 sprig of fresh rosemary

On high heat bring to boil about 20 min, lower the heat and simmer for two hours, let it cool completely, strain and pack the stock in quart plastic container, freeze up to six months.

Tip
Use the chicken for, chicken salad, soup or chicken pizza if not shred it, discard bones, skin and freeze it in zip bags until you need it.