RECIPES
Chicken Noodle Soup
Directions:
First, wash the chicken and the ingredients then place the 3 pound chicken in a large stove and start cutting the carrots, stalk celery in halved and also the onions. Second, add water to cover the chicken and the veggies. Put the heat to medium high to let the chicken and veggies cook through, the with an soup ladle remove the excessive skim fat from the soup. Then transfer the chicken and the veggies into a larger bowl and strainer the broth into a bowl.
Place the broth to a new bowl and shred the chicken into tiny little pieces and chop the onions, celery and carrot into small circles. Now , place the chop ingredients into the large broth soup and add the chicken. Add some salt and pepper for taste and stir and mix well, add chicken bouillon if you like. Finally, serve you your delicious homemade chicken soup and enjoy. I like a little spice in my soup so I add some chilli peppers and siracha on it.
Everyone loves a good chicken soup when they’re sick or feeling down. An old classic we still see in movies and books today, we’re gonna show you how! In order to make the most delicious homemade soup, you will need the following ingredients.
1 (3 pound) whole chicken ( your preference)
4 carrots, halved
4 stalks celery, halved
1 large onion, halved
water to cover
salt and pepper to taste
1 teaspoon chicken bouillon granules (optional)
Chilli pepper (optional)
Add pasta ( optional)
This homemade soup always reminds me of my mom, my hometown and my country because I loved the soup that she made and how good it tasted. The perfect combination of chicken, veggies, and seasoning, it was like touching heaven. Her soup was the best soup ever, but no one could make it like her. When I first came to San Francisco, someone made me the similar soup, and I thought of my mom, it tasted good but not quite as good as the one my mom used to make me. Most of my life, I grew up drinking chicken soup that it has become one of my favorite food of all time.
INGREDIENTS
1 Tbsp olive oil
1 yellow onion
2 cloves garlic
1 Tbsp grated fresh ginger
15 oz. can pumpkin purée
1 cup dry red lentils
6 cups vegetable or chicken broth
1 Tbsp curry powder (or to taste)
INSTRUCTIONS
Dice the onion, mince the garlic, and grate the ginger (use a small hole cheese grater). Sauté the onion, garlic, and ginger in a large pot with the olive oil over medium heat until the onions are soft and transparent.
Add the pumpkin purée, red lentils, broth, and curry powder. Stir to combine.
Place a lid on the pot, turn the heat up to medium-high, and allow it to come to a boil. Once it reaches a boil, turn the heat down and simmer on low for 20 minutes, stirring occasionally. After 20 minutes the lentils should be soft and the soup slightly thickened.
Taste to adjust the curry powder or salt as needed, then serve.
Winter is quickly approaching, so what better way to warm yourself up then a festive Curried Red Lentil and Pumpkin Soup. Soup can easily be made in bulk without much extra effort, which make them super easy on your wallet while being plenty filling. You can celebrate the holiday while you keep yourself warm with this simple recipe, which shouldn’t take long to make either. Perfect for those unexpected guests, which catch you slacking off on keeping the holiday spirit alive by freezing your leftovers for any occasion.
This recipe is courtesy of Budget Bytes:
https://www.budgetbytes.com/curried-red-lentil-and-pumpkin-soup/
Curried Red Lentil and Pumpkin Soup