Perfect for any holiday meal!

I love Thanksgiving Dinner. I’m one of those people who feel like it is not Thanksgiving without all of the traditional elements of the Thanksgiving meal and that’s what I put in this soup. This recipe was first inspired by what to do with Thanksgiving leftovers. In remaking this from scratch, I realized that it can be an anytime soup. The flavors and richness make this soup perfect for any kind of holiday or winter celebration. And for next year, if your Thanksgiving plans involve something non-traditional or you just don’t feel like cooking a big meal, this soup can satisfy your nostalgia.

The base of this soup with the turkey, herbs (especially sage), and Thanksgiving vegetables create the taste of the perfect Thanksgiving bite. You can switch out the green beans and add other favorites like corn or brussels sprouts. Some crumbled sausage might be nice or maybe some croutons. This will take the healthy level down, but be yummy nonetheless. If you are making the soup from leftovers, feel free to improvise. Just use the measurements as a guideline for proportions and use your own mashed potatoes and roasted sweet potatoes. Leftover cranberry sauce on top will add a delicious kick.

Thanksgiving Dinner Soup

Makes 3½ quarts soup or 10 servings

• 4 cups Turkey Meat (approx. 2 lb. piece boneless or 2½ lb. piece w/ bone)
• Salt and Pepper
• 1 large or 2 small Onions – diced (approx. 3 cups)
• 1 Leek – chopped (approx. 1 cup)
• 3 ribs Celery – diced (approx. 1½ cups)
• 16 baby or 4 full Carrots – diced (approx. 2 cups)
• 8 oz. Mushrooms – sliced
• 2 cups Spinach – chopped
• 1 cup Green Beans – julienned
• 3 cloves Garlic – crushed
• 1/3 Butternut Squash – diced (approx. 2 cups)
• 1 large Russet Potato – diced (approx. 2 cups)
• 1 large Sweet Potato – diced (approx. 2 cups)
• ¼ cup Olive Oil (or Canola)
• 2½ quarts homemade Turkey Stock (see recipes) (can substitute boxed)
• 2 tsp. Salt
• 2 tsp. Pepper
• 1 tsp. Curry Powder
• 2 TBS. Fresh Mixed Poultry Herbs (Parsley, Sage, Rosemary, and Thyme) – chopped
• 1 cup Cranberry Sauce or ¼ cup Dried Cranberries and ¼ cup Pecans

Set oven to 350 degrees. Place turkey on a cooking sheet or roasting pan. Salt and pepper the turkey, then roast it until cooked thru, approximately 60 minutes or more depending on the size. • Meanwhile, dice and chop the squash and potatoes, toss with 2TBS. of the olive oil and then lightly salt and pepper. Spread on a sheet or roasting pan. Do the same with the other veggies and garlic, adding the 2 TBS. olive oil and lightly salt and pepper. Put both pans in the oven and roast along with turkey, cooking approximately 45 minutes, stirring every 15 minutes, until they are fork tender, but not mushy. Remember not to overcook the veggies and to toss them occasionally so they cook evenly. • Allow the turkey to cool a little. When the turkey is cool enough to touch, remove it from bone and chop into small pieces. Veggies will be ready to go. • Put half of the squash and potatoes and 2 cups of the turkey stock in a large soup pot or Dutch oven. Emulsify with hand blender/emulsifier or food processor. Put the rest of the squash and potatoes, as well as the other sheet of veggies in the pot. Add the other 1½ quarts of turkey stock and simmer on low heat. Add the spices, herbs and seasoning. • Check consistency and lightly emulsify with hand blender/emulsifier or food processor if a thicker soup is desired. Be sure not to puree too much.• Add the turkey meat and let simmer for 30 minutes. • Check and adjust seasoning. If soup is too thick, add a little more stock or water. Just remember to check seasoning and adjust if needed. Serve with cranberry sauce or dried cranberries and nuts on top.

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Rich tasting yet light soup

 

 

 

 

 

 

 

I always consider Cream of Mushroom soup to be a supplement to a meal. A large bowl of mushroom soup by itself is just too many mushrooms for me. I find just a cup before a meal to be perfect. Because cream soups and bisques can sometimes be heavy, I decided to create a Mushroom Bisque that was not thickened with cream or flour. I use potatoes, squash, and cauliflower to thicken my soup. Combined with the mushrooms and a little almond milk, they create a flavorful, earthy soup, that tastes rich yet feels light. It’s an elegant starter for a dinner party, pairing well with red meat, chicken or turkey. My favorite is with an arugula and roasted vegetable salad. Yum!

Feel free to use your favorite mushrooms. I used cremini, baby bella, and button. Also, instead of unsweetened almond milk you can substitute rice milk or soy milk. Just make sure it is unsweetened and unflavored. Regular milk, of course, can be used as well. You can use any combination of potatoes, squash and cauliflower. Four cups worth works well for this recipe.

Mushroom Bisque (dairy free)

Makes 2 quarts soup or 6 – 8 servings

• ¼ cup Olive Oil (or Canola)
• 1 Potato – diced (approx. 2 cups)
• ¼ Butternut Squash – diced (approx. 1 cup)
• 5-6 Cauliflower florets – diced (approx. 1 cup)
• 1 Onion – diced (approx. 2 cups)
• 1 Shallot – finely diced
• 3 cloves Garlic – crushed
• 2 lbs. Mixed Mushrooms (your favorites) – sliced
• Salt and Pepper
• ½ cup good Red Wine, White Wine or Sherry
• 2 cups Unsweetened and Unflavored Almond Milk
• 2 tsp. Salt
• 2 tsp. Pepper
• 2 tsp. Mixed Dried Herbs (Rosemary, Thyme, Oregano)
• 2 quarts homemade Vegetable or Chicken Stock (see recipes)(can substitute boxed)
• small bunch of Chives – chopped

Heat oven to 350 degrees. Peel and chop the potato, squash, and cauliflower. Stir them with 2 TBS. of the olive oil and a shake of salt and pepper. Put on a sheet pan and roast in the oven until fork tender, approximately 45 minutes. • Add the other 2 TBS. of olive oil to a soup pot or Dutch oven. Heat pot on a stove burner set to medium-low heat. Dice the onions and shallots and put in the heated pot and stir. Cut the mushrooms into ½” pieces, then thinly slice each of the chunks, adding to the pot and stirring as you go along. Continue to stir the mushrooms for another 15 minutes or so until cooked through. Add a shake of salt and pepper to bring out the flavors of the mushrooms. Finally, add the garlic and stir for another minute until you can smell the garlic cooking. Add the ½ cup of wine or sherry and deglaze the pan. • Remove half of the mushroom and onion mixture from the pot. Add the roasted potatoes, squash, cauliflower, and the almond milk to the pot. Blend the mixture with a hand blender/emulsifier or use a blender or food processor to blend the veggies to a smooth consistency. • Add the chicken or vegetable stock, the reserved mushrooms, salt, pepper, and herbs. Stir and leave on the stove for another 30 minutes. Check and adjust seasoning. If soup is too thick, add a little more stock or water. Just remember to check seasoning and adjust if needed. Serve with chopped chives.

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This soup is super healthy!

Last week when I heard that the balmy weather we’ve been having in Annapolis was ending and chilling temperatures were on their way, I decided it would be a good time to bring out this comforting yet healthy soup. Perfect in a mug with a good book by a toasty fire. My whole family has been getting over colds, so we can use the antioxidants from the deep greens and tomatoes in this soup. Leafy green vegetables have not always been a favorite of mine. I find them bitter. The white beans create a balance and the sausage and other vegetables compliment the flavor producing a wonderful broth.

If you are unfamiliar with quinoa, try it. It is whole grain, high in protein, and easy to prepare. It will add a nutty flavor to the soup. If you don’t have quinoa, rice or pasta can be used. This soup is even tasty without the quinoa. I might double up on the white beans if skipping the starch. Feel free to mix up the leafy greens. Spinach, kale, or arugula can be used. I used smoked chicken sausage with apples. I also removed the casing which is just a personal choice, but easy to do if you want. Use any type of sausage you like. You can used raw sausage as well. Just brown it beforehand, crumbling the pieces as it cooks, and drain the fat.

Sausage and White Bean Soup with Leafy Greens and Quinoa

Makes 4 quarts soup or 10 servings

• 2/3 cup Quinoa
• 2 TBS. Olive Oil (or Canola)
• 1 Onion – diced (approx. 2 cups)
• 2 ribs Celery – diced (approx. 1 cups)
• 12 baby or 2 full Carrots – diced (approx.1½ cup)
• 1 small bunch Mustard Greens – finely chopped (approx. 3 cups)
• 1 small bunch Swiss Chard – finely chopped (approx. 3 cups)
• 2 cloves Garlic – crushed
• 1 tsp. Salt
• 1 tsp. Pepper
• 1 14.5oz. can Diced Tomatoes
• 12 oz. cooked Sausage – sliced (I used smoked chicken sausage w/ apples.)
• 2 quarts homemade Vegetable or Chicken Stock (see recipes) (can substitute boxed)
• 1 14.5oz. can Small White Beans – rinsed

Rinse the quinoa. Then bring to a boil in a pot with 1-1/3 cup water. Let simmer on low heat for 15 minutes. Reserve the quinoa when done. • Add the olive oil to a soup pot or Dutch oven. Heat pot on stove burner set to medium-low heat. Start dicing the onion, celery, and carrots, putting them into the heated pot as each one is ready. Stir as you chop and add a shake of salt and pepper to start bringing out the flavors of the veggies. • Remove casing from sausage if you like. Slice the sausage lengthwise and then slice into 1/4″ pieces. Add the sausage to pot and sauté for 5 minutes. • Add the mustard greens and swiss chard and stir for several minutes until the greens break down. Add the garlic and stir for another minute until you can smell the garlic cooking. • Add the can of diced tomatoes with juice, the vegetable or chicken stock, and the white beans and simmer on low heat for approximately 10 to 15 minutes. • Add the quinoa. Check and adjust seasoning.

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It’s finally here!

This website has taken a little longer to set up than I planned so for the last several weeks many of my friends have been patiently waiting for this recipe. Hopefully, it will be worth the wait. I had to wait for it too sixteen years ago when my husband and I moved to Washington D.C. from Kansas City. We had just closed on our house and were unloading with the movers. A neighbor came by to welcome us. She said that she was a caterer and in the middle of preparing food for a client. One of her items was pumpkin chili and she had promised to drop some off for us before she left. Yum! I was so excited! As we struggled to get our oversized 90s couch into the house (that we eventually had to saw and collapse to fit through the door) I thought, “at least we have the pumpkin chili coming!” Time passed and no pumpkin chili. As the sun started to set, we realized it would never come. She probably got too busy and had to leave. Anyway, we never saw her again, but I kept thinking about the pumpkin chili. This is how I imagined it would taste.

Don’t skip the peppers because they really add to the flavor of the soup. I used banana peppers that we grew in our garden. You can use spicier ones, if you like, or even a can of green chills. Just make sure you get them in there. If any of you have never cooked with fresh pumpkin, I’ll give you some tips. Use the pie or sugar pumpkins that are usually available during Fall at the grocery store or market. They are smaller than the carving pumpkins so the average size is pretty small. They are easy to cut and soften nicely. I just use a knife and cut off the skin.  It’s easier and faster than a paring knife. Cut the pumpkin and squash into cubes an inch or less. If you can’t find pumpkin, acorn squash is a good substitute. In addition to the ground beef, chicken or turkey, chunks of beef or chicken work too. Either roast the meat with the veggies or use a crock pot. If roasting, place the whole pieces of beef or chicken in another dish with a little liquid, leaving it in the oven longer so it softens. Then break it apart with a fork. If using a crock pot, cut the meat into chunks and then put a ½ cup or so of water plus everything else, except the beans and cilantro, into the crock pot and set on low for 8 hours. Add the beans and cilantro when the chili is done. Feel free to add extra beans and cilantro. Sometimes I’ll add some small red beans in addition to the black. -Whatever you like.

Pumpkin Chili

Makes 4 quarts soup or 10 servings

• 1 Onion – diced (approx. 2 cups)
• 8 baby or 2 full Carrots – diced (approx. 1 cup)
• 2 small or 1 extra-large Red Pepper – diced (approx. 1½ cups)
• several Banana or Jalapeño Peppers (depending on heat preference) – diced (approx. 1½ cups)
• 1 Butternut Squash – diced (approx. 4 cups)
• 1 Fresh Pie Pumpkin or Sugar Pumpkin (2 small or 1 large Acorn Squash can be substituted) – diced (approx. 4 cups)
• 3 cloves Garlic – crushed
• ¼ cup Olive Oil (or Canola)
• Salt and Pepper
• 2 lbs. Ground Beef, Ground Chicken, or other Ground Meat
• 3 TBS. Chili Powder
• 2 TBS. Cumin
• 2 tsp. Paprika
• 2 tsp. Salt
• 2 tsp. Pepper
• 1 tsp. Dried Oregano
• 1 14.5 oz. can Whole Peeled Tomatoes (with liquid) – chopped
• 1 8 oz. can Tomato sauce
• 1 14.5oz. can Black Beans – rinsed
• 3 TBS. Fresh Cilantro – chopped
• 1 tsp. Tabasco (optional – more or less to taste)
• Juice of 1 Lime (optional)

Set oven to 350 degrees. Dice and chop the veggies and garlic, toss with olive oil and then lightly salt and pepper. Spread on a sheet or roasting pan, then roast approximately 45 minutes, stirring every 15 minutes, until they are fork tender, but not mushy. • While waiting for the veggies to cook, brown the ground meat in a soup pot or Dutch oven on the stove set to medium heat. When the meat is thoroughly cooked, drain any fat and leave the meat in the pot. • Add the spices, salt and pepper and stir for a few minutes. Then add the chopped tomatoes with liquid and tomato sauce. Turn heat down to medium-low. Let simmer for 10 minutes. Stirring occasionally to break down the tomatoes. • Add the black beans to the pot. Remove the veggies from the oven and add them to the pot as well. If they need a little more cooking time, they can be finished stove top. Either way, leave on the stove on medium-low heat until the flavors are melded. • Check and adjust seasoning. If the soup is too thick, add some water. Just remember to check seasoning and adjust if needed. Add the fresh cilantro, and, if you want, some Tabasco, hot sauce, or lime juice. Serve with fresh avocado.

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Great anytime!
There are so many reasons why I love this soup. It is fresh, exotic, and comforting all at once. Mulligatawny is an Indian soup that has many variations. I’ve had it so many different times and it always tastes delicious. I started making it myself last fall. I had injured a tendon in my hip and was walking (hobbling) around downtown Annapolis on a freezing, rainy October day. A friend and I stopped in the Market Place and got some soup to warm up. I chose Mulligatawny.  It was so tasty and I could feel the spices warming my body and relieving the tension in my hip. I ended up spending more time in the cold and felt bad again by the time I got home. The next day, my hip was still killing me and I was starting to feel sick. I had to have more of that soup! I tried to replicate it the best I could and it turned out pretty good. I shared a little with my family, but ate most of it myself and felt so much better the next day.

My version is healthier than what I had in Annapolis. (I’m pretty sure that soup had butter and maybe cream in it.) I do use coconut milk, but also a lot of vegetables, as I always do, which helps thicken the soup. My twist is lime juice and zest to give it a more tropical feel. If you can’t find red lentils, regular lentils are fine. Brown rice will make this healthier and add a little nuttiness to the taste. The chicken is optional; the soup is great either way and the lentils add some protein. A couple tablespoons of crushed cashews will add protein too!

Mulligatawny Soup

Makes 3 quarts soup or 8 servings

• 2 -4 Bone-in Chicken Pieces (approx. 3 lbs. or 3 cups)
  (can substitute rotisserie)
• Salt and Pepper
• 1 cup Dried Red Lentils
• 2 cups Cooked Rice
• ¼ cup Olive Oil (or Canola)
• 1 Onion – diced (approx. 2 cups)
• 2 ribs Celery – diced (approx. 1 cups)
• 12 baby or 2 full Carrots – diced (approx. 1-1/2 cups)
• 1 large Red Pepper – diced (approx. 1-1/2 cups)
• 1/3 to 1/2 Butternut Squash – diced (approx. 2 cups)
• 2 Granny Smith Apples – cored, diced, and chopped
• 3 cloves Garlic – crushed
• 1 14.5 oz. can Diced Tomatoes
• 2 tsp. Curry Powder
• 1 tsp. Paprika
• 1 tsp. Turmeric
• 1 tsp. Salt
• 1 tsp. Pepper
• 1 tsp. Dried Thyme
• 1 quart homemade Chicken Stock (see recipes) (can substitute boxed)
• 1 can Coconut Milk
• 8 Basil Leaves – julienned
• 1 Lime – zest and juice

Set oven to 350 degrees. Salt and pepper the chicken, then roast it until cooked thru, approximately 45 to 60 minutes. Allow the chicken to cool a little when done so you can later remove it from the bone. • Cook the lentils by bringing 4 or more cups of water to a boil, then adding the lentils and simmering for 15 to 20 minutes. • Cook the rice in steamer or stovetop. For approximately 2 cups cooked use 1 cup dry with approximately 1-1/2 cups water. (Follow instructions for your type of rice or type of rice cooker.) • When the chicken is cool remove it from the bone and chop it into small pieces. • Add the olive oil to a soup pot or Dutch oven. Heat pot on stove burner set to medium-low heat. Start dicing and chopping the veggies/apples in order as they appear in the list, putting them into the heated pot as each one is ready. (So you start with onions and end with apples.) Stir as you chop and add a shake of salt and pepper to start bringing out the flavors of the veggies. Finally, when all the veggies and apples are in the pot, add the garlic and stir for another minute until you can smell the garlic cooking. • Add the can of tomatoes with juice as well as the spices. Stir for a minute to allow the spices to heat. Add the quart of chicken stock and bring to a simmer. Continue to simmer on low heat until squash is fork tender, approx. 10 minutes. • Emulsify to desired consistency with hand blender/emulsifier or food processor. Don’t puree too much, some small chunks are good, but it can be fairly smooth. • Add the chicken, rice, lentils, and any additional stock, if needed. Simmer for another 10 minutes. • Check and adjust seasoning. If soup is too thick, add a little more stock or water. Just remember, to check seasoning and adjust if needed. Serve with chopped spring onions, cashews, or other nuts.

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My version of this classic soup.

The smell of basil always makes me happy. It’s fresh and fragrant, and reminds me of eating al fresco on a balmy summer evening. Even now as I go outside to pick basil in this cooler fall air I’m taken back to those soft summer evenings. This soup takes fresh basil and the last vegetables of the summer harvest and adds the new greens coming back as the days cool. I consider it a salute to the fun days of summer as we settle into the cozy days of fall.

My version has traditional minestrone vegetables as well as some seasonal additions.  I like to chop up the arugula and spinach finely so they meld into the broth. You can use any bean you like, but I prefer small white beans or navy beans because they aren’t as large and don’t overpower the spoonful.  Likewise, a tinier pasta also works best.  You can also substitute rice for the pasta or even skip it.  I have two layers of basil.  Half cooked into the soup and the the other half added fresh before serving.  For some extra flavor grate a little Parmigiano-Reggiano on top as well.  Enjoy!

My Minestrone

Makes 4 quarts soup or 10 servings

• ¼ cup Olive Oil (or Canola)
• 1 Onion – diced (approx. 2 cups)
• 1 Leek – chopped (approx. 1/2 cup)
• 2 ribs Celery – diced (approx. 1 cups)
• 6 baby or 1 full Carrot – diced (approx. 3/4 cup)
• 1 Red Pepper – diced (approx. 1 cups)
• 1/3 to 1/2 Butternut Squash – diced (approx. 2 cups)
• Salt and Pepper
• 3 cloves Garlic – crushed
• 1 14.5oz. can Diced Tomatoes
• 1 tsp. Salt
• 1 tsp. Pepper
• 1 tsp. Dried Thyme
• 1 tsp. Dried Oregano
• 1/3 lb. Green Beans – trimmed and cut into ¼” pieces
• 1 Zucchini – diced (approx. 1 cup)
• 2 quarts homemade Vegetable or Chicken Stock (see recipes)             (can substitute boxed)
• 2 cups Arugula – finely chopped
• 2 cups Baby Spinach Leaves – finely chopped
• 20 Basil Leaves – julienned
• 1 14.5oz. can Small White Beans – rinsed
• ½ lb. Small Shell Pasta (Ditali,Tubette or other small shape pasta will work)

Boil the orzo in salted water. Drain and reserve the pasta when done. • Add the olive oil to a soup pot or Dutch oven. Heat pot on stove burner set to medium-low heat. Start dicing and chopping the veggies in order as they appear in the list up to the squash, putting them into the heated pot as each one is ready. (So you start with onions and end with squash.) Stir as you chop and add a shake of salt and pepper to start bringing out the flavors of the veggies. Finally, when all the veggies are in the pot, add the garlic and stir for another minute until you can smell the garlic cooking. Add the can of tomatoes with juice as well as the spices. Stir for a minute to allow the spices to heat. • At this point lightly emulsify (6-10 pulses) with hand blender/emulsifier or put several ladles full in food processor just to thicken the broth. Add the vegetable or chicken stock and bring to a simmer. Add the green beans, zucchini, arugula, spinach, half of the basil, and the white beans and simmer on low heat for approximately 10 to 15 minutes, until the green beans are fork tender. • Add the pasta and simmer for another 5 minutes. Check and adjust seasoning. If soup is too thick, add a little more stock or water. Just remember to check seasoning and adjust if needed. Finally, add the rest of the julienned fresh basil before serving.

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The soup that started it all.

 

 

 

 

 

 

 

I started making this soup fifteen years ago. I started sharing the recipe for this soup fifteen years ago too. Everyone has always loved it from it’s beginning to today’s healthy version. If I could collect all the recipes that have been handed out over the years I’d have a clear timeline of its evolution. Basically, it went like this… It began as a standard chicken soup recipe. I was inspired by my mom to add broccoli, cream of celery soup, and a little curry powder, as well as chopping the vegetables finely. Eventually, I found that I could save time by roasting the vegetables while I cooked the chicken. This added extra caramelization that added more flavor. I also found I could spend less time chopping by using my hand held emulsifier to blend the vegetables a little before adding the chicken. To make it healthier I stopped adding the cream soup and started adding butternut squash. I found that this thickened the soup just as well and added great flavor. At some point I also got sick of the broccoli and switched to kale. The one thing that always stayed the same is the orzo. Something about it goes great with this thick flavorful soup. Oddly, even with all the changes made, the essence of the soup has stayed the same and people will say, “I always love your chicken soup!”

A good time saver for this recipe is to use a rotisserie chicken. You can substitute rice for the pasta or even eliminate it altogether. One thing not to skip is the curry powder. This spice really adds a lot of depth to the flavor of the soup without making it taste like a curry because so little is used. Many people who say that they don’t like curry are surprised that there is curry in it. So trust me, DON’T SKIP IT! Check out the CUSTOMIZING section of my website to see how this soup can be turned into an awesome chicken pot pie and if you need a recipe for chicken stock check out the RECIPES section.

Chicken and Veggie Soup with Orzo

Makes 4½ quarts soup or 12 servings

• Whole Chicken or Select Bone-in Chicken Pieces (approx. 4 cups)
  (can substitute rotisserie)
• Salt and Pepper
• 1 large or 2 small Onions – diced (approx. 3 cups)
• 1 Leek – chopped (approx. 1/2 cup)
• 3 ribs Celery – diced (approx. 2 cups)
• 16 baby or 4 full Carrots – diced (approx. 2 cups)
• 1 large Red Pepper – diced (approx. 1-1/2 cups)
• ½ Butternut Squash – diced (approx. 3 cups)
• 5 – 7 Kale Leaves – chopped
• 3 cloves Garlic – crushed
• ¼ cup Olive Oil (or Canola)
• ½ lb Orzo Pasta (can substitute other pasta types or rice)
• 2 quarts homemade Chicken Stock (see recipes) (can substitute boxed)
• 1 TBS. Curry Powder (Even people that don’t like curry appreciate the flavor that a small amount adds, so don’t skip.)
• 1 tsp. Paprika
• 2 tsp. Salt
• 2 tsp. Pepper
• 2 tsp. Dried Italian or Poultry Seasoning
• 1 TBS. Fresh Dill
• 1 tsp. Tabasco (more or less to taste)

Set oven to 350 degrees. Place chicken on a cooking sheet or roasting pan. Salt and pepper the chicken, then roast it until cooked thru, approximately 45 to 60 minutes. • Meanwhile, dice and chop the veggies and garlic, toss with olive oil and then lightly salt and pepper. Spread on a another sheet or roasting pan and put in the oven and roast along with chicken, cooking approximately 45 minutes, stirring every 15 minutes, until they are fork tender, but not mushy. • While waiting for chicken and veggies to cook, boil the orzo in salted water. Drain and reserve the pasta when done. If using rice or other grain, prepare accordingly. • Check on the chicken and veggies. Remember not to overcook the veggies and to toss them occasionally so they cook evenly. Allow the chicken to cool a little when done so you can later remove it from bone. When the chicken is cool remove it from bone and chop into small pieces. Veggies will be ready to go. • Put the veggies and 1 quart of the chicken stock on the stove in a large soup pot or Dutch oven on low heat. Add the spices, herbs and seasoning. Let simmer for 10 minutes. • Partially emulsify with hand blender/emulsifier or food processor. Don’t puree too much, some small chunks are good. Add the rest of the stock and the chicken. Simmer for another 10 minutes. Add pasta. (You may not need all of it.) • Check and adjust seasoning. If soup is too thick, add a little more stock or water. Just remember to check seasoning and adjust if needed. If you want, add some Tabasco or hot sauce.

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