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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.

 

"Good manners: The noise you don't make when you're eating soup."
- Bennett Cerf

The refrigerator light goes on...

This soup is super easy to make. It takes two pots but almost no effort, and the result is great flavor with a balance of savory, sweet, salty, bitter and sour. A perfect soup for a cold winter evening.

I have come to prefer using gluten free quinoa pastas in soups. Unlike whole wheat or white wheat pasta, they dont get soggy in the soup or break down. A great brand is Andean Dream and an added bonus is that quinoa pastas have twice the fiber of whole wheat.

Peppercorns

The black peppercorn is a spice used in virtually every cuisine in the world. The simple little berry begins on a climbing vine indigenous to Indonesia and India. White and green peppercorns are now common in markets and their color is determined by the stage of ripeness when the berries are picked.

Black peppercorns are picked just before the berry is ripe and shrivel during drying, turning dark brown or black. Drying intensifies their flavor as well as the spiciness of the berry.

Peppercorns begin to lose their flavor the minute they are ground so I feel that a peppermill is essential kitchen equipment. Because recipes call for a measured amount of pepper you have two choices. The first is to guess. The other is to take a few minutes and grind pepper onto a sheet of paper counting the number of turns on your peppermill. Then measure the amount of pepper. My peppermill, for instance, grinds about 1/8 teaspoon for 10 turns of the mill.


 

Lemon Herb Chicken Soup



Servings = 4 | Serving size =about 2 cups

Cooking Time = 90 Minutes

This recipe can be multiplied by 2, 3, 4.

This recipe makes great leftovers, and like many soups, it is better the second day.

1 large white onion (sliced)
1 lb boneless skinless chicken thighs
1 lemon
2 tsp dried rosemary leaves
2 tsp honey
1/2 tsp salt
fresh ground black pepper (to taste)
3 large carrots (cut into large chunks)
2 cloves garlic (thinly sliced)
16 cups water (divided)
8 ounces whole wheat or gluten free small pasta shells

Preheat the oven to 325F.

Using a citrus zester or a knife zest the entire lemon. This will be about a tablespoon.

After the lemon is zested, juice it.

Place the onion, chicken, lemon juice, lemon zest, rosemary, honey, salt and pepper in a large skillet.

Cover the skillet and place in the oven.

Cook for 40 minutes. Stir occasionally.

Add the carrots, garlic and 4 cups of water. Stir and return the pot to the oven for another 30 minutes.

While the soup is in the oven for the second time place the remaining 12 cups of water in a stock pot over high heat.

When it boils add the pasta shells. Cook until just done about 15 to 20 minutes.

Drain the pasta and add to the soup. Stir, then serve.

The soup is better the second day.

Nutrition Facts

Serving size = about 2 cups

Servings = 4

.

Amount Per Serving

Calories 400 Calories from Fat 49
  % Daily Value
Total Fat 5g 10%
    Saturated Fat 1g 4%
    Monounsaturated Fat 1g  
    Trans Fat 0g  
Cholesterol 94mg 32%
Sodium 434mg 18%
Total Carbohydrates 59g 20%
    Dietary Fiber 8g 27%
    Sugars 9g  
Protein 32g  
Vitamin A 173% Vitamin C 29%
Calcium 8% Iron 21%
Vitamin K 10 mcg Potassium 691 mg
Magnesium 122 mg