Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup
  • 1/4 cup unsalted butter
  • 1 cup onion – finely chopped
  • 1/2 cup celery – finely chopped
  • 3/4 cup carrots – sliced into 1/2 inch rounds
  • 1.5 tsp salt
  • 1/4 cup all-purpose flour
  • 4 garlic cloves – finely chopped
  • 1/4 tsp paprika
  • 3 chicken breasts torn into small pieces
  • 8 cups chicken broth (use prepared broth, or make broth with the chicken breasts)
  • 8 oz wide egg noodles
  • 1/2 cup heavy whipping cream
  • 1 Tbsp sherry vinegar
  • 2 tsp fresh thyme leaves
  1. Melt butter in a large pot over medium high. Add onions, celery, carrots and 1/2 tsp of the salt. Cook stirring occasionally for about 5 minutes until the onions are translucent
  2. Add flour, garlic and paprika. Cook stirring constantly for about a minute until the flour is completely mixed
  3. Add 6 cups of the chicken broth to the pot (reserve the 2 extra cups). Bring to a boil stirring occasionally Add egg noodles. Cook covered for about 10 minutes until the noodles are tender
  4. Reduce heat to medium low. Add chicken. You can add some of the reserved broth until the soup reaches the consistency desired. Cook for about a minute and remove from heat once the chicken is heated through
  5. Stir in cream, sherry vinegar and remaining 1 tsp salt (add more salt to taste).
  6. Serve soup in bowls and top with thyme leaves

Lentil Soup with Lemon

  • 3 Tbsp olive oil
  • 2 cups minced onion
  • 2 cloves garlic, minced
  • 1 Tbsp tomato paste
  • 1 tsp cumin
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 5 cups water
  • 2 chicken Bouillon Cubes
  • 1 cup dried lentils
  • 3/4 cup peeled and diced carrots
  • Juice from 1 lemon
  • 3 Tbsp chopped fresh cilantro
  • Sour cream
  1. Heat oil in a large pot. Stir in onion and garlic and stir occasionally until browned (approx. 5 minutes)
  2. Stir in tomato paste, cumin, salt, pepper. Stir for about 2 minutes
  3. Stir in lentils, chicken cubes, water and carrots. Bring to a boil over high heat
  4. Reduca heat to medium low and simmer covered for about 20-25 minutes until lentils are soft
  5. Stir in lemon juice and cilantro.
  6. Serve with sour cream (optional)

Aguadito – Peruvian Chicken Soup


3/4 cup cilantro leaves
4 garlic cloves (2 whole garlic cloves and 2 garlic cloves minced), divided
4 1/4 cups chicken broth, divided
2 tablespoons olive oil
4 skinless chicken thighs, bone-in
1/2 yellow onion, diced
1/2 red bell pepper, diced
1/2 teaspoon ground cumin
1/4 cup white rice
1 ear of corn, cut off the cob
Salt to taste
1 lime

1. Add cilantro leaves, 2 garlic cloves and 1/4 cup of chicken broth to a blender. Blend until mixture is thoroughly combined. Set aside.

2. In a large pot, heat olive oil over medium-high heat. When hot, carefully add chicken thighs. Cook on first side for 4-5 minutes, until slightly browned. Flip on second side and cook for an additional 5 minutes. Remove from pot and set aside.

3. If the chicken absorbed all of the oil, add one more tablespoon of olive oil. Add yellow onion and cook until translucent, about 5 minutes. Next, add red bell pepper and ground cumin, allowing to cook for 1-2 more minutes. Add minced garlic atop of mixture and cook until fragrant.

4. Add the rice and cilantro liquid mixture to the pot and mix, being sure to completely coat the rice. Gently add the chicken back to the pot and cover with the remaining 4 cups of chicken broth. The broth should just cover the chicken. Add corn. Cook for 20-30 minutes, and until rice is fully cooked.

5. When you’re ready to serve, add salt to taste.

6. Add a few cilantro leaves to each bowl of soup, along with a few wedges of lime.

Yields 4 servings

Carrot Bisque


  • 3 cups sliced carrots
  • 3 cups chicken or beef broth
  • 1 cup milk
  • 2 tbsps butter
  • 1/4 cup wine
  • Salt and Pepper to taste

Cook the carrots and broth until the carrots are tender.  Put in the blender and mix with milk, butter, salt and pepper. Bring the mix back to the stove for 10 minutes. Add wine.