I keep the recipe basics in the house always now so if disaster strikes I’m ready with soup. I whipped up a batch, with just what I had on hand that day, while my granddaughters were visiting and asked Nikki to try it. As most of you know Nik has Crohn’s and has been subjected to a lot of liquid diets over the years. She is not a fan of Chicken Soup but always willing to play along, she tried it. Guess what? Nikki loved it! This is no ordinary soup recipe.
My daughter Cyndi and granddaughter Kailey are vegetarians. Cyndi came up with her own version of Lori’s Chicken Soup, in her words “because vegetarians need chick’n soup too”. She has spent years perfecting and adapting her favorite recipes and lets me know if there is a terrific vegetarian product we should carry. You can let us know if there is an item you want too. We aim to please :)
Bell’s Seasoning and Better Than Bouillon give the soup that full body of a stewed Chicken cooked for hours. Orzo pasta seems less starchy than rice and gives a clearer broth. Spinach gives it a freshness. Other than that, the sky is the limit, throw in whatever you like best. For the vegetarian version sub No Chicken Better Than Bouillon, Vegetable Stock and Gardein Chick’n Strips.
Lori’s Chicken Soup
1 can Chicken drained and shredded
1 carton Chicken Broth or Stock
1 diced onion
1/2 cup Orzo pasta
1/2 tsp Bell’s Seasoning
1 tsp Better Than Bouillon Chicken
1 tbsp Olive Oil
3 or so handfuls fresh spinach
Carrots? Zucchini? Celery? Mushrooms? Whatever you have on hand. I like all of these.
Saute fresh veggies in olive oil. Add all other ingredients. Simmer. Get well.
Hometown Healthy in a hurry!
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