Whether you are trying to use some of your pantry items, want a great meal that leaves leftovers, or are trying to help an under-the-weather family member feel better, a winter soup is just what you may be looking for. Packed with healthy ingredients and easy to make organic, soup will hit the spot on a cold winter’s night.
Chicken Noodle Soup
2 tablespoons organic canola oil
3/4 pound boneless, skinless chicken breast, cut into 1″ strips
1 large organic onion, chopped
2 cloves organic garlic, chopped
5 cups fat-free, reduced-sodium organic chicken broth
1 cup water
3 cups organic broccoli florets
2 organic carrots, julienned
2 teaspoons grated fresh organic ginger
8 ounces whole grain rotini
1. Heat the oil in a large saucepan over medium-high heat. Add the chicken and cook, stirring, for 5 minutes, or until browned. Remove to a bowl with a slotted spoon. Keep warm.
2. Add the onion and cook for 5 minutes, or until lightly browned. Add the garlic and cook for 1 minute. Pour in the broth and water. Add the broccoli, carrots, and ginger and bring to a boil. Stir in the pasta and cook for 11 minutes, or until tender. Add the chicken back to the soup during the last 2 to 3 minutes of cooking.
Recipe from: http://www.organicgardening.com/cook/recipes/soups
French Onion Soup
Written by Laura Klein
Serves 6-8 people
Note: You will need oven proof bowls for this recipe.
3 oz organic butter
1 tablespoon organic olive oil
3 pounds organic yellow onions, thinly sliced
1 teaspoon sugar
1 tablespoon flour
4 cups homemade or store bought organic chicken stock
4 cups homemade or store bought organic veal or beef stock
1/2 cup brandy
1 1/4 pounds of gruyere cheese or another fine Swiss cheese, grated (avoid baby Swiss cheese, it does not have the flavor and does not melt well)
salt – kosher or sea salt to taste
pepper – to taste, fresh cracked pepper has the most flavor
1. Preheat oven to 500°
2. Heat butter and olive oil in large, heavy bottomed sauté pan over medium low heat. Add sugar, stir to dissolve. Add sliced onions to sauté pan and caramelize, cooking until golden brown. This will take about 30-40 minutes. Add flower to pan, stir and cook for about 2 minutes.
3. Add Brandy to pan and deglaze pan scraping up any brown bits on the bottom of the pan. Reduce until almost dry. Add stocks, and simmer for about 30 minutes. Taste and adjust seasonings.
4. While soup is simmering, cut baguette into thick slices and toast until golden brown.
5. When soup is done simmering, ladle soup into oven proof bowls. Top each bowl with a piece of toast. Cover with about 1 1/2 -2″ of cheese.
6. Place soup bowls on a cookie sheet and place on top rack of the oven and melt cheese until golden brown and bubbling.
If you are going to caramelize a large amount of onions, do so over a higher temperature i.e. medium heat. You can use white wine in place of the brandy. Use your cuisenart to quickly grate the cheese. If you wish to add another punch of flavor to your soup you can finish your soup with a splash of sherry poured over the soup before you add the toast and cheese to the soup. As always, use as many organic ingredients you can find for optimum flavor.
Recipe from: http://www.organicauthority.com/organic-food-recipes/soups/french-onion-soup.html