Momma Sue's Chicken Soup


1 tablespoon olive oil

1 medium onion, chopped

2 medium carrots, chopped

2 medium celery stalks, chopped

1 teaspoon minced garlic

8 cups free-range chicken broth

¼ cup fresh parsley

½ teaspoon cayenne pepper

½ teaspoon dried thyme

1 bay leaf

1 cup green beans, cut

½ cup baby spinach

2 small zucchini, sliced

¾ pound free-range chicken, cooked and cubed


  1. Sauté onion, carrots, celery, and garlic in olive oil until soft.

  2. Add chicken broth, parsley, pepper, thyme, and bay leaf. Bring to a boil.

  3. Reduce heat, cover, and simmer 15-20 minutes.

  4. Add green beans, spinach, zucchini, and chicken. Cover and simmer 15-20 minutes.

  5. Remove bay leaf and serve.

  6. Serves 6.



Butternut Squash Soup


1 cup red onion, chopped

2 teaspoon olive oil

1 teaspoon ground sage

½ teaspoon sea salt

½ teaspoon cayenne pepper

3 cups vegetable broth

1 large butternut squash, peeled, seeded, and cubed

2 tablespoons parmesan cheese (optional)


  1. In a soup pot, sauté onion in olive oil over medium heat until soft.

  2. Add sage, salt, pepper, broth, and squash. Bring to a boil.

  3. Reduce heat and simmer for 25-30 minutes, or until squash is soft.

  4. Ladle ¾ of the soup in to a blender or food processor and purée.

  5. Pour back into pot and reheat for 5 minutes.

  6. Stir in parmesan cheese (if desired) and serve.

  7. Serves 6.