

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
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Sauté onion, carrots, celery, and garlic in olive oil until soft.
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Add chicken broth, parsley, pepper, thyme, and bay leaf. Bring to a boil.
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Reduce heat, cover, and simmer 15-20 minutes.
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Add green beans, spinach, zucchini, and chicken. Cover and simmer 15-20 minutes.
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Remove bay leaf and serve.
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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)
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In a soup pot, sauté onion in olive oil over medium heat until soft.
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Add sage, salt, pepper, broth, and squash. Bring to a boil.
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Reduce heat and simmer for 25-30 minutes, or until squash is soft.
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Ladle ¾ of the soup in to a blender or food processor and purée.
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Pour back into pot and reheat for 5 minutes.
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Stir in parmesan cheese (if desired) and serve.
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Serves 6.

