VEGETABLE CHICKEN SOUP

fall    Well, since yesterday was the first official day of fall, and today it’s been raining, it seemed like a great day to make soup!

I actually made this soup last week (on another rainy day) without a recipe and it turned out so tasty that I decided to try it again.

INGREDIENTS:

2 Tblsp of Extra Virgin Olive Oil

1/4 cup of  onion

2 stalks of celery

1-2 carrots (depending on size)

1/2 bulb fennel

1 cup of mushrooms (I used Cremini and then Shitake)

1/2 of a medium sized Red Kuri or Kabocha squash

1 cup canned chopped tomatoes

2 quarts of chicken stock

1 pre cooked chicken

1/2 can of coconut milk

Salt and pepper to taste

1/2 tsp of crushed pepper flakes

Start by adding the Olive Oil to the stock pot and setting the element on medium heat.  Chop the onion, celery, carrots and fennel and cook until softened and starting to carmelize very slightly.

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Peel and chop the squash into small chunks. Add to pot once first 4 ingredients have softened. Cook for a few minutes so that the squash starts picking up some of the carmelization from the bottom of the pot.

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Add sliced mushrooms and chopped tomatoes and stir to incorporate.

Pour 1 litre of the chicken stock into the pot. At this point I add 2 legs and 2 wings from the cooked chicken. Stir all together and then simmer on low for 30 – 40 min until thickened and liquid is reduced.

Remove the wings and legs and take off the meat and put back into soup.  Add some more of the chicken to the pot depending on how much you  want. At this point I add the 2nd quart of chicken stock. Cook for another 20 minutes or longer if you like the soup to be a bit thicker. The squash disappears and you just have the colour and flavour left.

Just before serving I add 1/2 can of coconut milk and stir. Heat on low until heated through.

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Ladle into bowls and serve with crusty rolls.

This soup can also be made using vegetable stock and omit the chicken and you have a vegetarian option.

Enjoy!

LIVE LIFE FULLY ❤

QUICK AND EASY CHICKEN SALAD

I thought I would post about a salad I make fairly often, especially in the summer.

I rely on those little pre roasted chickens that you can get in the grocery stores. The kind that sit under a heater cause they are already cooked.  My family make fun of me for always calling them “little chickens”, but they are little! ha ha.  They are my “go to” for sandwiches, salads, quick dinners for those nights when I have no inspiration what so ever. (it happens 🙂 )

Here is a quick recipe for Chicken salad that I love making for lunch and sometimes supper.

Chicken, shredded or cut into small cubes

1 apple (I use Gala apples)

2 stocks of celery chopped

1/4 cup of shredded carrots

1/4 cup of dried cranberries and or sultana raisins

If I have grapes I’ll cut those in half and use some of those as well.

Mix all of these ingredients together with enough mayonnaise to moisten. I don’t like it too gloppy. (not sure if that’s a word)

All of these are general amounts. It depends on how many people you are cooking for.

As a garnish I will use some sliced avocado and then spiced pecans.  Yum, my mouth is watering!!!

I use a little bit of butter and some Bay seasoning and sauté the pecans over medium low heat, watching that they don’t burn. Keep stirring them.

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As you can see in the picture I put the salad on a bed of romaine. This was my husbands portion 🙂

It’s a quick and easy meal and very filling.  Play with it and make it your own.

Enjoy and remember…

Live life fully ❤