Glencairn November 2018
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Yummy<br />
Comforting<br />
Soup Recipes<br />
COLD FIGHTING<br />
CHICKEN NOODLE SOUP<br />
Yield: 4-6 servings<br />
Cook Time: 30 minutes<br />
Prep Time: 20 minutes<br />
Total Time: 50 minutes<br />
The most soothing, comforting, cozy soup for the<br />
flu season! Quick/easy to make, you’ll be feeling<br />
better in no time!<br />
Ingredients:<br />
1 tablespoon olive oil<br />
1 onion, diced<br />
3 carrots, peeled and diced<br />
2 stalks celery, diced<br />
3 cloves garlic, minced<br />
1 tablespoon freshly grated ginger<br />
1 tablespoon minced lemongrass<br />
1 tablespoon chopped fresh thyme leaves<br />
1 tablespoon chopped fresh rosemary<br />
5 cups chicken stock<br />
2 bay leaves<br />
1 pound boneless, skinless chicken thighs<br />
3/4 cup uncooked ditalini pasta<br />
Juice of 1 lemon<br />
Kosher salt & freshly ground black pepper, to taste<br />
2 tablespoons chopped fresh chives<br />
Directions:<br />
• Heat 1 tablespoon olive oil in a large stockpot or<br />
Dutch oven over medium heat. Add onion, carrots and<br />
celery. Cook, stirring occasionally, until tender, about<br />
3-4 minutes. Stir in garlic, ginger, lemongrass, thyme<br />
and rosemary until fragrant, about 1-2 minutes.<br />
•Whisk in chicken stock, bay leaves and 1 cup<br />
water; bring to a boil. Add chicken; reduce heat<br />
and simmer. Cook, covered, until the chicken is<br />
cooked through, about 10-12 minutes. Remove<br />
chicken and shred, using two forks; set aside.<br />
•Stir in pasta and cook until tender, about<br />
8-10 minutes.<br />
• Stir in chicken and lemon juice; season with<br />
salt and pepper, to taste.<br />
•Serve immediately, garnished with chives,<br />
if desired.<br />
This delicious recipe brought to you by<br />
Damn Delicious<br />
https://damndelicious.net/<strong>2018</strong>/09/30/cold<br />
-fighting-chicken-noodle-soup/<br />
MEXICAN SOUP<br />
1 cup chopped onion<br />
1 cup chopped celery<br />
4 to 5 cups chicken broth<br />
1 can Ro-Tel tomatoes<br />
1 can stewed tomatoes<br />
2 to 3 cups diced chicken<br />
2½ lb. Velveeta cheese<br />
2 cups cooked rice<br />
salt & pepper<br />
1 Tbsp. garlic powder<br />
Chili pepper seasoning to taste (optional)<br />
SANTA FE SOUP<br />
2 lbs ground beef/ground turkey<br />
1 medium onion diced<br />
1 small can green<br />
2 cans shoepeg corn<br />
1 can kidney beans<br />
1 can pinto beans<br />
1 can black beans<br />
1 can rotel tomatoes<br />
1 can diced tomatoes<br />
2 pkg taco seasoning<br />
2 pkg ranch dressing<br />
2 cups water (Chicken Stock/Beef Stock)<br />
Saute onion and celery; combine<br />
with chicken broth, stewed<br />
tomatoes, and Ro-Tel tomatoes.<br />
Add diced chicken along with<br />
Velveeta cheese; stir well. Add<br />
cooked rice; season to taste with<br />
salt and pepper. Add remaining<br />
seasonings. Simmer for 45 minutes.<br />
Serve with corn bread.<br />
Brown ground beef with onion<br />
in pot to be used for soup. Drain<br />
grease. Empty all undrained<br />
cans of ingredients into the pot<br />
with the beef, add taco seasoning,<br />
ranch dressing and enough<br />
water to make a soup consistency.<br />
It is optional to add cilantro<br />
to taste at this point. allow to<br />
simmer approximately 30 minutes<br />
and serve with sour cream<br />
and cheese.<br />
22 <strong>November</strong> <strong>2018</strong> | Community Newsletter
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