Cypress Mill November 2018

Yummy
Comforting
Soup Recipes
COLD FIGHTING
CHICKEN NOODLE SOUP
Yield: 4-6 servings
Cook Time: 30 minutes
Prep Time: 20 minutes
Total Time: 50 minutes
The most soothing, comforting, cozy soup for the
flu season! Quick/easy to make, you’ll be feeling
better in no time!
Ingredients:
1 tablespoon olive oil
1 onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1 tablespoon minced lemongrass
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh rosemary
5 cups chicken stock
2 bay leaves
1 pound boneless, skinless chicken thighs
3/4 cup uncooked ditalini pasta
Juice of 1 lemon
Kosher salt & freshly ground black pepper, to taste
2 tablespoons chopped fresh chives
Directions:
• Heat 1 tablespoon olive oil in a large stockpot or
Dutch oven over medium heat. Add onion, carrots and
celery. Cook, stirring occasionally, until tender, about
3-4 minutes. Stir in garlic, ginger, lemongrass, thyme
and rosemary until fragrant, about 1-2 minutes.
•Whisk in chicken stock, bay leaves and 1 cup
water; bring to a boil. Add chicken; reduce heat
and simmer. Cook, covered, until the chicken is
cooked through, about 10-12 minutes. Remove
chicken and shred, using two forks; set aside.
•Stir in pasta and cook until tender, about
8-10 minutes.
• Stir in chicken and lemon juice; season with
salt and pepper, to taste.
•Serve immediately, garnished with chives,
if desired.
This delicious recipe brought to you by
Damn Delicious
https://damndelicious.net/2018/09/30/cold
-fighting-chicken-noodle-soup/
MEXICAN SOUP
1 cup chopped onion
1 cup chopped celery
4 to 5 cups chicken broth
1 can Ro-Tel tomatoes
1 can stewed tomatoes
2 to 3 cups diced chicken
2½ lb. Velveeta cheese
2 cups cooked rice
salt & pepper
1 Tbsp. garlic powder
Chili pepper seasoning to taste (optional)
SANTA FE SOUP
2 lbs ground beef/ground turkey
1 medium onion diced
1 small can green
2 cans shoepeg corn
1 can kidney beans
1 can pinto beans
1 can black beans
1 can rotel tomatoes
1 can diced tomatoes
2 pkg taco seasoning
2 pkg ranch dressing
2 cups water (Chicken Stock/Beef Stock)
Saute onion and celery; combine
with chicken broth, stewed tomatoes,
and Ro-Tel tomatoes. Add
diced chicken along with Velveeta
cheese; stir well. Add cooked rice;
season to taste with salt and pepper.
Add remaining seasonings.
Simmer for 45 minutes. Serve with
corn bread.
Brown ground beef with onion
in pot to be used for soup. Drain
grease. Empty all undrained cans
of ingredients into the pot with the
beef, add taco seasoning, ranch
dressing and enough water to
make a soup consistency. It is optional
to add cilantro to taste at
this point. allow to simmer approximately
30 minutes and serve with
sour cream and cheese.
Cypress Mill Community Newsletter | November 2018 23