Turkey Noodle Soup

Cooking spray

1  cup  sliced carrots

1 onion chopped

4  garlic cloves, minced

1  cup  (celery sliced

1/4  tsp  salt

1/4  tsp pepper

48 oz  chicken broth

1 1/2  cups  (3 ounces) uncooked egg noodles

1  bay leaf

2  cups  shredded turkey

 

Saute onion, celery, garlic and carrots. Add broth, bay leaf. thyme and bring to a boil. Add egg noodles and turkey and cook for 45 min. on medium heat.

 

Caramelized Fennel Pumpkin Soup

1 sugar pie pumpkin peeled and cut into large chunks

1 head fennel chopped

1 onion chopped

2 tbs. Cumin

1 tsp. cinnamon

1/4 tsp ground cloves

1 cup 2% milk

32 oz. chicken broth

Saute prepped vegetables until softened. Add broth until vegetables are covered. Add cumin, cinnamon, salt and pepper. Simmer until vegetables are soft. Add milk and blend soup until there are no lumps.

 

Chicken 'n' Carrot Dumpling Stew

1/2 pound boneless skinless chicken breasts
1 cup chicken broth
1 small onion, chopped
1 celery rib, sliced
1/8 teaspoon salt
1 dash dried thyme
Dash pepper
4 1/2 teaspoons all-purpose flour
3 tablespoons water
DUMPLINGS:
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons shortening
1/4 cup milk
2 tablespoons finely grated carrot
1/2 teaspoon minced fresh parsley

In a large saucepan, combine the chicken, broth, onion, celery, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until chicken juices run clear and vegetables are tender. Combine flour and water until smooth. Stir into broth. Bring to a boil; cook and stir for 1 minute or until thickened.
For dumplings, in a bowl, combine the flour, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Stir in the milk, carrot and parsley. Drop by rounded tablespoonfuls into simmering broth. Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).

 

 

Creamy and delicious without all the guilt.

 

 

 

Potato-Fennel Soup With Browned Onions 

(Taken from the Moosewood Cookbook.)

 

1 tbs. butter

4 cups thinly sliced onions

2 tsp. salt

4 medium potatoes cut into cubes

1 cup freshly minced fennel bulb

1/2 tsp. Caraway Seeds

4 cups water

pepper to taste

 

OPTIONAL TOPPINGS:

sour cream

 

1. Melt butter and add onions and salt. Cook onions until very soft and lightly browned.

2. Add potatoes, another 1/2 tsp. of salt, minced fennel and caraway seeds. Saute for another 5 minutes and add water. Bring to a boil , then cover and simmer (10-15 minutes). 

3. Taste and adjust salt if needed. Add pepper. Serve.