all you need is some:

1 cup cooked brown rice

2 containers of chicken stock

about 2 cups of cooked chopped chicken (rotisserie chicken is easiest)

1 tablespoon of sugar

1/2 a bunch of cilantro

and red pepper flakes to taste

super easy, enjoy!

Tomato Basil soup and parmesan croutons

Ingredients
2 Tablespoons olive oil
3/4 cup carrots, chopped
3/4 cup onion, chopped
3 Tablespoons fresh basil leaves, chopped
1 (28oz.) cans whole peeled tomatoes (buy expensive, organic)
2 1/2 cups chicken broth
1-1 1/2 cup heavy cream
3/4 Tablespoon kosher salt
3/4 Tablespoon freshly cracked pepper

Directions
Place olive oil in a large stockpot and heat over medium-high heat. Add carrots, onion and basil and cook 10 to 15 minutes or until vegetables are soft. Add tomatoes, broth, salt and pepper and simmer 20 minutes.

Turn heat to low, add cream and stir until incorporated. Puree soup in stockpot with hand processor, until desired consistency. Season, to taste, with salt and pepper.

Parmesan croutons-
Slice baguette bread 1/2 in. thick, lay on jelly roll pan, wipe the tops with olive oil, dash of kosher salt, cracked pepper and sprinkle shredded parmesan cheese on each slice of bread, bake in the oven at 400 degrees for 10-12 min., watch closely, can over do.

chicken and wild rice soup.

Wild Rice Soup

From Sara Gillespie

1 pkg (4.3oz.) Rice A Roni long grain and wild rice original

1 ¼ c. water

1 chicken bouillon cube

½ c. carrots, chopped

½ c. celery, chopped

½ c. onion, chopped

¼ c. butter

¼ c. flour

1 c. cream

3 c. chicken broth

6 chicken tenders or 3 chicken breasts

Olive oil for cooking chicken (approx. 2-3 T)

Empty contents of Rice A Roni (including packet of flavoring) into a baking dish. Add water and bake at 325 for 45 minutes to an hour.

In a large pan, heat oil and then add bite-size pieces of chicken and cook thoroughly.

In a separate (large) pan, melt butter and sauté vegetables. Add the flour to the pan.

Then slowly add the chicken broth to blend smooth. Add the cream, then the bouillon cube, then the rice mixture and the chicken mixture. Simmer for a few minutes to allow flavors to combine. Can be made ahead.

Serves 4-6

zuppa toscana soup.

photo credit

Zuppa Toscana Soup - Heather Scukanec

Ingredients:

1 pound spicy italian sausage, crumbled

1/2 lb smoked bacon, chopped when uncooked

1 quart water

2 cans (14.5 oz) chicken broth

2 Large russet potatoes, scrubbed clean and sliced about 1/3" thick

2 whole garlic cloves, peeled and crushed

1 whole medium onion, chopped

2 cups kale or swiss chard, chopped

1 cup heavy whipping cream

Instructions:

On medium-high heat, brown sausage: drain and set aside.

On medium-high heat again, brown bacon: drain and set aside.

Place water, broth, potatoes, garlic and onion in pot and simmer until potatoes are tender.

Add cooked sausage and bacon, simmer 10 minutes

Add kale and ream, season with salt and pepper and heat through

Chicken Noodle Soup

4 qts. water (20 cups)
1/2 cup chicken bouillon powder or to taste
1 bunch sliced green onions (1 1/2 cups)
1 carrot, thinly sliced in rounds
1 roasted chicken, coarsely chopped
3-6 cups homemade noodles (I got mine from Costco)

Bring water to a boil and add bouillon. Add noodles and carrots and continue to boil until noodles are soft. Reduce heat. Add green onions and chicken. Continue cooking until heated through. Serves 8-10