Ingredients

* 1 pound leeks, cleaned and dark green sections removed, approximately 4 to 5 medium
* 3 tablespoons unsalted butter
* Heavy pinch kosher salt, plus additional for seasoning
* 14 ounces, approximately 3 small, Yukon gold potatoes, peeled and diced small
* 1 quart vegetable broth
* 1 cup heavy cream
* 1 cup buttermilk
* 1/2 teaspoon white pepper
* 1 tablespoon snipped chives

Directions

Chop the leeks into small pieces.

In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.

Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.

Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.

Ingredients

* 4 tablespoons ghee or clarified butter
* 1 1/2 pounds diced boneless, skinless chicken thighs
* 2 tablespoons garam masala
* 1 3/4 teaspoons salt
* 2 cups small diced onions
* 1/2 cup small diced carrots
* 1/2 cup small diced celery
* 2 tablespoons minced garlic
* 2 tablespoons minced ginger
* 2 cups peeled, cored and diced Granny Smith apples
* 1 cup peeled and diced Yukon gold potatoes
* 1 cup peeled and diced sweet potatoes
* 1 cup dried red lentils
* 6 cups chicken or beef stock
* 3/4 teaspoons freshly ground black pepper
* 3/4 cup diced zucchini
* 3/4 cup diced yellow squash
* 1 cup tightly packed baby spinach
* 1 (14-ounce) can unsweetened coconut milk
* 1 cup peeled, seeded and chopped tomatoes
* 1 tablespoon apple cider vinegar
* 3 cups steamed white basmati rice
* 1/2 cup toasted, finely ground cashews
* 1/4 cup chopped fresh cilantro leaves

Directions

Set a 4 or 5-quart saucepan over medium heat and add the ghee. While the ghee is heating, season the chicken with the garam masala and 1/4 teaspoon of the salt. Once the ghee is hot, add the chicken and cook, turning often, until golden brown and fragrant, 6 to 8 minutes. Transfer the chicken to a plate and set aside to cool.

While the chicken is cooling, add the onions, carrots and celery to the hot pan and saute until lightly caramelized, about 4 to 5 minutes. Add the garlic, ginger and apples to the pan and saute until the apples are caramelized, about 7 to 8 minutes. Add the potatoes, sweet potatoes, and lentils to the pan, along with 4 cups of the chicken stock. Raise the heat to high and bring to a boil. Reduce to a simmer and cook the soup until the potatoes are tender, about 10 minutes. Add the reserved chicken, the remaining 1 1/2 teaspoons salt, the pepper, remaining 2 cups of chicken stock, zucchini, squash, spinach, coconut milk, and tomatoes. Continue to cook the soup at a simmer until the lentils and chicken are both tender, 10 to 15 minutes longer. Remove from the heat and stir in the cider vinegar. Taste and adjust seasoning, if necessary. To serve the soup, place 1/4 cup of the rice in a warmed bowl, and pour 8 ounces of the soup over the rice, garnish with a tablespoon of the cashews, and 2 teaspoons of the cilantro.

You’re probably wondering what “adrenal soup” is.  Adrenals are responsible for releasing hormones in your body in conjunction with stress during stressful times or times of illness.  Have too much of any or both of those and your adrenals could be really tired (called adrenal fatigue).  It is said that this soup will help restore adrenal function. 

At a time when the economy and illness is stressing most families (and the holidays are fast approaching which can be stressful for many families), it’s the perfect time to post this.

INGREDIENTS:

• 16 oz. green beans
• 1 cup chopped celery
• 1 zucchini, sliced
• 1 med onion, chopped
• 1 cup tomato juice
• 1 cup spring water
• 2 tbsp. raw honey
• 1 tsp. paprika
• 1 cup chicken broth
• pepper to taste

DIRECTIONS:

1. Combine ingredients and simmer for one hour until vegetables are tender.

INGREDIENTS:

• 1 lb. hamburger
• 1 pkg. taco seasoning
• 2 can diced tomatoes
• 3 – 4 green onions
• 1 cup corn

DIRECTIONS:

1. Brown hamburger and drain.
2. Combine browned hamburger, taco seasoning, tomatoes, green onions, and corn in a large kettle.
3. Simmer on low for 45 minutes.

Serve this soup for lunch or dinner, along with crusty rolls or biscuits and a tossed salad. Feel free to use broken linguini or thin noodles instead of medium noodles.
Prep Time: 15 minutes
Cook Time: 40 minutes
Ingredients:

* 2 tablespoons butter
* 1 cup chopped onion
* 1 cup chopped celery
* 1/4 cup fresh chopped parsley or about 1 tablespoon dried parsley flakes
* 2 to 3 cups diced chicken
* 1 can (10 3/4 ounces) cream of chicken soup, undiluted
* 1 can (10 3/4 ounces) cream of mushroom soup, undiluted
* 5 cups chicken broth
* 1 scant teaspoon poultry seasoning
* 1/4 teaspoon dried leaf thyme
* 1/4 teaspoon pepper
* 2 cups frozen peas and carrots
* 1 1/2 cups heavy cream or half-and-half
* 4 ounces medium noodles, cooked and drained
* Salt, to taste

Preparation:
In a large pot or Dutch oven, melt butter over medium heat. Add onion and celery and sauté until onion is tender. Add the parsley, chicken, chicken broth, soups, poultry seasoning, thyme, and pepper. Bring to a boil; reduce heat to medium-low and simmer for 20 minutes. Add the frozen peas and carrots, cover, and simmer for 10 minutes longer. Stir in the cream or half-and-half, along with the cooked noodles; add salt to taste. Heat through.
Serves 8.

This Chicken Noodle Soup will make your house smell like home!

Prep Time: 10 Minutes

Cook Time: 1 hours 20 minutes or All Day Long!

Ingredients:

• 3-4 chicken thighs or breast
• 5 Cups Water
• 1 teaspoon salt
• 1 teaspoon poultry seasoning
• 1/2 teaspoon pepper
• 1 stalk celery cut up
• 1 small onion cut up
• 2 carrots cut up

Preparation

In Dutch oven simmer on low covered until chicken starts to seperate from the bone. Once that happens remove bones and skin and cut up chicken add back to broth. Keep simmering adding salt and poulty seasoning to taste. You can also add more water if you like more broth (just remember to re-season when you do). A half hour before serving add 1 cup or more of medium noodles.

Prepare in the morning and cook all day long!