This is an essential chicken soup recipe for all. It has everything you need for a great soup. I added chili flakes, cilantro and lime and it was delicious, but the recipe alone is great. My standard from now on.
As a child, my Dad took me to an Amish restaurant in central
Ohio where I had an amazing chicken soup that spoiled me forever. I have tried countless chicken soup recipes, but until now, have not been able to capture the depth of flavor that I remember. Until I made this damn delicious soup! And the fresh lemon and parsley at the end bumps it up to a whole new level! Finally, my search is over. Thank you, thank you, thank you!!
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This is an essential chicken soup recipe for all. It has everything you need for a great soup. I added chili flakes, cilantro and lime and it was delishious, but the recipe alone is great. My standard from now on.
This has been my go to recipe for Chicken soup for a few years now. I have changed up the spaghetti with noodles or rice. And I have left the carbs out for the dieters. It is super easy to make. With ingredients I always have in my pantry and refrigerator. And most important it is always delicious!
Hi! I just made this tonight and everything was delicious except the spaghetti noodles which were bland and chewy and diluted the nice chicken soup. I would recommend you change the recipe to use egg noodles instead. They would cook faster and would absorb the flavor of the chicken soup better.
Hands down the best chicken noodle soup recipe I have tried! I do prefer egg noodles so I substituted those but kept everything else the same. I never would have thought to add lemon juice and it adds a whole new dimension to the flavor. I love it and I will definitely be trying more of your recipes soon!
Just made it using the required ingredients! Usually alter recipes to my taste, but left this be. As a 68 year old expat living in Europe,,with veggies and meats from everywhere and do much cooking,,,it turned out great!!!!!!!!!!!! Only one change,,I cook the noodles alone and ladle the soup onto them. The noodles get less soggy! Plus,,, I have every kitchen devise known to man which prepping much easier and get to keep my fingers if I forget my glasses!
Loved the flavor of this soup! First time making black bean soup so made it exactly as written in the recipe. Also made the pumpkin cornmeal muffins and they tasted great too! Both recipes are definite keepers!
AND OH MY LEONARDO DICAPRIO (or as I like to say OMLD) this healthy green bean casserole was beyond glorious. So creamy, delicious, crunchy, and fresh. I make it almost every year now!
Everyone LOVED this recipe!!! Actually, I made 4 of your recipes- Healthy pumpkin pie, Dutch apple pie, both with your pie crust & this green bean dish- everything was SO delicious!! Thank you & Happy Holidays!
Andrea, you are a saint.
As I mentioned to you, it's not that recipes for Pho Ga aren't available online. It's that almost all the recipes are so bad. They're just recipes for chicken noodle soup. And weakly flavored soups at that. In some cases, it seemed as if recipe-writers were confusing Pho Ga with Mien Ga and the resulting noodle soup was neither.
If one is living in a city with live poultry markets or Amish butcher stalls or a great farm market, a mature free-range chicken is a good c
There is nothing like a good Chicken Recipe, Chicken is quite simply the best food in the world because of it's versatility. You can make thousands of chicken recipes and every one of them will be different and taste great. ENJOY!!
Andrea
heard you on the DC public radio station's Kojo Nnamdi show a few weekks ago-that was a great history of Pho!
Unfortunately, I found your very meticulous directions for Pho Ga after I had already started making the soup from a different recipe, and it ended up cloudy and very dark. It still tasted pretty good, though.
One thing I am not clear on from any of these recipes is what are the brownish onion or garlic bits that are often sprinkled on top of Pho in restaurants-I assume they are n
This soup looks amazing! It's only been recently I have been experimenting with different Asian recipes and just looking at the picture makes me think this one is going to be my favorite.
I especially like the idea of charring the onions and ginger first, as I have tried this procedure before and I am absolutely thrilled with the results.
Oh thank God I came across this blog. I've been looking for noodles or soup recipes because I can't eat solid foods much because one of my teeth was extracted by my dentist at Charleston (SC) last Friday. I'm so thankful because my dentist gave me effective pain relievers to ease the pain. I'll gonna include your recipe for my meal plan this week.
This soup is a Saturday or Sunday meal and not something you would put together on a weeknight. It's worth it, however, when your efforts result in exceptional flavor and every celebrates your efforts with accolades and requests for second helpings.
Make the most of fresh produce all year round with more than 200 homemade soup recipes organized by season, then by ingredient.
The Soup Book is packed with nourishing recipes for every season. Try winter warmers such as parsnip and apple soup or French onion soup, enjoy a light summer lunch of chilled cucumber soup with dill, and make a hearty borscht or pumpkin soup in autumn.
The recipes are organized first by season, and then by ingredient, so you can easily find the ideal soup to suit the fresh ingredients you have to hand. Featuring recipes from Raymond Blanc, Dan Barber, Alice Waters, and other supporters of The Soil Association, The Soup Book offers plenty of recipe ideas and
inspiration to fill your bowl.
Sure to get your taste-buds tingling, you can discover:
- 200 tried-and-tested recipes organised by first by season, then by ingredient.
- Every recipe is accompanied by advice on freezing.
- Includes a chapter of bread recipes that can be baked to accompany the soups.
Each recipe is accompanied by freezing times so that you can prepare your favorite recipes to enjoy later. This updated edition features more photographs to accompany the book's refreshed design, along with a brand-new foreword from The Soil Association.
A must-have cookbook for cooks looking for inventive ways to avoid waste and use up vegetables or pantry items and budget-conscious cooks looking for nutritious, filling recipes as well as health-conscious cooks looking for recipes that will help them reduce their calorie intake. Make hearty, wholesome, and healthy soups all year round with The Soup Book.
I made this soup after booking my first trip to Iceland for next year. I cook a lot and this is honestly one of the best recipes I have ever ever made. Its restaurant quality. I substituted the leek for Calvero Nero and added a hint of chili alongside the curry powder. I also used a combination of Halibut, Salmon and Cod. It is amazing and I will be sharing and making this recipe for years to come.
We went to Iceland last October for our wedding Anniversary and we had the most amazing time. Your recipe brought all those wonderful memories back. We loved everything including the food there and I now I find my self getting obsessed with finding Icelandic recipes?
I used your recipe and it turned out great, quite similar to the soups we tried there. Thank you so much, food can recreate happy memories. If you can provide any more recipes we would be grateful!
Cassie is a holistic nutritionist, cookbook author, and all-around food lover. She grew up cooking dinner with her parents every evening, and her passion for home cooking has been strong ever since. Cassie is the author of two published cookbooks (Cooking with Greek Yogurt and Chia, Quinoa, Kale, Oh My!) and dozens of recipes published in major magazines and newspapers. Cassie has been sharing her award-winning recipes on Wholefully since 2010. She loves dark chocolate, homegrown tomatoes, motorsports, and anything that sparkles. She lives in Indiana with her family on a small homestead.
3. Vegetables: Nearly every country has its own version of chicken soup. As such, each version will look and taste a little different from the next. The most common vegetables, however, include a mixture of onion, celery, and carrots (also known as the mirepoix).
What a discovery! This soup is probably off the charts as far as healthy ingredients, from legumes, to rice, to herbs, to pomegranate juice, to turmeric. I checked several recipes, since it is apparently popular in many areas from Northern Iran to the Caucasus and with people as diverse as Armenians, Azerbaijanis, Persians of course, and even Russians.
These recipes are homemade, healthier, tastier alternatives to cup-a-soup packets from the store. I developed these instant soups as a follow up to my posts about 6 Instant Meals-On-The-Go and A Week of Lightweight Nutritious Backpacking Food . These light, portable, instant recipes all began as a way to help my husband (aka King-Man) eat well on his frequent backpacking trips by simply adding boiling water to them. Hot soups are a good way to help hikers rehydrate quickly and add some needed calories after a day on the trail, so these have become an appetizer of sorts for King-man on his hikes before he eats his main meal. He recently returned from hiking the John Muir Trail, and these soups got rave reviews from him and his hiking companion, Nick. So, they're trail tested in advance for you!
Nutritious ingredients. Although I'd normally choose fresh ingredients over dried for home cooking, these are about as healthy as it gets for dry, instant soups. My recipes are so much better for you than the cup-a-soup packets that you'll find at the store; those are loaded with sodium and mystery ingredients. I searched for and tested numerous products to find those with the best nutrition and flavor. be457b7860
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