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This is the soup that got me through rotations in the freezing hospital!

Ingredients:

• Olive Oil

• Garlic, minced

• 1 onion, diced

• 4 carrots (about a cup), diced

• 4 stalks of celery (about a cup), diced

• 8 cups chicken broth

• 2 pounds chicken breast

• 1 cup rice

• Juice of one lemon

• Dill

• Optional: 2 eggs to make the soup creamy

1. Add about 2 tablespoons olive oil to a large pot and turn to medium high heat

2. Add 4 cloves minced garlic, diced onion, carrot, and celery. Cook until fragrant and vegetables begin to soften. Add salt and pepper to taste.

3. Add chicken breasts and cook for 30 minutes, remove chicken and shred.

4. Add 1 cup rice and cook until rice softens usually another 20-30 minutes. Add shredded chicken back in.

5. Optional egg for creaminess: whisk two eggs in a separate medium sized bowl. Slowly add about a cup of hot broth to the eggs while constantly mixing so that the eggs don't scramble. Slowly pour egg mixture into large pot while stirring to incorporate.

6. Add juice of 1 lemon and fresh chopped dill. Season with salt and pepper to taste.

Note: This soup is extremely adaptable and hard to mess up so try experimenting to find your own perfect version. 

Some ideas:

- buy rotisserie chicken to skip step 3 to save time

- add turmeric and ginger for flavor kick

- add peas and spinach for more greens

- swap lemon and dill for green onion and soy sauce

Marinade 

• 1.5 lb boneless chicken, cubed

• 1 tsp salt 

• 1 tsp red chili powder 

• 1/2 Cup plain full-fat, yogurt 

• 1 tbsp ginger/garlic paste

• 2 tbsp lemon juice

• 1 tsp garam masala powder

• 1 tbsp dry fenugreek

• pinch of orange food color

• 2 tbsp heavy cream

Marinate the chicken overnight then bake for 35-45 min at 375-400. 

Curry

• 1 tbsp oil

• 1/2 stick butter

• Add ginger/garlic paste

• Add tomato purée 1 cup

• Salt 1/2 tsp

• Red chili powder 1 tsp

• Garam masala 1/2 tsp

• 1 tbsp tandoori masala powder

• Cashew powder 1/2 tsp

• Milk 1/2 cup

• Heavy whipping cream 2 cup

Add chicken to gravy and serve with basmati rice or naan. 

• 3 bananas

• 2 eggs

• 1/2 cup oil

• 1 cup sugar 

• Mix all the ingredients 

• Then add 

• 2 cups all purpose flour 

• 1 tsp baking soda 

• 1 1/2 tsp baking powder

• It is up to you if you want to add walnuts, almonds, or chocolate chips

  • If you are using walnuts, mix it in the batter and if you use Almonds then crush them and sprinkle some on the top of the batter 

Baking: 

• 350* F for 40-45 minutes or until toothpick comes out clean