Chicken Lime Soup

Servings

Ingredients

2 Tbsp olive oil
1 onion chopped
6 garlic cloves thinly sliced
6 boneless skinless chicken thighs cut into 1/2 in. pieces
2 canned chipotle chilies in adobo sauce finely chopped, plus 2Tbsp adobo sauce
6 cups chicken broth
1/2 cup cilantro chopped
2 limes juiced
salt and pepper
1 avocado diced
tortilla chips crushed

Servings

Ingredients

2 Tbsp olive oil
1 onion chopped
6 garlic cloves thinly sliced
6 boneless skinless chicken thighs cut into 1/2 in. pieces
2 canned chipotle chilies in adobo sauce finely chopped, plus 2Tbsp adobo sauce
6 cups chicken broth
1/2 cup cilantro chopped
2 limes juiced
salt and pepper
1 avocado diced
tortilla chips crushed

Instructions

In a large saucepan heat the olive oil over medium-high heat. Stir in the onion and garlic, lower the heat to medium and cook until the onion begins to brown, about 7 minutes. Increase the heat to high, push the vegetables to the side of the pan, add the chicken and cook, stirring, until golden, about 5 minutes. Stir in the chipotles and adobo sauce, then stir in the chicken broth. Lower the heat and simmer for 15 minutes, skimming any foam. Stir in the cilantro and lime juice, season with salt and pepper.
Crush tortilla chips in bowls, top with soup and diced avocado. Enjoy!

Recipe Notes

Recipe adapted from Rachael Ray

Moroccan-Spiced Chicken

Spiced chicken with a green bean and carrot side dish.

Servings

Ingredients

1 lb green beans trimmed
4 carrots halved crosswise and quarterd lengthwise
3 Tbsp olive oil
1 1/2 tsp ras el hanout (Moroccan seasoning)
salt and pepper
1/4 cup sliced almonds
4 boneless chicken breasts about 8 oz. each
1 sm shallot finely chopped
1 1/2 cups chicken broth
1/4 cup dried apricots chopped
1/4 cup pitted small green olives halved
2 tsp harissa

Servings

Ingredients

1 lb green beans trimmed
4 carrots halved crosswise and quarterd lengthwise
3 Tbsp olive oil
1 1/2 tsp ras el hanout (Moroccan seasoning)
salt and pepper
1/4 cup sliced almonds
4 boneless chicken breasts about 8 oz. each
1 sm shallot finely chopped
1 1/2 cups chicken broth
1/4 cup dried apricots chopped
1/4 cup pitted small green olives halved
2 tsp harissa

Instructions

Position racks in the upper and lower thirds of the oven; preheat to 450F. Toss the green beans and carrots with 2 Tbsp. olive oil, 1/2 tsp. ras el hanout, and salt and pepper on a rimmed baking sheet. Roast on the upper rack until tender and lightly browned, addint the almonds halfway through, 25-30 minutes.
Meanwhile heat the remaining 1 Tbsp olive oil in a large skillet over medium-high heat. Season the chicken on both sides with the remaining 1 tsp. ras el hanout and a pinch of salt and pepper. Add to the skillet; cook until browned, 3-4 minutes per side. Transfer to another rimmed baking sheet and roast on the lower rack until cooked through, about 10 minutes.
Return the skillet to medium-high heat and add the shallot. Cook, stirring, until tender, about 1 minute. Stir in the chicken broth, scraping up any browned bits, then add the apricots, olives, and harissa. Cook until the apricots soften and the broth is reduced by 2/3rds, about 5 minutes; season with salt and pepper. Pour any accumulated juices from the chicken into the sauce.
Slice the chicken and serve with the roasted veggies. Spoon the sauce over the chicken. Enjoy!

Recipe Notes

Recipe adapted from Food Network

Italian Sausage Soup

Hearty soup. You can add rice to the recipe if desired.

Servings

Ingredients

2 Tbsp olive oil
1 lb hot Italian sausage
1 onion diced
2 garlic cloves sliced
1 tsp fennel seeds
1/4 tsp red chile flakes
4 cups chicken broth
28 oz pureed tomatoes
28 oz diced tomatoes
4 cups kale stemmed and chopped
1 cup Parmigiano-Reggiano cheese shredded
salt and pepper

Servings

Ingredients

2 Tbsp olive oil
1 lb hot Italian sausage
1 onion diced
2 garlic cloves sliced
1 tsp fennel seeds
1/4 tsp red chile flakes
4 cups chicken broth
28 oz pureed tomatoes
28 oz diced tomatoes
4 cups kale stemmed and chopped
1 cup Parmigiano-Reggiano cheese shredded
salt and pepper

Instructions

Heat olive oil in a large Dutch oven over medium-high heat. Add the sausage and cook, breaking up in to chunks until fully browned. Add the onion, garlic, and fennel seeds, and cook 2 minutes, just until fragrant. Add the chile flakes, broth and tomatoes. Bring to a boil, then lower heat and simmer 40 minutes, stirring occasionally.
Stir in kale, stirring until wilted. Taste and adjust soup with salt and pepper. Serve in bowls topped with cheese. Enjoy!

Recipe Notes

Recipe adapted from Always Order Dessert

Middle Eastern Chicken and Rice

Servings

Ingredients

2 Tbsp lemon juice fresh
1 Tbsp oregano chopped
1/2 tsp ground coriander
3 garlic clove roughly chopped
1/4 cup olive oil
salt and pepper
2 lbs boneless skinless chicken thighs
2 Tbsp butter
1/2 tsp turmeric
1/4 tsp cumin
1 1/2 cups rice
2 1/2 cups chicken broth
1 cup greek yogurt
1-2 Tbsp Sriracha
2 garlic cloves minced

Servings

Ingredients

2 Tbsp lemon juice fresh
1 Tbsp oregano chopped
1/2 tsp ground coriander
3 garlic clove roughly chopped
1/4 cup olive oil
salt and pepper
2 lbs boneless skinless chicken thighs
2 Tbsp butter
1/2 tsp turmeric
1/4 tsp cumin
1 1/2 cups rice
2 1/2 cups chicken broth
1 cup greek yogurt
1-2 Tbsp Sriracha
2 garlic cloves minced

Instructions

Marinate the chicken in a Ziploc bag with the lemon juice, oregano, coriander, chopped garlic, and olive oil. Season with salt and pepper. Marinate for no longer than 4 hours. When ready grill on medium-high heat till cooked through, about 4 minutes per side.
In a saucepan melt the butter over medium heat then add the spices and cook until fragrant. Add the rice and stir to coat. Cook about 4 minutes until rice is slightly toasted. Add chicken broth, bring to a boil, cover reduce to a simmer, and cook for 15 minutes without disturbing. Remove from heat and rest 10 minutes without opening the lid.
In a small bowl combine yogurt, Sriracha to taste, and garlic. Let sit in fridge.
To assemble place chicken on rice and top with sauce. Enjoy!

Recipe Notes

Recipe adapted from Dinner Then Dessert

Light Italian Wedding Soup

Easy to make soup that would be good for a weeknight dinner.

Servings

Ingredients

1 lb 93% ground turkey meat
2 cloves garlic minced
1 lg egg lightly beaten
1/2 cup plain bread crumbs
1/4 cup Parmesan cheese grated, plus more for serving
salt and pepper
1 Tbsp olive oil
1 med onion halved and thinly sliced
29 oz chicken broth
2 14.5 oz cans diced tomatoes in juice
1 head kale stemmed and coarsely chopped

Servings

Ingredients

1 lb 93% ground turkey meat
2 cloves garlic minced
1 lg egg lightly beaten
1/2 cup plain bread crumbs
1/4 cup Parmesan cheese grated, plus more for serving
salt and pepper
1 Tbsp olive oil
1 med onion halved and thinly sliced
29 oz chicken broth
2 14.5 oz cans diced tomatoes in juice
1 head kale stemmed and coarsely chopped

Instructions

In a bowl combine turkey, garlic, egg, breadcrumbs, Parmesan, 1 tsp. salt and 1/4 tsp pepper. Using 1 Tbsp. for each, roll mixture into balls.
In a large pot, heat oil over medium. Cook onion, stirring occasionally, until softened, 3-4 minutes. Add broth and tomatoes; bring to a simmer. Add meatballs; cook, without stirring, until meatballs float to surface, about 5 minutes.
Add kale, cook until wilted and meatballs are cooked through, about 5 minutes more. Thin soup with water if desired. Season with salt and pepper. Serve soup with more Parmesan. Enjoy!

Recipe Notes

Recipe adapted from Martha Stewart