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Maybe you are under the weather or just want something warm on a cold winter night.  Whatever the reason, soups are delicious, healing, comforting and just divine.  Check out these recipes for some of my favorite soups.  You won't be disappointed!









Check out episode #110




  • 5 cups of chicken stock (I use 5 cups of water and about 6 tsp chicken granules)

  • 1 chicken breast

  • ¾ cup of orzo or another tiny pasta, or rice

  • 4 Tbs lemon juice

  • 2 large eggs




In a medium bring the 5 cups of chicken stock to a boil and add the chicken breast. Reduce heat and simmer until the breast is cooked through (approximately 15 min). Remove chicken and when cooled, chop or shred the breast.


Add the orzo to the chicken broth and cook about 8 minutes (according to the package directions) until it is al dente.


Meanwhile, in a separate bowl, whisk the eggs thoroughly. Add the lemon juice 1 Tbs at a time while continuing to whisk. Then -this is a very important step -temper the eggs. This is done by adding 4-5 Tbs of the chicken broth to the eggs – 1 Tbs at a time- while continuing to rapidly whisk the eggs. This will bring the eggs to the temperature of the broth, and keep them from becoming “scrambled” when added to the soup pot. Once the eggs are ready, pour them into the broth and orzo and stir well. Add the chicken pieces and salt to taste (if you are using a premade stock or chicken bouillon/granules, you will probably not need to add any salt).


I know you will enjoy this as much as I do!









Check out episode #110





  • 1 butternut squash –approximately 3 lbs

  • 4-5 Tbs Olive oil

  • 1 small onion -diced

  • 3-4 cups of chicken stock (I use water and chicken granules)

  • ½ cup cream or milk

  • ¾ Tsp ground thyme

  • Salt to taste




Preheat oven to 400 degrees. Cut the squash into quarters and remove the seeds. Drizzle with olive oil and season with salt and pepper. Roast until soft -approx. 45-50 min.


Remove squash from the oven and let cool. While it is cooling, in a large pot, sauté the onion in 2-3 Tbs of olive oil until translucent.


When the squash has cooled enough to handle, remove the peel and place the flesh in pot with the onions. Add approximately 3 or 4 cups of chicken broth, enough to cover the squash by about half an inch , and bring to a boil.


Reduce heat to low and, season with ¾ tsp of ground thyme and, if necessary a pinch of salt (to taste). Using an immersion blender, blend the soup until velvety and smooth.

No immersion blender? Put soup in a blender and puree until smooth then return to pot.


Add 1/2cup of cream or milk (you can even use half and half) and mix well.

Serve with warm, crusty bread. Yum!

Check out episode #110
  • 2 cans of Black-eyed peas (about halfway drained)

  • 1 can of diced tomatoes (without seasoning) or just over ½ a box of the boxed diced tomatoes

  • 1 small onion diced

  • 2 cups of chicken stock (I use 2 cups of water and about 2 1/2 tsp of chicken granules)

  • 1 Tbs Pickled jalapenos –finely diced (more or less depending on how spicy you would like the soup)

  • 1-2 Tbs Juice/pickling liquid from the pickled jalapenos

  • 2-3 Tbs Olive oil

Coat the bottom of a large pot with the olive oil and sauté the onions until they are translucent.


Add the black-eyed peas and the tomatoes.


Mix in the jalapenos and the jalapeno juice and add the chicken stock. Be sure to taste your soup as you add the jalapenos/juice. Start with a smaller amount and increase according to your taste –remember, you can always add more but once added, you cannot take them away!


Bring the soup to a boil.


At this point the soup is ready, however, any additional time it can be allowed to simmer will enhance the flavor.

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