You probably are saying another chicken soup recipe? For most of us chicken soup is the “go to”, when you are feeling bad. Here is a slightly heartier chicken soup, try adding white beans and greens. This version is a easy add to the old fashion way we made our family’s chicken soup. Give it a try, you love it!
Prep: 15 min Cook: 20 min
Makes: 4 servings
1 small onion, chopped
1 small carrot, sliced
1 tbsp. olive oil
2 cans or 1 box chicken broth- low sodium (14 1/2 oz.)
1 cup water
3/4 tsp. salt or less
1/4 tsp. pepper
1 can white kidney or cannellini beans, rinsed and drained
2/3 cup uncooked small spiral pasta- you can use any kind of pasta noodle
3 cups thinly sliced fresh escarole or spinach- I use spinach which makes me cut the salt down
2 cups shredded cooked chicken- you can use breast or dark meat- I have tried both
1. In a large saucepan, sauté onion and carrot in oil until onion is tender. Add the broth, water, salt, pepper; bring to a boil. Stir in beans and pasta; return to a boil.
2. Reduce heat; cover and simmer for 15 minutes or until pasta and vegetable are tender, stirring occasionally. Add escarole or spinach and chicken; heat through. ENJOY!!

Here on the Outer Banks you can always fine fresh clams. I alway stop by the local fish market,( Billy’s Seafood in Colington, Kill Devil Hill,NC) if you are in town, make this a priority! Using fresh clams makes this soup a great tasty treet when it starts to get cold out. My mom swears that you can freeze the clams for a winter soup, I have never tried that, but there is always a first!
Prep:20 min Cook:35 min
Makes: 5 servings
4 center-cut bacon strips
2 celery ribs, chopped
1 large onion, chopped
1 garlic clove, minced
3 small potatoes, cubed
1 cup water 1 bottle of clam juice (8oz.)
3 Tsp. chicken bouillon granules
1/4 tsp. white pepper
1/4 tsp. dried thyme
1/3 cup all-purpose flour
2 cups fat free half-and-half
2 cans (6 1/2 oz. each) chopped clams or 1 cup of fresh chopped up clams
1. In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Sauté celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender.
2. In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
3. Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the reserved bacon; sprinkle over each serving. ENJOY!!

Prep:25 min Serves: 4 to 6
Total: 2 hours

2 Tbsp. extra virgin olive oil
1 leek, finely chopped
2 carrots, 1 finely chopped, 1 sliced
1/2 cup celery, chopped
salt
1/2 tsp. red pepper flakes
1 can (15 oz.) cannellini beans
1 15 oz. can diced tomatoes
2 to 3 sprigs thyme
2 quarts chicken stock- low sodium
14 oz. of cut up ham ( small size)
4 to 5 good handfuls of spinach
Grated parmesan cheese for the top of the soup

1. Heat oil in a large soup pot over medium heat. Add leeks, chopped carrots and season with 1/2 tsp. salt and pepper flakes. Sauté slowly until the vegetables are very soft but not browned, about 3 minutes.

2. Add the white beans and tomatoes with the juice, chicken stock, thyme, and 2 cups of water. Bring to a boil, then reduce the heat to a steady simmer. Cook, stirring occasionally, about 1 1/2 hours.

3. Add the ham, spinach and sliced carrot. Cook until the spinach and carrot are tender, about 15 minutes. Remove and discard the thyme sprigs. Serve with a top of parmesan cheese on top of soup. ENJOY!!

Prep: 20 min Cook: 45 Min.
Makes: 5 Servings

1/2 lb. ground beef (lean beef is the best)
5 cups water
1 can ( 14 1/2 oz.) diced tomatoes, un-drained
1 small onion, chopped
1 celery rib, sliced
1 med-carrot, sliced
2 tsp. beef bouillon granules
1 bay leaf
1 garlic clove, minced
1/2 tsp. salt
1/2 tsp. dried basil
1/4 tsp. pepper
2 cups frozen mixed veggies
3/4 cup quick-cooking barley
1. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the water, tomatoes, onion, celery, carrot, bouillon, bay leave, garlic, salt, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
2. Sir in mixed veggies and barley; return to a boil. Reduce heat; cover and simmer 10-15 minutes longer or until veggies and barley are tender. Don’t forget to take out the bay leave! Enjoy!!

My neighbor gave me some summer squash, so I found this recipe and it was delicious.

Prep: 20 minutes that’s all!!

1 tsp. olive oil or your choice
1/4 cup chopped onion
2 cups cooked winter squash, mashed or you can use 1 12oz. package frozen pureed
1/2 cup chicken broth
3/4 tsp. curry powder
1/2 cup plain Greek yogurt (fat-free) Your choice!
1/2 tsp. fresh thyme
black pepper and whole grain crackers (optional)

1. In a medium saucepan heat oil over medium heat. Add onion; cook until tender. Stir in squash, broth, and curry powder. Bring to a boiling; reduce heat. simmer for about 2 minutes. Whisk in yogurt and thyme; heat through.
2. I use warm bowls to put my bisque in. Add pepper to taste. Enjoy!!