Chicken and Wild Rice Soup

It's starting to cool off, and I'm excited for soup weather!!!

4 Tbsp canola oil
1 very large onion, diced
3 to 4 cloves garlic, minced
2 cups diced carrots
2 cups diced celery
4 Tbsp flour
2 to 3 qts MSPI safe chicken broth
2 cups fresh (or frozen) corn kernals
1 seeded jalapeno, very finely chopped
2 cups shredded chicken
1 cup wild rice blend (raw)
1/4 tsp nutmeg
Salt & pepper to taste

Heat oil in a large dutch oven or soup pot. Add onion, garlic, carrots & celery, and saute until vegetables begin to soften. Sprinkle flour over veggies and cook, stirring constantly for a minute or two (not to brown the flour, just cook off the raw taste). Add 2 qts broth, stirring constantly, along with the corn and jalapeno. Bring to a simmer, stirring frequently, until the broth thickens very slightly. Add chicken, rice blend and nutmeg. Simmer until rice is tender. Season to taste with salt and pepper. Add a little more broth if the soup gets a little too thick.

*Optional* When serving, people not allergic to dairy can pour a spoonful of heavy cream over their individual bowl.

**To make a 'cream' soup, add some non-dairy coffee creamer (plain flavor) at the end of cooking (1 to 2 cups). I originally ate this as a dairy cream soup (with 1 c heavy cream stirred in at the end). It's good both without the cream or with non-dairy creamer subbed instead.

Yields 8 generous servings

Chicken Noodle Soup

My kids could live off chicken noodle soup alone (if I let them)! Don't be afraid of the pinch of sugar...it's exactly that: the amount you can pinch between your thumb and index finger. It doesn't add a specific taste to the soup, but if you leave it out, the soup just won't taste the same!

1 1/2 c diced carrots
1 1/2 c diced celery
1 large onion, diced
3-4 cloves garlic, minced (or 1 tsp garlic powder)
2-3 Tbsp olive oil
2 c diced or shredded chicken
3 qt MSPI safe chicken broth
1 pinch sugar (trust me)
Handful of fresh parsley, chopped (can use a Tbsp or so dried)
1 tsp(ish) dried basil
Egg noodles
Salt & pepper to taste

Heat olive oil in a large (6 qt or larger) pot. Add carrots, celery, onion and garlic and saute until onions begin to soften and turn translucent. Add chicken broth, chicken, sugar, parsley, and basil. Bring to a boil, reduce heat and simmer for about 30 minutes. Add desired amount of egg noodles and simmer until noodles are tender. Monitor broth level when cooking noodles and add more broth if needed. Season to taste with salt and pepper.

Lentil Soup

One of my favorite (and my kids' favorite) soups!

1 1/2 c diced celery
1 1/2 c diced carrots
1 large onion, diced
2-3 Tbsp olive oil
1 c (generous) brown lentils
3 qt water (or 1.5 qt water + 1.5 qt MSPI safe chicken broth)
1 tsp garlic powder (or use 3-4 cloves fresh minced garlic)
a few gluggs of MSPI safe Worcestershire sauce (optional)
Salt & pepper (to taste)
2 c elbow macaroni (optional)
1/2 lb cooked sausages or hot dogs, sliced (optional)

Heat olive oil in a large (6 qt or larger) pot. Add celery, carrots, onion (and fresh garlic, if using). Saute until onions start to soften and turn translucent. Add lentils (pick through them first to remove any debris). Add water or water/broth. Bring to a boil over high heat, then reduce heat to medium-low, cover, and allow to simmer for 45 minutes. Stir soup, checking water level. Add more water if needed. Add worcestershire sauce (if using), garlic powder (if not using fresh garlic), elbow macaroni and sausage (if desired). Simmer until pasta is tender, monitoring liquid level and adding more water or broth as needed. Season to taste with salt and pepper.

Great with cornbread!