Chicken Noodle Soup

1 whole (2 split) chicken breast, bone in, skin on
Olive oil
Kosher salt
Freshly ground black pepper
2 quarts homemade Chicken Stock (may substitute other chicken stock)
1 cup medium-diced celery (2 stalks)
1 cup medium0diced carrots (3 carrots)
2 cups wide egg noodles
1/4 cup chopped fresh parsley

1. Preheat oven to 350 degrees.

2. Place the chicken breast on a sheet pan and rub the skin with olive oil. Sprinkle generously with salt and pepper. roast for 35-40 minutes, until cooked through. When cool enough to handle, remove the meat from the bones, discard the skin and shred or dice the chicken meat.

3. Bring the chicken stock to a simmer in a large pot and add celery, carrots and noodles. Simmer uncovered for about 10 minutes, until the noodles are cooked. Add cooked chicken meat and parsley and heat through.

4. Season to taste and serve. Serves six.

Recipe from: Ina Garten - Barefoot Contessa, Family Style

Chicken Stock

3 5-pound roasting chickens
3 large yellow onions, unpeeled, quartered
6 carrots, unpeeled, halved
4 celery stalks with leaves, cut in thirds
4 parsnips, unpeeled, cut in half (optional)
20 sprigs fresh parsley
20 sprigs fresh dill
15 sprigs fresh thyme
1 head garlic, unpeeled, cut in half crosswise
2 tbsp kosher salt
2 tsp whole black peppercorns

1. Place the chickens, onions, carrots, celery, parsnips, parley, dill, thyme, garlic and seasonings in a 16- to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer uncovered for 4 hours.

2. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight.

3. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months.

Recipe from: Ina Garten - Barefoot Contessa Family Style

Cuban Black Bean Soup

2 bay leaves
1 pound dried black beans
12 1/2 cups water divided
1 Tbsp canola oil
3 1/2 cups chopped green bell pepper (about 3 medium)
2 1/2 cups coarsely chopped onion
1/3 cup chopped shallots (about 2 small)
1 Tbsp ground cumin
2 Tbsp dried oregano
2 Tbsp chopped fresh oregano
1 1/2 Tbsp sugar
2 tsp kosher salt
2 cups diced peeled avocado
2 Tbsp fresh lime juice
2cups thinly sliced red onion
1 1/2 cups chopped, smoked, fully cooked ham*
1 cup chopped fresh cilantro
1 cup sour cream**
10 tsp unsalted pumpkin seed kernels, toasted
1/3 cup finely chopped seeded jalapeno pepper (about 2 medium)
lime wedges

1. Place bay leaves and beans in a dutch oven. Add 12 cups water to pan; bring to a boil. Reduce heat, and simmer 2 1/2 hours or until tender, stirring occasionally.

2. Heat oil in a large skillet over medium heat. Add bell pepper, chopped onion, and shallots to pan; cook 10 minutes or until onion is tender, stirring frequently. Stir in cumin, dried oregano, and fresh oregano; cook 2 minutes, stirring frequently. Remove from heat; let stand 10 minutes. Place vegetable mixture in a blender; add remaining 1/2 cup water. Puree until smooth.

3. Add vegetable mixture, sugar, and salt to beans; simmer 10 minutes, stirring occasionally. Discard bay leaves. Combine avocado and juice; toss gently. Ladle 3/4 cup bean mixture into each of the bowls; top each serving with about 3 tablespoons of avocado mixture, 3 tablespoons red onion, 2 tablespoons ham, about 1 1/2 tablespoons cilantro, about 1 1/2 tablespoons sour cream, 1 teaspoon pumpkin seed kernels, and about 1/2 teaspoon jalapeno pepper. Serve with lime wedges, if desired.

Healthier Options:
* 33% less sodium ham or leave the ham out and make it VEGETARIAN.
** light sour cream

Recipe from: Cooking Light Jan/Feb 2008

Tortilla Soup

2 1/2 cups chopped chicken (raw)
1 1/2 cups frozen corn or 1 can of corn
1 can cream of chicken soup
1 4-oz can of diced green chilies
2 Tbsp fresh cilantro
2 Tbsp taco seasoning
1 can chicken broth
1 cup water
1 cup sour cream

shredded cheddar/Colby cheese (optional)
1 bag tortilla strips (optional)

1. Combine everything but sour cream, cheese and tortilla strips in a saucepan. Bring to a boil over medium-high heat and simmer for 15 minutes.

2. Remove one cup of the soup and put into a bow. Mix the sour cream with the soup until creamy. This tempers the cream and avoids curdling. Return mixture back to the soup and heat until warmed through.

3. Sprinkle tortilla strips, cheddar, and fresh cilantro on top to serve.

Recipe from: Audrey