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Asian Chicken Ramen Soup (GF)

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This soup is a new staple in our household. With the chicken, veggies, and noodles, it is a perfect warming one bowl meal! We are huge pho lovers, and this is the perfect make at home substitute! If chicken isn’t your deal, you can easily make this vegetarian by swapping the chicken for tofu and using a vegetable broth. To keep this recipe gluten free I used gluten free rice ramen noodles and tamari instead of soy sauce. Of course, if you do not need the recipe to be gluten free, choose your favourite noodle and regular soy sauce. I hope you love this dish as much as we do and it keeps you warm and cozy this holiday season!

serves 4-6

Ingredients

• 1 tbsp sesame oil
• 1 large chicken breast, approx 1 cup finely chopped
• 1 tsp tamari
• 8 cups chicken or vegetable broth
• 3 carrots
• 3 pieces celery
• 4 green onions, chopped
• 2 cloves garlic, finely chopped
• 1″ knob ginger, grated
• 3 tbsp tamari
• 1 tsp sriracha (can omit if you don’t like spice)
• 1 tsp coconut sugar
• 3 packs rice ramen (I use Lotus Foods)
• 1 cup broccoli, or other veg of choice
• fresh cilantro to serve

Directions

1. In a large pot heat sesame oil over medium heat. Add chicken and tamari. Cook and remove chicken from pot, set aside.
2. In the same pot, add your broth. Scrape bottom of pot and add carrot, celery, onion, garlic, ginger, tamari, sriracha, coconut sugar. Cook for about 5 minutes or until carrots and celery are tender.
3. Add your ramen*, and cook according to package directions. Then add your broccoli and the cooked chicken. Allow to cook for another 2 minutes. Serve with fresh cilantro.

*only add your rice ramen directly to the pot if you plan to eat it right away. If you want to keep this for a few days in the fridge, the rice ramen will fall apart if left in the liquid for too long. Cook the noodles separately and drain. Add to soup only when you are ready to eat!

Lentil Vegetable Soup

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Lentil Soup
Although many don’t love winter, I have to say I’m a fan because I get to make soup! Soups are really the ultimate meal prep food because you can pack all the nutrients you need into one pot. Making sure a soup is well balanced with enough protein, carbs, and healthy fats ensures a satisfying meal. I like to make a big batch and freeze half so I have a healthy meal ready to go whenever take out is the only option.

I based this recipe off of one I used to make from Ina Garten’s first cookbook. Made a few healthy additions to up the nutrients and toned down some of the spices she used. I hope you enjoy my version!

Ingredients:

• 2 1/2 cups French green lentils
• 4 chopped yellow onions (I use organic onions- if not using organic, you might only need 3 because they are larger)
• 2 chopped leeks, white part only
• 3 cloves of minced garlic
• 1/4 cup extra virgin olive oil, plus additional for drizzling on top
• salt and pepper to taste
• 1/2 tsp minced fresh or dried thyme
• 1/4 tsp ground cumin (can omit if you don’t like taste of cumin)
• 1/2 tsp dried oregano
• 8 celery stalks, diced
• 6 carrots, diced
• 3 quarts chicken or vegetable stock
• 1 1/2 cups tomato sauce, (can sub crushed tomatoes)
• 2 tablespoons red wine or red wine vinegar
• large handful of fresh spinach (optional)

Directions:

1. In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.

2. In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, cumin, and oregano for 20 minutes, until the vegetables are translucent and very tender.

3. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato sauce, and lentils. Cover and bring to a boil.

4.Reduce the heat and simmer uncovered for 25-45 minutes or until the lentils are cooked through. Check the seasonings. Add the red wine and spinach. Mix until spinach has wilted and serve hot, drizzled with good quality olive oil.

Lentil Soup

Loaded Veggie Soup

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Loaded Veggie SoupLots of you have been asking for my vegetable soup recipe after posting it many times on my Instagram story. During the winter months, I make this soup probably every two weeks at least. During the colder months, I find it harder to get all my veggies in, because I don’t crave salads as much. I love making a soup that packs as many vegetables as possible. I basically end up with more of a stew than a soup because my veggie to broth ratio is always completely off! What I love most about this soup is that it really can be altered anyway you like. You can add or remove ingredients without changing the taste. The key is knowing when to add in the veggies so nothing turns into complete mush. Remember you can always add beans, quinoa, rice or even tofu to add extra protein and fibre. Hope you love it!

Ingredients:

• 3 tbsp extra virgin olive oil
• 1 yellow onion (diced)
• 3 cloves garlic (minced)
• 1 tsp salt
• 1 tsp dried oregano
• 4 carrots (diced)
• 4 celery stalks (diced)
• 2 sweet potatoes (diced)
• 3 quarts organic low sodium chicken or veg stock, homemade is best
• 1/2 green cabbage (shredded)
• 2 cups brussels sprouts (chopped)
• 2 cups green beans (chopped, 1/2 inch)
• 1 cup cauliflower (chopped)
• 2 zucchini (diced)
• 1 cup broccoli (chopped, can also throw in stems!)
• 1 cup fresh spinach
• 1/4 cup fresh dill (minced)
• 2 tbsp fresh parsley (minced)
• salt and pepper to taste

Directions:

1. Heat oil over medium heat in a large pot. Sweat onion for 5 minutes then add garlic, salt and oregano. Stir for 30 seconds.
2. Add carrots, celery and sweet potato. Cook for another 5 minutes.
3. Add chicken stock and bring to a boil.
4. Reduce heat to low, add cabbage, brussels sprouts and green beans. Cover and allow to cook for 7 minutes.
5. Add cauliflower and zucchini, cook for another 3 minutes. Check to see that the carrots and sweet potato are cooked through, then turn off heat.
6. With heat turned off, add broccoli, fresh spinach, dill, and parsley. Taste and season to your liking.
7. Serve!

Loaded Veggie Soup

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