Soul-Satisfying Chicken Noodle Soup

Soul-Satisfying Chicken Noodle Soup

Homemade chicken noodle soup cures what ails you, even if that’s just hunger pains. It’s hearty, it’s filling, and it’s just what the doctor ordered. So hunker down with a steaming hot bowl of this soul-satisfying chicken noodle soup you’ll be ready to take on whatever comes your way. 

Soul Satisfying Chicken Noodle Soup | emilylevenson.com

The first time I attempted to make chicken noodle soup from scratch, I was 6 weeks pregnant and craving all thing chicken. So I called My Mama and asked her for the low-down on how to make my own stock and soup. She was more than happy to oblige, albeit a little weirded out that I was craving it at the tail end of a hot summer.

What can I say? A (newly) pregnant woman wants what she wants.

Three years later, and I’m still making homemade chicken noodle soup every other month. Not only is the soup absolutely delicious, I also find the process of making the soup incredibly relaxing. Read More

Egg Pasta Soup

Egg Pasta Soup

egg-pasta-soup

It’s been so long since I’ve posted a recipe post (aside from that one about the best salad dressing ever), that I kind of forget what’s involved. Like the ridiculous amount of photos it takes to get enough “good ones” to pull together a post.

I also forget about the banter that accompanies the post and has some tangential connection to the recipe, but not really.

So how about we forget all of that and talk about the soup.

My mom used to make this when I was a kid, and it turns out that it’s been a family recipe since the Depression Era. It was cheap to make — with eggs, pasta, onions and water — and incredibly filling. But don’t let the simplicity of the soup to fool you, it’s also super flavorful.

egg-pasta-soup-close-up

Egg Pasta Soup

A deliciously simple and filling soup that's perfect for those cold, damp Spring days. Or any day really. Because it's delicious.

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Ingredients

  • 2 tbs olive oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 8-10 cups water
  • 2 tsp salt
  • 1/4 tsp pepper
  • 6 eggs
  • 6 oz. spaghetti noodles, broken into small pieces

Directions

  1. Heat oil in a large stock pot over medium-high heat.
  2. Add onions and garlic and sauté for 3-5 minutes, until fragrant.
  3. Add water, salt, and pepper and bring to a boil.
  4. Break 6 eggs and cut through the yolks a few times with a knife (do not scramble).
  5. Remove from heat and slowly pour eggs into soup while stirring gently. You want the eggs to form a ribbon, not big clumps.
  6. Return to heat and bring back to a boil.
  7. Add in spaghetti pieces and cook until tender, about 9-10 minutes.
  8. Adjust seasoning if need be.
  9. Serve hot.

Allergen Information

Nightshade free, dairy free, wheat free*, gluten free*, corn free, and soy free.

7.6.4
103
http://emilylevenson.com/recipe-egg-pasta-soup/

*The wheat and gluten free status of this recipe is dependent on your choice of noodles.

Buffalo Chickpea Chili

Buffalo Chickpea Chili

Buffalo Chickpea Chili | gluten free, dairy free, vegan

It would seem that the floodgates have opened and I am now a fiend for anything buffalo and chickpea related.

It all started out so innocently. I was looking for menu ideas for the week and stumbled upon a delicious sounding buffalo chicken chili. I was all over it. The Hubster, on the other hand, was not.

Never one to be swayed by one measly ingredient, I decided that chickpeas would be a fine substitute for the chicken.

Buffalo Chickpea Chili | gluten free, dairy free, vegan

The Hubster wasn’t immediately convinced by the idea. He felt like the chicken was too integral to the overall meal.

It wasn’t until I reminded him of our other forays into buffalo chickpea territory—buffalo chickpea burgers and buffalo falafel—that he was convinced enough to give it a try.

Buffalo Chickpea Chili | gluten free, dairy free, vegan

Let’s just say it took one bite to permanently sway him in the direction of this is amazing

Paired with a loaf of fresh-baked bread, I have a feeling this meal is going to be requested over and over again.

Buffalo Chickpea Chili | gluten free, dairy free, vegan

Let me warn you, this chili will fill your home with delicious aromas.

The Hubster went to take the d-o-g out mid-simmer, and when he returned, he was practically swooning.

It may even bring your neighbor’s a-knockin’ as they smell the deliciousness wafting towards their homes and kitchen. Don’t’ worry, there will be plenty to go around.

Buffalo Chickpea Chili | gluten free, dairy free, vegan

Yields 4-6

Buffalo Chickpea Chili

10 minPrep Time

20 minCook Time

30 minTotal Time

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Ingredients

  • 1-2 tbs olive oil
  • 2-3 cloves garlic, minced
  • 1 lg onion, diced
  • 1 bell pepper, seeded and chopped
  • 2 lg carrots, chopped
  • 4 stalks celery, chopped
  • 1 (15-oz) can cannellini beans, drained and rinsed
  • 1 (15-oz) can chickpeas, drained and rinsed
  • 1/3 cup hot sauce
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 1 (28-oz) can diced tomatoes
  • 1 cup vegetable broth

Directions

  1. Heat olive oil in a large stock pot.
  2. Add garlic, onions, peppers, carrots, and celery and sauté for 5-7 minutes, or until beginning to soften.
  3. Add remaining ingredients (beans through broth) and bring to a boil.
  4. Reduce heat and simmer for 20 minutes.
  5. Serve hot!

Allergen Information

Dairy free, gluten free, wheat free, corn free, soy free, and egg free.

7.6.4
212
http://emilylevenson.com/recipe-buffalo-chickpea-chili/

PS—Feel free to add a little shredded chicken if you’re into it. (I did and it was freakin’ delicious. The Hubster didn’t, and still thought it was freakin’ delicious.)

Tuscan Bean Soup

Tuscan Bean Soup

Tuscan Bean Soup

The Hubster and I always seem to go back and forth about soup being on our weekly menu.

I love it because it’s quick, easy, and filling. A nice switch from some of the heavier, heartier dishes we’ve been having over the winter.

He, on the other hand, never wants it. And tells me that it’s simply not filling enough for him to have as dinner.

Cannellini Beans

As it turns out, this Tuscan Bean Soup is a fantastic compromise.

Easy enough for me to whip together at 8 months pregnant. Filling enough for him to enjoy for dinner.

HOO. RAY.

Carrots

The soup was delicious on it’s own.

It was even more delicious paired with a hearty monk break and salad.

The best part? The Hubster even had it for lunch the next day. He never does that.

Vegetable Broth

A quick note for my Nightshade-Free friends, don’t use the Trader Joe’s vegetable broth. It’s sadly not for you.

Safer options include 365 Brand Vegetable Stock (WholeFoods) and Wolfgang Puck’s Vegetable Stock. And if you’re in Pittsburgh, you could also do the Giant Eagle Market District Vegetable Stock and Giant Eagle Vegetarian Vegetable Broth.

Tuscan Bean Soup

Yields 4

Tuscan Bean Soup

5 minPrep Time

10 minCook Time

15 minTotal Time

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Ingredients

  • 3 large carrots, peeled and coarsely chopped
  • 1 medium onion, chopped
  • 1-2 cloves garlic, minced
  • 1 tbs olive oil
  • 2 (15-oz) can cannellini beans (white kidney), rinsed and drained
  • 4 1/2 cups vegetable broth
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp dried parsley
  • 2 cups baby spinach
  • salt and pepper to taste

Directions

  1. Heat oil in a medium to large stock-pot over medium-high heat.
  2. Add onion, carrots, and garlic and sauté for 3-5 minutes, until fragrant.
  3. Add beans, broth, and seasoning.
  4. Turn heat to high and bring to a boil.
  5. Reduce heat and simmer, uncovered for 8 minutes, stirring occasionally.
  6. Remove from heat and add spinach.
  7. Season with salt and pepper to taste.
  8. Serve with with your favorite bread, side salad, or simply enjoy on it's own!

Allergen Information

Nightshade Free, Dairy Free, Gluten Free, Wheat Free, Corn Free, Soy Free, Egg Free.

7.6.4
241
http://emilylevenson.com/recipe-tuscan-bean-soup/

Roasted Butternut Squash + Apple Soup

Roasted Butternut Squash + Apple Soup

Roasted butternut squash and apple soup

The library and I have become quite close over the last year. And by close, I totally mean BFFs.

I love the library. I spend hours perusing her stacks—looking over books, DVDs, cookbooks—and gaining inspiration. I see her weekly. And she fills me up with a piles of books. I, in turn, soak up everything she has to offer and come back for more.

butternut squash

She kind of reminds me of the Giving Tree. I only hope she gets as much out of our relationship as I do.

Something tells me the feeling is pretty darn mutual.

roasted butternut squash

My last bounty included a few cookbooks. Most notably one from Mark Bittman: The Food Matters Cookbook.

I’m pretty sure I read it cover to cover. I’m also pretty sure I gave myself carpal tunnel typing up all of the recipes that I wanted to make from the book.

One of the recipes in the to-make pile was for Roasted Butternut Squash Chowder with Apples. It also happens to be the inspiration for this one.

roasted butternut squash and apple soup

Of course, I had to adapt it. And make it delicious in my own way. The original recipe called for wine. I don’t do wine. The original recipe called for roasting everything. I didn’t.

You know, I’m sure it’s delicious however you choose to make it. Just…make it.

butternut squash and apple soup

Yields 4-6

Roasted Butternut Squash + Apple Soup

45 minPrep Time

30 minCook Time

1 hr, 15 Total Time

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Ingredients

    To roast the squash:
  • 1 butternut squash, cut in half and seeded
  • 1 tbs olive oil
  • salt and pepper
  • For the soup:
  • 1-2 tbs olive oil
  • 1 large onion, chopped
  • 2 tbs minced garlic
  • 2 large apples, cored and chopped
  • 1 tsp dried sage
  • 1/2 cup apple cider
  • Roasted squash innards
  • 6 cups vegetable broth
  • salt and pepper to taste

Directions

    To roast the squash:
  1. Preheat oven to 400°F.
  2. Put squash cut side up on a baking sheet. Drizzle with oil, and sprinkle generously with salt and pepper.
  3. Roast until fork-tender, about 30 minutes.
  4. Let cool completely.
  5. Remove from skin —this was fairly easy to peel off for me, but you could use a spoon and scoop it out if it's not.
  6. To make the soup:
  7. Heat oil in a large pot over medium heat.
  8. Add onions and garlic and saute until fragrant, about 3-5 minutes.
  9. Add apple and saute for another 3-5 minutes.
  10. Add sage and apple cider. Cook for another 1-2 minutes.
  11. Add squash innards and broth. Increase heat and bring to a boil.
  12. Reduce heat to medium low, and simmer until apples are tender; about 15 minutes.
  13. Use an immersion blender (or Cuisinart, in batches) and puree until smooth.
  14. Season to taste with salt and pepper.
  15. Serve with your favorite salad or sammich. Or, enjoy it on its own.

Allergen Information

Nightshade Free, Dairy Free, Wheat Free, Gluten Free, Soy Free, Corn Free, and Egg Free.

7.6.4
210
http://emilylevenson.com/recipe-roasted-butternut-squash-apple-soup/