A great soup for winter season, specially for the persons who are feeling sick in winter. What else can give you comfort in winter than having a hot cup of soup? At least it helps to soothe your cold problem temporarily.

A classic chicken noodle soup takes about 10 minutes to prepare and 30 minutes is cooking time.

The main ingredients are:

  • 2 tbsp butter, unsalted is better
  • 5 peeled and bone-less chicken tenderloins
  • 1/2 tsp dried sage
  • 1/2 large diced onion
  • 2-4 chopped carrots
  • 4 cups chicken stock
  • 2 cups of water
  • 1 tsp salt
  • 1 bay leaf
  • 1/2 tsp ground pepper
  • 4 stalks of chopped celery
  • 4 oz egg noodles


  • Take a large stockpot and melt the butter
  • Mix carrots, celery and the onion , until they become soft for 5 minutes
  • Add the chicken and cook it for 5 minutes.
  • Now add the chicken stock, bay leaf, salt, water and dried sage to the chicken
  • Let the chicken boil for 30-40 minutes.
  • When it is about to cook, add the egg noodles.
  • Your chicken noodle soup is ready to be served.

Caution: If you want to store it, then use an airtight container and it will remain fresh for a week.

The rich and shiny butternut squash soup is just great for a thanksgiving dinner. A silky warm cup of soup is quite a light way to start your dinner. The butternut squash puree is used to prepare the soup base. Though you can get the canned soup, but homemade is very fresh and quite easy to prepare.

To prepare this soup you need some root vegetables or chicken stock and the butternut squash puree, blend them together with and let the soup simmer. It’s so comforting and full of flavor, that your guests are going to surely love this soup. You can also add some goat cheese to make it more yummy. It takes about 10 minutes to prepare and cooking time is about 30 minutes.



  • 3 cups of butternut squash puree, homemade is better
  • 1 stalks of chopped celery
  • 2 cups of low-sodium vegetable broth or you can also use chicken stock
  • 2 small chopped carrots
  • 1  diced onion
  • 2 tbsp chopped sage
  • 1 oz goat cheese
  • Pepper or salt as per your taste


  • Take a stockpot and heat up 2 tbsp of olive oil
  • Pour the celery, carrots and the diced onion and stir them until they become tender for 7-8 minutes.
  • Now blend them using an immersion blender.
  • Throw the sage and stir well until the vegetables become softer.
  • Add the butternut squash puree and chicken stock.
  • Blend this mixture until no chunks are remained.
  • Add the pepper and salt and let it simmer for 20 minutes
  • Add some goat cheese on the top and crumble it before serving.

Note: If you want to store it , then use an airtight container and refrigerate it, so it remains fresh for a week

More later,


Cream of mushroom soup (et al) are very popular, if not for eating, for gluing together casseroles and hot dishes. But for those of us trying to eat better the ingredients in most of the canned soups are things to avoid, like HFCS and MSG.

I have a solution for you.I wish I could claim this recipe, since everyone that I have shared it with LOVES it, but I found it when I was trying a low carb eating plan. It didn’t work so well for me, but the forum was great for finding recipes that were homemade versions of things we liked. My only changes were using organic or homemade ingredients and I only use Celtic sea salt.

This soup was a hit (Thanks to Wendy aka usedtobeslim and Mary from the Somercize Forum) everywhere. One woman I shared the recipe with (on a different forum) said that her kids didn’t like the vegetable that she used (I believe she made asparagus) normally, but they loved it in this soup!

There is no flour or cornstarch in this so it should be okay for those going gluten-free or grain-free as long as you use homemade broth and you get a cream without additives (even some organic creams have fillers and thickeners so read your labels). It is also very simple; you can have it to the table in under 30 minutes.

Cream of Anything Soup


  • 1 stick butter (organic preferred)
  • 1 onion, sliced thin
  • 1 lb. chopped vegetables (broccoli, cauliflower, asparagus, mushroom, etc.)
  • 1 small can chicken broth (or 10-12 ounces homemade broth; if you use ready-made broth use an organic one like Imagine)
  • 1c. heavy cream (organic or fresh raw if you have access)
  • Celtic sea salt and white pepper


  • Melt butter, sauté the onions and vegetables until they sweat.
  • Add the chicken broth and simmer 20 min.
  • Puree with a stick blender or put in a food processor or blender to puree.
  • Put back in pan, add cream, salt and white pepper to taste and heat through.

(I haven’t tried it yet, but I bet if you used seafood broth and subbed some crabmeat or shrimp it would make a nice cream of crab [or shrimp] soup.)

More Later,

Davette Brown

PS: If you try this let me know what you think.