The Body Fit Cookbook
Homemade Soups
Chicken Corn Chowder
Ingredients:
1 lb Cooked Chicken, cubed or shredded
48 oz. Chicken Broth
1 Onion, chopped
2 cups Carrots, chopped
32 oz. Frozen Corn
1 Tspn. Fresh Rosemary
1 Tsp. Cayenne Pepper
Salt and Pepper to taste
48 oz. Chicken Broth
1 Onion, chopped
2 cups Carrots, chopped
32 oz. Frozen Corn
1 Tspn. Fresh Rosemary
1 Tsp. Cayenne Pepper
Salt and Pepper to taste
Preparation:
Saute onion and carrots with oil or Pam in large pot until tender. Add about 3/4 package of frozen corn (about 4 cups) and cook over medium heat for about 5 minutes. Add 4 cups of chicken broth and simmer for about 20 minutes. Add rosemary and cayenne pepper and transfer soup to a blender using a ladle. Blend until smooth and transfer back to pot. Add cubed or shredded chicken, remaining corn, and another 1 to 2 cups of chicken broth to soup depending on thickness preference. Then add salt and pepper to taste.
Roasted Carrot Soup
Ingredients:
1 1/2 pounds Carrots, peeled & halved lengthwise
1 pound Parsnips, peeled & quartered lengthwise
1 Large Onion, sliced
3 inch piece of Fresh Ginger
3 tbspn Dark Brown Sugar
6 tbspn Unsalted Butter
8 cups Chicken Broth
Pinch of Cayenne Pepper
Salt to Taste
1 pound Parsnips, peeled & quartered lengthwise
1 Large Onion, sliced
3 inch piece of Fresh Ginger
3 tbspn Dark Brown Sugar
6 tbspn Unsalted Butter
8 cups Chicken Broth
Pinch of Cayenne Pepper
Salt to Taste
Preparation:
Preheat oven to 350 degrees. Combine carrots, parsnips, onion and ginger in a shallow roasting pan. Dot mixture with butter and sprinkle with brown sugar.
Pour 2 cups of broth into pan and cover well with aluminum foil. Bake for 2 hours, until tender. Transfer mixture to large soup pot, and add remaining broth. Season with salt to taste and cayenne pepper. Bring to boil, then reduce heat. Simmer partially covered for additional 10 minutes. Puree soup in batches in a blender until smooth, adding more broth if needed. Return soup to pot and heat through.