Broth & Soups

Chicken or Fish Broth (Cook large amount and freeze in ice cube trays and use for other recipes)

4-5 cups water

1 tsp of garlic powder

1 tsp of onion salt

1 tsp of celery salt

1 tsp of bay leaf

1 tsp of poultry seasoning

1 tsp of salt

1 tsp of pepper

Diced whole onion, two cups of any other vegetables.

Chicken or meat bones.

Combine all ingredients in large pot, bring to boil then simmer for twenty minutes.

Discard vegetables and bones and keep the stock.

 

Cream of Chicken Soup

4 oz cooked chicken or small chicken breast

3 cloves garlic

1-2 cups broth as above recipe

1/2 cup celery

1 tbsp dehydrated minced onion

1/2 tbsp parsley

1/2 tsp basil

Ground white pepper & sea salt

Preheat saucepan med to high heat.

In food processor, combine all ingredients and pulse until reaches desired consistency. Pour into saucepan and bring to boil.

Reduce heat to simmer, cover, and heat 20-30 minutes.

 

Chicken vegetable Soup

6 cups of Chicken Broth (see recipe above)

Small cooked chopped chicken breast

3 stalks of chopped celery

1 whole red onion chopped

2 handfuls of chopped cabbage

2 medium sized chopped tomatoes (optional)

Combine all ingredients and bring to a boil.

Turn heat to low and simmer for 30 minutes or until vegetables are tender adding cabbage for the last 5-10 minutes.

 

French Onion Soup

1 large onion, thinly sliced

3 garlic cloves, minced

1 tsp. powdered plain stevia

2 cups of beef broth

Saute onion with garlic for 5-10 minutes

Stir in stevia,

Cook 5-10 minutes

Add beef broth and bring to a boil.

Add salt & pepper to taste.