chicken soup
2 whole chicken breasts
1 whole carrot chopped thin
1 piece of celery chopped thin
1 onion chopped thin
2 cloves garlic minced
olive oil
salt
pepper
2 cups chicken broth
1/2 bag egg noodles, cooked
heat olive oil in soup pot, brown chicken breasts (salt and peppered) on each side, add onions, carrots and celery...after onions are clear add garlic...then add broth...simmer for 1 hour...then pull out breast and shred chicken, putting back into broth...cook egg noodles and serve broth over noodles...healing and delicious : )
beef, barley and vegetable soup
cook 3/4 cup barley as directed
2 whole carrot chopped thin
2 piece of celery chopped thin
2 onion chopped thin
4 cloves garlic minced
olive oil
1 pound round steak or beef cut into 1" squares rubbed with the following spices:
smoked paprika
thyme
salt
pepper
bay leaf
1 cup red wine or balsamic vinegar
4 TBSP worchestire sauce
1 large can of beef broth
1 small bag mixed veggies
cook barley
heat oil over medium high heat and add rubbed beef, carrots, celery, and onion
then add garlic for one minute, then add wine or vinegar, worchestire sauce and broth
simmer for 1 hour with bay leaves, then add barley and mixed veggies...cook for 20 more minutes.
