Quick Winter Soup!
By Chef Joey
There is no mystery to soups! Generally, no matter what you add to them, they taste great and can be very nourishing.
You do not have to have many ingredients – dried lentils, barley, even beans – just soak them and for less than $2, you can make a meal for four or five people. Add onions, carrots, potatoes and some bouillon … and lots of garlic to make your blood happy!
– 2 or 3 sauteed first – then add your veggies and broth and cook until the veggies and beans are tender.
It is that easy!
When it’s cold, the last thing you want to do is cook after shoveling. Here is a quick recipe for chicken egg lemon soup that’s a real crowd pleaser.
1 large onion diced small
1 chicken breast cubes small
2 chicken bouillon cubes
4 cups water
1 cup rice
2 carrots peeled and diced small
1 lemon, juiced
… until soft, add the chicken and the carrots and stir in the bullion cubes.
Add the water … bring to a boil.
Add the rice and simmer – after about 15 minutes, when the rice is cooked, scramble the egg and pour it slowly into it while stirring quickly at the same time then add the lemon juice last. Stir and serve!