This soup is really creamy without cream thanks to the egg and parmesan cheese!

Heat olive oil in saucepan, browning chicken and garlic. Throw in spices and fennel and let roast for a bit without letting the garlic burn.
Add chicken broth and and bring to a boil.
When boiling, add pasta.

While the pasta cooks, whisk one egg with milk, lemon and parmesan cheese. set aside.

When the pasta is al dente, separate 1/2 cup of broth, set aside and let cool.
Continue cooking pasta until it’s done, take off heat and add kale- it will wilt.

Slowly wisk in separated broth with the egg mixture, going slowly so egg does not curdle.
When the mixture is well blended, slowly whisk into the soup mixture.

Drizzle with a little olive oil, extra cheese if ya want, and another squeeze of fresh lemon… YUM!!

3 cloves garlic
3tbsp olive oil
2chicken breasts or 4thighs
1egg
1/2 cup milk
2  cups chicken broth
Juice of small lemon
1/4th c shredded parm cheese
2/3 c cheese tortelinni
2cyps fresh finely chopprd kale
Pinch of fennel seeds crushed
Dash of nutmeg and cayanne to taste

olive oil
1 yellow onion or 3 shallots
3 cloves garlic
1 1/2 canelli beans
kale or spinach
2 lemons
fresh oregano
1/2 cup cream
chicken broth
1 cup parmesean cheese
1/2 tsp nutmeg (or more to taste)
1/2 tsp cayanne (or more to taste)
salt
pepper

brown onion, 2 cloves of garlic, until golden
add beans and brown the beans, about 2-3 minuets.
add chicken broth bring to a boil
add spices and adjust to taste
lower heat and simmer for 10-15 min
add the remaining garlic clove
add cream and 1/2 cup parm
add the juice of 1 lemon (or more- i like 2 lemons!)
add kale or spinach and turn off heat

serve with remaining parmesan cheese and drizzle of oil (and more lemon if you’re a freak like me!!)
salt and pepper

4 boneless skinless chicken thighs
2 cups chicken broth
1 small yellow onion
3 garlic cloves
1 tablespoon fresh chopped or grated ginger
1 tablespoon green curry paste
1/8 C rice vinegar
1/4 C soy sauce
1/2 C Coconut milk
1 tsp nutmeg
1 tsp ginger powder
dash of cayenne or chili sauce
1-2 Cups fresh spinach (will wilt in hot liquid)
salt and pepper to taste.

Brown onion, garlic and chicken.

Add 1/2 C chick broth, and let cook down a bit so the broth gets nice and brown.

Add fresh ginger and bring to boil. Add rest of broth and coconut milk.

In a small bowl, add curry paste, vinegar and soy, mix so that curry paste dissolves, and add to broth.

Let simmer for 15 min, or until chicken is cooked through.

In a big soup bowl, add a layer of fresh spinach, and pour hot soup over the greens.

Spinach will wilt and YUM! soup.

add dumpling

1/2 tbsp olive or vegetable oil
3-4 Cups Chicken Broth (substitute with Vegetable broth)
2 chicken breasts (optional)
1/2 Cup Glass Noodles, or 8-10 Frozen Dumplings
2 heads of Bok Choy (baby works fine, OR you could do spinach) stemmed and loosely chopped
1/2 cup fresh bean sprouts
1/2 cup thinly sliced onions or shallots
3 cloves of chopped garlic
2 tsp. (or more!) of freshly grated ginger
1/8 cup chopped scallions or leeks=
1/2 tsp cayanne pepper
1 tsp chinese ginger powder
1/2 tsp chinese all spice
1/4 tsp curry powder
1-2 tbsp. soy sauce (plus a bit for finishing)
1-2 tblp. rice vinegar
1/2 juice of a lemon (for finishing)

On Med-High, cover bottom of deep sauce pan with oil and brown onions until golden.
Add Garlic and Ginger, scallions and Spices.
Add Chicken and brown slowly together on medium heat.
Add 1/2 cup broth and let reduce down to get a nice brown flavorful broth.
Add rice vinegar and soy sauce, bean sprouts and the rest of the broth, simmering for 15min.
Adjust for taste.
If adding glass noodles or dumplings, bring broth to boil and follow the directions on package. Cook until tender.
Just before serving, add bok choy.
top with a splash of soy and lemon juice.

*1/2 cup prunes
* 1/2 cup dried apricots
* 3 tablespoon(s) extra virgin olive oil
* 8 portions chicken (I used chicken thighs with bones)
* 1 large onion or 2 large shallots
* 2 cloves garlic
* 1 teaspoonground turmeric
* 2 teaspoonsground nutmeg

1 quart (4 cups) chicken broth
1 bay leaf
2 sage leaves
3/4 teaspoon fresh thyme
a dozen medium cloves of garlic, smashed peeled, and chopped
1 teaspoon fine grain sea salt

Binding pommade:
1 whole egg
2 egg yolks
1 1/2 ounces freshly grated Parmesan cheese
freshly ground black pepper
1/4 cup extra virgin olive oil

*2 cups fresh spinach

day-old crusty bread & more olive oil to drizzle

Bring the water to a boil in a medium saucepan and add the bay leaf, sage, thyme, garlic, and salt. Heat to a gentle boil and simmer for 40 minutes. Strain into a bowl, remove the bay and sage leaves from the strainer, and return the broth and garlic back to the saucepan, off the heat. Taste and add more salt if needed.

With a fork, whisk the egg, egg yolks, cheese, and pepper together in a bowl until creamy. Slowly drizzle in the olive oil, beating all the time, then add (slowly! slowly!), continuing to whisk, a large ladleful of the broth. Stir the contents of the bowl into the garlic broth and whisk it continuously over low-medium heat until it thickens slightly. Olney states, “just long enough to be no longer watery.” I usually let it go a wee-bit beyond that – until it is the consistency of half-and-half or cream. Place a handful of torn bread chunks into the bottom of each bowl along with fresh spinach and pour the soup over both the bread and spinach (spinach will wilt perfectly from the heat of the broth). Finish with a drizzle of olive oil, and serve immediately.

7 cups chicken broth
2 chicken breasts (variations ok, i.e. thighs, tenderloins, etc. whatever you have handy!)
1 cup whole wheat orzo (or orecchiette pasta, cous cous, quinoa etc. )
1 bunch fresh spinach, chopped
3 cloves garlic (chopped or pressed)
1 medium sized shallot  (sliced very thin)
1 cup cherry tomatoes

1 teaspoon thyme
1 teaspoon red pepper flakes
1 pinch nutmeg
1 pinch coriander
Juice of one lemon (and i mean, REALLY all the juice- take a fork, get that juice outta there)
1/2 cup freshly grated parmesan or asiago
3 Tbsp good quality extra virgin olive oil

Preheat oven to 375. Slice cherry tomatoes in half, toss in olive oil, salt and pepper, and lay in a thin layer on baking sheet or roasting pan. Let roast for 45 min. or until bubbling.

In the meantime, Pour olive oil into large sauce pan. Add garlic (chopped or pressed), shallot (thinly sliced) spices and thyme to oil. Lightly brown mixture until shallots are soft, then add broth. Bring the broth to a boil in a large saucepan. Add the pasta, 1/2 of juice of squeezed lemon and chicken cook until just tender -until the pasta is cooked (this might variate depending on what kind of grain you decide to use). Take off of heat, and stir in the chopped spinach, and roasted tomatoes and the juice from the other half of the lemon.

Serve the soup in individual bowls, with each serving topped a drizzle of olive oil, a little more lemon juice if you’re obsessed like I am, and dusting of cheese. YUM SOUP!!!