LinKev's Zucchini, Squash, Spinach Soup

I love spinach so I decided to make a zucchini soup with the spinach and I also added some Yellow Squash.

12 cups of water
6 chicken boullion cubes
1 beef boullion cube
3 medium zucchini peeled diced small
2 medium yellow squash diced small
3 medium onions cut in thin slices 
3 medium potatoes peeled and diced small
1 (14. 5 ounce) can diced tomatoes)
Salt and black pepper to taste 
4 to 6 fresh basil leaves
1 cup fresh baby spinach washed
3 teaspoons garlic powder
olive oil to drizzle
grated Parmesan cheese to garnish.






In a large pot on high heat bring water to a boil then add the chicken and beef boullion.


Lower the heat to medium and add all the ingredients except for the olive oil.


Cook on medium heat until potatoes are tender about 30-45 minutes...Drizzle with olive oil and serve while hot. 


Sprinkle portions with  grated parmesan cheese when serving.


Mom used to serve it sometimes with the small ditalini or serve it with the italian bread...

LinKev's Chicken Soup Recipe

My husband wanted me to make homemade chicken soup. He always likes plain food that's how he grew up.

So when I made the chicken soup I only boiled the chicken with bones then I took the bones out added a little salt carrots and celery and that was it. Well one day I decided to make it my way, he kinda didn't like the idea that I spiced it up but when he tried my chicken soup, he never went back to the old chicken soup.

Ingredients:

2 1/2 pounds of boneless skinless thighs (about 10 pieces)
6 Knorr chicken bouillon cubes
1 Knorr beef bouillon cube
2 stalks celery chopped small 
8 oz. of baby carrots cut small
1 tsp onion powder
1 and 1/2  tsp paprika
1 tablespoon garlic powder
dash of black pepper to taste
water
olive oil to drizzle 
Directions:

Add water to a big pot then add the chicken make sure it covers the chicken 3 inches over, cook for about 30 minutes if you notice that there is white foam on top remove it with a slotted spoon. After 30 minutes remove chicken with a slotted spoon and place it in a bowl and let the chicken cool. Lower the heat and add the bouillon cubes, garlic powder. onion powder, paprika and black pepper. Meanwhile cut the celery and carrots and add to the pot by now chicken should be cool, shred the chicken and return it to the pot. 
Simmer for about 20 minutes or until carrots are tender. 
When done drizzle a little olive oil on top and then stir.

Serve with egg noodles and Pillsbury buttermilk biscuits.

Mom's Zucchini soup

This was one of her favorite dish. She would make a lot so she would eat it the next day and the next day. She would say that it was a healthy soup and that we should make it more often.




10 cups of water
 5 chicken boullion cubes
1 beef boullion cube
5  zucchini peeled and diced small
3 small onions cut in thin slices 
3 small potatoes peeled and diced small
1 (14. 5 ounce) can diced tomatoes)
Salt and black pepper to taste 
4 to 6 fresh basil leaves
2 teaspoons garlic powder
olive oil to drizzle
grated Parmesan cheese to garnish.

In a large pot boil water add the chicken boulion.

Lower the heat to medium and add all the ingredients except the olive oil.

Cook on medium heat until potatoes are tender...Drizzle with olive oil and serve while hot. Sprinkle portions with  grated parmesan cheese

Mom used to serve it sometimes with the small ditalini or 
serve it with the italian bread...

                                      

Dad's Lentil Soup

This is one of dad's favorite dish,

unfortunately after mom passed away

he had to cook for himself,

and now he is a pro for cooking food.

1 lb. Dry Lentils (bag of 16 oz)

3 chicken bouillon (you might need one more

if you need to add more water).

1 teaspoon garlic powder
A dash of paprika
1/4 cup of crushed tomatoes with juice
1 potato peeled and cut in small cubes
1 carrot peeled and cut small
1 celery stalk cut small
1/2 onion cut small
salt and pepper to taste
1 lb. of small pasta like ditalini or tiny shells.
Cook according to package directions and drain.


Make sure lentil is clean

(search for little tiny pepples in the lentil and take it out)

Then rinse and drain, in a big enough pot cover lentil with enough water

about 3 inches above and soak for about 1 hour.
Cook lentil on medium heat with the same water for 10 minutes

then add all ingredients cook for another 35 minutes stirring occasionally,

cook until lentils are soft make sure you don't over cook them

because they will start to melt away, you might need to add a little more water

while cooking to have enough when you add the cooked pasta. Once it's cooked add pasta and stir, drizzle with olive oil and serve.

Sprinkle grated cheese on top of each portion. (Optional)

Serve while it's hot.

                                                                

Mom's Pastina Egg drop soup

My mom used to cook pastina for us kids a lot,

she had four kids and she always made sure

that we always had some kind of protein in us.

So the eggs was on of the proteins and we loved it.

I remember she even used to poach eggs in her sauce and it was yummy.

She used to make the pastina for my kids when they were toddlers and

they loved it now they ask me a lot to make it for them.

1/2 cup pastina

3 cups water

4 chicken boullion cubes

2 eggs

If you want more broth just add 1 extra cup of water and a boullion.

Boil water, add boullions, wait till they disolve then drop eggs,

break them down while you are mixing,

make sure the yolks are broken down completely .

When eggs are cooked then add pastina and

cook according to package directions.

Serve while hot.

Sprinkle grated cheese on each portion plate.(optional)

Serve with italian bread. (optional)

Mom sometimes used to poach the eggs instead of breaking them down,

so we would have one egg each with the pastina.

Tip: If you have left over you can refrigerate pastina will be dry,

when you heat the pastina add some water to make the broth again.

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