It’s Fall…time for soup!!!

I’ve made this soup all winter as it’s quick and easy and so tasty. I don’t slice the chicken breast as it’s not easy to slice hot chicken so I have been ‘pulling’ it with 2 forks. There is more chance of getting meat in your soup this way too.
Recipes: Lemon Chicken Orzo Soup (inspired by Panera)
August 3, 2011 at 9:04am
When Panera Started serving this I really enjoyed it.
So I thought I would try to make it at home! Its a great summer soup!I’m not a nutritionist, but it tastes healthy! 😛
8 cups fat-free chicken broth (I use “Better then Bouillon”)
1 boneless, skinless chicken breast (6 ounces, it can be frozen, I used more. I like chicken!)
1 medium carrots, peeled and cut into small pieces
1 medium celery stalk, sliced
1/4 cup finely chopped onion
1/3 cup chopped spinach
1/4 tsp freshly ground black pepper
1/4 tsp oregano
1 Tbsp chopped fresh basil
1 cup orzo
Juice of FRESH lemon (about 1/4 cup)
Place all of the ingredients except the lemon juice in a 4-quart pot. Cover and bring to a boil over high heat. Reduce the heat to low, cover, and simmer, stirring occasionally, for 30 minutes, or until the vegetables are tender and the orzo is cooked al dente.
Remove the chicken breast from the soup, slice into strips, and return to the pot. Add the lemon juice, stirring well to mix. Remove and discard the bay leaf.
Ladle the hot soup into individual bowls and serve immediately.

Just like granny’s
http://www.huffingtonpost.com/lee-holmes/my-102-year-old-grandmas-_b_5696762.html

(My gran’s didn’t have feet or apple cider vinegar)

JK, speaking of which I actually had hot oatmeal as brekkie, Fall is really coming. LOL at ‘toon as purrfect for editor/copywriter as moi (if I were to try my hands at waitressing)!

Thanks for the FYI – Soup Update MS = Yum, quinoa!

ITALIAN VEGETABLE and PASTA SOUP
(Prepared in a Crock Pot)
~~ INGREDIENTS ~~
*10 ounce pkg frozen whole kernel corn
*1 cup chopped onion (1 large)
*1 cup finely chopped carrots (two medium)
*1 cup coarsely chopped zucchini (1 small)
*2 cloves garlic, minced
*6 cups no-salt-added vegetable broth or chicken broth
*6 ounce can tomato paste with basil, garlic, and oregano
*1/2 teaspoons salt *1/2 teaspoon dried basil, crushed
*9 ounces pkg frozen Italian green beans
*1 cup dried tiny shell macaroni
*2 tablespoons snipped fresh parsley
*2 teaspoons finely shredded Parmesan cheese
~~ DIRECTIONS ~~
1. In a 3 1/2 to 5 Quart slow cooker combine corn, onion, carrots, zucchini, and garlic. Stir in broth, tomato paste, salt, and basil.
2. Cover and cook on low-heat setting for 7 to 8 hours, or on high setting for 3 1/2 to 4 hours.
3. If using low heat setting, turn to high-heat setting. Stir in frozen green beans and macaroni. Cover and cook for 45 minutes more. Before serving, stir in parsley. Sprinkle each serving with cheese.

JK, I looked up that book PUMPKIN CAT on Amazon and there were some others about cats, that are adorable as well!!! I think I will buy some of these for BD or Christmas gifts for the little ones in my life. BOOKS are awesome! My “great” nephew is going to be 3 in Nov and it would be a perfect book for his BD and for fall. Even if I wait a year or two…. Thanks for sharing!