Posts Tagged ‘soup’

Tasteful Tuesday: Five Soups for National Soup Month

Tuesday, January 9th, 2018

January is National Soup Month, and with the deep freeze we’ve been in for the past two weeks, it could not have come at a better time. The following five soup recipes are from our blog, and cater to a variety of taste buds so you’re sure to find [at least] one you’ll like. Enjoy!


Okay, so although Gazpacho is eaten cold, we think the fresh flavors will transport you into spring and summer and make you momentarily forget we’re in the throes of January.

Give Thanks Soup BowlVegetarian Bean Chowder

This is a hearty New England chowder that takes almost no time at all to make, and if you’ve planned on eating healthier in 2018 this is a great recipe to add to your repertoire.

Chicken, Potato and Wild Rice Soup

A classic favorite that will leave you feeling warm and satisfied.

Minestrone Soup

If you’re craving pasta but want the coziness of a soup this one fits the bill!

Mediterranean Soup with Spinach and Chicken

This recipe is a bit more involved than the others listed here, but just as tasty.

Share your favorite soup with us, and let us know if you try any of the soup recipes on our blog.

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Tuesday Recipe: Quick Mediterranean Soup with Spinach and Chicken

Tuesday, October 22nd, 2013

This speedy soup gets its inspiration from avgolemono, a Mediterranean lemony chicken soup usually made with rice and egg. This is a warm meal for a chilly evening, and, better yet, you can get it done in under 30 minutes!


  • 4 cup(s) reduced-sodium chicken broth
  • 1/2 pound(s) uncooked boneless, skinless chicken breast, trimmed of all visible fat
  • 2 large egg(s)
  • 1/4 cup(s) fresh lemon juice
  • 10 oz chopped frozen spinach, thawed and squeezed dry (you can also use fresh spinach)
  • 2 cup(s) cooked brown rice, hot
  • 1/8 tsp freshly ground black pepper, to taste


  1. Combine the broth and chicken in a large saucepan or Dutch oven; bring to a boil.
  2. Reduce the heat and simmer until the chicken is cooked through, about 6 minutes.
  3. Remove the chicken and, when cool enough to handle, shred into bite-size pieces.
  4. Meanwhile, whisk the eggs and lemon juice until frothy in a medium bowl.
  5. Slowly whisk in 1 cup of the hot broth.
  6. Add the spinach to the broth remaining in the saucepan; bring to a boil.
  7. Reduce the heat to low and stir in the rice.
  8. Slowly add the egg-broth mixture, whisking constantly to avoid curdling.
  9. Continue whisking until thickened, about 3 minutes—do not allow the soup to boil.
  10. Stir in the chicken and cook until heated through.
  11. Season with the pepper and serve at once, perhaps with some warm crusty bread!


  • As with Chinese egg-drop soup, some of the hot broth is whisked into beaten egg and then returned to the soup, thickening it and creating long, delicious (and beautiful!) strands of cooked egg floating through the broth.
  • You’ll need 2/3 cup uncooked brown rice to get 2 cups of cooked rice.

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