This year, we’ve made it a goal of ours to prioritize our health and experiment with more healthy, tasty recipes. There are tons of healthy ingredients that are gaining a lot of attention these days, so we thought it would be fun to see how we could utilize them to create delicious meals that everyone would love and feel good about eating. A few nights ago we were craving soup to warm us up in the chilly weather, so we found an old soup recipe and decided to recreate it with healthier ingredients.

Don’t be fooled by the healthy ingredients and assume this soup is bland – it is full of so many delicious spices and flavors that make it perfect for the whole family or to bring to share at your next dinner party.

Pro tip: Adjust the recipe to make plenty of leftovers and store in Tupperware. You’ll be set up with simple, healthy, delicious meals throughout the week!

Ingredients: (makes approximately 6 servings)

  • 1/2 cup olive oil
  • 4 carrots
  • 1 onion sliced
  • 12 cloves of garlic
  • 8 cups low sodium chicken stock
  • 1 roasted chicken
  • 1/4 cup brown rice
  • 1 15 oz can large white beans
  • 2 cups chopped kale
  • 2 tsp white pepper
  • 1 TBL spoon sea salt
  • 1/2 fresh lemon

Directions:

  • In a soup pot heat 1/4 cup olive oil
  • Course chop 2 carrots, 1/2 onion, and 6 cloves garlic.
  • Sauté in the oil until browned.
  • While cooking the veggies, strip chicken from carcass and add carcass into the stockpot.
  • Add 8 cups chicken stock, bring to a boil and simmer for 1/2 hr.
  • Then strain the liquid through a fine strainer and discard the veggies & carcass. Set the liquid aside.
  • Clean and dry the stockpot.
  • Add the remaining olive oil.
  • Course chop the remaining carrots, onions & garlic and sauté for 3-4 minutes. Once onions are translucent, add the chicken broth and brown rice and simmer for 20 minutes.
  • Add the chicken, beans, and kale and simmer for 5 minutes.
  • Add salt & pepper to taste and squeeze fresh lemon juice.

Serve with freshly baked baguette and enjoy.

Try this recipe out and let us know what you think!!


Looking for a caterer for your next event? Contact us to find out how we can help!

In these colder winter months, soup is one of our favorite meals to warm up with. Not only is it the perfect comfort food, but there are endless varieties of ingredients and flavors you can toss into a big ol’ boiling pot to satisfy any mood. Today we’re sharing the recipe for one of our all-time favorites (and all-time most popular) – our Clam Chowder! This soup has been a hit with family, friends, employees, and customers since we first started our business over 25 years ago. The recipe is super simple to whip up, sure to warm you from the inside out, and will leave you begging for more. Try it out and let us know what you think!

Ingredients:

3 Tbsp. light olive oil

¼ cup chopped onion

¼ cup diced celery

2 cups water

2 cups heavy cream

2 medium russet potatoes

2 8oz cans chopped clams

1 8 oz bottle clam juice

¼ cup chopped parsley

½ cup cornstarch mixture

Salt & pepper

Directions:

Boil russet potatoes with the skin on until tender all the way though. Cool and remove skin. Break into small pieces and set aside. In a stock pot warm olive oil and add onion & celery. Sautee until tender, 4 minutes. Add water, cream, parsley, clams, and clam juice. Bring to a boil and let boil for 5-7 minutes.

Add potato and continue to boil for several minutes. While soup is lightly boiling, mix cornstarch with approx. ½ cup cold water. Mix until there are no lumps. Add to the boiling soup slowly, so you can thicken as much as you would like. Add salt and pepper to taste.  Allow a few minutes between adding thickener. This allows the cornstarch to do its job before adding more. Once you have it at the consistency you would like, continue to allow the soup to boil at a light boil for 3-4 more minutes.  This will allow the starchy taste from the cornstarch to cook out.

*Cornstarch makes for gluten-free chowder. If you would rather use rue as an alternative for the cornstarch, the outcome will be basically the same. (Rue is equal parts of flour and butter. Melt butter, add flour and cook for 2-3 minutes. Let cool a bit and add slowly to the soup until the thickness is as desired.)


If you like this recipe, check out our recipe for our Fall Roasted Vegetable Soup!

Looking for a caterer for your next event in Sacramento, Folsom, or El Dorado County? Contact us here!

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