The Ultimate Chicken Noodle Soup Created by Rori Trovato

The stock recipe makes more than the soup recipe calls for. Store the remaining stock in small airtight, freezer-safe containers, up to 3 months.

Ingredients:

Serves 6 to 8

Stock:

• 1 whole chicken , halved and cleaned and 6 chicken wings
• 3 carrots , trimmed
• 1 onion , peeled
• 2 leeks , thoroughly rinsed
• 4 stalks celery
• 3 parsnips , trimmed
• 1 bay leaf
• 1/2 bunch parsley
• 1 whole lemon

Soup:

• 2 tablespoons olive oil
• 1 large onion , chopped (about 2 cups)
• 3 carrots , peeled and cut crosswise into 1/4-inch coins
• 2 stalks celery , cut into 1/4-inch slices
• 2 tablespoons chopped dill
• 1 pound egg noodles
• Kosher salt and freshly ground pepper , to taste

For the stock: In a large pot, combine all ingredients and add just enough water to cover. Bring to a boil; reduce heat to the barest simmer and cook 4 hours, occasionally skimming the scum off the surface. Strain stock into a large bowl and discard solids except for chicken halves; set those aside.

To make soup: In a large pot, heat olive oil over medium heat. Add onions, carrots and celery. Cook about 10 minutes. Add 6 cups stock. Cook 25 minutes, or until vegetables are very tender.

Meanwhile, pull chicken into shreds from reserved chicken halves; discard skin and bones. Add chicken to stock, along with dill and noodles and cook until noodles are al dente, 8 to 10 more minutes. Season to taste with salt and pepper (the stock is unsalted; it may need more than you think). Serve hot.

Butternut Squash and Sage Soup by Rori Trovato

Try this delicious recipe!

Ingredients:

Serves 4 to 6

• 2 tablespoons olive oil
• 1 large onion , chopped (about 2 cups)
• 2 butternut squashes , peeled, seeded and cut into 1-inch chunks
• 2 tablespoons chopped fresh sage , plus 8 to 18 leaves for garnish
• 4 cup chicken or vegetable broth
• Kosher salt and freshly ground black pepper , to taste
• Vegetable oil , for frying

In a large pot, heat olive oil over medium heat. Add onion and cook until translucent, 8 to 10 minutes. Add squash; cook 5 more minutes. Add chopped sage and broth; bring to a boil, reduce heat to medium-low and cook until squash is very tender, about 30 minutes. With an immersion blender, puree soup until smooth (or puree in small batches in a food processor fitted with knife blade). Season to taste with salt and pepper.

In a small pan, heat 1/2 inch vegetable oil until hot. Drop sage leaves in about 3 at a time and fry until just crisp; remove to a paper-towel-lined plate. Serve soup hot, garnished with 2 or 3 sage leaves per bowl.

Creamy Potato Soup with Sour Cream

Found this in Oprah online magazine and thought I'll keep this till winter comes down under during America's summertime. Since there are food that we are not allowed to eat, it is easy to find ideal substitute for them. We love soups, so I am going to give this a try.

In due credit to Rori Trovato, the recipe owner.

Description: a thick puree served with classic baked-potato toppings.

Ingredients:

Serves 6 to 8

• 6 strips bacon(silver side as my substitute)
  
• 1 large onion , chopped (about 2 cups)
• 3 large cloves garlic , chopped
• 3 pounds unpeeled russet or baking potatoes (about 4 potatoes), cut into 1-inch chunks
• 6 cups vegetable or chicken broth
• Kosher salt and freshly ground black pepper , to taste
• 1/2 cup sour cream
• 1/2 cup shredded Cheddar cheese
• 1/4 cup chopped chives

In a large pot, cook bacon over medium-low heat until crisp, about 3 minutes per side. Remove bacon to a paper-towel-lined plate, break into small pieces and set aside.

Drain from the pot all but 2 tablespoons fat. Add onion and increase heat to medium. Cook until golden, about 12 minutes. Add garlic; cook 1 more minute. Add potatoes and broth and bring to a boil over high heat. Reduce heat and simmer until potatoes are tender, about 25 minutes.

With an immersion blender, puree soup until chunky-smooth (or puree in batches in a food processor fitted with knife blade). Season to taste with salt and pepper. Serve hot, in bowls, topped with bacon bits, sour cream, Cheddar cheese and chives.