Creamy Chicken Corn Chowder

December 11th, 2019 | Posted by Milana in Soup - (0 Comments)

Chicken Corn Chowder:


2 Chicken Breast Halves, poached*

3 Tbsp Avocado or Coconut Oil

1 Large Sweet Onion, chopped

3 cloves garlic, minced

2 Celery Stalks, diced

3 Tbsp Flour

4 Cups Organic Low Sodium Chicken Bone Broth or Low Sodium Vegetable Stock

1-1/2 Cups Ripple Original Half & Half

2 Medium Yellow Gold Potatoes, diced

2 Cups Fresh or Frozen Organic Sweet Corn

1 tsp Salt

1 Bay Leaf

1/2 tsp Ground Cumin

1 tsp Trader Joe’s Onion Salt

1/2 tsp Turmeric Powder

1/4 tsp Smoked Paprika

1/4 tsp Red Chili Flakes (optional)

Immersion Blender


In an 8 quart pot, heat oil. Add onion, and celery. Saute for 4 min until soft. Add garlic and saute for an additional minute or so. Add all spices and seasonings except for bay leaf. Lower the flame to medium, add flour and stir for 3 minutes without letting the flour burn. Slowly pour in your stock and continue to stir to combine. Bring to a boil on high heat. Add potatoes and simmer on medium low for 10 min. Add half & half, corn and bay leaf. Simmer for another 10-15 min to ensure the potatoes are fire tender. Remove bay leaf. Use the immersion blender to puree the soup halfway through to create a thick and creamy consistency. Add shredded or diced poached chicken breast and serve.

*To poach chicken breast, put them in a 3 quart saucepan filled with water, 1 bay leaf, 1/2 tsp dried thyme, 1/2 tsp dried sage, salt, pepper, 1 tsp dried rosemary. Bring to a boil. Simmer on low for 25 min. This poached chicken can be added to any soup as a lean protein.

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Rating: 5.0/5 (1 vote cast)

Dairy Free Creamy Chicken Noodle Soup

November 20th, 2019 | Posted by Milana in Recipes | Soup - (0 Comments)

Dairy Free Creamy Chicken Noodle Soup


1 Tbsp Avocado Oil

1/2 medium sweet onion, chopped

2 carrots, chopped

2 celery sticks, chopped

1 garlic clove, minced

2 Tbsp unbleached all purpose flour

1/4 tsp oregano

1/4 tsp black pepper

1/2 tsp fresh or dried thyme

1/2 tsp salt

6 cups low sodium chicken broth

1 medium gold potato, peeled & diced

2 chicken breast halves, poached or roasted with italian seasonings

1 cup Ripple Original Half & Half

1/2 cup Delallo Organic Whole Wheat Orzo


In a medium pot, heat oil and sauté onions, carrots, celery and garlic on medium heat for about 7 min until soft. Add flour and seasonings. Stir and cook for about 2 min.

Add chicken broth and potato. Bring to a boil. Cover partially and simmer on low for about 25 minutes. Add chicken, half & half and orzo. Taste soup and see if you need to add any seasonings. Bring to a boil again. Cover and simmer for another 10 min until orzo is al dente and soup has thickened. Enjoy!

*Leftovers can be stored in the fridge for up to a week. You may always add more broth to the soup if you feel like it’s too thick after sitting in the fridge, since the noodles and potato soak up liquid the more they sit.

*Original recipe has been adapted from Sally’s Baking Addiction.[ultimate-recipe id=”latest” template=”95″]

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Rating: 5.0/5 (1 vote cast)

Creamy Cauliflower Mushroom Soup

October 2nd, 2019 | Posted by Milana in Soup - (0 Comments)


2 Tbsp Avocado Oil

1 Medium Sweet Onion, Chopped

2 Carrots, peeled and sliced

2 Celery Stalks, sliced

2 Cloves Garlic, minced

10 oz. Cremini Mushrooms, sliced

2 Bay Leaves

2 tsp Trader Joe’s Herbs de Provence

1/2 tsp ground turmeric

1-1/2 tsp Trader Joe’s Mushroom & Company Umami Seasoning

salt to taste

1/2 tsp Black Pepper

1 Small Head of Cauliflower, cut into florets

4 Cups Low Sodium Vegetable Stock

1 Cup Ripple Original Half & Half

2 Tbsp Trader Joe’s Nutritional Yeast

Immersion hand blender or high speed blender


Heat oil in a dutch oven or a large soup pot over medium heat. Saute onions, carrots and celery, season with salt, pepper and cook until soft about 5-7 minutes. Stirring occasionally. Add in mushrooms, garlic, bay leaves, and spices. Stir to combine and saute for about 3-5 min. until the mushrooms are soft and juicy. Add cauliflower, stir. Then increase heat to high and pour your stock. Bring to a boil, cover with lid and reduce heat to low and simmer for 30 minutes. Turn off heat, remove bay leaves and sir in half & half and yeast. Now use the immersion hand blender to blend the soup or wait until the soup cools down to transfer to a high speed blender and puree the soup. Serve with crusty sourdough baguette. Enjoy! Don’t forget to tag me in your posts when you make this velvety, smooth and delicious soup. Looking forward to your feedback. Thank you Everyone!

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Rating: 5.0/5 (1 vote cast)

Curried Cream of Pumpkin Soup

November 7th, 2014 | Posted by Milana in Soup - (0 Comments)


I think it has already become obvious about my love for pumpkin! I love how versatile it is and warm flavor it exudes makes it perfect for the cold season!

2 tsp Onion Powder
1 Tbsp Unsalted Butter
2- 15oz Cans Of Pumpkin Puree
3-1/2 Cups Homemade Vegetable Broth or Organic Store Bought Low Sodium Vegetable Broth
1/4 tsp salt
1/2 tsp Curry Powder
1/4 tsp Coriander Powder
1/4 Ground Cumin
1 Tbsp Pure Maple Syrup
1 Cup Ripple Original Half & Half

Melt the butter in a large sauce pan, lightly stir onion powder and the rest of the spices. Whisk in Pumpkin, broth and maple syrup, until well combined. Bring mixture just to boiling; reduce heat. Stir in the cream or half & half and heat through. If desired garnish with a teaspoon with half & half and any herb leaves.
Makes 6 servings. Serving size is 2 cups.


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Rating: 5.0/5 (2 votes cast)

































Anyone who knows me well knows that I despise all kinds of soup! I always feel like its very thin and a waste of calories..I’m more of a full balanced meal kind of girl. Now having said that I actually prefer thick, hearty meal-like stews packed with various nutrients~ hence this recipe. I fell in love with this stew. It’s loaded with hearty lentils, split peas, barley, carrots, celery, and lean chunks of beef not to mention herbs and spices! This stew is sure to please the pickiest soup palate!


1 lb Lean Beef Stew cut into small chunks

2 stalks celery chopped

1 large Vidalia Onion or any sweet onion chopped

3 cloves garlic minced

1 cup lentils, dry

1 cup split peas, dry

1 cup barley, dry

2 bay leaf

1 tsp salt

1 tsp finely ground black pepper

2 tsp oregano, dried or any Italian seasonings

1 Tbsp dried basil

1 Tbsp Smoked Paprika

1 Tbsp Dried Turmeric

1 tsp dried coriander

1 Tbsp Grape-seed Oil

1-1/2 Quarts Organic Low Sodium Chicken Stock

Boiling Water


Using a 4 Quart Dutch Oven or Pot with Cover. Brown beef, onion and garlic in oil. Add chicken stock and bay leaf. Cover and simmer on low for 1 hour. Add the rest of the ingredients, stir , and fill up the rest of the pot with boiling water. Bring to a boil again, cover and simmer for 3 hours, stirring occasionally and adding water as needed. Season to taste before serving.

Serving Size is 2 Cups.

Nutrition Facts
User Entered Recipe
  8 Servings
Amount Per Serving
  Calories 264.0
  Total Fat 5.5 g
  Saturated Fat 1.5 g
  Polyunsaturated Fat 1.5 g
  Monounsaturated Fat 0.4 g
  Cholesterol 30.0 mg
  Sodium 476.0 mg
  Potassium 363.7 mg
  Total Carbohydrate 34.0 g
  Dietary Fiber 9.1 g
  Sugars 1.0 g
  Protein 9.9 g





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Rating: 5.0/5 (2 votes cast)