My moms homemade chicken soup

I'm not going to lie, this soup requires a little bit of effort. It is SO worth it. The smell of this soup making me think of childhood. I love making it. It makes a lot, you will have a lot of left overs.

• 1 whole chicken, 5-6 lbs (giblets removed)
  
• 1 lb carrots, peeled
• 1 lb parsnips, peeled
• 1 lb turnips, peeled
• 2-3 celery stalks
• 1/2 a large white onion
• 2-3 cloves finely chopped garlic
• a handful of fresh dill (must be fresh)
• 2 bay leaves (remove before eating)
• salt and pepper to taste, I use a lot of pepper
  
• 3 chicken bullion cubes
• a large soup pot
• enough water to cover chicken and veggies
• Parmesan cheese for the top of the soup, this is pretty much a must

Add chicken and peeled veggies, herbs, bullion and spices to a large pot. Add water to cover all ingredients. Bring to boil, then turn down to medium simmer. Simmer for 1-2 hours or until chicken is cooked and falling apart. Take chicken and whole veggies out of the pot and let cool, but keep the liquid simmering. Take skin off chicken, then pick all the meat off of the chicken (told you this took a little effort), add chicken back to the pot. Chop of veggies, add back to the pot. Cook on low for an additional 3-4 hours. I usually make this one day, refrigerate and reheat the next day. You must must must add parm cheese on top. No excuses! Enjoy!!

Thai Curry Lentil Soup

I love lentils and I've been in the mood for a summery soup. The weather is sooo nice I decided I did not want to slave over a pot for hours, so I will let my crock pot do half the work.

• 2 can lentils, drained well




• 1 can diced tomatoes, drained




• 2 cups chicken broth or I used College Inn culinary Thai coconut curry broth http://www.collegeinn.com/products/culinary-thai-curry.aspx




• 2 Tablespoons minced garlic




• 1 medium onion diced fine




• 2 small zucchini's chopped fine




• 1 1/2 cups shredded carrots




• 1 teaspoon curry powder




• 1 teaspoon cumin powder




• 1 teaspoon dried parsley




• salt and pepper to taste




• cooking spray
  

Add the first 4 ingredients in the crock pot on high. Then in a large pot over medium heat sprayed with cooking spray, soften onion, carrots and zucchini. Add salt and pepper to the veggies. Cook for about 15-20 minutes. Add to crock pot. Add spices. Cook for an hour and a half on high heat. Just before eating take a cup or 2 of the mixture and blend it up and add it back to the crock pot for a thicker broth. Top with greek yogurt or sour cream! *Hint, if you do not want to cook all of the veggies you can throw all the ingredient in the crock for 8 hours on low.* Enjoy!

Vegetable Fritters

These veggie fritters are soo yummy! They are a good alternative to plain vegetable sides.

• 2 zucchini, grated and drained


• 2 large carrots, peeled and grated


• 1/2 sweet onion, grated


• 3 cloves garlic, grated


• 2 eggs


• 1/2 cup bisquick


• 1/4 cup Parmesan cheese


• 1/2 cup mozzarella cheese


• 2 Tablespoons fresh parsley


• ground black pepper


• Cooking spray

Preheat the oven to 400 degrees. Grate all vegetables in magic bullet, or food processor, make sure to drain zucchini. Add all ingredients together (except cooking spray) in a bowl and mix well. Line 2 baking sheets with tin foil. Spray well with cooking spray. Spoon 6 onto each baking sheet and spread out with spoon. Bake for 25-30 minutes. These are delicious with sour cream!!