Get Well Soup Recipes

Steps:

• Combine all stock ingredients in a very large stockpot.
• Bring to a boil & simmer 1 1/2 hours.
• Remove chicken to a strainer set over a large bowl. When cooled, pick meat off bones & reserve for another use.
• Let vegetables simmer another hour then strain. The liquid should be significantly reduced.
• While stock is blissfully simmering away, make meatballs.
• Preheat oven to 350°F.
• Combine all meatball ingredients well with your hands.
• Shape into 1" balls. You should get about 2 dozen.
• Place on a baking sheet & bake 15 minutes. Roll around on baking tray & bake another 15 minutes.
• When stock is done & strained, put 8c into a large soup pot. Reserve the rest for a myriad of other dishes. It also freezes very well.
• Add all the vegetables to the stock.
• Bring to a boil & simmer until veggies are tender - about 15 minutes - breaking up the tomatoes a bit as it simmers.
• Add meatballs & heat through another 10 minutes.
• Taste for seasoning; add salt & pepper as necessary. Add parsley & serve.
• We enjoyed this garnished with freshly grated parmesan cheese.

Steps:

• Scrub the yams and cover with cold water in a soup pot with peeled carrots. Boil gently until fork tender. Remove the skins from the yams and return to the pot. Add remaining ingredients except rosemary and celery, and continue to simmer until all vegetables are tender. Transfer the vegetables in batches to a food processor and puree. Return to pot and add rosemary and celery, and enough water so the soup is very thick but not pasty. Correct seasonings and heat very hot. Serve with a dollop of sour cream sprinkled with pepitas for a hearty main dish/soup. Enjoy!

Steps:

• Combine the stock, garlic, jalapenos and herbs in a saucepan, and bring to a boil. Reduce the heat, and simmer until the garlic is very soft, about 30 minutes.
• Transfer to a blender, and puree until smooth. Season with salt, and serve in mugs, garnished with the Parmigiano-Reggiano or pepper Jack cheese if you're up to it.

Steps:

• Wash, peel, pare, slice, cube, dice, and chop all the vegetables.
• Half fill your biggest pot with water.
• Set it on the stove to boil.
• Add all the ingredients, reduce to simmer.
• Cook for one hour or more.
• Serve with buttered toast and hugs!