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Woo hoo! Autumn officially started this week and I’m loving it! Temps are dropping… a little, and everything has pumpkin in it. The one thing I’m missing is the fall foliage. I’m seeing pictures people post of Salt Lake and the leaves are definitely changing there. But in sunny California the leaves are mostly green. Do the leaves change here???

Another great thing about autumn is that it’s the official inception of soup season. You know how much I love my soups. I’ve gushed about my love of a steaming hot bowl of pho on a summer day and the joy of a good soup filled with farmer’s market goodies. I figured since the last post was about making chicken broth, let’s get some recipes for soup made with that beautiful golden broth!


Remember this? Now let’s make something with it!

I do have one caveat, or confession maybe. All of these recipes I got through process of internet surfing over the years and I always try to give credit to the authors for their creations . I know the authors for all but one and I won’t claim the recipe as my own. I have standards you know. These have just been my favorite recipes that I make several times a year after I’ve made a batch of chicken stock. They have been proven delicious and just circulated into my recipe collection so, I will admit these are not mine but they still need to be shared. Because duh, they’re delicious!

The first soup is a favorite with my hubby (and pretty much everyone who likes chicken soup). Chicken and Dumplings.

chick n dump fb

Chicken and Dumplings by

This is pretty much always the follow-up soup to when I do my chicken stock making dance. It’s soooo good. And my go-to recipe for this soup can be found on one of my favorite food blogs: My hubby is rarely found in the kitchen while I’m cooking but when I’m making this he tends to hover. I absolutely recommend using cake flour for the dumplings. And really try hard not to lift the lid while the dumplings are steaming. These are the two essential keys to guaranteeing you get fluffy, light, and tender dumplings.

I have just received a request for chicken and dumplings this week. Go figure.

The next soup was a favorite of our (sometimes) paleo, superman, outdoor hero of a roommate, Mike. He was a monster of the back country on his split board (a snowboard that split in to skis so that he could climb mountains on them?!), he volunteered for the ski patrol and in the summer he was biking up canyons for hundreds of miles. He was very interested in learning to cook and finding new ways to pack as many calories into a meal as possible but still be healthy. I would make pots of soup that could feed 8-10 for our household of 3 because Mike was there to pick up the slack. Now… well, let’s just say I really need to learn to cook for 2.


Paleo Chicken, Sweet Potato, and Mushroom Chili by

This is the ultimate, hearty, healthy, paleo stew. I like a little avocado and salsa on top of my bowl and it’s delicious with tortilla chips (obviously not paleo). I’ve also made a version with butternut squash instead of sweet potato. Very autumny.

The final recipe is the lost recipe without an owner. I emailed it to myself back in July of 2013 and I didn’t include the author. I’m a horrible person. But to the credit of the unknown author, this recipe is delicious! I’ve made it several times and it’s always a crowd-pleaser. So here’s the recipe, but again I am not responsible for this pot of comfort.


Chicken Tortilla Soup

1 medium onion,  chopped
3 garlic cloves, minced
1 tbsp. olive oil
2 tsp. chili powder
1 tsp. dried oregano
1 tsp. cumin
1 28 oz. can diced tomatoes, (or rotel tomatoes and chilis)
32 oz. chicken broth
1 14 oz. can corn, drained
2 boneless chicken breast, cooked and shredded into bite-size pieces
1 14 oz. can black beans, drained
3  tbsp. corn meal, mixed with water
2 tsp. freshly squeezed lime juice

Optional Garnishes:
fresh avocado, cut into chunks
fresh mozzarella cheese, cut into chunks
fresh cilantro, chopped
green onion, chopped
tortilla crisps
lots of fresh lime slices

In a large stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, cumin, tomatoes, and broth. Bring to a boil and simmer for 5 to 10 mins. Stir in corn, chicken, and lime juice. Stir in corn meal and water. Simmer 10 mins., or until heated through.

You can put garnishes out for diners to add to soup or you can plate the soup with at least the avocado and mozzarella. Place avocado and mozzarella cheese in the bottom of individual serving bowls. Ladle the soup over the top, cheese will retain some shape but melt into the soup. Top with remaining garnishes to taste.

This is probably my favorite of all the soups here. I LOVE the lime and the cumin in the soup. My mouth is watering just thinking of it! I think I just put in my own request for this week! Long live Soup Season!


We are heading into cooler months and I’m more than excited about it. I love summer, especially northern California summers but there’s just something about autumn. It smell better, feels better, and the clothes get cuter (IMHO). Instead of having a set uniform of tank and shorts (because I would melt into a puddle if there were any more clothing involved), I get to bust out my favorite jeans, scarves, and boots. YES!


A big ‘ol pot a something good.

I also LOVE the food of colder months. I’ve said before that my favorite thing to cook is a roast chicken. It’s so comforting and makes your whole kitchen smell amazing while it roasts in the oven. I’ve posted about roasting chicken before and the post also included a few tips and tricks from none other than Thomas Keller, Ultimate Blackbelt Poultry Master. Also, here’s the food blog post that inspired me to try my hand at chicken roasting in the first place: You already love the blog just based on the name, right?

My next favorite thing to make after a roast chicken is chicken stock. This is a peek into my weird food neuroses. I love the process of trying to get everything I can out of one chicken and how many meals I can stretch it to. I feel so accomplished and frugal after I’ve completely maximized the utility of a chicken. I am a novice poultry master.

We use the chicken stock for sooo many recipes and I like to freeze some for future use as well. After our roast chicken dinner generally follows a combination of chicken soups and chicken and dumplings. It’s hubby’s favorite part of the roast chicken dinner – everything that follows, that is.


Chicken and Dumplings

It was a recipe on that inspired me to begin my stock making career. She offers 2 ways to make stock and a basic recipe. I do admit that if you aren’t use to working with raw meat, let alone a whole chicken then you may need to take this in baby steps. In fact, you can skip handling a whole raw bird all together. It’s super easy to get a rotisserie chicken from the supermarket and after you’ve eaten your fill, use the remaining to make stock.

The general recipe for stock consists of chicken bones, skin, fat, mirepoix – just a fancy way of saying carrots, celery, and onions; parsley, water, salt, and pepper. You put everything except the salt and pepper into a big stock pot, bring it to a boil and then lower the heat to a very low, soft simmer. Let the stuff simmer away uncovered for at least 4 hours and occasionally skim off the foam that comes to the top. After a fair amount of simmering, remove all the vegetables and bones. I also like to put the stock through a mesh strainer to get it really smooth. Season with salt and pepper to your taste.


The delicious beginning

I made stock with my sister for the first time and she even exclaimed about how simple it was. She has a famous lemon rice recipe that uses a lot of chicken stock and when she used our homemade stock in the rice….. oh man, that was some damn good lemon rice. I’ll have to get that recipe from her….like, now.

Sister’s first chicken broth

If you’re a very accomplished chicken stock maker I would love some tips and advice. If you’ve never made stock, you totally should! It is a bit time consuming (make sure you have at least 4 hours to let your broth simmer to full brilliance) but so worth it. Everything tastes so much more amazing with your own homemade stock in it. There will be more recipes to come, including a chicken and dumpling recipe! Go now! Make broth!


Chicken Tortilla Soup


Origin date: December 13, 2009

To be totally honest and fair, this is a post with a different motive than usual. I am posting right now in an effort to take my mind off the events of the past week. And believe me, it has been an eventful week. The range of emotions has really run the gamut this week. My heart hurts and sits and waits for a friend to feel better. I am hoping that when she emerges, she realizes what an amazing, beautiful woman she is and she is emboldened by her war wounds. She only deserves the best and I want her to know it.

I also sit and wait for another friend to heal through a tough time and hope that he realizes how much people love and value him. But he’s in good hands, he has a mother bear to look out for him. She’s my insides, and I know she will be the best support he could have.

On a lighter note….please let there be one. Elation has been an emotion that has come up A LOT this week but I have to reign it in. My face was sore from smiling earlier this week and I’ve done more talking this week in a 2 day span than I have in the last month. And if you know me, you’ll know I am just that side of chatty. Talk has covered everything from Brie sandwiches, strangers living in crawl spaces above closets, and the reconciling of the soul with the necessity of money. Who knew I had such a great memory? It certainly has served me well.
I think of all of the times that things have not gone the way we’ve wanted it to. The disappointment and heartbreak of watching your friends go through the same thing. It seems so much worse, at least for me. I have a horrible need to try to fix it, find any solution to the problem. Solutions could range from a plate full or freshly made scones or a baseball bat – I’m a bit protective of my friends. I tend to stick with food as a soother because the latter generally doesn’t end well. So, what would I do if I could have all of those mentioned above in my living room right now? I’d served them a steaming bowl of the following, hoping the bright color would cheer them up, offer comforting words and/or maybe reflect on the soul being able to rise above basest of necessities.

Yellow Pepper Soup

1 tbsp olive oil

2 large yellow peppers

2 large leeks, halved lengthwise, sliced thin

1 garlic clove, smashed

1 tsp of salt

1/4 tsp turmeric

3 springs flat leave parsley or 1 tsp of dried parsley

3 sprigs of thyme or 1 tsp of dried thyme

1 bay leaf

2 medium russet potatoes, cubed

4 cups water

Salt and pepper to taste

Heat olive oil in a large saucepan over med-low heat. Added peppers, leeks, garlic, salt, turmeric. Cook, stirring occasionally, until vegetables begin to soften, about 10 mins.

Tie parsley and thyme sprigs together with kitchen twine. Add to saucepan with water, potatoes and bay leaf. Bring to a boil, reduce heat and simmer uncovered until potato is very tender, about 20 mins. If using dried herbs, just add directly to saucepan.

Discard herb bundle and bay leaf. Puree soup in a blender or a hand-held immersion blender. If using a standing blender, puree in small batches and crack the lid to allow steam to escape while you blend. Return to pot and reheat. Salt and pepper to taste. Serve warm.

I’d serve it with a grilled cheese sandwich and maybe a hug or two….

comfort food

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