Chicken noodle

Ingredients
1 boneless chicken breast half, cooked and diced
2 cups water
2 carrots, chopped
1 zucchini, diced
1 clove garlic, minced
1/2 teaspoon chicken broth base

Directions
Put cooked chicken meat and water in a large pot and bring to a boil. Add the carrots, zucchini and garlic and simmer all together for 5 to 10 minutes. Add the chicken broth and simmer for an additional 5 minutes.

Chicken Tortilla

Ingredients
2 cups (500 mL) diced tomatoes (canned is fine)
1 onion, cut into chunks
1/2 cup (125 mL) cilantro leaves, packed
1 tbsp (15 mL) canned chipotle peppers in adobo sauce
4 cups (1 L) chicken broth
1 chicken breast, diced (or see note below)
1 lime, juiced
tortilla chips
diced avocado

Directions
Combine the tomatoes, onion, cilantro leaves and chipotle peppers in a blender or food processor. Add a small amount of the chicken broth and blend the mixture until smooth. Transfer to a saucepan and stir in the remaining chicken broth. Bring to a boil over medium-high heat.

Add the diced chicken breast or leftover chicken and continue to simmer for 5 to 7 minutes, or until the chicken is cooked and the flavors are blended. Remove from heat and stir in the lime juice.  When you are ready to serve, place a handful of tortilla chips into each bowl and ladle the soup over them. Top with diced avocado and chopped fresh cilantro.

Lentil soup

Ingredients
1 (14.5 ounce) can chicken broth
6 cups water
1 small onion, peeled and diced
1 bay leaf
3 sprigs Italian flat leaf parsley
2 sprigs fresh thyme
4 cups water
1 1/2 cups dried brown lentils, rinsed and drained
1 1/2 pounds Swiss chard – rinsed, stems removed and cut into 1/2 inch slices
2 tablespoons olive oil
1 large onion, finely chopped
4 cloves garlic, crushed
3 tablespoons chopped fresh cilantro
1/2 cup lemon juice
salt to taste
1 lemon, cut into wedges

Directions
Combine chicken broth, water, small oion, parsley, bay leaf, and thyme in saute pan and bring to a boil. Simmer for approximately 1 1/2 hours.  Strain, and set aside 4 cups of the broth for the recipe.  Pour the 4 cups of broth into a large soup pan and add 4 cups of water to it. Stir in lentils, and bring to a boil. Cover, reduce heat to low, and simmer for about 1 hour. Heat olive oil in a large skillet over medium heat. Add the large onion, and cook until transparent, stirring frequently. Add the garlic, and cook for just a minute, until fragrant. Place the chard in the pan, and cook until wilted, about 5 minutes. Transfer the chard and onion mixture to the pot with the lentils. Stir in the cilantro and lemon juice. Season with salt and additional lemon if desired. Simmer covered for an additional 15 minutes before serving. Serve with lemon wedges.

Minestrone Soup

Ingredients
1 tablespoon, thyme
1 count, olive oil
1 tablespoon, rosemary
2 cups, onions
1 cup, celery
1 cup, carrots
1 cup, whole wheat pasta
2 cups, potatoes
4 cups, zucchini
1 count, beans
6 cups, chicken stock
1 cup, parmesan
1/4 pounds, Pancetta
6 counts, garlic cloves
1 count, diced tomatoes

Directions
Boil pasta until al dente. Drain and toss with olive oil to prevent sticking; set to side. In saute pan; warm chicken stock. In another saute pan add pancetta and cook over high heat for 3 to 4 minutes. Lower the heat and add garlic and saute until brown and then add other herbs; stirring occasionally. Raise the heat and add the beans, tomatoes, zucchini, and potatoes. Add the chicken stock and bring to boil. Skim foam off top from potatoes. Add cooked tubetti pasta a few mintues before serving.

Veggie Soup

Ingredients
Zucchini, baby, 3 medium
Green Beans 3 cup
Carrots, cooked, 2 cup slices
Vegetable Broth, 4 cup
Onions, raw, 1 small
Garlic, 4 cloves
Red Potato, 100 grams
Celery, cooked, 6 stalks
Miso, 1 TBS
Salt, 1 tsp
Fresh Chives, 1 tbsp chopped
Pepper, red or cayenne, 1 tbsp
Beans, pinto, 1 cup
Beans, black, 1 cup
Water 4 cup

Directions
Cut up all of the veggies, add to broth and water. Add the beans and spices. Simmer for 45 minutes or until veggies are done.