Rx: The World's Most Cold-Busting Soup

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Homemade super-health-ified chicken noodle soup that is approximately 87x better than the canned stuff but pretty much just as easy to prepare!


Lemon Ginger Chicken Soup

Serves 3–4

1 tablespoon olive oil
½ yellow onion, thinly sliced
1 stalk celery, finely sliced
1­–2 cloves garlic, finely minced
3 tablespoons finely grated fresh ginger
1 tablespoon ground turmeric
1 – 900ml carton low sodium chicken broth
1 ½ cups dry orzo pasta
2–3 boneless, skinless chicken breasts, cooked (a grocery store rotisserie bird is perfect for this!)
1 ½ cups chopped kale
3 tablespoons finely chopped fresh parsley
½–1 lemon, juiced
Kosher salt
Freshly ground black pepper
Finely sliced red Thai chilis, optional for garnish and spice

Heat the oil in a large pot or Dutch oven set over medium heat and add in the onions and celery.  Cook, stirring frequently, just until the onions begin to soften, about 1–2 minutes.  Add in the garlic, ginger, and turmeric and continue to cook for an additional minute.

Pour the carton of PC Blue Menu Chicken Broth over the aromatics along with ½ cup of water and increase the heat to high.  Bring the broth to a boil then stir in the orzo and cook for 5–6 minutes.  The pasta will still quite toothy at this point but that’s ok!

Meanwhile, remove the breasts from the whole chicken and chop or shred the meat.  If you are using President’s Choice Gluten-Free Fire-Roasted Chicken Breast Strips, simple give them a rough chop into bite-sized pieces.

When the pasta has reached that toothy consistency, toss the chicken into the pot along with the chopped kale and continue to boil for an additional 3–4 minutes or until the chicken is heated through, the orzo is fully cooked, and the kale has softened.

Just before serving, stir in the parsley, enough lemon juice to give the soup a bit of a zip, and season with salt and pepper.  Serve the soup topped with a scattering of finely sliced red Thai chilis if you’re looking to really kick that cold to the curb!

It's always a good time for Granola

Nutty Coconut Granola

Nutty Coconut Granola

Oh, how I love granola.  It’s crunchy, nutty, super easy to make and, with a little imagination, can be used in so many different dishes.  In addition to being a breakfast staple, I like to make an extra sweet variety to use in desserts as well as savoury renditions to be scattered atop salads, fish, or anything else that can use a good “crunch”.  The moral of the story here is that I personally believe granola should be its own food group and be added to pretty much everything.

Here is my take on traditional breakfast granola.  It’s heathy, high in fiber, and oh-so-good on yogurt, with fruit, or just out of hand.


Granola

Makes about 10 cups

4 cups rolled oats
1 cup cashews
1 cup sliced almonds
1 cup shredded sweetened coconut
¼ cup + 2 tbsp brown sugar
¼ cup all-purpose flour
½ cup ground flax seed
1 tsp salt
½ cup maple syrup
¼ cup + 2 tbsp canola oil
½ cup hot tap water
1 cup dried fruit, optional

Preheat your oven to 300F and lightly grease two half sheet pans.

In a large bowl, combine the oats, cashews, almonds, shredded coconut, brown sugar, flour, flax seed, and salt.  Set the dry ingredients aside.

In a 2 cup glass measuring cup, combine the maple syrup, vegetable oil, and water.  Quickly whisk and pour over the dry ingredients, stirring well.

Divide the granola mixture between the two prepared half sheet pans and spread into an even layer.  Pop into your preheated oven for 45 minutes, stirring halfway through cooking to ensure that your granola is perfectly golden brown all the way through.

Remove the granola from the oven and, if using dried fruit, distribute between the two pans now.  Allow the granola to cool on the sheet pans, break up a bit, and store in an airtight container to enjoy for breakfast or whenever you’re feeling a bit snacky.