Hello Food Lovers where ever you may be.  Happy 2018, wishing you all a healthy and prosperous new year!

I am back and ready to go with new recipes, and photos of some great old ones too.  I took a little time off for a change of pace and scenery, but am getting back in the groove hoping all your resolutions are a success, OR NOT. I don’t believe in making resolutions. Who needs another plan, deadline, or mandatory activity to get through the day? I believe in taking one day at a time, not too much planning, leaving a little space for something new, exciting, or life changing to fill the day.  According to Dr. Chopra, in his “Seven Spiritual Laws of Success” book, which I have read more than twice. In the Law of Detachment lies the wisdom of uncertainty, and in that lies the freedom from our past, from the known.  This unfortunately is the prison of our past conditioning.   I have been practicing my daily meditation again, the grounding force that keeps me centered, and able to mentally focus on intention and desire.  It works! Sometimes in life changing ways.

I have been cooking everyday and trying new recipes, but the old basic family meals are the most comforting. I have made my mother Rose’s chicken soup, at least three times this year and never tire of that steaming bowl of love and nutrition.  I will share that recipe today. No matter where you live, north or south, it will be a satisfying meal, especially when the temperature drops.

Chicken Vegetable Soup with Orzo Pasta

6 skinless chicken thighs

1/2 cup mix of chicken gizzards, livers, and hearts

1 medium onion-chopped

2 cloves garlic-minced

3 carrots-cleaned, sliced-peel on

1-2 cups broccoli pieces

2 cups mixture kale and spinach

1 chicken bouillon cube

6 cups water

1 bay leaf

dash pepper

vegetable, grape seed or coconut oil

1/4-1/2 cup orzo, other soup pasta, or grain

In a large soup pot, brown chicken and parts in oil.  Add onion and garlic until soft.  Add water and bouillon. Finally add all other ingredients, EXCEPT pasta.  Cook on medium low simmer for about 35 minutes, covered.  Finally add pasta and simmer for another 15 minutes on low. Let soup rest for about 5 minutes.  Then fill your bowl with all that deliciousness.  Top it with some fresh Reggiano Parmesan cheese.  If you skip the pasta, a freshly baked buttermilk biscuit, or a baguette, can be a great accompaniment.  All those colorful vegetables, lots of protein, and some carbs bring a complete nutritious and delicious meal with lots of leftovers.