soup Archives - Our Tiny Nest

6 In food/ Recipes

Medicine Ball Chicken Noodle Soup

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When you’re feeling a little under the weather or just looking for a comforting meal, there’s nothing better than this medicine ball chicken noodle soup. It’s filled with immune boosting ingredients to heal your body and soul. This is a great meal to bring to loved ones, family or friends who may be suffering from illness or hardship. Scroll down for my recipe.

Medicine Ball Chicken Noodle Soup

Ingredients:

olive oil
1 onion diced
1 tbsp garlic
2 cups diced carrots
3 stalks of celery, sliced
juice of 1 lemon
1 tsp ground tumeric
8 cups chicken broth or bone broth ** see below (I like to do 4 cups chicken broth, 4 cups of bone broth)
1 rotissterie chicken, meat removed and shredded.
fresh thyme (to taste)
salt/pepper (to taste)
1 bag egg noodles

**This soup is filled with garlic, lemon and tumeric to cleanse the immune system. But if you really want to make this a wellness packed medicine ball chicken noodle soup, use bone broth. Bone broth is packed with vitamins and minerals, is great for the digestive system, and fights inflammation. Nowadays you can buy already made bone broth in the grocery store.

Directions:

1.) In a large sauce pan or dutch oven, drizzle some olive oil and heat on medium heat.

2.) Add the chopped onions and garlic and allow to saute until the onions are translucent.

3.) Add in the carrots, celery, salt and pepper and cook for about 10 minutes, allowing to soften.

4.) Pour in the chicken or bone broth, lemon juice, tumeric and thyme. Allow to simmer for 30 minutes.

5.) When ready to serve, add the chicken and cooked egg noodles.

Serve with some crusty bread or crackers.

This soup stores great in an airtight container and keeps in the fridge for about 4-5 days. I like to have extra cooked egg noodles on hand and store in a ziploc bag then add to my soup before eating so they don’t get mushy.

If you make this, be sure to take a photo and tag me on Instagram @ourtiny_nest. I love to see when you re-create my recipes!

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Creamy tomato spinach tortellini soup

Weeknight chicken sausage pasta

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January 17, 2023 By Nicolle

21 In food/ Recipes

Pumpkin bread bowl

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I love soup season! Sometimes there’s nothing better than some homemade soup in a nice crusty bread bowl. So naturally in honor of fall and after seeing how much you loved the pumpkin baked brie, I had to make pumpkin shaped bread bowls.

Using a store bought dough makes it so easy! Literally thaw, shape and bake! This would also be a cute vessel for dips for Thanksgiving too! Scroll down to see how I made a pumpkin bread bowl.

How to make a Pumpkin Bread Bowl

You will need:

Frozen store bought dough
Egg
Twine

Start by thawing the dough. Take a large baking sheet, spray with cooking spray and place the loaves on the sheet. Next take a piece of parchment paper, spray with cooking spray, and place over the frozen dough, spray side down so that it doesn’t stick or make a mess.

Once the dough has thawed (about 2-3 hours), cut the loaves into halves and roll into a ball.

Now here is where you can learn from my mistakes-Line a baking sheet with parchment paper. Cut 4 pieces of twine and lay out so that they look like spokes of a wheel. Place each ball of dough on top, and again cover with parchment paper sprayed with cooking spray, spray side down.

Allow the dough to rise for a few hours. (Originally I had allowed the dough to rise first and then tried wrapping with twine and it got messy).

Once the dough has risen, you are ready to shape your pumpkin bowls.

Preheat the oven to 350 degrees F.

Bring up the sides of the twine and tie in the center so that it makes the shape of a pumpkin and gives you seams. Trim any excess twine.

Prepare an egg wash by cracking an egg in a bowl, add a splash of water and whisk completely.

Using a pastry brush, brush the dough with the egg wash.

Bake the dough for about 25-30 minutes, or until golden brown.

Allow your pumpkins to cool briefly and then cut and remove the twine.

Use a knife to cut the tops off and scoop out some bread from the sides to make a larger vessel to hold your soup or dips.

Fill and serve!

My homemade butternut squash soup is my absolute favorite to serve in these pumpkin bread bowls for the perfect fall dish! Click here for my recipe.

My medicine ball chicken noodle soup is delish in this bread bowl too!

I love to see what you create! So if you make this, be sure to take a photo and share on Instagram, tagging me @ourtiny_nest!

Linking some kitchen items I used below:

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October 24, 2022 By Nicolle

1 In food/ Recipes

Easy Plant Based Dairy Free Roasted Vegetable Soup

This is the easiest plant based, dairy free, roasted vegetable soup you will ever make! It’s a quick weeknight meal and a great way to use up all of the vegetables in your fridge. Honestly the more colorful the better! (It may not look the prettiest when it’s all said and done but soooo many good vitamins and nutrients for you!) And even better, there’s like no measuring involved. Serve with some warm, crusty bread.

Easy Plant Based Dairy Free Roasted Vegetable Soup

Ingredients:

4-5 cups of roughly chopped veggies (any kind, whatever is in your fridge).
chopped garlic
olive oil
salt/pepper
milk of your choice (I used coconut)
nutritional yeast
sage/thyme (optional)

Directions:

Preheat your oven to 400 degrees.
Place your chopped veggies on a large baking sheet.
Add some chopped garlic, drizzle with olive oil, sprinkle some salt and pepper then toss until evenly coated.
Bake for about 30 minutes until the veggies look nicely roasted.
Remove from the oven and pour into a large sauce pot.
Pour in your milk of choice, covering the top of the veggies.
Using an immersion blender, blend until smooth. If you like your soup less chunky add more milk.
Sprinkle in some nutritional yeast for that cheesey flavor, more salt and pepper to taste. If you want to give it more of those cozy thanksgiving flavors, sprinkle in some sage and thyme too!
Serve with warm crusty bread or top with pasta (the boy’s favorite).

Showing you how easy it is to make in this video over on my Instagram-

Click to watch!

Easy Plant Based Dairy Free Roasted Vegetable Soup

This is the easiest plant based dairy free raosted vegetable soup you will ever make! Throw in whatever vegetables you have in the fridge, roast to lock in more flavor and serve in a big bowl with crusty bread.

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Prep Time 10 mins

Cook Time 30 mins

Course Appetizer, Main Course, Side Dish, Soup

Ingredients

5 cups chopped vegetables
chopped garlic
olive oil
salt/pepper
milk of choice (I used coconut)
nutritional yeast
sage/thyme optional

Instructions

Preheat your oven to 400 degrees.
Place your chopped veggies on a large baking sheet.
Add some chopped garlic, drizzle with olive oil, sprinkle with salt and pepper and lightly toss until evenly coated.
Bake in the oven for about 30 minutes until the veggies are nicely roasted.
Remove from the oven and pour into a large sauce pot.
Pour in your milk of choice, covering the top of the veggies.
Using an immersion blender, blend until smooth. If your like your soup less chunky, add more milk as desired.
Sprinkle in some nutritional yeast for that cheesey flavor, more salt and pepper to taste. If you want to give it more of those warm flavors of Thanksgiving, add in some sage and thyme too!
Serve with crusty warm bread or top with pasta (the boy's fave).

Keyword dairy free, plant based, soup, vegan

For more plant based recipes check out:

Harvest Grain Bowl

Crockpot Butternut Squash Soup

Another one of my favorite soups, although not plant based

Tomato Spinach Tortellini Soup

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November 6, 2021 By Nicolle

4 In food

Tomato Spinach Tortellini Soup

I have been on a soup kick lately and this is one of my family’s favorites! Creamy tomato spinach tortellini soup is warm and comforting and perfect served with a big crusty piece of bread. Plus, I love the leftovers the next day for lunch! (Tip – for leftovers, add a little more broth as the pasta soaks up much of the liquid).

I never measure when I cook, so I tried my best to get you guys the correct measurements 🙂

Nicolle’s creamy tomato spinach tortellini soup

Ingredients:

1 white onion, diced
3 cloves garlic, minced
1 can of crushed tomatoes (28 oz)
4 cups of vegetable broth
4 cups of baby spinach
2 bags of frozen cheese tortellini
1/2 cup heavy cream
2 Tbsp fresh basil chopped
Crushed red pepper, to taste
Freshly grated Parmesan cheese, to taste

Directions:

In a large pot, heat 2 Tbsp olive oil. Add garlic and onions, cooking down until the onions are translucent.
Stir in crushed tomatoes and vegetable broth and bring to a boil.
Add spinach and tortellini, stirring until combined. Reduce to a simmer until tortellini cooked through.
Top with heavy cream and stir until combined. Season with salt, pepper, fresh basil and crushed red pepper.
Sprinkle with freshly grated Parmesan cheese and serve.