Hi friends! I have another amazing recipe to share with you—this recipe came from my friend and our amazing Foods teacher. She shared with me that this was also her mom’s recipe, so its even more special :)

I made this a while back for my Scrapbook the Day Away event and all the ladies loved it. My kids finished off the rest and have been asking me to make it again.

This recipe makes 4 servings—I tripled it to serve to a group (with some leftovers).

Ingredients:

2 tsp oil

500 ml chicken stock

1/4 cup diced onion

1/4 cup diced carrot

1/4 diced celery

4 potatoes, peeled and cubed to medium diced (I used yellow in my batch)

1 chicken breast

2 tbsp fresh dill (or more if you are a dill lover like me)

100 ml milk

150 ml heavy cream (you can use all cream if you like)

1 tsp seasoning salt

1/2 tsp pepper

Directions:

Peel and cut potato to a medium dice (suitable for soup!). Cover with water until ready to use
Cut chicken into small bite size pieces (soup friendly). Cut the veggies to a small dice. Finely chop the dill
In a large pot, heat oil. Add chicken and sauté until browned. Season with the seasoning salt and pepper
Add the carrots, celery and onion. Sauté until soft about 3-4 minutes
Add the chicken stock and potatoes. Cover and simmer until the potatoes are tender, about 15-20 min
Add the milk, cream and dill. Bring to a boil and taste. Adjust seasonings as necessary
Serve with yummy bread and feel awesome!

I am counting this as ‘try a new recipe’ once a week for my 50 Things to Do When I am 50 list—if you have awesome recipes your family loves, please share them with me!

Years ago I went for lunch at my friend Jeanette’s and she made this amazing soup from SCRATCH in just a few minutes! It was #lifechanging and she was kind enough to share the recipe with me. There are not too many recipes I know from heart but this is definitely one of them. It is a family favourite that has been made for 30 of my family members at our yearly Greenwater trips, at scrapbook retreats and day events. It is perfect when you have had a long day but are short on time to make a healthy meal for your family. I recently treated some girls to this so I thought I should share it with everyone. It originally came from a Best of Bridge cook book (don’t ask me which one, hahaha!) and this is what Jeanette shared with me:

Garlicky Tomato Tortellini Soup

1 tbsp butter

6-8 cloves of garlic, chopped (I do substitute in dried garlic)

4 cups of chicken broth

a bag of fresh tortellini (I use cheese tortellini and often mine is frozen so I toss it in there as such)

1 large can of diced tomatoes (I use the ones with Italian seasonings added)

10 oz bag of spinach

8-10 fresh basil leaves, coarsely chopped

parmesan cheese for garnish

Melt butter in large pot and saute garlic for about 2 minutes. Add chicken broth and bring to a boil. Add the tortellini and cook halfway, about 5 min. Add tomatoes and their liquid. Bring to boil and then reduce heat to simmer. Cook until pasta is tender. Stir in the spinach and basil and cook until wilted, about 1-2 min. Serve sprinkled with parmesan cheese. Or any cheese really, how can you go wrong?