- Keith Pricktt's Food Blog

Homemade Chicken Noodle Soup

March 21st, 2009

Chicken Noodle Soup

This soup turned out SO delicious!  Rachel was impressed, I was impressed, what more is there to say?  Are you sick?  Someone you know?  Do you have a craving for a week’s worth of meals done in one batch?  Do you have a big gathering of family?  You have come to the right place then!  If you (…read more and get the recipe)

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  » By Keith Prickett

Homemade Chicken Broth [Updated]

March 15th, 2009

Salt-Free Homemade Chicken Broth Simmering

I was making chicken noodle soup the other today and needed some broth, so I went back and looked through my postings to find a recipe.  I wasn’t really happy with it so I updated it just a little and am re-posting it here.  I hope you enjoy it!

As you may have noticed I don’t use salt that much. I like to use unsalted butter, and I rarely put salt in anything I bake. I found that it is not necessary to add salt in order to have a delicious flavor. When I went on a salt-free kick way back when, I realized that chicken bouillon and store-bought chicken broths have a LOT of sodium (along with pretty much every thing else you buy at the grocery store). So I decided (…read more and get the recipe)

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  » By Keith Prickett

Rustic Vegetable Soup

June 9th, 2008

 Rustic Vegetable Soup

YUM!  I am exited to share this recipe with you.  I really loved cooking and especially loved eating this soup.  It warmed my insides and had a wholesome texture that brought back memories of visiting my Grandma.  The unique flavor of leek, heartiness of cabbage, and healthy carrots I feel make this soup a quick and easy meal that you can make and enjoy for the whole week — or feed a large family or group of friends.  It’s a light soup but it still filled me up.  Rachel said that it needed some potatoes, so next time I think I’ll add those.  Here’s what I did:

Mix it upStir it up


  • Olive Oil
  • 3 long celery stocks diced
  • 3 large carrots chopped
  • 1 large white or yellow onion chopped
  • 1 large leek chopped (white portion)
  • 1 whole green cabbage
  • (Rachel suggest 2 or 3 medium potatoes)
  • 1 teaspoon lemon zest
  • Sea Salt and Freshly ground pepper to taste
  • 2 teaspoons chili powder for a kick
  • 64 oz chicken broth or vegetable broth for vegetarian/vegan
  • Water


  1. Heat the olive oil in a large stock pot over medium
  2. Add all the vegetables and heat them up until they begin to get soft (about 5 to 10 minutes)
  3. Add the broth
  4. Cover the rest of the vegetables (as needed) with water
  5. Bring the pot to a slow boil and let it simmer for 20 minutes.
  6. Serve the soup in a big bowl with some fresh Italian bread and garnish with some parsley.

I hope you enjoy it!

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  » By Keith Prickett