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Recipe: Creamy Rotisserie Chicken and Wild Rice Soup

We love this Hearty Creamy Rotisserie Chicken and Wild Rice Soup recipe. Sure to be a hit in your home too! A balanced meal that comes together easily and quickly.

8 servings

1 store bought rotisserie chicken
1 cup wild rice blend
4 cups low sodium chicken broth
7 tbsp unsalted butter, chopped
1 large onion, chopped (about 1 cup)
2 large carrots, peeled and diced
3 celery stalks, diced
2 garlic cloves, minced
4 cups low sodium chicken broth
1 tbsp freshly squeezed lemon juice
splash of dry white wine
1/2 tsp chopped fresh oregano
1/2 tsp chopped fresh marjoram
1/2 tsp chopped fresh rosemary
1/2 cup unbleached all-purpose flour
1 1/2 cups whole milk
1/2 cup heavy cream
salt and pepper to taste
–top with
freshly chopped green onion
freshly chopped Italian parsley

Remove the meat from the chicken and shred into bite sized pieces, set aside.
Prepare the rice according to package directions.
While the rice is cooking: In a large Dutch oven melt 1 tablespoon of the butter over medium heat. Add the onion, carrot and celery, sauté for about 4 minutes until tender. Add the garlic during the 30 seconds, stir well to combine.
Stir in the the chicken broth, lemon juice, white wine, oregano, marjoram and rosemary. Add the shredded chicken to the soup and cook for 15 minutes.
Stir in the cooked rice.
Melt the remaining 6 tablespoons of butter in a small saucepan over medium heat. Add the flour and cook for 1 1/2 minutes whisking constantly. Gradually whisk in the milk. Continue to cook and whisk for 5 minutes until the roux thickens.
Add the roux (flour mixture) to the soup pot and whisk until well combined and creamy. Cook about 5 minutes, soup will thicken a bit more. Stir in the heavy cream. Garnish with green onion and fresh parsley, serve immediately.

~ Marla Meridith

Recipe: Asian Chicken Salad

This Asian Chicken Salad is one that you need to try as soon as possible. It is full of flavor (the sesame vinaigrette is amazing!) and is packed with the freshest vegetables and shredded rotisserie chicken. Ready in just 15 minutes! 

6-8 servings

–salad
2 cups shredded rotisserie chicken
3 cups shredded green or white cabbage
2 cups shredded red cabbage
1 1/2 cups shredded carrots
1 cup chopped bell peppers (any color)
1/2 cup freshly chopped cilantro
1/2 cup chopped green onions
1 avocado, diced
–sesame dressing
1/4 cup toasted sesame oil
2 tbsp tamari
2 tbsp ponzo sauce
2 tbsp rice vinegar
2 tbsp toasted sesame seeds
2 tbsp freshly squeezed lime juice
1 tbsp honey
2 tsp fish sauce
1 tsp minced fresh ginger
1/2 tsp garlic powder

Combine all the salad ingredients in a large bowl, folding in the avocado last.
Add the dressing to taste. Serve immediately.

You can prep all the ingredients ahead of time and dress the salad when you serve it.

~ Marla Meridith

Recipe: One-Pot Meatball & Veggies Tortellini Soup

We love this healthy soup, it comes together really quickly and tastes amazing. Get a few servings of veggies in each bowl.

4 servings

–for the meatballs
3 tbsp olive oil, divided
1/4 cup minced red onion
8 ounces ground beef
1/4 tsp garlic salt
1/4 tsp freshly ground black pepper
1/4 cup crumbled feta cheese
1/4 cup chopped fresh parsley, divided
1 large egg, lightly beaten
–for the soup
2 tbsp olive oil
2 carrots, diced
2 stalks celery, diced
7 cups low-sodium vegetable broth
1 (9-ounce) package refrigerated cheese tortellini
4 cups roughly chopped baby spinach

–Meatballs
Heat 1 tablespoon of the olive oil in a large soup pot or Dutch oven over medium heat. Sauté the onion for about 5 minutes, until fragrant and softened. Remove from the heat, transfer onions to a bowl and let cool a few minutes. Using your hands, combine the onion with the ground beef, garlic salt, black pepper, feta cheese, 1/2 of the parsley and egg. Form into 1-inch meatballs.
–soup
Heat 2 tablespoons olive oil in the pan over medium-high heat. Add the meatballs and cook about 4 minutes, turning a few times so all sides brown. Transfer the meatballs to a plate. Add the carrots and celery to the pot cook until just softened, about 5 minutes. Add the broth and bring to a boil. Add the meatballs into the broth along with the other 1/2 of the parsley. Simmer until the meatballs are cooked thorough about 2-3 minutes.
Add the tortellini and cook until they float. Add the spinach and cook until it wilts, about a minute. Serve while hot.

~ Marla Meridith

Recipe: One-Pot Meatball & Veggies Tortellini Soup

We love this healthy soup, it comes together really quickly and tastes amazing. Get a few servings of veggies in each bowl.

4 servings

–for the meatballs
3 tbsp olive oil, divided
1/4 cup minced red onion
8 ounces ground beef
1/4 tsp garlic salt
1/4 tsp freshly ground black pepper
1/4 cup crumbled feta cheese
1/4 cup chopped fresh parsley, divided
1 large egg, lightly beaten
–for the soup
2 tbsp olive oil
2 carrots, diced
2 stalks celery, diced
7 cups low-sodium vegetable broth
1 (9-ounce) package refrigerated cheese tortellini
4 cups roughly chopped baby spinach

–Meatballs
Heat 1 tablespoon of the olive oil in a large soup pot or Dutch oven over medium heat. Sauté the onion for about 5 minutes, until fragrant and softened. Remove from the heat, transfer onions to a bowl and let cool a few minutes. Using your hands, combine the onion with the ground beef, garlic salt, black pepper, feta cheese, 1/2 of the parsley and egg. Form into 1-inch meatballs.
–soup
Heat 2 tablespoons olive oil in the pan over medium-high heat. Add the meatballs and cook about 4 minutes, turning a few times so all sides brown. Transfer the meatballs to a plate. Add the carrots and celery to the pot cook until just softened, about 5 minutes. Add the broth and bring to a boil. Add the meatballs into the broth along with the other 1/2 of the parsley. Simmer until the meatballs are cooked thorough about 2-3 minutes.
Add the tortellini and cook until they float. Add the spinach and cook until it wilts, about a minute. Serve while hot.

~ Marla Meridith

The Ultimate Chicken Noodle Soup

Nothing says winter more than a comforting bowl of delicious chicken noodle soup. This recipe will become your go-to favorite as soon as you try it!

6 servings

2 tbsp extra-virgin olive oil + another splash
1 medium onion, chopped
3 garlic cloves, minced
2 zucchini, cute into 1/2 inch cubes
2 medium carrots, cut into thin rounds
2 celery ribs, cut into 1/4-inch-thick slices
2 quarts low sodium chicken broth
1 tbsp freshly squeezed lemon juice
1 tbsp dried thyme or leaves from 4 fresh thyme sprigs
8 oz dried egg noodles (use the shape you like the best)
1 1/2 cups shredded roasted chicken
Kosher salt and freshly ground black pepper to taste
1 handful fresh flat-leaf parsley, finely chopped

Roast the chicken with this recipe: https://newmm2019.wpengine.com/perfect-roast-chicken/
Heat the olive oil in a large soup pot over medium heat. Add the onion and garlic, cook for a few minutes until fragrant and translucent. Add another splash of olive oil, the zucchini, carrots and celery. Cook for another 5 minutes, stirring throughout. Once the veggies have softened a bit stir in the broth, lemon juice and thyme. Raise the heat to medium high and bring to a boil. Add the pasta and cook until it’s soft. Add the chicken (*see notes) and continue to cook until it’s warmed through. Season with salt & pepper to taste. Sprinkle with the parsley before serving.

When shredding the roasted chicken allow some of the skin into the mix, this will add so much extra flavor to your soup!

~ Marla Meridith

Veggie Salad with Miso Dressing

Ingredients

Directions

~ Marla Meridith

Recipe: Roasted Golden Beet & Carrot Soup with Quinoa

 

This Roasted Golden Beet & Carrot Soup with Quinoa is super easy to prepare & very nourishing. It has a wonderful silky texture, which you can see in the photos. The quinoa in this soup makes it a well round meal with a bit more holding power. A one bowl meal is sure to satisfy!

4 Servings

1 cup Rainbow Quinoa (cook to package directions)
1 bunch Carrots (about 8 Carrots)
1 bunch Golden Beets (5 Beets)
1 bunch Red Beets (you will only use a few of these for topping)
1/4 cup Unrefined Coconut Oil, melted
Garlic Salt
Black Pepper
2 cups Low Salt Vegetable Broth

Pre heat oven to 400 degrees F with the rack in the middle. Prepare a baking sheet with foil or a silicone liner. Peel beets & carrots, cut into 1/2 inch pieces. Toss vegetables with coconut oil. Sprinkle with some garlic salt & black pepper.
Roast veggies for about 25 minutes, until softened & caramelized. Purée in blender with the vegetable broth. Thin out soup as needed with additional broth. Spoon some quinoa into a shallow soup bowl. Ladle in soup surrounding the quinoa. Top quinoa with chopped red beets.

~ Marla Meridith

Recipe: Roasted Golden Beet & Carrot Soup with Quinoa

 

This Roasted Golden Beet & Carrot Soup with Quinoa is super easy to prepare & very nourishing. It has a wonderful silky texture, which you can see in the photos. The quinoa in this soup makes it a well round meal with a bit more holding power. A one bowl meal is sure to satisfy!

4 Servings

1 cup Rainbow Quinoa (cook to package directions)
1 bunch Carrots (about 8 Carrots)
1 bunch Golden Beets (5 Beets)
1 bunch Red Beets (you will only use a few of these for topping)
1/4 cup Unrefined Coconut Oil, melted
Garlic Salt
Black Pepper
2 cups Low Salt Vegetable Broth

Pre heat oven to 400 degrees F with the rack in the middle. Prepare a baking sheet with foil or a silicone liner. Peel beets & carrots, cut into 1/2 inch pieces. Toss vegetables with coconut oil. Sprinkle with some garlic salt & black pepper.
Roast veggies for about 25 minutes, until softened & caramelized. Purée in blender with the vegetable broth. Thin out soup as needed with additional broth. Spoon some quinoa into a shallow soup bowl. Ladle in soup surrounding the quinoa. Top quinoa with chopped red beets.

~ Marla Meridith

Recipe: Roasted Golden Beet & Carrot Soup with Quinoa

Ingredients

Directions

~ Marla Meridith

Recipe: Roasted Golden Beet & Carrot Soup with Quinoa

 

This Roasted Golden Beet & Carrot Soup with Quinoa is super easy to prepare & very nourishing. It has a wonderful silky texture, which you can see in the photos. The quinoa in this soup makes it a well round meal with a bit more holding power. A one bowl meal is sure to satisfy!

4 Servings

1 cup Rainbow Quinoa (cook to package directions)
1 bunch Carrots (about 8 Carrots)
1 bunch Golden Beets (5 Beets)
1 bunch Red Beets (you will only use a few of these for topping)
1/4 cup Unrefined Coconut Oil, melted
Garlic Salt
Black Pepper
2 cups Low Salt Vegetable Broth

Pre heat oven to 400 degrees F with the rack in the middle. Prepare a baking sheet with foil or a silicone liner. Peel beets & carrots, cut into 1/2 inch pieces. Toss vegetables with coconut oil. Sprinkle with some garlic salt & black pepper.
Roast veggies for about 25 minutes, until softened & caramelized. Purée in blender with the vegetable broth. Thin out soup as needed with additional broth. Spoon some quinoa into a shallow soup bowl. Ladle in soup surrounding the quinoa. Top quinoa with chopped red beets.

~ Marla Meridith

Mandarin Roasted Rainbow Carrots

Ingredients

Directions

~ Marla Meridith

Vegetable Hakka Noodles

Ingredients

Directions

~ Marla Meridith