Good Ole Chicken Soup

soup does the body good

Sick kind of day soup

I created this soup with little thought in mind. It was just getting rid of some leftover rotisserie chicken I bought the day before. I usually use raw chicken to make soups, but that day I figured this would work just as well and moreover, it will take half the time required.

This soup is not your typical Caribbean heavy broth soup that you will find, but this is more a lighter version. I have two versions of making this soup. One I must say is the fast way one requires some time. I do not eat this soup because I am a vegetarian but still prepares it for my family with love.

Hey, sissy Norma, you have been asking for this recipe so here goes! ūüėČ


1 whole rotisserie chicken (cut into small pieces)

5 cups water or store-bought chicken broth

3 carrots peeled and diced

6 Yukon potatoes peeled and diced

1 cup elbow pasta (optional)

1 onion quartered  or onion and garlic powder (optional)

1 red bell pepper quartered (optional)

Salt and Pepper to taste

Directions – Option 1

Not the fastest option but certainly my favorite, I say this because nothing goes to waste from that whole chicken with this option.

  1. Boil 6 cups of water*
  2. Add the rotisserie chicken pieces (use the entire chicken ), quartered bell pepper and onion
  3. Bring to a medium boil; this should be about 20-30 minutes
  4. Once boiled, turn off the stove and let sit for another 25-30 minutes until it is cooled. You may do the above steps the day before to make things a bit easier
  5. After cool enough to touch, remove the pieces of onions and peppers (optional) and all the bones. Be careful!
  6.  Return to medium heat add diced carrots, potatoes, elbows pasta** (optional),  seasoning Рsalt and pepper (optional)
  7. When the carrots are soft, it is ready to serve.
  8. Enjoy!

*In this option, I prefer to use water because you are using the entire chicken which has the flavor you will need.

**The pasta can make your broth a bit thick so be mindful how much pasta you add, sometimes¬†I even leave it out. More carbs which my family do not need ūüôā

Cold day or just any kind of day soup

Directions – Option 2

This option is considered my easy option.

  1. Cut the rotisserie chicken* in pieces exclude all bones.
  2. Place 5 cups of water or store-bought chicken broth to boil, add  the rotisserie chicken pieces lower the heat, cover the pot and bring to a second boil for approximately 20-25 minutes
  3. Add your diced carrots followed by potatoes and let cook until almost soft
  4. Add more water or store-bought chicken broth if necessary
  5. Cook potatoes and carrots on a low heat
  6. Add onion powder, garlic powder, and salt if needed for flavor.
  7. Lastly add your elbow pasta** (optional, see note option 1)  and let simmer.

*You have some leftover white meat from the rotisserie chicken you bought so it would be easy to make this soup.  I recommend using chicken broth or stock here but certainly; water will work, you would need to add seasoning for taste.

Salmon in Honey Mustard Sauce

I love salmon, but just one type and it must come from my fisherman who I visit about twice a month at our local farmers market. This salmon is wild caught along the coast of Michigan. The best salmon ever. I do not eat salmon when I am at a  restaurant because it can be farmed raised without me knowing and I never buy salmon in a supermarket.  While I can do without adding salmon to my meal. As a pescetarian, I look for the best fish and salmon is loaded with the omega 3 and low in calories. I am mostly on a vegetarian diet but I do include seafood to my meal about two to three times a week. You will love this recipe which is bursting with flavors.


1 pound salmon

1/4 cup honey

1/8 cup dijon mustard

Juice of half of a lemon

1 tbsp oil

1/4 tsp red pepper flakes

1/4 tsp cayenne pepper

1/2 tsp paprika

salt and pepper to taste


  1. Position a rack in the middle of the oven. Preheat oven to 400 degrees. Line a baking sheet with parchment paper* large enough to fold over and seal to create a packet.
  2. In a bowl combine honey, mustard, lemon juice, oil, paprika, red pepper flakes, and cayenne. Stir to combine and set aside.
  3. Place salmon on lined baking sheet. Pour the mixture over the salmon and spread evenly. Sprinkle salt and pepper. Fold the sides of the parchment paper over the salmon to cover and completely seal the packet closed so the sauce does not leak out.
  4. Bake until cook through about 10-15 minutes, depending on the thickness of your fish and your preference of completeness.
  5. Unfold paper (cut away excess edges) change oven to broil and broil for 2-3 minutes longer.
  6. When completed you can garnish with cilantro and lemon slices and serve with your favorite veggies.
  7. Enjoy.

*You can use aluminum foil, however, I choose not to because it is harmful to your health.