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Serves 4

Ingredients

• 1 T olive oil
• 1 medium white onion, diced
• 1 garlic clove, minced
• 6 c. chicken broth
• ½ c. orzo, uncooked
• 2 medium carrots, chopped
• 3 eggs, beaten
• 2 stalks celery, chopped
• 2 c. cooked, diced chicken
• 2 large lemons, zested and juiced
• Salt to taste
• Optional: fresh parsley, feta cheese, red pepper flakes

Directions

Heat olive oil in a pan over medium-high heat. Add the onions and garlic and cook until tender, about 3 to 5 minutes. Add the chicken broth and orzo, bring to a boil, reduce the heat, and simmer until the orzo is cooked, about 15 minutes. Add carrots to soup. Whisk eggs together in

A little bit of cinnamon and ginger add wonderful flavor to this soup. 

(Serves 4)

Ingredients

• 3 ½ c. winter squash, any type, cooked
• 1 T olive oil
• 1 c. onion, chopped
• 1 T garlic, chopped
• 4 oz. roasted red pepper
• 3 c. chicken stock
• ½ c. dry white wine
• 2 T agave syrup
• 1 t cinnamon
• ½ t dried ginger
• Optional: 1 T reduced fat sour cream

Directions

Wash and cut squash in half. Spoon out seeds. Place face down on oiled 9x13' glass baking dish. Bake at 400°F for 50 to 60 minutes or until squash is cooked tender. When cool enough to handle, scoop squash out of shells and set aside. In a large nonstick skillet, heat