Lemon Chicken Orzo Soup


I am such a weakling when it comes to cold weather. It dropped down to 65 degrees F last week in Los Angeles, and I was busting out all of the blankets to put on the couch. My feet were freezing and I was wearing ponchos in the house. My DH thought I was crazy.


Still, I’d take cold weather over scorching hot ones any day. I love staying in and cuddling with a cup of tea. Throw in a bowl of soup and I’m done for. Soup is actually one of the dishes that I feel comfortable cooking (and that’s saying a lot!). It’s lot a crockpot on the stove. Throw the ingredients together and let the soup simmer for a couple of minutes. Done.


This was a warm and hearty soup. The lemon flavor truly shines through and meshes wonderfully with the orzo and chicken. Recipe adapted from Cooking Light.

Lemon Chicken Orzo Soup


  • 1 tablespoon olive oil
  • 1 1/2 tablespoons dried onion
  • 3 cloves garlic, minced
  • 2 carrots, peeled and sliced into 1/4 inch thick
  • 1 celery stalk, thinly sliced
  • 4 cups water
  • 4 cups (2 cans) chicken stock
  • Juice of 2 lemons
  • 2 teaspoons dried basil
  • 2 teaspoons garlic powder
  • 8 oz (1.5 cups) orzo pasta
  • 2 chicken breasts, cubed
  • Salt and pepper, to taste


  1. In a large stockpot, heat the olive oil over medium-high heat. Add the onion, garlic, carrots, and celery and cook until tender, about 5 minutes.
  2. Add the chicken broth, lemon zest, lemon juice,and bay leaf and bring to a boil. Cover, reduce heat to low, and cook for 20 minutes.
  3. Add the shredded chicken and orzo to the pot and cook for about 10 minutes, until the orzo is tender.
  4. Discard the bay leaf and stir in the parsley. Season with salt and pepper to taste before serving.

Egg Noodles in Chicken Curry

IMG_2324 We all know that I’m a terrible cook. I’ve embraced it by now and have accepted the fact that I’m just not going to make gourmet meals anytime soon. Even when it comes to making simple Vietnamese dishes, it’s hard for me to grasp the ingredients and directions. That’s why I’ll take a thirty minute meal whenever I can. The less time you have to spend in the kitchen, the easier the recipe, right? IMG_2309 I decided to do a little twist on an Asian inspired recipe by using No Yolks noodles instead of rice with curry. They’re cholesterol free noodles that cook up firm, smooth, and delicious. There’s No Yolks and No Other. I thought that their wide and flat shape would be great for scooping up curry sauce. I was right!IMG_2334 It was almost like having mini lasagna noodles with curry sauce instead of spaghetti sauce. No Yolks also makes noodles in whole grain, if you want something a little healthier with your meal. IMG_2337 This dish was great as is, but adding a couple of vegetables to the sauce would make it even better. Potatoes, green beans, and bell peppers are just a couple of extras that you could add. I loved the idea of subbing No Yolks Noodles for rice and can see myself doing that a lot more in our household. After I made this dish, I had some extra noodles leftover. Instead of making more sauce for it to go with, I thought of one of my favorite children’s meals. Noodles with butter and cheese! I never ate that meal as a child since it’s pretty foreign growing up in an Asian household, but all of my nieces and nephew adore it. I simply tossed the leftover noodles with melted butter, parmesan cheese, and fresh ground pepper. As simple as it sounds, I honestly think it’s my favorite way to eat noodles. IMG_2352 For other great recipes and ideas, you can try one of these twelve family-favorite, No Yolks noodle recipes:
Beef Casserole
Beef Stroganoff
Chicken Casserole
Chicken Noodle Soup
Goulash Recipe
Kugel Recipe
Lamb Stew
Spanish-Style Noodles
Tuna Noodle Casserole
Cheesy Noodles
Noodles Romanoff
Asian Noodle RecipeYou can also get a coupon for $1 off 2 bags of No Yolks Noodles here.

This recipe was a bit spicy, so if you want it milder, decrease the amount of curry powder in your sauce. Recipe slightly adapted from The Kitchn.

Egg Noodles in Chicken Curry


  • 2 tablespoons olive oil
  • 3 garlic cloves, roughly chopped
  • 2 tablespoons Thai red curry paste
  • 2 tablespoons curry powder
  • 1 cup coconut milk
  • 1/3 cup low-sodium chicken broth
  • 1 boneless skinless chicken breast, cut into bite-size pieces
  • 1 1/2 teaspoons sugar
  • 8 ounces No Yolks noodles


  1. Heat the garlic and oil in a medium saucepan over medium heat.
  2. Add the curry paste and curry powder and cook for another 30 seconds, stirring constantly.
  3. Add the coconut milk, chicken broth, chicken breast, and sugar. Stir everything together, making sure to evenly mix in the curry paste. Bring to a boil, then lower heat and simmer uncovered for about 30 minutes.
  4. Meanwhile, bring a large pot of salted water to a boil. Cook noodles according to package directions, timing it so that the noodles will be cooked when the curry is done simmering. Drain and divide between two bowls. Top with curry and the garnishes of your choice. Serve immediately.

Now for a giveaway! To enter for a chance to win a $100 Visa gift card, leave a comment below answering this question: What’s your favorite No Yolks comfort food?

Sweepstakes Rules:

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This giveaway is open to US Residents age 18 or older. Winners will be selected via random draw, and will be notified by e-mail. The notification email will come directly from BlogHer via the sweeps@blogher email address. You will have 72 hours to respond; otherwise a new winner will be selected.

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This sweepstakes runs from 11/3/14 – 11/30/14.

Be sure to visit the No Yolks brand page on BlogHer.com where you can read other bloggers’ posts!


Chicken Avocado Lime Soup


I’ve never tried making soup on the stove before. I know, I know… it’s so simple. It’s just that I’m not that much of a cook. The Pampered Chef® sent over some of their Nourish bowls and the moment that I saw them, I knew soup was meant for the middle. 


The Pampered Chef has teamed up with Feeding America® through The Pampered Chef’s Round-Up From the Heart® campaign. Did you know that 1 in 6 Americans face hunger? It’s an issue that is easily looked over, yet affects so many of us today.

According to Google, nourish means to “provide with the food or other substances necessary for growth, health, and good condition.” The word “nourish” is fitting for these bowls because $2 from every bowl bought goes to Feeding America, which provides 18 meals for those in need. The thing that I love most about Round-Up From the Heart is that the funds collected are used in the community where the donations came from. You get to support your local community through this campaign by buying your own Nourish bowl here (I have four!).


This soup is easily made in half an hour. I had no idea that this much flavor could come from so few ingredients. I was afraid that the soup would be bland, but the jalapenos and lime came together beautifully. I liked the level of spiciness from adding the whole jalapeno, seeds and all.

I used Pampered Chef’s 1 cup prep bowls to place all of my chopped cilantro, tomatoes, green onions, jalapenos, and lime juice. It made cooking a breeze. Everything was prepared ahead of time and all I had to do was toss them in at the right time. Make sure your pot is big enough to hold all of that liquid. I’d recommend using the Rockcrok Dutch Oven since it has a lid as well.


I chopped up my chicken prior to throwing them in the pot to cook, but I think shredding them would have been better. Either way, it doesn’t matter. Recipe from Cooking Classy.

Chicken Avocado Lime Soup


  • 1 1/2 lbs boneless skinless chicken breasts (I used 4)
  • 1 Tbsp olive oil
  • 1 cup chopped green onions, including the whites
  • 2 jalapeños, minced (leave seeds if you want soup spicy, omit if you don't like heat)
  • 2 cloves garlic, minced
  • 4 (14.5 oz) cans low-sodium chicken broth
  • 2 Roma tomatoes, diced
  • 1 tsp ground cumin
  • Salt and freshly ground black pepper
  • 1/3 cup chopped cilantro
  • 3 Tbsp fresh lime juice (I used one whole lime)
  • 3 medium avocados, peeled, cored and diced
  • Tortilla chips, shredded cheese, sour cream for serving (optional)


  1. In a large pot heat 1 Tbsp olive oil over medium heat. Once hot, add green onions and jalapenos and saute until tender, about 2 minutes, adding garlic during last 30 seconds of sauteing.
  2. Add chicken broth, tomatoes, cumin, season with salt and pepper to taste and add chicken breasts.
  3. Bring mixture to a boil over medium-high heat. Then reduce heat to medium, cover with lid and allow to cook, stirring occasionally, until chicken has cooked through 10 - 15 minutes (cook time will vary based on thickness of chicken breasts).
  4. Reduce burner to warm heat, remove chicken from pan and let rest on a cutting board 5 minutes, then shred chicken and return to soup. Stir in cilantro and lime juice.
  5. Add avocados to soup just before serving (if you don't plan on serving the soup right away, I would recommend adding the avocados to each bowl individually, about 1/2 an avocado per serving).
  6. Serve with tortilla chips, cheese and sour cream if desired.

  This is a sponsored post, but the opinions expressed are my own.