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  • Writer's pictureRhonda Morrison

Flavors with benefits; spicing up fall meals

Updated: Apr 9, 2020

My Chicken and Vegetable Soup recipe is at the bottom of this post. And I'm gonna tell ya' it's good!

I love to cook like my grandmother. She was a short spitfire of a Cajun woman. And her cooking matched her spice in life. I take some of her spice and put it to good use. For me, nothing warms a fall meal like a little spice.


"Try making a double duty soup with both coriander and turmeric. My chicken and vegetable soup is heartwarming and loaded with vitamins, nutrients, and healing spices. "

There are all kinds of spices that are brilliantly mixed into the flavors of fall. Ground dried peppers and peppercorns are far most the obvious choice. But then there are other spices that can get overlooked which can take a meal up a notch in delectability.


Turmeric has many health benefits. It is great for the digestive system and is loaded with antioxidants. Turmeric gives off a yellow color in food. This comforting spice makes for a stunning chicken and rice variation.


Nutmeg is a spice that has a warm nutty flavor to it. It brings out the sweetness in winter squashes and sweet potatoes. Nutmeg is also a sedative. Add some to a glass of milk before bed for a great night’s sleep.


Paprika is loaded in vitamin C. It also comes in many different flavor variations. There are sweet, smoky, and spicy varieties. Just about every meal can be enhanced by hitting it up with the appropriate red paprika.


Cinnamon can be used in both sweet and savory dishes. Some studies have shown that cinnamon is useful in lowering blood sugar. This spice is commonly used in Middle Eastern cooking. However, I like to add a little to my pork rub before smoking or slow cooking a roast all day.


Coriander is another one of those multi-beneficial spices. Skin problems, high cholesterol, and indigestion are just a few of the medical issues treated with coriander. It is actually a seed from the cilantro plant. While cilantro is a spicy herb, coriander has a citrus and thyme smell and flavor that can complement other forms of heat. I am a huge fan of seasoning beef recipes with coriander.


Try making a double-duty soup with both coriander and turmeric. My chicken and vegetable soup is heartwarming and loaded with vitamins, nutrients, and healing spices. This soup will get you back on your feet anytime you need a pick-me-up. Save time by chopping vegetables in a food processor. This recipe makes enough to feed a crowd. I freeze the leftovers for a rainy day. Soup it up and slurp it down!


Chicken and Vegetable Soup

1 whole chicken cut up

Enough water to cover the chicken

1 tbsp. salt

2 tsp. black pepper

1 yellow onion, diced

1 ½ tsp. turmeric

1 tsp. coriander

1 lb. carrot, peeled and chopped

2 cups green beans, trimmed and cut to bite-size

3 or 4 medium zucchini, sliced

1 red bell pepper, diced

½ green bell pepper, diced

2 cups tomato soup


Boil chicken in water, salt, and pepper for an hour or until chicken falls from the bone. Remove chicken from stock and set aside to cool. Add onion, carrot, turmeric, and coriander to the chicken stock. Boil 10 minutes or until the onion is tender. Stir in green beans and bell peppers. Boil 20 minutes more. Add zucchini and tomato soup. Boil 10 minutes more. Debone and chop chicken meat into chunks. Add chicken back to the pot. Allow soup to return to a boil. Remove soup from heat. Season the soup with additional salt and pepper as desired. Serve with toasted cheese bread.


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