• SnoWhite

    posted on October 28, 2009 at 9:04 am

    that looks so good right now!! I finally found a no-nut pesto recipe — so, maybe I can actually try this!!

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  • Kim, The Food Allergy Coach

    posted on October 28, 2009 at 9:52 am

    YUM! I’m putting this on my to make list.

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    Amy Reply:

    @Kim, The Food Allergy Coach, Let me know how it turns out. I love it.

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  • Kelly

    posted on October 28, 2009 at 10:05 am

    YUM! And I’m too lazy to make my own pesto, but I found a gfcf one at the store -woohoo!

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  • Sandy Gillett

    posted on October 28, 2009 at 1:52 pm

    You have wonderful meals. The key has got to be to plan ahead. This soup looks really good and I love spinach too. I love the way I feel after eating it, uplifted and energetic. Joe is one blessed man.

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  • Lauren

    posted on October 28, 2009 at 4:16 pm

    This sounds amazing! I especially love the idea of placing them in jars/containers & just reheating the container! The flavours sound perfect!

    About the St. Jude’s I just have to make my entry, then I’ll post & email you. It should be done by Friday.

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    Amy Reply:

    @Lauren, I’m so happy that you’re going to add a recipe to the St. Jude e-book. Thank you so much!

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  • Linda

    posted on October 28, 2009 at 6:11 pm

    Yum! I hope you have another great recipe for next week’s soup theme. I love using the microplane I won to grate garlic.

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    Amy Reply:

    @Linda, I’m so glad you love your microplane!! I couldn’t live without mine. I just might have a great soup cooking for you. :)

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  • gfe--gluten free easily

    posted on October 28, 2009 at 10:00 pm

    I love how you are so honest and so helpful, Amy! That scale looks like it will be a geat tool and wonderful prize for the Holiday Food Fest.

    This soup looks so nourishing and so tasty. I can just imagine the taste. I’ve become quite addicted to spinach myself the last few years and before I’d turn my nose up at it. It’s amazing how great it tastes I think. I throw some in my scrambled egg, in smoothies, in salads, etc. I’ll definitely give this one a try. It sure would come in handy for lunches like you said. :-)

    Thanks!

    Shirley

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  • Bake in Paris

    posted on October 28, 2009 at 10:52 pm

    Since the last Vietnamese Phor on Daring Cooks’ October challenge, I have been so into making soup, and this Chicken Spinach Pesto Soup will be my next thing. Simply delicious and thanks for sharing!

    I recently read about your comment to Jenn Cuisine regarding moving to a personal hosted blog. I have been thinking about doing so but don’t have a clue just how to go about doing it. Anything I can read about? Besides registering a url with a hosting company, I am blank about the rest…

    Thanks,
    Kris

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    Amy Reply:

    @Bake in Paris, I actually took a class that taught me all about WordPress, how to set it up, what plug-ins to use, etc. I also got someone to design my blog. I didn’t how to go about the process and the class really helped. I used to own a small business and I paid a ton of money every year to have my site hosted and maintained. I learned how to do it in this class myself for much less. If you want more info, shoot me an e-mail.

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    Alta Reply:

    @Amy, Where did you take this class? Since we’re neighbors and all…

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  • Ali @ The Whole Life Nutrition Kitchen

    posted on October 28, 2009 at 11:44 pm

    Yum, that soups sounds awesome Amy! I love my kitchen scale too, though your looks much nicer than mine.

    I could eat soup practically every day this time of year, Happy Cooking! -Ali :)

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  • Alta

    posted on October 29, 2009 at 10:26 am

    This soup sounds wonderful. I love clear-broth soups, so healing and yummy. And spinach in it sounds awesome!

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  • Jen

    posted on October 29, 2009 at 3:12 pm

    This looks great – thanks for sharing, cannot wait to try it!

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  • Sandy Gillett

    posted on October 29, 2009 at 9:16 pm

    I made this this evening and it is delicious Amy! Thank you so much.

    I am very interested in your planning process. You have wonderful fully nutritous meals every day, 3 meals a day and I know it must take a good amount of planning. I’m wondering if you would consider doing a post sharing your weekly planning, shopping, cooking, etc. procedure? I am very organized, sequential, methodical and list driven but I can’t seem to get the meals happening. Thank you.

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    Amy Reply:

    @Sandy Gillett, I know that you mentioned my planning earlier and your comment slipped through – I’m so sorry. Yes, I can work on a post. It might take a couple of weeks but what I can tell you up front is to take things slow and not try to do too much change at once. I often eat the same meal several times a week just for simplicity’s sake.

    Anyway, too much for here but if you have any specific questions shoot me an e-mail.

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    Sandy Gillett Reply:

    @Amy, Thank you Amy.

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  • Katrina (gluten free gidget)

    posted on October 29, 2009 at 10:03 pm

    OMG YUM!!!!!!!

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  • Greta @ Mom Living Healthy

    posted on October 29, 2009 at 9:12 pm

    This soup looks delicious! I am saving it to use in the next couple of weeks. Thank you :)

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  • Katie @ Kitchen Stewardship

    posted on October 31, 2009 at 4:40 am

    Mmmmm…a great way to use the ton of pesto I have frozen from the summer! Thank you so much for joining the (last) October Fest Carnival of Super Foods! It’s been great fun…Katie
    PS – could you add the link to the carnival in your post, please, so others can find the great recipes there?

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    Amy Reply:

    @Katie @ Kitchen Stewardship, Absolutely – I thought I did. Maybe I didn’t hit ‘update’ after making the changes. Thanks for letting me know.

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  • Gretchen

    posted on October 31, 2009 at 6:29 pm

    Going to try this. I’m getting out the old cooking pot. I do not cook greatly. Never purchased Pesto before. What is a “good quality pesto?” Any examples? I wouldn’t know good from poor. Thanks

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    Amy Reply:

    @Gretchen, I use homemade pesto. If you’re not a cook, though, you probably don’t have any in your freezer. It’ just a puree of basil, Parmesan cheese (the real stuff, not Kraft), olive oil, garlic, and pine nuts. I add walnuts to mine, too.

    By good quality I just mean one that tastes good and has quality ingredients. It flavors the soup so if the pesto isn’t good, your soup won’t taste good. You might look at your local health food/alternative/specialty grocery store. Funny – I’ve never bought it so I don’t know what section to look in.

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    Gretchen Reply:

    @Amy, At some point maybe throw the recipe up on your blog… of course not if it is a secret, secret recipe.

    Thanks again for your response. Off to the grocery store.

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    Amy Reply:

    @Gretchen, Will do. :) Let me know how it goes….hope you love the soup.

  • Gretchen

    posted on November 3, 2009 at 7:24 pm

    Soup to die for… Going to make again for family at Thanksgiving. Do you freeze your soup in jars or plastic?

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    Amy Reply:

    @Gretchen, I am so glad you like it. I freeze it in wide-mouth glass jars but I leave extra head space at the top because it expands. Even the freezer bags would get little tears in them and they were a nightmare to defrost.

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  • Kimi @ The Nourishing Gourmet

    posted on November 4, 2009 at 6:46 pm

    This looks very yummy (and frugal). Thanks for sharing (and I didn’t even notice that you hadn’t linked to me, LOL)

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    Amy Reply:

    @Kimi @ The Nourishing Gourmet, I’m glad you didn’t notice but it’s just not very polite. LOL. Looking forward to this week’s event!

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  • Becky D

    posted on January 3, 2011 at 10:09 am

    Oh, yum! I make a big pot of soup every weekend during the Winter, and I was just thinking this morning that I needed a new soup recipe – and then you posted this on Facebook! I’m putting this on the menu for this weekend!

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    Amy Reply:

    @Becky D, You’ll love it! Enjoy, Becky.

    Hugs,
    Amy

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