Add A Cup Of Soup Or A Side Salad To Any Entrée Recipe

Prepare the Vegetables

Dice the carrots, celery, onion, and garlic, and set them aside.

Sauté the Vegetables

In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté for about 5 minutes or until they begin to soften.

Add Garlic and Herbs

Stir in the minced garlic and dried thyme, and cook for an additional minute until fragrant.

Add Broth and Season

Pour in the chicken broth, and season with salt and pepper to taste. Bring the mixture to a simmer.

Add Optional Ingredients

If desired, add dumplings or pasta to the soup. Cook according to package instructions or until the dumplings/pasta are cooked through.

Serve the Soup

Ladle the soup into bowls and serve hot.

Prepare the Salad Ingredients

Wash and dry the mixed greens, and cut the cherry tomatoes in half. Slice the cucumber and red onion.

Combine Salad Ingredients

In a large salad bowl, combine the mixed greens, halved cherry tomatoes, sliced cucumber, and red onion.

Make Dressing

In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper until well combined.

Dress the Salad

Drizzle the dressing over the salad and toss gently to coat all ingredients.

Serve the Salad

Divide the salad into individual serving dishes and serve immediately.