Cold Weather Ahead...the all soups thread
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Easy Chicken Noodle Soup (Slow Cooker Style)
Love this - so easy it's ridiculous. My husband and I can eat off of this for about 4 Days!
1 Roasted Chicken (store bought, shredded from bone, no skin)
4 Small Cans or One Huge Can of Chicken Broth Stock (low sodium)
2 Cans of Cream of Mushroom (low sodium)
1 Cup Celery Chopped
1 Cup White Onion Chopped
1 Cup Carrots (or some mini ones)
Dash of Mrs. Dash or All Purpose Seasoning
Salt and Pepper to Taste (about tea. each)
Toward the last half an hour or hour... add in noodles. I don't use a lot, about a cup or two and it is whole wheat.....
whatever I have on hand.
Cook on high in slow cooker about 2-3 Hours
Or on low about 4-5 i think.0 -
Easy Chicken Noodle Soup (Slow Cooker Style)
Love this - so easy it's ridiculous. My husband and I can eat off of this for about 4 Days!
Wow, thank you for this!! I found my meal for the weekend!0 -
This is a recipe that always goes over well at my house
We love having it in the late fall months and just had it last week. I always forget how easy and delicious it is!
Fiesta Chicken Soup - Serves 6
Original source: http://www.dairygoodness.ca/recipes/fiesta-chicken-soup
1lb boneless skinless chicken breast, cut into 3/4-1 inch pieces
2 tsp canola oil
1 large onion, diced
3 cloves of garlic, minced
1 large bell pepper, diced
2-3 fresh jalapeno peppers, diced
1.5 Tbsp chili powder
2 cups no salt added chicken stock
1/4 cup (4T) tomato paste
2 1/2 cups milk (I use 1%)
2 Tbsp all-purpose flour
1 cup frozen corn kernels, whole
3 Tbsp Frank's red hot sauce, or to taste
8 small corn tortilla, cut into strips
Cooking spray
1/4 cup chopped fresh cilantro
Heat oven to 425F.
In a pot on medium heat, brown chicken pieces (I normally never add oil for this -- chicken gives off enough juice not to require it. If you want, you could add some oil at this stage). Remove from pot and reserve. Add 2 tsp of oil and cook onions, both peppers and garlic until softened, about 5 mins. Add chili powder and cook another 2-3 mins. Stir in chicken stock and tomato paste and bring to a simmer. Whisk flour and milk together and add to the pot slowly. Cook, stirring often, until the soup is slightly thickened.
Spread tortilla strips on 2 separate baking sheets with ample room in between. Spray lightly with cooking spray and bake on the middle rack for 7-10 mins, or until lightly toasted. I do this in batches so that the pans are not overlapping - you don't really need to flip these as they should brown on each side. Divide into 2 equal portions.
Add reserved chicken and corn to the soup after 10-15 mins of simmering. Once combined, add 1 portion of the baked tortilla strips. Cook until heated through, another 2 minutes. Add hot sauce and season to taste. Serve with remaining tortilla chips and cilantro (and shredded cheese and tomatoes, if you want)
Using my specific brands and ingredients:
Calories 277
Carbs 33
Fat 4
Protein 24
Fiber 5
Sodium 246
Enjoy!
-Meag0 -
May be a silly question, but - Do you use dry or cooked noodles?Easy Chicken Noodle Soup (Slow Cooker Style)
Toward the last half an hour or hour... add in noodles. I don't use a lot, about a cup or two and it is whole wheat.....
whatever I have on hand.
Cook on high in slow cooker about 2-3 Hours
Or on low about 4-5 i think.0 -
yum!Thanks for all of your posts. I am going to add another soup recipe that I love from Cooking Light today. It's a little high in sodium so I watch my sodium for the rest of the day or I buy the lowest sodium broth I can find. Very fast to make for soup.
CHICKEN-ORZO SOUP
Yield: 4 servings (serving size: about 1 1/2 cups)
1 (32-ounce) container fat-free, less-sodium chicken broth, divided
1/2 cup uncooked orzo
2 teaspoons olive oil
2/3 cup coarsely chopped carrot
1/2 cup coarsely chopped celery
1/2 cup chopped onion
3/4 pound skinless, boneless chicken breasts, cut into 1/2-inch cubes
1 1/4 cups water
3 fresh parsley sprigs
1 fresh thyme sprig
4 cups fresh baby spinach
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper
1. Bring 1 3/4 cups broth to a boil in a medium saucepan. Add orzo; cook 10 minutes or until done. Drain.
2. While orzo cooks, heat a large saucepan over medium heat. Add oil to pan; swirl to coat. Add carrot, celery, onion, and chicken; cook 3 minutes, stirring constantly. Stir in remaining 2 1/4 cups broth, 1 1/4 cups water, parsley, and thyme; bring to a boil. Reduce heat; cover and simmer 10 minutes or until vegetables are tender. Discard herb sprigs. Add orzo, spinach, juice, salt, and pepper; simmer 1 minute.
Nutritional Information
Calories:224
Fat:4.7g (sat 0.9g,mono 2.3g,poly 0.7g)
Protein:22g
Carbohydrate:22.6g
Fiber:3g
Cholesterol:47mg
Iron:1.5mg
Sodium:750mg
Calcium:43mg0 -
Bump 'cause soup rocks. :happy:0
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Its fate! I was thinking today, "man, I wonder if I can find a good recipe for squash soup", then I came across this!0
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I have soup plans for lunch later today. If it turns out well, I'll post the recipe. These soups look great and some are definitely going in my recipe folder.0
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http://www.hungry-girl.com/week/weeklydetails.php?isid=1971
I just made the chicken enchilada soup from the link above and it is fantastic. I had to adapt it because I couldn't find enchilada sauce in a liquid form, so I used a can of chopped tomatoes, a packet of enchilada seasoning sauce and a can of diced green chilis. I used a hand blender to liquefy everything before I threw in the cooked chicken and corn. My husband described this as "the best food ever"...before I told him it was healthier. Bear in mind that it's super high in sodium, but soooo good...and it went together in about fifteen minutes flat.0 -
Spiced Roasted Veg Soup
I love soup with warm bread although I'm trying to learn to live with less bread and more soup. I made this yesterday and had it with a couple of oatcakes.
On the MFP recipe counter this comes out as 159 calories per serving.
It's a great way to use up the rather tired looking veg in the bottom of the cupboard and any root veg will do.
2 onions
1 tbsp vegetable oil
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp turmeric
1 sweet potato
2 carrots , sliced
4 parsnips chopped
1l vegetable stock from granules or a cube
Heat the oven to 220 degrees C
Peel and chop the veg.
Put the oil in large bowl and add the spices and stir - feel free to change them so suit your taste.
Toss the veg in the oil and spices until they are coated. You might need to add more oil but be sparing.
Spread the veg in a single layer on a large baking sheet. I use a 'dry bake' one with ridges and holes in so that they don't sit in the oil.
Bake in the oven for about 30-40 mins until browned, turning occasionally. It depends how large the chunks of veg are as to how long you cook it.
In the meantime make the stock up.
When the veg are cooked blitz in two (or three) batches with some of the stock in each batch. It's easier to add about 300ml of stock to each batch. Once blitzed pour in saucepan. Add the remaining stock if it is too thick and heat through gently.
If it's too liquid you could add some red lentils and cook through until the lentils are tender.0 -
Wow, there are some fab sounding recipes there. I know what I'm going to be making for lunches
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I went to a fancy Thai restaurant this weekend with my bf. I had a soup called Gai Tom Kha. I really wish I could find a light version of this recipe because it tasted so fresh with yummy spices. Too bad it has a coconut milk base. I bet that makes up for a lot of the calories and fat. Oh man, it was so good!!
Could you not try using a Light Coconut Milk, I buy a brand called Blue Dragon here in the UK and their light coconut milk is half the calories 102 cals rather than 198 cals and 9.6 g of fat rather than 19.8g per 100ml. I'm sure using that you could make a nice tasty skinny version. I use the light stuff all the time and there is no difference in creaminess or taste.0 -
bump.....
I posted a soup last night that I thought was on this thread....but I was wrong!
Caribbean SweetPotato Crockpot Stew
A delicious one-dish meal that simmers in the crockpot for hours while you work or run errands. Pair with a simple fruit or green salad. Chorizo sausage, cumin, allspice and sweet potatoes, give this chicken stew hints of both the Caribbean and the Southwest.
2 medium North Carolina sweet potatoes
2 boneless chicken breast halves
1 pound chorizo sausage ( I use spicy chicken sausage)
1 large onion, chopped
2cloves garlic, minced
1 28-ounce can whole tomatoes and juice
1 15-ounce can garbanzo beans, drained
1 teaspoon paprika
1 teaspoon salt
1 teaspoon thyme
1 teaspoon pepper
1/2 teaspoon allspice
1/2 teaspoon cumin
2 tablespoons tomato paste
fresh chopped parsley
Peel and dice sweetpotatoes into 1-inch cubes. Cut chicken and sausage into 1-inch pieces. Combine in crockpot with remaining ingredients, saving out chopped parsley for garnish. Cover and simmer 4 hours on low heat, or until sweetpotatoes are tender and chicken is cooked through. Serves 6 to 8.
Nutritional Information Per 1 1/2 cup Serving:
Calories 396; Protein 30g; Carbohydrates 28g (29% calories from Carbs); Dietary Fiber 5g; Total Fat 40g (40% calories from fat); Vitamin A 1206 RE; Vitamin C 24mg.0 -
Yum! Thanks for the recipes! :happy:0
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These all sound great. Thanks.0
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Bump!0
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I went to a fancy Thai restaurant this weekend with my bf. I had a soup called Gai Tom Kha. I really wish I could find a light version of this recipe because it tasted so fresh with yummy spices. Too bad it has a coconut milk base. I bet that makes up for a lot of the calories and fat. Oh man, it was so good!!
Could you not try using a Light Coconut Milk, I buy a brand called Blue Dragon here in the UK and their light coconut milk is half the calories 102 cals rather than 198 cals and 9.6 g of fat rather than 19.8g per 100ml. I'm sure using that you could make a nice tasty skinny version. I use the light stuff all the time and there is no difference in creaminess or taste.
Thanks for the idea! I will definitely check into finding light coco milk. I didn't know they had such a thing. This soup is so good that it's definitely worth a try.0 -
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The Lite Coconut Milk here is about 50 calories per 125ml, so even less than the one quoted. It's a Thai Kitchen brand product. Just make sure your recipe calls for coconut milk, and not cream. It's a great substitute. We use it for Thai curries when we have themI went to a fancy Thai restaurant this weekend with my bf. I had a soup called Gai Tom Kha. I really wish I could find a light version of this recipe because it tasted so fresh with yummy spices. Too bad it has a coconut milk base. I bet that makes up for a lot of the calories and fat. Oh man, it was so good!!
Could you not try using a Light Coconut Milk, I buy a brand called Blue Dragon here in the UK and their light coconut milk is half the calories 102 cals rather than 198 cals and 9.6 g of fat rather than 19.8g per 100ml. I'm sure using that you could make a nice tasty skinny version. I use the light stuff all the time and there is no difference in creaminess or taste.
Thanks for the idea! I will definitely check into finding light coco milk. I didn't know they had such a thing. This soup is so good that it's definitely worth a try. 0 -
Made broccoli-cheese soup last night and it was GREAT! Only modification I made to the recipe was that I didn't add the dry mustard as I didnt' have any. I also ran it in the blender a bit since I prefer my soup more smooth than chuncky.
http://www.eatingwell.com/recipes/broccoli_cheese_chowder.html
Ingredients
1 tablespoon extra-virgin olive oil
1 large onion, chopped
1 large carrot, diced
2 stalks celery, diced
1 large potato, peeled and diced
2 cloves garlic, minced
1 tablespoon all-purpose flour
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
2 14-ounce cans vegetable broth, or reduced-sodium chicken broth
8 ounces broccoli crowns, (see Ingredient Note), cut into 1-inch pieces, stems and florets separated
1 cup shredded reduced-fat Cheddar cheese
1/2 cup reduced-fat sour cream
1/8 teaspoon salt
Preparation
1.Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onion, carrot and celery; cook, stirring often, until the onion and celery soften, 5 to 6 minutes. Add potato and garlic; cook, stirring, for 2 minutes. Stir in flour, dry mustard and cayenne; cook, stirring often, for 2 minutes.
2.Add broth and broccoli stems; bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 10 minutes. Stir in florets; simmer, covered, until the broccoli is tender, about 10 minutes more. Transfer 2 cups of the chowder to a bowl and mash; return to the pan.
3.Stir in Cheddar and sour cream; cook over medium heat, stirring, until the cheese is melted and the chowder is heated through, about 2 minutes. Season with salt.
Tips & Notes
Make Ahead Tip: Prepare through Step 2. Cover and refrigerate for up to 2 days or freeze for up to 2 months.
Ingredient note: Most supermarkets sell broccoli crowns, which are the tops of the bunches, with the stalks cut off. Although crowns are more expensive than entire bunches, they are convenient and there is considerably less waste.
NutritionPer serving: 205 calories; 9 g fat (4 g sat, 3 g mono); 21 mg cholesterol; 23 g carbohydrates; 9 g protein; 4 g fiber; 508 mg sodium; 436 mg potassium.
Nutrition Bonus: Vitamin C (61% daily value), Vitamin A (64% dv), Calcium (34% dv).
1 1/2 Carbohydrate Serving
Exchanges: 1 starch, 1 vegetable, 1 high-fat meat0 -
:happy: I am soooo glad I found this thread!
I love soups in the Fall and Winter and I love what I call "One Pot Meals" .
I am so excited - I can't wait to try some of the soups I have found here. :happy:
~Strong Heart0 -
I always have the ingredients in the house , lentils are really cheap, good for you and filling! Plus this is so quick and easy to make!
Red Lentil & Tomato soup
100g Red Lentils
1 large onion choppped
1clove garlic crusshed
1 vegatable stock cube
1Carrot chopped
1 can tomatoes
In a pan onoin crushed garlic and stock cube, enough water to cover them, and simmer
in a spearate pan place the lentils enough water to cover them, and simmer
When the lentils are cooked add to the first pan and blend add more water , seasoning as required.
Enjoy!
makes 3 servings 187 calories each! my whole family love this one .
Also
Butternut Squash Soup
Serves: 6
400ml water
500g butternut squash
1 onion
1 carrot
1 veggie stock cube
1 clove garlic
1 tsp olive oil
tiny dash of cayenne pepper(optional)
Cut the squash in half length ways and remove the seeds and fleshy bit. Then bake in the oven for 40 mins.
Once baked and cooled, just peel the skin off, it should come off no problem. Make sure you don't waste any fluids that have accumulated in the squash, pour them into the sauce pan.
Fry the onion and garlic in the oil and any fluids from the squash until softened.
Add the Stock and water as well as the chopped carrot.
Cook for 20 mins and then chop the squash and add this. Also add the cayenne pepper at this point if you dare, but be careful you only need a tiny amount to make a huge difference.
Cook for 10 mins more then remove from heat and blitz.
80 calories per serving, 1.8g F, 0.2g SF, 16.0g C, 3.7g S, 2.8g Fb, 1.8g
http://heavling.blogspot.com/search/label/Soup
Edited by morganadk2 on Tue 11/16/10 09:38 AM0 -
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