Soup Ideas, Please!!!

I just made the zuppa toscana soup yesterday. It is my favorite. I am the only one in my family that eats it so i freeze most of it.

Tip for freezing: use a muffin tin and ladle soup into the muffin tins and freeze. When frozen pop out and put in a plastic bag. I put the broth in some and the chunks in some so when i grab from the freezer i will take one broth and one chunks and bring to work that way (equal amounts). Saw that tip online and it works great.

i like chicken barley soup. More filling than veggie soups, and good for you. I'm sure you can find a recipe on allrecipes.com. I stew a whole chicken in the crockpot; remove the chicken and bone it. Return the amount of meat you like to the crock pot. Add chopped carrots, celery, mushrooms, salt and pepper and/or whatever other veggies or herbs and spices you like. When the carrots start to get soft, add in the pearled barley (about a cup- it expands as it cooks) and let it cook until the barley is soft and chewy. Yum!

Chicken Pot Pie soup from skinnytaste.com

Chicken Pot Pie Soup
Gina's Weight Watcher Recipes
Servings: 9 • Serving Size: 1 cup • Old Points: 3 pt • Points+: 4 pts
Calories: 169.2 • Fat: 1.2 g • Protein: 18.5 g • Carb: 21.2 g • Fiber: 2.3 g

Servings: 6 • Serving Size: 1 bowl (1-1/2 cups) • Old Points: 5 pt • Points+: 6 pts
Calories: 253.8 • Fat: 1.8 g • Protein: 27.7 g • Carb: 31.9 g • Fiber: 3.4 g


1/4 cup flour (to make gluten-free use 2 tbsp cornstarch instead)
2 cups water
4 cups fat free milk
1 large celery stalk, chopped
1/2 medium chopped onion
8 oz sliced baby portabella mushrooms
2 chicken bouillons
fresh ground pepper
pinch of thyme
10 oz frozen classic mixed vegetables (peas, carrots, green beans, corn)
2 potatoes, peeled and cubed small
16 oz cooked chicken breast, diced small
salt


Create a slurry by combining 1/2 cup of the cold water with flour in a medium bowl and whisk until well blended. Set aside.

Pour remaining water and milk into a large pot and slowly bring to a boil. Add celery, onion, mushrooms, chicken bullion, thyme, fresh pepper, frozen vegetables and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes. Remove lid, add potatoes and cook until soft, about 5 minutes. Add chicken, and slowly whisk in slurry, stirring well as you add. Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.

I make it without mushrooms and add extra veggies. It's wonderful, so wonderful my kids thank me for making it.

Hello,

I get acid reflux too! Try soup which contain Super Greens!! so your brocolli, courgette, spinach, peas. All you need is the greens, vegetable stock, onions and the vegetable itself. Beautiful, easy to cook, no carbs and very good for you too

Hope that helps