To end this week’s classic dinners with a spin, we decided that with the cold weather, there is only one staple food left that everyone enjoys: SOUP! Nothing can beat cozying up with a nice, warm, flavorful soup on a cold winter day.
One of the greatest things about soup is that they are usually so easy to make–you can throw everything in a pot and let it do it’s thang! 🙂
(Psst… looking for more lightened up comfort food recipes? Please feel free to search this site! And here are a few to try…
Comfort Food Reinvented Apple Pie
Microwave Peanut Butter Chocolate Chip Cookies )
As much as we love our soups, watch out for store-bought and restaurant soups that tend to be sky-high in sodium and often are high in fat. Avoid this by making your soup at home and stick with clear broth rather than a cream based one.
One of our most classic recipes for soup is chicken noodle. We call this a bloat-free soup because it’s got no added salt, uses low sodium broth and packs the flavor with the spices–yahoo! We hope you and your family enjoy it as much as we do!
Hearty, yet Healthy Chicken Noodle Soup
Serves 8
Ingredients:
– 8 cups of low sodium chicken broth
– 3 cups of whole wheat pasta, boiled and drained
– 4 chicken breasts, skinless, either roasted or grilled, shredded
-1 cup of carrot, cut into coins
– 2 cups of celery, sliced
– 1 cups of mushroom, sliced
– 2 cups of sweet onion, chopped
– 2 tbs of olive oil
– 2 tbs of garlic, minced
– 1/2 tbs of parsley, chopped
– 1/2 tbs of sage, chopped
– 1/2 tbs of oregano, chopped
– pepper to taste
Directions:
On stove top, combine olive oil, celery, mushrooms, and onion until lightly browned (about 5-6 minutes) in a large pot. Then add in chicken, garlic, and pepper until everything is well blended. Finally, mix in the chicken broth, pasta, and herbs (parsley, sage, and oregano) and bring to a gentle boil. Reduce the heat to a simmer, cover the pot, and let sit for about 10-20 minutes. Makes 8 servings.
The best part? Each serving is about 200 calories and about 20 grams of protein. We can promise you it tastes much better than your typical canned soup!
We always round out our soup as we do all of our other meals—with a big salad and steamed veggies. How do you round out your soup?
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- - 8 cups of low sodium chicken broth
- - 3 cups of whole wheat pasta, boiled and drained
- - 4 chicken breasts, skinless, either roasted or grilled, shredded
- -1 cup of carrot, cut into coins
- - 2 cups of celery, sliced
- - 1 cups of mushroom, sliced
- - 2 cups of sweet onion, chopped
- - 2 tbs of olive oil
- - 2 tbs of garlic, minced
- - ½ tbs of parsley, chopped
- - ½ tbs of sage, chopped
- - ½ tbs of oregano, chopped
- - pepper to taste
- On stove top, combine olive oil, celery, mushrooms, and onion until lightly browned (about 5-6 minutes) in a large pot. Then add in chicken, garlic, and pepper until everything is well blended. Finally, mix in the chicken broth, pasta, and herbs (parsley, sage, and oregano) and bring to a gentle boil. Reduce the heat to a simmer, cover the pot, and let sit for about 10-20 minutes.