6 Soups You Should Be Making And Not Buying

6 SOUPS YOU SHOULD BE MAKING AND NOT BUYING

1. CHICKEN NOODLE

CREAMY CHICKEN NOODLE SOUP WITH ROTISSERIE CHICKEN

INGREDIENTS

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 cups chopped yellow onion (from 1 large onion)
• 1 cup chopped carrots (from 2 medium carrots)
• 1 cup chopped celery (from 2 large stalks)
• 1 ¾ teaspoons kosher salt
• 3 tablespoons all-purpose flour
• 4 cups unsalted chicken stock
• 2 cups whole milk
• 4 ounces uncooked whole-wheat egg noodles
• 3 cups coarsely chopped rotisserie chicken breast (from 2 rotisserie chickens)
• 1 cup frozen green peas

DIRECTIONS

• Melt butter with olive oil in a large Dutch oven over medium-high.
• Add onion, carrots, celery and salt, and cook, stirring often, until vegetables are slightly softened, 6 to 8 minutes.
• Add flour and stir to coat. Stir in broth and milk and let mixture come to a boil.
• Add uncooked noodles to boiling mixture. Cover and cook until noodles are al dente, about 8 minutes.
• Stir in chicken and peas and cook until pasta reaches desired doneness and chicken and peas are warmed through, about 1 to 2 more minutes.
• Serve immediately.

MEDITERRANEAN SLOW-COOKER CHICKEN NOODLE SOUP

INGREDIENTS

• 1 pound boneless, skinless chicken breast
• 1 (14 ounce) can no-salt-added fire-roasted diced tomatoes
• 4 cups low-sodium chicken broth
• 1 ½ cups chopped yellow onion
• 1 cup chopped orange bell pepper
• 4 cloves garlic, minced
• 1 tablespoon Italian seasoning
• ½ teaspoon ground pepper
• ¼ teaspoon salt
• ¼ teaspoon crushed red pepper
• 1 bay leaf
• 6 ounces whole-wheat rotini pasta
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
• ½ cup grated Parmesan cheese

DIRECTIONS

• Combine chicken, tomatoes, broth, onion, bell pepper, garlic, Italian seasoning, pepper, salt, crushed red pepper and bay leaf in a 4-quart slow cooker. Cover and cook on High until the chicken is tender and an instant-read thermometer inserted into the thickest part of the chicken registers 165 degrees F, about 3 hours. Remove and discard the bay leaf. Transfer the chicken to a plate; let rest for 10 minutes.
• Meanwhile, stir pasta into the mixture in the slow cooker; cover and cook on High until the pasta is tender, about 30 minutes.
• Coarsely shred the chicken and stir it back into the soup, along with basil and parsley. Ladle the soup evenly into 6 bowls; sprinkle with Parmesan and garnish with parsley, if desired.

CLASSIC CHICKEN SOUP

INGREDIENTS

• 2 tablespoons extra-virgin olive oil
• 1 cup chopped onion
• 2 large cloves garlic, minced
• 1 tablespoon chopped fresh thyme or 1 teaspoon dried
• 1 bay leaf
• 8 cups low-sodium chicken broth
• 2 pounds bone-in chicken breasts, skin removed
• 2 cups sliced celery
• 2 cups sliced carrots
• 2 cups frozen peas
• 1 ¼ teaspoons salt
• ½ teaspoon ground pepper
• 3 cups cooked whole-wheat egg noodles
• ¼ cup chopped fresh parsley

DIRECTIONS

• Heat oil in a large pot over medium heat. Add onion and garlic and cook, stirring occasionally, until softened, 2 to 3 minutes. Add thyme and bay leaf; cook, stirring, for 1 minute. Add broth and chicken. Cover, increase heat to high and bring to a simmer. Uncover and cook, turning the chicken occasionally, until an instant-read thermometer inserted into the thickest part without touching bone registers 165 degrees F, 20 to 22 minutes. Skim any foam from the surface as the chicken cooks. Transfer the chicken to a clean cutting board. When cool enough to handle, remove the meat from the bones and shred.
• Meanwhile, add celery, carrots and peas to the pot; return to a simmer. Cook until the vegetables are tender, 4 to 10 minutes. Stir in the shredded chicken, salt, pepper and noodles and cook until heated through, about 3 minutes more. Remove from heat and stir in parsley.

2. TOMATO

TOMATO SOUP

INGREDIENTS

• 1 tablespoon butter
• 1 tablespoon extra-virgin olive oil
• 1 medium onion, chopped
• 1 stalk celery, chopped
• 2 cloves garlic, chopped
• 1 teaspoon chopped fresh thyme or parsley
• 1 (28 ounce) can whole peeled tomatoes, with juice
• 1 (14 ounce) can whole peeled tomatoes, with juice
• 4 cups reduced-sodium chicken broth, “no-chicken” broth (see Note) or vegetable broth
• ½ cup half-and-half (Optional)
• ½ teaspoon salt
• Freshly ground pepper to taste

DIRECTIONS

• Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.

• Stir in canned tomatoes (with juice). Add broth; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook for 10 minutes.
• Puree the soup in the pot using an immersion blender or in batches in a blender. (Use caution when pureeing hot liquids.) Stir in half-and-half (if using), salt and pepper.

HEARTY TOMATO SOUP WITH BEANS & GREENS

INGREDIENTS

• 2 (14 ounce) cans low-sodium hearty-style tomato soup
• 1 tablespoon olive oil
• 3 cups chopped kale
• 1 teaspoon minced garlic
• ⅛ teaspoon crushed red pepper (Optional)
• 1 (14 ounce) can no-salt-added cannellini beans, rinsed
• ¼ cup grated Parmesan cheese

DIRECTIONS

• Heat soup in a medium saucepan according to package directions; simmer over low heat as you prepare kale.

• Heat oil in a large skillet over medium heat. Add kale and cook, stirring, until wilted, 1 to 2 minutes. Stir in garlic and crushed red pepper (if using) and cook for 30 seconds. Stir the greens and beans into the soup and simmer until the beans are heated through, 2 to 3 minutes.
• Divide the soup among 4 bowls. Serve topped with Parmesan.

3. BUTTERNUT SQUASH

VEGAN BUTTERNUT SQUASH SOUP

INGREDIENTS

• 2 tablespoons avocado oil
• 1 cup chopped onion
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 2 tablespoons Thai curry paste
• 4 cups low-sodium vegetable broth
• 1 small butternut squash (about 2 pounds), peeled and cubed (about 5 cups)
• ½ teaspoon salt
• 1 (14 ounce) can coconut milk
• 1 tablespoon lime juice, plus lime wedges for serving
• Chopped fresh cilantro for garnish

DIRECTIONS

• Heat oil in a large saucepan over medium heat. Add onion, garlic and ginger; cook, stirring, until starting to soften, about 3 minutes. Add curry paste and cook for another minute. Add broth, squash and salt; bring to a boil. Reduce heat to maintain a simmer and cook, stirring occasionally, until the squash is tender, 20 to 25 minutes. Stir in coconut milk and lime juice and cook until heated through, 1 to 2 minutes more. Remove from heat.

• Puree the soup in the pot using an immersion blender or in batches in a blender. (Use caution when blending hot liquids.) Serve garnished with cilantro and a squeeze of lime, if desired.

SLOW-COOKER CURRIED BUTTERNUT SQUASH SOUP

INGREDIENTS

• 1 medium butternut squash (2-2 1/2 pounds), peeled, seeded and cubed (about 5 cups)
• 3 cups "no-chicken" broth or vegetable broth
• 1 medium onion, chopped
• 4 teaspoons curry powder
• ½ teaspoon garlic powder
• ¾ teaspoon salt
• 1 (14 ounce) can coconut milk
• 1-2 tablespoons lime juice, plus wedges for serving
• Chopped fresh cilantro for garnish

DIRECTIONS

• Stir squash, broth, onion, curry powder, garlic powder and salt together in a 5-quart slow cooker. Cover and cook until the vegetables are very tender, 7 hours on Low or 3 1/2 hours on High.
• Turn off heat and stir in coconut milk and lime juice to taste. Puree with an immersion blender until smooth. Garnish with cilantro.

4. CREAMY MUSHROOM

SLOW-COOKER MUSHROOM SOUP WITH SHERRY

INGREDIENTS

• 4 cups boiling water
• 2 cups dried porcini mushrooms (about 1 1/2 ounces)
• 1 tablespoon cornstarch
• 1 tablespoon lower-sodium soy sauce
• ⅝ teaspoon kosher salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil
• 2 cups sliced shallots (about 8 ounces)
• 1 garlic clove, minced (about 1 teaspoon)
• 1 cup dry sherry
• 3 pounds assorted fresh mushrooms (such as cremini, portobello, shiitake, and button), sliced
• 1 ½ tablespoons chopped fresh thyme
• ⅓ cup heavy cream

DIRECTIONS

• Pour 2 cups of the boiling water over the porcini mushrooms. Let stand 20 minutes. Drain the porcini mushrooms in a colander over a bowl, reserving the mushroom broth; set the mushrooms aside. Strain the mushroom broth through a cheesecloth-lined colander into a bowl; discard the solids. Stir in the cornstarch, soy sauce, salt, pepper, and remaining 2 cups boiling water into the mushroom broth; set aside.

• Heat the oil in a medium-sized nonstick skillet over medium-high. Add the shallots and garlic; cook, stirring occasionally, until the shallots are soft, 4 to 5 minutes. Add the sherry; bring to a boil, and cook 30 seconds. Remove from the heat.
• Stir together the porcini mushrooms, broth mixture, shallot mixture, fresh mushrooms, and thyme in a 5-quart slow cooker. Cover and cook on HIGH until the vegetables are very tender and the flavors blend, about 4 hours. Uncover and cook until slightly thickened, about 20 minutes. Transfer 2 cups of the soup to a blender. Remove the center piece of the blender lid (to allow steam to escape); secure the lid on the blender. Place a clean towel over the opening in the blender lid (to avoid splatters). Blend until smooth, about 10 seconds. Return the puréed soup to the slow cooker; gently stir in the cream. Ladle the soup into bowls, and serve hot.

GLUTEN-FREE CREAM OF MUSHROOM SOUP

INGREDIENTS

• 4 tablespoons extra-virgin olive oil, divided
• 1 cup diced shallots
• ½ cup diced celery
• 5 cups sliced shiitake mushroom caps (about 10 ounces), divided
• 5 cups sliced baby bella mushrooms (about 10 ounces), divided
• ½ cup dry sherry
• 3 cloves garlic, minced
• 4 cups diced peeled Yukon Gold potatoes (about 1 pound)
• ½ teaspoon dried thyme
• 3 cups "no-chicken broth" or mushroom broth
• 1 cup water
• ½ cup walnuts, finely chopped
• Pinch of salt
• 2 teaspoons sherry vinegar
• ½ teaspoon ground pepper
• 2 tablespoons sliced fresh chives

DIRECTIONS

• Heat 3 tablespoons oil in a large pot over medium heat. Add shallots and celery; cook, stirring occasionally, until tender, about 3 minutes. Add 4 cups each shiitakes and baby bellas, sherry and garlic; cook, stirring occasionally, until the mushrooms are soft and the liquid has evaporated, about 5 minutes. Stir in potatoes and thyme; cook for 1 minute. Add broth and water. Bring to a boil. Reduce heat to maintain a simmer and cook, stirring occasionally, until the vegetables are very soft, about 20 minutes.

• Meanwhile, coarsely chop the remaining 2 cups mushrooms. Heat the remaining 1 tablespoon oil in a medium skillet over medium heat. Add the mushrooms and cook, stirring often, until soft, about 2 minutes. Add walnuts and salt. Cook, stirring occasionally, until hot, about 1 minute more.
• Puree the soup with an immersion blender or in a regular blender (in batches, if necessary) until very smooth. (Use caution when blending hot liquids.) Stir in vinegar and pepper.
• Serve the soup topped with the mushroom-walnut mixture and chives.

5. DIY INSTANT NOODLES

SPICY RAMEN CUP OF NOODLES

INGREDIENTS

• 1 ½ tablespoons reduced-sodium vegetable bouillon paste
• 1 ½ teaspoons white miso
• 1 ½ teaspoons chile-garlic sauce
• 1 ½ teaspoons grated ginger
• ¾ cup shredded carrot
• ¾ cup sliced shiitake mushrooms
• 1 ½ cups chopped baby spinach
• 3 hard-boiled eggs, halved
• 1 ½ cups cooked ramen noodles
• 3 tablespoons sliced scallions
• ¾ teaspoon sesame seeds
• 3 cups very hot water, divided

DIRECTIONS

• Place 1/2 tablespoon bouillon paste, 1/2 teaspoon miso, 1/2 teaspoon chili-garlic sauce and 1/2 teaspoon ginger in each of 3 pint-and-a-half size canning jars. Layer 1/4 cup carrot, 1/4 cup mushrooms, 1/2 cup spinach, 2 egg halves and 1/2 cup noodles in each jar. Top each with 1 tablespoon scallions and 1/4 teaspoon sesame seeds. Close the jars. Refrigerate for up to 3 days.

• To make one jar of noodles, add 1 cup of very hot water to one jar. Close the jar and shake to combine. Microwave uncovered on high in 1-minute increments until steaming hot, 2 to 3 minutes. Let stand 5 minutes. Stir before eating.

MISO SOUP CUP OF NOODLES WITH SHRIMP AND GREEN TEA SOBA

INGREDIENTS

• 4 tablespoons white miso
• 6 teaspoons mirin
• 3 teaspoons unseasoned rice vinegar
• 1 ½ cups diagonally sliced snow peas (about 5 ounces)
• 9 ounces peeled cooked shrimp
• 1 ½ teaspoons dried wakame (see Tip)
• 1 1/2 cups cooked green tea soba noodles (from 3-4 ounces dried; see Tip)
• 3 tablespoons thinly sliced scallions
• 1 (3 inch) square dried kombu, snipped into 3 equal strips (see Tip)
• 3 cups very hot water, divided

DIRECTIONS

• Add 1 tablespoon plus 1 teaspoon miso, 2 teaspoons mirin and 1 teaspoon vinegar to each of three 1 1/2-pint canning jars. Layer 1/2 cup snow peas, 3 ounces shrimp, 1/2 teaspoon wakame and 1/2 cup noodles into each jar. Top each with 1 table-spoon scallions. Fit one piece of kombu between the ingredients and the side of each jar. Cover and refrigerate for up to 3 days.

• To prepare each jar: Add 1 cup very hot water to the jar, cover and shake very well to dissolve the miso. Uncover and microwave on High in 1-minute increments until steaming hot, 2 to 3 minutes total. Discard the kombu. Stir to make sure the miso is dissolved. Let stand a few minutes before eating.

6. CHILI

ULTIMATE BEEF CHILI

INGREDIENTS

• 1 pound beef round, trimmed and cut into 1/2-inch chunks
• Salt & freshly ground pepper, to taste
• 1 ½ tablespoons canola oil, divided
• 3 onions, chopped
• 1 green bell pepper, seeded and chopped
• 1 red bell pepper, seeded and chopped
• 6 cloves garlic, minced
• 2 jalapeno peppers, seeded and finely chopped
• 2 tablespoons ground cumin
• 2 tablespoons chili powder
• 1 tablespoon paprika
• 2 teaspoons dried oregano
• 12 ounces dark or light beer
• 1 28-ounce can diced tomatoes
• 8 sun-dried tomatoes, (not packed in oil), snipped into small pieces
• 2 bay leaves
• 3 19-ounce cans dark kidney beans, rinsed
• ¼ cup chopped fresh cilantro
• 2 tablespoons lime juice

DIRECTIONS

• Season beef with salt and pepper. Heat 1 1/2 teaspoons oil in a Dutch oven over medium-high heat. Add half the beef and cook, stirring occasionally, until browned on all sides, 2 to 5 minutes. Transfer to a plate lined with paper towels. Repeat with another 1 1/2 teaspoons oil and remaining beef.

• Reduce heat to medium and add remaining 1 1/2 teaspoons oil to the pot. Add onions and bell peppers; cook, stirring frequently, until onions are golden brown, 10 to 20 minutes. Add garlic, jalapenos, cumin, chili powder, paprika and oregano. Stir until aromatic, about 2 minutes.
• Add beer and simmer, scraping up any browned bits, for about 3 minutes. Add diced tomatoes, sun-dried tomatoes, bay leaves and reserved beef. Cover and simmer, stirring occasionally, until beef is very tender, 1 1/2 to 2 hours.
• Add beans; cook, covered, stirring occasionally, until chili has thickened, 30 to 45 minutes. Remove bay leaves. Stir in cilantro and lime juice. Adjust seasoning with salt and pepper.

WHITE CHICKEN CHILI

INGREDIENTS

• 3 (15 ounce) cans no-salt-added Great Northern beans, rinsed and drained
• 4 cups reduced-sodium chicken broth
• 1 pound skinless, boneless chicken breast halves
• 2 cups finely chopped onions
• 1 ½ cups chopped desired-color sweet peppers
• 2 4-ounce cans diced green chile peppers, undrained
• 4 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano, crushed
• ½ teaspoon salt
• ¼ teaspoon cayenne pepper
• 1 ½ cups shredded Monterey Jack cheese (6 ounces) (Optional)
• 1 (7 ounce) container Plain fat-free Greek yogurt
• 1 bunch Fresh cilantro leaves

DIRECTIONS

• In a 4- to 5-qt. slow cooker combine beans, broth, chicken breast, onions, sweet peppers, chile peppers, garlic, cumin oregano, salt and cayenne pepper. Cover and cook on low 4 to 5 hours or high 2 to 3 hours.

• Remove chicken; shred using two forks. Return shredded chicken to cooker. If desired, top servings with cheese, yogurt and/or cilantro.

SLOW-COOKER VEGETARIAN CHILI

INGREDIENTS

• 2 (14.5 ounce) cans no-salt-added diced fire-roasted tomatoes, undrained
• 1 (15 ounce) can no-salt-added black beans, rinsed
• 4 cups cubed unpeeled sweet potatoes (see Tip)
• 2 ½ cups unsalted vegetable broth
• 2 cups chopped yellow onion
• 1 cup chopped red bell pepper
• 1 cup chopped yellow bell pepper
• ¼ cup no-salt-added tomato paste
• 1 ½ tablespoons chili powder
• 1 ½ teaspoons ground cumin
• ¾ teaspoon salt
• ½ teaspoon ground pepper
• 5 cloves garlic, minced
• 1 cup loosely packed chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 1 (8 ounce) package Shredded Cheddar cheese

DIRECTIONS

• Combine tomatoes, beans, sweet potatoes, broth, onion, bell peppers, tomato paste, chili powder, cumin, salt, pepper and garlic in a 6-quart slow cooker. Cover and cook on Low until the vegetables are tender, about 6 hours.

• Stir in cilantro and lime juice. Ladle the chili evenly into 8 bowls; sprinkle with cheese, if desired.

 

 

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