Winter Soup Warm-up

Posted in: In The Know
Tags: recipes, soup, winter, healthy

When the temperature drops, there’s nothing like a hot bowl of soup to warm you up. Whip up these healthy, delicious soups that are easy to make and sure to keep your New Years resolutions on track.

Chicken Noodle Soup
This simple chicken noodle soup is a family favorite and is great to have in the freezer when you don’t feel like (or your schedule doesn't allow for) cooking.

4 chicken breasts
olive oil
salt
freshly ground black pepper
2 quarts chicken stock
1 cup medium-diced celery (about 2 stalks)
1 cup medium diced carrots (about 3 carrots)
2 cups wide egg noodles
1/4 cup chopped fresh parsley

Preheat oven to 350 degrees.

Place the chicken breast on a sheet pan and rub with olive oil and sprinkle with salt and pepper. Bake for 35 to 40 minutes, until cooked through. When cool, shred or dice the chicken meat.

Bring the chicken stock to a simmer in a large pot and add celery, carrots, and noodles. Simmer uncovered for about 10 minutes, until the noodles are cooked. Add the cooked chicken meat and parsley and heat through.
Season to taste and serve.

Three Bean Turkey Chili
From TheYellowTable.com

2 to 3 tablespoons vegetable oil
1 large yellow (or white) onion, finely chopped
4 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon dried oregano
1/2 teaspoon cayenne (optional)
1 (28-ounce) can San Marzano peeled tomatoes
1 (15-ounce) can pinto beans
1 (15-ounce) can cannellini beans
1 (15-ounce) can kidney beans
2 1/2 cups water
Salt and pepper to taste
1 lb. ground turkey
1/3 cup chopped fresh cilantro

Heat the vegetable oil in pot over medium high heat. Saute the onion 4 to 5 minutes until translucent. Add turkey and brown, strain off fat. Add the garlic, chili powder, cumin, oregano, and cayenne and saute an additional 2 minutes, stirring well to combine. Add the tomatoes and the juices, crushing the whole tomatoes gently with a wooden spoon.

Drain the beans into a strainer and rinse. Add the beans and the water and bring to a boil. Season with 1 teaspoon salt and 1/2 teaspoon pepper (feel free to adjust those proportions according to your tastes). Reduce the heat and let simmer for 15 to 20 minutes or until thickened.

Remove from the heat, stir in the cilantro and season with additional salt and pepper if you like.

Chicken Tortilla Soup
1 Tbsp Olive Oil
1 Onion, diced
1 Tsp Salt
1 green bell Pepper or Red Bell Pepper, diced
1 garlic clove, minced
32 oz Box Chicken Broth
1 bay leaf
1 1/2 cups frozen corn kernels

15 oz can tomato, diced

1 Lb chicken breast, boneless and skinless

Juice of 1 Lime


Crushed Tortilla Chips (optional)

Accompaniments: Shredded Monterey Jack, Mexican Cheese Blend, Avocado, Sour Cream, Cilantro, Green Onion, diced

Directions
1. In a large pot, heat 1 tbsp of olive oil and sauté the onions and salt for 3 minutes.
2. Add the bell peppers, garlic clove and cumin and sauté for an additional 2 minutes.
3. Add the broth and remaining ingredients (except for the lime juice & tortilla chips). Bring to a boil and then reduce to a simmer.
4. After 10-15 minutes (depending on the size of your chicken breasts) remove the chicken from the pot and shred, using a fork. Place the shredded chicken back into the pot with the lime juice and simmer for another 3-4 minutes or until chicken is heated though.
5. Remove bay leaf, pour soup into bowls, and top with crushed tortilla chips for everyone to stir in on their own.

Enjoy! 

~Jasmine