By Cheryl Tallmanwww.FreshBaby.com
With the frost temps of winter upon us, there's nothing more comforting than a tasty bowl of warm soup. To celebrate National Soup Month we've simplified homemade soup to make it "so easy". All you have to do is start with store-bought chicken stock, add fresh veggies and cooked chicken and in less than 15 minutes you'll have a great bowl soup seven delicious ways and have leftovers to enjoy all over again. Take advantage of National Soup Month, because there is nothing so soothing as soup!
Chicken and Rice Soup
- 1/2 cup each carrots, celery and onion, diced
- 2 Tbsp. olive oil
- 8 cups low-sodium chicken stock
- 1/2 cup green peas, frozen
- 2 cups cooked chicken, diced or shredded
- 1 cup cooked rice
- Salt and Pepper to taste
Directions: In a large soup pot, add diced vegetables and olive oil. Sauté over medium heat for 5 minutes. Add chicken stock and cook for 15 minutes until the vegetables are tender. Add the peas, chicken and cooked rice and cook for another 5-10 minutes. Enjoy.
Asian Noodle Bowl
- 8 cups low-sodium chicken stock
- 2-inch piece ginger, 1/4' inch slices
- 2-3 Tbsp. low sodium soy sauce
- 4oz pad Thai rice noodles
- 2 cups napa cabbage, shredded
- 1 cup mushrooms, thinly sliced
- 1/2 cup green onions, thinly sliced
Directions: In a large soup pot, bring the stock, ginger and soy to a boil. Add rice noodles, reduce heat and simmer 5 minutes. Add cabbage, mushrooms and green onions and cook another 5 minutes. Remove and discard the ginger slices before serving.
Thai Coconut Soup
- 1 tsp. red curry paste
- 1 tbs. Olive Oil
- 5 cups low-sodium chicken stock
- 1 can (14 oz.) coconut milk
- 3 Tbsp. fresh lime juice
- 2 Tbsp. fish sauce (optional)
- 1/2 cup each, mushrooms and red peppers, thinly sliced
- 2 cups cooked chicken, diced or shredded
Garnishes: Lime wedges, Chopped cilantro, Chopped green onions
Directions: In a large soup pot, add curry paste and olive oil. Sauté over medium heat for 1 minute. Add chicken stock, coconut milk, lime juice, fish sauce. Bring to a low boil, reduce heat and simmer for 5 minutes. Add mushrooms and red pepper cook for another 5 minutes.
Southwestern Tortilla Soup
- 5 cups low-sodium chicken stock
- 1 can (14 oz.) diced tomatoes, southwestern flavored
- 1 can (4 oz.) chopped green chilies
- 1 can (14 oz.) black beans, drained and rinsed
- 1/2 cup frozen corn
- 2 Tbsp. lime juice
- 2 cups cooked chicken, diced or shredded
Garnishes: Tortilla chip crumbles, Diced avocado, Chopped cilantro and lime wedges
Directions: In a large soup pot add all of the ingredients. Over medium-high heat, bring to a boil. Reduce heat and simmer for 5 minutes.
Lemony Tortellini Soup
- 8 cups low-sodium chicken stock
- 16-ounce tortellini (fresh of dried)
- 2 cups baby spinach, shredded or chopped
- 2 green onions, thin sliced
- 1 Tbsp. lemon Juice
Garnishes : Lemon wedges, chopped parsley
Directions: In a large soup pot bring the chicken stock to a boil. Drop the tortellini into the pot and cook according to package directions. In the last 30 seconds of cooking, add the spinach, green onions, and lemon juice.
A-Z Vegetable Soup
- 8 cups low-sodium chicken stock
- 3 cups chopped or diced vegetables (any variety of vegetables will do. Use up what's in the fridge, chopped greens are awesome in soup)
- 1/2 cup alphabet pasta (or other small pasta such as ditalini)* 2 cups cooked chicken, diced or shredded
Directions: In a large soup pot bring the chicken stock to a boil. Add the vegetables and pasta and bring to boil. Reduce heat to medium and simmer for 10 minutes until the vegetables are tender. Add the chicken cook for another 5 minutes. Enjoy.
Chinese Vegetable Soup
- 8 cups low-sodium chicken stock
- 2" fresh ginger, thinly sliced
- 2 Tbsp. soy sauce
- 2 tsp. sesame oil
- 8 ounces sliced mushrooms
- 1 cup napa cabbage or bok choy, shredded
- 1 cup snow peas, sliced in half
- 12 ounces, firm tofu, cubed
Directions: In a large soup pot bring the chicken stock, ginger, soy sauce and sesame oil to a boil, reduce heat and simmer for 5 minutes. Add mushrooms, cabbage, and snow peas and simmer for 5 minutes. Reduce heat to low and add tofu. Warm gently for 5 minutes.
Simple Meatball Soup
- 2 tbsp. olive oil
- 1/2 cup onions, minced
- 1 Tbsp. garlic, minced
- 1 bunch kale, chopped
- 1/2 cup quinoa
- 8 cups low-sodium chicken stock
- 1 pound frozen meatballs
Garnish: Grated Parmesan cheese, Chopped Parsley, Garlic-seasoned croutons
Directions: In a large soup pot, add diced onions, garlic and olive oil. Sauté over medium heat for 2 minutes; add the kale and cook for 3 more minutes. Add the quinoa and the chicken stock turn up the heat and bring to a boil. Reduce heat to low and simmer for 10 minutes. Add the meatballs and cook for another 5-10 minutes. Enjoy.
Cheryl Tallman is the co-founder and CEO of
Fresh Baby. Since Starting Fresh Baby in 2002, Cheryl Tallman has been honored with many prestigious awards, and is a US Department of Agriculture National Nutrition Education Strategic Partner. As the head of product and content development for her company, Cheryl develops innovative products and authors materials that inspire parents to raise healthier children. She serves as both a parenting and cooking expert for many high-profile online communities. Cheryl's ultimate vision is to make the task of raising a healthy eater easier for all parents. Permission granted for use on DrLaura.com.
