4 Soups to Make This Winter
There is nothing like a warm soup on a cold winter day. Whether its lunch or dinner, a hearty soup can be filling, healthy, and completely satisfying. There are so many different ways to make this meal, its a great way to keep things exciting during the winter months.
We’re highlighting 4 of our favorite soup recipes – Make these fresh or freeze them for a quick meal on the go.
Chicken and Wild Rice Soup
Nothing is better than coming home and having dinner ready. Slow cooker meals are fabulous for weeknight meals and this one is really great. Comforting flavors with tender chicken and nutty wild rice.
Serves 6 people
Prep Time: 10 Minutes
Cook Time: 7 Hours
Ingredients:
2 boneless skinless chicken breasts
3 stalks celery, cut into 1/2″ pieces
2 carrots, peeled and cut into 1/2″ pieces
1 small onion, chopped
2 cloves garlic, minced or pressed
2 bay leaves
1 1/2 cups wild rice
2 quarts chicken stock
1 cup heavy cream
Kosher salt and pepper, to taste
Directions:
1. Combine all ingredients (except cream) in the bowl of a slow cooker.
2. Turn slow cooker to low and let cook for 6-7 hours.
3. Remove and discard the bay leaves.
4. Carefully remove the chicken from the slow cooker, and using forks, shred it into bite-sized pieces. Return the shredded pieces to the slow cooker bowl.
5. Add cream to the bowl and stir carefully to combine.
6. Season well with salt and pepper and serve.
Nutritional Information:
Serving Size: 502g, Calories: 385, Fat: 14, Sat Fat: 6, Sodium: 1115, Carbs: 35, Sugars: 3, Fiber: 3, Protein: 29
Ham and Bean Soup
Warm, comforting, and easy, this slow cooker soup is a true winner.
Serves 6 people
Prep Time: 20 Minutes
Cook Time: 8 Hours
Ingredients:
2 tablespoons olive oil
1 1/2 cups onion, chopped
1 cup celery, diced
1 cup carrot, diced
1/2 teaspoon thyme
4 cloves garlic, minced or pressed
1 pound ham steak
1 pound dried white beans, like Great Northern
8 cups chicken stock
1/2 – 1 teaspoon kosher salt
1/2 teaspoon pepper
1/2 cup green onions, sliced
Directions:
1. Heat oil in a skillet over medium high heat until it begins to shimmer.
2. Add onion, carrot, celery, garlic, and thyme and cook until carrot is tender – about 10 minutes.
3. Transfer to the bowl of a slow cooker, add remaining ingredients (except green onions), cover, and cook on low for 7-8 hours.
4. Remove ham and tear or cut into bite-sized pieces, then return to the bowl.
5. Adjust taste with additional salt and pepper.
6. Sprinkle with green onions and serve.
Nutritional Information:
Serving Size: 583g, Calories: 511, Fat: 16, Sat Fat: 4, Sodium: 2924, Carbs: 55, Sugars: 4, Fiber:14, Protein: 38
Lasagna Soup
When most of us think of Lasagna, the word soup most likely doesn’t come to mind. It will after you try this soup – a highlight of our meal plan this week.
Serves 4 people
Ingredients:
10 lasagna noodles, broken into pieces
1 tablespoon olive oil
1 cup onion, chopped
1/2 pound sweet Italian sausage links, cut into 1” pieces
3 cloves garlic, chopped
1 teaspoon oregano
2 tablespoons tomato paste
4 cups chicken stock
15 oz crushed tomatoes
2 cups spinach, chopped
1/3 cup parmesan cheese, grated
1/4 cup half-and-half
Kosher salt and pepper, to taste
Directions:
1. Boil broken noodles in salted water according to package directions.
2. Reserve 1/2 cup pasta water, drain, return to pot, and add reserved water.
3. While pasta is cooking, heat oil in a large high-sided pan over medium high heat until it begins to shimmer.
4. Add onion and sausage and cook until sausage is cooked through – about 5-6 minutes.
5. Add garlic, oregano, and tomato paste.
6. Cook for 2-3 minutes and then add stock and tomatoes.
7. Bring to a low simmer. Add spinach and let wilt.
8. Transfer cooked noodles, without pasta water, to the soup mixture.
9. Add parmesan cheese and half-and-half. Stir to combine and season with salt and pepper to taste.
Nutritional Information:
Serving Size: 551g, Calories: 527, Fat: 26, Sat Fat: 8, Sodium: 1550, Carbs: 47, Sugars: 9, Fiber: 5, Protein: 27
New England Clam Chowder
This makes a great warm meal and is perfect for an afternoon of football or movie watching with family and friends. And, it takes no time at all to make; which is always a good thing.
Serves 6 people
Prep & Cook Time: 30 Minutes
Ingredients:
4 -5 slices bacon, chopped
1 1/2 cups onions, chopped
1 1/2 cups water
4 cups new potatoes, peeled and cubed
1 1/2 teaspoons kosher salt
1/2 teaspoon pepper
3 cups half-and-half
3 tablespoons butter
20 oz minced clams
Directions:
1. Crisp bacon in a stockpot over medium high heat. Once it begins to brown, add onions and sauté until translucent.
2. Stir in water and potatoes, and season with salt and pepper.
3. Bring everything to a boil and cook until potatoes are tender – about 10 minutes depending on the size of the cubes.
4. Reduce heat to a simmer and add half and half and butter. Stir to combine.
5. Drain clam juice into a small bowl.
6. Add claims and half the juice to the pot and simmer for 5 minutes (do not boil).
7. Taste your chowder and season with salt and pepper and remaining clam juice if desired.
Nutritional Information:
Serving Size: 425g, Calories: 403, Fat: 25, Carbs: 34, Fiber: 3, Protein: 11
For more recipes like this, try one of my menu plans.