I couldn't survive the winter without soup. It makes the cold dark days of winter much more tolerable. These days, I like to make soup at least once a week, if not more. That may seem a little monotonous, but in my world, there's a soup to suit every occasion. Got the sniffles? Chicken noodle soup has got the cure. Well, maybe that's a stretch, but it sure makes you feel better. Nothing is more satisfying than a creamy turkey and wild rice soup after a long day skiing. So here are a few of my favorite soup recipes. Prepare to be satisfied.
Chicken Noodle Soup with Dill
Active time: 20 minutes | Total time: 50 minutes
Dill makes this version of chicken noodle soup even more special, and it's done in under an hour.
10 cups reduced-sodium chicken broth
3 medium carrots, diced
1 large stalk celery, diced
3 tablespoons minced fresh ginger
6 cloves garlic, minced
4 ounces whole-wheat egg noodles (3 cups)
4 cups shredded cooked skinless chicken breast (about 1 pound; see Tip)
3 tablespoons chopped fresh dill
1 tablespoon lemon juice, or to taste
1. Bring broth to a boil in a Dutch oven. Add carrots, celery, ginger and garlic; cook, uncovered, over medium heat until vegetables are just tender, about 20 minutes.
2. Add noodles and chicken; simmer until the noodles are just tender, 8 to 10 minutes. Stir in dill and lemon juice.
Makes 6 servings, about 1 1/2 cups each.
Per serving: 267 calories; 4 g fat (2 g sat, 1 g mono); 90 mg cholesterol; 18 g carbohydrate; 38 g protein; 2 g fiber; 329 mg sodium; 330 mg potassium. Nutrition bonus: Vitamin A (104% daily value).
Tip: Place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.
Other Satisfying Soup Recipes:
Cream of Turkey & Wild Rice Soup: This is a healthier twist on a classic creamy turkey and wild rice soup that hails from Minnesota. Serve with a crisp romaine salad and whole-grain bread.
Broccoli, White Bean & Cheddar Soup: Broccoli, white beans and Cheddar blend together deliciously in this quick and healthy soup.
Cream of Mushroom & Barley Soup: This sophisticated take on creamy mushroom soup is rich with earthy porcini mushrooms and has the added goodness of whole-grain barley.
Citrus-Scented Black Bean Soup with Chipotle Cream: Fresh orange and lime juices provide a citrus tang that balances the earthy, rich black beans and the light spice of smoky chipotle (actually dried and smoked jalapenos). To serve alongside, doctor up your favorite cornbread recipe with added corn kernels and Cheddar cheese baked in.
By Hilary Meyer
EatingWell assistant editor Hilary Meyer spends much of her time in the EatingWell Test Kitchen, testing and developing healthy recipes. She is a graduate of New England Culinary Institute.
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