“chicken” noodle soup

Nothing warms my bones during the cold winter months quite like a big bowl of soup. I discovered the 100 Days of Real Food website last November, and while looking into the “pledge” I found that the creator, Lisa Leake, published a cookbook. One of the easiest meals to make (with very simple ingredients) is the recipe for Homemade Chicken Noodle Soup. The recipe calls for celery, but says you can substitute a green pepper in its place (which I do); I also add red onions to the soup to incorporate a third vegetable, and use imitation chicken as my husband and I like the taste and ease of using of Beyond Meat…you can certainly use real chicken like the original recipe calls for. :) Enjoy!

chicken noodle soup

chicken noodle soup

Ingredients:

chicken noodle soup - ingredients

chicken noodle soup – ingredients

 

48 oz Chicken Broth
2 cups Pasta Noodles
5 Carrots
1 Medium Green Bell Pepper
1 Medium Red Onion
3 oz Beyond Meat Lightly Seasoned Chicken-Free Strips

 

 


Instructions:

Peel the carrots and chop into small pieces.

chicken noodle soup - cutting the carrots

chicken noodle soup – cutting the carrots

Cut the green pepper and onion into chunks.

chicken noodle soup - cutting the green-pepper and red onion

chicken noodle soup – cutting the green-pepper and red onion

Measure the pasta noodles.

chicken noodle soup - measuring the pasta noodles

chicken noodle soup – measuring the pasta noodles

Cut the “chicken” into cube-like pieces.

chicken noodle soup - cutting the "chicken"

chicken noodle soup – cutting the “chicken”

Pour broth into a large pot and bring to a boil.
NOTE: As I use a coated cast iron dutch oven for my soup, I cook the soup using medium heat; if using a steel saucepan, you can cook the soup over high heat.

chicken noodle soup - boiling the broth

chicken noodle soup – boiling the broth

Add pasta noodles and cook for 3 minutes. Stir in “chicken” and vegetables and cook an additional 6 minutes (or until vegetables are soft and tender, and noodles are al dente).
NOTE: If using real chicken, be sure it is fully cooked before adding it to the soup.

chicken noodle soup - cooking the noodles and veggies

chicken noodle soup – cooking the noodles and veggies

Remove from heat and serve immediately.

Yields 4 Bowls of Soup

Weight Watchers: 1 bowl soup = 5 points plus

roasted red pepper bisque

My husband and I currently reside in a small town with access to a few larger cities within a one to one and a half hour drive. Over the weekends, we enjoy traveling to “civilization” as this also allows us to shop at Whole Foods Market. The weekend before Christmas, we headed up the mountain to visit Whole Foods Asheville and on our way we stopped at West First Wood-Fired Pizza in Hendersonville. The special that day was a roasted red pepper and garlic bisque – it was so creamy, flavorful and all around delightful…and I couldn’t stop thinking about it over the next week, so I proceeded to look up recipes for roasted red pepper bisque because I desperately wanted to recreate it!!! I had a hard time finding a recipe that embodied the flavors I remembered (especially because most recipes called for red peppers, not roasted red peppers), so I created my own – I hope you find it as satisfying as we did. :) Enjoy!

roasted red pepper bisque

roasted red pepper bisque

Ingredients:

roasted red pepper bisque - ingredients

roasted red pepper bisque – ingredients

 

3 TBSP Butter
7 Garlic Cloves, Minced
1 Medium Red Onion, Diced
7 Roasted Red Peppers, Cut into Sizable Chucks
1 Cup Chicken Broth
1/2 TSP Ground Thyme
1 TSP Fresh Rosemary
1/2 TSP Salt
1 Cup Half & Half

 

 

Instructions:

Prepare vegetables for cooking by dicing the onion, cutting the rosemary, and chopping the roasted red peppers.

roasted red pepper bisque - cutting the onion

roasted red pepper bisque – cutting the onion

roasted red pepper bisque - cutting the rosemary and peppers

roasted red pepper bisque – cutting the rosemary and peppers

Heat butter, onion, and garlic in large saucepan over medium heat. Cook, stirring occasionally, until translucent (about 5 minutes).

roasted red pepper bisque - cooking the onion garlic and butter

roasted red pepper bisque – cooking the onion garlic and butter

Stir in roasted red peppers, chicken broth, thyme, rosemary and salt. Bring to a boil and simmer over medium heat until vegetables are tender, about 5-7 minutes. Remove from heat and let cool for 5 minutes.

roasted red pepper bisque - cooking the peppers broth and spices

roasted red pepper bisque – cooking the peppers broth and spices

Use an immersion blender to puree the red pepper mixture in the saucepan, until smooth. Add half & half to pureed mixture and use the immersion blender once again to thoroughly combine. Return bisque to stovetop and cook, stirring occasionally, until warm (about 5 minutes). Be careful not to let the soup boil.
Note: If you do not have an immersion blender, transfer mixture to the pitcher of a blender or bowl of a food processor and puree until smooth, then return mixture to saucepan and whisk in the half & half.

roasted red pepper bisque - pureeing the soup

roasted red pepper bisque – pureeing the soup

Divide evenly into 3 bowls and serve immediately.

Yields 3 Servings
Weight Watchers: 1 bowl bisque = 8 points plus

creamy tomato soup

One of my favorite things to cook (and eat) during the cold winter season is soup. I joined the Weight Watchers At Work program fall 2010 and have been experimenting with their recipes ever since. In early 2012 I downloaded the Weight Watchers Kitchen Companion App for iPad, were I found a recipe for Creamy Tomato Soup. Although the soup was tasty, I found it to be thinner than anticipated. As I like my tomato soup thicker and heartier tasting, I increased the amount of tomato paste and use whole milk for a creamier texture. This soup is particularly delightful when paired with your favorite roll or grilled cheese sandwich. :) Enjoy!

creamy tomato soup - topped with fresh basil

creamy tomato soup – topped with fresh basil

Ingredients:

creamy tomato soup ingredients

creamy tomato soup ingredients

2 TSP Olive Oil
2 to 3 Garlic Cloves, Minced
1 Medium Red Onion, Diced
4 Large Tomatoes, Cut into Sizable Chucks
1 Cup Low Sodium Chicken Broth
1 TBSP + 1 TSP Ground Thyme
1 TSP Salt
1 – 6oz Can Tomato Paste
3 Cups Whole Milk
6 TBSP Fresh Basil, Chopped (Optional)


Instructions
:

Heat oil in large saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, until translucent (about 5 minutes).

creamy tomato soup - onions and garlic

creamy tomato soup – onions and garlic

Stir in tomatoes, chicken broth, thyme and salt. Cover and simmer over medium heat until vegetables are tender, about 5 minutes. Remove from heat, uncover and let cool for 5 minutes.

creamy tomato soup - after adding tomatoes, broth, thyme and salt & after cooking

creamy tomato soup – after adding tomatoes, broth, thyme and salt & after cooking

Transfer tomato mixture to the pitcher of a blender and puree until smooth.

creamy tomato soup - in blender (before & after)

creamy tomato soup – in blender (before & after)

Return mixture to the saucepan and place over medium heat to keep warm.

In a small bowl, whisk together tomato paste and milk, blending well after each cup of milk is added.

creamy tomato soup - combining milk and tomato paste

creamy tomato soup – combining milk and tomato paste

Pour milk mixture into tomato mixture, whisking as you pour. Cook, stirring occasionally, until soup is warmed through (about 5 minutes); be careful not to let the soup boil.

creamy tomato soup - whisking milk mixture into tomato mixture & finished cooking

creamy tomato soup – whisking milk mixture into tomato mixture & finished cooking

Divide evenly into 4 bowls and top with fresh basil, if desired.

creamy tomato soup - in bowls

creamy tomato soup – in bowls

Yields 4 – 1 & ¼ Cup Servings
Weight Watchers: 1 bowl = 6 points plus