Women's Health

three rooster soup recipes for the soul

Chicken soup can be a panacea for colds and fevers. It's warm and moisturizing, and appears to trigger anti-inflammatory activity to help you recover faster. Warm up this fall with these delicious chicken soup recipes.

Veggie delicious chicken soup

Power: 10 servings

INGREDIENTS

  • 1 small onion, finely chopped
  • 1 cup carrots, chopped
  • ½ cup of celery, chopped
  • 1 clove of garlic, chopped
  • 2 tbsp olive oil
  • 1 cup mushrooms, chopped
  • ½ cup peeled edamame
  • 1 (15 ounce) can of black beans
  • ½ cup corn (frozen, fresh, or canned)
  • 2 fresh tomatoes, diced
  • 1 can of steamed tomatoes
  • 2 (15 ounce) cans of low-sodium, fat-free chicken stock
  • 1½ cups of water
  • ½ teaspoon pepper
  • ½ teaspoon seafood seasoning
  • 3 boneless and skinless chicken breasts

DIRECTIONS

Slow cooker

  1. Place all ingredients except chicken in a slow cooker and stir. Place the chicken on top and gently press down to cover with soup. Cook on low heat for 5 hours.
  2. Remove the chicken from the soup. Let the chicken cool a little and chop up. Stir back into the soup and continue cooking for 1 hour.

stove

  1. Fry the onions, carrots, celery and garlic in 2 tablespoons of olive oil in a Dutch oven for 5 minutes. Add the remaining ingredients except for the chicken and cook until the vegetables are tender.
  2. Add the cooked, diced chicken to the soup and simmer until the chicken is heated through.

Nutritional information (per serving): calories 160, protein 17 g, carbohydrates 19 g, fat 2 g, fiber 5 g, sodium 200 mg

Quinoa chicken soup

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Quinoa chicken soup

Power: 4 servings

INGREDIENTS

  • 1 tbsp grape seed or rapeseed oil
  • 1 onion, chopped
  • 2 medium-sized carrots, roughly chopped
  • 2 celery stalks, sliced
  • ½ teaspoon salt
  • 2 tbsp tomato paste
  • 1 teaspoon Creole or Cajun seasoning
  • 1 teaspoon dried thyme
  • 1 carton (32 ounces) of low-sodium chicken stock
  • ¾ cup of quinoa
  • 2 cups of shredded roast chicken
  • 1 cup of coarsely chopped parsley

DIRECTIONS

  1. Heat the oil in a large saucepan over medium heat. Add onions, carrots, celery and ½ teaspoon salt; Heat for 6 minutes. Stir in tomato paste, Creole or Cajun seasoning, and thyme; Heat for 30 seconds. Put the stock and quinoa in a pan, bring to a boil, reduce the heat to medium and let simmer, partially covered, until the quinoa is soft, about 12 minutes. Stir in chicken and warm through.
  2. Put the soup in serving bowls and garnish with parsley.

Nutritional information (per serving): calories 315, protein 29 g, carbohydrates 29 g, fat 9 g, fiber 5 g, sodium 283

Chicken and parsnip soup

Power: 4 servings

INGREDIENTS

  • 1½ teaspoons of olive oil
  • ¾ cup of parsnips, peeled and thinly sliced ​​diagonally
  • ¾ shallots, thinly sliced
  • 1 (4 oz) package of gourmet mushroom mix, cut and sliced
  • 1 clove of garlic, chopped
  • 2½ cups of non-fat, low-sodium chicken stock
  • 1 cup of water
  • 1 cup chickpeas, rinsed and drained
  • 1 cup fried chicken breast, shredded
  • ½ teaspoon black pepper
  • ¼ teaspoon salt
  • ⅛ teaspoon hot sauce
  • 1 sprig of fresh thyme
  • 2 tbsp fresh parsley, chopped

DIRECTIONS

  1. Put olive oil in a medium saucepan and heat on medium high.
  2. Add parsnips, shallots, mushrooms and garlic and sauté for 3 minutes.
  3. Add all remaining ingredients except parsley and bring to a boil. Cook for 10 minutes or until the parsnips are tender.
  4. Remove from heat and stir in parsley.

Nutritional information (per serving): calories 204, protein 17 g, carbohydrates 25 g, fat 4 g, fiber 5 g, sodium 607 mg

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