Tomato Basil Soup

Tomato Basil Soup

adapted from Ming Tsai

This is a well balanced slightly sweet vegetarian soup that comes together quickly.

Be careful when pureeing hot liquids. Do not fill your blender more than half full. 

Makes 2 servings                                                                0 WW pts / serving

Cooking spray

1/2 large red onion, diced
1 1/2 tsp. minced ginger
1 tsp. Truvia brown sugar blend™ or 2 tsp. brown sugar

1 Tbsp. tomato paste

2 cups whole plum tomatoes, diced
2 1/2 cups Homemade vegetable stock or canned broth
1/2 cup picked basil leaves
Kosher salt and freshly ground black pepper black pepper. to taste
Parmesan cheese, shaved for garnish (optional)

1. In a saucepan coated with cooking spray, sauté the onions, ginger and sugar blend until the onions soften, about  5 minutes. 
2. Add the tomato paste and cook until it begins to darkens, about 2 minutes.
3. Add the tomatoes and stock; Bring to a simmer.  
4. Simmer on low heat until tomatoes are very soft, at least 30 minutes. 
5. Add the basil and puree in a blender or food processor or using an immersion blender.
6. Taste and adjust with salt and pepper to taste.

Enjoy!

Cacio e Pepe Ham and White Bean Soup

Cacio e Pepe Ham and White Bean Soup

adapted from Food & Wine

This soups takes a but of time but it is well worth the effort. Always save your cheese rinds and ham bones in your freezer for just such occassions as this. 

My husband cuts up my ham bones with a santized saw. No ham bone use ham hocks and chop a few ounces of a ham steak.

Need to save a little time, replace the dried, cooked beans with a 15 oz. can of cannellini beans.

Makes 3 servings                                                                5 WW pts / serving

Cooking spray
2/3 yellow onions, chopped divided
1 1/3 large celery stalks, chopped, divided
1 1/3 carrots (about 1/3 pound), peeled, chopped, divided
4 garlic cloves, peeled, 2 smashed and 2 chopped, divided
1/3 (2/3-1 lb.) smoked ham bone, preferably with meat
2 2/3 oz. Parmigiano-Reggiano cheese rinds or pecorino Romano cheese rinds 
3 thyme sprigs
4 cups water, plus more if soup is getting too thick
1 tsp.coarsely ground black pepper, plus more for serving
1/3 cup dried cannellini beans or other dried white beans, soaked overnight, drained
1/3 oz. Parmesan cheese, finely shredded, plus more for serving

Kosher salt

1. To a pot coated with cooking spray add half of the onion, celery, carrot and smashed garlic cloves;  Cook, stirring occasionally, until starting to brown, 6 to 8 minutes. 
2. Add ham bone, cheese rinds, thyme sprigs, and water; bring to a boil over high. 
3. Reduce heat to low; simmer, partially covered, stirring occasionally until broth is cloudy and tastes strongly like Parmesan and ham, about 1 1/2 hours.
4. Pour the broth through a fine mesh strainer set over a large measuring cup or bowl, pressing vegetables and cheese rinds to extract as much liquid as possible; discard solids. 
5. Reserve ham bone. Wipe pot clean.
6. Coat the pot with cooking spray; Add the remaining chopped vegetables and pepper.
7. Cook, stirring often, until vegetables start to soften,  about 5 minutes. 
8. Stir in the minced garlic; cook, stirring constantly, until fragrant, about 1 minute.
9. Add ham bone, drained beans, and strained broth; bring to a boil over high. 
10. Reduce heat to medium-low; simmer, partially covered, stirring occasionally, until beans are creamy and tender and ham meat easily pulls away from bone, 2 hours; Add a little water if the soup is getting too thick.
11. Transfer 1/3 cup of soup to the bowl of a mini food processor, removing any ham pieces, process until smooth; Stir mashed soup back into pot.
12. Remove ham bone from soup, and shred meat (about 1/3 cup); Return meat to soup, and discard bone. Add cheese and stir until melted; Season to taste with salt. 
13. Ladle soup into individual bowls; Sprinkle with additional black pepper and cheese.

Enjoy!

Marry Me Chicken Soup

Marry Me Chicken Soup

adapted from  Allrecipes

We had Marry Me Chicken and Marry Me Pasta so why not Marry Me Chicken Soup with pasta.

By baking the chicken with the seasoning rather than buying a rotisserie chicken, you get to keep the flavor on the chicken rather than losing it when you remove the skin to shred the chicken; not to mention it is cheaper.

This recipe is not designed for someone who is watching their fat and calories. To lighten it up and to reduce the number of WW points, you can substitute the fat free cream cheese for the cream cheese and half & half (6-5 WW points / serving) or fat-free evaporated milk (4-3 WW points / serving) for the heavy cream.

Serves 2-3                                                            17-11 WW points / serving

1 large boneless, skinless chicken breast

1 tsp. Homemade Rotisserie Chicken Seasoning or store bought

2 2/3 Tbsp. drained julienne-cut sun-dried tomatoes packed in oil with Italian herbs
1 tsp. oil from sun-dried tomato jar, divided
1/2 cups chopped yellow onion
1 medium garlic cloves, minced (about 1 1/3 teaspoons)
1 Tbsp. tomato paste
2 2/3 cups Homemade chicken stock or canned broth
1/3 cup heavy whipping cream
1 1/3 tsp. chopped fresh basil, plus more for garnish (optional)
2/3 tsp. kosher salt
1/2 tsp. dried Italian seasoning
1/3 tsp. garlic powder
pinch crushed red pepper, plus more for garnish
2 oz. small shell pasta, cooked
1 cup packed fresh baby spinach, chopped
2 oz. cream cheese, cubed, at room temperature
1/2 oz. Parmesan cheese, finely shredded, plus more for garnish

1. Preheat the oven to 375F
2. Season the chicken with the Homemade Rotisserie Seasoning and place in a baking dish.
3. Bake the chicken in the preheated oven until cooked to 155F, about 20 minutes; Set aside to cool.
4. Preheat the oil from the sun-dried tomatoes in a soup pot; when shimmering add the onions and garlic.
5. Cook until the onions have softened, about 3-4 minutes
6. Add tomato paste and sun-dried tomatoes; cook, until tomato paste turns a deeper red, about 2 minutes.
7. Stir in broth, cream, basil, salt, Italian seasoning, garlic powder, and crushed red pepper; Bring to a simmer over medium, stirring occasionally for about 20 minutes to blend flavors.
8. Meanwhile shred the cooled chicken.
9. Reduce heat to low; Add the spinach, 2/3 cup shredded chicken, cream cheese, and Parmesan.
10. Cook, stirring often, until cream cheese and Parmesan are melted and chicken is heated through, about 5 minutes.
11. To serve place,  divide the pasta between the soup bowls; Ladle the soup over the pasta.
12. Prior to serving, garnish with additional Parmesan, basil, and red pepper, if desired.

Enjoy!

Deconstructed Egg Roll Soup

Deconstructed Egg Roll Soup

adapted from Soup Lovers

Imagine all of the inside goodness of an egg roll in a soup. Swap out the ground pork for chicken, turkey or Chinese sausage.

94% lean ground pork was not available where I shopped. If you can get it it will drop the point total down to 0.

We recommend serving it wonton strips (1 WW point / Tbsp,) to mimic the outer crispy coating to the egg roll.

                                                                      

Makes  3 servings                                                              5 WW point / serving

Cooking spray
1/2 lb. ground pork (or you can use ground chicken or turkey)
1/2 small onion, chopped
1 cloves garlic, minced
1 1/2 tsp. fresh ginger, finely grated
2 cups Homemade chicken stock or canned stock
1 1/2 tsp. soy sauce
1 1/2 tsp. rice vinegar
1 cups shredded green cabbage
1/2 cup shredded carrots
1/8 teaspoon freshly ground Penzeys Szechuan peppercorns

1/4 tsp. sesame oil
Salt, to taste

Optional Garnishes: chopped green onions, sesame seeds, a drizzle of sriracha, chopped cilantro

1. Heat a pot coated with cooking spray over medium-high heat. 
2. Add the ground pork and cook, breaking it up into smaller pieces, until browned; Drain off any excess fat.
3. Add the chopped onion, minced garlic, and grated ginger to the pot. Cook , stirring occasionally until the onion is translucent. about 2-3 minutes.
4. Stir in the chicken stock, soy sauce, and rice vinegar; Return the mixture to a gentle simmer.
5. Add the shredded cabbage, carrots, Szechuan pepper and salt.
6. Simmer until the cabbage wilts and the carrots soften, about 10-15 minutes; adjust seasoning as needed.
7. Ladle the soup into bowls and garnish as desired. 

Sesame Chicken Noodle Soup

Sesame Chicken Noodle Soup

Adapted from Ian Knauer recipe 2014

Update: Received Honorable Mention - 4th Place in The Soup Cook Off

This is a family favorite that I adapted from an Ian Knauer recipe from 2014 which I think was in Food & Wine but I can no longer find the link on the website. I created this adaptation after I attended The Soup Cook Off and loved an Asian soup that was in the competition.

This soup is on the spicy side. For the competition this year I am toning down the spice by adding less ginger syrup that what I add for my family.

I prefer to cook pasta separate from the soup so if there are leftovers it will not absorb too much of the broth and become soggy.

Makes 12 servings

2 lbs. boneless, skinless chicken thighs, cut into bite size pieces
3 Tbsp. + 3 Tbsp soy sauce, separated
1 Tbsp. minced ginger
2 garlic cloves
1 Tbsp. red wine vinegar
1 Tbsp sriracha or your favorite chile sauce
1 1/2 tsp sugar
¼ tsp Kosher salt
¼ tsp Freshly ground black pepper
2 Tbsp extra virgin olive oil
8 cups Homemade chicken stock or canned broth
2 Tbsp DaVinci Ginger syrup™ to taste
2 (3 oz) packages ramen noodles
2 scallions, sliced

1. In a bowl, whisk together the 3 Tbsp soy sauce, ginger, garlic, vinegar, sriracha, sugar, salt and pepper; add the chicken; set aside.
2. Bring a pot of water to a boil; add the ramen and cook until tender; 3-4 minutes.
3. In a large pot, heat the oil over medium-high heat; add the oil.
4. When the oil is hot add the chicken along with the marinade and cook until cooked through, about 8-10 minutes.
5. Stir in the stock, 6 Tbsp soy sauce and ginger syrup.
6. To serve add ramen to a bowl, ladle in soup and top with scallions.

Enjoy!

Note: If you do not want to buy a bottle of ginger syrup to try the recipe, you can make your own. 

Chicken Cordon Bleu and Potato Soup

Chicken Cordon Bleu with Potato Soup

Adapted from Taste of Home

Update: Earned 2nd Place in The Soup Cook Off 

The original recipe is no longer available on the Taste of Home© website. My family loved the taste of the soup so much that they encouraged me to enter it into The Soup Cook Off – a fundraiser that is held twice a year in Central PA (Carlisle and Harrisburg). The problem was that the base of the soup is canned condensed cream of potato soup. I could not with a clear conscious submit a soup to a competition using a canned condensed soup base. After some internet scouring, I learned how to make my own condensed chicken soup base. This soup has all the flavors of the traditional chicken cordon bleu with a side of potatoes.

 

Makes 4-6 servings

1 recipe of Cream of Chicken Soup Concentrate or 2 cans condensed cream of chicken or cream of potato
2 cups Homemade Chicken Stock or canned broth
1 cup milk
1 cup shredded Swiss cheese
1 cup diced cooked ham
6 oz. cooked chicken

3/4 cup potato, cooked and chopped

1. Place the potatoes on a saucepan; add water to cover by an inch
2. Bring the water to a boil and cook until the potatoes are fork tender, about 10 minutes
3. Drain and set aside.
4. Meanwhile, combine the soup concentrate, stock and milk in a saucepan.
5. Whisk until combined and bring to a simmer.
6. Strain through a fine mesh sieve to remove any lumps.
7. Add the cheese and whisk until smooth.
8. Add the ham, chicken and potato
9. Heat until warmed though.

Enjoy!

Dak Gomtang (Korean Chicken Soup)

Dak Gomtang (Korean Chicken Soup)

Adapted from KoreanBapsang.com

I like to play with recipes from different cultures. This is a flavorful soup that uses ingredients that do NOT require a trip to an Asian market. Gotchu™ is a Korean hot sauce made from gochugaru a Korean chili blend. I was able to get mine at a local chain grocery store.

Makes 4 servings

6 cups homemade chicken stock or canned broth
5 large garlic cloves
1 1/2 -inch piece ginger, sliced
1/4 medium onion, quartered
1-2 scallions, white parts only
1/4 teaspoon whole black peppercorns (if available)

3 boneless skinless chicken thighs

3 scallions, finely chopped to garnish
Kosher salt and freshly ground pepper to taste

Cooked white rice for serving, optional

Spicy sauce (dadaegi), optional

1 1/2 tsp. Gotchu™ (Korean hot sauce)

1 tsp. minced garlic
1 1/2 tsp. soy sauce (guk ganjang)
1 1/2 Tbsp. chicken broth from the soup

1. Combine the stock with the garlic cloves, ginger, onion, scallions and bring to a boil in a pot. Simmer covered for 30 minutes to allow the flavors to meld.
2. Add the chicken thighs to the stock; return to a boil and cook for 5 minutes.
3. Remove from the heat, allow the chicken to poach for about 15-20 minutes until cooked through.
4. Transfer the chicken to a cutting board, when cool enough to handle shred.
5. Strain the stock and return it to the pot. Season to taste with salt and pepper
6. Make the spicy sauce by combining all ingredients in a small bowl. Whisk to combine.
7. Ladle stock into bowls, add shredded chicken and chopped scallions.
8. Serve the soup with the rice and spicy sauce on the side.

Enjoy!

Chicken and Pinto Bean Soup

Chicken and Pinto Bean Soup

adapted from Taste of Home November 2013

Feel free to use any type of beans that you have on hand.

Makes 3 servings                                                          4 WW pp / serving

1/4 lb. boneless, skinless chicken breasts, cut into 1/2 inch pieces
2 cups homemade chicken stock or canned broth
3/4 cups canned or frozen corn
1/2 can (15 oz.) pinto beans, rinsed and drained
1/2 can (10 oz.) diced tomatoes and habaneros, undrained
1 Tbsp. cilantro, minced
1 1/2 tsp. chili powder
1/4 tsp. ground cumin
1.5 oz. baked tortilla chips
2 Tbsp. fat free cheddar cheese

1. In a soup pot coated with cooking spray, cook the chicken until no longer pink, about 5 minutes.
2. Add broth, corn, beans, tomatoes, cilantro, chili powder and cumin to the pot; Bring to a boil.
3. Reduce heat and simmer until flavors are melded, about 15 minutes.
4. Add the cilantro and serve with chips and cheese on the side.

Enjoy!

Smoked Turkey Chowder

Smoked Turkey Chowder

adapted from Gourmet, November 1995

This is a great way to use up some leftover smoked turkey or chicken breast meat. The reduced fat cheese and the fat free half and half give the chowder a cream mouth feel without all of the calories of heavy cream and full fat cheese.

Makes 5 servings                                                                  3 WW pp / serving

1 cup chopped onions

Cooking spray

1/2  large russet potato, cubed
2 garlic cloves, minced
1/2 fresh jalapeño, seeded and minced 
2 Tbsp. flour
1 1/2 cups Homemade chicken stock or canned broth
1 cup fat free half and half
1 cup diced tomato without seeds
1 cup corn
1/2 cup reduced fat Mexican style shredded cheese 

1 1/2 tsp. chopped fresh parsley
1/2 tsp. finely chopped canned chipotle chili in adobo sauce
1/2 lb. smoked turkey breast, diced

1. In a pot coated with cooking spray, cook the onions until softened, about 3 minutes.
2. Add the potato, garlic, and jalapeño and cook stirring, 1 minute. 
3. Stir in flour, and cook stirring 2 minutes. 
4. Whisk in stock and half and half and bring to a boil stirring constantly. 
5. Add the corn, cheese, parsley, chipotle, and chicken and simmer, stirring occasionally for 20 minutes, or until vegetables are tender. 
6. Add the tomatoes and allow the soup to come back up to temperature.
7. Season the soup with salt and pepper prior to serving.

Enjoy!

Vegetable Soup with a Beefy Broth

 Vegetable Soup with a Beefy Broth

adapted from Cooking Light Annual Recipes 2000

I very rarely use canned broths. By collecting vegetable scraps in a bag in the freezer you can easily make a home made broth / stock with the stuff that you would otherwise throw away. I then add chicken or beef base to change the flavor but the vegetable stock adds a deepness of flavor and added nutrients.  Don't have the time to make your own stock use the canned vegetable and add beef base or just use beef broth.

Makes 4 servings                                                       1 WW Blue point / serving

Cooking spray

1 cup chopped onion

3 cloves garlic, minced

1 cup chopped celery

1/2 medium zucchini, chopped

1/2 tsp. dried basil

1/2 tsp. dried oregano

1/2 tsp. dried rosemary

3 1/2 cups vegetable or beef broth

1 Tbsp. + 3/4 tsp. beef base (omit if using beef broth)

2 1/4 cups frozen mixed vegetables (I like carrots, corn and green beans)

1/2 can (15 oz.) black beans

1 can (14.5 oz.) diced tomatoes, with juices

1/4 cup orzo pasta

1/4 cup fat free tomato sauce

1 cup shredded green cabbage

Kosher salt & freshly ground black pepper

1. In a soup pot coated with cooking spray, cook the onion and garlic for 2 minutes. 
2. Add the celery, zucchini, basil, oregano, rosemary, broth, soup base if using and beans. Bring to a boil.
3. Reduce heat to a simmer and cook for 30 minutes.
4. Add the tomatoes, orzo and tomato sauce. Bring to a boil and cook for 20 minutes or until the pasta is tender.
5. Add the frozen vegetables and the cabbage. Cook about another 5 minutes until the cabbage wilts.
6. Season to taste with kosher salt and freshly ground pepper before serving.

Lighter Pennsylvania Dutch Corn & Chicken Chowder

 Lighter Pennsylvania Dutch Corn & Chicken Chowder

adapted from Emerils.com

My family loves chowder but the cream is high in fat and calories. Replacing the whole milk and cream with skim milk and fat free half and half lightens it up significantly.

Makes 4 servings                                                     2 WW Blue points / serving

1 1/2 cu chopped onions

1/2 tsp. celery salt

1/4 tsp. cayenne pepper

1 tsp. minced garlic

1 cup peeled, diced potatoes

2 cups corn kernels, fresh, frozen or canned (about 3 ears)

4 cups corn stock or chicken stock

1/2 cup skim milk

1/2 cup fat-free half & half

1 cup shredded poached chicken

Kosher salt & Freshly ground black pepper

1/4 cups chopped green onions, green tops only

1. In a pot coated with cooking spray, cook the onions, celery salt and cayenne until the onions are soft, about 4 minutes.
2. Add the garlic and bay leaf and cook, stirring for 30 seconds or until fragrant.
3. Add the potatoes, corn and cook stirring for 1 minute.
4. Add the stock and bring to a boil.
5. Reduce the heat to simmer and cook stirring occasionally until the potatoes are tender, 20-25 minutes.
6. Add the chicken, milk and half & half. and simmer for 5 minutes.
7. Remove rom the heat and discard the bay leaf.
8. Adjust the seasoning to taste with salt and pepper.
9. Serve topped with green onions.

Enjoy!

Chicken & Corn Soup

Chicken & Corn Soup

adapted from Cooking Light

I have always used canned or frozen corn in soups. I had some ears of fresh corn that he did not grill the other day so I cut the kernels off the cobs and used those. Yum!

If you have the freezer space save the corn cobs to make corn stock. The recipe will be coming in a few days.

Makes 5 cups                                                            1 WW Blue point / serving

6 cups homemade chicken stock or canned broth

1/2 lb. boneless, skinless chicken breast

1 1/2 cups corn kernels

1 stalk celery, chopped

1 medium carrot, peeled and chopped

1/2 small onion, chopped

2 oz. small soup pasta

Kosher salt & Freshly ground black pepper

1. Bring the stock to a boil; add the chicken breast and cook over medium heat for 5 minutes.
2. Cover the pot, remove from the heat and let poach for 20 minutes.
3. Strain the chicken from the stock; Reserve the stock and put the chicken in an ice bath.
4. When cool enough to handle shred; set aside.
5. In the same pot, saute the celery, carrots and onions, until tender crisp, about 5-7 minutes.
6. Add the stock, corn and pasta; cook according to pasta directions and the vegetables are tender.
7. Add the chicken and cook until heated through.
8. Season to taste with salt and pepper before serving.

Enjoy!

Fake Chicken Pho

Fake Chicken Pho

adapted from Rachael Ray in Season

Since moving to Philadelphia, one of my son's favorite food is Pho. Traditional Vietnamese Pho takes hours to make. This can be made in about 30 minutes. 

The carbs are also reduced by replacing half of the traditional rice noodles with spiralized zucchini.

Makes 4 servings                                                    6 WW Blue points / serving

8 oz. thin, flat rice noodles

2 large poached chicken breasts, leftover cooked chicken or rotisserie chicken, thinly sliced

1 inch cinnamon stick

3 star anise pods

1/8 tsp. rounded ground cardamom

2 quarts homemade chicken stock or canned broth

2 inch piece of ginger, peeled and cut into matchstick size pieces

1 bunch of scallions, trimmed and sliced on a bias

2 Tbsp. soy sauce

Hoisin sauce or Sriracha (optional) for drizzling

Thinly sliced jalapenos, julienned basil, cilantro leaves and bean sprouts for garnish

1. In a large bowl, soak the noodles in warm water until pliable, 15-20 minutes.
2. Drain and rinse under cold water; Drain well; Return to the bowl.
3. In a large pot, toast the spices, stirring frequently until aromatic, about 2 minutes.
4. Add the stock, ginger and garlic; Bring to a boil; Cook until the stock is infused, about 5 minutes.
5. Strain the broth into the bowl with the noodles. Discard the solids.
6. Return the broth and noodles to the pot; Add the zucchini, scallions and soy sauce; Simmer until scallions wilt and the zucchini is cooked, about 2 - 3 minutes.
7. Use tongs to divide the noodles and zoodles among bowl. Top with chicken.
8. Divide the broth among the bowls.
9. Serve allowing individuals to garnish their plates and add hoisin sauce and /or sriracha as desired.

Enjoy!

Maryland-Style Crab Soup

Maryland-Style Crab Soup

adapted from Maryland Seafood Cookbook III

There are different styles of crab soup. This a s tomato based version which is lower in fat and calories than the cream based version.

If you would prefer a milder spice, decrease the amount of Old Bay.

Makes large 4 servings                                               1 WW Blue point / serving

1 quart crab stock

1 28-oz. can whole peeled tomatoes

4 oz. corn, fresh or frozen, thawed

1/2 cup frozen peas, thawed

1 cup potatoes, cut into 1/2 - inch pieces

1/3 cup chopped celery

1/2 cup chopped onions

1/2 tsp. Old Bay seasoning  or your favorite seafood seasoning

1/2 tsp. Kosher salt

1/8 tsp. lemon pepper

1/2 lb. crabmeat

1. Place the stock into a pot and bring to a boil.
2. Drain the tomatoes, putting the juices into the pot.
3. Chop the tomatoes and  add to the pot, along with the corn, peas, potatoes, celery, onions, Old Bay, salt and lemon pepper.; simmer covered over low heat for about 45 minutes or until the vegetables are almost cooked.
4. Add the crabmeat and cook for another 15 minutes or until heated through.
5. Serve passing more Old Bay for people who want it spicy.

Enjoy!

Escarole Soup with Chicken Meatballs

Escarole Soup with Chicken Meatballs

adapted from Gourmet December 1995

Escarole is leafier than kale, and is usually sold in bunches that look a lot like a head of lettuce, with short, wide, wavy-edged leaves. The color and texture of the leaves varies—those on the outside are darker-green and a bit tougher, while the interior leaves are pale-yellow and more tender.

If you don't have escarole, you can substitute kale, spinach or mustard greens.

Makes 4 servings                                                     1 WW Blue points / serving

1 small onion, finely chopped

1 tsp. chopped fresh rosemary

Cooking spray

1/2 lb. escarole (about 1/2 head), chopped

5 cups homemade chicken stock or canned

2 Tbsp. soup shell pasta, or other small pasta

1/4 lb. ground chicken breast

2 2/3 Tbsp. panko bread crumbs

1 large egg yolk

1 scallion, minced

1/2 tsp. Italian seasoning

1/4 tsp. garlic powder

1 garlic clove, minced

1/8 tsp. Kosher salt

1. In a large saucepan coated with cooking spray, cook the onion and rosemary until softened.
2. Add escarole and sauté 1 minute.
3. Add the broth and pasta and cook partially covered. stirring occasionally, about 10 minutes.
4. Meanwhile combine the chicken, bread crumbs yolk, scallion, Italian seasoning and garlic powder.
5. Form into 12 small meatballs.
6. Cook the meatballs in a skillet coated with cooking spray until browned on all sides. - They will not be fully cooked.
7. Add the meatballs to the soup and simmer, partially covered for about 5 minutes.
8. Chop the garlic and salt together to make a paste.
9. Stir the garlic paste into the soup before serving.

Enjoy!

Chicken & Vegetable Soup

Chicken & Vegetable Soup

adapted from The Chew

This soup is made from a wonderfully flavorful broth base.

Makes 4 servings                                                     2 WW Blue points / serving

Broth

8 cups homemade chicken stock or canned low-sodium broth

1 carrot, peeled and cut into 2 inch pieces

1/2 onion, peeled and cut in half

1 cinnamon stick

1 1/2 tsp. Kosher salt

1 tsp. black peppercorns

1 tsp. dried orange zest

Soup

2 cups shredded poached chicken, rotisserie chicken or leftover chicken

Cooking spray

1 large carrot, diced

1 stalk celery, diced

1/2 onion, diced 

2 cups fresh spinach

1/2 jalapeno, seeds & ribs removed, thinly sliced

1/4 cup uncooked soup shell pasta, orzo or other small pasta

1. Combine the stock, carrot, onion, cinnamon stick, salt, peppercorns and orange zest in a soup pot; Simmer until reduced by half, about 1 hour.
2. Strain the broth and discard the solids; set aside.
3. Meanwhile, bring a pot of salted water to a boil; add the pasta and for 2 minutes less than recommended package directions; set aside
4. Whip out the pan; coat with cooking spray and sauté the diced carrot, celery and onion, until tender crisp, about 5 minutes.
5. Return the broth to the pot and bring to a boil; cook over medium heat until the vegetables are tender, about 5-10 minutes.
6. Add the chicken, spinach, jalapeno and cooked pasta; return to a boil, reduce heat and cook about 2-5 minutes or until the pasta is cooked through.

Enjoy!

Asian Chicken Vegetable Soup

Asian Chicken Vegetable Soup

The Asian Court-bouillon creates a tasty broth for this chicken soup.

Makes 6 cups                                                           0 WW Blue points / serving

2 - 4 cups Asian Court-bouillon

1-3 cups water (optional)

1/2 cup chopped carrot

4 scallions chopped, white / light green and dark green separated

1/4 cup chopped onion

1/2 cup frozen peas

1/2 cup chopped water chestnuts

1/2 cup chopped bamboo shoots

1 cup shredded poached chicken, rotisserie chicken or leftover chicken

1. In a pot coated with cooking spray, cook the carrots, onion and white / light green scallions until they begin to soften, about 3 minutes.
2. Add the Asian Court-bouillon, if used reserved from fondue adjust as needed with the water.
3. Add the peas, water chestnuts, and bamboo shoots; cook 10 minutes until the vegetables are cooked.
4. Add the chicken and cook until heated through.
5. Serve topped with the dark green scallion pieces.

Enjoy!

 

Southwestern Chicken Soup

Southwestern Chicken Soup

adapted from The myWW Program Cookbook (2019)

This is a flavorful soup which can be served as a main course or a side dish.

If you cut the chicken into bite-size pieces makes it quicker to cook.

Makes 2-4 servings                                            0 WW Blue points / serving

Cooking spray

3/4 lb. boneless, skinless chicken breast, cut into 1/2-inch pieces

Kosher salt & Freshly ground black pepper

1/2 medium onion, chopped

1/2 small bell pepper, chopped

1/2 jalapeno, seeded, ribs removed and chopped

1 garlic clove, minced

1 1/2 tsp. chili powder

1 tsp. ground cumin

3 cups homemade chicken stock or canned broth

1/2 (14.5 oz.) can diced tomatoes, drained

1/2 cup frozen, canned or fresh corn

2 Tbsp. lightly packed cilantro leaves, chopped

1. Place the chicken in a pot coated with cooking spray; season to taste with salt and pepper.
2. Cook over medium heat until cooked through and lighted browned, about 5 minutes; transfer the chicken to a plate. 
3. Spray the pot with additional cooking spray; add onion, bell pepper and jalapeno; cook until the vegetables have softened, about 3 minutes.
4. Add the garlic, chili powder and cumin and cook stirring constantly, until fragrant, about 30 seconds.
5. Stir in the broth, tomatoes and corn; Cover and bring to a boil.
6. Simmer, covered, until vegetables are tender, about 8 minutes.
7. Stir in chicken and cook until heated through, about 2 minutes.
8. Ladle soup into bowls and sprinkle with cilantro.

Enjoy!

Shrimp & Corn Chowder

 Shrimp & Corn Chowder

adapted from Cooking Light Annual Recipes 2015

Use fresh corn if available.

Makes 2 servings                                                    4 WW Blue Points / serving

2 center cut bacon slices, chopped

2 scallions, chopped, divided

1 1/2 tsp. chopped fresh thyme or 1/2 tsp. dried

2 garlic cloves, minced

2 Tbsp. all-purpose flour

1 cups skim milk

3/4 cup homemade chicken stock or canned broth

1/8 tsp. Kosher salt

1/8 tsp. freshly ground black pepper

1/8 tsp. cayenne pepper

1/2 lb. shrimp, peeled, deveined and large chop

3/4 cup frozen or canned corn, thawed if frozen

1. Cook the bacon in a saucepan until crisp, about 6 minutes. Remove with a slotted spoon to a paper towel to drain. Leave the drippings in the pan.
2. Add all but 1 Tbsp. scallion greens, garlic and thyme to the drippings in the pan; sauté 2 minutes.
3. Sprinkle the flour over the mixture and cook 1 minute, stirring constantly.
4. Slowly whisk in the  milk, broth and bay leaf, making sure to break up any lumps. Bring to a boil. Reduce heat to medium and cook 2 minutes.
5. Add the salt, black pepper, red pepper, shrimp and corn; simmer for about 4 minutes or until the shrimp is cooked through.
6. Discard the bay leaf.
7. Serve topped with reserved scallion greens.

Enjoy!

Pesto Lime Chicken Zoodle Soup

Pesto Lime Chicken Zoodle Soup 

adapted from The Spice & Tea Exchange

I discovered The Spice & Tea Exchange on a recent trip to Savannah and was pleasantly surprised to find out that there is a local store in Lancaster, PA. Your local source for spice mixed probably has basil and / or citrus blends. Use your favorite.

Serves 2                                                          1 WW Blue point / serving

1 Tbsp. Pesto Spice blend or your favorite basil seasoning blend

1 1/2 tsp. olive oil

1/2 tsp. Tastefully Simple Citrus Herb Seasoning or your favorite citrus seasoning blend, divided

1/2 tsp. freshly ground black pepper

8 oz. boneless, skinless chicken breast

32 oz. homemade chicken stock or canned broth

2 medium zucchini, spiralized

Juice for 1/2 lime

1 Tbsp. cilantro, chopped

2 thin lime slices (optional)

1. Combine the chicken, Pesto and Citrus seasoning blends in a vacuum seal bag and seal.*
2. Put the broth and cag of chicken in a soup pot, making sure the bag is submerged. Bring to a boil. Reduce heat to medium and simmer for 30-40 minutes or until the chicken is cooked through.
3. Remove the bag from the broth. Remove the chicken from the bag. Shred when cool enough to handle
4. Add the ground pepper, lime juice, cilantro, remaining 1/4 tsp Citrus Seasoning and chicken to the broth remaining in the pot. Stir to combine.
5. Add the zucchini noodles and simmer 3-5 minutes to desired tenderness. Divide the noodles and broth into bowls.
6. Garnish with lime slices before serving, if desired.

Enjoy!

*If you do not have a vacuum sealer, place in a zip-top bag and sea; then place in another zip-top bag and seal again.