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8 Soups to Warm Your Soul
These 8 recipes can be made in minutes with just a few simple ingredients.


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Soups are an easy way to take the week's leftovers and create a delicious, simple meal for the entire family.


Take advantage of National Soup Month, because there is nothing so soothing as soup!”
With the frost temps of winter upon us, there’s nothing more comforting than a tasty bowl of warm soup.  To celebrate National Soup Month we’ve simplified homemade soup to make it "so easy." All you have to do is start with store-bought chicken stock, add fresh veggies and cooked chicken, and in less than 15 minutes you’ll have a great bowl of soup seven delicious ways and have leftovers to enjoy all over again. Take advantage of National Soup Month, because there is nothing so soothing as soup!

Chicken and Rice Soup

Ingredients:
* 1/2 cup each carrots, celery and onion, diced
* 2 Tbsp. olive oil
* 8 cups low-sodium chicken stock
* 1/2 cup green peas, frozen
* 2 cups cooked chicken, diced or shredded
* 1 cup cooked rice
* Salt and pepper to taste

Directions: In a large soup pot, add diced vegetables and olive oil. Sauté over medium heat for 5 minutes. Add chicken stock and cook for 15 minutes until the vegetables are tender.  Add the peas, chicken and cooked rice and cook for another 5-10 minutes.  Enjoy.

Asian Noodle Bowl

Ingredients:
* 8 cups low-sodium chicken stock
* 2-inch piece ginger, 1/4" slices
* 2-3 Tbsp. low sodium soy sauce
* 4 oz. Pad Thai rice noodles
* 2 cups napa cabbage, shredded
* 1 cup mushrooms, thinly sliced
* 1/2 cup green onions, thinly sliced

Directions: In a large soup pot, bring the stock, ginger and soy to a boil. Add rice noodles, reduce heat and simmer 5 minutes.  Add cabbage, mushrooms and green onions and cook another 5 minutes. Remove and discard the ginger slices before serving.

Thai Coconut Soup

Ingredients:
* 1 tsp.  red curry paste
* 1 tbs. Olive oil
* 5 cups low-sodium chicken stock
* 1 can (14 oz.) coconut milk
* 3 Tbsp. fresh lime juice
* 2 Tbsp. fish sauce (optional)
* 1/2 cup each,  mushrooms and red peppers, thinly sliced
* 2 cups cooked chicken, diced or shredded

Garnishes: Lime wedges, chopped cilantro, chopped green onions

Directions: In a large soup pot, add curry paste and olive oil. Sauté over medium heat for 1 minute. Add chicken stock, coconut milk, lime juice, fish sauce. Bring to a low boil, reduce heat and simmer for 5 minutes. Add mushrooms and red pepper, cook for another 5 minutes.

Southwestern Tortilla Soup

Ingredients:
* 5 cups low-sodium chicken stock
* 1 can (14 oz.) diced tomatoes, southwestern flavored
* 1 can (4 oz.) chopped green chilies
* 1 can (14 oz.) black beans, drained and rinsed
* 1/2 cup frozen corn
* 2 Tbsp. lime juice
* 2 cups cooked chicken, diced or shredded

Garnishes: Tortilla chip crumbles, diced avocado, chopped cilantro and lime wedges

Directions: In a large soup pot add all of the ingredients. Over medium-high heat, bring to a boil.  Reduce heat and simmer for 5 minutes.

  Lemony Tortellini Soup

Ingredients:
* 8 cups low-sodium chicken stock
* 16-ounce tortellini (fresh of dried)
* 2 cups baby spinach, shredded or chopped
* 2 green onions, thin sliced
* 1 Tbsp. lemon Juice

Garnishes: Lemon wedges, chopped parsley

Directions:  In a large soup pot bring the chicken stock to a boil. Drop the tortellini into the pot and cook according to package directions. In the last 30 seconds of cooking, add the spinach, green onions, and lemon juice.

A-Z Vegetable Soup

Ingredients:
* 8 cups low-sodium chicken stock
* 3 cups chopped or diced vegetables (any variety of vegetables will do. Use up what’s in the fridge, chopped greens are awesome in soup)
* 1/2 cup alphabet pasta (or other small pasta such as ditalini)
* 2 cups cooked chicken, diced or shredded

Directions: In a large soup pot bring the chicken stock to a boil. Add the vegetables and pasta and bring to boil. Reduce heat to medium and simmer for 10 minutes until the vegetables are tender. Add the chicken cook for another 5 minutes.  Enjoy.

Chinese Vegetable Soup

Ingredients:
* 8 cups low-sodium chicken stock
* 2" fresh ginger, thinly sliced
* 2 Tbsp. soy sauce
* 2 tsp. sesame oil
* 8 ounces sliced mushrooms
* 1 cup napa cabbage or bok choy, shredded
* 1 cup snow peas, sliced in half
* 12 ounces, firm tofu, cubed

Directions: In a large soup pot bring the chicken stock, ginger, soy sauce and sesame oil to a boil, reduce heat and simmer for 5 minutes. Add mushrooms, cabbage, and snow peas and simmer for 5 minutes.  Reduce heat to low and add tofu.  Warm gently for 5 minutes.

Simple Meatball Soup

Ingredients:
* 2 tbsp. olive oil
* 1/2 cup onions, minced
* 1 Tbsp. garlic, minced
* 1 bunch kale, chopped
* 1/2 cup quinoa
* 8 cups low-sodium chicken stock
* 1 pound frozen meatballs

Garnish: Grated parmesan cheese, chopped parsley, garlic-seasoned croutons

Directions: In a large soup pot, add diced onions, garlic and olive oil. Sauté over medium heat for 2 minutes; add the kale and cook for 3 more minutes.  Add the quinoa and the chicken stock turn up the heat and bring to a boil. Reduce heat to low and simmer for 10 minutes.  Add the meatballs and cook for another 5-10 minutes. Enjoy.

Cheryl Moellenbeck Tallman is the founder of Fresh Baby (www.FreshBaby.com). Since Starting Fresh Baby in 2002, Cheryl Tallman has been honored with many prestigious awards, and is a US Department of Agriculture National Nutrition Education Strategic Partner. As the head of product and content development for her company, Cheryl develops innovative products and authors materials that inspire parents to raise healthier children. She serves as both a parenting and cooking expert for many high-profile online communities. Cheryl's ultimate vision is to make the task of raising a healthy eater easier for all parents.


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Over 1 million couples turn to Hitched for expert marital advice every year. Sign up now for our newsletter & get exclusive weekly content that will entertain, educate and inspire your marriage.



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