Tuscan Chicken Soup

Today is the last day of the SOUPER BOWL!  We hope you choose one recipes we posted this week to make for the real live Super Bowl on Sunday. There is nothing better than having a pot of soup simmering on the stove all day long (or in the crock). Click appetizer’s on the right sidebar for a few of foodlove’s favorites, to help really get the party started!

This is one of my favorite restaurant copies – Tuscan Chicken Soup.  Originally from D’Amico & Son’s in MN, this is one of their signature soups.  It is full of veggies and flavors, when I tried it for the first time I knew I had to try and recreate it.  But before I got all creative in the kitchen, I just Googled the recipe, and lo and behold there it was online!  The original person who posted this recipe claims to be the granddaughter of the women who originally started serving it at the restaurant.  I gave it a try and it is really close – and delish.  Half & half is optional in this recipe but I totally recommend it, as it gives your bowl a creamy boost in flavor (and half & half is low in pp in my opinion, when used in moderation.

Servings: 8

Serving Size: 1 cup

Points Plus: 4pp

Level of Difficulty: Easy

Prep Time: 15 minutes

Cook Time: About 45 minutes

Ingredients

1 T. olive oil

1 chicken breast, cut into small pieces

1 medium yellow onion, diced

4 medium carrots, diced

4 stalks of celery, diced

1 zucchini, diced

1 yellow squash, diced

3 cloves fresh garlic, chopped finely

1 t. dried oregano

1t. dried basil

28 oz can crushed tomatoes

4 cups low sodium chicken stock

Kosher salt + ground pepper to taste

1 cups small pasta, small shells, that ‘O’ shaped pasta, pearl couscous…as examples

16 T half & half

Instructions

Get out your large Dutch oven again (we hope after this week you invest in a large, cast iron Dutch oven, because they really do make life easier).  Warm your olive oil and then add the diced carrots to your pan.  Let cook about 4 minutes, and then add onion, celery, zucchini, squash and diced chicken.  Sauté the mixture about 4 more minutes.  Then add garlic and sauté about one minute more. Add chicken stock, tomatoes, basil and oregano. And bring to a boil.  Let soup simmer for 20-30 minutes, and then add pasta. Let soup simmer until pasta is cooked according to package directions.  Next, season with salt and pepper to taste.  Serve this soup up, and add 2 T. half & half per bowl.  Enjoy with a glass of bottomless wine, just like you are at D’Amico & Sons!

Tip

We have made this in our household twice.  The first time, I followed the recipe and the second time I sort of added whatever was in the fridge.  Needless to say, the second time the proportions were off, so I recommend following this recipe with the recommended amounts of veggies. 

XOXO - Katie

Chicken Enchilada Soup

Chicken enchiladas meet the crockpot!  I love Mexican, especially enchiladas - here is a fun recipe that turns them into a soup which helps cut down on pp. The original recipe comes from Skinnytaste with just a few modifications.  This is a great recipe to throw in the crockpot and before you know it you have dinner on the table!

Servings:  6

Size:  1 ½ cups soup

Points Plus: 7pp

Level of Difficulty:  Easy

Prep Time: 20 minutes

Cook Time: 4-6 hours in the crockpot

Ingredient List:

2 tsp. olive oil

½ cup onion, chopped

3 cups chicken broth, low sodium, fat-free

8 oz. can tomato sauce

1-2 tsp. chipotle chili in adobo sauce

1 15 oz. can black beans, rinsed and drained

14.5 oz. can petite diced tomatoes

2 cups frozen corn

1 tsp. cumin

½ tsp. dried oregano

2 8 oz. chicken breasts, skinless, boneless

¼ cup scallions, chopped

¾ cup shredded cheddar cheese, reduced-fat

¼ cup cilantro, chopped

Directions:

In a large skillet, heat the olive oil over medium heat.  Add the onion and saute for 3-4 minutes or until tender.  Pour in the chicken broth, tomato sauce and chipotle adobo sauce and mix throughly.  Bring the mixture to a boil and then remove from heat.  Carefully pour or ladle this mixture into your crockpot. Add the drained can of beans, diced tomatoes, corn, cumin and oregano and stir until the enchilada sauce mixture is combined.  Finally add the chicken breasts and cover.  Set your crockpot to cook on high for 2 hours and then reduce the temperature to low for the remaining 2 1/2 - 3 hours.  Once the chicken is fully cooked, remove and shred with forks.  Put the shredded chicken back into the crockpot and cook on low an addtional 30 minutes.  Serve with a chopped scallions and cilantro on top and 2 Tbsp. of cheese per serving!

Tip:
Want to know a super fun tip on how to pour hot liquid without risking it splashing all over and making a huge mess???  When pouring, flip your soup ladle so back of the ladle is facing up and pour the liquid directly onto the back of the ladle.  The liquid will follow the curves of the ladle and will easily pour this way. This also works with a big spoon too!

XOXO Megan

French Onion Soup

Did you know that French Onion soup is an easy soup that is low in pp??  When the base is broth and the main ingredients are onions, how can you not expect a low in points soup?  Try out this recipe for a delicious French Onion.  This recipe is a family favorite for holidays!

Servings:  6

Size:  1 cup + baguette slice and cheese

Points Plus: 5pp

Level of Difficulty:  Easy

Prep Time: 15 minutes

Cook Time: 65 minutes

Ingredient List:

2 lbs. yellow onions, sliced (about 3 large onions)

2 (10.5 oz) cans beef broth

2 (10.5 oz) cans beef consommé

21 oz. water (use the empty soup cans)

Bay leaf

6 slices of a baguette

6 Tbsp. shredded Swiss or Provolone cheese, reduced-fat

6 Tbsp. shredded Parmesan cheese

Directions:

Peel and thinly slice the onions into rings instead of chopping or dicing; these will hold up better in the soup.  In a large Dutch oven or stock pot (again a piece from Le Creuset would work great!), sauté the onions for 45 minutes until they are caramelized.  Add a total of 6 cups of beef stock consisting of: 2 cans of beef consommé, 2 cans of beef broth and 2 cans of water.  Add a bay leaf and simmer for 20 minutes.  Slice and toast the baguette until crisp and crusty.  Ladle out 6 servings of soup and place a slice of baguette in each bowl. Cover the top of the baguette 1 Tbsp. of shredded Swiss or Provolone depending on your preference (I personally dislike the taste of Swiss) and 1 Tbsp. of shredded Parmesan cheese.  Place the plated portions of soup into your broiler for a few minutes to melt and brown the cheese on top before serving.

Tip:

Shredded cheese is a great use of pp because it covers much more surface area in a meal than a slice of cheese will, but for less volume and consequently less pp! 

XOXO Megan

Thai Chicken (Curry) Soup

I.L.O.V.E.C.U.R.R.Y. This recipe is for an easy and healthy curry flavored soup.  This soup is perfect on its own, but I ate it over brown rice to make it a bit more authentic and filling.  My recipe is adapted from this one, the main difference being that I cooked it on my stovetop and not in my slow cooker (although I am sure the slow cooker would have been tasty)! Enjoy!

Servings: 6

Serving Size: 1 cup of curry + ½ cup brown rice

Points Plus: 10pp (7pp if just eating the soup)

Prep Time: 15 minutes

Cook Time: 45 minutes

Level of Difficulty: Easy

Ingredients:

2 tablespoons red curry paste

2 12 ounce cans of coconut milk (one light and one regular)

2 cups chicken stock

2 tablespoons brown sugar

2 tablespoons peanut butter

1 pound chicken breast, cut into 1 1/2 inch pieces

1 red bell pepper, seeded and sliced into 1/4 inch slices

1 onion, thinly sliced

1 heaping tablespoon fresh ginger, minced

1 clove garlic, finely chopped

1 cup frozen peas, thawed

1 cup carrots, thinly sliced

1 tablespoon lime juice

Cilantro for garnish

3 cups cooked brown rice

Cooking spray

Directions:

Spray the bottom of a large pot and add your red pepper, onion and carrots. Cook for about 4 minutes and then add your chicken. Sautee until chicken is cooked through. Add your ginger and garlic and cook about 2 more minutes. Mix the curry paste, coconut milk, chicken stock, brown sugar and peanut butter and bring to a boil.  Turn the heat down and let it simmer on low for about 45 minutes.  Add in the peas and cook for about three minutes longer. Serve 1 cup soup over ½ cup brown rice with a squirt of lime and fresh cilantro.

Tip:
Instead of red curry paste, try green or yellow paste for a different flavor profile for this soup. If you do try out a different type of curry paste make sure to comment and let us know how it turned out!

XOXO Katie

Butternut Squash & Potato Soup

Next weekend is the Super Bowl and in order to get ready for the big game, Katie and I bring you the SOUPER BOWL of soups!  We have 5 new soup recipes for you to test out to see who you think should be the ultimate champion. :)  Okay, enough with the football references... but we do hope you are excited for a week full of new soups though!

First up... Butternut Squash & Potato!

I LOVE butternut squash and this soup is a creamy, delicious blend of squash, potato and onion flavors.  You will be surprised at how easily this comes together! And it makes a lot so you'll be set with leftovers for days!  Here is a link to the orignal recipe, I omited a few ingredients to lighten it up.  Enjoy!

Servings:  8

Size: 1 1/4 cups

Points Plus: 3pp

Level of Difficulty: Easy

Prep Time: 10 minutes

Cook Time: 15 minutes

Ingredient List:

2 Tbsp. butter

5 cups butternut squash, peeled and cubed (about 1 ½ lbs.)

2 cups potato, peeled and cubed

2 tsp. kosher salt

1 tsp. freshly ground black pepper

1 cup onion, chopped

4 cups chicken broth, fat-free and less sodium

Directions:

In a large Dutch oven (I used my 5.5 quart Le Creuset oval French Oven), melt the butter.  Add the cubed squash, potato, salt and pepper and sauté for about 3 minutes.  Next, add the onion and sauté for an additional minute or two.  Add the chicken broth and stir until well mixed.  Bring this to a boil; once the soup begins to boil reduce the heat and simmer for 20 minutes or until the veggies are soft and tender.  You will want to stir occasionally throughout the cook time.  Once the veggies are done cooking, get out your immersion blender and puree until your desired level of consistency.  Optional: Serve with some fresh chives sprinkled on top. Or sprinkle on a few oyster crackers!

Tip:

If you don't own an immersion blender, go buy one immediately!  Just kidding, but you really should invest in one as they make blending soups SO easy.  And as an added bonus, clean-up is a breeze since you just have to clean the blade you use and you're done! 

XOXO Megan