Chicken Corn Chowder

This soup is an excellent way to transform leftover chicken into something wholly different. Plenty of corn, both whole and pureed with milk, gives this soup a nice sweet-and-savory flavor. If you’ve got leftover vegetables, throw them in, too; just about any cooked veggies would make a good addition.  Recipe serves 4.

What you’ll need:

  • 1 tablespoon butter
  • 6 green onions
  • 2 tablespoons all-purpose flour
  • 2 cups chopped cooked chicken breast (or rotisserie chicken)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 (10-ounce) packages frozen corn kernels, thawed
  • 1 (14-ounce) can less-sodium chicken broth
  • 2 cups fat-free milk
  • 1/2 cup (2 ounces) shredded cheddar cheese

What you’ll do:

  • Melt butter in a pot over medium-high heat.
  • Remove the green onion tops and chop, set aside.
  • Thinly slice the white portion of the green onion.
  • Add the sliced white portion of the green onions to the melted butter and saute for 2 minutes.
  • Add the flour, cook 1 minute, stirring constantly.
  • Stir in the chicken, salt, pepper, 1 package of the frozen corn that has been thawed, and the broth.
  • Bring to a boil.
  • Reduce the heat and simmer for 5 minutes.
  • While the mixture simmers, combine the remaining thawed package of corn and the milk in a blender.
  • Process until smooth.
  • Add the milk mixture to the pan and simmer for 2 minutes.
  • Ladle 2 cups of soup into each bowl.
  • Sprinkle evenly with the green onion tops and cheese.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

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Peanut Chicken Noodle Soup

Thai night!  Recipe serves 6.

What you’ll need:

  • 6 ounces uncooked spaghetti noodles
  • 1/2 cup chicken broth
  • 3 tablespoons peanut butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 (13.5 ounce) can lite coconut milk
  • 3 cups shredded rotisserie chicken
  • 3 cups thinly sliced napa cabbage
  • 1/4 cup fresh cilantro
  • 1 small serrrano chile, thinly sliced (optional)
  • 2 tablespoons Sriracha (optional)

What you’ll do:

  • Cook the noodles according to package directions.
  • Before draining, reserve 2 cups of the cooking liquid.
  • Heat the chicken broth, peanut butter, salt and pepper, and coconut milk over medium-low heat.
  • Add the leftover cooking liquid (2 cups from noodles) and the shredded chicken to the milk mixture.
  • Cook 3 minutes or until chicken is warmed.
  • Add the noodles and cabbage and cook 2 minutes.
  • Sprinkle with the cilantro and serrano.
  • Serve with the Sriracha on the side.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

Corn and Potato Chowder

Ideal for a weeknight supper, this vegetarian-friendly soup can be made ahead and reheated just before serving.  Makes 4 servings.

What you’ll need:

  • 1 1/2 cup chopped bell pepper
  • 1 cup chopped green onions (about 1 bunch)
  • 2 cups frozen corn kernels
  • 1 1/4 cups water
  • 1 teaspoon seafood seasoning (such as Old Bay)
  • 3/4 teaspoon dried thyme
  • 1/8 teaspoon ground red pepper
  • 1 pound baking potatoes, cut into 1/2-inch pieces
  • 1 cup half-and-half
  • 1/4 cup chopped parsley
  • 3/4 teaspoon salt
  • 1/2 cup shredded cheddar cheese

What you’ll do:

  • Heat a Dutch oven over medium-high heat.
  • Coat the pan with cooking spray and add the bell pepper and 3/4 cup green onions.
  • Saute for 4 minutes.
  • Increase the heat to high.
  • Add the corn, water, seafood seasoning, thyme, red pepper and potatoes.
  • Bring to a boil.
  • Cover, reduce heat, and simmer for 10 minutes or until potatoes are tender.
  • Remove from heat and stir in the half-and-half, parsley and salt.
  • Place about 1 1/2 cups of soup in each bowl and sprinkle each with 2 tablespoons of cheese and 1 tablespoon green onions.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

Shrimp Marinara Soup with Feta

Serve this hearty soup with a green salad.  Recipe makes 4 servings.

What you’ll need:

  • 2 teaspoons olive oil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 3 garlic cloves, minced
  • 1/4 cup dry white wine (or chicken stock)
  • 2 cups unsalted chicken stock
  • 1/2 cup water
  • 1/2 cup uncooked orzo
  • 2 cups lower-sodium marinara sauce
  • 12 ounce large shrimp, peeled and deveined
  • 2 tablespoons chopped parsley
  • 1/4 cup crumbed feta cheese

What you’ll do:

  • Heat a large saucepan over medium heat.
  • Add the oil; swirl to coat.
  • Add oregano, pepper, and garlic; saute 30 seconds.
  • Add the wine (or broth); cook 1 minute.
  • Add the stock and 1/2 cup water to the pan; bring to a boil.
  • Stir in the orzo; cook 6 minutes or until al dente.
  • Stir in the marinara and shrimp; cook 4 minutes or until the shrimp are done.
  • Place 1 1/2 cups of soup in each bowl.
  • Top with a sprinkle of parsley and 1 tablespoon of feta.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

Corn and Potato Chowder

This soup is a great weeknight dinner.  Make the soup ahead of time and simply reheat when it’s time for dinner.  Serve with a crisp green salad on the side.  Recipe serves 4.

What you’ll need:

  •  1 1/2 cups chopped green bell pepper
  • 1 cup chopped green onions (about 1 bunch)
  • 2 cups frozen corn kernels
  • 1 1/4 cups water
  • 1 teaspoon seafood seasoning (such as Old Bay)
  • 3/4 teaspoon dried thyme
  • 1/8 teaspoon ground red pepper
  • 1 pound baking potatoes, cut into 1/2-inch pieces
  • 1 cup half-and-half
  • 1/4 cup chopped parsley
  • 3/4 teaspoon salt
  • 1/2 cup (2 ounces) shredded cheddar cheese

What you’ll do:

  • Heat a Dutch oven (large pot) over medium-high heat.
  • Coat the pan with cooking spray.
  • Add the bell pepper and 3/4 cup green onions and saute 4 minutes.
  • Increase the heat to high and add the corn, water, seafood seasoning, thyme, ground red pepper and potatoes.
  • Bring to a boil.
  • Cover, reduce heat and simmer for 10 minutes (or until the potatoes are tender)>
  • Remove from heat, stir in the half-and-half, parsley and salt.
  • Serve 1 1/2 cup servings in bowls and top with 2 tablespoons of cheese and 1 tablespoon of green onions.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

Tortilla Soup with Black Beans

This meal is healthy, affordable and delicious all because of beans.  Canned beans are a pantry-staple that you should always keep on hand.  Simply rinse the beans before adding to recipes to remove excess sodium.  Recipe serves 4.

What you’ll need:

  • 1 tablespoon olive oil
  • 4 garlic cloves, minced
  • 1 teaspoon chili powder
  • 2 cans (14 1/2 ounces each) diced tomatoes
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 can (14 1/2 ounces) vegetable broth
  • 1 package (10 ounces) frozen corn kernels
  • salt
  • pepper
  • 1 cup crushed tortilla chips, for serving
  • lime wedges, for serving

What you’ll do:

  • In a large saucepan, heat the oil over medium heat.
  • Cook the garlic and chili powder for 1 minute.
  • Add the tomatoes (with their juice), beans, broth, corn and 1 cup of water.
  • Season with salt and pepper.
  • Bring the soup to a boil; reduce to a simmer.
  • Add the tortilla chips, cook until softened, about 2 minutes.
  • Remove from heat and serve with lime wedges.

Recipe and image from Martha Stewart.  

So what are you waiting for…Get dinner on the table.  

Baked Potato-and-Broccoli Soup

Most potato-cheese soups use butter, cream cheese and cream-of-mushroom soups.  This lightened version uses lower-fat ingredients and adds broccoli for a nutritional boost.  You won’t miss the fat with the sprinkle of cheese on top (and if you dare, bacon bits – note, it won’t be Meatless Monday then).  This recipe makes 7 1-cup servings.

What you’ll need:

  • 1/4 cup all-purpose flour
  • 2 (14-ounce) cans low-sodium, fat-free chicken broth, divided
  • 3 cups peeled, cubed potatoes (about 1 1/4 pounds)
  • 2 cups broccoli, chopped
  • 1 small onion, chopped
  • 1 1/4 cups reduced-fat milk
  • 1 (8-ounce) block sharp cheddar cheese, shredded**
  • 7 teaspoons shredded sharp cheddar cheese (for topping)
  • chopped green onions

What you’ll do:

  • Whisk together the flour and 1/3 cup chicken broth until smooth.
  • Combine the remaining chicken broth, cubed potatoes, broccoli and onion in a Dutch oven (or large saucepan).
  • Bring to a boil, cover, reduce heat, and simmer for 8 minutes or until potatoes are tender.
  • Gradually stir in the flour mixture.
  • Cook, stirring often, 5 minutes.
  • Stir in the milk and 8 ounces of shredded cheese.
  • Cook over medium-low heat, stirring constantly, until cheese melts.
  • Top each bowl of soup with 1 teaspoon shredded cheese and 1 teaspoon chopped green onions.

**It’s recommended that you shred your own cheese – this will result in a creamier soup!

Recipe and image from Southern Living.

So what are you waiting for…Get dinner on the table!