You don’t have to sacrifice your health or extra holiday calories to have scrumptious comfort food all season long! Liz shares 3 of her favorite curl up and cozy soup recipes which are perfect for those chili evenings. Easy to prep, great for leftovers, perfect to freeze for later and easy on the waistline! Take a look at these simple comfort food recipes for the healthy soul…
Simple Comfort Food Recipes for the Healthy Soul
I am certainly in the spirit of curling up in big sweaters, holiday smells and hearty comfort food.
There is nothing I enjoy more this time of year than walking in my house with soup in the crockpot and that amazing smell that one may think I spent the entire day in the kitchen. With a baby and toddler at home I need to make my life as simple as can be, especially when it comes to meals so I’ve got some easy recipes to share with you today.
Just substituting a couple ingredients will give you a healthier version of these traditional comfort soups without losing any flavor! Enjoy!
SKINNY LOADED POTATO SOUP
Ingredients: Serves 6-8
- 6 large Yukon Gold potatoes, peeled and cut into ½ inch cubes
- 40 ounces low-fat chicken broth
- 1 teaspoon salt, 1 teaspoon pepper
- 1/8 teaspoon red pepper flakes
- 6 carrots, peeled and thinly sliced
- ½ sweet yellow onion, diced
- 2 cloves garlic, peeled and minced
- 2-3 tablespoons olive oil
- 1 teaspoon parisien bonnes herb, or a blend of chives, French tarragon, basil and dill
- 1 ½ cups of fat-free half and half
- 1 ½ cups low-fat cheese, cheddar works well
- 2 tablespoons fresh chives, chopped
- Low-fat sour cream or plain Greek yogurt
- 1-pound turnkey bacon, cooked and crumbled
- Green onions, thinly sliced or chives, chopped
Spray the inside of your slow cooker with cooking spray and set your temperature to HIGH. Add in diced potatoes, chicken stock, salt, pepper and red pepper.
Sauté sliced carrots in 2-3 tablespoons olive oil for 3 minutes. Add diced onions to the carrots and cook on medium-high until onion is translucent. Add minced garlic and sauté 30 more seconds. Add sautéed carrots, onion and garlic to the potato broth mixture.
Cook on HIGH for 2-3 hours or until potatoes have softened. Using a potato masher, mash part of the cooked vegetables while they are still in the slow cooker. Only mash down on the vegetables 3-4 times. Add herbs, half-and-half, cheese and chives. Mix well. Once cheese has melted, ladle soup into bowls and garnish with sour cream, turkey bacon, extra cheese and chives.
Ingredients: 6 servings
- 2 teaspoons olive oil
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 1 medium red bell pepper, chopped
- 1 pound extra lean ground turkey or chicken (99%)
- 4 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt, plus more to taste
- 1 (28-ounce) can diced tomatoes
- 1 1/4 cups chicken broth
- 2 (15 oz) cans dark red kidney beans, rinsed and drained
- 1 (15 oz) can sweet corn, rinsed and drained
For topping: cheese, avocado, tortilla chips, cilantro and plain greek yogurt (healthier version of sour cream)
ON THE STOVETOP:
Place oil in a large pot and place over medium high heat. Add in onion, garlic and red pepper and saute for 5-7 minutes, stirring frequently. Next add in ground turkey and break up the meat; cooking until no longer pink. Next add in chili powder, cumin, oregano, cayenne pepper and salt; stir for about 20 seconds.
Next add in tomatoes, chicken broth, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary. Garnish with anything you’d like.
Reduce the chicken broth to 1/2 cup and brown the turkey and onions before adding to the slow cooker. This is an awesome tailgating or football party recipe!
EASY CHICKEN NOODLE SOUP
Ingredients: 6 servings
- 1 ½ lbs., cubed chicken breast
- 3 carrots peeled and diced
- 3 celery stalks, diced
- 1 onion, diced
- 2 garlic cloves, diced
- 1 teaspoon, dried parsley
- ½ teaspoon, dried thyme
- 4-6 cups, low sodium organic chicken or vegetable broth
- Handful of fresh parsley chopped
- 8 ounces of egg noodles
Dump all ingredients except the parsley and noodles into crock pot, cook on low for 6 hours. Cook noodles according to directions, add noodles and parsley to crockpot about 20 minutes or so before serving. Turn crockpot off to avoid overcooked or mushy noodles.
From iFamily to Yours,