Quick & Easy Soup Recipes

Mediterranean Chicken Soup

Serves 5-6

Ingredients:

1.5 lb chicken breasts
3-4 carrots, chopped
1 celery rib, chopped
1 red onion, chopped
1/3 cup rice, rinsed
8 cups water
10 black olives, pitted and halved
1/2 tsp salt
ground black pepper, to taste
lemon juice, to serve
1/2 cup fresh parsley or coriander, finely cut, to serve

Directions:

Place chicken breasts in a soup pot. Add in onion, carrots, celery, salt, pepper and water. Stir well and bring to a boil. Add in rice and olives. Stir and reduce heat. Simmer for 30-40 minutes.

Remove chicken from the pot and let it cool. Shred it and return it back to the pot. Serve soup with lemon juice and sprinkled with fresh parsley or coriander.

Moroccan Chicken and Butternut Squash Soup

Serves 5-6

Ingredients:
3 skinless, boneless chicken thighs (about 14 oz), cut into bite-sized pieces
1 large onion, chopped
1 zucchini, quartered lengthwise and sliced into 1/2-inch pieces
3 cups peeled butternut squash, cut in 1/2-inch pieces
2 tbsp tomato paste
4 cups chicken broth
1/3 cup uncooked couscous
3 tbsp olive oil
1/2 tsp ground cumin
1/4 tsp cinnamon
1 tsp paprika
2 tbsp fresh basil leaves, chopped
1 tbsp grated orange rind

Directions:
Heat a soup pot over medium heat. Gently sauté onion, stirring occasionally. Add in chicken pieces and cook for 3-4 minutes until chicken is brown on all sides. Add cumin, cinnamon and paprika and stir well.

Add butternut squash and tomato paste; stir again. Add chicken broth and bring to a boil then reduce heat and simmer for ten minutes.

Stir in couscous, salt and zucchini pieces and cook until squash is tender. Remove pot from heat. Season with salt and pepper to taste. Stir in chopped basil and orange rind and serve.

Portobello Porcini Mushroom Soup

Serves: 4
Preparation time: 15 minutes
Cooking time: 35 minutes

Ingredients:
2 cups Portobello mushrooms, cleaned, quartered
1 cup Porcini mushrooms, chopped
6 cloves garlic, minced
1 medium onion, minced
2 cups low-sodium beef stock
1 cup sour cream
½ tsp thyme
½ tsp nutmeg
1 tsp salt, black pepper
Extra virgin olive oil

Directions:

  1. Heat 3 Tbsp extra virgin olive oil in cast iron deep skillet or Dutch oven, and add onion, garlic.
  2. Sauté until fragrant. Add mushrooms, sauté for two minutes, stir in beef stock.
  3. Temper sour cream with a little liquid from pan, mix warm sour cream into mushroom mixture.
  4. Add spices, reduce heat to low, cover and simmer for 30 minutes. Serve with crusty bread.

Nutrition (per serving)

Calories 180
Carbs 4
Fat 14
Protein 6
Sodium 603 mg
Sugar 2

Bacon Potato Winter Soup

Serves: 6
Preparation time: 15 minutes
Cooking time: 30 minutes

Ingredients:
5 medium potatoes
½ cup bacon, crumbled
1 sweet onion, diced
4 cups chicken broth
½ cup cream
1 cup milk
1 cup water
2 Tbsp flour
½ tsp dry parsley
1 tsp each salt, white pepper Extra virgin olive oil
Topper ingredients:
Sour Cream

Directions:

  1. Slice potatoes into ½” cubes, set aside.
  2. Heat 3 Tbsp olive oil in a cast iron deep skillet or Dutch oven. Add sweet onion, sauté until translucent.
  3. Mix in flour, slowly pour in chicken stock to form a paste. Mix in remaining liquids, bring potatoes to boil.
  4. Add potatoes and bacon, reduce heat to medium, cover, and cook for 25 minutes or until potatoes are tender.
  5. Serve with a dollop of sour cream on top.

Nutrition (per serving)

Calories 304
Carbs 38 g
Fat 12 g
Protein 12 g
Sodium 1153 mg
Sugar 5 g

Hearty White Bean and Turkey Soup

Serves: 6
Preparation time: 20 minutes
Cooking time: 35 minutes

Ingredients
¾ lb turkey breast, skinless, boneless
1 celery stalk, sliced
¾ cup white beans
1 onion, minced
4 cloves garlic, minced
4 cups low-sodium chicken broth
1 cup water
2 Tbsp tomato paste
1 tsp cayenne pepper
1 bay leaf
1 tsp salt, black pepper
Extra virgin olive oil

Directions:

  1. Slice chicken breast into 1” cubes.
  2. Heat 3 Tbsp extra virgin olive oil in cast iron deep skillet or Dutch oven.
  3. Add turkey breast, sauté until browned, remove to dish.
  4. Add onion, garlic to cast iron pan, sauté until onion is translucent, mix in tomato paste.
  5. Return turkey breast to pan, add remaining ingredients, and bring to boil. Reduce heat to low, cover pot, simmer for 25 minutes. Serve with a slice of hearty Italian bread.

Nutrition (per serving)
Calories 209
Carbs 22 g
Fat 6 g
Protein 17 g
Sodium 1025 mg
Sugar 24 g

Grandma’s Chicken Noodle Soup

Serves: 4
Preparation time: 10 minutes
Cooking time: 25 minutes

Ingredients:
4 cups roasted chicken breast, cubed
1 red onion, diced
3 cloves garlic, minced
1 celery stalk, diced
1 carrot, diced
4 cups low-sodium chicken broth
½ cup dry rotini
1 cup water
½ tsp rosemary
½ tsp sage
1 tsp salt
Extra virgin olive oil
Topping
Handful parsley, chopped

Directions:

  1. Heat 3 Tbsp extra virgin olive oil in a cast iron deep skillet or Dutch oven, add onions, and garlic, and sauté until onion is translucent. Stir in celery stalk, carrot, sauté for a minute.
  2. Add chicken broth, water, spices, and bring to boil. Add rotini, cook for 2 minutes.
  3. Reduce heat to medium-low, add cubed chicken breast, simmer pot for 20 minutes and serve.
  4. Sprinkle with parsley and serve.

Nutrition (per serving)
Calories 314
Carbs 12 g
Fat 5 g
Protein 52 g
Sodium 840 mg

Parmesan Chicken Soup

Serves: 6
Preparation time: 10 minutes
Cooking time: 35 minutes

Ingredients:
4 cups chicken breast, cooked
1 onion, peeled and diced
4 cloves garlic, peeled and minced
2 cups tomato puree
2 cups low-sodium chicken stock
½ cup red wine
¼ cup parsley, chopped
½ cup parmesan, grated
1 tsp oregano
1 tsp salt, black pepper

Directions:

  1. Heat 3 Tbsp olive oil in a cast iron deep skillet or Dutch oven.
  2. Add onion, sauté until translucent.
  3. Add chicken breast, sauté for 3 minutes.
  4. Stir in tomato puree, red wine, chicken stock, and spices, bring to a boil.
  5. Reduce heat to low, simmer for 25 minutes.
  6. Stir in parmesan, serve.

Nutrition (per serving)
Calories 388
Carbs 9 g
Fat 8 g
Protein 49 g
Sodium 1101 mg
Sugar 5 g