Rotisserie Chicken Noodle Soup

I threw this soup together for dinner last night and it turned out really well.  I've made on-the-fly chicken noodle soup in the past but this is the only recipe that I felt was worth sharing.  It tastes even better the next day for lunch!

Recipe
2 C. rotisserie chicken, white meat, no skin, cut into small bite-size pieces
2 C. cooked penne pasta (I used Trader Joe's high fiber penne)
3 C. chopped carrot, celery & onion (I used about 1 1/2 C. carrot, 1/2 C. onion and 1 C. celery to total 3 C.)
12 C. fat free chicken broth (I used Swanson's)
1 large garlic clove, minced
1 Tbsp olive oil
~1/8 tsp crushed red pepper flakes (2-3 shakes of the container)
4-5 grinds of fresh black pepper

Add olive oil to dutch oven and heat over medium.  Add carrot, celery and onion and cook until onion is translucent and carrots/celery are slightly soft.  (Meanwhile, bring a pot of water to a boil for the penne, and cook penne according to package directions).  Add garlic and cook for a minute or two.  Add chicken broth and spices and bring to a boil.  Turn heat down to low, add rotisserie chicken, and simmer for 15-20 minutes.  Add penne just before serving.

Comments
 - You could cook the penne right in the soup pot but I prefer to cook it separately so that it doesn't get too soggy, and so that the pasta starch doesn't cloud the broth.
 - In the past I've made chicken noodle soup that uses sage, rosemary, thyme, oregano, etc. and I've found that those herbs can really overpower the soup.  This time I just added pepper which gave the broth a hint of spice.

Rating
5/5

WW PointsPlus
4 (makes 6 servings)

Corned Beef & Cabbage Soup

Usually I make corned beef and cabbage in my crock pot every year for St. Patrick's Day, but this year I thought I'd try soup.

Recipe
Corned Beef & Cabbage Soup

Comments
 - The leeks caused this soup to be fairly sweet, so next time I might use one leek and one small onion instead of two leeks
 - I bought a ~2 lb corned beef brisket and cut off all of the visible fat before adding it to the soup
 - I didn't have any parsley on hand so I skipped it

Rating
3.5/5

WW PointsPlus
7

Ham & Navy Bean Soup

My grandma used to make a soup kind of like this, so I made up my own version this past weekend.

Recipe
6-8 C chicken broth
5 cans navy beans, drained and rinsed (leave 2 cans whole, then mash 3 cans)
1/2 lb cooked ham, cubed
1 C carrots, cut into half moons
1 C celery, diced
1 small onion, diced (~3/4 C)
1 garlic clove, minced
1 bay leaf
1/2 tsp black pepper
1 Tbsp olive oil

Heat olive oil in stock pot over medium high heat.  Add carrots, celery and onion and cook until slightly soft.  Add garlic and saute for about one minute.  Add the beans, ham, bay leaf, pepper and 6 C of chicken broth.  Bring to a boil, then reduce heat to low and simmer for at least 30 minutes, stirring every 10 minutes or so.  After 30 minutes, add additional chicken broth until you reach your desired consistency.  If possible, refrigerate for at least 1/2 day before serving to let the flavors combine.

Comments
 - I ended up using almost all 8 C of chicken broth
 - If you'd rather not mash the beans by hand, you can just add them whole to the soup and use an immersion blender to puree the soup a little bit
 - I ended up refrigerating this for almost 24 hours before serving - well worth the wait!

Rating
4/5

WW PointsPlus
9 (for 1 1/2 C serving)

Crock Pot Chicken Chili

Last weekend my brother-in-law Darrik texted me a photo of chicken chili that he was making, which inspired me to make some of my own in the crock pot this week.  This recipe is great because you can throw it together before work in about 5 minutes and then cook it on low all day.

Recipe
12 oz frozen chicken breasts
1 C frozen corn kernels
1 15-oz can black beans, drained and rinsed
1 15-oz can chili beans with sauce
1 15-oz can Rotel tomatoes with green chiles
1 28-oz can tomato sauce
1 packet McCormick's slow cooker chili seasoning

Add all ingredients except chicken to crock pot and stir to combine.  Add whole chicken breasts (I kind of submerged them about halfway in the sauce).  Cook on low for at least 6 hours.  About an hour before serving, remove the chicken breasts, shred with two forks, return to crock pot and stir to combine.  I topped my chili with reduced fat shredded colby jack cheese, fat free sour cream, and a few crushed multigrain tortilla chips.

I had to send a photo back to Darrik so here's the final presentation.  I couldn't rotate the photo properly but you get the idea!

Comments
 - Normally I prefer ground beef in a red chili, but this was really good and I definitely did not miss the ground beef
 - The McCormick's seasoning is fairly spicy so if you don't like a lot of spice I would nix the seasoning packet and just add a bit of chili powder to taste just before serving

Rating
5/5

WW PointsPlus
6 (makes five 1.5 C servings, does not include toppings)

Beef Barley Soup

Since I made Pot Roast today, I thought I'd use the leftovers to make my soup for the week.  The pot roast meat made for a delicious soup.  I scooped up some of the leftover mushrooms and onions from the pot roast and added them to the soup as well.

Recipe
Beef Barley Soup

Comments
 - Since I was using previously cooked meat, I cooked the carrots, onions, celery and garlic in the oil.  Then I added fat free beef broth instead of water and brought it to a boil.  I added the bay leaves and barley and cooked according to the directions, about 12 minutes.  I added the shredded pot roast at the very end and simmered for about 10 minutes.  

Rating
4/5

WW PointsPlus
8 (for 1.5 C)

Chicken Enchilada Soup

This is a crockpot recipe but I made it on the stove instead.  By day 2 it thickened up nicely.

Recipe
Chicken Enchilada Soup

Comments
 - I didn't have fresh cilantro so I used fresh parsley instead
 - I used 2 garlic cloves instead of 3
 - Since I didn't go the crock pot route, I just poached my chicken and cut it up into small pieces
 - I just simmered everything on low for about 15 minutes after adding the chicken

Rating
4/5

WW PointsPlus
7

Escarole Soup with Turkey Meatballs

I tried this Skinnytaste version of Italian Wedding Soup last night and have decided that I like my mom's version of Italian Wedding Soup a lot better.  However, there are a few tips that I can take from this recipe to apply to my mom's recipe.

Recipe
Escarole Soup with Turkey Meatballs

Comments
 - I used Kitchen Basics brand chicken broth (yellow carton) but I really prefer the taste of Pacific chicken broth
 - Using a tablespoon as a scoop for the meatballs worked really well, so I'll use this tip again in the future with other meatball recipes
 - The ground turkey breast is low in fat but doesn't have a lot of flavor, so next time I would either use 96% lean ground beef or 93% lean ground turkey
 - Dropping the raw meatballs right into the boiling broth was another great tip from this recipe (and saves having to wash a cookie sheet)
 - I used fresh baby spinach instead of escarole

Rating
3/5

WW PointsPlus
5

Butternut Squash Soup

I made some homemade baby food for Anna this past weekend and had some leftover butternut squash, so I decided to make this low point soup.

Recipe
Butternut Squash Soup

Comments
 - I didn't have fresh sage so I used a pinch of dried sage
 - I only used one garlic clove
 - I added 1/3 C. diced red bell pepper to help cut the sweetness of the squash
 - Since I was using my amazing Cuisinart Food Processor this weekend for the baby food, I just pureed the soup with this using my 12 Cup prep bowl.  I simmered the veggies in the broth until they were tender, pureed the squash with the milk, and then added a cup at a time of the veggie/broth mixture to the squash.
 - I gave this a lower rating because I really don't care for squash...I was kind of forced into making this since I didn't want to throw away my leftover squash.

Rating
3/5

WW PointsPlus
1

Chicken Pot Pie Soup

Here's a hearty, filling soup recipe from Skinnytaste.

Recipe
Chicken Pot Pie Soup

Comments
 - No changes, I make this soup right to the recipe every time

Rating
5/5

WW PointsPlus
6 (for 1 1/2 C serving)

Lasagna Soup

I pinned this recipe recently and decided to make it today to use for this week's lunches.

Update 2/17/2013: I made this again today and made a few changes, essentially making 1.5x the recipe.  I used 1 lb. 96% lean ground beef, added 2 C water + 2 beef bouillon cubes, added 1 15-oz can diced tomatoes, and used 12 oz of Dreamfield's penne pasta.  This made 12 C of soup, which came to 4 WWPP without the cheese blend topping.  Using ground beef gave it a much better flavor.

Recipe
Lasagna Soup

Comments
 - The recipe says it makes 4 servings but I ended up splitting it into 5 servings, each about 1 1/2 C of soup with 1/5 of the cheese topping
 - The 1/2 tsp of crushed red pepper definitely gives this soup a kick, so if you don't have a high spice tolerance, I'd recommend cutting this in half
 - I only used one clove of garlic
 - I used MorningStar Farms Meal Starters Grillers Burger Style Recipe Crumbles

Rating
5/5

WW PointsPlus
9

Minestrone Soup

I looked at a few different minestrone soup recipes and decided to create my own!

Recipe
1/4 large onion, diced
2 carrots, sliced into coins
3 small stalks celery, diced
1/2 red bell pepper, diced
1 zucchini, sliced into half moons
3/4 package shredded coleslaw mix
1 can Great Northern Beans, drained
1 28 oz can crushed tomatoes
1 15 oz can diced tomatoes
32 oz chicken broth (could use vegetable broth to keep it truly vegetarian)
1 C. cooked elbow macaroni
1 tsp. dried basil
1 tsp. dried oregano
2 tsp. salt
1/2 tsp. black pepper
1 tsp. garlic salt
2 Tbsp. olive oil

Heat olive oil over medium heat in a large stock pot.  Add onion, carrots and celery and cook until onions are just slightly translucent.  Add red pepper, zucchini and coleslaw mix and cook for about 5 minutes until vegetables are soft.  Add chicken broth, tomatoes, beans and spices.  Bring to a boil, then reduce heat to low and simmer for at least 15 minutes, stirring occasionally.  Add macaroni and stir to combine just before serving.

Comments
 - It's a bit more work but I'm a firm believer in cooking the pasta separately.  Adding uncooked pasta to soup and then boiling it with your soup base will draw out the starch and either cloud up the soup or give it a funny starchy taste.
 - Next time I might add 1 C. of frozen cut green beans
 - If this soup is too thick for your liking, just add some extra chicken broth to thin it out.  The pasta will absorb some of the broth, so if you're planning to keep some for leftovers then I would add at least 1 C. of chicken broth to the recipe.

Rating
4/5

WW PointsPlus
4 (makes 6 servings)

Vegetarian Three Bean Chili

This thick & hearty chili could easily be made in a crock pot.  It tastes even better the next day after the flavors have had time to combine.

Recipe
1 Tbsp. olive oil
1 can garbanzo beans, drained and rinsed
1 can black beans, drained and rinsed
1 can chili beans with liquid
1/2 C. frozen corn kernels
1 28 oz can crushed tomatoes
1 can Rotel tomatoes with green chiles
1 medium sweet potato, cut into small bite size pieces
1 green or red bell pepper, diced
1/4 large onion, diced
Chili seasoning (McCormick's packet or homemade)

Heat olive oil in stock pot, then add onion and bell pepper.  Saute until onion is slightly translucent.  Add tomatoes, beans, corn, potato and chili seasoning.  Bring to a boil, then reduce heat and simmer until sweet potato is tender, about 30 minutes, stirring every 5-10 minutes.

Comments
 - Honestly, this made me realize how much flavor ground beef or turkey can add to any chili recipe.  Next time I'd probably add meat to this!

Rating
3.5/5

WW PointsPlus
6 (5 servings)

Buffalo Chicken Chili I

I plan to try a few different buffalo chicken chili recipes this season.  Here's the first one...

Recipe

Buffalo Chicken Chili I

Comments

 - I made this on the stove, not in the crockpot

 - This calls for 1/3 C. chili powder.  First, I thought that looked like a typo.  Second, I didn't have nearly that amount on hand.  I just used a few shakes of chili powder, to taste.

 - I cut the amount of cumin in half

 - I used Shredded Crock Pot Chicken

 - Next time I would double the amount of Frank's Red Hot Sauce - the buffalo flavor doesn't really come through if you only use 1/2 C.

Rating

3/5

Three Cheese Tortellini & Mushroom Soup

Another good soup recipe from Skinnytaste!

Recipe
Three Cheese Tortellini & Mushroom Soup

Comments
 - I skipped the Parmigiano Reggiano rind since I didn't have it on hand but I think it would have been a good addition...maybe next time!
 - I used Buitoni Spinach Three Cheese tortellini just for some color

Rating
3.5/5

Stuffed Pepper Soup

Stuffed peppers...yum! Soup...yum! This is a great combination and it's a really easy recipe.

Recipe
Stuffed Pepper Soup

Comments
 - Since I made this for one of my work week lunches I cut waaaaay back on the garlic
 - I skipped the majoram since I didn't have it on hand
 - I've also made this before with 93% lean ground turkey (just as good) and with ground turkey breast (super lean and not so good)

Rating
4/5

Chicken Pot Pie Soup

Another hearty (and healthy) soup for fall and winter!

Recipe
Chicken Pot Pie Soup

Comments
 - I used my Shredded Crock Pot Chicken for this
 - I didn't have portabella mushrooms on hand so I just used canned mushrooms

Rating
4/5

Golden Potato Soup

This isn't the healthiest recipe in the world but this soup is really delicious.  I've made a few tweaks to make it slightly healthier without compromising the flavor. 

Recipe
Golden Potato Soup

Comments
 - I added 1/2 C. chopped carrots
 - I used skim milk and reduced fat cheddar cheese
 - In place of the ham I use 3-4 slices of crumbled lean turkey bacon

Rating
4.5/5

Tortellini Soup

This is another one of my favorite winter soup recipes.

Recipe
Tortellini Soup

Comments
 - When I first made this for my work week lunches, most of the broth had absorbed into the tortellini by day 2.  If you're going to refrigerate this and eat it over the course of a few days, I would recommend adding one extra can of broth, plus one 14 oz. can of pureed tomatoes.

Rating
4/5

White Bean Chicken Chili

This chili is very hearty since it's chock full of beans.  I add extra cayenne because I like it spicy!

Recipe
White Bean Chicken Chili

Comments
 - I use Shredded Crock Pot Chicken instead of diced cooked chicken breasts.

Rating
4/5

Canned Tomatoes

This is the third year in a row that I've canned my own tomatoes.  Usually I would just rely on my mom and grandma for a few jars every year, but I seriously kind of hoard them so I needed to start building up my own supply.  I love all tomatoes but these are one of my favorites - they're great in recipes, like Stewed Tomatoes, or by themselves, or tossed with pasta, a bit of olive oil, salt, pepper and parmesan cheese.

There isn't really a recipe for this, it's more of a step-by-step process, so here it goes!

You will need:
1/2 bushel of tomatoes
Canning salt
12 pint-sized canning jars with lids and rims

1. Purchase tomatoes at the farmer's market.  The vendors usually have some marked specifically for canning - they're not as pretty-looking as the ones that they display on their tables.  Usually they're sold by the half bushel.  I picked up a half bushel of tomatoes for $12.  A half bushel will fill a brown paper grocery bag about 3/4 full.

2. Sterilize your canning jars.  A half bushel of tomatoes will yield about 5 to 6 quarts, which is about 10 to 12 pints.  I prefer to use the pint jars for canning since I usually use them in recipes for just two people.  To sterilize the jars, fill a 6 qt or 8 qt pot with water and bring to a boil.  Submerge 3 or 4 jars in the pot and boil for 10 minutes.  Place jars on a clean towel to dry.  I use silicone-tipped tongs to do this, as well as rubber dishwashing gloves, so that I don't get burned by the boiling water.  Once the jars have cooled, I flip them upside down so that any remaining water can drain out.

3. Fill one side of your kitchen sink (assuming you have a double sink) with cold water and ice cubes.  Keep the water boiling in your pot and drop in about a dozen tomatoes.  Let them sit for about one minute.  Use the tongs to grab them from the pot and place them in the ice water.  Continue this process until all of your tomatoes have gone through the boiling process and are now in the ice water.  If the sink water gets warm, just add more ice cubes as needed.  Don't worry if your tomatoes have bruises or dark spots on them - we'll take care of that in the next step.

4. Peel and cut up your tomatoes.  I just peel them by hand - the skins should be soft and will peel right off.  Cut each tomato into 4-8 slices (if tomatoes are small, then 4 slices is fine).  Discard the skins and the core.  I prepare my tomatoes in 4-cup increments, so I fill a 4 C measuring container with tomatoes and then add 1 tsp of canning salt.  Then I take the entire 4 C container and dump it into an empty 8 qt stock pot.  Fill the pot with the tomato/salt mixture.
 
5. Cook tomatoes on medium high heat for 30 minutes, stirring every 5-10 minutes.  The tomatoes will be "done" when they are completely soft.

6. While tomatoes are cooking, fill a small saucepan with water and bring to a boil.  Add the lids and boil for 10 minutes.  Use tongs to remove the lids and place on dry towel.

7.  Fill canning jars with tomatoes, leaving about 1 inch of room at the top of each jar.  Once jars are filled, take a damp paper towel and wipe off the lips of the jars, ensuring that all tomato residue has been removed.  Place lids on jars.  Place metal rims on jars and tighten.  Let jars cool for about 4 hours.  Before storing, tighten the metal rims on the jars.  Label lids with the date.  These tomatoes will keep for at least two years.