It’s January, and baby it’s cold outside. Soup is a delightful answer to the cold that brings comfort while it warms our bones. Many of us are short on time, but don’t settle for the canned stuff. Here are three easy crowd-pleasing soup recipes that are ready in 30 minutes.
Chicken Corn Chowder
(makes 4 servings)
2 Tbsp Butter
1 small celery rib, finely chopped
1 small sweet red pepper, finely chopped
2 cans (14 oz) cream style corn
1.5 cups cooked chicken, chopped
1 can (12 oz) reduced-fat evaporated milk
1 tsp chicken bouillon cube granules
½ tsp black pepper
8 bacon strips, cooked, crumbled
- In a large saucepan, on medium-high heat, melt butter. Add onion, celery, and red pepper. Stir and cook for 6-8 minutes or until tender.
- Stir in corn, chicken, milk, bouillon, and pepper. Heat through, stirring occasionally – do not boil. Serve topped with the bacon crumbles.
Spinach Tortellini Soup
(makes 6 servings)
1 tsp olive oil
2 garlic cloves, minced
1 can (14.5 oz) diced tomatoes, no-salt added, undrained
3 cans (14.5 oz) vegetable broth
2 tsp italian seasoning
1 pkg (9 oz) refrigerated cheese tortellini
4 cups fresh baby spinach
shredded parmesan cheese
black pepper to taste
- In a large saucepan, heat oil over medium heath. Add garlic. Cook and stir 1 minute.
- Stir in tomatoes, broth, and Italian seasoning. Bring to a boil. Add tortellini and bring back to a gentle boil. Cook uncovered, just until tortellini are tender, 7-9 minutes.
- Stir in spinach. Top with parmesan cheese and pepper.
Turkey Noodle Soup
(makes 8 servings)
⅓ cup butter, cubed
1 medium carrot, shredded
1 celery rib, finely chopped
⅓ cup all-purpose flour
1 carton (32 oz) chicken broth
½ cup half-and-half
½ cup 2% milk
1 cup uncooked egg noodles
2 cups cooked turkey, cubed
1 ½ cups shredded cheddar cheese
¼ tsp salt
¼ tsp black pepper
- In a large saucepan, melt butter over medium-high heat. Saute carrot and celery until tender, 3-5 minutes. Stir in flour until blended. Gradually add broth, cream and milk. Bring to a boil.
- Stir in noodles. Reduce heat. Simmer uncovered until noodles are al dente, 7-10 minutes, stirring occasionally. Add remaining ingredients. Cook and stir until turkey is heated through and cheese is melted.
(makes 8 servings)
6 bacon strips, diced
3 cups potatoes, peeled and cubed
1 small carrot, grated
½ cup onion, chopped
1 tbsp dried parsley
½ tsp salt
½ tsp pepper
½ tsp celery seed
1 can (14.5 oz) chicken broth
3 tbsp all-purpose flour
3 cups 2% milk
8 oz velveeta, cubed
2 green onions, thinly sliced (optional)
- In a large saucepan over medium heat, cook bacon until crisp, stirring occasionally. Drain drippings. Add vegetables, seasonings, and broth; bring to a boil. Reduce heat and simmer covered, until potatoes are tender, 10-15 minutes.
- Mix flour and milk until smooth. Stir into soup. Bring to a boil, stirring constantly. Cook and stir until thickened, about 2 minutes. Stir in cheese until melted. Top and serve with green onions if desired.