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Chicken Noodle Soup

10 Feb

So, chicken noodle soup isn’t new to anyone, and it’s really pretty healthy no matter how you make it, assuming you don’t use a ton of butter or overload the noodles… so, here’s a recipe that I go to for comfort food on a winter day. It’s predictably delicious, as most homemade chicken noodle soup is. Enjoy.


– 1 lb boneless, skinless chicken breasts
– 64 oz (2 boxes) of chicken broth or stock
– 3 carrots, diced
– 1 onion, diced
– 3 stalks of celery, diced
– 2 tablespoons of parsley
– 4 oz “no yolks” medium noodles


1. Place all ingredients, except for noodles into a crockpot. Set on low or 6-8 hours.

2. Remove chicken breasts and shred them with 2 forks. Return them to crockpot.

3. 30 min before serving, add noodles and stir. Cover and cook for 30 min.

Enjoy. Easy breezy.

Editors note: I like to make mine in the crockpot, because I prefer shredded chicken, and this is the easiest way to get it. You could easily make this on the stove by just boiling all ingredients together and dicing the chicken up as well.

10 1 cup Servings= 115 Calories per cup


Easy, Yummy 3 Ingredient Potato Soup

26 Nov

– 2 cans of chicken stock
– 1 bag of frozen O’Brien style potatoes (with onions and peppers)
– 1 envelope of pioneer White Gravy Mix
– 1 cup water

1. Heat Chicken Stock in a large pan.
2. Add frozen potatoes. Cook until thawed and warm.
3. In a separate container, mix water with gravy mix packet.
4. Stir Gravy slurry into chicken stock and potatoes.
5. Cook on low for 20 min or so.

I served this with 1 tablespoon of bacon bits, 2 tablespoons reduced fat sour cream, and 2 tbsp. shredded low fat cheddar, and it was YUMMY!!!

VF: Replace Chicken Stock with Veggie Stock to make this Vegetarian Friendly!

5 Servings= 196 Calories per serving

with bacon, cheese, and sour cream= 325 Calories per serving


Tuscan White Bean Soup

17 Nov

I made this today, and it was delicious! It’s not a traditional, country bean soup. It’s really a lot like a minestrone without noodles. However, My Kentucky roots being what they are, I decided to serve this with cornbread. And, I’m glad I did 🙂

– 1 can of cannellini beans (drained and rinsed)
– 1 can of navy beans (Drained and rinsed)
– 1 Can of petite diced tomatoes
– 1 can of rotel
– 1 can of Chicken stock
– about 20 baby carrots, chopped
– 1 medium onion, chopped
– 2 bay leaves
– 3 tbsp. minced garlic
– 2 tsp dried thyme
– 1 box of frozen spinach
– salt and pepper to taste

VF: Replace Chicken Stock with Veggie Stock to make this vegetarian friendly!


1. Mix all ingredients except for spinach in a crockpot. Mix well.
2. Cook on low for 6-8 hours.
3. 30 min before serving, add spinach, stirring periodically.

Makes 9 (1 cup) servings. 1 cup = 123 Calories

Note: I was in a hurry the first time I made this, so I tried 3 hours on high. No dice. The veggies weren’t soft. So I added about 1 1/2 cups of water and put it in my pressure cooker to finish the job. It came out WONDERFUL. I really enjoyed this soup.



10 Nov

Note: Decent Chili takes a long time to make. Several hours. You could mix this all together, heat it up, and eat it…but it wouldn’t do the recipe or your tastebuds justice. In our house, Chili is always a Saturday night meal, for this reason. So hang onto this one until you’ve got some time to give 🙂


– 1 lb lean beef (I used 96% lean)
– 1 onion, chopped
– 1 green pepper, chopped (optional)
– 1 can of petite diced tomatoes
– 1 can of regular diced tomatoes
– 1 can of “chili hot” (or mild) beans
– 1 can of dark red kidney beans
– Tomato Juice (i buy a large can, and sometimes i use it all)
– 1 Tbsp brown sugar
– 1 tbsp chili powder
– 1 packet of “Chili-O” seasoning
– 1 tiny, tiny sprinkle of cinnamon (seriously, be VERY careful here.. you just want a tad. I just barely tap the container once)


1. Brown beef and chopped onions (peppers if you got ’em) in a bottom of a large pan. Drain beef before adding seasoning packet.
2. Add seasoning packet, brown sugar, chili powder, and cinnamon and tomatoes, and stir.
3. Stir in all remaining ingredients, except tomato juice.
4. Stir in about 1/2 the can of juice, and cook on medium, stirring regularly for about 10 min.
5. Turn heat down to a simmer. Leave chili to simmer, stirring occassionally for the next 2 hours. Keep extra juice handy, the longer your chili cooks, the more you’ll want to add.
6. As juice progressively cooks down, add more tomato juice, a little at a time. You don’t want this to end up like a soup… so only add what will have time to cook down before you eat it.
7. Continue simmering chili until you’re ready to eat and consistency is good. My chili typically simmers for a good 4 hours or more, and the longer it cooks, the better it tastes.

Enjoy 🙂

*Note, i like to top with plain greek yogurt (instead of sour cream) crackers, shredded cheese. Sometimes i add noodles. Sometimes i put fritos in there. these are all yummy options, but none of these toppings are accounted for in the calorie count below, so track those separately. I also rarely eat only 1 cup of Chili. The serving size is really just a measurement to figure the calories for however much you eat.

Calories= 1 cup of chili, 215 Calories

Crockpot Chicken Enchilada Soup

8 Oct

-1 1/4 lb skinless, boneless chicken breast
– 1 can Rotel tomatoes with chiles
– 1 Can black beans
– 1 can chicken broth
– 1 can Red Enchilada sauce
– 1 Cup frozen Corn
– 1 can of diced green chiles
– 1 can 98% fat free cream of chicken soup
– 1/2 tbsp. salt
– 1 tsp ground cumin

1. Mix all ingredients in a crock pot and cook on low for 8 hours.
2. remove chicken, shred, and return to pot.
3. Serve with garnish of: Greek yogurt (or sour cream), Shredded cheese, tortilla strips, jalapenos, black olives, green onion, etc.

Makes 8 (1 cup) servings: 211 Calories per Cup
with 2 tbsp. greek yogurt, 2 tbsp. 2% shredded cheddar, and 2 tbsp. tortilla strips: 315 Calories