Soup seems the perfect warming winter meal and a great choice if you’re trying to eat a little healthier – especially if you make it yourself. A big bowl of freshly made soup will not only make a satisfying lunch, it will also help keep you fuller for longer. It can also be a healthy way to start off a meal because it tends to be high in vegetables.
Nutritionist urges us to eat minimum five portions of fruit and vegetables a day but sometimes it can be difficult. A bowl of soup is one good way to make sure you are getting at least two of those portions. Adding soup to your diet can help you increase your vegetables intake, especially if you choose a vegetarian soup. “People need easy meal ideas, but they want to eat healthy and delicious food as well. By adding just a couple of fresh or pantry ingredients, you get a simply satisfying meal in about an hour,” explains Trisha Anderson, President of Frontier Soups. “Our packaging allows customers to see the beauty of the all natural ingredients—they recognize the quality of the product.” If you’ve never made soup before, try healthy soup mix; you’ll be surprised by how easy it is.
Let’s start with Chicken Noodle Soup
All you need to do is boil Chicken Noodle Soup mix ingredients in a little chicken stock. It really is that simple. We recommended add fresh herbs for even more healthy benefits and delicious taste.
Chicken Noodle Soup is a family favorite soup; colorful peas, carrots and corn are delicately seasoned with dill and combined with gluten free corn pasta.
Chicken Noodle Soup Mix Ingredients:
Lasagne Corte (Gluten free corn pasta), carrot, onion, peas, shallot, corn, celery, leek, garlic and herbs. No added salt, preservatives or MSG.
- 2 tablespoons butter or margarine
- 6 cups chicken broth
- 2 cups chicken breast cut up, fresh or precooked
Chicken Noodle Soup Recipe Directions:
- In a 3 or 4-quart pot, sauté the contents of the vegetable packet in melted butter over low heat.
- Add broth, turn up heat and bring to a boil.
- Add chicken, reduce heat and simmer covered for 15 minutes.
- Bring back to a full boil and add noodles.
- Reduce heat and simmer covered 15 minutes.
- Turn off heat until ready to serve.
If vegies are your only choice
Whether you want to put a vegetarian day into your weekly menu planning or follow strict vegetarian guidelines, Virginia Blue Ridge Broccoli Cheddar Soup
is ideal for vegetarian preparation. No meat is in any of the mixes and vegetable broth substitutes well for beef or chicken. Use almond milk for a no-dairy substitute for cream in creamy style soups.
Bright green broccoli buds and pieces along with a hint of curry make this classic a lovely appetizer or dinner soup. Add shredded cheddar and cream and fresh herbs of your choice.
Broccoli Cheddar Soup Mix Ingredients:
Broccoli, onion, carrots, yellow pepper, Himalayan red rice, white rice, curry and spices. No added salt, preservatives or MSG.
- 5 cups chicken broth
- 1 cup heavy or half and half cream
- 1 cup shredded, cheddar cheese (4 ounces)
- Optional vegetable additions: 2 cups chopped, fresh or frozen broccoli or cauliflower, or 5-ounce package of fresh baby spinach.
Broccoli Cheddar Recipe Directions:
- In a 3 or 4-quart pot bring broth to a boil.
- Add broccoli cheddar soup mix and your choice of vegetable addition.
- Lower heat and cover, simmer 35 minutes or longer.
- Stir in cream and cheese cooking on low 10 minutes longer.
- Let stand 5 minutes and serve.
Enjoy your soup!