Creamy Chicken Soup with Vegetables | Hearty & Nutritious Fall Recipes
Creamy Chicken Soup with Vegetables Recipe:
Soup season is officially here and this delicious and hearty Creamy Chicken & Vegetable Soup is such a wonderful comforting dish to make this time of year. It is loaded with healthy good-for-you ingredients and is perfect for cold season. It can be enjoyed for lunch or dinner so be sure to make a double batch!
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I’m Sara Lynn Cauchon also known as The Domestic Geek! My goal is to help you eat well and live better with easy and delicious weekly recipes! I’m dishing our new videos every Monday and Thursday!
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Hearty lentil & potato soup recipe & Cook with me!
Hey guys :)
Here's a very simple soup recipe that I wanted to share! Very thick and hearty....but if you don't like quite so thick a soup, just half the amount of red lentils! Thanks for watching guys x
ShoppingList:
2 litres of ham stock
2 carotts peeled and sliced
2 large potatoes peeled chopped
1 large onion peeled and chopped
9 oz of red lentils
5 or 6 bay leaves
One small turnip peeled and chopped
A tablespoon of sea salt and a tablespoon of black pepper
Jacques Pepin's Hearty Vegetable Soup | Today's Gourmet | KQED
Jacques Pepin's vegetable soup is made with hearty fall vegetables like yam and leek and uses crushed angel hair pasta for thickening. (1:00). For the main course, Jacques shares his technique for cooking flavorful lentils (5:36) to serve with grilled cabbage stuffed with sausage (10:56). For dessert, Jacques prepares a fig and pear gratin (15:29). Lots of great cooking tips and techniques in this episode!
Today's Gourmet with Jacques Pépin - Full episode
Season 1, Episode 12, 1991. Soup
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About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education.
Subscribe to @KQEDFood to watch more food videos.
Hearty Vegetable Soup Recipe | Episode 141
Hearty Vegetable Soup Recipe | MACROS LISTED BELOW
It has been 0°F here in Michigan for a week straight so I just HAD to make this loaded vegetable soup to thaw my frozen body! Not only does this soup warm you straight to the core, but its soooo healthy and perfect for your 2018 clean eating journey! No joke, a giant bowl of this soup is only 1 point for weight watchers! Don’t think just because it’s insanely healthy that it doesn’t taste good, because the flavors in this soup are absolutely incredible. Have I ever let you down?! Didn’t think so.
Thank you so much for watching! And don’t forget to check out the calorie count and macros below!
xoxo, Court.
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***HEARTY VEGETABLE SOUP DIET FACTS***
SERVINGS: 11
SERVING SIZE: 2 CUPS
Per Serving: 120 Calories | 4g Fat | 18g Carbs | 5g Protein
WEIGHT WATCHERS POINTS: 1
| Ingredients |
3 Tablespoons Olive Oil
1 Large Onion, Diced
1 Cup Carrots, Chopped
2 Bell Peppers, Chopped
1 ½ Cups Green Beans, Trimmed and cut into 1” pieces
4 Cloves Garlic, Minced
4 Cups Cabbage, Chopped
2 Teaspoons Italian Seasoning
¼ Teaspoon Cayenne
½ Teaspoon Dried Oregano
½ Teaspoon Dried Rosemary
2 Basil Leaves, Chopped
1 28 Ounce Can Crushed Tomatoes
7 Cups Chicken Broth
1 Cup Zucchini, Sliced
1 Cup Yellow Zucchini, Sliced
2 Cups Broccoli Florets
Salt and Pepper to Taste
| Instructions |
In a large 6 quart pot, sauté onion in olive oil over medium high heat. Cook until softened.
Add Carrot, bell pepper, green beans, garlic, and cabbage. Season liberally with salt and pepper. Stir well and sauté about 8-10 minutes.
Add Italian seasoning, cayenne, dried oregano, dried rosemary, and basil. Cook another 2 minutes.
Add crushed tomatoes, and chicken stock. Season again with salt and pepper. Bring to a simmer and cook for about 10 minutes.
Add zucchini, yellow squash, and broccoli florets. Stir and bring back up to a simmer to finish cooking. Cook time depends on your personal preference. For a super tender vegetable, simmer about 20 minutes. For a tender vegetable with a slight crunch, simmer about 8-10 minutes.
Refrigerate leftovers and enjoy for 4-5 days!
3 Hearty Winter Soup Recipes | EASY + DELICIOUS
Today, I'm sharing 3 healthy and easy soup recipes that are perfect for cold weather. They are filling, comforting and will certainly keep you warm and cozy.
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BABY ANNOUNCEMENT:
I am a huge fan of soups, especially on colder winter days. So I wanted to show you a few of my favourite hearty soups that I've been enjoying lately. In this video, we're going to make an Easy Minestrone Soup, a 3-Bean Veggie Chili and a Spicy Red Lentil and Kale Soup. They are all packed with plant-based protein and delicious flavours. I hope you give them a try!
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Hearty 15 BEAN SOUP in the Instant Pot
Hearty “15 Bean Soup” in the Instant Pot made with ham, broth, veggies, and my favorite Hurst’s dried beans. Perfect with a side of cornbread! - Original recipe from Bless this Mess:
All Hurst Bean recipes: hurstbeans.com/recipes