Who does not like an easy, flavorful and comforting meal, especially something like this Bacon and Kale Soup? I make this bacon and kale soup pretty often. Sometimes I add bacon and sausage, and sometimes just sausage. However, this soup is really amazing even when […]
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Hi there, How is your January going? Mine started well… mostly working out and detoxing. Now, since 7 days detox is over, I am still trying to eat healthier and exercise daily, that mean less bread, pasta and sweets as well as meat, and more veggies […]
Cannellini Beans and Spinach Chicken Noodle Soup is so comforting and easy especially because of my little shortcut. You see, I used Progresso Light chicken noodle soup in the mixture and I loved it.
It is delicious with top-quality ingredients, all-white chicken meat, and antibiotic-free Progresso Light chicken noodle soup that I jazzed up a bit.
When I say jazzed up, I mean I added beans and fresh spinach to make this soup even more heavenly.
The other night I went to Walmart to grab a few things along with Progresso Light Chicken Noodles Soup to have when I need quick, healthy lunch or dinner choice and obviously, a bit of comfort.
Like most people on this planet we want to be fit and in shape, right?!
So eating this hearty, delicious soup with great quality ingredients will definitely help me get to my goal sooner without starving myself.
I love Progresso soup and there are a variety of delightful and healthy choices. However, chicken noodle soup holds a special place in my heart.
Why you might ask? I have grown up eating chicken noodle soup before supper practically each and every day.
That was an absolute necessity, no questions asked. On top of it, it is really super good for you.
I think it’s just amazing to get childhood memories and transfer them onto your own kids. Making a tradition and memories for them as well.
This is one of my favorite recipes to change this delectable soup into something other than what’s expected. It is already delightful.
However, including spinach and beans, make this soup considerably more hearty.
You may include, of course, chickpeas (garbanzo beans), different sorts of beans or vegetables, yet I gotta tell ya’ this soup is really great all alone as well.
If you make my Cannellini Beans and Spinach Chicken Noodle Soup, please tag me on Instagram. @sandraseasycooking
Tasty and easy chicken noodle soup
- 2 cups of water
- 1 cup chicken breast, cooked and chopped (rotisserie chicken could be used too)
- Pinch of Salt, or to taste
- Pinch of ground black pepper
- 2 cups fresh Organic Baby Spinach
- 1 can Cannellini beans rinsed
- 2 cans Progresso Light Chicken Noodle Soup
- Boil water and add a pinch of salt, just to taste. NOTE: Progresso Soup is fully seasoned so you just need to season the water before adding spinach and beans.
- Add spinach and cook for 2-3 minutes, then mix in drained and rinsed Cannellini beans.
- Pour in the pot 2 cans of Progresso Light Chicken Noodle Soup and heat it through on medium-high temperature.
You may pre-cook chicken breast or use chicken leftover. Other vegetables are welcome as well.
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When it comes to soup, It doesn’t matter if it’s hot or cold if you are sick or healthy, Chicken soup can lift your spirit and makes everything better. Don’t you all agree with me? All three of my kids love homemade soup, especially with […]
Today on the blog menu, we are having Leek, Potato, and Mushroom Soup. Doesn’t it look like you just want to dive in? Oh, it was that good, in my own shameless opinion.
I know it’s summertime, and most of y’all eating salads and grilled food, but I make soups even this time of the year. I absolutely love potato soup, and mushroom soup is one my favorite since childhood, so adding baked, then mashed potatoes to the soup was an amazing idea.
Now, after testing more than a few times, I liked it much better when I add a can of condensed mushroom soup.
I know that you can make it “condensed mushroom soup ” yourself from the scratch, but, to tell you honestly, it saves me time and I actually like it very much.
When I was sharing potato-mushroom soup across my social media, I didn’t add leek, and I thought how awesome would it be if I add it to the mix?! Oh, boy… I was so glad that I did. It gave me tons of flavor and it was phenomenal altogether.
I love this soup chunky, but by all means use that electric soup masher, or food processor/blender, if you like it smooth in texture.
Check out other delicious soups on my blog:
So, let get to work for folks… whatcha waiting for?
Leek, Potato, and Mushroom Soup
Amazingly delicious and easy comfort soup.
- 1 cup bacon
- 1/4 yellow onion
- 1 leek sliced
- 7 mushrooms
- 2 baked potatoes medium size
- 3/4 cup LOW sodium Chicken broth/or vegetable broth
- 3/4 cups water
- 1 can condensed soup cream of mushrooms
- 1 cup heavy whipped cream/ or half and half
- Salt and pepper to taste
- 1 scallion
- Crunchy bacon bits
- Chopped fresh parsley
- Wrap washed potatoes individually in the aluminum foil, and bake for 40 minutes at 400F (200C) or until it is tender to the touch. (Leftover baked potato work fine with this recipe too.)
- Cut bacon into small pieces, and cook over the medium heat until it is crispy (a few minutes). Take the pieces out and on the paper towel, and reserve the fat from the bacon.
- Saute onion over medium-high heat with bacon fat for 2-3 minutes, or until they are softer. Season with a pinch or two of salt, then add chopped Leek and cook again for a few minutes before adding sliced mushrooms. When you add mushrooms, let it saute for 5 minutes on a lower heat.
- Pour in low sodium chicken broth (vegetable broth would work just fine.), cover and let it simmer for 5 minutes.
- Meanwhile, spoon out potato flesh and mash as much as you can. Add it to the leek-mushroom mixture. Mix, and add condensed mushroom soup, whipped cream or half and a half, and water.
- Stir and keep the temperature on low. Cover, but mix frequently. Let it simmer for 5-7 minutes. If you like it thinner, just add more water. Season with salt and pepper to taste. At this point, you can use an electric soup masher, or food processor/blender to make it smooth the texture.
- Garnish with reserved bacon bits, chopped scallions, and/or parsley.
If you do not eat “pork” bacon, use smoked turkey bacon. It makes a huge difference. But you can omit and use oil. Heavy whipped cream VS half and a half–well, I used both, and I like the creaminess of the heavy whipped cream, however, it is not a drastic difference in taste if you use half and a half. If you don’t like or do not have a leek, scallions could be used as a substitute. I actually tried making it with grilled “leftover” chicken and it was tasty. So I definitely recommend adding cooked chicken.
Even though I did not have cabbage in my garden to make Cabbage and Barley Rice Soup I was still so excited that my garden produced beautiful veggies. Still, it was fantastic to pick some fresh produce and cook with it for my family. Those […]
Peas and Chicken Soup is a simple soup, comforting and quite easy to make. My family enjoyed it ever so often and I know yours will as well.
As the morning was quite foggy and the sun was peaking through, I sat down with my coffee and started brainstorming recipes.
I was thinking about the recipes that could help the sick from the cold this winter season.
It has been proven that Chicken noodle soup got healing properties. However, I wanted to make something more satisfying, rich and tasty.
There is nothing more comforting than a bowl of homemade soup on a cold day.
It is inexpensive and cooking is fairly simple. Not to mention full of good stuff to comfort you at the time of need of comfort.
I made this delicious soup the other day and the full pot was actually gone for lunch.
That’s what I love to see, not wasted food. My hubby grabbed a ladle and had one more bowl.
The taste is fantastic; not bland at all, so it does have a flavor and pretty good one.
Furthermore, in case if you do happen to have loved one that is sick, why don’t you try making this soup? You will be amazed at how delicious it is.
If you get inspired and make my simple Peas and Chicken Soup recipe, please tag me on Instagram.
@sandraseasycooking with hashtag #sandraseasycooking. I would love to see all your tasty creations. Thank you so much in advance!
A tasty recipe for comforting Peas and Chicken Soup.
- 1 tsp. Oil
- 1/4 Yellow Onion chopped
- 2 Garlic Cloves minced
- 2 cups of Peas frozen
- 2 Cups Chicken Broth
- 1 Cup water more if needed
- 1 Chicken Breast /if frozen slightly defrost
- 1-2 Dry Bay Leaf
- 1 Chicken Bullion
- 1/2 inch Ginger chopped
- 1 Carrot medium size/julienne or cut into smaller cubes
- 2 Potatoes peeled and cut into larger cubes
- Salt and Pepper to taste
- Red Chili Flakes
- In the large pot heat oil and drop onion, saute for few minutes then add garlic, stir then add frozen peas.
- Add Chicken broth, water, bay leaf/s and chicken breast(you may cut the chicken into bite size pieces if desired), Stir and let it boil for 10 minutes, covered on medium high!
- At this point drop in Bullion, ginger, carrot, and potato; season it with salt and pepper and let it cook until chicken is cooked through and potatoes are tender about 25-30 minutes.
- Discard bay leaf, garnish with parsley and red chili flakes. Serve with rice on the side or bread.
If you wish to add mushrooms perhaps or extra veggies the taste will not go bad. A little bit of heat goes a long way, so I do recommend a pinch of red chili flakes, or cayenne pepper in the serving bowl.
Potato cooks faster than a carrot, so cut always carrots smaller than a potato to get it evenly cooked. Add Tofu instead of the chicken and use Vegetable stock and bouillon, if you are Vegetarian
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
I love KALE! I make deliciously kale baked chips, add in my smoothies or make beef and rice rolls; much like cabbage rolls, etc. Needless to say, vegetarian kale soup is “must” in my family especially around this time of the year. Well, to be […]