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 […]
Category: SOUP AND STEW
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 […]
Is there anything better than when it’s cold outside, raining or snowing, to spend a day in PJ, catching up on your favorite show/or a book and slurping on some delicious, hot and comforting soup?
To be honest with you, that’s like the BEST day ever for me. I gathered TOP 10 soups from my blog that I call comfort in a bowl.
Easily made, yet it makes you warm and cozy. It’s perfect, especially in the Fall and Winter time. I hope y’all make it and enjoy these soup recipes as much as my family and I do.
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.
Marinated Baked Chicken Drumsticks -I made this recipe so many times and my family is crazy about it. Without saying much, it made traffic, especially after I took this update shot. I haven’t even thought it would actually come out that good so I wasn’t […]
The holiday season, I don’t know if I like it or it‘s just getting crazier each year that I want to hibernate until it‘s over. If I could, I would trust me, but my kids. Ah! They just love the whole holiday concept; decorating, Christmas songs and movies, presents, food, etc. They made us get a tree to decorate just before Thanksgiving. We really try to give them every year what they expect and nothing less. If they are happy, then, it fills my heart with a joy too, so yeah, I put myself on the side, and focus on making them happy.
What can we expect in the year of 2015?
Well, the word is out that “one person” selfies will not be popular anymore! Shocking news, right?! We don’t have to be narcissistic by ourselves, instead, group selfies will be popular and more narcissistic people in one picture. Yup! Holidays make me more of a Grinch, sorry. I’ll try to stay positive without much sarcasm. Anyhoo… I am on a soup kick lately if you haven’t noticed already. It comforts me so much, not only to eat but to cook it too.
Just last week and this one as well, I’ve made roasted tomato soup, Chicken and pea soup, spinach, beans and barley soup, pinto bean soup, and of course kimchi jjigae. You know what I am craving today? Yes, it’s soup. Korean Oxtail soup to be more precise. It does take some time to be cooked but I’ll leave that for my weekend project. Maybe it’s a winter thing, or perhaps I just need to comfort my soul trying not to have holiday meltdowns, but soups do put me in a better mood.
Baked Potato Soup
Easy and delicious Baked Potato Soup
- 4 potatoes for baking
- 6 bacon slices
- 3/4 cup chopped green onions divided
- 2/3 cup all-purpose flour
- 4 cups Milk fat-free or reduced fat works fine
- 1 cup Chicken Broth low sodium
- 1/2 cup Heavy Whipped Cream
- Salt and ground black pepper to taste
- 1 tsp. Dry Parsley
- 1/2 tsp Thyme
- 1 cup 4 ounces shredded Smoked Gouda Cheese, divided
- Preheat oven to 400°F. Wash potatoes and wrap each potato individually in heavy-duty Aluminum foil and bake for about 1 hour or until tender. Cool for a bit, then peel the potatoes and mash. It doesn't have to be perfectly matched, just roughly mash. (Leftover baked potatoes work too)
- In a larger pot, add bacon (cut into small pieces) and cook until crispy. Remove, and place on the kitchen paper towel. Set aside until ready to serve.
- Add chopped green onions in the pot and saute for a few minutes, remove half of the green onions/scallions for the garnish.
- Mix flour with milk (Roux) until smooth. Turn the heat on medium, add milk in the pot, stirring Roux in with a whisk until blended and smooth, then add chicken stock and heavy whipped cream. Cook over medium heat until thick and bubbly (about 5 minutes). Add mashed potatoes, 3/4 cup of cheese, salt and pepper to taste, parsley, and thyme; Stir until cheese melts and everything is combined, about 8 minutes.
- Ladle soup into each bowl and sprinkle each serving with cheese, green onions, and crunchy bacon. Garlic croutons are really good too.
You can use Cheddar Cheese instead, or any that you prefer or like. Smoked Gouda cheese adds so much flavor. Bacon is a must, but you can use turkey bacon if you do not eat pork. Now the flavor is a bit different. Russet potatoes are high starch potatoes and great for this soup. If you are using cold leftover baked potatoes, I would recommend mash them when you add into the pot to cook use fork to smash more or add soup in a blender if you do not like potato chunks. If you are going to puree soup to a smooth consistency in a food processor or a blender often you'd have to work in batches. The reason why I am pointing that: the liquid may start coming out the edges of the food processor or the built-up steam can actually blow the lid off the blender, so the best way is to add maybe half of the food processor or blender as you puree. If it's too thick for you, just adjust the liquid. Add more milk or chicken broth, boil, whisk and see if the thickness is the way you like it.
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 […]