In winter, we often crave hearty meals that warm us up and fill our rumbling bellies. Packed with proteins, vegetables, and grains, soups can be a really wholesome meal option in the colder months! Whether you’re craving a light lunch or a filling dinner, there is most certainly a soup for you.
Let’s explore three easy and delicious soup recipes to enjoy this winter.
Classic Chicken Noodle Soup
INGREDIENTS
- 2 boneless, skinless chicken breasts
- 4 cups chicken broth
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup egg noodles
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
METHOD
- In a large pot, bring the chicken broth to a simmer. Add the chicken breasts, carrots, celery, onion, garlic, thyme, and bay leaf.
- Let the soup simmer for about 20 minutes until the chicken is cooked through and the vegetables are tender.
- Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
- Add the egg noodles and cook for an additional 8-10 minutes until tender.
- Season with salt and pepper to taste. Garnish with fresh parsley before serving.
Roasted Butternut Squash Soup
INGREDIENTS
- 1 large butternut squash, halved and seeds removed
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- Salt and pepper to taste
- Optional
Toppings: roasted pumpkin seeds, a dollop of Greek yogurt, or a drizzle of maple syrup
METHOD
- Preheat the oven to 400°F (200°C). Place the butternut squash halves on a baking sheet, cut side up. Drizzle with olive oil and season with salt and pepper. Roast for about 40-50 minutes until the squash is tender.
- In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sauté until softened and fragrant.
- Scoop out the roasted butternut squash flesh and add it to the pot. Stir in the vegetable broth, cumin, cinnamon, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat and simmer for about 15-20 minutes.
- Use an immersion blender or transfer the soup to a blender to puree until smooth and creamy.
- Serve the soup hot, garnished with your choice of toppings.
Lentil and Vegetable Soup
INGREDIENTS
- 1 cup dried green lentils, rinsed
- 4 cups vegetable broth
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 bay leaf
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro or parsley, chopped (for garnish)
METHOD
- In a large pot, heat olive oil over medium heat. Add the onion, carrots, celery, and garlic. Sauté until the vegetables are tender.
- Add the lentils, vegetable broth, cumin, paprika, bay leaf, salt, and pepper to the pot. Bring to a boil, then reduce the heat and simmer for about 30-40 minutes until the lentils are cooked.
- Remove the bay leaf and season the soup with additional salt and pepper if needed.
- Serve the soup hot, garnished with fresh cilantro or parsley.
Made any of these recipes? Tag us @foodandhomesa #CookingWithFH on Instagram!
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By Rojaun Devos for Woman&Home Magazine
Feature Image: Getty
