Tag Archives: easy meal

Asian Chicken and Chili Soup

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While Martha Stewart’s recipe calls for freshly poached chicken, I think this spicy broth is a perfect way to turn leftover chicken into an exciting encore.

Ingredients

  • 6 cups chicken broth
  • 2 red bell peppers, (ribs and seeds removed), thinly sliced lengthwise and cut crosswise into 2-inch pieces
  • 2 tablespoons soy sauce
  • 1 to 3 teaspoons Asian hot chili sauce to taste
  • 12 ounces diced cooked chicken
  • 1 bunch (6 ounces) watercress, large stems trimmed
  • 2 scallions, thinly sliced lengthwise and cut crosswise into 2-inch pieces

Directions

  1. In a 3-quart saucepan, bring broth, bell peppers, soy sauce, and chili sauce to a simmer; cook until peppers are crisp-tender, about 6 minutes.
  2. Add chicken and watercress; cook 1 minute. Ladle into bowls, and top with scallions.

Skinny Soup Sunday: Cream of Cauliflower, Leek, & Spinach

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This recipe comes from my favorite soup cookbook, A Good Day For Soup. I received it for a gift in 1997 and have been using it ever since. There’s a whole chapter dedicated to “Slender Soups”, and the next several Skinny Soup Sundays will feature soups from this section. I can’t recommend this book highly enough.

The text and directions come directly from A Good Day For Soup, though the calorie estimations are my own.

The cool green color of this light soup make it especially inviting, crisscrossed as it is with shreds of fresh spinach. We sometimes use green cauliflower, which produces a much darker puree. Either way, this fragrantly spiced soup is a treat.

  • 1 medium head cauliflower, coarsely chopped
  • 3 leeks, white parts only, thoroughly washed and sliced
  • 2 cloves garlic, minced
  • 5 cups Chicken or Vegetable stock
  • 1 teaspoon cumin seed, toasted
  • 1/2 teaspoon grated nutmeg
  • 1/4 teaspoon cayanne
  • 6 oz (6 cups) fresh spinach, coarsely chopped
  • salt and pepper

In a large saucepan, combine cauliflower, leeks, garlic, and stock. Bring to a boil, reduce heat, and simmer, uncovered, until vegetables are tender, about 15 minutes. Add cumin, nutmeg, cayenne, and half the spinach. Cook another 5 minutes. Puree in a blender or food processor. Reheat with remaining spinach. Taste for salt and pepper and serve.

About 85 kcal per cup.

Asian Vegetable Soup

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Oh so simple and delicious, this skinny soup is low in calories and packed with vitamins and minerals.  It’s surprisingly filling, so it makes a perfect savory snack or satisfying first course.

It is also delicious made with chicken broth for a non-vegetarian option.

Ingredients:

  • fresh ginger, 2 1/2 – 3 inch piece, peeled and minced
  • 1 C onion, peeled and diced
  • 2 cloves garlic, diced
  • 1 T vegetable oil
  • 1 C red or green cabbage, thinly chopped
  • 2-3 small or baby bok choy, chopped
  • 12 oz of favorite mushrooms, washed and sliced
  • 3/4 C diakon radish, peeled and cubed
  • 6 C vegetable broth
  • 2 T rice vinegar
  • 1 t soy sauce

Directions:

Heat the oil over medium heat in a large soup pot, add onions, garlic, and ginger. Cook for 2 minutes until fragrant, stirring occasionally to keep the garlic from burning. Add cabbage, bok choy, and mushrooms and mix thoroughly. Saute for approximately 5  minutes. Add broth and radish and cook for ten minutes. Turn off heat, then mix in rice vinegar and soy sauce. Adjust seasoning to taste.

1 cup has less than 60 calories, so eat up!