Chicken noodle soup is comfort food that both adults and kids love. When you don’t have the time or the energy to make long simmered, all-day chicken soup, this is the recipe you need. In about an hour you’ll be slurping noodles from a bowl filled with rich, flavorful broth, chicken and yes, you read that right, noodles.
Shirataki noodles, a low-carb noodle alternative, make a tasty stir-fry and are eminently delicious in a bowl of soup. These almost flavorless noodles soak up some of the flavor in the broth, which is made using only dark meat for the richest flavor. The shredded thigh meat mixed in with the noodles makes a filling and satisfying bowl of chicken noodle soup. Low-carb, richly flavorful, and quick and easy means that this is chicken noodle soup everyone can love.
It’s easy to forget that a pot of steamed clams (or mussels) makes a perfect weeknight dinner. It’s one of the easiest seafood meals to cook, and also one of the healthiest. Shellfish cook in 5 minutes flat once they’re in a pot of simmering liquid. That’s a quick meal, even on the busiest of weeknights. Shellfish even tell you when they’re done, by opening their shells and revealing plump meat inside. That morsel of meat is a uniquely dense source of nutrition.
Soup doesn’t have to simmer for hours to be delicious. This seaweed soup is ready in 10 minutes, making it a super-easy lunch or dinner. It’s light and nourishing, for those days when your system craves more greens and vegetables. It’s also versatile, so if you want to throw in cooked meat or salmon, go for it.
This seaweed soup is so simple, it doesn’t even need a recipe. Just follow this basic technique….
Broccoli and Spinach Soup sounds like it’s going to taste a little too healthy. Rest assured, however…. Although this soup is packed with vitamins, minerals and antioxidants from the broccoli and greens, the taste is both rich and satisfying.
The depth of flavor comes from roasting broccoli, shallot, and garlic before pureeing with bone broth and a handful of fresh spinach. This alone makes a thick and creamy soup, so adding whole cream or coconut milk is optional (though, delicious).
The flavor of spinach is barely noticeable in the soup. It’s there because it’s a powerhouse green, but also because spinach gives the soup a jolt of bright green color that’s more appetizing than the usual dull green of broccoli soup.
This creamy, comforting soup is a delicious way to get a healthy helping of greens and veggies.
Wild salmon, red palm oil and coconut milk is a magical trio of fat and flavor. These three ingredients transform into incredibly delicious chowder with the help of cubed kohlrabi or rutabaga, chicken stock, leek, celery, and fresh dill. This chowder is really creamy and rich, and a deeply flavorful meal brimming with healthy fats.
Red palm oil is fantastic in a creamy soup or stew, making the texture richer and smoother. Red palm oil is also extremely nutrient dense, rich in beta-carotene, vitamin E, CoQ10, vitamin K1, and other antioxidants. Once you get in the habit of cooking with red palm oil, it’s easy to go through an entire jar. In addition to soups and stews, use it to sauté or roast vegetables and cook eggs.
Koreans serve seaweed soup to women right after they give birth, believing it to be a restorative soup that’s high in nutrients for new mothers. However, it’s not just new mothers who can benefit from this rich source of calcium, iodine and other minerals. A bowl of seaweed soup is good for anyone, any time.
Korean seaweed soup is a very simple soup. It’s made from wakame seaweed simmered in water with mushrooms, sesame oil, garlic and tamari. These ingredients come together into a comforting broth swirling with umami flavor.