Soup Recipes (Most Popular)
Easy and Yummy and Deceptively Creamy...
Submitted by LAURAEXPLORER
This is (a) an improvement on Corner Bakery Cafe's Mom's Chicken Noodle Soup; (b) a large pot of vitamin-rich, naturally sweet, nutritious, chicken soup that (c) is very easy to make, (d) freezes well, (e) feeds about a dozen hungry people, and (f) I make throughout the year after having and making many different variations on a theme for many years
Although it can take a little time to get the chicken off the bones, it's SO worth it! Also, if you don't want to use a whole chicken or shredding it just isn't your thing, you can use chicken parts or whole breasts instead, cut off the big chunks, and dice or shred them. They'll take less cooking time, too.
There's nothing better for you, especially when ONLY chicken soup will do! It's not ambrosia (nectar of the gods), but it's as close as I can get! I appreciate your feedback and input. Enjoy! SparkPeople rocks my world! Nancy, a/k/a KEEPITMOVING
I first thought this a strange combination when I saw this on the menu on an Alaskan Cruise. The head waiter told me to try it; that I wouldn't be dissapointed. True enough, it was amazing! The cruise ship didn't have the recipe in their cookbook, but I found a similar one easily enough online. This is now one of my family's favorites.
Submitted by BEYOND4WALLS
After one sip of this savory pumpkin soup, you will be surprised to find it packs a little heat.
Submitted by CHEF_MEG
You can adjust any of the ingredients to suit your taste or to use leftovers from the fridge.
Submitted by CEOBRIEN5
I found the original recipe online on the NY Times website. They call their version Red Lentil Soup With Lemon. When I went to make it for the first time I messed up with the spices and added curry powder instead of cumin. When I realized my mistake I added the cumin anyway. I also omitted the finishing steps because I didn't have any lemon on hand. I just served it after hitting it with the immersion blender. The soup turned out amazing and it's been a favorite ever since.
Submitted by BELISANA
72 Calories 1.6g Fat. This soup is cheap, tasty and takes 10 minutes.
Submitted by NARFMEISTER
My husband asks for this soup even though he hates cauliflower. The vegetable is well disguised by the creamy consistence of this blended soup.
Submitted by KATYBUGGED
A smooth, low-cal, protein rich soup. It's also super quick to make.
Submitted by BARBYCHICAGO
Changes made to calculate the calorie and sodium more correctly.
Submitted by REDHEN55
This veggie stock has a stronger, richer flavor than most.
Submitted by CHEF_MEG
This is an easy and delicious one pot meal. The number of servings seems rather weird, but that is how many 2 cup servings we got. I see that the sodium value is pretty high. There is no way to note it when entering nutrition information, but you rinse the chickpeas which lowers the sodium considerably. Of course you can also reduce the amount of salt you add to lower it even further! If you have left over butternut squash that is already cooked it cuts down the recipe time to less than 30 minutes, just skip the first step and proceed with recipe. Enjoy!
Submitted by LILYGIRL83
This is a low carb adaptation. There are no potatoes in this particular recipe due to my low carb lifestyle. It is tasty. You may add sour cream as a garnish.
There are many substitutions to be made to this basic recipe. Have fun playing around with it!
This is for a double batch, you may half it if you wish.
Submitted by AMANDACARMICKLE