Category: soup

Chicken, Bacon and Potato Soup

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This is a perfectly warm and comforting soup, without all the carb and fat you usually get in a potato bacon soup. It’s is so light you probably will still be able to have some crusty bread with it (if you are into that sort of thing).   However, I felt the soup was plenty filling without the bread. The high protein content (35 grams per serving) helps keep you feeling full and satisfied while still being low in fat and carbs.

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Comforting chicken, potato and bacon soup.

Make sure to use bone in chicken thighs.  The bone helps keep the meat tender and not dried out.  If you can’t find any bone in thighs with the skin already removed, just remove it yourself.  Slip you finger between the skin and the meat, and tear off.  It can be slippery; I find grabbing the skin with a paper towel helps.  Using kitchen shears, cut off any remaining hunks of skin or fat.  Before serving, you will gently remove the thighs with a slotted spoon.  They will start to fall apart so you have to be gently.  Remove the bones and any cartilages and return to the slow cooker.

The whole recipe only takes 4 hours in the slow cooker on low.   Unfortunately, you do need to tend to it after 2 hours (to throw the potatoes in). But it is a great meal to make when you are going to be busy in the house doing other things.

 

Chicken, Bacon and Potato Soup

4  bacon slices, chopped

2 pounds bone-in chicken thighs, remove the skin.

½ tsp garlic powder

½ tsp onion powder

½ tsp oregano

½ kosher salt

2 large leeks, thinly sliced

4 carrots sliced

4 celery stalks, sliced

4 cups unsalted chicken stock

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

5 thyme sprigs

12 ounces baby potatoes

2 huge handfuls baby spinach

 

  1. Cook bacon in a large skillet, till nice and crispy.  Remove bacon and set aside.  Leave the bacon fat in the pan
  2. Season chicken thighs with seasonings (garlic powder, onion powder, oregano and salt) Place in skillet and brown.  Approximately 4 minutes per side. Remove and place in slow cooker.
  3. Add carrot, leek and celery to pan and sauté for 5 mins.  Then move to slow cooker.
  4. Add chicken stock and bacon to slow cooker.  Cover and cook on low for 2 hours.
  5. After 2 hours add potatoes and cook on low for another 2 hours.
  6. Remove chicken and pull meat from the bone.  Shred and put back in slow cooker.  Add spinach and salt and pepper to taste.

 

Enjoy!

 

Nutrition Info for 1/6 the recipe: 256 calories 7 grams fat, 15 grams carbs, 35 grams protein

 

Inspired by a recipe in Cooking Light Magazine.

Quick and Easy Chicken Tortilla Soup

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I don’t know about where you are, but it is FINALLY cold here in North Texas. Like cold enough it is snowing!  Ok they are just flurries. (I will always be a Midwesterner at heart).  Cold weather means soup time. This Chicken Tortilla soup one of my all-time favorite soup recipes.  Mainly for the fact it only takes 20 minutes while still being healthy and satisfying.

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There are two time saving short cuts in this recipe. The first is, instead of baking up chicken to use, just grab a rotisserie from your local grocery store.  I liked to drain off all the extra fat when I get home and remove the skin.  If it’s cool enough, I remove all the meat.  For this recipe all you need is the breast meat (skin removed) so save the extra meat from the thigh, legs and wings for adding into salads.

The second time saver is using the blender instead of having it simmer all day long. Throwing it in the blender or using an immersion blender will give a a great texture without having to cook it for a long period of time.  Please note, if using a blender do not place the clear plastic filler cup on the lid.  Leave the middle hole open.  When you blend it, place a tea towel over the hole to let the steam escape.

Instead of using tortilla chips for the topping,  we are baking our own using fresh tortillas. Don’t worry it only takes 10 minutes and they are lower in fat and tastier too! I am big fan of baking up my own tortilla chips, that way I don’t have a big open bag laying around tempting me.  I just bake as many as needed.

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Quick and Easy Chicken Tortilla Soup

  • 2 Carrots, chopped
  • 1 Green Bell Pepper, chopped
  • 1 onion chopped
  • 1 Tb olive oil
  • 1 15 oz can diced tomatoes, NOT drained
  • 4 cups chicken broth
  • ¼ cup Corn Meal
  • 3/4 tsp Salt
  • 1/2 tsp, chili powder.
  • 1 tsp, Ground Cumin
  • ½ tsp oregano
  • ½ tsp paprika
  • ½ garlic powder
  • 1 avocado
  • green onions
  • cilantro
  • 8 tortillas, Tortillas
  • Chicken breast from rotisserie chicken, skin removed. (approx. 12 oz)
  • 1/2 cup frozen corn

 

  1. Preheat oven to 350. Cut corn tortillas into ½ inch strips.  Light spritz with cooking spray and salt. Cook for 10 minutes till crispy but not burnt.
  2. In a large pot heat oil. Cook onion, green bell and carrots till starting to soften.  About 8 minutes.
  3. Dump in diced tomatoes and chicken broth. Bring to a bowl.
  4. Add in the corn meal and approx. ¼ of the crunchy corn tortillas.
  5. Add in salt, chili powder, cumin, oregano and garlic powder.
  6. Carefully pour entire soup pot into a blender or use an immersion blender. Blend till smooth. **If using a blender, when placing the top in the blender do not insert the plastic fill cup. Leave the hole open in the lid and hold a tea towel over the lid.  This is very important; it allows the steam to escape. Otherwise it will blow up on you and you will have a steamy hot mess! **
  7. Shred chicken breasts.
  8. Return to soup pot and add in chicken and frozen corn. Reheat till warm. And top individual bowls with diced avocado, crunchy tortilla strips, green onion and cilantro.
  9. Enjoy!

 

Makes approximately 6 servings.  Each serving is about 1 ½ cups and has:  278 calories, 9 grams of fat, 29 grams of carbohydrates and 22 grams protein.

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