A few days ago I mentioned there were certain foods I used if I needed to get back on track or simplify. Items I knew I could count on to slim my waist, go easy on my wallet and be tasty and satisfying. We started with oatmeal, today we’re talking soup. I like to keep soup on my weekly menu’s because they are low-maintenance and are great one bowl meals. Soups are comforting to prepare and eat, they force you to slow down a bit and really focus on the meal. Two of my favorites are chicken noodle and French onion. These are great dishes you can whip up in about 30 minutes but they have all-day flavor thanks to caramelization.
Chicken Noodle Soup
- 1½ pounds boneless, skinless chicken breast, cubed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 medium celery stalks, sliced
- 4 medium carrots, peeled and diced
- 2 tablespoons flour
- ¼ cup dry white wine
- 2 quarts low-sodium chicken broth
- 1 bay leaf
- ½ bag of egg noodles
- In a large dutch oven, heat the oil over medium-high heat. Brown the chicken on all sides in small batches. When chicken is browned, transfer to a plate to rest.
- Add onion and garlic, and stir until slightly translucent. Add carrots and celery stirring to coat in oil. Cook together for about 4 minutes until softened.
- Sprinkle the vegetables with the flour and stir to combine. Once the flour is well incorporated, add the wine and let it bubble and thicken. Return chicken to the pan.
- Add chicken broth and bay leaf to pan, and stir well. Bring the soup to a boil and then reduce to a simmer.
- Simmer chicken and broth for 5 minutes, then add in noodles and simmer 8 minutes more. Season to taste and be sure to remove the bay leaf.
French Onion Soup
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
- 2 teaspoons oil
- 1 teaspoon butter
- 2 medium yellow onions, peeled and sliced into half-moons
- 2 medium garlic cloves, minced
- 1/4 cup dry white wine
- 4 cups low-sodium beef broth
- 1 cup room temperature water
- 1 teaspoon herbes de provence
- 1/2 teaspoon black pepper
- crusty bread
- shredded Swiss and Gruyère cheeses
- In a large dutch oven, heat the oil and butter over medium-high heat. Add onion stir until slightly translucent. Let the onions continue to cook until golden brown.
- Add garlic to pan and stir to incorporate. Let the garlic and onions caramelize, approximately 12-15 minutes over medium heat stirring regularly. As the onion dries out and the bottom of the pan browns, add in the wine and scrape up the brown bits with a wooden spoon.
- Add water and beef broth and stir to combine. Increase the heat to high and bring to a boil for 5 minutes. Reduce heat to medium-low and let simmer for 10 minutes.
- Preheat broiler to high and line a small cookie sheet with aluminum foil. Portion out soup into bowls and top with a piece of bread and a generous sprinkling of cheese. Broil for 5 minutes until the cheese is browned and bubbly.