Soup

Betty's Chicken Lemon Rice Soup

Updated: 8/22/18

National Homemade Soup Day is here!  Have you tried MWLC patient Betty's Chicken Lemon Rice Soup?  Yum!

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Servings:
1 Protein
2 Vegetables
1 Starch

Suitable for Fast Track Patients

Ingredients:
1 serving boneless, skinless Chicken, cut into bite size pieces
1/2 medium Onion, cut into pieces
1/2 cup Zucchini, cut into pieces
1/2 cup Broccoli, bite size pieces (You can add or delete whatever veggies you would like)
1 MWLC Fiber Fulfill Chicken Bouillon
Mrs. Dash's Chicken Spice, to taste
Mrs. Dash's Lemon Pepper Spice, to taste
(Add any other spices you wish)
1 cup Water
Juice of 2 fresh lemons
1/4 cup Wild Rice, cooked

Preparation:
Place chicken in a casserole dish, layer veggies on top. Sprinkle with bouillon, and any other spices. Add water, and fresh lemon juice. Cook in 350* oven 45-60 mins.

Place rice in large bowl, spoon soup out of casserole dish on top. Enjoy!

California Turkey Soup

National Soup Month is here!  This healthy soup recipe is sure to be warm and satisfying! California Turkey Soup

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Servings:
1 Protein
3 Vegetables
1 Nutritional Supplement

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Ingredients:
1 serving Extra Lean Ground Turkey
1/4 tsp. of Onion Powder
1/4 tsp. minced Garlic
1 cup raw, chopped Broccoli
1 cup raw, chopped Cauliflower
1/2 cup raw, diced Carrots
1/4 tsp. dried Oregano
1/4 tsp. dried Basil
1/4 tsp. Pepper
1 MWLC Chicken Bouillon Soup

Preparation:
In a large pan, cook serving of extra lean ground turkey. Steam carrots, cauliflower, and broccoli for about 5 minutes in the microwave. Add all other ingredients to the extra lean ground turkey.

Combine your turkey mixture into the glass bowl with vegetables and stir. Follow directions on your chicken bouillon packet, once it is cooked add soup to meat and vegetables in the glass bowl. Finally, add a couple ounces of extra water if necessary.

Sweet Potato and Carrot Soup

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Sweet Potato and Carrot Soup

Recipe makes 1 serving.

Servings:
2 Vegetables
1 Starch

Ingredients:
1/2 medium Sweet Potato, cubed
1/2 cup Carrots, chopped
1/4 medium Onion, diced
1/2 cup Celery, chopped
1 clove Garlic, minced
1 MWLC Chicken Bouillon Fiber Fulfill
2 cups Hot Water
1 tsp. Curry Powder
1/4 tsp. Ground Ginger
Black Pepper, to taste

Preparation:
In a bowl, mix MWLC Chicken Bouillon Fiber Fulfill with 2 cups hot water. Add mixture to a medium pot and add all remaining ingredients. Stir to combine. Turn stove to high and bring to a boil.

Once boiled, lower heat to simmer and cover the pot, for about 20 minutes or until carrots and sweet potato are fork-tender. Using an immersion blender, very carefully blend the hot soup into a purée.

You may also ladle the soup in batches into a blender (just make sure you have a vented lid, or else the hot soup will explode!)

Recipe and Photo by Sarah in Canton.

WJBK Fox2 Detroit: Green Onion Cauliflower Soup Meatless Monday with Chef Bobby

In case you missed it, MWLC Culinary Advisor Chef Bobby and Business and Wellness Development Coordinator Tracy Strieter made a delicious Green Onion Cauliflower Soup.  This vegetarian and vegan friendly soup will not only warm you up but it will satisfy your belly too!  Enjoy this low sodium soup recipe! https://www.youtube.com/watch?v=sWTLhp6S8GQ&feature=youtu.be

Green Onion Cauliflower Soup

All Freedom plans, all Freedom Vegetarian plans, FT 2.0 approved

Counts as: 2 ½ vegetables

Ingredients:

1 clove Garlic, minced 1 tsp of Chili Powder 1 ½ cup Cauliflower florets (1/2 reserved for garnish) 5 Green Onions (chopped) 1 ½ cups Water Juice from ½ of a Lemon Pinch each of Curry, Ginger and Turmeric (to taste) fresh Thyme (to garnish) Black Pepper (to taste) Lemon zest (to garnish) Unflavored non-stick cooking spray

Directions:

SOUP:  Add a little water to a medium sauce pan over medium heat. Stir in the garlic and chili powder; saute stirring occasionally. Add 1 cup of cauliflower and chopped green onions, cook for a couple of minutes. Add water and bring to a boil, then lower the heat and let it simmer until the vegetables are softened, about 20 minutes. Use a hand blender to puree the soup. Stir in the lemon juice, thyme and pepper. If the soup is too thick, add a little more water. Taste and adjust seasoning.

CAULIFLOWER GARNISH:  Combine ½ cup of remaining cauliflower florets, unflavored non-stick spray and ¼ teaspoon of curry powder in a mixing bowl. Pour the contents on a baking sheet and roast the curried cauliflower mixture at 350 degrees for 15 minutes.

Ladle soup into bowls and serve topped with curried cauliflower, fresh thyme and lemon zest.  Serve!

For more healthy recipes, visit www.mwlc.com/recipes

Chicken Cabbage Stew

Our Chicken Cabbage Stew is hearty, filling, and guaranteed to leave you satisfied! Enjoy! 

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Chicken Cabbage Stew

Servings:

1 Protein
1 Vegetable
1 Supplement

Suitable for Fast Track patients

Ingredients:
1 serving Cabbage, cooked and chopped
8 oz. Water
1 Cream of Chicken Supplement
1 serving boneless, skinless Chicken, cooked and chopped
Mrs. Dash Garlic and Pepper

Preparation:
Put all ingredients together and simmer for 20 minutes.

Slow Cooker Chicken Soup

Try our excellent Slow Cooker Chicken Soup recipe! It will be sure to warm you up. 🍜

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Slow Cooker Chicken Soup

Servings:

1 Protein
2 Vegetables
1 Nutrient

Ingredients:
1 serving boneless, skinless Chicken Breast
½ Tbs. Salt Free Poultry Seasoning
¼ medium Onion, chopped
½ cup Carrots, chopped
½ cup Celery, chopped
2 cloves fresh Garlic, minced
1 MWLC Chicken Bouillon Nutritional Supplement
Freshly Ground Black Pepper, to taste
1 Tbsp. fresh Parsley, roughly chopped

Preparation:
Place all ingredients (except parsley) in slow cooker. Cover and cook on high for 2 ½-3 ½ hours or low for 5-6 hours.

Remove the lid and shred the chicken breast in the bowl with two forks. Taste the soup in the crock pot to adjust any last minute seasoning.

Ladle soup broth and vegetables over the shredded chicken. Top with fresh parsley and serve.

Slow Cooker Chicken, Kale, Sweet Potato Stew

Our featured Soup of the Week for week three of 'National Soup Month' is our delicious and easy to prep Slow Cooker recipe: Chicken, Kale, and Sweet Potato Stew.

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Chicken, Kale, and Sweet Potato Stew

Servings:

1 Protein
1 Vegetable
1 Starch

Ingredients:
1 portion Boneless, Skinless Chicken Breast
1 cup Kale, stems removed and thinly sliced
½ medium Sweet Potato, peeled and chopped into 1-inch pieces
1 packet MWLC Chicken Bouillon Fulfill Fiber
1 tsp. Italian Seasoning

Preparation:
Place all the ingredients in a 6-quart slow cooker, stirring to combine. Cover and cook on high for 4 hours or low for 6, or until the sweet potato is tender and the chicken is cooked through and very tender.

Remove the chicken and shred with two forks. Return to the slow cooker and stir to combine.

Beef Chili

Updated: 9/27/18

Hearty and filling! Nothing warms you up on a cold winter day like a healthy Chili recipe! ❄️

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Beef Chili

Servings:

1 Protein
1.5 Vegetables
1 Supplement

Ingredients:
1 serving Ground Sirloin
½ serving Green Onions
1 Cream of Tomato Soup Supplement (prepared)
1 serving Tomato
¼ cup Water
Garlic and Chili Powder to taste

Preparation:
Brown meat and drain. Chop tomato and puree in blender. Combine all ingredients and simmer.

Irish Lamb Stew

Hearty, filling, and guaranteed to warm you up. We hope you enjoy our Irish Lamb Stew!

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Irish Lamb Stew

Servings:

1 Protein
1 Vegetable

Suitable for Fast Track Patients

Ingredients:
1 serving Lamb, cut into bite size pieces
Onion Powder
1 cup Cabbage, chopped
2 Tbs. Vinegar
½ cup Water
Pepper, Dried Mint and Oregano to taste
Stevia, if desired

Preparation:
Sauté the lamb in a non-stick pan, then pour off any fat and pat dry.

Add remaining ingredients, except cabbage and Stevia. Cover and cook over high heat until steaming. Lower heat and simmer 30 minutes.

Add cabbage. Cover and cook 10 more minutes. Remove from heat. Add Stevia if desired at this time. Garnish with cherry tomato and parsley.

Red Pepper and Tomato Soup

Perfect for any meal, our delicious Red Pepper and Tomato Soup is sure to warm you up and doesn't take long to whip up. Enjoy!

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Red Pepper and Tomato Soup

Servings:

2.5 Vegetables

Suitable for Fast Track Patients

Ingredients:
1/2 Medium Red Bell Pepper, seeded and chopped
1/4 Medium Onion, chopped
1 Small Tomato, chopped
1/2 Garlic Clove, chopped
1/2 tsp. Fresh Thyme Leaves
Fresh Ground Black Pepper to taste

Preparation:
Place onion and bell pepper in a saucepan and sauté over medium heat for 5 minutes. Add garlic and thyme and cook for 1-2 minutes, then add tomato and cook covered for 5-10 minutes. Puree the mixture as a soup and season with pepper.

Zucchini-Basil Soup

Let's start this week with something special from the MWLC recipe book. Try our Zucchini-Basil Soup!

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Zucchini Basil Soup

Servings:
1 Vegetable (Recipe makes 6 servings)

Suitable for Fast Track Patients

Ingredients:
3 cups Zucchini
1 Medium Onion, chopped
2 Garlic Cloves, chopped
4 cups water, divided
1/3 cup packed Basil Leaves

Preparation:
Julienne skin (only) from half of zucchini with slicer; drain in a sieve until wilted, at least 20 minutes. Coarsely chop remaining zucchini. Cook onion and garlic with unflavored nonstick spray in a 3 to 4-quart heavy saucepan over medium-low heat, stirring occasionally, until softened, about 5 minutes.

Add chopped zucchini and cook, stirring occasionally, 5 minutes. Add 3 cups water and simmer, partially covered, until tender, about 15 minutes. Purée soup with basil in 2 batches in a blender or with a handheld stick blender.

Bring remaining cup water to a boil in a small saucepan and blanch julienned zucchini 1 minute. Drain in a sieve set over a bowl (use liquid to thin soup if necessary). Season soup with pepper. Serve with julienned zucchini mounded on top. Recipe makes 6 servings.

Italian Minestrone Soup

Both savory and satisfying, our Italian minestrone soup is sure to make the perfect meal for your afternoon or this evening's dinner!

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Italian Minestrone Soup

Servings:

3 Vegetables
1 Supplement

Ingredients:
1/2 serving shredded Cabbage
1/2 serving Mushrooms
1/2 serving Celery
1/2 serving Green Beans
1/2 serving Green Pepper
1/2 serving Tomato (pureed)
1 tsp. Onion Powder
1 Cream of Tomato Soup Supplement, prepared
Pepper to taste

Preparation: Put all ingredients into a large pot and cook until all vegetables are tender.

Cheesy Cauliflower Soup

Grab your favorite soup bowl! Our delicious Cheesy Cauliflower Soup recipe is sure to warm you up!

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CheesyCauliflowerSoup

Servings:
1 Vegetable
1 Starch
2 Nutrients

Ingredients:
1 Macaroni and Cheese Pasta Nutrient
1 Cream of Mushroom Soup Nutrient
1 serving Cauliflower
3 cups Water
Dash of Pepper
Dash of Garlic Powder

Preparation:
In a saucepan, mix together all ingredients and bring to a low boil. After it starts to boil, reduce heat to simmer for 15 minutes.