Soup du Jour

I love soup. Good, homemade soup. And hey, there's good news! Soup can be a great, healthy meal. I will pass recipes along, but I like to be creative with soup. Oh, I just thought of something. I have a wonderful recipe that Marcie Vargo shared with some of us a couple years ago, and I'll give you that one today. 

What I started to say was that you don't have to have a recipe to make soup. Many times it's a great way to use up that almost-questionable produce that's in your fridge. Why, last night I threw together a tasty soup (my husband said so) that included lowfat turkey sausage, ground turkey, a chicken breast, turnips, corn, carrots, celery, garbanzo beans, a can of diced tomatoes, water, seasonings, and a little chicken stock base to boost the flavor. I always make a big potful, and then have enough for another meal, as well as enough to put into smaller containers to freeze for future lunches. 

To make soups that will promote, not hinder, your commitment to eating healthier, stick to ones with clear broth. Steer clear of the calorie and fat-laden cream soups. 

And now, here's Marcie's delicious Chicken Kale Soup:

(amounts not specified -- use your own judgement)

chicken breasts, without skin (the original recipe calls for with skin, just so you know)

carrots, coarsely cut               kale, chopped           onion, whole

celery, chopped (including leaves)       diced tomato, canned

tortellini noodles         whole cloves          chicken bouillon (optional)

garlic powder          salt & pepper to taste

Cut off ends of onion and remove peel. Stick whole cloves into the onion. Place the chicken, celery, carrots and onion in soup pot and cover with water. Bring to boil and simmer for 1 to 1-1/2 hours. 

Remove chicken and onion from pot and set aside. Discard skin, then de-bone and shred chicken. Return chicken to pot. 

Add seasonings, kale and noodles. Boil 10 to 15 minutes more. Take cloves out of onion (which should be cooled by now), then chop onion and add to soup. 

Enjoy!