Healthy Soups for Cold Weather

Healthy Soups

As the temperatures drop I find that a hot bowl of soup always hits the spot. Soups are great for make ahead meals that can be packed for lunches or reheated for quick dinners on busy nights. 

Soups are a great way to clear out excess veggies and create hearty meals during the cold months. The key to making soups tasty is using aromatic vegetables like onions and garlic and seasoning throughout the cooking process. 

Having boxed chicken or vegetable broth on hand makes whipping up soups in a pinch a breeze. You can also make your own broth using leftover chicken bones and vegetable scraps. Which in my opinion make the best soups 




Make Your Own Broth

Have a pile of scraps from making previous meals? Don't trash it! Save your garlic peals, onion scraps, tops of carrots, pieces of zucchini (ALL OF THE VEGGIES!) stalks of herbs and chicken bones to create tasty broths that will save you money. Next time you grab a rotisserie chicken from the store or roast a chicken don't dump the left overs. In a large pot add in 1 tbs of olive oil all of your vegetable scraps and saute for 3-5 minutes add in the bones and continue to saute then fill with water. Add in a generous heap of salt and simmer for 5-7hrs on low or leave in your crock pot over night to create delicious homemade broth. Strain and use it in your next soup. 

Classic Chicken Noodle


  • 2 quarts Chicken Broth
  • 2 tbs Olive Oil 
  • 1/2lbs Chicken Breast 
  • 1 large White Onion Chopped  
  • Two large Carrots Chopped  
  • 2 Celery Stalks Chopped  
  • 3 cloves of garlic Chopped
  • Small Bunch of Kale Cut in large pieces 
  • Small bunch of fresh Parsley 
  • 1 tbs dried oregano 
  • 1 fresh lemon juiced 
  • Pasta of your choice
  • Salt and Fresh Cracked Pepper 
  • Granulated Garlic 

Heat a large heavy bottom soup pot on medium high. Add in  1 tbs of the oil. Sear chicken on all sides and remove from the pan, set aside. Add 1 tbs of oil. Add the carrots, onion, celery, garlic and tomato to the pot. Add dried oregano Sauté for 3-4 minutes. Add in the chicken broth. Add Chicken back in to pot. Add in the Kale Simmer for 15-20 min. Simultaneously cook pasta al dente. Add in chopped parsley, salt, cracked pepper, granulated garlic, Squeeze in lemon. Add pasta in to pot and serve hot. 

Cooking the pasta separately avoids you ending up with mushy over cooked pasta in your soup.


Minestrone Soup 


  • 2 Spicy Chicken Italian Sausages
  • 1 tbs Olive Oil 
  • 1 Large White Onion 
  • 5 large Carrots Chopped  
  • 5 Celery Stalks Chopped  
  • 4 Cloves Fresh Garlic 
  • Small Can Tomato Paste
  • 1 Can Diced Tomatoes  
  • 1 Can Tomato Sauce 
  • 2 quart Chicken Broth 
  • 1 Large Bag of Chopped Kale 
  • 1 Cup Frozen Peas 
  • 2 Cups Tortellini 
  • Garlic Powder 
  • Dried Oregano
  • Red Chili Flake 
  • Paprika 
  • 1 Tbs Chopped Fresh Parsley 

Chop vegetables. Remove casing from sausage and break up in to chunks. Heat large heavy bottomed pan to medium high. Add in sausage, lightly brown and remove from pan, set aside. Add 1 tbs of oil. Add in onions, carrots, garlic, celery, kale-- add a pinch of salt and sauce until tender and onions are translucent. Add in tomato paste and Saute for an additional 1-2 minutes. Add in chicken broth, can of tomato sauce and diced tomatoes. Bring to a boil then add in tortellini, cooked sausage and frozen peas. Add a pinch of salt, garlic powder, dried oregano, red chili flake, paprika and chopped parsley. Simmer for 10-15 minutes.