Soups can be an excellent way to warm the belly in the winter, but not many of us utilize the full potential of soups as a source of high protein, low fat/carb dietary needs. The canned soups in grocery stores are often loaded with additional preservatives and contain high quantities of sodium. Sodium causes your body to retain water and makes you appear (and feel) bloated. Additionally, premade soups are often expensive, ranging around $3.00 a can for a small amount of low protein soup that’s sure to leave your stomach growling for more.
You don’t have to go to the local Soup Nazi to enjoy gormet quality homemade soups. Making your own healthy homemade soup is easier than it sounds. With very limited culinary prowess, one can make delicious soups for the entire week for only around $15-20. Here’s the quick and easy homemade soup recipe I use in my weekly regiment. You can mix and match the veggies, meats and beans around to better satisfy your taste buds or to mix up the monotony. This is only to be used as a guideline.
Easy Homemade Chicken Soup Recipe
Time: 10-15 Minutes
Cost: Around $15-20
1 premade whole chicken (shredded and deboned) – Around $5
1 bag of frozen corn – Around $2
1 bag of frozen soup vegetables – Around $2
1 small carton of mushrooms – Around $3
3 tablespoons of low sodium soy sauce – Around $3/Bottle (will last for a while)
1 large container of low sodium chicken broth – Around $3
1 can of low sodium kidney beans – Around $1
Add everything but the mushrooms to a large pot and place on high heat as you shred the chicken. Add the chicken to the pot in bite-sized pieces. Add the mushrooms once the soup begins to boil. Boil for an additional minute or so. Keep refrigerated and covered throughout the week while you dig in. Just scoop a serving out into a bowl and reheat it in the microwave for a quick and healthy lunch.