Loaded potato soup
Nutrition facts:
Servings: 8 (1 serving = ~1.5 cups)
Calories per serving: 228
Protein per serving: 11g
Carbs per serving: 23g
Fat per serving: 10g
Ingredients:
32 oz bag shredded potatoes
1 can low-fat cream of chicken soup
32 oz low-sodium chicken broth
1/2 white or yellow onion
2 cloves garlic
1 block low-fat cream cheese
1/4 cup low fat shredded cheddar
Salt and pepper to taste
Directions:
- Chop onion and mince garlic. Sauté onion and garlic in a pan over medium high heat until onion is transparent. Transfer to slow cooker.
- Add potatoes, cream of chicken soup, chicken broth, cheddar cheese, and salt and pepper to slow cooker and stir well. Cook on low for 6-8 hours or on high for 3-4 hours.
- When soup is about 1 hour from being finished, cube and add cream cheese and stir. When finished, allow to cool and enjoy.
Buffalo chicken soup
Nutrition facts
Servings: 6
Calories per serving: 249 cal
Protein per serving: 23 g
Carbs per serving: 9 g
Ingredients:
3 boneless skinless chicken breasts
4 cups low-sodium chicken broth
3 strips bacon
1/2 onion (chopped)
3 cloves garlic (minced)
8 oz low fat cream cheese
1/4 cup nonfat Greek yogurt
1/2 cup hot sauce
1/2 cup shredded cheddar cheese
1 packet dry ranch seasoning
Directions:
INSTANT POT
1. Place chicken breasts and 2 cups of broth into pot. Cook on poultry setting for 15 mins if frozen, and for 10 mins if not frozen
2. While chicken if cooking, chop bacon, onion, and garlic and sauté over medium high heat until bacon is fully cooked (about 8 mins)
3. When chicken is done, add the remaining broth, bacon onion garlic mixture, cream cheese, Greek yogurt, hot sauce, cheddar cheese, and dry ranch to instant pot and stir evenly
4. Cook on high pressure for 10 mins, then use quick release setting, remove lid, and enjoy!
CROCK POT
1. Completely thaw chicken (only if frozen)
2. Chop bacon, onion, and garlic and sauté over medium high heat until bacon is fully cooked (about 8 mins)
3. Add chicken, all broth, bacon onion garlic mixture, cream cheese, Greek yogurt, hot sauce, cheddar cheese, and dry ranch to crock pot and stir evenly
4. Cook on high for 4-5 hours or on low for 7-8 hours, allow to cool, and enjoy!
Freezer tips
To freeze in individual servings, just pour the soup into red solo cups and freeze for 5+ hours (or overnight like I did). Then remove the cups from the freezer, run some warm water on the outside edges of the cup to loosen the frozen soup, and place the frozen soup into a bag!
Now whenever you want some fresh homemade soup, all you have to do is heat 1 serving in the microwave or stove top.
