Daily Emails HG Books HG Videos HG TV Show Subscribe
Divider Divider
Low-Calorie Soup Recipes: Thai Coconut Chicken Soup, Bean & Bacon Soup
Share-fb
Share-pint
Share-twitter
Share-email

Low-Calorie Soup Recipes: Thai Coconut Chicken Soup, Bean & Bacon Soup

Sharebtn Click the share button to confirm. Do it now!
MON
TUES
WED
THURS
02.03.11
FRI
 
 

We're always looking for something hot to spoon… food-wise, of course. Check out these all-new soup recipes. Yay!

 
 
Thai-Oh-My Coconut Chicken Noodle Soup

PER SERVING (1/6th of recipe, 1 heaping cup): 92 calories, 2.5g fat, 532mg sodium, 7.5g carbs, 2g fiber, 2g sugars, 12.5g protein -- PointsPlus® value 2*

Wanna get a little adventurous? Whip up a batch of this exotic soup, and it'll be like your taste buds are on an Asian vacation!

Ingredients:
2 bags House Foods Tofu Shirataki Fettuccine Shaped Noodle Substitute
1 1/3 cups chopped onion (about 1 onion)
1 cup sliced mushrooms
1 tbsp. canned diced green chilies, drained
1 1/2 tsp. chopped garlic
1 tsp. ground ginger
1/2 tsp. cayenne pepper, or more to taste
4 cups reduced-sodium fat-free chicken broth
10 oz. raw boneless skinless lean chicken breast cutlets
1/2 cup canned lite coconut milk
1 tbsp. reduced-sodium/lite soy sauce
1 tbsp. lime juice
1/2 cup chopped fresh cilantro, divided
Optional: salt, black pepper

Directions:
Use a strainer to rinse and drain noodles well. Pat dry. Place noodles in a large microwave-safe bowl, and microwave for 1 minute. Drain excess liquid. Dry as thoroughly as possible, using paper towels. Cut noodles up a bit with kitchen shears (if you've got 'em), and set aside.

Bring a medium-large pot sprayed with nonstick spray to medium-high heat on the stove. Add onion, mushrooms, chilies, garlic, ginger, and cayenne pepper. Stirring occasionally, cook until onion is soft, about 4 minutes.

Add broth and bring to a boil. Add chicken and return to a boil. Reduce to a simmer and cook for 15 minutes.

Add coconut milk and soy sauce, and mix well. Continue to cook for an additional 10 minutes, or until chicken is cooked through.

Remove chicken and place it in a bowl. Shred each piece using two forks -- one to hold the chicken in place and the other to scrape across the meat and shred it. Return the shredded chicken to the pot.

Stir in noodles, lime juice, and 1/4 cup cilantro. Continue to simmer until noodles are hot, about 2 minutes.

If you like, season to taste with salt, black pepper, and additional cayenne pepper.

Evenly top each serving with remaining 1/4 cup cilantro (2 tsp. each) and enjoy!

MAKES 6 SERVINGS   

 
 
 
What's Shakin'? Beany Bacon Soup

PER SERVING (1/8th of recipe, about 1 cup): 146 calories, 2.5g fat, 929mg sodium, 21g carbs, 6g fiber, 3.5g sugars, 10g protein -- PointsPlus® value 3*

This is like a big bowl of comfort. The beans, the bacon... Mmmmmmmmmm!!! (Sorry. We just really like this soup.)

Ingredients:
6 slices center-cut bacon
2 cups chopped onion (about 1 large onion)
1 tsp. chopped garlic
4 cups reduced-sodium fat-free chicken broth
Two 15-oz. cans cannellini (white kidney) beans, drained and rinsed
2 cups chopped carrots (about 3 carrots)
1 cup chopped celery (about 3 stalks)
1/4 tsp. ground thyme
1 bay leaf
4 cups roughly chopped spinach
2 tbsp. reduced-fat Parmesan-style grated topping

Directions:
Spray the bottom of a large pot with nonstick spray and bring to medium heat on the stove. Add bacon and cook until crispy, about 4 minutes per side, working in batches if needed. Once cool enough to handle, break into pieces or roughly chop. Set aside.

Remove pot from heat. If needed, clean and dry. Re-spray with nonstick spray and bring to medium-high heat. Add onion and garlic and, stirring often, cook until fragrant, about 4 minutes.

Add all ingredients except spinach, Parm-style topping, and cooked bacon. Stir well and bring to a boil.

Reduce to a simmer and cook until veggies are tender, about 20 minutes. Remove pot from heat and allow to cool slightly.

Remove and discard bay leaf. Transfer 1/4th of the mixture (about 2 cups) to a blender. Blend until smooth, and then return to the pot.

Add spinach, Parm-style topping, and cooked bacon. Mix well. Set stove to medium heat and cook until spinach has wilted and soup is hot, about 5 minutes.

Serve it up!

MAKES 8 SERVINGS

 
 
 
Soup Scoopin' Boogie Roundup!

If you like the above recipes, you're gonna LOVE these...

HG's Yumbo Gumbo and Fully Loaded Baked Potato Soup - Two spoonably delicious dishes! One red, one white, both very yummy.

Peachy-Keen Black Bean Soup - You'd be hard-pressed to find another soup this DELICIOUS and this easy to make...

Zazzled-Up Zuppa - Our all-time favorite canned soup gets dressed up with a bunch of creative add-ins. Click!

The Whole Enchilada Chicken Soup, Wowowow! Wonton Soup, and Mmm-mmm Minestrone - Three AMAZING soups you'll want to eat all the time!

Cheesy Broc Star Soup - Another incredibly simple soup to round out the list. Guess what the main ingredient is. GUESS! OK, click and see...

 
 

Soup's on... Click "Send to a Friend" NOW! There's enough for all of us!

CHEW ON THIS:

Today, February 3rd, is National Carrot Cake Day. Did you know that the average slice has about 535 calories and 30g of fat? YIKES! Better make our 14-Carat Cupcakes instead...

Click here for a printable, text-only version of this page.

We may have received free samples of food, which in no way influences whether these products are reviewed favorably, unfavorably, mentioned with indifference, or mentioned at all. Click for more about our editorial and advertising policies.


*The PointsPlus® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark.

Hungry Girl Inc., 18034 Ventura Blvd. #503, Encino, CA 91316
For guilt-free recipes and tips 'n tricks, sign up for FREE daily emails at Hungry-Girl.com!