3 Classic Winter Soup Recipes

Classic Winter Soup Recipes

Looking to warm up on a cold night? Forgo canned soups and try one of these three easy recipes for delicious, healthy soups that are satisfying and flavorful. Each can be served as an entree or with a grilled cheese sandwich.
Don’t forget to store leftovers in tight-sealing containers. All three winter soup recipes freeze well.

Cheesy potato and broccoli soup

A brick of low-fat cream cheese is the secret ingredient in this hearty soup.


7-9 medium russet potatoes, cut into bite-sized pieces
3 cloves fresh garlic, minced
1/8 teaspoon sea salt
1/4 teaspoon white or black pepper
1/2 stick butter
1 medium white onion, diced
48 ounces chicken broth
1 large head broccoli, cut into bite-sized pieces
8 ounces low-fat cream cheese, cubed
16 ounces sharp cheddar cheese, shredded
1 cup instant mashed potato flakes

Sandra by Sandra Lee  12 QT Stainless Steel Stock Pot Directions

Peel, wash and cut the potatoes before placing them in a 12-quart stock pot. Stir the sea salt, pepper and garlic into the potatoes, then add the butter, onions and chicken broth to the pot.
Cook everything over medium heat for about 15 minutes, then add the broccoli and continue cooking until the potatoes and onions soften. Don’t let the broccoli become mushy.
Stir in the cubed cream cheese until it’s no longer visible, then add the cheddar cheese. Stir again until the cedar melts fully.
Slowly add the potato flakes to thicken the soup to your preferred consistency. The entire cup may not be needed if you want thinner soup. If the soup becomes too thick, thin it with a bit of milk.

Easy chicken noodle soup

Starting with a precooked rotisserie chicken makes this one of the easiest chicken noodle soups to prepare on a busy weeknight.


8 ounces cooked egg noodles
1 rotisserie chicken, cut into bite-size pieces
1 cup celery, chopped
1-1/2 cups carrots, chopped
1/2 cup white onion, diced
1 clove garlic, minced
64 ounces low-sodium chicken broth
2 tablespoons butter
Salt and pepper to taste

Corelle  Livingware 18-ounce Soup/Cereal BowlDirections

Prepare the egg noodles according to the package directions. While they boil, cut up the chicken and chop the vegetables. Use both the white and dark meat from the chicken.
Sauté the celery, carrots, onion and garlic in the butter in a stock pot for about 5 minutes. Slowly pour in the chicken broth, and bring the mixture to a gentle boil before adding the cooked egg noodles and chicken. Stir the mixture while putting in the salt and pepper to taste.
Serve hot in a deep soup bowl with crusty bread or whole-wheat crackers.

Very veggie soup

This soup is packed with nutrition and bursting with fresh flavors.


1 small white onion, diced
1 cup celery, chopped
2 cloves minced garlic, minced or chopped
2 tablespoons butter
64 ounces vegetable or chicken broth
15-ounce can red kidney beans
15-ounce can white kidney beans (cannellini beans)
15-ounce can baby corn
2 cups carrots, chopped
1 large green bell pepper, chopped
1 medium red bell pepper, chopped
1 medium zucchini, chopped
1/4 cup fresh cilantro, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
Optional: 2 Anaheim peppers, diced and seeded


Sauté the onions, celery and garlic in the butter in a stock pot for about 5 minutes, then add the broth and the remainder of the ingredients. You can also put in two seeded and diced Anaheim peppers if you want a spicier soup.
Cook the soup over medium heat for 15-20 minutes, until the fresh-cut vegetables are crisp-tender. Cook longer if you prefer softer vegetables.


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