asian-style chicken soup

Our family is enjoying the new XBox 360 and Kinect the kids received for Christmas.  Yes, it’s all about what the kids want (not really.  I’ve been wanting one ever since our Wii broke.  I miss my Wii Fit!).  Dance Central is a blast and definitely puts us in cardio range.  If the kids secretly filmed my husband or I dancing, we’d be a sure win on America’s Funniest Home Videos.  Everyone loves it, except our 13-year-old.  He doesn’t want to do it since “I don’t know how to dance” (so 13!).  My reply “I’m not sure what we are doing could be called dancing!”.  This doesn’t reassure him though, and he retreats to his lair room. 

Here is the asian-style chicken soup recipe as promised.  Everyday Food’s Jan/Feb 2012 magazine featured chicken soup five ways.  I made this for my first, second, and third versions and the results were spectacular!

Asian-style Chicken Soup

• 4 ounces vermicelli rice noodles
• 10 cups chicken broth
• 4 cups shredded chicken
• 3 Tbsp. fish sauce
• 4 tsp. soy sauce
• 2 inch piece fresh ginger, peeled and very thinly sliced
• 2 scallions, thinly sliced
• 1/4 cup fresh cilantro leaves
• 1/4 cup fresh basil leaves
• 1 cup halved cherry tomatoes
• a few slices of jalapeno
• lime wedges

Cook noodles according to package directions.  Meanwhile, in a large pot, combine broth, fish sauce, soy sauce, and ginger and bring to a boil. Reduce heat and simmer until ginger is fragrant, 5 to 8 minutes.  Stir in chicken and rice noodles and cook until warmed through, 2 minutes.  Divide soup among six bowls; top with scallions, cilantro, basil, tomatoes, and jalapeno.  Serve with lime wedges.

Using the Weight Watcher’s Recipe Builder, each serving has 7 PointsPlus.

 

chunky split pea soup

This soup is soooo gooood!  I haven’t made split pea soup for a long time because my favorite recipe is made with a ham hock.  This version that just landed in my mailbox (courtsey of Weight Watcher’s Magazine) is vegetarian! Yeah!  And I love the addition of swiss chard and sweet potatoes.

Chunky Split Pea Soup

• 2 tsp. canola oil
• 1 large, onion, chopped
• 2 carrots, sliced
• 2 celery ribs, sliced
• 1 lb. dried green split peas, rinsed and picked over
• 8 cups vegetable broth
• 1/2 tsp. salt
• 1 1/2 lb. sweet potatoes, peeled and cut into 1/2″ cubes
• 3 cups chopped Swiss chard

Heat oil in large pot over medium heat.  Add onion and cook, covered, stirring occasionally, until softened, 3-4 minutes.  Add carrots and celery.  Cook, covered, until lightly browned, stirring occasionally, 4-5 minutes.

Stir in split peas, broth and salt.  Bring to boil.  Reduce heat and simmer, covered, 45 minutes.  Stir in sweet potatoes and cook, covered, until split peas are softened and potatoes are fork-tender, about 20 minutes.  Stir in swiss chard.  Cover and cook until swiss chard is tender, about 10 minutes.

Serves 6.  Each 1 1/2 cup serving is 7 PointsPlus.

Recipe from Weight Watchers Magazine.