Soup is one of the easiest things to prepare. It is also incredibly delicious, making it an ideal comfort food on cold, wintry nights. Unfortunately, many soup recipes are not as healthy; they often contain unnecessary amounts of fats and sodium. Fortunately, the soup is easy to alter. Once you know the basics of preparing a good, healthy soup, you can experiment with existing recipes by chopping unhealthy ingredients, such as salt, and making healthy substitutions, such as milk instead of cream.

Abundant chicken soup
4 cups (950 milliliters) of water
¾ cups (180 milliliters) of chicken broth low in sodium
1 pound (454 grams) of boneless, skinless chicken breasts
1 medium onion, chopped
2 tablespoons (30 milliliters) of olive oil
1 clove of garlic, chopped
4 medium carrots, cut diagonally in de inch slices (0.85 cm)
2 celery ribs, cut crosswise into de inch slices (0.85 cm)
½ teaspoon of salt
¼ teaspoon black pepper
3 tablespoons fresh finely chopped parsley
For 4 people

Creamy Cauliflower and Potato Soup
2 teaspoons of olive oil
⅓ cup (50 grams) of finely chopped shallots
⅓ cup (50 grams) of finely chopped celery
2½ cups (815 grams) of cauliflower, cut into florets (about ½ small cauliflower)
12 ounces (340 grams) of Yukon gold potatoes, peeled and sliced
3½ cups (820 milliliters) of chicken broth without fat and low in sodium (or vegetable)
½ teaspoon of salt
¼ teaspoon ground red pepper
1 teaspoon lemon juice
2 teaspoons chopped chives (optional)
For 4 people

Condensed soup base
3 tablespoons of butter (45 grams)
3 tablespoons (22.5 grams) of white flour
½ cup (120 milliliters) of chicken broth
½ cup (120 milliliters) of milk
Salt and pepper

1
Bring water and chicken broth over low heat. Pour 4 cups (950 milliliters) of water and ¾ cups (180 milliliters) of low-sodium chicken broth in a 2 or 3-quart saucepan (2 or 3 liters), and simmer over medium-low heat. Using a low-sodium chicken broth is the first step in creating a healthier chicken soup

2
Add the chicken breasts and simmer for 6 minutes, then let stand until the chicken is well cooked. Add 1 pound (454 grams) of boneless, skinless chicken breasts in the saucepan, and simmer uncovered for 6 minutes. Then, remove the pan from the burner, cover it with a lid and let it stand (without heat) until the chicken is cooked. This will take about 15 minutes.
The chicken is cooked when it is no longer pink inside and the juices become transparent. Do not cook chicken badly.

3
Take the chicken out of the broth, let it cook, then grind it into smaller pieces. With a pair of tongs, remove the chicken from the broth and let it cool on a plate for 10 minutes. Then, using a knife and fork, crush the chicken into ¼ inch (0.64 centimeters) wide and 1 inch (2.54 centimeters) long chunks. Leave the broth aside for later.

4
Cook the onion in oil in a separate pot over medium heat until it softens. Peel and cut 1 medium onion, then add it to a 4-quart (4-liter) pot with 2 tablespoons (30 milliliters) of oil. Let the onion cook, stirring occasionally, until it softens. This will take about 6 minutes.
Do not let the onion brown or caramelize.

5
Add the garlic, then cook for another minute. Peel 1 garlic glove, chop it, then add it to the pot with the onion. Continue cooking, stirring occasionally, until the garlic becomes fragrant. This will take approximately 1 minute.

6
Add the rest of the vegetables and the seasoning, then continue cooking until everything is smooth. Cut the carrots and celery into slices ¼ inch (0.85 centimeters) thick, then add them to the pot. Add ½ teaspoon of salt and ¼ teaspoon of pepper. Cover the pot with a lid and let the vegetables cook until they soften. This will take from 8 to 10 minutes.
Stir vegetables from time to time so they do not burn and cook more evenly.
Do not worry about cooking vegetables all the time. You will continue cooking in the next step.

7
Add the chicken stock and simmer, covered, for 10 minutes. Take the mixture of water broth and chicken from before, and pour it in your pan over the vegetables. Stir and simmer, covered, over medium low heat until the vegetables become tender. This will take around 10 minutes.

8
Remove the pot from the heat and then add the chopped chicken and the chopped parsley. Stir everything, then pour it into 4 bowls of soup and serve. If you have some soup left over, you can store it in the fridge or freezer

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