Chicken Asparagus Soup

  
Nothing is better when you are under the weather than a nice hot bowl of healthy chicken soup! I like mine with a dash of hot sauce.

Ingredients:
4 c chicken stock
1 lb chicken thighs, cut into small pieces
1 bunch of green garlic, sliced thin
1 bunch of green onions sliced thin
1 bunch of asparagus, sliced thin
1 bag of baby spincach

In a large pot bring stock, garlic and green onions to a boil, add chicken and reduce heat to medium, cook for 15 minutes. Add asparagus and spinach, cook until asparagus is bright green and spinach is wilted. Season with salt and pepper. 

Serves 4 – 6.

Pasta with Tomatoes and Creamy Ricotta Sauce

  
I love pasta, because you dig through the fridge grab a couple things and have a great meal in minutes!

Ingredients:
8 oz pasta
8 oz ricotta
1 bunch of green garlic, sliced thin or 2 cloves garlic minced
1 tbsp olive oil
2 c cherry tomatoes, sliced
1 can artichoke hearts, chopped

Cook pasta according to package.

In a 12 inch skillet, heat oil over medium heat, add garlic and cook for 2 minutes, stir in artichoke and tomatoes, cook for 5 minutes. Stir in ricotta and 1/2 c pasta water, stir until smooth. Add pasta and more pasta water if needed. 

Serves 4.

Loaded Potato Soup

  
This is from Skinny Taste – its so yummy you’ll never believe it’s health!!

2 russet potatoes, washed and dried
1 small head of cauliflower, stem removed cut into florets
1 1/2 c chicken broth
1 1/2 c 1% reduced-fat milk
Salt and pepper
1/2 c light sour cream
10 tbsp reduced-fat shredded sharp cheddar cheese
6 tbsp chopped chives, divided
3 slices bacon, cooked and crumbled

Preheat oven to 400.  Pierce potatoes with fork and bake for 1 hour until soft. Coursley chop when cool enough to handle.

Meanwhile, steam cauliflower with water in a large covered pot until tender. Drain and return to pot. 

In a large pot over medium heat, add chicken broth, milk, potatoes and bring to a boil. Use an immersion blender to puree until smooth. Add sour cream, half the chives, salt and pepper and cook on low another 5-10 minutes, stirring occasionally.
Remove from heat. Ladle 1 cup soup into each bowl. Top each serving with 2 tbsp cheese, remaining chives, and bacon.

Serves 4.