Savory Soups for the Soul

Warm Up This Season with Progresso

Coastal Flavors header

January 2021 Issue
by Lindsay Gifford
Recipes, Photos and Information provided by Progresso, Inc.


Winter is in full force and while Mother Nature will throw us a few warm days, there are sure to be chilly days that call for a warm blanket, a big comfy chair, and a bowl of steaming, savory soup.

With that in mind, we are bringing Progresso's passion for soup to our readers. Progresso's inventive recipe team has created hundreds of soup creations from tried-and-true chicken and noodle to extraordinary sweet potato, coconut and gingerroot. At Progresso they humbly believe in better ingredients, creating their soups with 100 percent antibiotic and hormone-free chicken and no artificial colors or flavors. They've also created soups for every preference, including gluten-free, vegetarian, organic, low-sodium and light.

This season, warm up with one of these Progresso-inspired soups, or if you're looking for a quick and easy dinner, just grab one straight off the shelf. The following are a hint of the fantastic recipes Progresso offers, and they don't stop at just soup. Log onto www.progresso.com, and while you're there check out the "Up a Notch" section, offering suggestions for unexpected flavor combinations that will have you creating masterpieces in no time.


Chicken and Wild Rice Soup
Prep Time: 75 mins | Total Time: 75 mins | Serves: 8
This soup is for real—creamy, earthy, chickeny and filling. Get your simmer on!

Progresso 0122 chickenrice1 carton (32 oz) Progresso™ chicken stock
1 cup Wild rice, uncooked
¾ tsp Salt
2 Tbsps Butter
2 cups Onion, finely diced
1 med. Carrot, peeled and
finely diced (½ cup)
1 stalk Celery, finely diced (⅓ cup)
½ lb fresh Mushrooms, finely diced
2 Tbsps Fresh thyme, chopped
¼ cup All-purpose flour
2 cups Water
2 cups Deli rotisserie chicken, chopped
1 cup Heavy whipping cream

In 4-quart saucepan, heat stock, wild rice and ¼ tsp of the salt to boiling over high heat. Stir; cover, and reduce heat to low. Cook about 45 minutes, without lifting cover, until rice is tender but still firm. Meanwhile, in 12-inch nonstick skillet, melt butter over medium-high heat. Add onion, carrot, celery and remaining ½ tsp salt. Cook 5 to 7 minutes, stirring frequently, until vegetables begin to brown. Add mushrooms; cook 3 to 5 minutes, or until mushrooms brown and soften. Add thyme and flour. Cook 1 to 2 minutes, stirring constantly, until flour begins to brown and smells nutty. Add water; simmer 5 minutes, stirring frequently. Stir vegetable mixture into wild rice mixture. Stir in chicken and cream; heat to a simmer over high heat. Reduce heat; simmer 3 minutes to heat through and combine flavors. Divide among 6 bowls, and top with more fresh thyme, if desired.


Slow-Cooker Three Cheese Broccoli Soup
Prep Time: 15 mins | Total Time: 4 hrs 15 mins | Serves: 8
Looking for a cheesy, comfort food classic that’s ready when you get home? This delicious, cheesy soup will have everyone spooning up seconds.
Progresso 0122 Slow CookerThreeCheeseBroccoliSoup
¼ cup Butter or margarine
1 large Onion, chopped (1 cup)
¼ cup Gold Medal™ all-purpose flour
1 can (12 oz) Evaporated milk
1 carton (32 oz) Progresso™ chicken broth (4 cups)
1 bag (14 oz) Frozen baby broccoli florets, thawed
½ tsp Freshly ground pepper
¼ tsp Salt
1 loaf (8 oz) Prepared cheese product, cut into cubes
1½ cups Extra-sharp Cheddar cheese, shredded (6 oz)
1 cup Parmesan cheese, shredded
Additional shredded extra-sharp Cheddar cheese, if desired

Spray 4-quart slow cooker with cooking spray. In 12-inch skillet, melt butter over medium-high heat. Cook onion in butter 4 minutes, stirring occasionally, until tender. Stir in flour. Cook 1 minute, stirring constantly. Gradually stir in milk until smooth. Pour mixture into slow cooker. Stir in broth, broccoli, pepper and salt.

Cover; cook on low heat setting 4 hours or until bubbly. Add cheese cubes to slow cooker; stir until melted. Add 1½ cups Cheddar cheese and the Parmesan cheese; stir until melted. Sprinkle individual servings with additional Cheddar cheese.



Slow-Cooker Chicken Taco Soup
Prep Time: 20 mins | Total Time: 8 hrs 20 mins | Serves: 6
Chicken, corn, black beans and seasonings are combined in a slow cooker with Progresso™ unsalted chicken stock for an effortless, but impressive, meal. Baked tortilla strips offer an alternative to the traditional fried garnish.
Progresso 0122 tacosoup
2 cups Frozen whole kernel sweet corn
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 can (8 oz) Muir Glen™ organic tomato sauce
2 cans (4.5 oz each) Old El Paso™ chopped green chiles, undrained
3 cups Progresso™ unsalted chicken stock (from 32-oz carton)
3 Boneless skinless chicken breasts, cut into bite-size pieces
1 med. Onion, diced (½ cup)
1 pkg. (1 oz) Old El Paso™ taco seasoning mix
4 Corn tortillas (6 inch)
1 Tbsp Vegetable oil
1 tsp Salt
Shredded Cheddar cheese, if desired
Sour cream, if desired
Cilantro, chopped, if desired
Avocado, diced, if desired

In 5- to 6-quart slow cooker, mix corn, beans, diced tomatoes, tomato sauce, green chiles and onion. Stir in stock, chicken and taco seasoning. Cover; cook on High heat setting 4 hours or Low heat setting 8 hours. While soup is cooking, heat oven to 425°F. Brush both sides of each tortilla with vegetable oil. Stack tortillas, and cut into ¼-inch strips. Spread in single layer on large cookie sheet, and sprinkle with salt; bake 7 to 9 minutes or until golden brown and crisp, stirring halfway through to ensure even browning. Cool. When ready to serve, ladle soup into serving bowls, and garnish with tortilla strips, cheese, sour cream, cilantro and avocado, as desired.



Coconut Curried Vegetable Soup
Prep Time: 45 mins | Total Time: 1 hr 15 mins | Serves: 8
When it comes to meatless dishes, Indian cuisine has the right idea. Layers of
flavorful vegetables, spices and stock come together to create a
deliciously complex meal to please even the staunchest meat lovers.
Progresso 0122 coconutvegetable
1 Tbsp Vegetable oil
1 cup Onion, diced
1 tsp Salt
3 cloves Garlic, finely chopped
1 tsp Fresh gingerroot, finely chopped
1 Jalapeño chile, seeded and finely chopped
2 Tbsps Salt-free curry powder
1 carton (32 oz) Progresso™ vegetable stock
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes
1 can (14 oz) Coconut milk (not cream of coconut)
3 cups (2 med) Russet potatoes, diced peeled
2 cups Cauliflower florets, chopped
1 cup Frozen sweet peas
½ cup Fresh cilantro, chopped
½ cup Roasted salted cashews, chopped

In 5-quart Dutch oven, heat oil over medium-high heat. Stir in onion and salt; cook 3 to 5 minutes, or until tender and beginning to brown. Add garlic, gingerroot, jalapeño chile and curry powder. Cook and stir 30 seconds. Add stock, tomatoes, coconut milk, potatoes and cauliflower. Heat to boiling. Reduce heat to slow boil and cook uncovered 15 to 20 minutes, stirring occasionally, until potatoes are tender. Stir in frozen sweet peas; cook 3 minutes longer. Garnish with cilantro and cashews.



Sweet Potato, Coconut & Gingerroot Soup
Prep Time: 20 mins | Total Time: 50 mins | Serves: 4
Fresh gingerroot, coconut milk and Progresso™ vegetable stock provide a unique flavor foundation for this sophisticated but easy sweet potato soup.
Progresso 0122 sweetpotato
2 lbs. Sweet potatoes, peeled and cut into 1-inch cubes
3 cups Progresso™ vegetable stock (from 32 oz. carton)
1 Tbsp Gingerroot, finely chopped
½ tsp Salt
Pinch ground red pepper (cayenne)
1 can (13.66 oz) Unsweetened coconut milk
(not cream of coconut)
1 Tbsp Lime juice
Grated peel of 1 med. lime
¼ cup Cilantro leaves

In 3-quart saucepan, heat sweet potatoes, stock, gingerroot, salt and red pepper to simmering over medium-high heat. Reduce heat, and simmer uncovered about 20 minutes, or until potatoes are tender. In blender or food processor, place half of the soup mixture. Cover; blend on high speed until smooth, scraping down sides if necessary. Puree soup until smooth. Repeat with remaining soup. Return mixture to saucepan; beat in coconut milk and lime juice with whisk. Reheat 5 minutes over medium heat (do not boil). Ladle into serving bowls; garnish with sprinkling of lime peel and cilantro leaves.



Slow-Cooker Creamy Chicken & Herbed Dumpling
Prep Time: 20 mins | Total Time: 5 hrs | Serves: 8
Nothing could be more comforting than tender chicken, swimming in a creamy, thyme-scented gravy, made with Progresso™ chicken stock and topped with fluffy, herb-flecked dumplings.
Progresso 0122 chickendumplingsoup
Stew:

1 medium Onion, diced (½ cup)
1 tsp Dried thyme leaves
½ tsp Salt
½ tsp Freshly ground black pepper
3 Tbsps Cornstarch
2 Tbsps Water
½ cup Heavy whipping cream
3 stalks Celery, cut diagonally into ¼-inch slices
2½ lbs. Boneless skinless chicken thighs (about 10 thighs)
3 cups Progresso™ chicken stock (from 32 oz carton)
4 medium Carrots, peeled and cut diagonally into ¼-inch slices

Dumplings:
⅔ cup Milk
2 cups Original Bisquick™ mix
¼ cup Fresh parsley, chopped

Spray 5-quart slow cooker with cooking spray. In slow cooker, mix chicken, stock, carrots, celery, onion, thyme, salt and pepper. Cover; cook on high heat setting 3 to 4 hours, or on low heat setting 6 to 7 hours. Uncover; using 2 forks, shred chicken into large chunks. If using low heat setting, increase to high. In small bowl, beat cornstarch and water with whisk until smooth. Add cornstarch mixture and cream to slow cooker; stir to combine. Cover and continue to cook on high heat setting 20 to 25 minutes, or until slightly thickened. Meanwhile, in med. bowl, stir together Bisquick™ mix, milk and 2 Tbsps of the parsley until soft dough forms.

Drop dumpling batter by heaping Tbsps onto simmering chicken mixture in slow cooker. Cover and cook 20 to 25 minutes or until knife inserted into dumplings comes out clean. Divide stew and dumplings into 6 serving bowls, and sprinkle with remaining parsley. Serve immediately.



Slow Cooker Cheesy Chicken Enchilada Chili
Prep Time: 10 mins | Total Time: 4 hrs 10 mins | Serves: 4
It’s a little bit enchilada, a little bit chili and a whole lot of yummy!

1 pkg. (20 oz) Boneless skinless chicken thighs, cut into 1-inch pieces
1 can (15.2 oz) Green Giant™ whole kernel sweet corn, drained, rinsed
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (10 oz) Old El Paso™ mild enchilada sauce
2 Tbsps Old El Paso™ taco seasoning mix (from 1-oz pkg.)
2 cups shredded Colby-Monterey Jack cheese blend (8 oz)
Green onions, chopped and sour cream, if desired
4 cups Tortilla chips

Spray 4-quart slow cooker with cooking spray. In slow cooker, mix chicken, corn, beans, enchilada sauce and taco seasoning mix. Cover and cook on low heat setting 8 hours, or high heat setting 4 hours. Stir in 1 cup of the cheese. Top with green onions and sour cream. Top with remaining cheese; serve with tortilla chips.



Chili Con Carne

Prep Time: 25 mins | Total Time: 1 hr 50 mins | Serves: 4
This hearty chili has just the right level of spice.
One bite and you’ll see why it’s a favorite!
Progresso 0122 ChiliCarne V1
1 lb. Lean (at least 80%) ground beef ½ tsp Red pepper sauce
1 large Onion, chopped (1 cup) ½ tsp Salt
2 cloves Garlic, crushed 1 Tbsp Chili powder
1 tsp Dried oregano leaves 1 tsp Ground cumin
1 tsp Unsweetened baking cocoa
2 cups Muir Glen™ organic diced tomatoes (from 28 oz can), undrained
1 can (19 oz) Progresso™ red kidney beans, undrained

In 3-quart saucepan, cook beef, onion and garlic over medium-high heat about 8 minutes, stirring occasionally, until beef is brown; drain. Stir in remaining ingredients except beans. Heat to boiling. Reduce heat to low; cover and simmer 1 hour, stirring occasionally. Stir in beans. Heat to boiling. Reduce heat to low; simmer uncovered about 20 minutes, stirring occasionally, until desired thickness.


Easy Italian Wedding Soup
Prep Time: 15 mins | Total Time: 25 mins | Serves: 4
Add Italian flavor to your family’s dinner! Enjoy this tasty soup made with meatballs, pasta and Progresso® chicken broth—perfect for a hearty meal.
Progresso 0122 italianweddingsoup
3½ cups Progresso™ reduced-sodium chicken broth (from 32 oz carton)
1 cup Water
1 cup medium Shell pasta, uncooked (4 oz)
16 Frozen cooked meatballs
2 cups Fresh spinach leaves, finely shredded
1 can (8 oz) Pizza sauce

In 3-quart saucepan, heat broth and water to boiling. Add pasta and meatballs; return to boiling. Cook 7 to 9 minutes, or until pasta is almost tender. Do not drain. Add spinach and pizza sauce; cook 1 to 2 minutes longer, or until thoroughly heated. If desired, sprinkle individual servings with grated Parmesan cheese.

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