Soups on! Did you know February is Soup Season? I am kicking off Soup Season with this Chicken Zoodle Soup.This post is sponsored by the General Mills Bell Institute of Health and Nutrition on behalf of ProgressoTM and ReganMillerJones, Inc. I received free samples of the soup mentioned and was compensated for my time, but as always, opinions are my own! Thank you for supporting brands that make RDelicious Kitchen possible!
During this time of year, soup becomes almost an everyday staple for me. There is nothing better than cozying up to a warm bowl of soup on a cold winter day. If it is a soup from scratch or from a can or package, my goal is to bump up the veggies.
I get a lot of questions about canned soup from clients. Canned soup is quick & easy. It’s convenience in a can! Whether you’re cooking for one or a family, prep a meal in minutes. There is a whole aisle dedicated to just soup at my local grocery store, so it can be challenging to decide which one would be the best choice.
First, check your ingredient list. ProgressoTM is now serving White Meat Chicken With No Antibiotics. Ever! They do not include any artificial colors or flavors.
Then, check the serving size. You may be surprised, in a can of soup there is usually more than 1 serving per container. In one can of ProgressoTM Light Chicken Noodle Soup there are 2 servings. By adding zoodles, this one can of soup turned into 4 servings, which now cuts the sodium in half per serving.
Have #SoupYourWay by pairing with zoodles, a side salad, or a sandwich.
By adding more veggies, it adds an extra punch of nutrition and flavor, helps stretch your dollar, which in turn will create more servings to also help lower the sodium content.ProgressoTM is out to prove that “vegetables” and “flavors” can co-exist.
Simply pour the hot soup over the zoodles and enjoy. It can’t get much simpler than that!
If you have leftovers, make sure you are cooling down and storing properly. Leftover soup can last in the refrigerator for three days and up to one month in the freezer. Follow these steps to store soups for later use.
- Refrigerators and freezers cannot cool soups quickly enough for food safety protocols. Speed up the cooling process by placing the pot of soup in a bath of ice water in the sink. Stir soup to help release the heat.
- Label and date large ziplock plastic bags. To help pour soup in the bag, place bag in the bowl and cuff the bag over the edges. Ladle soup into each bag, let out excess air and seal.
- Lay bags flat in a single layer in the freezer. When completely frozen, stack bags to save space in the freezer.
- Thaw overnight in the refrigerator. Reheat over medium-low heat, stirring occasionally.
Chicken Zoodle Soup
- Yield: 4
- 1 can ProgressoTM Light Chicken Noodle Soup
- 1 large zucchini, spiralized
- Heat soup in a small pot over medium-high heat.
- Spiralize zucchini and divide between 4 bowls. Pour hot soup over zoodles and serve immediately.
For more soup news and recipes, be sure to visit the ProgressoTM website, Pinterest, Instagram, and Facebook pages.
And don’t forget to check out Bell Institute of Health and Nutrition, for the latest on nutrition research.