Delicious and Easy Lower Calorie Lower Carb Comfort Food Recipes

Delicious and Easy Lower Calorie Lower Carb Comfort Food Recipes

Good Comfort Food doesn’t have to be all about gravy, biscuits, potatoes, fat, and calories. Cutting down, cutting out, or replacing one or two high carb-fatty ingredients makes calorie-laden recipes healthier, lighter, and full of savory guiltless enjoyment! Read on friends for healthier, delicious, and easy lower calorie, lower carb comfort food inspiration!

8 lower calorie lower carb cofort food recipes with a cast iron chicken pot pie

Old Fashioned Chicken and Dumplings, Chicken Tortilla Soup, Chicken Pot Pie, and Deviled Eggs are serious comfort foods in my house. Below are a few of our favorites… a little lighter but full of delicious, warm, savory flavors…Delicious and Easy Lower Carb Comfort Food Recipes👇👇

TIPS TO MAKE COMFORT RECIPES LOWER CALORIE-LOW CARB

  • use more veggies and lean protein than what the recipe calls for
  • instead of sauteing veggies in oil…use spray oil, spray the bottom of the pan and your ingredients, and add a little water or broth
  • when using flour to thicken soup, sprinkle 1/2 the amount of flour over the sauteing veggies…stir in until all veggies are coated, add seasonings to mix and then add broth
  • if your recipe is potato-based, try replacing half the potatoes with cauliflower
  • beans are easy to thicken, just mash up half the ones in the pot and leave the other beans whole

LOWER CARB SOUPS

Chicken Tortilla Soup

white bowl full of lower carb chicken tortilla soup with a few chips, avocado, and fresh cilantro

This Chicken Tortilla Soup recipe is simply the best all-time favorite family comfort soup. Store-bought chicken broth, canned tomato soup, rotisserie chicken, a perfect blend of seasonings and cheese make it an easy and fast, happy meal. This one-pot soup can be easily adjusted to any consistency, any carb level, and milder or hotter spice level. 3 Weight Watcher points per bowl, 2 points for 6 tortilla chips! Enjoy!!!

Simple Crockpot Curry Vegetable Soup

full bowl of easy lower carb curry vegetable soup

This easy, creamy but light Curry Vegetable Soup makes getting your daily dose of veggies super easy since it’s made in the crockpot.

Curry Vegetable Soup is not only packed full of vitamins, minerals, and fiber it is naturally low carb, gluten-free and low calories. If you’re following a Weight Watchers diet it is approximately 3 points per serving with the cream cheese included. To make it 0 points just eliminate the cream cheese. Make it harder…add your favorite meat! Better the next day:) Enjoy!!

Easy 30 Minute Wonton Soup

easy 30 minute shrimp wonton soup in a white bowl with chop sticks

This super easy 30 minute Wonton Soup with Shrimp tastes a lot like P.F. Chang’s” wonton soup recipe but there is one difference… it is by far better! Add a few baked shrimp eggrolls and some make-ahead baked rice and you’ve just saved yourself money and calories. Win, Win, Win!!

The flavors in this Wonton Soup are deliciously simple and delightfully light. Four wontons have only 1 Weight Watcher point…low on calories but high on the flavor meter! The best part…it’s done in 30 minutes or less!! Enjoy!!

SIMPLE CROCKPOT SPICY MEXICAN CHICKEN SOUP & SOFT TACO FILLING

White bowl full of spicy chicken soup and soft taco filling with cilantro, lime and tortilla strips

This simple naturally low carb Mexican Chicken Soup and Soft Taco Filling is packed with light, savory, spicy flavors for a perfect all-season soup. Put this one-pot meal together fast and easy in your crock pot for a delicious no fuss, low carb bowl full of yum! This makes the best soft taco filling too!!!

Lazy Comfort Dishes

Easy Old Fashioned Chicken and Dumplings

comforting easy old fashioned chicken dumplings in a white bowl

Easy Chicken and Dumplings Recipe is a one-pot, old-fashioned, comfort food classic and will instantly be a family favorite. Mouthwatering savory, light, herby broth, perfect, delicious dumplings, and lots of fresh veggies and rotisserie chicken…You will want this one on your weekly meal must-haves!

This easy Chicken and Dumplings recipe is much better than traditional heavy, thick, gravy recipes that use milk or cream and lots of flour in the broth. It’s “lighter” with fresh herb seasonings, 4 oz of herbed whipped cream cheese, lots of broth, and just 2 tablespoons of flour. It’s good…real good! Each dumpling has approximately 3 Weight Watcher points and the whole pot of broth has around 8 Weight Watcher points. Enjoy this dish!!!

Easy Lower Calorie Chicken Pot Pie

lower carb chicken pot pie in a cast iron pan

What’s more soul-warming than a savory, chunky, homemade Chicken Pot Pie with a rich, creamy filling loaded with chicken and tons of nutritious vegetables? This one skillet meal is topped off with a fast and easy crescent roll crust, is Weight Watcher friendly, and perfect for a quick weeknight meal. Lazy comfort food at it’s best!

This recipe is one of my favorites to feed my hamburger, Queso, Gumbo loving family. I love it when I can sneak something healthy into our diet without them even knowing it. Thanks to the 98% fat free Cream of Mushroom Soup and the Reduced Fat Crescent Rolls this recipe cuts the traditional Chicken Pot Pie calorie and fat count by more than half. Enjoy!!

Curry-Dill Deviled Eggs

close up of a curry dill deviled egg

Deviled eggs with curry and fresh dill are about the easiest anytime appetizer dish there is! They are often gobbled up at barbecues, funerals, holidays (especially Easter), potlucks…anytime! And being naturally low carb they are perfect for most dieters! And two halves only have 1 Weight Watcher Points!!!! Enjoy!!

Make these wonderful comfort recipes for your whole family and then hide enough for a delicious leftover lunch for the cook! Two meals down and maybe your waistline too!

Savory and Simple Mashed Potato Cauliflower Casserole

delicious comfort mashed potato cauliflower casserole in a white bowl with green onions

Savory and simple Mashed Potato Cauliflower Casserole is loaded with all the savory comfort flavors of “real” mashed potatoes like real butter, cream cheese, and cream but a little less carby. Try it with Crockpot Drip Beef for a bun less bowl full of comfort and joy!

Enjoy!!!

Easy Lower Calorie Lower Carb Comfort Foods

Savory, simple, lower calories and lower carb comfort foods.
Course dinner, lunch
Cuisine American
Keyword anytime meal, budget friendly, low calorie, low carb, weight watchers
Calories

Ingredients

  • Best Chicken Tortilla Soup
  • 30 Minute Wonton Soup
  • Simple Crockpot Curry Vegetable Soup
  • Crockpot Mexican Chicken Soup and Soft Taco Filling
  • Old Fashioned Chicken and Dumplings
  • One Pot Lower Calorie Chicken Pot Pie
  • Low Carb Curry Dill Deviled Eggs
  • Savory & Simple Mashed Potato Cauliflower Casserole
Best Chicken Tortilla Soup

Best Chicken Tortilla Soup

This Chicken Tortilla Soup recipe is simply the best all-time family comfort soup. Store-bought chicken broth, canned tomato soup, rotisserie chicken, a perfect blend of seasonings and cheese make it an easy and fast, happy meal. One of the all time great weeknight healthy dinner ideas!

chicken tortilla soup in a white bowl with cilantro and chips

Keeping it simple is the key to making delicious and healthy soup. This one- pot soup can be easily adjusted to any consistency and spice level you prefer.

Want it thin and light? Just omit the 4 oz. of Queso Velveeta cheese.

Like it thicker but gluten-free? Keep the cheese and crush up a handful of corn tortilla chips and stir into the broth. Doesn’t get any easier!

INGREDIENTS

With the right amount of spice and good quality ingredients making great soup is easy and stress free.

  • shredded rotisserie chicken
  • 1 large onion chopped
  • 4 cloves garlic chopped, minced
  • 1 large jalapeno chopped, deseeded
  • 1 tbsp chili powder, heaping
  • 2 tsp cumin
  • 1 tbsp lemon pepper
  • Better than Boullion Roasted Garlic
  • 1 tbsp Worcestershire sauce
  • 32 oz chicken broth
  • 1 can tomato soup
  • 1 can diced tomatoes & peppers
  • 1 can mexicorn
  • 4 oz Processed Queso Cheese
  • cilantro
  • tortilla chips or corn tortillas
step one and two instruction on how to make Chicken Tortilla Soup

HOW TO COOK CHICKEN TORTILLA SOUP

  1. STEP ONE – Chop up the onion, jalapeno, and garlic.
  2. STEP TWO – Saute the cut up veggies in 1 tsp of oil until soft.
  3. STEP THREE – Add chili powder, cumin, and lemon pepper to veggies and stir to coat the veggies. Stir in roasted garlic bouillon. Note: if you can’t find roasted garlic bouillon then substitute with chicken bouillon.
  4. STEP FOUR – Pour chicken broth, tomato soup, and drained canned diced tomatoes and chilis, like Rotel. Bring to a boil then reduce heat and let simmer for about 15 minutes.
  5. STEP FIVE – Add shredded rotisserie chicken, Queso cheese, and canned corn. Note: use regular Velveeta if you can’t find the queso type or substitute any easy melting cheese for Velveeta
  6. STEP SIX – let simmer for about 10-15 minutes, stirring often. Note: make sure cheese does not settle on the bottom of the pan while cooking.
  7. STEP SEVEN – Ladle into bowls. Serve with chopped up fresh cilantro, sliced avocados, grated cheese, cotija cheese, a squeeze of lime, extra hot sauce or hot salsa, sour cream, tortilla chips, or pan-fried corn tortillas.

COOKING NOTES AND TIPS

If you want to use whole raw chicken breast simply saute it along with the veggies. Follow the rest of the instructions and before you add the cheese take the whole chicken breast out and shred it. Then add it back to the pot and add the cheese. Let simmer until everything is incorporated.

Ground turkey or even ground beef would be really good in place of rotisserie chicken. Add a can of black beans would along with the corn for more goodness.

just finished Chicken Tortilla Soup in the soup bowl

Approximate Weight Watcher Points (naturally Low Carb)

  • 3 points for a bowl without additional cheese and chips
  • 2 points for 6 tortilla chips
  • 4 points for 1/4 cup grated cheese
  • 1 points for 2 tbls avocado 

Crockpot or Instant Pot Methods

Instead of making this soup on top of your stove, make it in a crockpot like this one…just add everything except the corn and the cheese. Cook on low for two to three hours then add in the corn and cheese and cook for another hour on low.

Cooking it in an Instant Pot (mine has a slow cooker setting…2 appliances in 1) is a super fast way to cook this yummy soup. Use the saute setting for the veggies, follow the remaining recipe instructions keeping the Instant Pot setting on saute but turning it down to low. Soooo Easy!!

over head close up of served chicken tortilla soup in a white bowl

SERVING OPTIONS

Serve with avocados, tortilla chips, corn tortillas (pan fried), sour cream, salsa, extra cheese, cotija cheese, black beans, jalapenos, or mexican rice.

A fresh green salad would round out this meal in no time at all. These easy, crispy, crunchy Air Fryer Beef Burritos would make this meal a weekly request… Mini Mexirolls would be perfect for little hands and would super easy in this Instant Air Fryer as well!

close up of side view of a spoon in Chicken tortilla soup

MORE DELICIOUS AND HEALTHY DINNER IDEAS

Easy Chicken Tortilla Soup

Simply the Best Chicken Tortilla Soup. Easy, savory, spicy comfort food at it's best!
Course dinner, Main Course
Cuisine American, Mexican
Keyword chicken tortilla soup, mexican tortilla soup, soup, southwest soup
Prep Time 10 minutes
Cook Time 40 minutes
Servings 8
Calories 325kcal

Ingredients

  • 1 large onion chopped
  • 1 tsp olive oil
  • 4 cloves garlic chopped, minced
  • 1 large jalapeno chopped, deseeded
  • 1 tbsp chili powder, heaping
  • 2 tsp cumin
  • 1 tbsp lemon pepper
  • 1 tbsp Better than Bouillon Roasted Garlic
  • 32 oz chicken broth
  • 1 can tomato soup
  • 1 tbsp Worcestershire sauce
  • 1 can diced tomatoes & peppers
  • 1 can mexicorn
  • 4 oz Processed Queso Cheese I used Velveeta
  • shredded rotisserie chicken
  • cilantro
  • tortilla chips or corn tortillas

Optional and Add-on Ingredients

  • 1 can black beans
  • sliced avacados
  • grated cheese
  • lime juice

Instructions

  • STEP ONE – Chop up the onion, jalapeno, and garlic.
  • STEP TWO – Saute the cut up veggies in 1 tsp of oil until soft.
  • STEP THREE – Add chili powder, cumin, and lemon pepper to veggies and stir to coat the veggies. Stir in roasted garlic bouillon. Note: if you can't find garlic bouillon then substitute with chicken bouillon.
  • STEP FOUR – Pour chicken broth, tomato soup, and drained canned diced tomatoes and chilis. Bring to a boil then reduce heat and let simmer for about 15 minutes.
  • STEP FIVE – Add shredded rotisserie chicken, Queso cheese, and canned corn. Note: use regular Velveeta if you can't find the queso type or substitute any easy melting cheese for Velveeta
  • STEP SIX – let simmer for about 10-15 minutes, stirring often. Note: make sure cheese does not settle on the bottom of the pan while cooking.
  • STEP SEVEN – Ladle into bowls and serve with sliced avocados, grated cheese, cotija cheese, a squeeze of lime, extra hot sauce or hot salsa, sour cream, tortilla chips, or pan-fried corn tortillas.

Notes

Optional Cooking Methods
Instead of making this soup on top of your stove, make it in a crockpot like this one…just add everything except the corn and the cheese. Cook on low for two to three hours then add in the corn and cheese and cook for another hour on low.
Cooking it in an Instant Pot (mine has a slow cooker setting…2 appliances in 1) is a super fast way to cook this yummy soup. Use the saute setting for the veggies, follow the remaining recipe instructions keeping the Instant Pot setting on saute but turning it down to low. Soooo Easy!!
Naturally low carb and Weight Watcher Friendly
3 points for a bowl without additional cheese and chips
2 pts. for 6 tortilla chips
4 pts. for 1/4 cup grated cheese
1 pt. for 2 tbls avocado 
pinterest pin for chicken tortilla soup
Easy 30 Minute Wonton Soup

Easy 30 Minute Wonton Soup

This super easy 30-minute Wonton Soup with Shrimp tastes a lot like P.F. Chang’s” Wonton Soup recipe but there is one difference… it is by far better!

The flavors in this Wonton Soup are deliciously simple and light. This soup is definitely high on the flavor meter despite is being low in calories and surprisingly low in carbohydrates. Trader Joe’s Chicken Cilantro Mini Wonton has 50 calories and 9 grams of carbs for four!!!! And maybe the best part…it’s done in 30 minutes or less!!

close up of shrimp, onions, spinach, wonton soup

Add a few baked shrimp eggrolls and some make-ahead baked rice and you’ve just saved yourself money and calories. Win, Win, Win!!

EASY WONTON SOUP INGREDIENTS

Some of the best soup recipes have the least amount of ingredients…like this one!

  • Chicken, Seafood, or Veggie Broth – 0 points
  • Shrimp (optional) – 0 points
  • Frozen Wontons (4 wontons per serving) – 1 point – 9 carbs
  • Garlic – 0 points
  • Onion – 0 points
  • Spinach – 0 points
  • Lemon Grass (garden fresh or store-bought, if you can’t find it use a little more lemon) – 0 points
  • Soy Sauce – 0 points
  • Fish Sauce – 0 points
  • Green Curry Paste – 0 points
  • Hot Sauce (optional) – 0 points
  • Lemon Slice (optional) – 0 points
Easy wonton soup ingredients on a butcher block with labels

OPTIONAL INGREDIENTS

  • green onions
  • green peas
  • water chestnuts
  • ginger
  • bambo shoots
  • baby corn
  • chicken
  • pork
step one and two cooking instructions for easy 30 minute wonton soup

30 MINUTE INSTRUCTIONS

  1. STEP ONE – Cut up all veggies.
  2. STEP TWO – Saute onions and garlic in a little olive oil. Saute until just soft.
  3. STEP THREE – Add spinach and mushrooms to the onions and garlic and saute until just wilted.
  4. STEP FOUR – Add broth, lemongrass (cut up in large pieces), soy sauce, fish sauce, and green curry paste. Bring broth to a boil.
  5. STEP FIVE – Add shrimp and frozen wontons. Bring back to a boil and then let simmer for about 5-8 minutes or until shrimp and wontons are done.
  6. STEP SIX – Taste for seasoning adjustments. Add a squeeze of lemon and a dash of hot sauce! ENJOY!!
Steps three and four of cooking instructions for easy wonton soup

MORE ONE POT SOUP RECIPES👇

This Lemon Chicken Orzo Soup is a big bowl of light, lemony comfort soup. Another one of my favorites is this lighter version of comforting Chicken and Dumplings. Are you in the mood for Mexican? This lower-carb crockpot Mexican Chicken Soup will hit your spicy spot. Crockpot Curry Vegetable Soup will be your new favorite meatless Monday soup to make!

close up of easy 30 minute wonton soup in a white bowl with chop sticks

HELPFUL KITCHEN GADGETS👇

30 Minute Wonton Soup

The flavors in this Wonton Soup are deliciously complex, layered, and delightfully light. It's low on the calorie scale and high on the flavor meter! And the best part…it's done in 30 minutes or less!!
Course Main Course
Cuisine American, Thai
Keyword easy, one pot meal, soup, weight watchers
Prep Time 5 minutes
Cook Time 30 minutes
Servings 6
Calories 175kcal
Author Elise

Ingredients

  • 32 oz Chicken, Seafood, or Veggie Broth
  • 3/4 pound Shrimp, raw fresh or frozen
  • 1 bag Frozen Chicken Cilantro Wontons We used Trader Joe's
  • 4 cloves Garlic minced
  • 1 small Onion sliced in long, thin half slices
  • 2 cups Spinach, fresh
  • 1 tbsp Soy Sauce we used lite but you can use regular
  • 1 tsp Fish Sauce
  • 1 tbsp Green Curry Paste
  • 2 inch Lemon Grass if thin then use 3 inches
  • Hot Sauce (optional)

Instructions

  • STEP ONE – Cut up all veggies.
  • STEP TWO – Saute onions and garlic in a little olive oil. Saute until just soft.
  • STEP THREE – Add spinach and mushrooms to the onions and garlic and saute until just wilted.
  • STEP FOUR – Add broth, lemongrass (cut up in large pieces), soy sauce, fish sauce, and green curry paste. Bring broth to a boil.
  • STEP FIVE – Add shrimp and frozen wontons. Bring back to a boil and then let simmer for about 5-8 minutes or until shrimp and wontons are done.
  • STEP SIX – Taste for seasoning adjustments. Add a squeeze of lemon and a dash of hot sauce! ENJOY!!
Easy Crockpot Curry Vegetable Soup

Easy Crockpot Curry Vegetable Soup

This easy, creamy but light Curry Vegetable Soup makes getting your daily dose of veggies super easy since it’s made in the crockpot.

Curry Vegetable Soup is not only packed full of vitamins, minerals, and fiber it is naturally low carb, gluten-free and low calories. If you’re following a Weight Watchers diet it is approximately 3 points per serving with the cream cheese included. To make it 0 points just eliminate the cream cheese.

overhead picture of easy low carb curry vegetable soup

MORE GREAT SOUPS FROM US👇

curry vegetable soup ingredients

CURRY VEGETABLE SOUP INGREDIENTS

  • cabbage
  • broccoli
  • onions
  • carrots
  • squash
  • garlic
  • red bell pepper
  • celery
  • vegetable broth or chicken broth
  • curry powder
  • cumin powder
  • Better Than Bouillion Roasted Garlic
  • garlic & onion cream cheese
step 1 & 2 for curry vegetable soup

CURRY VEGETABLE SOUP CROCKPOT INSTRUCTIONS

  • STEP 1 – Rough cut all vegetables except broccoli. Cut broccoli into florets.
  • STEP 2 – Place all the veggies in the crockpot except the broccoli. Turn the crockpot to high for 3 hours. Note: the reason why I don’t add the broccoli here is that it gets too mushy and separates. The soup will turn out green. HAHAHA!
  • STEP 3 – Sprinkle curry powder, cumin powder, salt, and spoon Better Than Bouillion Roasted Garlic into vegetable and stir to coat. Note: the crockpot should be warming up the vegetables and seasonings.
  • STEP 4 – Pour the broth over the mixture, cover it, and cook for 2 hours on high.
  • STEP 5 – After 2 hours place broccoli, cream cheese, and any additional seasonings ( extra curry or salt to taste). Stir and then cook covered for another 1 hour.
  • Serve with some snipped cilantro or fresh thyme and a squeeze of lime!
  • ENJOY!
side close up of a bite of curry vegetable soup on a spoon.

This soup is an easy way to add more veggies to your life, it’s easy to customize, it’s super simple cooked in the crockpot, instant pot, or on top of the stove. This vegetable soup will easily become one of your favorites!

If Low Carb is your plan then include the cream cheese and add some bacon…Oh My, that sounds good!

ADD ON SUGGESTIONS FOR CURRY VEGETABLE SOUP RECIPE

KITCHEN HELPERS 👇

Crockpot Curry Vegetable Soup

This soup has just the right amount of silky smooth spice because of the special bond between curry and cumin. The small amount of cream cheese adds just enough rich, creamy texture to taste indulgent…but it's really not.
Course Main Course
Cuisine American, Indian
Keyword comfort food, crockpot, low carb, vegetable soup, vegetables, weight watchers
Prep Time 20 minutes
Cook Time 3 hours
Servings 8
Calories 120kcal
Author Elise

Equipment

  • Crockpot

Ingredients

  • 1/2 head cabbage
  • 3 cups broccoli, fresh or frozen
  • 1 large red bell pepper
  • 1 large onions
  • 4 stalks celery
  • 4 whole carrots
  • 1 large yellow squash
  • 4 heads garlic
  • 32 oz vegetable broth or chicken broth
  • 3 tbsp curry powder or more to taste
  • 1.5 tsp cumin powder or more to taste
  • 1 tsp salt or more to taste
  • 1 tbsp Better Than Bouilion Roasted Garlic or more to taste
  • 4 oz garlic & onion cream cheese or more to taste

Instructions

  • STEP 1 – Rough cut all vegetables except broccoli. Cut broccoli into florets.
  • STEP 2 – Place all the veggies in the crockpot except the broccoli. Turn the crockpot to high for 3 hours.
  • STEP 3 – Sprinkle curry powder, cumin powder, salt, and spoon Better Than Bouillion Roasted Garlic into vegetable and stir to coat. Note: the crockpot should be warming up the vegetables and seasonings.
  • STEP 4 – Pour the broth over the mixture, cover it, and cook for 2 hours on high.
  • STEP 5 – After 2 hours place broccoli, cream cheese, and any additional seasonings ( extra curry or salt to taste). Stir and then cook covered for another 1 hour.
  • Serve with some snipped cilantro or fresh thyme and a squeeze of lime!
  • ENJOY!

Notes

This soup freezes well.
It is a really great basic veggie soup that would be delicious with a variety of food added to it.
It is approximately 3 weight watcher points and considered low carb.
pinterst pin curry vegetable soup
Easy Old Fashioned Chicken and Dumplings

Easy Old Fashioned Chicken and Dumplings

Easy Chicken and Dumplings Recipe is a one-pot, old-fashioned, comfort food classic and will instantly be a family favorite. Mouthwatering savory, light, herby broth, perfect, delicious dumplings, and lots of fresh veggies and rotisserie chicken…You will want this one on your weekly meal must-haves!

close up of easy chicken and dumplings recipe in a white bowl

This easy Chicken and Dumplings recipe is much better than traditional heavy, thick, gravy recipes that use milk or cream and lots of flour in the broth. It’s “lighter” with fresh herb seasonings, 4 oz of herbed whipped cream cheese, lots of broth, and just 2 tablespoons of flour. It’s good…real good!

ALTERNATIVE WEEKNIGHT ONE POT MEALS

Soup and one-pot meals are my very favorite thing to cook. I’m not a big fan of dishwashing so these kinds of meals are a great fit for our lifestyle.

Besides this wonderful Chicken and Dumpling recipe, you might try my one-pot Lemon Chicken Orzo Soup for a quickie weeknight meal.

Spicy Mexican Chicken Soup is another family favorite and can also be used for soft chicken taco filling. You would need to cut the broth amount in half.

This Savory and Sweet Butternut Squash Sausage Soup isn’t technically a one-pot meal, it uses one pot and a cookie sheet for roasting the butternut squash and garlic.

INGREDIENTS NEEDED FOR EASY CHICKEN AND DUMPLINGS RECIPE

Savory Chicken and Dumpling Broth

  • 2 tbsp of butter or olive oil
  • 1 large onion chopped
  • 4 stalks celery cut up
  • 4 whole carrots cut up
  • 3 cloves garlic minced
  • 2 tbsp flour
  • 1 tbsp Better Than Bouillon Roasted Garlic or Chicken
  • 7 cups chicken broth
  • 3 bay leaves
  • 1 whole rotisserie chicken de-boned and rough cut
  • 4 oz cream cheese, jalapeno whipped, chive & onion or to taste
  • 3 thyme springs 2″, leaves only
  • 1 tbsp poultry seasoning

Dumplings

  • 2 cups flour 
  • 1 tbsp baking powder
  • 1 tsp garlic powder
  • 1 tsp poultry seasoning
  • 4 tbsp butter melted
  • 1 cup 2% milk or condensed milk
  • 1 tsp salt
  • 1 tsp pepper, ground
overhead picture of chicken and dumpling ingredients

EASY STEP INSTRUCTIONS

  • STEP ONE: Chop up all the veggies, melt butter or olive oil in a large deep stovetop pan like this Dutch Oven . Add veggies and saute until soft.
  • STEP TWO: Sprinkle 2 tablespoons of flour, poultry seasoning, Better Than Bouillion, and salt on top of the sauteed veggies and stir to coat.
  • STEP THREE: Add chicken broth, bay leaves, and thyme sprigs. Bring to a boil and then reduce to simmer for at least 20 minutes.
  • STEP FOUR: Add rotisserie chicken and cream cheese. Bring back to a medium boil.
collage of cut up vegetables and broth
2 step collage of dry dumpling ingredients
  • STEP FIVE: Whisk together dry dumpling ingredients: flour, baking powder, and seasonings. Make a well in the center of the flour mixture.
  • STEP SIX: Melt the 4 tbsp of butter in the microwave, let cool slightly. Pour milk into well, then pour the butter into the milk. Mix gently until just mix together. Mixing too much will make dumplings tough.
2 step collage of dumpling mixture ready to go into broth
  • STEP SEVEN: Drop by spoonfuls or small ice cream scoops into boiling broth. Cover and let simmer-boil for 13-15 minutes. Do Not Open Lid!
overhead picture of boiling herb broth with veggies
  • STEP EIGHT: Remove lid and let simmer for about 2-3 more minutes, then turn heat off. Let sit for about 5 minutes or until ready to eat!
  • DONE! ENJOY!!

TIPS & COOKING OPTIONS

Chicken and Dumplings is just like any other soup except there are dumplings involved instead of pasta or rice. There is room for a lot of creative experimenting with different veggies and seasonings.

Green peas and corn, and/or jalapenos would be really good in this soup. Leftover Thanksgiving turkey would be seriously yummy…

If you’re not in the mood to make dumplings from scratch use canned biscuits…just cut them up into fourths and cook as you would scratch dumplings.

Some dumpling lovers prefer noodle-like dumplings. Look for those in the frozen section at the grocery store.

Add different seasonings like Cajun seasoning, lemon-pepper, garlic-pepper, maybe even curry seasoning.

overhead picture of old fashioned easy chicken and dumplings in a white bowl

KITCHEN MUST-HAVES FOR EASY CHICKEN AND DUMPLINGS RECIPE

Savory Chicken and Dumplings

Old fashioned, easy one-pot Chicken and Dumplings Recipe is a comfort food classic and will instantly be a family favorite. Mouthwatering savory, light, herby broth, perfect, delicious dumplings, and lots of fresh veggies and rotisserie chicken.
Course dinner
Cuisine American
Keyword butternut squash soup, chicken, comfort food, dumplings, herbs, weight watchers
3 hours 10 minutes
Total Time 45 minutes
Servings 6
Calories 350kcal
Author Elise

Ingredients

Chicken and Dumplings Broth

  • 2 tbsp butter or olive oil
  • 1 large onion chopped
  • 4 stalks celery cut up
  • 4 whole carrots cut up
  • 3 cloves garlic minced
  • 2 tbsp flour
  • 1 tbsp Better than Bouillon Roasted Garlic or Chicken
  • 7 cups chicken broth
  • 1 whole rotessiere chicken de-boned and cut up
  • 3 bay leaves
  • 4 oz cream cheese, jalapeno whipped, chive & onion or to taste
  • 3 thyme springs 2", leaves only
  • 1 tbsp poultry seasoning

Dumplings

  • 2 cups flour non bleached
  • 1 tbsp baking powder
  • 1 tsp garlic powder
  • 1 tsp poultry seasoning
  • 4 tbsp butter melted
  • 1 cup 2% milk or condensed milk
  • 1 tsp salt
  • 1 tsp pepper, ground

Instructions

  • STEP ONE: Chop up all the veggies, melt butter or olive oil in a large deep stovetop pan like this Dutch Oven . Add veggies and saute until soft.
  • STEP TWO: Sprinkle 2 tablespoons of flour, poultry seasoning, Better Than Bouillion, and salt on top of the sauteed veggies and stir to coat.
  • STEP THREE: Add chicken broth, bay leaves, and thyme sprigs. Bring to a boil and then reduce to simmer for at least 20 minutes.
  • STEP FOUR: Add rotisserie chicken and cream cheese. Bring back to a medium boil.
  • STEP FIVE: Whisk together dry dumpling ingredients, flour, baking powder, and seasonings. Make a well in the center of the flour mixture.
  • STEP SIX: Melt the 4 tbsp of butter in the microwave, let cool slightly. Pour milk into well, then pour the butter into the milk. Mix gently until just mix together.
    Over mixing will result in tough dumplings.
  • STEP SEVEN: Drop by spoonfuls or small ice cream scoops into boiling broth. Cover and let simmer boil for 13-15 minutes. Do Not Open Lid!
  • STEP EIGHT: Remove lid, bay leaves and let simmer for about 2-3 more minutes, then turn heat off. Let sit for about 5 minutes or until ready to eat! DONE! ENJOY!!
easy chicken and dumplings recipe pinterest pin
easy chicken and dumplings recipe pinterest pin two

Simple Sweet and Savory Butternut Squash Soup

Simple Sweet and Savory Butternut Squash Soup

This roasted sweet and savory butternut squash soup with sausage is an easy, almost one-pot meal that is both nutritious and budget-friendly. The creamy, subtle richness of the roasted butternut squash, roasted garlic, sweet and spicy cinnamon, and cream cheese make this broth a wonderful comforting cool weather delight you will want to make over and over again.

close up of sweet and savory roasted butternut squash soup with sausage and french fried onions in a white bowl on a spoon

SOUP OPTIONS AND ADD-INS

The options of add-ins and food pairing are endless for this roasted butternut squash soup recipe. Pan-fried Kiebalsi sausage is a must-have with my meat-eating crew. Shrimp would also be yummy and even leftover turkey or chicken would be delicious too.

Personally, I tend to gravitate towards the canned french fried onions, a little parmesan cheese, and lots of black pepper. Piling on all of the above wouldn’t be a stretch in my house.

sweet and savory roasted butternut squash soup with sausage in a white bowl

Here are a few recipes I’ve put together over the years that would go really well with this savory soup. Herbed pizza muffins…just dunk them in and you have soup heaven! Add a flavor crunch with crunchy curry chickpeas or spicy roasted chickpeas. This soup plays second fiddle really well to a casual main like this wonderful Drip Beef Sandwich.

Additional Soup Toppings

  • chopped up pecans, almonds, or pumpkin seeds
  • any kind of cheese
  • a dollop of sour cream or Mexican Crema
  • a sprinkle of chili powder or paprika
  • croutons or saltines
quartered roasted butternut squash on a cutting board

ROASTED BUTTERNUT SQUASH SOUP INGREDIENTS

  • whole roasted butternut squash
  • roasted garlic or fresh minced garlic
  • onion
  • cream cheese (regular or jalapeno)
  • cinnamon or pumpkin pie spice
  • cumin
  • salt
  • chicken broth
  • fresh thyme
  • olive oil or butter or both
Ingredients for butternut squash soup

STEP BY STEP BUTTERNUT SQUASH SOUP INSTRUCTIONS

  • STEP ONE: Cut up the cooled butternut squash (if roasting follow the instructions below) and onion, set aside. Note: Roasting the butternut squash is optional.
  • Microwave method to soften and semi-cook: Prick the outer skin of the whole butternut squash with a knife end or a fork. Make sure you break the skin. Place it in the microwave for at least 6 minutes depending on how large the squash is. If not roasting then microwave for an additional 4 minutes…let cool before cutting.
  • STEP TWO: Melt 2 tablespoons of butter or olive oil on the bottom of a dutch oven and add cut up veggies. Saute until soft, about 5 minutes.
  • STEP THREE: Add seasonings, (salt, cumin, cinnamon or pumpkin pie spice, black pepper) and stir to coat the sauteed veggies.
  • STEP FOUR: Add chicken broth, stir and bring to a boil. Turn down the heat to a simmer and let the soup mixture cook for at least 30 minutes.
two step collage with cut up roasted butternut squash and cut up butternut squash, onion and seasoning being sauteed
  • STEP FIVE: Soup is ready to blend when the contents are nice, soft, and easily mashed with a fork. Add cream cheese and roasted garlic; let soften up in the hot broth. Add some fresh thyme. Note: I used jalapeno cream cheese…it added a subtle extra, quiet yummy spice. YUMMO!! Extra Note: Squeeze whole garlic head from the base into the soup.
  • STEP SIX: Blend with an Immersion Blender, food processor, or a regular stand-up blender. Note: if using a stand-up blender or food processor make sure soup is cooled avoiding “hot mess” explosions, LOL! You might need to work in batches if you have a small blender.
  • STEP SEVEN: When the soup is velvety and smooth, taste for seasoning adjustments. Reheat to the desired heat level.
2 step collage of immersion blender in the soup and fried sausage in a skillet

While soup is reheating, pan fry sausage. After the sausage is done, drain on a paper towel to blot away excess oil.

Hope you’re HUNGRY!

overhead picture of butternut squash soup with sausage with french fried onions and sausage in a bowl and on a plate.

RECIPE NOTES

3 Blue Weight Watcher Points without sausage and toppers.

This soup can stay fresh in the refrigerator for about a week in an air tight container. Since this recipe doesn’t use cream or milk it can be frozen really well in a freezer container or single-serve freezer bags.

Roasting the whole butternut squash can be done ahead of time and stored in the refrigerator or frozen for later use.

If you have a few carrots or parsnips, roast them along with the whole squash to add extra sweetness to the soup.

Too thick? Add a little more broth or coconut milk.

Use vegetable broth instead of chicken broth.

If you’re not a big fan of garlic then omit it.

The options are endless!

Enjoy!!

Roasting a Whole Butternut Squash

  • Prick the outer skin of the whole butternut squash with a knife end or a fork. Make sure you break the skin. Place it in the microwave for at least 6 minutes depending on how large the squash is.
  • When the butternut squash is semi-soft and has cooled off, cut the ends off and then cut down the middle. Scrape the seeds out, discard, or compost:).
  • Drizzle or spray inside of squash halves with oil. Note if drizzling oil, make sure to smear on all the flesh surface. Sprinkle with salt and pepper or seasonings of your choice. Bake at 375 for at least 45 minutes.
close up of three heads of roasted garlic

Roasting Garlic

  • Clean the whole garlic head with a damp cloth getting rid of all the loose dirt debris.
  • Cut the tipped pointy end horizontally about 1/4 to 1/3 into the point. Place on an aluminum foil sheet, drizzle olive oil on the cut open cloves, then sprinkle with salt and pepper.
  • Wrap seasoned oiled garlic heads with foil then place in the oven at 375 degrees. Roast for at least 45 minutes.
  • Time Saver Note: Roast whole squash and garlic together to save time:) This can even be done a day or two in advance.
close up of sweet and savory roasted butternut squash soup with sausage and french fried onions on a spoon in a white bowl

BEST KITCHEN GADGETS FOR SOUP

Sweet and Savory Butternut Squash Soup

This roasted sweet and savory butternut squash soup with sausage is an easy, almost one-pot meal that is both nutritious and budget-friendly. The creamy, savory richness of both the roasted butternut squash and roasted garlic makes this broth a wonderful comforting cool weather delight you will want to make over and over again.
Course Anytime Meal, dinner, holiday, lunch
Cuisine American
Keyword butternut squash soup, healthy, soup, vegetables
Prep Time 45 minutes
Cook Time 1 hour 40 minutes
Servings 8 servings
Calories 150kcal

Ingredients

  • 1 whole whole roasted butternut squash
  • 1 head roasted garlic, whole roasted garlic head squeeze from base of head into soup
  • 1 tbsp olive oil or butter or one tbsp of each
  • 1 medium onion
  • 4 oz cream cheese (regular or jalapeno)
  • 2 tsp homemade pumpkin pie spice or store bought cinnamon can be substituted
  • 1 tsp cumin
  • 1 tsp salt
  • 6 cups chicken broth 44 oz.
  • 5 sprigs fresh thyme 2 inch a piece, strip leaves and use. discard stems

Instructions

  • STEP ONE: Cut up the cooled butternut squash (if roasting follow the instructions below) and onion, set aside. Note: Roasting the butternut squash is optional.
  • Microwave method to soften and semi-cook: Prick the outer skin of the whole butternut squash with a knife end or a fork. Make sure you break the skin. Place it in the microwave for at least 6 minutes depending on how large the squash is. If not roasting then microwave for an additional 4 minutes…let cool before cutting.
  • STEP TWO: Melt 2 tablespoons of butter or olive oil or both on the bottom of a dutch oven and add cut up veggies. Saute until soft, about 5 minutes.
  • STEP THREE: Add seasonings, (salt, cumin, pumpkin pie spice, black pepper) and stir to coat the sauteed veggies.
  • STEP FOUR: Add chicken broth, stir and bring to a boil. Turn down the heat to a simmer and let the soup mixture cook for at least 30 minutes.
  • STEP FIVE: Soup is ready to blend when the contents are nice, soft and easily mashed a with a fork. Add cream cheese and whole roasted garlic head; let soften up in the hot broth. Add some fresh thyme.
  • STEP SIX: Blend with an Immersion Blender, food processor, or a regular stand-up blender. Note: if using a stand-up blender or food processor make sure soup is cooled to insure avoiding "hot mess" explosions, LOL! Note: You might need to work in batches if you have a small blender.
  • STEP SEVEN: When the soup is velvety and smooth, taste for seasoning adjustments. Reheat to desired heat level.

Whole Roasted Butternut Squash

  • Preheat Oven to 375°
    Prick the outer skin of the whole butternut squash with a knife end or a fork. Make sure you break the skin. Place it in the microwave for at least 6 minutes depending on how large the squash is.
  • When the butternut squash is semi-soft and has cooled off, cut the ends off and then cut down the middle. Scrape the seeds out, discard or compost:).
  • Drizzle or spray inside of squash halves with oil. Note: if drizzling oil, make sure to smear on all the flesh surface. Sprinkle with salt and pepper or seasonings of your choice. Roast at 375° on foil or cookie sheet for at least 45 minutes. Let cool before cutting.

Roasting Fresh Garlic

  • Preheat Oven to 375°
    Clean garlic head with a damp cloth getting rid of all the lose dirt debris. Cut the tipped pointy end about 1/4 to 1/3 into the point.
  • Place on an aluminum foil sheet, drizzle olive oil on the cut open cloves, then sprinkle with salt and pepper.
  • Wrap seasoned oiled garlic heads with foil then place in the oven.
  • Roast for at least 45 minutes
  • Note: These roasting steps can be done a day or two in advance.

Notes

3 Blue Weight Watcher Points without sausage and toppers.
Refrigerate safely for about a week in an air tight container.
Recipe can be frozen in a freezer container or single-serve freezer bags.
Add a little more broth or coconut milk to thin up.
Use vegetable broth instead of chicken broth.
If you’re not a big fan of garlic then omit it.
savory and sweet butternut squash soup pin
pinterest pin savory and sweet butternut squash soup