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Soups to Warm Your Tummy, Help Your Health

NEW YORK -- When winter's at its worst, delicious, homemade hot soup could be just the thing for you.

And it can be a health aid as well, "Early Show" contributor Katie Lee points out, saying different soups can do everything from clearing your sinuses to boosting your immune system.

Katie shared some of her favorite recipes on the show Wednesday, for a slow-cooker chicken noodle soup, creamy broccoli soup and a spicy Thai shrimp soup.

"Early Show" Recipes Galore!


Slow-Cooker Chicken Noodle Soup

2 pounds boneless, skinless chicken breasts cut in 1-inch cubes
1 large onion, thinly sliced
3 large carrots, sliced
2 quarts chicken broth
1 teaspoon dried thyme
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 package egg noodles
1 cup frozen peas, thawed

Combine all ingredients, except peas, in the slow cooker and stir. Cover and cook on low 6 to 8 hours, until chicken is done and vegetables are tender; stir in peas the last 30 minutes.

Creamy Broccoli Soup

1 tablespoon olive oil
1 medium onion, diced
1 garlic clove, minced
Pinch red pepper flakes (optional)
6 cups chicken or vegetable broth
1 large head broccoli, florets chopped and stems peeled and chopped
1/4 cup rolled oats
Salt and pepper

Heat olive oil in a large pot over medium heat. Add onion, garlic, and red pepper. Cook until onions are translucent, about 8 minutes. Add broth, broccoli, and oats. Bring to a boil, then reduce heat to a simmer and cook until broccoli is tender, about 8 to 10 minutes. Season with salt and pepper.

Use an immersion blender to puree the soup, or transfer in batches to a blender and puree.

Thai Spicy Shrimp Soup

2 quarts chicken broth
2 stalks fresh lemongrass, sliced on the diagonal in 2-inch pieces
1 garlic clove, thinly sliced
1-inch piece fresh ginger, thinly sliced
2 red chiles, sliced
2 tablespoons fish sauce
2 teaspoons honey
8 ounces white mushrooms, sliced
Juice of 2 limes
1 pound large shrimp, peeled with tails on
2 green onions, sliced
1 handful fresh cilantro, chopped

Bring the stock to the boil over medium heat in a stockpot. Add the
lemongrass, garlic, ginger, and chiles. Reduce the heat to medium-low, cover, and simmer for 15 minutes.
Stir in the fish sauce, honey, and mushrooms. Simmer for 5 more minutes. Add the lime juice and shrimp and cook for about 8 minutes until they turn pink. Ladle into bowls and serve with green.

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