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Soups

Chicken Noodle Soup – Wheat and Dairy Free!

October 16, 2018 by Dawna Stone

As the weather begins to cool down a few degrees, I'm pulling out my best soup recipes. This wheat and dairy-free chicken noodle soup is one of my favorites. It's one of the recipes in my Healthy You Cookbook but I'm sharing it with you below. Enjoy!

Chicken  Noodle Soup (A Twist on a Classic)

With ground chicken meatballs

Serves: 4

Ingredients:

8 oz. rice pasta (shape of your choice)

1 lb. ground chicken

1 cup carrots, peeled and sliced thin

½ cup mushrooms, sliced

1 yellow onion, chopped

½ cup celery, sliced thin

2 leafs of kale, cut in thin strips (stems discarded)

6 cups chicken broth, low sodium and organic

1 tablespoon olive oil

¼ teaspoon white pepper

salt and cracked black pepper, to taste

Directions:

In a large pot, heat the olive oil on medium-high. Add the onion and cook until translucent or approximately 4-5 minutes.  Add carrots and cook for 1 min. Add chicken broth, mushrooms, celery, kale, salt and pepper and bring to a simmer.

In a medium to large bowl, combine chicken, salt and white pepper. Form approximately 12 meatballs. Add meatballs to broth mixture. Add rice pasta and continue to simmer until chicken is cooked thoroughly and pasta is al dente about 10 – 12 minutes.

Season with additional salt and pepper, serve and enjoy!

Recipe from my Healthy You Diet cookbook.

White Chicken Stew with Homemade Tortilla Chips

March 18, 2018 by Dawna Stone

Cold or warm weather, I love my soup, stew and chili recipes! And I'm always busy creating new ones with the season’s best produce. For stews, I love going to the farmer’s market for fresh, local vegetables to combine in one healthy dish.

This White Chicken Stew is a favorite. It is hearty, yet healthy, and full of lean protein. The vegetables along with the beans and chicken create an amazing balance of taste and texture. The meal will leave you and the family feeling warm, happy and satisfied. It’s also easy to make extra servings for delicious (and easy) leftovers.

Get the recipe below. And if you're looking to jump-start your healthy eating, join me for a quick and simple 5-Day Detox!

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White Chicken Stew with Homemade Tortilla Chips
  • CourseMain Dish, Soup
Servings
4
Servings
4
White Chicken Stew with Homemade Tortilla Chips
  • CourseMain Dish, Soup
Servings
4
Servings
4
Ingredients
  • 2tablespoons extra virgin olive oil
  • 1 clove garlicminced
  • 1 yellow onionchopped
  • 2 ribs celerychopped
  • 1large (or 3 small) carrotspeeled and chopped
  • sea salt
  • Ground black pepper
  • 1 yellow pepperchopped
  • 1 jalapeñodiced (optional)
  • 1/2 Anaheim pepperdiced
  • 1can diced green chilies
  • 4cups chicken broth
  • 2cans northern beans
  • 1cup chopped kale
  • 1 rotisserie chickenboned, skinned and coarsely chopped
  • 2 corn tortillas
Servings:
Instructions
  1. In a Dutch oven, heat the oil over medium-high heat. Add the garlic, onion, celery, and carrots. Sauté for approximately 5 minutes or until the onion is translucent. Add salt and pepper.
  2. Add the yellow pepper, jalapeño, Anaheim pepper, and green chilies and cook an additional 3-5 minutes. Add the broth, beans and kale. Bring to a boil, reduce the heat, and simmer for 25 minutes, or until the vegetables are tender. Add chicken and simmer an additional 5 to 10 minutes or until chicken is warmed through.
  3. While the stew is simmering, preheat the oven to 400°F. Arrange the tortillas on a baking sheet. Bake for 2-4 minutes, or until crisp
  4. Ladle the stew into bowls and top with crumbled tortilla chips.
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Warming Navy Bean and Corn Soup

January 10, 2018 by Dawna Stone

When cooler temperatures hit, I find myself craving a bowl of hot soup for lunch or dinner. This healthy Navy Bean and Corn soup is one of my favorites. The addition of brown rice pasta not only makes the soup hearty and delicious, but also entirely wheat-free. Use vegetable broth instead of chicken broth, and it’s also 100% vegan. If you’re looking for a meal that will warm you up and satisfy your craving for something rich and savory—then I encourage you to give this healthy recipe a try!

P.S. If you're interested in getting healthy and/or losing a few pounds, join me for  a quick and simple 5-Day Detox


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Navy Bean & Corn Soup
Servings
4
Servings
4
Navy Bean & Corn Soup
Servings
4
Servings
4
Ingredients
  • 2tablespoons extra virgin olive oil
  • 1cup yellow onionfinely chopped
  • 2/3cup carrotsfinely chopped
  • 1 clove garlicminced
  • 4cups vegetable (or chicken) broth
  • 2/3cup tomatoseeded and diced
  • 2/3cup fresh corn
  • 1cup cooked navy beans
  • 1cup brown rice pasta
  • 1teaspoon salt
  • 1/2teaspoon Ground black pepper
  • 4-5 chiveschopped
Servings:
Instructions
  1. In a large pot heat 2 tablespoons olive oil. Add onions, carrots and garlic and sauté over medium heat for 8-10 minutes or until onions are translucent and carrots are tender.
  2. Add 4 cups broth, tomatoes and corn and simmer for 20 minutes, stirring occasionally. Add navy beans and simmer for an additional 5 minutes. Use a soup ladle to remove two cups of soup and transfer to a blender. Blend on medium speed until smooth. Reserve blended soup.
  3. Add pasta to pot with remaining soup, bring to a boil and cook for 10 minutes. Add reserved blended soup to the pot and simmer for an additional 5-10 minutes or until pasta is al dente (take care not to over cook the pasta). Add salt and pepper. Divide into 4 bowl, garnish with chives and serve.
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Roasted Vegetable Soup

December 29, 2015 by Dawna Stone

I am always looking for different and creative ways to integrate vegetables into my family’s diet. (With a 6- and 8-year-old at home, I’ve discovered that I need to somehow keep veggies interesting). This Roasted Vegetable Soup recipe incorporates 8 fresh vegetables and simple herbs to create one amazing combination. Roasting the veggies before pureeing brings out their sweetness and intensifies their natural and delicious flavors.

I find that this soup hits the spot after a few weeks of indulging during the holidays. It's a great recipe to take with you into the New Year!

I hope you enjoy the soup! If you want to jump start your healthy eating, join me for a 5-day detox.

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Roasted Vegetable Soup
  • CourseSoup
Servings
4
Servings
4
Roasted Vegetable Soup
  • CourseSoup
Servings
4
Servings
4
Ingredients
  • 4 carrots
  • 1 red bell pepper
  • 1 medium sweet potato
  • 1 zucchini
  • 1 yellow squash
  • 1 large tomatoseeded
  • 1/2 large yellow onion
  • 1 jalapeno pepper
  • 2tablespoons extra virgin olive oil
  • 4cups vegetable broth
  • sea salt
  • Ground black pepper
  • 1tablespoon fresh basilchopped (optional)
Servings:
Instructions
  1. Preheat the oven to 400 degrees.
  2. Cut the vegetables in ¼ x ¼ x 2 inch pieces and place in a single layer on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt and pepper. (Note: you will need several baking sheets to accommodate all the vegetables. The sweet potatoes often take longer than the other vegetable so make sure to place them on their own tray.)
  3. Roast the vegetable for approximately 25 minutes at 400 degrees, turning once. Increase temperature to 425 degrees and roast for an additional 10-15 minutes or until vegetables are tender.
  4. In a large saucepan, combine vegetable broth and roasted vegetables. Bring to a boil and simmer for 10 minutes. Transfer to a high-speed blender and puree in batches. Season with salt and pepper as needed.
  5. Sprinkle with chopped basil and serve.
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Join me on EatClean.com!

March 13, 2015 by Dawna Stone

eatCLEAN-no-TaglineFood is my true passion. To be more specific, I love exploring everything about healthy food – what it means to be “healthy,” how healthy food makes us feel, and how better food choices can improve our lives. In addition to sharing my passion through my website, my Healthy You Diet cookbook, and my online Healthy You Challenge, I am THRILLED to announce that I will be a contributing blogger on Prevention magazine’s new website EatClean.com, a site offering you “The Real Dirt On Real Food.”

I am always inventing (and sometimes re-inventing) recipes, and sharing tips and tricks that help me stay on track. Eat Clean gives me another opportunity to reach a broader audience and help people reach their own “healthy you” goals.

I hope you’ll join me on Eat Clean and discover the latest trends, news, and recipes surrounding clean eating!

Here are 3 of my healthy and warming soup recipes that recently appeared on EatClean.com:

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Gluten-Free Veggie Noodle Soup with Navy Beans: Gluten-free and vegetarian, this recipe appeals to the masses. I love the noodle and bean combination. The carrots add a beneficial dash of vitamin A, which help maintain healthy skin, teeth, and eyes.

 

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White Chicken Stew with Kale and Green Chilis: Chicken, beans, and fresh vegetables create a hearty soup full of protein. The jalapeno and green chiles offer a nice kick. Top the soup with fresh baked corn tortillas for a welcomed crunch.

 

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Chicken Meatball Noodle Soup: This recipe is a twist on the classic chicken noodle soup. This version is incredibly comforting and satisfying for lunch or dinner.

 

Shiitake Mushroom and Spinach Soup

January 27, 2015 by Dawna Stone

Cutting back on or giving up wheat doesn't mean you need to give up noodles in your soup. This Shiitake Mushroom and Spinach Soup recipe uses rice noodles to make this soup a filling and satisfying meal.

Two Bowls 2 crop

Ingredients

I always love using spinach in my soup recipes. Not only does it taste great but spinach has been called one of the world's healthiest foods and is rich in vitamin K, vitamin A, folate, niacin, zinc and calcium to name just a few.

Peanut Oil

I don't use peanut oil very often but it gives a rich and lightly nutty flavor to the recipe.

In Pot In Progress

Although I used vegetable broth, you can also use miso.

In Pot

Make sure your noodles are al dente and rinsed with cold water before you set them aside. Once you bring them back to the pot, only let cook for an additional minute or two just so they are warmed through.

Two Bowls

Although many of my soup recipes taste just as good the next day—some even taste better—this recipe is best served immediately as the rice noodle can become too soft if left overnight.

Shiitake Mushroom and Spinach Soup
  • CourseSoup
Servings
4
Servings
4
Shiitake Mushroom and Spinach Soup
  • CourseSoup
Servings
4
Servings
4
Ingredients
  • 6-7ounces rice noodles
  • 1 tablespoon peanut oil
  • 2 green onionsthinly sliced
  • 1 clove garlicminced
  • 1 teaspoon fresh gingerminced
  • 4-5 shiitake mushroomsstemmed and sliced
  • 8cups vegetable broth
  • 2 cups spinachstemmed
  • sea saltto taste
Servings:
Instructions
  1. In a large saucepan, prepare the rice noodles according to package directions. Drain and rinse with cold water. Set aside.
  2. In a large saucepan heat the peanut oil over medium heat. Add onions, garlic and ginger and cook for 2-3 minutes, stirring constantly.
  3. Add vegetable broth and bring to a gentle simmer.
  4. Add mushrooms and spinach and bring back to a simmer. Simmer for 2-3 minutes.
  5. Add reserved noodles and bring back to a simmer.
  6. Remove from heat and serve immediately. Add sea salt to taste.
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