Three Cozy Comfort Winter Soups
Warm, low-sodium soups are perfect for short cooking sessions and quiet evenings; these three small-batch recipes are gentle on digestion and easy to scale and freeze.
Cooking for one or two should feel easy. These soups use short ingredient lists, soft textures, and mild flavors so they’re quick to reheat and gentle to eat.
Each recipe is low in added salt and can be pureed or shredded for an easier-to-chew bowl. They store well in small containers for simple reheating later.
Ingredients You’ll Need
- 1 tbsp olive oil
- 1/4 cup finely chopped yellow onion
- 1 small carrot, peeled and diced (about 1/2 cup)
- 3–4 oz cremini or button mushrooms, sliced
- 1 small waxy potato (or 1/2 cup diced sweet potato)
- 1 small boneless, skinless chicken breast (about 5–6 oz) or 1 cup cooked white beans for a vegetarian option
- 2 cups low-sodium chicken or vegetable broth
- 1 bay leaf and 1/2 tsp dried thyme (or 1 sprig fresh)
- 2 tbsp plain yogurt or unsweetened milk (for creaminess)
- Freshly ground black pepper to taste; salt optional
You can serve this creamy chicken soup with a small side of soft bread, mashed potatoes, or steamed rice if you like.
Step-by-Step Recipe
- Heat oil in a medium pot over medium heat. Add onion and cook 3–4 minutes until soft and translucent.
- Add carrot, mushrooms, and potato. Cook, stirring, 4–5 minutes so vegetables start to soften.
- Add the chicken breast (or rinsed canned beans), broth, bay leaf, and thyme. Bring to a gentle simmer. Cover and cook 12–18 minutes until the chicken is cooked through and vegetables are very soft.
- Remove the chicken and shred with two forks. Discard bay leaf.
- For a softer, creamier texture: use an immersion blender to puree half the soup, or transfer half to a blender and blend until smooth, then stir back in to keep some texture.
- Stir in the shredded chicken (or leave the beans whole), then lower heat and whisk in yogurt or milk to add creaminess. Warm through but do not boil after adding yogurt.
- Taste and add a pinch of salt only if needed. Finish with black pepper and a squeeze of lemon if you want brightness.
- Serve warm in a shallow bowl for easier spooning.
Tips and Easy Variations
Make it vegetarian
- Swap chicken for 1 cup cooked white beans or firm tofu.
- Partly pureeing beans adds extra creaminess without dairy.
- Use vegetable broth and the same gentle cooking method.
Gentle textures for digestion
- Peel starchy vegetables and cook until very soft to aid digestion.
- Puree half or all of the soup to make chewing easier.
- Strain a little broth before blending if you want a thinner, smoother result.
Batch cooking and low-sodium swaps
- Triple the recipe, cool quickly, and freeze in single-serving containers.
- Use low-sodium broth and skip added salt to reduce sodium.
- Add flavor with fresh herbs, bay leaf, or a squeeze of lemon instead of salt.
Serving and finishing ideas
- Serve with soft bread, steamed rice, or mashed potatoes for a more filling bowl.
- Finish with black pepper and a small squeeze of lemon for brightness.
- Stir in yogurt or milk off the heat for a gentle, creamy finish.
Storage and Leftovers
Fridge
Cool soup to room temperature within 1 hour and refrigerate in a sealed container for up to 3–4 days.
Freezer
Freeze in 1–2 cup portions for 2–3 months; label portions and thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stove over low heat, stirring often. For best texture with dairy, freeze without yogurt and stir it in when reheating.
Conclusion
Try this small-batch soup tonight. It’s simple to make, gentle to eat, and easy to scale for freezing.
These comfort winter soups let you enjoy warm, nourishing bowls with minimal fuss and are ideal for short cooking sessions and quiet evenings.
FAQ
Can I use pre-cooked rotisserie chicken?▶
Yes. Add shredded rotisserie meat in the last 5 minutes of warming so it heats through without drying out.
How do I make the soup smoother without a blender?▶
Cook the vegetables until very soft and use a potato masher to break them down. Strain a bit of broth to thin and whisk until smooth.
Is freezing OK for dairy-based soups?▶
Yogurt can separate when frozen. For best texture, freeze without dairy and stir in yogurt when reheating.
How long can I store frozen portions?▶
Label portions and freeze up to 2–3 months for best quality. Thaw overnight in the fridge before reheating.
Can I make this salt-free?▶
Yes. Use no-salt broth, skip added salt, and brighten flavors with lemon, fresh herbs, or a pinch of pepper.
