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Celebrate National Soup Month
January is national soup month!  Why not spend an afternoon warming up and cooking a pot of your favorite soup.  Our Happier At Home caregivers are happy to prepare the shopping list, gather the groceries, and even chef up your favorite creation.  Make a pot to share or freeze and enjoy on those chilly winter days!  Whatever your preference, you are sure to fill your belly and with something healthy and delicious.

Below are some healthy soup recipes that might even fight off cold and flu symptoms. 

Happy cooking!

Lentil Soup

This hearty recipe will leave you feeling warm and full. Additionally, lentils are an excellent source of iron, meaning that this is a great dish to help boost the immune system and ward off any potential flu symptoms.


  • 1 carrot
  • 1 small onion
  • 1 garlic clove
  • 1 small bay leaf
  • 1/2 cup lentils
  • 3 Tbsp. minced parsley
  • 1/2 cup bottled roasted red peppers
  • 1/3 cup smoked ham
  • 2 1/2 cups low-sodium chicken broth
  • 1 tsp. balsamic vinegar
  • 1 Tbsp. olive oil


First, mince garlic and peel and chop carrot and onion. Combine with bay leaf in a heavy sauce pan and cook over moderate heat in olive oil until veggies have softened. Add broth and lentils. Partially cover and simmer mixture for 25 minutes, stirring occasionally. Add smoked ham, chopped roasted peppers, 2 Tbsp. of parsley and balsamic vinegar. Cook for 1 minute.
Remove bay leaf, add salt and pepper and garnish with remaining parsley.

Classic Chicken or Turkey and Rice Soup

(you can add more vegetables than listed below - like diced squash, turnips, raw sweet potato, or parsnips– just add more stock too).


  • 2 carrots, peeled and sliced
  • 1 celery rib, chopped
  • 1 onion – diced
  • 1 clove garlic – minced
  • 1 TBS. Olive Oil
  • 2 14-ounce cans low-fat, low-salt chicken broth
  • About one pound of cooked chicken or turkey meat
  • 1 small box of packaged of wild rice mix – prepared/cooked
  • 1 tsp. Italian Seasoning
  • Salt and pepper to taste
  • (Optional) Chopped fresh herbs to your liking: basil, thyme, parsley


Saute onion, celery, carrots, garlic (and any other vegetables) for about 8 minutes over medium high heat in a large stock pot. Add broth and bring to a boil. Simmer for 30 minutes on low heat covered. Last, add chicken or turkey, rice, Italian seasoning, salt and pepper and any fresh herbs – stir and serve!

Butternut Squash (or Pumpkin!) Bisque (serves 2-4)


  • 1/2 onion diced
  • 1 TBS. olive oil
  • 2 large Carrots diced
  • 1 small butternut squash diced (or one 29-ounce can of pumpkin puree**)
  • 2 cups low-fat, low-salt chicken broth
  • Salt and pepper to taste
  • ¼ tsp. nutmeg
  • ½ cup half and half cream (optional)


Saute onion in oil until soft, then mix in everything else except the cream. Bring to a boil and simmer for 30 minutes. Let cool for 15 minutes. Take out batches at a time and puree in a blender until smooth. Return to pot on low heat and add cream. **If using puree, you may skip the blender.
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