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I am looking for soups that can be made in a crockpot and also can be frozen for one cup servings to be heated up in the microwave.
Soups need to be very low in sodium and very low in carbs - but, HIGH in calories.
Due to allergies, no nuts or seeds, no beans, no celery in the soup.
Any suggestions on what types of soups to look for that would meet these requirements? Maybe a soup that can be modified to substitute something in place of an ingredient I can't consume?
Chicken pot pie without potato and extra cream. A weight lifter/no carb friend loves it.
Threestep,
Can you point me to a recipe I can follow? The ones I am seeing on line seem like they are very heavy with salt which I also must minimize. I can always leave out the celery and maybe instead of regular potato maybe substitute sweet potato? So, soups with cream are OK to freeze? I need to find a recipe so I can figure out what items on the list can be replaced with "no salt" versions of the ingredient.
Thanks for this suggestion - I had never heard of Chicken Pot pie soup!
I looked at what goes into this soup and the amount of salt per cup is about 8 times more than my salt limits. I can't see any way of getting this soup down to acceptable salt levels. It sounds good, but, does not meet my low carb/low salt criteria.
Throw a couple of boneless chicken breasts into the crock with some seasonings (whatever you like), low sodium chicken broth or just water. Let it simmer for 6-8 hours on low. When it's done, shred the chicken, divide, and freeze. When you're ready to eat it, just add whatever else you want. Very basic, very easy.
Re-reading, I see you don't necessarily want low cal. You can use bone-in, skin-on chicken breasts also, or thighs or drums. The bones tend to make a more flavorful soup, but quite a lot more fat to skim at the end.
Throw a couple of boneless chicken breasts into the crock with some seasonings (whatever you like), low sodium chicken broth or just water. Let it simmer for 6-8 hours on low. When it's done, shred the chicken, divide, and freeze. When you're ready to eat it, just add whatever else you want. Very basic, very easy.
Re-reading, I see you don't necessarily want low cal. You can use bone-in, skin-on chicken breasts also, or thighs or drums. The bones tend to make a more flavorful soup, but quite a lot more fat to skim at the end.
Need to cut down on carbs and salt for health reasons, but, in doing so I went from 114 lbs to 110 lbs in 3 weeks. I need to stay above 114lbs and estimate I need about 2500 calories a day to stop the free fall and start gaining back the weight.
I did see in the grocery store a "no salt" chicken broth and I like chicken - just need to add something to it to get more calories without adding salt or too many carbs to the mix.
Need to cut down on carbs and salt for health reasons, but, in doing so I went from 114 lbs to 110 lbs in 3 weeks. I need to stay above 114lbs and estimate I need about 2500 calories a day to stop the free fall and start gaining back the weight.
I did see in the grocery store a "no salt" chicken broth and I like chicken - just need to add something to it to get more calories without adding salt or too many carbs to the mix.
Cream, as someone mentioned above. Cream is relatively low carb, but high in calories. You'll want to stay away from potatoes and pasta, bread or rice.
Numerous recipes online and in cookbooks at the book store, a recipe is a guideline that you should change to your taste.
Just about any soup can be frozen but it is my opinion one should invest in a food saver machine to do that.
Location: Los Angeles>Little Rock>Houston>Little Rock
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I can't think of a soup that doesn't freeze well. We are making Tomato Herb Soup from Budget Bytes tonight.
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