on Jan 12th, 2010Lunch that Packs a Warming Punch. Time to Dust off that Thermos!
Mention “Thermos” to me, and it conjures up visions of elementary school hot lunches packed with care from home, or our precious hot cocoa supply for little league games on cold Saturdays in my youth. Needless to say, it’s been a while since I’ve used one. But one of my resolutions for this year is to get better prepared at having food with me on the go, and this handy little container makes it possible to easily transport food and keep it the same temperature for hours. I plan to use my Thermos for lots of hot soups, which are actually one of my favorite meals year-round, but particularly this time of year.
Soup is comforting, especially during these chilly winter months—classic chicken soup with vegetables or creamy clam chowder warms the body and feeds the mind. Typically a stand-alone meal with protein, vegetables, and starch, soup makes a healthy and satisfying meal. Soups also easily reheat, making them just as good or better when served as a leftover.
Soup may have an added health benefit, too: studies show that soup produces greater feelings of satiety than other types of food. Researchers speculate that it may have to do with the high water content. Also, when soup is piping hot we eat it more slowly and that gives us time to notice when we feel full.
Next time the cold weather has you craving an unhealthy comfort food, try this soup recipe instead. I picked this one because it contains a fair serving of protein ensuring you’ll feel full and satisfied, and low in fat. And consider purchasing a Thermos so that you can take the leftovers with you the following day. Think about it, packing it in the Thermos means built in portion control. What’s not to like?
Cream of Turkey & Wild Rice Soup (from EatingWell.com)
Makes 4 servings, about 1 3/4 cups each
Ingredients
1 tablespoon extra-virgin olive oil
2 cups sliced mushrooms, (about 4 ounces)
3/4 cup chopped celery
3/4 cup chopped carrots
1/4 cup chopped shallots
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
4 cups reduced-sodium chicken broth
1 cup quick-cooking or instant wild rice, (see Ingredient Note)
3 cups shredded cooked chicken, or turkey (12 ounces; see Tip)
1/2 cup reduced-fat sour cream
2 tablespoons chopped fresh parsley
Preparation
- Heat oil in a large saucepan over medium heat. Add mushrooms, celery, carrots and shallots and cook, stirring, until softened, about 5 minutes. Add flour, salt and pepper and cook, stirring, for 2 minutes more.
- Add broth and bring to a boil, scraping up any browned bits. Add rice and reduce heat to a simmer. Cover and cook until the rice is tender, 5 to 7 minutes. Stir in turkey (or chicken), sour cream and parsley and cook until heated through, about 2 minutes more.
Tips & Notes
Ingredient note: Quick-cooking or instant wild rice has been parboiled to reduce the cooking time. Conventional wild rice takes 40 to 50 minutes to cook. Be sure to check the cooking directions when selecting your rice—some brands labeled “quick” take about 30 minutes to cook. If you can’t find the quick-cooking variety, just add cooked conventional wild rice along with the turkey at the end of Step 2.
Tip: To poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.
Nutrition
Per serving: 354 calories; 9 g fat (3 g sat, 4 g mono); 87 mg cholesterol; 27 g carbohydrates; 36 g protein; 3 g fiber; 378 mg sodium; 577 mg potassium.
If you’re considering buying a Thermos, check out this Vacuum Insulated Food Jar with Folding Spoon:
