30-Minute Healthy Chicken Recipes

For a healthy dinner that's easy, too, try one of our healthy chicken recipes. Ready in under 30 minutes and ringing in at under 400 calories per serving, each chicken recipe is easy and good for you. There's no need to cook separate meals for the rest of the family with these healthy recipe ideas for chicken breasts, chicken salad, chicken soup, and family-friendly chicken sandwiches that everyone will enjoy.

View Slideshow

Cake Batter: 6 Ways to Bake

One box of two-layer cake can be used as cupcakes, muffins, a large sheet cake, and more. Learn the six ways to transform this staple.

View Video

NEW Recipes from Our August Magazine

It's time to take it outside. We're sharing recipes that are best served al fresco with friends. Salute summer, from drinks to dessert, with the latest recipes from Better Homes and Gardens.

View Slideshow

Dress Up a Dessert in 8 Seconds (or Less!)

Make any dessert recipe worthy of a party with these easy ideas to dress them up. Each dessert idea can be done within 8 seconds!

View Video

Our Best Summer Salads

These fresh summer salad recipes are anything but ordinary. Our irresistible combinations of seasonal vegetables and fruits come together with tasty dressings and tangy vinaigrettes for summer salads everyone will love.

View Slideshow

Fast Shrimp Bisque in 25 Minutes!

A satisfying seafood dinner takes just 25 minutes and cooks in one dish. Best yet, you need just 8 ingredients. Bonus: We'll show you how easy it is to peel cooked shrimp.

View Video

Irresistible Ice Cream Treats

Creamy homemade ice cream is simply the best. Summer tastes better when you have an ice cream cone in hand.

View Slideshow
Popular in Food

Winter White Vegetable Soup

This side dish soup is loaded with vegetables, making it high in fiber and vitamins.

4.5 by 7 people
13K views
Rate me!
  • Makes: 10 servings
  • Prep: 45 mins
  • Roast: 1 hr 400°F
  • Cook: 40 mins to 50 mins

Winter White Vegetable Soup

Ingredients

Directions

  1. Wrap beet in foil. Roast in a 400 degrees degree oven about 1 hour or until just tender. Cool. Peel and dice or grate; set aside.
  2. Meanwhile, in a 4-quart Dutch oven cook and stir onion in hot butter over medium heat about 5 minutes or until tender. Add cauliflower, turnips, celeriac, potatoes, fennel, parsnips, garlic, 1/4 teaspoon salt, and water. Bring to boiling; reduce heat. Simmer, covered, for 25 to 30 minutes or until vegetables are very tender. Remove from heat. Stir in the 1 1/2 cups milk. Let cool slightly.
  3. Transfer soup mixture in batches to a blender or food processor; cover and blend or process until smooth. Return all soup to Dutch oven. Add additional milk to reach desired consistency. Heat through. Ladle into individual bowls and sprinkle with beets and, if desired, chives. Makes 10 servings.

From the Test Kitchen

Roast, peel, and dice or grate beet as above. Cover and chill beet up to 24 hours. For soup, prepare soup thorough step 2. After cooling slightly, blend or process as in step 3. Do not return to Dutch oven as directed. Transfer mixture to a storage container and refrigerate up to 24 hours. To serve, return mixture to Dutch oven and stir in additional milk to desired consistency. Heat through and serve as above.

Nutrition Facts (Winter White Vegetable Soup)

    Per serving:
  • 112 kcal cal.,
  • 2 g fat
  • (1 g sat. fat,
  • 6 mg chol.,
  • 189 mg sodium,
  • 20 g carb.,
  • 5 g fiber,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Comments

close
close
close
close
close

Loading... Please wait...