3 Easy Soups and 1 Hearty Comfort Recipe

Our Family favorites. You guys asked on Instagram for me to share these Soup recipes with you. I love sharing things that our family enjoys, and that brings us comfort. Thank you for being a part of my following and caring for me to share a part of our family favorites soup recipes.

Food is just some of the things that are helping our family get through these emotional times. With STAY AT HOME in place cooking, I am sure that every meal has been a consistent thing in our home and yours. So I can help by sharing a few of my personnel recipes that my family enjoys and brings some comfort. Mealtime has always been important to our family and now more than ever. So hoping you want our favorite go-to soups, let me know below if you try one of the soup recipes. Even better, these are easy Crockpot soups, with items you probably have on hand to make a delicious dinner your family will love.

Easy veggie soup Recipe
One box of chicken broth
One can of tomato sauce
1 cup of water
2 Lg potatoes
1 cup chopped celery
1 cup chopped onion
1 cup chopped carrots
Two chopped tomatoes
1/2 cup corn
1/2 cup peas
One tablespoon seasoning salt
Two teaspoon onion powder
Two teaspoons salt & pepper
One tablespoon real butter
One tablespoon chicken garlic Bouillon

Place all in a crockpot on low Stir occasionally. I prepare in the morning, and it’s ready for dinner when we get home. Serve with warm rolls or a grilled sandwich.

(You can use whatever veggies you have on hand.) Green beans, broccoli, spinach, asparagus, etc. Make it a Minestrone by adding a kidney bean and a small noodle.

 

Cheesy Potato soup Recipe

Three cans of chicken broth

One can milk ( I use chicken broth can)  I use a little more if it looks like it needs a little more liquid 

Five large potatoes chopped

One can of cheese soup

1/2 cup heavy cream

1 1/2 cup shredded cheese

1 1/2 cup chopped carrots

1 cup of chopped onions

1 cup of chopped celery

1/2 cup green onion (can add more as garnish)

One tablespoon Pepper (or to your taste), my family likes heat!

One tablespoon no-salt seasoning salt,

1/2 teaspoon salt

3 tablespoons of dried chopped onion

1 Tablespoon minced garlic

1/2 of Wondra quick-mixing flour (save until you emulsified)

Throw all in a crockpot on High for 3-4 hours, then emulsify with a mixer, emulsifier, or meat chopper! ( I keep it pretty chunky, so I use the pampered chef meat chopper)

Add flour (important to use Wondra). It thickens without clumping! Then turn on low and let simmer another hour or until dinner time.

Garnish with more cheese and green onion, some like a dollop of sour cream! Salt and pepper again to taste:) Ps: It’s so good the next day, you’ll need to add a touch more milk to thin it out before heating up.

You’ll put this yummy soup on your go-to list.

Easy chicken pot pie

2 14.5oz chicken broth

2 cups shredded Chicken

12oz peas & carrots (frozen)

1cup of chopped onions

1 cup of chopped celery

2 cup milk

1 Tablespoon onion salt

1 1/2 tablespoon salt seasoning

Salt & pepper

1 cup heavy cream

1/2 cup flour (for thickening)

Salt & pepper to taste

1/2 cube of butter 

Two cans of buttermilk can biscuits

Optional one pie crust shell 

Throw all in a crockpot on High for 3-4 hours or longer (except the biscuits & flour). Stir every so often. After an hour or so, whisk in flour to thicken (if you need more flour, add). You want it to have a gravy-like texture. Place mixture in a casserole dish (buttered or sprayed) or pie crust shell. Top with the biscuits placed tightly together. Cook in the oven at 350 until biscuits are golden brown.  Depending on the size of your casserole dish, you could have enough for two dishes. (one for a neighbor) 

Tip: I like to double my recipe and make four and freeze the extra pies. When I make double batches, I make traditional pies with pie crust bottoms and tops; a great recipe HERE or a quick cheat is buying a pre-made one. 

Tip; When making freeze, let completely cool, wrap well in foil, and then place in freezer bags, marked and dated. When cooking, take out defrost cover top in foil cook at 350 for 35-45 min and uncover for about 10 min or until crust is golden.  

Add in and Alternative: You Can add 3-4  potatoes chopped. I often do this, and the boys love it!

I have also used pie crust and puffed pastry topping for variation, depending on how much time I have! The above recipe is excellent if you want to let it simmer all day and need to have a yummy fast meal when arriving home.  

The pie crust and puff pastry topping make for a delicious alternative!

 

Easy One-Pot Chicken Noodle Soup Recipe

2 14.5oz chicken broth

2 cups shredded Chicken

12oz peas & carrots (frozen)

1 cup finely chopped onion

1 cup finely chopped celery

2 cups of water

1 Tablespoon onion salt

1 1/2tablespoon salted seasoning

1 tablespoon minced garlic

1 chicken bouillon cube

Salt & pepper to taste

1 tablespoon dill

2 handfuls noodles I like Country pasta (large bag at Costco)

I place all in my crockpot except for the noodles. And let simmer on low all day about 30 min before serving. I’ll add the noodles. This soup is a rustic recipe I created years ago, and my family loves it! I’ve even substituted out some of the veggies for others I happen to have on hand.  The Dill is the secret ingredient to this soup and truly makes it!

I hope you enjoy some of my family’s favorite go-to dishes. Would you please leave a comment below and let me know which one you’re trying?

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