Tag Archives: soup

Slow Cooker Wild Rice & Chicken Soup

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This is a delicious meal for a cold winter’s night. It makes a lot, though, so, unless you’re feeding a huge crowd, you may want to half it or freeze the leftovers. I’m freezing them, so we’ll see how they hold up.

Ingredients:

1 to 1/2 lb. boneless, skinless chicken breasts

6 c chicken stock

1 c wild rice

3 cloves garlic, minced

1 onion, diced

3 carrots, peeled and diced

3 stalks celery, peeled and diced

1 lb. sliced mushrooms

Fresh snipped thyme (about 5 sprigs)

Fresh snipped rosemary (about 2 sprigs)

1/2 c. half and half (if desired)

Seasonings: salt, pepper, bouillon, Italian seasonings

Directions:

Salt and pepper the chicken breasts. Place them in the crock pot.

Add all the other ingredients except the mushrooms and half and half.

Cook on low for about 6 hours.

Add the mushrooms and cook for about 30 minutes.

Shred the chicken breasts and return to the pot. If desired, add the half and half.

Adjust the seasonings as needed.

If it’s too thick, add more broth or water or half and half.

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Shrimp Soup with Broth

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Last night I just felt like a light soup, and this was the perfect fit!

Ingredients:

4 cups broth (I make my own)

1/2 uncooked shrimp

2 T. minced fresh garlic

Chopped chives to taste (or green onions)

Handful of angel hair pasta

1 t. fish sauce

Dash sesame oil

Chopped cilantro

Directions:

Saute the garlic in some olive oil. Add the broth, fish sauce, and sesame oil. Bring to a boil.

Add the chives, angel hair pasta and shrimp.

Boil until the pasta and shrimp are cooked.

Add some cilantro and serve.

Shrimp & Rice Soup

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Sometimes a nice broth is all that is really needed – it’s light and tasty and gives you the nutrition that you need! I always make my own stock and I keep it in my freezer for whenever I need some broth. This way, I can control the salt and the fat content.

Ingredients:

4 cups of broth

2 cups of water

1 cup of cooked brown rice

1 t. minced garlic

1 1/2 lbs. peeled shrimp

Dash of chili oil

Red pepper flakes

Sliced green onions

Chopped cilantro

Directions:

Bring the broth and water to a boil. Add in the cooked rice.

In the meantime, sauté the shrimp in some olive oil. Add the garlic, red pepper flakes and chili oil. Cook until the shrimp are cooked.

Add the shrimp to the broth mixture. Ladle into bowls and top with green onions and cilantro.

Sausage and Swiss Chard Soup

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Here’s a hearty soup that can be eaten as a light meal or as a starter. It is full of flavor from the sausage and healthy!

Ingredients:

1/2 lb. Italian sausage (either mild or hot – your preference) – sliced thin

1/2 chopped onion

1/2 chopped red pepper

1 bunch of swiss chard – leaves chopped small

6 cups water

2 T. Better than Bouillon Chicken flavored

1 t. garlic powder

1/2 t. Italian seasoning

Salt or salt substitute

Parmesan cheese

Directions:

Cook the sausage in a sauce pan until they are browned on all sides. If there is an excess of fat, drain it before proceeding.

Add the onions and red pepper and sauté until they are cooked and browned.

Pour in the water, bouillon, garlic powder, and seasonings. Add the swiss chard. Cover and boil until the chard is tender.

Serve topped with Parmesan cheese.

Hearty Winter Soup

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This soup was kind of like a chili, but it didn’t have any beans in it! It was perfect for a cold winter night – and it was very filling and satisfying!

Ingredients:

1 lb lean ground beef

1 onion, chopped

1/2 green pepper, chopped

1/2 red pepper, chopped

2 cloves garlic, minced

2 cans (14.5 oz) diced tomatoes

1/2 cup tomato sauce

14 oz. broth

2 T. fresh parsley, chopped

Dried basil, oregano, garlic salt, onion powder, pepper, and any other spice that suits your taste

Shredded cheese for topping

Directions:

Saute the meat in a little bit of olive oil until it is browned. Break it up as it cooks into little pieces. Remove from heat and drain fat, if there is any and set aside.

Saute the onions, peppers and garlic until they are soft and starting to brown.

Add in the tomatoes, spices, and broth. Bring to a slight boil. Once it starts to boil,. add in the meat. Cover and simmer for about 30 minutes – stirring every so often.

Top with shredded cheese!

 

 

Tex Mex Chicken Soup

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Slow cookers are an excellent way to make soup! By the time you get home, the aroma of a good soup cooking away makes my mouth water. And when that soup is as tasty as this one, even more so! Depending on how much chile you use, there will be a little kick to this one. It will definitely warm you up – inside and out!FullSizeRender

Ingredients:

1 lb boneless chicken breasts

1/2 cup chopped onions

3 cloves of minced garlic

4 cups chicken broth (I make my own…)

1 cup tomato sauce 

1/2 T. Chipotle chile in adobo, chopped

1 t. dried oregano

1/4 t. cumin

2 bay leaves

1/4 cup chopped cilantro

1 avocado, chopped (optional)

Crumbled queso fresco (optional)

Directions:

Lightly season the chicken with salt and pepper before placing it in the crock pot.

Saute the onion and garlic in a pan with some olive oil until it is translucent and starting to brown. Add it to the crock pot.

Add all the other ingredients except the avocado and cheese.

Cook on low for 4-6 hours.

Shred the chicken and return it to the crock pot. Discard the bay leaves.

Serve it up with the chopped avocado and cheese!

Roasted Cauliflower & Red Pepper Soup

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Here is a great recipe that can be customized with whatever spice you like! I, personally, like it plain because the roasted peppers already have quite a bit of flavor, but if you like, you can spice it up with paprika, cumin, dill, or anything else you fancy!

Ingredients:

4 medium red peppers

1 medium cauliflower, diced

1 onion, diced

3 garlic cloves, minced

4 cups of chicken stock

Olive oil

Salt & pepper to taste

Directions:

  1. Cut the red peppers in half and scoop out ribs and seeds. Place them on a cookie sheet and broil them until the skins turn black. Take them out and cover them with aluminum foil until cooled. Peel the skin and chop up the peppers.
  2. Roast the cauliflower in a 400 degree oven until crisp, turning them a few times.
  3. While the cauliflower is roasting, sauté the onion and garlic in a little bit of olive oil in a large pot until caramelized.
  4. Add the chicken stock and spices, if using, and simmer for a few minutes.
  5. Add the chopped peppers, cauliflower, salt and pepper and simmer for 20 minutes.
  6. Puree the soup with an immersion blender until creamy and simmer for a few more minutes.
  7. Serve it up nice and hot! If you like, you can drizzle a little bit of olive or truffle oil on the top!

 

Mmm, mmm good!