Crock Pot Creamy Chicken Noodle Soup

Crock Pot Creamy Chicken Noodle SoupDoes chicken soup really help a cold? Or is that just an old wives tale? According to a study done at the University of Nebraska Medical Center, chicken soup has anti-inflammatory properties which can negate some of the miseries of a cold.

Going back hundreds of years, chicken soup was regularly used for its medicinal properties leading to its moniker of “Jewish Penicillin.”While testing shows chicken soup does have an effect on colds, no one is quite sure how it works or why. If it helps allay some of the misery of a cold, who cares how or why?

Fall is upon us and it’s time for our beloved soups and stews. Try one of these awesome Crockpot soups for the cold season. Imagine how this will smell when you walk in the door from work and your whole house smells delicious! And you don’t have to have a cold to enjoy them.

Lazy Crockpot Creamy Chicken Noodle Soup

Prep time on this is 15 minutes and cook time depends on your Crockpot setting - 3 to 4 hours on high or 8 to 9 hours on low, and serves 8.

This recipe will work perfectly with store-bought rotisserie chicken, frozen skinless boneless chicken filets, or a whole roasted home cooked chicken.

This recipe calls for 4 cups of chopped chicken. If using a whole chicken, remove the skin and chop the meat.

Place the chopped chicken in the bottom of the Crockpot; then add 1cup of diced onion, 1cup of diced celery, 1cup of diced carrots, and 1?2 cup of frozen peas.

Stir in 4 (14 ounce) cans of low sodium chicken broth, 2 (10 3/4 ounce) cans of condensed cream of mushroom soup with roasted garlic, 2 teaspoons of fines herbs (chervil, chives, parsley, and tarragon), and salt and pepper to taste.

Cook on high 3 to 4 hours or low for 8 to 9 hours. Stir in 2 cups of cooked egg noodles before serving.

Crockpot Creamy Chicken Noodle Soup

This one is seriously simple. You could easily put this together before work; cook on low for 6 to 8 hours and come home to an amazing dinner.

Add to your Crockpot 1 pound of uncooked boneless skinless chicken thighs, 1 (8oz) can of drained mushrooms, 3 cups of chicken broth, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, ½ teaspoon of Italian seasoning, ½ teaspoon of salt, and a pinch of ground black pepper. Cook 6 to 8 hours on low (cut cooking time in half if cooking on high).

Remove the chicken from the cooker and shred with two forks or chop, then return the chicken back to the Crockpot and add 1 cup of heavy cream and 4 oz of home-style Amish egg noodles and cook on high for 15 minutes or until noodles are cooked.

Both of these soups can be put together and frozen. For the Lazy Crockpot Creamy Chicken Noodle Soup, add all but the egg noodles to a gallon zipper bag and freeze. In the morning run the bag under warm water for 30 seconds to loosen up the ingredients, plop in your Crockpot and cook per the directions. Add the cooked noodles at the end as per the recipe.  For the creamy soup, do the same – add all ingredients to the freezer bag except noodles and cream, run under warm water for 30 seconds and place all in your pot and add noodles and cream after cooking.

These are both so easy, especially if you make and freeze for later, that they can easily put into monthly dinner rotation once, or even twice.

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Warm Up This Season With Lentil Soup: A Recipe You’ll Save in Your Cookbook

Lentil Soup

This is an easy recipe that will leave everyone wanting more! Lentils are a great source of fiber and have many other health benefits. The recipe below makes approximately 6 servings and includes meat products. If cooking for a vegetarian crowd, you do not need to include the ham and instead of chicken broth use vegetable broth. There are two sets of directions below:

1) slow-cooker directions

2) stove-top cooking instructions.

Please follow whichever suits your needs. Enjoy!

 

Here is a list of ingredients that you will need:

1 ½ cups dried lentils                ½ teaspoon dried thyme                 1 ½ cup chopped celery

3 cloves minced garlic               ½ teaspoon dried oregano              1 ½ cup chopped red onion

2 cups diced cooked ham         ½ teaspoon dried basil                    1 bay leaf

½ teaspoon black pepper         32 oz. chicken broth                         ½ teaspoon salt

1 Slow Cooker (at least 3 ½ quart)

 

Directions:

  1. Combine lentils, garlic, onion, ham, and celery, pepper, oregano, basil, thyme, and bay leaf into the slow cooker.
  2. Stir in the chicken broth.
  3. Put lid on slow cooker and set heat on low
  4. Let cook for 11 hours.
  5. Remove bay leaf before serving.

Prep Time: approximately 20 minutes

Cook Time: 11 hours

Total Amount of Time:  approximately 11 hours 20 minutes.

 

If you do not have a slow cooker, use a large deep pot.

Directions:

  1. Put 3 tablespoons in the pot over medium heat.
  2. When oil begins to sizzle, add in the onion. Stir frequently.
  3. When onion is soft (after cooking for approximately 2 minutes), add the celery, and let cook for another 2 minutes. Stir frequently.
  4. Next, add the garlic, pepper, thyme, oregano, basil, salt, lentils, and ham.
  5. Let cook for 1 minute, stirring constantly.
  6. Stir in chicken broth.
  7. Add bay leaf
  8. Wait until it comes to a boil. Then, turn heat down to low and cover pot with lid. Let cook and stir occasionally for approximately 35 minutes, until lentils are tender.
  9. Add more chicken stock if soup is thicker than desired.
  10. Remove bay leaf before serving.

Prep Time: approximately 20 minutes

Cook Time: 35 minutes

Total Amount of Time: approximately 55 minutes

 

Other vegetables can be added for more flavor. Consider adding carrots, diced tomatoes, snap peas, and/or green beans.

 

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Hearty Fall Harvest Vegetable Soup

Vegetable Soup

After a long day at work or at school, facing the chill fall and winter weather can wear you and your family out. One of the staples of lunches and dinners at this time of the year are soups and a hearty fall vegetable soup certainly fits the bill for a hungry family. The recipe is easy to follow and easy to prepare once all of the vegetables have been cut, sliced, and diced. Since this is a strictly vegetable-only affair, the larger vegetables help to serve as a focal point for the soup rather than what meat would if this was a vegetable-beef type of stew.

Depending on your taste, you may decide against the squash and instead add a few more of the potatoes. This is one of my family’s favorite recipes and they look forward to the cold months because they know that I’ll have a hot soup ready for them for dinner once they get home. Once you have made the soup once, you should feel free to add or change the amount of vegetables to the recipe; you really can’t go wrong with a vegetable soup this time of the year. A little experimentation won’t kill a good soup and you never know, maybe you’ll find a soup that your own family will love for generations?

 

Ingredients:

  • 2 tablespoons of olive oil
  • 1 carrot, sliced
  • 1 yellow onion, diced
  • 1 red bell pepper, seeded and chopped
  • 2 celery stalks, thinly sliced
  • 3 cloves garlic, minced
  • 1 large sweet potato, peeled and chopped
  • 2 lb. hard squash like a butternut. Peel and seed, then cut into ¾ inch pieces.
  • 3 bay leaves
  • 4 cans (14 1/2 oz each) reduced-sodium vegetable broth
  • 2 cans (15 oz each) diced tomatoes
  • 1 tablespoon minced fresh rosemary
  • 2 teaspoons minced fresh thyme

Directions:

In a large saucepan or a pot on medium setting, heat up the olive oil. Then add the onion, bell pepper, carrots, celery, and rosemary, and sauté until the onion and bell pepper are tender, which could take about 12 minutes. You will need to stir occasionally so that it doesn’t stick to the bottom of the pan or pot. Add the cut squash and potatoes and then season with salt and black pepper. Cook while stirring frequently, until the squash and potatoes start to soften which usually takes about 2 minutes. Add the vegetable broth, garlic, bay leaves, thyme, and tomatoes and then bring the soup to a boil before reducing the heat to medium-low for about 25 minutes or until the squash and potatoes are tender.

If a thinner soup is desired, then just add more broth to the mix. Taste the soup and ensure it has enough flavor. You may need to fine-tune the seasonings using salt and black pepper. The soup is then ready to be ladled into bowls and served immediately. This recipe will serve about 5 to 6 people, depending on how much broth is used.

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