National Soup Month is here, and it is definitely well-timed! During the cold, dark days of January, I often find myself longing to snuggle up with a blanket and eat a delicious bowl of soup.
Whether you’re somewhere cold, hot, or in between, treat yourself to a steaming hot, cozy bowl of soup to celebrate this awesome holiday. Not sure where to start? Here are a few favorites!
Chicken Noodle Soup
I’d be remiss if I didn’t include the classic chicken noodle soup on my recipe list. If you’re looking for an easy and classic soup, look no further than this soup.
4 Cups Chopped, Cooked Chicken
1 Cup Chopped Celery
¼ Cup Chopped Carrots
¼ Cup Chopped Onion
¼ Cup Butter
8 Ounces Egg Noodles (Uncooked)
12 Cups Water
9 Cubes Chicken Bouillon
½ Teaspoon Dried Marjoram
½ Teaspoon Ground Black Pepper
1 Bay Leaf
1 Tablespoon Dried Parsley
Prep your soup by cooking and cutting your chicken into ¾ pieces. If the chicken is tender and begins to fall apart, that’s alright!
In a large pot, saute your celery and onion in butter or margarine.
Add the chicken, carrots, water, bouillon cubes, marjoram, pepper, bay leaf, and parsley. Simmer for about 30 minutes.
Add the noodles, and then allow the soup to simmer for ten more minutes. Then, enjoy!
Note: You can customize this recipe easily by switching in and out other vegetables; I often eat my chicken noodle soup with corn, so you can easily add that to your soup if you want. You can also switch out the chicken for turkey, and now you have a delicious turkey noodle soup.
Broccoli Cheddar Soup
Panera’s broccoli cheddar soup is my go-to meal when I eat there because no matter how often I have it, I never get sick of it! Fortunately, if you’re looking to create your own, here’s a home-style version of their broccoli cheddar soup.
1 Tablespoon Butter
½ Onion, Chopped
¼ Cup Melted Butter
¼ Cup Flour
2 Cups Milk
2 Cups Chicken Stock
1 ½ Cups Chopped Broccoli Florets
1 Cup Matchstick-Cut Carrots
1 Stalk Celery, Thinly Sliced
2 ½ Cups Shredded Sharp Cheddar Cheese
Salt and Ground Black Pepper
Melt 1 tablespoon of butter in a skillet over medium/high heat. Saute the chopped onion in hot butter until translucent (about 5 minutes). Set aside and take off the heat.
Whisk ¼ cup melted butter and flour together in another large saucepan over medium/low heat. As you whisk and cook the mixture, you can add 1-2 tablespoons of milk to keep the flour from burning (only if you need to). Cook for about 3 to 4 minutes.
Gradually pour the milk into the flour mixture while whisking constantly. Then, add your chicken stock. Bring the mixture to a simmer and cook until the mixture is thick (about 20 minutes)
Add broccoli, carrots, sauteed onion, and celery. Simmer until the vegetables are tender (20ish minutes)
Stir cheddar cheese into the vegetable mixture until the cheese melts. Add in salt or pepper if you think the soup needs it.
Unstuffed Pepper Soup
If you enjoy a little bit of spice in your soup (but not too much) then test this soup that’s really a spin on stuffed peppers.
1 ½ Pound Ground Beef
3 Large Green Peppers, Chopped
1 Large Onion, Chopped
15 Ounce Beef Broth
2 Cans Condensed Tomato Soup
1 (28 Ounce) Can Crushed Tomatoes (Undrained)
1 (4 Ounce) Can Mushrooms, Drained
1 ½ Cup Cooked Rice.
In a large saucepan, cook the beef, peppers, and onion over medium heat until the meat is done. Drain the fat.
Stir in beef broth, tomatoes, soup, and mushrooms. Bring the mixture to a boil.
Reduce the heat, cover, and simmer for about 30 minutes. Stir occasionally.
Add in the cooked rice and heat it through, and then this simple soup is ready.
Do you have a favorite soup recipe that is your go-to this time of year? Share it in the comments!