January is National Soup Month! With chilly days and mixed temperatures, it’s the perfect time to snuggle up with a warm bowl of hearty soup or chili. It’s one of America’s favorite comfort foods through the long, cold days of winter, which makes January perfect for it! We've collected 5 of our favorite homemade soup recipes to share. Chicken, Pork, Vegan, etc - We've tried to cover an assortment of flavors to keep you cozy and celebrating all month!
Tomato and Basil Ingredients1 (14-ounce) can chopped tomatoes 3/4 cup extra virgin olive oil Salt and freshly ground black pepper 1 stalk celery, diced 1 small carrot, diced 1 yellow onion, diced 2 cloves garlic, minced 1 cup chicken broth 1 bay leaf 2 tablespoons butter 1/4 cup chopped fresh basil leaves 1/2 cup heavy cream, optional | Instructions
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Crock Pot Chicken Noodle Ingredients1 pound boneless skinless chicken breasts 2 cups carrots sliced 1 ½ cups diced white onion 1 cup diced celery 2 tsp minced garlic 1 tsp kosher salt ⅛ tsp black pepper 1 ½ tsp fresh thyme, chopped, or ¾ teaspoon dried 1 tsp fresh rosemary, chopped, or ½ teaspoon dried 2 dried bay leaves 8 cups unsalted chicken stock, or broth 8 ounces wide egg noodles 1 tsp chopped parsley | Add Ingredients – In a 6-quart slow cooker, add chicken, carrots, onions, celery, garlic, salt, pepper, thyme, rosemary, bay leaves, and chicken stock. Slow Cook – Cover and cook on the high setting for 3 ½ hours, or on the low setting for 5 ½ hours. Cook until the chicken reaches 160ºF (71ºC), adding more time as needed. Shred Chicken – Remove chicken and transfer to a clean plate. Shred into smaller pieces right before serving. Cook Noodles – Add pasta to the slow cooker and cook on high setting for 25 to 30 minutes, or until pasta is tender. Warm Chicken – Add shredded chicken back to the slow cooker, cover, and let cook for 5 minutes on high heat to re-warm. Season the soup with more salt and pepper as needed. To Serve – Garnish the chicken noodle soup with chopped parsley before serving. |
Spicy Sausage, Cheese, & Potato Ingredients1lb spicy sausage 1 large onion, chopped 3/4 cup chopped celery 1/4 cup butter 5 cups cubed peeled potatoes 3 cups water 3 cups 2% milk, divided 4 teaspoons chicken bouillon granules 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 cup all-purpose flour 4 cups shredded cheddar cheese | Instructions In a large pot over medium heat, brown and saute spicy sausage, onion and celery in butter. Drain grease and add diced potatoes and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Stir in 2 cups milk, bouillon, salt and pepper. Combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cheese and stir until melted. |
Creamy Vegan Mushroom Stew Ingredients2 tablespoons olive oil 1 medium yellow onion, small dice 1 tablespoon minced fresh rosemary 3 cloves garlic, minced 1 lb cremini mushrooms, sliced sea salt and ground black pepper, to taste 1 tablespoon balsamic vinegar ½ cup raw cashews, soaked for at least 2 hours & drained 1 tablespoon light miso 1 tablespoon nutritional yeast 4 cups vegetable stock , divided 2 cups cooked farro , see note 2 cups chopped kale, packed |
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Egg Drop Soup Ingredients4 cups chicken or vegetable stock 2 tbs cornstarch 2 tps ground ginger 1 tps garlic powder 1/8 tpbs white pepper 3 large eggs 1 tsptoasted sesame oil fine sea salt and freshly-cracked black pepper, to taste thinly-sliced green onions, for garnish | Instructions Make the broth. Whisk together stock (chilled or room-temperature), cornstarch, ginger, garlic powder and white pepper in a medium sauce pan until smooth. Heat over high heat until the stock comes to a simmer, stirring occasionally. Whisk the eggs. Meanwhile, whisk together the eggs and egg whites in a small measuring cup or bowl. (I find the measuring cup easier for pouring.) Stir in the egg ribbons. Once the broth reaches a simmer, use a whisk or two chopsticks to stir the broth in a circular motion, creating a whirlpool. Then slowly pour the whisked eggs in a very thin stream into the soup as you continue stirring, in order to create egg ribbons. Season. Remove pan from heat. Stir in the sesame oil until combined. Season with salt and additional white pepper to taste, also adding a dash or two of extra sesame oil if needed. (Saltiness will depend on your brand of chicken stock, but I generally find this soup needs an extra ½ to 1 teaspoon of fine sea salt.) Serve. Serve immediately, garnished with lots of green onions and a twist of black pepper. |
