Soup, Stew, Chili

Chicken and Brown Rice Soup

This soup is so comforting and nourishing. It’s the first thing my kids request when they’re feeling under the weather. We all prefer it chicken noodle soup! The leftovers taste great (no soggy noodles!) and it freezes wonderfully! I love making a batch just to have on hand in the freezer. I freeze it in individual portions, then just grab one out of the freeze when someone is sick!

Chicken and Brown Rice Soup

Chicken and Brown Rice Soup

Ingredients

  • 1 Whole Chicken (about 5 pounds)
  • 1 Cup Long Grain Brown Rice
  • 4 Quarts of Cold Water (or enough to cover the chicken)
  • 4 teaspoons kosher salt
  • 1 Onion, peeled and cut in half
  • 1 Bay Leaf
  • 4 Carrots, peeled and chopped into small pieces
  • 3 Celery Stalks, finely chopped
  • 2 teaspoons dried parsley

Directions

Place all the ingredients in a large pot and bring to a boil.  As it heats up, use a large spoon to skim the fat off the surface of the soup as necessary.

Cover with a lid, reduce heat to a simmer and cook for 1 hour (or until the chicken easily separates from the bones).

Turn off the heat, carefully remove the chicken from the pot and let cool. Remove the onions and discard.

When cool enough to handle, remove the chicken from the bones. Shred the chicken, then place it back into the soup. Taste and add salt and pepper if needed.

Slightly adapted from the Weelicious Lunches cookbook.

Soup, Stew, Chili

Cauliflower Potato Soup- Instant Pot or Slow Cooker

I’ve been adding cauliflower to my potato soup for as long as I can remember! It’s a great way to add a little nutritional boost, and doesn’t affect the taste (I bet nobody will even know it’s in there unless you tell them!).

The Instant Pot version is easy, but does take about an hour from start to finish, so plan it for a night when you’re not rushed for time (only about 15 to 20 minutes of that requires you to be in the kitchen!)!

I highly recommend using a handheld immersion blender for this recipe, but you could also transfer the soup to a regular blender if needed. Just be super careful with the hot soup! If you don’t have an immersion blender, put one on your wish list! I have this one and use it all the time!

It would be super yummy with a little cream cheese or sour cream stirred in at the end, but I was trying to keep it as healthy as possible 😏.

Cauliflower Potato Soup- Instant Pot or Slow Cooker

 Ingredients:

  • 2.5 pounds Russet Potatoes- peeled and cut into 1 inch cubes
  • 1/2 Cup diced onion
  • 3 cloves garlic
  • 4 Cups Chicken Broth
  • 2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1 head Cauliflower- roughly cut into chunks
  • 2 Tablespoons butter
  • 1/2 Cup Heavy Cream, Half and Half, or Milk
  • Topping Suggestions: shredded cheese, sour cream, bacon, chives, green onions, hot sauce

Instant Pot Directions:

Add the potatoes, onions, garlic, broth, salt, and pepper to the Instant Pot insert and stir. Add the cauliflower on top. Secure the lid and set to pressure cook for 10 minutes.

After it’s done cooking, manually release pressure.

Using an immersion blender, puree the soup until it reaches the desired consistency. Add the butter and milk of your choice. Taste and add additional salt and pepper if needed.

Slow Cooker Directions:

Add the potatoes, cauliflower, onions, garlic, broth, salt, and pepper to the Slow Cooker and stir. Cook on low for 8 hours.

Using an immersion blender, puree the soup until it reaches the desired consistency. Add the butter and milk of your choice. Taste and add additional salt and pepper if needed.

Adapted from the Slow Cooker Potato Soup recipe found in 100 Days of Real Food (which is a wonderful cookbook, by the way- highly recommend!). 

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Soup, Stew, Chili

Hamburger Soup

Hamburger soup is so comforting and healthy. Don’t be afraid to change it up, depending on what you have on hand and what your family likes. Sometimes I add green beans, or peas.

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Ingredients:

  • 2 lbs ground beef (or ground turkey is great too!)
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 3 cloves garlic, minced
  • 3 bell peppers (any color), chopped
  • 4 carrots, chopped
  • 5 red potatoes, peeled and diced
  • 14.5 oz  can petite diced tomatoes
  • 3 Cups beef broth
  • 3 Tbl tomato paste
  • 1/2 tsp Kosher salt
  • 1/4 tsp pepper
  • 2 tsp dried parsley
  • 1/2 tsp dried oregano

Directions:

In a large pot, brown the meat over medium heat. Drain fat, if necessary. Add the onions and celery, and cook until the onions start to soften. Add the remaining ingredients, and bring to a boil. Reduce the heat. Cover the pot and simmer for about 20 minutes, or until the veggies are tender. Add more broth or water to reach desired thickness. Taste and adjust seasonings, adding more salt if needed.

Recipe slightly adapted from The Pioneer Woman