When it comes to cooking, soup is no means my strongest point.
I’ll never forget two instances in my life I tried to make it.
One time, in my senior year of college, I tried to make a homemade cream of broccoli soup. Sounds easy right?
I heated up all of the ingredients, put them in my blender. Turned it on.
Remnants of my soup, everywhere in my apartment kitchen. On the counters, on the floor. The “soup” had actually pushed the bottom lid of the blender open, causing all of it to fall out. Whoops.
That was a fun cleanup.
Another time, living on Long Island with my parents, I attempt to make a beef barley soup. I poured the bag of barley in with the broth. Didn’t realize it expands like woah. I ended up putting too much barley in , and actually burned the soup. It tasted just weird. Whoops.
Tonight, my viewpoint is beginning to shift on soup making.
When you feel under the weather, an instinct of mine is to go for the hot liquids: tea and soup. I’ve had a little cold the past few days, so green tea has been a must (and of course, washing your hands like WOAH and hand sanitizing it up).
But the following recipe, via Crockin’ Girls, has me excited about soup making again. It hit the spot. This was honestly one of the EASIEST soups I’ve made, and it’s all thanks to my new crock pot.
Prep Time 15 minsCook Time 7 hrs 30 minsTemp LowYield Serves 6-8
This is a recipe I just threw together one night. Now it has become a family favorite!!
- 5 or 6 Chicken Thighs
- 2 Cups Peeled Carrots in 2 inch pieces (I used the easy ones in the bag)
- 28 to 32 Ounces Chicken Broth
- 1 Can Drained Peas
- 12 Ounces Frozen Cheese Tortellini
Spray crock with non-stick cooking spray.
Put chicken thighs and carrots in.
Add 1 1/2 cups chicken broth.
Cook for 4-5 hours on low.
cut up chicken thighs, add peas and the rest of the chicken broth.
Cook on low for the next hour or so.
Boil tortellini and drain.
Cook on low for the next 20 or 30 minutes.
I decided to make a few substitutions to the recipe.
I’m not the biggest fan of chicken thighs, so I used three chicken breasts instead. If you head to Kroger to pick up your ingredients, I’ve become a big fan of the Miller brand of poultry. It’s Amish Country poultry, and has a really good look to it when its raw (doesn’t look discolored), and when cooked its been very tender and soft, good flavor!)
I first stuck in my crock pot liner (I did NOT use cooking spray), then put the raw chicken, the 1.5 cups of chicken broth and a bag of baby carrots into my crock pot like so :
I let this mixture cook on low for 5 hours. What was great about letting the chicken cook with the broth and carrots is the carrot flavor really seeped into the broth.
Once the five hour mark came, I cut up the chicken breast with a fork and knife (it was already very soft by then). I added the rest of the 32 oz. box of broth and a can of Kroger no salt added (drained & washed) peas into the pot:
I let this mixture sit, no stirring, for another hour. Then when the hour mark came, in a separate sauce pot I boiled a bag of frozen cheese tortellini for 10 minutes. Drained it and put into my crockpot with the rest:
Then I let it cook for another half hour, on low the entire time.
And here’s the finished product:
LOVED this, not only for the simpleness of it, but the whole “less is more” saying really played out here. This stew (I feel its more a soup than stew), is filling. I ate this bowl and now I have a bunch of leftovers ready to go.
Now if you wanted, you could add some herbs or spices in there to give it your own kick, but I personally liked it like this.
Have you made soup? What’s your experience been with it?
What’s your favorite soup?