Cold out? There's a Delicious Soup for That
- Thread starter Misfit
- Start date
Nom nom we had corned beef and potato chowder last night to help ward off the bitter cold.
lucky_bee
RBF expert
Yum! I've already made that Creamy Chicken and Wild Rice Soup...fantastic! I saved a ton of these: My mother gave me her old Le Cruset dutch oven recently and I haven't really had a chance to use it. Plus I usually avoid the soups requiring an immersion blender but I realized I've had a crate + barrel gift card I'd been saving forever, for just the right thing. And they just so happen to have one of the ones I've been eyeing on sale with free shipping. Sold! 
Misfit
Lawful neutral
Soup is my favoritest food, ever.
Licorice soup...
http://www.lexieskitchen.com/lexies_kitchen/2011/4/14/caramelized-carrot-licorice-root-soup.html
kwillia
n/a
Going to give this one a try...
http://www.aspicyperspective.com/slow-cooker-buffalo-chicken-soup/print/
Slow Cooker Buffalo Chicken Soup
Yield: 4-6
Prep Time: 15 minutes
Cook Time: 20 minutes - 4 hours
Ingredients:
•1 tablespoon butter
•1/2 large onion, peeled and chopped
•2 garlic cloves, minced
•3 large carrots, sliced
•3 celery stalks, sliced
•1 pound boneless skinless chicken breast
•1/4 cup Frank's Red Hot cayenne sauce
•1/4 cup good blue cheese dressing (could also use low-cal dressing)
•4 cups chicken stock
•1/2 cup crispy tortilla chip strips
•1/4 cup crumbled blue cheese
•1/4 cup chopped green onions
Directions:
1.Place a skillet over medium heat and add the butter. Once the butter has melted add the onions, garlic, carrots, and celery. Saute for 5 minutes to soften.
2.Slow Cooker Method: Place the sautéed garlic and onions, carrots, celery, chicken breasts, franks hot sauce, blue cheese dressing, and chicken stock in a crockpot. Cover and turn on. Cook on high for 2-3 hours, or low for 4-5 hours.
3.Stovetop Method: Place the sautéed garlic and onions, carrots, celery, chicken breasts, franks hot sauce, blue cheese dressing, and chicken stock in a stockpot. Cover and bring to a boil. Then lower the heat and simmer for 15 minutes.
4.Once the soup has cooked, take the chicken breasts out. Using two forks, shred the chicken and place back in the soup.
5.To serve: Scoop the Buffalo Chicken Soup into bowls and sprinkle with crunchy tortilla strips, crumbled blue cheese, and green onions.
http://www.aspicyperspective.com/slow-cooker-buffalo-chicken-soup/print/
Slow Cooker Buffalo Chicken Soup
Yield: 4-6
Prep Time: 15 minutes
Cook Time: 20 minutes - 4 hours
Ingredients:
•1 tablespoon butter
•1/2 large onion, peeled and chopped
•2 garlic cloves, minced
•3 large carrots, sliced
•3 celery stalks, sliced
•1 pound boneless skinless chicken breast
•1/4 cup Frank's Red Hot cayenne sauce
•1/4 cup good blue cheese dressing (could also use low-cal dressing)
•4 cups chicken stock
•1/2 cup crispy tortilla chip strips
•1/4 cup crumbled blue cheese
•1/4 cup chopped green onions
Directions:
1.Place a skillet over medium heat and add the butter. Once the butter has melted add the onions, garlic, carrots, and celery. Saute for 5 minutes to soften.
2.Slow Cooker Method: Place the sautéed garlic and onions, carrots, celery, chicken breasts, franks hot sauce, blue cheese dressing, and chicken stock in a crockpot. Cover and turn on. Cook on high for 2-3 hours, or low for 4-5 hours.
3.Stovetop Method: Place the sautéed garlic and onions, carrots, celery, chicken breasts, franks hot sauce, blue cheese dressing, and chicken stock in a stockpot. Cover and bring to a boil. Then lower the heat and simmer for 15 minutes.
4.Once the soup has cooked, take the chicken breasts out. Using two forks, shred the chicken and place back in the soup.
5.To serve: Scoop the Buffalo Chicken Soup into bowls and sprinkle with crunchy tortilla strips, crumbled blue cheese, and green onions.