VEGETABLE NOODLE SOUP CROCK POT RECIPES

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CROCK POT CHICKEN VEGETABLE SOUP (NOTHIN' FANCY, JUST ...



Crock Pot Chicken Vegetable Soup (Nothin' Fancy, Just ... image

There is nothing crazy wonderful about this, it's just a good, hearty chicken and vegetable soup. I have been trying to eat more "low-carb" so this recipe isn't super creamy. You can add 1 cup of chopped potatoes and 1/2 cup cream if you don't care about carbs and I'm sure it would be even better. I just love to eat this soup and I hope you will too. It's very simple to make and just plain old good!

Total Time 8 hours 20 minutes

Prep Time 20 minutes

Cook Time 8 hours

Yield 6 serving(s)

Number Of Ingredients 12

2 cups chopped chicken (cooked or raw, I like to use raw)
2 tablespoons butter
3/4 cup chopped onion
1 cup chopped celery
1 tablespoon minced garlic
7 cups chicken broth
2 chicken bouillon cubes
1/2 teaspoon thyme
1 teaspoon oregano
1/2 teaspoon pepper
1 cup diced carrot
1 (15 1/4 ounce) can sweet corn

Steps:

  • Put all ingredients in crock pot.
  • Cook on high for 6 to 8 hours.

Nutrition Facts : Calories 167.2, FatContent 6.6, SaturatedFatContent 3.1, CholesterolContent 10.3, SodiumContent 1263.3, CarbohydrateContent 20.1, FiberContent 3.3, SugarContent 5.6, ProteinContent 9

BEST EASY CROCK-POT BUTTERNUT SQUASH SOUP RECIPE - DELISH



Best Easy Crock-Pot Butternut Squash Soup Recipe - Delish image

This is the perfect "set it and forget it" recipe for a busy fall weeknight. Make it the morning, and dinner is practically ready for you when you get home.

Provided by Lauren Miyashiro

Categories     healthy    vegetarian    Thanksgiving    soup

Total Time 4 hours 20 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 12

1

large butternut squash, peeled and cut into large cubes (about 8 cups)

1

large onion, chopped

1

carrot, peeled and chopped

3

cloves garlic, minced

4

sprigs thyme

1

sprig sage

3 c.

low-sodium chicken (or vegetable) broth

Kosher salt 

Freshly ground black pepper

Pinch of cayenne

Heavy cream, for serving

Freshly chopped parsley, for garnish

Steps:

  • In a large slow cooker, combine butternut squash, onion, carrot, garlic, thyme, and sage. Pour in broth and season with salt, pepper, and a pinch of cayenne.  Cover and cook until squash is very tender, on low for 8 hours or on high for 4 hours. Remove herb sprigs and use an immersion blender to blend soup until smooth. 

Nutrition Facts : Calories 121 calories

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