What type of food do you like to eat during the winter? Whenever it’s cold, I crave a hearty, warm soup that will warm me up from the inside. But sometimes, especially in the winter, it’s hard to muster up the energy to actually make the soup. That’s why we’ve compiled this list — these easy to make soups are perfect for the winter months. Most of them only require a few steps to make. They are sure to become part of your winter recipe list. Let’s get started:
1. Slow Cooker Chicken Noodle Soup
Ingredients:
1 large onion, diced
3 ribs celery, sliced
8 cups chicken or vegetable broth
salt and pepper to taste
1/4 teaspoon ground turmeric
1/2 teaspoon dried thyme
3 1/2 pounds chicken
1 package wide egg noodles
Directions:
2. Combine carrots, celery, onion, thyme, turmeric, salt and pepper and chicken brother in your slow cooker.
3. Place whole chicken on top of vegetables and broth in your slow cooker.
4. Cover and cook for 4-6 hours on high or 7 hours on low.
3. Remove the chicken and place on a cutting board. Let it cool.
4. Add egg noodles to slow cooker. Cover and cook for 8-10 minutes, or until the noodles are soft.
5. Remove skin and bones from chicken and shred the meat. Add chicken back to soup in slow cooker. Season with salt and pepper.
6. Serve immediately.
2. Slow Cooker French Onion Soup
Ingredients:
6 sprigs fresh thyme
1 bay leaf
6 cups beef stock
3 tablespoons unsalted butter, melted
3 pounds sweet onions, sliced
2 teaspoons sherry vinegar
salt and pepper to taste
1 cup shredded Gruyère cheese
1 cup shredded asiago cheese
1 french baguette, sliced
Directions:
2. Stir in brown sugar, butter, and 1 teaspoon salt on top of onion. Top with the bay leaf and thyme. Cover and cook for on high for 8 hours, until the onions are caramelized and browned.
3. Stir in the sherry and beef stock. Then add in salt and pepper to taste. Cover again and cook on high for 2 – 3 hours. Remove the thyme and bay leaf using a slotted spoon.
4. Now your soup broth is technically done. Time to heat the baguette and cheese. Place the sliced baguette on a baking sheet. Place into oven and broil until the baguette is golden brown on both sides. This should take about 1-2 minutes per side. Once done, set bread aside.
5. Divide soup into ovenproof bowls. Place them on top of the baking sheet. Cover each bowl of soup with baguette slices until the surface is covered.Then top with your cheese.
6. Broil soup bowls until the cheese has melted and is golden brown.
7. Serve immediately.
3. Slow Cooker Cheesy Potato Soup
Ingredients:
6 large, peeled Yukon Gold potatoes cut into bite size cubes
1 teaspoon salt
1 teaspoon pepper
3 cloves minced garlic
1 cup cold milk
4-6 cups chicken broth
1/2 heavy cream
1 pound velveeta cheese, cut into small chunks
3 tablespoons flour
Bacon, fried and crumbled (optional)
Green onions (optional)
Directions:
2. Stir thoroughly. Cook on high for about 3 1/2 hours or 6-8 hours on low, until the potatoes are completely cooked though and tender.
3. At the end of the 6 hours (or 3 if you’re cooking on high), whisk in the flour into the cup of cold milk until they are blended completely together.
4. Stir the flour mixture into the slow cooker. Add the 1/2 cup of heavy cream. Stir and cover for another 30 minutes.
5. After 30 minutes, add in the chunks of cheese and allow them to melt.
6. After the cheese is melted, garnish with bacon and green onions and serve immediately.
4. Slow Cooker Lemon Rosemary Lentil Soup
Ingredients:
4 cloves minced garlic
6 diced carrots
1 chopped yellow pepper
3 cups red lentils
1/8 teaspoon cayenne pepper
4 cups chicken broth or vegetable broth
2 3/4 cup water
1 1/2 teaspoon salt
1 tablespoon fresh chopped rosemary
1 lemon zest and juice
Directions:
2. Then add in lentils, broth, water, cayenne and salt to the slow cooker.
3. Cook on low for 6 hours.
4. After 6 hours is up, slowly stir in the chopped rosemary and lemon zest and juice.
5. Add additional salt and pepper to taste.
6. Serve immediately.
5. Slow Cooker Thai Chicken Soup
Ingredients:
2 14 oz cans of coconut milk
1/2 cup all natural no sugar added peanut butter
2 tablespoons fish sauce
1 4 ounce jar red curry paste— when adding in, add in 1/4 cup and add more to taste.
5 tablespoons soy sauce
2 tablespoons dark brown sugar
4 cloves minced garlic
1/2 teaspoon red pepper flakes
1 teaspoon ground ginger
1 pound raw boneless skinless chicken breasts
1 diced yellow onion
1 cup sliced carrots
1 sliced red bell pepper
1 8 ounce package sliced mushrooms
1 head broccoli, cut into florets
3 tablespoons lime juice
salt to taste
chopped cilantro for garnish
chopped peanuts for garnish
brown rice or noodles
Directions:
2. Whisk together broth, coconut milk, peanut butter, curry paste, soy sauce, brown sugar, fish suace, garlic, ginger, and red pepper flakes in your slow cooker.
3. Add in chopped onion, pepper, mushroom, broccoli and chicken. Stir everything to combine.
4. Cover slow cooker and cook on high for 3-4 hours or low for 6-8 hours.
5. Remove chicken and cut into bite sized chunks.
6. Stir chicken back into soup.
7. Add in the lime juice, stirring it into the soup.
8. Taste and add seasoning as you desire. You can add more salt, curry paste and red pepper flakes if you want.
9. Serve over brown rice or noodles and garnish with peanuts and cilantro (if desired).
6. Slow Cooker Beef And Barley Stew
Ingredients:
3 chopped celery stalks
3 cloves minced garlic
3 chopped carrots
6 cups beef broth
1-2lbs beef cut into one inch cubes
Oil to coat the pain
1 cup barley
1/2 teaspoon minced ginger
1 tablespoon soy sauce
3 bay leaves
salt and pepper to taste
Directions:
2. Turn heat down on the skillet and add in a little more oil then add in your chopped celery, carrots and onion. Stir for about 5 minutes and then add in your garlic.
3. Pour in a little bit of beef broth and using that, scrape up the brown bits from the pan. Add all of the contents into your cooker.
4. Add in remaining beef broth, soy sauce, ginger and bay leaves to the slow cooker. Add in salt and pepper to taste. Then add in your barley and cover.
5. Cook on low for 4-6 hours. Serve with your preferred side (we like mashed potatoes).
7. Slow Cooker Creamy Pumpkin Soup
Ingredients:
2 diced carrots
1 tablespoon coconut oil
3 minced garlic cloves
4 cups vegetable stock
114 ounce can of unsweetened coconut milk
1 29 ounce can pumpkin puree
1 tablespoon ground cumin
1/4 teaspoon ground cayenne
1/4 teaspoon ground cloves
1/2 teaspoon ground cardamom
2 teaspoons ground coriander
1/2 teaspoon ground cinnamon
1 tablespoon maple syrup
salt and pepper
pumpkin seeds as garnish
cumin seeds as garnish
Directions:
2. After 30 seconds are up, transfer the mixture to your slow cooker. The add in your pumpkin puree, coconut milk and vegetable stock.
3. Cook on high for 3-4 hours or low for 6-8 hours.
4. After the soup is done cooking in the slow cooker, use an immersion blender stick to puree soup. If you don’t have an immersion blender, you can use a traditional blender, just let the soup cool for a few minutes before blending in batches.
5. Add in salt, pepper and maple syrup, to taste.
6. Add cumin seeds and pumpkin seeds as garnish and serve.
8. Immune Boosting Vegetable Slow Cooker Soup
Ingredients:
2 chopped carrots
2 stalks chopped celery
4 cups chopped kale
2 teaspoons minced garlic
1 13 ounce can of white beans, rinsed and drained
1/2 head of cauliflower cut into florets
1 14.5 ounce can of fire roasted diced tomatoes
1/2 tablespoon minced giger
1/2 tablespoon ground turmeric
1 teaspoon cumin
32 ounces vegetable broth (this is usually one container)
salt and pepper to taste
red papper or cayenne pepper to taste
Directions:
2. Put all of the ingredients except for the kale in your crockpot. Cook on high for 4 hours or low for 8 hours. This is done whenever the cauliflower and carrots are tender.
3. Add salt and pepper to taste.
4. Once you have finished seasoning, add in the kale and stir. It should wilt quickly.
5. Serve hot and enjoy.
9. Egg Drop And Chicken Slow Cooker Soup
Ingredients:
1 tablespoon vegetable oil
3 cloves minced garlic
fresh ground pepper and salt
1 1/2 tablespoons soy sauce
2 pounds boneless skinless chicken thighs
3 large eggs
3 tablespoons sliced scallion green
1 tablespoon sesame oil
6 cups chicken stock
Directions:
2. Turn your slow cooker to high. Add the chicken mixture to the slow cooker and brown, stirring occassionally until they are golden, which should take about 6 minutes. Then reduce the heat to low and stir in the soy and stock and cook until chicken is tender, which should take between 6-8 hours.
3. Once the chicken is done, remove and shred it with two forks, then return it back to the slow cooker.
4. Increase the heat on slow cooker to high.
5. Whisk together the eggs with sesame oil and a little bit of salt. Whisk the egg mixture into the hot soup and then season with salt and pepper as desired.
6. Serve the soup immediately, topping with scallions.
10. Slow Cooker New England Clam Chowder
Ingredients:
3 cans chopped clams (the cans should be 6.5 ounces each)
1 diced onion
salt and pepper to taste
8 ounces clam juice
1/2 teaspoon dried thyme
1 cup half and half
1 cup whole milk
3 tablespoons all-purpose flour
2 tablespoons butter
oyster crackers
2 chopped bacon slices
Directions:
2. Add 2 full cans of clams with juice and the last can without the juice. You can discard the juice from the third can.
3. Add 1 bottle clam juice, salt and pepper to taste and thyme. Stir together and cover crock pot.
4. Cook on high for 4 hours.
5. After 4 hours, melt the butter in a medium sized saucepan over medium-low heat. Add in flour. The mixture should be thick. Slowly add in milk and half and half to mixture while stirring continuously. Cook over medium heat until the mixture has thickened.
6. Add milk mixture to slow cooker. Cover and cook on low for 30 minutes.
7. After 30 minutes, your soup is ready. Serve immediately and top with bacon and oyster crackers.
Does this list warm you up? Just thinking about all of these soups makes our stomach start to growl. From an immune boosting vegetable soup to clam chowder to thai chicken soup, this list will keep you full for days. Using a slow cooker is one of the easiest ways to start cooking soups. The added time usually helps the broth become more flavorful and delicious. You can also mix up these soups however you want. You can add in different vegetables or spices depending on your mood and what you have in your kitchen. What’s your favorite soup on the list? Let us know in the comments! Please SHARE this with your friends and family.