There’s nothing like snuggling up during the colder months with a nice hearty cup of soup or stew. It literally warms you from the inside, out. I always thought soup was one of the most nourishing meals you could have. After all, how many of us grew up with our moms making us our favorite soup when we were sick?
If you aren’t a cook but love a good soup or stew, you don’t have to revert to a canned soup to soothe your soul. Here are three recipes anyone can make — they literally can’t be messed up. Not to mention you will impress your family, and yourself.
This is always a favorite when you are sick, or want something to dip your grilled cheese sandwich in.
2 14.5 ounce cans chicken broth
2 cups carrots, chopped and peeled (you can use baby carrots to eliminate the peeling)
1 yellow or white onion, chopped
1 clove garlic, minced
⅛ teaspoon celery salt
2 skinless, boneless chicken breasts, chopped into bite-size pieces
Salt and pepper to taste
Bring chicken broth to a boil over medium-high heat. Add carrots, onion, garlic and celery salt.
Turn heat down to low and add chicken breast. Cover and simmer for 20–25 minutes until chicken is cooked through.
Creamy Tomato Soup
This soup is great with a loaf of crusty bread, or a side of cheesy garlic bread.
2 15 ounce containers chicken or vegetable stock
1 28 ounce can crushed tomatoes
1 cup heavy cream
Salt and pepper
Fresh basil leaves for garnish
Combine broth and tomatoes in a saucepan over medium heat. When soup bubbles, add cream and turn down heat to low. Add salt and pepper to taste, and continue cooking for about 15 minutes. Add soup to a blender to blend or use an immersion blender to puree for a few minutes until tomato lumps are gone. Chop up fresh basil and add to top of bowl.
This recipe has bacon, which makes everything better.
4 slices thick-cut bacon, cut into pieces
2 tablespoons butter
1 sweet onion, diced
2 stalks celery, chopped
1 tablespoon minced garlic
Salt and pepper to taste
¼ cup all-purpose flour
5 cups chicken broth
3 cups corn kernels (you can use canned or frozen corn — and it’s delicious)
2 russet potatoes peeled and cut into bite-size cubes
1 cup of heavy cream
1 cup shredded cheddar cheese
In a soup pot add bacon and cook over medium heat, stirring until brown. Remove bacon and drain on a paper towel. Add butter to the pan and melt. Add onion and celery and cook for about 5 minutes. Add garlic, salt and pepper. Sprinkle flour over veggies to coat and stir until it becomes a paste. Continue cooking for 2 minutes. Add chicken broth, potatoes and corn. Bring to a boil. Reduce heat to medium and cook until potatoes are tender (about 12 minutes). Add heavy cream. Using an immersion blender, puree soup until it reaches desired consistency, or put about 3 cups of soup mixture into the blender to puree and then add back into the soup pan. Stir in cheddar cheese. Stir in bacon, leaving some to top soup bowls with if you’d like.