It's Fall, the weather has turned, and you can only eat so many Busch Stadium hot dogs in October. So it's time to break out the Triple Threat...
...Crockpot. 3 1.5quart crocks with high low, and warm settings. Good for meatballs and little smokies, but awesome for making soups in reasonable quantities... and flavors for everyone. Set crocks on high to start.
So as the Blues take the ice... we can throw together 3 easy types of soup.
Soup #1: Potato leek
Chop 2 leeks, peel and dice 3 small potatoes,
Dump in crock with 2 cups of chicken broth and TBSP of Bouquet Garni... or atleast a couple of bay leaves and poultry seasoning.
Soup #2: Chicken Noodle:
Dice 2 stalks of celery and 1 large carrot.
Dump in crock with 2 cups chicken broth, 2 chicken thighs, 1 tsp poultry seasoning. If rice preferred to noodles, add 1/4 of white or brown rice. Noodles need to wait until later or they'll just be mush.
Soup #3: Southwest Chicken
SOUPER EASY, like a Home Run- dump 1 can drained diced tomatoes (or 2 fresh chopped), half a can of rinsed black beans, 1 chicken thigh, 3 cups chicken broth, 1tsp cumin, 1 cup corn (frozen, canned); 1/4c rice optional. I did not add in this batch.
Cook on high for 5-6 hours. To finish up soups:
Soup #1: Use immersion blender to lightly blend leeks and potatoes. Leave somewhat chunky. Add 1/2 cup half and half, stir in. Add 1cup+/- 2% milk until soup reaches desired thickness. Reduce to warm setting.
Soup #2: Fork shred chicken and add 1 cup egg noodles; leave on high
Soup #3: Fork shred chicken and add chopped cilantro and juice of half a lime.
3 Soups, Super Bowl Easy.
Go Rams!
Go Cards!
