Sundays in my house are for relaxing and spending time with my family. It’s also the day I usually use to catch up on laundry, pack backpacks in prep for Monday morning, etc. It’s also NOT the day I like to cook. I like to go out to brunch after church then let the kids raid the fridge for dinner.
But then, every winter I realize how just amazing soups are.
Some I can fix in the crockpot. Some just simmer all afternoon and make the house smell amazing. Some I can make the day before, and they’re even better the next day reheated. The kids can help themselves whenever they get hangry and most times the soup contains some sort of hidden veggie, so another win-win.
This weekend though, Sunday is extra-special because of the BIG GAME. So I crowd-sourced our writers and created a list of soups to make this Sunday even more SUPER than it already is going to be. I might even make a pun about the Super BOWL and a SOUP BOWL…. Anyway…. Bon Apetite!
Classic Chicken Noodle by owner Lori Parish
2-3 Cups shredded/cubed cooked chicken 2 boxes of Organic (or previously homemade) chicken stock carrots celery onions olive oil 1 T basil 1 T Italian seasoning blend salt/pepper to taste + noodles
Heat oil in large soup pot (approx 2-3T). Add chopped celery, chopped carrots, and chopped onion — at least 1 C each, but add more or less as preferred. Saute until almost cooked. Add the broth and the chicken. Bring to a boil, then lower to a simmer. Add spices. Let simmer for about an hour. Add either cooked noodles before serving or raw noodles about 30 minutes before.
Pro Mom Tip: use 3-4 cans of chicken or shred a rotisserie chicken — both low prep. Traditional noodle soup calls for large egg noodles, but macaroni noodles work well too. Make a big batch for Mac n Cheese, then use the leftovers for the soup.
Pro Mom Tip: Add wagon wheel pasta (if you love pasta) in chicken chili, but you don’t have to. If you want it more soupy, less chili, you can increase the liquid.
Red Curry Chicken by contributor Anna Claire Howard
1 lb. chicken breast, sliced thin 1/2 T red curry paste 1 C coconut milk 1/2 C chicken broth 2 T fish sauce 3 T sugar 1/2 t salt 1/4 C bamboo shoots, sliced 1/2 C sweet basil
Put red curry paste, chicken broth, and coconut milk in a pot over medium heat. Bring to a boil then add chicken. Let it cook until chicken is done. Add the rest of the ingredients, mix well for 5 minutes, then serve!
Pro Mom Tip : Double the recipe — but use NO MORE than 5T of sugar and 3T of fish sauce if doubling. Add broccoli, bell pepper, and baby corn 2-3 minutes before serving.
Crockpot Friendly (duh, this one it says it in the title!)
Pro Mom Tip: Serve with a toasted French baguette for the best comfort food. And double the cheesy goodness on top!
Taco Soup by contributor Andrea Larkin
1lb. ground meat (suggested beef)
1 can black beans
1 can pinto beans
1 can diced tomatoes with chiles
1 can tomato sauce
1 can broth (I used beef)
1 small can diced jalapenos
1 packet ranch seasoning
2 packets taco seasoning
1 Tbsp garlic salt
1 Tbsp chili powder
Brown the meat with the garlic salt and taco seasoning, then add everything else in. Bring to boil, then reduce heat and simmer for 10-15 minutes. Easy, peasy! Reminiscent of chili, but a little more soupy.
Pro Mom Tip: Top with your choice — suggested is shredded cheese, guacamole, and sour cream. Serve with tortilla chips.
