A Hearty Collection of Comforting Soups

When the temperatures drop or you simply crave a comforting, hearty meal, there’s nothing quite like a bowl of soup to warm you up from the inside out. Whether you’re making it in a slow cooker, Instant Pot, or on the stovetop, these four soups – Crack Chicken Noodle Soup, Beef Tips with Mushrooms, Crockpot Creamy Potato & Hamburger Soup, and Hamburger Noodle Soup – are sure to satisfy your hunger and bring a smile to your face. Each recipe offers its own unique flavors and textures, making them perfect for a variety of tastes and occasions. Here’s a deep dive into these mouthwatering recipes, along with all the details you need to recreate them at home.

Crack Chicken Noodle Soup

This rich and creamy soup is a comfort food lover’s dream come true. The combination of tender chicken, crispy bacon, creamy cheddar cheese, and a hint of ranch seasoning creates a perfect balance of flavors. Whether you’re making it on a chilly evening or simply want a bowl of something hearty, Crack Chicken Noodle Soup is a go-to recipe that is guaranteed to be a crowd-pleaser.

Ingredients:

• 1 lb boneless, skinless chicken breasts (or thighs)
• 1 tablespoon olive oil (for sautéing)
• 1 small onion, diced
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 packet (1 oz) ranch seasoning mix
• 2 cups egg noodles (or your favorite pasta)
• 1 1/2 cups shredded cheddar cheese
• 1 cup heavy cream (or milk for a lighter version)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried thyme (optional)
• Salt and pepper to taste
• 1 1/2 cups cooked bacon, crumbled
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Instructions:

1. Cook the Chicken: Heat olive oil in a large pot over medium heat. Add the chicken breasts and cook for 4-5 minutes per side until golden brown. Remove the chicken from the pot and set aside.
2. Sauté the Onion and Garlic: In the same pot, add the diced onion and minced garlic, sautéing for 2-3 minutes until softened and fragrant.
3. Add Broth and Seasoning: Pour in the chicken broth, ranch seasoning mix, garlic powder, onion powder, and thyme. Stir to combine.
4. Simmer the Chicken: Return the chicken breasts to the pot. Bring the mixture to a boil, then reduce the heat to low and cover. Let the chicken simmer for 15-20 minutes, or until fully cooked.
5. Shred the Chicken: Remove the chicken from the pot and shred it with two forks. Set the shredded chicken aside.
6. Cook the Noodles: Add egg noodles (or your favorite pasta) to the pot and cook according to package instructions until al dente.
7. Add Cheese and Cream: Stir in the shredded cheddar cheese and heavy cream until the cheese is fully melted and the soup becomes creamy.
8. Return Chicken and Add Bacon: Add the shredded chicken back into the pot along with crumbled bacon. Simmer for 2-3 minutes until everything is heated through.
9. Serve: Taste the soup and adjust seasoning with salt and pepper as needed. Ladle the soup into bowls and garnish with fresh parsley. Enjoy with crusty bread or crackers.

Beef Tips with Mushrooms (Slow Cooker or Instant Pot)

This savory and tender beef tips recipe features flavorful beef stew meat or sirloin tips, cooked low and slow until tender in a rich gravy with mushrooms. Whether you prefer the slow cooker method or need a quick meal using the Instant Pot, this dish is perfect for hearty, filling dinners.

Ingredients:

• 2 lbs beef stew meat (or sirloin tips), cubed
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups beef broth
• 2 tablespoons Worcestershire sauce
• 1 tablespoon soy sauce
• 1 teaspoon thyme (optional)
• 1 lb mushrooms, sliced
• 2 tablespoons cornstarch (for thickening)
• Salt and pepper to taste

Instructions (Slow Cooker):

1. Sear the Beef: Heat olive oil in a skillet over medium-high heat. Sear the beef tips until browned on all sides, about 3-4 minutes. Transfer to the slow cooker.
2. Prepare the Sauce: In the same skillet, sauté onions and garlic for 2-3 minutes until softened. Add beef broth, Worcestershire sauce, soy sauce, and thyme, scraping up any browned bits from the pan. Pour over the beef tips in the slow cooker.
3. Add Mushrooms: Toss in the sliced mushrooms and stir to combine.
4. Cook Low and Slow: Cover and cook on low for 6-8 hours or high for 3-4 hours until the beef is tender.
5. Thicken the Sauce: In a small bowl, mix cornstarch with cold water to form a slurry. Stir into the slow cooker 30 minutes before serving to thicken the gravy.
6. Serve: Serve over mashed potatoes, rice, or noodles. Enjoy this savory, rich dish!

Instructions (Instant Pot):

1. Sear the Beef: Set Instant Pot to sauté mode. Sear the beef tips, remove, and set aside.
2. Sauté the Vegetables: Add onions and garlic to the Instant Pot and sauté for 2-3 minutes. Add beef broth, Worcestershire sauce, soy sauce, and thyme, scraping the pan.
3. Pressure Cook: Return beef and mushrooms to the Instant Pot. Set to high pressure for 35 minutes, followed by a 10-minute natural release.
4. Thicken the Gravy: After releasing pressure, set Instant Pot to sauté mode, stir in cornstarch slurry, and let the sauce simmer until thickened.
5. Serve: Dish up and serve with mashed potatoes, rice, or noodles.

Crockpot Creamy Potato & Hamburger Soup

A creamy and comforting soup made with ground beef, tender potatoes, and creamy cheese, this Crockpot recipe is perfect for busy days. Let it cook low and slow while you go about your day, and come home to a warm, filling meal.

Ingredients:

• 1 lb ground beef
• 6 medium potatoes, peeled and diced
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 1/2 cups shredded cheddar cheese
• 2 tablespoons butter
• Salt and pepper to taste
• 1/2 teaspoon paprika (optional)
• Chopped green onions for garnish

Instructions:

1. Brown the Ground Beef: Brown the ground beef over medium heat, drain excess fat, and set aside.
2. Prepare the Crockpot: Add potatoes, onions, garlic, and ground beef to the Crockpot. Pour in chicken broth and season with salt, pepper, and paprika.
3. Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours until potatoes are tender.
4. Add Cream and Cheese: Stir in the heavy cream and shredded cheddar cheese until melted and creamy. Let cook for an additional 15-20 minutes.
5. Serve: Ladle into bowls and garnish with chopped green onions. Enjoy your creamy and comforting soup!

Hamburger Noodle Soup

A quick and easy soup made with ground beef, vegetables, and egg noodles. This comforting dish is a great way to feed the family on busy weeknights.

Ingredients:

• 1 lb ground beef
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 medium carrots, peeled and sliced
• 2 celery stalks, chopped
• 1 can (14.5 oz) diced tomatoes, undrained
• 6 cups beef broth
• 1 tsp dried thyme
• 1 tsp dried basil
• 1 bay leaf
• Salt and pepper to taste
• 1 1/2 cups egg noodles
• Fresh parsley, chopped for garnish

Instructions:

1. Cook the Ground Beef: Brown the ground beef in a large pot. Drain any excess fat and set aside.
2. Sauté the Vegetables: Add onion, carrots, and celery to the pot and cook for 4-5 minutes. Add garlic and cook for another minute.
3. Add Broth and Seasonings: Pour in beef broth and diced tomatoes, adding thyme, basil, bay leaf, salt, and pepper. Bring to a boil.
4. Simmer: Reduce heat and simmer for 15-20 minutes until vegetables are tender.
5. Cook the Noodles: Stir in egg noodles and return the cooked beef to the pot. Simmer for 8-10 minutes until noodles are tender.
6. Serve: Remove the bay leaf, garnish with parsley, and serve warm.

Creamy Mushroom Chicken and Wild Rice Soup

Ingredients:

For the Soup:

• 2 tablespoons olive oil (or butter)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 8 oz mushrooms, sliced (cremini, button, or your choice)
• 1 lb boneless, skinless chicken breasts (or thighs)
• 3/4 cup wild rice blend
• 6 cups chicken broth
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper to taste

For the Creamy Base:

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups milk (or half-and-half for extra creaminess)
• Fresh parsley for garnish (optional)

Instructions:

1. Sauté the Vegetables:

Start by heating the olive oil (or butter) in a large pot over medium heat. Once the oil is hot, add the diced onion, minced garlic, carrots, and celery. Sauté these vegetables for about 5 minutes, or until they are softened and fragrant.

2. Cook the Mushrooms:

Next, add the sliced mushrooms to the pot and cook for another 4-5 minutes. Stir occasionally to ensure that the mushrooms brown evenly and release their moisture, making them tender and flavorful.

3. Add Chicken and Rice:

Now, it’s time to add the chicken breasts (or thighs) to the pot, along with the wild rice blend, chicken broth, dried thyme, dried rosemary, and bay leaf. Season everything with salt and pepper to taste. Bring the soup to a boil, then reduce the heat to low and cover the pot. Let the soup simmer for about 40-45 minutes. During this time, the wild rice will cook, and the chicken will become tender.

4. Shred the Chicken:

Once the chicken is fully cooked, carefully remove it from the pot and set it aside. Shred the chicken using two forks and return the shredded meat to the soup. Stir well to combine all the ingredients.

5. Make the Creamy Base:

To make the soup creamy, you will need to prepare a roux. In a separate saucepan, melt the butter over medium heat. Once the butter has melted, whisk in the flour and cook the mixture for about 2-3 minutes, or until it turns a light golden color. Gradually whisk in the milk (or half-and-half for extra creaminess), stirring constantly to avoid lumps. Cook the mixture for 3-4 minutes, or until it thickens to your desired consistency.

6. Combine the Creamy Base:

Pour the creamy base into the soup and stir everything together. Allow the soup to simmer for another 5-10 minutes, stirring occasionally, until it reaches your preferred thickness.

7. Serve:

Before serving, remove the bay leaf and adjust the seasoning with salt and pepper if needed. Serve the soup hot, garnished with freshly chopped parsley for an extra pop of color. This creamy mushroom chicken and wild rice soup pairs wonderfully with crusty bread for dipping.

Conclusion for Creamy Mushroom Chicken and Wild Rice Soup:

This soup is a perfect blend of hearty flavors and creamy texture, making it a comforting dish for any season. The wild rice gives the soup a unique depth of flavor, while the mushrooms and chicken add richness and protein. The creamy base makes the soup luscious and satisfying, and the addition of herbs and vegetables rounds out the flavor profile, creating a balanced and wholesome dish.

Cabbage Soup

Ingredients:

• 1 medium head of cabbage, chopped
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 6 cups vegetable or chicken broth
• 1 can (14.5 oz) diced tomatoes (with juice)
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper to taste
• Olive oil (for sautéing)

Instructions:

1. Sauté the Vegetables:

Begin by heating a tablespoon of olive oil in a large pot over medium heat. Once the oil is hot, add the diced onion, carrots, and celery. Sauté the vegetables for about 5-7 minutes, or until they have softened and developed some color. This step helps build the flavor base for the soup.

2. Add Garlic:

Add the minced garlic to the pot and cook for another minute. Garlic adds a fragrant, savory note to the soup that complements the other vegetables.

3. Add Cabbage and Broth:

Stir in the chopped cabbage and mix everything together. Pour in the vegetable or chicken broth and add the canned diced tomatoes with their juice. Sprinkle in the dried thyme, basil, salt, and pepper. Stir the ingredients to combine.

4. Simmer the Soup:

Bring the soup to a boil, then reduce the heat to low and let it simmer for about 30-40 minutes. The cabbage should become tender, and the flavors will meld together, creating a nourishing and flavorful broth.

5. Taste and Adjust Seasoning:

Once the soup has finished simmering, taste and adjust the seasoning as needed. If you prefer a more robust flavor, you can add additional salt, pepper, or herbs.

6. Serve:

Serve the soup hot and enjoy it as a light, refreshing meal. This cabbage soup is perfect on its own or can be served with a side of whole-grain bread for a more filling dish.

Conclusion for Cabbage Soup:

This cabbage soup is simple yet satisfying. It’s low in calories but packed with nutrients from the cabbage, carrots, and celery. The tomatoes add a slight tang, while the herbs infuse the broth with flavor. It’s a perfect option for those looking for a lighter soup or those following a vegetarian or low-carb diet.