soup Archives - mom makes dinner

Chicken Corn Noodle Soup

Kelley — Wed, 29 Mar 2023 13:42:49 +0000

Chicken Corn Noodle Soup combines the classic flavors and textures of hearty chicken noodle soup with the addition of corn, providing extra volume, flavor, and nutrition to a midweek family meal! This comforting soup can be made in less than an hour with pantry-staple and budget-friendly ingredients – perfect for feeding a large family alongside homemade bread rolls, flaky biscuits, or cornbread!

My kids love a good bowl of soup. I feel like I hit the jackpot in that they will eat a whole bowl (or more) of homemade soup with no complaints. No.complaints! That’s huge! This chicken noodle soup with corn is no exception – everyone in the house loves it!

What Is Chicken Corn Noodle Soup?

Chicken Corn Noodle Soup is a hearty and comforting soup consisting of juicy chicken breast, sauteed vegetables, corn, tender egg noodles, and a rich and flavorful chicken broth.

The soup resembles classic soups like chicken noodle soup and corn chowder, which may have influenced its origin. This easy soup starts with a sauteed vegetable base and browned chicken pieces cooked in chicken broth, with the noodles and corn added towards the end of the cooking time to preserve texture for best results!

Chicken Corn Noodle Soup Ingredients

yellow onion
celery ribs
carrots
butter
boneless skinless chicken breasts
chicken broth or stock
salt
pepper
egg noodles
whole kernel corn
cream-style corn

Ingredient Notes

Onion, celery and carrot – Can all be found in the produce section of the grocery store. It is suggested to use fresh over frozen for these veggies.

Chicken – We love boneless, skinless chicken breasts for our soup. Feel free to use whatever chicken you like or have on hand.

Egg noodles – These can be found in the pasta aisle. They are wide noodles that cook up fast and are a nice soft addition to any soup.

Corn – You have a couple options for the corn. You can use fresh off the cob, you can use from the can, or you can use frozen. You will need one can of creamed corn in addition to regular whole kernel corn.

How to Make Chicken Corn Noodle Soup?

Step 1: Melt the butter over medium heat in a 6-quart pot or dutch oven and saute the vegetables until soft and tender.

Step 2: Add the chicken to the pot and season.

Step 3: Pour the chicken broth over the ingredients in the pot and bring the mixture to a boil. Once boiling, cover the pot and allow it to simmer for about 20 minutes or until the chicken reaches 165F internally and is no longer pink.

Step 4: Uncover the pot and bring it to a boil once more, stirring in the noodles and corn.

Step 5: Reduce the heat to medium and cook for another 8 minutes, occasionally stirring, until the noodles are tender.

How to make in the Crock Pot

Another reason that we love this recipe is that it’s super versatile! You can easily adjust the ingredients AND the method of cooking! You can make this chicken corn chowder in the slow cooker by following the directions below:

Add the onion, celery, carrot, chicken and spices to your slow cooker.
Add the spices and mix together.
Pour in half of the chicken broth.
Cook on low for 6 hours or high for 4 hours.
Add in the egg noodles and the rest of the broth.
Cook for another 30 minutes or until noodles are soft.

How to make in the Instant Pot

Looking to make this soup even faster? Use your Instant Pot!

Add oil or butter to the inner pot and saute the onion, carrots and celery.
Add in the chicken and sear the outside. (It’s ok if it’s still pink inside, the pressure will fully cook it.)
Add in the broth, noodles and corn.
Pressure cook on high pressure for 3 minutes.
Manually release the pressure.
Remove lid, stir and enjoy.

Delicious Side Dishes To Pair with this Soup

Recipe FAQs

Can I Use Chicken Thighs Instead?

Yes, you can! In fact, using chicken thighs can add more flavor and richness to the soup than chicken breast since thighs have more fat and connective tissue, making the soup richer and more flavorful.

If you opt to use chicken thighs, I recommend using skinless, boneless ones for convenience.

Can I Use Frozen Corn?

Absolutely! Frozen corn is a convenient and affordable option and works well in soups. Whether using whole kernel canned corn or frozen corn, remember to add it to the pot towards the end of the cooking time, or it can become overly soft and mushy.

How Should I Store Leftovers?

Once completely cooled, store leftover chicken corn noodle soup in an airtight container (Tupperware or Ziploc bag) in the fridge for 3-4 days.

Can I Freeze Chicken Corn Noodle Soup?

Yes! Extend the shelf life of your soup by freezing it in an airtight container for up to 2-3 months. Thaw overnight in the fridge and reheat on the stovetop or in the microwave.

If the soup has thickened in storage, stir some additional chicken broth into the mixture while reheating it.

Other Soup Recipes to Try

Chicken Corn Noodle Soup

Yield: 16 cups

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Make this hearty and delicious chicken noodle soup with corn!

Ingredients

1 medium yellow onion, chopped
2 celery ribs, chopped
1 cup carrots, chopped
3 Tbsp. butter
2 pounds boneless skinless chicken breasts, cubed
12 cups chicken broth or stock
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups uncooked egg noodles
2 cans (14-3/4 oz) whole kernel corn, drained
2 cans (14-3/4 oz) cream-style corn

Instructions

1. Melt butter over medium heat in a 6 quart pot or dutch oven and saute the onion, celery, and carrots until tender.
2. Add in the chicken and season with salt and pepper..
3. Pour chicken broth over the chicken and vegetable mixture. Bring mixture to a boil. Cover and simmer until chicken reaches 165 degrees and is no longer pink. Approx. 20 minutes.
4. Uncover and return mixture to a boil and stir in noodles and corn. Reduce to medium heat and cook until noodles are tender. Approx. 8 minutes. Stir occasionally.

Notes

How to make in the Crock Pot

Another reason that we love this recipe is that it’s super versatile!
You can easily adjust the ingredients AND the method of cooking! You
can make this chicken corn chowder in the slow cooker by following the
directions below:

Add the onion, celery, carrot, chicken and spices to your slow cooker.
Add the spices and mix together.
Pour in half of the chicken broth.
Cook on low for 6 hours or high for 4 hours.
Add in the egg noodles and the rest of the broth.
Cook for another 30 minutes or until noodles are soft.

How to make in the Instant Pot

Looking to make this soup even faster? Use your Instant Pot!

Add oil or butter to the inner pot and saute the onion, carrots and celery.
Add in the chicken and sear the outside. (It’s ok if it’s still pink inside, the pressure will fully cook it.)
Add in the broth, noodles and corn.
Pressure cook on high pressure for 3 minutes.
Manually release the pressure.
Remove lid, stir and enjoy.

Did you make this recipe? I’d love for you to leave a review in the recipe card above or the comments below. Want to make it later? Pin the image below to your favorite board.

The post Chicken Corn Noodle Soup appeared first on mom makes dinner.

Creamy Corn Chowder

Kelley — Fri, 17 Feb 2023 14:36:25 +0000

You are going to love this creamy corn chowder recipe! It is a quick and easy dinner recipe that will fill everyone right up. With a few common ingredients, you can be enjoying this easy corn chowder for dinner. This recipe also makes great leftovers and freezes well too!

Sometimes the simplest meals are the best and most filling. This creamy corn chowder falls into that simple category. You only need a handful of common ingredients to make a truly delicious soup. The best part? This easy dinner recipe is fully family approved – meaning even my kids love this one!

What is creamy corn chowder?

This corn chowder is a classic soup recipe. Although chowder normally refers to a thick soup with seafood, this version does not have any oysters or clams. The corn replaces the seafood making this a perfect dinner recipe that I know everyone will enjoy.

Creamy corn chowder ingredients

Like I mentioned, you only need a few common ingredients to make this creamy corn chowder. You will need:

Onion
Butter
Chicken broth
Potatoes
Salt
Corn
Milk
Heavy cream
Bacon
Green onions

Ingredient notes

Onion – Feel free to use your favorite onions in this recipe. I like to use sweet onions or Vidalias. You can also omit the onions, if you are not a fan.

Butter – Use unsalted butter or omit the salt and use salted.

Chicken broth – Try a low sodium chicken broth for this corn chowder. You can also add salt, but you can’t take it away from a recipe. Want to take it to the next level? Try a homemade chicken broth for this chowder.

Potatoes – Russets or golden potatoes work best here.

How to make corn chowder

Another great thing about corn chowder, is that you can easily make it on the stove top, in your Crock Pot or even your Instant Pot. Depending on how quickly you need the recipe, you have the option to make it quick or have it cook all day. To make it on the stove top follow the directions below.

Step 1 – Clean your prep your vegetables. Wash your potatoes and corn (if using fresh). Then dice up your onion, potatoes, corn and green onions.

Step 2 – Cook the onions. In a large stock pot or Dutch oven, place the butter and onions. Cook until the onions become fragrant and translucent – about 5 minutes.

Step 3 – Add most ingredients to the pot. In your large pot add your potatoes, salt and chicken broth. Cook for 30-40, just long enough to soften the potatoes.

Step 4 – Add corn and milks. Add in the corn and cook for 15 minutes. Pour in the milks and cook until they are heated through.

Step 5 – Garnish and serve. Scoop into bowls and top with bacon and chopped green onions.

How to make in the Crock Pot

Want to prep this chowder in the morning and enjoy it at dinner time? You can easily make this creamy corn chowder in your Crock Pot!

Saute your onions and butter until translucent on the stove top.
Add the onions, potatoes, broth and salt to your slow cooker.
Cook on HIGH for 4 hours or LOW for 6-8 hours.
Add in the corn for 15ish minutes.
Pour in the milk and heavy cream and allow to heat through.
Ladle into bowls and top with bacon and green onions.

How to make in the Instant Pot

Forget to prep your meal before hand and need it ready FAST? Make this corn chowder in the Instant Pot!

Set the Instant Pot to SAUTE and cook the onions and butter for 2-3 minutes.
Add in the potatoes, broth and salt to the Instant Pot.
Cook on HIGH PRESSURE for 10 minutes.
Manual release and stir in the corn. Place the lid back on for 5 minutes.
Stir in the milk and heavy cream and place the top back on for 5 minutes.
Ladle into bowls and top with green onions and bacon.

Side dish recommendations

This chowder can be a whole meal itself, but an easy side dish will round it out. Some great sides would be:

Frequently asked questions

This chowder is a pretty simple recipe, but these are a few common questions that I have been asked about it.

Can I use frozen corn? Yes, you can use frozen corn. You will need to add a few minutes to cook time after you add it in to compensate for it not being fresh.

What potatoes work best for this chowder? Russets or yellow/golden potatoes produce the best tasting soup.

Can this be dairy free? You can make this dairy free by using olive oil instead of butter. Sub out the milk for your favorite milk alternative (coconut, almond, oat..) making sure they are unsweetened. Use coconut cream for the heavy cream.

Can I add other spices? Yes, feel free to add your favorite spices to this chowder! I suggest making it as is, and then adding in your spices before serving. You may find that less is best for this hearty corn chowder.

How to store leftovers

Place any leftover soup in a Tupperware with an airtight seal. Wait for it to cool before adding it to the fridge. It will stay fresh for 3-4 days.

Can you freeze it?

Yes! You can easily freeze this soup for later. Place the cooled soup in a large Ziplock bag (you may need to use 2). Place it on a baking sheet and flash freeze it for 2-3 hours in the freezer. Remove the baking sheet and place the bag flat in the freezer. Reheat but allow to thaw in the fridge and warming in the microwave or on the stove top.

Creamy Corn Chowder

Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

Make a super creamy corn chowder perfect for a cold day.

Ingredients

1 medium onion, diced
2 teaspoons unsalted butter
2-3 cups chicken broth
4 large russet potatoes, peeled and diced
1 teaspoon kosher salt
5 cups fresh or frozen corn
1 cup heavy whipping cream
3 cups milk
4 slices bacon, already cooked, chopped
3 green onions, sliced

Instructions

Wash, dry, prep your vegetables and set aside.
In your Dutch oven or large pot, add in the butter and sauté the onions until they are translucent.
Next, add in the potatoes, salt, and chicken broth and turn the burner to medium and let the chowder simmer for 30 – 40 minutes or until the potatoes are soft.
Then, add in your corn and continue cooking for 15 minutes. Then add in the heavy whipping cream and milk. Let the chowder continue to simmer until the milk and cream have warmed up.
Serve and top with bacon and the sliced green onions.

Notes

How to make in the Crock Pot

Want to prep this chowder in the morning and enjoy it at dinner time?
You can easily make this creamy corn chowder in your Crock Pot!

Saute your onions and butter until translucent on the stove top.
Add the onions, potatoes, broth and salt to your slow cooker.
Cook on HIGH for 4 hours or LOW for 6-8 hours.
Add in the corn for 15ish minutes.
Pour in the milk and heavy cream and allow to heat through.
Ladle into bowls and top with bacon and green onions.

How to make in the Instant Pot

Forget to prep your meal before hand and need it ready FAST? Make this corn chowder in the Instant Pot!

Set the Instant Pot to SAUTE and cook the onions and butter for 2-3 minutes.
Add in the potatoes, broth and salt to the Instant Pot.
Cook on HIGH PRESSURE for 10 minutes.
Manual release and stir in the corn. Place the lid back on for 5 minutes.
Stir in the milk and heavy cream and place the top back on for 5 minutes.
Ladle into bowls and top with green onions and bacon.

Other easy soups to try

Looking for another hearty soup that will fill you up? Check out:

The post Creamy Corn Chowder appeared first on mom makes dinner.

One Pot Lasagna Soup

Kelley — Wed, 29 Dec 2021 14:11:00 +0000

One pot lasagna soup is comfort in a bowl. It is a quick and easy dinner recipe that everyone will love. It has all the flavors of classic lasagna, but in half the time. Oh, and it’s made in ONE POT. Quick, easy, delicious and less dishes? This may be your new favorite dinner.

There are just some recipes that instantly take you back to your childhood. For me? It’s lasagna. My mom is Italian and she learned how to make the best damn lasagna ever from my grandma; who probably learned from her grandma! I’m not going to beat around the bush – it’s pretty fantastic.

It’s tradition to have lasagna for Christmas at my parents house and we look forward to it all year. I’ve taken all the flavors of traditional lasagna and turned it into a one pot SOUP! Get ready, this one is sure to become a family favorite for fall.

Lasagna soup

Let me tell you – this lasagna soup is pure comfort in a bowl. It comes together quick and is prepared all in one pot. It’s easier than traditional lasagna and about as fast as skillet lasagna.

In fact, lasagna soup is very similar to my skillet lasagna. Lasagna soup has a bit more broth and the slurp factor is a little higher in this quick and easy dinner recipe.

What’s in lasagna soup

This lasagna soup recipe combines all the flavors of the classic version in an easy one pot dinner. To make this you will need:

ground beef
onion + garlic
tomato paste + diced tomatoes
beef broth
spices
pasta
cheese
fresh herbs

When it comes to ground beef – use whatever you have on hand or prefer to buy. I suggest lean ground beef for most recipes, but feel free to use whatever you’d like.

Onion and garlic are the next ingredients in this lasagna soup recipe. These two are common ingredients in most Italian fare and make your house smell ahhh-mazing.

You will need one large can of diced tomatoes (28 ounces) and one small can of tomato paste (6 ounces). You can use either plain diced tomatoes or a can with additional spices. I like to use diced tomatoes with basil, garlic and oregano to give my meal an extra burst of flavor.

Feel free to use any variety of beef broth that you prefer here – low sodium, free range, organic. You can even use bone broth if you’d like. You will need 4 cups so make sure to use a full container, whatever you choose.

To make the spices easy, I use an Italian seasoning blend. Feel free to make your own Italian seasoning or pick up a bottle from the store.

When it comes to the pasta you can use any variety you’d like. We had rotini on hand, but elbows, fusilli or small penne would work great. You can even use broken up lasagna noodles as well.

Last, but not least, you will need Parmesan, mozzarella and ricotta cheeses. Shredded Parmesan and mozzarella are recommended and full fat ricotta gives the best flavor.

How to make one pot lasagna soup

Once you have all your ingredients gathered you will also need to grab:

measuring cups and spoons
a dutch oven or heavy bottomed pot
spatula or large spoon
knife and cutting board

Step 1 Saute your onion and garlic In a large pot, over medium heat, start by adding your oil plus the garlic and onion. Saute both until soft, translucent and fragrant – about 5 minutes.

Step 2 Cook the beef Add in the ground beef and cook through so no pink remains. Carefully, drain off excess fat from the meat. You can either add your spices to your meat or wait and add them to your soup – whichever you prefer.

Step 3 Add liquids Pour in the beef broth, tomato paste, diced tomatoes, and additional vegetables such as zucchini, if you are using any.

Step 4 Cook the pasta Allow to simmer for 20 minutes before you add in the uncooked pasta. Cook for an additional 8-10 minutes, or under the pasta is fork tender. While the pasta is cooking, combine your cheeses and set aside.

Step 5 Serve Ladle the soup into bowls, add a scoop of the cheese mixture, fresh herbs and enjoy!

How to make lasagna soup in the slow cooker

Yes! You can make this easy lasagna soup in your slow cooker. The instructions are similar to the stove top version, except it cooks all day in your slow cooker. It makes your house smell amazing!

Cook the onions, garlic and meat on the stove top.
Add the onions, garlic and meat to the slow cooker.
Add in the spices and liquids.
Cook on low for 4-6 hours.
Stir in the cooked pasta.
Serve and top with cheese.

How to make in a pressure cooker

To make this soup faster, use your Instant Pot! Follow my directions for lazy day lasagna, but add the large can of diced tomatoes to make it more of soup. You can also adjust the liquid at the end after your release the pressure.

What to serve with lasagna soup

Although this is a hearty one pot meal, it can also use a good side or two. I would suggest adding a good bread or salad:

Is lasagna soup gluten free?

You can easily make this recipe gluten free by using your favorite gluten free pasta! I have found the Ronzoni gluten free pasta to be one of my favorite alternatives to regular pasta.

Can you freeze lasagna soup?

You sure can freeze this lasagna soup! The best way to freeze soup is to cook it and allow it to cool completely. Then pour the soup in a gallon ziplock baggie and place in the freezer flat. If you plan on freezing this lasagna soup, I would suggest not adding the pasta until you plan to eat it. So cook everything except the pasta and add that in later.

One pot lasagna soup recipe

One pot lasagna soup

Yield: 6-8 cups

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

All the flavor of classic lasagna, but in a quick and easy one pot soup!

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 pound lean ground beef
4 cups beef broth
1 28 oz. can of diced tomatoes, with juice
1 6 oz. can of tomato paste
1 teaspoon ground oregano
2 teaspoons Italian seasoning
2 tablespoons fresh basil, chopped
Salt and black pepper to taste
2 ½ cups uncooked rotini pasta
½ cup grated parmesan cheese
1 cup shredded mozzarella cheese
1 cup Ricotta cheese
Fresh parsley, chopped for garnish

Instructions

In a large pot heat the olive oil over medium heat.
Add in the chopped onion and cook for 2-3 minutes until softened.
Add in the garlic and sauté for 1 minute.
Add in the ground beef, cook until browned then drain excess fat.
Add in the beef stock, diced tomatoes, tomato paste, basil, oregano, Italian seasoning, salt and pepper and stir until combined.
Bring to a light boil, reduce heat to medium-low, cover and simmer 20 minutes.
While soup is simmering, stir cheese topping ingredients together in a medium bowl.
After the soup has simmered for 20 minutes add in the noodles and cook for an additional 8-10 minutes until the noodles are tender.
Ladle soup into bowls, top with a spoonful of the cheese mixture and sprinkle with chopped parsley.

Notes

I used fresh zucchini in my soup since I had it on hand. Feel free to add it in your soup as well! I used 1/2 cup chopped zucchini and added it in with the tomatoes.

Recommended Products

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Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 374Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 72mgSodium: 931mgCarbohydrates: 29gFiber: 4gSugar: 10gProtein: 30g

Other soup recipes to try:

You may also enjoy these other soup recipes:

Make sure to PIN this recipe to your dinner board too!

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King ranch chicken soup

Kelley — Wed, 06 Oct 2021 13:00:00 +0000

King ranch chicken is a classic South Texas casserole that is full of Tex-Mex inspired flavor. This easy King Ranch Chicken Chicken soup is a spin on the famous casserole that requires less work but is still packed with flavor! Let me show you how to make this easy dinner recipe in your Crock Pot or your Instant Pot!

Hey yall! It’s official – it’s fall around these parts! Fall means cooler temperatures, more time with family, sports and an all around busyness. I tend to use my Crock Pot more during the fall and winter months just to make sure we have dinner on the table after practices or games or concerts.

It just makes sense – busy weeknights equals more crock pot dinners. My friend Samantha from five heart home must have figured that out years ago though. She wrote a cookbook all about crock pot dinners for busy families. It’s called Real Food Slow Cooker Dinners. This King Ranch chicken soup is one of my absolute favorite meals from her cookbook.

What is King Ranch chicken soup?

To answer that, we need to dive into what is King Ranch chicken. The King Ranch is one of the largest (if not THE largest) privately owned ranch in the United States. It is a ranch of over 800,000 acres in South Texas. It is owned by a group on descendants of the King family from over the years. It is a popular tourist destination and an all around fun place to visit.

The King Ranch has a cowboy breakfast every year and invites people to take part in the old traditions of ranching. Although King Ranch Chicken is not served at the breakfast, it is a popular dish that was inspired by the ranches Tex-Mex roots. This recipe takes the classic recipe and turns into a delicious, easy to make soup.

King Ranch Chicken Soup Ingredients

The one thing that I LOVE about Samantha’s cookbook is that she uses real ingredients. No cans of cream soup here! To make this soup you will need:

butter
garlic
flour
chicken broth
chili powder
cumin – Gives this soup an authentic Tex-Mex flavor.
garlic powder
salt
pepper
chicken breasts – Boneless, skinless work best. You can also use thighs for this recipe.
diced tomatoes with green chiles
jalapeno
shredded cheese – I love using cheddar or sharp cheddar in this recipe.

How to make King Ranch Chicken Soup

Once you have gathered all your ingredients, you will also need to grab:

skillet
spatula
measuring cups and spoons
knife and cutting board
Crock Pot or Instant Pot

Step 1 Create a roux Before you start cooking your chicken in your crock pot, you will need to create a roux. This will give you a super creamy soup without using any cream of soups. Saute your garlic in the butter and then add your flour. Stir in the chicken broth and allow to thicken. Add in your spices and combine.

Step 2 Add to the Crock Pot Place your chicken in the bottom of your Crock Pot. Pour your canned of diced tomatoes over top along with your diced jalapeno. Next, add your sauce that you just made.

Step 3 Cook Cover the Crock Pot and cook on LOW for 4-6 hours. You can also cook on HIGH for 2-3 hours.

Step 4 Shred the chicken Once the chicken has cooked through with an internal temperature of 165 degrees, remove it from the Crock Pot. Use 2 forks or a knife to shred it before adding it back to the soup.

Step 5 Add cheese and serve Add in your cheese, cover and allow to melt. This will take about 15 minutes. Give it a final stir and then serve with your favorite toppings!

How to make King Ranch soup in the Instant Pot

I love this recipe because it can be easily made in your Crock Pot or your Instant Pot. You will need the same ingredients to make it in your pressure cooker. Follow these directions to have the soup ready quick –

Saute your garlic and butter in the inner pot.
Stir in your chicken broth and spices. Allow to thicken, slightly.
Scrap the bottom for any brown bits. (This will help NOT get the burn notice.)
Place your chicken in the Instant Pot and seal.
Cook for 10 minutes on manual high pressure.
Allow pressure to release naturally. Related – Natural release vs. manual release.
Shred your chicken and stir.
Add your check and place the lid back on to melt it.
Serve and enjoy!

What is King Ranch chicken?

King Ranch chicken got it’s name from the large ranch in South Texas. It is full of Tex-Mex flavors that are inspired by the South Texas landscape.

Do I have to make the roux?

Short answer – no. You don’t have to make the roux before adding it to the Crock Pot. I know that some people love dump and go meals when it comes to using their slow cooker. You can totally dump everything in the Crock Pot and let it cook. (Minus the flour.) If you do this, your soup will be a lot thinner and not as creamy. Even adding cornstarch at the end will not make it as creamy. The roux or the sauce that you make at the beginning is what makes this soup extra creamy and delicious.

Side dish recommendations

This soup can be a full meal, but sometimes you need a side to round it out. Some of my favorite side dishes for this King Ranch soup are:

How to store leftovers

Allow the soup to cool before placing any leftovers in a Tupperware with a secure lid. You can store the soup in the fridge for 3-4 days.

Can I freeze King Ranch Chicken soup?

Yes! You can! Allow the soup to cool before adding it to a large Ziplock bag. Place the bag flat in the fridge and allow it to freeze. You can then place the flat bag anywhere in your freezer. Allow to thaw in the fridge and re-heat in the microwave.

King ranch chicken soup

Prep Time: 20 minutes

Cook Time: 3 hours

Total Time: 3 hours 20 minutes

A super creamy soup that is easy to make and is full of Tex-Mex inspired flavors.

Ingredients

8 tablespoons butter
2 cloves garlic, minced
1/2 cup flour
4 cups chicken broth
4 teaspoons chili powder
1 tablespoon cumin
1 tablespoon garlic powder
1 teaspoon salt
pepper, to taste
1 1/2 pounds boneless, skinless chicken breasts
1 (10oz) can diced tomatoes with green chiles
1 medium jalapeno, minced
2 cups shredded cheese
tortilla chips, for serving
fresh cilantro, for serving

Instructions

Melt butter in a medium saucepan over medium low heat. Add the garlic and saute until it is fragrant and light golden brown, about 1 minute.

Stir in the flour and whisk continuously for one minute.

Slowly whisk in the chick broth. Increase the heat to a simmer and whisk continuously for several minutes, until the sauce is smooth and thickened.

Remove the saucepan from the heat and stir in the chili powder, cumin, garlic powder and salt. And black pepper to taste.

Place the chicken in your crock pot.

Top with the diced tomatoes and jalapeno.

Pour the sauce over top.

Cover and cook on low for 4 to 6 hours, until the chicken is tender and cooked through. Can cook on high for 2-3 hours.

Transfer the chicken to a cutting board, stir in the cheese and cover.

Pull the chicken apart into large chunks using two forks and place back in the slow cooker.

Cover the crock pot for 15 minutes, or until the cheese is melted.

Stir well. Serve with crushed tortilla chips, extra cheese and cilantro.

Enjoy!

Other Crock Pot dinners to try

You know I love a good Crock Pot meal. Some others that I recommend trying are:

Did you try this recipe? I’d love for you leave a review in the post. Want to make it later? Pin the image below. THANK YOU for your support!

Another shout out to Samantha and amazing cookbook – Yall. Her cookbook is pure magic. She has a full page photo ON EVERY PAGE that makes you want to drool. And did you catch the title? REAL FOOD! Nothing processed. It’s good food for you and your family. YOU NEED THIS COOKBOOK delicious.

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Crock pot loaded potato soup

Kelley — Tue, 07 Sep 2021 15:00:00 +0000

Need an easy and comforting dinner idea? This crock pot loaded potato soup is the answer! Let this easy potato soup simmer all day and come back to fork tender potatoes loaded with your favorite toppings.

Oh man. I LOVE soup season. I love when the weather starts to cool down and I can start whipping up hearty soups without overheating the house. This crock pot loaded potato soup is hands down our favorite soup to make. My husband loves, my kids love it and I love it! It makes great leftovers and freezes beautifully.

Crock pot loaded potato soup

This easy soup recipe has it all – hearty potatoes, creamy base and all the toppings. It’s delicious! The best part of this soup? It’s SUPER easy to make! In fact, the hardest part would be making your roux, but even that’s fairly straightforward. Once you have everything prepped, toss it all in your crock pot and let it slow cook the potatoes under they are tender and delicious. Then you can eat it plan or load it up with your favorite baked potato toppings.

Crock Pot Potato Soup Ingredients

The ingredients needed for this soup are pretty basic and can easily be found at your local grocery store. To make your own loaded potato soup you will need:

6 slices of bacon
1 onion, diced
3 cloves of garlic, minced
1 tablespoon dried rosemary or a few sprigs of fresh
2 tablespoons flour
4 cups chicken broth, divided
6-8 large potatoes of choice
2 cups shredded cheese
1/2 cup heavy cream
salt and pepper to taste
3 scallions, sliced for topping

Bacon – Use your favorite bacon for this recipe. I would suggest staying away from the maple flavored variety as it may give your soup a maple-y taste.

Flour – You can make this recipe gluten free by using a gluten free flour blend.

Broth – Chicken broth works best for this recipe since it’s a milder flavor than beef broth. You can also use vegetable both, if you prefer.

Potatoes – Russets or yellow potatoes are what you need for this loaded potato soup recipe.

Shredded cheese – I love a good sharp cheddar on my potato soup. You can use any cheese you prefer or have on hand.

How to make loaded potato soup in the crock pot

This recipe is super easy and you end up with a delicious soup that everyone will love. Once you have gathered your ingredients, you will also need to grab:

Measuring cups and spoons
Large skillet
Spatula
Crock pot
Cutting board and knife
Slotted spoon
Potato masher

Step 1 Cook bacon and saute onion

In a large skillet, add your bacon and fry it until crispy on both sides. Remove the bacon and place it on a plate with a paper towel to absorb the grease. Leave the bacon grease and add in your onion and garlic. Saute until fragrant and starting to turn translucent.

Step 2 Make the roux

Add in your flour and stir to coat the onion and garlic. Allow it to cook for about a minute before adding in the chicken broth. Let it reach a simmer and thicken up a bit before transferring it to the crock pot.

Step 3 Slow cook in your Crock Pot

Add the potatoes and the rest of the broth to the roux mixture in the Crock Pot. Give it a good stir and then allow to cook on low or high, depending on your time frame.

Step 4 Finish and serve

Use a potato masher to mash up your potatoes under you reach your desired consistency. This will thicken up the potato soup a bit. If you want to have chunks, make sure not to mash up all of the potatoes. Stir in the cheese and allow it to melt. Then stir in the heavy cream right before serving. Ladle into bowls and top with your favorite baked potato toppings.

Side dish recommendations

This soup is a great one-dish meal that you can enjoy all on it’s own, but an easy side dish just makes it so much better! My suggestions for dishes are:

Can I make this in the Instant Pot?

Yes! You can! If you want to enjoy this soup even faster, you can make it in your Instant Pot. Pretty easily too! Use the saute function to cook the bacon and then saute the onion and garlic. Add in the flour and make your roux with the chicken broth. Whisk until smooth. Add in the rest of the broth and the potatoes.

Seal the lid and cook on high pressure for 10 minutes. Manually release the pressure and then mash your potatoes with a potato masher. Add in the cheese and heavy cream and top with your favorite toppings.

Do I have to cook the bacon, onion and garlic first?

No, you don’t HAVE to do any cooking beforehand. Cooking the bacon, onion and garlic give the soup a great depth of flavor that you wont get without it. The soup will also not be as creamy if you don’t make the roux first. BUT you can just toss everything together in your crock pot and cook it if you don’t want to do any cooking before hand.

How to store leftovers

Place any leftover soup in a Tupperware with a lid. Put the Tupperware in the fridge for up to 4 days. Make sure to stir it well after reheating.

Can I freeze loaded baked potato soup?

You can! I do suggest not adding the cheese or the heavy cream to the soup if you plan on freezing it. So follow the steps to make the soup and then leave those 2 ingredients out. Freeze it in a Ziplock bag and then add the shredded cheese and heavy cream later.

Tips and Tricks

This is a a pretty simple recipe, but here are some tips and tricks to make the crock pot loaded potato soup even better.

Use a slotted spoon to remove the bacon from the skillet. This will allow you to retain the bacon grease and cook the garlic and onion.
While the bacon is cooking, dice your potatoes. This will save you some time.
If you cook this in the Instant Pot, make sure you scrap the bottom of the inner pot before cooking the potatoes. That way to can avoid getting the dreaded burn notice.

Crock pot loaded potato soup

Ingredients

6 slices of bacon
1 onion, diced
3 cloves of garlic, minced
1 tablespoon rosemary or a few sprigs of fresh
2 tablespoons flour or gluten free flour (https://amzn.to/2KvECOx)
4 cups chicken broth, divided
6-8 large potatoes of choice, diced into small chunks
2 cups cheese (plus more for topping)
1/2 cup heavy cream
salt and pepper to taste
3 scallions, sliced for topping

Instructions

In a large skillet cook the bacon until crisp. Remove with slotted spoon and set aside. Do not drain grease.

Add the onion, garlic and rosemary to the bacon grease. Cook until the onions are slightly brown and fragrant.

Stir in flour and cook for a minute or so. It will be a thick mixture but that's good! Just try to remove any lumps.

Add in 1 cup of the chicken broth to loosen up the bit stuck to the skillet. Transfer everything in the skillet to the crock pot.

Add the remaining broth and potatoes to the crock pot. Set to cook on high for 3-4 hours or low for 4-6 hours.

Once the potatoes are and heated through, use a potato masher to mash the taters. I like mine a little lumpy so I leave a few unmashed in the soup.

Stir in the cheese and allow to melt. Add in the heavy cream and heat for about 5 minutes.

Spoon in a bowl and top with cheese, crumbled bacon and scallions. Add salt and pepper as needed.

Enjoy!

Like this recipe? Be sure to check out:

One pot creamy butternut squash pasta

Spinach and mushroom tortellini soup

Tomato basil soup

Did you make this recipe? I’d love for you to leave a review in the recipe card above or in the comments below. Want to make it later? Feel free to pin the image to your favorite soup board!

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