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Old 02-01-2019, 02:32 PM   #16
reneandbaby
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Default Re: Really Hearty Slow Cooker Soups

Jodi I think you could use white rice, my only question would be if the rice will get gummy/glue-y if it simmers for too long.
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Old 02-02-2019, 09:39 AM   #17
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Default Re: Really Hearty Slow Cooker Soups

Not a soup but one of my fav crockpot recipes...I just call it Crockpot Chicken.

4 chicken breasts, or breast tenderloins...you could use any chicken meat really.
Can of cream of mushroom
1 cup of water or white wine (I always use water)
1 pack of italian seasoning
8oz cream cheese

Serve over rice, I think you can serve over pasta too.
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Old 02-02-2019, 11:35 AM   #18
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Default Re: Really Hearty Slow Cooker Soups

Quote:
Originally Posted by reneandbaby View Post
Jodi I think you could use white rice, my only question would be if the rice will get gummy/glue-y if it simmers for too long.
I have had that problem with white rice, I would use cooked rice and add it at the end, just until heated.
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Old 02-02-2019, 02:47 PM   #19
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Default Re: Really Hearty Slow Cooker Soups

Quote:
Originally Posted by simplegirl View Post
Not a soup but one of my fav crockpot recipes...I just call it Crockpot Chicken.

4 chicken breasts, or breast tenderloins...you could use any chicken meat really.
Can of cream of mushroom
1 cup of water or white wine (I always use water)
1 pack of italian seasoning
8oz cream cheese

Serve over rice, I think you can serve over pasta too.
We love this recipe . I often skip wine if I don’t have it
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Old 02-02-2019, 09:16 PM   #20
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Default Re: Really Hearty Slow Cooker Soups

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Originally Posted by Soliloquy View Post
Tonight I just threw something together that we all loved. I didn't make it in the slow cooker but I'm sure I could. It was super easy because I started with store-bought soup (it was on sale) so it's more of a pantry meal than a slow cooker meal.

Pacific Organic Creamy Butternut Squash Soup, 4 cartons
4 large onions, chopped.
1 whole head of garlic, chopped or minced
olive oil
chicken breast, cooked and diced (optional, you could use any leftover protein)

I sauteed the onions and garlic in olive oil until tender, then added everything else. My kids each ate 2 bowls, even my picky toddler. And they requested this be added to our winter menu rotation.

I served it with homemade rye rolls (75% rye, 25% all-purpose flour). So good on a chilly winter night.
I make a similar soup, only I replace half of that butternut soup with chicken broth, and I add a can of chickpeas, some sliced carrots, and a cup of quinoa. Sometimes I add chunks of butternut squash as well. Very hearty and everyone loves it.
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Old 02-05-2019, 11:39 PM   #21
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Default Re: Really Hearty Slow Cooker Soups

Quote:
Originally Posted by reneandbaby View Post
Do you have any allergies? Because I make a fantastic creamy chicken and wild rice soup. You can divide the recipe and make it smaller if needed as mine feeds 10-20 with left overs. I fill my whole crockpot.

12 cups chicken broth
6 cups cream
1 tablespoon each of oregano, basil, thyme, rubbed sage
1.5-2 tsp of salt
Chicken shredded/chunked— whatever you have left over
Carrots to taste
Celery to taste
Onions to taste
Wild rice, already cooked— how ever many cups suit you (I use about 3-4)


Gluten version:

1.5 cups of butter and 2 1/4 cups of flour

Gluten free version— cornstarch

In the gluten version— you make a roux by melting the butter, adding all the spices, then slowly adding flour, then slowly add the cream, then slowly add the chicken broth and bring to a boil. Make sure the cream and broth are room temp at least so you don’t curdle the roux.

Then add the rest of the ingredients, dump in the crockpot and let simmer for the day to cook through the carrots and celery and onion. Or can simmer on the stove top.

In the gluten free version you skip the flour part of the recipe simply reserve about 1/2 cup of cream to mix with the cornstarch. You then add that at the very end of cooking to desired thickness.

I typically make my own chicken broth and I do it with mirepoix so I just reserve the mirepoix after it’s cooked and use it in this soup if I want to be able to eat it right away without waiting for the vegetables to have to cook through.

I made this yesterday (half the recipe) and we had it for two nights. It's SO good! I cannot imagine making the whole recipe. Half a recipe filled my 8 quart instant pot. I don't know how big my regular slow cooker is, maybe it would hold the whole recipe. But I'll definitely make it again.
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Old 02-06-2019, 12:45 PM   #22
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Default Re: Really Hearty Slow Cooker Soups

I just put "Lisa's Pasta Fagioli" on my grocery list for next week
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Old 02-06-2019, 12:53 PM   #23
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Default Re: Really Hearty Slow Cooker Soups

Quote:
Originally Posted by SonshineMama View Post
I just put "Lisa's Pasta Fagioli" on my grocery list for next week
It's very thick and filling even without the pasta. But I get complaints when I leave it out. I prefer it without pasta, though.
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Old 02-06-2019, 01:03 PM   #24
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Default Re: Really Hearty Slow Cooker Soups

Quote:
Originally Posted by Soliloquy View Post
It's very thick and filling even without the pasta. But I get complaints when I leave it out. I prefer it without pasta, though.
I'm sure my kids would want pasta
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Old 02-07-2019, 01:56 PM   #25
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Default Re: Really Hearty Slow Cooker Soups

Yay, I am glad you liked it! And yes, the full recipe makes an insane amount of soup— it’s definitely a bulk recipe that I make when my family of 10 is having company, plus leaves many leftovers.
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Old 02-10-2019, 08:27 PM   #26
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Default Re: Really Hearty Slow Cooker Soups

Quote:
Originally Posted by reneandbaby View Post
Do you have any allergies? Because I make a fantastic creamy chicken and wild rice soup. You can divide the recipe and make it smaller if needed as mine feeds 10-20 with left overs. I fill my whole crockpot.

12 cups chicken broth
6 cups cream
1 tablespoon each of oregano, basil, thyme, rubbed sage
1.5-2 tsp of salt
Chicken shredded/chunked— whatever you have left over
Carrots to taste
Celery to taste
Onions to taste
Wild rice, already cooked— how ever many cups suit you (I use about 3-4)


Gluten version:

1.5 cups of butter and 2 1/4 cups of flour

Gluten free version— cornstarch

In the gluten version— you make a roux by melting the butter, adding all the spices, then slowly adding flour, then slowly add the cream, then slowly add the chicken broth and bring to a boil. Make sure the cream and broth are room temp at least so you don’t curdle the roux.

Then add the rest of the ingredients, dump in the crockpot and let simmer for the day to cook through the carrots and celery and onion. Or can simmer on the stove top.

In the gluten free version you skip the flour part of the recipe simply reserve about 1/2 cup of cream to mix with the cornstarch. You then add that at the very end of cooking to desired thickness.

I typically make my own chicken broth and I do it with mirepoix so I just reserve the mirepoix after it’s cooked and use it in this soup if I want to be able to eat it right away without waiting for the vegetables to have to cook through.
Made this tonight. Added mushrooms. It was amazing.
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Old 04-15-2019, 10:28 AM   #27
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Default Re: Really Hearty Slow Cooker Soups

Just my notes for the famous creamy chicken and wild rice soup:

You can use half milk and half cream
I add the cooked wild rice at the end
I add garlic
I substitute herbes de Provence for the rubbed sage
I double all the herbs
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Old 04-16-2019, 10:00 PM   #28
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Default Re: Really Hearty Slow Cooker Soups

This butternut squash soup is one of my absolute favorites!
https://www.bettycrocker.com/recipes...c-67c9912fe37e

This split pea soup is really yummy, too. I usually add some ground sausage or bacon to it. https://thethriftyhousewifeblog.blog...-pea-soup.html
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Old Yesterday, 04:46 PM   #29
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Default Re: Really Hearty Slow Cooker Soups

I've heard that a roux is the key to chowders, split pea, and bean soups being thick instead of watery.

I've yet to put the effort in to testing that advice.
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Old Yesterday, 05:40 PM   #30
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Default Re: Really Hearty Slow Cooker Soups

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Originally Posted by Quiteria View Post
I've heard that a roux is the key to chowders, split pea, and bean soups being thick instead of watery.

I've yet to put the effort in to testing that advice.
The ones I posted do not use a roux, and are quite thick, but I wonder if it's because of being in a slow cooker, and some of the liquid evaporates when cooking for that long
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