In Season: Soups


In the south, soup season is for cozy winter nights in between the holiday buffets of casseroles and family gatherings. Simmer something yummy on the stove all day while you cozy up with a good book, or set it and forget it in the slow cooker. Whatever you choose, soups and stews are attainable for any level of at-home cook.

Italian Chicken Sausage and Tomato Soup

  • 2 tomatoes
  • 4 tablespoons tomato paste
  • 4 cups chicken broth
  • Italian chicken sausage in its casing 16 oz
  • 2 medium yellow onions
  • 4 cloves garlic
  • 1 tablespoon Italian seasoning
  • 1 cup pearled couscous
  • Salt
  • Pepper
  • Olive Oil
  • Parmesan cheese
  1. Prep by finely chopping the onion until you have about 1.5 cups at least (more or less depending on your preference) Mince the garlic. Dice the tomatoes. Remove sausage from its casing.
  2. Heat a drizzle of oil in a large pot over medium high heat and add the chopped onion, seasoning it with salt and pepper. Cook until softened, about 5 minutes.
  3. Add the sausage, garlic and Italian seasoning. Cook until the sausage is browned, about 5-6 minutes, breaking it up as it cooks.
  4. Add the diced tomato and tomato paste and mix into the sausage and onion mixture. Cook until the tomato is slightly broken down, about 3 minutes. Stir in the chicken broth. Now is the time to add extra Italian seasoning if you like, plus salt and pepper or whatever other seasonings you like.
  5. Bring this mixture to a boil, then add the couscous. Cook, stirring often, for about 10 more minutes. If it gets too thick, add a splash or two of water. Taste the soup and add additional seasoning if needed.
  6. Serve the soup, adding a little grated parmesan on top. You can also add any fresh herbs like basil if you like.

Slow Cooker Baked Potato Soup 

  • 4 cups potato, peeled and chopped
  • ¾ cup onion
  • 4 cups chicken broth
  • ½ tablespoon salt
  • ½ tablespoon pepper
  • 4 tablespoons butter
  • ¼ cup flour
  • 1 ½ cups heavy cream
  • ¼ cup sour cream
  • 1 ½ cup shredded cheese
  • 8 strips of bacon
  • green onion, chopped
  1. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 8 to 10 minutes. Drain bacon slices on paper towels; crumble and set aside.
  2. Add potatoes, onions, chicken broth, salt and pepper to the slow cooker.
  3. Let cook on low for 6 hours or high for 4 hours.
  4. Before time is up, combine butter, flour, heavy cream and sour cream over medium heat. Whisk until the mixture thickens.
  5. When time is up, add the thickened mixture to the slow cooker and stir until  combined. Let cook for 30 more minutes.
  6. Top with bacon bits, green onion and shredded cheese.
  7. Enjoy!

Creamy Chicken Noodle Soup

  • 1 24 oz package of frozen egg noodles
  • 2 14.7 oz cans of cream of chicken
  • 1 stick of butter – cut into pieces
  • 32 oz of chicken broth
  • mixed frozen vegetables
  • Chicken bouillon to taste
  • 6 small boneless chicken breasts
  1. Salt and pepper to taste
  2. Dump all into crock pot except egg noodles and frozen veggies
  3. Once chicken is cooked, toss in egg noodles and frozen veggies 
  4. Cook for another 2 hours

Chicken & Dumpling Soup

  • 4 skinless, boneless chicken breast halves
  • 2 tablespoons butter
  • 2 (10.5 ounce) cans condensed cream of chicken soup
  • 1 medium onion, finely diced
  • 1 (10 ounce) package refrigerated biscuit dough
  • 2 cups water, or as needed to cover
  1. Place chicken, condensed soup, onion, and butter in a slow cooker. Add enough water to cover.
  2. Cover and cook for 5 to 6 hours on High.
  3. About 30 minutes before serving, tear biscuit dough into pieces. Place dough in the slow cooker.Cook until dough is no longer  raw in the center.