Hello & Happy Friday.
Last Friday, I was outside in shorts and a T-shirt. This Friday, I’m bundled up under my cozy blanket, wearing fuzzy socks, and layered in two sweaters by the fireplace. That’s the south for ya! In approximately two hours, a snowfall will be arriving! It’s supposed to sporadically snow throughout the weekend, so thank goodness I made a delicious crockpot soup yesterday! It’s going to be the perfect dish to warm up to this weekend.
I love the way a warm bowl of soup heats up your entire body. It’s a healthy comfort food that also comes in handy when you’re feeling sick during the winter months. I made a giant batch of this recipe and froze about six containers so I can reheat for the next couple of months. The great thing about soup is that you can customize it any way you’d like! If you want to make it vegetarian, you just use vegetable broth, trade in the chicken for extra beans or tofu, and you can make soup fit any dietary needs.
I also love that soup gives you a break from all the heavy foods this time of year.
My minestrone is one of the most popular recipes on the blog. I’ve made it for the past five years, and I still get tagged in photos from other people who have made it and loved it. This recipe was inspired by my minestrone, but I subbed out a lot of the potatoes, beans, and tomatoes and replaced them with new vegetables like cauliflower, brussels sprouts, and snap peas! It turned out perfect, and there are so many ways you can spice it up!
Snow Day Chicken & Vegetable Soup
- 1 1/2 Cup Brussels Sprouts (halved)
- 1 Medium Zucchini (diced)
- 1 Medium Summer Squash (diced)
- 1 Cup Cauliflower
- 1 Cup Snap Peas
- 2 Large Bell Peppers (Diced)
- 1/2 Medium Sweet Yellow Onion (chopped)
- 1 Cup Carrots (sliced)
- 12 Ounces Northern White Beans (rinsed & drained)
- 1/4 Cup Chopped Garlic Cloves
- 2 Peeled Shallots (chopped)
- 1/3 Cup Green Onion Chopped
- 48 Ounces Chicken Broth (or vegetable)
- 2 1lbs Chicken Breast (or vegetarian replacement) (skinless/boneless), Chopped
- 1 Tbsp Onion Powder
- 1 Tbsp Garlic Powder
- 1/2 Tbsp Garlic Paste
- 1 Tsp Dill Weed
- 1/2 Tsp Fresh Oregano
- 1/2 Tbsp Sea Salt
- 1/2 Tbsp Black Pepper
- 1 Tbsp Minced Onions
- 1 Tbsp Smoked Paprika
- 1/2 Tbsp Dried Thyme
- 1 Tsp Cayenne Pepper
- 2 Tbsp Honey (or brown sugar)
- 2 Tbsp Olive Oil
Add all of the ingredients into the crockpot (or large pot on medium-high)
Let the soup cook for four hours on high.
Once the chicken is done, give the soup a try and determine whether it needs more seasoning. This is where I usually add more salt, pepper, garlic, or spice!
Cook for an additional three hours on medium/low.
I loved the way the cauliflower and brussels sprouts soaked up the flavor of the broth. If you’re not a fan of the vegetables, you may like them in this soup! The ultimate test will be when my mom tries it. She’s never been a brussels sprout fan. I loved the way the peas popped when you bite into them!
If you don’t have a crockpot, just use a regular pot on the stove! Just make sure to stir frequently. I think for the next time I make this recipe, I’ll add more varieties of beans.
Soup is filling, warm, and a great dish to make when you’re feeling sluggish or down during the winter months. It’s like a big hug in a bowl. 🙂 (Did I really just say that?) This soup is great with crackers, parmesan cheese sprinkled on top, or warm bread on the side. Sometimes, I add croutons!
Soup Recipe Nutrition (20 Servings: 1 1/2 Cup)
90 Calories, 12g Protein, 1g Fat, 10g Carbs, 4g Fiber, 2g Sugar,
Annnnnnnnyways. I hope you all have wonderful weekend! & STAY WARM!
Questions for you!
- Will you have a snowy weekend?
- What is your favorite kind of soup?
- What do you top your soup with?
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