🍲 Soup Recipe to Make in the Slow Cooker This Winter – Warm, Hearty & Effortless Comfort in a Bowl ❄️🔥

Why it’s great: Classic comfort soup. Chicken becomes tender, the broth is flavorful, and it’s nearly hands-off.

Ingredients (serves ~6–8):

• 2–3 chicken breasts or thighs (boneless or bone-in)
• 4 cups (≈ 1 L) chicken broth
• 1 large onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried parsley
• Salt & pepper to taste
• ~2 cups egg noodles (or pasta of your choice)
• Fresh parsley for garnish

Steps:

1. Place chicken, broth, onion, carrots, celery, garlic, thyme, parsley, salt & pepper into the slow cooker.
2. Cook on low for 6–7 hours or high for 3–4 hours.
3. If pasta isn’t cooked inside (many prefer to cook separately), cook noodles separately until al dente, then add to bowls when serving. Alternatively, add pasta to the slow cooker during the last 30 minutes (monitor so it doesn’t get mushy).
4. Remove chicken, shred it, then return to the soup. Adjust seasoning, garnish, serve hot.

Tips & variations:

• Use bone-in chicken for more flavor.
• Add a squeeze of lemon juice at the end for brightness.
• You can include peas or corn in the last 30 minutes.
• For gluten-free version, use GF pasta or rice.

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2. Slow Cooker Broccoli Cheese Soup

Why it’s great: Cheesy comfort + veggies. A favorite for colder days.

Ingredients (serves ~6):

• 4 cups broccoli florets (fresh or frozen)
• 1 onion, chopped
• 2 carrots, diced
• 3 cups chicken or vegetable broth
• 1 cup heavy cream or milk
• 2 cups shredded sharp cheddar cheese
• 1–2 tbsp butter
• 2 tbsp flour (optional, for thickening)
• Salt & pepper

Steps:

1. Add broccoli, onion, carrots, and broth into slow cooker. Cook on low for 4–5 hours (or until veggies are soft).
2. In a separate small pan, melt butter and whisk in flour to make a roux (optional) or simply stir cream in.
3. Stir the cream (or the butter-flour mix) into the soup, then add most of the cheese, reserving some to top later.
4. Let it melt and combine. Use an immersion blender (or regular blender in batches) to partially purée so some texture remains.
5. Serve topped with extra cheddar, a swirl of cream, or croutons.

Tips & variations:

• You can skip the roux and just thicken by blending.
• For a lighter version, use milk or half-and-half instead of heavy cream.
• Add cooked bacon or ham bits for a smokier twist.

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3. Slow Cooker Split Pea Soup

Why it’s great: Hearty, economical, and filling (often vegetarian or with ham).

Ingredients (serves ~6–8):

• 2 cups dried split peas, rinsed
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3–4 cups broth (veg or chicken)
• 1 bay leaf
• Salt & pepper
• Optional: diced ham or ham bone

Steps:

1. Add peas, vegetables, broth, and bay leaf into slow cooker. If using ham bone or diced ham, add now.
2. Cook on low for 7–8 hours (or high 3–4 hours), until peas are soft and starting to break down.
3. Remove bay leaf, optionally partially blend for creamier consistency, or leave as is for texture.
4. Adjust salt & pepper and serve.

Tips & variations:

• No need to soak split peas.
• If the soup is too thick, stir in extra hot water or broth to reach desired consistency.
• Add herbs like thyme or parsley near the end.

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4. Slow Cooker Lentil Soup / Lentil Stew

Why it’s great: High in protein, vegetarian friendly, and very satisfying.

Ingredients (serves ~6):

• 1½ cups lentils (green, brown, or red)
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt, pepper
• Fresh spinach or kale (optional, added near end)

Steps:

1. Combine lentils, vegetables, tomatoes, broth, garlic, cumin, paprika, salt & pepper in the slow cooker.
2. Cook on low for 6–7 hours or high for 3–4 hours until lentils are tender.
3. If using greens, stir them in 15 minutes before the end so they wilt but stay vibrant.
4. Taste and adjust seasoning. Serve with crusty bread.

Tips & variations:

• Use red lentils for a quicker, creamier version (they cook faster).
• Add a dash of lemon juice before serving to brighten flavors.
• You can include diced potatoes or squash to bulk it.