The Best Easy Soup Recipes

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The Best Easy Soup Recipes


Nordstrom Tomato Basil Soup | I love this recipe because it reminds me of so many fun meals at the Nordstrom cafe after a long day of shopping with my mom and Nana. This recipe is simple, delicious and easy to freeze for later.

My modifications to the recipe:

  • I use Trader Joe’s Mirepoix as the base to almost everything I make. The recipe does NOT call for celery, but I have the knife skills of a small child using a dull knife, zero counter space and a little celery isn’t going to hurt anyone!
  • The recipe calls for low-sodium chicken broth. I didn’t have it so I just used bone broth. Big bone broth fan over here after being on keto for so long and honestly I prefer to cook with it.
  • GARLIC. The recipe does not call for garlic, but I love garlic so I threw some in.
  • I did not make the Parmesan-Garlic Crostini that the recipe suggested. I’ve had these and love them, but I saw the oh-so-famous Cheesecake Factory brown bread at the store and decided to really go for it. Looks like you can order it online here.

What I used to make the recipe

  • Le Creuset | Signature Cast-Iron Round Dutch Oven, 5 1/2-Qt. | This magical pot is a SPLURGE but I freaking love it. I’ve had it for years and I honestly think it makes everything taste better. On top of that it is so easy to clean. I never regret using it. It is 100% a kitchen must-have.
  • Cuisinart | Smart Stick 2 Speed Hand Blender | Yes, I own an immersion blender. I don’t have martini glasses or oven mitts but I do have an immersion blender! The best part about having an immersion blender when making soup is that you don’t have to remove the soup from the dutch oven, making this a one-pot meal!

Cheddar Jalapeño Soup | with shredded chicken and corn | love the lemon chicken and rice mix too

You will need: 2 1/2 cups water, 2 1/2 cups milk, 1 boneless skinless chicken breast and 1 package of frozen corn.

Directions: In a large saucepan over medium heat, whisk together ingredients; bring to a boil, stirring constantly. Reduce heat and simmer uncovered for 10 minutes, stirring often to prevent sticking.

My modifications to the recipe:

  • I was a little low on milk so I added a little bit more water and 3/4 a cups of bone broth. The soup mix is pretty high in sodium so I always like to dilute the mix as much as possible without losing any flavor and bone broth makes everything taste better in my book!
  • The soup box suggested adding 3/4 cup corn and 3/4 cup diced chicken so I decided to make it more of a hearty corn chowder. I was in the middle of making shredded chicken so I pulled one chicken breast and added it to the soup once the soup had simmered for 10 minutes. I also had a bag of frozen corn on hand and decided to steam it in the microwave and add it to the soup after the chicken. I let all the additional ingredients simmer together for a minute or two and then I served it hot with a little bit of shredded cheese on top.
  • For the shredded chicken I’ve tried making it in the crock pot and found it to be dry. I’ve been following this simple recipe and my chicken tastes SO good! I’ve also been using the chicken breats from my Butcher Box and the quality of the chicken is far better than anything I’ve every purchased at my local market.

What I used to make the recipe


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