Crockpot Tomato Basil Parmesan Soup

2 (14 oz) Cans Diced Tomatoes, with juice
1 C finely diced celery
1 C finely diced carrots
1 C finely diced onions
1 tsp dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 C fresh basil
4 cups chicken broth
1/2 bay leaf


1/2 C flour
1 C Parmesan Cheese
1/2 C butter
2 cups half and half
1 tsp salt
1/4 tsp black pepper


DIRECTIONS
1. Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.

2. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.

3. About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper. Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don’t be afraid to always season to taste at the end).

4. Cover and cook on LOW for another 30 minutes or so until ready to serve.

From Pinfoody

Quick Chicken Soup

3/4 lb chicken (about 2 cups cut up)

2 medium stalks celery

2 medium carrots

1 medium onion

2 cloves garlic

4 cans (14.5 oz each) chicken broth

1 cup frozen green peas

1 tbsp fresh or 1 tsp parsley flakes

1 tbsp chopped fresh or 1 tsp dried thyme leaves

1/4 tsp pepper

1 dry bay leaf

1 cup uncooked gemelli or rotini pasta ( I use old fashioned noodles)

Cut chicken, Slice celery, peel and slice carrots, peel and chop onion. Peel and finely chop garlic.  Heat the chicken, vegetables, and seasoning to boil over high heat. Stir in pasta. Heat to boiling over high heat, Stirling occasionally to prevent sticking. Once mixture is boiling reduce heat just enough so mixture bubbles gently. 

Cook uncovered 10 to 15 min. Stirring occasionally until pasta is tender and vegetables are tender when pierced with a fork. Remove and discard bay leaf. 

Julene's Potato Soup

5 potatoes (cubed)

5 cups water

5 chicken bullion cubes

half and half

2 cups cheese

Mandolyn's Favorite Tortilla Soup

2 Tbl olive oil

Chicken, shredded

¼ cup onion, diced

2 cloves garlic, minced

2 tsp ground cumin

1 tsp chili powder

Pepper

1 can chicken broth

1 can corn, undrained

1 can black beans, rinsed

1 can stewed tomatoes

2 Tbl cilantro

Sauté onion, garlic, chicken and seasonings. Add corn, broth, tomatoes and beans. Simmer. Top with your choice of toppings (e.g. sour cream, grated cheese, avocado, tortilla chips).