Updated: Apr 15
There's not much I like more on a cold night than a big bowl of soup and a crispy, gooey grilled cheese sandwich.
Sometimes, there's enough time to let the soup cook all day in the slow cooker. Other times, my husband Benjy and I just want to whip something up quick and get to enjoying dinner.
Not only are soups delicious, they're an easy way to avoid wasting leftovers. We love reinventing one night's dinner into several different meals.
Today, I'm sharing three soups that rely heavily on canned broths, vegetables and creams to speed up the process. The end result is still soul-satisfying and delicious.
Note: Stick around for the butter recipe at the end!
Chicken Vegetable and Noodle Soup
1 can chicken broth + 1 can water to dilute chicken broth
1 can Veg-All mixed vegetables
4-6 ounces cooked chicken breast (we used leftovers, but use what you have)
10-12 cherry tomatoes, quartered (again, use whichever tomatoes you have)
1 c. uncooked rotini whole grain pasta
1/8 tsp. garlic powder
1/8 tsp. onion powder
In a medium saucepan on medium heat, combine chicken broth, water, mixed vegetables, chicken, tomatoes, and pasta. Bring to a boil to get the rotini cooking. Once boiling turn down to medium-low heat and let simmer, adding garlic powder, onion powder and any other seasonings to taste. Serve alongside a sandwich or salad.
Chickpea Tomato Soup
A delicious plant-based soup that has only three ingredients!
1 can chickpeas/garbanzo beans, drained and rinsed
1 can chicken broth + water as needed to dilute
1 can diced tomatoes w/garlic and basil included
Add everything into a saucepan and bring to a boil. Lower the heat and simmer, mashing up a few of the diced tomatoes while they cook to create a more tomato-based consistency. Enjoy with a hearty sandwich or salad.
Chicken Corn Chowder
1/2 T. olive oil
1 small onion, diced
1 stalk celery, diced
1 10 oz. can of chicken w/liquid
1 can of sweet corn, drained
1 can of cream of chicken soup + 1 can water to thin out soup
salt and pepper to taste
In the same saucepan you'll cook your soup in, sweat onions and celery in olive oil over medium heat. Add chicken, corn, and remaining ingredients. Bring to a boil and simmer, stirring occasionally for 10-15 minutes. Serve alone or over rice.
And now, for that butter recipe I promised earlier...
A couple of years ago, I discovered on the blog Bigger Bolder Baking that it only takes one ingredient to make butter. Yes, one (besides the stuff you already have around the house)! Once you make it, you'll start to ponder all the possibilities for butter mix-ins like chives, honey, caramelized onions, and more. Sounds tempting, right? A little too tempting? Here's how simple it is to whip up your own butter at home:
1 c. heavy whipping cream
1 pinch salt
3 T. ice water
Using a hand mixer, stand mixer, or food processor (I use my Ninja), whip the cream until it fully separates (this will take up to 4 minutes). When it's done, pour in the ice water and whip it a bit longer to separate it even more. Grab a strainer/sieve and strain the liquid from the solid, picking it up with your hand to make sure all the liquid has been released. At this point, you can stir in the salt and/or anything else you like in your butter. Store it in a sealed container in the fridge for up to six weeks. Enjoy!