HomeRecipes4 Ingredient Crockpot Soup Recipes

4 Ingredient Crockpot Soup Recipes

Soups made in the crockpot are great for busy people, as the ingredients can be mixed together easily and quickly in the slow cooker. You can choose from a wide variety of recipes and flavors. These recipes include chicken pot pie soup, tomato soup with curry, and chicken noodle soup.

Slow cooker chicken noodle soup

Slow cooker chicken noodle soup is one of the many quick and easy recipes you can make in your slow cooker. This soup is very tasty and healthy, and you can also freeze it for future use. You can even prepare this soup in the morning, and then freeze it in an airtight container for later use.

In your slow cooker, add eight cups of water. Stir in the mirepoix (carrots, onions, celery), which will give your soup a classic flavor.

Boneless skinless chicken thighs will cook gently in the hot soup liquid. Stray bones will add a rich flavor. However, you can substitute other cuts of meat for the chicken if you prefer.

You can add a handful of chopped parsley to your soup. The fresh parsley will not change the taste of the recipe.

You can also use chicken broth instead of water in this recipe. If you choose to do so, be sure to check the salt level in your bouillon. Some bouillon cubes and powder have unpredictable salt levels.

Once you have your ingredients ready, put your crockpot on high for a few hours. After the first hour, reduce the heat to low. Your soup should be well-seasoned.

It is important that you remove the chicken from the crockpot before you start adding your noodles. You will want to be sure the chicken has browned, and that it is not pink. Also, you will want to remove the bay leaf.

When the crockpot is finished, add your egg noodles. Depending on the type of noodles you use, you may need to simmer the noodles for several minutes before they are tender.

Add your other vegetables. Be sure to chop them very small. Adding longer cooking vegetables such as carrots will help ensure they are soft.

Remember to stir your noodles regularly during the cooking process. While the noodles will absorb a good amount of the broth, you will not want to overcook them. A few minutes after you add your noodles, you can stir in some lemon juice.

You can serve your slow cooker chicken noodle soup hot or cold. You can also store it in the refrigerator for up to five days.

Slow cooker chicken pot pie soup

If you’re looking for something to make in the slow cooker, you can’t go wrong with this delicious chicken pot pie soup recipe. It’s high in protein and fiber, and can be made with lean diced chicken. The creamy roux used in the recipe is a healthy and homemade option, making it a meal that’s sure to please.

To begin, you’ll want to put your ingredients into your slow cooker. You’ll need to add a roux, which is a mixture of flour and butter. This is done by melting the butter on medium heat, whisking in the flour, and stirring it into the soup.

Once the roux is made, you’ll want to add your vegetables, which should be chopped and tender. You can also add shredded chicken.

You’ll want to make sure to add enough liquid to the slow cooker to cover the chicken. Then, you can cook the soup on high or low for up to six hours.

Depending on how thick you want your soup to be, you can add some cornstarch. This thickens the soup by cooking it slowly. Alternatively, you can add half and half or milk instead.

Finally, you’ll need to season your chicken pot pie soup with salt and pepper. If you don’t have time to cook it right away, you can store it in the refrigerator. Keep in mind that the soup will continue to thicken as it cools.

Once you’ve finished cooking your chicken pot pie soup, you can serve it with a biscuit. Or you can freeze it for up to two months. However, you should be sure to store it in airtight containers or a freezer safe gallon-size bag.

While it’s not a traditional dish, chicken pot pie soup is a great meal prep item. Whether you’re planning a weekend getaway, or you’re just hungry, this recipe is an easy way to put together a hearty meal.

When you’re ready to serve the soup, reheat it on low. Be sure to serve it with warm biscuits. A nice garnish is a crumbled pie crust.

Slow cooker tomato soup with curry

Slow cooker tomato soup with curry is an easy recipe to make. It is low in calories, fat, and carbs and is vegan. You only need 7 ingredients and 10 minutes of prep time to put this delicious and healthy soup on your dinner table.

This slow cooker soup is great for a cold night. It is filled with flavor and it can be served with a salad, cheese, and crackers. You can also freeze it for later use.

For this recipe, you need some fresh tomatoes, garlic, basil, red pepper flakes, and curry. Once you have these, you can add some chicken broth or vegetable broth to the mix. The soup will come to a boil and then simmer for fifteen minutes.

While it is not the most complicated of recipes, it is a good idea to have some knowledge on how to make the best of the ingredients in your slow cooker. In addition, the soup can be served hot or cold, depending on your preference. If you are looking for a vegetarian option, you can easily swap out the meat for lentils.

You can even fry up your tomatoes and veggies to add some extra flavor. When done, transfer the mixture to a large slow cooker.

The key to making a good tomato soup is to get the right balance of flavour. A little salt and pepper go a long way. Try adding some cauliflower for creaminess.

If you are feeling especially lazy, you can always use a jar to store the soup in the fridge. Or, you can simply transfer the soup into a freezer bag and then pop it into the fridge for a couple of days.

You can also make a delicious soup in the slow cooker by combining fire-roasted tomatoes with curry. Fire-roasted tomatoes have a slightly smokey taste. They are great for summer, but in the winter you can also use canned whole plum tomatoes.

For a classic crock pot tomato soup, try blending in some cauliflower for a healthy boost. You can puree it with an immersion blender.

Crockpot meatloaf

If you’re looking for a quick and easy weeknight meal, look no further than a crockpot meatloaf recipe. This simple dish will have the whole family asking for more. It’s moist and hearty, and you’ll have little cleanup to worry about. You can even make it up to four days ahead and freeze it.

To make a crockpot meatloaf, you’ll need a few key ingredients. First, you’ll need ground beef. 93% lean is ideal for this recipe. Next, you’ll need eggs, breadcrumbs, milk, and seasonings. Ideally, you’ll use some dried thyme. Finally, you’ll need a vegetable, such as carrots.

After you’ve assembled all of the ingredients, it’s time to place your mixture in your crockpot. Before you do, be sure to line the bottom of your crockpot with aluminum foil. The extra layer of aluminum helps to ensure that you’ll be able to remove the dish once it’s done.

Once your meatloaf has finished cooking, you’ll want to remove it from the crockpot. Using a sling made from a piece of tin foil, you can lift it out of the pot.

If you’re looking for a sweet glaze for your meatloaf, try making a simple ketchup-based glaze. Instead of using ketchup, you can also try using ground mustard. Mix the ingredients together in a small bowl. Afterwards, add half of the glaze to the meatloaf. Let it sit for at least 20 minutes before serving.

To ensure that the meatloaf cooks properly, you’ll need a meat thermometer. A meat thermometer will help you to be sure that the inside temperature is at 160 degrees Fahrenheit. By checking the internal temperature of your meat, you can avoid drying it out and making it tough.

You can also mix up your meatloaf ingredients the night before and assemble the loaf in the morning. Just remember to not overmix the ingredients.

Crockpot meatloaf is a great freezer-friendly dish, so you’ll have plenty of options for leftovers. Try adding your favorite side dishes to it.

When you’re ready to serve it, you can either broil it or cut it into individual portions. Meatloaf can be kept in the refrigerator for up to four days. Alternatively, it can be frozen for up to six months.

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