What’s better than chicken noodle soup when it’s cold out? This chicken noodle soup will cure whatever ails you. It’s filled with carrots, celery, onion, turmeric, thyme and of course, those soft soggy noodles. This homemade slow cooker soup can be made by making your own chicken, in the slow cooker, but if you are pressed for time (or simply don’t feel like boning and shredding your own chicken), you can also use a store bought shredded chicken and throw that directly in the slow cooker. Here’s how you make it:

4 large carrots, diced
1 large onion, diced
3 ribs celery, sliced
8 cups chicken or vegetable broth
salt and pepper to taste
1/4 teaspoon ground turmeric
1/2 teaspoon dried thyme
3 1/2 pounds chicken
1 package wide egg noodles

1. Chop all your vegetables.
2. Combine carrots, celery, onion, thyme, turmeric, salt and pepper and chicken brother in your slow cooker.
3. Place whole chicken on top of vegetables and broth in your slow cooker.
4. Cover and cook for 4-6 hours on high or 7 hours on low.
3. Remove the chicken and place on a cutting board. Let it cool.
4. Add egg noodles to slow cooker. Cover and cook for 8-10 minutes, or until the noodles are soft.
5. Remove skin and bones from chicken and shred the meat. Add chicken back to soup in slow cooker. Season with salt and pepper.
6. Serve immediately.

This French Onion soup is easy to make and absolutely delicious. Until I heard of this recipe, I always thought that French Onion Soup would be exclusively a restaurant meal for me. But now that I know I can make it in a slow cooker, I make it all the time. And I’m sure once you see how easy this recipe is, you’ll be making it all the time too. This recipe calls for soft and gooey caramelized onions, beef stock and two different cheeses for the top. Here’s how you make it:

2 teaspoons brown sugar
6 sprigs fresh thyme
1 bay leaf
6 cups beef stock
3 tablespoons unsalted butter, melted
3 pounds sweet onions, sliced
2 teaspoons sherry vinegar
salt and pepper to taste
1 cup shredded Gruyère cheese
1 cup shredded asiago cheese
1 french baguette, sliced

1. Slice onions. Then place them all in your slow cooker.
2. Stir in brown sugar, butter, and 1 teaspoon salt on top of onion. Top with the bay leaf and thyme. Cover and cook for on high for 8 hours, until the onions are caramelized and browned.
3. Stir in the sherry and beef stock. Then add in salt and pepper to taste. Cover again and cook on high for 2 – 3 hours. Remove the thyme and bay leaf using a slotted spoon.
4. Now your soup broth is technically done. Time to heat the baguette and cheese. Place the sliced baguette on a baking sheet. Place into oven and broil until the baguette is golden brown on both sides. This should take about 1-2 minutes per side. Once done, set bread aside.
5. Divide soup into ovenproof bowls. Place them on top of the baking sheet. Cover each bowl of soup with baguette slices until the surface is covered.Then top with your cheese.
6. Broil soup bowls until the cheese has melted and is golden brown.
7. Serve immediately.

Melted cheese and potatoes are usually a winning combination. Cheese fries, loaded baked potatoes, sweet potato hash with cheese, these are all incredible meals. And that’s why we knew that this cheese and potato soup would be no different. With creamy slow cooker baked potatoes and gooey melted velveeta cheese, this soup is an absolute delight to eat. You can eat with some bread to soak up the broth or on its own. Here’s how you make it:

1 medium diced onion
6 large, peeled Yukon Gold potatoes cut into bite size cubes
1 teaspoon salt
1 teaspoon pepper
3 cloves minced garlic
1 cup cold milk
4-6 cups chicken broth
1/2 heavy cream
1 pound velveeta cheese, cut into small chunks
3 tablespoons flour
Bacon, fried and crumbled (optional)
Green onions (optional)

1. Chop onion, potatoes and garlic. Throw them into your slow cooker with the salt, pepper and chicken park.
2. Stir thoroughly. Cook on high for about 3 1/2 hours or 6-8 hours on low, until the potatoes are completely cooked though and tender.
3. At the end of the 6 hours (or 3 if you’re cooking on high), whisk in the flour into the cup of cold milk until they are blended completely together.
4. Stir the flour mixture into the slow cooker. Add the 1/2 cup of heavy cream. Stir and cover for another 30 minutes.
5. After 30 minutes, add in the chunks of cheese and allow them to melt.
6. After the cheese is melted, garnish with bacon and green onions and serve immediately.

This zesty lemony lentil soup is as easy as it is delicious. This is truly chop and dump dish — all you need to do to make this is chop up your vegetables, throw them in the slow cooker with the rest of the ingredients and wait. And because you have to cook this on low, this soup is truly perfect for a mid-week dinner. You can put it on as you leave the house in the morning and by the time you get back for dinner, you’ll have a perfect soup already made for you. Here’s how you make it:

1 large diced onion
4 cloves minced garlic
6 diced carrots
1 chopped yellow pepper
3 cups red lentils
1/8 teaspoon cayenne pepper
4 cups chicken broth or vegetable broth
2 3/4 cup water
1 1/2 teaspoon salt
1 tablespoon fresh chopped rosemary
1 lemon zest and juice

1. Add carrots, onion, garlic, pepper into your slow cooker.
2. Then add in lentils, broth, water, cayenne and salt to the slow cooker.
3. Cook on low for 6 hours.
4. After 6 hours is up, slowly stir in the chopped rosemary and lemon zest and juice.
5. Add additional salt and pepper to taste.
6. Serve immediately.

Have you ever wanted to make your own Thai style inspired soup but found it too intimidating? Well this recipe is perfect for you. Though this recipe does call for a bunch of ingredients — 21 to be exact — once you have the ingredients you will be able to make this dish easily. We’ve added a bunch of different vegetables to our ingredient list, but you can really add in whatever type of vegetables that you desire or have on hand. This is the perfect recipe to use a lot of vegetables that are about to go bad because the spicy broth will instantly make them taste delicious. Here’s how you make it:

3 cups chicken broth
2 14 oz cans of coconut milk
1/2 cup all natural no sugar added peanut butter
2 tablespoons fish sauce
1 4 ounce jar red curry paste— when adding in, add in 1/4 cup and add more to taste.
5 tablespoons soy sauce
2 tablespoons dark brown sugar
4 cloves minced garlic
1/2 teaspoon red pepper flakes
1 teaspoon ground ginger
1 pound raw boneless skinless chicken breasts
1 diced yellow onion
1 cup sliced carrots
1 sliced red bell pepper
1 8 ounce package sliced mushrooms
1 head broccoli, cut into florets
3 tablespoons lime juice
salt to taste
chopped cilantro for garnish
chopped peanuts for garnish
brown rice or noodles

1. Grease your slow using olive oil and a paper towel.
2. Whisk together broth, coconut milk, peanut butter, curry paste, soy sauce, brown sugar, fish suace, garlic, ginger, and red pepper flakes in your slow cooker.
3. Add in chopped onion, pepper, mushroom, broccoli and chicken. Stir everything to combine.
4. Cover slow cooker and cook on high for 3-4 hours or low for 6-8 hours.
5. Remove chicken and cut into bite sized chunks.
6. Stir chicken back into soup.
7. Add in the lime juice, stirring it into the soup.
8. Taste and add seasoning as you desire. You can add more salt, curry paste and red pepper flakes if you want.
9. Serve over brown rice or noodles and garnish with peanuts and cilantro (if desired).

This hearty beef and barley stew is perfect to cozy up to on a snowy day. The rich tones of beef, broth, ginger and soy sauce give this soup a ton of flavor. Plus the browned beef becomes rich and soft in the slow cooker, making it melt in your mouth. You can serve this soup on its own or add in a side of whatever you like. We think it works well with mashed potatoes or a fresh, hearty bread. Here’s how you make it:

1 small diced onion
3 chopped celery stalks
3 cloves minced garlic
3 chopped carrots
6 cups beef broth
1-2lbs beef cut into one inch cubes
Oil to coat the pain
1 cup barley
1/2 teaspoon minced ginger
1 tablespoon soy sauce
3 bay leaves
salt and pepper to taste

1. In a large skillet over medium heat add your oil and brown your beef in small batches. Once done, remove from pan and place in slow cooker. Continue until you have browned all your beef.
2. Turn heat down on the skillet and add in a little more oil then add in your chopped celery, carrots and onion. Stir for about 5 minutes and then add in your garlic.
3. Pour in a little bit of beef broth and using that, scrape up the brown bits from the pan. Add all of the contents into your cooker.
4. Add in remaining beef broth, soy sauce, ginger and bay leaves to the slow cooker. Add in salt and pepper to taste. Then add in your barley and cover.
5. Cook on low for 4-6 hours. Serve with your preferred side (we like mashed potatoes).

Pumpkin soup is not just for Halloween. This creamy pumpkin soup is hearty and delicious. It has a variety of spices that give is a warm and calming flavor, as well as onion, carrots and garlic cloves for some added spice. This soup can be easily refrigerated and used for days. We like it with a nice hunk of bread on the side, but that’s up to you. It does soak up bread very nicely. This is an easy soup to make, you just cook the vegetables on the stove and throw it in the slow cooker. Here’s how you make it:

1 large diced onion
2 diced carrots
1 tablespoon coconut oil
3 minced garlic cloves
4 cups vegetable stock
114 ounce can of unsweetened coconut milk
1 29 ounce can pumpkin puree
1 tablespoon ground cumin
1/4 teaspoon ground cayenne
1/4 teaspoon ground cloves
1/2 teaspoon ground cardamom
2 teaspoons ground coriander
1/2 teaspoon ground cinnamon
1 tablespoon maple syrup
salt and pepper
pumpkin seeds as garnish
cumin seeds as garnish

1. Heat coconut oil in a large skillet. Add in chopped carrots and onion. Cook on medium for about five minutes, until they are softened. Add in minced garlic for about one minute, then add the cayenne, cloves, coriander, cumin, cardamom and cinnamon. Stir together for 30 seconds.
2. After 30 seconds are up, transfer the mixture to your slow cooker. The add in your pumpkin puree, coconut milk and vegetable stock.
3. Cook on high for 3-4 hours or low for 6-8 hours.
4. After the soup is done cooking in the slow cooker, use an immersion blender stick to puree soup. If you don’t have an immersion blender, you can use a traditional blender, just let the soup cool for a few minutes before blending in batches.
5. Add in salt, pepper and maple syrup, to taste.
6. Add cumin seeds and pumpkin seeds as garnish and serve.

Sick, but not in the mood for chicken noodle soup? This immune boosting vegetable soup will get you out of bed in no time. With anti-imflammatories like ginger and turmeric, this soup will boost your immune system back to tip top shape. It also has a bunch of different vegetables including carrots, onion, celery cauliflower, tomatoes and kale. If you’d like you can also add in other vegetables like pepper or mushroom. As long as the veggies are tender, the soup will taste good! Here’s how you make it:

1 chopped onion
2 chopped carrots
2 stalks chopped celery
4 cups chopped kale
2 teaspoons minced garlic
1 13 ounce can of white beans, rinsed and drained
1/2 head of cauliflower cut into florets
1 14.5 ounce can of fire roasted diced tomatoes
1/2 tablespoon minced giger
1/2 tablespoon ground turmeric
1 teaspoon cumin
32 ounces vegetable broth (this is usually one container)
salt and pepper to taste
red papper or cayenne pepper to taste

1. Chop all your vegetables.
2. Put all of the ingredients except for the kale in your crockpot. Cook on high for 4 hours or low for 8 hours. This is done whenever the cauliflower and carrots are tender.
3. Add salt and pepper to taste.
4. Once you have finished seasoning, add in the kale and stir. It should wilt quickly.
5. Serve hot and enjoy.

This egg drop and chicken soup is a deliciously broth-y and frothy soup and fairly easy to make. Though it may seem intimidating to make egg drop soup on your own, if you follow the directions exactly, you should have no problem with the eggs. If you are trying to impress your friends with your cooking skills, this is the perfect soup to make because it seems a lot more complicated than it actually is. Here’s how you make it:

1 tablespoon minced ginger
1 tablespoon vegetable oil
3 cloves minced garlic
fresh ground pepper and salt
1 1/2 tablespoons soy sauce
2 pounds boneless skinless chicken thighs
3 large eggs
3 tablespoons sliced scallion green
1 tablespoon sesame oil
6 cups chicken stock

1. Using a large mixing bowl, combine the chicken with ginger, garlic, oil, 1/4 teaspoon pepper and 1/2 teaspoon salt
2. Turn your slow cooker to high. Add the chicken mixture to the slow cooker and brown, stirring occassionally until they are golden, which should take about 6 minutes. Then reduce the heat to low and stir in the soy and stock and cook until chicken is tender, which should take between 6-8 hours.
3. Once the chicken is done, remove and shred it with two forks, then return it back to the slow cooker.
4. Increase the heat on slow cooker to high.
5. Whisk together the eggs with sesame oil and a little bit of salt. Whisk the egg mixture into the hot soup and then season with salt and pepper as desired.
6. Serve the soup immediately, topping with scallions.

Even in the middle of winter, I still crave clam chowder. Although it is a more seasonal food, the milky broth, salty clams and oyster crackers come together to make my absolute favorite soup. Although you might think that making your own clam chowder might be complicated, this recipe makes it pretty accessible. These serve especially well in a bread bowl, with a ton of oyster crackers on the top. Here’s how you make it:

3 peeled and diced russet potatoes
3 cans chopped clams (the cans should be 6.5 ounces each)
1 diced onion
salt and pepper to taste
8 ounces clam juice
1/2 teaspoon dried thyme
1 cup half and half
1 cup whole milk
3 tablespoons all-purpose flour
2 tablespoons butter
oyster crackers
2 chopped bacon slices

1. Dice your onions and potatoes. Add them to your slow cookers.
2. Add 2 full cans of clams with juice and the last can without the juice. You can discard the juice from the third can.
3. Add 1 bottle clam juice, salt and pepper to taste and thyme. Stir together and cover crock pot.
4. Cook on high for 4 hours.
5. After 4 hours, melt the butter in a medium sized saucepan over medium-low heat. Add in flour. The mixture should be thick. Slowly add in milk and half and half to mixture while stirring continuously. Cook over medium heat until the mixture has thickened.
6. Add milk mixture to slow cooker. Cover and cook on low for 30 minutes.
7. After 30 minutes, your soup is ready. Serve immediately and top with bacon and oyster crackers.