I’m sure you’ve heard people declaring “new year, new me.” But here at Hamilton Beach it’s more like “new year, new soup recipe.”
I love a slow cooker soup. This slimmed-down version is perfect if you’re looking for a soup recipe that nixes the milk, half and half, and cheese. Am I the only one trying to eat less cheese after indulging at all those holiday parties? I didn’t think so.
We started with a pound of dry great northern beans. If you’re used to grabbing a few cans at the grocery store, try buying a bag of dry beans the next time you’re there. They’re cheaper and you can better control the ingredients (for example, some canned beans have added salt and flavouring).
Your Hamilton Beach® slow cooker is a great vessel for soaking dry beans. We added the beans to the crock with 6 cups of water and let them soak overnight. When you wake up, drain the water and leave the beans in the crock before adding the rest of the soup ingredients.
Add all of the ingredients besides the spinach and chicken to the crock and cook on HIGH for 4 to 5 hours or LOW for 6 to 7 hours.
Before serving, stir in spinach (or kale) and chicken to heat them through. To save on time, we cut up a rotisserie chicken and added it to the soup. Rotisserie chicken is great to have on hand to throw into soups, pasta, or tacos throughout the week. And at around $5 a piece, you can pick one up at the grocery store before a busy week to ensure you get some protein in every meal.
We topped this colorful chicken soup with a few extra fennel fronds and served it with a crunchy, dunkable baguette. Feel free to skip the bread if you’re being extra strict with your diet this time of year. Whether you’re serving it for family dinner on a chilly winter night or making it for your weekly meal prep, this soup is sure to satisfy.
Quick stovetop soups can be made with just a few ingredients and are a great way to use up those vegetables you have hanging out in the freezer or vegetable drawer.
For easy chicken and rice soup, combine onions and peppers (we used a cup of the pre-made frozen mixture but you could certainly use fresh vegetables if you have them on-hand), celery and carrots in a dutch oven over medium high heat. Then stir in flour, salt, pepper, thyme, sage, and turmeric. Side note, we can’t get enough of turmeric at the moment. Not only is it a great anti-inflammatory, it adds a beautiful golden hue to whatever you add it to – smoothies, curries, or soups like this one.
Bring the mixture to a boil then reduce to medium heat. Add your pre-made slow cooker shredded chicken from the weekend and cooked white or brown rice. Cook the rice in a rice cooker while the soup broth is coming together on the stove, or, if you’re meal planning game is really strong, cook the rice over the weekend and have it ready and waiting alongside the chicken.
This simple soup comes together in no time and is begging to be dunked into with a big, buttery baguette. Skip the canned stuff the next time you’re at the grocery store and plan to make this easy stovetop soup during the week.