Tag Archives: soup

Nothing says convenience like instant noodles. Microwaving a cup of noodles gives you the feel and satisfaction of takeout without the cost. But what if we told you that you could make your own instant noodle soup at home? This homemade version made with spiralized veggies will make you rethink the next time you reach for a sodium-packed, microwaveable cup from the back of your pantry.

Spiralizer Instant Noodle Soup Jars

These take-along jars don’t have “noodles” at all. Rather spiralized zucchini and carrots pose as ramen or rice noodles. Once the zucchini and carrots are spiralized using the 4-in-1 Electric Spiralizer, layer the spirals, shredded chicken, bok choy and green onion in mason jars.

Spiralizer Instant Noodle Soup Jars

In a microwave-safe bowl, mix chicken broth, honey, salt, pepper, ground ginger, and crushed red pepper. Microwave the mixture on high for about two minutes, until it comes to a boil. Pour the broth over the ingredients in the mason jar and serve immediately. It’s just that easy.

Spiralizer Instant Noodle Soup Jars

What’s great about these instant “noodle” cups is that you can easily prep them as a grab-and-go lunch for the week. If you want to prepare these cups ahead of time, skip the boiling of the broth and pour the cold liquid into mason jars. When you’re heading to work or when the kids head to school, the mason jars will be ready and waiting in the refrigerator. When you’re ready to eat, pour the mixture into a bowl and microwave for about 2 to 3 minutes.

Spiralizer Instant Noodle Soup Jars

Not only are these instant noodle cups a great back-to-school or desk lunch idea, they are easily customizable. If you wanted to make a vegetarian version, nix the shredded chicken and use vegetable broth instead. Want it a little spicer? Up the ground ginger and red pepper flakes and add sriracha on top.

Whether you are eating these instant noodle cups day-of or a few days later, you won’t miss the 99 cent version you’re used to.

Spiralizer Instant Noodle Soup Jars

Instant Noodle Soup with Spiralized Veggies
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Instant Noodle Soup with Spiralized Veggies
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
Servings:
Units:
Instructions
  1. Using a spiralizer, make spirals of zucchini and carrots.
  2. Layer zucchini and carrot spirals, chicken, bok choy and green onions among four (12-ounce) mason jars.
  3. In a medium microwave-safe bowl, stir chicken broth, honey, soy sauce, salt, black pepper, ground ginger and crushed red pepper. Microwave on HIGH until mixture comes to a boil, about 2 minutes. Divide chicken broth mixture evenly among jars.
  4. Serve immediately.
Share this Recipe


Warm, comforting meals are officially in season. There’s just something about colder weather that invokes cravings for squash and pumpkin.

Slow Cooker Pumpkin Soup from Everyday Good Thinking, the official blog of @hamiltonbeach

This slow cooker soup is a wonderful, yet simple, fall dinner when served with crusty bread or dinner rolls. Have you ever tried pumpkin soup? It’s a great way to use the pumpkin puree we made in the slow cooker last week. Instead of focusing on the sweetness, sage, garlic and onion make the pumpkin shine. It takes only a few minutes to put together, and the slow cooker does the rest. Top the finished soup with sour cream, crisp bacon and toasted pumpkin seeds to add a nice crunch to the creamy soup.

Slow Cooker Pumpkin Soup from Everyday Good Thinking, the official blog of @hamiltonbeach

Slow Cooker Pumpkin Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
8
Servings
8
Slow Cooker Pumpkin Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
8
Servings
8
Ingredients
Servings:
Units:
Instructions
  1. In a large skillet over medium-high heat, melt butter. Cook onion and garlic for 2 minutes. Stir in pumpkin, vegetable broth, sage, salt and pepper. Add mixture to slow cooker crock.
  2. Cover slow cooker and cook on HIGH for 2 hours or LOW for 4 hours.
  3. Stir in milk and set on WARM for 30 minutes before serving.
  4. Serve with sour cream, crumbled bacon and pumpkin seeds.
Share this Recipe


If you haven’t tried matzo ball soup, you’re missing out. Think comforting chicken soup for the soul mixed with chicken and dumplings. This Jewish deli staple is a simple, satisfying soup and is a welcome addition to your Passover Seder or weeknight dinner table.

Slow Cooker Matzoh Ball Soup

This easy slow cooker matzo ball soup recipe cooks from start to finish in your Hamilton Beach® slow cooker.  We used a grocery store shortcut and bought a rotisserie chicken to use in the soup. Buying rotisserie chicken is an easy (and not to mention, a huge time-saver) way to add protein to your meals throughout the week.

Remove the chicken from the bones and shred. Be sure to reserve the schmaltz (or chicken fat) that collects at the bottom of the rotisserie chicken container. The fat will add lots of flavor and richness to the soup.

Slow Cooker Matzoh Ball Soup

Then make the matzo balls. In a large bowl, stir together eggs, matzo meal, schmaltz, chicken stock, fresh parsley, baking powder, salt and pepper. Cover the mixture and refrigerate.

Slow Cooker Matzoh Ball Soup

In the slow cooker crock, mix shredded chicken, more schmaltz (see, we told you it would come in handy), chicken stock, garlic, carrots, celery, onion, parsley sprigs, salt, and pepper. Cook the soup broth HIGH for 2 to 3 hours or on LOW for 4 to 6 hours.

Before the soup is completely finished cooking, make your matzo balls (we used two spoons to help form the balls). When there is 30 mins left on HIGH or an hour left on LOW, drop the matzo balls into the soup broth. The balls cook in the soup broth and soak up the all the delicious flavor. Cook until the matzo balls are firm.

Slow Cooker Matzoh Ball Soup

Remove the parsley sprigs from the soup and serve. Garnish the soup with fennel fronds or a little bit fresh parsley, whichever you prefer.

Slow Cooker Matzoh Ball Soup

Serve this hearty soup, packed with shredded chicken and tasty dumplings, as the main course or serve it alongside other Passover favorites like charoset and brisket for a beautiful holiday meal.

Slow Cooker Easy Matzo Ball Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Slow Cooker Easy Matzo Ball Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
Servings:
Units:
Instructions
  1. Remove skin and bones from chicken. Shred the meat and reserve the schmaltz (chicken fat). Set aside.
  2. For the matzo balls, in a large bowl, stir together eggs, matzo meal, 2 tablespoons schmaltz, ¼ cup chicken stock, parsley, baking powder and 1 teaspoon salt and ½ teaspoon pepper. Cover and refrigerate.
  3. In a slow cooker crock, stir together shredded chicken, remaining schmaltz, 28 ounces chicken stock, garlic, carrots, celery, onion, parsley, 2 teaspoons salt and ½ teaspoon black pepper.
  4. Cover and cook on HIGH for 2 to 3 hours or LOW for 4 to 6 hours.
  5. Meanwhile, using rounded tablespoons, roll matzo mixture into balls. With 30 minutes remaining on HIGH or 1 hour on LOW drop the balls into the soup mixture. Cook until matzo balls are firm.
  6. Remove cooked parsley sprigs before serving and garnish with fennel fronds or additional parsley, if desired.
Share this Recipe


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.”

Slow Cooker Chicken & White Bean Soup

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.

Slow Cooker Chicken & White Bean Soup

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).

Slow Cooker Chicken & White Bean Soup

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.

Slow Cooker Chicken & White Bean Soup

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.

Slow Cooker Chicken & White Bean Soup

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.

Slow Cooker Chicken & White Bean Soup

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.

Slow Cooker Chicken & White Bean Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
8
Servings
8
Slow Cooker Chicken & White Bean Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
8
Servings
8
Ingredients
Servings:
Units:
Instructions
  1. Place beans in slow cooker crock. Add 6 cups of water and let soak overnight. Drain and leave beans in crock.
  2. In a Dutch oven over medium-high, melt butter. Add fennel, onion and garlic. Cook just until fragrant. Add to slow cooker crock.
  3. Add remaining ingredients except chicken and spinach to crock.
  4. Cover slow cooker and cook on HIGH for 4 to 5 hours or LOW for 6 to 7 hours or until beans are tender. Add chicken and spinach and cook until heated through.
Share this Recipe


Pho is one of my favourite cold-weather foods. In my mind, the broth has unexplainable healing powers. Some people have their go-to chicken noodle soup for chilly days or when they are feeling under the weather – I have pho.

slow-cooker-chicken-pho-3-1

While I usually order in from one of the various pho restaurants in town (there are too many to count), making slow cooker chicken pho means I can stay in my pajamas, save a little cash, and avoid the blustery cold weather. Score.

slow-cooker-chicken-pho-8-2

It’s easy to make the base of this pho in the slow cooker. Just combine chicken broth, brown sugar, and a variety of spices including star anise, cloves, ginger, lemongrass, and cinnamon. Add chicken thighs and breasts to the crock and cook on HIGH for 2 ½ hours or on LOW for 4 to 5 hours until the chicken is cooked and tender.

slow-cooker-chicken-pho-11-3

Remove the chicken from the crock and strain the broth using a cheesecloth or a fine mesh sieve and a colander. Pour the broth back into the crock, add rice noodles, and continue to cook until the noodles are soft and plump.

slow-cooker-chicken-pho-13-4

Slice or shred the chicken breasts and add to the pho broth and noodles. If you want to enjoy your pho just like you would at your favourite restaurant, serve with plenty of toppings. We topped ours with chili peppers, chili sauce, Thai basil, bean sprouts, and hoisin sauce but you could add extra chilis and sriracha for added spice or even extra steamed vegetables like mushrooms, carrots, or broccoli.

slow-cooker-chicken-pho-10-5

Not only is this soup easy to make in your slow cooker, you can wow your family or friends with the presentation. Whether you are eating a restorative bowl in your coziest pajamas or having this Vietnamese noodle soup for a weeknight dinner, you’ll soon pho-rget you ever had it any other way.

 

 

Slow Cooker Chicken Pho
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Slow Cooker Chicken Pho
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
Servings:
Units:
Instructions
  1. In a slow cooker crock, combine chicken broth and brown sugar. Add garlic, star anise, cloves, ginger, lemongrass, cinnamon, cilantro and peppercorns. Arrange chicken and onion in an even layer in crock.
  2. Cover slow cooker and cook on HIGH for 2 1/2 to 3 hours or LOW for 4 to 5 hours or until chicken is tender. Remove chicken from crock. Line a colander with cheesecloth and strain broth. Pour broth back into crock. Set on HIGH. Add rice noodles and cook until noodles are soft, about 25 minutes.
  3. Slice chicken breasts for soup, discarding bones. Reserve dark meat for another use.
  4. To serve, pour noodles and broth into bowls. Add sliced chicken and desired accompaniments.
Share this Recipe