3 Winter Soups to Warm Your Soul

February 23, 2012 10:06 PM EST
butternut squash soup
butternut squash soup (Photo: flickr/ peevish me)

Spring is coming up, but cold wind is still here with us and it's easy to catch a cold during the change of seasons. How about making hearty winter soups before this season is going away? Warm soups will keep your health throughout in-between seasons. Here are three easy-to-make winter soups to warm your soul as well as body.



6 cups chicken broth
6 cups water
3 pounds chicken pieces
1 medium onion, chopped
3 carrots, chopped
2 stalks celery, chopped
8 ounces egg noodles
2 bay leaf
1/4 cup fresh basil or dill
Salt and black pepper

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1. Place all ingredients except noodles in the Crock Pot. Cook for 6 to 7 hours.
2. Meanwhile, bring a large saucepan of salted water to a boil. Cook noodles until tender. Drain noodles.
3. Remove chicken and bay leaf from pot. Dice the chicken and return to broth (except bones!)
4. Add noodles just before serving.



1 butternut squash, peeled and diced
2 tablespoons butter
1 onion, diced
6 cups chicken stock
Salt and pepper
Heavy cream


1. Heat a large stock pot over medium low heat. Add onion and cook until translucent about 8 minutes.
2. Add squash and chicken stock and bring to a boil. Bring to a simmer and cook until squash is tender about 20 minutes.
3. Puree with a stick immersion blender. Return blended squash to pot. Stir and season with salt, pepper and nutmeg.
4. Simmer for 5 minutes more and serve with a drizzle of heavy cream.



1/2 cup unsalted butter
4 cups beef broth
4 onions, sliced
2 garlic cloves, chopped
1 cup red or white wine
8 slices of Swiss cheese
1 baguette, sliced
Salt and black pepper
4 fresh thyme sprigs
1 bay leaves


1. Melt the butter in a pot over medium-high heat. Add the onions, garlic, bay leaves, thyme, salt and pepper and sauté until the onions are tender and caramelized. 2. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated, about 5 minutes. Remove the bay leaves and thyme.
3. Add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season with salt and pepper.
4. Preheat broiler. Place bread in a single layer on a baking sheet. Sprinkle the slices with the Swiss cheese and broil until until toasted brown.
5. Ladle 1 cup of soup into each bowl. Top each with 2 slices of bread and top each with 1 cheese slice. Broil 3 minutes.


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