50+ Soup Recipes {Quick & Easy Soups} - The Recipe Critic https://therecipecritic.com/soup-recipes/ Tried and True Recipes for Families | Food Blog Sun, 01 Sep 2024 19:02:42 +0000 en-US hourly 1 https://wordpress.org/?v=6.6.2 https://therecipecritic.com/wp-content/uploads/2019/02/cropped-favicon-32x32.png 50+ Soup Recipes {Quick & Easy Soups} - The Recipe Critic https://therecipecritic.com/soup-recipes/ 32 32 53477294 Ham and Bean Soup https://therecipecritic.com/ham-and-bean-soup/ https://therecipecritic.com/ham-and-bean-soup/#comments Fri, 29 Mar 2024 12:00:00 +0000 https://therecipecritic.com/?p=71029 Comforting ham and bean soup is a classic and hearty soup. It’s loaded with creamy white beans, smoky ham, and…]]>

Comforting ham and bean soup is a classic and hearty soup. It’s loaded with creamy white beans, smoky ham, and tender veggies. It’s the perfect soup for using up your leftover ham and super easy to make on those busy weeknights.

We are ALL about ham at our house, so be sure to check out our favorite breakfast casserole that is loaded with ham! And these charro beans and Hawaiian fried rice should also be on your menu in the near future.

Close view of a wooden spoon lifting up a spoonful of ham and bean soup.

Easy Ham and Bean Soup

I love a tasty and comforting soup I can easily whip up on a busy weeknights! Especially when I can repurpose a previous meal and create a new one! This easy ham and bean soup is perfect for using that leftover ham from Sunday diner. Anytime I make ham I always use the leftovers for soup the next day. I love that it’s a little bit more healthy and hearty than any of my usual go-to soup recipes. It’s packed with veggies, tender cubed ham, and plenty of protein-packed white beans. It’s hearty and filling and you’ll love the salty herb-infused flavors!

If your family loves soup like mine does then this classic split pea soup and delicious ham and potato soup are a must! And the best part is that they are made with ham too!

Ingredients You’ll Need

This ham and bean soup comes together with a lot of ingredients you probably already have on hand! It’s a great way to use up leftover ham and easily made with canned beans. For exact measurements, check out the recipe card below.

  • Butter: Heat the butter to saute the veggies.
  • Onions, Carrots, Celery: The magic combination of veggies! Cook until tender.
  • Garlic: Fresh garlic adds delicious flavor to this soup.
  • Flour: Helps to slightly thicken the soup without having to mash the beans.
  • Bay Leaf and Thyme: The perfect blend of spices to season the soup.
  • White Beans: Not only do white beans add fiber and protein, but they also help to thicken the sauce, plus add a little creaminess. Use any kind of white bean!
  • Chicken Broth: If you can, use a low-sodium chicken stock or broth. You want to be able to control the amount of salt that goes into the soup.
  • Leftover Cubed Ham or Ham Hock: Leftover ham makes this recipe super easy! You can also use a ham hock if there is enough meat on it for the soup. The saltiness and smokiness infuse the soup and it’s delicious!
  • Pepper: Balances out the salty flavors.
  • Salt: Wait to season the soup with salt and pepper until right before serving. The saltiness comes from the ham you use, so it could already be perfectly salted.
Ingredients for the ham and bean soup recipe labeled.

Ham and Bean Soup Recipe

This ham and bean soup is a great option for a quick and easy dinner! It only takes 15 minutes of prep and then it’s off to the stove to simmer!

  1. Saute the Vegetables and Garlic: In a large pot, heat the butter over medium heat. Add the onion, carrots, and celery and cook until tender. Add the garlic and cook for 30 seconds.
  2. Stir in the Flour: Sprinkle the flour over the cooked veggies and stir to combine.
  3. Add the Broth, Beans, Ham, and Seasonings: Add in the chicken broth, beans, cubed ham, bay leaf, thyme, and pepper. Stir to combine.
  4. Simmer: Bring to a low boil then reduce the heat to simmer. Simmer for 15 to 20 minutes, stirring occasionally.
  5. Remove Bay Leaf/ Adjust Seasonings: Remove the bay leaf then taste and season with salt if needed. 
  6. Garnish and Serve: Garnish with fresh thyme and enjoy!
First process photo of the vegetables and garlic sautéing in a pot.
Cook the vegetables and garlic until tender
Second process photo of the flour sprinkled over the veggies.
Sprinkle in the flour and stir to combine
Third process photo of the beans and ham added to the pot.
Pour in the chicken broth, drained beans, and ham
Fourth process photo of the bay leaf, pepper, and thyme added to the pot.
Add the spices and bay leaf, then simmer

Tips and Variations

Ham and bean soup is easy to make and so versatile. Follow my tips and variations below to make this comforting and hearty soup.

  • Ham: Use cubed or shredded leftover ham! You can also use a ham steak or ham hock for added smokiness.
  • Beans: Canned beans make this recipe so easy and any white bean works! Cannellini beans, white kidney beans, navy beans, or Great Northern beans. Even pinto beans would be delicious.
  • Veggies: Try adding green beans, corn, or any of your favorite veggies to make this soup just the way you like it!
  • Thicken: Traditionally ham and bean soup is thickened with partially mashed beans, but the added flour is the thickener in this recipe. Feel free to mash some of the beans before serving if you like it extra thick.
Top view of ham and bean soup in a large stock pot with a wooden spoon and garnished with thyme.

Storing Leftovers

Ham and bean soup make great leftovers for lunch the next day! Follow my tips below for storing, freezing, and reheating leftovers.

  • In the Refrigerator: Store in an airtight container for 5-6 days.
  • In the Freezer: After your ham and bean soup has cooled, transfer to a freezer bag and freeze it for up to 3 months. Let thaw in the fridge overnight before reheating.
  • Reheating: Reheat over the stove on medium heat until warmed through, or in the microwave for 30-second intervals, stirring frequently.
Close view of ham and bean soup in a bowl with a spoon.

Bread to Serve With Ham and Bean Soup

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Ham and Bean Soup

Comforting ham and bean soup is a classic and hearty soup. It's loaded with creamy white beans, smoky ham, and tender veggies. It's the perfect soup for using up your leftover ham and super easy to make on those busy weeknights.
Course Main Course, Soup
Cuisine American
Keyword ham and bean soup, ham soup, soup
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 people
Calories 166kcal
Author Alyssa Rivers

Ingredients

Instructions

  • In a large pot, heat the butter over medium heat. Add the onion, carrots, and celery and cook until tender. Add the garlic and cook for 30 seconds.
  • Sprinkle the flour over the cooked veggies and stir to combine.
  • Add in the chicken broth, beans, cubed ham, bay leaf, thyme, and pepper. Stir to combine.
  • Bring to a low boil then reduce the heat to simmer. Simmer for 15 to 20 minutes, stirring occasionally.
  • Remove the bay leaf then taste and season with salt if needed.
  • Garnish with fresh thyme and enjoy!

Notes

Updated on March 29, 2024
Originally Posted on September 27, 2019

Nutrition

Serving: 1serving | Calories: 166kcal | Carbohydrates: 14g | Protein: 12g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 541mg | Potassium: 435mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3727IU | Vitamin C: 13mg | Calcium: 62mg | Iron: 1mg
]]> https://therecipecritic.com/ham-and-bean-soup/feed/ 9 71029 Beer Cheese Soup https://therecipecritic.com/beer-cheese-soup/ https://therecipecritic.com/beer-cheese-soup/#comments Sat, 02 Mar 2024 13:00:00 +0000 https://therecipecritic.com/?p=245587 If you’re looking for a hearty and comforting soup that’s also packed with flavor, this beer cheese soup checks all…]]>

If you’re looking for a hearty and comforting soup that’s also packed with flavor, this beer cheese soup checks all the boxes! It’s made with simple ingredients like bacon, vegetables, and cheese, and the beer adds a subtle depth of flavor that will have you coming back for seconds.

Even though the temperatures are starting to warm up, you still can’t go wrong with a bowl of homemade soup. The heartier the better! If you love this beer cheese soup, here are a few more recipes to try out: cheeseburger soup, taco soup, or ham and potato cheddar soup!

Top-down view of beer cheese soup in a black bowl, topped with shredded cheese, bacon bits, and chopped green onions.

Creamy Beer Cheese Soup

Beer cheese dip is one of my weaknesses… so I thought what better idea than to add it to a hearty bowl of soup? This flavor combination is the BEST. Here’s why: First, it starts with a flavorful base. The bacon adds smokiness, and the vegetables are cooked in the bacon grease, infusing them with meaty flavor. Then, the roux, a mixture of butter and flour, thickens the soup beautifully.

But the real star of the show is the combination of cheeses. Sharp cheddar brings that sharp and savory flavor, while Gruyere adds a touch of nuttiness and creaminess. The beer adds a subtle depth, and the Worcestershire sauce, mustard powder, paprika, salt, and pepper all work together to create a flavor that you won’t be able to resist. Grab some pretzel rolls for dipping in the beer cheese soup and enjoy!

Ingredient List

This beer cheese soup is seriously the best. It has the perfect balance of mix-ins for texture, but is also so smooth, rich and creamy! Comfort food at its finest. For exact measurements, see the recipe card below.

  • Bacon: This adds smokiness and savory depth to the soup. Use thick-cut bacon so your beer cheese soup has the possible flavor/texture!
  • Vegetables: Onion, carrot, and celery add substance to the soup.
  • Garlic: A must-add so the soup has the perfect savory flavor. Fresh garlic is best!
  • Butter and Flour: These work together to create a roux, which thickens the soup and gives it a smooth texture.
  • Chicken Broth: This forms the base of the liquid and adds savory flavor.
  • Beer: Opt for a malt beer for a sweeter flavor (this is what I used!), or a lager for a more neutral taste.
  • Milk: Whole milk adds creaminess and richness to the soup. You can also substitute with half-and-half for an even richer version.
  • Worcestershire sauce: This umami-packed sauce adds a punch of flavor to the soup.
  • Spices: Mustard powder, paprika, salt, and pepper work together to create a well-rounded flavor profile.
  • Cheeses: I used a mixture of sharp cheddar and gruyere. Salty and creamy, the best of both worlds! Feel free to experiment with other cheeses like Monterey Jack or Gouda. Pepper jack cheese is another great option if you like some kick. You can use Swiss cheese in place of the gruyere, it’s typically more inexpensive and easier to find.
  • Garnishes: Chopped green onions and reserved bacon pieces add extra texture and flavor.

Let’s Make Beer Cheese Soup!

It’s actually pretty easy to put this homemade soup together. You’ll have a big pot ready to feed your family in less than an hour! Psst- this beer cheese soup recipe is great for storing and enjoying later, so don’t worry about making too much!

  1. Cook and Chop Bacon: In a large pot over medium high heat, cook the bacon. Remove the cooked bacon from the pot and set it on paper towels to cool. Once the bacon is cool enough to handle, chop the bacon into coarse bits, set 3-4 tablespoons of bacon bits aside for garnish.
  2. Sauté Vegetables: Remove all but 3 tablespoons of the bacon grease from the pot. To the pot add the onion, carrots, and celery. Sauté the vegetables in the bacon grease until the vegetables become tender and the onions are transparent, about 8-10 minutes.
  3. Roux: Add in the garlic and sauté another minute. Add the butter and briskly whisk in the flour to create a roux. Slowly pour in the chicken broth, whisking briskly to create a smooth sauce.
  4. Mix in Remaining Ingredients: Pour in the beer, whole milk, Worcestershire sauce, mustard powder, paprika, salt, pepper, and bacon bits. Bring to a boil then reduce the heat to low and simmer for about 10-15 minutes.
  5. Add Cheeses: Add in the shredded cheese and stir to combine well. Remove the pot from heat and serve the beer cheese soup with green onions, bacon bits, and homemade croutons for garnish.
4-photo collage of the soup being prepared on the stove.

What Beer Should I Use?

I’ve found that using a malt beer yields a milder flavor that has a broader appeal for most people, but you can use any kind of beer you’d like! I used Pabst Blue Ribbon beer because it is widely available.

Beer cheese soup being served with a ladle.

Storing Leftovers and Reheating

This delicious soup can be enjoyed for days to come as a quick and easy lunch! Let it cool completely, then store it in an airtight container in the fridge for up to 5 days. When you’re ready for another bowl, simply reheat it gently on the stovetop over low heat, stirring occasionally. You can also reheat in the microwave, stirring between 1-minute cooking intervals.

Can I Freeze Beer Cheese Soup?

Yes! It’s great for meal prep. Transfer to a freezer bag and freeze for 2-3 months. When you’re ready to enjoy it again, let it thaw overnight in the fridge and then reheat as usual over the stove.

Dipping a pretzel roll into the soup.

More Hearty Soup Recipes to Love

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The BEST Beer Cheese Soup

If you're looking for a hearty and comforting soup that's also packed with flavor, this beer cheese soup checks all the boxes! It's made with simple ingredients like bacon, vegetables, and cheese, and the beer adds a subtle depth of flavor that will have you coming back for seconds.
Course Dinner
Cuisine American, European
Keyword beer cheddar soup, beer cheese soup
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 people
Calories 357kcal
Author Alyssa Rivers

Ingredients

Instructions

  • In a large pot over medium high heat, cook the bacon. Remove the cooked bacon from the pot and set it on paper towels to cool. Once the bacon is cool enough to handle, chop the bacon into coarse bits, set 3-4 tablespoons of bacon bits aside for garnish.
  • Remove all but 3 tablespoons of the bacon grease from the pot. To the pot add the onion, carrots, and celery. Saute the vegetables in the bacon grease until the vegetables become tender and the onions are transparent, about 8-10 minutes.
  • Add in the garlic and saute another minute. Add the butter and briskly whisk in the flour to create a roux. Slowly pur in the chicken broth, whisking briskly to create a smooth sauce.
  • Pour in the beer, whole milk, worcestershire sauce, mustard powder, paprika, salt, pepper, and bacon bits. Bring to a boil then reduce the heat to low and simmer for about 10-15 minutes.
  • Add in the cheeses and stir to combine well. Remove the pot from heat and serve the soup with green onion and bacon bits for garnish.

Nutrition

Calories: 357kcal | Carbohydrates: 13g | Protein: 18g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 77mg | Sodium: 986mg | Potassium: 242mg | Fiber: 1g | Sugar: 5g | Vitamin A: 2173IU | Vitamin C: 2mg | Calcium: 559mg | Iron: 1mg
]]> https://therecipecritic.com/beer-cheese-soup/feed/ 2 245587 Slow Cooker Chicken Fajita Soup https://therecipecritic.com/slow-cooker-chicken-fajita-soup/ https://therecipecritic.com/slow-cooker-chicken-fajita-soup/#comments Sun, 18 Feb 2024 13:00:39 +0000 http://therecipecritic.com/?p=10359 Everything you love about fajitas comes together in this hearty Slow Cooker Chicken Fajita Soup. Tender chicken surrounded by beans,…]]>

Everything you love about fajitas comes together in this hearty Slow Cooker Chicken Fajita Soup. Tender chicken surrounded by beans, corn, and spices simmers all day to perfection. Top it off with cheese and your favorite toppings and it’s a home run for dinner. Fajitas you can eat with a spoon! What’s not to love?!

Grace your table with this easy, delicious meal and a side of Jalapeno Cornbread or Homemade Cornbread and Easy Honey Butter for the perfect weekday or weekend meal!

A serving of chicken fajita soup, topped with tortilla strips, diced tomatoes, and a lime wedge.

Slow Cooker Chicken Fajita Soup

Creamy, quick, hearty and oh so tasty! This chicken fajita soup is such a wonderful recipe to make. I love how easily it comes together in the Crockpot. And it’s so packed with flavor!  Perfect to enjoy while the days are still chilly!

There just isn’t too much that can go wrong with this super simple meal. It’s a foolproof dinner! You’ll love it for its ease (seriously, a breeze to whip up!) and it’s hearty, delicious flavor. Need more tasty Tex-Mex soups in your life? Try taco soup or cowboy hamburger soup next!

Chicken Fajita Soup Ingredient List

So many simple ingredients- just throw them all in a pot and let them simmer until extra flavorful and hearty! Exact measurements are in the recipe card at the end of the post.

  • Chicken: Use boneless, skinless chicken breasts for easy shredding and a lean protein base.
  • Cream of Chicken Soup: Adds creamy texture and savory chicken flavor. Canned or homemade, whatever works for you!
  • Salsa: Choose your favorite flavor and heat level – mild, medium, or hot! It infuses the soup with Mexican spices and rich tomato flavor.
  • Frozen Corn: Adds sweetness and also gives the chicken fajita soup wonderful texture. Frozen corn thaws perfectly during cooking.
  • Black Beans: Provide fiber, protein, and earthy flavor. Rinse and drain so you avoid having excess liquid in the soup.
  • Chicken Broth: Creates the liquid base and simmers all the ingredients together.
  • Cumin & Cilantro: These warming spices bring out the Mexican flair of the dish. Cumin adds smokiness, while cilantro offers a fresh, citrusy touch.
  • Cheddar Cheese: Melted cheese makes the soup richer and creamier.
  • Toppings (Optional): Customize your slow cooker chicken fajita soup with your favorites! Some toppings I like to add are diced tomatoes, lime slices, cilantro, tortilla strips, and red onion & green pepper for extra flavor and texture.

Making Slow Cooker Fajita Soup

This chicken fajita soup is so good, and I love that you can just ‘set it and forget it!’ There’s nothing better than coming home to a bowl of this hearty, flavorful soup.

  1. Add Chicken: Spray your slow cooker with cooking spray. Then add your chicken to the bottom of the slow cooker.
  2. Broth Mixture: In a medium-sized mixing bowl, mix cream of chicken soup, salsa, corn, black beans, chicken broth, cumin, and cilantro. Then pour over the top of the chicken.
  3. Slow Cook: Cook on low for 4-6 hours or high for 2-3 hours.
  4. Shred Chicken, Melt Cheese: Remove the chicken and shred using two forks. Place the shredded chicken back into the slow cooker and then add shredded cheese. Continue cooking until cheese has melted, about 15 minutes. 
  5. Add Toppings and Serve: Top with tortilla strips, diced tomato, onion, cilantro, green pepper and limes (or any of your favorite toppings) and then enjoy warm!
Four-photo collage of the soup ingredients being added to a crockpot.

Delicious Variations

The best part about making fajita soup from scratch- you get to customize it to your heart’s content!

  • Chicken: You can use skinless, boneless chicken thighs instead of breasts.
  • Vegetarian: Omit the chicken altogether for a vegetarian version. You can also add extra beans for a protein boost.
  • Veggies: Sauté chopped peppers and onions to beef up your veggie content.
  • Spices: Use chili powder or a fajita seasoning to add more spice and flavor to your chicken fajita soup!
  • Tomatoes: You can also add a can of diced tomatoes, or fire-roasted tomatoes for extra flavor. An addition that’s so simple, you don’t even have to drain it!
Chicken fajita soup in a slow cooker being stirred with a wooden spoon.

Fajita Soup Toppings

Fajitas wouldn’t be the same without toppings, and this soup is no different! Pick your favorites so you have the perfect soup every time.

  • Shredded Cheese
  • Chopped Tomatoes
  • Olives
  • Sliced Avocados
  • Chopped Green Onions
  • Fresh Cilantro
  • Tortilla Strips or Chips
  • Sour Cream
  • Your Favorite Hot Sauce (I love Cholula!)

Storing Leftovers

This delicious soup stores beautifully in the fridge. Simply transfer the cooled soup to an airtight container and it’ll stay good for 3-4 days.

When you’re ready to enjoy it again, reheating is a breeze. Gently warm the soup in a pot over medium heat, stirring occasionally to prevent scorching. Alternatively, you can also reheat individual portions in the microwave, stopping to stir halfway through.

Close-up of the soup in a gray bowl.

More Hearty Tex-Mex Soups to Try

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Slow Cooker Chicken Fajita Soup

Everything you love about fajitas comes together in this hearty Slow Cooker Chicken Fajita Soup. Tender chicken surrounded by beans, corn, and spices simmers all day to perfection
Course Dinner, Main Course, Soup
Cuisine American, Mexican, Tex Mex
Keyword chicken fajita soup, crockpot chicken fajita soup, slow cooker chicken fajita soup
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 5 servings
Calories 282kcal
Author Alyssa Rivers

Ingredients

Toppings

Instructions

  • Spray your slow cooker with cooking spray. Add chicken to the bottom of the slow cooker.
  • In a medium sized mixing bowl, mix cream of chicken soup, salsa, corn, black beans, chicken broth, cumin, and cilantro. Pour over the top of chicken.
  • Cook on low for 4-6 hours or high for 2-3 hours.
  • Remove the chicken and shred using two forks. Place the shredded chicken back into the slow cooker and add shredded cheese. Continue cooking until cheese has melted, about 15 minutes.
  • Top with tortilla strips, diced tomato, onion, cilantro, green pepper and limes (or any of your favorite toppings) and enjoy!

Video

Notes

Originally posted November 24, 2014
Updated on February 18, 2024

Nutrition

Calories: 282kcal | Carbohydrates: 20g | Protein: 28g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 863mg | Potassium: 702mg | Fiber: 3g | Sugar: 2g | Vitamin A: 514IU | Vitamin C: 7mg | Calcium: 188mg | Iron: 1mg
]]> https://therecipecritic.com/slow-cooker-chicken-fajita-soup/feed/ 183 10359 Birria Ramen https://therecipecritic.com/birria-ramen/ https://therecipecritic.com/birria-ramen/#comments Fri, 16 Feb 2024 01:00:00 +0000 https://therecipecritic.com/?p=245753 The crazy good combination you never knew you needed! Birria ramen features ultra-tender shredded chuck roast simmered to perfection with…]]>

The crazy good combination you never knew you needed! Birria ramen features ultra-tender shredded chuck roast simmered to perfection with ramen noodles in a flavorful consommé soup base.

Need more birria in your life? Try these birria tacos next! They’re meaty, cheesy, and oh so delicious!

Shredded birria meat served with noodles and a rich broth.

Birria Ramen Recipe

Birria ramen has been popping up everywhere recently. And for good reason! It combines tender and juicy birria meat with ramen noodles and a flavorful red chile sauce.

I remember when I first tried birria ramen, I was a little unsure about the combination, but it ended up being so good! It’s a delicious Mexican twist on a classic comfort meal! You’ll be hooked once you try it for yourself. Once you are done with this ramen recipe, check out this homemade Ramen Seasoning that you use in this Easy Homemade Ramen!

Birria Ramen Ingredients

Okay bear with me, I know this is a pretty lengthy ingredient list. But you’ll be making the birria meat from scratch and you need to infuse it with all of those tasty flavors!

For the Beef:

  • Boneless Chuck Roast: The main source of protein, cut into bite-sized pieces for quicker cooking and soaking up the flavorful broth.
  • Salt & Pepper: Simple seasonings to enhance the natural flavor of the beef.
  • Olive Oil: Used for searing the beef in!

Consommé/Sauce:

  • Dried Chiles: Guajillo and ancho chiles provide smoky and earthy depth to the birria ramen broth.
  • Onion & Tomato: Add sweetness, savory notes, and body to the sauce.
  • Garlic: Because everything is better with a kick of savory garlic flavor!
  • Spices: To season the broth for the birria ramen, I used a blend of pepper, cumin, coriander, oregano, smoked paprika, and kosher salt.
  • Apple Cider Vinegar: Adds a touch of acidity to balance the richness and brighten the flavors in this birria ramen.
  • Beef Broth & Water: Form the base of the flavorful consommé.

Birria Ramen Toppings

In addition to the shredded birria meat and flavorful broth, here’s what I added to my ramen!

  • Ramen Noodles: I used dry instant ramen noodles, but you can also use fresh ramen noodles if you prefer!
  • Birria Ramen Toppings: Jalapeno for spice, cilantro for freshness, lime for acidity, and of course- some soft-boiled eggs.
Collage of the beef and broth being prepared for birria ramen.

How to Make Birria Ramen

Keep in mind that the birria meat needs about 4 hours to slow cook, so this isn’t the best recipe to make if you’re short on time. But the good news is, once you’ve cooked the beef, it’s easy to store in the fridge and use later for a quick meal!

  1. Season and Sear the Beef: Season the beef chunks with salt and pepper, heat the olive oil over medium high heat in a skillet. Sear the meat until it is browned on all sides but do not fully cook.
  2. Add to Crockpot: Add the seared meat to a crockpot.

Preparing the Broth

  1. Prepare Chiles: Cut the stems off of the dried chilies and discard the seeds by shaking them out of the pods.
  2. Toast: In a medium skillet, add the chiles, and cook for 1 minute on each side. Toast until fragrant and lightly toasted.
  3. Boil: Bring 1 cup of water to a boil and remove from the heat. Submerge the chiles in the water and soak for 15 minutes while you prepare the rest of the sauce for the birria ramen.
  4. Cook Vegetables: To the same skillet, add the oil and onion and tomato. Sauté for 4-5 minutes, stirring occasionally, until charred and softened. Add the garlic cloves and sauté until fragrant for 2 more minutes.
  5. Blend: Transfer roasted vegetables to a blender. Strain the soaked chilies, and add them to the blender as well.
  6. Add Seasonings and Broth: Add the pepper, cumin, coriander, oregano, smoked paprika, salt, apple cider vinegar, and beef broth to the blender with the rest of the sauce ingredients and blend until smooth.
  7. Add to Crockpot: Pour the sauce and 3 cups of water into the crockpot with the beef. Cover and set the crockpot to high, cook for about 4 hours or until the beef is easily shredded making it perfect for this birria ramen.
  8. Shred: Remove the beef from the crockpot, shred it and then set it aside. Then add salt and pepper to taste.

Assembling the Ramen

  1. Cook Ramen and Eggs: Cook the ramen according to the package directions and soft boil the eggs.
  2. Add Broth and Beef: Pour about a cup of broth into a bowl, portion out some of the shredded beef into the bowl of broth.
  3. Finish With Noodles and Toppings: To the bowl add a portion of the cooked noodles, a soft boiled egg cut in half, some jalapeno, cilantro and lime wedges and enjoy! Birria ramen is best served hot and fresh.
Combining the beef and broth with ramen noodles.

Tips and Variations

There are a few things that you can do to change up this birria ramen to make it perfect for you!

  • Make it Spicier: Add a dash of sriracha or hot sauce to give your birria ramen more heat.
  • More Toppings: You can top this dish with any number of your favorite toppings! I recommend shredded purple cabbage, sliced radish, green onions, or diced red onion in addition to the toppings mentioned in the recipe.
Closeup of noodles topped with cilantro and a lime wedge.

How Long Does Leftover Birria Ramen Last?

Keep leftovers in the fridge in an airtight container for up to 4 days. If possible, store the birria beef, consommé, and noodles/toppings separately.

Picking up birria ramen noodles with chopsticks.

More Delicious Mexican-Inspired Recipes to Try

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Birria Ramen

The crazy good combination you never knew you needed! Birria ramen features ultra-tender shredded chuck roast simmered to perfection with ramen noodles in a flavorful consommé soup base.
Course Dinner
Cuisine Asian, Mexican, Mexican American
Keyword birria ramen, birria ramen recipe
Prep Time 45 minutes
Cook Time 4 hours
Total Time 4 hours 45 minutes
Servings 4 people
Calories 606kcal
Author Alyssa Rivers

Ingredients

Beef

Consume/ sauce

Ramen

Instructions

For the beef

  • Season the beef chunks with salt and pepper, heat the olive oil over medium high heat in a skillet. Sear the meat until it is browned on all sides but do not fully cook.
  • Add the seared meat to a crockpot.
  • For the consume/sauce
  • Cut the stems off of the dried chilies and discard the seeds by shaking them out of the pods.
  • In a medium skillet, add the chiles, and cook for 1 minute on each side. Toast until fragrant and lightly toasted.
  • Bring 1 cup of water to a boil and remove from the heat. Submerge the chiles in the water and soak for 15 minutes while you prepare the rest of the sauce.
  • To the same skillet, add the oil and onion and tomato. Sauté for 4-5 minutes, stirring occasionally, until charred and softened. Add the garlic cloves and sauté until fragrant for 2 more minutes.
  • Transfer roasted vegetables to a blender. Strain the soaked chilies, and add them to the blender as well.
  • Add the pepper, cumin, coriander, oregano, smoked paprika, salt, apple cider vinegar, and beef broth to the blender with the rest of the sauce ingredients and blend until smooth.
  • Pour the sauce and 3 cups of water into the crockpot with the beef. Cover and set the crockpot to high, cook for about 4 hours or until the beef is easily shredded.
  • Remove the beef from the crockpot, shred it and set it aside. Add salt and pepper to taste.

Assemble the ramen

  • Cook the ramen according to the package directions and soft boil the eggs.
  • Pour about a cup of broth into a bowl, portion out some of the shredded beef into the bowl of broth.
  • To the bowl add a portion of the cooked noodles, a soft boiled egg cut in half, some jalapeno, cilantro and lime wedges and enjoy!

Nutrition

Calories: 606kcal | Carbohydrates: 28g | Protein: 49g | Fat: 35g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 1613mg | Potassium: 1515mg | Fiber: 11g | Sugar: 15g | Vitamin A: 9492IU | Vitamin C: 17mg | Calcium: 103mg | Iron: 8mg
]]> https://therecipecritic.com/birria-ramen/feed/ 2 245753 Taco Soup https://therecipecritic.com/easy-taco-soup/ https://therecipecritic.com/easy-taco-soup/#comments Wed, 14 Feb 2024 13:00:00 +0000 https://therecipecritic.com/?p=244990 This one-pot taco soup delivers all the bold, Tex-Mex goodness you love with simple pantry staples and minimal prep! Plus,…]]>

This one-pot taco soup delivers all the bold, Tex-Mex goodness you love with simple pantry staples and minimal prep! Plus, it’s ready to go in 30 minutes. This is one of my family’s favorite dinners and I know you’ll love it just as much.

Looking for more hearty soups to warm you up from the inside-out this winter? Try these: 8-can chicken taco soup, chicken fajita soup, and 20-minute black bean soup!

A bowl of taco soup, topped with chopped avocado, shredded cheese, cilantro, and a lime wedge.

Easy Taco Soup

I don’t know why it’s taken me so long to get this recipe on the blog. I make it for my family all the time. (And always have some left over to heat up in the fridge!) This quick and easy taco soup is hearty, flavorful and uses simple canned ingredients that you probably already have in your pantry!

And if you’re not already convinced, this taco soup recipe is the best because you make everything in one pot. Clean-up is a breeze! It all starts with some seasoned ground beef, combined with a beef broth and fire-roasted tomato base. Then you add all those veggies and beans to give it texture that’s out of this world! Serve with some tortilla strips and you have the perfect dinner for chilly nights.

Ingredients in Taco Soup

I love this taco soup recipe because it uses so many simple ingredients. It’s perfect for when you have leftover taco meat in the fridge! Just combine it with some beef broth, canned veggies, and you have a delicious, hearty dinner on your hands! Note: all measurements are in the recipe card below.

  • Lean Ground Beef: Besides all of the beans, this is your main protein source. If you’re wanting something leaner you can also use ground turkey.
  • Diced Yellow Onion: Aromatic foundation for building that classic taco base.
  • Minced Garlic: So your taco soup has the perfect savory flavor.
  • Taco Seasoning: Convenient blend of spices to season your ground beef with. Use premade taco seasoning or make your own blend!
  • Beef Broth: Liquid base for simmering and melding all the flavors.
  • Fire-Roasted Diced Tomatoes: Rich, smoky sweetness with a touch of char.
  • Canned Corn: Adds sweetness and texture. Drain before using.
  • Canned Black Beans: Nutty flavor and creamy texture, adding bulk and protein. Drain before adding.
  • Canned Pinto Beans: Earthy flavor and lots of fiber! Again, drain before you add these to your taco soup!
  • Green Chiles: Fiery kick to customize your spice level.
  • Mexican Hot Style El Pato Tomato Sauce: Tangy depth and a touch of heat (use milder options if preferred).

Add Some Toppings

Taco soup is great on its own, but even better with toppings! I like to add a dollop of sour cream, shredded Mexican blend cheese, some sliced avocados for creaminess, extra tomatoes, and chopped cilantro for garnish. And of course, you can’t forget the chips! Tortilla strips are always a good option, or you can use my family’s favorite- Fritos Scoops!

How to Make It

3 simple steps and ready in 30 minutes, this taco soup is the perfect weeknight meal. Really, all you have to do is combine all of your ingredients and let everything simmer to flavorful perfection!

  1. Cook Ground Beef: In a large stock pot cook the ground beef and onion together over medium high heat. When the meat is evenly browned, add in the garlic and taco seasoning and sauté another minute, evenly incorporating the seasonings.
  2. Add Broth and Vegetables: To the pot add the beef broth, tomatoes, corn, black beans, pinto beans, green chiles, and Mexican style tomato sauce.
  3. Simmer: Bring everything to a boil then reduce the heat to low and simmer for about 10-15 minutes, just to incorporate and heat everything together.
  4. Serve: Remove from heat and then serve with toppings if desired.
2-photo collage of the beef being browned and the canned ingredients being added to the pot.

Tips and Variations

A few extra ways to customize your taco soup to your liking. It’s a dinner staple at my house, be prepared for your family to love it just as much!

  • Add Some Heat: If you like some heat with your taco soup I suggest adding a diced jalapeño to the soup, although the Mexican style tomato sauce adds some heat!
  • Make it Thicker: You can mash some of your beans to give your taco soup a richer, thicker consistency.
  • Make it Vegetarian: You can swap out the ground beef for meatless crumbles, or just omit the beef entirely. You’ll also want to use vegetable broth instead of beef. Taco soup has enough protein on its own with just the beans!
Taco soup being scooped up with a ladle.

Storing Leftover Taco Soup

Taco soup makes the BEST leftovers. Like I said earlier, I always have some ready to heat up in my fridge for a quick, flavorful meal.

  • In the Refrigerator: Store leftovers in the fridge in an airtight container for up to 4 days.
  • Reheating: Reheat individual portions in the microwave for 1 minute intervals, or warm your taco soup over the stove on medium heat.
Closeup of a serving of taco soup, with ground beef, broth, and vegetables in a metal spoon.

More Tried & True Soup Recipes

Print

Easy Taco Soup

This one-pot taco soup delivers all the bold, Tex-Mex goodness you love with simple pantry staples and minimal prep! Plus, it's ready to go in 30 minutes. This is one of my family’s favorite dinners and I know you’ll love it just as much.
Course Dinner
Cuisine Mexican American, Tex Mex
Keyword 30 minute taco soup, easy taco soup, taco soup, taco soup recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 people
Calories 400kcal
Author Alyssa Rivers

Ingredients

Toppings

Instructions

  • In a large stock pot cook the ground beef and onion together over medium high heat. When the meat is evenly browned, add in the garlic and taco seasoning and saute another minute, evenly incorporating the seasonings.
  • To the pot add the beef broth, tomatoes, corn, black beans, pinto beans, green chiles, and Mexican style tomato sauce.
  • Bring everything to a boil then reduce the heat to low and simmer for about 10-15 minutes, just to incorporate and heat everything together.
  • Remove from heat and serve with the toppings.

Nutrition

Calories: 400kcal | Carbohydrates: 71g | Protein: 20g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 1057mg | Potassium: 617mg | Fiber: 7g | Sugar: 48g | Vitamin A: 61IU | Vitamin C: 4mg | Calcium: 64mg | Iron: 4mg
]]> https://therecipecritic.com/easy-taco-soup/feed/ 3 244990 Creamy Sausage and Potato Soup https://therecipecritic.com/creamy-potato-and-sausage-soup/ https://therecipecritic.com/creamy-potato-and-sausage-soup/#comments Tue, 30 Jan 2024 01:00:00 +0000 https://therecipecritic.com/?p=242000 Buttery yellow potatoes and flavorful Italian sausage cooked together in a creamy, herb-filled soup base. The perfect hearty recipe to…]]>

Buttery yellow potatoes and flavorful Italian sausage cooked together in a creamy, herb-filled soup base. The perfect hearty recipe to warm you up from the inside-out!

Nothing compares to enjoying a warm bowl of soup when it’s chilly outside! Especially when the soup is homemade, hearty, and packed with flavor. This creamy sausage and potato soup is the perfect recipe to make, but I’ll leave these other recipes here just in case you need more tasty soups in your life. Crack chicken soup, cheeseburger soup, and 8-can taco soup!

A serving of sausage and potato soup in a stoneware bowl.

Potato and Sausage Soup

I’m a sucker for potato soup. Loaded baked potato soup, zuppa toscana, you name it! This creamy sausage and potato soup is the best addition to the list and is SO delicious. It’s nice and creamy without being too rich or heavy, and the flavor is out of this world.

The broth is chock full of fresh herbs, garlic, red pepper flakes, and parmesan cheese. If you’re not already convinced, then it has chunks of buttery petite yellow potatoes, tender carrots, and juicy Italian sausage in each bite. You need this soup in your life.

Ingredient List

This is everything that you’ll need for the most hearty, savory broth and mouthwatering texture. I know you’re going to love this creamy sausage and potato soup as much as I do, and want to have it on repeat!

  • Italian Sausage: Any type of ground Italian sausage will work! Sweet, mild, or hot, depending on your desired spice level.
  • Minced Yellow Onion: Adds sweetness and flavor.
  • Minced Garlic: So the soup has that mouthwatering savory flavor.
  • Chopped Carrots: For some extra texture and heartiness.
  • Chopped Kale: This leafy green adds a vitamin boost and extra texture.
  • Italian Seasoning: A blend of herbs like oregano, basil, and thyme for classic Italian flavor.
  • Fresh Parsley: Chopped to add herby flavor to the sausage and potato soup.
  • Red Pepper Flakes: Adjust amount for desired heat level.
  • Salt and Pepper: Season to your preference.
  • Chicken Broth: Forms the base of the soup.
  • Heavy Cream: Creates a rich and creamy texture. You can also use half and half if you’d like.
  • Petite Yellow Potatoes: These are also called baby gold potatoes. Chopped small, they add bits of hearty texture to the soup. I love their creamy, buttery texture so much!
  • Grated Parmesan: Melts into the soup for a pop of salty flavor.

How to Make Creamy Sausage and Potato Soup

Grab your soup pot and get ready to make some of this hearty, meaty goodness! It only takes 20 minutes for it all to cook up, making it a great choice for a weeknight dinner.

  1. Cook Sausage: Heat a large heavy bottom pot over medium high heat, add the italian sausage and onion and saute until the sausage is cooked through.
  2. Add Seasonings: Add in the garlic, Italian seasoning, fresh parsley, and red pepper flakes and saute for just another minute until the garlic becomes fragrant.
  3. Add Chicken Broth and Vegetables: Quarter the potatoes and add them to the pot along with the chicken broth, carrots, salt and pepper.
  4. Simmer: Bring everything to a boil then reduce the heat to low, cover and simmer until the potatoes are fork tender, about 15 minutes.
  5. Mix In Cream and Cheese: Add the heavy cream and parmesan cheese to the pot and stir, cook the kale until it wilts, about 5 minutes. Remove the soup from heat and then serve fresh!
4-photo collage of the creamy sausage and potato soup being prepared.

Cooking Tips

You know I’m all about ease and using ingredients that you already have in the fridge, so here are a few ways to customize your sausage and potato soup!

  • Other Veggies: Swap the kale for spinach or add chopped zucchini, celery, bell peppers, or broccoli for extra color and nutrients.
  • Use Half and Half: You can use half and half in place of the heavy cream. It won’t be quite as rich but still creamy! This is a great option to make your soup a little lighter.
  • More Toppings: For more flavor and texture, add chopped green onions or crumbled bacon to your sausage and potato soup.

Serve With These For Dipping!

Other Cooking Methods

  • Instant Pot: Brown the sausage and saute the veggies as usual, then toss in everything else except the cream and cheese. Pressure cook on high for 10 minutes, let the pressure release naturally, then stir in the cream and cheese.
  • Slow Cooker: Brown the sausage in a separate pan if you like, then toss it in your Crockpot with all the other ingredients (except the cream and cheese). Cover and cook on low for 6 hours. When you’re ready to eat, simply stir in the cream and cheese and serve.
Creamy sausage and potato soup in a large pot, being scooped up with a ladle.

Storing Leftover Sausage and Potato Soup

Store leftovers in the fridge in an airtight container for up to 4 days.

Reheat individual portions in the microwave for one minute intervals until warmed through, or over the stove on medium heat.

Closeup of a serving of soup.

More Tried & True Soup Recipes

Print

Creamy Sausage and Potato Soup

Buttery yellow potatoes and flavorful Italian sausage cooked together in a creamy, herb-filled soup base. The perfect hearty recipe to warm you up from the inside-out!
Course Dinner, lunch
Cuisine American
Keyword creamy sausage and potato soup, sausage potato soup
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings
Calories 589kcal
Author Alyssa Rivers

Ingredients

Instructions

  • Heat a large heavy bottom pot over medium high heat, add the italian sausage and onion and saute until the sausage is cooked through.
  • Add in the garlic, Italian seasoning, fresh parsley, and red pepper flakes and saute for just another minute until the garlic becomes fragrant.
  • Quarter the potatoes and add them to the pot along with the chicken broth, carrots, salt and pepper.
  • Bring everything to a boil then reduce the heat to low, cover and simmer until the potatoes are fork tender, about 15 minutes.
  • Add the heavy cream and parmesan cheese to the pot and stir, cook for about 5 minutes. Remove the soup from heat and serve fresh!

Nutrition

Calories: 589kcal | Carbohydrates: 8g | Protein: 17g | Fat: 55g | Saturated Fat: 28g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Cholesterol: 155mg | Sodium: 1164mg | Potassium: 401mg | Fiber: 1g | Sugar: 4g | Vitamin A: 4800IU | Vitamin C: 5mg | Calcium: 196mg | Iron: 2mg
]]> https://therecipecritic.com/creamy-potato-and-sausage-soup/feed/ 3 242000 Beef Noodle Soup https://therecipecritic.com/beef-noodle-soup/ https://therecipecritic.com/beef-noodle-soup/#comments Fri, 26 Jan 2024 01:00:00 +0000 https://therecipecritic.com/?p=241678 Warm and comforting Beef Noodle Soup is a delicious spin off of classic chicken noodle soup. A combination of tender…]]>

Warm and comforting Beef Noodle Soup is a delicious spin off of classic chicken noodle soup. A combination of tender beef, vegetables and egg noodles is simmered in a savory broth for the best one-pot winter meal!

A piping hot soup to enjoy when it’s cold outside is the best! We have a variety of incredible soup recipes that you’re sure to love! Try this Classic Italian Wedding Soup, Vegetable Detox Soup, or this Easy Cauliflower Soup.

Beef noodle soup being scooped up with a ladle in a large pot.

Beef Noodle Soup Recipe

Beef noodle soup is the tastiest comfort food! Not only do you have tender, seasoned pieces of beef swimming in a savory broth, but it gets even better – the wide pasta noodles are nice and soft and soak up all of the wonderful broth. And for some veggie goodness, we’ve got carrots and celery to add a pop of color, texture and a boost of nutrients! This soup will warm you up on a chilly day and satisfy your taste buds. Plus, it takes very little effort to make.

All of the ingredients get cooked together in one pot, and in just about 45 minutes you’ll have a mouthwatering, satisfying soup. You can even serve it up with some easy no-knead bread, my Grandma’s homemade bread, or these rolls. This broth is so good for dipping! Go ahead and double the recipe because you’re going to want it on repeat all season long.

Ingredients Needed

This beef noodle soup recipe is made with a handful simple ingredients, yet they come together for pure comfort in a bowl! Find the measurements below in the recipe card.

  • Olive Oil: For cooking the beef and vegetables.
  • Chuck Roast: You’ll need a 1 pound chuck roast.
  • Salt & Pepper: Enhances the overall flavor of the soup.
  • Yellow Onion: Yellow onions will add delicious savory flavor but are mellow enough to not overpower the dish.
  • Carrots: For maximum flavor, use large carrots rather than baby carrots.
  • Celery: Slice the celery as small or large as you’d like to add extra texture.
  • Garlic: A must in soup for savory flavor and aromatics!
  • Beef Broth: Adjusts the consistency of the soup and also adds flavor.
  • Fresh Herbs: Fresh thyme and fresh rosemary add complexity to the recipe.
  • Egg Noodles: Perfectly wide and thick to soak up the tasty broth.
  • Fresh Parsley: To finish the soup with color and freshness.

How to Make Beef Noodle Soup

Beef noodle soup is one of the best recipes for chilly days because it’s warm, cozy and super easy to make! We love it served with a good crusty bread for dipping. Here’s how to make it:

  1. Cook the beef: Heat the olive oil in a large heavy bottom pot over medium high heat. Add the cubed beef, salt and pepper to the pot and stir to coat the beef in the salt and pepper.
  2. Sauté the veggies: Add the onion, carrots, and celery stalks to the pot and sauté with the beef until all the beef has cooked and the onions are transparent. Add in the garlic and sauté another minute, just until it becomes fragrant.
  3. Simmer: To the pot add the beef broth, thyme, and rosemary and bring everything to a rolling boil. Add the noodles to the pot and reduce the heat to medium. Cover and cook until the noodles are al dente.
  4. Serve: Add the parsley to the soup and serve with additional salt and pepper to taste!
4-photo collage of vegetables, beef chunks, and noodles being added to a large pot.

Tips and Serving Suggestions

Whether you’re wanting to change up this beef noodle soup recipe or need some serving ideas, we’ve got you covered!

  • Meat to Use: I used chuck roast for this recipe but you can use any cut of beef meant for stewing. 
  • Dried Herbs: You can use dried herbs in place of fresh ones. Use 1 teaspoon dried thyme and 1/2 teaspoon dried rosemary leaves.
  • Noodles: To change things up, try another type of noodle like tortellini, bowtie pasta, small shell pasta, or even spaghetti noodles would be great.
  • Vegetables: To add even more nutrients, mix in baby spinach leaves, green beans, peas, zucchini, corn, or even potatoes. However, be aware that different veggies will have different cook times.
  • Serve With: All you really need to complete this meal is some crackers or crusty bread like sourdough or French bread. You could even serve it in a bread bowl. 
Top-down view of beef noodle soup in a stoneware bowl.

Storing Leftover Beef Noodle Soup

Here’s how to store your beef noodle soup so you can enjoy it for an incredible lunch throughout the week! It tastes even better the next day!

  • In the Refrigerator: Store in an airtight container for up to 4 days.
  • In the Freezer: Store in a freezer bag for 4-6 months. Thaw overnight in the fridge before reheating.
Closeup of soup in a gold metal spoon.

More Soup Recipes to Try

Homemade soup is the best in the wintertime! It’s so comforting and warms you up from the inside out. Here are some of my favorite soup recipes for you to try. They are so good! Need more ideas? Check out this winter soup roundup here!

Print

Beef Noodle Soup

Warm and comforting Beef Noodle Soup is a delicious spin off of classic chicken noodle soup. A combination of tender beef, vegetables and egg noodles is simmered in a savory broth for the best one-pot winter meal!
Course Soup
Cuisine American
Keyword beef and noodles, beef noodle soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 people
Calories 319kcal
Author Alyssa Rivers

Ingredients

Instructions

  • Heat the olive oil in a large heavy bottom pot over medium high heat. Add the cubed beef, salt and pepper to the pot and stir to coat the beef in the salt and pepper.
  • Add the onion, carrots, and celery stalks to the pot and saute with the beef until all the beef has cooked and the onions are transparent. Add in the garlic and saute another minute, just until it becomes fragrant.
  • To the pot add the beef broth, thyme, and rosemary and bring everything to a rolling boil. Add the noodles to the pot and reduce the heat to medium. Cover and cook until the noodles are al dente.
  • Add the parsley to the soup and serve with additional salt and pepper to taste!

Nutrition

Serving: 1serving | Calories: 319kcal | Carbohydrates: 35g | Protein: 20g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 75mg | Sodium: 1262mg | Potassium: 562mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5265IU | Vitamin C: 6mg | Calcium: 61mg | Iron: 3mg
]]> https://therecipecritic.com/beef-noodle-soup/feed/ 3 241678 Crack Chicken Soup https://therecipecritic.com/crack-chicken-soup/ https://therecipecritic.com/crack-chicken-soup/#comments Fri, 15 Dec 2023 13:00:00 +0000 https://therecipecritic.com/?p=237151 All it takes is one bite to obsess over this crack chicken soup! It’s loaded with shredded chicken, bacon, ranch…]]>

All it takes is one bite to obsess over this crack chicken soup! It’s loaded with shredded chicken, bacon, ranch seasonings, and all of your favorite creamy crack-inspired flavors!

If there is the word “crack” in the title of any recipe, you have my full attention! It means it has the irresistible ingredients of cheese, ranch seasoning, cream cheese, and bacon. Sign me up! Try my other crack-inspired recipes like this chicken, casserole, or this tasty dip.

Top view of crack chicken soup in two bowls with shredded cheese on top.

Crack Chicken Soup

Crack chicken soup is our new favorite soup because it is bursting with all the best flavors! It starts with softened vegetables and crumbled bacon…the perfect base for any soup. Then add in shredded chicken, cream cheese, ranch seasoning, and sour cream for all that creamy flavor. Finish it off with shredded cheddar cheese and spinach and just wait until you take that first bite! So creamy, so comforting, and so incredibly tasty! It’s going to have everyone wanting seconds. 

I love a good, hearty soup. If it’s easy to make, that’s even better! After you try this amazing crack chicken soup, try this cheeseburger soup, 8-can chicken taco soup, or broccoli cheese soup!

Ingredients You Will Need

This crack chicken soup needs to be made this week, so make sure you have all the ingredients ready to go! It’s a great recipe for using up leftover shredded chicken if you have it. You can find exact measurements for each ingredient in the recipe card below.

  • Bacon: Crumbled crispy bacon is the best part of this soup. Set some aside for garnish!
  • Unsalted Butter: Butter to saute the veggies.
  • Yellow Onion: Diced onion is a must in soup and adds great flavor.
  • Celery: Diced celery adds great texture.
  • Carrots: Peeled and diced carrots.
  • Garlic: Minced garlic adds great flavor.
  • Chicken Broth: Chicken broth is the base of this soup.
  • Dry Ranch Dressing: The key ingredient in crack chicken is dry ranch flavoring.
  • Black Pepper: Cracked black pepper to taste.
  • Parsley: Fresh chopped parsley for garnish.
  • Shredded Chicken: Cooked and shredded boneless skinless chicken. Leftover chicken is great for this recipe.
  • Sour Cream: Adds a tangy creaminess to the soup.
  • Cream Cheese: Softened and cubed cream cheese is delicious in the soup.
  • Cheddar Cheese: Shredded cheddar cheese, plus more for garnish!
  • Baby Spinach: Fresh spinach is a delicious touch at the end of this recipe.
  • Green Onion: Chopped green onion for garnish and flavor.

The BEST Crack Chicken Soup Recipe

In just 30 minutes, you’ll have the tastiest crack chicken soup ready to be devoured! It’s such an easy recipe because it’s all made in the same pot! Follow my full instructions below to walk you through all the steps.

  1. Cook the Bacon: Heat a large pot over medium-high heat and cook the diced bacon. Remove the cooked bacon from the pot and set aside.
  2. Saute the Veggies and Add the Garlic: Add the butter, onion, celery, and carrots. Saute the vegetables until they are softened, about 5 minutes. Add the garlic to the pot and saute for just a minute.
  3. Add the Broth, Seasonings, Chicken, Sour Cream, Cream Cheese, and Bacon: Add the chicken broth, ranch packet, pepper, parsley, shredded chicken, sour cream, cream cheese, and cooked bacon. Cook and stir continually until the cream cheese melts into the soup evenly.
  4. Add the Shredded Cheese and Spinach: Add in the cheddar cheese and spinach, and cook until the spinach has wilted and the cheese is melted.
  5. Garnish and Enjoy: Serve soup with additional cheddar cheese and chopped green onions. Salt and pepper to taste.
First photo of bacon cooking in a pot. Second photo of veggies cooking in the pot. Third photo of cream cheese, sour cream, ranch seasoning, and cooked bacon added to the pot. Fourth photo of cheese and spinach added to the pot.

Storing Leftovers

Have some leftover crack chicken soup? Don’t worry! You can keep it in the fridge or freezer and then enjoy it later. It’s so easy to reheat and retains its flavor and texture perfectly.

  • In the Refrigerator: Once the soup has cooled, then store it in an airtight container in the refrigerator for up to 5 days.
  • In the Freezer: After cooking and allowing the soup to cool down, transfer it to freezer-safe containers or resealable freezer bags. Be sure to leave some space at the top to account for expansion as the soup freezes. Then, label it with the date. The soup will last about 2-3 months.
  • To Reheat: When you’re ready to use the frozen soup, simply thaw it in the refrigerator overnight. Once thawed, you can reheat it on the stovetop or in the microwave until it’s heated throughout.
Top view of crack chicken soup in a pot with a ladle lifting up soup.

Can I Cook it in a Crockpot or Instant Pot?

Yes! This crack chicken soup is a fast and easy soup to make last minute because it uses pre-cooked shredded chicken. But if you have extra time this can be cooked in both a slow cooker and an Instant Pot! If using raw chicken, use 3 boneless skinless chicken breasts. You can also cut down on the cooking time if you decide to use pre-cooked chicken. It’s up to you!

  • Crockpot Crack Chicken Soup: Before adding your ingredients to the slow cooker, go ahead and brown the bacon and sauté the veggies. Once cooked, add those to your slow cooker along with all of the other ingredients except for the sour cream, spinach, and cheddar cheese. Those ingredients you’ll add before serving. You can also use raw chicken breasts because they will fully cook in the crockpot. Cover and cook on low for 4-5 hours. 20 minutes before serving, stir in the sour cream, spinach, and cheddar cheese. Shred the chicken and enjoy!
  • Instant Pot Crack Chicken Soup: To cook this in the instant pot, sauté the bacon and veggies right in the instant pot on the “sauté” mode. Then, add in the rest of the ingredients except for the sour cream, spinach, and cheddar cheese. You can also use raw chicken breasts because they will fully cook in the instant pot. Cook on “manual” mode for 25 minutes. Then, do a slow release. Stir in the sour cream, spinach, and cheddar cheese. Shred the chicken and enjoy!
Top view of a spoon lifting soup out of a bowl.

More Tasty Soup Recipes

Soup is comforting, delicious, and feeds a crowd! I love it when the seasons start to change and I can start adding it back into my meal rotations again! There are so many variations and soup flavors my family loves. Check out a few more of my favorites that are hearty and delicious.

Print

Crack Chicken Soup

All it takes is one bite to obsess over this crack chicken soup! It's loaded with shredded chicken, bacon, ranch seasonings, and all of your favorite creamy crack-inspired flavors!
Course Dinner, Soup
Keyword 30 minute crack chicken soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 people
Calories 564kcal
Author Alyssa Rivers

Ingredients

Instructions

  • Heat a large pot over medium high heat and cook the diced bacon. Remove the cooked bacon from the pot and set aside.
  • Add the butter, onion, celery, and carrots. Saute the vegetables until they are softened, about 5 minutes. Add the garlic to the pot and saute for just a minute.
  • Add the chicken broth, ranch packet, pepper, parsley, shredded chicken, sour cream, cream cheese, and cooked bacon. Cook and stir continually until the cream cheese melts into the soup evenly.
  • Add in the cheddar cheese and spinach, cook until the spinach has wilted and the cheese is melted.
  • Serve soup with additional cheddar cheese and chopped green onions. Salt and pepper to taste.

Video

Notes

Keep leftovers in an airtight container in the fridge for up to 5 days.
You can keep leftovers in the freezer in an airtight container for up to 2 months.
To cook in the slow cooker, Follow the instructions up to sauteing the vegetables. Once the vegetables have cooked add them along with all the cooked bacon, chicken broth, ranch packet, pepper, parsley, shredded chicken, sour cream, cream cheese into a large crockpot. Set the heat to low and cook for 3 hours, check the soup and stir it after about 2 hours. Add in the cheddar cheese and spinach, cook until the spinach has wilted and the cheese is melted.

Nutrition

Calories: 564kcal | Carbohydrates: 9g | Protein: 32g | Fat: 45g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 157mg | Sodium: 1220mg | Potassium: 490mg | Fiber: 1g | Sugar: 4g | Vitamin A: 4273IU | Vitamin C: 5mg | Calcium: 296mg | Iron: 2mg
]]> https://therecipecritic.com/crack-chicken-soup/feed/ 28 237151 French Onion Soup https://therecipecritic.com/french-onion-soup/ https://therecipecritic.com/french-onion-soup/#comments Tue, 12 Dec 2023 01:00:33 +0000 https://therecipecritic.com/?p=86605 French Onion Soup is such a classic and SO easy to make! Onions are slowly caramelized until soft and sweet,…]]>

French Onion Soup is such a classic and SO easy to make! Onions are slowly caramelized until soft and sweet, simmered with beef broth, thyme, sherry, and white wine. It’s topped with a crispy crouton, loads of shredded gruyere cheese and broiled into a crispy, cheesy oblivion. So good!

Soups are our jam, be sure to check out this Award Winning Cheeseburger Soup, this Broccoli Cheese Soup, or this Minestrone Soup. They’re all so amazing and perfect for when it gets chilly!

Top-down view of a bowl of French onion soup, topped with melted gruyere cheese.

French Onion Soup Recipe

I still remember the first time I had French Onion Soup. It was at a fancy steak restaurant when I was about seven years old, and when I saw the next table’s bubbling hot, cheesy soup being delivered to their table, it was love at first sight.

This cheesy, brothy, onion-forward soup may seem hard to make, but it’s actually super easy to prepare. Win! The only thing you need is a little bit of patience both to let the onions caramelize and to keep yourself from inhaling the broth before the cheese goes on to be melted into a gooey oblivion. Let’s get into all of the ingredients you’ll need:

French Onion Soup Ingredients

This classic dish is pure comfort in a bowl, with rich, savory broth simmered with caramelized onions for an unforgettable flavor. Top it off with melted Gruyère and a toasted baguette for the ultimate experience. Let’s dive into the simple ingredients that make the magic happen!

  • Unsalted Butter: Creates a smooth base for sautéing the onions.
  • Onions: Lots and lots of onions. When you let onions cook look and slow, they downsize tremendously. I used about 6 1/2 cups of sliced onions, which equals about 3 large onions. Slice them thin.
  • Salt: Enhances the delicious natural flavor of the onions.
  • All-Purpose Flour: I like to add just a few tablespoons of flour to my French onion soup to thicken it up just a touch.
  • Sherry and Dry White Wine: Deglazes the pan after caramelizing the onions. They also add acidity and complexity to the soup’s flavor. I recommend using sauvignon blanc or pinot Grigio for the white wine.
  • Beef Broth: Use a good-quality beef broth or stock. I also like to use low-sodium, so I can control the amount of salt that goes into the dish.
  • Thyme: Fresh thyme if you’ve got it. About five sprigs.
  • Baguette Slices: Toast nicely and absorbs the soup’s broth.
  • Gruyere Cheese: This is arguably the best part of French onion soup. Gruyere cheese is nutty, salty, and melts PERFECTLY. I would not substitute anything for this. It can be a little bit pricey, but the other ingredients are pretty cheap so it makes up for it.

Do I Have to Use Gruyere?

I would say yes. However, if you can’t find gruyere cheese, you can get away with using emmental or a good swiss cheese. And make sure it’s not pre-shredded. The way you get that gooey interior and crispy exterior is with freshly shredded cheese.

How to Make It

Once you’ve got your ingredients ready, here’s how to make that delicious, ooey-gooey bowl of French onion soup. Once you know how to make it from scratch, you’ll want it all the time!

  1. Melt Butter: Heat a large heavy-bottomed pot over medium heat. Add the butter and let it melt. Add the onions and salt and stir.
  2. Sauté Onions: Let the onions sauté for 5-10 minutes, until they begin to turn translucent. Reduce the heat to medium-low and continue to cook the onions for another 45 minutes, string every 5-10 minutes to prevent them from burning. If they are burning instead of caramelizing, turn the heat to low and stir more frequently. They should be fragrant and turn a deep golden brown. The size will reduce drastically.
  3. Add Flour, Sherry, and Wine: Turn the heat back to medium and stir the flour into the onions and cook for 1 minute. Slowly stir in the broth, sherry, and wine. Then bring to a simmer. Simmer until the soup begins to thicken and reduce, about 4-5 minutes. Stir in the thyme. Adjust the salt as needed.
  4. Toast Baguette: While the onions cook, toast the pieces of bread in the oven. Brush both sides with olive oil then bake at 350 degrees Fahrenheit for 6-8 minutes, flipping the bread halfway through. Remove from the oven and set aside.
  5. Broil and Serve: Ladle the soup into four oven-safe bowls. Place a slice or two of toasted bread on top of the soup and cover with cheese. Place the bowls on a large sheet pan and broil until the cheese has melted and started to turn brown and bubbly, about 2-3 minutes. Keep a close eye on them as they broil, as some broilers can cook faster than others. Serve immediately.
Onions caramelizing in a pot.

Tips for Success

Use these extra tips and tricks to make sure you end up with French onion soup worthy of your favorite fancy restaurant!

  • Use Your Favorite Kind of Onions: You can use yellow onions, red onions, sweet onions, white onions…pretty much any kind or combination! 10 cups will seem like a lot, but I promise they cook down a ton.
  • Alcohol Substitutes: Instead of sherry and wine you can use cooking sherry and white wine, or additional beef broth. But the two wines add a really great depth of flavor that adds a lot to the soup so I encourage you to use them!
  • Keep an Eye on Your Onions: Make sure to watch the onions, you don’t want them to burn. If they start to burn, turn the heat down a bit and continue to stir.
  • Make Sure to Season as You Go! Season the onion. After you add the broth and wines, season again. After the broth has simmered with thyme, taste for seasoning again. Everyone’s palate is different and what I think is too salty or not salty enough may be different for yours.
  • Don’t Leave Your Broiling Cheese Unattended! Cheese burns FAST. You really need to keep an eye on the soup when it’s under the broiler or you can quickly have a bad situation on your hands.
5-photo collage of the onions being sauteed, combined with the other ingredients, and added to a bowl topped off with baguette and gruyere cheese.

Can I Make French Onion Soup in Advance?

Yes! In fact, please do! Make the soup, sans the bread and cheese from start to finish. Cool completely and store in an airtight container in the fridge or the pot with a lid. It will stay good for 3-4 days. Shred the cheese and store it separately. When you’re ready to reheat, place the pot back on the stove and bring to a boil. Prepare the soup as directed.

A bowl of French onion soup.

More Soup Recipes to Try This Winter:

Print

French Onion Soup

French Onion Soup is such a classic and SO easy to make! Onions are slowly caramelized until soft and sweet, simmered with beef broth, thyme, sherry, and white wine. It's topped with a crispy crouton, loads of shredded gruyere cheese and broiled into a crispy, cheesy oblivion. So good!
Course Soup
Cuisine French
Keyword french onion soup, soup, onion soup
Prep Time 35 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 55 minutes
Servings 4 people
Calories 621kcal
Author Alyssa Rivers

Equipment

  • Stock pot

Ingredients

Instructions

  • Heat a large heavy-bottomed pot over medium heat. Add the butter and let it melt. Add the onions and salt and stir.
  • Let the onions sautee for 5-10 minutes, until they begin to turn translucent. Reduce the heat to medium-low and continue to cook the onions for another 45 minutes, string every 5-10 minutes to prevent them from burning. If they are burning instead of caramelizing, turn the heat to low and stir more frequently. They should be fragrant and turn a deep golden brown. The size will reduce drastically.
  • Turn the heat back to medium and stir the flour into the onions and cook for 1 minute. Slowly stir in the broth, sherry, and wine. Bring to a simmer. Simmer until the soup begins to thicken and reduce, about 4-5 minutes. Stir in the thyme. Adjust the salt as needed.
  • While the onions cook, toast the pieces of bread in the oven. Brush both sides with olive oil then bake at 350 degrees Fahrenheit for 6-8 minutes, flipping the bread halfway through. Remove from the oven and set aside.
  • Ladle the soup into four oven-safe bowls. Place a slice or two of toasted bread on top of the soup and cover with cheese. Place the bowls on a large sheet pan and broil until the cheese has melted and started to turn brown and bubbly, about 2-3 minutes. Keep a close eye on them as they broil, as some broilers can cook faster than others. Serve immediately.

Notes

Originally posted on December 13, 2019
Updated on December 11, 2023

Nutrition

Serving: 1bowl of soup | Calories: 621kcal | Carbohydrates: 57g | Protein: 28g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 85mg | Sodium: 1951mg | Potassium: 845mg | Fiber: 8g | Sugar: 19g | Vitamin A: 867IU | Vitamin C: 32mg | Calcium: 725mg | Iron: 3mg
]]> https://therecipecritic.com/french-onion-soup/feed/ 10 86605 Pastina https://therecipecritic.com/pastina/ https://therecipecritic.com/pastina/#comments Wed, 08 Nov 2023 01:00:00 +0000 https://therecipecritic.com/?p=233005 Warm and nourishing Italian Pastina is comfort food at its best! This simple soup recipe is made with chicken broth,…]]>

Warm and nourishing Italian Pastina is comfort food at its best! This simple soup recipe is made with chicken broth, vegetables, and tiny pasta stars. It’s the perfect cozy meal to enjoy when the weather turns cold!

Closeup of pastina soup.

Reasons You’ll Love This Recipe

  • Healthy: This soup is packed with fresh veggies. The vegetables are blended to create wonderful creaminess without the need for heavy cream.
  • Comforting: The savory flavors from the onion and garlic simmering in the flavorful chicken broth make this soup taste so good when you’re sick!
  • Easy to Make: This recipe calls for simple pantry staple ingredients and very little effort. It will definitely become a family staple in your home for sick days!

What is Pastina?

This recipe is also known as Italian Pastina or Italian Penicillin. It’s the Italian version of chicken noodle soup. It is commonly used during cold and flu season to stave off, and treat illness. It’s so cozy and comforting. It’s like a warm hug in a bowl. Your family will love this Pastina soup and will be running back for seconds!

Ingredients in Pastina

Just a few simple ingredients are needed for this Pastina recipe. Once you have a bite, this be will one of your new favorite recipes! Both kids and adults enjoy it. Check out the recipe card at the bottom of the post for exact measurements.

  • Chicken Broth: Wonderfully flavored base for the soup. Use store-bought or homemade.
  • Water: The base for all of the ingredients.
  • Carrots: Give the soup its orange color and adds a bit of sweetness.
  • Celery: Adds texture and a subtle bitterness to balance the other flavors.
  • Onions: These are the reason for the incredible depth of savory flavor.
  • Garlic: Gives the soup a punch of flavor adding to the savory flavor.
  • Salt: Start with 1 teaspoon of salt to bring out all of the flavors.
  • Pasta: This recipe uses tiny Italian pasta. Most major brands carry boxed pasta at the grocery store. You can use tiny star-shaped pasta or very small spheres, or satellites.

Quick Tip

You can add all the pasta to the broth, but the texture is better if you add it in as you serve it. The longer it sits, the more the pasta will absorb the liquid and become starchy.

How to Make Pastina

I love simple and easy soup recipes, especially when they are healthy like this one! That’s a win-win! Here’s the simple process to make it:

  1. Simmer Ingredients: Add the chicken broth, water, carrots, celery, onion, garlic, and salt to a large stockpot. Bring everything to a boil over high heat. Reduce heat to medium-low, cover, and cook for about 45 minutes until the vegetables are tender.
  2. Cook the Pasta: While the vegetables are cooking, cook the pastina to al dente, drain and set aside.
  3. Blend Veggies: Once the vegetables are soft, remove them from the liquid and add them to a blender along with 1 cup of the liquid. Blend until smooth.
  4. Serve: Pour the puréed vegetables back into the liquid and stir. Serve the vegetable broth with the cooked pastina and enjoy!
4-photo collage of the homemade broth being prepared. Vegetables are simmered until soft, then blended.

Tips & Variations

There are a few things that you can do to change up this Pastina recipe to fit your needs! Here are a few ideas:

  • Vegetarian: To make this recipe vegetarian-friendly, use vegetable broth instead of chicken broth.
  • Gluten-Free: As long as you use gluten-free pasta, this recipe is naturally gluten-free.
  • Blender: You can use an immersion blender to make this but we recommend using a stand blender, if possible, to get extra creamy results! Just make sure to let the soup cool for a few minutes before putting it in the blender.
  • Add Toppings: If you want to make this soup extra special, try adding some toppings like swirled heavy cream, chopped fresh parsley or other herbs, parmesan cheese, crispy crumbled bacon and some freshly cracked pepper!
A serving of soup in a white bowl.

Storing Leftovers

Pastina is perfect for storing and enjoying later. The perfect way to warm you up from the inside-out all winter long!

  • Refrigerate: If you store broth separately from pasta, store leftovers in an airtight container in the fridge for up to 14 days. 
  • Freezer: You can store the broth in the freezer in an airtight container for up to 2 months. 
  • Reheat: To reheat Pastina, simply pour it into a medium-sized pot and heat it over medium heat until it’s warm throughout.
A spoonful of pastina in a metal spoon.

More Delicious Soup Recipes

We LOVE trying different soup recipes during the cold winter months! It’s a good thing I have enough cozy soup recipes to last you all season long. Here are some of my favorites:

Pastina served in a white bowl with a spoon.
Print

Pastina

Warm and nourishing Italian Pastina is comfort food at its best! This simple soup recipe is made with chicken broth, vegetables, and tiny pasta stars. It's the perfect cozy meal to enjoy when the weather turns cold!
Course Dinner, Soup
Cuisine Italian
Keyword pastina, pastina recipe, pastina soup
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 8 People
Calories 224kcal
Author Alyssa Rivers

Ingredients

Instructions

  • To a large stock pot, add the chicken broth, water, carrots, celery, onion, garlic, and salt. Bring everything to a boil over high heat. Reduce heat to medium-low, cover, and cook for about 45 minutes until the vegetables are tender.
  • While the vegetables are cooking, cook the pastina to al dente, drain, and set aside.
  • Once the vegetables are soft, remove them from the liquid and add them to a blender along with 1 cup of the liquid. Blend until smooth.
  • Pour the puréed vegetables back into the liquid and stir. Serve the vegetable broth with the cooked pastina, and enjoy!

Nutrition

Calories: 224kcal | Carbohydrates: 46g | Protein: 8g | Fat: 1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.03g | Cholesterol: 2mg | Sodium: 749mg | Potassium: 123mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3831IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 2mg
]]> https://therecipecritic.com/pastina/feed/ 4 233005