Vegetarian French Onion Soup in the Crock Pot


I love this soup so much, I probably make it far too often. Before I met my husband I was a pretty strict vegetarian and the only meat product I really missed was French onion soup. I tried it with every broth imaginable and it just wasn’t the same. About a year ago a friend told me that mushroom broth can be substituted for beef broth- it was delicious! Making it in the crock pot makes it so easy to make a big batch of this soup without much work.

Instead of using beef broth I use mushroom broth in this recipe. This is usually easy to find near Thanksgiving, but can be more challenging other times of the year. Lipton has a great mushroom and onion soup mix that most grocery stores sell in the soup aisle, I’ve found it works really well and gives the soup a great flavor.

3 pounds sweet yellow onions, sliced thin

3 tablespoons minced garlic

4 tablespoons butter

8 cups mushroom broth

1 loaf French bread, sliced

Sliced cheese


Place sliced onions, garlic and butter in the crock pot on low for 4-6 hours or until they are caramelized. I like to stir them every hour or so to make sure they are cooking evenly.


Once all the onions are caramelized, stir in the mushroom broth. Let the soup simmer for at least an hour on low to let all the flavors come together. You can also add in a teaspoon of dried thyme at this point, it adds a nice flavor to the finished soup.

Ladle soup into heat-safe bowls, top with bread and a slice of cheese of your choice. Broil for a few moments or until the cheese has melted on the bread.


Classic Chicken Noodle Soup


Keeping with the theme of comfort food, this week I also made a gigantic batch of chicken noodle soup. I’ve actually read a few studies that suggest chicken noodle soup may contribute in helping people recover from sickness sooner, which is pretty amazing! Whether or not that is true, I think chicken noodle soup is the go-to for most people when they are under the weather and I am not exception! While it may be a little more work than opening a can of soup, the taste is amazing and worth all the work.

The biggest complaint I used to have about chicken noodle soup was the soggy noodles. Anytime I made it at home the broth would get starchy and the noodles would get soggy during the cooking process. I have found that keeping the soup and noodles completely separate until it is time to eat solves the problem. I cook the soup in one pot and the noodles in a separate pot. When it’s time to eat I scoop some noodles into my bowl and spoon the soup over them, such an easy way to ensure you don’t have limp overcooked noodles.



8 cups chicken broth

2 cups shredded chicken

1 small yellow onion, chopped

2 tablespoons garlic, minced

2 cups carrots, peeled and chopped

1 cup celery, chopped

½ tablespoon herbs de provence

8 ounces cooked egg noodles


In a large stock pot sauté garlic and onions together until fragrant. Mix in the diced carrots and celery, continue to sauté until all the vegetables are soft.

Pour in the chicken broth and add the shredded chicken and seasoning. Let this simmer on your stovetop for a few hours. I love to make this recipe around lunchtime and let it slowly simmer until dinner.


When you are ready to eat just spoon the soup over the noodles and enjoy!


Chicken Tortilla Soup – Freezer Cooking February


This was the first recipe I ever collected and I still love it! When I was in high school one of my friends mom’s made this recipe anytime we all gathered at her house to study. As we worked on our homework the kitchen would fill with the wonderful aroma of cumin, bell peppers and chicken as her mother cooked. It is such a wonderfully simple soup, but all the flavors work perfectly together. One note- it calls for half a cup of fresh salsa. As a Southern Californian I take salsa pretty seriously. Please don’t try to swap in the canned salsa that is shelf-stable, the results just won’t be the same!

To speed up this recipe, I defrost some of the shredded chicken I made earlier in the crockpot. By using precooked chicken the prep time for this soup is cut in half! I love to make this early in the day and let it simmer all day long. Top it with some sour cream and avocado for a full meal.


2 cups shredded chicken

8 cups chicken broth

1 green bell pepper, diced

1 red bell pepper, diced

2 tablespoons garlic, minced

1 yellow onion, diced

1 can of corn, drained

4 ounces mild green chiles

½ cup fresh salsa

1 tablespoon cumin


In a large pot saute the bell peppers, garlic and onion until soft. Add all other ingredients and simmer for at least an hour. Top with cheese, tortilla chips, sour cream, or avocado.