• 1 chicken breast
• 1 box of chicken broth
• 1 carrot, peeled and diced small
• 1 stalk of celery, diced small
• 1 cup of cooked, white rice
• juice of 2-3 lemons
• 2 egg yolks
• dried dill, to taste
• black pepper, to taste

I throw the chicken, veggies, and broth in the crockpot for 3-4 hours on high or 5-6 hours on low. When the chicken is done, I transfer everything to a pot. If you opt to use leftover chicken instead, just sautee the veggies until they are soft. Then add everything to a pot and warm through.

When the chicken is done cooking, make the rice. You could use any rice here. I just use the instant white rice.

You could also use tiny pasta, like orzo, ditalini, or pastina.

Separate the eggs, discarding the whites. Add the 2 egg yolks to your lemon juice and whisk. If you dump this mixture into your soup now, it will scramble your eggs, which is not what we want. Instead, you are going to ‘temper’ the eggs by adding a 1/2 cup or so of hot broth to the bowl with the eggs and whisking. Do this 2 or 3 times to slowly increase the temperature of the eggs.

Remove the soup from the heat and add the entire egg mixture to the pot, whisking constantly. Add the cooked rice, some dill, and lots of pepper to the pot and stir.

That’s it. Bon appetite.

• 2-3 heads of broccoli, roughly chopped
• 2-3 carrots, chopped
• 1 stick butter (1/2 cup)
• 1/2 cup flour
• 1 box of chicken broth (4 cups)
• 1/2 cup milk, heavy cream, half-n-half (Optional)

Melt butter and add veggies. Cook on medium until softened. Add flour and continue stirring for several minutes. Your goal is to ‘cook’ the flour, like you are making a roux. Slowly add the chicken broth while stirring. Bring to a boil – this ‘activates’ the flour and thickens everything. Turn heat down to low and let simmer for 10 minutes.

At this point, take the pot off the heat and dump everything into a food processor or blender and blitz away. Put back in pot and warm through on low. You can add 1/2 cup of heavy cream, milk, or half-n-half at this point, if you want, but it really isn’t necessary.

Serve with: M likes lots of shredded cheese. I like Ritz crackers, but oyster crackers or Saltines work in a pinch. Enjoy!

• 1 chicken breast (you can use 2 small or 1 large; fresh or frozen)
• 1 box of chicken broth (you can use bouillon and water, about 4 cups)
• 2-3 carrots, diced
• 2 celery stalks, diced
• poultry seasoning
• pepper
• garlic powder
• onion powder
• 1 cup uncooked pasta (we like tiny pasta like ditalini but you could use egg noodles, or even homemade oodles. If you can find pastina or stelline (little stars), stock up on that! It’s the best!)

Throw everything in the crockpot and cook 5-6 hours on low, or 3-4 hours on high. The length of time depends more on if your chicken breast was frozen. When it breaks apart when you touch it with a fork, it’s done. At this point I pull out the chicken and add the pasta. The pasta needs to cook on high for 20 minutes or more. You can shred the chicken and add back in. Serve when the pasta is cooked to your liking.

A note about leftovers: The pasta in this soup soaks up the broth when it sits in the fridge. You can eat the leftovers as is or add more broth.

• 3 carrots, peeled and diced
• 2 celery stalks, diced
• 1/2 onion, diced
• 1 stick of butter (1/2 cup)
• 1/2 cup flour
• 1 box of broth (4 cups; you could also use warm water and boullion)
• 1 cup of diced leftover turkey (I use half dark, half white meat. You could also use leftover roast chicken)
• 2 cups cooked wild rice (I use actual wild rice. You can use a boxed mix or even white or brown rice – whatever you have and like)
• 1/2 cup milk, heavy cream, or half-n-half
• poultry seasoning (light)
• pepper
• garlic powder
• onion powder

Cook 2 cups of wild rice according to package directions and set aside.

Sautee the veggies in 1 stick of butter at medium heat until soft. Sprinkle 1/2 flour on top and stir for several minutes to ‘cook’ flour – like you are making a roux. Slowly add 4 cups of broth, stirring well to avoid lumps of flour. When all broth is added, slowly bring to a boil and then reduce to a simmer. Boiling helps everything thicken.

Add seasonings to taste. Add turkey and rice. I add 1/2 cup of milk or half-n-half here, but you can skip. I like the creaminess it creates. Let everything warm through on low for about 10 minutes. Serve.

• 4-5 cans of beans, your choice (red kidney beans, black beans, chili beans with sauce, pinto beans, even garbanzo beans)
• 1 can of fire-roasted tomatoes
• 1/2 to 1 lb of ground beef
• 1 packet of McCormick chili seasoning (you could add your own, too)

Cook the ground beef and crumble into small pieces. Add beans and seasonings. {I drain the black beans and garbanzo beans, but skip draining the rest.} Mix well and cook for a few minutes to combine.

Next, dump into your blender or food processor and blitz in batches until chunky, not perfectly smooth. This step usually takes a few batches to blend everything. Put back in pot and warm through on stove. That’s it.

• Mashed potatoes > this can be freshly made or leftovers. Make sure the mashed potatoes have plenty of butter, sour cream or cream cheese, salt and pepper. Taste them until they are just right!
• 1 box chicken broth
• More butter (maybe)

Put your pre-made mashed potatoes in a pot and add a cup or so of broth. Warm through, stirring as needed. I literally just add broth, about a cup at a time, until the soup is the right consistency. Then, I taste. It may need more salt. Sometimes it tastes too much like the dairy (sour cream, cream cheese) so I add more butter and let it melt into the soup.

Add-ins: Potato soup is best served with a bunch of different add-in toppings, like:

• Cooked bacon pieces
• Shredded cheese
• Green onions
• Croutons
• Crackers
• Black pepper

That’s it. xoxo