Crockpot Chicken Noodle Soup

recipe from Creatively Comestic.com
Kinsey said, "Mom, this is the best thing you've ever made!" She loved it!

Ingredients:
5 cups of chicken broth
One 10.75 can cream of chicken soup
1/2 cup onion, chopped fine
1/2 cup celery, chopped fine
1/2 cup carrots, chopped fine
1/2 cup green onions, sliced
One 15 oz can whole kernal corn, drained
Salt and Pepper to taste
1 1/2 cup Egg Noodles
2 cups cooked chicken or 2 cans canned cooked chicken

Instructions:
Add everything but the noodles and cooked chicken to the crock pot. Cook on low for 5-6 hours. The last hour turn on high and add noodles and chicken.

Summer Corn Chowder

From Parents Magazine

Ingredients:
6 ears fresh corn
Salt and freshly ground black pepper to taste
4 slices bacon (preferably thick-cut) chopped into 1/4 inch pieces
1 onion, chopped
4 cups low-fat milk
1 T. cornstarch
1/4 cup sliced fresh scallions (green part only)

Instructions:
1. Shuck corn and scrape kernels off; set aside. Put cobs, 1 cup water and a sprinkle of salt and pepper in a 4-qt. pot with tight fitting lid over medium-high heat. Bring to a boil, then turn to low, cover, and cook for 20 minutes
2. Meanwhile, in a large skillet over medium heat, cook the bacon until it begins to brown, about 4-6 minutes. Add the onion and cook, stirring occasionally, until soft, another 5 minutes.
3. Remove cobs from stock and discard. Add the milk, corn kernels, bacon and onion to the stock and bring to a boil; lower the leat so the soup bubbles gently. Cook, uncovered, stirring frequently until the corn is tender, about ten minutes.
4. Whisk the cornstarch in a small bowl with 2 T. water until smooth. Add to the soup; stir until the soup thickens, about a minute. Taste, adjust seasoning, garnish with scallions. Makes 4-6 servings.

Carrot Stew

(from Kendee)

This may sound gross, and even look gross, but it's soooo good and super healty for a cold winter's day. Kendee serves it with crusty bread.

Ingredients:
2 lb. ground burger (or turkey)
1 large onion, chopped
46 oz. can tomato juice
2-4 cups water
2 cans cream of celery soup
2 lbs carrots (grated)
salt to taste
garlic salt to taste

Instructions:
Cook burger and onion on stove top. Drain fat. Add all ingredients together either to simmer on the stove or in a crock pot (on high) for a couple hours - until grated carrots are cooked. Season with salt to taste.

Slow Cooker Wild Rice Soup

(from Land O'Lakes)

Indredients:
1/2 cup uncooked wild rice, rinsed
1/2 cup shredded carrot
3 (14-ounce) cans chicken broth
1 pound boneless skinless chicken breast halves or turkey tenderloins, cut into 1-inch pieces
1 rib (1/2 cup) celery, chopped
1 medium (1/2 cup) onion, chopped
1 cupsour cream
1/2 cup all-purpose flour
1/2 cup sliced almonds, toasted, if desired

Instructions:
Stir together all ingredients except sour cream, flour and almonds in slow cooker.

Cover; cook on Low heat setting for 6 to 8 hours or until chicken and rice are tender.

Just before serving, stir together sour cream and flour in small bowl until smooth. Increase heat setting to High. Slowly stir sour cream mixture into hot soup mixture, stirring constantly. Cook, stirring occasionally, until soup is thickened and creamy (6 to 10 minutes).

To serve, spoon into individual serving bowls. Garnish with sliced almonds, if desired.

White Chicken Chili

I made this tonight and Ryan actually tried it AND liked it. Whoa. You could probably do this in the crock pot if you wanted for a couple hours.

Ingredients:
1 lb. Chicken
2 teaspoon cumin
1 small onion
1 jar salsa
1 bag shredded cheese
3 15 oz. jars of northern beans
1 can chicken broth

Instructions:
1. Bring beans (do not drain), chicken broth and cumin to boil in large pot
2. Cut chicken into cubes and cook until done (salt and pepper if desired)
3. Sautee onions in with the chicken
4. Add chicken and onions to the beans and broth pot
5. Add salsa and cheese and bring to a boil
6. Simmer until done

I like to serve with bread for dipping. Yummy on a cold winter day!

(recipe from Jenna Slate)

Butternut Squash with Gnocchi Soup

(from Parents Magazine)

1 pkg. gnocchi (16 oz)
2 1/2 cups chicken stock
12 oz. cubed butternut squash
1/4 cup evaporated milk

Bring Chicken Stock to a boil in a saucepan on med/high heat. Add squash, then reduce heat to med/low and cook for 25 minutes or until squash is tender, stirring occasionally. Puree mixture in a food processor or a blender. Meanwhile cook the gnocchi according to directions; drain. Stir gnocchi and milk into squash puree and heat through. I added some salt and pepper to taste.