10 Soups and Stews for Chilly Winter Weather

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Nothing warms you up on a cold winter day like a nice hot bowl of soup.

1. Bacon Beer Cheese Soup with Chicken


6 slices thick cut bacon

1 pound boneless skinless chicken breast

¼ cup butter

¼ cup flour

2 teaspoons garlic powder

2 teaspoons cayenne pepper; to taste

1 teaspoon smoked paprika

1 teaspoon kosher salt

1 teaspoon pepper

1 cup beer, Belgian style wheat beer (Blue Moon)

1 cup chicken broth

2 cups half and half

8 ounces mild cheddar cheese, shredded

1 teaspoon Worcestershire sauce




Warm an 8 quart pot over high heat. Using clean scissors; cut bacon into pot. Cook bacon until lightly crisp, stirring occasionally. Meanwhile, cut chicken into bite size pieces.

Remove bacon from pan and place on a plate. Add chicken in to bacon grease to cook. Stir occasionally until chicken is cooked through. Remove chicken onto plate with bacon.

Cut butter into 1 tablespoon pieces and add to pan drippings. Whisk in flour and spices. Add beer, broth and half & half. Whisk to combine and bring to a bubble. Add cheese whisk to combine, stir until you have a smooth mixture. Add Worcestershire sauce, chicken and bacon. – Stir to combine.

2. Chicken Pot Pie Soup


1 lb diced chicken

2 Tbsp unsalted butter, divided

¾ cup flour, divided

1 tsp poultry seasoning

1 tsp onion powder

1 tsp garlic powder

1 tsp paprika

2 cup chicken stock

1 tsp kosher salt

½ tsp black pepper

2 cup milk

1(16-oz) bag frozen mixed vegetables

Handful fresh parsley, chopped


In a large saucepan over medium high heat, add 1 tablespoon butter and diced chicken. Cook until chicken is cooked through.

Remove chicken from pan and place on a plate, leaving cooking liquid in pan. Add remaining butter and ¼ cup flour. Whisk to combine. Add remaining ingredients (except chicken, vegetables and flour). Whisk to combine.

In a resealable jar combine 1 cup soup mixture (from pot) and remaining flour. Shake to combine. Add mixture to soup. Whisk to combine.

Add chicken and vegetables to soup. Cover and cook for 10 minutes, stirring occasionally.

3. Old-Fashioned Tomato-Basil Soup


3 ½ pounds ripe tomatoes

2 tablespoons unsalted butter

2 cloves garlic, minced

1 cup finely chopped onion (1 large)

1 ½ cups loosely packed fresh basil leaves

1 ½ teaspoons sea salt or kosher salt

¼ teaspoon ground black pepper

1 ½ cups finely shredded Gruyere cheese (6 ounces)

½ cup whipping cream

1 tablespoon Armagnac or cognac (optional)


Set aside 1 tomato. To peel remaining tomatoes, dip in boiling water for 30 seconds or until skins start to split. Dip in cold water. When cool enough to handle, remove skins and core tomatoes. Coarsely chop; set aside.

In a 4-quart Dutch oven, melt butter over medium heat. Add the garlic and cook for 30 seconds. Add onion and cook for 4 to 5 minutes or until tender. Add the chopped tomatoes. Bring to boiling; reduce heat. Cover and simmer for 30 minutes, stirring occasionally.

Transfer tomato mixture in batches to a food processor or food mill. Cover and process until smooth. (If using a food mill, discard tomato seeds and onions.) Return pureed mixture to pan. Meanwhile, finely chop basil; reserve ¼ cup.

Stir remaining basil, the salt, and pepper into tomato mixture. Heat through. Add cheese, cream, and, if desired, Armagnac. Heat and stir until cheese is just melted.

Chop remaining tomato; combine with reserved basil. Ladle soup into bowls. Sprinkle with chopped tomato and basil.

4. 25-Minute Homestyle Chicken Noodle Soup


1 Tbsp unsalted butter

4 carrots

2 celery ribs

8 cup chicken broth (or 8 cup water and 4 Tbsp chicken bouillon granules)

1 lb boneless skinless chicken breast, (uncooked)

1 (8-oz) bag extra broad egg noodles

2 Tbsp chopped parsley

½ tsp fresh ground black pepper


In a large saucepan over medium high heat, add butter. Wash celery and chop into bite size pieces. Add to saucepan and stir. Peel and chop carrots into bite size pieces. Stir. Sauté for 3 minutes.

Meanwhile, dice chicken into bite size pieces. Add chicken broth and chicken. Cover and bring to a boil. Once boiling, add egg noodles and cook according to package directions (approximately 12 minutes). Add parsley and pepper. Stir and serve.

5. Broccoli and Cheese Soup


1 Tbsp extra virgin olive oil

1 lb boneless skinless chicken breast

½ tsp ground black pepper

½ tsp smoked paprika

6 cup chicken broth

1 cup jasmine rice

1 (14-oz) bag broccoli florets, frozen

2 Tbsp unsalted butter

2 Tbsp flour

8-oz shredded cheddar cheese (or your favorite cheese)


Heat an 8 quart pot over medium high heat. Dice chicken into bite size pieces.

Add olive oil and chicken to pot. Sprinkle pepper and paprika on chicken. Stir. Cook chicken until golden brown, about 5 minutes. Add chicken broth and cover. Bring to a boil.

Add rice and broccoli. Replace cover. Cook until rice is almost tender (al dente), about 8-10 minutes.

Meanwhile, combine butter and flour in a small bowl. Mash with fork until completely combined. – Add flour mixture to soup. Stir to combine. Add cheese. Stir and reduce to simmer. Let soup warm while you set the table, about 5 minutes. Soup will thicken while it sits.

Not feeling soup? Try a burger!

6. All American Cheeseburger Soup


1 pound ground beef

1 medium onion, chopped

1 stalk celery, chopped

2 cloves garlic, minced

2 tablespoons all-purpose flour

2 14.5 ounce cans reduced-sodium beef broth

2 medium potatoes, scrubbed and coarsely chopped

1 14.5 ounce can diced tomatoes, drained

1 8 ounce package shredded cheddar and American cheese blend (2 cups)

1 6 ounce can tomato paste

¼ cup ketchup

2 tablespoons Dijon-style mustard

1 cup whole milk

Toasted buns or rolls (optional)

Toppings, such as pickles, onions, lettuce, mustard, and/or ketchup (optional)


In 4-quart Dutch oven cook beef, onion, celery, and garlic over medium heat until meat is browned and vegetables are tender, breaking up meat with a wooden spoon; drain off fat.

Sprinkle flour over beef mixture; cook and stir for 2 minutes. Stir in broth and potatoes. Bring to boiling, stirring occasionally. Reduce heat. Simmer, covered, for 10 minutes or until potatoes are tender.

Stir in tomatoes, cheese, tomato paste, ketchup, and mustard. Cook and stir until cheese is melted and smooth and soup just comes to gentle boiling. Stir in milk; heat through. If desired, serve with toasted buns and cheeseburger toppings.

7. Creamy Potato Soup


2 cups thinly sliced onions or leeks

1 tablespoon olive oil

2 cups milk

3 tablespoons all-purpose flour

1 pound Yukon Gold potatoes, peeled and sliced

4 cups reduced-sodium chicken broth

8 ounces Swiss-style cheese such as Gruyere or baby Swiss, shredded

Snipped fresh herbs

2 ounces baby Swiss cheese, thinly sliced (optional)


In 4-quart Dutch oven cook onions in hot oil over medium heat for 5 to 10 minutes or until tender. Whisk together milk and flour; add to onions. Cook and stir 5 minutes.

Add potatoes and chicken broth. Bring to boiling; reduce heat. Cover and cook for 20 minutes or until potatoes are tender. Remove from heat; cool slightly.Puree soup, half at a time, in blender. Return to Dutch oven; add shredded cheese. Cook and stir over medium heat just until cheese is melted. Season to taste with salt and pepper. Sprinkle fresh herbs; garnish with sliced cheese. Serve at once. Makes 8 (1 cup) servings.

8. Buffalo Chicken Soup


1 2 ¼ pound deli-roasted chicken, skinned, boned, and coarsely shredded

2 tablespoons butter

½ cup coarsely chopped celery

½ cup chopped onion

2 14 ounce can reduced-sodium chicken broth

1 ½ cups milk

1 teaspoon bottled hot pepper sauce

1 ½ cups mozzarella cheese (6 oz.)

1 ¼ cups crumbled blue cheese (5 oz.)

½ cup shredded Parmesan cheese (2 oz.)

⅓ cup all-purpose flour

Bottled hot pepper sauce (optional)


In 4-quart Dutch oven melt butter over medium heat. Add celery and onion; cook and stir until onion is tender. Stir in broth, milk, and the 1 teaspoon hot pepper sauce.

In bowl toss together mozzarella, 1 cup of the blue cheese, Parmesan, and flour. Add gradually to soup, stirring after each addition just until melted. Stir in ¾ of the shredded chicken; heat through. Top with remaining chicken, blue cheese, and hot sauce.

9. Midwestern Pork and Stew with Vegetables


1 tablespoon extra virgin olive oil

1 pound pork stew meat

¼ cup all purpose flour, plus 2 tablespoons (divided)

1 teaspoon kosher salt, divided

1 teaspoon fresh ground black pepper, divided

1 cup carrots, diced into bite size pieces

3 potatoes, diced into bite size pieces

1 (12 ounce) bottle of beer

2 cups water

1 tablespoon low sodium chicken base

1 teaspoon onion powder

½ teaspoon garlic powder

½ teaspoon sage

2 tablespoons butter, melted


Warm a large skillet or braising pan over medium-high heat.

Combine ¼ cup flour, ½ teaspoon salt and ½ teaspoon pepper in a gallon resealable plastic bag.

Dice pork into bite size pieces. Add pork to resealable bag. Add oil to skillet. Gently add pork to skillet. Brown pork on all sides.

Meanwhile, prep potatoes and carrots by dicing into small bite sized pieces. Add vegetables to skillet. Stir to combine. Pour beer in skillet. Cover.

Add water, chicken base, onion powder, garlic powder, and sage. Stir to combine. Cover.

Combine melted butter and 2 tablespoons flour in a small bowl. Mix until mixture is smooth. Add to skillet. Stir to combine. Reduce heat to simmer. Cover. After 10 minutes of simmer, remove from heat

10. Hearty Italian Basil Sausage Soup


1 pound mild Italian chicken sausage (or pork)

3 carrots

1 stalk celery

1 tablespoon extra virgin olive oil

8 cups chicken broth (or 8 cups water and 4 Tbsp chicken bouillon)

1 tablespoon dried Italian seasoning

1 (15 ounce) can cannellini beans, rinsed and drained (white beans)

1 (14.5 ounce) can fire roasted diced tomatoes

1 (8 ounce) can tomato sauce

1 (6 ounce) can tomato paste

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon black pepper

½ pound dried orecchiette pasta (or shells)

2 cups fresh basil leaves, rough chopped


Heat a 12 quart pot over medium high heat. Add olive oil and sausage. Peel and chop carrots, add to pot. Wash and chop celery. Cook sausage until browned on each side and stir vegetables. Once sausage is browned on each side remove from pot and add all remaining ingredients except pasta and basil. Bring soup to a boil. Meanwhile slice sausage into coins and add to soup. Once soup comes to a boil add pasta and basil. Cook until pasta is cooked through stirring occasionally, about 10 minutes.


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