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Simple soups

I am not a fancy cook. Most of the time I don’t cook, I just assemble things from whatever is leftover from when my husband cooks. On Tuesday nights, I run with my running club and when I get home in the winter I am cold and hungry. I don’t want to spend forever trying to figure out what to eat or cooking, but I want hot food. These are two go-to Crock Pot soups that are incredibly easy – and clean, but for mean eaters – that get me re-fueled deliciously and quickly.

Chicken Rice Soup

  • 1-2 pounds frozen chicken breast tenders (not the breaded kind)
  • 2 boxes (quart) of chicken broth or stock
  • 1 cup long grain rice
  • 1 bag frozen peas and carrots
  • Parsley, sage, rosemary, and thyme (yes, like the song)
  • Salt

Cook on low for 8-10 hours and then if your Crock Pot has an auto keep-warm setting that’s great (it’s a solid 12+ hours between leaving the house and getting home on Tuesday). I don’t recommend instant rice…it gets gloppy.

Beef Barley Soup

  • 1 lb pre-cut stew beef
  • 2 boxes (quart) beef stock or broth
  • 1 cup barkey
  • 1 bag frozen peas and carrots
  • Parsley, sage, rosemary, and thyme (I’m predictable and not fancy)
  • Salt
  • Pepper for most people (it’s inflammatory for me, but I understand people like it)

Cook on low for 8-10 hours and then if your Crock Pot has an auto keep-warm setting that’s great (it’s a solid 12+ hours between leaving the house and getting home on Tuesday).

While InstaPots are trending, I swear by my Crock Pot and quick, easy, work night meals. 

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