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Chicken, Slow Cooker recipes

Healthy Chicken Noodle Soup

This Healthy Chicken Noodle Soup recipe is made with leftover chicken bones that create a collagen rich broth. 

We are all trying to be more healthy these days. And as we all know that starts from within!

And as you may know bone broth is said to be nature’s pharmacy.

And so this soup has everything you need in it to ward off any type of cold or flu.

HEALTHY CHICKEN NOODLE SOUP

This soup will most defiantly help your body rests and works to get better.

Whenever I or someone I love gets sick with a cold.

The first thing I do is make a large batch of homemade chicken soup.

The benefits soon after sipping this warm soup will be felt all over.

Serve alongside with a lemon wedges if desired for an extra punch of vitamin C, I hope feel so good after sipping this warm bowl of soup!

Wondering why the stock is yellow? It is because this recipe calls for the addition of turmeric powder. Which is super healthy for you as it contains a list of health benefits.

Such as: Improves digestion, anti-inflammatory, boost immune system, promotes weight loss, detox the liver, helps control diabetes and more.  

HOW TO MAKE CHICKEN BONE BROTH

  • In order to make this stock, you will want to save the chicken carcass of two whole fryer chicken. I tend to freeze the caucus once we are done with the meal. From that we have a few frozen in the fridge for when it comes time to make soup from scratch.
  • Then to make the broth, your simply rinsing the bones and carcass to place into a large stock pot.
  • That is covered in 8 cups of water and is boiled on a low to medium to low heat for 45 minutes. 
  • This will make a delicious chicken carcass broth for the soup.

Utilizing the bones of  a leftover chicken to make a chicken bone broth makes for an amazing soup. 

And really puts that whole chicken to use.

Then from that broth you will simply add in a whole chicken or left over meat from the last chicken to this soup.

  • If your using left over chicken pieces, simply add that during the last 5 minutes of cooking this soup.
  • If your using fresh chicken breasts then simply add those to the prepared bone broth stock and let them cook whole that way before removing the breasts to shred with forks. 

Then placing that shredded chicken back into the pot to cook with all the vegetables and spices.

I added dry macaroni to this soup, you can subsite with any pasta really as long as it fits the spoon.

Or try some white rice instead!

HEALTHY CHICKEN NOODLE SOUP CROCK POT

  • Yes you can also make this in the crock pot / slow cooker. 
  • Simply make the stock first then place it into the pot along with all the ingredients and cook for 4 hours on high heat.
  • If you have to shred the breasts after, that works well too. 

HOW TO MAKE HEALHY CHICKEN NOODLE SOUP

  1. Start by placing the 2 chicken carcass into a large stock pot and add 8 cups of water or to cover the bones completely. 
  2. Simmer on low to medium heat covered for 45 minutes. 
  3. Discard the bones and carcass and then add in your raw chicken breasts if using those. Or your left over cooked chicken if you have on hand.
  4. If using fresh chicken breasts, allow them to cook in the stock till cooked. 
  5. Then shred them on a large cutting board with two forks and set aside.
  6. Meanwhile, chop the celery, onions, garlic, ginger and saute in butter till translucent fragrant
  7. In the same -pot add in turmeric and other spices, soya sauce, macaroni and cherry tomatoes.
  8. Simmer on medium – low for the remaining 10 minutes.
  9. Enjoy warm, allowing your body to heal itself.

You can add more vegetables you like, such as: 

  • KALE
  • SPINACH
  • CELERY

I have plenty of soup of other soups on this site that would help anyone to feel better. One of which is my Vegetable Egg drop soup. It is absolutely delicious and healthy for you as well.

And my Duck Pho Soup

Bok Choy Chicken Garlic (Flu-Fighter) Soup

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear how it turned out! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Seafood, Soups & Stews

Thick New England Clam Chowder Recipe

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This may be the best Thick New England Clam Chowder recipe you have ever tried.

This is my go to recipe for New England Clam Chowder soup.

It is out of this world delicious!

WHERE DID NEW ENGLAND CLAM CHOWDER ORIGINATE 

It is said to have originate in NYC and was introduced by the French, Nova Scotian, or British settlers.

And this here is truly an authentic clam chowder recipe. 

I know because this is my favorite soup in the whole wide World.

I will eat this all day everyday if I could.

An when I say my version it’s quick to make, I mean it. 

WHAT IS NEW ENGLAND CLAM CHOWDER

It is a milk or cream based clam chowder vs a tomato like another famous chowder called the Manhattan we have all known to love as well.

It is also thicker and made with butter, potatoes, pork in this case bacon, onions and clams.

WHAT DOES NEW ENGLAND CLAM CHOWDER TASTE LIKE

Creamy, thick, sweet and salty. 

HOW IS NEW ENGLAND CLAM CHOWDER MADE

It is really easy rather, you are simply adding everything to one pot to cook.

Dicing and chopping will take the majority of the time then let the pot do the rest.

Want to save some time with this soup?

Simply use frozen yet clams, there will be no shucking here.

You can have a huge pot of this soup ready to serve in 30 minutes time. 

This soup takes me right back to my childhood, where I used to eat this soup religiously.

I hope you give it a try!

However my family never made it from scratch so I had to settle for the canned stuff.

You know the soup that has way more potatoes than clams? 

Oh the things we remember eh!

My parents used to buy those cans for me by caseload because, they knew I would go through a case in less than 2 weeks.

Well looking back I sure was missing out, now I know how to make real clam chowder.

Long gone are the days of eating thick clumpy chowder from a can and having to add extra cream to it to make it creamy.

Clam chowder soup should be creamy and smooth and filled with clams and there juices. 

Not thick and clumpy and filled with mainly potatoes.

And please don’t add carrots to it, why do some people do that anyway? it’s so so wrong.

Yes there are some people who still prefer a thicker chowder and that is fine, feel free to omit the vegetable stock of that is you.

But please don’t add canned clams, using fresh or frozen is best.

The trick to making the best clam chowder is using fresh or frozen clams and cooking them for just a few minutes at the end to prevent them from becoming rubbery.

HOW TO MAKE NEW ENGLAND CLAM CHOWDER SOUP

  • So what are those secret ingredients?
  • Simply Old Bay Seasoning and some Red Wine Vinegar that we will splash in at the end.
  • The Red Wine Vinegar will give it that extra oomph and help tie this soup all together.
  • And clam juice (See below the kind I used for this recipe)

CAN NEW ENGLAND CLAM CHOWDER BE FROZEN

Most defiantly! 

I hope you give it a try and if you do I would love to know what you think, just let me know in the comments below.  

Keep in mind if you wanting a lower fat clam chowder, you can always use all milk and omit the cream.

I would not recommend that personally but if your on a diet of some kind then by all means, it’s your chowder.

Don’t mistake this clam chowder with any other and definitely not it’s counterpart named the Manhattan clam chowder.

Which is good but made with a tomato stock rather than cream. I now make this soup in big batches so that I can enjoy it over a few days 🙂

What soup is your go to in the colder months?

I am so thrilled you are reading one of my recipes, I appreciate every single one of you! If you made this recipe i’d love to hear how it turned out!  Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Seafood, Skip the takeout

Shrimp Wonton Soup

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This fulling Shrimp Wonton Soup will warm you up on a cold day. And is just like something you would order from in your favorite chinese restaurant.

This recipe will serve four people for a dinner or 6 small appetizer bowls.

And can be adjusted to your personal taste. 

WHAT IS SHRIMP WONTON SOUP

It is called shrimp wonton soup because even though it is a chicken broth stock it also has fresh whole shrimp cooked into that stock. 

Along with chopped up shrimp to taste. 

The whole shrimp and shells really help to add a depth of shrimp flavor to the broth. Once that process has been completed, you simply will want to de-shell and vein the shrimp.

Chop it all up into bite sized pieces so you can taste it throughout the soup. 

Do note you have the ability to make changes within this recipe to suite your personal taste.

Examples:

  • You can use whole deveined shrimp if you prefer. (However keep in mind that those whole shrimp help give flavor to the chicken stock). 
  • You can use pre-made stock of chicken and or seafood stock if you prefer. 
  • You can use any type of mushroom. (I used dry shiitake mushrooms) soaked them for 30 minutes prior to chopping up and placing in the soup.
  • You can throw in other types of vegetables in too.

VEGETABLES THAT GO WELL INTO WONTON SOUP

  • Broccoli
  • Bok Choy
  • Green Onions
  • Snap peas
  • Water chestnuts  

Anyone can make Wonton soup at home. And you can of course make those wontons’ from scratch if you desire: Here is a great recipe > How to wrap wontons

Or you can just use pre – made wontons or pot stickers (which is my prefered method) and then this soup really takes no time at all to prepare.

I like to use pork and vegetable pot stickers, however you can use whichever ones you prefer too. 

The difference between this soup and what you will find in a chinese restaurant is probably the size of the wontons.

Being that I use pot stickers which are essentially the same as wontons just larger. 

You get more bang for your buck in my option. 

Also, I always have chicken bone broth stored in my freezer and that is what I used for this soup.

I encourage you to use a bone broth soup for this recipe as it will just taste more traditional. Than say a Campbell’s soup stock that comes from the cartoon. 

Making real wonton soup from scratch takes time.

  • Average 2 – hours to make the wontons
  • Average 8 – hours to make the chicken or vegetable stock
  • Average 30 to bring it all together

My recipes saves you all that time, however be sure to have the stock and wontons ready in advance.

Then you can have a hot bowl served in 30 minutes or so. This recipe here can serve a family of 4 for dinner or 6 for appetizer type thing. 

HOW TO CHICKEN BONE BROTH

  • You will simply want to save the caucus from a couple whole chickens and then cover those caucus with water.
  • You can add in chopped carrots, onions and garlic to the stock pot if desired or omit.
  • The you will want to season with 1 tsp of salt and cover the stock pot with a lid.
  • Simmering that stock from anywhere from 6- 8 hours on low heat. 
  • Once the stock has been simmer, you can put it thru a steeve if desired or just skim off all the gunk from the top with a large ladle. 
  • You can use that stock immediately or you can freeze it from another day. 
  • You can also make this stock in your slow cooker or pressure cooker too!

HOW TO MAKE SHRIMP WONTON SOUP

  • Start by adding in your chicken bone broth to a large pot.
  • And bring to a simmer, adding in the large chopped onion and whole shrimp.
  • Simmer on medium – low for 10 minutes. Then remove the onions and shrimp and set aside.
  • Meanwhile add in the sesame oil, soya sauce, garlic and ginger, sake, lemon juice, seasonings and sliced carrots.
  • Simmer for 10 mins on low heat before adding in the pot stickers.
  • Immediately add in the celery and the chopped cooked shrimp.
  • Summer for 10 more minutes before lading into bowls.
  • Enjoy!
Want to spice up this soup? Try adding a little chili paste on the side! 
 
I am so thrilled you are reading one of my recipes, if you made this, I want to see! Follow Canadian Cooking Adventures Instagram, snap a photo, and tag and hashtag it with @canadiancookingadventures and #canadiancookingadventures. 

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Soups & Stews

Healthy Leek Soup

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This Healthy Leek Soup is super easy to make and can be made in large batches and enjoyed over a few days. Make in your Instant pot or Slow Cooker or even on the Stove Top. 

We grew up eating this soup in our home ofte. My mother made it from scratch during the colder months.

Now I like to enjoy it just about any time of the year. 

My mother used more potatoes vs leeks. 

I much prefer to use more leeks than potatoes. It tastes just as creamy but has more of a green color to a pale white color that you may be more used too. I encourage you to try all varieties to find what version suits you best. 

WHAT DO LEEKS TASTE LIKE

Leeks taste like mild onions and once they are cooked they take on a sweet taste.

WHAT SPICES FOR POTATO LEEK SOUP

  • Garlic Powder
  • Onion Powder

IS POTATO LEEK SOUP HEALTHY

Yes, it is made with lots of root vegetables. 

I just love the freshness of this soup.

HOW MAKE POTATO LEEK SOUP

  • Leek and Potato soup can be made several different ways, so it all comes down to personal preferences. But one thing is for certain, you want to use fresh leek, cream and chicken stock. 
  • You can make this soup in either your Instant Pot, Slow Cooker or even on the Stove Top. 

Keep in mind Leeks are a dirty root vegetable, so make sure you wash them properly to remove all the mud prior to cooking. 

This recipe will make a large pot of soup, so if you have any any leftovers “which is highly unlikely” unless it’s just you. Then you can enjoy it over the next few days or freeze it as a meal prep option for another time if desired.

CAN POTATO LEEK SOUP BE FROZEN

Yes, and it even tastes better the next day. So go ahead and make a BIG old pot and save some for another day!

The soup should be stored in a sealable container for up to 3 months. 

HOW LONG DOES POTATO LEEK SOUP LAST IN THE FRIDGE

In a sealable container up to 3 days!

Notes: Keep in mind, as with all my recipes. If you want to make more or less of this soup, simple adjust the serving size in the ingredients section above and the servings will automatically adjust for you. And save yourself time and hassle, and let your food processor chop up your beets and cabbage up, also it gives a great consistency to the soup.

LOOKING FOR SOME MORE AWESOME SOUP RECIPES?

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

Soups & Stews

Simple Mushroom Soup

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This is a Simple Mushroom Soup that does not skip on anything and can be ready in less than 30 minutes! 

CAN MUSHROOM SOUP BE FROZEN

Yes, if sealed properly it can freeze up to 2 months or it can store in your fridge up to 3 days. 

I grew up eating mushroom soup, you know the kind from the can! Even then I loved it and so did my Mother.

Actually it was her favorite soup, but she never ever made it from scratch.

Then when I became a huge foodie in my later years, I made it for her.

And she literally near fell off her chair, ever since then she makes it from scratch just like this.

Once you try making mushroom soup from home. You will never ever go back to the canned kind, trust me.

It is a crime. A crime on real homemade mushroom soup!

HOW COOK MUSHROOM SOUP

  • Start by melting the butter in a large stock pot. Once the butter has melted add in the sliced mushrooms and reduce to a low – medium heat and cook those mushrooms, turning often till browned.
  • Season with mushrooms with onion powder, salt and pepper.
  • Remove the mushrooms and add 1 tbsp of olive oil to the pot along with the flour and cook stirring the whole time. To ensure the flour cooks, removing the flour taste.
  • Toss back in the mushrooms, thyme and garlic cloves. Saute 1 minute before adding in the chicken stock.
  • Bring to a low simmer, add the whipped cream and cover and simmer on low heat for 40 minutes. *Stir here and there to ensure it does not burn.
  • Ladle into bowls and garnish with fresh parsley!

WHAT KIND OF MUSHROOMS FOR CREAM OF MUSHROOM SOUP

  • Cremini
  • Portobello 
  • Oyster
  • Shiitake

My soup here is made with brown mushrooms these are definitely my favorite mushroom to use for this soup. 

WHY IS MUSHROOM SOUP HEALTHY 

Mushrooms are so good for because they are packed full of vitamins and antioxidants that help protect the body from damaging free radicals.

WHAT GOES WITH MUSHROOM SOUP

  • Croutons
  • Parsley
  • Parmesan cheese

CAN MUSHROOM SOUP GO BAD

Yes, because it has cream and chicken stock in it. So I recommend keeping in the fridge for a maximum of 3 days in a sealable container.  

LOOKING FOR SOME MORE AWESOME SOUP RECIPES?

I am so thrilled you are reading one of my recipes, if you made this, I want to see! Follow Canadian Cooking Adventures Instagram, snap a photo, and tag and hashtag it with @canadiancookingadventures and #canadiancookingadventures. 

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Quick and easy recipes, Seafood, Soups & Stews

Mushroom Miso Soup

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This Mushroom Miso Soup is one of my all time favorite Japanese soups. 

Typically miso soup is served as a appetizer along with sushi. However, when i’m making it at home. I will make it the main course.

So instead of going out to the restaurants every time I crave this soup. I now make it in the comfort of my own kitchen. It is also comes together in 30 minutes time! 

WHAT MUSHROOMS ARE IN MISO SOUP

  • Oyster
  • Shitiki 
  • Button
  • Cremini
  • Enoki

My soup here is made with dried Shitiki mushrooms and white mushrooms.

Which are so good for because they are packed full of vitamins and antioxidants that help protect the body from damaging free radicals.

Also their is tofu, green onions, spinach and nori (sushi seaweed) added to the soup.

With the addition of miso paste. Which can be found at almost any asian grocery store for sale. I like to purchase a non gmo variety, see the picture below for my favorite paste. 

WHAT MISO SOUP IS MADE OF

Traditionally the soup is made with a stock called (dashi) which consists of dried sardines, dried kelp and shaved bonito flakes (fish flakes). It looks a lot like this (below). 

HOW TO MAKE MUSHROOM MISO SOUP

  • You want to start with a stock. Either you can make from scratch “dashi” which is made out of bonito flakes. You can follow this link here which will teach you several ways to make Dashi Stock 
  • OR you can use “Campbell’s seafood stock” instead. It tastes very similar if you ask me, however if you truly want to follow the original Japanese recipe. You can look for dashi stock in some Asian grocers pre-made too. 

WHAT I USE INSTEAD of bonito flakes/dashi (Campbell’s seafood stock)

  • Then you will want to chop your dried shiitake mushrooms along with your white into bite sized pieces. 
  • Next in the pot of stock, add in the miso paste and stir over medium heat till it is smooth and creamy.
  • Add in the mushrooms and simmer on low heat for 15 minutes.
  • Next add in bite sized chopped silky tofu along with the chopped spinach, torn nori (seaweed) sliced green onions and simmer on low covered for another 15 minutes.
  • Serve!

WHAT IS MISO PASTE

Miso paste is basically fermented soya beans and is not gluten free as it tends to be mixed with grains of some variety. 

Miso soup is also made with miso paste.

See the picture below, for my favorite paste!

CAN MISO SOUP GO BAD

From the day you cook the soup, you can store it in a sealable container in the fridge to be enjoyed safley up to 3 days. Also the miso paste itself can be stored in the fridge once opened for up to one year. 

WHERE DOES MISO SOUP COME FROM

Japan of course! 

WHY MISO SOUP IS GOOD FOR YOU

Miso paste contains soya beans that are fermented.

And anything fermented is good for your gut health. Also the soup is rich in minerals such as vitamins B, E, K and folic acid.

As you can see above, there are several ways to make miso soup. Some people use an actual dashi stock while others use water or seafood stock. Every method tastes good, however if you are using just a water stock I encourage you to add at least 1 tbsp of fish sauce to it. 

It all comes down to personal preferences. And what you can find or have on hand in your pantry!

And can be enjoyed 3 days after it has been made if stored well. 

I am so thrilled you are reading one of my recipes, if you made this, I want to see! Follow Canadian Cooking Adventures Instagram, snap a photo, and tag and hashtag it with @canadiancookingadventures and #canadiancookingadventures. 

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Appetizers & Sides, Seafood

Japanese Miso Soup

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This Japanese Miso Soup is absolutely delicious. And in my option better than most miso soups that are served in the restaurant.

Why?

Well because with my recipe. There is more tofu added, more nori (sushi seaweed).

With the addition of spinach and mushrooms.

Making this not just an appetizer type soup, but rather a lunch.

Of course you can serve this as an appetizer if you’d like. But when I make miso soup at home, I prefer to serve it as a lunch dish.

Why not, after all this is a great time to make the most popular Japanese soup into a meal and not just a quick snack.

I crave miso soup often, more so than sushi. Now if your not familiar with going out for sushi then your probably not too familiar with miso soup. Because the two go hand in had at most Japanese restaurants.  

So instead of going out to the restaurants everytime I crave this soup. I now make it in the comfort of my own kitchen. It is also ready in less than 15 minutes too!

You will just want to be sure to have the miso paste on hand. Which can be found at almost any asian grocery store for sale. I like to purchase a non gmo variety, see the picture below for my favorite paste. 

WHAT MISO SOUP IS MADE OF

Traditionally the soup is made with a stock called (dashi) which consists of dried sardines, dried kelp and shaved bonito flakes (fish flakes). It looks a lot like this (below). 

To make the dashi stock, you will want to soak a bag of bonito flakes in a pot of hot water. And simmer those flakes in that water on low for 10 minutes to create the stock.

Then with a strainer you will want to strain the stock by removing all the flakes. 

Or instead of doing this you can use “Campbell’s seafood stock” instead. It tastes very similar if you ask me, however if you truly want to follow the original Japanese recipe. You can look for dashi stock in some asian grocers pre-made too. 

WHAT I USE INSTEAD of bonito flakes/dashi (Campbell’s seafood stock)

Miso soup is also made with miso paste.

See the picture below, for my favorite paste!

WHAT IS MISO PASTE

Miso paste is basically fermented soya beans and is not gluten free as it tends to be mixed with grains of some variety. 

CAN MISO SOUP GO BAD

From the day you cook the soup, you can store it in a sealable container in the fridge to be enjoyed safley up to 3 days. Also the miso paste itself can be stored in the fridge once opened for up to one year. 

WHERE DOES MISO SOUP COME FROM

Japan of course! 

WHY MISO SOUP IS GOOD FOR YOU

Miso paste contains soya beans that are fermented.

And anything fermented is good for your gut health. Also the soup is rich in minerals such as vitamins B, E, K and folic acid.

As you can see above, there are several ways to make miso soup. Some people use an actual dashi stock while others use water or seafood stock. Every method tastes good, however if you are using just a water stock I encourage you to add at least 1 tbsp of fish sauce to it. 

It all comes down to personal preferences. And what you can find or have on hand in your pantry!

But one thing is for certain, you want to have Miso Paste then from their you can play with the rest of the ingredients. Omitting the mushrooms or spinach is fine too! 

This recipe will make 4 medium bowls of soup.

And can be enjoyed 3 days after it has been made if stored well. 

Notes: Keep in mind, as with all my recipes. If you want to make more or less of this soup, simple adjust the serving size in the ingredients section above and the servings will automatically adjust for you. And save yourself time and hassle, and let your food processor chop up your beets and cabbage up, also it gives a great consistency to the soup.

I am so thrilled you are reading one of my recipes, if you made this, I want to see! Follow Canadian Cooking Adventures Instagram, snap a photo, and tag and hashtag it with @canadiancookingadventures and #canadiancookingadventures. 

Stay connected and follow along on Facebook, Pinterest, and Instagram for all of my latest recipes!

Slow Cooker recipes

Creamy Beet Soup

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This Creamy Red Beet Soup can be on the table in under one hour if made on the stove – top or in 30 minutes in your instant pot.  

I just love a creamy red beet soup and sometimes make it with thinly sliced beets as you see here or sometimes cubed. This recipe here also has the addition of kidney beans which’s makes it a hearty and healthy meal.

Over two years ago now, I shared my favorite way to make borscht soup with you all on this blog. The recipe has become quite popular and in that time, I have branched out from that recipe.

Because I LOVE BORSCHT soup so much. I have created more recipes for borscht soup over the years.

HOW TO MAKE BORSCHT SOUP

Borscht can be made several different ways, so it all comes down to personal preferences. But one thing is for certain, you want to use beets. Fresh is always best, however pre frozen can work too. 

Example: Borscht Soup can be made vegetarian or not. Also it can have cabbage, carrots, red beans and potatoes in it or not.

  • Can be made VEGETARIAN, and the cabbage and beets can be shredded as with my original recipes > Ukrainian Borscht
  • Can also be made with sausage, chopped potatoes and kidney beans, see that recipe here > coming soon.
  • Can be made with Beef, see that recipe here > Beef Borscht

And of course with it can be made with LARGE sliced of beets, potatoes and kidney beans and served with a lot of sour cream. As you will discover in this recipe here!! 

Invoice #10867

Really, every single borscht recipe on my blog is delicious! So it depends on your personal preference and time you have on hand. As for me, I prefer my original best. Which is 100% vegetarian and has all the beets and cabbage shredded. 

As for my partner though, he much prefers this recipe. So I encourage you to experiment with what works for you.

BORSCHT HOW TO SERVE

Serve alongside some crusty bread and  a dollop of sour cream if  desired! Fresh dill also goes very well in the soup or on top of each bowl served. 

WHO INVENTED BORSCHT 

Some people think Borscht soup originated in Russia, however it’s actually from the Ukraine. When searching the web and cook books, you will find there are several ways to make borscht. And same goes for this blog, so please try them all. Then their will come a day when you have your favorite recipe and will be able to make it from scratch off hand. 

This recipe will make a large pot of soup, so if you have any any leftovers “which is highly unlikely” unless it’s just you. Then you can enjoy it over the next few days or freeze it as a meal prep option for another time if desired.

CAN BORSCHT SOUP BE FROZEN

Yes, and it even tastes better the next day. So go ahead and make a BIG old pot and save some for another day!

Notes: Keep in mind, as with all my recipes. If you want to make more or less of this soup, simple adjust the serving size in the ingredients section above and the servings will automatically adjust for you. And save yourself time and hassle, and let your food processor chop up your beets and cabbage up, also it gives a great consistency to the soup.

Looking for some other awesome soup recipes?

Try my “Instant Pot French Onion Soup” it is a sure winner as well!

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

LOOKING FOR SOME MORE AWESOME SOUP RECIPES?