Tomato-Basil Parmesan Soup

I found this soup here. 

 Ingredients

2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery 
1 cup finely diced carrots 
1 cup finely diced onions 
1 tsp dried oregano or 1 T fresh oregano 
1 T dried basil or 1/4 cup fresh basil 
4 cups chicken broth 
½ bay leaf 
½ cup flour 
1 cup Parmesan cheese 
½ cup butter 
2 cups half and half, warmed (you can also use skim milk to make it healthier)
1 tsp salt 
¼ tsp black pepper

Directions
1.  Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.
2.  Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.
3.  About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper.  Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don't be afraid to always season to taste at the end).
4.  Cover and cook on LOW for another 30 minutes or so until ready to serve.

*The only change I made was that I blended the soup in a blender before I made the roux. I like my soup smooth, not chunky. This was so good with garlic bread. YUM!

Corn and Cheddar Chowder

3 TBS butter
1 onion, chopped
1 large potato
1 bay
1/2 tsp cumin
1/4 tsp sage
1 tbs flour
2 cups chicken stock
1 1/2 cups milk
1 1/2 cups frozen corn kernals
2 TBS chopped parsley
2 cups shredded Cheddar cheese

In a large saucepan over medium high heat, melt the butter and stir in the onion, potato, bay leaf, cumin and sage. Saute about 5 minutes, until the onion is tender. Mix in flour, coating the onion and potato. Pour in teh chicken stock and milk. Bring to a boil, whisking constantly until smooth. Reduce heat, and simmer 30 minutes, stirring frequently, until the potato is tender.

Mix the corn and parsley into the saucepan, and cook about 5 minutes, until heated through. Remove the bay leaf, and stir in the Cheddar cheese until melted and blended. Season with salt and pepper.

OR: do like I did and dump everything (except cheese) into a crock pot. Add cheese about 20 minutes before serving.

White Chili

1 pound chicken, diced
3 cans white beans, drained
1 can chicken broth
1 small can diced chilies
garlic
onion powder
pepper
1 small tub sour cream

Add chicken, beans, broth, chilies, garlic onion powder and pepper to crock pot. Cook for 4 hours on high or 6 hours low. Add sour cream right before serving. We added shredded cheese and tortilla chips.

Spinach, Chicken and Wild Rice Soup

This is Matt and Heather's recipe

3 cups water
1 (14 oz) can chicken broth
1 (10 3/4 oz) can cream of chicken soup
2/3 cup uncooked wild rice (rinse and drain)
1/2 tsp dried thyme
1/4 tsp ground black pepper
3 cups chopped cooked chicken or turkey
2 cups shredded fresh spinach

1- In a 3 1/2 or 4 qt slow cooker, combine water, broth, cream of chicken soup, rice, chicken, thyme and pepper. (You could wait to add the chicken later if you want)

2- Cover and cook on low for 7-8 hours or high for 3 1/2- 4 hours.

3- Stir in shredded spinach until just before serving.