These Korean noodles bowls are one of my family’s favorites! Chicken made in the crockpot layered with stir-fried noodles, lettuce and sauces.
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This recipe is a cross between my kid’s favorite, Hawaiian Haystacks, and one of my favorites, Broccoli Cheese Soup. This creamy and cheesy chicken and broccoli made in the crockpot is the perfect cold weather meal!
I think I have said it before, but soup is one of my favorite meals. I love soup because it’s all made in one pot, and can feed a crowd. This broccoli cheese soup is easy to throw together and you can put it in the crockpot. Every year my husband’s family Christmas Eve tradition is to have everyone over and have soup and rolls. I think this broccoli cheese soup is the first one gone every time. It’s one of my favorites. I was surprised when I found out the recipe, because I would have never guessed it has a jar of cheese whiz in it. It sounds strange, but it is really delicious. I think it adds to it’s smooth texture and it tastes like a restaurant broccoli cheese soup to me. I added carrots for a a little sweetness and we love to serve this with some nice warm dinner rolls. With the arrival of spring soon there may not be much time to enjoy warm soup, so put it on your menu for this week!
Easy Broccoli Cheese Soup
2 large heads of broccoli chopped
3 large carrots finely diced
1 small yellow onion finely diced
3 cans chicken broth
1 stick butter
1/2 cup flour
1 jar (15 oz) Cheese Whiz
Melt the butter in a large soup pot over medium heat. Add the onion and saute for 4-5 minutes until soft and translucent. Add the flour and whisk to combine, and cook for 1 minute stirring constantly, being carefully not let it burn. Add the chicken broth gradually and whisk to combine. Bring the whole mixture up to a gentle simmer. It should start to thicken. Add the carrots, broccoli, and cheese whiz, and mix together. At this point, I like to carefully transfer the soup into a crockpot and allow it cook 3-4 hours on high or 6-8 hours on low. However, you can continue to cook on the stovetop for about 30-40 minutes until broccoli and carrots are tender.
The super easy crockpot french dip beef sandwiches cook all day to give you yummy shredded beef that is perfect on crusty bread to dip into the savory au jus. One of the best beef sandwiches! We like to serve them with grainy mustard and pepper rings.
When I was in college my roommate always talked about this soup, salad and sandwich place she loved called Cafe Zupas. It did not sound appealing to me at the time, so I didn’t ever try them out until a couple of years later when a group of friends chose it for a lunch outing. Once I tried it, I was kicking myself for all those years I had missed out of eating there! They have some of the best soups and salads. Whenever I would go, I would get two things- the Vermont maple blueberry salad and chicken enchilada chili. Unfortunately, they took that salad (my absolute favorite) off the menu, but they still have the chicken enchilada chili. The chili is more of a soup, and it’s the perfect combination of green and red enchilada sauces, black beans, corn, tomatoes and chicken. I love to make recipes from restaurants at home and searched for the perfect one for a few years. This recipe tastes exactly like their soup but best of all you can cook it in the slow cooker. Super easy!
Chicken Enchilada Chili
1 can green enchilada sauce (28 oz)
1 can red enchilada sauce (19 oz)
1 can tomato sauce (8 oz)
1 can diced mild green chiles (4 oz)
1 can evaporated milk (12 oz)
1 can black beans rinsed & drained (15 oz)
1 can petite diced tomatoes (14.5 oz)
2 cups frozen corn or 1 can corn drained
1 chicken breast diced into 1 inch pieces*
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
Add all the ingredients to your slow cooker and stir until well combined. Cook on low for 6-8 hours or high 3-4 hours. Serve with sour cream, cheese and tortilla chips if desired.
*You can also add the chicken breast whole and shred after the soup is cooked
Recipe adapted from: Burnt Apple