1 teaspoon rosemary
1 teaspoon tarragon
Preparation
Preheat a large frying pan over medium heat and add 1 tablespoon of olive oil. Pour diced onion, carrots, and celery into the pan and saute for 4-5 minutes.
While the veggies are sauteing, pour chicken broth and water into a large soup pot. Once veggies are done, add them to the broth mixture.
Place cubed chicken in the same pan you sauteed the veggies in. Season with salt and brown on all sides, about 6-7 minutes. Add to soup pot.
Add sweet potatoes, paprika, thyme, rosemary, and tarragon to the soup pot and cover with a lid. Simmer for 14-18 minutes, until the potatoes are tender.
Serve up hot with your favorite bread or crackers!
3. Slow Cooker Swedish Meatball Soup
Ingredients
1 egg, beaten
2 cups heavy whipping cream, divided
1 cup breadcrumbs
1 yellow or white onion, chopped and divided
1 3/4 tsp salt, divided
1 1/2 lbs ground beef
1 Tbsp butter
1 package (8 oz) white button mushrooms, sliced
1 32 oz-carton beef broth
1 Tbsp Worcestershire sauce
1/2 tsp ground nutmeg
1/4 tsp ground allspice
1/4 tsp black pepper
3 1/2 cups medium egg noodles (about 6 oz dried noodles)
1/4 cup fresh, chopped dill weed for garnish (optional)
Preparation
In a large bowl combine egg, 1/3 cup of the cream, breadcrumbs, half the chopped onion, and 1 teaspoon of salt until uniform. Add in beef, breaking it up by hand as you combine.
Form into 1/4 “ to 1/2” balls and cook in butter over medium heat until browned on outside, about 12-15 minutes. Remove meatballs from pan and set aside on paper towels to drain.
In a slow cooker combine meatballs, mushrooms, remaining onion, broth, Worcestershire sauce, nutmeg, allspice, remaining salt and pepper.
Cook for 2 1/2 to 3 hours in slow cooker on high. Add egg noodles and the remaining cream. Turn slow cooker to low. Cook for another 10-15 minutes. Garnish with fresh, chopped dill weed if desired.
