I don’t know what has come over me this fall/winter, but I have become a soup nazi junkie.

I make at least two times week.

I prefer to use mostly fresh (or fresh frozen) ingredients, and I also prefer that the recipe made ahead of time (and frozen if possible).

And most of the soups I make have a chicken stock base which I make from this recipe for slow cooker chicken.

I usually cook several chickens this way, shred the meat, place in freezer bags and store in the freezer.

Then I place the bones back in the slow cooker overnight; by morning I have LOTS of chicken stock ready to be strained and bagged.

So when it’s time to make soup, I have flavorful chicken and stock ready to use.

(Click the photos for the full recipe)

I despise canned tomato soup, but the combination of tomato soup and milk/creme is divine in this dish for your soul.

I made it two days in advance and then threw in the tortellini when it was time to reheat. YUMMY!

I am a sucker for any Thai soup, but the convenience of this slow cooker recipe is awesome.

I made one large batch and served with brown rice.

Then I added the leftover rice to the leftover soup and froze it.

I reheated and served it this week. Tasted as great as it did on the day I made it.

I made this soup for my stepsons a few weekend’s ago. Tucker declared it was the best soup he had ever eaten.

And it was really good. I think potato soups tend to be bland, but not this one. And the consistency is perfect.

This soup is perfect when you want comfort food. It’s super light but still filling and yummy.

 Campbell’s Chicken Soup for grown-ups is how I would describe this goodness. The base freezes well. Add the pasta when you reheat.

Do you have a favorite soup recipe?