Top 5 Soups for The Winter

Whether your climate is dry and cool, wet and damp or cold and snowy the winter months just screams cozy, steamy soups. Creamy, spicy or hearty no one soup is the same.  Here are my top 5 recipes to keep you fed and warm these next few months.

Creamy Potato Soup

This soup is perfect for kids who like to top ANYTHING with cheese and bacon.

Creamy Potato Soup (3 of 3)

Mushroom Wonton Soup

This meat free recipe provides you with lots of extra dumplings. Meaning soup for weeks!

Mushroom Wonton Soup

Italian Wedding Soup

Meatballs in soup is brilliant! With a light broth and small little slivers of pasta you will want to make a big post of this soup.

Italian Wedding Soup

Mushroom Coconut Soup with Leeks and Paneer

While not technically a soup there is nothing to say you can’t eat this curry like one. Usually when I eat soup my nose starts to run. This is a whole box needed type of dish.

Mushroom Coconut Curry with Leeks and Paneer (3 of 5)

Squash and Sweet Potato Soup

The addition of cream at the end of this recipes is what makes this velvety soup shine.

Squash Soup (1 of 2)



I do a lot of things with certain intentions.  I would admit that half of the time those intentions never happen.

I buy a design magazine to help me pick out new colors for my decor.  Walls are still white.

I buy piles and piles of yarn to learn to knit.  Still in the original bag with the receipt.

I buy paints and canvases but everything dries out before ever being opened.

I order packets and packets of heirloom seeds to start in the spring.  These I have given away.

And in the case  of these bread I bake it to make it into french toast.  Five thick slices taste tested later and the french toast is a write off.  But as my good friend Christina over at Strawberries for Supper says ” That sounds like the normal serving size of brioche.” So it’s all good.  And she’s a smart lady! Check her out!

Yields 6-8

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  • 2 cups plus 2 tbsp flour
  • 3 tbsp sugar
  • 1 tbsp yeast
  • 1/4 tsp salt
  • 1/3 cup warm milk
  • 2 eggs, beaten
  • 1/2 cup butter


  1. In a large mixing bowl combine the flour, sugar, yeast and salt.
  2. Using the hook attachment on your stand mixer or a spatula mix in the milk and eggs. Add the butter a little bit at a time.
  3. Continue kneading the dough by hand for 7 minutes or with the hook for five.
  4. Cover bowl and place somewhere warm and allow the dough to rise for 2 hours.
  5. Punch down the dough, place in a greased loaf or brioche pan and cover.
  6. Let it rise in a warm place for 1 more hour.
  7. Preheat oven to 400 degrees and bake for 10 minutes. Reduce heat to 350 degrees F and finishing baking until a deep golden brown color another 10-15 minutes.
  8. Let cool on wire rack
Recipe Type: Breakfast


Chicken Noodle Soup

Chicken Noodle Soup (1 of 3)

A couple of things happened that brought about this awesome soup.

First I had a rare Saturday night alone with DH out with the boys and me refusing to plan a dinner party for the sake of my exhausted sanity over the holidays.  So what does a foodie do late Saturday night?  They put on their most comfortable stretchy pants and hit up the grocery store at 10 o’clock in the evening.  While the forever 29 year old in me felt a tad bit pathetic spending this premium weekend evening doing something domestic the much more mature 37 year old applauded my brilliance at hitting up the store at the least busy time of the week.

Chicken Noodle Soup (3 of 3)

I have so many peeves when it comes to stocking up my kitchen.  I may not road rage in my car but give me that little silver bullet of mesh….  Carts in the middle of the row, long lost friends chatting side by side in an aisle, scientific experiment happening in the produce department to find the most pineapple-y flavored pineapple, children running around unattended.  I use to be able to do all my weekly shopping in the middle of the day on a Wednesday at 1pm in the afternoon.  A great time to shop.  It’s well stocked, quiet and I didn’t find myself trailing green beans carnage across the floor with the wheels of my cart.  However  changes in my works hours provide me with only weekends and weekday nights left free (lot’s more pros than cons to that change, not complaining here).

Chicken Noodle Soup (2 of 3)

So while I momentarily pouted about missed cocktails and dance floor capers, I have to say the  barren state of a grocery store on a Saturday night was incredibly pleasing to my patience.  And did I mention things get marked down at that hour?   At that hour of the day deli goods like whole rotisserie chickens are marked half price. HALF PRICE (which seriously is more like reasonable price but let’s not go there)  Meaning a cheap meal, a seasoned carcass and a future soup just cost me a heck of a lot less.  More money for Cosmos next Saturday.

Ice Storm 2013

The second thing to happen was The Plague 2014.  I call it the plague.  It’s really not that serious, just a common cold that knocks me on my ass and makes me want my mommy.  It’s also how people tend to treat you when you are sick.  So my plague happened just before New Years when we were still recovering from being without power for 3 days  over Christmas and dealing with a broken furnace the morning a deep freeze was settling into the province.  Before I was at the height of the plague I remembered that cheap carcass I had in the freezer and whipped myself up a thick and delicious broth. This became the base for this hearty chicken soup that got us through days of sniffles, sneezes, and lots of snot.  Gross yes but let’s get real here.

Don’t be afraid to try making your own chicken noodle soup.  It’s really not that hard.  If you don’t have a chicken carcass to make your own stock use store bought.  What ever you use in the end it will be worth it.

Yields 4-6

Chicken Noodle Soup
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  • Chicken Stock
  • 1 chicken carcass,meat removed, broken into 3-4 pieces
  • 2 carrot, cut into 2-3 pieces
  • 2 stalks celery, leaves intact
  • 2 onions, halved
  • 3 cloves garlic
  • 2 bay leaves
  • 1 tsp dried thyme
  • For the soup
  • 4 cups chicken stock, see above, or use store bought
  • 1 carrot, sliced
  • 1 stalk of celery, sliced
  • 1 onions, diced
  • 1 tsp thyme
  • 1 tbsp butter
  • 1 cup cooked chicken, shredded
  • 1 cup broad egg noodles


  1. To make the stock, place all the ingredients in a large stockpot and completely cover with water.
  2. Bring to a boil, then reduce heat and allow it to boil 2-4 hours, occasionally skimming foam from surface of liquid.
  3. Carefully strain the liquid through a fine sieve removing all the bits and leaving just the the chicken broth. Discard chicken bones, vegetables and spices.
  4. If using right away continue to next step if not place broth in sealed container and let cool in fridge.
  5. To make the soup, in a large pot saute the carrot, onions, and celery with the butter until just beginning to go translucent.
  6. Add the chicken and then the chicken broth. Add about a 2 cups of water and stir in the thyme.
  7. Bring up to a boil then add the noodles. Cook until noodles are soft, adding more water as needed.
  8. Serve immediately.
Recipe Type: Soups, Salads and Sandwiches