Instant Pot Chicken/Turkey Broth

Instant Pot Chicken Broth is a great way to enjoy the last of your roast chicken or roast turkey.  Making broth in a pressure cooker is SO easy, anyone can do it!

It’s so easy to get all that healthy, savory goodness with homemade soup recipes like Instant Pot Chicken Noodle Soup. For this recipe, your instant pot is the real hero!

Turkey Broth in a glass container with an Instant Pot in the background.

How to Make Chicken Broth in the Instant Pot

You can use either a chicken or turkey carcass for this broth.

This recipe is quick and easy to prepare with minimal work your part. If you’re using small roasting chickens, you’ll need at least 2 carcasses. I simply freeze one until I have enough. If you’re using turkey, one should be enough.

Instant pot filled with ingredients for turkey broth

Just start by breaking up the carcass so that it fits into the Instant Pot

  1. Add all ingredients and seasonings to the instant pot and fill it to the fill line with water.
  2. Seal the lid and set the instant pot to high pressure for 90 minutes.
  3. Allow to naturally release (about another 30 minutes).

Strain the broth through cheesecloth and discard the bones, veggies, peppercorns, and herbs. Now you have a healthy, savory, homemade bone broth that can be used for so many great recipes!

Instant Pot Turkey Broth being made in the instant pot.

Can You Cook Bone Broth Too Long?

Bone broth made in the instant pot is nearly foolproof as long as you follow the directions for proper pressure cooking the soup. Follow the appliance directions and find the method that works best for you!

How Do You Freeze Bone Broth?

Freeze homemade bone broth by pouring it into any size freezer bags.

Be sure to freeze them flat so they defrost quicker and can be stood up (think like books) in the freezer, saving a ton of space! Don’t forget to label the bags with the date!

Soups to Make with Chicken Broth


Instant Pot Chicken Broth (or Turkey)

Homemade broth made in the Instant Pot

  • leftover chicken carcass (or turkey)
  • 1 large onion (quartered)
  • 2 carrots
  • 2 ribs celery
  • 2 bay leaves
  • 2 teaspoons black peppercorns
  • 3 sprigs fresh herbs (including parsley, rosemary, thyme and/or sage)
  • water to fill line
  1. Break the carcass so it fits into the instant pot.
  2. Add remaining ingredients. Fill to max line with water.
  3. Seal the Instant Pot and select high pressure for 90 minutes.
  4. Allow the Instant Pot to naturally release pressure (about 30 minutes).
  5. Strain broth through a cheesecloth lined colander. Cool and skim any fat.

Add any leftover bits of gravy, juices, scrapings from the pan etc to the Instant Pot before cooking.
If you don’t have fresh herbs, add up to 1 teaspoon of dried herbs.
Leaving the skin on the onion doesn’t change the flavor but does add color to the broth.

Close up of instant pot turkey broth.
Close up of instant pot turkey broth.
Top photo - Close up of instant pot turkey broth. Bottom photo - Turkey Broth ingredients in an instant pot.

Creamy Potato Soup {With Bacon & Cheese!}

Creamy Potato Soup is something we have all grown up with, in one version or another. This version combines red potatoes, with bacon and cheddar cheese to create a belly-warming soup recipe!

This recipe is so easily adapted to add-ins and mix-ins (a great way to clean out the fridge)! From ham and potato soup to an easy potato leek soup or even roasted broccoli, the possibilities are endless.

Overview of prepared creamy potato soup in a pot.

Potatoes for Soup

Any type of potatoes will work in this recipe.

I like to use red potatoes for soup because they are firm but yield a creamier result. Keep a bit of the skin on for that home-style look and flavor!

If using russet or baking potatoes, peel the skins first.

How to Make Creamy Potato Soup

  1. Cook bacon, onion and garlic until fragrant (per recipe below).

Two images showing the the steps to create the creamy base.

  1. Add broth & potatoes and simmer until tender.

Two images showing the creamy potato soup before and during mashing potatoes.

  1. Use a potato masher to smash some of the potatoes to make a creamy soup.

Season with salt and pepper and add in cheddar cheese, sour cream, chives, and bacon.

What to Serve With Potato Soup

This soup is so flavorful and hearty, it really only calls for simple sides like a salad with a tangy vinaigrette and maybe some garlic breadsticks or even crostini for dipping!

Overview of creamy potato soup with final ingredients being added in.

Other Additions to Potato Soup

Why not put out an assortment of things to add to potato soup so everyone can choose what they like? My personal favorite is topping it up like a baked potato!

  • Crunchy: Croutons, Crushed tortilla chips.
  • Flavor Boost: Jalapenos, diced tomatoes (or sundried), cooked sausage.
  • Savory: Ground beef or meatballs, Bratwurst or kielbasa slices, herbs.

Can Potato Soup Be Frozen?

Sadly soups with dairy don’t tend freeze well as they can change consistency. If you do freeze this soup, freeze before adding the extra sour cream. Reheat slowly over medium low heat as to not curdle the milk.

While the flavor will still be great, the texture may change slightly.

Creamy Soups for Cold Days

There is almost nothing better than a belly-warming soup!

In a rush? Broccoli Cheese Soup (ready in 20 mins!), chicken tortilla soup and taco soup can all be made in no time at all! (Of course Instant Pot Soup is a great option too).

Make Ahead/Slow Cooker Nothing better than coming home to a ready meal. A crockpot full of Crockpot Chicken Noodle Soup or a hearty Lasagna Soup fits the bill perfectly.

Serve with a slice of Homemade Garlic Bread to soak up every last delicious drop!

Creamy Potato Soup

This recipe is so easily adapted to so many different variations in terms of add-ins and mix-ins, there’s no way you can go wrong!

  • 6 thick slices of bacon (chopped)
  • 1/2 white onion (diced)
  • 4 cloves garlic (minced)
  • 1/4 cup all-purpose flour
  • 2 cups chicken stock
  • 2 cups whole milk
  • 2 pounds red potatoes (peeled and diced small)
  • 1 cup sharp cheddar cheese (shredded)
  • 1/2 cup sour cream
  • 1/4 cup chives (minced)
  • Kosher salt (to taste)
  • Black pepper (to taste)
  1. In a soup pot add the bacon and cook over medium heat until the bacon is crispy and browned.
  2. Strain out the bacon onto a paper towel-lined plate. Leave the bacon fat in the pot.
  3. Add the onions and cook just until they start to soften. Add in the garlic and cook for another minute or until the garlic is fragrant.

  4. Sprinkle in the flour and whisk to combine. The mixture will be thick in consistency.
  5. Slowly whisk in the chicken stock and the whole milk until the mixture is smooth and no flour lumps remain.
  6. Add in the potatoes and lower the heat to medium-low. Let the potatoes gently cook until they are soft. Make sure to keep the mixture stirred and don’t let it boil because it can easily scorch because of the dairy.
  7. When the potatoes are soft use a potato masher to help break up some of the potatoes to create a creamy and thicker soup.
  8. Stir in the shredded cheese, sour cream, chives, and the crispy bacon. Taste and season with the desired amount of kosher salt and pepper.

A serving of creamy potato soup in a white bowl.
A serving of creamy potato soup in a white bowl.
Top photo - Creamy potato soup being scooped out of the pot with a ladle. Bottom photo - Overview of prepared creamy potato soup in a pot.

Creamy & Savory Sweet Potato Soup

Sweet Potato Soup is a savory, creamy, and easy soup recipe. The whole family will love this hearty and heartwarming fall favorite after a long day of work, school, and sports.

Creamy soups like potato soup or creamy carrot soup are perfect for fall! Especially when served with a slice of garlic bread for dipping.

An overview of sweet potato soup in a pot, garnished with croutons, bacon, and chives.

How to Make Sweet Potato Soup

For the best homemade version, use the best ingredients, luckily, they are all easy to find and affordable too!

  1. Cook the onion, garlic, and celery in butter until until they are tender and lightly browned.
  2. Add the diced sweet potatoes, apple, warm spices and salt and pepper to taste (per recipe below).
  3. Pour in the chicken (or vegetable) broth, cover the pan and simmer until the potatoes are completely soft.
  4. Remove ginger and blend with an immersion blender until smooth.

Overview of sweet potato soup ingredients in a pot.

No Immersion Blender? No problem, you can puree hot soup in a blender. Be sure to work in small batches to avoid overfilling and a possible hot soup splatter!

  • Carefully pour about two cups of hot soup in a blender and blend until it’s the consistency you prefer.
  • Return the soup to the stock pot or pan and carefully whisk in the heavy cream.

Two images showing the sweet potato soup being blended and after it is fully blended.

Simmer and serve garnished with croutons and bacon bits.

How Long Will it Last?

Most cream-style soups will last about a week in the refrigerator as long as they are tightly covered to keep them from absorbing odors or flavors from other items.

Be sure to stir it thoroughly and refresh the flavor with a dash of salt and pepper and it will be good as new!

A bowl of sweet potato soup garnished with croutons, bacon, and chives.

Can You Freeze Sweet Potato Soup?

You sure can, and it is so easy to do!

  • After it is completely cooled, ladle it into freezer bags and write the date on the outside.
  • Freeze the soup flat or, pour the soup into airtight freezer containers! Don’t forget to label!

If freezing flat, once it is frozen, you can stand it upright (imagine books in a bookcase) to save space in the freezer.

Perfect Soup for Colder Weather

Sweet Potato Soup

Sweet Potato Soup is a savory, creamy, and easy soup recipe.

  • 2 tablespoons butter
  • 1 small onion (diced)
  • 2 cloves garlic (minced)
  • 1 cup celery (chopped)
  • 1 teaspoon curry powder
  • 1 1/2 lbs sweet potato (peeled and cubed, about 4 cups)
  • 1 apple (peeled, cored and chopped)
  • 1 inch ginger root (peeled)
  • 3 cups chicken broth (or vegetable broth)
  • 1/2 cup heavy cream
  • 2 slices bacon (cooked & crumbled, optional garnish )
  • 1 handful croutons (optional garnish)
  • 1 tablespoon chives (finely chopped, optional garnish )
  1. Cook onion, garlic and celery in butter until tender.
  2. Add sweet potatoes, apple, curry powder, ginger and salt & pepper to taste.
  3. Stir in chicken broth, cover and simmer 20-25 minutes or until potatoes are very tender.
  4. Remove ginger and puree soup in a blender or with a hand blender.
  5. Add heavy cream and simmer 5 minutes longer.
  6. Top with crumbled bacon, croutons and chives.
  • Curry powder can be replaced with a cinnamon stick. Remove cinnamon stick before pureeing.
  • Add 1/4 teaspoon cayenne pepper for a bit of heat.
  • To make this dairy free, replace heavy cream with full fat coconut milk.

Sweet Potato Soup in a black pot, garnished with croutons, bacon, and chives.
Sweet Potato Soup in a black pot, garnished with croutons, bacon, and chives.
Top photo - A serving of sweet potato soup in a bowl, garnished with croutons, bacon, and chives. Bottom photo - Sweet Potato Soup ingredients in a large black pot.

Hot Borscht Soup – Perfect Balance of Sweet & Sour!

Borscht is a delicious steaming bowl of nourishing soup to brighten your mood. Beets give this soup an earthy sweetness (and a vibrant color), while a dash of lemon juice and fresh dill add a hint of freshness.

This borscht recipe is a deliciously hearty soup perfect any time of year. Like a classic chicken noodle soup, it is heartwarming and comforting.

A serving of borscht with a dollop of sour cream on top. Garnished with dill.

What is Borscht?

Borscht is a traditional soup hailing from Russia and Eastern Europe. It wouldn’t be borscht without beets and some kind of souring ingredient such as wine vinegar or lemon juice. It almost always has shredded cabbage too.

Beyond that, ingredients can vary widely with the addition of beans among many other ingredients (Russian borscht usually includes beef). I include carrots and potatoes and use vegetable stock (although chicken or beef stock will work).

Borscht ingredients in a stock pot.

To Prepare Beets

Borscht (aka borsch) has a deep ruby red color that is incredibly enticing. The color of beets will also stain your hands and/or white cutting boards so I always wear gloves when preparing beets.

While I never peel roasted beets before cooking, in this soup they do need to be peeled.

  • Cut off the beet tops and discard (or save to make sauteed beet greens)
  • Peel beets using a vegetable peeler.
  • Cut into 1″ cubes.

How to Make Borscht

Making borscht is a simple process, simply chop and simmer!

  1. Sauté the beets and other vegetables in oil.
  2. Add the vegetable broth and simmer
  3. Stir in lemon juice and zest and serve hot.

Swirl in a dollop of sour cream in each bowl. The fat in the cream helps balance the acidity of the soup and provides some richness and body. Serve borscht as an appetizer with dinner, or as a light meal with a side of corn muffins, soda bread, or cheese biscuits.

A pot full of hot borscht.

How Long Does Borscht Last?

This recipe is easy to store in the refrigerator or in the freezer for an extended time! And as a bonus, it only tastes better as it sits!  So be sure to make enough for lots of leftovers.

  • In the Refrigerator – Borscht can last for up to four days. You’ll love how the flavors deepen and develop in storage.
  • In the Freezer – Borscht freezes well.  Store it in freezer containers for up to four months. No need to thaw before reheating in the microwave or stovetop on low heat.

Hot Borscht being ladled out of the stock pot.

What to Serve with Borscht

  • Topping it with a nice rich full fat sour cream is a must!
  • Fresh dill is a must for topping this recipe
  • Serve it with bread or rolls and butter for dunking.

Comforting Soup Recipes

Hot Borscht

Beets give this vegetable soup an earthy sweetness, while a dash of lemon juice and zest provide contrasting sour notes.

  • 2 tablespoons olive oil
  • 4 red beets (1/2 inch diced (approx 1.5 lbs) )
  • 2 carrots (1/2 inch diced)
  • 1 large russet potato (peeled and 1/2 inch diced)
  • 1/2 small green cabbage (shaved)
  • 2 cloves garlic (minced)
  • 4 cups vegetable broth
  • 4 cups beef broth
  • 2 tablespoons dill (fresh, minced)
  • 2 tablespoons lemon juice (fresh)
  • 1 teaspoon lemon zest
  • 1 bay leaf
  • kosher salt (to taste)
  • black pepper (to taste)
  • sour cream (optional, for serving)
  1. Add olive oil to a soup pot and set over medium-high heat. When the oil is hot add in the beets, carrots, potatoes, and cabbage. Stir to combine.

  2. Cook for 10 minutes to slightly soften the vegetables.
  3. Add in the garlic and saute for 30 seconds or until fragrant.
  4. Pour in the vegetable broth and simmer for 20-25 minutes or until the beets and carrots are tender.
  5. Stir in the fresh dill, lemon juice, and lemon zest. Taste and season with the desired amount of kosher salt and black pepper.

  6. Serve with a dollop of sour cream on top.

A serving of borscht with a dollop of sour cream on top. Garnished with dill.
A serving of borscht with a dollop of sour cream on top. Garnished with dill.
Top photo - A pot full of hot borscht. Bottom photo - Borscht ingredients in a stock pot.

Homemade Chicken Noodle Soup

Classic homemade Chicken Noodle Soup, is easy to make from scratch!  Made with chicken, homemade broth, veggies, and egg noodles this soup is the best thing when loved ones are feeling under the weather or really, for any reason at all!

This recipe is made with homemade broth and either store bought or homemade egg noodles! Bonus, the whole kitchen will smell heavenly as the family comes home after a long day!

Chicken noodle soup being served out of a stock pot

What’s in Chicken Noodle Soup?

Chicken, naturally, along with carrots, celery, onions, noodles, and fresh herbs are slow-cooked to savory goodness.

  • CHICKEN:  I use a whole chicken to make a flavorful stock and have tender meat for the soup. You can use bone-in chicken thighs as well (you’ll need about 8 of them).  If you are using store bought broth, you can use leftover chicken or rotisserie chicken.
  • BROTH:  The whole chicken with some vegetables makes a flavorful broth (and I leave the skin on the onion for color). Strain the broth well through cheesecloth and discard the veggies (become too mushy to add to the soup, but I usually snack on them anyhow because they have lots of flavor)!
  • VEGETABLES: Onion adds flavor while carrots and celery are traditional additions. Any kind of vegetables can be added and frozen vegetables work well too.
  • NOODLES: Egg noodles are my favorite choice for chicken noodle soup but any pasta will work. Cook the pasta separately as it will get mushy if left in the broth overnight.

Why Make Stock Homemade?

First of all, it is super easy and since this recipe uses a whole chicken it’s incredibly flavorful. While boiled chicken doesn’t sound all that special but I can assure you it is one of life’s simple pleasures.

Simply placing a chicken to simmer in water with a few veggies as you go about your other tasks results in a flavorful broth and tender meat to make great meals throughout the whole week!

Store-bought stocks and broths are typically loaded with sodium and you can adjust the herbs and seasonings just the way you like! We all know that there is really nothing like homemade.  You can of course substitute store bought broth in this recipe and use rotisserie chicken (or leftover roast chicken).

Chicken broth ingredients in a soup pot.

How to Make Chicken Noodle Soup

This soup is as easy as 1, 2, 3, and while it takes a bit of time, most of the time is hands off while it simmers away!

  1. Simmer chicken with onions and carrot/celery per recipe below.
  2. Strain broth and remove meat from the bones.
  3. Heat the broth and carrots and celery to simmer. Stir in chicken and cooked noodles.
  4. Taste, season and serve.

Remove from heat and season with pepper. For a classic soup and sandwich combination serve with a grilled cheese or club sandwich.

Cooking Variations:

TIP: Pasta is cooked separately and added to this soup before serving. Egg noodles do not keep well and tend to get mushy if you have leftovers.

If you are not going to be eating all of the soup at one sitting, add pasta to each bowl and ladle soup overtop.

Two bowls of chicken noodle soup.

Got Leftovers?

This soup is so delicious we rarely have leftovers, but it can easily be stored in the fridge or freezer until ready to eat for meal prep. Remember to cook and store the egg noodles separately as they do not hold up well.

  • To Store: Be sure it is fully cooled before putting it in the fridge. Make sure it’s in a tightly sealed container. It should last about a week if it lasts that long! Keep noodles in a separate sandwich bag or container.
  • To Freeze: Chicken noodle soup can be frozen as long as it is fully cooled first (without the noodles). Chill it overnight in the fridge and then either ladle it into freezer bags with the date on them or in a freezer safe container. It should keep about 4 months.
  • To Reheat: Ladle the soup into a bowl and pop it in the microwave or into a stockpot on the stove. Easy enough!

Homemade Soups You’ll Love

Chicken Noodle Soup

Heartwarming soup perfect for chilly days!

  • 1 1/2 cups carrots (sliced)
  • 1 cup celery (sliced)
  • 8 cups chicken broth (or chicken stock (*see note) )
  • 3-4 cups chicken (or chicken below)
  • 2 cups egg noodles (measured dry, cook according to package directions)
  • salt & freshly ground black pepper (to taste)

Homemade Chicken Broth

  • 1 whole chicken (3-4 lbs)
  • 1 1/2 onions (divided)
  • 3 carrots (include tops if you have them)
  • 2 celery stalks
  • 4 sprigs fresh herbs (rosemary, parsley, sage (or any combination))
  • 2 bay leaves
  • 1 Tablespoon peppercorns
  • 2 teaspoons salt
  • 10 cups water

Homemade Chicken Broth

  1. Cut 1 onion, the carrots and the celery into quarters (include the tops of the carrots and celery if you have them). Place the remaining 1/2 onion into the cavity of the chicken.

  2. Place chicken in a large pot and add vegetables, fresh herbs, bay leaves, peppercorns and salt. Cover with water.

  3. Cover pot and bring to a boil over high heat. Once boiling, turn heat down and simmer partially covered for 1 1/2 – 2 hours.
  4. Remove chicken, shred mead and discard bones. Strain broth through cheesecloth.


  1. Bring broth to a boil and add carrots and celery. Cook 5 minutes.

  2. Cook noodles in water according to package directions. *see note

  3. Stir in chicken and simmer until heated through, about 2 minutes. season with salt and pepper to taste.

  4. Place noodles in the bottom of each bowl. Ladle soup overtop and serve.

*If your broth has simmered down, add additional chicken stock as needed to equal 8 cups of broth total.

Egg noodles do not keep well in this soup in the fridge or freezer. If you would like to freeze this soup or serve some of it at a later date, cook the noodles separately and add them to each bowl when serving. 

If you are eating all of the soup in one sitting, noodles can be cooked directly in the broth.

A bowl of chicken noodle soup.
A bowl of chicken noodle soup.
Top image - a bowl of chicken noodle soup. Bottom image - overview of a stock pot of chicken noodle soup.

Authentic Green Chili Soup

Green Chili is perfect for the upcoming fall days, football games, and other cold weather festivitiesMade with a warm combination of green chilis, tart tomatillos, and tender pork shoulder, this satisfying dish is filled with flavor. 

When it comes to a great stew recipe, cooking low and slow is the best way to get loads of flavor and and tender chunks of meat!

Green chili stew in a white bowl. Garnished with sour cream, cilantro, green onions, and a slice of lime.

What is Green Chili?

Green chili is a delicious pork stew (and very different than our traditional beef and bean chili recipe).  Green chiles, tomatillos, onions and cilantro are all blended to create a fabulous base for this recipe. Going into the pot it’s a bright green but it turns a beautiful golden color as it cooks.

PORK for Green Chili: The pork used in this recipe is a pork shoulder, the same melt in your mouth cut of meat that is used for pulled pork and Pork Carnitas.

You want a fattier cut of pork (even pork steaks work) as lean cuts like pork tenderloin will dry out and become tough.

Green chili ingredients on a cutting board with the pork on the side in a glass bowl.

How to Make Green Chili

This green chili recipe takes a bit of time but most of it is hands off spent simmering. Broiling the tomatillos adds an extra layer of flavor but you can also cook them along with the onion or skip broiling if you’re short on time.

  1. Broil tomatillos until golden. Sear pork shoulder in a bit of olive oil.
  2. Blend sauce ingredients (per recipe below).
  3. Simmer until pork is melt in your mouth tender.

Overview of brown pork and onions in a pot.

What to Serve With Chili

Like most chili recipes, this is great with toppings! Chili toppers we love include sour cream, jalapenos, green onions and slices of lime.

Green chili stew is a meal unto itself but it’s really great with tortillas and of course bread for dipping! Dinner rolls, Garlic Bread or thick slabs of French bread are great for dipping and soaking, but flour tortillas are the standard if you want to keep it real!

A hand full of crushed tortilla chips add automatic crunch!

Close up of a pot full of authentic green chili soup.

Reheating Green Chili

Green chili is one of those recipes that that freezes and reheats beautifully! Adjust the flavors by adding a few more chopped green chilis, jalapeños, and some extra salt and pepper to taste.

  • Refrigerate: Leftover green chili will keep in the fridge about 4 days. Reheat on the stovetop or in the microwave.
  • Freeze: Freeze in individual portions for lunches or meals for one in freezer bags or tightly sealed containers. Defrost in the refrigerator overnight and reheat on the stovetop or in the microwave.

More Mexican Inspired Soups

Green Chili

Green Chili is perfect for the upcoming fall days, football games, and other cold weather festivities! 

  • 4 pounds boneless pork butt (extra fat trimmed, cut into 1-inch chunks,)
  • salt & black pepper (to taste)
  • 4 tablespoons olive oil (divided)
  • 1 medium yellow onion (diced)
  • 1 pound tomatillos (husked and quartered)
  • 12 ounces canned (or frozen) green chilies (diced, not drained )
  • 2 cups cilantro (packed, leaves and stems)
  • 4 garlic cloves
  • 2 jalapenos (seeded)
  • 1 tablespoon dried oregano
  • 2 teaspoons cumin
  • 4 cups chicken stock (divided)
  • 15 ounces fire-roasted tomatoes (diced)
  1. Preheat broiler. Toss tomatillos with 2 tablespoons olive oil and season with salt & pepper. Broil 5 minutes or until browned on top.

  2. Season pork with salt and black pepper.
  3. Heat 1 tablespoon oil in a large soup pot over medium-high heat.

  4. When the oil is hot add half the pork to the pot and brown. Add remaining tablespoon of olive oil and brown remaining pork. Set aside.
  5. Add onion and cook 4-5 minutes or until softened. (Reduce heat if they begin to brown). Remove from heat.
  6. In a blender add tomatillos, undrained green chilies, cilantro, garlic cloves, jalapeños, oregano, cumin, and 2 cups chicken stock. Puree on high until smooth.

  7. Pour the blended mixture, fire-roasted diced tomatoes, and browned pork along with any juices and remaining 2 cups of chicken stock into the pot.

  8. Stir to combine, turn on to medium-high heat and bring to a boil. Reduce heat to low and simmer, stirring occasionally.
  9. Cook 3 to 3 ½ hours or until the pork is fork tender and starting to shred.

  10. Serve hot and optionally top with sour cream, minced cilantro or tortilla strips.

This will thicken into a stew like consistency. You can add a little more stock until to reach desired consistency.

A serving of green chili in a white bowl.
A serving of green chili in a white bowl.
Top image - a bowl of green chili. Bottom image - green chili and pork in a pot.

Delicious Hot Dog Chili Sauce

Hot Dog Chili is the perfect way to make top dogs! A zesty beanless chili in about 15 minutes, this recipe has ground beef, tomato sauce, and seasonings for the perfect topper!

It is a one-size-fits-all condiment for hot dogs, brats, and even hamburgers. You could even try it on omelets and grilled cheese sandwiches!

Close up of hot dogs with chili sauce, topped with chopped pickles and shredded cheese.

What is Hot Dog Chili Sauce?

This Southern sauce is a staple at diners, drive-in’s and homes from Louisiana to Texas and once you try it, you’ll want to keep a stash of it in your fridge for everything!

It’s the all-purpose condiment that replaces ketchup, mustard, relish, and onions! A total one-step and you’re done condiment that is fresh, tangy, and totally versatile!

Unlike a traditional ground beef chili recipe, this one skips the beans. Fresh beef, tomato sauce, and some seasonings, and you’ve got a tasty sauce that you can customize. Make it spicy or sweet as you please!

Two images showing the chili dog sauce before and after being mixed together in the saucepan.

To Make Hot Dog Chili

This Hot Dog Chili Sauce is so delicious and so easy to make. With just two steps you can have this simmering away in no time!

  1. Cook ground beef and onions (per recipe below).
  2. Mix all ingredients together and simmer until it reaches your preferred thickness.

Spoon over hot dogs and serve with a side of french fries for a ‘ballpark’ meal everyone will love!

Overview of hot dog chili sauce in a saucepan.

Other Delicious Chili Dog Toppings

Hot dogs are the perfect grab-and-go vehicle for whatever you want! Here is a list of my favorites!

  • Veggies: diced or fried onions, sundried tomatoes, jalapenos, or pepperoncini.
  • Cheese: shredded cheddar cheese, mozzarella, or spicy habanero!
  • Sauces: pickle relish, sour cream, salsa, or hot sauce.
  • Other: black olives, black beans, or bacon bits.

Hot dogs with chili dog sauce, topped with chopped pickles and shredded cheese.

How Long Will It Last?

Hot dog chili sauce won’t last long when you see all the great things it can be used for! Till then, store in a glass jar with a tight-fitting lid or Tupperware in the fridge.

It will keep about 3-4 days but if you have extras you can and freeze it for a few months!

More Chili Favorites

Hot Dog Chili

Adjust the seasonings to reach your desired spice level.

  • 1 pound lean ground beef (80/20)
  • 1 medium sweet onion (diced)
  • 1 can tomato sauce ((8 ounce))
  • 1 tablespoon yellow mustard
  • 1 tablespoon chili powder
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons brown sugar
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon red pepper flakes
  • ½ cup beef stock or broth
  1. In a 12-inch skillet brown ground beef and onions over medium-high heat until no pink remains. Drain any fat.

  2. Stir in remaining ingredients and simmer for 15 minutes or until the stock has cooked down and the chili sauce reaches your desired consistency.
  3. Spoon over cooked hot dogs and enjoy!

Close up of a hot dog with chili sauce, topped with pickles and cheese.
Close up of hot dogs with chili sauce, topped with chopped pickles and shredded cheese.
Top image - close up of hot dogs with chili sauce, topped with pickles & cheese. Bottom image - hot dog chili sauce in a saucepan.

Creamy Asparagus Soup – full of fresh flavors!

Creamy Asparagus Soup is a great way to indulge in the sweet, tender stalks of asparagus that are everywhere right now. Made with fresh asparagus, heavy cream and sprinkled with parmesan cheese this soup is delicious served hot or cold! 

Vegetable soups, like creamy tomato or cauliflower soup, are a great way to use fresh farmer’s market, supermarket, or maybe even your own garden vegetables.

Close up of a bowl of creamy asparagus soup.

What’s in Asparagus Soup?

The asparagus itself is the real star here, just a few blending ingredients like chicken broth, cream, and some butter make the base savory. A dash of seasonings bring out the full flavors whether it’s served hot or cold!

If asparagus is not as plentiful, simply add some boiled and pureed russet potatoes to the asparagus soup at the end and mix well.

Two images showing asparagus and onions in a pot before and after adding soup stock.

To Make Asparagus Soup…

This is no ordinary canned cream of asparagus soup. It’s loaded of fresh ingredients and full of flavor!

  1. Prep: Wash and trim the last inch off each asparagus spear. Pat dry and then cut each stalk into ½ inch pieces.
  2. Cook: Cook onion & garlic in butter (per recipe below) until tender and fragrant. Add asparagus and cook until tender. Stir in the remaining ingredients, cover and let cook until asparagus is soft.
  3. Puree: Using an immersion blender, puree the soup in the pot until it is completely smooth. If potatoes are used, this is the time to puree those in as well! Stir in the cream and lemon juice.

Serve hot garnished with parmesan cheese or a slice of garlic bread to soak up every last drop!

Two images showing Asparagus being blended into a creamy soup consistency.

How To Reheat Asparagus Soup

Reheating asparagus soup is a snap when using the microwave or stovetop. Make sure it is fully mixed and heat on low to avoid overcooking the cream. Adjust the seasonings!

This would be a good time to top with some parmesan croutons or deep fried onion pieces to give it a little more flavor!

Creamy asparagus soup with croutons on top.

Can It Be Frozen?

Asparagus soup is cream based and cream-based soups don’t freeze well so if you’re going to freeze this soup, freeze a portion before adding the cream! Simply defrost, reheat and add a splash of cream before serving.

More Delicious Creamy Soups

Creamy Asparagus Soup

This asparagus soup is fresh, creamy, and full of flavor!

  • 1 1/2 lb asparagus (trimmed and washed)
  • 1 tablespoon butter
  • 1 small onion (diced)
  • 1 clove garlic (minced)
  • 2 1/4 cups chicken broth ((not low sodium))
  • salt & black pepper to taste
  • 1/2 teaspoon fresh lemon juice
  • 1/2 cup heavy cream (or to taste)
  • parmesan cheese for serving (optional)
  1. Cut asparagus into 1/2″ pieces.
  2. Cook onion and garlic in butter over medium heat until tender. Add asparagus and cook an additional 5 minutes.
  3. Stir in broth, salt & pepper. Cover and let simmer 10-15 minutes or until asparagus is softened.
  4. Using a hand blender, puree soup until smooth. Stir in cream and lemon juice.
  5. Taste and season with salt and pepper if needed.


A white bowl of creamy asparagus soup.
A white bowl of creamy asparagus soup.
Top image is a white bowl of creamy asparagus soup. Bottom image shows the asparagus cut and ready to cook in a pot.

Creamy Corn Chowder – so much more than just soup!

Creamy Corn Chowder is so much more than just soup. Made with sweet fresh summer corn, cream and chicken broth, it’s a delicious combination of savory and sweet, all in one filling and satisfying dish.

This easy chowder can be a meal in itself, served with cheesy breadsticks, corn bread, or oyster crackers. It can also be served on the side or as a prelude to a dinner of grilled chicken.

A pot of creamy corn chowder topped with bacon and chives

What is Corn Chowder?

Corn chowder is a thick and chunky soup with a creamy (or milk) based broth. This recipe uses both, giving it extra yumminess. It is a great way to use fresh corn on the cob or even leftover grilled corn.

A potato corn chowder with bacon is a hearty favorite. Try adding in additional veggies or seasoning to suit your taste!

  • Vegetables: onion, celery, potatoes, and corn.
  • Seasonings: bay leaf, thyme, and pepper
  • Creamy Base: chicken broth, heavy cream and milk

If you want a little more heat and bite, throw in some minced jalapeños. Diced green peppers also combine nicely in corn chowder.

Two images showing bacon being fried and onions and celery being sautéed.

How to Make It

There are a few steps involved in making this corn chowder, so to speed things up we love using leftover boiled corn on the cob.

Prep work is just 2 easy steps – one if you’re using leftover oven-baked bacon!

  1. Dice the potatoes and onion and slicing the celery.
  2. Fry the bacon until crisp, drain and crumble.

Two images showing the steps to prepare corn chowder.

To Make Corn Chowder

  1. Sauté the onion and celery until softened. Add potatoes, chicken broth, and seasonings. Simmer until potatoes are soft.
  2. Add the corn, simmering a few minutes more before adding milk and cream. Simmer until slightly thickened.
  3. Remove from heat and stir in the bacon.

Adjust seasonings to taste and serve hot with a warm homemade biscuits

Close up of a bowl of corn chowder, topped with crumbled bacon and corn chunks.

Can You Freeze Chowder?

Leftover corn and potato chowder can be refrigerated for up to three days, but shouldn’t be stored in the freezer. Freezing won’t affect the taste, but it will cause the milk solids to separate as they thaw, and the broth will be grainy and look unappetizing.

How to Freeze Creamy Soups

But don’t despair! You can make it in advance for the freezer, just follow the recipe, but leave out the dairy. Cool in freezer containers, leaving an inch of head space for expansion. When ready to thaw, pop it back into a pot on low heat. When liquefied and simmering, stir in the milk and cream, and you’ll have steaming bowls of delicious corn chowder on the table in no time!

Try These Tasty Chowders

Corn Chowder

Creamy Corn Chowder is a meal in itself, the perfect side or the perfect start to dinner. Made with crumbled bacon, heavy cream and chicken broth, it’s a delicious combination of savory & sweet.

  • 6 slices bacon
  • 1/2 medium onion (diced)
  • ½ cup celery (sliced)
  • 1 1/2 cups potato (peeled and diced)
  • 1 bay leaf
  • 1 teaspoon thyme
  • black pepper to taste
  • 2 cups chicken broth
  • 3 cups corn (fresh or frozen)
  • 1 cup milk
  • 1/2 cup heavy cream
  1. Cook bacon until crisp. Set aside reserving drippings.
  2. Saute onion and celery over medium heat until tender, about 5 minutes.
  3. Add potato, thyme, bay leaf, pepper and chicken broth. Bring to a boil, reduce heat, cover and let simmer 8 minutes or until potatoes are tender.

  4. Add corn and simmer an additional 2-3 minutes for fresh corn, 5-6 for frozen corn.

  5. Whisk together milk and cream. Add into soup mixture and bring to a boil while stirring. Simmer 2 minutes to thicken. Remove 2-3 cups soup and blend. Stir blended mixture back into the soup.

  6. Remove from heat and stir in half of the bacon. Garnish with remaining bacon and green onions if desired.

This creamy corn chowder is made with crumbled bacon, potatoes, heavy cream, and chicken broth. My family thinks this is the best soup, especially when topped with extra bacon and jalapeños for a little extra spicy-ness! #spendwithpennies #cornchowder #chowderrecipe #creamysoup #30minmeal
This creamy corn chowder is made with crumbled bacon, potatoes, heavy cream, and chicken broth. My family thinks this is the best soup, especially when topped with extra bacon and jalapeños for a little extra spicy-ness! #spendwithpennies #cornchowder #chowderrecipe #creamysoup #30minmeal
This creamy corn chowder is made with crumbled bacon, potatoes, heavy cream, and chicken broth. My family thinks this is the best soup, especially when topped with extra bacon and jalapeños for a little extra spicy-ness! #spendwithpennies #cornchowder #chowderrecipe #creamysoup #30minmeal

Slow Cooker Chicken Tortilla Soup

This easy Crock Pot Tortilla Soup is the perfect ‘set it and forget it’ version of our favorite Chicken Tortilla Soup recipe.

It makes for an easy weeknight dinner made right in the slow cooker. Most of the ingredients are ones you likely already have in the pantry and fridge!

A Crock Pot full of slow cooker tortilla soup with tortilla strips.

The best slow cooker soup recipes are made with a big variety of flavors and colors just like this one.

A base of chicken broth is paired with tender chicken breasts, tomatoes, and a little bit of heat from jalapenos!

Once cooked, top this easy crockpot soup recipe with crispy tortilla strips (or even tortilla chips) for a delicious weeknight meal!

A slow cooker full of ingredients for Crock Pot tortilla soup like chicken breasts, beans, onions, and corn.

How to Make Slow Cooker Tortilla Soup

Just like Slow Cooker Chicken Enchilada Soup simply place the ingredients in the crock pot and walk away. Right before serving, shred the chicken and enjoy! So easy.

  1. Cook onion, garlic, and jalapeno (or green chiles) in olive oil until they are softened and add to the Crock Pot.
  2. Place all ingredients in the slow cooker and cook on high for 4 hours or low for 8.
  3. Before serving, shred the cooked chicken and add back to the soup.

Serve with tortilla strips or broken up tortilla chips for extra crunch!

Slow cooker tortilla soup being ladled out of a Crock Pot.

This Crock Pot Tortilla soup recipe is definitely a whole meal in itself, but a few extra ‘mix-ins’ on the side let everyone create their own tasty version!

A traditional chicken tortilla soup is topped with tortilla strips for texture (tortilla chips are a great substitution). Shredded cheddar cheese or Monterey jack cheese will melt perfectly over hot tortilla soup and a dollop of sour cream and some sliced pepperoncinis or sliced black olives and a garnish of chopped cilantro gives it a bright Mexican flavor!

Favorite Crock Pot Soups

Slow Cooker Tortilla Soup

This easy tortilla soup is the perfect ‘set it and forget it’ weeknight dinner for the crock pot, I bet most of the ingredients are already in the pantry and fridge! 

  • 6 6-inch corn tortillas cut 1/4-inch strips
  • 1 tablespoon olive oil
  • 1 onion (chopped)
  • 3 cloves garlic (large, minced)
  • 1 jalapeño (diced and seeded)
  • 2 teaspoons ground cumin
  • 2 teaspoon chili powder
  • 14 oz crushed tomatoes
  • 1 can rotel
  • 4 cups chicken broth
  • 14.5 oz black beans
  • 1 cup frozen corn
  • 2 chicken breasts
  • 1/4 cup cilantro
  1. Cook onion, garlic and jalapeño in olive oil. Add to the botto of a slow cooker.

  2. Add remaining ingredients (except tortillas and oil) to the slow cooker and cook on high for 4 hours. 

  3. Shred chicken and add back to the pot. Serve with tortilla strips.

Crispy Tortillas

  1. Heat oil over medium-high heat a small pan. Add tortilla strips in small batches and fry until crisp. Drain on paper towels and salt.


REPIN this Easy Slow Cooker Recipe

Slow cooker tortilla soup in a black crock pot


This slow cooker chicken tortilla soup is an easy tex mex slow cooker dinner that everyone loves! It's seriously good! #spendwithpennies #chickentortillasoup #slowcookerchickentortillasoup #crockpot #soup #easysoup #tortillasoup