🍲 CROCKPOT ROSEMARY-THYME CHICKEN NOODLE SOUP

Ingredients:

• 6 cups Swanson Unsalted Chicken Broth
• 1 bag (12–16 ounces) Great Value Frozen Mixed Vegetables
• 2 cups chopped or shredded cooked chicken
• 1 teaspoon Great Value Organic Thyme
• ½ teaspoon Great Value Organic Rosemary, gently crushed
• ½ teaspoon Great Value Organic Parsley
• ¼ teaspoon Great Value Organic Poultry Seasoning
• ¼ teaspoon Great Value Organic Ground Black Pepper
• 1 bay leaf
• 2–3 cups dry soup noodles
• 1 teaspoon fresh lemon juice
• Salt to taste, if desired

Directions:

1. Add the chicken broth, frozen vegetables, thyme, rosemary, parsley, poultry seasoning, black pepper and bay leaf to the crockpot.
2. Cover and cook on LOW for 5–7 hours or on HIGH for 3–4 hours.
3. Keep the cooked chicken refrigerated until you return home.
4. Remove and discard the bay leaf. Stir in the cooked chicken and dry soup noodles.
5. Cover and cook on HIGH for another 20–35 minutes, or until the noodles are tender. Very fine soup noodles may need only 10–15 minutes, so begin checking them early.
6. Stir in the fresh lemon juice just before serving. Taste and add a little salt only if needed.

RosemaryThyme Tip 🌿

Adding the noodles near the end keeps them from becoming too soft or soaking up too much of the flavorful broth. If you expect leftovers, you can also cook the noodles separately and add them to each individual bowl.

Home-grilled chicken will give you the lowest-sodium version, but rotisserie chicken is a wonderful time-saving option on a busy day.

Comforting, simple and ready when you need it—that is the beauty of crockpot cooking. 🏡💛

Fall in Love with Home Again. 🌿

🌮 Slow Cooker Farmhouse Taco Soup

There are some meals that simply make a house feel like home.

Taco soup has always been one of those recipes for us. I love that I can spend just a few minutes getting everything ready in the morning, and by dinnertime the house is filled with the wonderful aroma of herbs, spices, and a warm meal waiting for everyone.

One thing I’ve learned over the years is that convenience doesn’t have to come from a seasoning packet. By using simple pantry herbs and spices, you can create wonderful flavor while keeping the sodium lower and adjusting the seasonings to your family’s taste.

This has become one of those dependable recipes that I know I’ll make again and again, especially as we move into soup season. It also freezes beautifully, making future dinners even easier.

💛 QUESTION OF THE DAY:

Do you have a favorite soup that always makes your house feel cozy?

I’d love to hear about it in the comments!

🌿 Slow Cooker Farmhouse Taco Soup

Serves: 8

Ingredients

• 1 pound lean ground beef (90–93% lean)
• 1 medium onion, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced

Homemade Taco Seasoning

• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper
• ¼ teaspoon crushed red pepper flakes (optional)

Soup

• 1 (14.5-ounce) can no-salt diced tomatoes
• 1 (10-ounce) can mild diced tomatoes with green chilies
• 1 (15-ounce) can no-salt tomato sauce
• 1 (15-ounce) can no-salt black beans, rinsed and drained
• 1 (15-ounce) can no-salt kidney beans, rinsed and drained
• 1 (15-ounce) can no-salt corn, drained (or 1½ cups frozen corn)
• 4 cups unsalted beef broth
• 1 tablespoon tomato paste
• Juice of ½ lime

Optional Toppings

• Plain nonfat Greek yogurt
• Reduced-fat shredded cheddar cheese
• Diced avocado
• Fresh cilantro
• Green onions
• Baked tortilla strips or crushed baked tortilla chips
• Lime wedges

Directions

1. Brown the ground beef in a skillet over medium heat. Drain excess fat if needed.
2. Add the onion, bell pepper, and garlic, cooking for about 5 minutes until they begin to soften.
3. Stir in the taco seasoning ingredients and cook for about 30 seconds, just until fragrant.
4. Transfer the mixture to your slow cooker.
5. Add the tomatoes, tomato sauce, beans, corn, tomato paste, and beef broth. Stir well.
6. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
7. Stir in the fresh lime juice just before serving.
8. Ladle into bowls and add your favorite toppings.

🌿 Rosemary Thyme Prep Ahead

Brown the beef and cook the onion, bell pepper, and garlic the evening before. Stir in the seasonings, cool, and refrigerate overnight.

In the morning, simply add the cooked mixture and the remaining ingredients to your slow cooker, stir, and let it cook while you enjoy your day.

A few minutes of preparation today can make tomorrow’s dinner wonderfully simple.

❄️ Freezer Friendly

Allow the soup to cool completely before freezing in meal-sized containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently, adding a splash of unsalted beef broth if needed.

💛 Rosemary Thyme Tip

Serve this soup with a simple green salad or a slice of whole grain cornbread for a comforting meal that’s easy enough for a busy weeknight and cozy enough for a quiet weekend at home.

As always, I hope this recipe brings a little warmth, comfort, and peace to your table. Wishing you and your family a peaceful and blessed day.

🌿 Images in this post were created or enhanced with AI assistance.

💛 Helene
🌿 Rosemary Thyme
Fall in Love with Home Again 🏡

Creamy Rosemary & White Bean Carrot Soup

QUESTION OF THE DAY:

Have you ever found yourself with more of one ingredient than you planned? What delicious ways have you found to use it?

This week at Rosemary Thyme has become a little “Carrot Week!”

After sharing my Mediterranean Carrot & Chickpea Salad, I still had plenty of carrots waiting in the refrigerator. Rather than letting them go to waste, I started thinking about one of my favorite kinds of meals…a warm pot of homemade soup.

There’s something so comforting about taking a few simple ingredients from the pantry and refrigerator and turning them into something nourishing for the people we love. This soup is creamy without heavy cream, hearty from butter beans, and filled with the fresh aroma of rosemary and thyme. It’s the kind of meal that’s perfect with a slice of crusty bread and a quiet evening at home.

I hope it inspires you to use what you already have in your kitchen and discover just how wonderful simple ingredients can be.

Creamy Rosemary & White Bean Carrot Soup

Servings: 6

Ingredients

* 2 tablespoons extra virgin olive oil

* 1 medium onion, diced

* 2 celery stalks, diced

* 2 pounds carrots, peeled and sliced

* 2 (15-ounce) cans no-salt-added butter beans or cannellini beans, drained and rinsed

* 4 cups unsalted or low-sodium chicken broth

* 1 teaspoon chopped fresh rosemary (or ½ teaspoon dried)

* 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)

* 1 bay leaf

* ½ teaspoon black pepper

* Salt to taste, if needed

* ½ cup plain nonfat Greek yogurt, plus more for serving (optional)

* 1 tablespoon fresh lemon juice

Directions

1. Heat the olive oil in a large Dutch oven over medium heat. Add the onion and celery and cook for about 5–6 minutes until softened.

2. Stir in the carrots and cook for another 3 minutes.

3. Add the butter beans, chicken broth, rosemary, thyme, bay leaf, and black pepper.

4. Bring to a gentle boil, then reduce the heat and simmer for 25–30 minutes, or until the carrots are very tender.

5. Remove the bay leaf.

6. Blend the soup until smooth using an immersion blender, or carefully blend in batches.

7. Stir in the Greek yogurt and fresh lemon juice until well combined.

8. Taste and adjust the seasoning if needed.

9. Serve with an extra dollop of Greek yogurt, a sprinkle of fresh rosemary or thyme, and warm whole-grain bread.

Rosemary Thyme Kitchen Note

Butter beans create an incredibly creamy texture while adding protein and fiber. This soup also freezes beautifully, making it a wonderful meal to prepare ahead for busy days.

May your home be filled with the comforting aroma of homemade soup, grateful hearts around your table, and the simple joy of making something wonderful from what you already have.

Images in this post were created or enhanced with AI assistance.

See the printable recipe card in the comments.

Helene

Rosemary Thyme

Fall in Love with Home Again

🍲 Creamy Cannellini Potato Soup 🌿

Cozy, creamy, and completely dairy-free! The secret? Cannellini beans create a silky texture while adding protein and fiber. It’s comfort food made with simple pantry ingredients. 💚

Ingredients
🥔 2 lbs. russet potatoes, peeled & cubed
🫘 3 (15 oz.) cans cannellini beans, drained & rinsed
🥔 2 cans diced potatoes, drained
🥬 3 celery stalks, diced
🫒 2 Tbsp. extra virgin olive oil
🧄 3 cloves garlic, minced (optional)
🧅 1 medium onion, diced (optional)

Seasonings
🌿 1 tsp. dried thyme
🌿 1 tsp. dried rosemary, crushed
🌿 1 tsp. dried parsley
🧂 ½ tsp. smoked paprika
🧂 ½ tsp. black pepper
🧂 ½ tsp. onion powder (if not using fresh onion)
🌱 ¼ tsp. celery seed (optional)
🍃 2 bay leaves

🥣 4 cups low-sodium vegetable or chicken broth

✨ Finish with:
🍋 1 Tbsp. fresh lemon juice
🌿 Fresh parsley
🌿 Fresh thyme
🫒 A drizzle of extra virgin olive oil

Directions
1️⃣ Sauté the celery (and onion if using) in olive oil until tender. Add garlic for the last 30 seconds.

2️⃣ Add the russet potatoes, cannellini beans, broth, herbs, spices, and bay leaves. Simmer 25–30 minutes until the potatoes are very tender.

3️⃣ Remove the bay leaves and blend until smooth and creamy.

4️⃣ Stir in the diced potatoes and simmer another 10 minutes.

5️⃣ Finish with fresh lemon juice, then garnish with parsley, thyme, and a drizzle of olive oil.