10 Easy Soup Recipes | Stovetop and Slow Cooker

Check out these 10 easy soup recipes that you can make either in the stovetop or slow cooker. They are warm, cozy and are perfect for serving up to a crowd or throwing together for a quick and easy weeknight dinner.

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Soup season is upon us and I have 10 soup recipes that will warm you from the inside out. Now don’t get me wrong, we LOVE a good classic chili recipe, my Award Winning Chili is a staple around here. For the busy mom (hello, it’s me!!) looking for a quick and cozy dish for busy weeknights, a slow cooker soup is a win every single time. You can easily prep the ingredients the night before, store in the fridge, and pop into the crockpot in the morning before heading out the door. We’re having our second baby in a few weeks and I have some of these stacked in the freezer.

If you have been around for any length of time, you know my Venison Stew, Venison Roast, and Venison Chili recipes are always a hit. But these soup recipes are without a doubt some of the coziest recipes that you’ll want to make on repeat.

KITCHEN TOOLS YOU’LL NEED FOR MAKING THE PERFECT SOUP

Large pot or dutch oven with lid
Immersion blender
Slow Cooker

TIPS FOR MAKING SOUP WITH VENISON/WILD GAME

My husband is a big game hunter so if you’re new around here, I focus heavily on venison recipes. When making soup with venison, here are some tips to ensure it’s flavorful, tender, and perfectly balanced:

1. Choose the Right Cut of Venison

Lean cuts like venison stew meat, ground venison, or cubed shoulder and neck work best for soup. These cuts benefit from slow cooking, which helps break down tougher fibers.

2. Brown the Venison First

Before adding venison to the soup, brown it in a little oil to develop rich flavors. This caramelization adds depth and enhances the overall taste of the soup.

3. Use a Flavorful Broth

Venison has a strong, earthy flavor, so a rich broth is key. Opt for beef or venison stock to complement the meat. You can also add beer, wine, or even tomato-based liquids for added richness.

4. Balance the Gamey Flavor

Venison can be slightly gamey, so balancing that with sweet or acidic ingredients helps mellow the taste. Add root vegetables like carrots or parsnips for natural sweetness, or include a splash of vinegar or a squeeze of lemon juice at the end to brighten the flavors.

5. Cook Low and Slow

Venison can be tough if overcooked quickly, so simmer your soup over low heat for a long time. This allows the meat to become tender and soak up the flavors from the broth.

6. Incorporate Herbs and Spices

Herbs like thyme, rosemary, and bay leaves pair beautifully with venison. Consider adding warming spices like paprika, cinnamon, or cumin for a deeper flavor.

7. Add Vegetables

Since venison soups tend to be hearty, add dense vegetables like potatoes, turnips, or squash that hold up well to long cooking times. These ingredients help create a filling and comforting meal. You can also include other vegetables such as garlic, spinach, split peas, or celery to your soup for some added nutrition.

8. Don’t Forget the Acidic Finish

Just like with other soups, a splash of red wine vinegar, balsamic vinegar, or even some diced tomatoes can add brightness and balance to the rich flavors of the venison and broth.

Let’s get cooking!

Butternut squash soup in a white bowl topped with sour cream and chives

Butternut Squash Pumpkin Soup

Venison Hamburger Soup

One of our favorite venison soup recipes – hamburger soup! Ground venison simmers in broth with your favorite hamburger ingredients – onions, potatoes, tomatoes & more!

Ham and Bean Soup in white serving bowls with oyster crackers in the background

The Best Ham And Bean Soup (Stovetop, Campfire Kettle Or Slow Cooker)

This is the best, homemade ham and bean soup bursting with flavors from a ham hock, vegetables, white beans, and a hearty broth.

Creamy Chicken Corn Soup

One of our favorite venison soup recipes – hamburger soup! Ground venison simmers in broth with your favorite hamburger ingredients – onions, potatoes, tomatoes & more!

Venison Vegetable Soup

Venison and load of veggies go into a pot with tomatoes, potatoes, green beans, corn, and carrots. Everything simmers until tender.

One Pot Stuffed Pepper Soup With Hatfield Sausage

All of your favorite ingredients in sausage and rice stuffed peppers in soup form. This easy, one-pot recipe is a breeze to make, hearty, and delicious.

Easy Slow Cooker Chicken Tortilla Soup

Try this quick and Easy Slow Cooker Chicken Tortilla Soup for a fast, healthy dinner that’s packed with veggies and protein.

Shepherd’s Pie Soup

Shepherd’s Pie Soup is all of the ingredients for your favorite Shepherd’s Pie in a cozy bowl of soup. It’s packed with potatoes, veggies, & meat.

chicken and vegetable soup on a blue and white plate

Chicken Vegetable Soup With Cabbage Noodles

This chicken soup with vegetables is packed with good for you ingredients and uses cabbage instead of noodles. A big bowl full of healthy comfort food.

Dairy Free Tomato Soup And Cauliflower Steak

The tomato soup will cook and deepen in flavor over time and before you know it, you’ll have a tomato soup that perfect to serve up with a toasty grilled cheese.

Creamy Chicken Corn Soup

This Creamy Chicken Corn Soup recipe is packed with ingredients like chicken, corn and potatoes that simmer in a creamy chowder broth.

Get ready to add a new family favorite to your meal rotation with my Creamy Chicken Corn Soup! This baby is packed with tender chicken, sweet corn, and hearty potatoes, this delightful dish simmers to perfection in a rich, creamy chowder broth. It’s the ultimate comfort food that promises to warm you up from the inside out, making it perfect for those busy back-to-school days when you need something quick, nourishing, and oh-so-delicious. Plus, it’s a fantastic way to sneak in some veggies without anyone noticing!

Soup, stew and chili season is among us and while I love a good grilled Venison Backstrap or Venison Burger, but I am incredibly excited for some of my Award Winning Venison Chili, some Ham and Bean Soup and of course our family favorite Venison Stew.

Here’s a pro tip for all the super moms out there: double or even triple this recipe! This soup freezes beautifully, so you can stock up and have a homemade meal ready to go all winter long. I’m doing that now before we have another baby in November. Imagine the convenience of pulling out a batch of this creamy, flavor packed goodness on a chilly evening after a hectic day. With just a quick reheat, you’ll have a comforting, home-cooked meal that feels like a warm hug in a bowl. Trust me, your future self will thank you!

Ingredients to make Chicken Corn Chowder

INGREDIENTS & KITCHEN TOOLS

Butter
Onion
Red or orange bell pepper
Garlic cloves
Thyme
Garlic powder
Ground, dry mustard
Paprika
Salt
Black or white pepper
Flour
Cooked, diced or shredded chicken (chicken breast, chicken thighs, or both work well for this recipe)
Fresh corn, I use fresh off the cob when I can (leftover is fine!) but frozen corn kernels or drained canned corn will work
Potatoes
Unsalted chicken stock
Whole milk
Heavy cream
Optional – 1/2 lb. bacon, green/spring onions

Kitchen Tools:

For this recipe, you’re going to need a large soup pot. A large cutting board and knife to chop your chicken and vegetables. Most importantly a blender or an immersion blender.

Onions and red bell pepper sautéing in a stock pot

STEP BY STEP

Step 1: Add the butter to the bottom of a stock pot and once melted, add the onion, pepper and garlic. Cook until softened, about 5-7 minutes

Step 2: Next, add the spices, seasoning and flour and cook for 3 minutes.

Step 3: Then, add the chicken, corn, and potatoes and give the mixture a toss.

Step 4: Quickly add the chicken broth, milk and cream before the flour burns. Stir well, scraping bits off the bottom of the pan.

Step 5: Once your soup comes to a boil, cook for about 20 minutes until the potatoes are soft.

Step 6: Blend half of the soup in a blender or with an immersion blender. If you have an immersion, use it! Makes life easy!

Step 7: Simmer until ready to serve or serve immediately!

Step 8: Bacon strongly recommended!

A white bowl filled with Chicken Corn Chowder and topped with bacon and green onions

HOW TO SERVE

This soup is so easy to serve up. I highly recommend topping with some fresh chopped green onions and some crispy bacon to take it to the next level.

STORING AND REHEATING

You can easily double or triple this recipe to freeze. But if you just have some leftovers, make sure you cool completely and store in an airtight container for 3-5 days in the refrigerator. To freeze, let cool completely, portion out into quart sized ziplock bags, label and freeze flat (this is key for storing). Once frozen, place into gallon sized ziplock bags and store in the freezer. To thaw, take out of the freezer and place in the fridge overnight or place in cool water for an hour.

OTHER COZY SOUP RECIPES YOU’RE GOING TO LOVE

Creamy Chicken Corn Soup

This Creamy Chicken Corn Soup recipe is packed with ingredients like chicken, corn and potatoes that simmer in a creamy chowder broth.

Author: Miss AK
Prep Time: 15
Cook Time: 30
Total Time: 45
Yield: 6 1x
Category: Dinner
Method: Stovetop

Scale

Ingredients

3 Tbsp. butter
1 onion – diced
1 red or orange bell pepper, diced
2–3 garlic cloves, minced
1 teaspoon thyme
1/2 teaspoon garlic powder
½ tsp. Ground, dry mustard
1/2 teaspoon paprika
1 tsp. salt, or to taste
1/2 tsp. pepper, or to taste
3 Tbsp. flour
About 2–3 cups cooked, diced or shredded chicken (I use about ½ cooked chicken)
About 2 cups corn, I use fresh off the cob when I can (leftover is fine!) but frozen or drained canned will work
4 small or 3 medium potatoes – diced
4 cups or 1 quart of unsalted chicken stock
1 cup whole milk
1 cup heavy cream
Optional – 1/2 lb. bacon, green onions

Cook Mode Prevent your screen from going dark

Instructions

Add the butter to the bottom of a stock pot and once melted, add the onion, pepper and garlic. Cook until softened, about 5-7 minutes
Next, add the spices, seasoning and flour and cook for 3 minutes.
Then, add the chicken, corn, and potatoes and give the mixture a toss.
Quickly add the chicken stock, milk and cream before the flour burns. Stir well, scraping bits off the bottom of the pan.
Cook for about 20 minutes until the potatoes are soft.
Blend half of the soup in a blender or with an immersion blender. If you have an immersion, use it! Makes life easy!
Simmer until ready to serve or serve immediately!
Bacon strongly recommended!

Notes

You can easily double or triple the recipe and freeze for 3-6 months. Keeps in the fridge for 3-4 days.

16 Easy Grill Recipes | Venison, Chicken, & More

Summer is our favorite time to whip up our favorite marinades and throw an easy dinner on the grill. I know you’re going to love these 10 easy grill recipes for venison, chicken, and more!

As the warm weather rolls in and the days grow longer, grilling season is HERE and grilling is one of our favorite things to do as a family. Grilling dinner outside while our daughter, Madi, and Sadie (our family pup) play outside is the best, honestly.

From the rich, smoky flavors of a charcoal grill to the quick and convenient cooking of a gas or electric grill, or our favorite, wood pellet grill (we do have a Traeger!), there’s a type of grill suited for every taste and occasion. Whether you’re grilling classic burgers and hot dogs, experimenting with succulent seafood, or savoring perfectly seared steaks and vegetables, the possibilities are endless. Each type of grill offers its unique benefits, ensuring that every grilling experience is as enjoyable and flavorful as the season itself.

WHAT TYPES OF FOOD CAN YOU GRILL?

Grilling is a versatile cooking method that allows you to prepare a wide variety of foods. It brings out the natural flavors of foods and adds a unique, smoky taste that enhances any dish. Whether you prefer meats, seafood, vegetables, or even desserts, the grill offers a multitude of delicious possibilities. Here are some of our favorite ingredients to grill:

Meats (of course): You can get super creative with how you grill your meats. Venison, beef, pork, chicken, elk, and even lamb make great meats to cook up on your grill. We love grilling venison backstrap, chicken and even pizza! Lastly, take your taco night up a notch and grill some flank steak or a skirt steak and serve on your tacos for a quick and delicious weeknight dinner. So good.
Seafood: There are several ways to grill up seafood and many prefer the grilling method. Fish, shellfish, and others (such as muscles and crab), cook up great on a grill. We love adding grilled shrimp in our foil pack meals or grilling salmon.
Vegetables: We LOVE a good grilled veggie. You can easily cook up corn on the cob, potatoes, zucchini, peppers, asparagus and even grilled romaine lettuce for salad is an elite move.
Fruits: YES, grilled fruit is such a game changer. I highly recommend trying my grilled fruit kabobs if you haven’t yet. Grilled peaches and pineapple are also always a hit, perfect for dessert!
Cheese: I mean what is better than cheese? Cheese that is grilled! There are specific cheeses that are meant to be grilled such as halloumi, feta and of course queso blanco.

TIPS AND TRICKS TO GRILLING

Grilling can be both an art and a science. Here are some tips and tricks to help you become a grilling master:

Preparation

Clean Your Grill: Start with a clean grill to prevent sticking and off-flavors. Use a grill brush to scrape off any residue.
Preheat the Grill: Always preheat your grill for about 15-20 minutes before cooking. This ensures the grill is hot enough to sear your food and create those desirable grill marks.
Oil the Grill Grates: Use a paper towel soaked in oil to coat the grill grates. This helps prevent sticking.

Choosing the Right Fuel

Charcoal: For a smoky flavor, use charcoal. Lump charcoal burns hotter and cleaner than briquettes.
Gas: For convenience, use a gas grill. It heats up quickly and allows for better temperature control.
Wood Chips: Add soaked wood chips to your charcoal or in a smoker box on a gas grill for extra flavor.

Cooking Techniques

Direct vs. Indirect Heat: Use direct heat for quick-cooking items like steaks and burgers. Use indirect heat for slower-cooking items like whole chickens or ribs. Direct heat means over an open flame, indirect means placed on a zone on the grill that isn’t lit but is very hot (like an oven).
Temperature Zones: Create different heat zones on your grill by piling more coals on one side or adjusting the burners. This allows you to sear and then move food to a cooler area to finish cooking.

Managing Food on the Grill

Don’t Overcrowd: Leave space between items to ensure even cooking and prevent steaming.
Use a Meat Thermometer: Check the internal temperature to ensure food is cooked safely and to your desired doneness.
Let It Rest: Allow meat to rest for a few minutes after grilling to let the juices redistribute.

Enhancing Flavor

Marinate: Marinate meats for at least 30 minutes to add flavor and tenderness.
Season Generously: Use dry rubs, herbs, and spices to enhance the natural flavors of your food.
Basting: Brush food with marinades or sauces during the last few minutes of grilling to add moisture and flavor.

Experiment and Have Fun

Experiment with different foods, marinades, and grilling techniques to find your favorite combinations. Grilling is not just about cooking; it’s about enjoying the outdoors and spending time with friends and family.

By following these tips and tricks, you’ll be well on your way to mastering the grill and impressing your guests with delicious, perfectly cooked meals.

LET’S GET GRILLING

Venison foil packs opened on black camping plates with forks

Venison Foil Packet Meals

Venison Foil Packet Meals are a versatile, low mess way to make dinner fun with ground venison. Make them camping or at home!

Grilled Deer Backstrap

This grilled deer backstrap juicy, tender and absolutely incredible. The key is the perfect internal temperature and delicious marinade.

Sliced grilled venison backstrap on wooden cutting board with plates around it

Venison Burger

Making perfect venison burgers isn’t hard. All you need to do is add a bit of fat and a few flavors to make this underrated meat shine on burger night.

Grilled Fruit Kabobs w/ Sweet & Spicy Glaze

These grilled fruit kabobs are charred on the grill for amazing flavor and then brushed with a sweet and spicy glaze. Perfect for a side or light dessert!

grilled fruit kabobs on a white plate with charred lime

Venison smash burger on a wooden board surrounded by French fries and burger sauce

Uncle Momo’s Venison Smash Burgers

Talk about a flavor explosion with these Smash Burgers! Caramelized ground venison patties get layered with onions and American cheese.

Smoked Venison Roast

We love making this smoked venison roast in our pellet grill/smoker with deer roast. It gets kissed with smoke and is flavored with an incredible rub. Serve on a toasted brioche bun with your favorite barbecue sauce and pickles for the most delicious sandwich.

Grilled Chicken & Strawberry Salad

This summery chicken and strawberry salad is perfect with juicy grilled chicken, ripe strawberries, spinach, cucumber, feta and an easy, homemade dressing.

The Juiciest Elk Burgers

Learn how to make the juiciest elk burgers so you can use up the ground elk meat you have. Some really simple tips and tricks will make these the best ever.

juicy elk burgers with lettuce, tomato and cheese cut in half on a wood and slate board with a white background

Traeger Grilled Chicken Thighs

This easy chicken recipe for the Traeger is the best for bone in, skin on chicken thighs. Use it for any wood pellet grill.

Southwest Pasta Salad w/ Grilled Chicken

Looking for a flavorful pasta salad recipe? Look no further! This Southwest Pasta Salad is packed with veggies, juicy grilled chicken and a kick!

southwest pasta salad in a white bowl with a wood spoon on a cream counter

Traeger grilled pizza recipe cut on a marble slab with fresh basil

Traeger Pizza Recipe

This is the best Traeger pizza recipe. Learn how to make homemade pizza right on your wood pellet grill for the best pizza night ever.

Honey Mustard Chicken Kebabs

Super simple Honey Mustard Chicken Kebabs are made with juicy pieces of grilled chicken breast on a kebab covered in honey mustard sauce. This recipe is paleo & gluten-free.

traeger smoked salmon with a sweet and spicy glaze on a blue plate and a lime

Traeger Salmon Recipe With Sweet & Spicy Glaze

Try this easy Traeger salmon recipe with a sweet and spicy glaze that’s seriously addicting. The fish gets kissed with smoke and the sweet heat from the glaze.

Traeger Pie Tutorial

Check out this Traeger pie tutorial and learn how to bake a pie right on your wood pellet grill from start to finish. It’s super easy.

blueberry pie on a grey counter in a black pie dish

The Ultimate Guide To Cooking Venison Steaks On A Traeger

Every wonder how to cook perfect venison steaks on a Traeger? This pellet grill deer steaks recipe is foolproof!

Smoked Venison Meatballs

These smoked venison meatballs are the perfect appetizer or protein for a main dish meal. The sweet & spicy glaze is heavenly with the kiss of smoke.

Sheet Pan Chicken Thigh Dinner with Veggies & Herby Garlic Sauce

This sheet pan chicken thigh dinner is mega easy to make and crazy flavorful. A healthy meal to meal prep or put together in a flash.

sheet pan chicken thigh dinner with veggies and a green herb sauce on a plate

There’s always this notion associated with being a cookbook author. People think I have like 5 course meals prepared for dinner each night. As much as I LOVE to cook, (obviously), I’m usually whipping something like this sheet pan chicken thigh dinner up most weeknights.

I am all about cooking up fancy dinners when hosting parties (we LOVE hosting)! But, let’s be real for a moment, I am lucky if I have 30 minutes to whip dinner up on a week night. One of my go-to dinners is my Venison Egg Roll in a Bowl or this delicious Venison Burger Bowl. We take taco tuesday very seriously around here with my Venison Tacos or Easy Chicken Fajita Bowls. If you have found yourself with some leftover roasted or grilled venison backstrap, I would highly recommend a whipping up a Venison Steak Sandwich (a family favorite)!

But the best part about this recipe – you don’t have to sacrifice flavor and that elevated feed for an easy and fast weeknight dinner. The herb sauce that you throw on top comes together in like 3 seconds and it makes ALL the difference. You’ll see what I mean when you make it – it’s totally company worthy.

Love recipe videos? Check out how I make this on YouTube

uncooked chicken thighs with vegetables on a baking sheet

INGREDIENTS AND KITCHEN TOOLS

For the chicken:

Chicken thighs – bone-in, skin-on are my favorite

Vegetables – I like zucchini, cauliflower or broccoli, and peppers best but what you have on hand will work great! Some other ideas are sweet potatoes, Brussels sprouts, carrots and red onion.

Olive oil

Garlic powder

Onion powder

Paprika

Thyme

Creamy Garlic Herb Sauce

For the Creamy Garlic Herb Sauce:

Mayonnaise (I like Primal Kitchen or homemade)

Plain Greek yogurt (I like full fat, anything will work)

Lemon juice (to taste)

Dijon mustard

Garlic cloves

Salt

Pepper

1 cup fresh herbs – I like a blend of basil, dill, parsley and mint but anything you have will work – note that rosemary will be very flavorful (roughly chopped or whole, some stems are fine)

Kitchen Tools:

For this recipe you’re going to need a sturdy sheet pan that will hold all of your delicious ingredients. You’ll need a cutting board and sharp knife to chop up all of your veggies (I recommend a plastic one to place your chicken in while you let them come to room temp). Lastly, you’ll need a blender or small food processor to blend your herby sauce together.

STEP BY STEP

I love this meal because it makes meat and veggies all on one pan. So you’ve got the bonus of having veggies made for you AND you get to cut down on dishes. How perfect is that?

For the chicken thigh bake:

Step 1: About 30 minute prior to cooking, let the chicken thighs come to room temp on the counter. Let them do this on a paper towel lined plate or cutting board to absorb moisture.

Step 2: Preheat the oven to 400F.

Step 3: Pat the chicken thighs dry again with a paper towel and then arrange them to one side on a large baking sheet. Add the vegetables next to them. Drizzle everything with the oil.

Step 4: Mix together all of the remaining ingredients (salt, pepp, herbs and spices) and sprinkle liberally all over the sheet pan. Make sure all of the chicken and veggies are covered with oil and seasoning.

Step 5: Bake the chicken and veggies for 28-35 minutes, or until the internal temperature of the chicken thigh reaches 165F internally at the thickest point.

Step 6: Serve the chicken with the veggies alone, over rice or over lettuce. Drizzle on the sauce and enjoy!

For the sauce:

Step 1: Using a blender, small food process or or immersion blender, blend all of the ingredients together until smooth and the sauce starts to take on a lovely green color.

Step 2: Taste to check seasoning & add more if desired.

Step 3: Pour into a bowl or in a jar with a lid. Let the sauce sit for at least 10 minutes before serving to let the flavors marry.

Step 4: Use right away as a dip, dressing or sauce or store in the fridge in a jar or bowl with a lid.

creamy garlic and herb sauce being blended

HOW TO SERVE

I like to serve this several ways. Sometimes we eat it alone with just chicken, veggies and sauce. Sometimes we serve it over a bed or lettuce or leafy greens and the sauce works as a great dressing. Or, for something heartier, over quinoa or rice!

PREPPING, STORING AND REHEATING

This is a great meal prep recipe. You can make it ahead of time and it will keep for 2-3 days in the fridge. The sauce will keep in the refrigerator for about a week.

When I grocery shop, I like to wash and cut some of my veggies which makes this recipe a breeze when using pre-cut veggies.

OTHER RECIPES YOU’LL LOVE

Easy Chicken Fajita Bowls

Sticky Ground Pork Bowls

Chicken Cacciatore