A Soup for Every Occasion

I think in some long lost language, soup translated to a fuzzy blanket, comfort, and mmm! If you can’t tell, I love soup. I even asked for a specific soup bowl for Christmas one year (my husband just thought it was a funny request, but that’s a story for another day). In honor of National Soup Month, I wanted to share some of my favorite recipes and how they could be a meal for any time, any place, and any occasion—especially for picky kids.

A Soup for Comfort

I’m sure when many think about soup, they’re transported back to their childhoods to that soup that their mom made them on a cool winter’s day after playing in the snow. Moms seem to know exactly what their kids need after being chilled to the bone! This is my husband’s favorite and it quickly became my children’s—my mom-in-law just knew how to make an easy to please meal that is so tasty, but simple!

Chicken & Dumplings

Allergy notes: Bisquick is vegan AND they make a gluten-free version. If dairy needs to be cut out, use coconut oil in place of butter and almond milk for the milk. Almond flour works best as a gluten-free substitute for flour!


For the soup base

  • 1/4 cup of butter
  • 1 tbsp of flour
  • 4 cups of broth (have more on hand as it never seems to have enough broth!)
  • 1 cup of milk
  • 2 cups cooked chicken (Costco rotisserie chicken works well!)


  • 2 cups Bisquick
  • 2/3 cup of milk
  1. Melt butter on low heat, but be sure it doesn’t brown!
  2. Add flour and immediately start stirring. Stir until bubbly.
  3. Increase heat to high. Add broth, milk, and salt and pepper to taste. Add chicken.
  4. Cover pot and wait until boiling.
  5. Mix milk and Bisquick thoroughly. When broth and milk are sufficiently boiling, add Bisquick mix by spoonfuls to make dumplings.
  6. Cover pot and simmer for 10 minutes covered or until dumplings are fluffy and risen to the top.

Nothing’s in the Fridge Soup


I am one of those people who shops for groceries every week and half or so and there’s usually nothing left. I could swear I saw a tumbleweed one day when my kids were looking for snacks! On days like this, I dread making dinner since it’s scraping up what’s left over in cabinets. Tomato soup to the rescue! This recipe requires minimal ingredients and, as luck would have it, I almost ALWAYS have a can of crushed tomatoes. Plus, who doesn’t love a good tomato soup that’s easy to make? (My Instant Pot is my newest obsession.)



Instant Pot Tomato Soup

NOTE: this could easily be placed in a crock pot if you don’t have an Instant Pot! This is also super allergy friendly!


  • 2 28 oz cans of crushed tomatoes
  • 1 tbsp minced garlic
  • 2 cups chicken broth
  • 4 tbsp butter
  • 1 cup heavy cream, milk, or dairy free milk alternative (full fat coconut milk works best for dairy free!)
  • 1 tbsp dried basil
  • 2 tbsp of sugar (important step! It cuts the acidity of the tomatoes!)
  • Salt & pepper to taste
  1. Soup
    Best invention ever!!

    Set Instant Pot to Sauté. Melt 1 tbsp butter. When melted, add minced garlic; cook garlic until fragrant. (Crock pot instructions: Sauté butter and garlic on stove and then add to crock pot with tomatoes, broth, basil, and optional dairy free alternative.)

  2. Add tomatoes, broth, and basil. If you’re using a dairy free alternative, add it now. Close lid and set Instant Pot to Soup mode. Reduce time for 20 minutes.
  3. When it is done, release pressure manually. Stir in the rest of the butter and sugar until well mixed.
  4. If using heavy cream, add now by stirring continuously.
  5. Serve warm with shredded Parmesan or Colby Jack cheese, bread crumbs, crackers, or croutons (my kids love adding goldfish crackers)!

Cheat Day Soup

Sometimes you need a soup that is so over the top and super unhealthy (I’m looking at you Panera French Onion Soup) but one that tastes so good. So, for those of you that need something for cheat day, this corn potato chowder is the best! For those of you that every day is a cheat day (count me in this group), it’s still the best soup!

Corn Potato Chowder

(Note: not allergy friendly!)


  • 10 oz frozen corn
  • 2 tsp butter, olive oil, or oil of choice
  • 6 cups of potatoes, cubed (russet works best, but red potatoes work well too!)
  • 1/3 onion, chopped or minced (to taste!)
  • 5 cups of broth
  • 10 oz cream of chicken
  • 8 ounces of cream cheese (room temperature)
  • 1 tsp garlic powder
  • 1/2 lb of bacon (cooked and chopped; bacon bits work as well!)
  • Shredded cheese (cheddar or colby)
  • Chives
  1. Chop onions and potatoes. Melt butter or heat oil in large pot. Add onions and potatoes and season with salt and pepper. Sauté for 5 minutes.
  2. Add broth, cream of chicken soup, frozen corn, garlic powder, and salt and pepper to taste. Stir to mix together.Heat until boiling. Add lid and simmer for 25 minutes.
  3. Add cream cheese. Stir until melted. Place lid back on and simmer for an additional 10 minutes or until well incorporated.
  4. Top soup with bacon bits, chives, and cheese before serving!

Let’s Travel the World Soup

Pozole always reminds me of Christmas!

In our house, we I get bored with eating the same old thing. In order to change up the monotony of every day foods, we try different foods from around the world, especially soups! This one, pozole, is from my childhood and one of my favorites because it reminds me of Christmas since my Mexican mom made it every Christmas Eve. Her recipe is rather simple, but this recipe from Hispanic Kitchen really kicks it up a notch! If you want my mom’s recipe, just take out the guajillo peppers, roasted tomatoes, ham hock, and use rotisserie chicken to simplify a few steps. (You can find hominy in cans at any grocery store including Walmart).

Anyway, that’s it! I hope you’re able to stay warm and toasty with all of these soup recipes I’ve shared. If you have any favorites, please be sure to share them!

Neidy (pronounced "nay-dee") is a native Georgia girl, but moved to Omaha in 2012 and hasn't looked back. She lives in East Council Bluffs with her husband Zach, her sons Charlie and Eddie, and her daughter Tegan. Neidy met her husband while in college and married him while he was still serving active duty in the Marine Corps. After a brief stint living in San Diego, they decided to move back to her husband's native home in Omaha. Neidy finished her degree at the University of Nebraska-Omaha, pursuing Film Studies, which has cemented her love of Omaha. She's now a homeschooling mom and works at her church as the children's ministry site manager. She also loves a great cup of coffee, exploring various locally-based restaurants, indie movies, experimenting with new recipes, finding new ways to teach her children, and cheering on the Huskers.