Cooking Corner: National Homemade Soup Day

National Homemade Soup Day
Credit: NorWood Themes

Cooking Corner: National Homemade Soup Day

by Joanne Troppello

Did you know that today, February 4th is National Homemade Soup Day? The word soup originated from the French word soupe which means broth. I love eating soup, mostly in the Fall and Winter months when it’s cold outside.

I enjoy making homemade soups as well. Some of my favorites include chicken soup with pastini pasta, minestra (aka escarole soup), and tomato soup.

In honor of National Homemade Soup Day, I thought it would be nice to share my recipe for Chicken Potato Broccoli Soup.

I usually make soups on the stove. However, I love cooking soups in the crock-pot for those days when you’re really busy and need to have a simple dinner that’s ready when you get home from work or a day running errands.

Recipe for Crock-Pot Chicken Potato Broccoli Soup

Check out my recipe for Chicken Potato Broccoli soup that you can easily make in a crock-pot.


1 lb. Boneless Skinless Chicken Breast, Chopped

4 Cups Chicken Broth (or 1 chicken bouillon cube and 4 cups water)

2 - 14 oz. Cans of Steam Peeled and Crushed Tomatoes

1 Cup of Milk or Heavy Cream

¼ Cup Flour

1 Large Onion, Chopped

6 Cloves of Garlic, Chopped

4-6 Large Red Potatoes, Peeled and Chopped

1 Head of Broccoli, Chopped into Florets (or 16 oz. Bag Frozen Broccoli Florets)

½ Tbsp of Parsley

½ Tbsp of All-Season Salt or Kosher Salt

½ Cup Parmesan Cheese, Grated (For Serving)


1. Combine chopped chicken breast, broth (or water and bouillon cube), diced tomatoes, milk (or heavy cream), flour, onion, garlic, potatoes, and seasoning (to taste) in the crock-pot.

2. Cover the crock-pot and cook on high for six hours. An hour and a half before the soup is done, add the broccoli so it doesn’t get too mushy. Make sure if you’re using frozen florets, that they are defrosted first, so they cook properly.

3. Depending on your taste, you may want to add more seasoning than suggested.

4. If you like cheese, top off your soup with shredded parmesan cheese after it’s ladled into bowls.

Do you have any favorite homemade soups that you enjoy eating or making? We’d love for you to share in the comments on this National Homemade Soup Day.


About the Author

Joanne Troppello Publisher at Mustard Seed Sentinel

Joanne Troppello is a published author of 3 inspirational fiction novels and the Publisher and Editor-in-Chief of Mustard Seed Sentinel. She has experience as a freelance writer in topics such as marketing, retail marketing, health and wellness, SEO and social media, travel and lifestyle, website content, recommendations for apps, and content for blogs. Visit her Amazon Author Page for more information regarding her books. Connect on Twitter. Read more about Mustard Seed Sentinel here.

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