Celebrate National Soup Month With 4 Delicious Celebrity Recipes

Sip, sip, hooray!

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Published January 19, 2024
4 Delicious Celebrity Soups overhead on a wooden background
Johnny Autry (Food and Prop Stylist: Charlotte Autry)

It’s January, and if there hasn’t been enough to celebrate already, it’s also National Soup Month, here to remind us that soup makes good comfort food on cold winter nights. To celebrate the coziest meal on Earth, we turned to the stars! Here are four delicious celebrity soup recipes sure to warm your insides and make you feel like a million bucks.

Paul and Linda McCartney’s Split Pea Soup

Serves 8

Ingredients:

· 1/2 pound split peas

· 1/4 pound orange lentils

· 1 1/2 large onions, quartered

· 4 stalks celery, including leaves, rinsed and chopped

· 2 tomatoes, peeled

· 2 leeks, white part only, cut into 1-inch chunks

· 5 cups water (about)

· ¼ stick butter or ¼ pound soy margarine

· Crushed black peppercorns

· Sea salt

Directions:

1. Place split peas, lentils, onions, celery, tomatoes and leeks in a large pot and cover with water. Bring to boil, lower heat and simmer for about 1-½ hours, until split peas and lentils are soft. Add butter and stir until melted. Add peppercorns and sea salt to taste.

(Source: food.com)

Reese Witherspoon’s Lentil Slow Cooker Soup

Serves 8

Ingredients:

· 3-4 large carrots, chopped

· 1 large yellow onion, diced

· 2-3 stalks celery, chopped

· 4-6 garlic cloves, sliced or minced

· Olive oil

· Salt and pepper, to taste

· 16 ounces green lentils

· Vegetable broth or stock

· Tomato paste

· 1 teaspoon cumin

· 1 teaspoon coriander

· ½ teaspoon paprika

· Sausage, browned and crumbled (optional)

Directions:

Sauté all the vegetables in olive oil in a large skillet over medium heat until translucent. Add salt and pepper to taste. Turn off the heat and reserve. Rinse the lentils in cold water. Add them to the slow cooker along with the vegetables, then top them with vegetable broth or stock (the vegetables should be almost completely covered). Add tomato paste, cumin, coriander and paprika to taste. Add the sausage if you’re using it.

Cook for about six hours on low, four hours on high or until the lentils are tender.

Note: One of Reese’s followers suggests adding “a splash or two of red wine vinegar, and after it’s all cooked, “grate some Parmesan cheese on top.” Another reader writes that they “add in fresh thyme and rosemary. And to spice it up, red chili flakes."

(Source: PureWow)

Kris Jenner's Chicken Soup

Serves 8

Ingredients:

· 2 medium rotisserie chickens

· 1 medium yellow onion

· 3 medium carrots

· 3 medium celery ribs

· 3 large scallions

· 2 cups bite-sized broccoli or cauliflower florets OR 1 medium zucchini and 1 medium squash

· 1 teaspoon chili powder

· 1 teaspoon cumin

· 1 teaspoon Spike Seasoning (or another blend of herbs and spices)

· 1 teaspoon all-purpose seasoning salt

· ¼ cup pearled barley

· 1 cup pastina pasta

Directions:

Remove the meat from the chickens. Place the bones in a stock pot with the vegetables. Add three quarters of water. Bring to a boil, then simmer for two hours. Drain the stock so you can remove the bones. It will make an amazing broth for the soup. Add the chopped vegetables, chicken meat and seasonings to your soup. Bring to a boil. Reduce heat and simmer for one hour. Add barley for the last 10 minutes of cooking.

For seasoning, add chili powder, cumin, Spike Seasoning or another brand of all-purpose seasoning salt, barley and pastina pasta.

(Source: kitchn)

Kristen Bell's Pickle Slow Cooker Soup

“Pickle soup is a big holiday tradition in my Polish family,” says Bell. “My grandmother passed this recipe down to my mother, who passed it down to me.”

Serves 8

Ingredients:

· 1 tablespoon butter or oil

· 1 onion, chopped

· 2 medium carrots, shredded or chopped (about 1 cup)

· 2 stalks celery, thinly sliced (about 1 cup)

· 8 cups chicken or vegetable broth

· ⅓ - ½ cup dill pickle juice, depending on your taste

· 5 Polish dill pickles, finely chopped

· 1 (28-ounce) bag cubed frozen potatoes (she likes the square hash browns or Southern-style)

· Frozen mixed vegetables: corn-peas-carrot combo (avoid green beans)

· Salt and pepper, to taste

· 1 tablespoon sugar

· ½ cup milk

· 5 tablespoons sour cream

· 2 tablespoons flour

· ½ teaspoon finely chopped fresh parsley (optional)

· ½ teaspoon finely chopped fresh dill (optional)

Directions:

Heat butter or oil in a pan, add onion, celery and carrots, and sauté until starting to soften. To a slow cooker, add chicken or vegetable broth, dill pickle juice, chopped dill pickles, cubed potatoes, onion-celery-carrot combo, and frozen mixed vegetables. Add salt and pepper to taste, and sugar.

Cook for about 4 hours until all vegetables are soft. In a small bowl, beat milk, sour cream and flour until smooth. Stir in a small amount of the hot soup to temper. Add in the mixture and stir until smooth. Keep soup warm, but do not boil (otherwise, the soup will curdle!). Garnish with parsley and dill, if desired.

(Source: today.com)

What's your favorite soup to make in the winter? Let us know in the comments below.

Michele is a freelance writer, blog creator and private tutor when she’s not reading, crafting, doing puzzles, at the beach or following her favorite Facebook pages. She has a grown daughter who lives with her husband in Colorado and a seven-year-old tortoiseshell cat who has truly earned the term "tortitude."