After all the holiday feasting, it's a welcome change to eat homemade comfort food, and nothing fits the bill quite like soup. These family-favorite recipes come from our employees.

When sharing this recipe for her Crockpot Chicken Jook, our employee shared timeless advice from her father: “;The secret to making any kind of jook is the ratio of rice to water. My father taught me that it is a 1:8 ratio, and it never fails. There is nothing better than waking up to the aroma of a nice, hot pot of jook for breakfast. This is an easy way to used leftovers from a Costco or Sam's roasted chicken using a 5 1/2-quart or larger crock pot.

Of course, the more chicken left on the bones, the meatier the jook. Since the chicken is so well seasoned, very little additional seasoning is needed, and the meat falls off the bones.”;

The Sausage and Bean soup is an easy and flavorful slow-cooker recipe—it's a hearty, stick-to-your-ribs soup that's perfect for a wet and rainy day. The Roast Pork Kim Chee Soup is a great way to use leftover Chinese-style roast pork and it's fast and easy to prepare, which makes it ideal for a quick weeknight meal.

Crockpot Chicken Jook

1 leftover roast chicken or turkey carcass
1-1/2 cups uncooked rice, washed
12 cups water
2-inch piece ginger, crushed
Salt, to taste
Raw shelled and skinned peanuts (optional)
Canned gingko nuts (optional)

» Condiments:
Diced Chinese or Japanese pickles such as fukujinzuke
Chopped lettuce
Sesame oil
Green onions, sliced

Place chicken or turkey carcass into slow cooker. Add rice, water and ginger. If desired, add peanuts and gingko nuts. Cover and cook on low 6 to 8 hours, or on high 4 to 6 hours.

Remove chicken meat from bones; shred chicken and discard bones. Return chicken to soup. Season with salt if needed. Serve with condiments. Serves 10.

Sausage and Bean Soup

Oil for sauteing
1 package (16 ounces) Polska Kielbasa sausage
2 cloves garlic, minced
1 small onion, chopped
1 can (14-1/2 ounces) beef broth
1 can (14 to 16 ounces each) black beans, drained
1 can (14 to 16 ounces each) white beans, drained
1 can (14 to 16 ounces each) can stewed tomatoes with garlic and basil

Heat large skillet over medium-high heat; add oil, sausage, garlic and onion; saute until onion is lightly browned and translucent. Place mixture into slow cooker with broth, beans and tomatoes. Cook on low heat 8 to 10 hours or high heat 4 to 6 hours. Serves 6.

Roast Pork Kim Chee Soup

1/2 pound Chinese-style roast pork, thinly sliced
4 ounces won bok kim chee
1 can (14-1/2 ounces) chicken broth
1/2 cup water
1-inch piece ginger, crushed
1/2 block of tofu (about 10 ounces), cubed

In large saucepan, fry roast pork with kim chee. Add remaining ingredients; boil until soup is hot. Serves 4.