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Chicken soup recipes - 126 recipes

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Cook pasta according to directions, drain, rinse with cold water and toss with a tablespoon of olive oil

  • 1 whole fryer chicken, cut up
  • 4 cups chicken stock or broth
  • 1 onion, diced
  • 1 green pepper, diced
  • 3 stalks celery, diced
  • 1 zucchini, diced
  • 1 jalapeño, seeded & finely diced
  • 28oz can chopped tomatoes
  • 2 cups heavy cream
  • 1 box ditalini or other small pasta
  • pasta
  • 1/3 cup olive oil
  • 3 tablespoons fresh chopped oregano
  • Salt / pepper
  • Parmesan cheese
4/5 (54 Votes)

By

This quick and easy dinner for two makes a comforting meal that's perfect for cold nights

  • 2 Pillsbury® frozen buttermilk or Southern style biscuits
  • 1 (18.5-ounce) can Progresso® Traditional chicken corn chowder
  • 1 cup diced cooked chicken
  • 2/3 cup Pepper Jack cheese, shredded
  • 1/4 cup diced roasted red bell pepper (from a jar)
  • Option: If you want a little flavor on the biscuit dunkers, feel free to sprinkle with some Parmesan cheese after cutting and before baking.
4.5/5 (16 Votes)

By

Copy Cat Recipe from PF Changs

  • 1 1/2 lbs boneless chicken breasts, cut in thin 3-inch-long strips
  • 1 package of udon noodles
  • 1 can (48 oz) nonfat chicken broth
  • 1/4 cup soy sauce
  • 1 tbsp brown sugar
  • 2 tbsp Sriracha sauce
  • 2 tbsp fresh lime juice
  • 1 tbsp fresh shredded ginger
  • 3 tbsp cornstarch
  • 1 cup sliced shiitake mushrooms
  • 1 cup sliced grape tomatoes
  • 2 tbsp chopped fresh cilantro
4.1/5 (49 Votes)

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1.Melt butter in olive oil over medium high heat in a large Dutch oven/soup pot

  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 2 chicken breasts (1 pound), thinly sliced
  • 1/2 large onion, thinly sliced
  • 1 small red bell pepper, thinly sliced
  • 1 small orange bell pepper, thinly sliced
  • 1 small yellow bell pepper, thinly sliced
  • 4-6 cloves garlic, minced
  • 3 tablespoons flour
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 2 teaspoons chicken bouillon (powder)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried oregano
  • 3/4 cup uncooked long grain white rice
  • 1 15 oz. can black beans, rinsed and drained
  • 1 4 oz. can mild green chilies
  • 1 14 oz. can crushed tomatoes
  • 4 14.5 oz. cans low sodium chicken broth
  • 2 tablespoons cornstarch
  • 1 cup freshly grated Pepper Jack cheese, or more to taste
  • Garnish
  • Tortilla chips/strips
  • Fresh cilantro
  • Sour cream
  • Avocado
  • tomatoes
  • Hot sauce to taste
4.4/5 (24 Votes)

By

Bring broth to a boil, add chicken and cook until done

  • 1 whole chicken or roasting hen or 4-6 chicken breasts
  • 4 qts chicken broth
  • 1 pkg. frozen mixed vegetables (corn, peas, carrots, green beans)
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 1 1/4 cups uncooked rice
  • 2 tsp salt
  • 2 cups milk
  • 1/2 cup cornstarch
4.5/5 (17 Votes)

By

Cream of Chicken and Wild Rice Soup is hearty enough to be the focus of your meal

  • 2 boneless chicken breasts
  • 4 cups chicken stock
  • 2 cups water
  • 1 package of long grain and wild rice with seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3/4 cup flour
  • 1/2 cup butter
  • 2 cups heavy cream
4.5/5 (11 Votes)

By

In a large pot, add chicken, water, parsley, thyme, pepper, bouillon and bay leaves

  • 1 pkg. (24 oz.) Reames® Homestyle Egg Noodles
  • Other Ingredients
  • 4 cups sliced carrots
  • 2 lbs. boneless, skinless chicken breasts, cut into cubes
  • 10 cups water
  • 4 tsp. dried parsley flakes
  • 2 tsp. dried thyme, crushed
  • 1/2 tsp. pepper
  • 2 Tbsp. chicken bouillon granules
  • 2 cups sliced celery
  • 2 bay leaves
  • 2 cups chopped onion
  • 1/2 cup flour
  • 4 cups milk, divided
4.4/5 (13 Votes)

By

Chicken and wild rice soup is perfect for warming you and your family up on a cool day

  • 1 cup wild rice
  • 1/4 cup vegetable oil
  • 1 onions, chopped
  • 2 medium sized carrots, peeled and chopped
  • 2 large stalks celery, chopped
  • 1 teaspoon dried thyme
  • 3/4 cup all-purpose flour
  • 8 cups chicken stock
  • Salt and pepper
  • 2 cups cooked chicken, cubed
  • 8 ounces mushrooms, stems removed and sliced
  • 1 cup half-and-half
  • 1/2 cup chopped parsley
4.3/5 (36 Votes)

By

n a large stock pot, over medium high heat, place chicken, chicken broth, water and garlic

  • 2 1/2 lbs Chicken Breast, with bone and skin
  • 1 × 14.5 oz can Chicken Broth, low sodium
  • 12 cups Water
  • 3 Large Cloves Garlic, chopped
  • 3 Medium Ribs Celery, sliced diagonally
  • 2 Medium Carrots, peeled and shaved
  • 1 Medium Onion, sliced
  • Juice of One Lemon
  • 1 Tbsp Kosher Salt
  • 1 tsp Black Pepper, coarse ground
  • 1/2 lb Wide Egg Noodles
  • 1/2 cup Whole White Mushrooms, sliced thinly
  • 1 cup Green Peas, frozen
  • 1 Tbsp Lemon Zest, freshly grated
  • 1 tsp Fresh Thyme
4.5/5 (12 Votes)

By

This wholesome Chicken Rice Soup recipe is exactly what you crave on a cool autumn day

  • 3 boneless, skinless chicken breasts
  • Olive oil, for drizzling
  • 1/4 teaspoon ground thyme
  • Salt and freshly ground black pepper
  • 2 tablespoons butter
  • 3 stalks celery, finely diced
  • 2 carrots, finely diced
  • 1 onion, finely diced
  • 1 red bell pepper, finely diced
  • 2 sprigs fresh thyme, leaves only
  • Pinch turmeric
  • 8 cups low-sodium chicken broth
  • 2 cups long-grain rice
  • Fresh parsley, minced, for serving
4.4/5 (16 Votes)

By

Melt butter in a large stockpot or Dutch oven over medium heat

  • 1/4 cup unsalted butter
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1 teaspoon dried thyme
  • 1/4 cup all-purpose flour
  • 3 cups chicken broth
  • 2 cups milk, or more, as needed
  • 2 russet potatoes, peeled and cubed
  • 2 cups diced cooked chicken breast
  • 1 1/2 cups shredded sharp cheddar cheese
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves
4.5/5 (13 Votes)

By

"We used a Vitamix—with a 64-oz blender—to create this recipe, because it can actually cook as it blends

  • 1 cup milk
  • 2 cups chicken stock
  • 1/2 cup medium-diced onion
  • 1 tsp dried thyme
  • 1 clove garlic, peeled
  • 10-oz boneless chicken breast, cooked and cut into chunks
  • 1-1/2 lb medium-size russet potato, baked or boiled, and peeled and cut into quarters lengthwise, divided
  • 1 cup frozen corn, defrosted and divided
  • 2 tsp salt
  • 1/2 tsp black pepper
  • 2 strips thick-cut bacon, cooked and drained
  • 1/2 –3/4 cup shredded cheddar cheese
  • 2 scallions, sliced
4.5/5 (13 Votes)

Any burning questions? Our chefs answer!

Chicken and Corn Chowder Pioneer Woman Chicken Soup