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Chicken soup recipes - 126 recipes

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In a large pot heat 1 Tbsp olive oil over medium heat

  • Ingredients:
  • Chicken Avocado Lime Soup
  • 1 1/2 lbs boneless skinless chicken breasts*
  • 1 Tbsp olive oil
  • 1 cup chopped green onions (including whites, mince the whites)
  • 2 jalapeños, seeded and minced (leave seeds if you want soup spicy, omit if you don't like heat)
  • 2 cloves garlic, minced
  • 4 (14.5 oz) cans low-sodium chicken broth
  • 2 Roma tomatoes, seeded and diced
  • 1/2 tsp ground cumin
  • Salt and freshly ground black pepper
  • 1/3 cup chopped cilantro
  • 3 Tbsp fresh lime juice
  • 3 medium avocados, peeled, cored and diced
  • Tortilla chips, monterrey jack cheese, sour cream for serving (optional)
3.4/5 (16 Votes)

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from food network - Emeril - 5 stars

  • 1 stewing hen, about 5 pounds
  • 2 pounds chicken bones or chicken necks
  • 4 quarts cold water
  • 1 ounce fresh ginger, crushed
  • 2 teaspoons salt
  • 1/2 pound rice vermicelli (bun)
  • 1 whole cooked chicken breast (2 halves), thinly sliced
  • 8 to 12 fresh cilantro sprigs, for garnishing soup
  • 4 to 8 fresh basil sprigs, for garnishing soup
  • 4 fresh mint sprigs, for garnishing soup
  • 2 cups fresh bean sprouts, for garnishing soup
  • 2 limes, cut into wedges, for garnishing soup
  • 2 to 3 sliced fresh jalapeno, Serrano, or Thai chile peppers, for garnishing soup
  • Sriracha chili sauce, for serving
  • Fish sauce, for serving
3/5 (3 Votes)

By

Add the chicken to the bottom of the slow cooker

  • 1 1/2 lbs. boneless skinless chicken breasts
  • 1 medium yellow onion, diced
  • 1 bell pepper, thinly sliced
  • 1 jalapeno, diced
  • 2 cloves garlic, minced
  • 1 15-oz. can diced tomatoes
  • 2 cups chicken stock
  • 1 tbsp chili powder
  • 1 tbsp cumin
  • 1 tsp dried oregano
  • 1/2 tsp paprika
  • Salt and freshly ground pepper, to taste
  • 2 tbsp fresh cilantro, chopped
  • 1 avocado, pitted and sliced
3.5/5 (2 Votes)

By

I came up with this after eating at Chuy's and loving their tortilla soup sooo much I just had to try to make

  • 2 chicken breastS, grilled or roasted
  • 1 can tomatoes, diced, 14 ounces
  • 2 cans chicken broth, 14 1/2 ounces
  • 1 cup corn, frozen
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1 small onion, chopped
  • 1 clove garlic, chopped
  • 1 tablespoon lime juice
  • 3 tablespoons cilantro, dried, or to taste
  • 2 tablespoons EVOO (olive oil)
  • Salt, to taste
  • Pepper, to taste
  • Avocoado, sliced
  • Jack cheese, shredded
  • Tortilla chips
  • 1 jalapeno, chopped, if desired
  • Note: Use only 1 stalk celery and 1 carrot if you do not want your soup as chunky. You can also use the tomatoes drained if you don't want as broth as tomatoey. 2 cans of broth will also make the soup
4/5 (1 Votes)

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Nothing says comfort food like a good bowl of Homestyle Chicken Noodle Soup!

  • 1/4 cup butter
  • 3 medium carrots
  • 1 onion, chopped
  • 1 cup thinly sliced celery
  • 1 package (8 ounce) baby bella mushrooms, sliced
  • 3 quarts chicken broth
  • 1 bay leaf
  • 2 teaspoons fresh thyme, minced
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 cups shredded cooked chicken
  • 2 cups uncooked wide egg noodles
  • Garnish: fresh thyme
4.2/5 (13 Votes)

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Process the onion, celery, and carrots in food processor or chopper

  • 2 large chicken breasts, cooked in boiling water, cooled and diced. (Reserve broth as indicated below)
  • (Rotisserie chicken breast would work too)
  • 6 cups chicken broth (Use broth from cooking chicken or canned chicken broth or water with an appropriate amount of chicken soup base added)
  • 1 Broth seasoning packet from Matzo Ball Soup Mix (discard matzo ball mix packet or save for another use)
  • 1/2 cup celery, finely chopped
  • 1 small onion, chopped
  • 12 baby carrots, finely chopped
  • 1 cup Heavy Cream
  • 1 tsp. minced garlic (from a jar)
  • 1 tsp. Xanthan Gum (thickener ... a little goes a very long way)
  • 1/2 tsp. pepper
4.3/5 (6 Votes)

By

This was inspired by Danny's, here in Buffalo

  • 1 medium sized white onion- about 1 ½ cups, chopped finely
  • 1 stick of butter
  • 1/4 cup white vinegar
  • 1 Tbs chopped garlic
  • 16 oz shredded Monterey Jack Cheese
  • 1 cup blue cheese dressing
  • 1 cup chopped celery
  • 2/3 cup shredded carrot
  • 2 cans chicken broth (29 ozs)
  • 1 can cream of chicken (10 ozs.)
  • 1 can cream of celery (10 ozs.)
  • Chicken, about 3 cups chopped
  • Chili powder, salt, pepper
  • ½ cup hot sauce
3.9/5 (14 Votes)

By

Deep Flavor

  • 2 boneless skinless chicken breasts (about 1 pound)
  • 3 cups chicken stock or broth
  • 1 1/4 cup (or 1 10-ounce can) red enchilada sauce, homemade or store-bought (see recipe below)
  • 1 (14-ounce) can diced tomatoes, with juice
  • 2 (14-ounce) cans black beans, rinsed and drained
  • 1 (15-ounce) can whole-kernel corn* drained
  • 1 (4-ounce) can diced green chiles
  • 1/2 cup (93 grams) uncooked quinoa
  • 2 cloves garlic, minced
  • 1 medium white onion (or 1 cup), peeled and diced
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano
  • 1 teaspoon sea salt (or to taste)
  • optional toppings
  • chopped fresh cilantro, diced avocado, diced red onion, shredded cheese, sour cream, tortilla strips/chips, squeeze of lime juice
  • Homemade Enchilada Sauce
  • 1 tablespoons olive oil
  • 1 tablespoons. gluten free all purpose flour (can sub with arrowroot or tapioca starch for grain free version)
  • 2 tablespoons chili powder (mild, medium, or hot)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon oregano
  • 1 teaspoon tomato paste
  • 1 cup chicken or vegetable stock
4/5 (1 Votes)

By

Put olive oil in pot and heat

  • 2 cloves peeled garlic, minced
  • 3 carrots, peeled and pureed
  • 1 onion, peeled and pureed
  • 3-4 ribs of celery, washed and pureed
  • Corn (either 2 ears roasted or 1 can), pureed
  • Chipotle peppers in adobo, pureed (1 to 2 depending on taste, or just adobo)
  • 3 sprigs of thyme
  • 1 tablespoon olive oil/ one turn of the pan
  • 1/2 tablespoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon oregano
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • Pinch of sugar
  • 1 cup chicken broth
  • 28 ounce can of tomato sauce
  • 28 ounce can of diced or stewed tomatoes
  • 1/2 cup whipping cream
  • 4-5 white corn tortillas, pureed
  • Shredded rotisserie chicken meat from 1 chicken
  • Fried tortilla strips or tortilla chips
  • 1 avocado (to top the soup)
  • Cilantro, chopped
  • Cheddar and jack cheese, grated, for topping
4/5 (3 Votes)

By

Directions Coat 4 1/2-quart CROCK-POT® slow cooker with nonstick cooking spray

  • Hands-On Time: 15 minutes
  • Ready In: 3 to 4 hours
  • Yield: 4 servings
  • Ingredients
  • 1/2 package (16 ounces) frozen pepper stir-fry vegetable mix
  • 1 cup frozen corn
  • 1 medium zucchini, sliced
  • 2 bone-in chicken thighs, skinned
  • 1/2 teaspoon minced garlic
  • 1 can (14 ounces) fat-free chicken broth
  • 1/2 teaspoon dried thyme
  • 2 ounces uncooked egg noodles
  • 1 cup half-and-half
  • 1/2 cup frozen green peas, thawed
  • 2 tablespoons chopped parsley
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 1/2 teaspoon coarsely ground black pepper
4/5 (1 Votes)

By

Excellent chicken and noodles

  • Crockpot Chicken and Noodles
  • Ingredients
  • 4 boneless skinless chicken breasts (I used frozen)
  • 2 cans cream of chicken soup
  • 1 stick of butter
  • 2 15 oz cans chicken broth
  • or
  • 1 1/2 Tbsp Better Than Boullion mixed with 1 quart boiling water
  • 24 oz. frozen egg noodles
0/5 (0 Votes)

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Rinse thighs thoroughly. Add thighs, raw, to stock pot along with the water, onion, carrot, celery leaves, thyme, ...

  • 4-5 # chicken thighs
  • 3-4 quarts water
  • salt & pepper to taste
  • 2 cloves garlic
  • 2 Cups finely diced carrots
  • 1 1/2 cup finely diced celery
  • 1 cup finely diced onion
  • 1 Tbl dried thyme leaves
  • 1/4 cup finely diced parsley
  • Better then Bouillon Chicken paste
  • Noodles
0/5 (0 Votes)

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Chicken Noodle Soup from Scratch Chicken avocado lime soup