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The best soup recipes - 331 recipes

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Cook wild rice as directed on package

  • 1 cup wild rice (I used a blend of long grain and wild)
  • 3 tablespoons margarine or butter
  • 1/4 cup finely chopped onion
  • 2 medium carrots, peeled and diced small (1/2 cup)
  • 1 - 2 ribs celery, finely chopped (1/3 cup)
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1/4 - 1/2 teaspoon poultry seasoning
  • 4 (14.5 oz) cans reduced-sodium chicken broth
  • 3 cups cooked chicken, cubed (I used a 'Traditional' rotisserie chicken)
  • 1/4 cup heavy cream
  • 1/2 teaspoon dried parsley flakes
4.5/5 (24 Votes)

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1) Heat oven to 375°F. In medium bowl, combine vegetables, chicken and soup; mix well

  • 2 cups frozen mixed vegetables,
  • thawed
  • 1 cup diced cooked chicken
  • 1 can (10 3/4 oz) condensed cream of chicken soup
  • 1 can (16.3 oz) Pillsbury Grands! Flaky Layers refrigerated biscuits
4.4/5 (35 Votes)

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This soup turned out to be very hearty and flavorful, especially with my Parmesan Skillet rolls! The rolls are her...

  • 2 quarts chicken stock
  • 1 can petit cut tomatoes
  • 1 white onion, chopped
  • 2 carrots, chopped
  • 3 celery stalks, chopped
  • 1 clove fresh garlic, minced
  • 1 Tbsp dried thyme
  • 4 Italian sausage links
  • 1/4 tsp red pepper flakes (optional)
  • 1 small bunch kale, chopped
  • 2 Tbs. tomato paste
  • kosher salt & pepper
  • 1 small bag dried lentils (red or green)
  • (optional) Garnish of fresh Parmesan cheese
4.6/5 (21 Votes)

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Homemade and YUMMY!!

  • 4-5 chicken thighs, with bones & skin
  • 4 quarts of water
  • 4 garlic cloves, minced
  • Chicken soup base (to taste)
  • 1 medium onion, diced
  • 5-6 celery ribs, sliced diagonally
  • 2/3 C. sliced carrots (I use the mini carrots)
  • 1 pound of noodles
  • 1 C. frozen green peas
  • Pepper to taste
  • 1/4 C. Parsley
4.5/5 (23 Votes)

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Best ever!!

  • 2 tablespoons olive oil.
  • 1 large onion, chopped
  • 2 medium carrots, finely chopped
  • 2 tablespoons minced garlic
  • 3 cups low sodium chicken broth
  • 14 oz can diced tomatoes, undrained
  • 1 cup mild picante or salsa sauce
  • 15 ounce can black beans
  • 1 cup frozen whole kernel corn
  • 1 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried oregano leaves
  • 1/2 teaspoon chili powder
  • 1/8 teaspoon paprika
  • 2 cups chopped cooked skinless chicken breasts
  • 1/4 cup chopped cilantro
4.6/5 (14 Votes)

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I love, love, love, love Chicken Tortilla Soup

  • FOR THE GARNISHES:
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  • Ingredients
  • 2 whole Boneless, Skinless Chicken Breasts
  • 1 Tablespoon Olive Oil
  • 1-1/2 teaspoon Cumin
  • 1 teaspoon Chili Powder
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Salt
  • 1 Tablespoon Olive Oil
  • 1 cup Diced Onion
  • 1/4 cup Diced Green Bell Pepper
  • 1/4 cup Red Bell Pepper
  • 3 cloves Garlic, Minced
  • 1 (10-ounce) Can Rotel Tomatoes And Green Chilies
  • 32 ounces, fluid Low Sodium Chicken Stock
  • 3 Tablespoons Tomato Paste
  • 4 cups Hot Water
  • 2 cans (15 Oz. Can) Black Beans, Drained
  • 3 Tablespoons Cornmeal Or Masa
  • 5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
  • Sour Cream
  • Diced Avocado
  • Diced Red Onion
  • Salsa Or Pico De Gallo
  • Grated Monterey Jack Cheese
  • Cilantro
3.7/5 (126 Votes)

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If you love this classic restaurant-style soup, you'll love the easy homemade version made with gnocchi, sausage an...

  • 1 pound ground hot Italian sausage
  • 1 small white onion, peeled and diced
  • 4 cups good-quality chicken stock
  • 1 (12-ounce) jar DeLallo roasted red peppers, drained and diced
  • 1 bunch kale, roughly chopped (and stems removed, if desired)
  • 1 pound DeLallo potato gnocchi
  • 1/2 cup heavy cream
  • salt and pepper
  • optional toppings: freshly shaved or grated Parmesan cheese, crumbled bacon
4.7/5 (11 Votes)

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this is where I ordered the noodles: http://www

  • 2 to 3 chicken breasts, cubed (about 1 pound) depends how much chicken you prefer
  • 1/2 small to med. onion, diced
  • 3 ribs of celery, chopped
  • 3 large carrots, sliced thick
  • 3 small potatoes, cubed (not too small so they don't over cook)
  • 2 tablespoons butter or ghee
  • A dash or 2 of poultry seasoning
  • 1/2 teaspoon salt or season to taste ( You can also use Season All instead)
  • 1/4 teaspoon pepper or season to taste
  • 12 oz. bag uncooked dry square pot pie noodles( I used Pennsylvania Dutch brand.)
  • 7 cups chicken broth (heated up in microwave to speed up the pressure) or 7 cups of water mixed with 7 teaspoons of Chicken Base ( made with hot water) I added some chicken base to my chicken broth to make the chicken flavor more intense
  • 1 10-oz bag frozen mixed vegetables, thawed and warmed
4.3/5 (10 Votes)

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A nice and creamy take on Baked Potato Soup without using Heavy Cream

  • 10 slices cooked bacon, diced
  • 3 cups chicken broth
  • 2 pounds Yukon gold potatoes, peeled and diced
  • 1 medium yellow onion, diced
  • 6 garlic cloves, minced
  • 1 tablespoon dried parsley
  • 4 tablespoons unsalted butter
  • 1/3 cup all-purpose flour
  • 1 (12-ounce) can evaporated milk
  • 1 1/2 cups sharp cheddar cheese or blend, shredded
  • 1/2 cup sour cream
  • Salt and pepper, to taste
  • Optional toppings: chives, extra shredded cheddar cheese, croutons and bacon
4.6/5 (17 Votes)

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Looking for something to warm you up? Hur ya go

  • 2 russet potatoes, washed and dried
  • 1 small head cauliflower, stem removed cut into florets
  • 1 1/2 cups fat free chicken broth
  • 1 1/2 cups 1% reduced-fat milk
  • Salt and freshly cracked black pepper
  • 1/2 cup light sour cream
  • 10 tablespoons reduced-fat sharp cheddar cheese, shredded
  • 6 tablespoons chives, chopped, divided
  • 3 slices bacon, cooked and crumbled (you can use turkey bacon if you prefer)
4.6/5 (18 Votes)

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Kale, nori, broccoli, mushrooms, carrots, onion and vegetable broth come together to make a nutritious soup flavore...

  • 1 1/2 teaspoons coconut oil or olive oil
  • 1 sweet onion, diced
  • 3 cloves garlic, minced
  • 3 cups cremini or white button mushrooms, sliced, about 8 ounces
  • 1 cup carrots, chopped
  • 2 cups broccoli florets, chopped
  • Fine-grain sea salt and freshly ground black pepper, to taste
  • 1 1/2 to 3 teaspoons fresh ginger, grated and peeled
  • 1/2 teaspoon ground turmeric
  • 2 teaspoons ground cumin
  • 1/8 teaspoon ground cinnamon
  • 5 cups vegetable broth
  • 2 large nori seaweed sheets, cut into 1-inch strips (optional)
  • 2 cups torn kale leaves
  • Fresh lemon juice, for serving
4.2/5 (32 Votes)

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The black beans and sweet potatoes are a perfect blend of flavors in this warm and soothing soup

  • 2 tablespoons vegetable oil
  • 2 medium yellow onions, chopped
  • 3 medium cloves garlic, coarsely chopped
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • Freshly ground black pepper
  • 2 quarts vegetable broth
  • 4 (15.5-ounce) or 2 (29-ounce) cans black beans, rinsed and drained
  • 2 medium sweet potatoes, peeled and cut into medium dice
  • Kosher salt, to taste
  • 1/2 cup plain yogurt
  • 8 lime slices
  • 1 avocado, thinly sliced
  • 2 scallions, thinly chopped
  • 1/4 cup cilantro, chopped
4.8/5 (4 Votes)

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Black Bean & Sweet Potato Soup Chicken and Wild Rice Soup