The best soup recipes - 331 recipes
More Soup recipes
Spicy Chicken-Corn Chowder
By june
In a 5- to 6-quart Dutch oven cook bacon until crisp
- 8 slices bacon, chopped
- 1 lb skinless, boneless chicken breast halves, cut into bite-size pieces
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 2 medium red sweet peppers, chopped (1 1/2 cups)
- 1 cup chopped sweet onion (2 medium)
- 1 to 2 fresh jalapeño chile peppers, finely chopped
- 4 cloves garlic, minced
- 1/3 cup all-purpose flour
- 6 cups reduced-sodium chicken broth
- 2 large Yukon gold potatoes, chopped
- 2 cups fresh sweet corn kernels
- 1 1/2 cups whipping cream
- 1/2 tsp cayenne pepper
- 2 bay leaves
- jalapeño chile pepper slices (optional)
Chicken & Tortilla Soup
By Foodiewife, A Feast for the Eyes
This Chicken & Tortilla Soup is very easy to make, though I make appear to be more than that
- GARNISH:
- 6 tablespoons canola oil
- 6 corn tortilla, chopped
- 6 cloves garlic, minced
- 1/2 cup cilantro, chopped
- 1 medium onion, chopped
- 1 (28-ounce) can diced tomatoes
- 2 tablespoons ground cumin
- 1 tablespoon chili powder
- 3 bay leaves
- 6 cups chicken stock
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 4 large chicken breast halves, cooked and shredded
- Monterey jack cheese, shredded
- Avocados, diced
- Sour cream, optional
- 2 corn tortillas, slice and fried crisp
Easy Chicken Pot Pie with Biscuits
By á-32809
Chicken Pot Pie is a all time classic! Try this easy and delicious recipe
- 1 (10 3/4 ounces) can Campbell's Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
- 1 cup milk
- 1 (12 ounces) package frozen mixed vegetables, thawed
- 1 cup cubed cooked chicken or turkey
- 1 egg
- 1 cup biscuit baking mix
Chicken Rice-A-Roni Casserole
By Booper-2
Love this casserole dish! Recipe features creamy chicken with sour cream and Rice-A-Roni topped with French fried o...
- 1 box chicken flavor Rice-A-Roni
- 1 can cream of chicken soup (I use 98% fat-free)
- 1 cup sour cream (can use low fat)
- 3-4 cups chicken, cooked and chopped (or 1 whole Rotisserie Chicken)
- 1 can (6 ounce) French fried onions.
Air Fryer Chicken & Noodles
By pfwombat
Quick and easy, this Asian influenced chicken and noodle recipe has a delightful blend of flavors with the fresh gi...
- 1 (12-ounce) bag egg noodles
- 1 pound boneless chicken breast, cut into strips
- 1 handful bean sprouts
- 1 bunch chives, sliced, including white part
- 3 slices ginger, chopped
- 4 tablespoons oyster sauce
- 2 tablespoons canola oil
- 3 tablespoons sesame oil
- 1 cup chicken broth
- 1 tablespoon cornstarch, optional
- CHICKEN MARINADE
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 2 tablespoons sesame oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
Slow Cooker Chicken Tortilla Soup
By MichaelH
1. Stir the picante sauce, soup, chicken, corn, beans, water and cumin in a 4-quart slow cooker
- 1 cup Pace® Picante Sauce
- 2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Chicken Soup
- 1 pound skinless, boneless chicken breasts, cut into 1/2-inch pieces
- 2 cups frozen whole kernel corn
- 1 can (about 15 ounces) black beans, rinsed and drained
- 1 soup can water
- 1 teaspoon ground cumin
- 4 corn tortillas (6-inch), cut into strips
- 1 cup shredded Cheddar cheese (about 4 ounces)
- 1/3 cup chopped fresh cilantro leaves
Tuscan Bean, Chicken, and Italian Sausage Soup
By campbellkid36
Cook sausage in a large pot over medium-high heat until cooked through and completely browned, 5 to 7 minutes
- 3/4 pound Italian chicken sausage links, casings removed and sausages cut into 1/4-inch pieces
- 1 onion, chopped
- 1 yellow squash, sliced
- 2 cloves garlic, pressed
- 1 (32 ounce) carton chicken broth
- 2 (15 ounce) cans white beans, drained and rinsed
- 1 (15 ounce) can Italian-style diced tomatoes
- 2 cups baby spinach leaves
- 1/3 cup red wine
- 1 teaspoon Italian seasoning
- 3 tablespoons grated Pecorino-Romano cheese
Chunky Squash & Chickpea Soup
By winefoot
This butternut squash soup with a chili-flavored flair will warm you on a chilly evening
- 1 butternut squash, peeled and diced, reserving the seeds
- 1 tablespoon cumin seeds
- 1 dried red chilli, crumbled
- Olive oil
- 2 sticks celery, trimmed and finely chopped
- 3 cloves garlic, peeled and finely chopped
- A few sprigs of fresh flat-leaf parsley, leaves picked and chopped, stalks finely chopped, divided
- 2 small red onions, peeled and finely chopped, divided
- 6 1/4 cups organic chicken or vegetable stock
- 2 (14-ounce) cans chickpeas, drained
- Sea salt
- Freshly ground black pepper
- Zest of 2 lemons
- A few sprigs fresh mint, leaves picked and chopped
- Harissa paste
- 1/2 tablespoon fennel seeds, toasted
- 1/2 tablespoon sesame seeds, toasted
- 1/2 tablespoon poppy seeds, toasted
- 1/2 cup almond flakes, toasted
- Extra virgin olive oil
African Chicken Peanut Soup
By á-24269
Chicken, peanuts and sweet potatoes simmer together to make this spicy African soup
- 3 tablespoons vegetable oil
- 2 to 3 pounds chicken legs, thighs and/or wings
- 1 large yellow or white onion, sliced
- 3 inch piece of ginger, peeled and minced
- 6 to 8 garlic cloves, chopped coarsely
- 2 to 3 pounds sweet potatoes, peeled and cut into chunks
- 1 quart chicken stock
- 1 (15 ounce) can crushed tomatoes
- 1 cup peanut butter
- 1 cup roasted peanuts
- 1 tablespoon ground coriander
- 1 teaspoon ground cayenne pepper, or to taste
- Salt and black pepper
- 1/4 to 1/2 cup chopped cilantro
Roasted Chicken Stock
By Foodiewife, A Feast for the Eyes
For years, I made chicken stock like my mother taught me-- by cooking a raw whole chicken in water with aromatics
- HERB GARNI:
- 1 whole chicken, free-range and hormone free, if possible
- Kosher salt and fresh ground pepper
- Butter
- Fresh herbs, if possible
- 2 to 3 whole carrots, roughly chopped
- 1 whole onion, roughly chopped
- 2 to 3 celery stalks
- 4 to 6 parsley sprigs
- 1 to 2 oregano sprigs
- 3 to 4 thyme sprigs
- 1 to 2 marjoram sprigs
- 1 to 2 sage sprigs (optional)
- NOTE: I use whatever fresh herbs I have in my garden.
Old-Fashioned Chicken Noodle Soup
By jab120638
Dry chicken thighs with paper towels and season with salt and pepper
- 1 1/2 pounds bone-in, skin-on chicken thighs, trimmed
- Salt and pepper
- 1 tablespoon vegetable oil
- 3 carrots, peeled and chopped medium
- 2 celery ribs, chopped medium
- 1 onion, minced
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- 2 teaspoons fresh thyme or 1/2 teaspoon dried, minced
- 1/8 teaspoon red pepper flakes
- 8 cups low-sodium chicken broth
- 2 bay leaves
- 1 (12 ounce) bone-in, skin-on split chicken breast, trimmed
- 1 1/2 ounces wide egg noodles (about 1 cup)
- 1/2 cup frozen peas
- 2 tablespoons fresh parsley, minced
Sweet Potato Soup
By á-3209
This smooth, sweet-savory soup is perfect for any time of year, but especially for fall
- 2 pounds sweet potatoes, halved lengthwise, about 2 large potatoes
- 1/4 cup water
- 2 teaspoons olive oil
- 1 cup onion, chopped
- 1/2 teaspoon ground cumin
- 1/4 teaspoon crushed red pepper
- 4 cups unsalted chicken stock (such as Swanson)
- 1/4 teaspoon salt
- 6 bacon slices, cooked and crumbled
- 1 ounce fresh Parmesan cheese, shaved, about 1/4 cup
- 2 tablespoons flat-leaf parsley leaves (optional)
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