The best soup recipes - 331 recipes
More Soup recipes
Easy Chicken Tortilla Soup
By jeknudson
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
Homestyle Chicken Noodle Soup (Paula Deen)
By Neenee
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
Low Carb Creamy Chicken Soup
By á-26075
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
Thai Chicken Soup (Weight Watchers)
By á-891
Community Recipe Swap: Soups THAI CHICKEN SOUP From the kitchen of DAWNEP
- 6 OZ COOKED DICED CHICKEN BREAST
- 400 ML CAN LIGHT COCONUT MILK
- 4 C FF CHICKEN BROTH
- 1 C. SWEET RED PEPPERS JULIENNED
- I C ONIONS OR LEEKS SLICED FINE
- 1 C CAULIFLOWER CUT INTO SMALL PIECES
- 1 C MUSHROOMS SLICED
- 1 CUP SNOW PEAS CUT IN HALF
- 1 CUP CARROTS SLICED VERY THIN
- 1 TBSP THAI YELLOW CURRY PASTE
- 2 TBSP GRATED FRESH GINGER
- 1 TBSP FISH SAUCE
- 1 TBSP FRES LIME JUICE
- 1 TBSP OLIVE OIL
Pioneer Woman Perfect Potato Soup
By kdet
This creamy, hearty potato soup is perfect on a cool evening with the whole family
- 6 slices thin bacon, cut into 1-inch pieces
- 1 whole medium onion, diced
- 3 whole carrots, scrubbed clean and diced
- 3 stalks celery, diced
- 6 whole small russet potatoes, peeled and diced
- 8 cups low sodium chicken or vegetable broth
- 3 tablespoons all-purpose flour
- 1 cup milk
- 1/2 cup heavy cream
- 1/2 teaspoon salt, or more to taste
- Black pepper to taste
- 1/2 teaspoon cajun spice mix
- 1 teaspoon minced fresh parsley
- 1 cup grated cheese of your choice
Amazing Chicken Wing Soup
By Caryl
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
Instant Pot Chicken Enchilada Soup
By á-32
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
Copycat Manzana's Chicken Tortilla Soup
By á-32
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
Creamy Farmhouse Chicken and Garden Soup
By jbrockel
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
Chicken Rice & Gravy
By melinda1966
PLACE BREASTS IN 13 X 9 OR LARGER DISH
- 6 CHICKEN BREASTS
- 1 C RAW RICE
- 1 CAN CREAM OF MUSHROOM SOUP
- 1 CAN CREAM OF CELERY SOUP
- 1 CAN CREAM OF CHICKEM SOUP
- 1 CAN CREAM OF CELERY SOUP
- 1/2 SOUP CAN OF WATER TO RINSE OUT CANS
Ramsey's Pub Soup
By á-98782
A creamy and hearty soup filled with fresh vegetables, rich cheese, and zesty spices is perfect to warm you while y...
- 1 rib celery, finely chopped
- 1 carrot, finely chopped
- 1/2 green pepper, finely chopped
- 1 medium onion
- 2 tablespoons butter, divided
- 1 medium potato, finely chopped
- 1/3 cup flour
- 3 (13.75-ounce) cans chicken broth
- 1 teaspoons salt
- 1/4 teaspoons pepper
- 1/4 teaspoons paprika
- 1/4 teaspoon cumin
- 3/4 cup cream cheese, diced
- 1 1/4 cup velveeta , cubed
- 3/4 cup cheddar cheese grated
- 1 can light beer, room temperature
Copeland's Crab Bisque
By shenitar
Very similar in taste but this Copeland's Crab Bisque is not the original recipe, just a copycat and just as good a
- 3 quarts heavy whipping cream
- 16 ounces chicken broth
- 3 (6-ounce) cans lump crab (you can add more if you want)
- 1 (3.5-ounce) can coconut milk
- 4 chopped green onions, green and white parts
- 3 cups baby sweet corn, frozen
- 1 teaspoon kosher salt
- 1 tablespoon Old Bay Seasoning
- 1/4 teaspoon black pepper
- 1/4 teaspoon Ground Cayenne Red Pepper
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