The best soup recipes - 331 recipes
More Soup recipes
Grandma's Chicken 'n' Dumpling Soup
By á-46561
Find more recipes at: tasteofhome
- 1/2 to 4 pounds), cut up 2
- 1/4 quarts cold water 5 chicken bouillon cubes 6 whole peppercorns 3 whole cloves 1 can (10
- 3/4 ounces) condensed cream of chicken soup, undiluted 1 can (10
- 3/4 ounces) condensed cream of mushroom soup, undiluted 1
- 1/2 cups chopped carrots 1 cup fresh or frozen peas 1 cup chopped celery 1 cup chopped peeled potatoes 1/4 cup chopped onion 1
- 1/2 teaspoons seasoned salt 1/4 teaspoon pepper 1 bay leaf DUMPLINGS: 2 cups all
- purpose flour 4 teaspoons baking powder 1 teaspoon salt 1/4 teaspoon pepper 1 egg, beaten 2 tablespoons butter, melted 3/4 to 1 cup milk Snipped fresh parsley, optional
Potato Leek Soup (Julia Child's) Potage Parmentier
By Grammie926
For a more delicately flavored soup, sub in water for the vegetable stock
- 2 tablespoons neutral oil, such as canola or grapeseed oil
- 4-5 medium russet potatoes (1 pound), peeled and roughly chopped
- 3 large leeks (1 pound), cleaned, and thinly sliced
- 6 cups vegetable stock (or light chicken stock)
- Kosher salt, to taste
- 1-2 tablespoons freshly squeezed lemon juice
- 1/2 cup heavy cream
- 1/2 cup crème fraiche
- 1/3 cup minced parsley or chives
Easy Creamy Chicken with Wild Rice Soup
By cam_46
This is a crock pot recipe and so easy!!
- Part 1:
- 1/2 C uncooked rinsed wild rice
- 3/4 C diced celery
- 1 C diced carrot
- 1 C diced onion
- 4-5 minced garlic cloves
- 1 1/2 tsp pepper
- 1 Tbl It seasoning
- 1 1/2 # chicken breasts
- 1-2 bay leaves
- 6 C chicken broth
- 2 C water
- ________________________________________________
- Part 2 for the roux:
- 5 T butter - melted
- 1/2 C flour
- 2 C whole milk
- 2 tsp salt
- pepper to taste
Creamy Cajun Chicken Pasta Soup
By á-26060
PREP TIME 15 mins COOK TIME 25 mins TOTAL TIME 40 mins Author: Jen@CarlsbadCravings
- 6 ounces mini Farfalle pasta (or Rigatoni)
- Olive oil
- 1 pound boneless skinless chicken breasts, pounded thin
- 2-3 teaspoons Cajun seasoning (3 for more spicy)
- 3 tablespoons butter
- 8 oz. mushrooms, sliced
- 1 small red onion, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 5 garlic cloves, minced
- 1 teaspoon salt
- 1/4 cup flour
- 1 32 oz. carton Swanson® Louisiana Cajun Flavor Infused Broth
- 1 14.5 oz. can Swanson® Chicken Broth
- 1 1/2 cups heavy cream mixed with 2 tablespoons cornstarch
- 1 cup frozen petite peas, thawed
- 1 10 oz. can tomatoes with green chilies, drained
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons lime juice plus more for garnish
- 1/4 cup fresh basil cut into thin strips
- chopped bacon for garnish (optional)
Chicken & Gnocchi Soup (Copycat Olive Garden)
By á-10966
In a large stock pot heat olive oil & saute chicken breasts
- 2 boneless skinless chicken breasts, cut into cubes
- 2 Tbsp. olive oil
- 4 Tbsp. butter
- 1 medium onion, diced
- 1 cup celery, diced
- 1 tsp. minced garlic
- 1 cup carrots, shredded
- 3 Tbsp. flour
- 1 quart Fat Free Half & Half
- 1 (14oz) can low sodium chicken broth
- 1 cup fresh spinach, chiffonade (finely sliced)
- 3/4 tsp. dried thyme
- salt & pepper to taste
- 1 (16oz) package Gnocchi
Minestrone Soup
By Claude
Similar to Olive Garden This makes about 5 quarts
- SEASONS:
- 3 tablespoons olive oil
- 1 small onion - minced
- 1/2 cup zucchini - chopped
- 1/2 cup frozen green beans - 1 inch long (Italian if possible)
- 1/2 stalk celery - minced
- 1/2 cup carrots - shredded
- 4 cloves of garlic - minced
- 4 cups vegetable broth
- 2 cans (15 oz) kidney beans - drained
- 2 cans (15 oz) small white beans (cannellini) - drained
- 1 can (14 oz) tomatoes - diced, drained
- 3 cups hot water
- 4 cups fresh baby spinach
- 1/2 cup small shell pasta (any type small pasta - like Acini Di Pepe-careful not to use to much this sucks up a lot of liquid)
- 2 tablespoons minced parsley
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1/2 cup red wine
TJ’s Chicken Tortilla Soup
By ebdonahue
Throw everything except chips and cheese into a pot and bring to boil, then simmer for 10 minutes
- 1 carton Trader Joe’s Tomato and Roasted Red Pepper Soup
- 1/2 carton vegetable broth (I substituted with some chicken broth I already had on hand)
- 1/2 bag frozen roasted corn (or 1 can)
- 4 cubes of cilantro (or 1/4 cup chopped)
- 1/3 cup Trader Joe’s Habanero & Lime Salsa (omg my new favorite salsa! I never thought I’d fine one to replace the deep love I have for the chipotle garlic salsa but I have!)
- 1 15-ounce can black beans, rinsed and drained
- 1 15-ounce can pinto beans, rinsed and drained
- 1/2 cup chopped onion
- 2 cooked, shredded chicken breasts (I just popped one giant one in the crock-pot with the rest of the jar of salsa and it was perfect!)
- Tortilla chips, crumbled
- Mexican cheese, shredded
- Sour cream, optional
- Sliced avocado, optional
Crock Pot Chicken Tortilla Soup
By Pattywak
Oh, there will definitely be a next time
- 1 can black beans, drained
- 1 can corn, drained
- 1 can diced tomatoes (14.5 ounce size – southwest style, if possible I used petite diced tomatoes w/ sweet onion)
- 1 packet enchilada sauce mix (or if you can’t find this, mild taco seasoning works well too, this is what I used)
- 1 1/2 cup water
- 1 can (8 ounce) tomato sauce
- 1 can ( 10 3/4 ounces) cream of chicken soup
- 2 cups milk
- 3-4 boneless chicken breasts (I only used 2 chicken breasts)
30-Minute Kale, White Bean & Chicken Soup
By á-4084
A healthy and hearty chicken soup with kale, beans, onions, cabbage and zucchini
- 3 tablespoons olive oil
- 2 cups sweet Vidalia or yellow onion, peeled and diced small (about 2 medium/large onions)
- 1 cup celery, sliced thin (about 2 stalks)
- 2 to 3 cups green cabbage, sliced into thin ribbons (about 1/2 small head of cabbage)
- 4 garlic cloves, peeled and finely minced
- 64 ounces (8 cups) low-sodium chicken broth
- 3 to 4 cups cooked chicken, shredded (use about 1 whole store bought rotisserie chicken to save time; or roast or cook your own chicken in a skillet)
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 1 tablespoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoons salt, or to taste
- 1 teaspoon black pepper, or to taste
- Leaves from 4 large stalks of kale, torn into bite-sized pieces (discard the center thick rib)
- 1 cup zucchini, diced small (from about 1 medium zucchini)
- 1 tablespoon lemon juice, optional (brightens up the flavor)
Easy White Chicken Chili
By kelsbe
1. Cut chicken breast into strips and cook in oil in a skillet over medium heat , add onions for last 3 minutes
- 1 large chicken breast
- 1 medium onion, chopped
- 2 T cooking oil
- 1 15-16 ounce can hominy, rinsed and drained
- 1 15-16 ounce can great northern beans, rinsed and drained
- 1 14 ounce can reduced-sodium chicken broth
- 1 9 ounce package frozen cooked chicken breast strips
- 1/4 C lime juice
- 2 T chopped fresh cilantro
- 1/4 t ground cumin
- 1/4 t ground black pepper
- 12 C shredded colby and monterey jack cheese, monterey jack or cheddar (2 oz)
- Bottled green salsa( optional)
Quick & Easy Chicken Noodle Soup
By mjohnmeyer
1. In a large soup pot, melt butter over medium heat
- 3 tablespoons butter
- 1/2 an onion, diced
- 2 carrots, peeled and thinly sliced
- 1 celery stalk, thinly sliced
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground marjoram
- salt and pepper to taste
- 2 cups chicken, cooked and chopped
- 6 cups chicken stock
- 1 1/2 cups uncooked egg noodles
- 1 bay leaf
Instant Pot Potato & Leek Soup
By á-1244
Instant Pot Potato and Leek Soup comes together in about 30 minutes for a quick, easy, and delicious meal full of v...
- 3 potatoes, roughly chopped
- 3 leeks, roughly chopped
- 2 celery stalks, roughly chopped
- 2 to 3 cloves of garlic, minced
- 5 cups of chicken, beef, or vegetable broth
- 1 bay leaf
- 2 tablespoons oregano
- 2 tablespoons parsley
- 2 tablespoons thyme
- 2 tablespoons marjoram
- salt and cracked black pepper to taste
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