The best soup recipes - 331 recipes
More Soup recipes
Easy Chicken Chili
By lindaauman
Chicken and chili topped with shredded cheese served with a side of sour cream and chopped jalapenos
- 3 cans great northern beans
- 2 pounds chicken breasts, cooked and cubed
- 1 tablespoons olive oil
- 4 garlic cloves, minced
- 2 onions, chopped
- 2 teaspoons ground cumin
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground chipotle pepper
- 1 teaspoon ground oregano
- Salt and pepper
- 2 (4-ounce) cans green chilies, chopped
- 4 cups chicken stock or broth
- 12 ounces Monterey Jack cheese, grated
- Sour cream
- Jalapeno peppers, chopped
- Doritos, optional
Fire Roasted Tomato Soup
By aerin8
A healthy, quick and easy delicious fire roasted tomato soup
- 1 can (14.5-ounce) can fire roasted tomatoes
- 2 cups chicken or vegetable broth, water is fine too, just add some salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon herb mixture (Mrs. Dash, Italian Seasoning, Grill mixture, etc.)
- 1/2 teaspoon lemon juice
- Sweetener equivalent to 1 teaspoon sugar
- 1/2 teaspoon liquid smoke
Portuguese Bean Soup
By carvalhohm2
This Portuguese dish is a deliciously hearty and rustic soup
- 2 ham hocks
- 1 10-ounce mild Portuguese sausage, thickly sliced
- 1 chorizo sausage, peeled and broken into pieces
- 1 medium onion, minced
- 2 quarts water (8 cups)
- 4 potatoes, peeled and cubed
- 2 celery rib, chopped
- 2 large carrots, chopped
- 1 (15-ounce) can whole stewed tomatoes, broken with your hands
- 1 (8-ounce) can tomato sauce
- 3 cloves garlic, roughly chopped
- 1/3 cup cider vinegar
- 2/3 cup elbow macaroni
- 3 to 4 cups cabbage, roughly cut
- 2 (15-ounce) cans kidney beans, drained and rinsed
- 1 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper
Mom's Vegetable Soup with Ham Bone
By á-1554
Make your own homemade vegetable soup, starting with a big ham bone! Add other vegetables, to your preference
- 1 large ham bone
- 1/2 cup navy beans
- 1/2 cup lima beans
- 1 package dried vegetable soup mix, like Manischewitz Vegetable Soup Mix With Mushrooms
- 1 (14.5-ounce) can whole tomatoes, mashed
- A few peppercorns
- 1 small onion, diced
- 4 to 5 carrots, diced
- 4 to 5 red skinned potatoes, in 1" cubes
Easy Creamy Chicken Ramen
By á-75888
Kick up your ordinary Ramen noodles with this easy recipe
- Creamy chicken ramen noodles
- Spinach
- Tomato
- Egg
- Tajin
Instant Pot Chicken & Noodles
By lindaauman
Quick, easy, and made with Reames frozen noodles, this recipe for Instant Pot Chicken and Noodles is the perfect wa...
- 3 frozen or thawed boneless skinless chicken breasts
- 5 to 6 cups of chicken broth, divided
- 1 (10.5-ounce) can of cream of chicken soup
- 1 onion, chopped
- 1 full stalk of celery, chopped
- 1 (12-ounce) bag of frozen carrots
- 1/2 (10-ounce) bag of frozen peas
- 2 cubes of chicken bouillon
- 1 (20-ounce) bag of Reames noodles, frozen
- salt and black pepper to taste
- 2 tablespoons of butter
Chicken Jalapeno Popper Soup
By BobN
Pre-cook the chicken and bacon before adding them to the rest of the ingredients
- ngredients:
- 1 bag stir fry veggies
- 1 bag of great northern beans 16 oz
- 1 can rotel (tomatoes and green chilies)
- 1 can diced tomatoes with onion celery and bell pepper
- 1 Jalapeño pepper
- 1 Tbs. fresh minced garlic
- 2 Tsp. chili powder
- 1 Tsp. Cumin
- 1 Tsp. Oregano
- crushed red pepper to taste
- 32 oz box of all natural chicken broth
- 1 package of cream cheese 8 oz.
- 1 package of turkey bacon 5 oz.
- 1 whole bell pepper
- some extra frozen peas (about 1 cans worth)
- chicken amount to taste
Healthy & Flavorful Mushroom Barley Soup Recipe
By Foodiewife, A Feast for the Eyes
With all the holiday gastronomic feasts behind us, I wanted to get back into eating a bit healthier
- 2 tablespoons extra-virgin olive oil
- 1 onion, minced
- 1 pound cremini mushrooms, brushed, cleaned, stemmed and quartered)
- 1 pound Portobello mushrooms (I used Shiitaki mushrooms, instead)
- 1 ounce dried porcini mushrooms, rinsed and minced
- Salt and pepper, to taste
- 2 carrots, peeled and cut into 1/2-inch pieces (I chopped them in my food processor as a short cut)
- 2 garlic cloves, minced
- 2 teaspoons minced fresh thyme (or 1/2 teaspoon dried)
- 6 cups low-sodium chicken broth
- 1 cup water
- 1/2 cup pearl barley
Crock Pot Minestrone Soup
By ngaldi
Thick and creamy minestrone soup made with fresh vegetables in your crock pot
- 1 (15-ounce) can white beans, drained, rinsed (cannellini or navy)
- 3 cups fat free chicken broth (or vegetable broth for vegetarians), divided
- 1 (28-ounce) can diced tomatoes
- 1 cup carrots, chopped
- 1 celery stalk, chopped
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 1 fresh rosemary sprig
- 2 bay leaves
- 2 tablespoons fresh basil, chopped
- 1/4 cup fresh Italian parsley leaves, chopped
- 1 ounce chunk of good Parmesan cheese rind
- Salt and fresh pepper
- 1 medium zucchini, chopped
- 2 cups fresh or frozen (defrosted) spinach, chopped
- 2 cups cooked small pasta like ditalini or elbows (al dente)
- Extra Parmesan cheese, grated, for topping
Leftover Chicken and Rice Casserole
By Susan52
Prepare rice/vermicelli per package instructions
- 3 cups cooked chicken, shredded or cubed
- 1 family size box of chicken flavored rice/vermicelli (like Rice-a-Roni)
- 1/2 cup chopped celery
- 1 med onion, finely chopped
- 3/4 cup mayonnaise
- 1 can cream of chicken soup
- 1/2 cup slivered or blanched almonds (if you want, you can brown in small amount of butter or oil)
- 1/2 cup crushed corn flakes
Creamy Chicken And Wild Rice Soup
By á-11135
Creamy Chicken And Wild Rice Soup
- 6 cups chicken broth
- 4 cloves garlic, minced
- 2 bay leaves
- 1 lb boneless chicken breast
- 1 cup wild rice, uncooked
- 1 cup celery, chopped
- 1 cup carrots, chopped
- 1 yellow onion, chopped
- 1 1/2 cups whole milk
- 1/2 cup half-and-half
- 1/2 cup flour
- 4 tablespoons unsalted butter
- 1 tablespoon dried Italian seasoning
- Parsley, chopped, garnish
- Salt and pepper, to taste
Thai Pumpkin Soup
By á-10847
This tasty Thai-inspired pumpkin and coconut soup takes less than 15 minutes to make with canned pumpkin purée! Ha...
- 2 tablespoons red curry paste
- 2 cups chicken broth or vegetable broth
- 1 (14-ounce) can coconut milk
- 2 (15-ounce) cans pumpkin purée or 4 cups homemade pumpkin purée
- 2 tablespoons fish sauce or soy sauce
- 2 tablespoons palm sugar or brown sugar
- 2 tablespoons lime juice (juice of 1 lime)
- Option: If you want to start with raw pumpkin, get two small 3 pound pumpkins, peel them, seed them, cut them into 1 inch cubes, add to the coconut milk and broth and simmer, covered, until tender, about 15-20 minutes, before puréeing.
- Option: Use another sweet winter squash like butternut squash or kabocha instead of pumpkin.
- Option: Add 1/4 cup peanut butter! Try it, you'll love it!
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