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Apple and Red Cabbage Chicken Soup

Apple and Red Cabbage Chicken Soup

Ingredients Needed for Apple and Red Cabbage Chicken Soup

1 teaspoon cumin seeds
1 teaspoon coriander seeds
2 tablespoons olive oil
1 onion, sliced
2 carrots, chopped
½ medium celery root, diced
2 garlic cloves, crushed
6 cups vegetable stock
2 large potatoes, cubed
10 ounces chicken breast, chopped
⅓ red cabbage, shredded
salt
pepper
2 apples, diced
1 tablespoon dill, thinly chopped

How to Make Apple and Red Cabbage Chicken Soup

  1. Heat the pan over low heat and add the cumin and coriander seeds. Sautee them for 1 minute or so.
  2. Transfer to a grinding mortar and crush them. Set aside.
  3. Heat the olive oil in a pot over low heat. Add the onion and carrots and stir them in. Cook and stir for a minute or so.
  4. Add the celery root and stir it in.
  5. Add the garlic and the cumin mixture. Cook and stir for 8 minutes.
  6. Add the vegetable stock, potatoes, chicken breast, and red cabbage. Stir in and boil for up to 15 minutes.
  7. Season with salt and pepper, add the apples and dill. Stir in and remove from heat.

Is this warming chicken soup for four full of all the goodies? Let’s see. We tossed into the pot potatoes, celery root, red cabbage, carrots, and the ever-healthy garlic and onion. It even has apples in it! We flavored it with cumin, coriander, and dill. So, the answer is ‘yes!’

Shimeji and Brown Mushroom Chicken Soup

Shimeji and Brown Mushroom Chicken Soup

Ingredients Needed for Shimeji and Brown Mushroom Chicken Soup

3 ounces of shimeji mushrooms
3 ounces of brown mushrooms, sliced
boiled water
1 tablespoon olive oil
1 large spring onion, chopped
1 teaspoon ginger, shredded
3 ounces of canned soy sprouts
1 yellow jalapeno, julienned
7 ounces of cooked chicken breast, pulled
4 cups of beef stock
2 tablespoons of soy sauce
1 teaspoon sriracha
3 tablespoons of lemon juice

How to Make Shimeji and Brown Mushroom Chicken Soup

  1. Add the mushrooms to a bowl and cover them with the boiled water. Let them soak for 5 minutes.
  2. Heat the olive oil in a cooking pot over low heat. Add the spring onion and ginger and stir them in.
  3. Add the soaked mushrooms. Stir them in. Do the same with the soy sprouts and jalapeno.
  4. Add the pulled chicken meat, beef stock, soy sauce, sriracha, and lemon juice. Stir them in, then simmer for 15 minutes.

Suffering from a cold? Don’t worry, we have the right medicine for you. A protein-rich, warming, and comforting soup made with two types of mushrooms and cooked pulled chicken breast. Increase the warming factor by making it hot: jalapeno, sriracha, and ginger-hot. Sharpen it with soy sauce and lemon juice. There you have it.

Fusilli Chicken Soup

Fusilli Chicken Soup

Ingredients Needed for Fusilli Chicken Soup

1 tablespoon vegetable oil
1 onion, diced
2 carrots, sliced
2 celery sticks, sliced
7 ounces of chicken breast, cubed
4 cups of chicken stock
salt
pepper
2 ounces of fusilli
⅓ cup sour cream for serving

How to Make Fusilli Chicken Soup

  1. Heat the vegetable oil in a cooking pot over low heat and add the onion. Cook and stir until tender.
  2. Add the carrots and celery. Cook and stir for 30 seconds. Add the chicken breast and stir.
  3. Add the chicken stock, season with salt and pepper, and bring to a boil. Add the fusilli and simmer for 20 minutes.
  4. Serve warm with sour cream.

Is it cold and wet outside? Then there is no better relief than a warming and nutritious soup. And the chicken is a classic choice for such a comforting and light dish. Beside cubed chicken and veggies add chewy fusilli for even more texture. Serve with sour cream for a creamier and softer experience.

vegetable chicken soup with parmesan bread

Vegetable Chicken Soup With Parmesan Bread

Ingredients Needed for Vegetable Chicken Soup With Parmesan Bread

1 tablespoon olive oil
2 garlic cloves, sliced
1 bay leaf
3 cardamoms pods
1 turnip, sliced
2 carrots, sliced
2 radishes, sliced
5 cups of chicken stock
2 potatoes, cubed
1 sweet potato, cubed
1 cup kale
4 bread slices
1 cup parmesan,grated
fresh parsley for garnishing

How to Make Vegetable Chicken Soup With Parmesan Bread

  1. Heat the olive oil in a cooking pot over low heat, then add the garlic, bay leaf, cardamom, turnip, carrot, and radish. Stir. Add the chicken stock and bring to a simmer.
  2. Add the potato, sweet potato, and kale, stir and simmer until the veggies are tender, about 40 minutes.
  3. Cut the bread slices in half, add the shredded parmesan over them and bake for 7 minutes at 350⁰F/175⁰C.
  4. Serve the soup with parmesan bread, garnished with fresh parsley and some shredded parmesan.

This soup is loaded with vegetables! Potato, turnip, radish, carrot, and kale. It is comforting and filling. We’ve chosen not to add actual chicken meat, only chicken stock. And in no-time, you can bring a delicious and easy-to-prepare side dish to the table by baking shredded parmesan with bread.

Greek Chicken Soup

Greek Chicken Soup

Ingredients Needed for Greek Chicken Soup

2 tablespoons of vegetable oil
1 onion, chopped
2 carrots, shredded
1 small celery root, shredded
2 cups of chicken stock
7 ounces of chicken breast, cooked
3.5 ounces of rice, cooked
1 ounce butter, melted
3 tablespoons of flour
1 egg yolk
2 tablespoons of fresh dill, chopped
salt
pepper
½ lemon

How to Make Greek Chicken Soup

  1. Heat the vegetable oil in a saucepan.
  2. Add the carrot, onion, and celery root. Bring to a boil and simmer for 20 minutes.
  3. Pour the chicken stock, add the rice, and chicken breast. Give it a good stir.
  4. Whisk the flour, melted butter, and egg yolk in a small bowl.
  5. Pour the mixture in the soup and whisk. Top it with the fresh dill.

This Greek chicken soup is the perfect starter for a Mediterranean meal, but we think it is a savory meal on its own. The soup has lots of root veggies, it’s creamy, and it has a few surprising ingredients like rice, dill, and lemon juice.

Creamy Potato and Chicken Soup

Creamy Potato and Chicken Soup

Ingredients Needed for Creamy Potato and Chicken Soup

2 tablespoons of vegetable oil
3 boneless chicken thighs
1 onion, chopped
2 oregano sprigs
2 bay leaves
2 garlic cloves
2 cups of chicken stock
2 medium-sized potatoes
½ cup sweet corn
1 cup milk
½ lemon
½ cup heavy cream
salt
pepper
fried bacon (for topping)

How to Make Creamy Potato and Chicken Soup

  1. Heat the oil in a saucepan over medium-high heat.
  2. Add the chicken thighs and cook them for around 15 minutes, until evenly golden.
  3. Remove the chicken and add the onion, oregano, bay leaves, and garlic.
  4. Pour the chicken stock and add the potatoes, sweet corn, and chicken.
  5. Pour the milk and squeeze the juice out of the lemon.
  6. Bring to a boil and remove the bay leaves.
  7. Pour the heavy cream, reduce the heat, and simmer for 30 minutes.
  8. Season the soup with salt and pepper.

Are you worried that soups are not able to satisfy your hunger? It means you haven’t tried the right one. This soup is creamy because it’s thickened with potato, and it is served with chicken and a touch of fried bacon. Plus, with the flavors of corn, milk, and oregano, this soup all but screams savory!

Slow Cooker Chicken Soup

Slow Cooker Chicken Soup

Ingredients Needed for Slow Cooker Chicken Soup

5 ounces of bacon, thinly sliced
2 tablespoons of vegetable oil
4 boneless chicken thighs
2 small carrots, thinly sliced
1 leek, thinly sliced
1 celery stick, thinly sliced
salt
pepper
2 ½ cups of chicken broth
4 small potatoes
2 thyme sprigs
3.5 ounces of spinach

How to Make Slow Cooker Chicken Soup

  1. Heat a skillet over low-medium heat and add the thinly sliced bacon.
  2. Cook it until the fat melts and it becomes crispy. Take out the bacon.
  3. Add 1 teaspoon of vegetable oil in the remaining fat and add the chicken thighs.
  4. Cook them until crispy for around 4 minutes.
  5. Heat the remaining oil in another skillet and add the carrots, celery, and leek. Season with salt, pepper, and give it a good stir.
  6. Pour 1/2 cup of broth, add the bacon and bring to a boil. Simmer for 2 minutes.
  7. Move the chicken thighs and veggies in the slow-cooker. Pour the remaining broth and add the potatoes and thyme.
  8. Stir and cover with a lid.
  9. Cook on “low” for the next 5 hours.
  10. Remove the lid and add the spinach. Cook for 30 more minutes at the same temperature.

No need to buy canned soup anymore, because today even a kitchen noob can make a soup. With the help of a slow cooker though. It may take a few hours to make it, but it’s totally worth it. The smell alone could make just about anyone hungry.

Savory Chicken Soup

Savory Chicken Soup

Ingredients Needed for Savory Chicken Soup

1 tablespoon butter
1 tablespoon olive oil
1 onion, chopped
7 ounces of chicken breast, diced
salt
pepper
2 garlic cloves, crushed
1 carrot, thinly sliced
3 cups of chicken stock
1 large potato, diced
½ cup milk
¼ cup flour
1 tablespoon parsley, chopped

How to Make Savory Chicken Soup

  1. Heat a tablespoon of butter over medium heat. Melt it and add the olive oil.
  2. Add the onion and chicken breast. Add the garlic and cook for 5 minutes.
  3. Add the garlic, carrot, potatoes, and chicken. Cover it with a lid and simmer for the next 20 minutes.
  4. Separately, mix the milk and flour in a small bowl.
  5. Remove the lid, pour the mixture, add a touch of parsley and give it a good stir.
  6. Add the lid and simmer for 20 more minutes.

Somehow it always seems the happen: You run out of recipe ideas. That is the perfect time to go back to the basics. Try making this delicious and savory chicken soup. Don’t worry if you’ve never made soup before. This one is easy enough that just about anybody can pull it off. Just follow our instructions and you’ll be fine.

vegetable and pasta chicken soup

Vegetable and Pasta Chicken Soup

Ingredients Needed for Vegetable and Pasta Chicken Soup

1 tablespoon vegetable oil
1 onion, diced
1 large carrot, sliced
2 garlic cloves, diced
1 tablespoon olive oil
1 cup tomato sauce
1 cup chicken stock
1 cup water
2 ounces of pasta
salt
1 cup peas
2 tomatoes, cubed
10 ounces of cooked chicken breast, chopped

How to Make Vegetable and Pasta Chicken Soup

  1. Heat the vegetable oil in a cooking pot over low heat and start cooking the onion. Add the carrot and stir. While stirring, add the garlic, olive oil, tomato sauce, chicken stock, and water.
  2. Bring to a boil and add the pasta. Simmer for 10 minutes or until the pasta is tender.
  3. Season with salt, add the peas, tomatoes, and cooked chicken breast. Cook for 5 more minutes.

Astonishing and warming! Prepare to be astonished by this chicken soup which is stuffed with vegetable goodies. The colors of this soup are just as great as its flavors. And you can always play with it and improve by adding or replacing with others.

Warming Chicken Soup

Ingredients Needed for Warming Chicken Soup

2 tablespoons of olive oil
3 ounces of bacon, chopped
1 onion, chopped
4 ounces of white mushroom, chopped
2 garlic cloves
1 small celery root, cubed
3 cups of chicken stock
2 cups of water
2 cooked chicken breasts, shredded
1 yellow squash, cubed
7 ounces of frozen green beans
1 ounce swiss chard, chopped
1 teaspoon red wine vinegar
1 teaspoon salt
pepper

How to Make Warming Chicken Soup

  1. Pour the olive oil into a cooking pan and place it over low heat.
  2. Add the bacon and cook it until tender and crispy.
  3. Add the onion and mushrooms and cook them while stirring, until the onion is tender, and the mushrooms start changing their color into dark brown.
  4. Add the garlic, celery root, chicken stock and water while stirring.
  5. Add the shredded chicken breast, stir and bring it to a boil.
  6. Cover the pot and simmer for 15 minutes.
  7. Add the yellow squash, frozen green beans, Swiss chard and red wine vinegar. Season with salt and pepper. Stir and simmer for 10 more minutes.

A symphony of flavors is the best way to describe this warm, heart comfort food soup. On the one hand, there’s the meatiness from the cooked chicken, chicken stock, and fried bacon. On the other hand, we have veggie goodness from onion, garlic, celery, mushrooms, yellow squash, green beans, and Swiss chard. Season it to perfection and add some red wine vinegar for a sour touch.

Sweet Corn and Chicken Soup

Ingredients Needed for Sweet Corn and Chicken Soup

1 tablespoon vegetable oil
½ onion, chopped
4 spring onions s, chopped
1 cup water
1 cup chicken stock
salt
1 cup sweet corn
4 ounces of chopped chicken breast

How to Make Sweet Corn and Chicken Soup

  1. Boil the chicken breast.
  2. Add oil in a pan and cook the onion and half of the spring onion.
  3. Add chicken stock and water and bring to boil. Season with salt.
  4. When ready, add it in a blender with the sweet corn and blend it.
  5. Take a stock pot, add the soup, the remaining spring onion, and the chicken breast and simmer for 5 minutes.
  6. Serve with toast!

A warm and cozy soup is just perfect for cold rainy days! Don’t worry if you didn’t cook soup before! It’s not rocket science!

Chicken Soup

Ingredients Needed for Chicken Soup

1 cup chicken stock
2.5 ounces of chicken breast
salt
pepper
1 egg
chives

How to Make Chicken Soup

  1. Dice the chicken breast.
  2. Heat a wok over medium-high heat and cook it for 10 minutes, until golden on all sides.
  3. Heat a saucepan, add the chicken stock, add the meat, and bring it to a boil.
  4. Drop the egg into the soup and let it simmer for 5-6 minutes.
  5. Add the chives, season with salt and simmer them for 2-3 more minutes.

Never made soup before? Well, here is one as easy as they come. It’s a simple chicken soup, that can be ready in under half an hour. And it doesn’t use that many ingredient either. So, if you want to test your skills with a simple recipe at first, this is the one you should go for!

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