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Chicken and Vegetable Soup

What’s better to remind you of your childhood than a warm bowl of chicken soup? Give it flavor by adding lots of veggies to it, and it will surely bring you back all those wonderful memories from back when you were just a little kid!

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Ingredients Needed for Chicken and Vegetable Soup

2 tablespoons of vegetable oil 1 onion, chopped 3 tablespoons of green peas ½ red bell pepper, chopped ½ yellow bell pepper, chopped 0.5 green bell pepper, chopped 1 ounce green beans 7 ounces of chicken breast, diced 1 cup water 1 cup chicken stock 1 tomato, diced ½ cup tomato sauce salt 1 egg, whisked salt

How to Make Chicken and Vegetable Soup

  1. Heat 1 tablespoon of vegetable oil in a skillet over medium heat.
  2. Add the carrot and onion and cook them for 1-2 minutes.
  3. Add the peas, bell peppers, green beans, and stir for 2-3 more minutes. After they cook, leave them aside.
  4. Heat the remaining oil in a saucepan and start cooking the chicken. Cook it for 8-10 minutes, until golden.
  5. Add the cooked veggies and pour the water and chicken stock. Bring the soup to a boil, lower the heat and let it simmer for 10 minutes.
  6. Add the tomatoes, tomato sauce, and give it a good stir. Simmer for 5 more minutes.
  7. Add the whisked egg, and leave it on heat for 2-3 more minutes.
  8. You can serve the soup with 1 tablespoon of sour cream and a touch of parsley!
Rhubarb Lentil Soup

Rhubarb Lentil Soup

Say hello to the mighty rhubarb, again! This time in a delicious vegetable soup where it is costarred by lentil. Vegetable but not vegetarian, because we flavored it with chicken stock. For a creamier experience, better serve this soup with a tablespoon or two of heavy cream.

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Ingredients Needed for Rhubarb Lentil Soup

⅔ cup red lentils
hot water
1 onion, diced
2 carrots, diced
3 rhubarb stalks, chopped
salt
3 cups of chicken stock
2 tablespoons of heavy cream
dill for garnishing

How to Make Rhubarb Lentil Soup

  1. Add the lentils to a bowl and cover them with hot water. Let them soak for 15 minutes.
  2. Heat 2 teaspoons of vegetable oil in a pot over low heat. Add the onion and carrots. Stir in for 30 seconds.
  3. Add the rhubarb. Cook and stir for 2-3 minutes, then add the soaked lentils.
  4. Season with salt, add the chicken stock, stir, cover with the lid and boil for 25 minutes.
  5. Transfer about 1/2 of the cooked veggies to a blender and blend them. Transfer the blend back into the pot, mix and serve with heavy cream and dill.
Dumpling Soup

Dumpling Soup

Can you smell the steamy dumpling soup, already? We went for the vegetarian version of it, so no chicken meat this time. We’ve just used an egg for the dumplings. Do you want some?

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Ingredients Needed for Dumpling Soup

1 onion, quartered
2 carrots
1 parsnip
½ celery root, halved
salt
1 egg
1 tablespoon water
1 tablespoon vegetable oil
⅔ cup semolina
1 carrot, sliced

How to Make Dumpling Soup

  1. Fill a medium-sized pot 2/3 with water and heat it.
  2. Add the onion, carrots, parsnip, and celery root. Season with salt and boil for 40 minutes, then discard the cooked veggies. Let the stock simmer at a slow simmer.
  3. Add the egg to a smaller bowl and whisk it. Stir in the water and oil and season with salt.
  4. Keep whisking while gradually adding the semolina flour.
  5. Portion the semolina mixture into small lumps and add them into the simmering vegetable stock using a teaspoon.
  6. Cover with a lid and cook for 7 minutes.
  7. Add the sliced carrot and cook for 15 minutes more.
  8. Garnish with chopped parsley and serve warm.
Mussel Soup with White Wine

Mussel Soup With White Wine

Let’s pair mussels with acidic tomatoes and flavor the whole thing with chicken broth. Spiking them with chili flakes sounds good, too. And finally, let’s add a special extra-flavor with a dry white wine, which by the way, is perfect for serving along with our soup.

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Ingredients Needed for Mussel Soup With White Wine

1 tablespoon olive oil
2 garlic cloves, crushed
1 onion, diced
½ teaspoon chili flakes
⅔ cup tomato paste
1 cup canned tomatoes
salt
1 cup chicken broth
1 cup water
2 pounds of mussels
½ cup white wine
½ cup fresh parsley, chopped

How to Make Mussel Soup With White Wine

  1. Add the olive oil, garlic, and onion to a pot over low heat. Cook and stir until tender.
  2. Add the chili flakes, tomato paste, and canned tomatoes. Stir them in and season with salt.
  3. Add the chicken broth and water. Stir and bring to a boil.
  4. Add the mussels and cook them until they are opened (if fresh) or for 3-4 minutes.
  5. Add the wine, stir it in. Add the fresh parsley and remove from heat.
Creamy Potato, Celery and Mushroom Soup

Creamy Potato, Celery and Mushroom Soup

Welcome to warming and smooth. This is a nutritious comforting soup, just right for when it’s cold outside. Combine a lot of butter and potatoes with carrots, mushrooms, and celery root and add a bit of heavy cream, too. Flavor with chicken stock, onion, and tarragon. It’s boiling, blending, pan-cooking, and boiling again. But it’s worth the effort.

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Ingredients Needed for Creamy Potato, Celery and Mushroom Soup

3 tablespoons of butter
1 medium onion, chopped
4 medium potatoes, cubed
1 medium carrots, diced
½ medium celery root, diced
2 spring onions, chopped
4 cups of chicken stock
water
salt
3 ounces of mushrooms, sliced
pepper
⅓ cup heavy cream
1 teaspoon dried tarragon

How to Make Creamy Potato, Celery and Mushroom Soup

  1. Start melting 2 tablespoons of butter in a cooking pot over low heat. Add the onion and stir it in.
  2. Add 1/2 of the cubed potatoes, the carrots, celery root, and spring onion. Stir them in.
  3. Add the chicken stock, stir some more, and bring to a boil. Cover with the lid and boil for 15 minutes.
  4. Transfer the mixture to a blender. Blend until smooth. Set aside.
  5. Add the remaining potatoes to a cooking pot over low heat. Pour water over them until they are submerged. Salt it.
  6. Bring to a boil, then boil for 10 minutes. Set aside.
  7. Melt the last tablespoon of butter in a skillet over low heat.
  8. Add the sliced mushrooms. Cook and stir until golden and softened, or for 5 minutes. Set aside.
  9. Transfer the blend to a cooking pot, add the cooked potatoes, and mushrooms. Season with salt and pepper and add the heavy cream and tarragon.
  10. Stir them in, then boil for 2 minutes. Serve with bread or toast.
Enchilada Soup

Enchilada Soup

Get yourself all nice and warm with this hot Mexican soup! We’re leaving the task of spicing up the soup to you, so you’re free to add all those spicy jalapenos you can find in the kitchen. This enchilada soup comes with chicken, beans, a touch of sour cream, and it is flavored with a generous amount of cumin.

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Ingredients Needed for Enchilada Soup

1 tablespoon vegetable oil
2 onions, chopped
2 teaspoons of cumin powder
1 green chili, thinly sliced
1 cup chicken stock
7 ounces of cooked chicken breast, shredded
1 cup canned tomatoes
salt
¼ cup sour cream
½ cup canned red beans
1 teaspoon cornstarch
2 tablespoons of water

How to Make Enchilada Soup

  1. Heat the vegetable oil in a skillet over medium heat.
  2. Add the onion and give it a good stir.
  3. Add the cumin powder, chili, and cook for 2 minutes.
  4. Pour the chicken stock, cover with a lid, and simmer for 5 minutes.
  5. Add the chicken breast, canned tomatoes, and red enchilada sauce. Give it a good stir.
  6. Season with salt, pepper, and add the enchilada sauce.
  7. Add the red beans and a mixture of cornstarch and water. Simmer for 15 minutes while stirring from time to time.
  8. Serve the soup with some tortilla chips and fresh parsley on top!
Bicolored Carrot and Pea Cream Soup

Bicolored Carrot and Pea Cream Soup

With this one, there is no way you would not eat your vegetables. And if you think this looks good, you should know it tastes even better. Flavor the mild sweet carrots and peas with lemon juice and mint and give them a slightly hot touch with ginger and garlic. You can make this a vegetarian dish in no time, by replacing the chicken stock with some vegetable stock. It’s warming, healthy, and smooth.

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Ingredients Needed for Bicolored Carrot and Pea Cream Soup


For the pea cream:

1 tablespoon vegetable oil
2 garlic cloves, chopped
1 spring onion, chopped
10 ounces of frozen peas, thawed (one package or can)
2 cups of chicken stock
salt
2 tablespoons of lemon juice
fresh mint, chopped

For the carrot cream:

1 tablespoon vegetable oil
1 medium red onion, diced
1 tablespoon ginger, diced
10 ounces of carrots, cubed
2 cups of water

How to Make Bicolored Carrot and Pea Cream Soup

  1. For the pea cream:

    Heat the oil in a pot over low heat. Add the garlic, and spring onion and cook for 1-2 minutes. Add the peas, then the chicken stock. Bring the liquid to a boil and cook for 20 minutes.

  2. Transfer to a blender. Blend until smooth. Season with salt, add the lemon juice and 4-5 fresh mint leaves. Blend more, transfer to a pitcher and set aside.
  3. For the carrot cream:

    Heat the oil in a pot over low heat. Add the red onion and ginger. Cook and stir until tender.

  4. Add the carrots and water, bring to a boil and cook for 25 minutes or until the carrots are tender.
  5. Transfer to a blender and blend until smooth. Transfer to a pitcher.
  6. Pour soup from the two pitchers simultaneously into a soup plate on each side of it, creating a bicolored effect.
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