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Chicken Alphabet Soup

Chicken Alphabet Soup

This is for your kids AND for you. All those carrots, and celery, and onion, the tender cubed chicken breast. They are meant for the whole family. Enjoy this soup together and serve it warm! Also, serve it seasoned with chopped parsley. It’s a must!

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Ingredients Needed for Chicken Alphabet Soup

1 tablespoon olive oil
1 onion, minced
1 celery stalk, chopped
2 carrots, diced
4 cups vegetable stock
3 garlic cloves, minced
salt
pepper
8 ounces chicken breast, cubed
3 ounces alphabet pasta

How to Make Chicken Alphabet Soup

  1. Heat the olive oil in a pot over medium heat.
  2. Add the onion, celery, carrots, and a little vegetable stock. Stir in.
  3. Add the garlic, season with salt and pepper. Stir some more.
  4. If the stock has evaporated pour a little more (2-3 tablespoons). Stir.
  5. Add the chicken meat. Cook and stir until it turns white.
  6. Pour the remaining stock into the pot, cover with the lid and simmer for 20-25 minutes.
  7. Add the pasta and stir in. Cook for 6-8 minutes more.
  8. Serve warm garnished with chopped parsley.
Chicken and Sweet Corn Soup

Chicken and Sweet Corn Soup

Have you got 25 minutes and the ingredients on the list? If you do, you can warm yourself with this no-brainer chicken and sweet corn soup. Cubed chicken breast and potatoes mix so well but there is more: you can make it creamier by serving it with avocado and heavy cream.

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Ingredients Needed for Chicken and Sweet Corn Soup

1 spring onion, chopped
10 ounces of chicken breast, cubed
4 small potatoes, sliced
4 cups of water
salt
1 boiled sweet corn, sliced

How to Make Chicken and Sweet Corn Soup

  1. Add the spring onion, chicken breast, potatoes, and water to a pot over low heat.
  2. Season with salt, cover with the lid and simmer for 20 minutes.
  3. Add the pieces of sweet corn, cover again with the lid and simmer for 3 minutes.
Chicken Taco Soup

Chicken Taco Soup

It took us about 35 minutes to prepare this chicken soup. You can do it, too, just as easily. Just have all the ingredients ready by your side in advance. Flavor it with taco seasoning, parsley, and tarragon and be generous with the tomatoes and sweet corn. It has a certain Mexican touch to it, especially if you serve it with nachos. Add some lime if you want. It’s up to you.

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Ingredients Needed for Chicken Taco Soup

1 tablespoon olive oil
1 small onion, diced
1 medium red bell pepper, diced
1 cup sweet corn
10 ounces of cooked chicken breast, pulled
3 cups of water
3 tablespoons of tomato paste
1 cup canned tomatoes
1 teaspoon taco seasoning
1 tablespoon fresh parsley, chopped
1 tablespoon fresh tarragon, chopped

How to Make Chicken Taco Soup

  1. Heat the olive oil in a pot over low heat. Add the onion and red bell pepper. Cook and stir until tender.
  2. Add the sweet corn and stir it in. Add the cooked chicken and do the same.
  3. Add the water, tomato paste, canned tomatoes, and taco seasoning. Cook and stir until it starts to bubble.
  4. Add the parsley and tarragon and stir in. Cover with the lid and simmer for 20 minutes.
Chicken and Turkey Soup

Chicken and Turkey Soup

It’s warming and healthy, it’s a true medicine, but a yummy one. Say “Hi!” to a comforting soup. Give it texture by filling it with satisfying fried turkey strips and sliced mushrooms. Don’t say no to onion and rice and give it a silky touch with heavy cream.

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Ingredients Needed for Chicken and Turkey Soup

1 tablespoon vegetable oil
4 ounces of turkey breast, cut into strips
1 tablespoon butter
4 ounces of mushrooms
1 small onion, diced
2 ounces of basmati rice
2 cups of water
0.5 chicken cube
salt
pepper
½ cup heavy cream
fresh parsley for garnishing

How to Make Chicken and Turkey Soup

  1. Heat the vegetable oil in a skillet over medium heat and add the turkey strips. Stir and fry for 7 minutes or until golden brown. Set aside.
  2. Melt the butter in a cooking pot over low heat. Add the mushrooms and stir for 30 seconds. Add the onion and continue to cook and stir until tender.
  3. Add the basmati rice and water. Stir for up to 1 minute, then add the chicken cube. Stir some more, cover with the lid, and boil for 15 minutes.
  4. Remove the lid, season with salt and pepper, and add the cooked turkey strips and heavy cream. Bring to a boil and remove from heat.
egg drop soup with chicken breast

Egg Drop Soup With Chicken Breast

This traditional twist on the warming and comforting chicken soup turns out to be at least as tasty as the classical one. It’s buttery and smooth.

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Ingredients Needed for Egg Drop Soup With Chicken Breast

1 tablespoon vegetable oil
1 onion, diced
1 carrot, diced
½ small celery root, diced
⅓ cup rice
3 cups of chicken stock
10 ounces of cooked chicken breast
salt
pepper
1 tablespoon butter
¼ cup flour
3 eggs, whisked
3 tablespoons of lemon juice

How to Make Egg Drop Soup With Chicken Breast

  1. Heat the vegetable oil in a cooking pot over low heat and add the onion. Cook and stir until it starts getting tender.
  2. Add the carrot, celery, and rice, while stirring. Add the chicken stock and bring to a boil.
  3. Add the cooked chicken breast, season with salt and pepper, and simmer for 1-2 minutes. Set aside.
  4. Melt the butter in a cooking pot over low heat. Add the flour and stir until smooth.
  5. Add 2 ladles of chicken soup and stir more. Bring to a simmer and remove from heat.
  6. Again place the soup over low heat, add the butter-flour mixture, whisked eggs, and lemon juice. Stir for 1 minute and remove from heat.
Chicken, Zucchini and Spinach Soup

Chicken, Zucchini and Spinach Soup

Are you going for a light, savory meal for dinner? How about you try this delicious chicken, zucchini, and spinach soup. You can make it in about 30 minutes and you can bring out those delicious Asian flavors by adding some ginger, noodles, and a spicy red chili!

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Ingredients Needed for Chicken, Zucchini and Spinach Soup

1 tablespoon vegetable oil
1 zucchini, thin slices
0.25 ounce ginger, shredded
2 garlic cloves, crushed
2 cups of chicken stock
5 ounces of chicken breast, cooked
2 ounces of baby spinach
7 ounces of noodles, cooked
½ red chili, thinly sliced

How to Make Chicken, Zucchini and Spinach Soup

  1. Heat the vegetable oil in a skillet over medium heat.
  2. Add the zucchini, ginger, and garlic.
  3. Stir, pour the chicken stock and add the chicken.
  4. Add the baby spinach and simmer for the next 15 minutes.
  5. Serve with noodles and some sliced red chili on top!

Bacon-Topped Chicken and Spinach Soup

How does this soup taste so good? First of all, it’s got chicken, spinach, and a lot more veggies, each adding their distinct flavor. But its main secret is the crispy fried bacon that we’ve added just before the finish line. Bacon brings its smoky flavor to the table, and makes this soup truly memorable.

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Ingredients Needed for Bacon-Topped Chicken and Spinach Soup

6 bacon slices 1 tablespoon vegetable oil 2 chicken thighs s, small-sized salt pepper 1 ounce celery root, cubed 1 leek, thinly sliced 3 ounces of baby carrot, canned 2 cups of chicken stock parsley thyme 2 garlic cloves 3 ounces of baby spinach vegetable oil for frying

How to Make Bacon-Topped Chicken and Spinach Soup

  1. Heat a skillet over medium heat, add the bacon slices and cook them until crispy. Set the bacon aside.
  2. Drizzle the vegetable oil in the same skillet and add the chicken thighs, skin-side down. Season them with salt and pepper.
  3. Cook the thighs until golden on both sides, then set them aside.
  4. Add the celery root, carrot, leek, and canned baby carrots in the remaining fat. Cook everything for 5 minutes, then transfer everything into a saucepan.
  5. Pour the chicken stock and bring everything to a boil. Cover with a lid, reduce the heat, and simmer for 20 minutes.
  6. In the meantime, cut the chicken thighs into small chunks. Add the chicken into the soup, along with parsley, thyme, salt, garlic, and spinach. Cover with a lid and simmer for 10 more minutes.
  7. Serve the soup with crumbled fried bacon on top.

Creamy Potato Soup With Chicken Chunks

Chicken and potatoes combine together very well, in this simple, yet delicious soup. Cooking it is very simple, so even if you’re not that experienced in making soups, it shouldn’t be a big deal for you. As a tip, we recommend serving it with a fried baguette, topped with caramelized onion and turn it into a dish worthy of a classy restaurant!

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Ingredients Needed for Creamy Potato Soup With Chicken Chunks

2 tablespoons of vegetable oil
3.5 ounces of chicken breast, diced
1 teaspoon dried basil
1 red onion, thinly sliced
½ cup red wine
1 teaspoon butter
1 baguette, sliced in halves
3 potatoes, diced
1 cup vegetable stock
½ cup heavy cream
nutmeg
pepper

How to Make Creamy Potato Soup With Chicken Chunks

  1. Heat 1 tablespoon of vegetable oil in a skillet over medium heat.
  2. Add the chicken and season it with basil. Cook it for around 10 minutes. Leave it aside.
  3. Heat the remaining oil in a skillet over medium heat. Add the onion, a pinch of salt, and pour the red wine. Stir, and cook it for 2 minutes.
  4. Separately, melt the butter in skillet. Add the baguette slices and toast them for 2 minutes on both sides.
  5. Heat a saucepan over medium heat, fill about half of it with water, and add the potatoes. Boil them for about 20 minutes, or until fork tender.
  6. Move the diced potatoes in a blender. Pour the vegetable stock and heavy cream. Season with nutmeg and pepper.
  7. Blend until smooth and creamy.
  8. Divide the soup into 2 serving bowls. Top the bread with sautéed onion and serve the soup with it.

Chicken, Spinach and Bean Soup

With its plenty of protein within, this soup is warm, tasty, and perfect to make on a weekend afternoon. It’s got chicken, spinach, beans, and lots of spices. Plus, if you want to make it extra savory, thicken it with a touch of heavy cream.

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Ingredients Needed for Chicken, Spinach and Bean Soup

5 ounces of baby spinach salt 1 cup parmesan, shredded 2 cups of chicken stock 1 tablespoon vegetable oil 2 garlic cloves 7 ounces of chicken breast pepper marjoram 3.5 ounces of white bean, canned croutons ¼ cup yogurt

How to Make Chicken, Spinach and Bean Soup

  1. Add the baby spinach in a large blender. Season with salt, add parmesan, and pour 2 tablespoons of chicken stock. Blend everything into a smooth pesto sauce.
  2. Heat the vegetable oil in a saucepan over medium heat. Add the garlic cloves, and take them out after 1 minute.
  3. Add the chicken, carrot, and cook them until the chicken starts to brown.
  4. Pour the chicken stock, cover with a lid, and simmer everything for 20 minutes.
  5. Take out the chicken, add the pesto, cover with a lid and let it simmer for 20 more minutes.
  6. Season with salt, pepper, dried marjoram, and cook gently for 10 more minutes.
  7. Add the canned beans and simmer further for 10 minutes.
  8. Slice the chicken into small bits, and add them to the soup. Gently simmer for 10 minutes.
  9. Turn off the heat and pour the soup into 2 bowls.
  10. You can serve it with croutons!

Chicken, Bacon and Veggie Cream Soup

We’re big fans of veggie cream soup, but this recipe is surely to die for. We’ve added chicken and a touch of heavy cream to make it more savory, and finally topped it off with fried bacon. Its salty and smoky flavor was an absolute delight!

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Ingredients Needed for Chicken, Bacon and Veggie Cream Soup

3 cups of water
2 carrots, sliced
0.25 ounce ginger, thinly sliced
½ red bell pepper, diced
3.5 ounces of chicken breast, cubed
salt
pepper
½ cup heavy cream
2 bacon slices, fried
radish sprouts
turmeric, cooked

How to Make Chicken, Bacon and Veggie Cream Soup

  1. Add the water in a saucepan and heat it over medium heat.
  2. Bring it to a boil and add the carrot and potato pieces.
  3. Add the ginger, bell pepper, and chicken.
  4. Cook everything for 25 minutes.
  5. Take the veggies and chicken out of the saucepan with a slotted spatula and place them in a blender.
  6. Season with salt, pepper, and pour the heavy cream.
  7. Break the fried bacon into small bits and add them into the blender.
  8. Pour some liquid and blend everything until smooth. If needed, you can add some more liquid.
  9. You can serve the soup with extra fried bacon and a few radish sprouts as garnish!

Chicken Tomato Soup

This chicken tomato soup is full of nutrients and protein! Plus, is a real breakthrough in terms of spices – it combines garlic, paprika powder, garam masala, red chili and fresh thyme in a delicious way. Just try it!

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Ingredients Needed for Chicken Tomato Soup

2 chicken breasts s, around 5 ounces each, cut into strips
2 tablespoons of vegetable oil
salt
pepper
2 garlic cloves, slices
2 teaspoons of paprika powder
1 tablespoon red wine vinegar
1 white onion, diced
14 ounces of fresh tomato, cut into cubes
3 ounces of cashew, raw
1 teaspoon garam masala
1 tablespoon sugar
¼ cup white wine
2 cups of water
⅓ cup heavy cream
1 red chili, slices
thyme

How to Make Chicken Tomato Soup

  1. Heat the vegetable oil in a stainless steel pan and throw in it the chicken breast.
  2. Season with salt and pepper, then add the garlic and about 1 teaspoon of paprika powder and cook the chicken, stirring often.
  3. Cook until the chicken breast turns opaque white.
  4. Add the red wine vinegar and, if you want, some more paprika powder.
  5. Cook the chicken for about 15 minutes, then set it aside.
  6. In the same pan, add the onion and cook it until it softens.
  7. Add the tomatoes, cashew, garam masala, about 1 teaspoon of paprika powder, sugar, white wine, and water and simmer the mixture for 15 minutes.
  8. When the time’s up, the liquid should be reduced. Remove the veggies from the heat and blend them using a hand mixer or a blender.
  9. Put the mixture into a strainer over a bowl, and use a wooden spoon to mix and press the liquid to strain it into the bowl. That way, you’ll separate the soup from the leftover chunks.
  10. Pour the tomato and cashew soup in a saucepan on medium heat.
  11. Throw in the cooked chicken strips and add the heavy cream.
  12. Cook for 5 to 8 more minutes.
  13. Garnish the soup with chili slices and thyme and serve it.

Chicken, Pasta and Celery Soup

If you want to treat yourself to something cozy and homemade, there’s nothing better than a delicious soup. This one in particular has a great flavor, thanks to the chicken, veggies, spices, and herbs that go into it. The added pasta makes it much more savory.

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Ingredients Needed for Chicken, Pasta and Celery Soup

1 tablespoon vegetable oil
1 onion, chopped
2 carrots, thinly sliced
1 celery stalk, thinly sliced
½ teaspoon dried thyme
2 cups of chicken stock
3 ounces of dried pasta
4 ounces of chicken breast, cooked
salt
pepper
parsley

How to Make Chicken, Pasta and Celery Soup

  1. Heat the vegetable oil in a skillet over medium heat.
  2. Add the carrots, celery, and cook them for 5 minutes.
  3. Season with thyme, and pour the chicken stock. Add the pasta and bring everything to a boil.
  4. Cover the pan with a lid and simmer for the next 10 minutes.
  5. Thinly slice the chicken, and add it into the soup. Season with salt and pepper.
  6. Keep it on heat for 2 more minutes.
  7. Serve it with a touch of parsley on top!
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