Herbed Chicken Soup Recipes

HERBED CHICKEN & SPINACH SOUP

Steps:

• In a 3-qt. slow cooker, combine the first 13 ingredients. Cover and cook on low for 4-5 hours or until chicken is tender. Stir in spinach; cook 30 minutes longer or until spinach is wilted. Top with cheese.

HERBED CHICKEN NOODLE SOUP

Steps:

• Heat a large pot or dutch oven over medium heat with the olive oil. When the oil is shimmering, add the carrots, celery, onion, garlic, kosher salt and pepper. Cook, stirring often, until the vegetables are tender, about 5 minutes.
• Add in the rosemary, sage, thyme, bay leaves, ground turmeric, ground ginger, and paprika. Continue to cook, stirring, for 2 more minutes.
• Pour in the broth, increase the heat to medium-high and bring to a boil.
• When the soup reaches a boil, reduce to a simmer and add in the ditalini pasta and chopped chicken. Stir to combine and let cook, simmering uncovered and stirring occasionally, until the pasta is al dente, about 15 minutes.
• Using tongs, remove the bay leaves and herb sprigs (it's okay if some of the leaves fell off into the soup). Stir in the lemon juice. Taste the soup and adjust seasonings, to taste. Serve and enjoy!

HERBED CHICKEN SHEPHERD'S PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat olive oil in a skillet over medium-high heat. Saute onion and garlic in hot oil until onion is soft and translucent, 5 to 7 minutes. Stir chicken, chiles, rosemary, and thyme into onion mixture. Cook and stir until chicken is heated through, about 5 minutes.
• Stir cream of chicken soup and evaporated milk together in a saucepan over medium-high heat until mixture is warm, 3 to 5 minutes.
• Spread green beans into the bottom of an 8-inch square baking dish and pour chicken mixture over the beans. Top chicken layer with cream of chicken soup mixture and spoon mashed potatoes over the top. Sprinkle Parmesan cheese and basil over the mashed potatoes.
• Bake in the preheated oven until potatoes are lightly golden and casserole is heated through, about 20 minutes.

HERBED CHICKEN SOUP

Steps:

• In a Dutch oven or soup kettle, place the first 13 ingredients. Cover and bring to a boil; skim fat. Reduce heat; cover and simmer for 1-1/2 hours or until chicken is tender., Remove chicken; allow to cool. Debone and cut into chunks. Skim fat from broth; bring to a boil. Return chicken to kettle. Add frozen noodles and cook for 20 minutes or until tender, or add cooked noodles and heat through. Remove bay leaf.

HERB CHICKEN SOUP WITH SPRING VEGETABLES

Steps:

• Tie the parsley, tarragon, and thyme sprigs and bay leaf together with kitchen twine and put in a large saucepan with the onion, carrot, celery, lemon zest, and chicken breasts. Cover with the broth, bring just to a boil over high heat, skim off any foam that comes to the surface. Adjust the heat to very low and cover. Cook the chicken until firm to the touch, about 20 minutes. Remove the chicken to a platter, when cool enough to handle and pull into large strips; discard the bones.
• When ready to serve, add the asparagus, peas, and mushrooms to the broth. Cook until the vegetables are just tender, about 3 to 5 minutes, and remove herb bundle. Return chicken to the broth and warm through.
• Divide chicken between 4 large soup bowls and ladle some broth and vegetables into each bowl. Garnish each soup with the chopped parsley and tarragon. Serve.

HERB CHICKEN SOUP WITH SPRING VEGETABLES

Steps:

• 1. Tie parsley, tarragon, and thyme sprigs and bay leaf together with kitchen twine and place in a large saucepan with onion, carrots, celery, lemon zest, and chicken breasts. Pour in broth and bring to a boil over high heat. Immediately reduce heat to low and skim surface. Cover and cook until chicken is firm to touch, about 20 minutes. Remove from heat and transfer chicken to a platter. When chicken is cool enough to handle, pull meat in large strips from bones; discard bones.
• 2. Add asparagus, peas, and mushrooms to broth. Cook until vegetables are tender, about 3 to 5 minutes. Remove herb bundle, return chicken to broth and cook until heated through, 2 to 3 more minutes. Pour soup into 4 large bowls and garnish with chopped parsley and tarragon.

VERSATILE HERBED CHICKEN VEGETABLE SOUP

Steps:

• Put the chicken stock in a large pot and add the carrots, celery, leek, and herbs.
• Bring to a boil; Reduce heat to low, partially cover, and simmer gently for 10 minutes, until the vegetables are tender.
• Stir in peas, rice/pasta, and chicken and continue cooking for another 10 minutes.
• Season with salt and pepper to taste.

CHICKEN NOODLE SOUP WITH FRESH HERBS

Steps:

• In a large skillet over medium heat, cook onions in oil until translucent.
• Stir in celery, carrots, rosemary, tarragon, thyme and parsley and cook, covered, until vegetables are halfway cooked.
• Transfer vegetable mixture to a large pot and pour in chicken broth.
• Simmer over low heat, covered, for 30 minutes.
• Stir in chicken breast pieces and egg noodles and simmer, covered, 30 minutes more. Season with salt and pepper.

CHILLED CORN SOUP WITH HERBED CHICKEN

Steps:

• In a deep skillet or saucepan simmer chicken in broth, covered, turning it once, 10 minutes and remove skillet or pan from heat. Let chicken stand in broth, covered, 20 minutes, or until just cooked through, and cool, uncovered. Chill mixture, covered, at least until cold, about 6 hours, and up to 1 day. Drain chicken and shred into a bowl. Add dill, chives, and salt and pepper to taste and toss to combine well.
• Peel potatoes and cut into 1/2-inch pieces. In a 4-quart saucepan simmer water, potatoes, corn, reserved cobs, and cumin, partially covered, until potatoes are very tender, about 15 minutes, and cool. Discard cobs and in a blender purée half of corn mixture in batches until smooth, transferring to a bowl. Stir in remaining corn mixture, cayenne, and salt to taste. Chill soup, covered, at least until cold, about 6 hours, and up to 1 day. Before serving, thin soup with ice water if desired and season with salt and pepper if necessary.
• Divide soup among 4 bowls and mound chicken in center.

QUICK HERBED CHICKEN

Steps:

• Heat oil in a skillet over medium heat. Cook chicken breasts in hot oil until completely browned, 3 to 5 minutes per side. Add soup, white wine, tarragon, parsley, garlic powder, and marjoram to the skillet; bring to a boil, place a cover on the skillet, reduce heat to low, and cook until the chicken is no longer pink in the center, 10 to 15 minutes.

HERBY CHICKEN & BUTTER BEAN SOUP

Steps:

• If using a leftover chicken carcass, place in a large saucepan and cover with 2 litres of water. Bring to the boil, then cover with a lid and gently simmer for 20 mins. Meanwhile, heat the oil in another large saucepan. If using chicken thighs, add these and brown on all sides, then remove and set aside.
• Add the onions to the oil and cook for 10 mins until starting to caramelise. Add the carrots, herbs, spices and flour, and stir for 1-2 mins to toast the spices. If using a chicken carcass, strain the cooking liquid into the pan with the vegetables, otherwise add the browned chicken thighs and stock. Stir well, cover and simmer for 30 mins.
• If using chicken thighs, remove them from the pan, shred the meat and discard the bones. Add the meat (or the meat from the carcass) back into the soup, along with the butter beans, season and heat through for 1-2 mins.
• Use a hand-held blender to blitz the soup until smooth, or leave it chunky. Or blend about half, so it's creamy but still has chunks of chicken, carrot and butter bean. Serve with extra pepper, and good crusty bread.