Rave Review Chicken Soup Recipes

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RAVE REVIEW CHICKEN SOUP



Rave Review Chicken Soup image

Nice and warm on a cold winter's day, this hearty chicken soup gets rave reviews from my family and friends. It goes nicely with fresh-baked biscuits. -Caroline Simpson, Fredericton, New Brunswick

Provided by Taste of Home

Categories     Lunch

Time 5h

Yield 8 servings (3 quarts).

Number Of Ingredients 17

1/4 cup butter, divided
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch chunks
1 large onion, chopped
2 large carrots, peeled and chopped
3 celery ribs, chopped
1 garlic clove, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 green onion, thinly sliced
1 teaspoon chicken bouillon granules
1 teaspoon curry powder
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1 carton (32 ounces) chicken broth
1/2 cup heavy whipping cream
1/4 cup cornstarch
Minced fresh parsley, optional

Steps:

  • In a large skillet, heat 2 tablespoons butter over medium heat. Brown chicken; transfer to a 5-qt. slow cooker. Add remaining butter to skillet; saute onion, carrots and celery until slightly softened. Add garlic; cook 1 minute longer. Transfer onion mixture to slow cooker; add next 8 ingredients. Cook, covered, on low 4 hours or until carrots are tender. , In a small bowl, mix cream and cornstarch until smooth; gradually stir into soup. Cook, covered, on high 15-20 minutes or until soup is thickened. If desired, sprinkle with parsley.

Nutrition Facts : Calories 247 calories, Fat 14g fat (8g saturated fat), Cholesterol 82mg cholesterol, Sodium 941mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 2g fiber), Protein 19g protein.

CHICKEN WILD RICE SOUP I



Chicken Wild Rice Soup I image

A slight variation on a recipe I received from a fellow Minnesota farm wife. A delicious soup that can also easily be cooked in a slow cooker and freezes well.

Provided by Sue

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Mushroom Soup Recipes

Time 2h25m

Yield 8

Number Of Ingredients 17

½ cup butter
1 finely chopped onion
½ cup chopped celery
½ cup sliced carrots
½ pound fresh sliced mushrooms
¾ cup all-purpose flour
6 cups chicken broth
2 cups cooked wild rice
1 pound boneless skinless chicken breasts, cooked and cubed
½ teaspoon salt
½ teaspoon curry powder
½ teaspoon mustard powder
½ teaspoon dried parsley
½ teaspoon ground black pepper
1 cup slivered almonds
3 tablespoons dry sherry
2 cups half-and-half

Steps:

  • Melt butter in a large saucepan over medium heat. Stir in the onion, celery and carrots and saute for 5 minutes. Add the mushrooms and saute for 2 more minutes. Then add the flour and stir well. Gradually pour in the chicken broth, stirring constantly, until all has been added. Bring just to a boil, reduce heat to low and let simmer.
  • Next, add the rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper, almonds and sherry. Allow to heat through, then pour in the half-and-half. Let simmer for 1 to 2 hours. (Note: Do not boil or your roux will break.)

Nutrition Facts : Calories 528.6 calories, Carbohydrate 28.7 g, Cholesterol 97.3 mg, Fat 32 g, Fiber 3.6 g, Protein 32.7 g, SaturatedFat 14 g, Sodium 1514.2 mg, Sugar 3.2 g

CHICKEN TORTILLA SOUP IV



Chicken Tortilla Soup IV image

Loaded with corn and beans, this soup is hearty enough for a main meal. Save time by topping it with purchased tortilla chips.

Provided by Taseia Armstrong

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Tortilla Soup Recipes

Yield 6

Number Of Ingredients 11

2 ½ teaspoons vegetable oil
6 (6 inch) corn tortillas, cut into 1/2 inch strips
3 cups chicken broth
½ teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon dried oregano
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can whole kernel corn, drained
2 skinless, boneless chicken breast halves, cut into bite size pieces
½ cup salsa
½ cup chopped fresh cilantro

Steps:

  • Heat 2 teaspoons of the oil in a large pot over medium heat. Add half of the tortilla strips, stirring often, until crisp. Drain on paper towels. Repeat with remaining 1/2 teaspoon of oil and remaining tortilla strips and set aside.
  • Add the broth, cumin, chili powder and oregano to the pot. Raise heat to high and bring to a boil. Add the beans, corn, chicken and salsa. Reduce heat to low, stir and simmer for about 2 minutes, or until chicken is cooked through and no longer pink inside.
  • Add the cilantro and half of the reserved tortilla strips. Ladle into individual bowls and garnish each bowl with some of the remaining strips.

Nutrition Facts : Calories 256.9 calories, Carbohydrate 36.1 g, Cholesterol 20.3 mg, Fat 5.5 g, Fiber 7.3 g, Protein 17.6 g, SaturatedFat 0.9 g, Sodium 967.7 mg, Sugar 3.4 g

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