Souper Chicken Soup Recipes

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BASIC CHICKEN SOUP



Basic Chicken Soup image

Classic chicken soup with a punch of lemon and garlic. Cooked egg noodles, rice, or pasta make a nice addition to this soup.

Provided by Robyn Stone

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

Time 1h3m

Yield 8

Number Of Ingredients 12

8 cups water, divided
3 tablespoons cornstarch
¼ cup olive oil
3 tablespoons minced garlic
1 ½ cups sliced carrots
1 ½ cups sliced celery
1 teaspoon salt
1 ½ pounds skinless, boneless chicken thighs, cut into cubes
¼ cup chicken soup base
2 tablespoons rubbed sage
2 teaspoons ground black pepper
1 lemon, juiced

Steps:

  • Mix 1 cup water and cornstarch in a bowl until cornstarch dissolves.
  • Heat olive oil and garlic in a large pot over medium heat for 1 minute. Add carrots, celery, and salt; cook until tender, 5 to 10 minutes. Add chicken thighs; cook until no longer pink in the center and the juices run clear, about 7 minutes. Add remaining 7 cups water and chicken soup base.
  • Bring to a boil, coaxing anything stuck to the bottom of the pot off with a spatula. Boil for 20 minutes. Add cornstarch mixture, sage, and pepper; mix well and continue to boil for 5 minutes. Remove from heat and add lemon juice.

Nutrition Facts : Calories 219.1 calories, Carbohydrate 8.8 g, Cholesterol 53.1 mg, Fat 13.1 g, Fiber 1.5 g, Protein 16.1 g, SaturatedFat 2.7 g, Sodium 1454.6 mg, Sugar 2.5 g

THE BEST CHICKEN SOUP EVER



The Best Chicken Soup Ever image

This soup my Grandmother used to make when we didn't feel well. I have doctored it up a bit.

Provided by CARRIEK

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

Time 2h

Yield 8

Number Of Ingredients 14

1 (2 to 3 pound) whole chicken
3 stalks celery with leaves, chopped
1 pound baby carrots
2 onions, chopped
2 cubes beef bouillon, crumbled
1 packet chicken noodle soup mix
2 (14.5 ounce) cans low-sodium chicken broth
1 pinch dried thyme
1 pinch poultry seasoning
1 pinch dried basil
5 black peppercorns
2 bay leaves
1 pinch dried parsley
1 (8 ounce) package farfalle (bow tie) pasta

Steps:

  • Place chicken in a large pot and cover with water. Place celery leaves in pot and bring to a boil, then reduce heat and simmer until chicken is cooked through, 30 to 40 minutes. Remove chicken from pot and place in a bowl until cool enough to handle.
  • Meanwhile, strain the cooking liquid, discard the celery tops and place the cooking liquid in a large pot. Place celery, carrots, onion, bouillon, soup mix and chicken broth in the pot and let simmer. Season with thyme, poultry seasoning, basil, peppercorns, bay leaves and parsley.
  • Bone chicken and cut up meat into bite-size pieces. Return meat to pot. Cook until vegetables are tender and flavors are well blended, up to 90 minutes.
  • Stir pasta into pot and cook 10 to 15 minutes more, until noodles are al dente. Serve hot.

Nutrition Facts : Calories 486.7 calories, Carbohydrate 35 g, Cholesterol 115 mg, Fat 23 g, Fiber 3.9 g, Protein 34 g, SaturatedFat 6.7 g, Sodium 761 mg, Sugar 5.7 g

HOMEMADE CHICKEN SOUP



Homemade Chicken Soup image

Homemade chicken soup - but you don't have to be sick to deserve or enjoy it - you do, so do! Good for body and soul!

Provided by Jill

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

Yield 10

Number Of Ingredients 7

1 (3 pound) whole chicken
4 carrots, halved
4 stalks celery, halved
1 large onion, halved
water to cover
salt and pepper to taste
1 teaspoon chicken bouillon granules

Steps:

  • Put the chicken, carrots, celery and onion in a large soup pot and cover with cold water. Heat and simmer, uncovered, until the chicken meat falls off of the bones (skim off foam every so often).
  • Take everything out of the pot. Strain the broth. Pick the meat off of the bones and chop the carrots, celery and onion. Season the broth with salt, pepper and chicken bouillon to taste, if desired. Return the chicken, carrots, celery and onion to the pot, stir together, and serve.

Nutrition Facts : Calories 151.7 calories, Carbohydrate 4.2 g, Cholesterol 36.9 mg, Fat 8.9 g, Fiber 1.2 g, Protein 13.1 g, SaturatedFat 2.4 g, Sodium 67.6 mg, Sugar 2 g

SOUPER CHICKEN



Souper Chicken image

Got a crowd coming over? This can serve a lot of people. Very simple and versatile. One of my favourites.

Provided by Tebo3759

Categories     Chicken

Time 2h35m

Yield 4-6 serving(s)

Number Of Ingredients 4

1 (10 1/4 ounce) can mushroom soup
1 (10 1/4 ounce) can onion soup
2/3 cup dry white wine
2 -3 lbs chicken pieces

Steps:

  • Preheat oven to 300°F.
  • Mix soups and wine.
  • Pour over chicken
  • Cover and bake for 2 1/2 hours
  • Thicken sauce with cornstarch and water if you want gravy
  • If you want stew, add some onions, carrots, frozen peas etc. 30 minutes before it is done.

Nutrition Facts : Calories 390.8, Fat 23.2, SaturatedFat 6.3, Cholesterol 103.5, Sodium 1023.2, Carbohydrate 9.1, Fiber 0.7, Sugar 2.5, Protein 28.6

SOUPER CRANBERRY CHICKEN



Souper Cranberry Chicken image

Make and share this Souper Cranberry Chicken recipe from Food.com.

Provided by Bergy

Categories     Chicken

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 8

1 tablespoon vegetable oil
4 boneless skinless chicken breasts
1/4 cup cranberry juice
1/4 cup fresh orange juice
1 can campbell cream of mushroom soup
3 tablespoons dried cranberries or 3 tablespoons craisins
1 tablespoon fresh sage, chopped or 1 teaspoon dried sage
salt & pepper

Steps:

  • Saute the chicken in the tbsp oil until browned.
  • Add remaining ingredients, cover& simmer for 5-10 minutes.
  • Serve with rice or noodles.

Nutrition Facts : Calories 487.5, Fat 18.9, SaturatedFat 3.9, Cholesterol 136.9, Sodium 1138.2, Carbohydrate 19.4, Fiber 0.9, Sugar 8.9, Protein 57.3

COPYCAT SOUPER SALAD CHICKEN ENCHILADA SOUP



Copycat Souper Salad Chicken Enchilada Soup image

Make and share this Copycat Souper Salad Chicken Enchilada Soup recipe from Food.com.

Provided by bsimm78

Categories     Chicken Breast

Time 45m

Yield 4-6 bowls, 4-6 serving(s)

Number Of Ingredients 10

4 chicken breasts (cubed)
1/2 cup onion, chopped medium
2 garlic cloves (minced)
1 1/4 ounces dry enchilada mix (I like Fiesta Brand in the white bottle)
2 (24 ounce) cans chicken broth
1 (10 1/2 ounce) can cream of chicken soup
1 (10 ounce) can Rotel Tomatoes
2 cups milk
2 cups shredded cheddar cheese
1 (24 count) package corn tortillas

Steps:

  • In a non stick skillet over medium heat cook together the chicken, onions and garlic.
  • Add the Enchilada mix and stir to coat chicken.
  • Add remaining ingredients and cook on medium for around 40 minutes, stirring often to prevent sticking.
  • Cut corn tortillas into strips (as many as you want), add to pot and remove from heat.
  • Allow to cool and serve.

Nutrition Facts : Calories 786.5, Fat 28.4, SaturatedFat 9.1, Cholesterol 115.8, Sodium 2133.3, Carbohydrate 81.7, Fiber 9.4, Sugar 3.6, Protein 52.2

SOOTHING CHICKEN SOUP



Soothing Chicken Soup image

"I made a few improvements to a fast-to-fix recipe to create this comforting soup," says Kris Countryman of Joliet, Illinois. It's easy to stir up with broth, soup mix and instant rice.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 16 servings (4 quarts).

Number Of Ingredients 10

2 cups sliced celery
3 quarts chicken broth
4 cups cubed cooked chicken
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup uncooked instant rice
1 envelope onion soup mix
1 teaspoon poultry seasoning
1/2 teaspoon seasoned salt
1/2 teaspoon dried thyme
1/2 teaspoon pepper

Steps:

  • In a Dutch oven or soup kettle, simmer celery in broth until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until the rice is tender.

Nutrition Facts :

SOUPER EASY CHICKEN POT PIE



Souper Easy Chicken Pot Pie image

This of my version of the ultimate easy and cheater chicken pot pie. We make this on nights when the family is all going a different direction but we want some comfort food! It comes together really quickly and uses every day ingredients. When I have the time I make my own crust and I sometimes use different vegetables. I have even used frozen stew veggies that I thawed before cooking! Sometimes I used canned chicken! You can make it as easy or complicated as you want!

Provided by QueenJellyBean

Categories     Savory Pies

Time 45m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 4

2 prepared pie crusts
1 cup chicken, cooked and chopped
2 (15 ounce) cans mixed vegetables (I use Veg All as I like the addition of potatoes)
1 (10 3/4 ounce) can condensed cream of chicken soup

Steps:

  • Line pie plate with 1 crust.
  • Mix together the chicken, vegetables and soup. Pour into pie plate.
  • Top with top crust. Seal crusts by folding top crust under the edge of bottom crust edge and pressing with a fork.
  • Poke or cut a few lines in the crust to release steam.
  • Bake at 425 degrees Fahrenheit for 30 minutes or until crust is brown.

Nutrition Facts : Calories 313.9, Fat 17.4, SaturatedFat 4.4, Cholesterol 3, Sodium 659.6, Carbohydrate 33.1, Fiber 4.8, Sugar 2.8, Protein 6.4

SOUPER SIMPLE CHICKEN SOUP



Souper Simple Chicken Soup image

A very easy and clean chicken soup. Generous amounts of carrots and celery give this soup a natural sweetness.

Provided by Steve_G

Categories     Chicken Breast

Time 2h50m

Yield 12 cups, 6-8 serving(s)

Number Of Ingredients 13

4 chicken breasts, with bones and skin attached
2 whole carrots, cleaned, not skinned, cut in 2-inch chunks
1 large onion, quartered
3 stalks celery, cleaned, leaves attached, cut in 2-inch chunks
6 garlic cloves
1 tablespoon black peppercorns
12 cups water
2 cups chopped carrots
2 cups chopped onions
2 cups chopped celery
1/4 cup chopped parsley
salt and pepper
cooked noodles (optional) or cooked rice (optional)

Steps:

  • Season chicken breasts with salt and pepper.
  • Roast chicken breasts with large chunk-veggies in a large dutch at 400°F until done, 35-45 minutes.
  • Remove chicken from pan and cool.
  • Remove meat from breasts and reserve.
  • Place skin and bones back into the dutch oven.
  • Place pan back on stove over a medium heat, stirring occasionally until contents are well browned.
  • Add small amount of water to pan and bring to a boil, stir to remove all brown bits from the bottom of the pan.
  • Add remaining water and peppercorns, bring to a boil, reduce to simmer and cook, partially covered, for 1 1/2 - 2 hours.
  • Skim as required.
  • Add more water if level gets too low.
  • You can add any other herbs that you like at this time.
  • I like thyme and basil, but nothing is required.
  • Remove dutch oven from heat, skim fat off surface and strain liquid into a soup pot.
  • Place soup pot over medium heat and bring stock to a boil.
  • Add chopped veggies and parsley and lower heat to maintain a good rolling boil.
  • Cook for 15-20 minutes, or until veggies are tender and sweet.
  • Lower heat to simmer.
  • Adjust water to suit your own tastes add more if you want more, weaker, broth.
  • If desired add some frozen vegetables at this time.
  • A bit of corn and lima beans are good, While the veggies are boiling chop reserved chicken and prepare your noodles.
  • Add chicken to pot and stir.
  • Don't add the chicken too early or it will be shredded.
  • Adjust seasoning.
  • Place noodles or rice in bottom of a soup bowl, ladle a generous amount of soup over it.
  • Don't add your rice/pasta to the main soup bowl--it will quickly over cook and become mush (and ruin all your leftovers!).

Nutrition Facts : Calories 241, Fat 9.3, SaturatedFat 2.7, Cholesterol 61.9, Sodium 166.9, Carbohydrate 17, Fiber 4.5, Sugar 7.3, Protein 22.4

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