Zippy Chicken Soup Recipes

ZIPPY CHICKEN MUSHROOM SOUP

Zippy Chicken Mushroom Soup image

My sister-in-law telephoned me looking for a good cream of mushroom soup recipe. I gave her this hearty one. It gets its boost from a splash of hot pepper sauce. -Julia Thornely, Layton, Utah

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 11 servings (2-3/4 quarts).

Number Of Ingredients 15

Ingredients

1/2 pound fresh mushrooms, chopped
1/4 cup each chopped onion, celery and carrot
1/4 cup butter, cubed
1/2 cup all-purpose flour
5-1/2 cups chicken broth
1 teaspoon pepper
1/2 teaspoon white pepper
1/4 teaspoon dried thyme
Pinch dried tarragon
1/2 teaspoon hot pepper sauce
3 cups half-and-half cream
2-1/2 cups cubed cooked chicken
1 tablespoon minced fresh parsley
1-1/2 teaspoons lemon juice
1/2 teaspoon salt

Steps:

In a Dutch oven, saute the mushrooms, onion, celery and carrot in butter until tender. Stir in flour until blended. Gradually add the broth and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Stir in the cream, chicken, parsley, lemon juice and salt; heat through (do not boil).

Nutrition Facts : Calories 220 calories, Fat 13g fat (8g saturated fat), Cholesterol 75mg cholesterol, Sodium 693mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 1g fiber), Protein 13g protein.

ZIPPY TURKEY STOUP

Zippy Turkey Stoup image

No, that's not a typo. My DH calls my soups "stoup" because I make them THICK. My oldest son is down with a head cold and a sore throat and I didn't have time for my usual, homemade chicken and noodle soup so I whipped this up instead of the planned dinner he wouldn't have been able to eat. You don't have to have a head cold to enjoy this. You just need to be looking for a bowlful of meaty goodness and colorful veggies with a little extra zip. Note -- "vegetable juice cocktail" is V-8. But that isn't in the ingredient database so I can't say it.

Provided by 3KillerBs

Categories Poultry

Time 35m

Yield 12-14 serving(s)

Number Of Ingredients 14

Ingredients

2 lbs ground turkey
1 large onion
1 -2 cup chopped zucchini (1, 8-10-inch or 2, 6-inch squash)
1 -2 cup chopped yellow squash (1, 8-10-inch or 2, 6-inch squash)
2 (14 1/2 ounce) cans diced tomatoes
1 lb frozen spinach (optional)
2 small fresh jalapeno peppers, minced
2 garlic cloves, put through press
1 tablespoon parsley
2 teaspoons oregano
4 cups chicken stock
8 -12 ounces vegetable juice cocktail (optional) or 8 -12 ounces tomato juice (optional)
1 cup rice
olive oil

Steps:

In a large pot, brown the ground turkey and onions in a little olive oil.
Add all the other ingredients and bring to boil.
Simmer 15-20 minutes, until rice is soft and flavors are well blended.
Note: If you prefer a thinner, more brothy consistency add more chicken stock and taste to adjust seasonings.
Note: The jalapenos don't make this really hot -- just a little zippy. If even this is too much substitute the milder Anaheims or "Cubanelle"-type sweet peppers. If its not spicy enough for you go for whatever variety suits your taste.
Note -- I haven't frozen it, but it ought to freeze as well as any other soup.

Nutrition Facts : Calories 228.1, Fat 7.5, SaturatedFat 2, Cholesterol 62.1, Sodium 337, Carbohydrate 22.4, Fiber 1.7, Sugar 4.8, Protein 17.3

ZIPPY CHICKEN ENCHILADAS

Zippy Chicken Enchiladas image

Leftover chicken gets an awesome makeover in this rich and creamy casserole. This colorful dish is loaded with flavor. It's a nice change of pace from beef enchiladas. -Julie Moutray, Wichita, Kansas

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 10 servings.

Number Of Ingredients 10

Ingredients

1 can (16 ounces) refried beans
10 flour tortillas (8 inches), warmed
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup sour cream
3 to 4 cups cubed cooked chicken
3 cups shredded cheddar cheese, divided
1 can (15 ounces) enchilada sauce
1/4 cup sliced green onions
1/4 cup sliced ripe olives
Shredded lettuce, optional

Steps:

Spread about 2 tablespoons of beans on each tortilla. Combine soup and sour cream; stir in chicken. Spoon 1/3 to 1/2 cup down the center of each tortilla; top each with 1 tablespoon cheese. , Roll up and place seam side down in a greased 13x9-in. baking dish. Pour enchilada sauce over top; sprinkle with the onions, olives and remaining cheese. , Bake, uncovered, at 350° for about 35 minutes or until heated through. Just before serving, sprinkle lettuce around enchiladas if desired. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 487 calories, Fat 23g fat (12g saturated fat), Cholesterol 95mg cholesterol, Sodium 1001mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 4g fiber), Protein 29g protein.

ZIPPY ORANGE ROSEMARY CHICKEN

Zippy Orange Rosemary Chicken image

This takes chicken to a whole new level! Orange marmalade, horseradish and rosemary married together make this fast and easy chicken recipe a spicy, sweet and savory hit I know your family will love...even on a weeknight.

Provided by Jessica Dudley

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 40m

Yield 4

Number Of Ingredients 6

Ingredients

cooking spray
4 (4 ounce) skinless, boneless chicken breasts
salt and pepper to taste
½ cup orange marmalade
1 tablespoon prepared horseradish
1 tablespoon dried rosemary

Steps:

Preheat an oven to 375 degrees F (190 degrees C). Spray an 8x8 inch baking dish with nonstick cooking spray.
Season chicken breasts with salt and pepper; place in prepared dish. Combine orange marmalade, horseradish, and rosemary in a small bowl; pour over chicken.
Bake the chicken in the preheated oven until no longer pink in the center, and the juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 228.3 calories, Carbohydrate 27.5 g, Cholesterol 64.6 mg, Fat 2.9 g, Fiber 0.8 g, Protein 23.8 g, SaturatedFat 0.8 g, Sodium 91.8 mg, Sugar 24.3 g