chicken soup

Italian Wedding Soup

lb Meatballs (Frozen or homemade)

Chicken Stock (3

tbsp Olive Oil

Cajun Mirepoix

Carrots (Thick chopped)

tbsp Knorr Chicken Bouillon

Orzo (Harvest Grain Mix)

5 oz Container Fresh Spinach

Parmesan Cheese (Shredded for garnish)

Place Instant Pot on Saute&#x27; for 15 minutes

Add oil and Saute&#x27; Mirepoix and carrots for the first 5 minutes.

Stir in meatballs, and Knorr Seasoning saute&#x27; for additional 10 minutes

Pour in 3 cups of chicken stock and Orzo. Place lid on top of Instant Pot and set for manual high pressure cook for 15 minutes.

At the end of cook time release steam manually and remove lid. Stir Spinach into soup. If you notice soup is too thick add remaining 1 cup of broth.

Cover pot and allow to stay warm for 5 minutes.

Ladle soup into bowls and top with Parmesan cheese. Serve with a crusty Italian Garlic bread.

The BEST chicken soup you&#x27;ll ever eat is the best homemade nourishing healthy soup when you&#x27;re feeling under the weather. Packed with anti-inflammatory ingredients like ginger, turmeric, garlic. This is the BEST CHICKEN SOUP RECIPE EVER!

The Best Chicken Soup You'll Ever Eat

avocado oil or olive oil

garlic, minced

yellow onion, diced

carrots,

celery stalks, roughly chopped

ginger

turmeric (or 1 teaspoon ground turmeric)

chicken broth

chicken breast

rosemary

thyme,

salt

black pepper

pearl or Israeli couscous

peas

Place a large dutch oven or pot over medium high heat and add in oil. Once oil is hot, add in garlic, onion, carrots and celery; cook for a few minutes until onion becomes translucent.

Next add in grated ginger and grated turmeric. Saute for 30 seconds to let the spices cook a bit, then add in chicken broth, chicken breast, rosemary, thyme, salt and pepper.

Bring soup to a boil, then stir in couscous. You’ll want the chicken to be covered by the broth so make sure you stir them down to the bottom.&nbsp;

Reduce heat to medium low and simmer uncovered for 20-25 minutes or until chicken is fully cooked.

Once chicken is cooked, remove with a slotted spoon and transfer to a cutting board to shred with two forks. Add chicken back to pot then stir in frozen peas. If you find that you don&#x27;t have enough broth, feel free to add in another cup. Everyone likes their soup differently. Taste and adjust seasonings, if necessary. Enjoy.

Mexican Chicken Soup

chicken

Good olive oil

salt and black pepper

onions (2 onions)

celery (2 stalks)

carrots (4 carrots)

garlic, chopped

chicken stock,

tomatoes

jalapeno

cumin

coriander seed

cilantro leaves, optional

(6-inch) white corn tortillas

For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips

Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.

Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.

This is a simple, and very delicious recipe for tortilla soup. My husband and son love it. Being that my husband is Mexican, it is difficult to please his spoiled taste buds from his Mother’s cooking. This soup nails it on the head! I usually just pan fry the breasts.  Such a great recipe that is requested again and again. You can make it as spicy as you wish by adding or deleting the jalepeños. Last fo around I used one large Jalepeño with seeds and it was perfect! The tortillas will absorb some of the heat from the pepper so it ends with a perfect heat in the back of your throat and not overbearing. Love this recipe 

I have made this for group gatherings. Received rave reviews about how great it was every time!
I like that you can add a much or as little spice as you want, because no matter what, it still tastes great!
The avocado is the perfect topper!

Ina Garten is a cooking genius, but I have to disagree regarding the chicken. I've found that browning pieces of chicken (thighs are good) in the bottom of my cast iron soup pot imparts a richer flavor. I simply put in some olive oil, brown the pieces of chicken -- skin and all -- then add the rest of the ingredients. Before serving I take out the chicken and let it cool enough to remove the bones. I always leave the skin on the chicken. Guests can removed the browned skin when eating, but it's usually nothing but caramelized nuggets of chicking goodness by then. The bones and skin impart more flavor and a much more satisfactory chicken taste. 

I have made this twice now and I have changed some ingredients and the way I do the tortillas.<div>I make my tortilla by scratch and add it in dough balls while the soup cooks. It's so delicious! Everyone who eats it falls in LOVE.</div>

-Made the soup and roasted the chicken the night before serving. Heated the soup and assembled it about an hour before serving. It is a beautiful, delicious, refined flavor that’s worth the time to make. 

This is an excellent Chicken Tortilla Soup recipe! My husband thought it was restaurant quality and so did I. I made a few tweaked here and there. In the beginning I browned the chicken breast on both sides for about 5 minutes, in the pot I was going to make the soup in. I then transferred the chicken to a dish and finished cooking it in the oven. I also used regular diced tomatoes in their juices. Lastly, I added black beans, corn, and a corn puree, 2 cups frozen corn and 2 cups chicken stock. It was so yummy!!!

Just like all other reviews, this recipe hits the mark on so many levels.  Score this one as 11 on a 10 point scale!!!

Without a doubt my favorite soup.  I don’t use the tortilla shells, but keep everything else the same.  Freezes very well, so make extra.  

This is my favorite soup recipe.  The best flavors and you can add different ingredients if you like to mix things up but I follow the recipe as is. Perfect once again Ina.   

This is my second time making this soup and it is comfort in a bowl with a kick! Tailor the jalapeño and cilantro to suit yourself. The tortillas make it authentico!

Thanks to the Instant Pot pressure cooker, this easy chicken with wild rice soup is rich, creamy (without any added cream), and fast to make, and it tastes even better the next day, making it a great addition to your meal prep plans.

Creamy Chicken and Wild Rice Soup

butter

onion

carrots

celery

chicken breasts

(6 ounces) long-grain wild rice ((such

parsley

red pepper flakes

cornstarch

cream cheese (cubed)

milk

half-and-half

lemon juice

Select Browning/Sauté function and melt the butter in the pressure cooking pot. Add the onion, carrots, and celery and sauté for about 5 minutes, stirring occasionally, until the vegetables are tender.

Stir in the chicken, chicken broth, rice, parsley, salt, pepper and red pepper flakes. Lock the lid in place and select High Pressure and 5 minutes cooking time.

When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 5 minutes (just let it sit, the steam will escape on its own), then finish with a quick release (be cautious and use a wooden spoon to shift the pressure relief valve so the hearty blow of steam escapes.)

In a small bowl, whisk the cornstarch and cold water until smooth. Select Simmer/Sauté and add the slurry to the pot stirring constantly. Sir in the cream cheese until melted. Stir in the milk, half-and-half and lemon juice and heat through (do not bring to a boil). Serve sprinkled with more parsley and black pepper if desired.

If making in an Instant Pot:

Heat the butter in a large pot or dutch oven over medium high heat until shimmering and add the onion, carrots, and celery and sauté for about 5 minutes, stirring occasionally, until the vegetables are tender. Stir in the chicken, chicken broth, rice, parsley, salt, pepper and red pepper flakes.

Bring to a boil then reduce to simmer and simmer for 30 minutes or until rice is tender and chicken is cooked through.

In a small bowl, whisk the cornstarch and cold water until smooth and add to the pot, stirring constantly. Raise the heat to medium high and stir in the cream cheese until melted. Stir in the milk, half-and-half and lemon juice and cook until thickened. Serve sprinkled with more parsley if desired.

If making on the stove top:

Quick weeknight chicken pho from expert Andrea Nguyen! Shortcut version of traditional Vietnamese noodle soup. 30-minutes. Gluten-free.

Quick Chicken Pho

green onions

very small (.5 oz | 15 g) bunch cilantro sprigs

coriander seeds

clove

(480 ml) water

(180 to 225 g) boneless, skinless chicken breast or thighs

fine sea salt

(150 g) dried narrow flat rice noodles

fish sauce

Pepper (optional)

Optional extras: Bean sprouts, mint sprigs, Thai basil, cilantro leaves, lime wedges, thinly-sliced chili peppers

"Please help, I'm in the UK and I can't find chicken broth (I think the 365 brand is US) and everything called broth in the UK turns out to be soup! Other than that it's chicken bone broth from Amazon at £32 a jar. Honestly can't be bothered to make it either - looks a nightmare. Does chicken stock from a stock cube work instead? Not a great cook so any help is good. Thanks."

"Hi! \r\nMy husband and I went to 6 stores to find coriander seed but couldn't find it, I do however have ground coriander. Would that work? \r\nHope so I'm trying it tonight. Wish me luck"

"Am looking to make this for my family but wonder how they would reheat it when they are ready to eat it? Does the strained broth store in the fridge and they can simply reheat the broth  when they are ready for dinner?"

"I'm confused.  You mention in the early text adding Star Anise, but I don't see it in the ingredients or instructions."

Prepare the broth ingredients: Peel then slice the ginger into 4 or 5 coins. Smack with the flat side of a knife or meat mallet; set aside. Thinly slice the green parts of the green onion to yield 2 to 3 tablespoons; set aside for garnish. Cut the leftover sections into pinkie-finger lengths, bruise, then add to the ginger.
Coarsely chop the leafy tops of the cilantro to yield 2 tablespoons; set aside for garnish. Set the remaining cilantro sprigs aside.

Toast the broth ingredients: In a 3- to 4-quart (3 to 4 l) pot, toast the coriander seeds and clove over medium heat until fragrant, 1 to 2 minutes. Add the ginger and green onion sections. Stir for about 30 seconds, until aromatic.

Add the broth and bring to a simmer: Slide the pot off heat, wait 15 seconds or so to briefly cool, then pour in the broth.
Return the pot to the burner, then add the water, cilantro sprigs, chicken, and salt. Bring to a boil over high heat, then lower the heat to gently simmer.

the chicken from the broth once cooked: After 5 to 10 minutes of simmering, the chicken should be firm and cooked through (press on it and it should slightly yield).

Continue to simmer the broth without the chicken for another 15 to 20 minutes (for a total of 30 minutes simmering time).

Shred the chicken: Transfer the chicken to a bowl, flush with cold water to arrest the cooking, then drain. Let cool, then cut or shred into bite-size pieces. Cover loosely to prevent drying.
[Emma's note: If the chicken isn't quite cooked through when you begin to shred it, just split it into a few pieces and put it back in the broth for another few minutes until cooked through. The split pieces will quickly cook through.]

Soak the rice noodles in hot water until pliable and opaque. Drain, rinse, and set aside.

Strain the broth: When the broth is done, pour it through a fine-mesh strainer positioned over a 2-quart (2-liter) pot; line the strainer with muslin for superclear broth. Discard the solids. You should have about 4 cups.
Season with fish sauce and sugar (or maple syrup), if needed, to create a strong savory-sweet note.

Finish the pho: Bring the strained broth to a boil over high heat. Put the noodles in a noodle strainer or mesh sieve and dunk in the hot broth to heat and soften, 5 to 60 seconds. Lift the noodles from the pot and divide between the 2 bowls. [Emma's note: I didn't find it necessary to soften my noodles any further. I just added them to the bowls and poured the hot broth over top. However, dunking them in the broth would make them more flavorful!]
Lower the heat to keep the broth hot while you arrange the chicken on top of the noodles and garnish with the chopped green onion, cilantro, and a sprinkling of pepper. Taste and adjust the broth’s saltiness one last time. Return the broth to a boil and ladle into the bowls. Enjoy with any extras, if you like.
[Emma's note: I just left the broth at a low simmer during this last step, rather than bringing it to a boil again. I thought it was plenty hot!]

"I just made this without some of the ingredients but it still turned out absolutely amazing! Delicious!!! thank you"

https://www.simplyrecipes.com/video_src?vid=6006750944001

Chicken paitan broth is the chicken-based cousin of tonkotsu ramen broth—creamy, rich, and perfect for noodle soups.

Chicken Paitan Broth (Tori Paitan Dashi) Recipe

chicken carcass and vegetables

(1.8kg) chicken,

leek

onion (about 11 ounces; 310 grams), peeled and diced

carrot

kombu (7 grams; about

If Using Spent Chicken Carcass and Vegetables From Chintan Ramen Broth Recipe: Place spent chicken carcass in a pressure cooker and cover with 6 1/4 cups (1.5L) water. (No matter what, be sure not to exceed the max-fill line of your cooker.) Bring to high pressure and cook for 1 hour and 20 minutes. Allow pressure to release naturally.

Using an immersion blender, blend contents of pressure cooker into a porridge-like slurry (see note). Alternatively, transfer contents of pressure cooker in batches to a high-quality countertop blender and blend. You can also use a wooden spoon or potato masher to break up and crush the chicken parts in the pot into small bits; however, you will then need to boil the mixture over high heat, stirring periodically, for 30 minutes in order to emulsify the broth.

Working in batches, pour mixture through a fine-mesh strainer directly into mixing bowl filled with spent vegetables and kombu from chintan broth. Press firmly on solids to extract as much liquid as possible. Discard strained chicken solids.

Let broth steep for 30 minutes. Strain broth through a fine-mesh strainer into a clean mixing bowl, pressing firmly on vegetables to extract as much broth as possible. Discard vegetables. Transfer broth to airtight containers and refrigerate.

If Using Fresh Chicken and Fresh Vegetables: Place chicken in a pressure cooker and cover with 6 1/4 cups (1.5L) water. (No matter what, be sure not to exceed the max-fill line of your cooker.) Bring to high pressure and cook for 2 hours. Allow pressure to release naturally.

Using an immersion blender, blend contents of pressure cooker into a porridge-like slurry (see note). Alternatively, transfer contents of pressure cooker in batches to a high-quality countertop blender and blend very briefly, just to break up larger bones. You can also use a wooden spoon or potato masher to break up and crush the chicken parts in the pot into small bits; however, you will then need to boil the mixture over high heat, stirring periodically, for 30 minutes in order to emulsify the broth.

Working in batches, strain chicken mixture through a fine-mesh strainer directly into a large heatproof mixing bowl, pressing firmly on the mixture to ensure that all the liquid has been extracted. Discard chicken solids.

Add broth to a pot and bring mixture to a boil over high heat. Turn off heat and add leek, onion, carrot, garlic, and ginger.  Stir mixture once and add kombu. Let steep for 40 minutes.

Pour broth through a fine-mesh strainer into a clean, large heatproof mixing bowl, pressing on solids to extract as much liquid as possible. Discard vegetables. Transfer broth to airtight containers and refrigerate.

A rich and creamy bowl of chicken ramen, spiked with miso and dried-fish powder.

Miso Tori Paitan Ramen (Creamy Chicken Broth Ramen) Recipe

For the Gyofun:

red chilies,

(about 1 small handful) katsuobushi shavings (Japanese smoked, dried skipjack tuna)

For the Miso Tare:

(15 milliliters) shoyu tare (from the chintan shoyu ramen recipe)

(30 milliliters) red miso paste

red Thai bird chilies, stemmed and thinly sliced crosswise (optional)

To Serve:

(about 950 milliliters) chicken paitan broth

servings ramen noodles, either store-bought or homemade

To Garnish:

pork egg

white onion

scallions, sliced crosswise as thinly as possible

Lime wedges

For the Gyofun: Place dried chilies (if using) and katsuobushi in a pan and set over medium heat. Toast until fragrant. Using a spice grinder or mortar and pestle, grind toasted chilies and katsuobushi to a fine powder. Set aside.

For the Miso Tare: In a small bowl, stir together shoyu tare with miso paste and sliced fresh chilies (if using) until thoroughly combined. Set aside.

To Assemble the Ramen Bowls: Bring paitan broth to a boil. Bring a separate large pot of unsalted water to a boil.

Add one ladleful of boiling water to each serving bowl to warm the bowls. Place noodles in pot of boiling water, stirring vigorously to prevent clumping, and cook as directed on packaging or as directed in recipe.

Meanwhile, empty serving bowls of warming water. Place half of miso tare mixture and half of aroma oil in each bowl. Top each with 1 1/2 cups (350ml) boiling paitan broth. Using an immersion blender placed directly in each bowl, pulse the mixture 2 to 3 times, until broth is mixed and somewhat frothy. (Before beginning to assemble the bowls, it's a good idea to fill one with an equivalent volume of water and check that the liquid won't spill over when blended; see note for more info.) Alternatively, you can use a whisk to blend the broth, tare, and aroma oil in each bowl.

Strain cooked noodles, shaking off as much excess water as possible, and add a portion to each bowl of hot broth. Using chopsticks, lift noodles up out of the bowl and fold them over, back into the broth. Garnish with any desired toppings, such as pork belly, a halved egg, and/or nori sheets. Garnish with diced white onion and sliced scallions. Add 1 teaspoon chili gyofun (or more, if you like) to each bowl. Serve immediately, with lime wedges alongside.

This Chicken Quinoa Soup recipe is an updated classic. Ditch the noodles for healthy quinoa!

Chicken Quinoa Soup

olive oil

onion,

celery ribs,

2-3 garlic cloves,

bay leaf

thyme

quinoa,

salt and pepper,

In a large stock, heat the oil over medium heat.

Add the onion, carrots, celery, garlic, the bay leaf, and thyme and cook, stirring occasionally, until the vegetables are just softened, about 5 minutes.

Add the chicken stock and quinoa and bring it to a boil.

Reduce the heat and simmer until the quinoa is cooked, about 15-20 minutes.

Stir in the chicken and allow to cook a few minutes, until the chicken is thoroughly heated.

Remove the bay leaf before serving. Enjoy!

I made this for my family last night and we all loved it! Great recipe, Maryea. I just shared it on my Facebook page.

This was yummy!  I just had some leftovers and it really hit the spot. Perfect soup for when you aren't feeling well.

The best chicken soup is homemade, yet so fast and easy, you can throw it together even when you're not feeling 100%.

Homemade Chicken Soup Recipe

(4-pound; 1.8kg) whole chicken

chicken stock or store-bought low-sodium chicken broth

garlic

carrot (8 ounces; 230 grams), diced

turnip

parsnip (10 ounces; 285 grams), peeled and diced

fresh dill, flat-leaf parsley,

Using a sharp knife, cut chicken breasts from breastbone and detach chicken legs from carcass. In a large soup pot or Dutch oven, cover chicken breasts, legs, and carcass with stock. Add garlic, thyme, and bay leaf.

Heat stock over medium-high heat until temperature reaches between 150 and 160°F (66 and 71°C) on an instant-read thermometer; adjust heat to maintain stock temperature in the 150–160°F range. It's okay if the temperature bounces around a little, but try to keep it above 150 and below 170°F (77°C). Cook until thickest part of chicken breasts registers 150°F on an instant-read thermometer, about 1 hour. Remove chicken breasts and set aside.

Bring soup to a simmer and continue cooking for 1 hour longer, skimming as needed. Discard thyme sprigs and bay leaf. Remove all chicken from pot. Pull meat from bones, shredding it into bite-size pieces; discard skin and bones. If broth is cloudy, you can strain it through a fine-mesh strainer to clarify it.

Return all chicken to pot except breast meat and return to a simmer. Add diced carrot, turnip, onion (or leek), parsnip, and celery and cook until just tender, about 10 minutes. Season with salt and pepper. Add minced fresh herbs and remove from heat. Dice chicken breasts and stir into soup along with any accumulated juices. Serve hot.

This comfort food classic is just as flavorful and soul-satisfying as Grandma's chicken soup, but where hers took several hours-or a day-to make, ours takes under an hour. Instead of long-simmered stock, we start with store-bought chicken broth and water but enrich them with stock vegetables and the carcass, bones and meat of a leftover roast chicken.

Simple Chicken Soup

Carcass and bones

celery stalks,

white rice

Kosher salt

Chef Name: Food Network Kitchen

Full Recipe Name: Simple Chicken Soup

Talent Recipe: 

FNK Recipe: Food Networks Kitchen’s Simple Chicken Soup, as seen on Foodnetwork.com

Project: Foodnetwork.com, FN Essentials/Weeknights/Fall/Holidays

Show Name: 

Food Network / Cooking Channel: Food Network

Put the bones and carcass from a leftover chicken (they can be in pieces) in a large pot. Cover with the broth and 4 cups water. Bring to a boil over medium-high heat, reduce to a simmer and cook for 20 minutes. Skim any foam or fat from the broth with a ladle as necessary.

Remove the bones and carcass with tongs or a slotted spoon; set aside to cool. Add the carrots, celery, onion and bay leaf to the broth, bring back to a simmer and cook until the vegetables are about half cooked (they will still have resistance when tested with a knife but be somewhat pliable when bent), about 10 minutes. Stir in the rice (to keep it from sticking to the bottom), and cook until the grains are just al dente, 10 to 12 minutes.

Meanwhile, when the carcass and bones are cool enough to handle, pick off the meat, and shred it into bite-size pieces.

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