comfort food soup

This Instant Pot chicken and rice soup and is full of so much flavor, can be prepped and made in under 30 minutes and is super thick and creamy. You will love it as a weeknight meal or for any time you want something warm and comforting. It&#x27;s gluten free, dairy free, and nut free.

Instant Pot Chicken and Rice Soup

avocado oil

onion

shallot (diced)

carrots

garlic

chicken thighs (boneless & skinless)

salt

bay leaf

thyme

Italian seasoning or dried thyme

black pepper

rosemary

long grain white rice

chicken broth

filtered water

lemon (juiced)

salt (to taste)

black pepper (to taste)

Press the &quot;sauté&quot; setting on your Instant Pot and let it heat up for 2 minutes. Add oil and let it heat for another minute. Meanwhile, cut the chicken into 1 1/2 - 2&quot; chunks and season with salt and pepper.

Add onions, shallot, and carrots. Sauté for 3 to 4 minutes, stirring occasionally. Add minced garlic and sauté for another minute. Add chicken and sauté for 2 minutes. When the chicken starts to turn white, add bay leaf, thyme sprigs, and spices. Cook until chicken is almost cooked. Press &quot;cancel/off&quot; button.

Add rice and stir well. Add liquids and stir. Close lid, set valve to &quot;sealing&quot; position. Press &quot;manual&quot; or &quot;pressure cook&quot; button and make sure it is set to &quot;high pressure.&quot; Set timer to 4 minutes.

When the timer is done, let pressure release naturally for 10 minutes. Switch the valve to &quot;venting&quot; position to release the remaining pressure and steam.

Open the lid carefully and give everything a nice stir. Add fresh lemon juice and taste for additional salt and pepper. The soup will need both. Serve with chopped parsley.

Warm up with this hearty and comforting Stuffing Dumpling Soup recipe that's perfect for using up holiday leftovers. This flavorful soup features tender vegetables, shredded chicken, and savory dumplings made from leftover stuffing. A satisfying meal that's easy to make and even easier to enjoy!

Stuffing Dumpling Soup Recipe

butter

onion,

carrots, sliced

celery stalks, sliced

garlic,

chicken (optional)

poultry seasoning

leftover stuffing

all-purpose flour

parsley (optional)

Soup

In a large soup pot, melt butter over medium heat. Add onion, carrots, and celery. Sauté until tender. Stir in garlic. Pour in chicken broth, add thyme, salt, pepper, and poultry seasoning. Simmer.

Dumplings

Mix stuffing, egg, flour, and parsley. Form into balls. Drop into simmering soup. Cook covered for 10–12 minutes.

Taste and adjust seasoning. Serve hot, garnished with parsley.

Loaded with shredded chicken, cheddar cheese, and crispy bacon, Jalapeño Popper Chicken Soup has everything we love most about the classic appetizer.

Jalapeño Popper Chicken Soup

bacon,

medium onion, finely chopped (about 1 1/2 c.)

green bell pepper, seeded and chopped (about 1 1/4 c.)

jalapeños,

kosher salt, divided

c. all-purpose flour

c. whole milk

cream cheese,

c. chicken breast

c. shredded cheddar

I just made this and it’s SO GOOD!! My husband likes “flavour” but not a lot of “spice”. He thought this was the perfect blend! I did just throw it all in at the end, bacon, cheddar, cream cheese and chicken. Will definitely make it again!

Delish is known for developing the most creative and outrageously good food on the planet. Each recipe is meticulously tested and perfected by our team of culinary experts, ensuring they’ll always be completely foolproof and totally fun.

Delish Test Kitchen

In a large pot over medium heat, cook bacon, stirring occasionally, until crisp, 8 to 10 minutes. Transfer bacon to a plate, leaving about 1/4 cup bacon fat in pot. 

Add onion, bell pepper, chopped jalapeños, garlic, and 1/2 teaspoon salt to pot and cook over medium heat, stirring, until softened, 5 to 6 minutes.

Stir in flour until it coats vegetables and forms a paste that starts to stick to bottom of pot. Whisk in broth and milk until combined. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until liquid is reduced by about one-quarter and slightly thickened, about 10 minutes.

Stir in cream cheese until fully melted, then add chicken and three-quarters of bacon. Cook, stirring, until chicken and bacon are heated through, about 1 minute. Taste and season with remaining 1/2 teaspoon salt, if needed.

Divide soup among bowls. Top with cheddar, remaining bacon, and sliced jalapeños as desired.

I really didn't know what to expect, but definitely a hit! I was worried that the cream cheese would be too overpowering, but all of the flavors really worked well with each other. I used a rotisserie chicken so it saved prep time and it tasted great. The jalapeno garnish on top adds nice spice and is quickly cooled by the milk and cream cheese. Definitely will make again!

This was really delicious! I pretty much followed the recipe except at the end, I added all the cheddar cheese and bacon to the soup rather than putting some on top. It worked out perfectly, and I'll definitely be making this again.

This turned out amazing! The bacon and cream cheese is so good in this recipe. I used a rotisserie chicken. Will definitely be making this a lot!

It was honestly so amazing. My boyfriend and I love soup and love trying new things so when I so happen to click on this website and it showed us this, we were so excited. We love spicy food and this one wasn't that spicy surprisingly. I actually used my own chicken recipe too. I pan fried mine enough to give it that crisp on the outside and juicy on the inside. I forgot the bacon, but it still came out delicious. I could definitely see myself serving my this to my other family members. I will make this again too.

Wow! I love this! I did alter the recipe a bit. I had 2% milk instead of whole. I also had the reduced fat cream cheese so I just put the whole block of cream cheese in. I'm not a fan of green pepper so I used a pablano instead. This hit the craving and satisfied it more than I thought it would.

Made this soup in the insta pot, with the addition of wild rice. Put everything in instapot except for flour and dairy ingredients. Used whole chicken thighs upped the broth by about 1.5 cups and added 3/4 of brown wild rice and put under pressure for 25 minutes. Let steam release over ten minutes , shredded the chicken, and then added the entire block of cream cheese and the roux that I made on the stove. Added a handful of cheddar cheese to the soup. Garnished with fresh seranos, bacon and more cheese. Best soup I’ve had in a long time!

https://streaming.hearstdigitalstudios.com/62a47c7c-24bd-477f-95fe-c6e5cd1e43dc/video_rover_1x1_480p_sd_1642021007_85845.mp4

Give your grilled cheese a spicy upgrade.

Jalapeno Popper Grilled Cheese

This hearty Cajun Potato Soup combines smoky andouille sausage with tender potatoes and vibrant vegetables, all spiced with classic Cajun seasoning. Creamy and cheesy, this warm soup is perfect for a comforting meal with a touch of southern flair.

Cajun Potato Soup with Sausage Recipe

vegetable oil

ring (13.5 ounces) andouille sausage, sliced into ¼-inch rounds

onion, diced (about 1 cup)

celery (about 1 rib)

red bell pepper,

Cajun seasoning

paprika

cayenne pepper

potatoes,

½ cup (119 g) heavy whipping cream

(113 g) mild cheddar cheese, shredded

Parsley, chopped for garnish

Cook the sausage

Heat vegetable oil in a large pot over medium heat until hot. Add the andouille sausage slices and cook, stirring occasionally, until browned, about 3-4 minutes. Remove the browned sausage from the pot and set aside on a plate or in a bowl.

Sauté the vegetables

In the same pot over medium heat, add diced onion, celery, and red bell pepper. Cook the vegetables until softened, approximately 5-8 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.

Make the soup base

Stir in Cajun seasoning, kosher salt, black pepper, paprika, and cayenne pepper to the vegetable mixture. Pour in the chicken broth and add the peeled, cubed russet potatoes. Reduce the heat to a simmer and cook for 20-25 minutes, or until the potatoes are fork-tender.

Finish the soup

Return the cooked sausage to the pot. Stir in the heavy whipping cream and shredded mild cheddar cheese. Let the soup simmer for an additional 5 minutes, stirring occasionally, until the cheese is fully melted and the soup is heated through.

Garnish and serve

Ladle the soup into bowls and garnish with chopped parsley. Serve warm for a comforting and flavorful meal.

Onion Soup with Fontina is a rich, comforting twist on classic French onion soup, featuring deeply caramelized onions, savory broth, and a broiled topping of toasted bread and gooey Fontina cheese.

Onion Soup with Fontina

unsalted butter

olive oil

dry white wine (optional)

broth

fresh thyme (or 1/2 tsp dried thyme)

Salt,

Black pepper,

baguette

Fontina cheese

In a large pot or Dutch oven, melt butter with olive oil over medium heat.

Add sliced onions and cook, stirring often, for 30–40 minutes until caramelized and golden brown.

Stir in minced garlic and cook for 1 minute.

Deglaze the pot with white wine (if using), scraping up browned bits. Simmer for 2–3 minutes.

Add broth, thyme, bay leaf, salt, and pepper. Bring to a simmer and cook for 15–20 minutes. Remove bay leaf.

While the soup simmers, toast the bread slices until golden and crisp.

Preheat broiler. Ladle soup into oven-safe bowls, top each with toasted bread and a generous amount of grated Fontina.

Place bowls under broiler for 2–4 minutes until cheese is melted and bubbly.

Serve hot, garnished with fresh thyme if desired.

Senate Bean Soup has been served every day in the U.S. Senate dining room every day for generations. Try it yourself, and see what all the fuss is about!

Senate Bean Soup Recipe

navy beans

water

smoked ham hock

onion, chopped

salt,

pepper,

Place the beans, ham hock and water in...

Place the beans, ham hock and water in a pot. Cover and simmer for about 3 hours, stirring occasionally and adding more water if desired.

Remove the ham hock. Pull the meat off...

Remove the ham hock. Pull the meat off of the bone and shred it with two forks.

Melt butter in a skillet and sauté the...

Melt butter in a skillet and sauté the onion for a few minutes until it becomes tender.

Add the shredded ham back into the soup,...

Add the shredded ham back into the soup, along with the sautéed onion. Stir it all up, adjust for salt and pepper.

A creamy, cozy soup inspired by classic chicken pot pie, made with tender chicken, hearty vegetables, and a rich, comforting broth, easy, filling, and perfect for cold days.

Top 7 comfort food soup recipes from across the web

The most viewed comfort food soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Instant Pot Chicken and Rice Soup

Stuffing Dumpling Soup Recipe

Jalapeño Popper Chicken Soup

Cajun Potato Soup with Sausage Reci...

Onion Soup with Fontina

Senate Bean Soup Recipe

Chicken Pot Pie Soup Recipe

Top 7 comfort food soup recipes from across the web

The most viewed comfort food soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Chicken and Rice Soup

Stuffing Dumpling Soup Recipe

Jalapeño Popper Chicken Soup

Cajun Potato Soup with Sausage Reci...

Onion Soup with Fontina

Senate Bean Soup Recipe

Chicken Pot Pie Soup Recipe

The most viewed comfort food soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine