creamy soup recipe

This Creamy Crack Chicken Soup recipe is loaded with incredible cheesy flavor! The perfect winter comfort food prepared with bacon, chicken, cheese, spinach, and ranch seasoning.

Creamy Crack Chicken Soup

bacon, (diced)

butter

yellow onion, (diced)

garlic, (minced)

chicken broth

garlic powder

onion powder

dill weed

chives

salt and fresh ground pepper, (to taste)

bay leaf

chicken

(8 ounces) softened cream cheese

cheddar cheese

baby spinach

heavy cream

green scallions, (for garnish)

Cook diced bacon to a crisp in a Dutch Oven or soup pot.

Remove bacon from pot with a slotted spoon, leaving bacon grease in the pot.

Add butter to the pot and melt over medium-high heat.

Stir in onions and cook for 3 minutes.

Stir in garlic and cook for 20 seconds.

Add chicken broth and scrape up all the browned bits from the bottom of the pot.

Season with garlic powder, onion powder, dill weed, chives, salt, and pepper.

Add bay leaf and bring to a boil; lower heat to medium low and cook for 5 minutes.

Stir in shredded chicken; cook for 5 minutes.

Add cream cheese and whisk in until completely melted and combined.

Stir in shredded cheese; whisk until melted and thoroughly combined.

Add baby spinach; cook for 2 minutes.

Stir in heavy cream and cook for 1 minute.

Taste for seasonings (salt and pepper) and adjust accordingly. Remove bay leaf.

Remove soup from heat; top with scallions and previously prepared bacon.

Serve.

This Parsnip and Potato Soup is creamy, slightly sweet, and everything you want in a homemade soup.

Parsnip and Potato Soup

olive oil

parsnips (, peeled and chopped)

potatoes

carrots

onion

garlic (, minced)

parsley

basil

salt and fresh ground pepper, to taste

vegetable broth

2% milk

chili powder (, optional)

Melt the butter in a large heavy pot and pour in the olive oil.

Add the chopped parsnips, potatoes, carrots, onions, garlic, parsley, basil, salt, pepper, and bay leaf.

Cook for 15 minutes, stirring occasionally.

Stir in the vegetable broth.

Bring to a boil, cover, and simmer over medium-low heat for 20 minutes, or until vegetables are tender.

Discard bay leaf.

Remove from heat and use an immersion blender to blend the soup until creamy. If you don’t have an immersion blender, you can use a blender and blend until smooth. This should be done in several batches.

Return soup to pot and, if using, add milk; add in chili powder and stir to combine.

Serve warm.

This Creamy Tortellini Soup is a quick, easy, and deliciously creamy soup packed with cheesy tortellini and fresh spinach.

Creamy Tortellini Soup

yellow onion (, diced)

carrots (, thinly sliced)

Italian Seasoning

salt

pepper

all-purpose flour

((12-ounces) frozen tortellini)

((5-ounces) fresh baby spinach)

cream OR milk

Melt butter in a large saucepan or soup pot.

Add onion, garlic, carrots, Italian seasoning, salt, and pepper; cook over medium-low heat for 6 minutes, or until vegetables are tender.

Whisk in flour; whisk until crumbly.

Slowly add broth and continue to vigorously whisk until everything is well combined and there are no clumps.

Bring soup to a boil.

Add frozen tortellini and spinach.

Continue to cook over medium-high heat, stirring occasionally, for 5 to 6 minutes, or until tortellini is tender and heated through.

Stir in cream or milk; bring back to a steady boil and cook for 2 to 3 minutes, or until smooth and thickened.

Remove from heat and let stand 5 minutes.

Taste for salt and pepper, and adjust accordingly.

https://www.youtube.com/watch?v=sY0UwD8sr80

Quick, easy, and deliciously creamy soup packed with cheesy tortellini and fresh spinach. GET THE FULL RECIPE:  http://diethood.com/creamy-tortellini-soup/

CREAMY TORTELLINI SOUP

Skip the oven with this Chicken Alfredo Lasagna Soup from Delish.com.

Chicken Alfredo Lasagna Soup

onion,

celery,

garlic,

thyme

red pepper flakes

Kosher salt

black pepper

tbsp. all-purpose flour

lb. chicken breasts (about 3),

lasagna noodles,

mozzarella

c. Parmesan,

c. spinach

tbsp. chopped parsley,

This was excellent! More like a stew than a soup. I used rice instead of lasagna noodles. Making it again today!

https://streaming.hearstdigitalstudios.com/59916160-022f-4411-aa24-fbe4368fd7ce/video_rover_16x9_1080p_hd_1544124394_25037.mp4

This chicken alfredo lasagna soup is the perfect hearty dinner for a cold winter night.

Love Chicken Alfredo? This Soup Will Be Your New Fave

There's nothing like a warm bowl of creamy Italian Tomato soup to warm the soul. This healthy version is made with fresh tomatoes and will become a family favorite.&nbsp;

Creamy Italian Tomato Soup

tomatoes

white onions (, finely chopped)

tbsp vegan butter (,

olive oil (,

flour gluten-free option: use rice flour)

unsweetened non-dairy milk (,

teasp dried Italian Seasoning

teasp raw sugar

home-made croutons (, (optional))

french bread (, (optional))

To cook the tomatoes, you can either use a pressure cooker, instant pot, or pot of boiling water. While the tomatoes are cooking, move onto the next step of cooking the onions and garlic.

Fill a large pot with enough water so that the tomatoes can be fully immersed.&nbsp;

Add some salt to the water and bring the water to a boil.&nbsp;

Add the tomatoes and turn off the heat. Close the pot with a lid and let the tomatoes sit in the hot water for about 20-30 minutes. Drain the water out.&nbsp;

Stove-top Method:

Place the tomatoes whole into your pressure cooker or Instant Pot and add a small amount of water (just enough to cover the bottom of the pressure cooker).&nbsp;

Lock the lid in place. For pressure cooker, turn the heat to medium. Once the steam begins to hiss out of the cooker, reduce the heat to medium for 2-3 minutes and then turn off. For Instant Pot,&nbsp;select the 'Pressure Cook' button and cook on high. Set the timer for about 2-3 minutes.&nbsp;

When the time is up, allow the pressure to release naturally until it is safe to open the lid.&nbsp;

Pressure Cooker / Instant Pot Method:

Cool the tomatoes enough until you can handle them with your hands. Remove and discard the skin of the tomatoes (the outer peel should have shrunk and become very easy to remove).

In a medium sized non-stick pan or pot, heat the vegan butter or olive oil to medium heat. Add the minced garlic and onions and fry until fragrant and onions start to become translucent, mixing frequently.&nbsp;If you start to see the onions and garlic stick to the pot, feel free to add a little additional oil or turn down the heat. Set aside until the tomatoes are done.

Add the flour to the pot and whisk until all the butter is mixed in. You should have a paste like consistency. Cook the butter and flour for a few minutes while mixing continuously until it is light brown.&nbsp;

Slowly add in the non-dairy milk and whisk continuously until the flour/butter mixture is completely blended into the milk. Try not to leave any butter/flour chunks.&nbsp;

Continue to stir on medium-low heat until the sauce has thickened (note: the thickness should be such that the sauce still pours off the spatula). Set aside

Once the tomatoes are cooked and peeled, add them to the pot with the white s

Add the tcooked and peeled tomatoes to the white sauce. Using a stick immersion hand blender &nbsp;or blender&nbsp;completely puree the white sauce/tomato mixture. If needed, feel free to add a little water to start the blending process.&nbsp;

Pour the soup back into the pot (if using blender), AND add about 1/2 cup water (adjust more or less depending on how thick you like your soup, and depending on exact thickness of the tomato puree and white sauce). Combine well.

Turn the heat on low-medium until you achieve a gentle simmer.

Add garlic powder and Italian Seasoning.

Add salt (~1 teasp), sugar (~1/2 teasp), and freshly ground black pepper to taste. The exact amounts may vary based on the sweetness and acidity of the tomatoes.

Simmer for a few more minutes until all the spices have cooked in and the soup is at the desired thickness.

Enjoy hot topped with some freshly ground black pepper and home-made croutons, or with some toasted french bread on the side.

To Prepare the Soup Base (Bechamel Sauce):

Creamy &quot;Marry Me&quot; Chicken Gnocchi Soup is made with chicken breast, sausage, spinach, sun-dried tomatoes, and pillowy soft gnocchi.

Chicken Gnocchi Soup Recipe

all purpose flour (or gluten-free flour mix)

half and half

water (divided)

sausage

Olive oil spray

shallot (diced)

garlic

tomato paste

chicken breast

cheese

sundried tomatoes in oil (drained and chopped)

Italian seasoning

gnocchi (or gluten-free gnocchi)

baby spinach leaves (rough chopped)

parmesan cheese (grated)

all purpose flour

Garlic Clove

Create a slurry by combining 1/2 cup of the cold water, half and half and flour in a small bowl and whisk until well blended. Set aside.

Heat a large pot or Dutch oven over medium heat and spray with oil then add the sausage. Cook the sausage, breaking up with a wooden spoon as it cooks, until no longer pink and slightly browned.

Add the shallots and garlic and cook until soft, 3 minutes. Add the tomato paste and chicken breast.

Pour the remaining 1/2 cup water and chicken broth, parmesan rind, sundried tomatoes, Italian seasoning and bring to a boil. Partially cover and simmer on low until vegetables are soft and the chicken shreds easily, about 25 minutes.

Remove the chicken and set aside, shred with 2 forks.

Return the chicken to the pot then slowly stir in slurry, stirring well as you add and bring it back to a boil.

Add the gnocchi, spinach, parmesan cheese and basil; cook according to package directions for the gnocchi, or until they start to float to the top and soup thickens. Adjust salt and pepper to taste, discard parmesan cheese rind and serve.

Made this tonight and it’s my new fav!!

Very delicious!  Substituted whole milk for the half &amp; half because it what I had.  
My hubby loved it!!!
Looking forward to making it again!

This was delicious, so much flavor. It was great the day we made it but even better the day after!

This is delicious!  My husband told me that I can make this dish anytime.  Will definitely make this again.

I must confess that I not sure I would like this soup, but tried it anyway because of the positive comments. I made it exactly as written and my husband and I loved it so much.  It is easy to make, nutritious and very satisfying.  This recipe is a keeper for sure.  Thanks Gina!

I made this soup last night.  It was very creamy, flavorful and filling.  I will definitely make this one again

This soup was excellent!!!  Will be on our regular rotation!

Wonderful " resturant quality" was the verdict. I had the dried type sun dried tomato which I soaked in the extra half cup of water that was to get added to the recipe. Seasonings were great, and did have fresh basil to add to the bowl. Had a 12 oz bag of frozen caulilfower gnocchi, and they seemed to work just fine, added to boiling water per recipe. Thanks!

Absolutely delicious! WOW. Didn't change anything.

Made this soup for a family gathering and everyone loved it.

I subbed hot chicken sausage which gave this a nice zing! Used frozen spinach and threw in about 1/2C of frozen corn. Used mini gnocchi. This s soup was creamy, delicious and really lends itself to various veg Fresh or frozen. Try it!!

Top 6 creamy soup recipe recipes from across the web

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Top Tags

Creamy Crack Chicken Soup

Parsnip and Potato Soup

Creamy Tortellini Soup

Chicken Alfredo Lasagna Soup

Creamy Italian Tomato Soup

Chicken Gnocchi Soup Recipe

Top 6 creamy soup recipe recipes from across the web

The most viewed creamy soup recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Crack Chicken Soup

Parsnip and Potato Soup

Creamy Tortellini Soup

Chicken Alfredo Lasagna Soup

Creamy Italian Tomato Soup

Chicken Gnocchi Soup Recipe

The most viewed creamy soup recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine