258 minute chicken soup Recipes

vegetable broth or 12 cups chicken broth, tofu , cut into bite sized cubes (soft or medium works best), bok choy (kale would work) or 1/2 lb spinach (kale would work), green onion, chopped white and green pieces, wontons (frozen or fresh ), chili oil (optional), sesame oil (optional)

corn oil, onion, grated, garlic cloves, minced, crushed tomatoes, chicken stock, thyme, savory, cornstarch (or tomato paste(i was out), sour cream (optional for serving)

minute rice, uncooked, cream of mushroom soup, cream of celery soup, milk, frying chicken , cut into pieces, dry onion and mushroom soup mix

uncooked minute rice, margarine, celery, chopped, sliced mushrooms, chicken breasts, water, cream soup (any combination of chicken, mushroom, or celery), water chestnuts, chopped, lipton onion soup mix

chicken broth, water, frozen mixed vegetables, thawed, grilled chicken strips, cut into 1/2-inch cubes, poultry seasoning, pepper, uncooked minute ® white rice, minced fresh parsley

boneless skinless chicken breast, sliced mushrooms, chicken broth, dried mushroom soup mix, wondra flour, minute rice, marsala wine, shredded italian cheese blend

minute rice (follow mfg. directions), cream of mushroom soup (undiluted ), cream of chicken soup (undiluted ), shredded cheddar cheese, chopped, steamed broccoli, margarine, melted, paprika ( to taste), salt & pepper (to taste)

commercial low-sodium chicken broth, heated, cucumbers or 1 medium zucchini, sliced very thin, fresh mushrooms, sliced, fresh spinach or 2 cups lettuce or 2 cups cabbage, shredded, tomato, cubed, chicken or 1/2 cup lean meat, cooked, shredded

chicken liver , parboiled for 5 minutes, white bread , torn into crumbs, eggs, separated, soft butter, chopped onions, fresh parsley, salt, pepper, flour, beef stock, parsley

olive oil, chorizo sausage , cut in a small dice, onion, diced, chicken broth, water, great northern beans, drained and rinsed, red kidney beans, drained and rinsed, diced tomatoes, potato , scrubbed and diced, carrot, thinly sliced, dried oregano, red pepper flakes (optional)

onion, chopped, garlic cloves, crushed, butter or 2 tbsp olive oil, raw carrot, cut into chunks, celery rib, cut into chunks, fresh spinach leaves or 10 oz frozen spinach, thawed, quinoa , cooked in 2 cups of water until water absorbed (approx 10-15 minutes), chicken stock or 6 cups vegetable stock, dried tarragon, nutmeg, salt & pepper (optional)

whole tomatoes , in juice, rib celery, roughly chopped, low-sodium chicken broth, kosher salt and freshly ground black pepper, pure maple syrup, fresh lemon juice, cream

did you know that if you want to add vegetables to the soup you are making, they will taste so much better if you saute them first in a little butter. even though it s a little bit more work, it s worth the extra effort., what happens when you boil the soup too long the soup ends up losing its color ., i burned my soup once. have you ever done that here s a great tip to fix that. take the liquid part of your soup and pour it into a new, clean pan. then, add these ingredients: mustard, curry powder, chutney, or your 1 other of your favorite flavors. quantities are always to taste and you ll be amazed at how this tip really works, my all time favorite soup tips. every made soup that was too salty tasting all you need to do is place a raw potato into your soup pot and simmer it with the soup for about 15 minutes. not only does the potato slice absorb the extra salt, but as an added snack for the cook, it also absorbs all that flavor and becomes a fantastic taste treat, need your soup to be thicker - just sprinkle a little bit of instant mashed potato and stir in to thicken the soup. carefully continue adding the instant potatoes until you get the consistency that makes you happy., in a hurry and need to use canned broth instead of homemade give it a little extra flavor by taking your leftover chicken or meat bones and simmering it in the broth. simmer for about 15 minutes. then, strain the liquid and use the newly-flavored broth for your soup. this is a fantastic way to spice up the tinny flavor of canned broth and make it taste like its homemade., guess what a great resource a grocery store is for ready -to-use ingredients! simply make a visit to the salad bar (most large grocery chains have them now,) and gather up some of the pre-cut vegetables, cooked shrimp, and chicken or meat. how easy is that, if you have any leftovers of the pasta you cooked the night before , or even meat and vegetables - use them for instant nutritious substance for your soup. if your left over vegetables have already been cooked, simply puree them and use it as a thickener. deeeelish

chicken pieces (i use legs and thighs), brown rice (not minute rice), cream of mushroom soup, cream of celery soup, water, curry powder, parsley, onion soup mix

chicken breasts, cream of mushroom soup, milk (use soup can), uncooked rice or 1 cup minute rice, mushroom stems and pieces, onion soup mix

boneless skinless chicken breast, red bell pepper, chopped, orange bell pepper, chopped, sliced cremini mushrooms, tomato, seeded and chopped, onion, diced, garlic cloves, minced, lemon , zest of, lemons , juice of, dried basil, olive oil (2 for chicken, 1 for veggies), butter, chicken broth, prepared minute brown rice, garlic salt , for seasoning chicken

chicken cooked and de-boned., polish sausage/ kielbasa, fresh parsley, chopped celery, green onions chopped, cream of chicken soup (optional), chicken stock, cayenne pepper to individual taste, minute rice (or cooked regular rice drained)

chicken or vegetable stock, soy sauce, salt and pepper to taste, cream corn soup, chopped green onions, cornstarch with 4 tsp s water(slurry), a few drops sesame oil, ginger (optional)