CHICKEN TORTILLA SOUP RECIPE

INGREDIENTS:

• 4 corn tortillas
• nonstick spray
• salt to taste
• 6 cups chicken broth
• 2 cups tomato juice (see *Tips below)
• One 14-ounce can diced tomatoes (undrained)
• One 8-ounce can tomato sauce
• 1 large carrot, julienned
• One 4-ounce can chopped mild green chiles, squeezed dry
• 1/2 cup chopped red onion
• 1/2 cup chopped fresh cilantro
• 1/4 cup chopped fresh basil
• 3 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 4 boneless, skinless chicken breasts, grilled or roasted and thinly sliced
• 12 ounces shredded Monterey Jack cheese
• 1/2 large avocado, sliced
• 1/2 large fresh tomato, chopped
• 2 tablespoons freshly squeezed lime juice

DIRECTIONS:

1. Preheat oven to 375 degrees F.
2. Cut tortillas into 1/2 x 3-inch strips, spray them lightly with nonstick spray and sprinkle them with salt. Arrange the tortilla strips in a single layer on a baking sheet. Bake until light brown and crisp- 5 to 7 minutes. Let stand until cool.
3. Combine the broth, tomato juice, tomatoes, tomato sauce and carrot in a large saucepan and mix well. Simmer for 10 minutes, stirring occasionally. Stir in green chilies, onion, cilantro, basil, garlic, chili powder, cumin and garlic powder. Simmer for 5 minutes longer, stirring occasionally.
4. Ladle soup into bowls. Add chicken, tortilla strips and cheese to each bowl. Top each serving with sliced avocado and chopped fresh tomato. Drizzle with lime juice.

Recipe source: recipegirl

Creamy Chicken Pot Pie Soup Recipe

Ingredients

• 1 Fully cooked Roasted Chicken Breast
• 1/3 cup butter
• 1 cup thin baby carrots
• 1/2 cup chopped celery
• 1/3 cup chopped onion
• 1 cup frozen peas
• 1/3 cup flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 2 teaspoons Chicken Base (I use Better Than Bouillon)
• 1 3/4 cups water
• 2/3 cup milk

Instructions

1. Prepare the Roasted Chicken Breast as directed in my recipe. Click here for my Roasted Chicken Breast recipe.
2. While the chicken breast is roasting in the oven, melt 1/3 cup butter in a saucepan over medium heat. Add 1 cup carrots and cook until they start to soften (between 3-5 minutes). Then add 1/2 cup chopped celery, 1/3 cup chopped onion, and 1 cup frozen peas. Cook until veggies are tender.
3. Add 1/3 cup flour, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon celery seed and stir to coat the veggies.
4. Slowly stir in 1 3/4 cups water and 2/3 cups milk. Add 2 teaspoons chicken base, and reduce the heat to mid-low. Give it a taste and adjust the seasoning to your liking. Simmer until thickened.
5. Once the chicken is rested and cooled slightly, remove the meat from the bones and cut into bite sized pieces. Add chicken to the soup. Don't be afraid to toss the skin in there too! It adds great roasted flavor! Enjoy!

Recipe source: ourlifetastesgood

Asian Chicken Noodle Soup Recipe

Ingredients

• 2 Tbsp vegetable oil
• 1 cup diced carrots (about 2 large)
• 6 green onions , sliced (1 1/2 cups)
• 4 garlic cloves , minced
• 2 Tbsp minced peeled ginger
• 1 lb boneless skinless chicken breasts
• Salt and freshly ground white or black pepper
• 6 1/2 cups low-sodium chicken broth
• 2 1/2 Tbsp soy sauce , or more to taste
• 2 Tbsp mirin
• 2 Tbsp rice vinegar
• 1 Tbsp Sriracha
• 1 Tbsp sesame oil
• 1 Tbsp granulated sugar
• 3 cups slightly packed chopped Napa cabbage
• 6 oz crimini mushrooms , sliced
• 1 (4.3 oz) package dry ramen, seasoning packets discarded
• 1/2 cup chopped cilantro

Instructions

1. Heat 1 Tbsp vegetable oil in a large non-stick skillet over medium-high heat. Add carrots and saute 3 minutes then add green onions, garlic and ginger and saute 2 minutes longer, set aside.
2. Cover chicken with plastic wrap and pound to an even thickness using the flat side of a meat mallet. Heat 1 Tbsp olive oil in a large cast iron dutch oven over medium-high heat. Season both sides of chicken lightly with salt and peper, then add to pot and cook until browned on both sides, about 2 1/2 minutes per side. Pour in chicken broth, soy sauce, mirin, rice vinegar, Sriracha, and sesame oil, then pour carrot mixture into soup mixture. Bring to a boil then reduce heat to medium-low, cover and simmer until chicken has cooked through (center should register 165 degrees on an instant read thermometer), about 5 - 7 minutes. Remove chicken breasts from soup and transfer to a cutting board and let rest 5 minutes then cut into strips.
3. Meanwhile, stir in sugar, cabbage and mushrooms and return soup to a boil. Add noodles and cook 3 - 5 minutes longer until noodles are tender. Stir in chicken. Serve warm sprinkled with cilantro.

Recipe source: cookingclassy

Tom Kha Gai- Coconut Chicken Soup Recipe

Ingredients

• 1 lb boneless chicken cut into thin slices
• 1 can of coconut milk lite or regular
• 1 can 14.5 oz of chicken broth
• 1 envelope of A Taste of Thai Coconut Ginger Soup Base
• 1 1/2 cups sliced mushrooms
• 1/4 cup of lime juice 2 large limes
• 2 TBSP of red curry paste
• 2 TSP of hot chili pepper oil
• 4 stems of cliantro leaves only

Instructions

1. In a medium size saucepan, combine the Coconut Ginger Soup Base with the coconut milk and red curry paste over high heat
2. Bring to a boil
3. Once boiling add chicken, returning to a boil
4. Cook for 3 minutes, stirring every so often until chickem is fully cooked
5. Add chicken broth, hot chili pepper oil, lime juice and mushrooms and return to a boil
6. Remove from heat and garnish with cilantro and serve

Recipe soup: glitterandgraze

ROSEMARY CHICKEN NOODLE SOUP RECIPE

INGREDIENTS:

• 2 Tablespoons olive oil
• 1 small white onion, peeled and diced
• 2 medium carrots, peeled and diced
• 2 stalks celery, ends trimmed and diced
• 3 cloves garlic, minced or pressed
• 8 cups (64 ounces) good-quality chicken stock
• 3-4 stalks *fresh rosemary (or more/less to taste)
• 6 ounces wide egg noodles (or use gluten-free noodles if making this GF)
• 2 cups shredded cooked chicken
• salt and pepper
• (optional: chopped fresh parsley for garnish)

DIRECTIONS:

1. Heat oil in a large stockpot over medium-high heat.  Add onion and saute for 4 minutes, stirring occasionally.  Add carrots and celery and saute for another 3-4 minutes, or until the carrots are softened a bit.  Add garlic and saute for an additional 1-2 minutes, or until fragrant.  Add chicken stock and stir until combined.  Gently stir the rosemary into the soup, then continue cooking until the soup reaches a simmer.  Reduce heat to medium, and simmer for an additional 5 minutes until the broth has your desired level of rosemary flavor.  (You can add in more rosemary if needed.)
2. Once the broth is ready, remove the rosemary, and stir in the egg noodles and chicken.  Continue cooking for 8-10 minutes or until the egg noodles are al dente.  (The longer they cook, the more broth they will soak up.  Feel free to add more chicken stock if desired.)  Season the soup with salt and pepper to taste.
3. Serve warm, garnished with extra black pepper and fresh parsley if desired.

Recipe source: gimmesomeoven

Chicken Tortellini Soup Recipe

Ingredients

• 3 tablespoons extra virgin olive oil
• 2 cups chopped peeled carrots
• 2 cups chopped celery
• 2 cups finely chopped white onion
• 3 cups cooked shredded chicken
• 1 pound cooked bacon strips cut into 1/2 inch strips
• 32 ounces reduced sodium chicken broth
• 1 pound 3 cheese tortellini I use the fresh style found near the cheese
• 1 cup heavy cream or whole milk
• 1/4 cup fresh grated Parmesan Cheese
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. Heat oil in large 5 quart cast iron skillet over medium heat. When hot, add carrots, celery, onion and garlic, stirring and cooking for 5 minutes. Stir in chicken and bacon. Add chicken broth and let warm for 5 minutes. Stir in tortellini and cook for 10 minutes, until al dente. Add cream, Parmesan cheese, salt and pepper, stirring to combine. Reduce heat to low and simmer for another 10 minutes. Before serving garnish with fresh chopped parsley.

Recipe source: picky-palate

LEMON RICE AND CHICKEN SOUP RECIPE

INGREDIENTS

• 1 tbsp olive oil
• 1 small onion chopped
• 1 medium carrot chopped
• 1/2 cup Arborio rice *
• 4 cups chicken broth low sodium
• 3 tbsp lemon juice freshly squeezed
• 3 eggs
• 2 chicken breast cooked and shredded with 2 forks, skinless and boneless
• 1/2 tsp salt or to taste
• 1 tsp pepper or to taste
• 1/4 cup dill chopped

INSTRUCTIONS

1. Heat the oil in a soup pot or Dutch oven over medium-high heat then add the chopped onion and carrot and cook for about 5 minutes or just until the carrot is tender and the onion is translucent.
2. Add the rice and chicken broth to the pot and bring to a boil. Reduce the heat to a simmer and cook for about 15 minutes or until the rice is cooked through.
3. Meanwhile in a small bowl beat the egg together with lemon juice.
4. Add the shredded chicken to the pot, then add about a ladle of the soup broth to the egg mixture and stir. Pour the egg mixture into the soup. You will notice the soup thickening up. Season with salt and pepper as needed and if you feel the soup needs more lemon, add more lemon juice as desired.
5. Stir in the dill and cook for a couple more minutes before serving.
6. To serve you could top this soup with some feta cheese, fresh dill and lemon slices.

Recipe source: jocooks

Chicken Soup with Greens and Garlic Recipe

Ingredients

1. 1 1/2 lbs. boneless skinless chicken thighs
2. salt & pepper
3. 1 T. vegetable oil
4. 3 carrots, peeled and chopped, medium
5. 2 celery ribs, chopped medium
6. 1 onion, minced
7. 6 cloves of garlic, peeled and minced
8. 1 T. tomato paste
9. 1/2 t. dried thyme (or 2 t. fresh thyme, if you have it)
10. 1/4 t. dried red pepper flakes
11. 8 c. chicken broth (I used homemade)
12. 2 bay leaves
13. 1 c. dried wide egg noodles
14. 3. c. greens (I used chard, kale and spinach)
15. 1 T. lemon juice

Instructions

1. Dry chicken thighs with paper towels and season with salt and pepper. Heat oil in a skillet until just smoking. Brown chicken thighs well on both sides, about 3 minutes per side. Transfer to a plate and let cool slightly.
2. Add carrots, celery and onion to the skillet, and cook over medium heat until vegetables are softened, 7 to 10 minutes. Stir in garlic, tomato paste, thyme, and red pepper chile flakes and cook until fragrant, about one minute. Stir in 1 c. chicken broth to scrape up any browned bits. Transfer vegetables to slow cooker.
3. Stir remaining 7 c. broth and bay leaves into slow cooker. Place browned chicken thighs with any accumulated juices from their plate into slow cooker. Cover and cook on low for 4 hours.
4. About 15 minutes before you want to serve the soup, cook egg noodles in boiling salter water, according to package directions, undercooking them just slightly (by about 1 minute). Drain, and reserve.
5. Remove chicken thighs from slow cooker and place on cutting board to rest. Remove the bay leaves from the soup. After chicken has rested for about 5 minutes, shred it into bite sized pieces, and add it and the greens, the cooked noodles, and finally, the lemon juice to the slow cooker. Allow the greens to just wilt, and the chicken to warm back up. This will take about 3-5 minutes. Stir, taste, and season with salt and pepper, if needed. Serve.

Recipe source: thatsusanwilliams

Panera Chicken & Wild Rice Soup Recipe

Ingredients

• ½ cup finely diced carrots
• ½ cup finely diced celery
• 1 medium onion finely diced
• 1 teaspoon olive oil
• 3 garlic cloves, minced
• 32 ounces chicken stock
• 2 cups water
• 2 cups milk, divided
• ½ teaspoon pepper
• ½ teaspoon dried oregano
• 1 bay leaf
• 2 large chicken breasts, cooked and shredded or finely diced
• ½ cup all-purpose flour
• 4.3-ounce box of Rice a Roni Long Grain and Wild Rice + seasoning packet
• salt and pepper, to taste
• scallions, for garnish

Instructions

1. Place the carrots, celery, onion, and olive oil in a 6-quart Dutch oven or soup pot.
2. Allow the carrots, celery, and onion to simmer over medium heat for around 10 minutes or until the onions are translucent.
3. Add the garlic cloves, chicken stock, water, and 1 cup of milk to the mixture and stir until combined.
4. Add the pepper, dried oregano, bay leaf, and shredded chicken. Mix until combined.
5. Allow the soup to simmer over medium heat for about 15 minutes.
6. Whisk together the remaining 1 cup of milk with the ½ cup flour until no lumps remain.
7. Pour this into the soup mixture and whisk until combined and no lumps remain.
8. Place the long grain and wild rice and the seasoning packet into the soup and mix until combined. Allow the soup to simmer for 20 more minutes or until the rice is tender.
9. Add salt and pepper to taste.
10. Garnish with fresh scallions and serve hot. Enjoy!

Recipe source: wishesndishes

Cheesy Chicken Enchilada Soup Recipe

Ingredients

• 2 tablespoons olive oil
• 1 cup diced white onion
• 3 cloves garlic, minced
• ½ cup flour
• 3 cups chicken stock
• 2 cups cooked, shredded chicken
• 1 10-ounce can red enchilada sauce
• 1 (14-ounce) can black beans, rinsed and drained
• 1 (14-ounce) can diced tomatoes, with juice
• ½ teaspoon ground cumin
• 8 ounces sharp cheddar cheese, freshly grated
• 1 teaspoon salt
• optional toppings: tortilla chips/strips, diced/sliced avocado, sour cream, chopped fresh cilantro, and/or pico de gallo

Instructions

1. Heat the oil in a large pot over medium-high heat. (To save time, peel and dice the onion for the minute or so that the oil heats.)
2. Add the onion and saute for 5 minutes, or until cooked and translucent. Add the garlic and saute for an additional minute until fragrant, being careful not to burn it.
3. Whisk in the flour and cook for an additional minute.
4. Pour in half of the chicken stock, and stir until completely combined and no lumps remain.
5. Add in the rest of the chicken stock, and stir quickly to combine.
6. Add in the chicken, enchilada sauce, black beans, tomatoes, salt and cumin, and stir until combined. Continue stirring occasionally until simmering.
7. Reduce heat to medium-low and let it simmer for about 3 minutes, stirring occasionally so that the soup does not burn to the bottom of the pan.
8. Slowly stir in the cheese until combined. Season with salt, to taste.
9. Serve your soup warm with toppings of choice. Enjoy!

recipe source: wishesndishes

SICILIAN CHICKEN SOUP RECIPE

INGREDIENTS

• 2 1/2 lbs. split chicken breast with ribs, skin removed
• 1 medium yellow onion, chopped
• 3 celery ribs, diced
• 3 medium carrots, peeled + diced
• 1 large green bell pepper, cored + diced
• 2 medium russet potatoes, peeled + diced
• 1 (14.5 oz) can diced tomatoes (I used no salt added)
• 2 dry bay leaves
• 2 large (or 4 small) garlic cloves, chopped
• 1/2 cup chopped fresh parsley
• 1/2 cup dry ditalini pasta
• salt and pepper

INSTRUCTIONS

1. Add chicken, onion, celery, carrots, bell pepper, potatoes, tomatoes, and bay leaves to a large (atleast 6-quart) stock pot or dutch oven. Add cold water to cover by 1 inch. Cover and bring to a boil over high heat.
2. Add garlic and parsley. Season with salt and pepper to taste. Reduce heat to low and simmer, partially covered, until chicken is falling off bones, about 1 hour.
3. Remove chicken to a large bowl and cool for about 10 minutes, then shred the chicken, discarding the bones. Keep the soup in the pot simmering.
4. Meanwhile, cook pasta in a medium pot according to package directions until tender. Drain. Do not add uncooked pasta to the soup or it will soak up too much liquid and make the soup super thick.
5. Add chicken and pasta to the pot. Give it couple good stirs. Taste for salt and pepper. If the soup is too thick, add 1/2 – 1 cup of water and bring to a slow simmer. Discard the bay leaf. Serve hot.

Recipe source: littlebroken

CREAMY CHICKEN AND MUSHROOM SOUP RECIPE

INGREDIENTS:

• 1 tablespoon olive oil
• 8 ounces boneless, skinless chicken thighs, cut into 1-inch chunks
• Kosher salt and freshly ground black pepper
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 8 ounces cremini mushrooms, thinly sliced
• 1 onion, diced
• 3 carrots, peeled and diced
• 2 stalks celery, diced
• 1/2 teaspoon dried thyme
• 1/4 cup all-purpose flour
• 4 cups chicken stock
• 1 bay leaf
• 1/2 cup half and half, or more, as needed*
• 2 tablespoons chopped fresh parsley leaves
• 1 sprig rosemary

DIRECTIONS:

1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
2. Melt butter in the stockpot or Dutch oven over medium heat. Add garlic, mushrooms, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
3. Whisk in flour until lightly browned, about 1 minute. Whisk in chicken stock, bay leaf and chicken thighs, and cook, whisking constantly, until slightly thickened, about 4-5 minutes.
4. Stir in half and half until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.
5. Serve immediately, garnished with parsley and rosemary, if desired.

Recipe source:damndelicious

OLD FASHIONED CHICKEN SOUP FROM SCRATCH RECIPE

INGREDIENTS

• 6 lb whole chicken (I used 2 small chickens about 3lbs each)
• 2 cups onions, chopped
• 4 cups celery, chopped (This is about 1 bunch of celery)
• 6 cloves of garlic, minced
• 4 cups of carrots, chopped into coins
• 2 bay leaves
• 1 tsp dried thyme
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 1/2 tsp dried parsley flakes
• Water, as needed
• Additional salt and pepper, to taste

INSTRUCTIONS

Important You will need a large stock pot for this.

1. Put your chicken into the stock pot and cover with water.
2. Add a little salt and bring to a boil. Once it comes to a good rolling boil for a few minutes, lower the heat to between LOW and MEDIUM. Put the lid on and let it cook for about 2 hours on the stove.
3. Open the pot and check to see how the chicken is doing. When the meat is more tender and JUST STARTS to come off the chicken it's time for the next step.
4. Using tongs or another kitchen tool (I like to use a large roast beef fork) remove the chicken from the pot and set on a cookie sheet or large plate. The only thing that should be left in the pot is the liquid.
5. While the chicken cools for a couple minutes so you can work with it easier, skim off some of the fat that's accumulated on the surface of the pot. You don't have to remove it all since it does give the soup a great flavor but if there's a lot you should try to remove some. The amount of fat you have on the top depends on the chicken itself – some are fattier than others.
6. Using a fork and knife, remove as much meat as possible from the chicken and drop it into the pot. Do not cut the meat into chunks – let the meat naturally come apart as it continues the cooking process.
7. Make sure that you add the leg bones to the pot along with the meat. The bones are extremely important in making the soup taste perfect.
8. Once all the meat is removed from the chicken you can discard the unused parts.
9. Now add the vegetables, garlic and herbs to the pot.
10. Add some water to the pot until the veggies, etc are covered.
11. Bring to a rolling boil once more for a couple minutes.
12. Lower the heat to about between LOW and MEDIUM, cover and let it cook for 2 more hours.
13. Stir the soup a couple times while it cooks.
14. At the end of cooking give the soup a taste and add a little more salt and pepper to taste.
15. Let it cook for a couple more minutes and remove the leg bones and bay leaves.
16. Once done – Enjoy!

Recipe Source: dishesanddustbunnies

THE ULTIMATE CHICKEN NOODLE SOUP RECIPE

Ingredients

• 2-1/2 pounds bone-in chicken thighs
• 1-1/4 teaspoons pepper, divided
• 1/2 teaspoon salt
• 1 tablespoon canola oil
• 1 large onion, chopped
• 1 garlic clove, minced
• 10 cups chicken broth
• 4 celery ribs, chopped
• 4 medium carrots, chopped
• 2 bay leaves
• 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
• 3 cups uncooked kluski or other egg noodles (about 8 ounces)
• 1 tablespoon chopped fresh parsley
• 1 tablespoon lemon juice

Directions

1. Pat chicken dry with paper towels; sprinkle with 1/2 teaspoon pepper and salt. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons.
2. Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes.
3. Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes.
4. Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. Adjust seasoning with salt and remaining 3/4 teaspoon pepper. Remove bay leaves.

Recipe source: tasteofhome

Crab Corn Chowder

Ingredients

• 3 teaspoons chicken bouillon granules
• 2 cups boiling water
• 6 bacon strips, diced
• 1/3 cup each diced sweet red, yellow and orange peppers
• 1/2 cup chopped onion
• 1/4 cup all-purpose flour
• 3 cups half-and-half cream
• 2 cans (14-3/4 ounces each) cream-style corn
• 1-1/2 teaspoons seasoned salt
• 1/2 teaspoon dried basil
• 1/4 to 1/2 teaspoon cayenne pepper
• 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed or 2 cups imitation crabmeat, flaked
• 1/2 cup minced chives

Directions

1. Dissolve bouillon in water; set aside. In a Dutch oven, cook bacon over medium heat until crisp. Remove bacon to paper towels to drain, reserving drippings.
2. In the same pan, saute peppers and onion in drippings until tender. Stir in flour. Gradually stir in bouillon mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Reduce heat; gradually stir in cream and corn. Add the seasoned salt, basil and cayenne. Cook until heated through, stirring occasionally (do not boil). Stir in the crab. Garnish each serving with bacon and chives.

Recipe source: tasteofhome

Buffalo Chicken Wing Soup

Ingredients

• 5 cups 2% milk
• 3 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
• 3 cups shredded cooked chicken (about 1 pound)
• 1 cup sour cream
• 1/4 to 1/2 cup Louisiana-style hot sauce
• Sliced celery, optional

Directions

1. In a 5-qt. slow cooker, mix all ingredients. Cook, covered, on low until heated through and flavors are blended, 4-5 hours. If desired, top servings with celery and additional hot sauce.

Recipe source: tasteofhome

Olive Garden Chicken Gnocchi Soup

Ingredients
1 pound boneless skinless chicken breasts cooked and shredded
1 Tbs olive oil
4 Tbs butter
1/4 cup all-purpose flour
1 small onion chopped
2 garlic cloves minced
6 cups chicken broth
2 cups milk
1 cup carrots shredded
2 tsp parsley flakes
Salt and pepper for seasoning
1 package 16 ounces mini potato gnocchi
1 cup fresh spinach chopped


Instructions
In large dutch oven or stock pot, melt butter and olive oil together.
Add your onions, carrots and garlic and cook until onions become translucent.
Whisk in your flour and let cook for a minute, slowly stir in your chicken broth and simmer until it starts to thicken up.
Meanwhile in pan cook your gnocchi according to package directions, drain and set aside.
Add your milk to your veggie and chicken broth mix and bring to a boil, stir in your seasonings.
Once at a boil reduce heat and add your gnocchi, spinach and chicken simmering until heated through and thickened.



Soup : tornadoughalli

Doenjang Jjigae Best Soup Recipe

Ingredients:

10 x 10cm/4 x 4" piece dried kelp
5 tbsp doenjang
1-2 medium potatoes, cubed
1 medium white onion, chopped
2 medium-large mushrooms, chopped
1 large garlic clove, crushed
200g/7oz firm or extra firm tofu, cubed
¼-1 tsp gochugaru (Korean chilli flakes) (depending on spice preference)
1 large spring onion (aka scallion), sliced diagonally


Process:

1. In a large pot, bring 4 cups (1 litre) water to a simmer and add the dried kelp. Simmer for 5 minutes, then discard the kelp.
2. Add the doenjang paste and use a potato masher or slotted spoon to crush the paste so it disperses in the water.
3. Add the potato, mushroom and onion to the pot and simmer for 10 minutes.
4. Add the tofu and gochugaru and simmer for 5 more minutes.
5. Use a ladle to serve into bowls and top with the spring onions and a little more gochugaru. Serve with sticky rice if desired.

Source : discoverdelicious

Spicy Thai Curry Pumpkin Noodle Soup Recipe

INGREDIENTS

• 1 tablespoon vegetable oil
• 2 tablespoons thai red curry paste
• 1 cup shiitake mushrooms (dried (Note 1))
• 2 cups pumpkin puree ((Note 2: How to make Puree))
• 1 teaspoon fish sauce ((optional))
• 3 cups vegetable broth (or Water)
• 1 1/2 tablespoons jaggery (or Brown Sugar)
• 3/4 cup thick coconut milk
• 150 grams noodles
• 1/2 cup thai basil (leaves (Note 3))
• to taste salt
• roasted peanuts and Thai Basil for topping

INSTRUCTIONS

1. Soak dried shiitake mushrooms in hot water for half an hour.
2. Heat oil in a large pot and add thai red curry paste. Saute for 2-3 minutes and add pumpkin puree, fish sauce and 2 1/2 cups broth or water.
3. Slice the shiitake mushrooms and add them to the pot along with jaggery and salt. Bring everything to a boil, and simmer for 8-10 minutes.
4. In the meanwhile, boil noodles according to package instructions till al dente (cooked but still firm when bitten), strain, wash with cold water and set aside. Washing with cold water stops the cooking process and helps avoid sticky, overcooked noodles.
5. Whisk together 1/2 cup broth with 3/4 cup coconut milk and add it to the pot around the 8 minute mark. Simmer for another 5 minutes. Add noodles and basil to the pot and switch off the flame. Cover and let the soup sit for 5-7 minutes before ladling it into bowls.
6. Serve hot topped with crushed roasted peanuts and thai basil.

Source : myfoodstory

Spicy Sausage Soup with Tortellini

Ingredients

• 2 cartons (32 ounces each) chicken broth
• 1 pound Johnsonville® Ground Mild or Hot Italian sausage
• 1 package (9 ounces) refrigerated cheese tortellini
• 1 can (14-1/2 ounces) fire-roasted or Italian diced tomatoes
• 1 teaspoon Italian seasoning
• 3 cups fresh spinach, thinly sliced

Directions

1. In a 6-qt. stockpot, bring broth to a boil. Carefully drop sausage by heaping teaspoonfuls into boiling broth. Add tortellini, tomatoes and Italian seasoning; return to a boil.
2. Reduce heat; simmer, uncovered, 8-10 minutes or until sausage is cooked through and pasta is tender. Stir in spinach until wilted. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

Recipe source: tasteofhome