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Fast and Easy Zucchini Soup
Soup American

Fast and Easy Zucchini Soup

4.9

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Stir water, zucchini, and bouillon cubes together in a stockpot; bring to a boil. Reduce the heat to medium, then cover and simmer, stirring occasionally, until zucchini is tender, about 20 minutes.
  2. 2 Carefully drop cream cheese into the stockpot. Cook and stir until melted, about 5 minutes. Blend soup with an immersion blender until smooth.

By Jilly Bean

Creamy Hash Brown Potato Soup
Soup American

Creamy Hash Brown Potato Soup

4.3

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels, reserving drippings in the skillet. Chop bacon into small pieces; set aside.
  2. 2 Combine hash brown potatoes, O'Brien hash brown potatoes, prepared bouillon, celery seed, and black pepper in a large pot over medium heat; bring to a boil. Reduce heat and simmer, covered, until potatoes are tender, 20 to 30 minutes.
  3. 3 Purée potatoes in the pot with an immersion blender until smooth. Stir in condensed soup, milk, and reserved drippings. Simmer until heated through, about 10 minutes. Sprinkle bacon on top.

By MICSHELLIE

World's Best Potato Soup
Soup American

World's Best Potato Soup

4.7

Prep
Cook
Total

Instructions

  1. 1 Gather the ingredients.
  2. 2 Place potatoes, onions, celery, and bouillon cubes in a large pot. Add enough water to cover all ingredients. Bring to a boil and simmer on medium heat for 15 minutes.
  3. 3 Add half and half, bacon, cream of mushroom soup and stir until combined. Add cheese and stir until completely melted. Simmer on low until potatoes are cooked through and tender.
  4. 4 Serve and enjoy!

By Elizabeth Goldsberry

Potato Soup a la Inge
Soup American

Potato Soup a la Inge

4.1

Prep
Cook
Total

Instructions

  1. 1 In a large pot over high heat, combine the potatoes, bouillon, water, salt and pepper, garlic powder and nutmeg. Cook for about 15 minutes or until potatoes are tender. Add the heavy cream and the green onions. Stir well and allow soup to bubble up, about 5 minutes. Remove from heat and pour into individual bowls. Garnish with bacon bits and enjoy!

By Inge

Chicken Rotini Soup
Soup American

Chicken Rotini Soup

4.3

Prep
25 min
Cook
45 min
Total
70 min

Instructions

  1. 1 Fill a large pot with water. Add bouillon cubes and bring to a boil. Add rotini and cook until tender yet firm to the bite, about 8 minutes. Drain and set aside.
  2. 2 Combine chicken broth and water in a large pot over high heat. Add chicken, celery, carrots, and onion; bring to a boil. Stir in pasta, reduce the heat to medium-low, and season with onion powder, garlic powder, salt, and pepper. Simmer until vegetables are tender and chicken is no longer pink, about 20 minutes.
  3. 3 Serve immediately.

By JULIESLP

Sweet Potato and Brandy Soup
Soup American

Sweet Potato and Brandy Soup

2.6

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Bring a large pot of water to a boil. Add sweet potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel, and mash. Set aside.
  2. 2 In a medium skillet over medium high heat, cook and stir onions in olive oil until translucent. Add white wine, red wine, and brandy, and simmer for 5 minutes. Add mashed sweet potatoes, stirring to incorporate. Dissolve bouillon cubes in water and add to the soup with the allspice. Simmer another 10 minutes, stirring occasionally. Season to taste with salt and pepper. Serve hot.

By amanda1432

Chicken and Rice Soup I
Soup American

Chicken and Rice Soup I

4.1

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Cook celery, onion, rice, bouillon, and water about 20 minutes or until most of the water is absorbed by the rice. Remove from the heat.
  2. 2 Make a cream base: Combine butter and flour in a small skillet, making a paste. Add 2 cups milk and stir to make a smooth sauce.
  3. 3 Add cream base to the rice mixture. Add chicken and 1 cup milk. If the soup seems thick, add more milk. Add pepper to taste and serve hot.

By Nell Marsh

Cauliflower Potato Soup
Soup American

Cauliflower Potato Soup

4.8

Prep
20 min
Cook
195 min
Total
215 min

Instructions

  1. 1 Combine cauliflower, potatoes, carrots, and onion flakes in a pot. Add enough water to cover, then stir in bouillon cube. Bring to a simmer and cook until cauliflower is tender, about 10 minutes.
  2. 2 Transfer vegetable mixture and about 1 cup cooking liquid to a slow cooker. Stir in condensed soup, milk, cream cheese, and bacon bits. Cook on Low for 2 1/2 hours, stirring occasionally.
  3. 3 Stir parsley into soup and continue cooking until vegetables are tender and flavors blend, 30 minutes to 1 1/2 hours.
  4. 4 Ladle into bowls and top with shredded cheese.

By AMYL22

Spiced Parsnip Soup
Soup American

Spiced Parsnip Soup

4.6

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Melt butter in a large saucepan over medium heat. Add onion and sauté until translucent, about 5 minutes. Add parsnips, garlic, and curry powder; cook and stir until fragrant, about 2 minutes.
  2. 2 Stir bouillon into boiling water until dissolved; pour into the saucepan and stir to remove any browned bits from the bottom of the pot. Simmer until parsnips are soft and break apart easily with a spoon, about 15 minutes.
  3. 3 Purée soup with an immersion blender until smooth. Stir in heavy cream and heat gently, without boiling, until warmed through, 2 to 3 minutes. Season with salt and pepper and garnish with paprika.

By ButtercupBento

Caldo de Pollo
Soup Mexican

Caldo de Pollo

4.8

Prep
20 min
Cook
110 min
Total
130 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Place chicken legs into a large stockpot; pour water over chicken. Add minced garlic, salt, and garlic powder.
  3. 3 Cover and bring to a boil over high heat. Reduce to a simmer and cook until chicken meat falls off the bones, 1 to 2 hours.
  4. 4 Stir in chicken bouillon cube until dissolved; add carrots, potatoes, zucchini, chayote, and white onion. Reduce heat to medium-low and simmer until carrots and potatoes are tender, 45 minutes to 1 hour.
  5. 5 Stir chopped cilantro into soup. Simmer for 5 minutes.
  6. 6 Serve hot and enjoy!

By jackampamplanasmommy

Simply Delicious Chicken Rice Soup
Soup American

Simply Delicious Chicken Rice Soup

4.7

Prep
20 min
Cook
55 min
Total
75 min

Instructions

  1. 1 Bring water to a boil in a large pot; add chicken breast, leek, onion, carrot, celery, chicken bouillon, thyme, poultry seasoning, and black pepper. Simmer until chicken is no longer pink in the center, about 20 minutes. Remove chicken from the pot and shred.
  2. 2 Return chicken to the pot and stir in chicken broth and rice. Continue to simmer until rice is tender, about 30 minutes more, stirring occasionally.

By vchooch13

Buffalo Chicken Soup
Soup American

Buffalo Chicken Soup

4.7

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Melt butter in a large pot over medium-high heat. Add celery and onion; cook until tender, about 5 minutes. Add flour and cook until absorbed, about 2 minutes. Slowly stir in half-and-half and water.
  2. 2 Add bouillon and stir until dissolved. Stir in chicken, Cheddar cheese, and Buffalo wing sauce. Season with salt and pepper. Reduce the heat to medium-low and simmer, stirring occasionally, until cheese has completely melted, about 10 minutes.

By Keiko

Meghan and Jenn's Veggie, Chicken and Herb Soup
Soup American

Meghan and Jenn's Veggie, Chicken and Herb Soup

4.1

Prep
15 min
Cook
120 min
Total
135 min

Instructions

  1. 1 In a large pot, combine bell pepper, onion, celery (reserve leaves for garnish), broccoli, corn, chicken and garlic. Season with basil, oregano, rosemary, parsley, salt and pepper. Stir bouillon into mixture and pour in enough water to cover by 2 inches. Bring to a boil, then reduce heat and simmer 2 hours, stirring occasionally.

By Jenn and Meghan

Hearty Ham Bone Soup
Soup American

Hearty Ham Bone Soup

4.7

Prep
10 min
Cook
260 min
Total
270 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Melt bacon grease in a large skillet over medium-high heat. Cook and stir onion, carrots, celery, and garlic in hot bacon grease until vegetables are slightly tender and fragrant, about 5 minutes.
  3. 3 Stir potatoes into onion mixture; cook and stir until golden, about 10 minutes.
  4. 4 Stir hot water and chicken bouillon together in a slow cooker until bouillon is dissolved; add onion mixture, ham bone, diced tomatoes, corn, tomato sauce, black pepper, and salt.
  5. 5 Cook soup in the slow cooker set to Low for 4 to 6 hours. Remove ham bone from soup and let rest until cool enough to handle. Remove meat from ham bone and stir meat into soup.

By Gayle Satre

Knefla Soup
Soup European

Knefla Soup

4.5

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 In a large stockpot, combine potatoes, onions, carrot, celery, bouillon cubes, parsley, water, salt, pepper, and margarine. Simmer soup until vegetables become tender, 10 to 15 minutes.
  2. 2 Meanwhile, mix flour, egg, salt, and milk together in a bowl until a uniform dough forms. Form dough into long strips; cut strips into small pieces (knefla).
  3. 3 Once vegetables are tender, add knefla to the pot and let simmer for 30 minutes.
  4. 4 Stir in evaporated milk and serve.

By Sue H.

Navy Bean Soup
Soup American

Navy Bean Soup

4.7

Prep
15 min
Cook
250 min
Total
265 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine water, beans, tomatoes, ham, onion, celery, Worcestershire sauce, minced garlic, bouillon, parsley, garlic powder, and bay leaf in a stock pot; bring to a boil. Reduce heat, cover, and simmer for two hours.
  3. 3 Add 3 cups of water; stir in salt and pepper. Simmer for an additional two hours. Discard bay leaf before serving.

By ANGCHICK

Grandpa's Garden Chicken Soup
Soup American

Grandpa's Garden Chicken Soup

4.8

Prep
20 min
Cook
95 min
Total
120 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place chicken pieces into a large stockpot and add enough water to cover completely. Add onion, celery, basil, parsley, bouillon, garlic, salt, and pepper; bring to a simmer over medium-high heat. Reduce the heat and simmer until chicken is no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  3. 3 Meanwhile, peel and dice potatoes, kohlrabi bulbs, and turnip. Peel and slice carrots. Place those vegetables into a bowl.
  4. 4 Core and chop cabbage and tomato. Trim green beans and cut into 1-inch pieces. Cut corn kernels from cobs. Place those vegetables into another bowl.
  5. 5 When chicken is finished, remove and discard celery chunks. Transfer chicken to a cutting board and let cool for 5 minutes, then remove as much meat as possible from the bones. Chop meat roughly and return to the stockpot.
  6. 6 Stir in the first bowl of vegetables (including potatoes); cook over medium-low until vegetables are tender, about 20 minutes.
  7. 7 Stir in the second bowl of vegetables (including cabbage); cook until green beans are tender, 7 to 10 minutes more.
  8. 8 Serve and enjoy!

By SRF0079

Easy and Tasty Chicken Tortilla Soup
Soup Mexican

Easy and Tasty Chicken Tortilla Soup

4.6

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Bring the water to a boil in a large pot; stir the bouillon cubes into the water until dissolved. Add the onion, banana pepper, hominy, black beans, garbanzo beans, diced tomatoes with chiles, diced tomatoes, chicken soup, chicken, garlic powder, lime juice, hot pepper sauce, cilantro, chili powder, cumin, salt, and pepper; stir. Reduce heat to medium and cook the soup until the onions are soft and opaque, about 20 minutes.

By ShannyBanany

Cold-Busting Ginger Chicken Noodle Soup
Soup American

Cold-Busting Ginger Chicken Noodle Soup

4.6

Prep
30 min
Cook
85 min
Total
125 min

Instructions

  1. 1 Heat olive oil in a large pot over medium heat. Add chicken, onion, and crushed garlic cloves; cook until chicken is browned and onion starts to turn translucent, about 5 minutes. Pour water, wine, and lemon juice over chicken mixture; stir in sliced ginger, sugar, bouillon cubes, bay leaves, and peppercorns. Bring to a simmer, then reduce the heat to medium-low and cook for 45 minutes.
  2. 2 Remove and discard garlic cloves. Transfer chicken to a cutting board and chop into bite-size pieces.
  3. 3 Add carrots, celery, kohlrabi, rosemary, and thyme to the pot. Reduce the heat to low and cook until vegetables begin to soften, about 20 minutes.
  4. 4 Bring soup to a boil. Return chopped chicken to the pot along with egg noodles, minced garlic, and grated ginger. Remove from the heat and let sit until noodles have softened, about 10 minutes. Season with salt and garnish with parsley.

By Coulter

White Sauce for Pasta
Dinner Italian

White Sauce for Pasta

4.4

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Melt butter and margarine in a saucepan over medium-low heat.
  3. 3 Add flour and crumbled bouillon; stir until well blended, 1 to 2 minutes.
  4. 4 Continue to cook and stir until thickened and lightly browned, about 5 minutes.
  5. 5 Increase the heat to medium and whisk in water until smooth.
  6. 6 Stir in milk; cook and stir until hot and thickened, 2 to 3 more minutes.
  7. 7 Season with white pepper.

By KEIRISTY

Creamy Chicken Lasagna
Dinner Italian

Creamy Chicken Lasagna

4.7

Prep
25 min
Cook
65 min
Total
90 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain, rinse with cold water, and set aside.
  3. 3 Meanwhile, place chicken in a saucepan with enough water to cover; bring to a boil. Cook until chicken is no longer pink and the juices run clear, about 20 minutes. Remove chicken from the saucepan and shred.
  4. 4 Combine shredded chicken, 1 cup mozzarella cheese, and cream cheese in a large bowl. Dissolve hot water and bouillon in a liquid measure; pour over chicken mixture and stir until well combined.
  5. 5 Spread 1/3 of the spaghetti sauce in the bottom of a 9x13-inch baking dish. Cover with 1/2 of the chicken mixture and top with 3 lasagna noodles; repeat. Top with remaining sauce and sprinkle with remaining 1 cup mozzarella cheese.
  6. 6 Bake in the preheated oven for 45 minutes.
  7. 7 Serve and enjoy!

By Caroline

Rich Italian Sausage and Potato Soup
Dinner Italian

Rich Italian Sausage and Potato Soup

4.7

Prep
40 min
Cook
30 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C).
  2. 2 Place sausage links on a sheet pan and bake until cooked through, 15 to 20 minutes. Cut each link in half lengthwise, then into 1/2-inch slices. Set aside for later.
  3. 3 Sauté onions and pancetta in a 4-quart saucepan over medium heat until onions are translucent, about 10 minutes. Add garlic and sauté for 1 minute.
  4. 4 Add bouillon, water, and potatoes; bring to a simmer for 15 minutes. Add kale, cream, and reserved sausage; simmer for 5 more minutes and serve.

By MARBALET

Instant Pot Risotto
Dinner Italian

Instant Pot Risotto

5.0

Prep
5 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Dissolve chicken bouillon cube in hot water and set aside.
  2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add olive oil to the pot. Add onion and cook for 1 minute. Add garlic and rice and stir until each grain of rice is coated with the oil mixture. Cook until rice is slightly toasted, about 2 minutes. Pour in white wine and simmer for about 30 seconds. Stir in chicken broth.
  3. 3 Turn off Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 5 to 10 minutes for pressure to build.
  4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add butter; stir until risotto is creamy, about 1 minute. Stir in Parmigiano-Reggiano cheese until melted and well combined. Serve sprinkled with parsley.

By Kim's Cooking Now

Chicken Pasta with Asiago Cream Sauce
Dinner Italian

Chicken Pasta with Asiago Cream Sauce

4.6

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and set aside.
  2. 2 Heat 2 cups cream in a medium saucepan to a simmer, stirring often. Whisk in Asiago cheese and bouillon until well blended and bouillon has completely dissolved. Dissolve cornstarch in 2 tablespoons water; whisk into cream sauce. Cook and stir 2 minutes more. Remove pan from heat; set sauce aside.
  3. 3 Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Add chicken; cook and stir until no longer pink in centers and juices run clear, reducing heat if necessary. Transfer chicken to a plate; set aside.
  4. 4 Melt butter in the same skillet over medium-high heat. Stir in prosciutto, mushrooms, and garlic; cook until mushrooms are tender, about 3 minutes. Add chicken, reduce heat, and continue cooking until chicken is heated through.
  5. 5 Return sauce to the heat; stir in remaining ¼ cup cream and parsley flakes until heated through.
  6. 6 Add pasta, chicken-mushroom mixture, and cream sauce to a large bowl; toss well to combine and serve.

By THENEWTRICIA

Spicy Chicken Marsala
Dinner Italian

Spicy Chicken Marsala

4.1

Prep
15 min
Cook
110 min
Total
125 min

Instructions

  1. 1 Heat a large cast-iron skillet over medium heat until very hot. Pour in the vegetable oil, tilt skillet to coat with oil, and place chicken breast halves into the hot skillet. Cook the chicken breasts until browned on each side, about 8 minutes per side.
  2. 2 Increase heat under skillet to medium-high, then stir in bacon, shallots, and green onions. Cook and stir until bacon begins to crisp, about 10 minutes.
  3. 3 Stir in garlic until fragrant, then add fire-roasted tomatoes, Marsala wine, chicken bouillon cubes, and rosemary. Bring to a boil, then reduce heat to low; simmer for about 1 hour.
  4. 4 Stir half-and-half and Parmesan cheese into the sauce over medium heat. Continue to cook until cheese melts, about 10 minutes. Remove skillet from heat, and allow the chicken and sauce to rest while cooking the pasta.
  5. 5 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the spaghetti and return to a boil. Cook until the pasta has cooked through but is still slightly firm to the bite, about 12 minutes. Drain well.
  6. 6 Transfer cooked spaghetti to a serving platter and serve topped with chicken breasts and sauce.

By CraigEstes

Creamy Sun-Dried Tomato Pasta
Dinner Italian

Creamy Sun-Dried Tomato Pasta

4.7

Prep
25 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Heat 2 cups cream in a large saucepan over medium heat until just bubbling. Watch carefully to ensure that it doesn't boil over. Whisk in Asiago cheese and bouillon until cheese is melted and bouillon is dissolved. Add cornstarch mixture; simmer until sauce is thickened, stirring constantly. Mix in sun-dried tomatoes. Set Asiago cream sauce aside or cover and refrigerate for later use.
  2. 2 Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bite, 8 to 10 minutes; drain and set aside.
  3. 3 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; crumble and set aside.
  4. 4 Melt butter in a large saucepan over medium heat. Sauté red onion in hot butter until soft and translucent. Add crumbled bacon and garlic; cook and stir for 2 minutes. Add chicken, green onion, and remaining 1 cup cream. Cook, stirring, until cream is heated through. Add Asiago cream sauce and cook until mixture is heated through.
  5. 5 Add cooked pasta to the saucepan; toss until evenly coated. Sprinkle with parsley to serve.

By Michelle

Chicken Scarpariello
Dinner Italian

Chicken Scarpariello

4.5

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Cut chicken into 1x3-inch strips; dredge in flour.
  3. 3 Heat oil and butter in a 10-inch skillet over medium heat. Add chicken; cook, turning occasionally, until lightly browned, 3 to 4 minutes. Remove chicken with tongs; keep warm.
  4. 4 Add shallots and garlic to skillet; sauté until softened, about 1 minute.
  5. 5 Stir water, wine, bouillon cube, rosemary, salt, and pepper into skillet; cook, stirring frequently, until liquid is reduced by half, 3 to 4 minutes.
  6. 6 Return chicken to skillet; cook until sauce is thickened and chicken is heated through, about 2 to 3 minutes.

By Jill M

Creamy Chicken on Linguine
Dinner Italian

Creamy Chicken on Linguine

4.4

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Heat butter, olive oil, and garlic in a large sauté pan over medium heat. Cook chicken in hot butter mixture until no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C). Remove chicken to a plate to cool slightly, then slice diagonally into long strips. Reserve butter mixture in the pan.
  2. 2 Meanwhile, bring a large pot of salted water to a boil. Cook linguine in boiling water until tender yet firm to the bite, about 11 minutes. Drain and set aside.
  3. 3 Reheat butter mixture in the pan over medium heat. Add onion and sauté, stirring often, until onion is soft but still white. Add water and bouillon; bring to a boil and simmer, uncovered, for about 10 minutes. Stir in cream, Parmesan cheese, milk, and green onions until sauce is well combined.
  4. 4 Place linguine in a large bowl. Arrange chicken slices in a decorative pattern on top. Pour sauce over chicken and around linguine. Garnish with parsley to serve.

By B Filoso

Cabbage and Smoked Sausage Soup
Dinner Italian

Cabbage and Smoked Sausage Soup

4.6

Prep
20 min
Cook
70 min
Total
90 min

Instructions

  1. 1 Heat vegetable oil in a large pot over medium heat. Add onion; cook until lightly browned. Add crushed tomatoes, water, cabbage, sausage, carrots, celery, beans, tomato sauce, and rice. Add bouillon; stir until dissolved. Season with bay leaf, thyme, and salt. Bring to a boil. Reduce heat to low; cook until vegetables are tender and rice is cooked, at least 1 hour.

By Ludy Brinck