Type what you have

Ingredients

• ✓ chicken stock
• olive oil
• onion
• curry powder
• sea salt
• zucchini

Instructions

1. 1 Heat the oil in a large pot. Stir in the onion, and season with curry powder and salt. Cook and stir until onion is tender. Stir in zucchini, and cook until tender. Pour in the chicken stock. Bring to a boil. Cover, reduce heat to low, and simmer 20 minutes.
2. 2 Remove soup from heat. Use a hand blender, or transfer in batches to a blender, and blend until almost smooth.

By NADO2003

Ingredients

• ✓ chicken stock
• sweet potato
• vegetable stock
• water
• ginger
• lime
• milk
• cream

Instructions

1. 1 Gather all ingredients.
2. 2 Combine sweet potatoes, stock, water, and ginger in a large saucepan; bring to a boil. Reduce heat to medium-low, cover, and simmer until sweet potatoes have softened, about 30 minutes.
3. 3 Puree sweet potato mixture with lime juice using an immersion blender or food processor until smooth.
4. 4 Return soup to the saucepan and stir in cream or coconut milk; reheat gently over low heat until warmed through.
5. 5 Serve and enjoy!

By S Mcc

Ingredients

• ✓ chicken stock
• navy bean
• water
• margarine
• carrot
• onion
• bacon

Instructions

1. 1 Clean and sort beans. Place them in a large bowl with water to cover and soak for 3 hours.
2. 2 Combine beans and chicken stock in a large pot over medium heat and allow to simmer.
3. 3 Meanwhile, melt margarine in a large skillet over medium heat. Add carrots and onion and sauté until onion is caramelized, about 10 minutes. Add this mixture to the pot.
4. 4 Sauté bacon in the same skillet over medium-high heat until crisp, 10 to 15 minutes. Drain grease and add bacon to the pot. Continue to simmer the soup over medium heat, stirring frequently, until the beans are tender and the soup has thickened.

By Patty Long

Ingredients

• ✓ chicken stock
• celery
• carrot
• onion
• all-purpose flour
• salt
• white pepper
• milk
• margarine

Instructions

1. 1 Gather all ingredients.
2. 2 Pour chicken stock into a large pot, and bring to a boil. Add celery, carrots, and onion to the pot.
3. 3 Whisk flour, salt, pepper, and milk together in a bowl; add to the pot along with butter.
4. 4 Simmer until thickened, about 10 minutes. Remove from heat and use an immersion blender to puree the vegetables into the soup.

By WONDERFALK

Ingredients

• ✓ chicken stock
• half-and-half
• tomato
• tomato paste
• worcestershire sauce
• sugar
• garlic powder
• onion powder
• white pepper
• salt

Instructions

1. 1 Stir half-and-half, chicken stock, diced tomatoes, tomato paste, and Worcestershire sauce together in a saucepan over medium heat; bring to a simmer and add sugar, garlic powder, onion powder, white pepper, and salt. Stir the mixture and continue to cook until hot, about 5 minutes.
2. 2 Blend mixture with an immersion blender until smooth. Reduce heat to low and continue cooking until the mixture thickens, about 20 minutes.

By Coach Vic

Ingredients

• ✓ chicken stock
• andouille sausage
• butter
• onion
• pumpkin puree
• thyme
• brown sugar
• praline liqueur
• heavy cream

Instructions

1. 1 Heat 2 tablespoons butter in a medium skillet over medium heat; add diced sausage and cook for 5 minutes. Add onion; cook until tender. Add pumpkin and thyme and cook for 5 minutes.
2. 2 Add broth, brown sugar, and liqueur. Reduce heat to low, cover, and simmer for 45 minutes.
3. 3 Purée soup in batches using an immersion blender until nearly smooth. Return to pan over low heat; stir in cream and reserved 2 tablespoons butter. Serve.

By MARBALET

Ingredients

• ✓ chicken stock
• carrot
• water
• coconut milk
• onion
• ginger
• salt
• black pepper
• cilantro

Instructions

1. 1 Place baby carrots in a large pot with enough water to cover by several inches; bring to a boil and cook until tender, about 10 minutes; drain and return carrots to the pot.
2. 2 Pour chicken stock, 2 cups water, and coconut milk over the carrots; add onion, ginger, sea salt, and black pepper.
3. 3 Bring the mixture to a boil, reduce heat to low, and cook at a simmer for 45 minutes.
4. 4 Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth and return to the pot. Stir cilantro through the soup; season with salt and pepper.

By Ann

Ingredients

• ✓ chicken stock
• onion
• garlic
• milk
• salt
• black pepper
• parsley
• lemon pepper seasoning
• allspice
• paprika
• milk
• all-purpose flour

Instructions

1. 1 Place 1 tablespoon of chicken stock in a saucepan over medium-low heat, and cook and stir the onion and garlic in the broth until they are softened, about 3 minutes. Pour in the rest of the broth and 1/2 cup of milk, and whisk in the salt, black pepper, parsley, lemon pepper seasoning, allspice, and paprika. Bring the mixture to a boil, reduce heat, and allow to simmer for 1 to 2 minutes.
2. 2 Whisk together the remaining milk and the flour until smooth, and whisk the milk mixture into the hot stock mixture. Keep whisking continuously to avoid lumps until the soup comes almost to a boil and thickens.

By BabyDollPie

Ingredients

• ✓ chicken stock
• apricot
• onion
• garlic
• olive oil
• red lentil
• tomato
• cumin
• thyme
• salt
• lemon juice

Instructions

1. 1 Sauté apricots, onion, and garlic in olive oil, about 5 minutes. Add chicken stock and lentils and bring to a boil. Reduce the heat and simmer for 30 minutes.
2. 2 Stir in tomatoes and season with cumin, thyme, salt, and pepper to taste. Simmer for 10 minutes.
3. 3 Stir in lemon juice. Purée 1/2 of the soup in a blender, then return to the pot. Serve.

By Karena

Ingredients

• ✓ chicken stock
• mashed potato
• bacon
• turkey sausage
• onion
• garlic
• milk
• green swiss chard
• kale
• crushed red pepper
• sea salt
• black pepper

Instructions

1. 1 Cook the bacon in a large Dutch oven over medium heat. Drain on a paper towel.
2. 2 Crumble and set aside.
3. 3 Remove the turkey Italian sausage links from the casing and place in the Dutch oven along with the diced onion.
4. 4 Saute until the onion is soft and the sausage is cooked. Add the garlic, stirring frequently for 45 seconds.
5. 5 Add the chicken stock, milk, and potatoes.
6. 6 Add Swiss chard or kale along with the crushed red pepper, sea salt and fresh cracked black pepper to taste.
7. 7 Cook on medium low for 15 minutes or until hot.
8. 8 Ladle into soup bowls and garnish with crumbled bacon.

By Idahoan

Ingredients

• ✓ chicken stock
• potato
• zucchini
• onion
• carrot
• dill
• basil
• garlic
• thyme
• rosemary
• cheddar cheese
• salt
• black pepper

Instructions

1. 1 Combine chicken stock, potatoes, zucchini, onions, carrots, dill, basil, garlic, thyme, and rosemary in a large pot. Bring to a boil, then reduce the heat to medium-low and simmer until vegetables are completely tender, about 40 minutes.
2. 2 Turn the heat off, but leave the pot on the stove. Stir in Cheddar until melted, then season with salt and pepper.

By Shannon Dyck

Ingredients

• ✓ chicken stock
• butter
• celery
• onion
• garlic
• split pea
• ham
• bay leaf
• water
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a large soup pot over medium-low heat. Stir in celery, onion, and sliced garlic; cook and stir until onions are translucent but not brown, 5 to 8 minutes.
3. 3 Stir in split peas, ham, and bay leaf. Pour in chicken stock and water; stir to combine and simmer until peas are tender and soup has thickened, about 1 hour and 15 minutes. Stir occasionally.
4. 4 Season with salt and black pepper to serve.
5. 5 Enjoy!

By John Mitzewich

Ingredients

• ✓ chicken stock
• butter
• butternut squash
• sweet potato
• onion
• carrot
• celery
• garlic
• sweet bell pepper
• salt
• black pepper

Instructions

1. 1 Melt butter in a large pot over medium-high heat. Add butternut squash, sweet potato, onion, carrot, celery, and garlic; cook and stir until lightly browned, about 5 minutes.
2. 2 Stir in chicken stock and bell peppers; bring to a boil. Reduce heat to low, cover, and simmer until squash and potato tender, about 40 minutes.
3. 3 Fill a blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup. Season with salt and black pepper.

By BVDB

Ingredients

• ✓ chicken stock
• russet potato
• onion
• salt
• black pepper
• bacon
• cheddar cheese
• butter
• all-purpose flour
• heavy cream
• sour cream
• garlic powder
• scallion

Instructions

1. 1 Combine potatoes, chicken stock, onion, salt, and pepper in a slow cooker. Cook on High until potatoes are tender, about 4 hours.
2. 2 Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels and wipe out most of the grease from the skillet.
3. 3 Puree potatoes in the slow cooker with an immersion blender until smooth. Add 1/2 cup Cheddar cheese and 1/2 of the cooked bacon, set temperature to Low, and cook for 1 to 2 hours.
4. 4 Melt butter in the skillet over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Add heavy cream, sour cream, and garlic powder; whisk until thickened. Pour into the slow cooker and cook on Low for 1 more hour.
5. 5 Ladle into bowls and garnish with remaining bacon, remaining Cheddar, sour cream, and scallions.

By Mallory

Ingredients

• ✓ chicken stock
• acorn squash
• water
• butter
• sweet onion
• carrot
• garlic
• half and half
• nutmeg
• cinnamon
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Arrange squash, cut-side down, in a baking dish; add enough water to cover bottom of the dish.
3. 3 Bake squash in the preheated oven until easily pierced with a fork, about 45 minutes. Remove from the oven; cool until easily handled. Scoop flesh into a bowl and set aside.
4. 4 Melt butter in a large pot over medium-high heat. Add onion, carrot, and garlic; stir until onions soften, 5 to 7 minutes. Add stock and squash; simmer for 20 minutes.
5. 5 Transfer mixture to a blender in batches and purée until smooth. Return to pot.
6. 6 Stir in half-and-half, nutmeg, and cinnamon; season with salt and pepper. Thin the soup with water, if desired.

By FutureChefShay

Ingredients

• ✓ chicken stock
• rosemary
• kosher salt
• olive oil
• cooking spray
• butternut squash
• rutabaga
• parsnip
• potato
• salt
• black pepper
• balsamic vinegar
• white truffle oil

Instructions

1. 1 With a mortar and pestle, grind together rosemary and kosher salt. Pour in olive oil and continue to mash until the oil starts to turn a darker green. Set aside for about an hour.
2. 2 Preheat oven to 425 degrees F (220 degrees C). Coat a shallow roasting pan with cooking spray.
3. 3 Place the squash, rutabagas, parsnips and potatoes in a large bowl. Pour the olive oil mixture through a fine-mesh strainer into the bowl. Toss vegetables with oil to coat.
4. 4 Evenly spread vegetables on the prepared pan. Roast 30 minutes in the preheated oven, until nicely browned and cooked through. You may need to remove some of the smaller pieces from the oven before all of the vegetables are cooked to avoid burning them.
5. 5 While the vegetables are roasting, simmer chicken stock in a large pot over medium low heat. When the vegetables are done add them to the simmering chicken stock and simmer together for about 10 minutes.
6. 6 Use an immersion blender to puree the soup in the pot, or puree in batches in a blender or food processor. Add extra broth or water if the soup is too thick. Season with salt and pepper to taste. Serve in warmed bowls, garnishing each serving by drizzling a quarter teaspoon of balsamic vinegar and a quarter teaspoon of white truffle oil over the soup.

By Always Cooking Up Something

Ingredients

• ✓ chicken stock
• olive oil
• onion
• garlic
• dry white wine
• brown lentil
• italian seasoning
• parsley
• garlic powder
• onion
• salt
• black pepper

Instructions

1. 1 Heat the olive oil in a large saucepan or Dutch oven over medium heat. Stir in the onions and garlic; cook until the onions soften, turn translucent, and begin to brown, about 10 minutes. Pour in the white wine, and bring to a boil over high heat. Reduce heat to medium, and simmer 10 minutes.
2. 2 Stir in the lentils, chicken stock, Italian seasoning, parsley, garlic powder, and dried onion. Bring to a simmer over high heat, then reduce heat to medium-low, cover, and simmer until the lentils are very tender, about 1 1/2 hours. Season to taste with salt and black pepper before serving.

By bonappetit

Ingredients

• ✓ chicken stock
• chicken thigh
• water
• olive oil
• onion
• garlic
• potato
• chickpea
• spinach
• roasted red pepper
• salt
• pepper
• parmesan cheese

Instructions

1. 1 Bring chicken, water, and chicken stock to a simmer in a large saucepan over medium-high heat. Reduce the heat to medium-low and continue to simmer until chicken is no longer pink in the center, about 20 minutes. Remove chicken and set aside to cool. Reserve the cooking liquid.
2. 2 While the chicken is cooling, heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until onion has softened and turned translucent, about 5 minutes. Add potatoes, then strain the reserved cooking liquid into the pot. Increase the heat to high and bring to a boil, then reduce the heat to medium-low and simmer until potatoes are tender, about 25 minutes.
3. 3 Cut cooked chicken into cubes and add to simmering potatoes; cook for 5 minutes. Stir in garbanzo beans, spinach, and roasted red peppers; simmer for 10 more minutes. Season with salt and pepper. Sprinkle with Parmesan before serving.

By Catherine Ann

Ingredients

• ✓ chicken stock
• butter
• onion
• butter
• flour
• milk
• broccoli floret
• carrot
• celery
• cheddar cheese
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Melt 1 tablespoon butter in a skillet over medium-high heat. Add onion; cook and stir until tender and translucent, about 5 minutes. Set aside.
3. 3 Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat. Continue to whisk and cook, adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes.
4. 4 Gradually add milk while whisking constantly; stir in chicken stock and bring to a simmer.
5. 5 Cook until mixture is thickened, about 15 to 20 minutes.
6. 6 Add broccoli, carrots, celery, and sautéed onion; simmer until all the vegetables are tender, about 10 to 15 minutes.
7. 7 Stir in Cheddar cheese until melted; season with salt and pepper to taste before serving.

By gildawen

Ingredients

• ✓ chicken stock
• olive oil
• onion
• black peppercorn
• garlic
• thyme
• pumpkin puree
• maple syrup
• salt
• nutmeg
• cinnamon
• heavy cream
• parsley

Instructions

1. 1 Heat oil in a large pot over medium-high; add onion and cook, stirring occasionally, until brown and soft, about 10 minutes. Add peppercorns, garlic, and thyme. Cook, stirring often, until fragrant and slightly brown, about 2 minutes.
2. 2 Stir in pumpkin puree; cook, stirring occasionally, until puree turns a few shades darker, about 5 minutes. Stir in stock, maple syrup, salt, nutmeg, and cinnamon. Simmer, uncovered, on medium-low heat, stirring occasionally, until slightly reduced, about 30 minutes.
3. 3 Transfer soup to a blender in batches; secure lid (hold down with a kitchen towel), and blend until smooth, about 30 seconds per batch.
4. 4 Return soup to the pot; stir in heavy cream. Cook over medium heat until heated through, about 4 minutes.
5. 5 Ladle soup into bowls and garnish with fresh parsley.

By Lea Ogawa

Ingredients

• ✓ chicken stock
• butternut squash
• carrot
• celery
• onion
• white wine
• parsley
• basil
• garlic
• bay leaf
• salt
• black pepper
• milk
• heavy cream

Instructions

1. 1 Stir chicken stock, butternut squash, carrots, celery, onion, wine, parsley, basil, and garlic together in a large pot; bring to a boil. Cook at a boil until squash is tender, about 1 hour.
2. 2 Pour squash mixture into a blender no more than half full. Cover and hold lid in place. Pulse blender a few times before leaving on to blend. Puree in batches until smooth.
3. 3 Return blended soup to pot; add bay leaves. Bring soup to a boil, reduce heat to medium-low, and cook until beginning to thicken, 30 to 60 minutes. Season soup with salt and pepper. Stir milk and cream through the soup.

By sbm7

Ingredients

• ✓ chicken stock
• olive oil
• yellow onion
• garlic
• cauliflower
• green bell pepper
• onion powder
• salt
• black pepper
• cheddar cheese
• half and half
• turkey bacon
• mustard
• hot pepper sauce

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot), add olive oil, and select the Sauté function. Add onion and garlic; cook until browned, about 3 minutes. Add cauliflower, bell pepper, onion powder, salt, and pepper. Pour in chicken stock, then close and lock the lid.
2. 2 Select the Soup function; set the timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 Add Cheddar cheese, half-and-half, turkey bacon, Dijon mustard, and hot sauce. Reselect the Sauté function and cook until bubbly, about 5 minutes.

By Carla nicole

Ingredients

• ✓ chicken stock
• butternut squash
• sweet potato
• olive oil
• salt
• black pepper
• bacon
• butter
• onion
• garlic
• white wine
• half-and-half
• nutmeg

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Combine squash, sweet potatoes, olive oil, salt, and pepper together in a bowl; toss to coat. Pour out onto a baking sheet.
3. 3 Bake in the preheated oven, flipping the vegetables once, until slightly caramelized and tender, about 60 minutes.
4. 4 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until slightly crisp, 7 to 10 minutes. Reserve 1 tablespoon bacon drippings. Drain the bacon slices on paper towels; crumble bacon.
5. 5 Heat bacon drippings and butter together in Dutch oven over medium heat. Saute onion and butter in hot butter mixture until onion is translucent, 7 to 10 minutes.
6. 6 Pour the white wine into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook until white wine is reduced by half, 3 to 5 minutes.
7. 7 Stir roasted squash mixture into onion mixture; add stock and bring to a boil. Reduce heat to low and simmer until all vegetables are tender, about 10 minutes.
8. 8 Pour vegetable mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to Dutch oven.
9. 9 Stir half-and-half into pureed soup; cook and stir over medium-low heat until soup is warmed through, about 5 minutes. Stir nutmeg into soup; season with salt and pepper to taste. Ladle into bowls and top each with crumbled bacon.

By Donald

Ingredients

• ✓ chicken stock
• sour cream
• lime zest
• sweet potato
• butter
• onion
• garlic
• cumin
• red pepper flakes
• ginger root
• peanut butter
• lime
• cilantro
• salt
• tomato

Instructions

1. 1 In a small bowl, stir together the sour cream and lime zest. Set aside in the refrigerator to allow the flavors to blend.
2. 2 Melt butter in a large pot over medium heat. Add onion and garlic, and cook for about 5 minutes, until softened. Add sweet potatoes, and chicken stock. Season with cumin, chili flakes and ginger. Bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, until potatoes are tender.
3. 3 Puree the soup using an immersion blender or regular blender. If using a counter top blender, puree in small batches, filling the blender just a bit past half way to avoid spillage. Whisk peanut butter into the soup, and heat through. Stir in lime juice, and salt.
4. 4 Ladle into warm bowls, and top with a dollop of the reserved sour cream, a few pieces of diced tomato, and a sprinkle of cilantro.

By Sarbek

Ingredients

• ✓ chicken stock
• butter
• leek
• onion
• potato
• butternut squash
• carrot
• apple
• white wine
• light cream
• nutmeg
• salt
• pepper
• chive

Instructions

1. 1 Melt butter in a large pot over medium heat. Stir in leeks and onions; cook and stir until onion softens and turns translucent, about 5 minutes. Add potato, squash, carrots, apple, and chicken stock. Bring to a boil, then reduce heat to medium-low, cover, and simmer until vegetables are soft, about 20 minutes.
2. 2 Carefully purée soup in batches in a blender, or use a stick blender to purée soup in the pot. Once soup is puréed, return it to the pot and stir in wine and cream. Season with nutmeg, salt, and pepper; simmer gently for 5 minutes. Ladle into bowls and garnish with chopped chives.

By cynjne

Ingredients

• ✓ chicken stock
• bacon
• celery
• onion
• garlic
• potato
• potato
• butter
• all-purpose flour
• heavy cream
• tarragon
• cilantro
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Place bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 10 minutes. Drain bacon pieces on paper towels. Drain off all but 1/4 cup of the bacon grease.
3. 3 Cook celery and onion in the reserved bacon drippings until onion is soft and translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes.
4. 4 Add cubed potatoes, and toss to coat. Sauté for 3 to 4 minutes. Return bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender, 15 to 20 minutes.
5. 5 Meanwhile, melt butter in a separate skillet over medium heat. Whisk in flour. Cook, stirring constantly, 1 to 2 minutes. Whisk in heavy cream, tarragon, and cilantro.
6. 6 Bring cream mixture to a boil, and cook, stirring constantly, until thickened, about 5 minutes. Add cream mixture to the potato mixture; stir to combine.
7. 7 Transfer about 1/2 of the soup to a blender and purée. Return to the Dutch oven. Adjust seasonings to taste.
8. 8 Serve hot and enjoy!

By Karena

Ingredients

• ✓ chicken stock
• chicken
• water
• carrot
• celery
• parsnip
• onion
• dill
• parsley
• egg
• vegetable oil
• matzo meal
• rotisserie chicken
• salt
• pepper

Instructions

1. 1 Place whole chicken in a large stockpot; add 6 cups water, carrots, celery, parsnips, onion, dill, and parsley. Add more water as needed to cover ingredients; bring to a boil over medium-high heat. Cook until chicken begins to fall apart, about 1 hour. Remove chicken from soup and reserve for another use.
2. 2 Whisk eggs and oil together in a medium bowl; stir in matzo meal until well combined. Cover the bowl; refrigerate for 20 minutes. Gently roll matzo mixture into 1-inch balls; be careful not to over roll as this can make matzo balls tough.
3. 3 Bring 1 quart chicken stock to a boil in a separate large pot; reduce heat to a simmer. Gently add matzo balls to stock; cook until tender, about 1 hour. Transfer matzo balls to pot with soup and vegetables; season soup with salt and black pepper.
4. 4 Place some rotisserie chicken meat in individual soup bowls; ladle in soup and matzo balls.

By JacobAngel

Ingredients

• ✓ chicken stock
• butter
• olive oil
• butternut squash
• turnip
• celery
• onion
• garlic
• bay leaf
• honey
• black pepper
• nutmeg
• coriander
• cayenne pepper
• salt

Instructions

1. 1 Heat the butter and olive oil in a skillet over medium heat. Stir in the butternut squash, turnips, celery, onion, and garlic; cook and stir until the vegetables just begin to brown, about 10 minutes. Meanwhile, heat the chicken stock in a large pot over medium heat until simmering.
2. 2 Transfer the vegetables to simmering stock, and add the bay leaf, honey, pepper, nutmeg, coriander, cayenne pepper, and salt. Continue simmering until all the vegetables are softened, about 20 minutes. Remove the bay leaf before serving.

By Rosemary Stanley

Ingredients

• ✓ chicken stock
• butter
• onion
• carrot
• celery
• garlic
• all-purpose flour
• russet potato
• rotisserie chicken breast
• corn kernel
• yellow corn kernel
• half and half
• nutmeg
• salt
• black pepper

Instructions

1. 1 Melt butter in a large saucepan over medium heat; cook and stir onion, carrot, celery, and garlic in hot butter until slightly softened, about 2 minutes.
2. 2 Stir flour into mixture to make a paste; cook until lightly browned and flour gives off a slightly toasted smell, about 5 minutes. Watch carefully as flour burns easily. Remove saucepan from heat and set aside to cool slightly.
3. 3 Meanwhile, stir together potatoes, chicken, white and yellow corn, and 3 cups stock in a large soup pot over medium heat.
4. 4 Whisk remaining 1 cup stock into vegetables and flour mixture until thoroughly combined. Stir mixture into the soup pot; bring to a simmer. Cook and stir until thick, about 5 minutes.
5. 5 Stir half-and-half, nutmeg, salt, and black pepper into chowder. Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 20 minutes.

By Athyna

Ingredients

• ✓ chicken stock
• vegetable oil
• garlic
• onion
• red bell pepper
• green bell pepper
• celery
• carrot
• leek
• salt
• pepper
• hot pepper sauce
• soy sauce
• spinach
• egg noodle
• chicken breast

Instructions

1. 1 Heat oil in a large soup pot over medium heat. Add garlic, onion, red bell pepper, green bell pepper, celery, carrot and leek. Saute until onions are translucent and balance of veggies has been tossed through with hot oil. Add stock and season with salt and pepper to taste. If using hot pepper sauce and soy sauce, add now. Bring soup to a simmer and allow to simmer over low heat for about 40 minutes.
2. 2 Add spinach and cover pot. (Note: Volume of spinach will appear to be too great for the pot; don't worry, just put it in - within a few minutes it will be reduced to size). Stir soup; add noodles. Stir again and add chicken strips. Make sure soup is still simmering. Exactly 5 minutes later, you will have a terrific hot soup. Serve hot!

By Lloyd Newman