Type what you have

Ingredients

• ✓ chicken soup base
• smoked sausage
• bacon
• onion
• garlic
• water
• potato
• kale
• heavy cream

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Place sausage links onto a sheet pan and bake for 25 minutes, or until done. Cut links in half lengthwise, then cut at an angle into 1/2-inch slices.
3. 3 Place bacon and onion in a large saucepan and cook over medium heat until onion is almost clear. Remove bacon and crumble. Set aside.
4. 4 Add garlic into the pan with onion and cook together, about 1 minute. Add water, chicken soup base, and potatoes, simmer 15 minutes.
5. 5 Add crumbled bacon, sausage, kale, and cream. Simmer, about 5 minutes, and serve.

By Nancy

Ingredients

• ✓ chicken soup base
• kale
• heavy cream
• mushroom
• olive oil
• green bean
• potato
• green chile pepper
• tomato
• water
• dill weed
• rosemary
• thyme
• parsley
• bay leaf
• garlic
• celery
• carrot
• onion
• olive oil

Instructions

1. 1 Heat 1 tablespoon olive oil in a large pot over medium heat; cook and stir onion, carrot, and celery until onion is translucent, about 5 minutes. Add garlic, bay leaves, parsley, thyme, rosemary, and dill weed; cook until garlic is fragrant, 1 to 2 minutes.
2. 2 Pour water into onion mixture and bring to a boil. Stir chicken base into the boiling water until dissolved, 1 to 2 minutes. Add tomatoes with green chiles, potatoes, and green beans; bring soup to a boil. Reduce heat and simmer until potatoes are tender, 10 to 15 minutes.
3. 3 Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir mushrooms until golden brown, 10 to 15 minutes. Add browned mushrooms to the soup. Stir heavy cream and kale into soup; cook until kale is tender and soup is heated through, about 5 minutes.

By nuttyflower

Ingredients

• ✓ chicken soup base
• turkey sausage
• water
• cannellini bean
• zucchini
• yellow onion
• carrot
• garlic
• spinach
• herbes de provence
• rosemary
• parmesan cheese

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add sausage and sauté, breaking it into pieces with a wooden spoon, until browned, about 5 minutes. Add water, chicken soup base, beans, zucchini, onion, carrots, and garlic. Stir once.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add spinach, Italian herbs, and rosemary; stir until spinach has wilted. Ladle minestrone into bowls and top with freshly grated Parmesan cheese.

By thedailygourmet

Ingredients

• ✓ chicken soup base
• linguine pasta
• broccoli
• pine nut
• parmesan cheese
• garlic
• olive oil
• lemon pepper seasoning
• olive oil
• tomato
• red pepper flake
• salt
• butter
• balsamic vinegar

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
2. 2 Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
3. 3 Combine broccoli and pine nuts in a baking dish. Add Parmesan cheese, garlic, 3 tablespoons olive oil, and lemon-pepper seasoning; toss to coat.
4. 4 Bake in the preheated oven, removing every 5 minutes to stir, until broccoli is tender but still firm, 10 to 15 minutes.
5. 5 Drain pasta, reserving 1 to 2 tablespoons of the cooking liquid. Mix cooking liquid with soup base in a small bowl; set aside. Return pasta to the pot.
6. 6 Heat 1 teaspoon olive oil in a large skillet over high heat. Add tomatoes, red pepper flakes, and salt. Cook, stirring often until some of the liquid has reduced, 3 to 5 minutes. Reduce the heat to low and add broccoli mixture, 2 tablespoons olive oil, butter, and balsamic vinegar; stir to combine.
7. 7 Transfer the entire vegetable mixture to the pasta pot. Add bouillon water, stir thoroughly, and serve immediately.

By caterwauler

Ingredients

• ✓ chicken soup base
• cheese tortellini
• olive oil
• basil
• thyme
• oregano
• parsley
• red pepper flakes
• onion
• green bell pepper
• garlic
• tomato sauce
• sugar
• heavy cream
• white wine

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil; stir in tortellini and return to a gentle boil. Cook uncovered, stirring occasionally, until tortellini float to the top and filling is hot, about 4 minutes. Drain and set aside.
3. 3 Heat olive oil in a large saucepan over medium-low heat. Stir basil, thyme, oregano, parsley, and red pepper flakes into hot oil.
4. 4 Add onion, bell pepper, and garlic; cook and stir until onions are translucent, about 2 minutes.
5. 5 Pour in tomato sauce and bring to a boil. Stir in sugar and chicken bouillon until dissolved.
6. 6 Reduce heat and stir in cream and wine; bring close to a boil, stirring constantly. Gently stir in tortellini and serve.

By YGBELAND

Ingredients

• ✓ chicken soup base
• chicken broth
• water
• kluski noodle

Instructions

1. 1 Combine chicken broth, water, and chicken base in a 6-quart saucepan and bring to a boil. Add kluski noodles, reduce heat, and simmer until liquid is completely absorbed, 30 to 40 minutes.

By Amy Kleinert

Ingredients

• ✓ chicken soup base
• water
• avocado oil
• butter
• chicken thigh
• chicken drumstick
• honey
• teriyaki marinade
• garlic

Instructions

1. 1 Melt chicken soup base in hot water.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add avocado oil and butter; heat until butter melts. Add chicken pieces, skin-sides down, and brown for 2 to 3 minutes. Flip chicken and brown the other side.
3. 3 Turn off pot and remove chicken to a plate. Pour 1/2 of the prepared soup base into the pot, scraping the browned bits off the bottom with a spatula.
4. 4 Add honey, teriyaki marinade, and garlic to the remaining prepared soup base, stirring until well mixed.
5. 5 Place the trivet inside the pot. Add chicken in a single layer. Pour honey mixture over chicken. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
6. 6 Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Switch to the quick-release method to release remaining pressure, about 5 minutes. Unlock and remove the lid. Enjoy!

By tim plank

Ingredients

• ✓ chicken soup base
• long-grain white rice
• green pea
• parsley
• salt
• black pepper

Instructions

1. 1 Prepare the Fast Chicken Soup Base . Bring to a simmer.
2. 2 Add rice; simmer until tender, 10 to 20 minutes.
3. 3 Stir in green peas and parsley. Season with salt and pepper.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ chicken soup base
• water
• egg noodle
• chicken breast
• pea
• carrot
• ginger
• mustard
• garlic salt

Instructions

1. 1 Combine water and soup base in a 2-quart pan and bring to a boil, about 5 minutes. Add noodles. Add chicken, peas, and carrots. Add ginger, mustard, and salt. Boil soup until noodles are tender, about 10 minutes more.

By Klayr Clark

Ingredients

• ✓ chicken soup base
• pork sausage
• vegetable oil
• onion
• garlic
• water
• potato
• kale
• heavy cream

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C).
2. 2 Place sausage links on a baking sheet and bake 25 minutes, or until cooked through. Slice into 1/2 inch slices.
3. 3 Heat oil in a large saucepan over medium heat. Saute onions until translucent; add garlic and cook 1 minute.
4. 4 Stir in broth, water and potatoes; simmer 15 minutes.
5. 5 Reduce heat to low and add sausage, kale and cream; simmer until heated through and serve.

By Ken Miller

Ingredients

• ✓ chicken soup base
• vegetable oil
• onion
• garlic
• water
• potato
• carrot
• bok choy
• celery
• chicken breast

Instructions

1. 1 Heat vegetable oil in a large stockpot over medium heat; cook and stir onion and garlic in the hot oil until onion is softened and translucent, about 10 minutes. Add water, chicken base, potatoes, carrots, bok choy, and celery; bring to a boil. Reduce heat and simmer until vegetables are slightly tender, about 10 minutes. Add chicken; continue simmering until chicken is no longer pink in the center, about 10 minutes.

By freshfoodie

Ingredients

• ✓ chicken soup base
• pork butt
• garlic
• liquid mesquite smoke flavoring
• salt
• black pepper
• green cabbage
• sweet onion
• water

Instructions

1. 1 Remove bone from pork butt. Combine garlic, liquid smoke, salt, and black pepper in a bowl and rub into pork.
2. 2 Cover the bottom of a slow cooker with green cabbage leaves. Place 1 layer of onion slices on top. Add pork.
3. 3 Combine water and chicken base in a microwave-safe measuring cup and microwave on high until dissolved, about 45 seconds. Pour over pork. Break up remaining onion slices and place on top. Cover with another layer of cabbage leaves. Cover the lid.
4. 4 Cook on Low for 8 hours. Turn pork over and, if needed, remove any excess liquid to leave the top 2 inches uncovered. Cover and continue to cook until fork-tender, about 8 hours more.
5. 5 Transfer pork to a large bowl and shred with 2 forks, adding juices from the slow cooker to moisten. Serve alone or over the cabbage mixture.

By Jade Kreter

Ingredients

• ✓ chicken soup base
• chicken broth
• water
• carrot
• marjoram
• thyme
• onion powder
• ditalini pasta
• chicken
• lemon juice

Instructions

1. 1 Bring broth, water, carrots, soup base, marjoram, thyme, and onion powder to a boil in a large pot. Reduce heat and simmer for 15 minutes.
2. 2 Add pasta and return to a boil. Boil for 15 minutes. Turn heat off and stir in chicken and lemon juice.

By Soup Loving Nicole

Ingredients

• ✓ chicken soup base
• chickpea
• cauliflower
• curry powder
• coconut milk
• cilantro
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Prepare Fast Chicken Soup Base. Bring to a simmer.
2. 2 Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans chickpeas, drained; 2 cups bite-size cauliflower florets; 2 Tbs. curry powder; 1 13.5-ounce can coconut milk (optional, but very good).
3. 3 Before removing from heat, stir in: 12 cup chopped fresh cilantro.
4. 4 Final touch: Add salt and pepper, to taste. Serve soup with grated Parmesan cheese.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ chicken soup base
• canola oil
• sesame oil
• mushroom
• firm tofu
• butter
• shallot
• water
• red miso paste
• ramen noodle
• green onion
• carrot

Instructions

1. 1 Heat canola and sesame oils in a 6-quart stockpot over medium-high until hot. Add mushrooms and tofu and sautè for 5 minutes. Set aside.
2. 2 Add butter to the hot pot and swirl to almost melt. Add shallot and cook until fragrant, about 1 minute.
3. 3 Pour in water and stir in miso paste and chicken base until they are dissolved. Bring to a boil over medium-high heat, reduce heat, and simmer for 3 to 5 minutes.
4. 4 Distribute mushrooms and tofu amongst 4 bowls.
5. 5 Bring liquid in the pot back to a boil and add ramen bricks, 1 at a time. Boil each brick for 1 minute, remove from broth with a ladle, and set into a serving bowl. Ladle additional broth on top so the ramen noodles continue cooking.
6. 6 Garnish each bowl with green onions and carrots.

By Chef Lomax

Ingredients

• ✓ chicken soup base
• potato
• olive oil
• lemon juice
• garlic
• seasoned salt
• greek seasoning

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Spread potatoes evenly in a large casserole dish.
3. 3 Mix together olive oil, lemon juice, garlic, seasoned salt, chicken soup base, and Greek seasoning in a medium bowl until well combined. Pour over potatoes and stir to coat evenly.
4. 4 Roast in the preheated oven, uncovered, until just tender, about 30 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue to bake until fork-tender, about 15 minutes.

By Ange

Ingredients

• ✓ chicken soup base
• turkey
• butter
• apple
• sweet onion
• butter
• garlic
• dry white wine

Instructions

1. 1 Preheat a gas grill for low heat. If using charcoal, arrange coals for indirect heat and maintain low, steady temperature.
2. 2 Pat turkey dry with paper towels. Rub turkey all over with softened butter, inside and out, Repeat with chicken base.
3. 3 Toss apples, onions, butter cubes, and garlic together in a large bowl until evenly combined. Stuff turkey with apple mixture and place into a disposable aluminum roasting pan. Fold turkey skin around the neck area to cover the hole. Turn turkey over and pour wine into the opening at the other end until turkey is full or the bottle is empty.
4. 4 Turn turkey so the breast is facing up. Insert a pop-up timer or heat-safe meat thermometer into the breast. Cover the pan loosely with aluminum foil.
5. 5 Place the roasting pan on the preheated grill and close the lid. Roast until the temperature in the breast reads 170 degrees F (75 degrees C) and the temperature in the thickest part of the thigh reads 180 degrees C (80 degrees C), about 4 hours depending on the temperature of your grill.
6. 6 Just before turkey reaches the correct temperature, remove the aluminum foil so it can brown during the final minutes of cooking. If it starts to brown too much, replace the foil.
7. 7 Remove from the grill; tent with foil and let rest 20 to 30 minutes before carving.

By Julie G

Ingredients

• ✓ chicken soup base
• water
• chicken breast
• celery
• carrot
• onion
• olive oil
• garlic
• rosemary
• thyme
• black pepper
• curry powder
• bay leaf
• pastina

Instructions

1. 1 Combine water, chicken, celery, carrots, onion, chicken soup base, oil, garlic, rosemary, thyme, pepper, curry powder, and bay leaves in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
3. 3 Discard bay leaves. Remove chicken breasts and dice; be careful, it's hot.
4. 4 Return chicken to the pot with pastina. Select Saute function and boil, uncovered, until pasta is tender, about 4 minutes.

By Jeremy Crockett

Ingredients

• ✓ chicken soup base
• chicken
• onion
• celery
• salt
• basil
• black pepper
• carrot
• yellow squash
• zucchini
• mushroom
• red bell pepper
• tortellini pasta
• egg noodle

Instructions

1. 1 Place chicken, onion, celery, salt, basil, and pepper in a 10 quart stock pot. Fill stock pot with water until ingredients are fully covered and bring to a boil. Let simmer for 1 and 1/2 hours or until chicken is tender.
2. 2 Remove chicken from pot with slotted spoon and set aside for later.
3. 3 Add carrots, squash, zucchini, mushrooms, red pepper, tortellini, chicken soup base and uncooked noodles to stock pot and increase temperature to medium heat.
4. 4 While noodles and vegetables are cooking, tear chicken apart from bones. Cut up into pieces and add to soup in stock pot. Be sure to add additional water if ingredients are not fully covered. Bring to a boil, then reduce to a simmer for about 10 minutes or just until noodles are cooked. Enjoy

By Diane H

Ingredients

• ✓ chicken soup base
• water
• shortening
• salt
• paprika
• celery seed
• chicken
• spinach
• cream
• all-purpose flour
• garlic
• red bell pepper
• mushroom
• onion
• butter
• water
• breakfast sausage

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Form sausage into mini meatballs and place on a rimmed baking sheet.
3. 3 Bake in the preheated oven until nicely browned, 15 to 18 minutes. Transfer sausage to a paper towel-lined plate.
4. 4 Reduce oven temperature to 350 degrees F (175 degrees C). Grease a deep-dish pie pan or a 2-quart casserole dish.
5. 5 Combine boiling water and soup base in a bowl to create a double-strength chicken stock. Set aside.
6. 6 Melt butter in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add mushrooms and bell pepper. Cook, stirring occasionally, until mushrooms begin to soften, 5 to 8 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
7. 7 Sprinkle 1/4 cup flour over the vegetables and stir until all are coated. Cook and stir for 2 minutes. Add reserved chicken stock and cream. Cook and stir until thickened, about 5 minutes. Stir in sausage, spinach, and cooked chicken. Pour mixture into the prepared pan.
8. 8 Combine remaining flour, celery seed, paprika, and salt in a medium mixing bowl. Cut in shortening with a pastry knife or fork until mixture looks like coarse meal. Sprinkle ice water over flour mixture and stir unto a ball.
9. 9 Transfer dough onto a lightly floured surface. Flour a rolling pin and roll dough into a circle large enough to cover the prepared pie pan or casserole dish. Carefully place dough on top of chicken filling and make several slits in the top.
10. 10 Bake in the center of the preheated oven until filling is bubbly and crust is golden brown, 40 to 45 minutes. Cook on a rack for 10 minutes before serving.

By Bibi

Ingredients

• ✓ chicken soup base
• broccoli
• rotisserie chicken
• mayonnaise
• heavy cream
• dill weed
• black pepper
• cheddar cheese
• cooking spray

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place broccoli florets in a 9x13-inch baking dish. Layer shredded chicken on top; press down onto broccoli.
3. 3 Combine mayonnaise, heavy cream, chicken soup base, dill, and pepper in a bowl; mix well. Spread evenly over chicken and top with Cheddar cheese. Grease a piece of aluminum foil with cooking spray and cover baking dish with greased-side down.
4. 4 Bake covered in the preheated oven, about 45 minutes. Remove aluminum foil and bake until golden brown, about 15 minutes. Remove from oven and let stand for 10 to 20 minutes before serving.

By Robyn Stone

Ingredients

• ✓ chicken soup base
• cauliflower
• parmesan cheese
• cream cheese
• garlic
• butter
• milk
• salt
• black pepper

Instructions

1. 1 Bring a pot of water to a boil. Cook cauliflower florets in the boiling water until they are extremely tender, about 10 minutes; drain in a colander. Put several paper towels on top of the cauliflower and use back of a big bowl to press down and squeeze as much liquid from the cauliflower as you can.
2. 2 Mix Parmesan cheese, cream cheese, chicken soup base, roasted garlic, and butter in a bowl. Add cauliflower to the cheese mixture; beat with an electric hand mixer until creamy, about 3 minutes. Beat milk into the mixture until you get your desired texture. Season with salt and pepper.

By Deb in Jupiter, Florida

Ingredients

• ✓ chicken soup base
• black bean
• corn
• tomato
• jalapeno pepper
• cumin
• chili powder
• cilantro
• salt
• black pepper
• tortilla chip
• monterey jack cheese
• lime wedge

Instructions

1. 1 Prepare Fast Chicken Soup Base. Bring to a simmer.
2. 2 Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans black beans, drained; 1 10-ounce package frozen corn; 1 14.5-ounce can diced tomatoes; 1 jalapeno pepper, stemmed, seeded and minced; 2 Tbs. ground cumin; 2 tsps. chili powder.
3. 3 Before removing from heat, stir in: 1/2 cup chopped fresh cilantro.
4. 4 Final touch: Add salt and pepper, to taste. Serve soup with tortilla chips, grated Monterey Jack cheese and fresh lime wedges.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ chicken soup base
• avocado oil
• mushroom
• spinach
• onion
• garlic
• ground chicken breast
• salt
• black pepper
• sandwich bun

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking pan with 1/2 of the avocado oil.
2. 2 Combine mushrooms, spinach, onion, and garlic in the bowl of a small food processor or blender and pulse several times until chopped into very small pieces, but not pureed.
3. 3 Place ground chicken in a bowl. Add chopped vegetables, chicken base, salt, and pepper. Mix until vegetable pieces are evenly distributed. Divide mixture into 5 evenly sized portions and shape into patties.
4. 4 Place patties onto the prepared baking sheet and lightly brush with remaining avocado oil.
5. 5 Bake in the preheated oven for about 20 minutes. Turn on the broiler and broil each side until browned, 1 to 2 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
6. 6 Place each chicken burger on a bun.

By Bibi

Ingredients

• ✓ chicken soup base
• vegetable oil
• chicken thigh
• onion
• all-purpose flour
• water
• potato
• carrot
• herbes de provence
• mushroom
• green bell pepper

Instructions

1. 1 Heat oil in a Dutch oven or large pot over medium heat. Add chicken and onion; cook and stir until browned, 5 to 7 minutes. Add flour; cook and stir until mixture is coated, 2 to 3 minutes.
2. 2 Add water, potatoes, carrot, soup base, and Herbes de Provence. Cover and simmer, 15 to 20 minutes. Add mushrooms and peppers; simmer until vegetables are tender, 10 to 15 minutes more.

By Gillian

Ingredients

• ✓ chicken soup base
• water
• tarragon
• basil
• black pepper
• chicken breast
• long grain white rice
• onion
• carrot
• celery
• garlic

Instructions

1. 1 Fill a Dutch oven or stockpot about 3/4 full with water; mix chicken base, tarragon, basil, and black pepper into water and bring to a boil. Cook chicken in the boiling broth mixture until no longer pink in the center, 15 to 20 minutes. Remove chicken from broth, leaving broth in Dutch oven to simmer. Dice chicken and add it back to the simmering broth.
2. 2 Mix rice, onion, carrot, celery, and garlic into simmering broth; cook until rice is tender and soup is thickened, 25 to 30 minutes. Add more water if needed.

By RUBYJEWEL

Ingredients

• ✓ chicken soup base
• butter
• yellow curry paste
• coconut milk
• olive oil
• yellow onion
• garlic
• chicken breast
• cashew
• water
• jasmine rice

Instructions

1. 1 Gently melt butter in a large skillet over low heat. Add curry paste; cook and stir for 2 to 3 minutes. Stir in coconut milk and bring to a simmer.
2. 2 Heat olive oil in a separate skillet over medium heat; stir in onion and garlic. Saute until onion has softened and turned translucent, about 5 minutes. Add chicken and chicken base and cook for 4 to 5 minutes.
3. 3 Transfer chicken mixture into the coconut-curry sauce. Cover and simmer, stirring occasionally, for 30 minutes.
4. 4 Meanwhile, combine water and rice in a saucepan. Cover and bring to a boil. Reduce heat to low and simmer until all water has been absorbed, about 9 minutes. Turn off the heat and let rice sit, covered, for 10 to 15 minutes. Uncover and fluff with a fork.
5. 5 Serve chicken curry over rice. Garnish with cashews just before serving.

By RyWild

Ingredients

• ✓ chicken soup base
• olive oil
• bratwurst
• onion
• garlic
• fennel seed
• sauerkraut
• white rice
• water
• raisin
• black pepper

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Cook Bratwurst until browned, breaking it up into chunks as it cooks, about 10 minutes.
2. 2 Stir in onions and garlic, and cook until onions are translucent, about 5 minutes. Mix in fennel seed and sauerkraut with juice, and allow the mixture to pan-fry for 2 minutes without stirring.
3. 3 Stir in rice and soup base until incorporated, about 2 minutes. Stir in water, raisins, and black pepper. Bring to a boil and cook, stirring frequently, for 5 minutes.
4. 4 Reduce heat to a simmer, and cook until rice is tender and almost all the water has been absorbed, about 30 minutes.

By Natdiamond

Ingredients

• ✓ chicken soup base
• butter
• garlic
• onion
• morel mushroom
• flour
• water
• heavy cream
• thyme
• salt
• black pepper

Instructions

1. 1 Melt the butter in a large pot over medium heat. Stir in the garlic, onion, and morels; cook, stirring frequently, until the onions have softened and turned translucent, about 5 minutes. Stir in chicken soup base and flour; cook for 1 to 2 minutes. Pour in water and cream; bring to a simmer, and cook 5 minutes.
2. 2 Puree half of the soup in small batches, filling the blender no more than halfway full each time. Return soup puree to pot. Cook on low 10 to 15 minutes. Season with thyme and salt and pepper before serving.

By Jennifer F

Ingredients

• ✓ chicken soup base
• water
• cornstarch
• olive oil
• garlic
• carrot
• celery
• salt
• chicken thigh
• sage
• black pepper
• lemon

Instructions

1. 1 Mix 1 cup water and cornstarch in a bowl until cornstarch dissolves.
2. 2 Heat olive oil and garlic in a large pot over medium heat for 1 minute. Add carrots, celery, and salt; cook until tender, 5 to 10 minutes. Add chicken; cook until no longer pink in the center and the juices run clear, about 7 minutes. Add remaining 7 cups water and chicken soup base.
3. 3 Bring to a boil, stirring any browned bits off the bottom with a spatula. Boil for 20 minutes. Add cornstarch mixture, sage, and pepper; mix well and continue to boil for 5 minutes. Remove from the heat and add lemon juice.

By Robyn Stone