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Potato Soup
Lunch American

Potato Soup

4.5

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 In a medium soup pot melt butter over low heat, and saute onions until tender. Stir in the mashed potatoes, and then slowly add the chicken broth. Stirring, add milk (use more or less to achieve desired creaminess). Cook until heated through and season with salt and pepper to taste.

By HEDDO

Lemon-Basil Quinoa Salad
Lunch American

Lemon-Basil Quinoa Salad

4.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and broth has been absorbed, 15 to 20 minutes.
  2. 2 Combine quinoa, lemon zest, and lemon juice in a bowl. Stir in red peppers, cranberries, onion, and basil until combined.

By manella

Fast Chicken Soup Base
Lunch American

Fast Chicken Soup Base

4.8

Prep
Cook
Total

Instructions

  1. 1 Bring broth and water to a simmer over medium-high heat in a large soup kettle. Meanwhile, separate chicken meat from skin and bones; reserve meat. Add skin and bones to the simmering broth. Reduce heat to low, partially cover and simmer until bones release their flavor, 20 to 30 minutes.
  2. 2 Strain broth through a colander into a large container; reserve broth and discard skin and bones. Return kettle to burner set on medium-high.
  3. 3 Add oil, then onions, carrots and celery. Saute until soft, about 8 to 10 minutes. Add chicken, broth and thyme. Bring to a simmer. (Can be refrigerated up to 3 days in advance. Return to a simmer before adding the extras of your choice.)

By USA WEEKEND columnist Pam Anderson

Deb's Garlic Soup
Lunch American

Deb's Garlic Soup

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Peel and chop garlic. Transfer to a medium saucepan, add chicken broth, and bring to a slight boil. Remove soup from the heat and cover with a lid; let stand for 10 minutes.
  2. 2 Meanwhile, butter bread slices and sprinkle with Parmesan cheese and paprika. Place in a toaster oven and toast on the medium setting (5 or 6) until crusty-just don't burn it. Remove toast from the oven and use a serrated knife to cut into small cubes.
  3. 3 Divide bread cubes between 4 soup bowls. Sprinkle with sea salt and lemon-pepper seasoning. Use a ladle to stir soup, then scoop broth and garlic pieces and fill the bowls. Stir until bread cubes are well mixed, then serve.

By mpcdeb

Red Pepper Soup
Lunch American

Red Pepper Soup

4.5

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Melt butter in a large saucepan over medium heat. Sauté red bell pepper, onion, and garlic in butter until tender, 5 to 10 minutes.
  3. 3 Stir in chicken broth, reduce heat to low, and simmer for 30 minutes. ]
  4. 4 Transfer to a blender and purée until smooth.
  5. 5 Strain soup through a strainer into the saucepan. Stir in heavy cream and black pepper. Cook over medium-low heat until warmed through, 5 to 10 minutes.

By Judi

Leftover Scalloped Potato Soup
Lunch American

Leftover Scalloped Potato Soup

4.4

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Place the scalloped potatoes into a large pot, and pour in enough chicken broth to cover the potatoes completely. Season with garlic powder, salt and pepper. Add ham if using. Bring to a boil, and reduce heat to low. Stir in the Cheddar and Parmesan cheese, and simmer for about 10 minutes.

By CANUCKLEHEADMOM

Pressure Cooker Cream of Tomato Soup
Lunch American

Pressure Cooker Cream of Tomato Soup

4.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Combine tomatoes with juice, chicken broth, and salt together in a pressure cooker. Cover and bring to medium pressure according to manufacturer's instructions for 3 minutes. Carefully choose quick-release to release pressure and remove lid.
  2. 2 Stir baking soda into tomato mixture until no longer bubbling. Add milk, cream, salt, and pepper to tomato mixture. Blend soup with a hand-held blender. Heat soup over medium-low heat, stirring often, until heated through, about 15 minutes.

By skybear

Curried Pumpkin Soup with Chives
Lunch American

Curried Pumpkin Soup with Chives

4.4

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Whisk pumpkin puree and Swanson® Chicken Broth together in a medium saucepan. Stir in half-and-half, curry powder, nutmeg, salt, and pepper.
  2. 2 Cook over medium heat for about 10 minutes until mixture begins to steam; do not bring to a boil. Adjust seasoning, if needed. Keep warm over low heat until ready to serve.
  3. 3 Ladle into small bowls. Garnish each serving with a dollop of sour cream and chopped chives.

By lutzflcat

Broccoli Cheese Soup
Lunch American

Broccoli Cheese Soup

4.6

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until soft; stir in broccoli.
  2. 2 Add broth and simmer until broccoli is tender, 10 to 15 minutes.
  3. 3 Reduce heat; add cheese, and stir until melted. Stir in milk and garlic powder.
  4. 4 Stir cornstarch and water together in a small bowl until smooth. Stir into soup; cook, stirring frequently, until thick.

By The Allrecipes Community

Split Pea Soup with Ham
Lunch American

Split Pea Soup with Ham

4.8

Prep
15 min
Cook
120 min
Total
615 min

Instructions

  1. 1 Place split peas into a large container and cover with 6 cups cool water; soak 8 hours to overnight. Drain and rinse.
  2. 2 Mix chicken broth and 2 cups water together in a large pot over high heat; add ham, red onion, split peas, brown sugar, garlic, black pepper, and salt. Bring broth mixture to a boil, reduce heat, and simmer until peas are softened, about 2 hours.

By spinn710

Simple Cheesy Cauliflower Soup
Lunch American

Simple Cheesy Cauliflower Soup

4.8

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Melt butter in a large pot over medium heat. Add onion; cook until softened, 3 to 5 minutes. Add chicken broth and cauliflower; bring to a boil.
  2. 2 Reduce heat slightly; simmer until cauliflower is tender, 20 to 30 minutes.
  3. 3 Meanwhile, grate Cheddar cheese. Whisk milk and flour together in a bowl.
  4. 4 When cauliflower is tender, slowly add milk-flour mixture, stirring until combined. Simmer until soup thickened, about 5 minutes.
  5. 5 Off heat, stir in Cheddar until melted and combined; season with salt and black pepper.

By annyf_82

Beer Cheese Soup
Lunch American

Beer Cheese Soup

4.0

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Melt margarine in a 4 1/2-quart soup pot over medium heat. Stir in onion, Worcestershire sauce, and garlic. Pour in beer and increase heat to high. Boil mixture until alcohol is evaporated, about 3 minutes. Pour in broth and bring soup back to a boil. Lower heat to medium-low and simmer.
  2. 2 Stir together cornstarch and water in a small bowl until smooth. Set aside.
  3. 3 Add half-and-half and cheese to soup; stir constantly until cheese melts. Stir in cornstarch mixture and continue stirring until soup is thick, about 2 minutes. Garnish with bacon bits.

By Debbie Rowe

Chicken, Rice, and Vegetable Soup
Lunch American

Chicken, Rice, and Vegetable Soup

4.5

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Combine 4 cups water and chicken broth in a large saucepan over high heat; bring to a boil. Add chicken, carrots, celery, onion, and bouillon cubes. Reduce the heat to low, cover, and simmer until vegetables are tender, about 15 minutes.
  2. 2 Add rice and up to 1 cup water if necessary; simmer until rice is tender, about 15 minutes. Season with salt and pepper.

By Gary Coveney

Healthy Warm Farro Salad
Lunch American

Healthy Warm Farro Salad

4.7

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Whisk olive oil, garlic, lemon juice, salt, and black pepper together in a bowl; set aside.
  2. 2 Combine chicken broth and farro in a large skillet or wok; bring to a boil. Reduce heat to medium; simmer until farro is tender and broth is absorbed, 20 to 25 minutes.
  3. 3 Stir olive oil mixture into farro until coated. Add kale; cook and stir until wilted, 2 to 3 minutes. Sprinkle feta cheese on salad; stir to combine. Season with salt and black pepper.

By Cris

Aunt Kathy's Tortilla Soup
Lunch American

Aunt Kathy's Tortilla Soup

4.0

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Combine chicken meat, chicken broth, beef broth, tomatoes, onion, green chiles, oil, cumin, garlic, and chili powder together in a stockpot; bring to a boil. Reduce heat and simmer until flavors have blended, at least 1 hour. Add tortillas just before serving.

By Melissa S

Gouda and Broccoli Soup
Lunch American

Gouda and Broccoli Soup

4.0

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Melt butter in a large pot over medium-high heat. Cook and stir onion in the melted butter until tender, 5 to 7 minutes.
  2. 2 Sprinkle flour over the onion; continue cooking 2 to 3 minutes, stirring often.
  3. 3 Pour chicken broth and milk into the pot; reduce heat to medium, and bring the mixture to a simmer. Stir shredded Gouda cheese into the liquid; cook and stir until the cheese melts completely.
  4. 4 Place broccoli into a microwave-safe dish; cook in the microwave until softened, 3 to 5 minutes.
  5. 5 Stir broccoli into the soup.
  6. 6 Season the soup with nutmeg, salt, and black pepper to serve.

By MichelleA

Spicy Cream of Asparagus Soup
Lunch American

Spicy Cream of Asparagus Soup

4.8

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Melt butter in a large saucepan over medium heat.
  2. 2 Cook and stir onion in butter until translucent, about 5 minutes.
  3. 3 Pour chicken broth over onions and bring to a boil.
  4. 4 Stir in asparagus and potato; cover and cook until asparagus spears are tender, about 8 minutes.
  5. 5 Mix in jalapeno pepper.
  6. 6 Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot.
  7. 7 Stir in heavy cream.
  8. 8 Season with salt, black pepper and hot sauce.

By Scott M

Baked Tomato Mac n Cheese Casserole
Lunch American

Baked Tomato Mac n Cheese Casserole

4.5

Prep
10 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Butter a baking dish.
  2. 2 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain, return macaroni to pot, and stir tomatoes into the macaroni. Cook over medium heat until the macaroni absorbs some of the liquid from the tomatoes, about 4 minutes. Remove from heat.
  3. 3 Melt butter in a large saucepan over medium-high heat. Stir flour into melted butter and cook until bubbly, 1 to 2 minutes. Slowly stream half-and-half and chicken broth into the butter mixture while stirring. Bring the mixture to a boil and continue to cook while stirring continually until thickened and bubbly, 2 to 3 minutes.
  4. 4 Remove saucepan from heat. Melt mild Cheddar cheese and sharp Cheddar cheese into the butter mixture one handful at a time, stirring to incorporate each addition before adding the next. Season the cheese mixture with pepper and pour over the macaroni; stir to coat pasta evenly. Transfer the mixture to the prepared baking dish and top with crushed crackers.
  5. 5 Bake in preheated oven until crust is golden brown and the liquid is bubbling, 15 to 20 minutes. Cool 10 minutes before serving.

By Goodfella

Rustic Cabbage and Sausage Soup
Lunch American

Rustic Cabbage and Sausage Soup

4.5

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Heat a Dutch oven over medium-high heat. Cook and stir sausage in the hot pot until browned and crumbly, 5 to 7 minutes. Add carrots, onion, celery, and garlic; cook and stir for 1 to 2 minutes.
  2. 2 Add chicken broth, beans, tomatoes, cabbage, and Italian seasoning; bring to a simmer. Cook until cabbage is tender, 5 to 10 minutes.

By mkhurt

Curried Pumpkin Soup
Lunch American

Curried Pumpkin Soup

4.1

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Melt butter in a large saucepan over medium heat. Add onion, garlic, curry, and cumin; sauté, stirring often, until onion is soft and fragrant.
  2. 2 Add broth, apples, pumpkin, water, and sugar. Bring to a boil, stirring often. Cover, and reduce heat to low; simmer, stirring occasionally, about 25 minutes.
  3. 3 Purée soup in a food processor or a blender in batches, if necessary. Return soup to saucepan; heat on low until warmed through.

By Debbe Hallborg

Instant Pot Broccoli Cheese Soup
Lunch American

Instant Pot Broccoli Cheese Soup

4.3

Prep
10 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Add onion and butter; sauté until fragrant, about 5 minutes. Add broccoli, chicken broth, and whipping cream.
  2. 2 Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure using the natural-release method according to the manufacturer's instructions for 5 minutes, then switch to the quick-release method to release remaining pressure, about 5 more minutes. Unlock and remove the lid.
  4. 4 Stir in Cheddar cheese, crema con sal, and garlic granules. Season with salt and pepper and serve immediately.

By thedailygourmet

Caramelized Butternut Squash Soup
Lunch American

Caramelized Butternut Squash Soup

4.7

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Heat olive oil in a large pot over high heat. Add squash; cook and stir until completely browned, about 10 minutes. Add onion, butter, 1 tablespoon sea salt, and 1 teaspoon white pepper; cook and stir until onion is completely tender and beginning to brown, about 10 minutes.
  2. 2 Add chicken broth and honey; bring to a boil. Reduce heat to medium-low; simmer until squash is tender, about 5 minutes.
  3. 3 Fill 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.
  4. 4 Stir cream and nutmeg into puréed soup until well blended; season with sea salt and white pepper.

By Christel Boyd

Mom Moak's Chicken Noodle Soup
Lunch American

Mom Moak's Chicken Noodle Soup

4.7

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Heat vegetable oil in a stock pot over medium heat. Add celery, carrots, and onion; cook and stir until tender, 8 to 10 minutes. Add chicken broth, potatoes, poultry seasoning, and thyme; bring to a simmer and continue cooking until potatoes are cooked through, about 15 minutes.
  2. 2 Stir chicken, egg noodles, and evaporated milk into soup; cook until noodles are cooked through, 7 to 10 minutes.

By carolann moak

Chicken and Brown Rice Soup
Lunch American

Chicken and Brown Rice Soup

4.7

Prep
20 min
Cook
105 min
Total
125 min

Instructions

  1. 1 Bring chicken broth to a boil in a large pot. Add chicken breasts and boil until no longer pink in the center, about 20 minutes. Remove chicken from broth with a slotted spoon; shred with a fork.
  2. 2 Stir shredded chicken back into broth. Add celery, onion, carrots, corn, black beans, sage, pepper, salt, and bay leaf. Cook until vegetables are slightly softened and flavors of soup have blended, about 20 minutes. Add brown rice and simmer until tender, about 1 hour.

By grayartist

Smooth Broccoli Vitamix Soup
Lunch American

Smooth Broccoli Vitamix Soup

4.4

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat olive oil in a skillet over medium heat; saute onion until translucent, 5 to 10 minutes.
  2. 2 Spread potatoes and broccoli onto a microwave-safe plate. Cook in microwave until tender, 4 to 5 minutes.
  3. 3 Place onion, potatoes, broccoli, milk, chicken broth, pepper, salt, ginger, and thyme in the Vitamix or blender. Start on variable 1, slowly increase to variable 10, and end on high for 4 to 5 minutes. Serve hot.

By Ashley Olmstead

Instant Pot Butternut Squash Soup
Lunch American

Instant Pot Butternut Squash Soup

5.0

Prep
20 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and add onion, carrot, and celery; cook until translucent and tender, about 6 to 8 minutes. Add squash, thyme, and marjoram; cook until the squash has begun to sweat and absorb the flavors, about 5 minutes more. Pour in broth.
  2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 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 lid. Adjust seasoning with salt and pepper. Blend with an immersion blender until creamy.

By Buckwheat Queen

Quick Black Bean Soup
Lunch American

Quick Black Bean Soup

4.7

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Place 2 cans black beans, diced tomatoes with green chile peppers, 1 cup chicken broth, cumin, salt, black pepper, and cayenne pepper into a blender and blend until smooth; pour into a saucepan.
  2. 2 Add remaining chicken broth and 1 can black beans. Place saucepan over medium heat, bring mixture to a simmer, and cook soup for 15 minutes.
  3. 3 Place 1/2 cup hot rice into each of 6 bowls. Ladle soup over rice and top each serving with 1 tablespoon sour cream.

By Jenny Wells

Leftover Mashed Potato Soup
Lunch American

Leftover Mashed Potato Soup

5.0

Prep
15 min
Cook
50 min
Total
65 min

Instructions

  1. 1 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly and thoroughly cooked but not crisp, about 8 minutes. Drain on paper towels. Chop into small pieces. Reserve 1 tablespoon drippings in the skillet and reserve 1 tablespoon separately; discard any remaining drippings.
  2. 2 Heat drippings in skillet over medium heat. Add onion; cook until just starting to turn brown, 5 to 7 minutes.
  3. 3 Meanwhile, combine leftover mashed potatoes, chicken broth, and half-and-half in a 6-quart pot over medium-high heat; whisk until smooth. Stir in corn, garlic, herb seasoning blend, reserved 1 tablespoon drippings, green pepper sauce, paprika, Worcestershire sauce, black pepper, and red pepper sauce. Stir in onion and bacon. Bring to a boil, then reduce heat and simmer for 30 minutes.

By Tom C