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Chicken Noodle Soup III
Lunch Asian

Chicken Noodle Soup III

3.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 In a small skillet over medium heat, cook shallots in oil until brown and fragrant. Remove from heat and set aside.
  2. 2 Bring a large pot of water to a boil. Cook noodles in boiling water until just tender, 8 to 10 minutes; drain and rinse under cold water. Set aside.
  3. 3 Bring a small pot of water to a boil; have ready a bowl of ice water. Blanch bean sprouts by plunging them into boiling water for 1 minute, then into cold water. Drain and set aside.
  4. 4 In a large saucepan over medium heat, bring chicken broth to a simmer.
  5. 5 Divide noodles evenly between 6 bowls. Top with bean sprouts and shredded chicken. Pour the heated broth into the bowls. Drizzle with the shallot mixture and garnish with the green onion. Season with salt and pepper. Serve at once.

By Angie

Easy Wonton Soup
Lunch Asian

Easy Wonton Soup

4.6

Prep
30 min
Cook
15 min
Total
75 min

Instructions

  1. 1 Make the wontons: Mix pork, green onions, egg, hot sauce, and pepper together in a bowl. Refrigerate for 30 minutes.
  2. 2 Place a heaping teaspoon pork mixture in the center of a wonton wrapper. Moisten the edges with water. Fold the bottom point to the top point, creating a triangle, and pinch to seal. Fold the outer two points in toward the center and pinch together. Repeat to form remaining wontons.
  3. 3 Make the soup: Pour chicken broth into a pot and bring to a rolling boil. Add grated ginger, then add wontons; cook until wontons float to the surface, about 6 minutes.
  4. 4 Garnish each bowl with green onions and soy sauce.

By veglemon

Cambodian Chicken Soup
Lunch Asian

Cambodian Chicken Soup

4.6

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Heat the cooking oil in a large pot over medium-high heat. Cook and stir the ginger, garlic, serrano pepper, and chicken in the hot oil about 5 minutes. Add the curry paste, curry powder, vinegar, fish sauce, sugar, chicken broth, coconut milk, pineapple, and rice; stir. Allow the soup to simmer until it thickens, about 15 minutes more.

By jillie69

Spicy Chicken Thai Soup
Lunch Asian

Spicy Chicken Thai Soup

4.7

Prep
15 min
Cook
65 min
Total
80 min

Instructions

  1. 1 Stir together lemongrass, garlic, and ginger in a large stockpot over medium-high heat until fragrant. Pour in chicken broth and bring to a boil. Reduce heat to low and simmer for 30 minutes. Strain broth and set aside. Discard lemongrass, garlic, and ginger.
  2. 2 Heat oil in a large soup pot over medium heat. Cook and stir chicken in hot oil for 5 minutes. Add mushrooms and cook for 5 more minutes. Stir in fish sauce, red curry paste, and lime juice until combined.
  3. 3 Pour in broth and coconut milk; return to a simmer and cook on low heat for 15 to 20 minutes. Skim off any excess oil and fat that rises to the top and discard.
  4. 4 Add red onion; cook until onion softens, about 5 minutes. Remove from heat and stir in about 1/2 of the cilantro. Portion soup into bowls and serve with plates of lime wedges, jalapeño rings, and remaining cilantro.
  5. 5 Serve and enjoy.

By John Mitzewich

Asian Chicken and Corn Soup
Lunch Asian

Asian Chicken and Corn Soup

4.0

Prep
25 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Heat the vegetable oil in a large pot over medium-high heat. Stir in the button mushrooms, oyster mushrooms, and enoki mushrooms; cook and stir until lightly browned. Add the onion, celery, green bell pepper, carrot, and garlic. Season with salt and pepper. Cook and stir for 3 to 4 minutes. Mix in the chicken broth, cream-style corn, chicken, rice wine vinegar, and five-spice powder, and bring to boil. Cover and reduce heat to medium-low. Simmer for about 20 minutes. Mix cornstarch with the milk in a small bowl, and stir into the soup. Stir until soup has thickened. Garnish each serving with chopped basil.

By soumitraghosh

Chicken Noodle Salad with Peanut-Ginger Dressing
Lunch Asian

Chicken Noodle Salad with Peanut-Ginger Dressing

4.6

Prep
45 min
Cook
10 min
Total
55 min

Instructions

  1. 1 To make the dressing, place the peanut butter, soy sauce, rice vinegar, chili-garlic sauce, brown sugar, ginger, red pepper flakes, and 3 tablespoons of chicken broth together in a blender or bowl of a food processor. Blend until smooth. Season to taste with salt and pepper. Thin the dressing to your taste by adding more chicken broth or water.
  2. 2 Bring a large pot of lightly salted water to a boil. Add the linguine and cook until al dente, 8 to 10 minutes. Drain and place pasta into a large mixing bowl.
  3. 3 Add the chicken, carrots, green onions, red pepper, celery, and cilantro to the bowl with the linguine. Pour the dressing over the noodle-chicken mixture and toss until mixture is evenly coated. Divide the salad among eight serving plates, and sprinkle peanuts over each serving.

By Sherbg

Kids' Octopus Soup
Lunch

Kids' Octopus Soup

4.5

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 With a sharp knife, cut the hot dogs in half the short way. Slice each piece in half vertically, cutting about 3/4 of the way up towards the rounded end. Leave about 1 inch of the rounded end as the head of the octopus. Rotate the dog 90 degrees, and make another vertical cut. Cut the 4 legs in half again, to make 8 legs and a head. The hot dogs should look like tassels with rounded heads.
  2. 2 Bring the chicken broth and chives to a boil in a soup pot. Place the octopus hot dogs into the boiling soup, and simmer for about 5 minutes. The legs will curl to make the octopus shape. Serve in bowls with an octopus or 2 in each bowl.

By nikkimarlise

Quick and Super Easy Chicken and Dumplings
Lunch

Quick and Super Easy Chicken and Dumplings

4.5

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Stir together biscuit mix and milk in a medium bowl until dough comes together; set aside.
  2. 2 Pour cans of chicken broth into a saucepan along with chicken; bring to a boil.
  3. 3 Take a handful of biscuit dough and flatten it in your hand. Tear off 1- to 2-inch pieces and drop them into boiling broth. Make sure they are fully immersed, at least for a moment. Repeat this step with remaining biscuit dough, then carefully stir soup, so dumplings are covered by broth.
  4. 4 Cover and simmer, stirring occasionally, over medium heat until dumplings are cooked through, about 10 minutes.

By Kristi Durough Parker

Cucumber Soup with Tomatoes
Lunch

Cucumber Soup with Tomatoes

3.5

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Place 2 cucumbers in a blender; pour in chicken stock. Blend cucumber mixture until smooth and pureed; pour cucumber puree into a large bowl.
  2. 2 Chop the remaining 2 cucumbers. Stir chopped cucumbers, tomato, lime juice, and cayenne pepper into pureed cucumber until well mixed. Refrigerate until chilled, at least 30 minutes.

By JRELERJR

Broccoli Cheddar Soup
Lunch

Broccoli Cheddar Soup

4.6

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Bring broth to a simmer in a large pot over medium heat. Cook broccoli in simmering broth for 15 minutes.
  2. 2 Meanwhile, in a separate skillet over medium heat, melt margarine. Add onion and sauté for 5 minutes, or to desired tenderness. Stir flour into onion until pasty. Gradually add milk and stir until thick.
  3. 3 Add onion mixture to broccoli mixture in the pot and stir well. Stir in cheese until melted; do not boil. Season with white pepper.

By Melissa Morgan

Green Chile Chicken Enchilada Soup
Lunch

Green Chile Chicken Enchilada Soup

4.7

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Combine chicken broth, enchilada sauce, condensed soup, and sour cream in a large pot. Whisk until well combined. Add green chiles and Cheddar-Monterey Jack cheese. Blend with an immersion blender to desired consistency. Add chicken.
  2. 2 Heat over medium-low heat until cheese is melted and soup is heated through, at least 30 minutes.

By VenturaMama77

Cream of Mushroom Soup III
Lunch

Cream of Mushroom Soup III

4.5

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 In a large saucepan, melt butter over medium heat. Cook mushrooms in butter 5 minutes. Sprinkle flour over mushrooms. Pour in broth, a little at a time, stirring constantly. Stir in bouillon cube and sherry. Bring to a boil, then remove from heat and stir in cream. Heat through, without boiling. Serve.

By Sadie

Instant Pot® Fresh Tomato Soup
Lunch

Instant Pot® Fresh Tomato Soup

Prep
10 min
Cook
70 min
Total
95 min

Instructions

  1. 1 Wash tomatoes thoroughly and add to an 8-quart multi-functional pressure cooker (such as Instant Pot®). Depending on tomato size, you may have to use a little less than 12 cups or cut some of them to fit in the pot. Add 32-ounce carton chicken broth, onion, garlic, pepper, and basil.
  2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes, then release remaining pressure carefully using the quick-release method. Unlock and remove the lid.
  4. 4 Add remaining can of chicken broth and switch to the Saute function. Cook, stirring as needed, until soup has reduced and thickened, about 30 minutes. Use an immersion blender with the chopper attachment to thoroughly blend tomato mixture. Transfer to a very large bowl.
  5. 5 Melt butter in the pot using the Saute function. Mix in flour; cook and stir to create a roux, about 3 minutes. Add 4 cups tomato mixture and stir well to prevent lumps.
  6. 6 Add remaining tomato mixture, sugar, salt, and red pepper flakes to the pot. Use an immersion blender with the whisk attachment to whisk soup until well blended and no lumps remain. Serve immediately.

By Tabanasher

Cream of Broccoli Cheese Soup I
Lunch

Cream of Broccoli Cheese Soup I

4.6

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 In a large saucepan, saute onion and garlic in butter or margarine over medium heat till tender.
  2. 2 Add broth, and bring to a boil. Reduce heat, and add noodles. Cook for 3 to 4 minutes. Stir in broccoli. Cover, and cook for 5 minutes.
  3. 3 Stir in milk and cheese. Heat slowly, stirring, till cheese melts. DO NOT BOIL. Serve immediately.

By Lisa

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

Copycat Chicken Noodle-O Soup
Lunch

Copycat Chicken Noodle-O Soup

5.0

Prep
10 min
Cook
40 min
Total
50 min

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

Chicken, Potato, and Leek Soup
Lunch

Chicken, Potato, and Leek Soup

2.5

Prep
10 min
Cook
135 min
Total
145 min

Instructions

  1. 1 Place chicken, water, and chicken broth in a large, heavy stockpot over medium-high heat. Bring to a boil, then reduce heat, cover, and simmer until liquid has reduced by about half, chicken is no longer pink at the bone, and the juices run clear, about 1 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
  2. 2 Remove chicken and allow to cool. Strain stock and set aside.
  3. 3 Add butter to the stockpot and melt over medium heat. Add leeks and saute until browned, 3 to 5 minutes. Pour in cream, potatoes, and reserved stock; cook at a simmer for 15 minutes.
  4. 4 Meanwhile debone the chicken and dice the meat.
  5. 5 Add diced chicken to the soup and simmer until potatoes are tender, about 15 minutes more.

By georgia

From Scratch Cream of Chicken Soup
Lunch

From Scratch Cream of Chicken Soup

4.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Combine 2 cups chicken broth, 1/2 cup milk, poultry seasoning, turmeric, onion powder, garlic, paprika, pepper, and cayenne in a saucepan over medium heat; bring to a boil.
  2. 2 Combine cream, flour, and remaining milk in a bowl. Add a ladle or two of hot broth mixture and whisk quickly to combine. Pour the mixture back into the saucepan; whisk together and bring to a boil. Cook until thickened, 2 to 3 minutes.
  3. 3 Add additional broth or flour to adjust consistency. Check seasoning and adjust as needed.

By Tivadoc

Low-Fat, Full-Flavor Cream of Broccoli Soup
Lunch

Low-Fat, Full-Flavor Cream of Broccoli Soup

4.5

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Melt butter in a large pot over medium heat. Add leeks and cook until soft and translucent, about 5 minutes. Stir in pepper, salt, and coriander.
  2. 2 Reserve about 1/4 cup of the smallest broccoli florets. Add remaining broccoli to the leeks and cook until bright green, about 5 minutes. Pour in chicken stock and bring to a boil. Reduce the heat, cover, and simmer until broccoli is very tender, 10 to 15 minutes.
  3. 3 Purée soup with an immersion blender until smooth. Stir in reserved broccoli florets and bring to a simmer over medium-low heat, stirring often. Simmer until broccoli is tender, 5 to 7 minutes.
  4. 4 Remove from the heat and stir in evaporated milk. Serve hot.

By Matt Hunt Gardner

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

Favorite Basil Tomato Soup
Lunch Italian

Favorite Basil Tomato Soup

4.4

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Stir together tomatoes and chicken broth in a large saucepan; bring to a boil, reduce heat to medium-low, and cook at a simmer until slightly reduced, about 10 minutes.
  2. 2 Stir in basil and sugar; reduce heat to low and continue cooking until basil is wilted, about 5 minutes.
  3. 3 Stir cream into tomato mixture; add butter and continue cooking, stirring occasionally, until butter is completely melted, 5 to 7 minutes more.

By JulieO

Homemade Chicken Tortilla Soup
Lunch

Homemade Chicken Tortilla Soup

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Combine onion, chicken broth, tomatoes, and taco seasoning in a large sauce pan; bring to a boil over medium heat. Stir in chicken; reduce heat to low, cover, and simmer until chicken is no longer pink, 4 to 6 minutes. Mix cornstarch and water in a small bowl until smooth; gradually stir into soup.
  2. 2 Bring soup to a boil over medium-high heat; cook, stirring occasionally, until thickened, about 1 minute. Top with Mexican cheese and cilantro.

By ladyw4kids

Cheese Soup V
Lunch

Cheese Soup V

4.5

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 In a small saucepan, combine celery, carrot and water. Bring to a boil, then reduce heat and simmer until tender.
  2. 2 Meanwhile, in a large saucepan over medium heat, melt butter. Cook onion in butter until tender. Stir in flour and milk and cook until thickened. Stir in broth, cheese and vegetables with their liquid. Stir until cheese is melted and elements are well combined. Serve hot.

By Sara

Mexican Turkey Soup
Lunch

Mexican Turkey Soup

4.5

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Bring chicken broth, onion, bell pepper, carrots, celery, jalapeno pepper, rice, parsley, chili powder, garlic, and oregano to a boil in a large pot. Cover, reduce heat, and simmer until vegetables and rice are tender, about 25 minutes. Add turkey; simmer until turkey is heated through, about 10 minutes more.

By GarageRock

Curried Spinach Soup
Lunch

Curried Spinach Soup

4.2

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Place the potato in a saucepan with enough water to cover. Bring to a boil, and cook until tender. Drain, and set aside.
  2. 2 Heat 2 tablespoons of olive oil in a large saucepan or soup pot. Add the green onions, and cook until tender. Stir in the cooked potatoes, then gradually mix in the spinach, stirring after each addition until spinach is limp. Transfer the mixture to a food processor or blender, and puree until smooth.
  3. 3 Heat the remaining olive oil in the same pan, and whisk in the flour and curry powder. Gradually whisk in broth so that no lumps form. Return the spinach mixture to the pan, stirring to blend, along with the lemon juice. Bring to a boil over medium heat, stirring constantly until thickened.
  4. 4 Place sour cream in a medium bowl. Ladle about 1 cup of the hot soup into the sour cream, and mix until well blended. Stir this back into the pot of soup. Heat through, but do not allow to boil. Serve immediately.

By NATDTAT

Contadina® "Creamy" Tomato Soup
Lunch

Contadina® "Creamy" Tomato Soup

2.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Heat olive oil in a large saucepan over medium heat. Cook shallots and red pepper flakes until softened, 2 to 3 minutes, stirring frequently.
  2. 2 Stir in remaining ingredients, except basil. Puree in saucepan with a hand-held immersion blender or puree in batches in a blender or food processor. Return to saucepan and heat through.
  3. 3 Top with fresh basil before serving, if desired.

By Contadina

Creamy Chicken Tortellini Soup
Lunch Italian

Creamy Chicken Tortellini Soup

4.6

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Bring a saucepan of water to a boil. Cook chicken in boiling water until no longer pink in the center, 7 to 10 minutes; drain.
  2. 2 Bring chicken broth to a boil in a soup pot; add cheese tortellini, reduce heat to medium-low, and cook until tortellini are cooked through and firm to the bite, about 8 minutes. Stir chicken, cream of chicken soup, half-and-half, spinach, thyme, and black pepper with the tortellini; bring to a simmer and continue cooking until hot, 7 to 10 minutes. Serve hot.

By Christina Egan