Best 3 Bills Creamy Shredded Chicken Soup Recipes

Indulge in a culinary journey with Bill's Creamy Shredded Chicken Soup, a symphony of flavors that will warm your soul and tantalize your taste buds. Savor the tender, shredded chicken swimming in a velvety broth, delicately infused with aromatic herbs and spices. Each spoonful promises a harmonious blend of flavors, enhanced by the richness of cream and the subtle tang of lemon.

Alongside this classic recipe, discover variations that cater to diverse preferences and dietary needs. Embark on a delightful adventure with the aromatic Thai Chicken Soup, where the vibrant flavors of lemongrass, ginger, and coconut milk dance in perfect harmony. For a hearty and comforting option, immerse yourself in the goodness of the Slow Cooker Chicken Noodle Soup, where succulent chicken, tender noodles, and an array of vegetables come together in a flavorful broth.

For those seeking a lighter and brighter experience, the Lemon Chicken Orzo Soup offers a refreshing twist, with its lemony broth and the delicate bite of orzo pasta. And for a delightful twist on a classic, the Creamy Chicken and Sweet Potato Soup combines the sweetness of roasted sweet potatoes with the creaminess of a velvety broth, creating a symphony of flavors that will captivate your senses.

Let's cook with our recipes!

EASY SHREDDED CHICKEN AND RICE SOUP

Easy Shredded Chicken and Rice Soup image

A quick, tasty soup for winter. By adding the seasonings from the boxed rice, you get great flavor. To save time, grab a rotisserie chicken from the store and pull the meat off and shred with forks.

Provided by Tanna Smith

Categories Chicken and Rice Soup

Time 55m

Yield 8

Number Of Ingredients 10

Ingredients

2 tablespoons vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
3 (32 ounce) cartons low-sodium chicken broth
2 cups shredded cooked chicken
1 cup diced carrots
1 medium sweet potato, peeled and diced
1 (6 ounce) package uncooked long grain and wild rice mix, with seasoning packet
1 large bay leaf
½ cup grated sharp Cheddar cheese

Steps:

Heat oil in a large pot over medium-high heat. Cook and stir onion and garlic in the hot oil until tender, about 5 minutes.
Stir in broth, chicken, carrots, sweet potato, rice and seasoning packet, and bay leaf; bring to a boil. Reduce heat to low, cover, and simmer until rice is cooked and vegetables are tender, about 25 minutes.
Remove bay leaf. Ladle into bowls and serve with grated Cheddar sprinkled on top.

Nutrition Facts : Calories 264.7 calories, Carbohydrate 26.4 g, Cholesterol 39.4 mg, Fat 9.2 g, Fiber 1.9 g, Protein 18.7 g, SaturatedFat 3.3 g, Sodium 564.4 mg, Sugar 4.4 g

UNCLE BILL'S CHICKEN SOUP

Uncle Bill's Chicken Soup image

This chicken soup recipe is particularily good especially when you have a cold. Substitute and use turkey if it is available.

Provided by William Uncle Bill

Categories Chicken

Time 35m

Yield 8 serving(s)

Number Of Ingredients 18

Ingredients

2 tablespoons extra virgin olive oil
2 tablespoons butter
1 large onion, coarsely chopped
1 large leek, cleaned and chopped, use white part only
1 large carrot, peeled and sliced
1 large celery rib, chopped
4 garlic cloves, finely chopped
30 fluid ounces chicken broth
2 1/2 cups water
1 large bay leaf
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
12 ounces boneless skinless chicken breasts
1 cup diced mushroom
2 cups uncooked noodles (Ramon noodles are okay)
1/4 cup chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

In a large heavy bottom cooking pot, heat olive oil and butter over medium-high heat.
Add onions, leeks, carrots celery and garlic and cook, stirring for about 3 minutes or until vegetables are slightly softened but not browned.
Add chicken broth, water, bay leaf, thyme and rosemary.
Bring to boil.
Cut chicken into bite size pieces and add to soup along with the diced mushrooms.
Add noodles and bring soup to boil.
Reduce heat, cover and simmer for 10 minutes or until noodles are tender and the chicken is cooked through.
Remove bay leaf and discard.
Stir in parsley, salt and pepper.
Adjust seasonings to taste.
Serve soup hot.
Refrigerate any unused portions.
NOTE: Homemade Chicken or Turkey Stock is so much better than purchased broth.

UNCLE BILL'S SPECIAL CREAMY POTATO SOUP

Uncle Bill's Special Creamy Potato Soup image

Make and share this Uncle Bill's Special Creamy Potato Soup recipe from Food.com.

Provided by William Uncle Bill

Categories Potato

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

6 large yukon gold potatoes, peeled and cut into chunks
1/2 cup butter, divided
2 large onions, sliced thin
1/4 cup all-purpose flour
1 large leek, cut, washed, then chopped (white part only)
1 large celery rib, chopped small
4 large garlic cloves, chopped
3 cups chicken broth
1 cup whole milk, homogenized
1 cup whipping cream
1/2 teaspoon salt
1/2 teaspoon white pepper
1 teaspoon dried thyme
1/2 teaspoon celery seed
1/2 cup freshly grated padano cheese
4 tablespoons chopped fresh parsley

Steps:

In a large saucepan or a medium cooking pot, add potatoes, cover with water; bring to boil, reduce heat, cover and cook for about 10 minutes. The potatoes will not be fully cooked and that is fine.
Drain and transfer to a large cooking pot.
In a large frying pan, on medium-high heat, melt 1/4 cup of butter.
Add sliced onions, stir and cook until onions are translucent, about 3 minutes.
Add flour and stir well to coat onions.
Add leeks, celery and garlic and fry for about 2 minutes, stirring occasionally.
Transfer the onion-leek mixture to the large cooking pot.
Add chicken broth, bring to boil, reduce heat and cook for about 3 minutes.
Add the milk, whipping cream, salt, pepper, thyme, and celery seeds.
Bring the soup to boil, reduce heat and cook for 2 minutes.
Remove from heat and let cool for 5 minutes.
In a food processor or blender, puree soup in batches until smooth and return to the cooking pot. You may also use an immersion blender.
Add grated cheese and bring to just boil or until cheese melts.
Adjust seasonings to taste.
Serve soup hot.
Refrigerate any unused portion ot the soup.

Tips:

Use a good quality chicken broth. This is the base of your soup, so make sure it's flavorful. You can use homemade chicken broth or a good quality store-bought brand.
Shred the chicken before cooking it. This will help the chicken cook evenly and prevent it from becoming dry.
Don't overcook the chicken. Overcooked chicken is tough and dry. Cook it just until it's cooked through.
Add plenty of vegetables. Vegetables add flavor, texture, and nutrients to your soup. You can use any vegetables you like, but some good options include carrots, celery, onions, potatoes, and peas.
Season the soup to taste. Add salt, pepper, and other seasonings to taste. You can also add a bay leaf or two for extra flavor.
Serve the soup with your favorite toppings. Some popular toppings include shredded cheese, sour cream, croutons, and chopped parsley.

Conclusion:

This creamy shredded chicken soup is a delicious and comforting dish that's perfect for a cold winter day. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a warm and satisfying meal, give this soup a try. You won't be disappointed!