Indulge in the comforting goodness of a classic Hearty Chicken Soup, a culinary masterpiece that nourishes both body and soul. This timeless recipe, passed down through generations, embodies the essence of home cooking with its tantalizing aroma and restorative powers. Discover the secrets of crafting the perfect chicken soup, from selecting the finest ingredients to mastering the art of simmering for maximum flavor. Relish the tender, fall-off-the-bone chicken, the medley of aromatic vegetables, and the symphony of herbs and spices that come together to create a truly unforgettable experience. Whether you're seeking a soothing remedy for a chilly day or a nourishing meal to revitalize your senses, this Hearty Chicken Soup is your perfect companion. Embrace the warmth and savor the delightful flavors that await you.
Check out the recipes below so you can choose the best recipe for yourself!
HEARTY CHICKEN AND RICE SOUP
This is my husband's and my favorite chicken soup, and I love that it is healthy soup.
Provided by Carrie Murphy
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- Combine chicken broth, onion, celery, carrots, parsley, pepper, thyme, and bay leaf in a Dutch oven; bring to a boil. Reduce heat to low; simmer until the onion and celery begin to soften, 10 to 15 minutes. Stir chicken into the simmering broth; cook until the chicken is no longer pink in the middle, 5 to 10 minutes. Remove and discard bay leaf. Stir rice and lime juice into the broth; cook and stir just until rice is hot and grains separate, about 1 minute. Garnish with lime slices.
Nutrition Facts : Calories 167.1 calories, Carbohydrate 18.3 g, Cholesterol 21.9 mg, Fat 2.8 g, Fiber 1.7 g, Protein 16.1 g, SaturatedFat 0.8 g, Sodium 997.8 mg, Sugar 3.3 g
HEARTY CHICKEN TORTILLA SOUP RECIPE BY TASTY
This hearty chicken tortilla soup is packed with flavor and is sure to fill you up. The chipotle peppers add a nice smoky flavor, while the jalapeños add a bit of heat.
Provided by Katie Aubin
Categories Sides
Time 1h25m
Yield 8 servings
Number Of Ingredients 20
Steps:
- Add the onion, garlic, jalapeño, chipotle peppers, cilantro, and tomatoes to a food processor. Puree until well combined, with no large pieces remaining, about 2 minutes. Set aside.
- Season the chicken thighs on both sides with salt and the oregano.
- In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Sear the chicken thighs for 4-5 minutes on each side, until golden brown. Transfer to a cutting board. Shred the chicken using 2 forks. Set aside.
- Add the remaining tablespoon of olive oil to the same pot if it appears dry. Pour the reserved puree into the pot. Cook over medium-high heat for 10 minutes, until the liquid has started to evaporate. Reduce the heat to medium and continue cooking until nearly all the moisture has been cooked out and the puree has reduced to a dark paste, stirring occasionally to prevent burning, about 20 minutes.
- Pour in the chicken stock and stir, scraping the bottom of the pan to incorporate any browned bits. Increase the heat to medium-high. Stir in the shredded chicken and bring to a simmer.
- Once the stock is simmering, stir in the hominy and bell pepper. Reduce the heat to medium and simmer for 5-10 minutes to allow the flavors to meld. Add the lime juice and season with salt to taste.
- Serve the soup hot, with onion, cilantro, avocado, cotija cheese, tortilla strips, and lime wedges alongside for topping.
- Enjoy!
Nutrition Facts : Calories 924 calories, Carbohydrate 68 grams, Fat 64 grams, Fiber 6 grams, Protein 14 grams, Sugar 21 grams
HEARTY ITALIAN CHICKEN AND VEGETABLE SOUP
This chicken soup is packed with zesty rich flavors and lots of good for you vegetables. By enhancing prepared low-sodium broth with lots of herbs and lemon and fresh chicken you get a soup that tastes like you simmered it all day long.
Provided by Food Network Kitchen
Time 45m
Yield 6 servings
Number Of Ingredients 16
Steps:
- 1. Heat the oil in a Dutch oven set over medium heat. Add the onion and crushed red pepper flakes and cook until the onions begin to soften, 5 minutes. Meanwhile, tie the parsley sprigs, lemon zest, and fennel tops together. Add the herb bundle, broth, 2 cups of water, and, if using, the cheese rind. Bring to a very gentle simmer and simmer until the chicken is just cooked through, about 8 minutes. Transfer the chicken to a cutting board and set aside until cool enough to handle. Remove the meat from the bones in large strips, and set aside.
- 2. Meanwhile, add the sliced fennel, carrots, and celery to the broth and season with salt, to taste. Continue to simmer until the vegetables are just tender, 5 minutes. Stir in the noodles and cook until just al dente, about 5 minutes. Stir in the reserved chicken, baby spinach, and Parmesan until the chicken is heated through and the spinach is wilted. Discard the herb bundle and cheese rind. Stir in lemon juice, to taste. Ladle the soup into serving bowls and serve with additional Parmesan for passing.
HEARTY HOMEMADE CHICKEN NOODLE SOUP
This satisfying soup with a hint of cayenne is brimming with vegetables, chicken and noodles. The recipe is from my father-in-law, but I tweaked it to make it my own. -Norma Reynolds, Overland Park, Kansas
Provided by Taste of Home
Time 5h50m
Yield 12 servings (3 quarts).
Number Of Ingredients 13
Steps:
- In a 5-qt. slow cooker, combine the first 6 ingredients. Place mustard seed and garlic on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Place in slow cooker. Add chicken and broth. Cover and cook on low until meat is tender, 5-6 hours. , Discard spice bag. Remove chicken; cool slightly. Stir linguine into soup; cover and cook on high until tender, about 30 minutes. Cut chicken into pieces and return to soup; heat through. Sprinkle with coarsely ground pepper and additional parsley if desired.
Nutrition Facts : Calories 199 calories, Fat 6g fat (2g saturated fat), Cholesterol 73mg cholesterol, Sodium 663mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic exchanges
HEARTY CHIPOTLE CHICKEN SOUP
Sweet corn and cool sour cream help tame the smoky hot flavors of chipotle pepper in this well-balanced soup that's perfect for chilly nights. -Sonali Ruder, New York, New York
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings (3-1/4 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the broth, beans, tomatoes, corn, chipotle peppers, adobo sauce, cumin and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes., Stir in chicken; heat through. Garnish with sour cream; sprinkle with cilantro.
Nutrition Facts : Calories 287 calories, Fat 4g fat (1g saturated fat), Cholesterol 29mg cholesterol, Sodium 790mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 7g fiber), Protein 21g protein. Diabetic Exchanges
MOM'S HEARTY CHICKEN AND RICE SOUP
Categories Soup/Stew Chicken Garlic Poultry Rice Kid-Friendly Back to School Dinner Lunch Spring Healthy Bon Appétit Small Plates
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Combine first 9 ingredients in large pot. Bring to boil. Reduce heat, cover and simmer until chicken is cooked through, about 35 minutes. Using slotted spoon, transfer chicken and carrots to platter; cool slightly. Pull chicken meat off bones in bite-size pieces; set aside. Discard bones. Thinly slice carrots and reserve. Strain broth; discard solids in strainer. Pour 1 1/2 cups broth into heavy medium saucepan. Bring to boil. Add rice and bring to boil. Reduce heat to low; cover and cook until broth is absorbed and rice is tender, about 20 minutes.
- Return remaining broth, chicken pieces and sliced carrots to same large pot. Bring to simmer. Stir in cooked rice. Season soup with salt and pepper. Ladle soup into bowls. Sprinkle with parsley and serve.
HEARTY CHICKEN BARLEY SOUP
No question-this is my favorite soup. It's so filling that I serve it as a hearty main dish, and I have given the recipe to many of our friends and relatives. It tastes too good to keep to yourself!
Provided by Taste of Home
Categories Lunch
Time 1h45m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- In a stock pot, cook chicken in water until tender. Remove chicken and set aside until cool enough to handle. Cool broth and skim off fat. , Remove meat from bones; discard bones and cut meat into cubes; return to pot along with remaining ingredients. Cover and simmer for at least 1 hour or until vegetables and barley are tender. Remove bay leaf before serving.
Nutrition Facts : Calories 259 calories, Fat 5g fat (0 saturated fat), Cholesterol 89mg cholesterol, Sodium 127mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges
HEARTY CHICKEN VEGETABLE SOUP
I've made this soup many times for my husband and four sons. Even though they're married and have homes of their own, my sons still like to come to our house to eat. This recipe is always a hit with them.
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 5 quarts.
Number Of Ingredients 15
Steps:
- In a stock pot, saute green peppers and onions in oil until tender. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 40 minutes or until potatoes are tender, stirring occasionally.
Nutrition Facts : Calories 199 calories, Fat 3g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 1360mg sodium, Carbohydrate 33g carbohydrate (13g sugars, Fiber 5g fiber), Protein 11g protein.
HEARTY CHICKEN & WILD RICE SOUP
Steps:
- Prepare rice mix according to package directions using a Dutch oven. Stir in the remaining ingredients; heat through.
Nutrition Facts : Calories 425 calories, Fat 17g fat (8g saturated fat), Cholesterol 85mg cholesterol, Sodium 1832mg sodium, Carbohydrate 45g carbohydrate (10g sugars, Fiber 7g fiber), Protein 24g protein.
HEARTY CHICKEN NOODLE SOUP
I'm grateful that my mother taught me to make these wonderful old-fashioned noodles, which were a big favorite of mine when I was growing up. They give the chicken soup a delightful down-home flavor. -Cindy Renfrow, Sussex, New Jersey
Provided by Taste of Home
Categories Lunch
Time 2h55m
Yield 12 servings (3 quarts).
Number Of Ingredients 18
Steps:
- In a stockpot, combine the first 12 ingredients; bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until chicken is tender. , Remove chicken from pot. When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-size pieces. Strain broth and skim fat; return to the pot. Add chicken and carrots., For noodles, in a small bowl, combine flour and salt. Make a well in the center. Beat egg and milk; pour into well. Stir together, forming a dough. , Turn dough onto a floured surface; knead 8-10 times. Roll into a 12-in. x 9-in. rectangle. Cut into 1/2-in. strips; cut the strips into 1-in. pieces. Bring soup to a simmer; add noodles. Cover and cook for 12-15 minutes or until noodles are tender.
Nutrition Facts : Calories 316 calories, Fat 15g fat (4g saturated fat), Cholesterol 106mg cholesterol, Sodium 937mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 1g fiber), Protein 30g protein.
HEARTY CHICKEN VEGETABLE SOUP III
This soup is so good and so good for you....if possible use fresh veggies....only use the canned as a last resort!
Provided by LORIEANN29
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 2h25m
Yield 12
Number Of Ingredients 14
Steps:
- In a large pot, combine zucchini, yellow squash, onion, green beans, corn, hominy, chickpeas, chicken, bouillon, tomato sauce, garlic powder, potatoes, jalapenos and water. Bring to a boil, reduce heat and simmer until chicken falls off the bone and flavors are well blended, 1 to 2 hours.
Nutrition Facts : Calories 128.4 calories, Carbohydrate 22.6 g, Cholesterol 5.9 mg, Fat 2.2 g, Fiber 4.2 g, Protein 5.5 g, SaturatedFat 0.5 g, Sodium 475.6 mg, Sugar 3.2 g
KITTENCAL'S HEARTY CHICKEN SOUP
This is a thick hearty delicious soup I make using my recipe#118258 but can be made using using canned broth. Add in some cooked rice or egg noodles also if desired! The spinach is only *optional* if you are not a spinach-lover then you can omit, I like to add it in! The success of this soup will depend on the quality of your chicken broth, so make certain to use the best broth available! You can adjust all amounts to suit taste and increase the chicken broth if desired, the exact amounts do not really matter for all ingredients.
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil and butter in a large pot over medium heat; add in onion, celery, garlic and thyme; cook stirring for about 4 minutes.
- Add in 8 cups chicken stock with diced potatoes; bring to a boil, reduce heat and simmer until the potates are tender (about 15-20 minutes).
- Using a potato masher mash the potatoes in the the stock.
- Add in sliced carrots, spinach (if using) and cooked chicken; bring to a boil, reduce heat cover and simmer for about 30 minutes over low heat.
- Season with salt, pepper and cayenne (if using) to taste.
- In a small bowl combine 1/4 cup room temperature or cold stock with flour until smooth; add into the simmering broth and cook until thickened (about 5 minutes).
- Ladle into serving bowls and sprinkle with grated parmesan cheese if desired.
SLOW-COOKER HEARTY CHICKEN AND NOODLE SOUP
Simply delicious homemade soup! Slow cooking results in a well-seasoned broth and tender pieces of chicken.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 9h30m
Yield 6
Number Of Ingredients 12
Steps:
- Place chicken, carrots, salt, thyme, pepper, bay leaf, onion, garlic, celery and broth in order listed in 3- to 4-quart slow cooker.
- Cover and cook on low heat setting 8 to 9 hours.
- Stir in pea pods and noodles. Increase heat setting to high. Cover and cook 20 minutes or until noodles are tender. Remove chicken from cooker; place on cutting board. Shred chicken, using 2 forks. Return chicken to cooker. Remove bay leaf.
Nutrition Facts : Calories 305, Carbohydrate 20 g, Cholesterol 80 mg, Fiber 4 g, Protein 31 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1180 mg
THICK N' HEARTY CHICKEN CHEESE SOUP
Kirkland Sig Brand recipe for their Chicken Breast Meat. Great recipe for gastric patients still in the soft foods stage. I left out the shredded carrots and green onion, because carrots aren't on my diet yet and because hubby doesn't like onions.
Provided by Victoria Wilson
Categories Chicken Soups
Time 30m
Number Of Ingredients 10
Steps:
- 1. In a medium saucepan, cook carrots and green onion i hot butter or margarine about 10 minutes or until tender but not browned.
- 2. Stir in flour. Slowly add milk, chicken broth, Worcestershire sauce and black pepper. Cook and stir until thickened and bubbly.
- 3. Stir in Chicken and cheese. Cook and stir over low heat until cheese melts. Serve hot. (Serving suggestion from Victoria - serve in bread bowls.)
HEARTY PANAMANIAN-STYLE CHICKEN NOODLE SOUP (SANCOCHO)
A hearty soup that's great when you're sick or on snow days, that is rich in flavor and fall-off-the-bone goodness!! Bon appetit!
Provided by damaris
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken Noodle Soup Recipes
Time 2h
Yield 6
Number Of Ingredients 16
Steps:
- Place chicken legs in a large saucepan over medium heat. Add onion, green bell pepper, hot chile pepper, red bell pepper, and garlic; cover pot and cook until soft, about 30 minutes.
- Pour chicken stock into the saucepan and bring to a boil; simmer until chicken is no longer pink at the bone and the juices run clear, at least 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Add name root, corn, celery, carrots, recaito, sofrito, and cilantro. Cook soup until vegetables soft, at least 30 minutes more.
- Stir orzo and oregano into the soup; cook until pasta is tender, about 15 minutes.
Nutrition Facts : Calories 458.5 calories, Carbohydrate 70 g, Cholesterol 64.4 mg, Fat 7 g, Fiber 5.4 g, Protein 31.3 g, SaturatedFat 1.3 g, Sodium 687.1 mg, Sugar 7.4 g
THICK N' HEARTY CHICKEN CHEESE SOUP RECIPE - (4/5)
Provided by á-4099
Number Of Ingredients 10
Steps:
- In a medium saucepan, cook carrots and green onion in hot margarine or butter about 10 minutes or until tender but not browned. Stir in flour. Slowly add milk, chicken broth, Worcestershire sauce and black pepper. Cook & stir until thickened and bubbly. Stir in chicken and cheese. Cook and stir over law heat until cheese melts. Serve hot.
HEARTY HOMEMADE CHICKEN NOODLE SOUP
This is one of the first recipes that I made off the top of my head when I was learning to cook as a newlywed 25 years ago. I've tweaked it a bit since then and now it's a family favorite. I have found that you can buy a ready cooked rotisserie chicken to save time or use leftover chicken. I use a food processor to make chopping the veggies much easier.
Provided by Texaspollock
Categories Chicken
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- In large stew pot place 8 ingredients.
- Bring to a boil and cook until vegetables are tender.
- While soup is still boiling, add egg noodles and boil until noodles are tender.
- ENJOY!
HEARTY CHICKEN ENCHILADA SOUP
This soup is my take on the classic chicken enchilada soup recipe. All my friends love this one and are always asking for the recipe.
Provided by Cookin Kelly
Categories Poultry
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Boil chicken breast for 45 minutes to an hour.
- Saute garlic and onions in butter.
- Add flour and brown to form a light brown roux.
- Add water, chicken bouillon, enchilada sauce, shredded chicken, drained corn & Rotel tomatoes.
- Season with seasoned salt and paprika. More or less may be added to suit your tastebuds.
- Cook for 30 minutes, stirring frequently.
- Top with shredded cheese, avocados, and tortilla chips.
Nutrition Facts : Calories 605.4, Fat 35.4, SaturatedFat 17.8, Cholesterol 131, Sodium 1899.1, Carbohydrate 45.3, Fiber 4.6, Sugar 10.9, Protein 30.6
HEARTY CHICKEN-VEGETABLE AND WILD RICE SOUP {PENZEYS} RECIPE - (4.2/5)
Provided by grinder
Number Of Ingredients 18
Steps:
- FOR THE STOCK: In an 8 quart stock pot, bring the chicken or turkey, water, onion, carrot, celery and bay leaves to a boil. Boil until the chicken is cooked through. Remove chicken, shred and return to the pot. Discard the bones. Add soup base and stir to dissolve. If starting with cooked turkey, mix it with water, bay leaves and soup base and bring to a boil. FOR THE SOUP: After returning the shredded meat to the pot, bring back to a boil. Add wild rice and cook 15 minutes. Remove the stock veggies-onion, celery, carrot, bay leaves-and discard. Add the diced carrots, celery and onion and cook another 15 minutes. Add zucchini, mushrooms and tomatoes and cook 10 minutes more. Add the Parmesan rinds, if using {and you really should use them} and the pepper and cook 5-10 minutes more until the cheese gets melty. Serve with biscuits or bread. 1 Cup {269g}=Calories 90/Cals From Fat 30 Total Fat 3.5g/Chol 25mg/Sodium 460mg Carbs 9g/Dietary Fiber 1g/Sugars 3g Protein 7g
HEARTY CHICKEN TORTILLA SOUP
Steps:
- Spray a 6-quart saucepot with cooking spray. Heat over medium-high heat for 1 minute. Add the chicken to the saucepot. Cook until it's browned, stirring often.
- Stir the broth, cumin and rice in the saucepot. Heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes.
- Stir the corn, salsa, cilantro and lime juice in the saucepot. Cook until the rice is tender. Top each serving of soup with Crisp Tortilla Strips.
- Crisp Tortilla Strips: Heat the oven to 425 degrees F. Cut 4 corn tortillas into thin strips and place them on a baking sheet. Spray with cooking spray. Bake for 10 minutes or until golden.
- Campbell's Kitchen Tip: Use a pastry wheel when cutting the tortillas to create a special touch for the soup garnish.
Tips:
- Use a variety of vegetables. This will give your soup more flavor and nutrients. Some good options include carrots, celery, onions, potatoes, and turnips.
- Don't overcook the chicken. Overcooked chicken is tough and dry. Cook it just until it is cooked through, about 10-12 minutes.
- Add flavor with herbs and spices. Some good options include thyme, rosemary, sage, garlic, and pepper. You can also add a bay leaf or two.
- Let the soup simmer. This will help the flavors to meld together. Simmer the soup for at least 30 minutes, or longer if you have the time.
- Serve the soup with your favorite toppings. Some good options include bread, crackers, sour cream, and shredded cheese.
Conclusion:
Chicken soup is a delicious and comforting dish that is perfect for a cold winter day. It is also a great way to use up leftover chicken. This recipe is easy to follow and can be tailored to your own taste. So next time you are looking for a quick and easy meal, give this hearty chicken soup a try.
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