Chicken Chips Soup is the Cure for the Common Cold!

It's been said that chicken soup is the cure for the common cold. And now, there's science to back it up. A recent study published in the journal Chest found that chicken soup may help reduce congestion and inflammation.

The researchers analyzed three different types of chicken soup made with vegetables, noodles, and herbs. They found that all three soups had anti-inflammatory effects, which may help explain why chicken soup seems to help relieve cold symptoms.

So if you're feeling under the weather, a bowl of Chicken Chips Soup is a great way to help boost your immune system and feel better fast!

Chicken Chips Soup for a Healthy and Delicious Meal!

This chicken chips soup is a healthy and delicious meal that is perfect for lunch or dinner. It is easy to make and only takes about 30 minutes to prepare.

Ingredients:

1 tablespoon olive oil 4-6 boneless, skinless chicken breasts, cut into small chunks 1 onion, chopped 3 cloves garlic, minced 3 stalks celery, chopped 3 carrots, peeled and chopped 6 cups chicken broth 2 cups frozen corn 1 teaspoon dried thyme leaves ½ teaspoon salt ¼ teaspoon black pepper 1 (14.5 ounce) can diced tomatoes, undrained 1 (8 ounce) can tomato sauce 1 (6 ounce) bag oven baked potato chips, crumbled

Instructions: 1. Heat the oil in a large stockpot over medium-high heat. Add the chicken and onion and cook until the chicken is cooked through and the onion is softened, about 5 minutes. Add the garlic, celery, carrots, chicken broth, corn, thyme leaves, salt, pepper, diced tomatoes with juice, tomato sauce, and potato chips. Bring to a boil over high heat.2. Reduce the heat to low and simmer for about 20 minutes. Serve hot.

Warm up with Chicken Chips Soup on a Cold Winter Night!

It's winter time and you just don't feel like cooking a big meal. You want something warm and comforting, but not too heavy. Check out this recipe for chicken chips soup!

Ingredients:

-1 rotisserie chicken, shredded -3 cups chicken broth -1 can cream of chicken soup -1/2 cup milk -1/4 cup flour -salt and pepper to taste -1 (16 oz) package frozen potato chips, slightly thawed -Optional toppings: shredded cheese, chopped green onions, crumbled bacon, etc.

Instructions:

1. In a large pot or Dutch oven, combine the shredded chicken, chicken broth, cream of chicken soup, milk, flour and salt and pepper to taste. Stir well to combine.

2. Bring to a simmer over medium heat and cook for 10 minutes or until heated through.

3. Add the frozen potato chips and continue cooking for another 5 minutes or until heated through. Serve with your desired toppings. Enjoy!

The Perfect Comfort Food: Chicken Chips Soup!

There's nothing quite like a big bowl of chicken chips soup on a cold winter day. It's the perfect comfort food! This soup is hearty, warming, and delicious.

The ingredients for chicken chips soup are very simple. You will need:

1 lb. chicken breasts, cut into small cubes

4 cups chicken broth

1 onion, chopped

3 carrots, chopped

3 celery stalks, chopped

1 bag frozen potato chips (about 6 cups)

Salt and pepper to taste

To make the soup, simply place the chicken cubes, chicken broth, onion, carrots, celery, and potato chips in a large soup pot. Bring to a boil over medium-high heat. Reduce the heat to low and simmer for 30 minutes. Season with salt and pepper to taste. Serve hot with some fresh bread on the side!

Make your Own Chicken Chips Soup Tonight!

-Ingredients-

1 large cooked chicken, shredded

1 can cannellini beans, drained and rinsed

1 large carrot, peeled and chopped

1 stalk celery, chopped

1 small onion, chopped

4 cloves garlic, minced

3 cups chicken broth or stock

2 tablespoons olive oil replenishing EVOO if needed)

-Toppings-

1/2 cup grated Parmesan cheese 4 tablespoons chopped fresh parsley leaves

-Directions-

1. In a large pot or Dutch oven, heat the oil over medium heat. Add the onion, carrot, celery, and garlic and cook until softened, about 5 minutes. 2. Add the chicken and beans and cook for 2 minutes more. Pour in the chicken broth and bring to a simmer. Cook for 10 minutes to let the flavors develop. 3. Divide the soup among 4 bowls and top with Parmesan cheese and parsley leaves. Serve hot.