The Best Soup Recipe for Cold Winter Nights: Chicken Chips Soup

The Best Soup Recipe for Cold Winter Nights: Chicken Chips Soup

In the cold winter months, a nice hot bowl of soup is just what you need to warm up. This chicken chips soup recipe is one of the best ones out there. It is easy to make and is sure to leave you satisfied.

Ingredients:

1 cup chopped onion 1 green bell pepper, chopped 1 garlic clove, minced 3 tablespoons olive oil, divided 3 cups reduced-sodium chicken broth 2 cups water 1 teaspoon dried basil leaves 1/2 teaspoon black pepper 1/4 teaspoon dried thyme leaves 4 cups frozen southern-style hash brown potatoes, thawed 3 cups diced cooked chicken 1 cup shredded cheddar cheese (4 ounces) Instructions: 1. In a large saucepan over medium heat, cook the onion, bell pepper, and garlic in 2 tablespoons of olive oil for about 5 minutes or until vegetables are tender. Add the broth, water, basil, black pepper, and thyme. Bring to a boil.2. Add the potatoes and chicken; cook for 10 minutes or until potatoes are tender.3. Reduce heat to low; add the cheese and let it melt into the soup. Serve with croutons if desired.Enjoy your delicious Chicken Chips Soup!

This Hearty Soup Recipe is Filled with Delicious Goodness

Warm up this winter with a big pot of hearty soup. Loaded with delicious vegetables, this soup is sure to satisfy.

Ingredients:

1 tablespoon olive oil 1 large onion, chopped 3 cloves garlic, minced 4 carrots, peeled and diced 3 celery stalks, diced 2 teaspoons dried thyme 1 bay leaf 6 cups chicken or vegetable stock 2 cups water 1 large Russet potato, peeled and diced 1 cup broccoli florets 1 cup frozen corn kernels Salt and pepper, to taste Shredded cheese, for topping (optional) Finely chopped fresh parsley, for topping (optional) Instructions:

Warm Up With a Bowl of Chicken Chips Soup Tonight!

A great bowl of chicken chips soup is the perfect way to warm up on a cold winter night. This hearty soup is packed with flavor and will fill you up with satisfaction. Best of all, it's easy to make so you can enjoy it any night of the week.

Ingredients:

1 pound cooked chicken, shredded

2 cups chicken broth

1 cup frozen corn

1 cup diced tomatoes

1/2 cup diced red onion

1/4 cup diced green bell pepper

3 tablespoons chopped fresh cilantro

2 tablespoons olive oil, divided

1 tablespoon chili powder 1 teaspoon ground cumin 1 teaspoon garlic powder salt and black pepper to taste

Instructions:

In a large pot or Dutch oven over medium heat, heat olive oil until hot. Add chopped red onion, green bell pepper, chili powder, cumin, garlic powder, salt and black pepper. Cook until vegetables are soft, about 5 minutes. Stir in shredded cooked chicken and chicken broth. Bring to a boil then reduce heat to low and simmer for 10 minutes. Stir in corn and diced tomatoes. Simmer for an additional 5 minutes or until heated through. Garnish with fresh cilantro before serving. Enjoy!

Classic Comfort Soup: Chicken Chips and Vegetables

Ingredients:

1 rotisserie chicken OR 1 large cooked chicken, shredded

2 cups vegetable broth

1 can (15 oz) corn, drained

1 can (15 oz) black beans, rinsed and drained

1 can (10 oz) diced tomatoes with green chilies, undrained

1 tsp chili powder

1/2 tsp cumin

Salt and pepper, to taste

For the toppings: 3-4 green onions, diced 1 avocado, diced Fresh cilantro leaves, chopped

Instructions:

In a large pot or Dutch oven over medium heat, combine the shredded chicken, vegetable broth, corn, black beans, tomatoes with green chilies, chili powder and cumin. Season with salt and pepper, to taste. Bring to a simmer and cook until heated through, about 10-15 minutes. Serve with green onions, avocado, fresh cilantro leaves and tortilla chips. Enjoy!

Easy and Delicious: Chicken Chips Soup

Chicken soup is a classic comfort food, and for good reason. It's delicious and easy to make. This recipe takes chicken chips and turns them into a hearty soup that's perfect for a winter meal.

Ingredients:

-1 tablespoon olive oil -1 onion, chopped -2 cloves garlic, minced -8 cups chicken broth -2 cups water -2 carrots, peeled and sliced -2 celery stalks, sliced -1 bay leaf -1/2 teaspoon dried thyme -1/4 teaspoon black pepper -1/2 cup uncooked elbow macaroni -3 cups chopped cooked chicken -1/4 cup chopped fresh parsley Instructions:

  1. Heat the oil in a large pot over medium heat. Add the onion and garlic and cook until softened, stirring occasionally. Pour in the chicken broth and water. Add the carrots, celery, bay leaf, thyme, and black pepper. Bring to a simmer and cook for 10 minutes.

    3> Stir in the macaroni and cook for 5 minutes or until tender. Discard the bay leaf. Stir in the chicken and parsley. Serve hot.

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