Soup Recipes

"Classic Soup Recipes"

Chicken Soup Recipe

Chicken soup is a food that crosses all ethnic and cultural borders, and this is an all time favorite chicken soup recipe. It has many variations and in all households has a special place in our hearts. It has been used for both medicinal and therapeutic purposes.

Traditionally made with old hens (their meat to tough and therefore needing to cook for a length of time) it is now made with readily available chicken. Try this simple chicken soup recipe, add some of your own ingredients and enjoy this classic comfort food that feeds more than just the soul.

Chicken Soup

Ingredients:

1 (4 to 5 pound) stewing chicken
3 1/2 quarts water
1 Tablespoon salt
3 stalks celery
1 parsley root
2 onions
3 sprigs dill
3 sprigs parsley

Directions:

1. Clean chicken thoroughly. Combine in a deep saucepan with the water and onions.

2. Bring to a boil and cook over medium heat for 1 1/2 hours. Add remaining ingredients.

3. Cover and cook over low heat 1 hour longer, or until chicken is tender.

4. Remove chicken and strain soup. Makes about 2 to 2 1/2 quarts soup.

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Chicken Noodle Soup Recipe

This chicken noodle soup recipe, like chicken soup, is a classic comfort food that has many different variations ranging from Asian using rice noodles, to our own “down home” style using vermicelli or in this case, egg noodles.

Loved by so many there are numerous pieces of literature written about it. In 2006 there was a hip-hop song with a supplementary dance entitled:”Chicken Noodle Soup” released.

Why do we love chicken noodle soup so? Why do we crave it when we’re not feeling well? Though there’s a debate for its medicinal purposes, there’s no denying the smells permeating the senses is what keeps us coming back for more.

Chicken Noodle Soup

Ingredients:

1 - 5 lbs. stewing chicken (cut up)
8 cups water
2 onions (chopped)
2 carrots (grated)
2 stalks of celery (cut up)
1/4 cup chopped parsley
1 jar chicken bouillon
1/8 teaspoon pepper
1/2 package egg noodles

Directions:

1. Cook chicken, cut into small pieces.

2. Add chicken and rest of ingredients except noodles and cook for one hour.

3. Add noodles and cook until noodles are done.

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Crock Pot Chicken Soup Recipe

Nothing tastes better on a cold day than soup, and this soup recipe for the crock pot makes it easy. Chicken soup is good for everything that ails you, this crock pot recipe has the added flavor of vegetables.

Prepare everything the night before, start the crockpot in the morning, and the soup will be done when you back from a hard day's work or a day out.

Chicken Soup Crock Pot Recipe

Ingredients:

2 onions, chopped
2 stalks celery, sliced
3 carrots, sliced
1/4 teaspoon pepper
2 teaspoons salt
1/2 teaspoon basil
3 Tablespoons dry parsley flakes
1/4 teaspoon leaf thyme
1 package frozen peas (10 oz.)
4 cups water or chicken stock
whole fryer, 2-1/2 to 3 pounds
1 cup uncooked noodles

Directions:

1. Put everything into the crock pot except for the noodles.

2. Cover and cook on low 8 hours, or on high for 4 hours.

3. An hour before serving, remove the chicken and let it cool. Remove the meat from the chicken and put meat back into crock pot.

4. Add the noodles and set to high setting. Cover and cook 1 hour.

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Pumpkin Soup Recipe

This pumpkin soup recipe is one of many delicious pumpkin recipes that have been served throughout the world. In Haiti every January 1st it is served as a symbol of independence and unity. While enslaved the French colonists were the only ones allowed to consume the soup. It was a forbidden food for any Haitian. Once freed, a huge pot of pumpkin soup was made and shared amongst all.

Though the Haitian version of pumpkin soup calls for slightly different ingredients, here's a simple recipe that you can make anytime of the year and reflect on its symbolism especially if served as a compliment to our own traditionalThanksgiving Day meal. You can replace the canned with fresh pumpkin using the directions here.

Pumpkin Soup

Ingredients:

6 cups chicken broth
1 to 2 (16 oz.) cans solid-pack pumpkin
1 cup onion, thinly sliced
1 clove garlic, minced
1 1/2 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon pepper
1/2 cup whipping cream, warmed
Fresh parsley (optional)

Directions:

1. In a covered saucepan, heat all ingredients except cream to boiling.

2. Reduce heat; simmer, uncovered 20 minutes. Stir warm cream into soup.

3. Garnish with parsley and serve from a hollowed-out pumpkin which as been warmed for 20 minutes in 350 degree F oven.

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Vegetable Soup Recipe

When is the best time for a great vegetable soup recipe? Perhaps on a lazy Sunday drive you couldn’t resist the urge to stop by that quaint little roadside produce stand. Maybe the uniform vegetable stacks in your local grocery store of the beautifully colored vegetables put a spell on you. You couldn’t ignore the reds, purples, green, yellows and oranges.

It’s later and those gorgeous vegetables aren’t so pretty anymore. You need to prepare them now before they expire. Vegetable soup is the perfect way to help you clean out that vegetable bin, while preparing a tasty, healthy meal for you and those around you to enjoy.

Vegetable Soup

Ingredients:

3 lb. fresh tomatoes
2 1/2 quarts water or chicken broth
1 cup chopped onion
1 cup chopped celery
2 bay leaves
3 teaspoon basil leaves, divided
2 teaspoons salt
1/2 teaspoon ground black pepper
4 cups coarsely chopped cabbage
2 cups cauliflower flowerettes
Parsley flakes
2 cups fresh corn kernels
2 cups sliced carrots
2 cups sliced zucchini
2 cups peeled, diced potatoes

Directions:

1. Use tomatoes held at room temperature. Remove cores and coarsely chop.

2. Place in a large pot with water. Bring to a boil.

3. Add onion and celery, bay leaves, 1 1/2 teaspoons basil, salt and black pepper.

4. Cover and simmer for 1 hour. Add remaining vegetables.

5. Cover and simmer until vegetables are tender, 45 to 60 minutes longer.

6. Add remaining basil leaves, simmer 5 minutes longer. 

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Turkey Soup

Thanks to turkey soup; after the big traditional dinner, the leftover sandwiches and casseroles, you now have a fantastic use for the bones. This wonderful, flavorful soup uses spices such as bay leaves, basil and marjoram to create enticing aromas to fill your home and lure your family to the table.

This turkey soup recipe does require 2 days to prepare, so allow yourself plenty of time. You can add noodles, rice or cubed potatoes to chunk-up the soup. Serve with fresh crusty bread and enjoy this soup for days.

Turkey Soup

Ingredients:

Carcass, wings & bones of 1 leftover turkey
2 stalks celery with leaves
2 carrots, cut in chunks
2 bay leaves
1/2 teaspoon basil
1/2 teaspoon marjoram

Directions:

1. Remove all meat from the bones and carcass and refrigerate.

2. Break bones and carcass up into pieces small enough to fit into a 4 or 5 quart crock pot.

3. Add remaining ingredients and 3 quarts of water.

4. Cover and simmer on the low setting for 24 hours.

5. Strain broth, and refrigerate overnight in a clean bowl.

6. Discard vegetables and bones.



Directions - the next day:

1. Remove the fat that has congealed on the surface of the broth. Place broth in a large kettle and bring slowly to the boil.

2. Add: 1 1/2 cups chopped celery, 1 1/2 cups chopped carrots, and 1/2 cup chopped parsley

3. Simmer for 15 minutes. Add 3/4 cup barley and simmer for another 15 minutes or so. Salt and pepper to taste.

4. Add 1 cup noodles or other small soup pasta. Simmer until the pasta, barley and vegetables are tender.

5. Add 1 to 2 cups leftover turkey and return to boiling. Makes approximately 3 to 4 quarts.

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Homemade Cream of Chicken Soup

Use this wonderful recipe in place of the canned variety in recipes. You can double or triple the ingredients to make larger batches for freezing. When using in recipes, measure out the same quantity called for in canned soup. This recipe makes 3 cups of condensed cream of chicken soup, which is equal to about 2 cans of commercial brands.

To make this into cream of chicken soup for serving alone, use equal parts milk and soup base. Cook in a nonstick saucepan on medium-low heat until evenly hot.

Ingredients:

1 1/2 cups chicken broth
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
1/4 teaspoon salt (or less; taste to test)
1/4 teaspoon parsley
1/8 teaspoon of paprika
1 1/2 cups milk
3/4 cup flour

Directions:

1. In medium-sized saucepan, boil chicken broth, 1/2 cup of the milk, and the seasonings for 2 minutes.

2. In a bowl, whisk together the remaining 1 cup of milk and flour.

3. Add the flour/milk mixture to the broth mixture. Continue whisking briskly until mixture boils and thickens.

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"Healthy Soup Recipes"

Healthy Potato Soup Recipe

The next time you get invited to a pot luck supper, whip up a big batch of this incredible potato soup. It's thick, rich, and comforting, especially on a cold evening when it gets dark so early, and you just want to snuggle under the blankets and sleep until Spring.

If you're feeling ambitious, or it's just too cold to leave the warmth and comfort of the kitchen, double or triple the batch and freeze the extra. Then when that big storm hits, and you don't want to leave the house to go to the grocery store, you can pull this healthy potato soup recipe out of the freezer and feel good that you're serving a healthy, hearty meal to your family.

Once the soup is ready to serve, sprinkle some bacon bits on top of each bowl for a little indulgence and flavor boost that won't add inches to your middle.

Ingredients:

3/4 cup (1 medium) onion, chopped
4 1/2 cups potatoes, peeled, diced
1 Tablespoon margarine
3 Tablespoons flour
1 quart whole milk

Directions:

1. Place onions and potatoes in sauce pan. Cover with water and bring to boil. Simmer until soft, about 10 minutes. Drain.

2. Melt margarine in saucepan. Add flour and stir until smooth. Heat to thicken.

3. Add onions and potatoes to milk mixture, and heat to serving temperature.

Makes 4 Servings, about 1 cup each, plus 4 servings for another meal

PER SERVING:

Calories 190
Total fat 6 grams
Saturated fat 3 grams
Cholesterol 17 milligrams
Sodium 325 milligrams

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Healthy Homemade Turkey Soup Recipe

Ingredients:

6 lb. turkey breast with bones (with at least 2 cups meat)
2 medium onions
3 stalks celery
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried sage
1 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried tarragon
1/2 teaspoon salt
to taste black pepper
1/2 lb. Italian pastina or pasta

Directions:

1. Place turkey breast in large 6-quart pot. Cover with water until at least 3/4 full.

2. Peel onions, cut into large pieces, and add to pot. Wash celery stalks, slice, and add to pot.

3. Simmer covered for about 2 1/2 hours.

4. Remove carcass from pot. Divide soup into smaller, shallower containers for quick cooling in refrigerator.

5. After cooling, skim off fat.

6. While soup cools, remove remaining meat from turkey carcass. Cut into pieces.

7. Add turkey meat to skimmed soup, along with herbs and spices.

8. Bring to boil and add pastina. Continue cooking on low boil for about 20 minutes, until pastina is done. Serve at once or refrigerate for later reheating.

Yield: 16 servings (about 4 quarts of soup)
Serving size: 1 cup

Each serving provides:

Calories: 201
Total fat: 2 g
Saturated fat: 1 g
Cholesterol: 101 mg
Sodium: 141 mg
Total fiber: 1 g
Protein: 33 g
Carbohydrates: 11 g
Potassium: 344 mg

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Healthy Chicken Soup Recipe

Your grandmother was right, chicken soup and bedrest really can cure almost anything. The next time someone you love is feeling under the weather, try our healthy recipe for this long time favorite.

It has all the things you'd expect to find in traditional chicken noodle soup, but we've lightened it up so you can have that second bowl without feeling guilty. We packed this healthy recipe with lots of fresh vegetables, so it's not heavy or greasy. If you want to make the soup even more figure friendly, use all white meat chicken.

Ingredients:

1 teaspoon vegetable oil
1/2 cup onion, minced
1/2 cup carrots, diced
1/2 cup celery, sliced
1/2 teaspoon garlic powder
1/8 cup flour
1/4 teaspoon dried oregano flakes
3 cups chicken broth, reduced sodium
2 cups potatoes, peeled, diced
1 1/4 cup chicken, cooked, chopped
1/2 cup whole milk
1 cup noodles, yolk-free, enriched, uncooked

Directions:

1. Heat oil over medium heat in large sauce pan. Add minced onions, carrots, celery, and garlic powder. Cook until onions are tender, about 3 to 5 minutes.

2. Sprinkle flour and oregano over vegetables; cook about 1 minute.

3. Stir in chicken broth and potatoes. Cover and cook until tender, about 20 minutes.

4. Add chicken, milk, and noodles. Cover and simmer until noodles are tender, about 10 minutes.

Makes 4 Servings, about 1 1/2 cups each, plus 4 servings for another meal

PER SERVING:

Calories 205
Total fat 4 grams
Saturated fat 1 grams
Cholesterol 8 milligrams
Sodium 107 milligrams

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Healthy Mexican Pozole Recipe

Ingredients:

2 lb. lean beef, cubed*
1 Tablespoon olive oil
1 large onion, chopped
1 clove garlic, finely chopped
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup cilantro
1 can (15 oz) stewed tomatoes
2 oz. tomato paste
1 can (1 lb. 13 oz.) hominy

*Skinless, boneless chicken breasts can be used instead of beef cubes.

Directions:

1. In large pot, heat oil, then sauté beef.

2. Add onion, garlic, salt, pepper, cilantro, and enough water to cover meat. Cover pot and cook over low heat until meat is tender.

3. Add tomatoes and tomato paste. Continue cooking for about 20 minutes.

4. Add hominy and continue cooking over low heat for another 15 minutes, stirring occasionally. If too thick, add water for desired consistency.

Yield: 10 servings
Serving size: 1 cup

Each serving provides:

Calories: 253
Total fat: 10 g
Saturated fat: 3 g
Cholesterol: 52 mg
Sodium: 425 mg
Total fiber: 4 g
Protein: 22 g
Carbohydrates: 19 g
Potassium: 485 mg

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Healthy Rockport Fish Chowder Recipe

Ingredients:

2 Tablespoons vegetable oil
1/4 cup onion, coarsely chopped
1/2 cup celery, coarsely chopped
1 cup carrots, sliced
2 cups potatoes, raw, peeled, cubed
1/4 teaspoon thyme
1/2 teaspoon paprika
2 cups bottled clam juice
8 whole peppercorns
1 bay leaf
1 lb. fresh or frozen (and thawed) cod or haddock fillets, cut into 3/4–inch cubes
1/4 cup flour
3 cups lowfat milk
1 Tablespoon fresh parsley, chopped

Directions:

1. Heat oil in large saucepan. Add onion and celery, and sauté for about 3 minutes.

2. Add carrots, potatoes, thyme, paprika, and clam broth. Wrap peppercorns and bay leaf in cheese cloth. Add to pot. Bring to boil, reduce heat, and simmer for 15 minutes, then add fish and simmer for an added 15 minutes, or until fish flakes easily and is opaque.

3. Remove fish and vegetables. Break fish into chunks. Bring broth to boil and continue boiling until volume is reduced to 1 cup. Remove bay leaf and peppercorns.

4. Shake flour and 1/2 cup lowfat milk in container with tight-fitting lid until smooth. Add to broth in saucepan, along with remaining milk. Cook over medium heat, stirring constantly, until mixture boils and is thickened.

5. Return vegetables and fish chunks to stock and heat thoroughly. Serve hot, sprinkled with chopped parsley.

Yield: 8 servings
Serving size: 1 cup

Each serving provides:

Calories: 186
Total fat: 6 g
Saturated fat: 1 g
Cholesterol: 34 mg
Sodium: 302 mg
Total fiber: 2 g
Protein: 15 g
Carbohydrates: 18 g
Potassium: 602 mg

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"Diet Soup"

Cabbage Soup Recipe

This cabbage soup recipe is a great way to incorporate cabbage into your diet. Cabbage is one of those “miracle foods”. Native to the Mediterranean region, ancient Romans and Greeks used cabbage for food and medicinal purposes.

It is packed with vitamins K and C. The phytonutrients found in vegetables such as cabbage, actually send messages to our genes to produce enzymes that help our cells detox.

Readily available (although best in late fall and winter) inexpensive, healthy and lo-cal, it is no wonder that cabbage soup is popular with dieters and health conscious eaters as well.

Cabbage Soup

Ingredients:

6 cups water
2 beef bouillon cubes
2 cups tomatoes
1 teaspoon sugar
1/2 cup chopped onion
2 cups chopped celery
2 cups diced carrots
2 cups shredded cabbage
Salt and pepper

Directions:

1. Mix all ingredients in large stock pot.

2. Cook on medium heat until boiling.

3. Reduce heat and simmer until vegetables are tender.