Best Baked Chicken Soup Recipes

BAKED CHICKEN SOUP

Baked Chicken Soup image

This soup is my version of Demos' Restaurant's baked chicken soup. I found a recipe for basic chicken soup and changed it to mimic what we were looking for! Demos' is located in Murfressboro, TN, and we live in Memphis, so I have never been able to try them side by side. However, I do know that this is yummy and filling. PLEASE NOTE: as stated before, I DO NOT add veggies to this dish, because the soup at the resturant does not have any in it. However, I am sure that some added carrots or celery would be yummy. Also, double the flour and butter to make a thicker soup. We like ours less creamy. For the chicken, I either use leftover baked chicken or I buy a cooked rotisserie chicken from the grocery store and pull all the chicken off of that. I have never tried canned chicken and I do not recommend it for this soup!

Provided by SarahBeth

Categories < 60 Mins

Time 45m

Yield 1 pot of soup, 4 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon butter (or margarine)
1/8 cup all-purpose flour
2 (14 1/2 ounce) cans chicken broth (reduced sodium or fat free is fine)
2 cups cooked chicken, shredded
1/2 teaspoon salt, to taste
1/2 teaspoon pepper, to taste
1/8 teaspoon garlic powder
0.5 (1 1/4 ounce) packet Italian salad dressing mix
1 cup milk (2% and skim work fine)
2 tablespoons lemon juice
1 tablespoon white wine
fresh parsley (1 small bunch, coarsely chopped) (optional)
2 cups long-grain rice, cooked

Steps:

In a large pot, melt the butter or margarine.
After the butter is melted, mix the flour in until smooth.
Slowly pour in chicken broth whisking or stirring continuously until no lumps remain.
Add the shredded cooked chicken, salt, pepper, garlic powder, and Italian salad dressing mix; bring to a boil.
Reduce heat and simmer for 12 minutes.
Add the milk, lemon juice, white wine and parsley, if desired.
Reduce heat to low, add the cooked rice and cover.
Cook until rice is heated through.
ENJOY!
SOME SPECIAL NOTES:.
I do not add veggies to this dish, because the soup at the resturant does not have any in it. However, I am sure that some added carrots or celery would be yummy. Also, double the flour and butter to make a thicker soup. We like ours less creamy. For the chicken, I either use leftover baked chicken or I buy a cooked rotisserie chicken from the grocery store and pull all the chicken off of that. I have never tried canned chicken. If anyone uses canned, let me know how it turns out!

SLOW-COOKER SOUTHWEST CHICKEN SOUP WITH BAKED TORTILLA STRIPS

Slow-Cooker Southwest Chicken Soup with Baked Tortilla Strips image

Assemble the ingredients in the slow cooker, and it does the work for you!

Provided by Betty Crocker Kitchens

Categories Entree

Time 7h45m

Yield 6

Number Of Ingredients 11

Ingredients

1 lb boneless skinless chicken thighs, cut into 1-inch pieces
2 medium sweet potatoes, peeled, cut into 1-inch pieces (2 cups)
1 large onion, chopped (1 cup)
2 cans (14.5 oz each) diced tomatoes with green chilies, undrained
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
1 teaspoon dried oregano leaves
1/2 teaspoon ground cumin
1 cup frozen corn
1/2 cup chopped green bell pepper
2 tablespoons chopped fresh cilantro
8 yellow or blue corn tortillas (5 or 6 inch)

Steps:

Spray 3 1/2- to 4-quart slow cooker with cooking spray. Mix chicken, sweet potatoes, onion, tomatoes, broth, oregano and cumin in cooker. Cover; cook on Low heat setting 7 to 8 hours.
Stir in corn and bell pepper. Increase heat setting to High; cover and cook about 30 minutes or until chicken is no longer pink in center and vegetables are tender.
Meanwhile, heat oven to 450°F. Spray 2 cookie sheets with cooking spray. Cut each tortilla into strips; place in single layer on cookie sheets. Bake about 6 minutes or until crisp but not brown; cool.
Spoon soup into individual bowls. Top with tortilla strips. Sprinkle with cilantro.

Nutrition Facts : Calories 310, Carbohydrate 37 g, Cholesterol 45 mg, Fiber 6 g, Protein 23 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 750 mg, Sugar 11 g, TransFat 0 g

DEMO\'S BAKED CHICKEN & RICE SOUP

$Demo\'s Baked Chicken & Rice Soup image$

How to make Demo\'s Baked Chicken & Rice Soup

Provided by @MakeItYours

Number Of Ingredients 13

Ingredients

1 Tbsp Butter or margarine
1/8 Cup all-purpose flour
32 oz Chicken broth
2 Cups Shredded Chicken
1/2 tsp Salt
1/2 tsp Pepper
1/8 tsp garlic powder
1 Pkt Italian dressing mix
1 Cup milk
2 Tbsp lemon juice
1 Tbsp white wine
Parsley, to taste
2 Cups Cooked long grain rice

Steps:

In a large pot, melt the butter or margarine. After the butter is melted, mix the flour in until smooth. Slowly pour in chicken broth whisking or stirring continuously until no lumps remain.Add the shredded cooked chicken, salt, pepper, garlic powder, and Italian salad dressing mix; bring to a boil. Reduce heat and simmer for 12 minutes. Add the milk, lemon juice, white wine and parsley, if desired. Reduce heat to low, add the cooked rice and cover.Cook until rice is heated through.