Best Chunky Chicken Soup Recipes

CHUNKY CREAMY CHICKEN SOUP

Steps:

• In a large skillet over medium-high heat, brown chicken in oil. Transfer to a 5-qt. slow cooker; add the onion, carrots, celery and corn., In a large bowl, whisk the soup, broth and dill until blended; stir into slow cooker. Cover and cook on low until chicken and vegetables are tender, about 4 hours ., Stir in peas and cream. Cover and cook until heated through, about 30 minutes longer.

CHUNKY CHICKEN-VEGETABLE NOODLE SOUP

Steps:

• Heat a soup pot with the EVOO over medium-high heat. Add the carrots, celery and onions. Cook, partially covered, 3 to 4 minutes. Add the bay leaf, zucchini and some salt and pepper. Partially cover and cook 5 minutes more. Then add the garlic and leeks. Stir 1 to 2 minutes. Add the tomato paste, and stir for 1 minute. Add the grated tomatoes, chicken and stock. Bring to a low boil, adjust the salt and pepper to taste, cool and store. Reheat over medium heat.
• To serve, heat a medium pot of salted water to boil. Cook the noodles to al dente, 5 minutes or so. Drain and toss the noodles with the butter, herbs and some salt and pepper.
• Stir a little lemon zest into the soup. Place a small mound of noodles in each bowl and ladle chunky chicken and vegetable soup over top.
• Place the chicken in a large stockpot. Add the peppercorns, celery, garlic, bay leaf, carrot, lemon, onions and the herb bundle tied with string, sprinkle with salt. Cover the chicken with water and bring to a boil. Reduce the heat to low, a rolling simmer. Simmer 1 hour to 1 hour 15 minutes, then cool the chicken in the stock. Strain the stock, discarding the vegetables. Remove the chicken in large pieces from skin and bones. Cut half of the meat into bite-size chunks for the soup. Thinly slice or pull the remaining meat, and reserve for another use.

CHUNKY CHICKEN VEGETABLE SOUP

Steps:

• In a Dutch oven, saute chicken and onion in oil until chicken is no longer pink. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat; stir in the beans, vegetables and seasonings. Cook, stirring occasionally, for 8-10 minutes or until vegetables are tender. Garnish with cheese.

CHUNKY CHICKEN SOUP

Steps:

• In a large skillet over medium high heat, brown chicken in oil. Transfer to a 5 quart slow cooker.
• Add the onion, carrots, celery and corn.
• In a small bowl, whisk the soup, broth and dill until blended; stir into slow cooker.
• Cover and cook on low for 4 hours or until vegetables are tinder.
• Stir in peas and cream. Cover and cook 30 minutes longer or until heated through.

CHUNKY CHICKEN NOODLE SOUP

Steps:

• Bring water, chicken stock, and chicken bouillon to a boil in a large stock pot. Add chicken breast, egg noodles, peas and carrots, chopped carrots, celery, onion, salt, black pepper, basil, bay leaf, and oregano. Continue to boil, uncovered, for 20 minutes. Reduce heat to medium and simmer until chicken is no longer pink in the center and noodles are tender, 5 to 10 minutes more.

CHUNKY CHICKEN NOODLE SOUP

Steps:

• Saute the carrot, celery and onion in butter in a Dutch oven until tender. Stir in the broth, chicken and seasonings. Bring to a boil. Reduce heat. Add noodles; cook for 10 minutes or until noodles are tender. Sprinkle with parsley.

CHUNKY CHICKEN SOUP, MEDITERRANEAN STYLE

Steps:

• In a stockpot or 5-quart Dutch oven, heat the oil over moderate heat. Add the onion, green pepper, and garlic. Sauté until soft.
• Stir in tomatoes and juice, chicken stock, water, rice, and basil. Bring to a boil. Simmer gently, covered, for 10 minutes.
• Add carrots and cook about 5 minutes.
• Add chicken, green beans, and olives. Cook, uncovered, for 5 minutes until chicken is cooked through. Add black pepper.

CHUNKY CHICKEN SOUP

Steps:

• In a large saucepan, cook the chicken, celery and onion in oil until chicken is no longer pink. , Add the broth, carrots, thyme, salt if desired and pepper; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender. , Stir in macaroni and peas. Cover and simmer for 15 minutes or until the macaroni is tender.

CHUNKY CHICKEN SOUP WITH PASTA SHELLS

Steps:

• Heat oil in Dutch oven over medium-high heat. Cook onions, bell pepper, carrots and garlic in oil 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender.
• Stir in broth, tomatoes, beans, chicken and basil. Heat to boiling; reduce heat to medium-low. Cook 10 minutes, stirring occasionally.
• Stir in pasta. Cook 10 to 12 minutes, stirring occasionally, until pasta is tender. Top each serving with cheese.

CHUNKY CHICKEN AND WHITE BEAN SOUP

Steps:

• Heat oil in a large pot or Dutch oven over medium-high heat. Toss in the onions, celery, carrots, and mushrooms. Cook until the onions are translucent and the mushrooms are browned.
• Add in the tomato paste and cook several minutes until it deepens in color. Add the red pepper flakes and garlic and cook 30 seconds.
• Place in the tomatoes, broth, basil, bay leaves, and rind. Bring to a simmer before placing in the chicken. Cook for 15 to 20 minutes until the chicken is cook.
• Remove the chicken to a cutting board and cool. Add the spinach and beans to the pot. Simmer for 15 minutes.
• While the soup simmers shred the chicken into bite size pieces. After the soup has simmer 15 minutes return the chicken to the pot and simmer for 5 minutes longer. Salt and pepper to taste. Serve topped with shredded Pecorino Romano cheese or Parmesan cheese if you like.

OLD FASHIONED CHUNKY CHICKEN NOODLE SOUP

Steps:

• In a large saucepan, saute the carrot, celery and onion in butter until tender. Stir in the broth, chicken and seasonings; bring to a boil. Reduce heat. Add noodles; cook for 10 minutes or until tender. Sprinkle with parsley.

CHUNKY CHICKEN VEGETABLE SOUP

Steps:

• Cook chicken in hot oil; in large saucepan on medium high heat for 5 minutes or until cooked through.
• Add broth, water, vegetables and salad dressing mix. Bring to boil. Reduce heat to low; cover. Simmer 5 minutes.
• Stir in rice and parsley; cover. Remove from heat Let stand 5 minutes.
• Enjoy!

CHUNKY CHICKEN AND BARLEY SOUP

Steps:

• Saute first 4 ingredients in hot oil in large Dutch oven over medium high heat 5 minutes.
• Add chicken broth, water, and next 3 ingredients.
• Bring to a boil; reduce heat and simmer, partially covered, 23 to 25 minutes or until vegetables are tender.
• Add chicken and barley. Cook 8 to 10 minutes or until barley is tender.

CHUNKY CHICKEN AND BARLEY SOUP

Steps:

• Toss all ingredients in a large pot and simmer until barley and vegetables are tender, about one hour.

CHUNKY CHICKEN RICE SOUP

Steps:

• In a large saucepan, combine the first six ingredients; bring to a boil over medium heat. Reduce heat; cover and simmer for 5 minutes. Stir in rice and parsley. Remove from heat; cover and let stand for 5 minutes.

CHUNKY CHICKEN & RICE SOUP

Steps:

• Cook and stir chicken in large saucepan sprayed with cooking spray on medium heat 3 min. Add vegetables; cook 5 to 7 min. or until chicken is done and vegetables are tender, stirring occasionally.
• Stir in water, broth and rice. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally.
• ADD VELVEETA; cook on low heat 5 min. or until VELVEETA is completely melted and mixture is well blended. Stir in pepper.

CHUNKY CHICKEN NOODLE SOUP

Steps:

• In a large saucepan, sauté fresh carrots, celery, and onions in butter until tender.
• Add broth and chicken. Bring to a boil and then reduce heat and add noodles. Cook for 10 minutes and then add seasonings. Cook for 5 minutes longer. Makes 6 servings.

CHUNKY CHICKEN VEGGIE SOUP

Steps:

• In a large stockpot, bring the broth, carrots and onions to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add zucchini and garlic; simmer 5 minutes longer or until vegetables are crisp-tender. Stir in the remaining ingredients; heat through.

KICK'N CHUNKY CHICKEN TORTILLA SOUP

Steps:

• Fillet chicken breasts in half and bake at 400 degrees for 20 minute While chicken is cooking, proceed with steps 2-6.
• Mix all spices & seasonings with flour and cornstarch in small bowl and set aside.
• In a large pot sautee onions, celery, carrots and garlic in oil until tender
• Add vegetable broth to the pot.
• Stir in corn, black beans and can of Rotel tomatoes and green chiles.
• Add seasoning mixture and stir on medium high heat.
• When chicken is done, cut into large chunks and add to the pot.
• Add 2 cans of cream of chicken soup to pot and mix well.
• Continue stirring soup on medium high heat about 20 minutes.
• When soup is done, place a handful of tortilla chips into soup bowls.
• Sprinkle cheese over the tortilla chips then spoon heaping ladle of soup over the tortilla chips.
• Top off with a dollop of sour cream and enjoy!

CHUNKY CHICKEN SOUP WITH RICE

Steps:

• 1. Add chicken quarters, salt and bay leaves to a 5 qt soup pot, fill with fresh water, cook over med-low heat about 6 hours- or until the meat is falling off the bones. Remove bay leaves, meat and bones from the pot. Use a strainer to get everything. Set meat in the refrigerator to cool while chopping the veggies.
• 2. Chop all your veggies and add to the pot. Add Spices and rice.
• 3. Pick meat from the bones, chop and add back to the pot.
• 4. Bring soup to a boil, then reduce heat and cover tightly. Simmer over low heat 25-30 minutes to cook the rice. Remove from heat, add wine if using.
• 5. A Note about Gluten and Casein Free Ingredients: Since my family began this diet, we have discovered that you always have to read the labels on the foods you buy. This week when shopping I may buy something that is clearly gfcf and next week when I look for the same item I will notice they have changed the ingredient list adding dry milk, or maltodextrin, or some other questionable ingredient. I find that it's best to stick to unprocessed foods whenever possible- make it from scratch. My son is on the autism spectrum, its not the end of the world if he gets a little gluten or casein, while it may ruin his day, it isn't life threatening. I always watch him for symptoms and note the offending food. Please keep this in mind while selecting your ingredients for my GFCF recipes. Happy Careful Shopping! :)