Best Souper Chicken Soup Recipes

Copycat Souper Salad Chicken Enchilada Soup image

Provided by bsimm78

Time 45m

Yield 4-6 bowls, 4-6 serving(s)

Number Of Ingredients 10

4 chicken breasts (cubed)
1/2 cup onion, chopped medium
2 garlic cloves (minced)
1 1/4 ounces dry enchilada mix (I like Fiesta Brand in the white bottle)
2 (24 ounce) cans chicken broth
1 (10 1/2 ounce) can cream of chicken soup
1 (10 ounce) can Rotel Tomatoes
2 cups milk
2 cups shredded cheddar cheese
1 (24 count) package corn tortillas

Steps:

In a non stick skillet over medium heat cook together the chicken, onions and garlic.
Add the Enchilada mix and stir to coat chicken.
Add remaining ingredients and cook on medium for around 40 minutes, stirring often to prevent sticking.
Cut corn tortillas into strips (as many as you want), add to pot and remove from heat.
Allow to cool and serve.

Nutrition Facts : Calories 786.5, Fat 28.4, SaturatedFat 9.1, Cholesterol 115.8, Sodium 2133.3, Carbohydrate 81.7, Fiber 9.4, Sugar 3.6, Protein 52.2

Souper Chicken Soup image

Provided by Pat Duran @kitchenChatter

Categories Chicken

Number Of Ingredients 26

2 teaspoon(s) olive oil
1/2 cup(s) chopped onion
1 stalk(s) celery, diced
1 1/2 cup(s) shredded carrots
3 clove(s) garlic,minced
1/4 teaspoon(s) thyme
1 teaspoon(s) tarragon
1 1/2 teaspoon(s) grated lemon rind
1/4 teaspoon(s) each of salt and pepper
8 cup(s) chicken broth
1/4 cup(s) fresh lemon juice
2 cup(s) rotisserie chicken,diced
1 medium bay leaf, dried
3 tablespoon(s) chicken soup base granules
2 teaspoon(s) parsley flakes
1 dash(es) cinnamon, optional
1 large lemon thinly sliced, for garnish
#1 OPTION ADDS: ADD ONE ITEM
5 ounce(s) orzo pasta,uncooked
1 cup(s) broken spaghetti
1 cup(s) cooked rice
1 cup(s) favorite pasta, uncooked
# 2 OPTION ADDS: ADD ONE OR ALL
1/2 cup(s) romano cheese, grated
4 large egg yolks
1/4 cup(s) butter and 1/4 cup flour (to make a rue)

Steps:

In a large Dutch oven heat the oil. add the next 8 items; sauté over medium heat until vegetables begin to soften.Add the chicken broth, soup granules and chicken. Bring to a boil.Just before serving add parsley and cinnamon.Remove bay leaf.Place lemon slice on each serving.
If using option #2- Blend the butter and flour together. Then gradually add it to the soup mixture. Simmer 10 minutes more, stirring frequently. Beat the egg yolks until light color. Gradually add some of the hot soup to the yolks stirring constantly.Add Romano cheese to mixture then return all the mixture to the soup pot and heat through .If you like add one of the items from option #1 and simmer until cooked through. Just before serving add parsley and cinnamon and remove bay leaf. Place lemon slice on each serving.