Best Spicy Chicken Asiago Soup Recipes

CHICKEN ASIAGO SOUP

Steps:

• In large pot over medium-high heat, heat oil.
• Add onions and garlic and saute until light brown. Lower heat and add celery, carrots, salt and pepper.
• Saute until vegetables are tender. Add rosemary and cook briefly.
• Add broth and cooked chicken. Stir in Asiago and Parmesan cheeses. Simmer 10 minutes.
• Adjust seasonings with salt and pepper if needed. Serve immediately or cool in refrigerator.
• To serve: Portion pasta, spinach and cheese for garnish into bottom of individual serving dishes. Top with hot soup.

MAGGIANO'S LITTLE ITALY CHICKEN ASIAGO SOUP (COPYCAT)

Steps:

• In large pot over medium-high heat, heat oil.
• Add onions and garlic and saute until light brown. Lower heat and add celery, carrots, salt and pepper.
• Saute until vegetables are tender. Add rosemary and cook briefly.
• Add broth and cooked chicken. Stir in Asiago and Parmesan cheeses. Simmer 10 minutes.
• Adjust seasonings with salt and pepper if needed. Serve immediately or cool in refrigerator.
• To serve: Portion pasta, spinach and cheese for garnish into bottom of individual serving dishes. Top with hot soup.

SPICY FEEL-GOOD CHICKEN SOUP

Steps:

• Heat stock in a large pot over medium.
• Meanwhile, cut squash into 4 wedges and remove seeds. Cut each wedge into 4 pieces. Add squash to stock and simmer until tender, 8-10 minutes. Add cabbage and cooked chicken and cook until warmed through, about 4 minutes. Season with salt and pepper.
• Divide soup among bowls. Top with jalapeño and some basil and cilantro; drizzle with chili oil and finish with a pinch of ginger. Serve with lime wedges for squeezing over.
• Do Ahead
• Soup (without toppings) can be made 3 days ahead. Let cool; cover and chill.

SPICY ASIAN CHICKEN SOUP

Steps:

• Combine broth, soy sauce, sugar, chili sauce, lime juice, and ginger and boil 5 minutes. Meanwhile, toss chicken with cornstarch until completely coated. Add chicken and shiitakes to broth and simmer 15 minutes. Remove the pan from the heat and stir in snap peas, red pepper, zest, and cilantro. Let soup stand 2 to 3 minutes before serving.

CATHERINE'S SPICY CHICKEN SOUP

Steps:

• In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.
• In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.

SPICY CHICKEN ASIAGO SOUP

Steps:

• 1. In large pot over medium-high heat, heat oil.
• 2. Add onions and garlic and saute until light brown. Lower heat and add celery, carrots, salt and pepper.
• 3. Saute until vegetables are tender. Add rosemary and cook briefly.
• 4. Add broth, cayenne and cooked chicken. Stir in Asiago and Parmesan cheeses. Simmer 10 minutes.
• 5. Adjust seasonings with salt and pepper if needed. Serve immediately or cool in refrigerator.
• 6. To serve: Portion pasta, spinach and cheese for garnish into bottom of individual serving dishes. Top with hot soup.