Egg Drop Soup


Ingredients:
4 cups organic chicken stock or homemade chicken stock
½ teaspoon sesame oil
½ teaspoon salt
Pinch of sugar
Pinch white pepper
5 drops yellow food coloring (optional, but if you want "the look...")
¼ cup cornstarch mixed with ½ cup water
3 eggs, slightly beaten
1 scallion, chopped
1 tablespoon cilantro, chopped (optional)


Instructions:
  1. Bring the chicken stock to a simmer in a medium-sized soup pot. Stir in the sesame oil, salt, sugar, and white pepper. Add in 5 drops of yellow food coloring, if using. The yellow food coloring gives the soup that rich restaurant-style yellow color but it is, of course, optional. Taste the soup, and adjust the seasoning if needed.
  2. Next add the cornstarch slurry; make sure the cornstarch and water is mixed well, as the cornstarch settles very quickly. Stir the soup continuously as you drizzle in the slurry, or you'll get unpleasant clumps of cooked starch in your soup. Use more or less starch if you like a thicker or thinner soup. You can also add the starch in a couple small batches, let the soup simmer for a couple of minutes, then check to see if the consistency is to your liking.
  3. Now we're ready for the most exciting part: the egg. This recipe calls for the egg to be slightly beaten, which results in both white and yellow egg swirls. The speed at which you stir the soup when adding the egg also determines whether you get large “egg flowers” or small egg flowers (i.e. swirly bits of egg). This is more a matter of personal preference than correctness. If you vary the speed at which you stir the soup, you'll get both. Some people even prefer chunks of egg in their soup, so do whatever suits your preferences!
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For Full Instruction: thewoksoflife.com

Rated 4/5 based on 326 Reviews

Slow Cooker Creamy Tortellini Soup

Roasted Red Pepper And Tomato Soup


Ingredients:
2 Tbsp butter ($0.22)
1 yellow onion ($0.40)
4 cloves garlic ($0.24)
2 Tbsp all-purpose flour ($0.02)
2 15 oz. cans crushed tomatoes ($1.38)
12 oz jar roasted red peppers ($2.49)
# CLICK PIN TO SEE FULL RECIPES #


Instructions:
  1. Dice the onion and mince the garlic. Add the onion, garlic, and butter to a large soup pot. Sauté over a medium flame until the onions are soft and transparent (about 5 minutes).
  2. Add the flour to the pot and continue to stir and cook for 1-2 minutes. The flour will form a paste with the butter and onions and begin to coat the bottom of the pot. As soon as the flour that is stuck to the pot begins to turn slightly golden, remove it from the heat.
  3. Add the crushed tomatoes (with juices), roasted red peppers (without juices) and the flour paste from the soup pot to a food processor or blender. Blend until smooth, then return the contents to the soup pot.
  4. etc
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For Full Instruction: budgetbytes.com

Rated 4/5 based on 314 Reviews

Slow Cooker Chicken Fajita Soup


Ingredients:
1 pound boneless, skinless chicken breasts
2 (10.75 ounce) cans condensed cream of chicken soup
1 cup salsa
2 cups frozen corn
1 (15 ounce) can black beans, drained and rinsed
1½ cups water
1 teaspoon ground cumin
# CLICK PIN TO SEE FULL RECIPES #


Instructions:
  1. Spray your slow cooker with cooking spray. Add chicken to the bottom of the slow cooker.
  2. In a medium sized mixing bowl, mix cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over the top of chicken.
  3. Cook on low for 4-6 hours. Remove the chicken and shred with two forks. Place back into the slow cooker and add shredded cheese. Continue cooking until cheese has melted about 15 minutes. Serve with your favorite toppings..
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For Full Instruction: therecipecritic.com

Rated 4/5 based on 311 Reviews

https://3.bp.blogspot.com/-KfxKMD1mViA/XJ2wlkAKyJI/AAAAAAAABH0/ja7s6SpVtTIcCiCA99FgCWdW0-5mzotvwCLcBGAs/s1600/Crock%2BPot%2BLoaded%2BBaked%2BPotato%2BSoup1.jpg


Ingredients:
2.5 lbs Russet potatoes
1 small onion (1/2 lb)
2 cups chicken broth
4 cloves garlic
1/2 tsp salt
1/2 tsp ground black pepper
8 oz cream cheese
4 oz shredded cheddar cheese (about 1 cup)
etc
etc


Instructions:
  1. Chop the potatoes into 2 in chunks and roughly chop the onion.
  2. Add the potatoes, onion, chicken broth, garlic, salt, and pepper to the crock pot and cook on high for 4 hours or low for 6-8 hours.
  3. Once it is done cooking open the lid and add the cream cheese, cheddar cheese, and cream. Use a potato masher to blend the soup together for a very slightly chunky loaded potato soup, or an immersion blender for a super smooth loaded potato soup.
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For Full Instruction: easyfamilyrecipes.com

Rated 4/5 based on 307 Reviews

Crack Chicken Noodle Soup


Ingredients:
3 cups cooked shredded or chopped chicken breast (You can also use rotisserie chicken)
1 (10.5 oz.) can condensed chicken soup
6 cups low-sodium chicken stock
1 cup whole milk
1/2 cup chopped celery
2 medium carrots, sliced
# CLICK PIN TO SEE FULL RECIPES #


Instructions:
  1. Combine chicken, condensed soup, chicken stock, milk, cream cheese, carrots, celery, ranch dressing mix, and crumbled bacon in a large Dutch oven over medium-high heat and bring to a boil.
  2. Turn down heat to medium-low and simmer for 20 - 25 minutes.
  3. add noodles and cheese and simmer until noodles are fully cooked.
  4. etc
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For Full Instruction: myincrediblerecipes.com

Rated 4/5 based on 316 Reviews

Busy Day Soup


Ingredients:
1 lb ground beef
1 package onion soup mix
1 3/4 cup mixed frozen vegetables
5 cups water
1 28oz can diced tomatoes
1 cup macaroni, uncooked
etc
etc
etc
etc


Instructions:
  1. In a large soup pot, brown ground beef. Drain fat.
  2. Pour in water, onion soup mix and tomatoes with juice. Simmer for 1 hour on medium low.
  3. Add macaroni and frozen vegetables. Cook 15 minutes longer on medium heat. Serve hot.
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For Full Instruction: simplystacie.net

Rated 4/5 based on 318 Reviews

Spicy White Cheddar Beer Cheese Soup


Ingredients:
4 Tbsp. unsalted butter
1/2 cup celery chopped
1/3 cup carrot finely chopped
1 cup white onion chopped
1 Tbsp. garlic chopped
# CLICK PIN TO SEE FULL RECIPES #


Instructions:
  1. In a deep pot over medium heat, melt the butter. Add celery, carrot, onion, garlic, and jalapeño. Cook until veggies become very tender, about 20 minutes.
  2. Add flour, and stir continuously to avoid browning. Let the veggies and flour cook for a few minutes, as this will alleviate the "flour" taste from occurring in the soup. The consistency of the veggies and flour together should feel similar to a vegetable "paste" as you stir it.
  3. Slowly add the beer, while still stirring continuously. Then, slowly whisk in the chicken stock. Add the bay leaf, black peppercorns, caraway seeds, and fresh thyme.
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For Full Instruction: aflavorjournal.com

Rated 4/5 based on 310 Reviews

Detox Turmeric Lentil Soup


Ingredients:
1 tablespoon avocado oil
1 cup chopped onion
1 cup chopped celery
1 cup chopped turnip or potato
2 1/2 cups chopped sweet potato
# CLICK PIN TO SEE FULL RECIPES #


Instructions:
  1. Heat the oil in a large stockpot or dutch oven. Add onions, celery, turnip, potato and garlic and saute for about 5 minutes until everything softens slightly. Season with salt, pepper and thyme and cook about 2 minutes.
  2. Add lentils, turmeric, ginger and cumin and saute 1 - 2 minutes, then add the broth and water. Bring the soup to a boil, cover and reduce to simmer for 30 minutes.
  3. Remove from heat and stir in almond milk, spinach, herbs, lemon and pepper flakes until spinach has wilted. Serve immediately!
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For Full Instruction: simplyquinoa.com

Rated 4/5 based on 329 Reviews

Instant Pot Loaded Baked Potato Soup


Ingredients:
1 1/2 pounds potatoes, red, yellow or Russets (see picture below for what that looked like in the bottom of my IP)
1/4 cup butter
1/4 cup flour
3/4 tsp salt
1/2 tsp pepper
4 cups milk (I used 1% milk)
# CLICK PIN TO SEE FULL RECIPES #


Instructions:
  1. If using red or yellow potatoes, scrub them clean. If using Russet potatoes, peel them. Pour 1 cup of water in the bottom of your Instant Pot and then place trivet in the bottom. Place potatoes on top of the trivet.
  2. Cover the Instant Pot and lock the lid. Make sure valve is set to “sealing.” Set the pressure cook button (mine says manual) for 10 minutes on high pressure for red or yellow potatoes and 20 minutes for russets. When the timer beeps carefully move the valve to “venting” to let the pressure release. When you can, remove the lid.
  3. Remove the potatoes and set aside. Discard the water. Turn the Instant Pot to the saute setting on “less.” Melt the butter. Once butter is melted whisk in one tablespoon of flour at a time until you get a creamy, lump-free roux. Add in the salt and pepper. Let it start to bubble, whisking constantly.
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For Full Instruction: 365daysofcrockpot.com

Rated 4/5 based on 336 Reviews

Low Carb Creamy Chicken Mushroom Soup


Ingredients:
2 tablespoons unsalted butter
1 large sweet onion, peeled and chopped
1 cup chopped celery
5-6 cloves garlic, peeled and minced
18 ounces sliced mushrooms, mixed varieties
# CLICK PIN TO SEE FULL RECIPES #


Instructions:
  • Add the butter to a large 6-8 quart soup pot and set over medium heat. Once melted add the onions, celery, and garlic.
  • Sauté for 2-3 minutes, then add in the mushrooms, rosemary, and thyme. Sauté until the mushrooms soften and cook down.
  • Deglaze the pot with dry sherry. Then add in the whole chicken breasts, chicken broth, 1 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a boil. Then lower the heat and simmer for 15 minutes, or until the chicken breasts have cooked though.
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  • For Full Instruction: aspicyperspective.com

    Rated 4/5 based on 18 Reviews

    Rustic Hungarian Mushroom Soup


    Ingredients:
    3 tablespoons butter
    2 cups chopped onions
    1 pound fresh mushrooms, sliced (any kind – a mix is the best)
    2 teaspoons dried dill weed
    1 tablespoon Hungarian paprika
    # CLICK PIN TO SEE FULL RECIPES #


    Instructions:
    1. Melt the butter in a large pot over medium heat. Add the onions and saute for 5 minutes. Put in the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, liquid aminos (or soy sauce) and broth. Reduce heat to low. Cover and simmer for 15 minutes.
    2. Whisk the milk and flour together in a separate bowl. Pour into the soup and stir well. Cover and simmer for 15 more minutes, stir occasionally.
    3. Finally, stir in the ground black pepper, lemon juice and sour cream or Greek yogurt. Mix together and allow to heat over low heat, about 5 minutes. Do not boil. Add fresh parsley to the top for garnish and serve with crusty warm bread.
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    For Full Instruction: montanahappy.com

    Rated 4/5 based on 599 Reviews

    Cowboy Soup


    Ingredients:
    1 large whole garlic head
    1 ½ tablespoons olive oil divided use
    9 cups about 4 large thinly sliced sweet onions
    2 ½ cups about 2 medium sliced leeks
    1 teaspoon salt divided use
    # CLICK PIN TO SEE FULL RECIPES #


    Instructions:
    1. Preheat oven to 350° F.
    2. Remove papery outer skin from the garlic head (do not peel or separate the cloves). Rub 1 ½ teaspoons oil on garlic head, and wrap it in foil. Bake for 1 hour; let cool 10 minutes. Separate cloves, and peel the skin off of the cloves. Place the garlic cloves in a small dish and set aside.
    3. While the garlic roasts, heat remaining 1 tablespoon oil in a large saucepan over medium heat. Add onion and leek, and cook 30 minutes, stirring often. Add a small amount of water if the onion starts to cook too fast. Add ½ teaspoon salt and thyme. Cook an additional 30 minutes or until onion is dark and golden in color, stirring occasionally, adding a small amount of water if the onion starts to cook too fast.
    4. etc
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    For Full Instruction: 12tomatoes.com

    Rated 4/5 based on 331 Reviews

    Egg Drop Soup


    Ingredients:
    32 ounces chicken broth
    1 teaspoon ground ginger
    1 tablespoon soy sauce
    2 eggs, beaten
    1/4 cup chopped green onions (about 2 green onions)
    salt and pepper
    # CLICK PIN TO SEE FULL RECIPES #


    Instructions:
    1. Add chicken broth, ground ginger and soy sauce to a saucepan; bring to a simmer.
    2. Slowly stream in beaten eggs while stirring the soup in one direction.
    3. Add green onions. Salt and pepper to taste.
    4. etc
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    For Full Instruction: shewearsmanyhats.com

    Rated 4/5 based on 313 Reviews

    Italian Sausage and White Bean Soup


    Ingredients:
    1 lb Italian Sausage
    1 Onion, diced
    4-6 Cloves, minced
    1 15 oz can on Cannellini Beans, drained and rinsed
    1 28 oz can of Diced Tomatoes
    1 tsp Dried Basil
    # CLICK PIN TO SEE FULL RECIPES #


    Instructions:
    1. Add some oil to a soup pot and place over medium/high heat. Allow the pot to get hot.
    2. Add the Italian sausage to the pot and cook until brown and no longer pink.
    3. Add the onion and garlic. Cook until the onion is tender and translucent and you can smell the garlic coming from the pot.
    4. etc
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    For Full Instruction: thekitchenwife.net

    Rated 4/5 based on 338 Reviews

    Lasagna Soup


    Ingredients:
    2 Tbsp olive oil, divided
    1 lb lean ground beef
    1 large yellow onion, diced (1 3/4 cups)
    5 garlic cloves, to taste, minced*
    4 1/2 cups low-sodium chicken broth, then more to thin as desired
    # CLICK PIN TO SEE FULL RECIPES #


    Instructions:
    1. Heat one tablespoon olive oil in a large pot over medium-high heat. Once hot, crumble beef into pot, season with salt and pepper to taste and cook, stirring occasionally until browned. Drain fat from beef and set beef aside.
    2. Heat remaining 1 Tbsp olive oil in pot, add chopped yellow onion and saute until it begins to soften, about 3 minutes. Add in garlic and saute 30 seconds longer.
    3. Add in chicken broth, diced tomatoes, crushed tomatoes, tomato paste, basil, oregano, rosemary, thyme, browned ground beef and season with salt and pepper to taste.
    4. etc
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    For Full Instruction: cookingclassy.com

    Rated 4/5 based on 317 Reviews

    Hearty Beef & Barley Soup


    Ingredients:
    2 tbsp olive oil
    1.5 lbs stewing beef
    salt & pepper
    8 cups beef broth
    3 large carrots
    2 stalks celery
    # CLICK PIN TO SEE FULL RECIPES #


    Instructions:
    1. In a dutch oven, heat oil over medium high heat. Season beef generously with salt and pepper. In small batches, brown the beef cubes on all sides (this is so that the beef stays tender in the stew). When all the beef is browned set it aside. Put the diced onions in the pot and another tbsp of oil if the pot is dry. Allow the onion to cook down and caramelize (a sprinkle of salt helps this process along). After the onions have softened, add in the tomato paste to cook out as well, stirring continually for 3 minutes. Finally, add the cubed beef back into the pot along with the beef stock. Use a wooden spoon to scrape the bottom of the pot and lift any brown bits that are stuck down there to add even more flavour. Cover the pot and allow the beef to cook in the broth for 20 minutes. Add the vegetables, barley, Worcestershire, soy, garlic, thyme, and parsley. Cover and cook for 40 minutes. If the end results are not a thick as you’d like (I like it thicker) combine the water and cornstarch and add it to the soup.Cook uncovered for 15 more minutes. Enjoy!
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    For Full Instruction: youprobablyshouldtrythis.com

    Rated 4/5 based on 322 Reviews

    Paleo Egg Roll Soup


    Ingredients:
    1 lb ground pork (see above for substitutions)
    2 tbsp coconut oil (sub sesame oil for non-AIP/if tolerated)
    1 white onion, diced
    1 cup carrots, shredded
    # CLICK PIN TO SEE FULL RECIPES #


    Instructions:
    1. Using a large pot, brown the ground pork on medium heat and lightly salt. Set aside when cooked and discard the fat.
    2. Melt the coconut oil in the pot on medium heat and add the diced onion. Saute for 5 minutes or until lightly translucent.
    3. Add the carrot and gently saute for a few minutes until the carrots soften slightly.
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    For Full Instruction: unboundwellness.com

    Rated 4/5 based on 320 Reviews

    Asian Chicken Noodle Soup


    Ingredients:
    1 tbsp. coconut oil
    1 yellow onion, chopped
    2 red bell peppers, chopped
    1 large carrot, cut into thin 2"-long pieces
    2 cloves garlic, minced
    # CLICK PIN TO SEE FULL RECIPES #


    Instructions:
    1. In a large pot over medium heat, heat coconut oil. Add onion, bell pepper, and carrots and cook until tender, 6 to 8 minutes. Add garlic and stir until fragrant, 1 minute. Add curry powder and cayenne and season with salt. Stir until combined.
    2. Pour over coconut milk and chicken broth and bring to a simmer. Add shredded chicken, cilantro, and ramen noodles and cook until noodles are al dente.
    3. Garnish with cilantro and serve with lime.
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    For Full Instruction: delish.com

    Rated 4/5 based on 321 Reviews

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