#chickensoup

This Slow Cooker Chicken Enchilada Soup is a hearty and flavorful dish that's perfect for a cozy night in. Packed with tender chicken, beans, corn, and spices, it's sure to satisfy your craving for Mexican-inspired comfort food. Plus, it's incredibly easy to make—all you have to do is toss everything into the slow cooker and let it simmer away until dinner time.

Ingredients: 1 lb chicken breasts, diced. 1 can 14.5 oz diced tomatoes. 1 can 10 oz red enchilada sauce. 1 can 4 oz diced green chilies. 1 medium onion, chopped. 2 cloves garlic, minced. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz corn, drained. 4 cups chicken broth. 1 tsp ground cumin. 1 tsp chili powder. Salt and pepper to taste. 1 cup shredded cheddar cheese. 1/4 cup chopped fresh cilantro optional, for garnish. Tortilla strips or chips, for serving.

Instructions: Put enchilada sauce, green chilies, chopped onion, minced garlic, black beans, corn, chicken broth, ground cumin, chili powder, salt, and pepper in a slow cooker. Add the diced chicken and tomatoes. Make sure to stir everything together well. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the chicken is done and the flavors are mixed. Before you serve, add the shredded cheddar cheese and mix it in well until it melts. If you want, you can serve it hot with chopped cilantro and tortilla strips or chips.

Prep Time: 10 minutes

Cook Time: 360 minutes

A comforting and hearty chicken orzo soup that's perfect for chilly days. Loaded with tender chicken, orzo pasta, and a flavorful broth, this soup is a satisfying meal on its own.

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 1 cup orzo pasta. 8 cups chicken broth. 1 onion, finely chopped. 3 carrots, sliced. 3 celery stalks, chopped. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon dried oregano. Salt and pepper to taste. 2 tablespoons olive oil. Fresh parsley for garnish.

Instructions: In a large pot, heat olive oil over medium heat. Add diced chicken and cook until browned on all sides. Add chopped onion, carrots, celery, and minced garlic. Saut until vegetables are tender. Pour in chicken broth, add orzo pasta, dried thyme, dried oregano, salt, and pepper. Bring the soup to a boil, then reduce heat and simmer until the orzo is cooked and chicken is fully cooked through. Adjust seasoning to taste. Serve hot, garnished with fresh parsley.

Prep Time: 15 minutes

Cook Time: 25 minutes

This Instant Pot Chicken Tortilla Soup is quick and full of flavor. It has tender chicken, beans, corn, and a mix of spices. For a tasty Tex-Mex experience, top with crispy tortilla strips, melted cheese, fresh cilantro, and a squeeze of lime.

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz diced tomatoes. 1 cup frozen corn kernels. 1 onion, diced. 2 cloves garlic, minced. 1 jalapeo, seeded and minced. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1/2 teaspoon smoked paprika. 4 cups chicken broth. Salt and pepper to taste. 1 cup tortilla strips, for garnish. 1/2 cup shredded cheese, for garnish. Fresh cilantro, chopped, for garnish. Lime wedges, for serving.

Instructions: Place diced chicken, black beans, diced tomatoes, frozen corn, diced onion, minced garlic, minced jalapeo, ground cumin, chili powder, smoked paprika, and chicken broth into the Instant Pot. Season with salt and pepper to taste. Close the Instant Pot lid and set the valve to sealing position. Cook on high pressure for 10 minutes. Once done, allow for a natural pressure release for 5 minutes, then perform a quick release. Open the lid and stir the soup. Serve the soup hot, garnished with tortilla strips, shredded cheese, chopped cilantro, and lime wedges.

Prep Time: 15 minutes

Cook Time: 15 minutes

This orzo chicken soup is comforting and easy to make. It's great for a quick and tasty meal. This soup will warm you up on cold days because it is full of tasty ingredients.

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 1 cup orzo pasta. 8 cups chicken broth. 2 carrots, peeled and sliced. 2 celery stalks, chopped. 1 onion, diced. 3 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon dried oregano. Salt and pepper to taste. 2 tablespoons olive oil. Fresh parsley for garnish.

Instructions: In a large pot, heat olive oil over medium heat. Add diced chicken and cook until browned. Add onions, carrots, celery, and garlic. Saut until vegetables are tender. Pour in chicken broth, dried thyme, dried oregano, salt, and pepper. Bring to a boil. Stir in orzo pasta and reduce heat to simmer. Cook until orzo is tender and chicken is cooked through. Adjust seasoning if needed. Serve hot, garnished with fresh parsley.

Prep Time: 15 minutes

Cook Time: 25 minutes

A hearty chicken wild rice soup made in the Instant Pot that is great for cold days. This recipe doesn't have any dairy or gluten, and it's full of healthy flavors and ingredients.

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 1 cup wild rice blend, rinsed. 4 cups chicken broth. 1 onion, diced. 3 carrots, diced. 3 celery stalks, diced. 3 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1 teaspoon dried parsley. 1/2 teaspoon salt, or to taste. 1/4 teaspoon black pepper, or to taste. 2 tablespoons olive oil.

Instructions: Turn on the Instant Pot to saut mode. Add olive oil and saut onion, carrots, celery, and garlic until softened. Add diced chicken, wild rice blend, chicken broth, thyme, rosemary, parsley, salt, and pepper to the Instant Pot. Secure the lid and set the Instant Pot to manual high pressure for 25 minutes. Once cooking is complete, allow natural pressure release for 10 minutes, then manually release any remaining pressure. Carefully remove the lid and stir the soup. Adjust seasoning if necessary. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

🍲 Looking for a comforting and easy dinner?

This Rotisserie Chicken Noodle Soup is packed with tender chicken, hearty noodles, flavorful vegetables, and a delicious golden broth. It’s a cozy homemade soup that’s perfect for busy weeknights, chilly days, or when you need a warm and satisfying meal.

👇👇👇👇👇 Click on the link to get the full recipe!

A delicious low-carb twist on classic chicken noodle soup, featuring spiralized zucchini noodles and a bright lemony flavor. Bobbi's Kozy Kitchen brings you a comforting and healthy option for those looking to cut carbs without sacrificing taste.

Ingredients: 1 lb spiralized zucchini noodles. 1 lb cooked and shredded chicken breast. 8 cups chicken broth. 1 cup sliced celery. 1 cup sliced carrots. 1/2 cup diced onion. 3 cloves garlic, minced. 1/4 cup fresh parsley, chopped. 2 tablespoons olive oil. 2 tablespoons fresh lemon juice. 1 teaspoon dried thyme. 1/2 teaspoon ground black pepper. Salt to taste.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the carrots, onion, and celery. Saut until the vegetables are soft. Add the minced garlic and cook for one more minute. Put in the chicken broth and raise the heat. Add the zucchini noodles, thyme, black pepper, and salt, and mix them in. Simmer for 10 to 15 minutes, or until noodles are soft and chicken is hot all the way through. Mix in the chopped parsley and fresh lemon juice. Check the seasoning and make changes if needed. It's low in carbs and tastes great. Serve it hot and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Classic Chicken and Dumplings is a comforting and hearty dish perfect for cold days. Tender chicken simmered in a flavorful broth with vegetables and topped with fluffy dumplings.

Ingredients: 1 whole chicken, cut into pieces. 2 cups all-purpose flour. 1/2 cup milk. 2 eggs. 2 carrots, diced. 2 celery stalks, diced. 1 onion, diced. 4 cups chicken broth. 1/2 cup heavy cream. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: In a bowl, mix flour, milk, and eggs to form a dough for dumplings. Roll out the dough and cut into small squares. In a large pot, bring chicken broth to a boil. Add chicken pieces, carrots, celery, and onion. Season with salt and pepper. Cover and simmer for 30 minutes or until chicken is cooked through. Remove chicken pieces from the pot and shred the meat. Return shredded chicken to the pot. Drop dumpling squares into the simmering broth. Cover and cook for 10-15 minutes until dumplings are cooked through. Stir in heavy cream and simmer for an additional 5 minutes. Serve hot, garnished with fresh parsley.

Prep Time: 20 minutes

Cook Time: 45 minutes