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4 Chicken Soups to Beat the Winter Cold

It's the season to curl up with a blanket, and warm up to a delicious bowl of hearty soup, providing us with a balanced amount of all things healthy. While I think they're a satisfying meal for the winter time, I also like to think that soups can be enjoyed at any time of year. It's undeniable that one common soup ingredient is chicken, because of its ideal tenderness and ultimate taste, but there's more than one way you can include it to your broth or soup. Here are 4 irresistible ideas:

 
 

1. Chicken Tortilla Soup

Spoil Yourself with These Divine Hot Chicken Soups this Winter
Image & recipe source: cookingclassy.com

This mouth-watering soup is not only bursting with color - it's teeming with lots of nutrients and flavor. It's totally worth the time it takes to make it!


Yield: 5 servings

Ingredients:

  • 2 1/2 (14.5 oz) cans low-sodium chicken broth (4 1/2 cups)
  • 1 (14.5 oz) can petite diced tomatoes
  • 3/4 cup finely chopped yellow onion
  • 4 cloves garlic, pressed through a garlic crusher
  • 2 1/2 tsp chili powder
  • 1 1/2 tsp ground cumin
  • 3/4 tsp paprika
  • 1/2 tsp ground coriander
  • Salt and freshly ground black pepper, to taste
  • 1 1/2 lbs boneless skinless chicken breasts
  • 1 (14.5 oz) can black beans, drained and rinsed
  • 1 1/2 cups frozen corn
  • 1 Tbsp fresh lime juice
  • 1/4 cup chopped fresh cilantro

Directions:

  1. Place chicken broth and diced tomatoes in a slow cooker. Add onion, garlic, chili powder, cumin, paprika, coriander, and salt and pepper to taste.
  2. Add the chicken breasts and cover with a lid. Leave the contents to cook for 6 hours on low heat, or until the chicken is cooked enough.
  3. Remove the chicken, shred into pieces, and put it back in the slow cooker. Stir in the rest of the ingredients (black beans, corn, lime juice and cilantro). Cook some more, until all ingredients are heated through.
  4. Serve warm, with optional tortilla strips, cheese, or anything that would make a good topping.

 

2. Lemon Chicken Orzo Soup

Spoil Yourself with These Divine Hot Chicken Soups this Winter
Image & recipe source: damndelicious.net

For a more satisfying version of the classic chicken soup, this one uses orzo pasta and is complete with a lemony tinge, making it all the more irresistible.


Yield: 6 servings

Ingredients:

  • 2 tablespoons olive oil, divided
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1/2 teaspoon dried thyme
  • 5 cups chicken stock
  • 2 bay leaves
  • 3/4 cup uncooked orzo pasta
  • 1 sprig rosemary
  • Juice of 1 lemon
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. In a large stockpot or Dutch oven placed on medium heat, heat 1 tablespoon olive oil. Add chicken thighs, seasoned with salt and pepper, and cook for about 2-3 minutes, until golden. Once ready, set aside.
  2. Pour the other 1 tablespoon oil into the stockpot and stir-fry garlic, onion, carrots, and celery for about 3-4 minutes, until tender, stirring occasionally. Add thyme and stir for another 1 minute.
  3. Now add the chicken stock, bay leaves, and 1 cup of water and bring to boil. Stir in orzo, rosemary, and chicken from step 1. Cook everything together for about 10-12 minutes. Finally, add the lemon juice and parsley, and sprinkle some salt and pepper, to taste.
  4. Serve immediately.
 

3. Chicken Posole

Spoil Yourself with These Divine Hot Chicken Soups this Winter
Image & recipe source: popsugar.com

The kind of soup you literally can't live without. Apart from tasting great, it's also very versatile - our recipe leaves you open to top it with any delicious raw toppings of your choice, such as avocado or cheese. 


Yield: 6 servings

Ingredients:

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 1 tablespoon chili powder
  • 1 tablespoon oregano
  • 1 tablespoon brown sugar
  • 1/4 cup masa corn flourmasa corn flour
  • 2 quarts chicken stock
  • 2 teaspoon salt
  • 1 teaspoon fresh ground pepper
  • 3 (15 ounce) cans hominy
  • 4 cups cooked chicken, diced or shredded

Directions:

  1. In a large soup pot placed over medium heat, heat olive oil. Stir-fry onions for about 7 minutes, until transparent, stirring occasionally. Add chopped garlic and fry for 1 minute. Then, add chili powder, oregano, brown sugar and masa flour, cooking for 2 minutes while stirring.
  2. Stir in chicken stock, salt, pepper, hominy and chicken. Bring soup to a boil, then lower the heat and simmer briskly for at least another half hour, stirring every now and then. You may let it cook for longer (maybe a few hours) if you have time, to let the flavors blend together. If you plan to do this, lower the temperature.
  3. Serve warm and garnish with toppings like: lime wedges, shredded cabbage, diced avocado, hot sauce, shredded jack cheese, sour cream and chopped cilantro.

4. Creamy Chicken and Mushroom Soup

Spoil Yourself with These Divine Hot Chicken Soups this Winter
Image & recipe source: damndelicious.net

This divine soup meets all the expectations expected of a chicken soup. It's thick and creamy, and on top of all this - it takes only half an hour to make, from the start of preparation to serving!


Yield: 6 servings

Ingredients:

  • 1 tablespoon olive oil
  • 8 ounces boneless, skinless chicken thighs, cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 8 ounces cremini mushrooms, thinly sliced
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1/2 teaspoon dried thyme
  • 1/4 cup all-purpose flour
  • 4 cups chicken stock
  • 1 bay leaf
  • 1/2 cup Half and Half, or more, as needed
  • 2 tablespoons chopped fresh parsley leaves
  • 1 sprig rosemary

Directions:

  1. In a large stockpot or Dutch oven placed over medium heat, heat olive oil. Place chicken thighs seasoned with salt and pepper and  cook for about 2-3 minutes, until golden. When done, set aside.
  2. Melt butter in the (now empty) stockpot or Dutch oven and add garlic, mushrooms, onion, carrots, and celery. Cook them for 3-4 minutes, stirring occasionally, until tender. Add thyme and stir for another 1 minute.
  3. Whisk in flour for about 1 minute, until mixture is lightly browned. Add chicken stock, bay leaf, and the chicken thighs from step 1. Whisk constantly for about 4-5 minutes, until thickened.
  4. Pour in Half and Half and stir for about 1-2 minutes, until heated through. You may want to add more Half and Half if the soup is too thick. Season with salt and pepper to taste.
  5. Serve straight away and garnish with optional toppings such as parsley and rosemary.
 

 

H/T: popsugar.com

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