There’s truly nothing quite like pulling out your stock pot or Dutch oven on the first day it’s chilly enough to make soup. The very thought conjures images of a kitchen soon to be filled with the intoxicating aroma of mirepoix and garlic, gently wafting from the cutting board. If you’re anything like us, you might even have a whole playlist dedicated to the art of soup making, starting with the smooth notes of “‘Tis Autumn” by Nat King Cole and winding down with Dinah Washington’s “September In the Rain. ” (Okay, so it might lean more towards a fall playlist, but let’s be real, soup and fall are practically synonymous, right? ) Sometimes, depending on the recipe, we might even get fancy and make a bouquet garni to infuse the broth with rich flavor.
And who are we kidding, depending on the day, a bottle of wine often makes an appearance—a glass for the chef, and a little to deglaze the pan. It’s truly a win-win situation! The best types of wine for deglazing really depend on the specific recipe; for heavier soups with red meat, a robust red like merlot is perfect, while lighter soups featuring ingredients such as lemon or chicken pair wonderfully with a crisp pinot grigio. Our collection truly has plenty of fantastic options, ranging from delightfully brothy to luxuriously creamy, and from vibrant, veggie-packed bowls to satisfying, meat-hearty masterpieces. To round out any of these incredible meals, you can always make a crusty bread from scratch, or simply pick up a fresh loaf from your local bakery. Today, we’re diving into some of our absolute favorite soup recipes, guaranteed to bring comfort, flavor, and a whole lot of joy to your table.
Get ready to stir up some magic! These are the go-to bowls that capture hearts and fill bellies, proving that a good soup is always in season. Whether you’re a seasoned chef or just starting your culinary adventure, these recipes promise delicious results. So, grab your spoons and let’s explore!
1. **Chicken Noodle Soup** Whether you’re feeling a bit under the weather or simply have an enduring love for traditional, comforting soup recipes, a classic bowl of chicken noodle soup will hit the spot every single time. It’s the ultimate go-to meal, a culinary hug in a bowl that evokes warmth and nostalgia with every spoonful. This isn’t just any chicken noodle soup; it’s a deeply satisfying version that features bone-in chicken thighs, rich chicken broth, sweet carrots, and hearty kluski or other egg noodles, all coming together in about an hour. It’s an intermediate level recipe, perfect for those who enjoy a bit of hands-on cooking.
For those who already have this delicious staple in heavy rotation, why not test out other exciting chicken soup recipes? You could venture into the bright, lemony flavors of avgolemono or explore the zesty, spicy depths of chicken tortilla soup. The versatility of chicken soup means there’s always a new variation to discover. This particular recipe has truly captured the hearts of many, becoming a winter essential. Recipe contributor Gina Nistico from Denver, Colorado, passionately shares, “My first Wisconsin winter was so cold all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April.
It has many incredibly devoted fans. ” Her words perfectly capture the unwavering devotion this soup inspires, making it a perennial favorite for good reason. And for those mindful of their budget, don’t forget to explore the list of these incredibly cheap soup recipes that are designed to keep your belly full without ever breaking the bank, ensuring deliciousness is always within reach. 2.
**Easy Beef Soup** In a mere 25 minutes, you can have a protein-filled, vibrant, and utterly colorful beef soup ready to brighten up even the gloomiest of days. This recipe is an intermediate delight that promises a quick turnaround for a deeply satisfying meal. The main ingredients are wonderfully straightforward: lean ground beef, a medley of frozen mixed vegetables, a can of tomato sauce to provide a rich base, and the essential flavor boost from onion soup mix. It’s a combination that comes together effortlessly, making it an ideal choice for busy weeknights when you crave something hearty without the fuss. This soup is designed for convenience without compromising on flavor, making it a true lifesaver in the kitchen. To truly elevate this already delightful dish, don’t forget to add a fun soup topper that adds both texture and extra flavor.
Imagine the satisfying crunch of chips sprinkled over the top, or the gooey delight of mini grilled cheese sandwiches, cut into bite-sized pieces and floated on the surface. These simple additions can transform your bowl into an even more exciting culinary experience, catering to both adults and kids alike. Agnes Bierbaum, a recipe contributor from Gainesville, Florida, raves about its simplicity and widespread appeal, noting, “This colorful, easy beef soup comes together in minutes. Even my husband, who admits he’s no cook, makes it on occasion. ” Her testament speaks volumes about the recipe’s accessibility and its ability to turn even novice cooks into kitchen heroes, proving that a delicious, homemade meal doesn’t have to be complicated.
Chicken Casserole with Campbell’s Canned Soup recipes
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C) and generously grease a 9×13 inch casserole dish.
- Cook the egg noodles according to package directions until they are al dente; drain them thoroughly and set aside.
- Dice the boneless, skinless chicken breasts into uniform bite-sized pieces.
- In a large mixing bowl, combine the cream of mushroom soup, cream of chicken soup, and sour cream. Season generously with kosher salt and freshly ground black pepper, then stir until well combined.
- Add the cooked egg noodles and diced chicken to the soup mixture in the bowl, stirring gently until all ingredients are evenly coated.
- Pour the entire casserole mixture into the prepared baking dish, spreading it out evenly.
- Melt the stick of unsalted butter. Crumble the 4 slices of white bread into fine crumbs, then toss them with the melted butter until well coated.
- Evenly sprinkle the buttery bread crumbs over the top of the casserole mixture.
- Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the topping is golden brown and crisp.
- Remove the casserole from the oven and let it rest for 5-10 minutes before serving to allow the sauce to set.
Notes
Read more about: Honestly, What Happened? 15 Once-Beloved American Foods That Vanished from Our Tables
3. **French Onion Soup** Prepare yourself for a culinary masterpiece with French onion soup, a classic that requires a bit more time—2 hours and 20 minutes to be precise—but every minute is absolutely worth it for the incredible depth of flavor and irresistible cheesy topping. This intermediate-level recipe starts with the humble onion, slowly caramelized to perfection, then simmered in rich beef broth with a touch of port wine. Before you even begin, an important tip: be absolutely sure you have oven-safe soup bowls. This isn’t just a stovetop affair; the first part of the recipe involves traditional stovetop cooking, building those foundational flavors. However, the magic truly happens when it’s transferred to the oven.
Once ladled into those special bowls, it’s broiled to allow the cheesy topping to melt into a glorious, bubbly blanket, crisping to perfection with a golden-brown crust that is simply divine. It’s this dual cooking method that creates the iconic texture and taste that French onion soup is renowned for. The star topping of this soup is, of course, the Gruyere cheese, which melts beautifully and forms a savory, slightly crisp layer that you break through with your spoon to reach the luscious broth below. It’s a truly satisfying experience, marrying the sweetness of the onions with the savory richness of the broth and the tang of the cheese. Lou Sansevero, a cherished recipe contributor from Ferron, Utah, shares a heartwarming tradition, stating, “Enjoy my signature soup the way my granddaughter Becky does: I make it for her in a French onion soup bowl complete with garlic croutons and gobs of melted Swiss cheese on top. ” This personal touch highlights how French onion soup isn’t just a dish; it’s an experience, often tied to cherished memories and family traditions, making it a timeless favorite across generations.
French In A Flash: French Onion Soup Dumplings
Ingredients
Equipment
Method
- Melt 1 tablespoon butter and 1 tablespoon olive oil in a large skillet or Dutch oven over medium-low heat. Add sliced red and yellow onions, 1/2 tablespoon sugar, salt, and pepper.
- Cook onions slowly, stirring occasionally, until deeply caramelized and tender, about 30-40 minutes.
- Increase heat to medium. Add 1/4 cup cognac, scraping up any browned bits from the bottom of the pan. Let alcohol cook off for about 2 minutes.
- Stir in 1/2 cup dry white wine, 1 cup beef stock, 1 bay leaf, and the leaves of 4 sprigs thyme. Bring to a simmer and cook for 10-15 minutes, allowing flavors to meld and liquid to reduce slightly.
- Remove the bay leaf and thyme stems. Set aside 1 to 1 1/2 cups of the caramelized onions for the dumpling filling. (Reserve or discard remaining soup base).
- Grate 1 cup Gruyère and 1/3 cup Parmesan cheeses and mix them together in a small bowl.
- Lay out wonton wrappers on a clean surface. Place about 1 teaspoon of the reserved caramelized onions in the center of each wrapper, followed by a generous pinch of the grated cheese mixture.
- Moisten the edges of the wonton wrapper with water. Fold the wrapper in half to form a triangle or a half-moon shape, pressing firmly to seal the edges and remove any air bubbles.
- Bring a pot of lightly salted water or a steamer to a gentle boil. Cook the dumplings in batches until tender and the filling is hot, about 3-4 minutes if boiling, or 5-7 minutes if steaming.
- Carefully remove cooked dumplings with a slotted spoon, arrange on a serving plate, and garnish immediately with fresh chives or small twigs of thyme before serving.
Notes
Read more about: Honestly, What Happened? 15 Once-Beloved American Foods That Vanished from Our Tables
4. **Pasta Fagioli Soup** Forget about visiting an Italian restaurant when you can enjoy an authentic and incredibly satisfying pasta fagioli right in your own kitchen! This hearty soup comes together in just 30 minutes, making it an ideal intermediate-level recipe for a flavorful weeknight meal. It boasts a robust mix of delicious ingredients, including Italian turkey sausage links, tender elbow macaroni, canned great northern beans for creamy texture, canned diced tomatoes for a burst of rich flavor, and a savory chicken broth base. The beauty of this soup lies in its incredible heartiness; with its generous combination of sausage, fresh vegetables, nourishing beans, and perfectly cooked noodles, it’s truly filling enough to be a complete meal all by itself.
No need for extensive side dishes here – a single bowl is often all you need to feel completely satisfied. This recipe is a testament to how traditional Italian flavors can be brought to your table quickly and conveniently. If Italian cuisine is your absolute go-to, then you simply must try Ina Garten’s wedding soup as well, for another delightful and equally satisfying experience! Brenda Thomas from Springfield, Missouri, a dedicated recipe contributor, proudly shares, “My husband enjoys my version of this dish so much that he doesn’t order it at restaurants anymore. With fresh spinach, pasta and seasoned sausage, this fast-to-fix soup is a meal on its own.
30-Minute Pasta and Kidney Bean Soup (Pasta e Fagioli) Recipe
Ingredients
Equipment
Method
- Crush the whole canned tomatoes by hand or with a sturdy spoon into a bowl; set aside.
- In a large Dutch oven or stockpot, heat 2 tablespoons olive oil and butter over medium heat. If using, add finely chopped pancetta and cook until crispy, then remove with a slotted spoon, leaving the rendered fat in the pot.
- Add the finely diced onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
- Stir in the minced garlic, dried oregano, and dried red pepper flakes; cook for 1 minute until fragrant.
- Pour in the chicken broth, crushed tomatoes, undrained kidney beans, and bay leaves. Bring the mixture to a simmer, then reduce heat and cook for 10 minutes to allow the flavors to meld.
- Add the small pasta (such as shells, ditali, or elbows) to the simmering soup. Cook according to package directions until al dente, stirring occasionally to prevent sticking.
- Season the soup generously with kosher salt and freshly ground black pepper to taste.
- Remove and discard the bay leaves. Stir in the chopped fresh parsley and the reserved crispy pancetta (if used).
- Ladle the hot soup into individual bowls.
- Drizzle each serving with extra-virgin olive oil before serving.
Notes
5. **Fennel Carrot Soup** Talk about bright, cheery, and wonderfully velvety soups that just radiate warmth and sunshine! If you’re searching for something truly special to serve alongside your classic grilled cheese sandwich, moving beyond the usual tomato soup, then this fennel carrot version is an absolute must-try.
It’s an intermediate-level recipe that takes about 55 minutes to prepare, offering a delightful alternative that will truly surprise and please your palate. The main ingredients are a harmonious blend of aromatic fennel seed, sweet carrots, creamy sweet potato, a hint of apple for a touch of tartness, and rice to give it body and a silky smooth texture. This combination creates a unique and unforgettable flavor profile that is both comforting and sophisticated. What really sets this soup apart is its exquisite flavor, which it gets from the delicious toasted fennel seeds. These seeds provide a warm, slightly anise-like note that is a pleasant complement to the natural sweetness of the carrots, apple, and sweet potato. It’s a beautifully balanced soup where each ingredient shines through, creating a complex yet inviting taste.
Marlene Bursey, a thoughtful recipe contributor from Waverly, Nova Scotia, suggests, “This soup is perfect as a first course for a special occasion dinner. It gets its delicious flavor from toasted fennel seeds—a pleasant complement to the carrots, apple and sweet potato. ” Her insight highlights its elegance, making it an excellent choice for impressing guests or simply treating yourself to a sophisticated yet approachable dish that feels celebratory and wonderfully flavorful. 6.
**Creamy Chicken and Rice Soup** Searching for a truly creamy and comforting soup that deviates from the usual noodle-based varieties? Look no further than this delightful creamy chicken and rice soup! This intermediate-level recipe is remarkably quick, coming together in just 30 minutes, making it an ideal choice for a satisfying meal without extensive cooking time. The main ingredients for this rich and comforting dish include tender rice, savory chicken broth as its base, evaporated milk for that signature creaminess, and succulent cooked chicken breast, which you can easily shred from leftovers or a rotisserie chicken. The beauty of using rice instead of noodles is that this soup becomes a hearty meal all on its own, needing no more than a quick side salad to complete a fulfilling dinner.
It’s a complete package of flavor and sustenance in a single bowl, perfect for those evenings when you crave warmth and richness. This recipe truly offers a comforting embrace after a long day. It’s a wonderful way to utilize cooked chicken, transforming it into something new and exciting. The recipe only calls for half an onion, so remember to use a handy onion storage container to stash the other half for future culinary adventures, ensuring no delicious ingredient goes to waste. Janice Mitchell, a creative recipe contributor from Aurora, Colorado, explains the genesis of this beloved dish, sharing, “I came up with this creamy chicken rice soup recipe while making some adjustments to a favorite stovetop chicken casserole. We like this soup for lunch with a crisp roll and fresh fruit.
” Her inventive spirit gave birth to a soup that’s both familiar in its comfort and fresh in its approach, making it a firm favorite for a cozy lunch or a light, yet hearty, dinner. The combination of its creamy texture and wholesome ingredients makes it an undeniable winner. Indeed, it’s a recipe that many will keep coming back to time and time again.
Get ready to dive deeper into the wonderful world of soups as we continue our adventure, exploring six more incredible recipes that promise to bring flavor, comfort, and a whole lot of joy to your table. From hearty, slow-cooked delights to vibrant international dishes and creamy, quick-fix meals, we’ve got something guaranteed to satisfy every craving. Let’s keep stirring up some magic! These next bowls are all about expanding your culinary horizons and finding new favorites.
Eat for Eight Bucks: Roasted Carrot-Fennel Soup Recipe
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C).
- On a large baking sheet, toss the thinly sliced fennel, quartered carrots, and quartered Spanish onion with olive oil, sugar, and kosher salt until evenly coated.
- Spread the vegetables in a single layer on the baking sheet and roast for 25-30 minutes, or until tender and deeply caramelized, stirring halfway through.
- Transfer the roasted vegetables to a large stockpot or Dutch oven.
- Place the empty roasting pan over medium heat on the stovetop. Add the white wine and deglaze the pan, scraping up any browned bits from the bottom.
- Pour the deglazing liquid into the stockpot with the roasted vegetables.
- Add the vegetable stock to the pot. Bring to a simmer, then reduce heat and cook for 10-15 minutes, allowing the flavors to meld.
- Carefully use an immersion blender to puree the soup directly in the pot until it is completely smooth. Alternatively, transfer the soup in batches to a stand blender and blend until smooth.
- Stir in the heavy whipping cream and season with freshly ground black pepper. Taste and adjust seasoning with additional salt if needed.
- Serve hot, garnished with reserved fresh fennel fronds.
Notes
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7. **English Pub Split Pea Soup**Fancy a taste of England right in your own kitchen? This English Pub Split Pea Soup brings a delightful, old-world charm to a classic recipe, and it’s absolutely worth the wait! It takes that beloved split pea soup we all know and love and elevates it with a unique English pub flair that you simply can’t resist. Just imagine cozying up with a bowl that transports you across the pond.
This intermediate-level masterpiece might take a bit of time—5 hours and 15 minutes to be exact—but that’s the magic of a slow cooker working its wonders. The main ingredients are a flavorful symphony of ham bone, dried green split peas, a touch of light beer for that authentic pub twist, and the zing of prepared English mustard. These components come together beautifully to create a deeply savory and satisfying experience, perfect for those days when you need a little extra comfort.
Recipe contributor Judy Batson from Tampa, Florida, beautifully captures the essence of this dish, sharing, “This family favorite is the same recipe my grandmother used. Now with the magic of the slow cooker, I can spend 15 minutes putting it together, walk away for five hours, and come back to ‘soup’s on.’” She also offers a pro tip: “Finish it with more milk if you like your soup a bit thinner.” It’s a true testament to how some recipes get even better with time and a little slow-cooker love!
If you prefer your soup on the smoother side, without any chunky bits, here’s a fantastic trick: simply pour small batches into a food processor and give them a quick puree. This allows you to customize the texture to your liking, ensuring every spoonful is exactly what you crave. It’s all about making this comforting classic truly your own!
Read more about: Let’s Be Real: What Happened to 14 Beloved U.S. Foods That Faded Away?
8. **Borscht Soup**Prepare for a burst of color and flavor with Borscht Soup, a vibrant and hearty dish that’s much more than just a pretty face! This soup is packed with an incredible, eye-catching hue that instantly brightens up your dinner table, making it an ideal choice when you need a lively side dish to complement a robust meat-and-potatoes feast. It’s a visual and culinary delight that promises to impress.
This intermediate-level recipe comes together in about 50 minutes, bringing a delightful blend of earthy and savory notes. The main ingredients are a colorful lineup of beets, carrots, onion, rich beef broth, and tender cabbage. This combination not only gives the soup its characteristic deep red color but also contributes to its wonderfully complex and satisfying flavor profile. It’s truly a nourishing bowl.
Ruth Andrewson, a cherished recipe contributor from Leavenworth, Washington, shares a heartwarming origin story for this dish: “My mother used to make this hearty soup from her garden’s bountiful crop of beets and other vegetables.” Her words paint a picture of wholesome, garden-fresh ingredients transforming into a comforting meal, making this Borscht a testament to homemade goodness and cherished family traditions.
Borscht Soup
Ingredients
Equipment
Method
- Prepare all vegetables: dice carrots, leek (light parts), and yellow onion; finely chop garlic; slice green cabbage; dice red beets; and chop dill.
- Heat olive oil in a large stock pot or Dutch oven over medium heat.
- Add diced carrots, leek, and onion to the pot. Sauté for 8-10 minutes, stirring occasionally, until vegetables are softened and translucent.
- Stir in the finely chopped garlic and cook for another minute until fragrant, being careful not to burn it.
- Add the sliced green cabbage to the pot and cook, stirring, for 3-5 minutes until it begins to wilt.
- Pour in the vegetable stock and canned whole tomatoes (crushing the tomatoes with your hands as you add them to the pot).
- Add the diced red beets to the soup. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 30-40 minutes, or until the beets and other vegetables are tender.
- Stir in the ½ packed cup of fresh dill.
- Season the soup generously with salt and freshly ground black pepper to taste. Adjust seasonings as needed.
- Ladle the hot borscht into bowls and garnish with extra fresh dill before serving.
Notes
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9. **Cream of Asparagus Soup**Time to reconsider those veggies you might have turned your nose up at as a kid! Cream of Asparagus Soup is here to prove that vegetable-based dishes can be absolutely irresistible. This cheesy, creamy delight is so rich and flavorful, you’ll wonder why you ever doubted the humble asparagus. It’s a sophisticated yet approachable soup that’s perfect for broadening your culinary horizons.
This beginner-level soup is a quick win, ready in just 35 minutes, making it a fantastic option for any weeknight. The main ingredients are a wholesome blend of fresh asparagus, fat-free milk for a lighter creaminess, reduced-sodium chicken broth for a savory base, and a touch of half-and-half to achieve that luscious texture. It’s a simple yet elegant combination that lets the natural flavor of the asparagus truly shine.
Recipe contributor Sherri Melotik from Oak Creek, Wisconsin, offers a wonderful insight: “We have a large asparagus patch and are able to freeze a lot for the year. My recipe highlights the flavor of the vegetable and is very easy to make.” Her passion for this dish underscores its ability to transform fresh, seasonal ingredients into something truly spectacular and incredibly easy to prepare, making it a favorite for many.
Cream of Asparagus Soup (Crème d’asperges)
Ingredients
Equipment
Method
- Prepare the asparagus by snapping off the tough, woody ends; cut the stalks into 1-inch pieces.
- In a large pot or Dutch oven, melt the unsalted butter over medium heat.
- Add the chopped onion to the pot and sauté gently until softened and translucent, about 5-7 minutes, without browning.
- Add the asparagus pieces and chicken broth to the pot. Bring to a simmer, then reduce heat and cook until the asparagus is very tender, approximately 10-15 minutes.
- Carefully transfer the soup mixture to a blender (or use an immersion blender directly in the pot) and blend until completely smooth and creamy.
- For an exceptionally smooth soup, pass the blended mixture through a fine-mesh sieve, pressing solids to extract all liquid, then discard any remaining fibrous material.
- Return the strained soup to the clean pot over low heat. Stir in the crème fraîche or heavy cream until fully incorporated.
- Add the fresh lemon juice, starting with 1/4 teaspoon, and season with salt and freshly ground black pepper to taste.
- Heat the soup gently, stirring occasionally, until warmed through. Do not allow it to boil once the cream is added.
- Ladle the hot soup into bowls and serve immediately, garnished with reserved blanched asparagus tips or a swirl of crème fraîche if desired.
Notes
Read more about: Let’s Be Real: What Happened to 14 Beloved U.S. Foods That Faded Away?
10. **Pozole**Get ready to embark on a flavor journey to Mexico with Pozole, a traditional Mexican soup that is an absolute celebration in a bowl! This stew-like soup is rich with history and incredible taste, traditionally served to honor life’s blessings during holidays in places like New Mexico. But let’s be real, a dish this good deserves to be enjoyed any time of the year!
This beginner-level recipe, while having a slightly longer ingredient list, is totally worth the effort, taking 1 hour and 20 minutes plus some standing time. The main ingredients are a vibrant mix of guajillo chiles and ancho chiles for that signature warmth, boneless pork for heartiness, chicken broth for a savory base, and hominy for a unique texture. It’s a truly authentic experience that transports your taste buds.
For those who love flavor but prefer a touch less heat, the Taste of Home Test Kitchen has a fantastic tip: you can easily opt for pasilla chiles instead of guajillo chiles to dial down the spice level without compromising on taste. They also emphasize its versatility, stating, “This spicy stew-like soup is traditionally served in New Mexico at holiday time to celebrate life’s blessings, but pozole is good any time of year.” So go ahead, make it whenever your heart desires a taste of Mexico!
Heidi Swanson’s Green Pozole
Ingredients
Equipment
Method
- Rinse and soak the dried hominy overnight (at least 8 hours). Drain thoroughly, then place in a large pot with plenty of fresh water and a generous pinch of sea salt. Bring to a boil, then reduce heat and simmer gently for 2-3 hours, or until the hominy is tender but still chewy. Reserve the cooking liquid.
- While the hominy cooks, preheat your oven to 4000F (2000C). Place the poblano chiles on a baking sheet and roast for 20-25 minutes, turning occasionally, until skins are charred and blistered. Transfer to a bowl, cover tightly with plastic wrap, and let steam for 15 minutes. Peel, deseed, and roughly chop the poblanos.
- In a small saucepan, combine the tomatillos, serrano chiles, quartered white onions, and garlic cloves. Add enough water to cover and bring to a simmer. Cook for 10-15 minutes, or until all vegetables are very tender. Drain, reserving the cooking liquid.
- Combine the roasted poblano chiles, simmered tomatillos, serranos, onions, garlic, coarsely chopped cilantro, and dried Mexican oregano in a blender. Add 1-2 cups of the reserved hominy cooking liquid or good-tasting vegetable broth. Blend until completely smooth.
- Pour the blended green sauce into a clean large pot. Bring to a gentle simmer over medium heat and cook for 10-15 minutes, stirring occasionally, to allow the flavors to deepen and the sauce to thicken slightly. Season with fine-grain sea salt to taste.
- Add the cooked hominy to the simmering green sauce. Stir well to combine. Gradually add more reserved hominy liquid or vegetable broth, adjusting the consistency until the pozole is a hearty, soupy stew.
- Continue to simmer the pozole gently for at least 20-30 minutes, or even longer (up to an hour), allowing the hominy to fully absorb the rich flavors of the green broth. Taste and adjust seasoning as needed.
- Ladle the hot green pozole into individual bowls.
- Serve immediately with a variety of garnishes such as tortilla chips, toasted pepitas, crumbled queso fresco or feta, sliced avocado, and freshly cracked black pepper.
Notes
11. **Spanish Chicken Soup**Craving a soup that truly bursts with flavor and satisfies your soul? Look no further than this incredible Spanish Chicken Soup! Seasoned with aromatic adobo, this dish is a powerhouse of taste, promising to be plenty fulfilling with its hearty lineup of ingredients. It’s the kind of soup that makes you feel instantly warm and cared for, especially when the weather turns chilly.
This intermediate-level recipe comes together in a respectable 1 hour and 5 minutes, making it a perfect project for a cozy afternoon. The main ingredients are a robust combination: broiler/fryer chicken for tender meat, rich adobo seasoning for that distinctive Spanish zest, sofrito tomato cooking base to build depth, wholesome Yukon gold potatoes, and your choice of fideo noodles or angel hair pasta to make it extra satisfying. Every spoonful is a symphony of flavors.
The Taste of Home Test Kitchen perfectly encapsulates the appeal of this soup, noting, “A hearty soup that’s made from scratch is the perfect antidote for chilly weather.” They also offer a super practical tip: “Save leftovers of this Spanish chicken soup for weekday lunches sent to work in a thermos or quickly reheated in the microwave.” This means you get to enjoy its delightful flavors even on your busiest days, making it a true kitchen hero!
The 30-Minute Spanish Soup I Make Year After Year
Ingredients
Equipment
Method
- Finely mince the garlic cloves and cube the stale or toasted bread.
- Heat the extra virgin olive oil in a large heavy-bottomed pot or Dutch oven over medium-low heat. Add the minced garlic and cook gently for 2-3 minutes until fragrant, being careful not to brown it.
- Remove the pot from the heat. Stir in 3/4 tablespoon of the Spanish smoked paprika, cooking for about 30 seconds to allow it to bloom.
- Add the cubed bread to the pot and stir to coat it thoroughly with the oil, garlic, and paprika mixture.
- If using, return the pot to medium heat, add the Spanish brandy, and deglaze, scraping up any browned bits from the bottom. Cook for 1 minute until the alcohol evaporates.
- Pour in the chicken broth and add 1 1/2 teaspoons of salt. Bring the soup to a gentle simmer.
- Reduce the heat to low and continue to simmer for 10-15 minutes, allowing the bread to soften and the flavors to meld, stirring occasionally.
- While the soup simmers, whisk the large eggs in a separate bowl until they are foamy.
- Slowly pour the whisked eggs into the simmering soup in a thin, steady stream, gently stirring with a whisk or fork to create delicate egg ribbons. Cook for 1-2 minutes until the eggs are just set.
- Taste the soup and adjust seasoning with additional salt or the remaining paprika if desired. Serve immediately.
Notes
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12. **Egg Drop Soup**Ready for a speedy, incredibly simple, and utterly delicious appetizer that’s always a crowd-pleaser? Our Egg Drop Soup is here to save the day! If you’re whipping up a stir-fry or any Asian-inspired meal, this light and flavorful soup is the perfect companion, ready to serve in mere minutes. It’s the ultimate quick-fix to kick off your dinner.
This beginner-level soup is truly a miracle worker when it comes to speed, taking just 15 minutes from start to finish! And get this: it only calls for five main ingredients! We’re talking about simple kitchen staples like savory chicken broth, cornstarch to give it that silky texture, and delicate ribbons of egg. It’s a testament to how incredible flavors can be created with minimal fuss and effort.
Recipe contributor Amy Beth Corlew-Sherlock from Lapeer, Michigan, shares the secret to this beloved dish: “We often start our stir-fry meals with this fast egg drop soup recipe—it cooks in just minutes flat.” She adds a personal touch, “There are many versions of the recipe, but we like the easy addition of cornstarch to thicken the soup and give it a rich, golden color. I got the recipe from my grandma’s old cookbook.” Talk about a cherished family recipe made easy and delicious!
Egg Drop Soup Recipe
Ingredients
Equipment
Method
- Slice scallion greens thinly and set aside; leave whites whole. Thinly slice the Chinese ham/bacon and lightly smash the ginger knob.
- Combine chicken broth, sliced ham/bacon, scallion whites, ginger, and whole white peppercorns in a medium saucepan.
- Bring the mixture to a bare simmer over medium-high heat, then reduce heat to low, cover, and gently simmer for 20-25 minutes to fully infuse the flavors.
- Carefully strain the broth through a fine-mesh sieve into a clean pot, discarding all the cooked solids.
- In a small bowl, whisk together the cornstarch with 4 teaspoons of cold water to create a smooth, lump-free slurry.
- Return the strained broth to a gentle simmer over medium-low heat. Slowly whisk in the cornstarch slurry until the soup thickens slightly to your preferred consistency.
- While the soup is at a gentle simmer, quickly whisk the two whole eggs in a separate bowl until just combined.
- Gently stir the simmering soup in one continuous, circular motion. While stirring, slowly drizzle the beaten eggs into the soup in a thin stream, allowing them to form delicate ribbons. Continue to stir gently for another 15-30 seconds.
- Remove the soup from the heat and season with Kosher salt to taste, adjusting as needed.
- Ladle the hot soup into individual serving bowls and garnish generously with the reserved thinly sliced scallion greens before serving immediately.
Notes
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So there you have it – a dozen dazzling soup recipes, each bringing its own unique charm and incredible flavor to your table. From the comforting classics to international delights, creamy concoctions to quick and easy meals, these bowls are truly designed to capture hearts and fill bellies, proving that a good soup is always in season. Whether you’re a seasoned chef or just starting your culinary adventure, these recipes promise delicious results and endless comfort. Happy cooking, and even happier eating!
