Creamy Mushroom Chicken Soup

When the weather gets colder and you are bound to stay inside, nothing brings in more warmth and excitement than a bowl full of hot soup. This creamy mushroom chicken soup is super creamy and totally comforting. So, if you are feeling really cold, warm yourself up with this delicious soup recipe.

Ingredients

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

Preparation

1. In a large stockpot, heat olive oil over medium heat.
2. In a bowl, season chicken thighs with salt and pepper and add the chicken to the stockpot.
3. Cook the chicken thighs until they turn golden brown and set aside.
4. Add butter in the stockpot and melt over medium heat.
5. Add onion, mushrooms, garlic, celery, and carrots, and cook.
6. Stir the ingredients occasionally until the vegetables are tender. This will take about 4 minutes.
7. Add thyme into the pot until fragrant.
8. Add flour into the pot until it turns slightly brown.
9. Mix in the chicken stock, chicken thighs, bay leaf, and cook.
10. Make sure you are constantly mixing the ingredients until the mixture is slightly thickened.
11. Now add half and half until heated properly.
12. Season the soup with salt and pepper to taste and if the consistency of the soup is too thick, add more half and half.
13. Pour the prepared soup in a large bowl and garnish with rosemary and parsley.

Traditional Welsh Cawl

Although this soup recipe is much enjoyed in the Wales, it is still loved by many in the U.S. This Traditional Welsh Cawl is packed with nourishment and incorporates yummy vegetables for you to enjoy on a chilled night with the family.

Ingredients

• 3 large leeks
• 3 potatoes
• Freshly ground black pepper
• Sea salt
• 2 parsnips
• 2 carrots
• 1 onion
• 1 kg turnip
• 1 kg lamb neck fillet , bone in, cut into 5 cm chunks

Preparation

1. Add 2 tablespoons of salt and 2 liters of water in a large pan and place it over high heat.
2. Let the water come to a boil.
3. Now peel the onion and add into the pan along with the lamb.
4. Bring it to a boil and use a spoon to remove the scum form the surface.
5. Let the mixture simmer for 15 minutes or until the lamb is cooked through.
6. Using a slotted spoon, remove the lamb from the pan and set aside to cool.
7. Separate the meat from the bone and return the meat to the pan.
8. Peel and cut 1 kg turnip into 1 cm pieces and add them to the pan.
9. Bring the mixture to a boil and simmer until the turnip pieces are soft.
10. Peel and slice carrots into 1 cm pieces and add to the pan.
11. Bring the mixture to a boil and simmer until the carrots are tender.
12. Now peel the potatoes and cut them into quarters and add to the pan.
13. Let the potatoes get tender.
14. Cut the leeks and parsnips into 1 cm slices and add to the pan.
15. Bring the mixture to a boil and simmer for 10 minutes.
16. Taste the soup and season if necessary.
17. Now add the raw leeks and seal the pan with a lid.
18. Serve in soup bowls with cubes of your favorite cheese.

Tomato Soup

Tomato soup can never go wrong and is the best soup to cook when you don’t have a lot of ingredients available at home. This soup is extremely creamy and takes a little time to get prepared. If you have enough tomatoes at home, try this tomato soup recipe and enjoy it with your family on a cold winter night.

Ingredients

• 6 tablespoons (3/4 stick) butter
• Two 14.5-ounce cans diced tomatoes
• 1/4 cup chopped fresh basil
• 1/4 cup chopped flat-leaf parsley
• 1 1/2 cups heavy cream
• 1 medium white or yellow onion
• One 46-ounce bottle or can tomato juice
• 3 to 6 tablespoons sugar
• 1 or 2 tablespoons chicken base, or 3 chicken bouillon cubes
• Freshly ground black pepper
• 1 cup white wine, optional

Preparation

1. Melt the butter in a large saucepan and dice the onion until it turns translucent.
2. Now add diced tomatoes into the pan and mix together with the onion.
3. Pour the tomato juice into the pan along with 3 to 6 tablespoons of sugar.
4. Add 1 to 2 tablespoons of chicken base to the pan.
5. Now add freshly ground black pepper into the pan and stir to combine.
6. Heat the mixture and let it come to a boil.
7. Once it reaches the boiling temperature, turn off the heat.
8. Add in white wine if you wish and stir in the cream.
9. Sprinkle basil and parsley over the soup and mix well.
10. Enjoy the delicious soup while it is still warm.

White Bean And Turkey Chili Soup

This combination of white bean chili and turkey is totally divine and a new take on the traditional liquid soup. This soup recipe will make you get multiple refills. This soup is also quite convenient for those who don’t want to get into too much cooking on a lazy winter night.

Ingredients

• 8 lime wedges (optional)
• 4 cups fat-free, less-sodium chicken broth
• 3 15.8-ounce cans Great Northern beans, rinsed and drained
• 3 cups chopped cooked turkey
• 2 tablespoons fresh lime juice
• 2 cups diced yellow onion
• 1/3 cup chopped fresh cilantro
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup diced seeded plum tomato
• 1 teaspoon dried oregano
• 1 tablespoon minced garlic
• 1 tablespoon canola oil
• 1 1/2 teaspoons ground cumin
• 1 1/2 tablespoons chili powder

Preparation

1. In a large pan, heat oil over medium-high heat and add onion.
2. Sauté the onion until tender and golden.
3. Now add garlic, chili powder, cumin, and sauté for 2 more minutes.
4. Add beans and oregano to the pan and cook for 30 seconds.
5. Now add broth to the pan and let it cook for 20 minutes.
6. Add 2 cups of bean mixture in a blender and blend until smooth.
7. Add this pureed mixture to the pan and add turkey.
8. Cook for 5 more minutes or until the mixture is thoroughly heated.
9. Remove the pan from heat and add chopped cilantro, salt, lime juice, diced tomato, and pepper into the soup.
10. Garnish the soup with lime wedges and serve hot.

Beef And Barley Soup

Want to melt away those winter blues? This Beef and Barley Soup recipe is perfect to make you feel cozy on a chilled winter night. The best thing about this soup is that it is a complete meal with the beefy chunks in it.

Ingredients

• 900 ml carton no-salt beef broth
• 796 ml can diced tomatoes, drained
• 300 g beef tenderloin grilling steak, cut into small cubes
• 227 g package cremini mushrooms, quartered
• 2 teaspoons dried oregano leaves
• 2 garlic cloves, minced
• 2 bay leaves
• 1/2 teaspoon salt
• 1/2 cup pearl barley
• 1 tablespoon olive oil
• 1 onion, chopped

Preparation

1. Place a large pot over medium-high heat and add oil in it.
2. Now add onion and garlic to the pot and cook until soft.
3. Add bay leaves, oregano, mushrooms, tomatoes, and barley, and cook for 3 minutes or until the mushrooms are soft.
4. Add beef, broth, and salt into the pot and bring to a boil.
5. Reduce the heat to medium-low and simmer while partially covering the pot.
6. Let the barley get tender.
7. Remove the soup from heat and discard bay leaves.
8. Serve in soup bowls and enjoy with bread.

Chicken-Rice Ginger Lemon Soup

This soup is not only comforting, but has a bright addition of ginger and lemon in it. What’s different about this soup is that it also contains rice, which makes it taste even more delicious. This recipe takes only a little time to get prepared.

Ingredients

• 1 8.5-ounce pouch precooked brown rice
• 1/2 cup chopped onion
• 1 1/2 tablespoons finely minced fresh ginger
• 4 1/2 cups unsalted chicken stock
• 1 1/2 cups shredded skinless rotisserie chicken breast
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 1 tablespoon tahini (use miso if it is available to you)
• 1 8-ounce package pre-sliced cremini mushrooms
• 3 cups chopped bok choy
• 1 tablespoon lower-sodium soy sauce
• 1 tablespoon grated lemon rind
• 2 tablespoons fresh lemon juice

Preparation

1. In a large pan, heat oil on medium-high heat.
2. Now add ginger, onion, and tahini into the pan and sauté until the ingredients have softened.
3. Combine mushrooms and sauté for 2 more minutes.
4. Add chicken, bok choy, and broth into the pan and bring the mixture to a boil.
5. Reduce heat and simmer it for 8 minutes.
6. While the soup is simmering, prepare rice following package instructions.
7. Once cooked, add rice, salt and pepper, and soy sauce into the soup pan.
8. Cook until bok choy is softened.
9. Remove pan from heat and stir in lemon rind and juice.

Simple Spinach Soup

Soups don’t necessarily have to be complicated and packed with ingredients that are not easily available in your pantry. This Spinach Soup is for one of those winter nights when you don’t feel like doing too much work. It is simple and takes only a little time to get prepared.

Ingredients

• 1 large dollop of crème fraiche (optional)
• Drizzle of olive oil
• 5 baby potatoes, roughly chopped
• 3 carrots, roughly chopped
• 260 g spinach
• 2 tablespoons tomato chutney
• 2 red onions, roughly chopped
• 2 cloves of garlic, roughly chopped
• 1 l of water
• 1 teaspoon red chili flakes
• 1 tablespoon butter
• 1 herb seasoning paste of your choice

Preparation

1. Heat oil in a pan over medium heat and add onions.
2. Let the onions cook until they are tender and golden.
3. Add garlic and sauté until softened.
4. In a separate pot, boil 1 liter water.
5. While the water is boiling, add carrots, potatoes, butter, and chili flakes into the pan with garlic and onions.
6. Once the water is boiled, add it to the pan along with the herb seasoning paste.
7. Boil the mixture for 5 minutes and add the spinach and the chutney into the pan.
8. Let the mixture simmer until the potatoes are cooked through.
9. Let the soup cool for a few minutes and then blend it.
10. Pour into soup bowls and spoon out 1 dollop of crème fraiche and serve.

Kale, White Bean, And Sausage Soup

The depth of flavor from the sausage and the power of protein from the beans and vegetables, this soup is a must-try during the winters. The best thing about this Kale, White Bean, and Sausage Soup recipe is that it is very easy-to-make.

Ingredients

• 3 14.5-oz cans of low-sodium chicken broth
• 2 14.5-oz can of cannellini beans, drained and rinsed
• 12-oz beef sausage, sliced into 1/4-inch thick slices
• 1 1/3 cups chopped yellow onion
• 1 1/2 cups chopped carrots
• 1/2 teaspoon dried oregano
• 6-oz kale, thick ribs removed, chopped
• 1 tablespoon olive oil
• 1 cup chopped celery (2 stalks)
• 4 cloves garlic, minced
• 1 cup water
• 1 tablespoon dried parsley
• 1 teaspoon dried rosemary, crushed
• Salt and freshly ground black pepper, to taste
• Shredded parmesan cheese, for serving

Preparation

1. Heat oil in a large pot over medium heat.
2. Add sausage to the pot and cook until brown.
3. Now set aside the cooked sausage in a plate lined with paper towel.
4. Add carrots, celery, and onion to the pot over medium-high heat and sauté until softened.
5. Add garlic into the pot and sauté for 1 minute.
6. Stir in rosemary, chicken broth, parsley, oregano, water, and salt and pepper to taste.
7. Let the mixture come to a boil and cook for 10 more minutes.
8. Now add kale into the pot and cook for additional 10 minutes to let the veggies and kale get turn soft.
9. Combine cooked sausage and cannellini beans with the mixture.
10. Pour the soup in separate bowls and top with parmesan cheese before serving.