#delicioussoups

[forkfulofflavor]

Creamy Chicken Noodle Soup Ingredients: 2 sticks celery, chopped finely 2 medium carrots, peeled and chopped finely 1/2 medium onion, chopped 1 tablespoon olive oil 1 tablespoon butter 3 cloves garlic, minced 1/4 cup flour 4 cups chicken broth 1.5 pounds uncooked chicken breasts 1/4 teaspoon Italian seasoning 1 cup heavy cream 2 cups uncooked egg noodles Salt and pepper, to taste 1 tablespoon fresh parsley, chopped Directions: In a large soup pot, heat the butter and olive oil over medium-high heat. Add the celery, carrots, and onion. Sauté for 5-7 minutes until softened. Add the garlic and cook for another 30 seconds until fragrant. Stir in the flour and cook for 1 minute, stirring constantly to avoid any raw flour taste. Pour in the chicken broth, stirring until the flour dissolves. Add the chicken breasts, Italian seasoning, and heavy cream. Increase heat to high and bring the soup to a gentle boil. Cover with the lid slightly open. Lower the heat to a simmer and cook for 10 minutes. Add the egg noodles to the pot, stir, and cover again with the lid slightly open. Cook for an additional 8-10 minutes, stirring halfway to prevent noodles from sticking. Remove the chicken, cut it into bite-sized pieces, and return it to the pot. Season the soup with salt and pepper to taste. Stir in fresh parsley and serve immediately. Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes | Calories: 430 kcal | Servings: 6 This Creamy Chicken Noodle Soup is the ultimate comfort food, bringing together tender pieces of chicken, flavorful vegetables, and egg noodles in a rich and creamy broth. Each bowl is warm and satisfying, with a touch of Italian seasoning and fresh parsley to add a hint of herbal freshness. Perfect for cool nights, this soup will quickly become a family favorite for its comforting and classic flavors. Serve this hearty soup with a sprinkle of fresh parsley and a slice of crusty bread on the side to make it a complete meal. The creamy broth, tender chicken, and flavorful vegetables make each spoonful a treat, offering all the coziness and warmth you crave in the fall and winter seasons.

[foodpeakly]

Cozy Broth-Based Soup Recipes for Ultimate Comfort

[forkfulofflavor]

Steak and Potato Soup Ingredients: 1 pound beef (sirloin steak, chuck roast, or beef stew meat) 1/2 medium yellow onion, diced 3 cloves garlic, minced 2 pounds russet potatoes, diced 1 tablespoon all-purpose flour 3 cups chicken stock 1 cup cheddar cheese, shredded 3/4 cup heavy cream Salt and black pepper, to taste Directions: Prepare all ingredients before starting. Dice the potatoes into small pieces, as they will break down while cooking. In a large pot or Dutch oven over medium-high heat, add a little oil and sear the steak chunks on one or two sides for added flavor. Avoid overcrowding the pot. Once seared, move to the next step. Add the diced onion to the pot with a bit more oil if needed. Sauté until the onions become translucent, then add the minced garlic and cook until fragrant. Stir in the diced potatoes, and season with salt and black pepper. Cook for about one minute, then sprinkle in the flour, stirring to coat. Cook for another minute to eliminate any raw flour taste. Pour in the chicken stock, allowing it to come just below the top of the ingredients without fully submerging them. Bring the soup to a simmer, cover, and cook for 30 minutes. After 30 minutes, remove the soup from the heat. Stir in the heavy cream and shredded cheddar cheese until melted and creamy. Taste and adjust seasoning as needed before serving. Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour | Calories: 480 kcal | Servings: 6 This Steak and Potato Soup is the ultimate comfort food, combining tender chunks of beef, creamy potatoes, and a rich cheddar cheese base into a hearty, flavorful bowl. Each spoonful delivers the savory goodness of seared steak and soft, melt-in-your-mouth potatoes, making it a perfect meal for chilly days. The addition of garlic and onion adds depth, while the creamy broth ties it all together into a cozy, satisfying experience. Perfect for family dinners or cozy gatherings, this soup is as easy to make as it is to enjoy. Serve it with a sprinkle of fresh herbs or a slice of crusty bread to complete the meal. With its combination of warm flavors and creamy texture, Steak and Potato Soup is a delicious, comforting dish that’s sure to become a household favorite.

[forkfulofflavor]

Creamy Garlic Bread Soup with Homemade Croutons Ingredients: Garlic Bread Soup 14 ounces day-old French bread, cubed 8 cups reduced-sodium chicken broth 1 medium yellow onion, diced 2 bay leaves 1 teaspoon thyme 2 teaspoons olive oil 2 tablespoons minced garlic 1 teaspoon salt Dash of pepper 1/2 cup heavy whipping cream 1/2 cup grated Parmesan cheese Homemade Croutons 2 cups French bread, cut into 1-inch cubes 3 tablespoons butter, melted 1 tablespoon minced garlic 1 teaspoon basil 1/2 teaspoon salt Directions: Homemade Croutons Preheat oven to 350°F (175°C). Cut French bread into 1-inch cubes. In a small dish, melt butter and stir in minced garlic. Drizzle the garlic butter over the bread cubes, sprinkle with basil and salt, and toss to coat. Arrange bread cubes on a baking pan in a single layer. Bake for 15 minutes, stirring halfway through. Set aside. Garlic Bread Soup Heat olive oil in a large pot over medium heat. Once hot, add the onion, thyme, bay leaves, salt, and pepper. Cook for 7-8 minutes, or until the onions start to brown. Add the minced garlic and cook for another 30-60 seconds, until fragrant. Pour in the chicken broth and bring to a boil. Reduce to a simmer and cook for 15 minutes. Remove the bay leaves. Whisk in the bread cubes and heavy whipping cream. Allow the bread to absorb the liquid at a simmer for about 5 minutes. Using an immersion blender, blend the soup until smooth and creamy. Whisk in the grated Parmesan cheese. Serve the soup hot with homemade croutons on top. Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour | Calories: 410 kcal | Servings: 6 This Creamy Garlic Bread Soup brings together the rich, savory flavors of garlic bread in a warming, comforting bowl. Made with a base of day-old French bread, slow-cooked onions, and aromatic garlic, this soup is creamy, flavorful, and perfect for chilly days. Topped with freshly grated Parmesan and crunchy homemade garlic-basil croutons, each spoonful offers a delicious combination of creaminess and crunch. Ideal for a cozy lunch or dinner, this soup is easy to prepare and full of comforting flavors. Serve it with a garnish of fresh basil or parsley for a pop of color, and enjoy the warming, satisfying taste of this unique and delicious soup that’s sure to be a hit with garlic lovers everywhere.

[forkfulofflavor]

Chicken Pot Pie Soup Ingredients: 6 tablespoons unsalted butter 1 cup onion, chopped 2 carrots, chopped 2 celery sticks, chopped 3 garlic cloves, minced 1/3 cup flour 5 cups chicken stock 3/4 teaspoon sea salt 1/2 teaspoon black pepper 1 pound Yukon Gold potatoes, peeled and sliced into 1/4-inch thick pieces 4 cups cooked chicken, shredded 1 cup frozen peas 1 cup corn 1/2 cup half-and-half cream 1 bay leaf 1/4 cup parsley, finely chopped (plus more for garnish) Directions: In a large stock pot or Dutch oven, melt the butter over low-medium heat. Add the onion, celery, and carrots, and sauté for about 4-5 minutes until they begin to soften. Add the garlic and cook for an additional 30 seconds. Stir in the flour and mix well, cooking for 1-2 minutes while stirring constantly. Gradually pour in the chicken stock, whisking to remove any lumps. Add the salt, pepper, and bay leaf. Add the sliced potatoes and bring the soup to a simmer. Cook for 10-12 minutes or until the potatoes are just tender. Stir in the frozen peas, corn, half-and-half, and shredded chicken. Return the soup to a simmer and cook for another 10 minutes, or until the soup is hot and the chicken is heated through. Remove the bay leaf and garnish with fresh parsley before serving. Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes | Calories: 420 kcal | Servings: 6 This Chicken Pot Pie Soup is a creamy, comforting dish that brings all the classic flavors of chicken pot pie into a hearty bowl. With tender pieces of chicken, Yukon Gold potatoes, carrots, peas, and corn, every spoonful is filled with rich, creamy goodness. The addition of fresh parsley adds a pop of color and freshness, making each bowl as beautiful as it is delicious. Perfect for chilly evenings or when you need a comforting meal, this soup is easy to make and sure to be a hit with the family. Serve it with a sprinkle of extra parsley and crusty bread for dipping, and enjoy the cozy, homemade flavors of this one-pot meal that’s perfect for fall and winter.

[forkfulofflavor]

Crock Pot Cheeseburger Soup Ingredients: 4 small russet potatoes, peeled and diced 1 small white or yellow onion, chopped 1 cup shredded carrots 1/2 cup diced celery 1 teaspoon dried basil 1 teaspoon dried parsley 3 cups chicken broth 1 pound lean ground beef 3 tablespoons butter 2 tablespoons all-purpose flour 2 cups milk (I use 2%) 1/2 teaspoon salt 1/2 teaspoon black pepper 1 package (16 ounces) Velveeta cheese, cubed (or 2 cups shredded cheddar cheese) Directions: Place potatoes, onions, carrots, celery, dried basil, and parsley into a large crock pot. Pour chicken broth over the vegetables. Cover with lid and cook on low heat for 6-8 hours or on high for 4-5 hours until potatoes are tender. About 45 minutes before serving, cook and crumble the ground beef in a large skillet over medium-high heat. Drain any grease, then add the cooked beef to the crock pot. Carefully wipe out the hot skillet with a paper towel, then melt the butter in the skillet. Whisk in the flour and cook until golden brown and bubbly, about 1 minute. Gradually whisk in the milk, salt, and pepper until smooth. Pour the milk mixture into the crock pot and stir to combine. Add the cubed Velveeta or shredded cheese to the crock pot, stir, and cover. Let cook for an additional 20 minutes, or until the cheese has melted and the soup is creamy. Serve warm and enjoy! Prep Time: 15 minutes | Cooking Time: 6-8 hours (low) or 4-5 hours (high) | Total Time: Up to 8 hours | Calories: 450 kcal | Servings: 6 This Crock Pot Cheeseburger Soup is the perfect blend of comforting flavors, creamy textures, and cheesy goodness. Made with tender potatoes, carrots, and celery, along with flavorful ground beef, every bite tastes like a classic cheeseburger in soup form. The addition of Velveeta or cheddar cheese gives the soup a rich creaminess, making it a cozy option for any chilly day. Ideal for family dinners or easy weeknight meals, this soup is simple to prepare in the crock pot and a guaranteed hit for all ages. Serve it warm with a sprinkle of fresh herbs or a side of crusty bread to soak up the creamy broth. It’s a deliciously satisfying bowl of comfort food that will keep you coming back for more.

[deejaysketches]

This soup is perfect for a comforting meal because it is thick and creamy and full of tender chicken, hearty wild rice, and fragrant vegetables.

Ingredients: 1 lb boneless, skinless chicken breasts. 1 onion, chopped. 3 carrots, sliced. 3 celery stalks, sliced. 2 cloves garlic, minced. 1 cup wild rice. 6 cups chicken broth. 1 cup heavy cream. 2 tbsp all-purpose flour. 2 tbsp butter. 1 tsp dried thyme. Salt and pepper to taste.

Instructions: Place chicken, onion, carrots, celery, garlic, wild rice, chicken broth, and dried thyme in the slow cooker. Cover and cook on low for 6-8 hours or high for 3-4 hours until chicken is cooked through and rice is tender. In a small saucepan, melt butter over medium heat. Whisk in flour until smooth. Slowly add heavy cream, whisking constantly until thickened. Stir cream mixture into the slow cooker. Season with salt and pepper to taste. Serve hot.

Prep Time: 20 minutes

Cook Time: 360 minutes

Lucy Victoria Yoga

[herdarts]

This soup is perfect for a comforting meal because it is thick and creamy and full of tender chicken, hearty wild rice, and fragrant vegetables.

Ingredients: 1 lb boneless, skinless chicken breasts. 1 onion, chopped. 3 carrots, sliced. 3 celery stalks, sliced. 2 cloves garlic, minced. 1 cup wild rice. 6 cups chicken broth. 1 cup heavy cream. 2 tbsp all-purpose flour. 2 tbsp butter. 1 tsp dried thyme. Salt and pepper to taste.

Instructions: Place chicken, onion, carrots, celery, garlic, wild rice, chicken broth, and dried thyme in the slow cooker. Cover and cook on low for 6-8 hours or high for 3-4 hours until chicken is cooked through and rice is tender. In a small saucepan, melt butter over medium heat. Whisk in flour until smooth. Slowly add heavy cream, whisking constantly until thickened. Stir cream mixture into the slow cooker. Season with salt and pepper to taste. Serve hot.

Prep Time: 20 minutes

Cook Time: 360 minutes

Lucy Victoria Yoga