1,783 chicken soup recipes

Rich onion soup with six types of alliums: yellow onions, red onions, white onions, shallots, leeks, and scallions. Bacon-enriched, partially pureed, finished with cream.

Luxurious garlic soup made with 40 cloves of garlic and dry champagne, topped with toasted French bread and bubbly melted Gruyere. French onion soup's bolder cousin.

This soup can be served hot or cold. It is important not to cook the avocado for any length of time because it can develop a bitter flavour.

Classic Jewish penicillin with tender matzoh balls floating in rich chicken stock made from scratch with carrots, celery, leeks, and parsnips. Comfort in a bowl that takes time but rewards with deep, soul-warming flavor.

Easy matzoh ball dumplings made with just 5 ingredients: eggs, matzo meal, fat, salt, and stock. Drop them into any soup for fluffy, tender dumplings that cook in 30-40 minutes.

Making your own chicken stock may take some time, but when you taste one tablespoonful afterwards, you will feel it's well worth the effort.

Creamy potato soup loaded with tender PEI spuds, carrots, and herbs makes a comforting Maritime classic that's ready in under an hour for cozy family dinners.

Add some sophistication to your dinner in a hurry with this savory soup that will have you licking your spoon!

A simple and hearty soup made with lentils, garlic and juicy tomatoes.

This delicate soup, popular 100 years ago, is now unusual. On no account should it be liquidized at any stage, as that ruins the texture

Mussel and saffron soup with fresh mussels steamed in white wine, simmered in a leek, garlic, and fenugreek broth tinted golden with saffron and finished with cream.

Classic lobster bisque made from whole boiled lobsters, simmered shells for rich broth, and finished with scalded cream. Old-school New England elegance in a bowl, ready in 45 minutes.

Cajun-style gumbo built on a dark red-brown roux with smoked sausage, lentils, carrots, celery, and a kick of cayenne. Thick, smoky, and protein-packed in 75 minutes.

Chilled cream of potato soup made with instant potato flakes and evaporated milk for a velvety-smooth finish. Serve cold or hot in just 30 minutes. A refreshing summer starter for 4.

Pureed carrot rhubarb soup with orange juice, served over garlic-rubbed cinnamon sourdough croutons and garnished with fresh chervil. A spring showstopper that keeps guests guessing.

Tangy cream sorrel soup with leeks, potatoes, and fresh herbs, pureed silky smooth. A classic French potager soup with a bright, lemony bite that's ready in 40 minutes.