414 chicken soup recipes

Creamy mushroom scallion soup pureed with chicken broth and cream, finished with whole mushroom slices and a dollop of whipped cream. A silky, elegant soup in 30 minutes.

Chilled cucumber soup, a creamy cold starter of cucumbers simmered with leek, celery, and sherry, thickened and enriched with light cream, then brightened with a splash of orange juice. Cool and elegant.

Pumpkin soup with split peas, bacon, onion, and thyme simmered in vegetable stock until the peas and pumpkin are tender. A hearty, thick autumn soup with Caribbean roots.

Cold lemon soup with zucchini in a silky egg-lemon chicken broth, served chilled. A Greek avgolemono-style summer soup that's light, tangy, and refreshing.

Light cream of mushroom soup made with fresh mushrooms, skim milk, chicken bouillon, and cornstarch. A low-fat homemade alternative to canned cream of mushroom soup.

Classic Southern she crab soup with crab roe, claw meat, sherry, cream, and egg yolks in a rich fish and chicken stock base. Charleston's most iconic seafood soup, silky and luxurious.

Danablu soup: Danish blue cheese melted into a chicken broth and roux base, finished with cream and topped with whipped cream and parsley. Elegant first course.

Classic egg drop soup with silky egg ribbons, chicken broth, fresh green onions, and a hit of white pepper. Five ingredients, ready in 10 minutes, just like the takeout version.

Chicken base is basically dehydrated, powdered chicken stock. If you can't find it in the supermarket, grind chicken bouillon cubes. For the asparagus, cut about two inches off the stem end. You don't need to peel it. To blanch spinach, simply drop it in boiling salted water for one minute and then immediately submerge it in ice water to stop the cooking and retain the color. The spinach will provide the soup with a vibrant green hue.

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.

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.

Golden squash and carrot bisque: yellow summer squash, carrots, and onion puréed smooth and enriched with evaporated milk. A vibrant, make-ahead chilled soup.

Cream of artichoke and oyster soup poaches plump oysters in butter, then folds them into a tarragon-chervil pureed artichoke veloute finished with cream. Elegant French Creole first course.

Light pasta and basil soup with broken vermicelli, toasted pine nuts, and Parmesan in a fragrant chicken broth. A simple Italian-inspired bowl ready in under an hour.