1,719 chicken soup recipes

Poached chicken breast in raspberry vinegar broth, topped with a pink raspberry sour cream sauce and fresh berries. Light, elegant chicken with fruity cream sauce.

Quick sweet and sour chicken with frozen breaded chicken, mixed vegetables, rice, and bottled sweet and sour sauce. A 15-minute weeknight dinner using pantry shortcuts.

Crispy fried chicken flautas stuffed with a savory filling of seasoned chicken, green chilies, raisins, cumin, and coriander. Rolled tight in flour tortillas and fried golden, served with cool sour cream.

Cream cheese, sour cream, and canned chicken spread mixed with chopped pecans, chilled, and served on butter crackers. A no-cook party appetizer you can whip up in minutes.

Hungarian chicken paprikash simmers chicken in paprika and onions, finished with sour cream and served over tender homemade nokedli (Hungarian egg dumplings).

Skillet chicken breasts with sauteed apples in a creamy sour cream and basil sauce, served over noodles. A one-pan weeknight dinner ready in 30 minutes.

Creamy white chicken chili with white beans, green chiles, Monterey Jack cheese, and sour cream. A lighter, cheesier take on chili that's ready in 45 minutes.

An easy and delicious dish that can be simmered all day to create a wonderful aroma in your kitchen.

Chicken breast strips cooked with pasta and mixed vegetables in one skillet, finished with a swirl of sour cream. A 40-minute weeknight primavera with just 5 ingredients.

Green enchiladas with shredded chicken rolled in flour tortillas, smothered in creamy tomatillo-sour cream sauce and melted Monterey Jack. Weeknight Mexican comfort in under 30 minutes.

This cheesy chicken-rice casserole layers tender chicken, sweet corn, and red bell peppers under a bubbly mozzarella blanket. A hearty weeknight one-dish dinner ready in about an hour.

Chicken breasts simmered in a velvety roasted bell pepper cream sauce, served over rice with sliced avocado and a swirl of sour cream. Rich, colorful, and worth every minute.

Texas white chicken chili with navy beans, jalapeños, cumin, and hot chiles, ladled into tortilla-lined bowls with Monterey Jack and salsa. A spicy white-bean chili with edible bowl bonus.

Pearl barley simmers in chicken stock with carrots, turmeric, and lime juice, then gets finished with sour cream in this Persian-inspired soup that's both hearty and surprisingly bright.

Baked chicken breasts in a tangy yogurt-herb sauce with lime, oregano, coriander, and thyme. Light, flavorful, and naturally low in fat.

Coconut-crusted chicken breasts fried golden in clarified butter, topped with a rich mushroom sour cream sauce and glazed pineapple rings. A retro Hawaiian-inspired showstopper served over wild rice.