2,963 chicken stock recipes

A succulent chicken dish that tastes amazing when served with basmati rice or thai noodles.

Hearty leek and potato soup with smoky country ham, red cabbage, and dry-toasted cumin, caraway, and fennel seeds for a rustic, deeply flavored bowl.

Creamy winter squash soup with finely chopped hazelnuts, onions, and a splash of sherry. The nuts add nutty body without any dairy thickener. A simple autumn first course.

White chicken chili with fresh tomatoes, white kidney beans, and mild green chiles, simmered with cumin and a pinch of clove. A bright 30-minute hybrid landing between red and white chili.

Perfect for feeding a crowd and easily scaled to feed a larger crowd. No spices to disagree with anyone, just solid belly warming filling goodness.

Easy broccoli cheddar soup made from scratch with a quick butter-flour roux, milk, chicken broth, broccoli florets, and sharp cheddar. A creamy 25-minute weeknight soup recipe.

Creamy tomato and orange soup with fresh tomatoes, orange juice, orange zest and a swirl of cream. A British-style soup that's bright, velvety and full of citrus warmth.

Barbecued chicken legs slathered in a homemade sauce of tomato, chutney, Worcestershire, mustard, paprika, and lemon. Cut, marinate, then grill or broil with frequent basting for layered flavor.

Old-fashioned pumpkin soup with butter-browned onions, nutmeg, and a finish of cream. Heritage recipe from Conner Prairie historic site. Simple no-boil simmered soup.

Butternut squash soup with fresh ginger, garlic, and a bright squeeze of lime. Silky pureed soup finished with crispy fried ginger and toasted pumpkin seeds.

Creamy Indian chicken curry with apples, raisins and a splash of soda for tang. Make ahead and reheat for deeper flavor. Serve over rice with coconut, peanuts and chutney.

This spicy soup is perfect for the Autumn season and is sure to please everyone's hunger.

Autumn rarebit soup blends pureed pumpkin with beer, sharp aged cheddar, and a base of garlic and onion butter into a Welsh-style cheesy fall pottage. Topped with toasted pepitas for crunch. Cozy bowl for crisp-evening dinners.

I didn't like acorn squash so much in the past, but now I'm converted by this delicious soup. It was loaded with great flavor, and I couldn't stop eating it. I think butternut squash should work too. Have saved the recipe into my recipe box, and also sent it to my mom who loves squash soup.

The way my Grandma used to make it. Very hearty and comforting.

Nice way to dress up peas. The mushrooms, water chestnuts and celery add some needed texture. Just a hint of curry adds some nice warmth but is not in any way overpowering and the chicken bouillon powder infuses the flavor.