Chicken soup brings up memories of home, mom making us feel better when we were sick, and just makes you feel good all around!  Check out these 6 Awesome Chicken Soup Recipes!  DOn’t be afraid to experiment with these recipes!  Most of them are awesome in the crock pot (my fave one – affiliate)!

Chicken and Meatball Soup

2 lb. stewing chicken
4 c. water
2 1/2 tsp. basil
1/2 lb. sm. onions
1 bay leaf
1 clove garlic
5 carrots, sliced
Parsley and celery leaves

Place chicken in water in large saucepan. Add salt, pepper, basil, bay leaf, and garlic. Bring to boil. Lower heat and simmer slowly for 1/2 hour or until chicken is tender. Remove chicken from pan. Cool and carefully skim fat from surface of the soup. Bring soup to a boil and add onions, carrots, parsley, and celery, simmer gently for 10 minutes.

-Meatballs-­

1 c. lean ground beef
1 egg
1/4 cup Italian bread crumbs
1/2 Tsp. salt
Freshly ground black pepper

Mix beef with egg, bread, salt, and pepper. Form into small meatballs, add meatballs to soup and simmer for 35 minutes. Meanwhile, skim and bone the chicken. Cut meat into small pieces. Garnish the soup with chicken and serve.

Chicken Tortellini Soup

2 carrots
1 onion
2 garlic cloves
3 cans cream of chicken soup
6 c. water
1 Tsp. oregano
1 Tsp. basil
1 2 lb pkg. boneless chicken breasts, cut into bite-size pieces
1 bag cheese tortellini
2 large heads of broccoli – trimmed into small bite-sized pieces

Cook chicken in small amount of oil. While meat cooks, chop vegetables and open cans. Add all of the above ingredients to large kettle except for the tortellini and frozen broccoli. These 2 ingredients you add the last 10 minutes or so before serving so that they are not over cooked. Simmer the other ingredients for an hour or however long you like. The soup tastes great with freshly grated Italian cheese and a loaf of Italian or French bread.

Potted Chicken with Peppers and Mushrooms

4 chicken breasts
3 green peppers
2 (3 oz.) cans mushrooms
1 lg. onion
4 potatoes
1 tsp. salt
1/2 tsp. pepper
1 1/2 tsp. paprika
Oil for browning
1 c. water

Brown chicken and remove from pot; brown peppers sliced and remove from pot. Brown onions and mushrooms together; add peppers and chicken, plus seasoning and water. Cover and cook on slow flame after the first boil, for 2 hours.

Remove chicken, should be soft. Add peeled potatoes in large chunks and cook for additional 15 to 20 minutes until done in gravy.

Chicken and Dumplings

1 stewing chicken, cut into pieces
4 c. water
3 stalks celery with leaves, cut into chunks
1 carrot, peeled and sliced
1/2 c. onion, coarsely chopped
2 tsp. salt
1/4 tsp. pepper
1/3 c. flour
1 c. milk
2 tsp. parsley, minced
Biscuit dumplings (below)

Combine first seven ingredients in a large covered pot. Bring to a boil. Reduce to a simmer for 2 1/2 hours. Remove chicken to plate. Strain broth, measure and add enough water to make 3 cups liquid. Mix together flour and milk. Return broth to pan and bring to a boil. Stir in flour and milk mixture. Cook until thickened, stirring constantly, and simmer 3 to 5 minutes. Return chicken pieces to gravy and cover. Prepare dumplings. Drop by spoonfuls into gently bubbling gravy. Cover pan and cook 20 to 25 minutes. Before serving, sprinkle with parsley.

-Dumplings-­

1/4 c. Crisco
2 c. self-rising flour
1/3 c. milk

Cut Crisco into flour then stir in milk. Drop by spoonfuls into broth. Cover and simmer for 20 minutes.

Chicken & Andouille Smoked Sausage Gumbo

1 chicken, cut up
1/2 tsp. garlic powder
1 c. chopped onion
1 c. chopped bell pepper
1 c. chopped celery
1 1/4 c. flour
1/2 tsp. salt
1/2 tsp. cayenne pepper
Vegetable oil
7 c. chicken stock
1/2 lb. Andouille sausage or Polish kielbasa in 1/4″ cubes
1 tsp. minced garlic
2 c. okra (optional)
Hot cooked rice

Remove excess fat from chicken pieces. Rub on garlic powder and cayenne. Let stand 30 minutes. In a bowl combine onions, pepper, and celery. Set aside. Combine flour, 1/2 teaspoon salt, 1/2 teaspoon garlic powder and 1/2 teaspoon cayenne in a plastic bag. Add chicken pieces and shake. Reserve 1/2 cup flour. In a heavy skillet heat 1­inch oil to very hot. Fry chicken until brown (5-8 minute side).

Drain on paper towels. Pour cooled oil into glass measuring cup. Scrape pan bottom and return 1/2 cup oil to the pan. Place pan over heat; whisk in remaining 1/2 cup flour.

Cook; whisk constantly until roux is red brown (3-4 minutes). Don’t scorch. Remove from heat and add vegetables. Cook until vegetables are soft. Scrape pan bottom. Place stock in large Dutch oven.

Bring to boil. Add roux mixture tablespoons at a time. Reduce heat to simmer; stir in Andouille sausage and minced garlic. Simmer 45 minutes.

Bone cooked chicken; cut meat into 1/2 inch chunks. Stir in chicken. As the main course, serve 1/3 cup rice in a soup bowl with 1 1/4 cups gumbo.

Chicken n Veggie Soup

3 lb. chicken parts
6 c. bubbling water
2 onions, peeled & quartered
3 carrots, thickly sliced
2 1/2 tsp. seasoned salt
1 (10 oz.) pkg. frozen mixed vegetables
1 pkg. chicken noodle soup mix
4 tsp. parsley 1 bay leaf, crumbled

Boil first 5 ingredients and cook 20 minutes or until chicken is tender. Add the remaining ingredients and cook done but not mushy.

BONUS CHICKEN SOUP RECIPE!

What are some of your favorite chicken soups?  What recipes remind you of home?  Tell us about them in the comments below!

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