Search Results (4,225 found)
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Everyone loves chicken soup, potato soup, and cheese, right? Why not combine them into a cheesy chicken potato soup, as in this recipe?
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Here's a version of Italian wedding soup. The "wedding" refers to the marriage of flavors.
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Leftover rice and chicken are simmered with chicken broth, pearl onions, mushrooms and parsley before half-and-half is added in this quick, creamy soup.
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This one-pot wonder is creamy, cheesy, and comforting. Store-bought chicken broth makes this potato leek soup a breeze.
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Avgolemono is a classic sauce of chicken broth, egg yolks, and lemon juice; the addition of a bit more chicken broth, rice, and shredded chicken turns it into a satisfying soup.
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This is a Chinese restaurant-style egg drop soup, thickened with tapioca for a light, clear broth, with ribbons of egg. Chopped green onion and a little optional sesame oil and white pepper give it an extra finish.
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This recipe is by Suzanne Hamlin and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A vegetarian version of one of the most well-known Chinese soups with mushrooms, bamboo, and tofu.
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Just dried peas, celery, carrots, chicken broth and water in this easy, slowly cooked, stovetop soup.
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This hearty soup is made with a colorful mix of carrots, peas, leek, and onion. Borlotti beans and farro are added, which make the soup hearty enough to be a main course.
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Asparagus pairs well with the fresh, clean flavor of cilantro.
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This creamy and chunky tomato basil soup gets a kick from chipotle-flavored hot sauce and bloody mary mix.