Zippy Chicken Soup Recipes

ZIPPY CHICKEN CORN CHOWDER

In this full-bodied chowder, corn is complemented by a zesty pepper flavor that you can adjust to suit your family's palate. Serve it with warm rolls and a salad for a completely satisfying meal of a chilly winter day.

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 13

Zippy Chicken Corn Chowder image

Steps:

In a soup kettle or Dutch oven, saute chicken in 2 tablespoons butter until lightly browned and until no longer pink; Remove from pan, set aside and keep warm. , In the same pan, saute red pepper in remaining butter until tender. Add the leeks; cook for 1 minute. Stir in the flour and paprika until blended. Gradually stir in the broth. Add the potatoes; bring to a boil. Reduce heat; cover and simmer for 15 minutes until thickened and potatoes are tender., Stir in the corn, Worcestershire sauce, salt, hot pepper sauce and reserved chicken; bring to a boil. Reduce heat. Cook, uncovered, for 5-8 minutes or until corn is tender, stirring occasionally. Stir in cream and heat through (do not boil).

Nutrition Facts : Calories 294 calories, Fat 10g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 737mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 3g fiber), Protein 24g protein.

Ingredients

2 pounds boneless skinless chicken breasts, cubed
4 tablespoons butter, divided
1 large sweet red pepper, chopped
2 medium leeks, chopped
3 tablespoons all-purpose flour
1 tablespoon paprika
4 cups chicken broth
2 medium potatoes, cubed
4 cups frozen corn
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 to 1 teaspoon hot pepper sauce
1 cup half-and-half cream

ZIPPY CHICKEN SOUP

Make and share this Zippy Chicken Soup recipe from Food.com.

Provided by Gadget_Queen

Categories < 15 Mins

Time 10m

Yield 5 serving(s)

Number Of Ingredients 6

Zippy Chicken Soup image

Steps:

Combine all ingredients in a large saucepan.
Cook and stir for 5 minutes or until cheese melts.
Serve with crusty bread or tortilla chips.

Nutrition Facts : Calories 213.7, Fat 12.1, SaturatedFat 5.7, Cholesterol 31.8, Sodium 1187.8, Carbohydrate 17.8, Fiber 1.1, Sugar 2.2, Protein 10.2

Ingredients

1 (10 3/4 ounce) can condensed chicken noodle soup, undiluted
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
1 (10 ounce) can diced tomatoes and green chilies
1 (7 ounce) can white corn, drained (or shoepeg)
1 cup shredded monterey jack cheese
1/2 cup water

SPICY CHICKEN RICE SOUP

"This zippy chicken and rice soup is brimming with flavor and color," reports Elaine Grover of Santa Maria, California. "For a change of pace, I garnish steaming bowls of it with crispy fried tortilla strips and some shredded pepper Jack cheese."

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 13

Spicy Chicken Rice Soup image

Steps:

In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice and vegetables are tender.

Nutrition Facts : Calories 135 calories, Fat 3g fat (0 saturated fat), Cholesterol 31mg cholesterol, Sodium 100mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 2g fiber), Protein 11g protein. Diabetic Exchanges

Ingredients

4 cups chicken broth
2 cups cubed cooked chicken
2 celery ribs, chopped
2 medium carrots, chopped
1 medium green pepper, chopped
1 medium onion, chopped
1/3 cup uncooked long grain rice
1/4 cup minced fresh cilantro
1/2 teaspoon dried oregano
1/2 teaspoon salt, optional
1/2 teaspoon pepper
1/4 teaspoon ground cumin
1/8 to 1/4 teaspoon crushed red pepper flakes

ZIPPY CORN CHOWDER

"This thick colorful chowder was so well received the first time I made it that some of us had to go without seconds," notes Kera Bredin of Vancouver, British Columbia. "Now I make this hearty soup often."

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 8 servings (2 quarts).

Number Of Ingredients 14

Zippy Corn Chowder image

Steps:

In a large saucepan, saute onion and green pepper in butter until tender. Add broth and potatoes. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are almost tender. Stir in jalapeno, mustard, salt, paprika and red pepper flakes. Add corn, green onions and 2-1/2 cups milk. Bring to a boil. , Combine flour and remaining milk until smooth; gradually add to soup. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly.

Nutrition Facts : Calories 190 calories, Fat 7g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 617mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 3g fiber), Protein 7g protein.

Ingredients

1 medium onion, chopped
1 medium green pepper, chopped
2 tablespoons butter
1 can (14-1/2 ounces) chicken or vegetable broth
2 large red potatoes, cubed
1 jalapeno pepper, chopped
2 teaspoons Dijon mustard
1 teaspoon salt
1/2 teaspoon paprika
1/4 to 1/2 teaspoon crushed red pepper flakes
3 cups frozen corn
4 green onions, chopped
3 cups milk, divided
1/4 cup all-purpose flour

ZIPPY CHICKEN MUSHROOM SOUP

This is a recipe I found in a Taste of Home magazine and modified slightly. It is so simple to make and so tasty! Try it, you won't be disappointed!

Provided by Megan V

Categories Chicken

Time 25m

Yield 2 3/4 quarts, 11 serving(s)

Number Of Ingredients 15

Zippy Chicken Mushroom Soup image

Steps:

In a Dutch oven, saute the mushrooms, onion, celery and carrot in butter until tender.
Stir in flour until blended. Add the broth and seasonings; mix well.
Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Stir in the cream, chicken, parsley, lemon juice and salt; heat through (do not boil).

Ingredients

1/2 lb fresh mushrooms, chopped (I use baby portabellos)
1/4 cup onion, chopped (I use slightly more)
1/4 cup celery, chopped (I use slightly more)
1/4 cup carrot, chopped (I use slightly more)
1/4 cup butter, cubed
1/2 cup all-purpose flour
5 1/2 cups chicken broth (I make mine from bouillon cubes)
fresh ground black pepper
1/4 teaspoon dried thyme
1/2 teaspoon hot pepper sauce
3 cups half-and-half cream
2 1/2 cups cubed cooked chicken (I use leftover Rotisserie chicken)
1 tablespoon fresh parsley (I have substituted the appropriate equivalent of dried when I don't have fresh)
1 1/2 teaspoons lemon juice
1/2 teaspoon salt

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Zippy Chicken Soup Recipes

ZIPPY CHICKEN CORN CHOWDER

In this full-bodied chowder, corn is complemented by a zesty pepper flavor that you can adjust to suit your family's palate. Serve it with warm rolls and a salad for a completely satisfying meal of a chilly winter day.

ZIPPY CHICKEN SOUP

Make and share this Zippy Chicken Soup recipe from Food.com.

SPICY CHICKEN RICE SOUP

"This zippy chicken and rice soup is brimming with flavor and color," reports Elaine Grover of Santa Maria, California. "For a change of pace, I garnish steaming bowls of it with crispy fried tortilla strips and some shredded pepper Jack cheese."

ZIPPY CORN CHOWDER

"This thick colorful chowder was so well received the first time I made it that some of us had to go without seconds," notes Kera Bredin of Vancouver, British Columbia. "Now I make this hearty soup often."

ZIPPY CHICKEN MUSHROOM SOUP

This is a recipe I found in a Taste of Home magazine and modified slightly. It is so simple to make and so tasty! Try it, you won't be disappointed!

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