Creamed mashed chicken soup is the perfect comfort food for a cold winter night!

Ingredients:

-1.5 lbs boneless, skinless chicken thighs -1 cup diced onion -4 garlic cloves, minced -3 carrots, peeled and diced -2 celery stalks, diced -1 tsp dried thyme -1/2 tsp salt -1/4 tsp black pepper -4 cups chicken broth -1 cup heavy cream -2 tbsp chopped fresh parsley leaves Instructions:

1) In a large pot or Dutch oven over medium heat, add the chicken thighs and cook until browned, about 4 minutes per side. Remove from heat and set aside. 2) Add the onion, garlic, carrots, celery, thyme, salt, pepper and chicken broth to the pot. Bring to a boil and simmer for 15 minutes. 3) While the soup is simmering, shred the cooked chicken thighs with two forks. 4) Add the shredded chicken and cream to the soup and stir to combine. Simmer for an additional 5 minutes. 5) Serve in bowls and top with fresh parsley leaves if desired. Enjoy!

This creamy soup is loaded with flavour and will make you feel warm and cozy inside!

Ingredients:

1 tablespoon olive oil 1 onion, diced 3 cloves garlic, minced 8 cups vegetable broth or chicken broth 2 cups cooked white beans, drained and rinsed 1 (14-ounce) can diced tomatoes, undrained 1 teaspoon dried basil leaves 1/2 teaspoon dried oregano leaves 1/4 teaspoon black pepper 1 cup half-and-half or light cream Shredded Parmesan cheese (optional) Chopped fresh parsley (optional) Instructions:

In a large soup pot, heat the oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the broth, white beans, tomatoes with their juice, basil, oregano, and pepper. Bring to a boil over high heat. Reduce the heat to low and simmer for 10 minutes. Stir in the half-and-half. To serve, ladle the soup into bowls and sprinkle with Parmesan cheese and parsley, if desired.

A bowl of creamy mashed chicken soup is the perfect way to satisfy your hunger!

This chicken soup is easy to make and it's perfect for a cold winter day. I like to use a slow cooker to make this soup, but you can also make it on the stovetop.

Ingredients:

3-4 boneless, skinless chicken breasts

1 onion, chopped

1 stalk of celery, chopped

2 carrots, peeled and chopped

4 cups chicken broth*

2 Tbsp. butter incapacitated )* or olive oil) S&P, to taste Instructions:

Slow cooker method: In a slow cooker, combine the chicken, onion, celery, carrots, chicken broth and butter. Season with salt and pepper, stir well and cook on low for 6-8 hours or high for 3-4 hours. Once cooked through, remove the chicken from the soup and chop into smaller pieces. Return the chicken to the soup and stir well. Serve hot with some fresh parsley or thyme leaves if desired.

Stovetop method: In a large pot or Dutch oven over medium heat, melt the butter (or olive oil) until hot. Add the chicken breasts and cook until browned on both sides (about 5 minutes per side). Add the onion, celery, carrots and chicken broth. Season with salt and pepper, stir well and bring to a simmer. Cook for about 20 minutes or until the chicken is cooked through. Remove the chicken from the soup and chop into smaller pieces. Return the chicken to the soup and stir well. Serve hot with some fresh parsley or thyme leaves if desired.

This easy soup recipe is perfect for a busy weeknight dinner!

-Start by heating olive oil in a large pot over medium heat. -Add the onion and garlic and cook until softened, about 5 minutes. -Stir in the chicken broth, tomatoes, and pasta and bring to a boil. -Reduce the heat to low and simmer until the pasta is cooked through, about 10 minutes. -Stir in the spinach and cook until wilted, about 2 minutes. -Season with salt and pepper to taste. -Serve warm with Parmesan cheese and fresh herbs if desired.

Creamy mashed chicken soup is a delicious and comforting dish that everyone will love!

Ingredients:

-1 tablespoon olive oil -1 onion, diced -3 cloves garlic, minced -4 cups chicken broth -2 cups cooked and shredded chicken -1 cup frozen corn -1/2 cup heavy cream -Salt and pepper, to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the chicken broth and chicken and bring to a simmer. Cook for 10 minutes or until heated through.
3. Add the corn and cream and season with salt and pepper, to taste. Serve warm.