Best Family Winter Soup Recipes
Chicken Soup with Rice and Chicken Tortilla Soup
You can make chicken tortilla soup for the adults and chicken soup with rice for the whole family for the best comfort food on cold winter days.
Although everyone enjoys a serving of old-fashioned chicken noodle soup, sometimes your family appreciates a variation on the classic. Young children enjoy mild but savory chicken and rice soup, because there are no long noodles to struggle with. Older children and teens will ask for second helpings of zesty chicken tortilla soup. Save the chicken carcasses from your deli rotisserie chickens in the freezer, so the next time you make soup you can use them to make homemade chicken stock instead of using canned broth.
Chicken and Rice Soup
Ingredients:
- 2 carrots, chopped
- 2 celery ribs, chopped
- ½ cup chopped onion
- 1 teaspoon minced garlic
- 2 tablespoons olive oil
- 49 ½ oz can chicken broth
- 1 teaspoon basil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup long grain rice
- ½ pint whipping cream
- 1 tablespoon cornstarch
- 1 deli rotisserie chicken
Directions:
- In a large heavy bottomed pot, sauté the carrots, celery, onion, and garlic in the olive oil until the onions are translucent.
- Add the chicken broth, basil, salt, pepper, and rice to the pot. Bring to a boil.
- Cover the pot, and reduce heat to medium-low. Simmer for 20 minutes.
- While soup simmers, remove all the meat from the chicken. Chop the meat roughly. Discard skin, save bones for stock if desired.
- Combine the whipping cream and the cornstarch. Add to the pot and simmer on medium for 5 minutes, or until the soup begins to thicken.
- Reduce heat to low, and add the chicken. Serve immediately. Makes 8 servings.
Healthy Makeover Options for Chicken and Rice Soup:
- Substitute instant brown rice for long grain white rice.
- Substitute evaporated skim milk for whipping cream.
- Use low-sodium chicken broth.
Chicken Tortilla Soup
Ingredients:
- 1 deli rotisserie chicken
- 1 small onion, chopped
- 1 teaspoon minced garlic
- 1 tablespoon olive oil
- 14 ½ oz can chicken broth
- 2-14 ½ oz cans tomato sauce
- 14 ½ oz can corn, drained
- 14 ½ oz can black beans, drained and rinsed
- 1 tablespoon mild chili powder
- 4-6 inch corn tortillas, cut into strips
- 2 tablespoons butter
Optional Garnishes:
- Fresh cilantro
- Avocado
- Lime wedges
- Shredded cheddar cheese
Directions:
- Remove all meat from the chicken, and chop roughly. Discard skin, save bones for stock if desired.
- In a large heavy bottomed pot, sauté the onions and garlic in the olive oil until the onions are translucent.
- Add the chicken, broth, tomato sauce, corn, black beans, and chili powder to the pot.
- Simmer on low for an hour.
- While the soup is simmering, cook the tortilla strips and butter in a skillet over medium heat until golden-brown.
- Top individual soup bowls with browned tortilla strips. Offer garnishes in small bowls served on the table. Makes 6 servings.
