Chicken Pot Pie Soup with Puff Pastry Croutons
This creamy, soul-warming soup from the legendary Ina Garten’s cookbook, Modern Comfort Food, captures everything there is to love about chicken pot pie. Plenty of aromatic vegetables, a rich, silky broth spiked with tarragon and cream sherry, and plenty of tender chicken (or leftover Thanksgiving turkey) deliver pure comfort in every spoonful. The flaky, buttery puff pastry croutons (made from store-bought dough!) are an irresistible finishing touch.
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Left Over Chicken Soup
This Leftover Chicken Soup from Marcus Samuelsson uses the whole bird, from bones to livers, to make a nearly no-waste dinner. First, Samuelsson makes the stock from charred aromatics and chicken bones. Then, he sears the livers and shreds the chicken for the soup. Feel free to substitute store-bought stock and upgrade it by simmering with charred vegetables. Printed with permission from Chef Marcus Samuelsson Slideshow: More Chicken Soup Recipes
Chicken Tortilla Soup
Chicken tortilla soup is the most comforting way to satisfy your Tex-Mex craving. Adding tomatoes to the broth gives it a beautiful color and flavor, and spices like paprika, cumin, chili powder and coriander give tortilla soup a southwestern flair. Some recipes create a pureed soup, blending tortilla strips into the broth so it gets a thick texture and unique flavor. Shredded chicken, garlic and onion are also key ingredients in this tortilla soup, but you could also add beans, corn and green pepper to add protein and flavor. Garnish the soup with fresh avocado, crispy tortilla strips and cilantro for a refreshing, satisfying supper. Here, our best recipes for chicken tortilla soup.