Five Ingredient Soup Recipes

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5-INGREDIENT CHICKEN PESTO SOUP



5-Ingredient Chicken Pesto Soup image

Although this soup is made with just five ingredients, the cooking technique packs the soup with flavor. You start by poaching bone-in chicken thighs in chicken broth, which amps up the flavor of the broth and leaves you with meat so tender, it practically falls off the bone. A swirl of pesto at the end delivers a cheesy, herby hit and turns the soup a vibrant green.

Provided by Food Network Kitchen

Time 50m

Yield 4 servings

Number Of Ingredients 5

2 pounds bone-in, skin-on chicken thighs (about 6 thighs)
6 cups chicken broth
2 cups tightly packed spinach (3 ounces)
1/2 cup pesto
Kosher salt

Steps:

  • Put the chicken in a large pot and cover with the broth. Bring to a boil over medium-high heat, reduce the heat to low and simmer for 40 minutes.
  • Transfer the chicken from the pot to a cutting board. Skim the surface of the broth with a slotted spoon to remove any skin that's floated to the surface. Remove the meat from the chicken bones and shred with two forks; discard the skin. Add the meat back to the pot along with the spinach.
  • Turn the heat to medium until the spinach wilts, about 1 minute. Swirl the pesto into the soup and season with salt.

5-INGREDIENT TACO SOUP



5-Ingredient Taco Soup image

A bowl of this soup is sure to beat the nippy cold winter weather, and the best part is it cooks in less than 10 minutes and takes just 5 ingredients! The mixed vegetables are found in the frozen section.

Provided by thedailygourmet

Categories     Taco Soup

Time 30m

Yield 5

Number Of Ingredients 5

1 pound 93% lean ground beef
1 (16 ounce) jar salsa
1 (10 ounce) package frozen corn and beans mix (such as Deluxe Seasoned Corn & Beans by PictSweet Farms®)
5 tablespoons Mexican crema con sal
¼ cup shredded Cheddar cheese, or as needed

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add ground beef and cook and stir until crumbly and browned, about 5 minutes. Add salsa and frozen vegetables. Cancel Saute mode. Close and lock the lid.
  • Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Ladle soup into serving bowls and top with Cheddar cheese and Mexican crema.

Nutrition Facts : Calories 314.4 calories, Carbohydrate 13.8 g, Cholesterol 90.8 mg, Fat 19.4 g, Fiber 3.7 g, Protein 23.1 g, SaturatedFat 9.4 g, Sodium 667.9 mg, Sugar 3.3 g

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