Zippy Chicken Soup Recipes

ZIPPY CHICKEN MUSHROOM SOUP

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).

ZIPPY CHICKEN AND CORN CHOWDER

Steps:

• In a stockpot, heat butter over medium-high heat. Add onion and pepper; cook, stirring, until vegetables are crisp-tender, 3-4 minutes. Stir in flour and paprika until blended., Add potatoes; stir in broth. Bring to a boil; reduce heat and simmer, covered, until tender, 12-15 minutes., Stir in chicken, corn, sauces and salt; bring to a boil. Reduce heat and cook, uncovered, until corn is tender, 4-6 minutes. Add milk; heat through (do not boil).

ZIPPY CHICKEN SOUP

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.

ZIPPY CHICKEN CORN CHOWDER

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).

ZIPPY CHICKEN MUSHROOM SOUP

Steps:

• In a Dutch oven, saute the mushrooms, onion, celery and carrot in butter until tender. Stir in flour until blended. Gradually add the broth and seasonings. 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).