The Best Homemade Soup Recipes

A twist on your traditional chicken and noodle soup, this chicken and tortellini soup is a delicious, easy recipe that combines chicken broth with a blend of veggies, chicken breast and cheese filled tortellini. This can be served as an appetizer or as a main dish.

Ingredients:

2 T veg oil
3/4 pound chicken breasts (uncooked), cut into cubes
1 cup frozen sliced carrots
1 cup frozen cut green beans
¾ cut chopped onion
8 cups chicken broth
1 cup cheese-filled tortellini
2 T chopped fresh parsley

Directions:

1. Heat 1 T veg oil in a large pot over medium high heat. Add the chicken and cook until juices are no longer pink. Remove the chicken from the pot.
2. Add the remaining oil to the pot, then add the carrots, green beans and onions. Cook over medium heat until the vegetables are tender, but still crisp.
3. Stir in the broth and increase the heat to boiling. Add the tortellini and parsley. Cook for 10 minutes or until the tortellini is tender.
4. Return the chicken to the pot and simmer on low (you just want to heat the chicken back up).

This recipe is a Swanson's Chicken Broth recipe and can be found at CambellsKitchen.com.

This thick and hearty potato soup is great with a hunk of sourdough bread or with a blt sandwich.

Ingredients:

2 cups peeled, cubed potatoes
1 cup water or chicken broth
8 bacon strips
1 cup chopped onion
½ cup chopped celery
1 can condensed cream of chicken soup
1 ¾ cups milk or half and half
½ teaspoon salt
Dash pepper
1 tablespoon fresh parsley (optional)
1 cup shredded cheddar cheese

Directions:

Cook potatoes in water (or chicken broth) until tender. Cook the bacon until crisp, drain on paper towels and set aside. Sauté the onion and celery in the same pan you used for the bacon until tender. Add the onion and celery to the soup pot with your potatoes (do not drain the potatoes after cooking). Stir in condensed cream of chicken soup, milk (or half and half for a thicker consistency), salt and pepper. Simmer over low heat for 10 minutes or until heated through. Crumble the bacon, set aside about ¼ cup. Add the remaining bacon and the parsley to the soup. Sprinkle the reserved bacon along with the shredded cheddar cheese on top and enjoy.

The name may sound a little funny, but this really is the best cheese soup, and it really is made with beer :

Ingredients:

5 slices bacon
2 tablespoons butter
1 small onion, diced
1 carrot, diced
1 celery stick, diced
1 teaspoon dried basil
1 teaspoon dried oregano
1 bunch green onions, chopped
2 tablespoons flour
2 cups chicken broth
2 cans or bottles of domestic beer (12 oz)
1 pound processed cheese food, cubed
½ pound sharp cheddar cheese, grated
2 teaspoons garlic powder
Salt and pepper to taste

Directions:

1. Cook the bacon until crisp, set aside, crumble when cool

2. Melt the butter in a skillet over medium heat. Cook the onion, carrot and celery in the butter until soft (about 7-10 minutes). Add the bacon, basil, oregano, and green onions. Cook for another 2 minutes. Stir the flour into the mixture until completely dissolved. Add the chicken broth and beer; cook until heated through (the alcohol will cook out of the beer). Add the processed cheese and the cheddar cheese gradually so it will melt evenly. Season with garlic powder, salt and pepper. Simmer and enjoy.