Chicken soup must be the universal comfort food. Few foods feel as nurturing – even the aroma can be relaxing. Whether lunch or dinner, winter or summer, home or away, it always hits the spot.
The wonders of this delicious one-pot meal are no secret – the balance of savory-salty broth, rich with veggies and just about any combination of noodles, rice, beans, herbs and spices, has been satisfying body and soul for young and old around the world for centuries.
Since just about every cuisine has a version of chicken soup, enjoying its soothing powers never has to get boring. And lucky for us, making chicken soup is easy – all it takes is a lot of heart and a big pot!
Check out the three tasty recipes below featuring interantional flavors – Tortilla Soup with Grilled Chicken, Mediterranean Chicken and Asian Chicken Noodle Bowl, developed by Glad® and Tyson® Chicken. And you can make more than one meal out of them with these easy freeze and reheat directions:
• Freezing Soup: Divide cooked soup into smaller portions in Glad® FreezerWare™ containers, leaving a little space at the top for soup to expand in the freezer. First refrigerate until completely cooled, then freeze until ready to reheat in the microwave or on the stove.
• Microwave Reheating Frozen Soup: Lift one corner of the storage container lid to vent. Place container in microwave; heat 2 minutes on high power and stir. Continue heating in 1 or 2 minute increments, stirring between each, until heated through.
• Stovetop Reheating Frozen Soup: Place frozen soup in a saucepan with a little water. Cover and heat over medium heat, stirring often and adding more water as needed, until heated through.
Make your family soup night even more exciting with toppings. Think beyond the usual oyster crackers and try the different Topping Suggestions for each soup for extra color, texture, nutrition and flavor.
Mediterranean Chicken Soup
Serves 6
Total Time 50 min (Preparation 10 min, Cook 40 min)
Ingredients
3 Tyson® Boneless Skinless Chicken Breasts
Four 15.5-oz. cans chicken broth
2½ teaspoons kosher salt
½ teaspoon black pepper
3 carrots, peeled and sliced
4 stalks celery, sliced
1 yellow onion, diced
One 15-oz. can chickpeas, rinsed and drained
One 10-oz. box plain couscous
1 cup Kalamata olives, pitted and cut in half
1 cup chopped parsley
Zest of 1 lemon
Cooking Instructions (Remember to wash hands and surfaces before preparing food.)
1. Place chicken in a large Dutch oven, cover with broth and season with salt and pepper. Bring to a boil. Reduce heat and simmer 20 minutes, or until the chicken is cooked through. Transfer chicken to a plate and let cool. Shred chicken with two forks.
2. Strain the broth and return to pan. Add shredded chicken, carrots, celery, onion and chickpeas. Bring to a boil, reduce heat to low and simmer 10 minutes, or until vegetables are soft.
3. Meanwhile, prepare couscous according to package directions. Stir the olives, parsley and lemon zest into the cooked couscous.
4. To serve, divide couscous among bowls and top with soup.
Topping Suggestions
• Diced tomatoes
• Crumbled feta cheese
• Garlic seasoned croutons
• Fresh oregano leaves
• Diced zucchini
Tortilla Soup with Grilled Chicken
Serves 6
Total Time 30 min (Preparation 10 min, Cook 20 min)
Ingredients
4 Tyson® Boneless Skinless Chicken Thighs, cubed
3 Tablespoons vegetable oil, divided
1 Tablespoon Mexican seasoning
1 cup chopped onion
Three 10.5-oz. cans chicken broth
One 15.5-oz. can roasted, diced tomatoes with garlic
One 4-oz. can diced green chilies, drained
¼ cup fresh lime juice
2 cups broken tortilla chips
Cooking Instructions (Remember to wash hands and surfaces before preparing food.)
1. Drizzle chicken with 1 tablespoon olive oil and sprinkle with Mexican seasoning.
2. Heat a large skillet over medium-high heat. Add the seasoned chicken and cook, stirring frequently, 6 to 8 minutes. Remove chicken from pan and set aside.
3. In the same skillet, cook onion in the remaining 2 tablespoons oil 2 to 3 minutes or until soft. Add broth, tomatoes, chilies and lime juice. Bring to a boil, and reduce heat to low; simmer 5 minutes.
4. Add chicken; cook 2 to 3 minutes, or until heated through. Season to taste with salt and pepper. To serve, sprinkle with tortilla chip pieces.
Topping Suggestions
• Diced avocado
• Chopped cilantro
• Sliced green onions
• Diced tomatoes
• Shredded Mexican blend cheese
Asian Chicken Noodle Bowl
Serves 4 to 6
Total Time 25 min (Preparation 10 min, Cook 15 min)
Ingredients
4 Tyson® Boneless Skinless Chicken Thighs
3/4 teaspoon Asian five-spice powder
Four 14.5-oz. cans reduced-sodium chicken broth
1/4 teaspoon pepper
1/8 teaspoon salt
2 teaspoons vegetable oil
2 cloves garlic, finely chopped
2 Tablespoons soy sauce
One 6-oz. bag baby spinach, coarsely chopped
5-oz. rice noodles, prepared according to packing directions, or 6 oz. cooked spaghetti
Cooking Instructions (Remember to wash hands and surfaces before preparing food.)
1. Combine five-spice powder, pepper and salt in a medium bowl.
2. Cut chicken into 1-inch pieces and add to spices. Rub spices onto chicken.
3. Heat oil in 2-quart stockpot over medium-high heat. Add chicken and cook about 5 minutes or until browned on all sides. Add garlic and cook about 1 minute or just until fragrant. Add chicken broth and soy sauce; cover and bring to a boil. Uncover, reduce heat to simmer and cook 3 minutes.
4. Add spinach; stir just until wilted.
5. To serve, divide noodles among bowls and top with soup.
Topping Suggestions
• Thinly sliced green onions
• Matchstick-cut carrots
• Chopped cilantro
• Toasted sesame seeds
• Red chili sauce
Tell us why you love chicken soup. Share your stories in the Comments!
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