Soup With Ham Recipes
Bernd Manison
Alternatively, serve it as an appetizer with a hearty vegetarian main dish like Roasted Cauliflower Steaks, Vegan Meatball Sandwiches, Homemade Mac and Cheese, Sun Dried Tomato Pasta, or a grilled cheese sandwich!
I absolutely hate peeling squash so I roasted the squash and scooped the cooked flesh out. Roasting it gives it an incredible sweet/smokey flavor that goes so well with the warmth from the ginger and the freshness from the herbs. One of my favorite soups of all time!
3. Save some for lunch! Soup often tastes better on the second day, so be sure to make enough to have leftovers. Most soup recipes also freeze well for up to a few months. Check out this post for my best freezing tips!
You can whip up this rich, cheesy soup in right around 30 minutes, which makes it one of the quickest recipes on this list. Top it off with homemade croutons for an easy, comforting cold weather meal.
This white bean soup is my spin on creamy chicken chili (minus the chicken, of course). Green chiles and fresh lime juice fill it with addictive zingy flavor. Pile your bowl with avocado, cilantro, and jalapeños, and serve with tortilla chips!
You only need 7 ingredients to make this energizing, refreshing carrot ginger soup! If you can get your hands on a bunch of carrots with good greens, make sure to blend up the carrot top pesto to drizzle on top.
1 soup, 3 ways! Make this Thai-inspired recipe as written for a light, brothy vegetable soup, bulk it up with baked tofu, or add coconut milk for a creamy broth. Whichever option you pick, serve it with a scoop of freshly cooked rice.
This hearty soup is like a plant-based cross between potato leek soup and clam chowder. Blended potatoes and cashews give it its rich, creamy texture, while leeks, artichokes, and capers pack it with briny, savory flavor.
To me, classic minestrone soup is pure comfort. The herb-flecked tomato broth is so flavorful, and I love the way the chewy noodles play off the creamy beans and tender veggies. Serve it with crusty bread and a shower of Parmesan cheese for a soul-warming winter meal.
Taco soup is great for meal prep because the flavors just get better as they chill in the fridge! Divide this soup up into single servings just after cooking to allow it to cool faster, then store in the fridge for 4-5 days. For longer storage, you can transfer the chilled soup to the freezer and store for about three months. The soup reheats easily in the microwave or in a saucepot over medium low.
Add 1 Tbsp olive oil and one pound of ground beef to a large soup pot. Cook over medium heat until the beef is cooked through. If using a high-fat content beef, drain the excess fat from the pot. Once the beef is cooked, add one diced yellow onion and 4 cloves of minced garlic. Continue to stir and cook until the onions are soft and translucent.
Turn the heat up to medium-high and place a lid on top. Allow the soup to come up to a boil. Once boiling, give it a stir, turn the heat down to medium-low, and let the soup simmer for 15 minutes, stirring occasionally.
Yes i have made this a few times in my crockpot! I add a can of tomato paste, dried oregano, dried basil and a Parmesan rind as a suggestion in the original post. Vegetable soup is so good cooked all day! I love this recipe!
If your questioning whether you should use homemade chicken stock, or store-bought for this recipe, homemade is definitely the way to go! The secret is to use a rotisserie chicken so that you can use the meat in the soup and make chicken broth with the leftover carcass and bones. You wont believe how easy it is and it really takes the soup over top in terms of depth of flavor.
Add noodles and boil. Once boiling, add noodles (either the uncooked homemade egg noodles, or dry store-bought pasta) and cook just until noodles are al dente. If using store-bought noodles, be cautious not to overcook them! Remove the soup pot from heat as soon as the noodles are just barely tender, as they will continue to cook off of the heat.
To freeze: Allow the soup to cool completely and store it in a freezer safe container for 2-3 months. Thaw overnight in the fridge, or over medium heat on the stove. If using store bought noodles I would suggest undercooking the noodles before freezing the soup, to avoid them getting soggy upon reheating.
This chicken soup recipe came to me after I came down with the WORST cold ever. I was on the verge of getting better, then all of a sudden I took a turn for the worst and spent an entire weekend sneezing, coughing and barely able to breathe.
I have a chicken & rice recipe I love but had the same issue with the rice soaking up all the broth. My solution was to cook and store the rice separately. Then when i get ready to serve, just put some in a bowl and then the soup on top to mix in. I think it would work the same for this recipe. I am going to make it this weekend! Looking forward to trying it!
I did not have any fresh herbs and did not feel going out shopping as I was knocked down with the flu, so I used ginger powder and turmeric, dried thyme and rosemary. It tasted delicious. I added a tea spoon of cayenne pepper.
I made it with quinoa as I am gluten free. This is really the best chicken soup I had.
Thank you
This soup was amazing! I too am a soup addict and am always on the hunt for new recipes. This will definitely be making it into my usual rotation! Looking forward to what little leftovers are left!
Hi Monique, I absolutely loved this soup! I did make it in a Slow Cooker. I sauteed the onions, carrots and celery first, then stirred the ginger and turmeric in. I transferred that to the Slow Cooker along with the chicken, stock and herbs. I added the peas and couscous near the end of the cooking time. It was perfect! Thanks!
I had a total thyroidectomy on Thursday due to Graves disease and made this on Sunday. It was so tasty and comforting. I would normally pair this with a cornbread muffin. Do you have any suggestions for an alternative?
I have failed at every attempt at making soup in the past. This soup was fantastic & so easy to make, I did add a few squeezes of lemon and I will cut back on the couscous because it did soak up too much liquid but how amazing!!! I can now say that I can make soup!!!
I love this soup and have made it about 3 dozen times!! I usually make it with chicken but have been wanting to try the chickpea option. Do I put the chickpeas in when the chicken would go in or do they go in towards the end? Do I need to adjust the cooking time at all? Thank you for all of your amazing recipes!! You are amazing!
If you were to freeze the soup into freezer bags, would you just cook everything up to the point before adding the broth? Freeze the cooked ingredients then add the broth and continue from frozen from there? ?
This is the best chicken soup recipe. So much flavour and easy as well. Others I have tried were very bland and I had given up trying to make chicken soup. Now that I have tried this one, I will definitely be making this again.
This is the best soup I have ever made. I used all dried herbs and spices and it came out just wonderful. Love the couscous and the ease of not having to cook the chicken separately. This is a keeper!!!!
Delish! My grandson needs gluten-free foods so I subbed quinoa for couscous. Will make it with couscous for next potluck. My granddaughter (8) helped and was so thrilled to have contributed to a new family fave!
Holy crap soooo good! I used a turmeric couscous that I thought would be PERFECT in this recipe and I was not wrong! This soup is so good and full of antiinflammatory foods (garlic, turmeric, ginger). This is now my go-to chicken soup with flu season fast approaching!
I made this soup tonight and doubled the recipe. My only wish was that I would have cooked the couscous separately! The soup got very thick and the spices got watered down when I added about 2 1/2 cups of chicken broth to thin it down. I will definitely try this recipe again making the couscous separately! Thanks for the recipe! ?
I have not tried your soup as yet but already know from the ingredients that it will be wonderful. One vegetable that we always use (in Canada) in our chicken soup to add some flavour is chopped turnip.
Love, love, loved the flavor! And even happier knowing that it is so healthy. I used quinoa, and replaced the peas with string beans. I also added pepper to help the turmeric absorb better. I will definitely make this again, and again. Thank you ?
I absolutely love this soup! I like that it still has that nostalgic chicken noodle soup taste but the pearl couscous, ginger, and turmeric make it more health packed and flavorful! Next time I make it I think I will use 1/2 cup couscous instead of 1 cup just because I love the broth so much. Thank you for another wonderful recipe!
Hi Monique! This soup was delicious!!
My picky 10 year old loved it!
Is this soup freezable? And how long will it stay good in the fridge?
With a long winter ahead of us it would be great to have easy access and not have to make it when you are actually sick ?
Felt the need to comment this is one of the staple weekly recipes in our house. It is amazingly delicious, super easy to make, and keeps well, so we can have hot dinners throughout the week when we are too busy to cook, but over takeout or salads.
Dying to try your recipe for this nourishing looking soup. Will wait until the weather in NZ cools a bit first. I am not a fan of couscous at all, so wondering if barley would work just as well? It would probably take a little longer to cook than couscous, would I need to adjust the stock ratio?
I never post comments but this time I feel compelled to say thank you, as this soup recipe was delicious and I wish I had doubled it so that we could all have leftovers today. I cooked German Spelt Noodles (broad, wavy, gluten-friendly noodle) separately until they were almost cooked through before adding them to the soup near the end. I used chicken thighs as I find they add more flavour to soups and curries.
Everyone loved it!