(Closed) Soup Receipes!

posted 7 years ago in Cooking
Post # 3
3344 posts
Sugar bee
  • Wedding: August 2010

I made this chicken tortilla soup on Monday and it was amazing! The only thing I did differently is that I didn’t add the extra 3 cups of water because my pot was full!

Chicken Tortilla Soup

Post # 4
1763 posts
Buzzing bee
  • Wedding: September 2010

I love this copy cat of Olive Garden’s Zuppa Toscana Soup!


  1. Chop or slice uncooked sausage into small pieces.

  2. Brown sausage in your soup pot.

  3. Add chicken broth and water to pot and stir.

  4. Place onions, potatoes, and garlic in pot.

  5. Cook on medium heat until potatoes are done.

  6. Add sausage and bacon.

  7. Salt and pepper to taste.

  8. Simmer for another 10 minutes.

  9. Turn to low heat.

  10. Add kale and cream.

  11. Heat through and serve.

Post # 5
408 posts
Helper bee
  • Wedding: June 2012

I make a lot of soup, but this is one of the few I have the recipe written down for. 

Greek Avgolemono Soup

  • 1 (3 pound) whole chicken (I don’t always use chicken, It’s still good without if you substitue chicken broth)
  • 1/2 cup uncooked white rice (Orzo pasta works well too)
  • salt and freshly ground black pepper to taste
  • 3 egg, beaten
  • 2 lemons, juiced


  1. Rinse the chicken and remove any organs that may be inside. Place in a pot large enough for the chicken to move around, but not too much room or the broth will be watery. Add the chicken neck if that is included with your chicken. Fill with enough water to cover by about 1 inch. Cover and bring to a boil. When boiling, reduce heat to low and simmer for 45 minutes to 1 hour, skimming the fat from the top as it collects.
  2. When the chicken is done, the meat should pull from the bones easily. Transfer the bird to a large bowl and set aside to cool. Add the rice, and season the broth with salt and pepper. Simmer over low heat for 20 more minutes, or until rice is tender.
  3. Whisk the eggs with the lemon juice in a bowl. When the rice is done, turn off the heat. Whisk one ladle full of hot broth into the eggs slowly so the eggs do not curdle. Gradually whisk in more broth until the egg mixture is heated. Then pour the egg mixture back into the pot, whisking briskly. The result should be a creamy, cloudy looking soup. You may season with additional salt, pepper or lemon juice at this point.
  4. You may add pieces of chicken to the soup before serving or serve soup with salted chicken on the side.

Post # 6
7695 posts
Bumble Beekeeper
  • Wedding: August 2010

Darling Husband Makes the best chili from scratch and I crave it in the winter. Its veggie too! I’ll try to get it from him and post it here!

Post # 7
1506 posts
Bumble bee
  • Wedding: July 2011

@penguinsaremyfriends: That sounds and looks amazing. I’ve just added it to my recipe plan for next week!

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