Shredded Chicken Soup Recipes

Steps:

• Heat oil in a skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Add tomatoes, chili powder, cumin, and oregano. Stir in chicken broth and water; bring to a boil. Reduce to a simmer and cook for 5 to 10 minutes.
• Add black beans, hominy, chicken, cilantro, and jalapeno pepper. Simmer until heated through, at least 10 minutes.

Steps:

• Heat oil in a large pot over medium-high heat. Cook and stir onion and garlic in the hot oil until tender, about 5 minutes.
• Stir in broth, chicken, carrots, sweet potato, rice and seasoning packet, and bay leaf; bring to a boil. Reduce heat to low, cover, and simmer until rice is cooked and vegetables are tender, about 25 minutes.
• Remove bay leaf. Ladle into bowls and serve with grated Cheddar sprinkled on top.

Steps:

• Heat oil in a large pot over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add water, chicken, bouillon cubes, parsley, onion powder, pepper, and garlic powder; bring to a boil.
• Reduce heat and simmer until chicken is no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken and shred with 2 forks. Return to the pot, along with black beans, tomatoes, salsa, corn, and chili powder. Return to a simmer and cook for 30 minutes.

Steps:

• Heat oil in a 3- to 4-quart saucepan over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Gradually stir in flour to form a paste. Slowly add milk, mixing continually. Simmer for 10 minutes.
• Add shredded chicken, chicken broth, sour cream, salt-free seasoning blend, pepper, garlic powder, and celery seed; bring to a rolling boil. Reduce heat and simmer for 20 to 25 minutes.
• Stir in cubed chicken and heat for 10 minutes. Add cornstarch and thicken to desired consistency. Adjust seasonings.

Steps:

• Cook chicken breasts on a grill until just done, about 3 to 4 minutes.
• Shred chicken and place in a mixing bowl.
• In a small bowl, mix together 1 teaspoon of tapioca starch, light soy sauce and Chinese cooking wine.
• Pour mixture over shredded chicken, mix well and marinate for 15 minutes.
• In a small bowl, soak Chinese mushrooms until soft.
• Shred or cut mushrooms very thin.
• In a large saucepan, add 5 cups of water; bring to boil.
• Add marinated chicken and marinate, shredded bamboo shoots, chopped green onion, shredded ginger root, and cook for 5 minutes.
• Add chicken soup base, salt, sugar, dark soy sauce, sesame seed oil, white pepper and Accent.
• Cook for 3 minutes.
• In a small bowl, mix together tapioca starch and 1/3 cup water until smooth.
• While soup is still boiling, add tapioca starch mixture to soup, stirring constantly until soup thickens slightly.