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This one-pot wonder is creamy, cheesy, and comforting. Store-bought chicken broth makes this potato leek soup a breeze.
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This is a Chinese restaurant-style egg drop soup, thickened with tapioca for a light, clear broth, with ribbons of egg. Chopped green onion and a little optional sesame oil and white pepper give it an extra finish.
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Leftover rice and chicken are simmered with chicken broth, pearl onions, mushrooms and parsley before half-and-half is added in this quick, creamy soup.
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Avgolemono is a classic sauce of chicken broth, egg yolks, and lemon juice; the addition of a bit more chicken broth, rice, and shredded chicken turns it into a satisfying soup.
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This recipe for hearty mushroom and barley soup has been handed down through generations.
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Just dried peas, celery, carrots, chicken broth and water in this easy, slowly cooked, stovetop soup.
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A vegetarian version of one of the most well-known Chinese soups with mushrooms, bamboo, and tofu.
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Traditional stove-top soups are simmered to tenderize the raw meats and vegetables, which increases the cooking time. Because meats and vegetables won't scorch...
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When was the last time you had a potato soup made with sweet potatoes?
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This gluten-free, low-carb, and paleo-friendly 'meatza' uses ground beef as a crust! It is perfect for those who crave pizza but cannot eat bread or want to cut down on some carbs.
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People sometimes say this creamy, cheesy pepper spread is too spicy, but then they keep eating it. Naturally, you can adjust the heat for personal tastes.
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Bright, fresh sweet potato soup flavored with ginger and star anise.