Recipes for "chicken soup"

Prepare Fast Chicken Soup Base. Bring to a simmer.

Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans black beans, drained; 1 10-ounce package frozen corn; 1 14.5-ounce can diced tomatoes; 1 jalapeno pepper, stemmed, seeded and minced; 2 Tbs. ground cumin; 2 tsps. chili powder.

Before removing from heat, stir in: 1/2 cup chopped fresh cilantro.

Final touch: Add salt and pepper, to taste. Serve soup with tortilla chips, grated Monterey Jack cheese and fresh lime wedges.

Rinse chicken and remove any organs that may be inside. Place in a pot large enough for it to move around, but not too big or the broth will be watery. Add the chicken neck if that is included with your chicken.

Fill the pot with enough water to cover by about 1 inch. Cover and bring to a boil. When it boils, reduce heat to low and simmer for 45 minutes to 1 hour, skimming the fat from the top as it collects. The meat should pull from the bones easily.

Transfer the chicken to a large bowl and set aside to cool.

Add rice to the broth and season with salt and pepper. Simmer over low heat until rice is tender, about 20 minutes.

While the rice is cooking, whisk eggs and lemon juice together in a bowl. Remove chicken meat from the bones.

When rice is finished, 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. Pour the hot egg mixture back into the pot, whisking briskly. The result should be a creamy, cloudy-looking soup. Season with salt, pepper, or lemon juice as needed.

Add pieces of chicken to the soup before serving or serve soup with salted chicken on the side.

Season the chicken with salt and pepper. Heat the olive oil in a large, heavy pot over medium-high heat. Stir in the onion, garlic, and serrano chili; cook until the onion has softened, about 1 minute. Add the chicken, and continue to cook for 5 minutes.

Stir in the cilantro, peas, corn, and red pepper; cook for 1 minute. Pour in the chicken broth, potatoes, and rice. Bring to a boil, then reduce heat to medium-low, and simmer until the chicken is opaque and the potatoes are tender, about 40 minutes.

In a 5-quart pot, melt butter over medium heat. Mix in flour, stirring constantly until a thick paste forms. Remove from pot, and set aside.

In same pot, combine water, bouillon cubes, chicken, broccoli, salt and pepper. Bring to boil over high heat. Reduce heat to medium low, and simmer for 45 minutes.

Stir in the flour mixture a little bit at a time until soup thickens. Simmer 5 minutes. Reduce heat, and stir in cream. Mix in cheese 1 cup at a time, and stir until melted.

Bring broth and water to a simmer over medium-high heat in a large soup kettle. Meanwhile, separate chicken meat from skin and bones; reserve meat. Add skin and bones to the simmering broth. Reduce heat to low, partially cover and simmer until bones release their flavor, 20 to 30 minutes.

Strain broth through a colander into a large container; reserve broth and discard skin and bones. Return kettle to burner set on medium-high.

Add oil, then onions, carrots and celery. Saute until soft, about 8 to 10 minutes. Add chicken, broth and thyme. Bring to a simmer. (Can be refrigerated up to 3 days in advance. Return to a simmer before adding the extras of your choice.)

Bring broth to a boil in a medium saucepan over medium-high heat. Add carrots, onion, garlic, and celery salt.

Reduce heat to low and add chicken. Cover and simmer until chicken is longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Remove chicken to a cutting board, cut into bite-sized chunks, and return to the saucepan. Stir in cilantro.

Bring broth, chicken, potatoes, and carrots to a boil in a large stockpot over medium-high heat. Reduce the heat to medium and cook until vegetables are tender, about 10 minutes. Stir in zucchini, broccoli, tomatoes, celery, onion, bell pepper, and garlic; simmer until tender, about 8 minutes.

Add peanut butter, parsley, salt, and pepper; stir until peanut butter is fully blended. Simmer for 3 more minutes.

Preheat oven to 350 degrees F (175 degrees C).

Cook squash and onions in boiling salted water until tender. Drain and mash them with 1/2 cup butter or margarine. Stir in sour cream, grated carrot and cream of chicken soup. Set aside.

Melt remaining 1/2 cup butter and stir it into the stuffing mix. Pour half of the stuffing mix into the bottom of a 9X13 glass baking pan. Pour the squash mixture over the top of the mixture, and the rest of the stuffing mix on top of the squash.

Bake for 30 minutes, until golden brown and bubbly.

Cut chicken into thin strips and saute in oil for to 2 to 3 minutes until the chicken turns white.

In a pot, bring coconut milk and water to a boil. Reduce heat. Add ginger, fish sauce, lime juice, cayenne powder and turmeric. Simmer until the chicken is done, 10 to 15 minutes.

Sprinkle with scallions and fresh cilantro and serve steaming hot.

1. In the bowl of your crockpot, combine the butter, chicken, shallots, garlic, celery, thyme, rosemary, broth, wine, parmesan rind, and a pinch of red pepper flakes. Season the salt and pepper. Cover and cook on low for 5-6 hours or high for 4-5 hours.

3. Once done cooking, remove the chicken and shred. Stir 1/2 cup grated parmesan, the kale, white beans, and lemon juice, cover and cook another 10 minutes. Remove the parmesan rind. Stir back in the shredded chicken. Taste and season with salt and pepper.

4. About 30 minutes before serving, make the squash. Preheat the oven to 425 degrees F. On a baking sheet, toss together the delicata squash, olive oil, 2 tablespoons thyme leaves, sage, 1/2 cup parmesan and a pinch each of salt and pepper. Transfer to the oven and roast for 20-25 minutes, flipping halfway through cooking, until the squash is tender.

5. Bring a large pot of salted water to a boil. Cook the pasta according to packaged directions, until al dente. Drain.

6. Divide the pasta among bowls and pour the soup over top. Top each bowl with roasted delicata squash and additional parmesan. Enjoy!

1. Season the chicken all over with salt and pepper.

2. Set the Instant Pot to sauté and add the butter. Once hot, add the chicken and sear until golden brown on both sides, about 5 minutes per side. Stir in the shallots and garlic and cook another 3-5 minutes, until golden. Add the celery, thyme, rosemary, and a pinch each of salt and pepper. Add the broth, wine parmesan rind, and a pinch of red pepper flakes. Cover and cook on high pressure for 8 minutes.

3. Remove the chicken and shred. Set the Instant Pot to sauté. Stir in the pasta, 1/2 cup parmesan, kale, white beans, and lemon juice, cooking another 8 minutes, until the pasta is al dente. Remove the parmesan rind. Stir back in the shredded chicken. Taste and season with salt and pepper.

4. Finish as directed above for the crockpot.

1. Season the chicken all over with salt and pepper.

2. Melt the butter in a large pot over high heat. Add the chicken and sear until golden brown on both sides, about 5 minutes per side. Reduce the heat to low, add the shallots and garlic and cook another 3-5 minutes, until golden. Add the celery, thyme, rosemary, and a pinch each of salt and pepper. Cook another 5 minutes. Add the broth, wine, parmesan rind, and a pinch of red pepper flakes. Simmer, partially covered, over medium heat for 15-20 minutes or up to 4-6 hours, covered over low heat.

3. Remove the chicken and shred. Stir in 1/2 cup grated parmesan, the kale, white beans, and lemon juice, cover and cook another 10 minutes. Remove the parmesan rind. Stir back in the shredded chicken. Taste and season with salt and pepper.

4. Finish as directed above for the crockpot.

Heat 1 tbs. olive oil in a large soup pot over medium high heat. Add the vegetables and saute until tender crisp, about 3-5 minutes, depending on how thinly they are sliced. Add chicken broth to the pot and simmer for about 20 minutes.

Dissolve the cornstarch in the cold water. Add mixture to the broth. Add the noodles and bring to a rolling boil. Check noodles every few minutes and remove from heat when noodles are mostly cooked. The noodles will continue to soften after you stop the boiling. If you boil for too long, they’ll get mushy and break apart easily.

Add butter and herbs and stir to combine. Mix in chicken and season with salt and pepper. Mixture will thicken slightly as it cools; there should be enough of a thick broth to cover everything but not enough to be runny. Stir in green onions just before serving.

1. In a large soup pot set over medium heat, combine the olive oil and onion. Cook 5 minutes, until fragrant. Add the carrots and celery. Cook another 3 minutes.

2. Stir in the butter and flour, cook 1 minute. Add the chicken, garlic, Italian seasoning, paprika, thyme, and a pinch each of chili flakes, salt, and pepper. Toss to coat in spices. Add 4 cups broth. Simmer over medium heat for 20 minutes, until the chicken is cooked through.

3. Pull the chicken out and shred using 2 forks. Add back to the soup.

4. Stir in the spinach, sun-dried tomatoes, cream/milk, parmesan, and gnocchi. Cook until warmed throughout, about 5 minutes. If the soup is too thick, add additional broth.

5. Serve the soup topped with parmesan. Enjoy warm, preferably with a crusty piece of bread.

1. In the bowl of your instant pot, combine the chicken, onion, garlic, wild rice, carrots, celery, poultry seasoning, paprika, salt, and pepper. Pour over the broth and add 1/2 cup water. Cover and cook on high pressure for 12 minutes. Quick release the steam.

2. Switch the instant pot to sauté. Remove the garlic cloves and set aside. Shred the chicken with 2 forks. Stir in the spinach and orzo. Cover and cook 6-8 minutes, or until the orzo is al dente. Stir in the cream and parsley. If the soup needs more liquid, add additional water.

3. Add the butter, garlic, and sage to a skillet set over medium heat. Mash the garlic into the butter, allowing the butter to brown and some of the garlic to get crispy. Remove from the heat.

4. Ladle the soup into bowls and spoon over the sage butter. Top with parmesan and parsley. Enjoy!

1. In the bowl of your slow cooker, combine the chicken, onion, garlic, wild rice, carrots, celery, poultry seasoning, salt, and pepper. Pour over the broth and add 1/2 cup water. Cover and cook on low for 6-7 hours or on high for 2-3 hours.

2. Crank the heat on the slow cooker to high. Remove the garlic cloves and set aside. Shred the chicken with 2 forks. Stir in the spinach and orzo. Cover and cook 20-30 minutes, or until the orzo is al dente. Stir in the cream and parsley. If the soup needs more liquid, add additional water.

3. Add the butter, garlic, and sage to a skillet set over medium heat. Mash the garlic into the butter, allowing the butter to brown and some of the garlic to get crispy. Remove from the heat.

4. Ladle the soup into bowls and spoon over the sage butter. Top with parmesan and parsley. Enjoy!

1. In a large soup pot, melt 2 tablespoons of butter. Add the onion, garlic, carrots, celery, poultry seasoning, salt, and pepper. Cook until fragrant and softened, about 5 minutes. Pour over the broth. Add the chicken and wild rice, and season with salt and pepper. Bring the pot to a boil over high heat. Once boiling, cover and reduce the heat to low, cook 35-45 minutes, until the rice is tender.

2. Remove the garlic cloves and set aside. Shred the chicken with 2 forks. Stir in the spinach and orzo. Cook another 6-8 minutes, or until the orzo is al dente. Stir in the cream and parsley. If the soup needs more liquid, add additional water.

3. Add the butter, garlic, and sage to a skillet set over medium heat. Mash the garlic into the butter, allowing the butter to brown and some of the garlic to get crispy. Remove from the heat.

4. Ladle the soup into bowls and spoon over the sage butter. Top with parmesan and parsley. Enjoy!

1. In the bowl of your slow cooker, combine the rice, chicken, carrots, celery, shallots, broth, thyme, sage, crushed red pepper, and a pinch each of salt and pepper. Add 1/2 cup water. Cover and cook on low for 5-6 hours or on high for 2-3 hours.

2. Shred the chicken with 2 forks. Stir in the cream, parmesan, and spinach. Cook until warmed through, about 30 minutes. Stir in the parsley. If the soup is thick, add an additional 1/2 cup water.

3. To make the mushrooms. Preheat the oven to 425 degrees F. On a baking sheet, combine the butter, mushrooms, garlic, rosemary, lemon zest, and a pinch each of salt and pepper. Transfer to the oven and roast for 25-30 minutes, stirring halfway through cooking, until the mushrooms are golden and crisp

4. Mash the garlic with a fork, then stir in the mushrooms, mashed garlic, and any butter left into the soup.

5. Divide the soup among bowls and top with rosemary and additional parmesan.

1. In the bowl of your instant pot, combine the rice, chicken, carrots, celery, shallots, broth, thyme, sage, crushed red pepper, and a pinch each of salt and pepper. Cover and cook on high pressure for 15 minutes. Quick release the steam.

2. Switch the instant pot to sauté. Shred the chicken with 2 forks. Stir in the cream, parmesan, and spinach. Cook until warmed through, about 10 minutes. Stir in the parsley.

3. To make the mushrooms. Preheat the oven to 425 degrees F. On a baking sheet, combine the butter, mushrooms, garlic, rosemary, lemon zest, and a pinch each of salt and pepper. Transfer to the oven and roast for 25-30 minutes, stirring halfway through cooking, until the mushrooms are golden and crisp.

4. Mash the garlic with a fork, then stir in the mushrooms, mashed garlic, and any butter left into the soup.

5. Divide the soup among bowls and top with rosemary and additional parmesan.

1. In a large soup pot, melt 2 tablespoons butter. Add the carrots, celery, shallots, and a pinch each of salt and pepper. Cook until fragrant and caramelized, about 3-5 minutes. Stir in the broth, chicken, wild rice, thyme, sage, crushed red pepper, and season with salt and pepper. Bring to a bowl over high heat. Once boiling, cover and reduce the heat to low, cook 35-45 minutes, until the rice is tender.

2. Shred the chicken with 2 forks. Stir in the cream, parmesan, and spinach. Cook over medium heat until warmed through, about 10 minutes. Stir in the parsley.

3. To make the mushrooms. Preheat the oven to 425 degrees F. On a baking sheet, combine the butter, mushrooms, garlic, rosemary, lemon zest, and a pinch each of salt and pepper. Transfer to the oven and roast for 25-30 minutes, stirring halfway through cooking, until the mushrooms are golden and crisp.

4. Mash the garlic with a fork, then stir in the mushrooms, mashed garlic, and any butter left into the soup.

5. Divide the soup among bowls and top with rosemary and additional parmesan.

1. In the bowl of your crockpot, combine the chicken stock, butter, olive oil, onions, carrots, parsnips, celery, leeks, peppercorns, bay leaf, thyme, rosemary, and a pinch each of salt and pepper. Add the chicken. Cover and cook on low for 5-6 hours or high for 4-5 hours.

2. About 45 minutes before serving, remove the chicken from the soup. Remove the herbs and discard. Stir in the lemon juice and zest, plus the farro. Shred the chicken and stir it back into the soup and cook until the farro is tender.

3. Divide the soup among bowls and top with herbs. Serve with a hunk of bread.

Heat olive oil in a stock pot or Dutch oven set over medium heat. Add the vegetables, garlic, salt, pepper, thyme, and bay leaf. Stir only 2 or 3 times, then let it sit for 10 minutes, stir the veggies every 1 to 2 minutes for the next 6 minutes until you notice some color developing on the vegetables. You want them to brown a bit, but not too much.

Add the chicken stock, scraping any fond that has developed on the bottom of the pan. Bring to boil, then reduce the heat to medium to a simmer.

If the thighs have skin, remove it and trim them of any excess fat. Add the thighs to the simmering stock and let it cook uncovered for 20 minutes. If any foam forms on the surface, just skim it off.

Check the chicken for doneness (160°F). If it isn’t cooked through, cook for an additional 5 minutes.

Use tongs to remove the thighs from the soup, and transfer to a cutting board to cool. Bring the stock up to a boil, add the noodles and cook for 8 minutes or until al dente. Reduce the heat to medium low. Remove the meat from the bones.

In a medium sized bowl, add the drained beans, 1/2 cup water, and apple cider vinegar (which helps balance the flavors). Puree using an immersion blender (or you can do this in a food processor or countertop blender).

Add the meat back to the pot to reheat. Stir in the bean puree, along with 1/2 cup heavy cream and chopped parsley. Taste and add additional salt or vinegar to suit your fancy.

In a 4 qt saucepan, heat a tablespoon of chicken fat (that has risen to the surface and solidified from your homemade stock) on medium high heat. If you don't have enough chicken fat, you can add some olive oil. Sauté the vegetables in the fat until the carrots are almost done.

While you are sautéing the vegetables, add the seasoning - the poultry seasoning, the crushed red pepper flakes, a pinch of salt and a pinch of pepper. Seasoning like this during the cooking of the vegetables brings out their flavor. According to my mother, crushed red pepper flakes or cayenne is very helpful for a cold, which is why it is part of this recipe.

Add the 4 cups of chicken stock. Bring to a low simmer. Cook until the carrots are just cooked through (about 5 to 10 minutes).

Check seasonings (you will likely need to add more salt) and adjust to taste.

Serve with (at least) day old crusty French bread.

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In a large Dutch oven, heat the sun-dried tomato oil over medium heat until shimmering, about 3 minutes. Add the garlic and cook, stirring often, until fragrant, about 1 minute.

Add the sun-dried tomatoes and tomato paste and cook, stirring constantly, until the tomato paste turns a slightly deeper red, about 2 minutes.

Stir in the broth and bring to a boil over medium-high heat. Cook, stirring occasionally, until the flavors meld, about 8 minutes.

Add the pasta and reduce the heat to medium-low. Cook, stirring occasionally, until the pasta is just al dente, about 6 minutes.

Remove the pot from the heat and stir in the spinach, chicken, cream cheese, Parmesan, and basil, if using. Let sit, stirring often, until the cream cheese and Parmesan are melted and the chicken is heated through, about 5 minutes. Taste, adding salt only if needed.

Ladle into bowls, garnish with additional Parmesan and fresh basil, if desired, and serve.

Refrigerate leftovers in an airtight container for up to 4 days. The pasta will continue to soak up the broth the longer it sits, but will still be delicious.

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Soak the dried mushrooms in the hot water for 20 minutes. Use a bowl or a smaller pot to keep the mushrooms submerged in the water.

While the mushrooms are soaking, mix the soy, sugar, salt, and cornstarch in a large bowl. Make sure there are no cornstarch lumps. Add the chicken and ginger to the bowl, toss to coat with the marinade, and set aside.

When the mushrooms have softened, remove from the water (saving the soaking liquid) and slice thinly. Add the mushrooms into the bowl with the chicken. If the soaking water has grit in it, pour the soaking water through a fine-meshed sieve lined with a paper towel into another bowl.

Put the chicken-mushroom mixture and the mushroom soaking liquid into a medium pot and bring to a boil. Lower the heat to a bare simmer, cover the pot, and cook gently for 25 minutes. Serve hot.

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Combine the chicken broth and 1/2 cup of the milk in a large saucepan. Bring to a low boil.

Meanwhile, in a small bowl, whisk the flour and seasonings into the remaining 1 cup milk until a smooth, thick mixture forms.

Pour the flour and milk mixture into the saucepan with the broth mixture over low heat and stir continuously, whisking as the mixture simmers. Continue to simmer and stir/whisk until the mixture is smooth and thick, 5-10 minutes. The mixture will thicken a bit as it cools.

Base: Heat large soup pot over medium heat. Add the olive oil. Add the carrots, onion, and garlic. Saute until fragrant and tender, about 10 minutes. (Be careful not to burn the garlic.)

Orzo: Add the broth and bring to a simmer. Add the orzo and cook for a few minutes until softened. Stir in the chicken and remove from heat.

Eggs: Whisk the eggs and lemon juice together in a small bowl. The idea here is to warm up the egg mixture slowly (without scrambling the eggs). Slowly add a scoop of the soup into the egg mixture. Then add your warmed egg mixture back to the soup pot – slowly, slowly, slowly, stirring constantly, until smooth and creamy.

Final touches: Finish by stirring in your spinach, salt, pepper, and dill and adjust seasonings to taste!

In a soup pot over medium heat, saute the onion and jalapeno with the olive oil until soft and fragrant.

Add the water and salt. Bring to a boil. Add the raw chicken breasts. Cover and cook for 5-10 minutes. Remove from heat, but leave the lid on so that the chicken continues cooking for another 20 minutes. Remove the chicken breasts, set aside to cool.

Add the white beans and salsa to the pot. Simmer for 30 minutes over medium heat.

Shred the chicken and add it back to the pot.

Just before serving, squeeze the juice of one lime into the pot. Cut the remaining lime into wedges for serving. Add the salt; taste and adjust as needed. Serve with fresh cilantro, sour cream, and shredded cheese.

Heat sesame oil in a large pot over medium heat. Add ginger, chile paste, and turmeric; cook and stir until fragrant, 1 to 2 minutes.

Stir in chicken, broth, celery, soy sauce, and sugar. Bring to a boil; add noodles and simmer for 3 minutes.

Stir in lettuce and remove from heat. Serve garnished with green onions.

Melt butter in a large pot over medium-high heat. Add celery and onion; cook until tender, about 5 minutes. Add flour and cook until absorbed, about 2 minutes. Slowly stir in half-and-half and water.

Add bouillon and stir until dissolved. Stir in chicken, Cheddar cheese, and Buffalo wing sauce. Season with salt and pepper. Reduce the heat to medium-low and simmer, stirring occasionally, until cheese has completely melted, about 10 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Lay chicken breasts evenly onto a baking sheet. Sprinkle with 1 tablespoon taco seasoning mix.

Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Allow to cool enough to handle, then shred or cut into strips.

While chicken is cooking, warm oil in a stockpot over medium-high heat. Cook and stir onions and celery in hot oil until onion has softened and turned translucent, about 5 minutes. Stir in chicken broth and water; bring to a boil. Add remaining 1 tablespoon taco seasoning mix, cumin, and black pepper. Reduce heat to medium and simmer until flavors blend, about 30 minutes.

Add chicken, tomatoes, and cilantro; simmer for 5 minutes. Serve soup hot topped with cheese, tortilla chips, and avocado.

Gather the ingredients.

Place chicken, breast-side down, into a large pot; fill with enough cold water to reach about 3 inches from top of the pot. Add carrots, celery, parsnip, onion, dill, salt, and pepper. Bring to a simmer over medium heat, and cook, partially covered for 2 hours. Do not let the soup boil. Skim any fat from the top of the soup. Add garlic, partially cover, and simmer for another 2 hours.

Mix matzo meal, eggs, oil, 2 teaspoons salt, and 1/4 cup of broth from the soup together in a medium bowl. Refrigerate until set, about 20 minutes.

Bring a separate pot of water to a rolling boil. Roll matzo mixture into about 16 balls. Wet your hands to keep the dough from sticking to them. Drop matzoh balls into boiling water, cover, and cook for about 35 minutes.

Meanwhile, remove chicken from soup; remove the bones and skin and cut or shred into pieces. Strain broth, reserving vegetables. Return broth to the pot; add chicken and vegetables (or reserve for another use). Remove matzo balls from boiling water using a slotted spoon; add to soup.

Serve and enjoy!

In a large pot, melt butter or margarine. Add flour and stir resulting paste over medium heat. Add milk and chicken broth and whip to eliminate any lumps. Bring to a boil and reduce heat to simmer.

Add chicken. Add chopped green chiles, salt, pepper, and garlic powder to taste. Stir well and cover. Simmer for 30 minutes and serve.

Gather all ingredients.

Melt butter in a large stockpot over medium-high heat. Sauté celery and onion in hot butter until slightly softened.

Add water, chicken, bouillon, carrots, parsley, marjoram, pepper, and bay leaf. Simmer for 30 minutes.

Stir in noodles and simmer until pasta is tender, about 10 more minutes.

Season to taste. Enjoy!

If you’re making the optional toasted oyster crackers, preheat the oven to 375°F. Line a large rimmed baking sheet with foil; set aside.

Melt the butter in a large Dutch oven over medium. Add the onion, carrots, celery, garlic, salt, and thyme. Cook, stirring often, until the vegetables are tender, 10 to 12 minutes. Stir in the flour; cook, stirring constantly, until the flour coats the vegetables, about 1 minute.

Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster

Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster

Stir the broth, chicken, and potatoes together in a  Dutch oven. Bring to a boil over medium-high; reduce heat to medium-low, and simmer until the flavors meld and the potatoes are cooked through, about 20 minutes. Stir in the frozen peas and half-and-half and let cook an additional 5 minutes until peas are warm throughout.

Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster

Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster

Combine the oyster crackers, olive oil, kosher salt, dried thyme, and  cayenne pepper (if using) in a large bowl and toss to coat. Transfer to the baking sheet and spread in an even layer. Bake until golden brown and toasted, about 10 minutes, stirring once halfway through.

Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster

Divide soup evenly among 6 bowls. Top with toasted oyster crackers, if desired. Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 2 months.

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Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster

Heat oil in a soup pot over medium heat. Add onion, garlic, jalapeño, and seasonings; sauté for about 5-10 minutes or until very soft and fragrant.

Add the crushed tomatoes, broth, chicken thighs, and salt. Simmer for 10-15 minutes or until chicken thighs are cooked through.

Remove chicken from the pot. When cool enough to handle, shred and chop into small bite-sized pieces. Stir back into the pot with the beans. Add more broth depending on how thin you like it. Top with EVERYTHING. Crispy tortilla strips, cilantro, cotija, crema, lime, etc.