Soup that Satisfies: Chicken Chips Soup

There are moments in life where all you need is a good, hearty soup to satisfy your hunger. This chicken chips soup is perfect for those moments! It is easy to make and incredibly tasty.

Ingredients:

1 rotisserie chicken, shredded 3 cups chicken broth or stock 2 cups water 4 carrots, peeled and diced 4 celery stalks, diced 1 large onion, diced 3 cloves garlic, minced 1 teaspoon dried thyme leaves 1/2 teaspoon salt 1/4 teaspoon black pepper 1 (15-ounce) can kidney beans, drained and rinsed 1 (14.5-ounce) can diced tomatoes, undrained 1 (6-ounce) baguette-style French bread, cut into 1/2-inch pieces 3 tablespoons butter, melted 3 tablespoons grated Parmesan cheese Instructions:

In a large saucepan over medium heat, bring the chicken broth and water to a simmer. Add the carrots, celery, onion, garlic, thyme, salt and pepper. Simmer for 10 minutes or until the vegetables are tender. Stir in the chicken and kidney beans. Pour the mixture into a 4-quart slow cooker. Cover and cook on Low for 6 hours or on High for 3 hours. 30 minutes before serving time, stir in the French bread pieces and melted butter. sprinkle with Parmesan cheese.

Chicken Chips Soup is best enjoyed with family and friends on a cold day!

A Twist on a Classic: Chicken Chips Soup

This soup is a new and improved version of the classic chicken noodle soup. By replacing the noodles with chips, this soup becomes more filling and satisfying.

Ingredients:

-1 rotisserie chicken, shredded -1 gallon chicken broth -3 cups shredded cheddar cheese -2 cups frozen peas -1 cup frozen corn -1/2 cup diced onion -1/4 cup diced celery -1/4 cup diced green bell pepper -1 (14.5 ounce) can diced tomatoes, undrained -1 tablespoon garlic powder -1 tablespoon onion powder -1 tablespoon celery seed -1 tablespoon dried thyme leaves -1 teaspoon black pepper -8 ounces wide egg noodles, cooked and drained -chips for serving (optional) You may use any type of noodles you like in this recipe. I used wide egg noodles because they are my favorite. **If desired, you may serve this soup with chips on the side for dipping.

Instructions:

Pour the chicken broth into a large pot and bring to a boil over high heat. Then reduce the heat to medium and add the shredded chicken, cheddar cheese, frozen peas, frozen corn, onion, celery, green bell pepper, diced tomatoes with juice, garlic powder, onion powder, celery seed, thyme leaves, and black pepper. Simmer for about 20 minutes or until all of the vegetables are tender. Stir in the cooked noodles and cook for an additional 5 minutes or until heated through. Serve with chips on the side if desired.

A Hearty Soup for Chilly Nights: Chicken Chips Soup

This soup is perfect for a cold night! It is hearty and warm, and will fill you up and make you feel cozy.

Ingredients:

-1 tablespoon olive oil

-1 onion, chopped

-4 cloves garlic, minced

-3 boneless, skinless chicken breasts, cut into small cubes

-2 tablespoons all-purpose flour

-4 cups chicken broth (I use low sodium) -2 cups water -1 teaspoon dried thyme leaves -1/2 teaspoon salt -1/4 teaspoon black pepper -1 cup frozen mixed vegetables ( I use corn, green beans, and carrots) -2 cups potato chips, crushed ( I like to use a food processor to crush them) Optional toppings: shredded cheese and chopped green onions. Instructions: 1. Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. 2. Add the chicken and cook until browned. Stir in the flour and cook for 1 minute. 3. Add the broth, water, thyme, salt, and pepper. Bring to a simmer over medium heat. 4. Stir in the frozen vegetables and potatoes chips. Cook for 5 minutes or until heated through. 5. Serve with shredded cheese and chopped green onions if desired. Enjoy!

A New Take on an Old Favourite: Chicken Chips Soup

Chicken soup is a classic comfort food, enjoyed by people all over the world. There are countless variations on the recipe, but one of our favourites is chicken chips soup. This dish is easy to make and it's perfect for a cold winter day.

To make chicken chips soup, you will need:

1 rotisserie chicken, shredded 1 cup frozen corn 1 can black beans, drained and rinsed 1/2 cup salsa 4 cups chicken broth 1 tablespoon chili powder 1 teaspoon cumin Salt and pepper, to taste Optional toppings: Shredded cheese, diced avocado, sour cream, chopped green onions

In a large pot or Dutch oven, combine the shredded chicken, corn, black beans, salsa, chicken broth and spices. Bring to a boil over medium heat then reduce the heat to low and simmer for about 30 minutes. Season with salt and pepper to taste. Serve with shredded cheese, diced avocado, sour cream and chopped green onions if desired. Enjoy!

Warm and Delicious: Chicken Chips Soup

Chicken soup has always been touted as a "feel-good" food, and for good reason. It is warm, comforting, and delicious. This chicken chip soup recipe takes the classic comfort food to a whole new level. The chips add a nice crunch and flavor that elevates an ordinary soup into something special.

Ingredients:

1 tablespoon olive oil 1 onion, diced 3 cloves garlic, minced 6 cups chicken broth 1/2 cup white wine 1/2 teaspoon dried thyme 1/4 teaspoon black pepper 4 cups shredded cooked chicken 1/2 cup chopped fresh parsley 1/2 cup chopped fresh thyme 1 (14 ounce) can diced tomatoes, undrained 1 (6 ounce) bag potato chips, crushed

Instructions:

Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the chicken broth, white wine, thyme, and pepper and bring to a boil. Reduce the heat to low and simmer for 10 minutes. Stir in the chicken, parsley, thyme, tomatoes with their juice, and potato chips. Cook until heated through, about 5 minutes. Serve hot.