Creamed mashed chicken soup is the perfect comfort food!

Winter is coming, and that means chilly weather, snow, and most importantly, soup season! There's nothing like a big bowl of creamy, warm mashed chicken soup to comfort you on a cold day. This recipe is easy to make and it's perfect for a cozy night in.

Ingredients:

1 lb boneless, skinless chicken breasts

2 cups low-sodium chicken broth

1 cup heavy cream

1/4 cup mashed potatoes

1/4 cup grated Parmesan cheese

1 tbsp butter

1 tbsp all-purpose flour The secret to this delicious soup is the mashed potatoes. They add a creamy richness that takes it over the top. First, start by cooking your chicken breasts in the chicken broth until they are cooked through. Then, use a fork or immersion blender to mash them up until they are nice and smooth.

Next, melt the butter in a saucepan over medium heat. Once melted, whisk in the flour until it's well combined. Pour in the heavy cream and continue whisking until the mixture thickens up. Add the mashed potatoes and Parmesan cheese and stir until everything is well combined. Finally, pour the soup into bowls and enjoy!

This easy soup recipe is perfect for a busy weeknight dinner!

Ingredients:

1 tablespoon olive oil 1 onion, chopped 3 cloves garlic, minced 4 cups chicken broth 1 can (15 ounces) black beans, drained and rinsed 1 can (15 ounces) corn, drained 2 cups cooked shredded chicken 1 tablespoon chili powder 1 teaspoon ground cumin 1/2 teaspoon salt 1/4 teaspoon black pepper Shredded cheese, sour cream, and chopped green onions for garnish (optional)

Instructions:

In a large pot or Dutch oven over medium heat, heat the oil. Add the onion and garlic and cook until softened, about 5 minutes. Add the chicken broth, black beans, corn, chicken, chili powder, cumin, salt, and black pepper. Bring to a simmer and cook for 10 minutes. Serve in bowls with shredded cheese, sour cream, and chopped green onions if desired.

Creamed mashed chicken soup is perfect for chilly winter days!

This is a fantastic recipe for a creamy, comforting chicken soup that will warm you up from the inside out on a chilly day. The great thing about this recipe is that it can easily be tailored to your own preferences – if you want it to be more creamy, just add more cream; if you want it to be more soupy, add more broth.

Ingredients:

1 tablespoon olive oil 1 yellow onion, diced 3 cloves garlic, minced 8 cups chicken broth 2 boneless, skinless chicken breasts, cooked and shredded 1 cup heavy cream 1 teaspoon salt 1/2 teaspoon black pepper Instructions: 1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, stirring occasionally, about 5 minutes. 2. Add the chicken broth and bring to a simmer. Add the cooked chicken and cream and season with salt and black pepper. Cook until heated through, about 5 minutes. Serve hot. Enjoy!

This hearty soup is packed with flavor and nutrition!

Ingredients:

1 pound Ground Turkey

1 can Diced Tomatoes

1 can Red Kidney Beans

1 can Black Beans 2 tablespoons Olive Oil 1 Onion, diced 3 Garlic cloves, minced 4 cups Chicken Broth 1 teaspoon Cumin 1 teaspoon Chili Powder Salt and Pepper, to taste Sour Cream, for garnish (optional) shredded Cheese, for garnish (optional) Fresh Cilantro Leaves, for garnish (optional)

Instructions: 1. Heat olive oil in a large pot over medium heat. Add diced onion and garlic and cook until fragrant, about 3 minutes. Add ground turkey and cook until browned, about 5 minutes. 2. Add chicken broth, tomatoes with juice, red kidney beans, black beans, cumin, chili powder, salt and pepper to the pot. Bring to a simmer and cook for 10 minutes. 3. Serve soup with sour cream, cheese, fresh cilantro leaves and enjoy!

Creamed mashed chicken soup is the perfect meal to warm you up on a cold day!

This hearty soup is perfect for a winter meal. It is made with chicken, potatoes, carrots and celery, and is thickened with a creamy mixture of milk and flour.

To make this soup, start by cooking the chicken in a large pot until it is cooked through. Remove the chicken from the pot and set it aside to cool.

Add the potatoes, carrots and celery to the pot and cook until they are tender. In a small bowl, whisk together the milk and flour until smooth. Add the mixture to the soup pot and cook until thickened.

Shred the cooked chicken and add it back to the soup pot. Season with salt and pepper to taste. Serve hot with crusty bread for dipping.