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Chicken Soup

Chicken Soup recipe image
This comforting Southern-style soup is a quick weeknight winner that feels like a warm hug in a bowl. It combines tender chicken thighs with a savory roasted chicken gravy base, creating a rich, hearty broth without hours of simmering. The addition of frozen hash browns gives the soup a unique, comforting thickness, while carrots, mushrooms, and peas add fresh crunch and color. Served alongside warm, flaky buttermilk biscuits, this dish is perfect for dipping and soaking up every last drop of the flavorful gravy. It&# 226;€™s an easy, satisfying meal that brings home-style comfort to your table with minimal effort.
Cuisine:
Courses:
Difficulty: Intermediate
Calories: 406.0
Dietary: Gluten-free
Description
This comforting Southern-style soup is a quick weeknight winner that feels like a warm hug in a bowl. It combines tender chicken thighs with a savory roasted chicken gravy base, creating a rich, hearty broth without hours of simmering. The addition of frozen hash browns gives the soup a unique, comforting thickness, while carrots, mushrooms, and peas add fresh crunch and color. Served alongside warm, flaky buttermilk biscuits, this dish is perfect for dipping and soaking up every last drop of the flavorful gravy. It&# 226;€™s an easy, satisfying meal that brings home-style comfort to your table with minimal effort.
Ingredients
  • 1/4 lbs boneless skinless chicken thighs,
  • 1 Package (.87 oz) roasted chicken gravy mix
  • 1 cups Ready-to-eat baby-cut carrots,
  • 1 Jar (4.5 oz) Green Giant® sliced mushrooms, drained
  • 1 cups Chicken broth
  • 2 Cups frozen southern-style cubed hash-brown
  • 1 cups Green Giant® frozen sweet peas, thawed
  • ⁄8 teaspoon pepper
  • 4 Pillsbury® Oven Baked frozen buttermilk biscuits
Directions
  1. 1
    Cut the boneless skinless chicken thighs into bite-sized 1-inch pieces.
  2. 2
    In a large pot or Dutch oven, combine the chicken pieces, chicken broth, and roasted chicken gravy mix. Stir to dissolve the mix.
  3. 3
    Add the baby-cut carrots, drained sliced mushrooms, and black pepper to the pot.
  4. 4
    Bring the mixture to a boil over medium-high heat, then reduce heat to low and simmer for 10 minutes until the chicken is cooked through and carrots are tender.
  5. 5
    Stir in the frozen cubed hash browns and thawed sweet peas. Simmer for another 5 minutes until the hash browns are tender and the soup has thickened slightly.
  6. 6
    Meanwhile, bake the frozen buttermilk biscuits according to package directions.
  7. 7
    Ladle the hot soup into bowls and serve immediately with warm biscuits on the side.

Nutrition Facts

Amount Per Serving
Calories 406.0kcal
% Daily Value *
Total Fat 16.0g25%
Saturated Fat 4.6g23%
Cholesterol 111.0mg37%
Sodium 204.8mg9%
Total Carbohydrate 20.9g7%
Dietary Fiber 5.1g21%
Sugars 12.7g
Protein 40.5g81%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, soup, southern, comfort food, quick dinner, hash browns, gravy, vegetables, easy meal, family friendly, one pot, weeknight, hearty, warm, protein, carrots, mushrooms, peas, biscuits, thighs, broth
Read it online: https://www.chefs-mate.com/recipe/chicken-soup-199/