Best 4 Bills Creamy Shredded Chicken Soup Recipes

Indulge in a comforting and creamy delight with Bill's Creamy Shredded Chicken Soup, a culinary symphony of flavors that will warm your soul and tantalize your taste buds. This classic soup recipe takes shredded chicken, enveloped in a luscious and velvety cream sauce, and elevates it with a harmonious blend of herbs and spices. With each spoonful, you'll embark on a culinary journey that showcases the perfect balance of creaminess, savory chicken, and subtle hints of aromatic spices. Whether you're craving a hearty meal on a chilly day or seeking a soothing remedy for a cold, Bill's Creamy Shredded Chicken Soup promises to deliver a delightful and satisfying experience.

Let's cook with our recipes!

UNCLE BILL'S CHICKEN SOUP

Uncle Bill's Chicken Soup image

This chicken soup recipe is particularily good especially when you have a cold. Substitute and use turkey if it is available.

Provided by William Uncle Bill

Categories Chicken

Time 35m

Yield 8 serving(s)

Number Of Ingredients 18

Ingredients

2 tablespoons extra virgin olive oil
2 tablespoons butter
1 large onion, coarsely chopped
1 large leek, cleaned and chopped, use white part only
1 large carrot, peeled and sliced
1 large celery rib, chopped
4 garlic cloves, finely chopped
30 fluid ounces chicken broth
2 1/2 cups water
1 large bay leaf
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
12 ounces boneless skinless chicken breasts
1 cup diced mushroom
2 cups uncooked noodles (Ramon noodles are okay)
1/4 cup chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

In a large heavy bottom cooking pot, heat olive oil and butter over medium-high heat.
Add onions, leeks, carrots celery and garlic and cook, stirring for about 3 minutes or until vegetables are slightly softened but not browned.
Add chicken broth, water, bay leaf, thyme and rosemary.
Bring to boil.
Cut chicken into bite size pieces and add to soup along with the diced mushrooms.
Add noodles and bring soup to boil.
Reduce heat, cover and simmer for 10 minutes or until noodles are tender and the chicken is cooked through.
Remove bay leaf and discard.
Stir in parsley, salt and pepper.
Adjust seasonings to taste.
Serve soup hot.
Refrigerate any unused portions.
NOTE: Homemade Chicken or Turkey Stock is so much better than purchased broth.

BILL'S CREAMY SHREDDED CHICKEN SOUP

Bill's Creamy Shredded Chicken Soup image

This is a full-flavored, rich, and creamy shredded chicken soup recipe that is not only good as a dish base, but just plain good on its own. No added salt, and only a small amount of low-sodium chicken broth. Garnish with parsley and Cheddar cheese.

Provided by Bill Falk

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 1h10m

Yield 6

Number Of Ingredients 14

Ingredients

3 tablespoons vegetable oil, or more to taste
¼ cup finely chopped onion
½ teaspoon finely chopped fresh garlic
2 tablespoons all-purpose flour
4 cups skim milk
2 cups shredded cooked chicken
¼ cup low-sodium chicken broth
2 tablespoons reduced-fat sour cream
1 ½ teaspoons salt-free seasoning blend (such as Mrs. Dash®)
½ teaspoon freshly ground black pepper
½ teaspoon garlic powder
½ teaspoon celery seed
2 cups cubed cooked chicken
1 teaspoon cornstarch, or as needed

Steps:

Heat oil in a 3- to 4-quart saucepan over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Gradually stir in flour to form a paste. Slowly add milk, mixing continually. Simmer for 10 minutes.
Add shredded chicken, chicken broth, sour cream, salt-free seasoning blend, pepper, garlic powder, and celery seed; bring to a rolling boil. Reduce heat and simmer for 20 to 25 minutes.
Stir in cubed chicken and heat for 10 minutes. Add cornstarch and thicken to desired consistency. Adjust seasonings.

Nutrition Facts : Calories 311.3 calories, Carbohydrate 11.8 g, Cholesterol 75.4 mg, Fat 14.6 g, Fiber 0.3 g, Protein 31.8 g, SaturatedFat 3.5 g, Sodium 134.1 mg, Sugar 8.5 g

EASY SHREDDED CHICKEN AND RICE SOUP

Easy Shredded Chicken and Rice Soup image

A quick, tasty soup for winter. By adding the seasonings from the boxed rice, you get great flavor. To save time, grab a rotisserie chicken from the store and pull the meat off and shred with forks.

Provided by Tanna Smith

Categories Chicken and Rice Soup

Time 55m

Yield 8

Number Of Ingredients 10

Ingredients

2 tablespoons vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
3 (32 ounce) cartons low-sodium chicken broth
2 cups shredded cooked chicken
1 cup diced carrots
1 medium sweet potato, peeled and diced
1 (6 ounce) package uncooked long grain and wild rice mix, with seasoning packet
1 large bay leaf
½ cup grated sharp Cheddar cheese

Steps:

Heat oil in a large pot over medium-high heat. Cook and stir onion and garlic in the hot oil until tender, about 5 minutes.
Stir in broth, chicken, carrots, sweet potato, rice and seasoning packet, and bay leaf; bring to a boil. Reduce heat to low, cover, and simmer until rice is cooked and vegetables are tender, about 25 minutes.
Remove bay leaf. Ladle into bowls and serve with grated Cheddar sprinkled on top.

Nutrition Facts : Calories 264.7 calories, Carbohydrate 26.4 g, Cholesterol 39.4 mg, Fat 9.2 g, Fiber 1.9 g, Protein 18.7 g, SaturatedFat 3.3 g, Sodium 564.4 mg, Sugar 4.4 g

SHREDDED CHICKEN SOUP

Shredded Chicken Soup image

This recipe was given to me in 1981 by a famous Chinese Cook. A very light but tasty broth like soup.

Provided by William Uncle Bill

Categories Chicken

Time 43m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

4 ounces cooked chicken breasts, shredded
1 teaspoon tapioca starch
1 tablespoon light soy sauce
1 teaspoon Chinese wine
5 cups water
4 dried Chinese mushrooms, soaked and shredded
1/4 cup bamboo shoot, shredded
1 tablespoon chopped green onion
1/4 teaspoon shredded fresh gingerroot
1 tablespoon chicken soup base or 1 chicken bouillon
1 teaspoon salt
1 teaspoon granulated sugar
1 tablespoon dark soy sauce
4 drops sesame seed oil
1/8 teaspoon white pepper
1/4 teaspoon Accent seasoning or 1/4 teaspoon msg (optional)
2 tablespoons tapioca starch
1/3 cup water

Steps:

Cook chicken breasts on a grill until just done, about 3 to 4 minutes.
Shred chicken and place in a mixing bowl.
In a small bowl, mix together 1 teaspoon of tapioca starch, light soy sauce and Chinese cooking wine.
Pour mixture over shredded chicken, mix well and marinate for 15 minutes.
In a small bowl, soak Chinese mushrooms until soft.
Shred or cut mushrooms very thin.
In a large saucepan, add 5 cups of water; bring to boil.
Add marinated chicken and marinate, shredded bamboo shoots, chopped green onion, shredded ginger root, and cook for 5 minutes.
Add chicken soup base, salt, sugar, dark soy sauce, sesame seed oil, white pepper and Accent.
Cook for 3 minutes.
In a small bowl, mix together tapioca starch and 1/3 cup water until smooth.
While soup is still boiling, add tapioca starch mixture to soup, stirring constantly until soup thickens slightly.

Nutrition Facts : Calories 50.8, Fat 2.1, SaturatedFat 0.6, Cholesterol 12.1, Sodium 747.2, Carbohydrate 3.3, Fiber 0.5, Sugar 1.6, Protein 5

Tips:

For the creamiest soup, use a combination of heavy cream and milk. You can also use all milk, but the soup will be thinner.
To make the soup even more flavorful, brown the chicken before adding it to the soup pot. This will give the soup a richer flavor.
If you don't have a rotisserie chicken, you can use boiled or baked chicken. Just be sure to remove the skin and bones before shredding the chicken.
To make the soup ahead of time, cook the soup according to the recipe and then let it cool completely. Store the soup in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. When you're ready to serve, reheat the soup over medium heat until warmed through.
Serve the soup with a side of crusty bread or crackers.

Conclusion:

Bill's Creamy Shredded Chicken Soup is a comforting and delicious soup that is perfect for a cold winter day. It is made with simple ingredients and can be easily tailored to your own taste. With its creamy broth, tender chicken, and flavorful vegetables, this soup is sure to be a hit with the whole family.