February 19, 2019
Keep Everyone Warm and Cozy with These Easy Chicken Soup Ideas!
Keep Everyone Warm and Cozy with These Easy Chicken Soup Ideas! Posted by ShopRite Team
Keep everyone warm and cozy until spring arrives with these fun takes on classic chicken soup!

WPO Thin Sliced Chicken Breasts Chicken Pho FINAL

Chicken Pho

Ingredients

  • 3 tbsp. grated ginger
  • 2 scallions
  • 1 handful of fresh cilantro (including stems)
  • 1 ½ tsp coriander seeds
  • 1 clove
  • 1 container (4 cups) Wholesome Pantry chicken broth
  • 2 cups water
  • ¾ lb Wholesome Pantry Organic boneless skinless chicken breasts or thighs
  • 5 ounces flat rice noodles
  • 1 tbsp. fish sauce
  • 1 tsp Wholesome Pantry Maple Syrup
  • Salt and pepper, to taste

To serve: Bean sprouts, fresh mint, basil, or cilantro, lime wedges, thinly-sliced chili peppers

Directions

  1. Slice the green parts of the scallions thinly and set aside a few tbsp. for serving. Cut the rest of the scallions into 2 inch long pieces, then smash/bruise with the flat side of your knife. Chop 2 tbsp. worth of cilantro and set aside for garnish. Set the remaining cilantro sprigs aside.
  2. Heat a large stockpot over medium heat, then add the coriander seeds and toast until fragrant, approximately 1 to 2 minutes. Add ginger and the 2 inch green onion pieces. Stir for about 30 seconds, then gently add the broth, water, cilantro sprigs, chicken, and salt. Bring the mixture to a boil, then reduce heat and simmer for 5-10 minutes or until chicken has cooked through.
  3. Remove chicken from broth to cool slightly, then chop or shred. Set aside. Let the broth simmer without the chicken for another 15 to 20 minutes.
  4. Meanwhile, soak your rice noodles in hot water according to the package directions. Drain, rinse, and set aside. After simmering, pour the broth through a fine-mesh strainer into another pot; Discard the leftover spices/ginger etc. Season broth with fish sauce and maple syrup.
  5. Add in noodles and cooked chicken and serve with any desired accompaniments!
WPO Chicken Breasts Chicken Gnocchi Stew FINAL

Easy Chicken Gnocchi Soup

Ingredients

  • 1 ½ tbsp. Wholesome Pantry butter or olive oil
  • 1 cup chopped onion
  • ½ cup sliced celery
  • ½ cup sliced carrots
  • 3 garlic cloves, minced
  • 2 bay leaves
  • 4 fresh thyme sprigs
  • 2 containers (4 cups each) Wholesome Pantry low sodium chicken broth
  • 16 oz gnocchi
  • 2 cups cooked and shredded Wholesome Pantry Organic chicken breasts
  • Salt and pepper, to taste

Directions

  1. Heat a large stockpot over medium heat and add butter/olive oil. Add onion, carrots, and celery and cook until softened, about 5 minutes. Add garlic, bay leaves and thyme and sauté for 2 more minutes.
  2. Carefully pour in chicken broth and bring to a boil. Reduce heat slightly, add the gnocchi and simmer for 5 minutes until tender.
  3. Stir in the cooked chicken and simmer for another 4-5 minutes; season with salt and pepper, to taste.
WPO Chicken Breasts Chicken Fajita Quinoa Stew FINAL

Pressure Cooker Chicken Fajita Stew

Ingredients

  • 2 lb Wholesome Pantry Organic boneless skinless chicken breasts
  • 1 cup Wholesome Pantry quinoa, rinsed
  • 2 ½ cups chopped bell peppers
  • ½ cup chopped onion
  • 3 cloves garlic, minced
  • 1 container (4 cups) Wholesome Pantry chicken broth
  • 1 (15 oz) can ShopRite diced tomatoes
  • 1 (4.5 oz) can chopped green chiles
  • 1 (15 oz) can Wholesome Pantry black beans, drained and rinsed
  • 1 cup Wholesome Pantry frozen corn
  • 1½ Tbsp chili powder
  • 1 Tbsp cumin
  • 2 tsp. paprika
  • 2 tsp. sea salt

Directions

  1. Add all ingredients to the pressure cooker. Place valve to “sealing” and cook on high pressure for 10 minutes. Let pressure release naturally for 10 minutes, then quick release the rest of the steam.
  2. Remove chicken, shred then return back to stew. Serve hot!
WPO Thin Sliced Chicken Breasts Chicken Curry Zoodle Soup FINAL

Chicken Curry Zoodle Soup

Ingredients

  • 2 tbsp Wholesome Pantry Coconut Oil
  • 3 tsp turmeric
  • 3 cups chopped onion
  • 1 ½ cups chopped carrots
  • 1 ½ cups chopped celery
  • 6 cloves minced garlic
  • 4 cups cooked and chopped Wholesome Pantry Organic Chicken Breasts
  • 2 containers (8 cups) Wholesome Pantry low sodium chicken broth
  • 2 bay leaves
  • 1 teaspoon EACH of dried oregano, rosemary and thyme
  • Salt and pepper, to taste
  • 1 container Wholesome Pantry Zucchini Noodles

Directions

  1. Add coconut oil to a large stockpot and heat over medium heat. Add onions, garlic and turmeric and cook until fragrant, about 4-5 minutes. Add in carrots and celery, and cook for another 10 minutes or until all veggies have softened slightly.
  2. Gently add the cooked chicken, broth, bay leaves and dried seasonings. Bring mixture to a boil, then reduce heat and simmer for 25-30 minutes. Season with salt and pepper to taste.
  3. Turn off heat, stir in zucchini noodles and let cool slightly. The remaining heat will “cook” the zucchini noodles
  4. Serve warm and enjoy!
WPO Chicken Breasts Thai Chicken Soup FINAL

Thai Chicken Noodle Soup

Ingredients

  • 2 tbsp Wholesome Pantry olive oil
  • 1 ½ lbs Wholesome Pantry thin sliced boneless skinless chicken breasts
  • 1 cup chopped onions
  • 1 cup sliced carrots
  • 1 tbsp grated ginger (or 1 tsp dried ground)
  • ¼ cup red curry paste
  • 6 minced garlic cloves
  • 5 cups Wholesome Pantry chicken broth
  • 2 cans Wholesome Pantry unsweetened coconut milk
  • 3 tbsp soy sauce
  • 2 tbsp fish sauce
  • 2 tbsp Wholesome Pantry Organic brown sugar
  • 1 tbsp dried basil
  • Salt and pepper, to taste
  • 1 package (8 oz) Wholesome Pantry mushrooms, cleaned and sliced
  • ½ cup chopped red bell pepper
  • 1 cup chopped broccoli or cauliflower
  • 3 oz thin rice noodles
  • 1/4 cup chopped cilantro
  • Juice from 2 limes
  • 2 tsp sriracha

To serve: chopped peanuts, cilantro, and fresh limes     

Directions

  1. Heat half the oil in a stockpot over medium-high heat. Add chicken and cook for about 2 minutes a side, just so that they are browned slightly. Remove and set aside.
  2. Add the rest of the olive oil to the pot; add onions and carrots and sauté for 3 minutes, then add curry paste, ginger, and garlic and continue sautéing for an additional 3-4 minutes or until veggies have softened slightly.
  3. Add chicken back to the pot along with the chicken broth, coconut milk, soy sauce, fish sauce, brown sugar and basil. Bring to a boil then reduce heat to medium-low and gently simmer for 15 minutes or until chicken is tender enough to easily shred. Add salt and pepper to taste/adjust as needed.
  4. Remove chicken and let cool slightly, then chop or slice and set aside. Meanwhile, add mushrooms, bell peppers, cauliflower (or broccoli) and rice noodles to the pot. Simmer for 5 minutes or until noodles have softened. Stir in cooked chicken, cilantro, lime juice and sriracha and serve with any additional desired accompaniments
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