Best Chicken Soup Muffins Recipes

Chicken Soup Muffins image

Provided by Paula Collier

Time 30m

Number Of Ingredients 7

2 c all purpose flour
3 tsp baking powder
1 Tbsp sugar
1/3 tsp salt
1 can(s) cream of chicken soup
1 large egg, beaten
1/4 c butter flavor shortening, melted or 1/4 cup real butter

Steps:

1. Prepare 12 large muffin cups for baking. In large bowl sift together the flour, baking powder, sugar and salt. In a seperate bowl, combine the soup, egg and melted butter. Add the soup mixture to the dry ingredients and stir gently just until mixed. Fill muffin cups 2/3 full. Bake at 400 for 20 minutes.

CHICKEN AND CORN SOUP WITH CORNMEAL MUFFINS image

Yield 8 servings

Number Of Ingredients 26

For Cornmeal Muffins:
1 cup yellow cornmeal
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
2 teaspoons sugar
1/2 teaspoon salt
2 eggs, lightly beaten
1/2 cup buttermilk
6 tablespoons butter
1(4 1/2 oz) can corn kernels
3/4 cup grated cheese
For Soup:
1 1/2 tablespoons vegetable oil
5 oz chorizo sausages
4 boneless single chicken breasts
2 onions, chopped
2 cloves garlic, crushed
1 tablespoon ground cumin
3 cups stock
3 cups tomato juice
2 1/2 tablespoons tomato paste
2 red bell peppers
2 zucchini
1 can (12 oz) kidney beans
1 can (12 oz) corn kernels
2 1/2 tablespoons coriander (cilantro)

Steps:

TO PREPARE CORNMEAL MUFFINS: Combine the dry ingredients in a bowl, melt the butter and drain the corn kernels. Stir in with the remaining ingredients and mix well. Spoon the mixture into 8 greased muffin cups (1/3 cup capacity each). Bake at 400 degrees F for 25 minutes, or until cooked when tested with skewer. While the muffins are baking, prepare the soup. TO PREPARE SOUP: Heat the oil in a large pan. Chop the chorizo and slice the chicken. Add in batches and cook, stirring, until lightly browned; remove from pan. Reheat the pan, add the onions and garlic and cook, stirring, until the onions soften. Add the cumin and cook, stirring, until the spices are fragrant (about 1 minute). Add the stock, tomato juice and tomato paste and bring to a boil. Chop the bell peppers and zucchini and add. Simmer, uncovered, for about 5 minutes or until just tender. Stir in the chicken, rinsed and drained kidney beans, drained corn and coriander (cilantro) and simmer, uncovered, until hot. Serve with the Cornmeal Muffins. The soup can be made a day ahead. The Cornmeal Muffins are suitable for freezing.

Chicken Soup Muffins image

Provided by Aleta Hepp

Time 25m

Number Of Ingredients 9

2 c all purpose flour
1 Tbsp baking powder
1 tsp sugar
1 Tbsp poultry seasoning
1 can(s) (10.5 oz.)cream of chicken soup
1 egg
1/4 c butter, unsalted, melted
1/2 c milk
2 packets chicken flavor boost

Steps:

1. Heat oven to 400 degrees & spray a 12 cup muffin pan with cooking spray.
2. In small bowl, mix flour, baking powder, sugar, & poultry seasoning. Set aside.
3. In medium bowl, combine remaining ingredients.
4. Add dry ingredients to wet ingredients & stir just until combined. Do not over mix.
5. Divide batter evenly into muffin cups. Bake 15 to 20 minutes, or until tooth pick inserted into center of muffin comes out clean. Best when served warm.