6,843 chicken wing recipes

Easy garlic soup with crushed garlic, chicken broth, and a swirled egg, served over slices of white bread. Spanish-inspired pantry soup ready in 30 minutes from staples you already have.

A Mexican inspired dish made with tomatillas, melted cheese and pre-cooked chicken, just delicious.

Canadian-style cheese soup with diced carrots, celery, and onion in a creamy Velveeta and half-and-half base thickened with a roux. A pub-style cold-weather classic.

This recipe was exactly what I was looking for when I was searching to try and duplicate what I tasted on a popular cruise line.

Chicken fried steak with creamy pan gravy: tenderized chuck or round pounded with seasoned flour, breaded in cracker crumbs, fried until golden, then smothered in cream gravy made from the drippings.

Turkey Fillets with Pine Nuts Capers and Raisins recipe

A savory asparagus soup that can be enjoyed plain or used as a base for stews and casseroles.

Pearl barley simmers in chicken stock with carrots, turmeric, and lime juice, then gets finished with sour cream in this Persian-inspired soup that's both hearty and surprisingly bright.

Creamy cauliflower soup made with skim milk and a light roux base, finished with white pepper and nutmeg. Lower-calorie, silky, and ready in an hour.

Lowfat cauliflower soup, silky and creamy without a drop of cream. Cauliflower, carrots, and onion simmered in broth, pureed smooth, and finished with skim milk and a whisper of nutmeg. Light, healthy, and quick.

Just try and fight the fiery taste of this dish that will have you running back for more!

Light creamy clam chowder with turkey bacon, no cream and no flour. Self-thickening from blended potatoes for a healthier New England-style chowder.

Great turkey, with the herb, after roasting, very yummy!

Cumin black bean soup with smoked ham, sweet red pepper, and toasted garlic. Ready in 40 minutes from pantry cans, finished with sour cream and pickled jalapeños for a smoky, spicy weeknight bowl.

Rich cream of crab soup with a full pound of crabmeat in a buttery roux-thickened milk base with celery salt. A Chesapeake Bay classic that's on the table in 30 minutes.

Don't hesitate to make this delicious casserole. I have made it with leftover chicken or turkey meat, and they all turned out great.