Denny's is a full-service pancake house/coffee shop/fast casual family restaurant chain. It operates over 1,600 restaurants in the United States

Denny's is known for always being open, serving breakfast, lunch, dinner, and dessert around the clock. Unlike many other restaurant chains, Denny's does not close on holidays or nights, except where required by law. This site will provide news and copycat recipes for items on the menu at Denny's restaurants.

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Soups



CHICKEN NOODLE SOUP
Denny's Copycat Recipe

Serves 6-8


3 tablespoons butter
1 cup chopped onion
1 cup chopped celery
1 cup sliced, fresh mushrooms
1/2 teaspoon poultry seasoning
1 cup diced, cooked chicken
2 cups partially cooked noodles
2 cubes chicken bouillon
1 (10 1/2 oz.) can cream of chicken soup
salt & pepper to taste

Melt butter in soup pot, saute vegetables with poultry seasoning until onions are tender. Add chicken and noodles. Cover with water. Add chicken soup and bouillon cubes. Bring to a boil and reduce heat. Simmer until noodles are tender and bouillon cubes dissolve. Season to taste.






BROCCOLI CHEDDAR SOUP
Denny's Copycat Recipe

Serves 4


6 tablespoons unsalted butter
1 small onion, chopped
1/4 cup all purpose flour
2 cups half and half
3 cups chicken broth
2 bay leaves
1/4 teaspoon freshly grated nutmeg
Kosher salt and freshly ground pepper
4 cups broccoli florets (about 1 head)
1 large carrot, diced
2 1/2 cups (about 8 ounces) grated sharp white and yellow cheddar cheese, plus more for garnish


Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.

Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. Puree the soup in batches in a blender until smooth; you'll still have flecks of carrot and broccoli. Return to the pot. (Or puree the soup in the pot with an immersion blender.) Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick. Ladle into the bread bowls and garnish with cheese.






VEGETABLE BEEF BARLEY SOUP
Denny's Copycat Recipe

Serves 4-6


1/2 lb ground beef
1/2 bag frozen mixed vegetables
1/4 cup barley
1 (32 oz.) can beef broth
1 (14 oz.) can diced tomatoes


Brown ground beef, add vegetables, tomatoes, barley, and broth. Salt and pepper to taste. Let it simmer for at least 30 minutes. This is great for a crock pot, as the longer it cooks, the better it is.






CLAM CHOWDER
Denny's Copycat Recipe

Serves 4-6


6 -7 pieces bacon, cut into small pieces
1 medium onion, chopped
2 (5 ounce) cans baby clams, with juice reserved
6 -7 potatoes, cubed
2 (10 1/2 oz.) cans cream of celery soup
1 cup heavy cream
1 cup milk
1 tablespoon butter


Add bacon to sauce pan and cook on medium low heat until crispy. Add onion and cook until translucent.
Add clam juice from both cans and potatoes. Cook and cover until potatoes are fork tender, about 15-20 minutes. Stir occasionally so potatoes won't stick. Add clams, soup, cream and milk. Stir together. Add butter and let melt into the chowder. Cook for about 30-45 minutes or until thickened. Stir occasionally.








LOADED BAKED POTATO SOUP
Denny's Copycat Recipe

Serves 6-8


6 large baking potatoes, peeled, cut in 1/2 -inch cubes
1 large onion, chopped
1 quart chicken broth
3 garlic cloves, minced (or pressed)
1/4 cup butter
2 1/2 teaspoons salt
1 teaspoon pepper
1 cup cream or 1 cup half-and-half cream
1 cup shredded sharp cheddar cheese
3 tablespoons chopped fresh chives
1 cup sour cream (optional)
8 slices bacon, fried & crumbled
cheese, for sprinkling


Combine first seven ingredients in a large crock pot; cover and cook on HIGH for 4 hours or LOW for 8 hours (potatos should be tender). Mash mixture until potatoes are coarsely chopped and soupy is slightly thickened. Stir in cream, cheese and chives. Top with sour cream (if used), sprinkle with bacon and more cheese.






CHEESE SOUP
Denny's Copycat Recipe

4 tablespoons butter or margarine
1 (10 oz.)can cream of chicken soup
1 (10 oz.) can cream of celery soup
1/2 soup can Kraft's mayonnaise
1 (8 oz.) jar Cheese Whiz
1 (14 oz.) can chicken broth
salt, to taste
freshly ground black pepper, to taste

Put butter, soups, mayonnaise and Cheez Whiz in 1 1/2-quart saucepan, stirring constantly over medium heat, until smooth. Stir in broth and season to taste with salt and pepper. Stir occasionally until piping hot - but don't let it boil.

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