As the weather starts to cool down, there’s nothing quite like a warm and comforting bowl of soup to cozy up with. And when it comes to shredded chicken soups, the possibilities are endless! From creamy and wild rice-based recipes to spicy and tortilla-filled ones, we’ve got you covered. In this article, we’ll be diving into 20 delicious and unique shredded chicken soup recipes that are sure to become new favorites. Whether you’re in the mood for something classic and comforting or a little more adventurous, we’ve got a recipe to suit every taste. So grab your apron, pull up a chair, and let’s get started!
Creamy Shredded Chicken and Wild Rice Soup
This hearty soup combines the comforting flavors of shredded chicken, wild rice, and creamy broth for a satisfying meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups wild rice
– 4 cups chicken broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup frozen peas and carrots
– 1 tsp dried thyme
– 1/2 tsp paprika
– Salt and pepper, to taste
– 1/2 cup heavy cream or half-and-half
Instructions:
1. In a large pot, sauté the chopped onion and minced garlic in a little bit of oil until softened.
2. Add the wild rice, chicken broth, frozen peas and carrots, thyme, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the rice is tender.
3. Shred the cooked chicken into bite-sized pieces and add to the soup.
4. Stir in the heavy cream or half-and-half to create a creamy consistency.
5. Serve hot and enjoy!
Cooking Time: 30-35 minutes
Spicy Shredded Chicken Tortilla Soup
A spicy twist on traditional chicken tortilla soup, this recipe combines the flavors of shredded chicken, crispy tortilla strips, and a kick of heat from diced jalapeños.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 tablespoons olive oil
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 jalapeños, seeded and finely chopped
– 4 cups chicken broth
– 2 cups water
– 2 teaspoons cumin
– 1 teaspoon chili powder
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 6-8 corn tortillas, cut into thin strips
– Optional: shredded cheese, diced avocado, sour cream, cilantro for topping
Instructions:
1. Preheat oven to 375°F.
2. In a large pot, sauté onion, garlic, bell pepper, and jalapeños in olive oil until tender.
3. Add chicken and cook until browned, breaking into small pieces as it cooks.
4. Add chicken broth, water, cumin, chili powder, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. Meanwhile, bake tortilla strips in the oven for 10-12 minutes or until crispy.
6. Stir in cooked tortillas and adjust seasoning as needed.
7. Serve hot, topped with your choice of shredded cheese, diced avocado, sour cream, and cilantro.
Cooking Time: 40-45 minutes
Classic Shredded Chicken Noodle Soup
A comforting and familiar favorite, this Classic Shredded Chicken Noodle Soup is a staple for any occasion. With its tender chicken, soft noodles, and clear broth, it’s a recipe that’s sure to warm hearts and bellies.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 4 cups of chicken broth
– 1 medium onion, diced
– 2 cloves of garlic, minced
– 8 ounces of egg noodles
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. In a large pot, combine the chicken, chicken broth, onion, garlic, and thyme.
2. Bring the mixture to a boil, then reduce heat and let simmer for 10-12 minutes or until the chicken is cooked through.
3. Remove the chicken from the pot and shred into bite-sized pieces.
4. Add the egg noodles to the pot and cook according to package instructions.
5. Stir in the shredded chicken and season with salt and pepper to taste.
6. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 15-20 minutes
Thai-Inspired Shredded Chicken Coconut Soup
This creamy and aromatic soup is a twist on traditional Thai coconut soup, featuring shredded chicken and a blend of exotic spices.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon Thai red curry paste
– 1 can (14 oz) coconut milk
– 4 cups chicken broth
– 1/2 cup water
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a large pot, heat oil over medium-high heat. Add onion and cook until softened, about 3-4 minutes.
2. Add garlic, ginger, and curry paste; cook for 1 minute, stirring constantly.
3. Add chicken and cook until browned, about 5 minutes.
4. Pour in coconut milk, chicken broth, and water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until chicken is cooked through.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 30-35 minutes
Zesty Lemon Shredded Chicken Orzo Soup
Brighten up a chilly day with this refreshing and flavorful soup, perfect for a cozy evening meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 4 cups chicken broth
– 2 cups water
– 1/2 cup uncooked orzo pasta
– 2 tbsp olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp dried thyme
– 1/2 tsp paprika
– Salt and pepper to taste
– 1/4 cup freshly squeezed lemon juice
– 1/4 cup chopped fresh parsley
Instructions:
1. In a large pot, heat the olive oil over medium-high heat. Add the onion and garlic; cook until the onion is translucent.
2. Add the chicken and cook until browned, about 5 minutes.
3. Add the broth, water, orzo, thyme, paprika, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the orzo is tender.
4. Shred the chicken with two forks. Stir in the lemon juice and parsley.
5. Serve hot and enjoy!
Cooking Time: 40-45 minutes
Hearty Shredded Chicken and Vegetable Soup
A comforting and flavorful soup that’s perfect for a chilly evening or a quick weeknight meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 medium carrots, peeled and chopped
– 2 stalks celery, chopped
– 1 large onion, chopped
– 4 cups mixed vegetables (such as potatoes, zucchini, bell peppers)
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 4 cups chicken broth
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. In a large pot or Dutch oven, sauté the chopped onion, carrots, and celery in a little bit of oil until tender.
2. Add the garlic, mixed vegetables, diced tomatoes, chicken broth, and thyme. Stir well.
3. Bring the mixture to a boil, then reduce heat and simmer for 30-40 minutes or until the vegetables are tender.
4. Shred the cooked chicken and add it to the soup. Season with salt and pepper to taste.
Cooking Time: 45-50 minutes
Mexican Shredded Chicken Pozole Soup
A hearty and flavorful soup that combines tender chicken with hominy, vegetables, and spices, Pozole is a beloved Mexican dish. This recipe simplifies the process to create a delicious and comforting meal.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 2 cups shredded hominy (maize)
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 2 cups chicken broth
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a large pot, sauté the onion, garlic, and red bell pepper until tender.
2. Add the chicken, hominy, diced tomatoes, chicken broth, cumin, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes or until the chicken is cooked through.
3. Shred the chicken with two forks and return it to the pot.
4. Simmer for an additional 10-15 minutes to allow flavors to meld.
5. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 45-50 minutes
Comforting Shredded Chicken and Dumpling Soup
Warm up with a hearty bowl of comforting shredded chicken and dumpling soup, perfect for a cozy night in.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 4 cups low-sodium chicken broth
– 2 medium carrots, peeled and sliced
– 2 stalks celery, sliced
– 2 cloves garlic, minced
– 1 cup all-purpose flour
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons butter
– 2 cups heavy cream or whole milk
Instructions:
1. In a large pot, sauté the chicken, carrots, celery, and garlic in butter until the vegetables are tender.
2. Add the chicken broth, flour, baking powder, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Prepare dumpling mixture by combining flour, salt, and baking powder. Gradually add heavy cream or milk, mixing until a dough forms.
4. Drop spoonfuls of the dumpling mixture into the soup. Cover and simmer for an additional 15-20 minutes, or until the dumplings are cooked through.
Cooking Time: 35-40 minutes
Garlicky Shredded Chicken and Spinach Soup
A comforting and flavorful soup that combines the richness of chicken, spinach, and garlic.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 4 cloves of garlic, minced
– 2 cups chicken broth
– 1 cup fresh spinach leaves
– 1/2 cup shredded carrots
– 1/2 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. In a large pot, sauté the garlic in a little bit of oil until fragrant.
2. Add the chicken and cook until browned on all sides, about 5 minutes.
3. Pour in the chicken broth and bring to a boil.
4. Reduce heat and simmer for 20-25 minutes or until the chicken is cooked through.
5. Stir in the spinach, carrots, paprika, salt, and pepper.
6. Shred the chicken with two forks and add it back into the pot.
7. Simmer for an additional 5 minutes to allow flavors to meld together.
Cooking Time: 40-45 minutes
Savory Shredded Chicken and Mushroom Soup
A comforting and flavorful soup perfect for a cozy evening meal. This recipe combines the richness of shredded chicken with the earthy taste of mushrooms.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons butter
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 teaspoon paprika
– 1/2 cup all-purpose flour
– 2 cups chicken broth
– 1 cup milk or heavy cream (optional)
– Salt and pepper to taste
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and garlic; cook until softened.
2. Add mushrooms; cook until they release their liquid and start to brown.
3. Add chicken; cook until browned on all sides.
4. Sprinkle thyme, paprika, and flour; stir to combine.
5. Gradually add broth and milk (if using); bring to a boil.
6. Reduce heat; simmer for 15-20 minutes or until the soup has thickened slightly.
7. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Asian-Inspired Shredded Chicken Ramen Soup
Warm up with this comforting bowl of noodles, rich with the flavors of Asia.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups chicken broth
– 1 tablespoon sesame oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup frozen ramen noodles
– 1 cup mixed mushrooms (button, cremini, shiitake)
– 1 teaspoon soy sauce
– 1/4 teaspoon ground ginger
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. In a large pot or wok, heat sesame oil over medium-high.
2. Add chicken and cook until browned, about 5-6 minutes. Remove from pot.
3. Add onion and garlic; cook until softened, about 3-4 minutes.
4. Add mushrooms and cook until tender, about 3-4 minutes.
5. Pour in chicken broth, soy sauce, and ginger. Bring to a boil, then reduce heat.
6. Simmer for 10-12 minutes or until soup has thickened slightly.
7. Shred cooked chicken into bite-sized pieces and add back into pot.
8. Cook ramen noodles according to package instructions. Add to soup.
9. Season with salt and pepper to taste. Garnish with chopped scallions, if desired.
Cooking Time: 30-40 minutes
Tomato Basil Shredded Chicken Soup
This comforting soup is a perfect blend of flavors, featuring shredded chicken, fresh tomatoes, and fragrant basil. Serve with crusty bread for a satisfying meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups chopped fresh tomatoes (or 1 can of diced tomatoes)
– 1/4 cup chopped fresh basil
– 2 cloves garlic, minced
– 1 medium onion, chopped
– 4 cups chicken broth
– 1 tsp dried oregano
– Salt and pepper, to taste
Instructions:
1. In a large pot, sauté the chopped onion and minced garlic until softened.
2. Add the shredded chicken, chopped tomatoes, basil, chicken broth, and oregano. Season with salt and pepper.
3. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes or until the soup has thickened slightly.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with additional basil leaves if desired.
Cooking Time: 25-30 minutes
Curried Shredded Chicken and Lentil Soup
A flavorful and nutritious soup that combines the warmth of curry with the comfort of shredded chicken and lentils.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups red or brown lentils, rinsed and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon curry powder
– 1 can (14.5 oz) diced tomatoes
– 4 cups chicken broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large pot or Dutch oven, sauté onions, garlic, and ginger in a little oil until softened.
3. Add cumin, curry powder, and chicken. Cook until browned, then shred with two forks.
4. Add lentils, diced tomatoes, and broth. Bring to a boil, then simmer for 30-40 minutes or until lentils are tender.
5. Season with salt and pepper to taste.
6. Garnish with cilantro leaves and serve hot.
Cooking Time: 45-50 minutes
Cheesy Shredded Chicken and Broccoli Soup
This Cheesy Shredded Chicken and Broccoli Soup is a satisfying, easy-to-make meal perfect for a cozy evening at home.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 2 cups broccoli florets
– 2 tablespoons butter
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 cup all-purpose flour
– 2 cups chicken broth
– 1 cup milk
– 1/2 cup shredded cheddar cheese (divided)
– Salt and pepper, to taste
Instructions:
1. In a large pot or Dutch oven, melt butter over medium heat. Add onion and garlic; cook until softened.
2. Add flour; whisk to combine. Cook for 1 minute.
3. Add chicken, broth, milk, and broccoli. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until chicken is cooked through.
4. Stir in 1/4 cup shredded cheese. Season with salt and pepper.
5. Serve hot, topped with remaining cheese.
Cooking Time: 25-30 minutes
Herbed Shredded Chicken and Barley Soup
This hearty soup combines the comforting flavors of chicken, herbs, and barley for a cozy and satisfying meal.
Ingredients:
• 1 pound boneless, skinless chicken breast or thighs
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 bay leaf
• 1 cup pearl barley
• 4 cups chicken broth
• Salt and pepper to taste
Instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium-high heat.
2. Add the diced onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the chicken and cook until browned on all sides, about 5-7 minutes.
5. Add the thyme, rosemary, and bay leaf; stir to combine.
6. Add the pearl barley and chicken broth; bring to a boil.
7. Reduce heat to low and simmer for 30-40 minutes or until the barley is tender.
Cooking Time: 45-50 minutes
Smoky Shredded Chicken and Black Bean Soup
This hearty soup is a flavorful blend of smoky chicken, tender black beans, and aromatic spices. Perfect for a cozy night in or a quick lunch.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) black beans, drained and rinsed
– 2 cloves garlic, minced
– 1 tsp smoked paprika
– 1/2 tsp ground cumin
– Salt and pepper, to taste
– 4 cups chicken broth
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together smoked paprika, garlic, cumin, salt, and pepper.
3. Add the chicken to the bowl and toss until coated with the spice mixture.
4. Place the chicken on a baking sheet lined with parchment paper and bake for 25-30 minutes or until cooked through.
5. Shred the chicken into bite-sized pieces.
6. In a large pot, combine the shredded chicken, diced tomatoes, black beans, and chicken broth.
7. Bring to a simmer and cook for 20-25 minutes or until heated through.
8. Taste and adjust seasoning as needed.
9. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 45-50 minutes
Shredded Chicken and Sweet Corn Chowder
This creamy and comforting chowder is perfect for a chilly evening or as a quick lunch option. With shredded chicken, sweet corn, and tender vegetables, this recipe is sure to become a family favorite.
Ingredients:
– 1 pound cooked chicken breast, shredded
– 2 tablespoons butter
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup frozen sweet corn kernels
– 1 cup all-purpose flour
– 2 cups chicken broth
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. Melt butter in a large pot over medium heat. Add onion and garlic; cook until softened, about 3-4 minutes.
2. Stir in flour and cook for 1 minute.
3. Gradually add chicken broth and heavy cream or half-and-half, whisking continuously.
4. Bring mixture to a simmer and cook until thickened, about 5-7 minutes.
5. Add shredded chicken, sweet corn, salt, and pepper; stir to combine.
6. Simmer for an additional 2-3 minutes or until heated through.
7. Serve hot, garnished with parsley or chives if desired.
Cooking Time: 20-25 minutes
Spicy Shredded Chicken and Quinoa Soup
Spicy Shredded Chicken and Quinoa Soup Recipe
Summary: This hearty soup is a flavorful blend of shredded chicken, quinoa, and spices, perfect for a cozy evening meal.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 2 cups cooked quinoa
– 4 cups low-sodium chicken broth
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. In a large pot, heat 2 tablespoons of olive oil over medium-high heat.
2. Add the chicken and cook until browned, about 5-7 minutes. Remove from pot and set aside.
3. Add the onion, garlic, and red bell pepper to the pot. Cook until vegetables are tender, about 5 minutes.
4. Stir in cumin, smoked paprika, and cayenne pepper. Cook for an additional minute.
5. Add the chicken broth, cooked quinoa, and browned chicken back to the pot. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until the soup has thickened slightly.
6. Season with salt and pepper to taste. Garnish with cilantro leaves, if desired.
Cooking Time: 20-22 minutes
Serve hot, enjoy!
Shredded Chicken and Chickpea Stew
A hearty and comforting stew that’s perfect for a chilly evening, this recipe combines tender shredded chicken with nutritious chickpeas in a flavorful broth.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 1 can chickpeas (14.5 oz)
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can diced tomatoes (14.5 oz)
– 2 cups chicken broth
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot or Dutch oven, cook the chicken over medium heat until browned and cooked through.
2. Add the onions, garlic, and red bell pepper. Cook until the vegetables are tender, about 5 minutes.
3. Stir in the chickpeas, diced tomatoes, chicken broth, smoked paprika, salt, and pepper.
4. Bring to a simmer and cook for 20-25 minutes or until the flavors have melded together.
5. Shred the cooked chicken with two forks and add it back into the stew.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 30-35 minutes
Light Shredded Chicken and Zucchini Soup
A refreshing and light soup perfect for a warm day or as a comforting meal any time of the year.
Ingredients:
– 1 lb boneless, skinless chicken breast, cooked and shredded
– 2 medium zucchinis, sliced
– 4 cups low-sodium chicken broth
– 1/2 cup plain Greek yogurt
– 1 tsp dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, combine the shredded chicken, zucchinis, chicken broth, and thyme.
2. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes or until the zucchinis are tender.
3. Stir in the Greek yogurt and season with salt and pepper to taste.
4. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-40 minutes
Summary
20 Heartwarming Shredded Chicken Soup Flavorful Recipes
Cozy up with these 20 delicious shredded chicken soup recipes! From classic comfort food to international inspirations, this collection has something for everyone. Try Creamy Shredded Chicken and Wild Rice Soup, Spicy Shredded Chicken Tortilla Soup, or Classic Shredded Chicken Noodle Soup. Or go global with Thai-Inspired Shredded Chicken Coconut Soup, Mexican Shredded Chicken Pozole Soup, or Asian-Insired Shredded Chicken Ramen Soup. Whether you’re in the mood for something creamy, spicy, or comforting, there’s a recipe here to warm your heart and belly.
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