Dive into a world of warmth and wellness with these 19 delicious healthy chicken soup recipes! Perfect for chilly days or when you need an immunity boost, these comforting bowls are packed with flavor and nutrients. Whether you’re craving a quick weeknight dinner or a cozy weekend project, you’ll find the perfect recipe to nourish your body and soul. Let’s get cooking!
Classic Lemon Ginger Chicken Soup
Ever had one of those days where your taste buds are staging a full-blown protest, demanding something that’s both a hug and a high-five? Enter this zesty, soul-warming bowl of goodness that’s basically a cozy sweater for your insides, with a citrusy kick that’ll make you forget you ever felt blah.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 6 cups low-sodium chicken broth
– 2 medium carrots, sliced into 1/4-inch rounds
– 2 stalks celery, sliced into 1/4-inch pieces
– 1/4 cup fresh lemon juice
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp fresh parsley, chopped
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium heat until it shimmers, about 1 minute.
2. Add 1 medium yellow onion, diced, and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in 3 cloves garlic, minced, and 1 tbsp fresh ginger, grated, and cook until fragrant, about 30 seconds—don’t let it brown!
4. Add 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces, and cook until no longer pink on the outside, about 3-4 minutes, stirring to sear evenly.
5. Pour in 6 cups low-sodium chicken broth and bring to a boil over high heat.
6. Reduce heat to medium-low, add 2 medium carrots, sliced into 1/4-inch rounds, and 2 stalks celery, sliced into 1/4-inch pieces, and simmer, uncovered, for 15 minutes until vegetables are tender.
7. Stir in 1/4 cup fresh lemon juice, 1 tsp salt, and 1/2 tsp black pepper, and cook for an additional 2 minutes to meld flavors.
8. Remove from heat and stir in 2 tbsp fresh parsley, chopped.
9. Ladle soup into bowls and serve immediately.
Kick back and savor that bright, tangy broth hugging tender chicken and crisp veggies—it’s like a sunny day in a bowl! For a fun twist, toss in a handful of cooked rice noodles or top with extra lemon zest to really make those flavors pop.
Spicy Kale and Quinoa Chicken Soup
Dreading another bland, boring soup? Ditch the dreary and dive into this Spicy Kale and Quinoa Chicken Soup—it’s the cozy, kickin’ hug your taste buds have been begging for, guaranteed to banish winter blues with every fiery, flavorful spoonful.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 2 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 6 cups low-sodium chicken broth
– 1 cup quinoa, rinsed
– 4 cups kale, stems removed and chopped
– 1 (15 oz) can diced tomatoes, undrained
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper
– 1 tsp salt
– 1/2 tsp black pepper
– 1 avocado, diced (for garnish)
– 1/4 cup fresh cilantro, chopped (for garnish)
Instructions
1. Heat 2 tbsp olive oil in a large pot over medium-high heat until shimmering, about 1 minute.
2. Add 1 diced yellow onion and cook, stirring frequently, until translucent and softened, about 5 minutes.
3. Stir in 3 minced garlic cloves and cook until fragrant, about 30 seconds—don’t let it burn!
4. Add 1 lb cubed chicken breasts and cook, stirring occasionally, until no longer pink on the outside, about 4-5 minutes.
5. Pour in 6 cups chicken broth and 1 cup rinsed quinoa, then bring to a boil.
6. Reduce heat to low, cover, and simmer for 15 minutes until quinoa is tender and has absorbed some liquid.
7. Stir in 4 cups chopped kale, 1 can diced tomatoes, 1 tsp smoked paprika, 1/2 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper.
8. Simmer uncovered for 10 more minutes, until kale is wilted and vibrant green.
9. Remove from heat and let sit for 5 minutes to allow flavors to meld.
10. Ladle soup into bowls and top with diced avocado and fresh cilantro.
Marvel at the hearty texture where tender chicken and fluffy quinoa mingle with wilted kale in a brothy, tomato-infused base. Each spoonful delivers a warm, smoky heat from the paprika and a subtle kick from the cayenne, perfectly balanced by the cool, creamy avocado garnish. Serve it with crusty bread for dipping, or get creative by stuffing it into a hollowed-out bread bowl for the ultimate cozy meal.
Slow Cooker Garlic Herb Chicken Soup
Unbelievably, while you were probably scrolling through holiday chaos, this soup was quietly becoming the coziest thing to ever grace your slow cooker—no chef’s hat required, just a craving for garlicky, herb-infused comfort that basically hugs you from the inside.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– 2 lbs boneless, skinless chicken breasts
– 6 cloves garlic, minced
– 1 medium yellow onion, diced
– 3 medium carrots, peeled and sliced into 1/2-inch rounds
– 3 stalks celery, sliced into 1/2-inch pieces
– 8 cups low-sodium chicken broth
– 2 tbsp olive oil
– 1 tbsp dried thyme
– 1 tsp dried rosemary
– 1 tsp salt
– 1/2 tsp black pepper
– 1 bay leaf
– 1/2 cup heavy cream
– 2 tbsp chopped fresh parsley
Instructions
1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add 2 lbs boneless, skinless chicken breasts to the skillet and sear for 3–4 minutes per side until golden brown (this locks in juices for tender meat).
3. Transfer the seared chicken breasts to a 6-quart slow cooker.
4. In the same skillet, add 1 medium yellow onion, diced, and sauté for 4–5 minutes until translucent.
5. Add 6 cloves garlic, minced, to the skillet and cook for 1 minute until fragrant, being careful not to burn it.
6. Pour the onion-garlic mixture into the slow cooker over the chicken.
7. Add 3 medium carrots, peeled and sliced, 3 stalks celery, sliced, 8 cups low-sodium chicken broth, 1 tbsp dried thyme, 1 tsp dried rosemary, 1 tsp salt, 1/2 tsp black pepper, and 1 bay leaf to the slow cooker.
8. Stir all ingredients gently to combine.
9. Cover the slow cooker and cook on low heat for 6 hours, until the chicken shreds easily with a fork (for a richer flavor, avoid lifting the lid during cooking).
10. Remove the chicken breasts from the slow cooker and place them on a cutting board.
11. Shred the chicken using two forks, pulling it apart into bite-sized pieces.
12. Return the shredded chicken to the slow cooker.
13. Stir in 1/2 cup heavy cream until fully incorporated, which adds a velvety texture without curdling if added at the end.
14. Discard the bay leaf from the soup.
15. Ladle the soup into bowls and garnish with 2 tbsp chopped fresh parsley for a fresh, colorful finish.
Perfectly creamy with tender chicken and aromatic herbs, this soup boasts a smooth, velvety broth that’s hearty enough for a winter meal yet light enough for any season. Serve it with crusty bread for dipping or over a bed of cooked rice to stretch it into a fuller feast—either way, it’s a flavor-packed hug in a bowl.
Asian-Inspired Bok Choy Chicken Soup
Ever had one of those days where your taste buds are screaming for something exciting, but your energy level is whispering “please, keep it simple”? Enter this Asian-inspired bok choy chicken soup—it’s the culinary equivalent of a cozy blanket and a thrilling movie marathon, all in one bowl. This recipe is your ticket to a flavor-packed hug that comes together faster than you can decide what to watch next.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tablespoon vegetable oil
– 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
– 4 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– 6 cups low-sodium chicken broth
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil
– 4 heads baby bok choy, chopped
– 2 green onions, sliced
– 1 teaspoon black pepper
Instructions
1. Heat 1 tablespoon vegetable oil in a large pot over medium-high heat until it shimmers, about 2 minutes.
2. Add 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces, and cook for 5-7 minutes, stirring occasionally, until browned on all sides.
3. Stir in 4 cloves garlic, minced, and 1 tablespoon fresh ginger, grated, and cook for 1 minute until fragrant.
4. Pour in 6 cups low-sodium chicken broth, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, and 1 teaspoon sesame oil, and bring to a boil.
5. Reduce heat to low, cover the pot, and simmer for 15 minutes to let the flavors meld.
6. Add 4 heads baby bok choy, chopped, and cook for 3-4 minutes until the leaves are wilted but the stems are still slightly crisp.
7. Stir in 2 green onions, sliced, and 1 teaspoon black pepper, and remove from heat.
Generously ladle this soup into bowls and get ready for a symphony of textures—tender chicken, crisp bok choy, and a broth that’s savory with a hint of tang. Serve it with a sprinkle of extra green onions or a dash of chili oil for a spicy kick, making it the perfect cozy meal to brighten any chilly evening.
Moroccan Chickpea and Chicken Soup
Now, let’s talk about a soup that’s basically a warm, spiced hug in a bowl—Moroccan chickpea and chicken soup, the kind of dish that makes you forget it’s freezing outside and convinces your taste buds they’re on a mini-vacation. It’s hearty, aromatic, and so forgiving you could probably make it while binge-watching your favorite show (not that we’re encouraging multitasking, but hey, we get it).
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tbsp olive oil
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 tbsp ground cumin
– 1 tsp ground turmeric
– 1 tsp ground cinnamon
– 1/2 tsp cayenne pepper
– 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
– 4 cups chicken broth
– 1 (15 oz) can chickpeas, drained and rinsed
– 1 (14.5 oz) can diced tomatoes
– 1 cup carrots, sliced into 1/4-inch rounds
– 1/2 cup fresh cilantro, chopped
– Salt to taste
Instructions
1. Heat 2 tbsp olive oil in a large pot over medium heat until it shimmers, about 2 minutes.
2. Add 1 large onion, diced, and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in 3 cloves garlic, minced, and cook for 1 minute until fragrant.
4. Add 1 tbsp ground cumin, 1 tsp ground turmeric, 1 tsp ground cinnamon, and 1/2 tsp cayenne pepper, toasting the spices for 30 seconds to release their oils and deepen the flavor—this step is key for that authentic Moroccan kick!
5. Add 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces, and cook until browned on all sides, about 5 minutes, stirring occasionally to prevent sticking.
6. Pour in 4 cups chicken broth, scraping the bottom of the pot to lift any browned bits for extra richness.
7. Add 1 (15 oz) can chickpeas, drained and rinsed, 1 (14.5 oz) can diced tomatoes, and 1 cup carrots, sliced into 1/4-inch rounds, bringing the mixture to a boil over high heat.
8. Reduce the heat to low, cover the pot, and simmer for 30 minutes until the chicken is tender and cooked through, checking at the 20-minute mark to ensure it doesn’t dry out—if it looks too thick, add a splash of broth.
9. Stir in 1/2 cup fresh cilantro, chopped, and season with salt to taste, simmering for an additional 2 minutes to meld the flavors.
10. Remove from heat and let it sit for 5 minutes before serving to allow the soup to thicken slightly. Verily, this soup boasts a velvety texture with tender chicken and chickpeas, all swimming in a broth that’s subtly sweet from cinnamon and warmly spiced from cumin. Serve it with a dollop of yogurt or over couscous for a heartier meal that’ll have everyone asking for seconds—just don’t blame us if it becomes your new winter staple!
Low-Sodium Vegetable Chicken Soup
Craving something cozy that won’t leave you feeling like a salt lick? Let’s whip up a pot of low-sodium vegetable chicken soup that’s so flavorful, your taste buds will forget salt was ever invited to the party. This is the hug-in-a-bowl you need to power through the holiday hustle without the bloat.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 3 medium carrots, peeled and sliced into 1/4-inch rounds
– 3 stalks celery, sliced into 1/4-inch pieces
– 1 lb boneless, skinless chicken breasts
– 8 cups low-sodium chicken broth
– 1 bay leaf
– 1 tsp dried thyme
– 1/2 tsp black pepper
– 2 cups fresh spinach
– 1 tbsp fresh lemon juice
Instructions
1. Heat 1 tbsp olive oil in a large stockpot or Dutch oven over medium heat for 1 minute until shimmering.
2. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 3 sliced carrots and 3 sliced celery stalks to the pot. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
5. Place 1 lb chicken breasts on top of the vegetables in the pot.
6. Pour 8 cups low-sodium chicken broth into the pot, ensuring the chicken is fully submerged.
7. Add 1 bay leaf, 1 tsp dried thyme, and 1/2 tsp black pepper to the broth.
8. Increase heat to high and bring the soup to a boil, which should take about 5-7 minutes.
9. Once boiling, immediately reduce heat to low, cover the pot with a lid, and simmer for 20 minutes.
10. After 20 minutes, use tongs to remove the chicken breasts from the pot and place them on a cutting board. Tip: Let the chicken rest for 5 minutes before shredding to keep it juicy.
11. Use two forks to shred the chicken into bite-sized pieces.
12. Return all shredded chicken to the simmering soup pot.
13. Stir in 2 cups fresh spinach and cook for 2 minutes until just wilted. Tip: Add the spinach at the very end to preserve its vibrant color and nutrients.
14. Remove the pot from heat and discard the bay leaf.
15. Stir in 1 tbsp fresh lemon juice just before serving. Tip: The lemon juice brightens all the flavors without adding sodium.
Delightfully chunky with tender chicken and vibrant veggies, this soup boasts a rich, herbaceous broth that’s deeply satisfying. Serve it with a sprinkle of fresh parsley or a dollop of pesto for an extra flavor kick, or ladle it over a scoop of quinoa to make it a heartier meal.
Greek Avgolemono Chicken Soup
Tired of the same old chicken soup that whispers comfort? Let’s crank up the volume with Greek Avgolemono—a silky, lemony hug in a bowl that’s basically sunshine with a side of cozy. This isn’t your grandma’s broth (unless she’s Greek, then maybe it is!).
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 tablespoon olive oil
– 1 medium yellow onion, diced
– 2 carrots, peeled and sliced into ¼-inch rounds
– 2 celery stalks, sliced
– 4 cloves garlic, minced
– 1 pound boneless, skinless chicken breasts
– 8 cups chicken broth
– ¾ cup long-grain white rice
– 3 large eggs
– ⅓ cup fresh lemon juice
– 1 teaspoon salt
– ½ teaspoon black pepper
– 2 tablespoons chopped fresh dill
Instructions
1. Heat 1 tablespoon olive oil in a large pot over medium-high heat until shimmering, about 1 minute.
2. Add 1 diced yellow onion, 2 sliced carrots, and 2 sliced celery stalks to the pot; sauté, stirring occasionally, until vegetables soften, about 5 minutes.
3. Stir in 4 minced garlic cloves and cook until fragrant, about 30 seconds.
4. Place 1 pound chicken breasts into the pot and pour in 8 cups chicken broth.
5. Bring the broth to a boil, then reduce heat to low, cover, and simmer until chicken is cooked through (internal temperature reaches 165°F), about 20 minutes.
6. Remove chicken with tongs, let cool slightly on a cutting board for 5 minutes, then shred into bite-sized pieces using two forks.
7. Add ¾ cup white rice to the simmering broth, cover, and cook until rice is tender, about 15 minutes.
8. While rice cooks, whisk 3 large eggs in a medium bowl until frothy, about 1 minute.
9. Gradually whisk ⅓ cup lemon juice into the eggs until fully combined.
10. Slowly ladle 1 cup of the hot broth into the egg-lemon mixture, whisking constantly to temper the eggs and prevent curdling.
11. Remove the soup from heat and stir the tempered egg mixture back into the pot.
12. Add the shredded chicken, 1 teaspoon salt, ½ teaspoon black pepper, and 2 tablespoons chopped dill; stir gently to combine.
13. Let the soup sit off heat for 5 minutes to thicken slightly before serving.
A velvety, bright broth clings to tender chicken and fluffy rice, with each spoonful delivering a zesty lemon punch balanced by earthy dill. Serve it with crusty bread for dipping, or get fancy by garnishing with extra lemon slices and a sprinkle of pepper—it’s comfort food that doesn’t just sit there; it sings!
Mexican Lime and Cilantro Chicken Soup
Oh, the holiday hustle has you feeling like a deflated tinsel ball? Let’s skip the stress and dive into a bowl of pure, zesty comfort that’s basically a hug in soup form—a vibrant, brothy masterpiece that’s shockingly simple to whip up.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tablespoon olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 pound boneless, skinless chicken breasts
– 6 cups low-sodium chicken broth
– 1 (14.5-ounce) can diced tomatoes, undrained
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– 1/2 teaspoon salt
– 2 limes, juiced (about 1/4 cup)
– 1/2 cup fresh cilantro, chopped
– 1 avocado, diced
– 1/4 cup crumbled cotija cheese
Instructions
1. Heat 1 tablespoon olive oil in a large pot over medium-high heat until it shimmers, about 1 minute.
2. Add 1 medium diced yellow onion and cook, stirring occasionally, until translucent and soft, about 5 minutes.
3. Stir in 3 cloves minced garlic and cook until fragrant, about 30 seconds—don’t let it brown!
4. Place 1 pound chicken breasts in the pot and pour in 6 cups chicken broth and 1 can diced tomatoes with their juices.
5. Add 1 teaspoon ground cumin, 1 teaspoon chili powder, and 1/2 teaspoon salt, stirring to combine.
6. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the chicken is cooked through (internal temperature of 165°F).
7. Remove the chicken with tongs, let it cool slightly on a cutting board for 2 minutes, then shred it using two forks.
8. Return the shredded chicken to the pot and stir in 1/4 cup lime juice and 1/2 cup chopped cilantro.
9. Simmer uncovered for 5 more minutes to let the flavors meld.
10. Ladle the soup into bowls and top each with diced avocado and crumbled cotija cheese.
Yes, this soup is a fiesta in a bowl—the broth is tangy and bright from the lime, with tender chicken and pops of creamy avocado. Serve it with crispy tortilla strips for crunch or a dollop of sour cream to mellow the heat, and watch it disappear faster than holiday cookies!
Detoxifying Green Chicken Soup
Holiday feasting got you feeling like a stuffed turkey? Fear not, this vibrant Detoxifying Green Chicken Soup is here to rescue your digestive system with a playful punch of flavor. It’s the culinary equivalent of a spa day in a bowl—minus the fluffy robe and overpriced cucumber water.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 tbsp olive oil
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 6 cups low-sodium chicken broth
– 2 cups fresh spinach, packed
– 1 cup fresh parsley, packed
– 1 cup fresh cilantro, packed
– 1 medium zucchini, diced
– 1 tbsp fresh lemon juice
– 1 tsp salt
– ½ tsp black pepper
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium-high heat until shimmering, about 1 minute.
2. Add 1 lb cubed chicken breasts and cook for 5–7 minutes, stirring occasionally, until browned on all sides and no longer pink inside (165°F on a meat thermometer).
3. Transfer the cooked chicken to a plate using a slotted spoon, leaving any oil in the pot.
4. Add the diced onion to the pot and sauté for 4–5 minutes until translucent and fragrant.
5. Stir in the minced garlic and cook for 1 minute until aromatic but not browned.
6. Pour in 6 cups chicken broth and bring to a boil over high heat.
7. Reduce heat to medium-low, add the diced zucchini, and simmer uncovered for 10 minutes until zucchini is tender when pierced with a fork.
8. While simmering, blend 2 cups spinach, 1 cup parsley, and 1 cup cilantro with 1 cup of the hot broth in a blender until completely smooth (tip: blend in batches if needed to avoid overflow).
9. Stir the green puree back into the pot along with the cooked chicken, 1 tsp salt, and ½ tsp black pepper.
10. Simmer for 5 more minutes to let flavors meld, then remove from heat and stir in 1 tbsp lemon juice.
11. Ladle the soup into bowls and serve immediately.
This soup boasts a velvety texture from the blended greens, with a bright, herbaceous flavor that’s both comforting and invigorating. For a fun twist, top it with crispy chickpeas or a dollop of Greek yogurt to add a creamy contrast. It’s the perfect reset button after a season of indulgence—your taste buds will thank you!
Creamy Cauliflower Chicken Soup
Whew, is it just me, or did winter decide to show up fashionably late and then overstay its welcome? Let’s combat the chill with a bowl of pure, unadulterated comfort that’s so creamy, you’ll swear it’s a secret. This cozy hug in a bowl is about to become your new favorite weeknight hero.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 tbsp olive oil
– 1 lb boneless, skinless chicken breasts
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 head cauliflower, cut into florets
– 4 cups chicken broth
– 1 cup heavy cream
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 tsp dried thyme
Instructions
1. Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat until shimmering.
2. Add 1 lb boneless, skinless chicken breasts and cook for 5-7 minutes per side, until golden brown and the internal temperature reaches 165°F. (Tip: Don’t crowd the pot—cook in batches if needed for the best sear.)
3. Transfer the cooked chicken to a plate and set aside.
4. In the same pot, add the diced yellow onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent.
5. Add 2 cloves minced garlic and cook for 1 minute, until fragrant.
6. Add the cauliflower florets and 4 cups chicken broth to the pot.
7. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, until the cauliflower is fork-tender.
8. While the soup simmers, shred the cooked chicken using two forks.
9. Once the cauliflower is tender, use an immersion blender to puree the soup directly in the pot until completely smooth. (Tip: For extra creaminess, blend for a full minute—no cauliflower chunks allowed!)
10. Stir in 1 cup heavy cream, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried thyme.
11. Add the shredded chicken back to the pot and simmer for an additional 5 minutes over low heat to warm through. (Tip: Taste and adjust seasoning now, but avoid boiling to keep the cream from curdling.)
12. Ladle the soup into bowls and serve immediately.
Mmm, the result is a luxuriously velvety soup with a subtle, nutty sweetness from the cauliflower, perfectly balanced by the savory shredded chicken. Top it with a sprinkle of crispy bacon or fresh chives for a textural punch, or dunk a crusty piece of sourdough right in—because let’s be honest, soup is just an excuse for more bread.
Thai Coconut Curry Chicken Soup
Sick of the same old chicken soup that whispers “comfort” when you need it to shout “adventure”? This Thai Coconut Curry Chicken Soup is here to rescue your taste buds from boredom with a creamy, spicy hug that’s equal parts cozy and thrilling. It’s basically a tropical vacation in a bowl, minus the flight and the sunscreen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tbsp vegetable oil
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp red curry paste
– 1 (13.5 oz) can coconut milk
– 4 cups chicken broth
– 1 red bell pepper, thinly sliced
– 1 tbsp fish sauce
– 1 tbsp lime juice
– 1 tsp brown sugar
– ¼ cup fresh cilantro, chopped
– 2 green onions, thinly sliced
Instructions
1. Heat 1 tbsp vegetable oil in a large pot or Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Add 1 lb chicken pieces and cook undisturbed for 4 minutes to develop a golden sear, then stir and cook for another 3 minutes until no longer pink. Transfer to a plate.
3. In the same pot, add the diced onion and cook for 4 minutes, stirring occasionally, until softened and translucent.
4. Add the minced garlic and grated ginger, cooking for 1 minute until fragrant to wake up their flavors.
5. Stir in 2 tbsp red curry paste and cook for 1 minute to toast it slightly, which deepens its spicy, aromatic notes.
6. Pour in the entire can of coconut milk and 4 cups chicken broth, scraping the bottom of the pot to incorporate any browned bits for extra flavor.
7. Bring the mixture to a gentle boil over high heat, then reduce to a simmer and cook uncovered for 10 minutes to let the flavors meld.
8. Add the sliced red bell pepper and simmer for 5 minutes until just tender but still crisp.
9. Return the cooked chicken to the pot along with 1 tbsp fish sauce, 1 tbsp lime juice, and 1 tsp brown sugar, stirring to combine.
10. Simmer for 2 more minutes to heat everything through, then remove from heat.
11. Stir in the chopped cilantro and sliced green onions just before serving to keep them fresh and vibrant.
12. Ladle the soup into bowls and serve immediately.
Oh, the magic of this soup! It boasts a velvety, coconut-rich broth that clings to tender chicken and crisp peppers, with a flavor profile that dances between spicy, sweet, and tangy. For a fun twist, serve it over a bed of rice noodles or with a side of crusty bread to soak up every last drop—it’s a meal that’s as satisfying as it is Instagram-worthy.
Roasted Garlic and Mushroom Chicken Soup
Mmm, picture this: you’re cozied up on the couch, a chill in the air, and the only thing missing is a bowl of something that hugs your soul from the inside out. That’s where this roasted garlic and mushroom chicken soup swoops in like a culinary superhero, ready to banish blandness with every savory spoonful.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 whole head garlic
– 2 tbsp olive oil, divided
– 1 lb cremini mushrooms, sliced
– 1 large yellow onion, diced
– 3 medium carrots, diced
– 3 stalks celery, diced
– 1.5 lbs boneless, skinless chicken breasts
– 8 cups low-sodium chicken broth
– 2 tsp dried thyme
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 cup heavy cream
– 2 tbsp fresh parsley, chopped
Instructions
1. Preheat your oven to 400°F. Slice the top off the head of garlic to expose the cloves, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 30 minutes until soft and golden.
2. While the garlic roasts, heat the remaining 1 tbsp olive oil in a large pot over medium-high heat. Add the sliced mushrooms and cook for 8-10 minutes, stirring occasionally, until they release their liquid and turn deeply browned.
3. Add the diced onion, carrots, and celery to the pot. Cook for 5-7 minutes, stirring frequently, until the vegetables soften and the onion becomes translucent.
4. Place the whole chicken breasts into the pot. Pour in the chicken broth, ensuring it covers the chicken. Stir in the dried thyme, salt, and pepper.
5. Bring the broth to a boil, then reduce the heat to low, cover the pot, and simmer for 20 minutes until the chicken is cooked through and reaches an internal temperature of 165°F.
6. Remove the chicken from the pot and set it aside on a cutting board to cool slightly. Once the roasted garlic is done, squeeze the softened cloves from their skins into a small bowl and mash them into a paste with a fork.
7. Shred the cooled chicken using two forks, then return it to the pot. Stir in the mashed roasted garlic paste and heavy cream.
8. Let the soup simmer uncovered for 5 more minutes to allow the flavors to meld. Tip: For a richer flavor, let it sit off the heat for 10 minutes before serving.
9. Ladle the soup into bowls and garnish with the chopped fresh parsley. Tip: Serve it with crusty bread for dipping to soak up every last drop of that creamy broth.
Velvety and robust, this soup boasts a silky texture from the cream and a deep, earthy flavor thanks to the roasted garlic and caramelized mushrooms. Try topping it with a sprinkle of crispy fried onions or a dollop of sour cream for an extra indulgent twist that’ll make your taste buds do a happy dance.
Zucchini Noodle Chicken Soup
Kick those sniffles to the curb with a bowl of cozy that’s basically a hug from the inside out! This zucchini noodle chicken soup swaps out the usual carb-heavy pasta for a veggie-packed twist that’s as clever as it is comforting—perfect for when you want to feel virtuous without sacrificing an ounce of flavor.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tbsp olive oil
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 medium yellow onion, diced
– 2 medium carrots, peeled and sliced into 1/4-inch rounds
– 2 stalks celery, sliced into 1/4-inch pieces
– 4 cloves garlic, minced
– 6 cups low-sodium chicken broth
– 1 tsp dried thyme
– 1 bay leaf
– 2 medium zucchinis, spiralized into noodles
– 1/4 cup fresh parsley, chopped
– Salt and black pepper to taste
Instructions
1. Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat until shimmering, about 1 minute.
2. Add 1 lb cubed chicken breasts to the pot and cook for 5–7 minutes, stirring occasionally, until the chicken is browned on all sides and no longer pink in the center. (Tip: Don’t overcrowd the pot to ensure a good sear.)
3. Transfer the cooked chicken to a clean plate and set aside.
4. In the same pot, add the diced onion, sliced carrots, and sliced celery. Cook for 5 minutes, stirring frequently, until the vegetables soften and the onion turns translucent.
5. Add 4 cloves minced garlic and cook for 1 minute, stirring constantly, until fragrant.
6. Pour in 6 cups low-sodium chicken broth, then add 1 tsp dried thyme and 1 bay leaf. Bring the mixture to a boil over high heat.
7. Once boiling, reduce the heat to medium-low and let the soup simmer uncovered for 10 minutes to allow the flavors to meld.
8. Return the cooked chicken to the pot and add the spiralized zucchini noodles. Simmer for 3–4 minutes, just until the zucchini noodles are tender but still have a slight bite. (Tip: Overcooking the zucchini noodles can make them mushy, so keep an eye on them.)
9. Remove the pot from the heat and discard the bay leaf. Stir in 1/4 cup chopped fresh parsley.
10. Season the soup with salt and black pepper to taste. (Tip: Taste as you season, starting with 1/2 tsp salt, since the broth and chicken contribute saltiness.)
The zucchini noodles stay delightfully al dente, offering a fresh, springy texture against the tender chicken and savory broth. Each spoonful is a bright, herby hug with a subtle sweetness from the carrots—try topping it with a sprinkle of red pepper flakes for a spicy kick or a squeeze of lemon to make the flavors pop even more.
Protein-Packed Lentil Chicken Soup
Just when you thought chicken soup couldn’t get any more comforting, we’re throwing lentils into the mix for a protein-packed hug in a bowl that’ll make your taste buds do a happy dance. This hearty, soul-warming soup is the ultimate cozy meal for chilly days, lazy weekends, or anytime you need a delicious pick-me-up that’s as nutritious as it is delicious.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 2 medium carrots, peeled and diced
– 2 stalks celery, diced
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 1 tsp dried thyme
– 1 tsp dried oregano
– 1 bay leaf
– 6 cups low-sodium chicken broth
– 1 cup brown lentils, rinsed and drained
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp fresh parsley, chopped
Instructions
1. Heat 2 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering, about 2 minutes.
2. Add 1 diced yellow onion and cook, stirring frequently, until softened and translucent, about 5 minutes.
3. Add 3 minced garlic cloves and cook, stirring constantly, until fragrant, about 30 seconds.
4. Stir in 2 diced carrots and 2 diced celery stalks, cooking until slightly softened, about 4 minutes.
5. Add 1 lb chicken breast pieces and cook, stirring occasionally, until no longer pink on the outside, about 5 minutes.
6. Sprinkle in 1 tsp dried thyme, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper, stirring to coat all ingredients evenly.
7. Pour in 6 cups chicken broth and add 1 bay leaf, scraping up any browned bits from the bottom of the pot.
8. Stir in 1 cup rinsed brown lentils and 1 can undrained diced tomatoes, bringing the mixture to a boil.
9. Reduce heat to low, cover the pot, and simmer gently for 30 minutes, stirring occasionally.
10. Uncover and continue simmering for 10 more minutes until the lentils are tender but not mushy and the chicken is cooked through.
11. Remove from heat, discard the bay leaf, and stir in 2 tbsp chopped fresh parsley.
12. Ladle the soup into bowls and serve immediately.
You’ll love the tender lentils that add a satisfying heartiness, while the chicken stays juicy and flavorful throughout. This soup develops even deeper flavors overnight, making fantastic leftovers, or try serving it with a sprinkle of Parmesan cheese and crusty bread for dipping.
Fire-Roasted Tomato Chicken Soup
Sick of bland, boring soups that leave you dreaming of something with more personality than a beige wall? Let’s fix that with a bowl of cozy that’s been kissed by fire—this Fire-Roasted Tomato Chicken Soup is here to save your taste buds from the mundane with smoky, savory, soul-warming goodness.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tbsp olive oil
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 2 (14.5 oz) cans fire-roasted diced tomatoes
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 4 cups low-sodium chicken broth
– 1 tsp dried oregano
– 1/2 tsp smoked paprika
– 1/2 cup heavy cream
– Salt and black pepper to taste
– Fresh parsley for garnish (optional)
Instructions
1. Heat 2 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add 1 large diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
3. Stir in 3 minced garlic cloves and cook until fragrant, about 30 seconds, being careful not to burn it.
4. Add 2 cans fire-roasted diced tomatoes with their juices, 1 lb chicken pieces, 4 cups chicken broth, 1 tsp dried oregano, and 1/2 tsp smoked paprika to the pot.
5. Increase heat to high and bring the mixture to a boil, then reduce heat to low, cover, and simmer for 25 minutes until the chicken is cooked through and tender.
6. Remove the pot from heat and use two forks to shred the chicken directly in the pot into bite-sized pieces.
7. Stir in 1/2 cup heavy cream until fully incorporated and the soup is creamy.
8. Season with salt and black pepper to taste, starting with 1/2 tsp salt and 1/4 tsp pepper, then adjust as needed.
9. Ladle the soup into bowls and garnish with fresh parsley if desired.
What you get is a velvety, rich broth with tender shreds of chicken and pops of smoky tomato in every spoonful—it’s like a warm hug for your insides. Serve it with a crusty baguette for dipping, or get fancy by topping it with a sprinkle of crispy bacon or a dollop of sour cream for an extra indulgent twist.
Herbed White Bean and Chicken Soup
Picture this: a cozy winter day, a simmering pot on the stove, and a soup so comforting it feels like a warm hug from your favorite blanket. This herbed white bean and chicken soup is the culinary equivalent of putting on fuzzy socks—utterly delightful and surprisingly simple to whip up when you’re craving something hearty.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 6 cups low-sodium chicken broth
- 2 (15-oz) cans cannellini beans, drained and rinsed
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
- Heat 2 tbsp olive oil in a large Dutch oven or pot over medium-high heat until shimmering, about 2 minutes.
- Add 1 medium diced yellow onion, 2 medium diced carrots, and 2 diced celery stalks to the pot. Sauté for 8-10 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent. Tip: Don’t rush this step—letting the veggies soften fully builds a flavorful base for your soup.
- Stir in 3 minced garlic cloves and cook for 1 minute, just until fragrant.
- Add 1 lb of cubed chicken breasts to the pot. Cook for 5-7 minutes, stirring occasionally, until the chicken is no longer pink on the outside.
- Pour in 6 cups of low-sodium chicken broth, scraping up any browned bits from the bottom of the pot with a wooden spoon.
- Add 2 drained and rinsed cans of cannellini beans, 1 tsp dried thyme, 1 tsp dried rosemary, 1 bay leaf, 1 tsp salt, and 1/2 tsp black pepper. Stir to combine.
- Bring the soup to a boil over high heat, then reduce the heat to low. Cover the pot and simmer for 25-30 minutes, until the chicken is cooked through and tender. Tip: Simmering with the lid on helps the flavors meld beautifully without reducing the liquid too much.
- Remove the pot from the heat. Discard the bay leaf and stir in 2 tbsp of chopped fresh parsley. Tip: Adding the parsley at the end keeps its bright flavor and color intact.
Unbelievably creamy from the beans yet brothy and light, this soup boasts a savory depth from the herbs and tender chicken. Serve it with a crusty loaf of bread for dipping, or get creative by topping it with a sprinkle of grated Parmesan and a drizzle of extra virgin olive oil for an extra layer of richness.
Carrot Ginger Chicken Soup
Sick of the same old soup? This Carrot Ginger Chicken Soup is about to become your cozy-season superhero, blending sweet carrots, zippy ginger, and tender chicken into a bowl that’s basically a hug from the inside out. It’s the ultimate comfort food with a kick that’ll make your taste buds do a happy dance.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 4 medium carrots, peeled and sliced into 1/4-inch rounds
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 4 cups low-sodium chicken broth
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp fresh cilantro, chopped (for garnish)
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium heat until it shimmers, about 1 minute.
2. Add 1 diced yellow onion and cook, stirring occasionally, until translucent and soft, about 5 minutes.
3. Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant to avoid burning the garlic.
4. Add 4 sliced carrots and 1 lb chicken pieces to the pot, stirring to coat with the aromatics.
5. Pour in 4 cups low-sodium chicken broth, ensuring it covers the ingredients.
6. Season with 1/2 tsp salt and 1/4 tsp black pepper, stirring to combine.
7. Bring the soup to a boil over high heat, then reduce to a simmer.
8. Cover the pot and let it simmer for 20 minutes, or until the carrots are fork-tender and the chicken is cooked through to 165°F internally.
9. Remove the pot from heat and let it cool slightly for 5 minutes before serving to allow flavors to meld.
10. Ladle the soup into bowls and garnish with 2 tbsp chopped fresh cilantro.
Every spoonful delivers a velvety broth with tender chicken and sweet carrots, perfectly balanced by the ginger’s zing. Try topping it with a dollop of Greek yogurt or serving it alongside crusty bread for a meal that’s as satisfying as it is simple.
Spinach and Orzo Chicken Soup
Ditch the dreary December sniffles and dive into a bowl of pure comfort that’s basically a cozy hug for your taste buds—this Spinach and Orzo Chicken Soup is here to save your soul (and your sinuses) with its vibrant, feel-good vibes. It’s the ultimate one-pot wonder that magically transforms humble ingredients into a hearty, slurp-worthy masterpiece, proving that sometimes the simplest dishes pack the most delicious punch. Let’s get simmering!
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 6 cups low-sodium chicken broth
– 1 cup orzo pasta
– 4 cups fresh spinach, roughly chopped
– 1 tsp dried thyme
– 1 tsp salt
– ½ tsp black pepper
– ¼ cup grated Parmesan cheese
Instructions
1. Heat 2 tbsp olive oil in a large pot or Dutch oven over medium-high heat until shimmering, about 1 minute.
2. Add 1 medium diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in 3 cloves minced garlic and cook until fragrant, about 30 seconds—don’t let it brown, or it’ll turn bitter.
4. Add 1 lb chicken pieces in a single layer and cook until lightly browned on all sides, about 4–5 minutes total.
5. Pour in 6 cups chicken broth and bring to a boil over high heat, then reduce to a simmer.
6. Stir in 1 cup orzo, 1 tsp dried thyme, 1 tsp salt, and ½ tsp black pepper, and simmer uncovered for 10 minutes, stirring occasionally to prevent sticking.
7. Add 4 cups chopped spinach and cook just until wilted, about 2 minutes—overcooking will make it mushy, so keep it vibrant!
8. Remove from heat and stir in ¼ cup grated Parmesan cheese until melted and creamy.
9. Taste and adjust seasoning if needed, but avoid adding more salt until after the Parmesan melts, as it’s naturally salty.
10. Ladle the soup into bowls and serve immediately.
Brimming with tender chicken, plump orzo, and pops of fresh spinach, this soup boasts a silky broth that’s rich without being heavy. For a fun twist, top it with extra Parmesan and a squeeze of lemon to brighten the flavors, or pair it with crusty bread for the ultimate dunk-fest—it’s so good, you might just forget it’s actually good for you!
Apple Cider Vinegar Chicken Soup
Tired of the same old chicken soup that whispers “comfort” when you need it to shout “flavor party”? This Apple Cider Vinegar Chicken Soup is here to shake things up, transforming your grandma’s classic into a tangy, immune-boosting hug in a bowl that’s as witty as your favorite sitcom. It’s the culinary equivalent of a pep talk, guaranteed to banish the sniffles and boredom in one delicious swoop.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tbsp olive oil
– 1 large yellow onion, diced
– 3 carrots, peeled and sliced into 1/4-inch rounds
– 3 celery stalks, sliced into 1/4-inch pieces
– 4 cloves garlic, minced
– 1.5 lbs boneless, skinless chicken breasts
– 8 cups low-sodium chicken broth
– 1/4 cup apple cider vinegar
– 2 bay leaves
– 1 tsp dried thyme
– 1 tsp salt
– 1/2 tsp black pepper
– 1 cup uncooked orzo pasta
– 1/4 cup fresh parsley, chopped
Instructions
1. Heat 2 tbsp olive oil in a large pot or Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Add 1 diced yellow onion, 3 sliced carrots, and 3 sliced celery stalks to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent.
3. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant, being careful not to let it burn.
4. Place 1.5 lbs chicken breasts in the pot, then pour in 8 cups low-sodium chicken broth, ensuring the chicken is fully submerged.
5. Add 1/4 cup apple cider vinegar, 2 bay leaves, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper to the pot. Tip: The vinegar will mellow as it cooks, so don’t worry about it being too sharp initially.
6. Bring the mixture to a boil over high heat, then immediately reduce the heat to low, cover the pot, and simmer for 20 minutes.
7. After 20 minutes, remove the chicken breasts with tongs and place them on a cutting board to cool slightly for 5 minutes. Tip: Letting the chicken rest makes it easier to shred without drying out.
8. While the chicken cools, add 1 cup uncooked orzo pasta to the simmering soup, stirring to prevent sticking. Cook uncovered for 8-10 minutes, until the orzo is al dente.
9. Use two forks to shred the cooled chicken into bite-sized pieces, then return it to the pot. Tip: For extra flavor, you can briefly sear the chicken in the pot before adding broth, but this method keeps it tender.
10. Stir in 1/4 cup chopped fresh parsley, then remove the pot from heat and discard the bay leaves.
Buttery orzo and tender chicken swim in a broth that’s brilliantly balanced—tangy from the vinegar, savory from the herbs, and sweet from the carrots. Serve it with a crusty bread for dipping, or get creative by topping it with a sprinkle of red pepper flakes for a spicy kick that’ll make your taste buds do a happy dance.
Summary
Deliciously nourishing! This roundup offers 20 comforting chicken soup recipes packed with immune-boosting ingredients. We hope you find a new favorite to warm your kitchen and support your well-being. Give one a try this week, and let us know which you loved in the comments below. If you enjoyed this collection, please share it on Pinterest to help other home cooks discover these healthy, hearty soups!
