Mmm… nothing beats a steaming bowl of shredded chicken soup when you’re craving something cozy and comforting. Whether you’re looking for a quick weeknight dinner or a soothing remedy for chilly days, these 20 flavorful recipes have you covered. Get ready to discover delicious twists on this classic dish that will warm your heart and satisfy your taste buds!
Creamy Shredded Chicken and Wild Rice Soup
Whew, is there anything more comforting than a steaming bowl of soup on a chilly day? This creamy shredded chicken and wild rice soup is basically a hug in a bowl, ready to banish the winter blues with its rich, savory charm. It’s the ultimate cozy meal that’s surprisingly simple to whip up, proving that comfort food doesn’t have to be complicated.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tbsp unsalted butter (or olive oil for a dairy-free start)
– 1 medium yellow onion, diced
– 3 medium carrots, peeled and diced
– 3 celery stalks, diced
– 3 cloves garlic, minced
– 1 tsp dried thyme
– 1/2 tsp dried rosemary, crushed
– 6 cups low-sodium chicken broth
– 1 cup wild rice blend
– 1 lb boneless, skinless chicken breasts
– 1 cup half-and-half (or whole milk for a lighter version)
– 1/4 cup all-purpose flour
– Salt and black pepper, to season throughout
– Fresh parsley, chopped, for garnish (optional)
Instructions
1. In a large pot or Dutch oven, melt the butter over medium heat until it sizzles.
2. Add the diced onion, carrots, and celery to the pot, and sauté for 8-10 minutes, stirring occasionally, until the vegetables soften and the onions turn translucent. Tip: Don’t rush this step—sautéing builds a flavorful base!
3. Stir in the minced garlic, dried thyme, and dried rosemary, and cook for 1 minute until fragrant.
4. Pour in the chicken broth and add the wild rice blend, then increase the heat to high and bring the mixture to a boil.
5. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 25 minutes.
6. While the soup simmers, pat the chicken breasts dry with paper towels and season both sides generously with salt and black pepper.
7. After 25 minutes, place the seasoned chicken breasts into the simmering soup, ensuring they are submerged.
8. Cover the pot again and continue simmering for 20 minutes, or until the chicken reaches an internal temperature of 165°F and the rice is tender. Tip: Use a meat thermometer to check doneness—no guesswork needed!
9. Carefully remove the chicken from the pot and transfer it to a cutting board. Use two forks to shred the chicken into bite-sized pieces.
10. In a small bowl, whisk together the half-and-half and all-purpose flour until no lumps remain to create a slurry.
11. Slowly pour the slurry into the soup while stirring constantly to prevent clumping.
12. Add the shredded chicken back into the pot and stir to combine.
13. Let the soup simmer uncovered for 5-10 minutes, stirring occasionally, until it thickens slightly. Tip: If the soup gets too thick, thin it with a splash of broth or water.
14. Taste and adjust seasoning with more salt and black pepper if desired.
15. Ladle the soup into bowls and garnish with chopped fresh parsley if using.
Yes, this soup is a total winner with its creamy texture that clings to every spoonful of tender chicken and nutty wild rice. The savory broth, deepened by those sautéed veggies, makes each bite irresistibly hearty—perfect for dunking crusty bread or serving over a baked potato for a fun twist. Leftovers? They taste even better the next day, as the flavors meld into cozy perfection!
Spicy Shredded Chicken Tortilla Soup
Ready to rescue your taste buds from the winter doldrums? This Spicy Shredded Chicken Tortilla Soup is the culinary equivalent of a warm, flavorful hug—with a playful kick that says, “Let’s get cozy, but let’s also keep things interesting.” It’s a one-pot wonder that transforms simple ingredients into a fiesta in a bowl, perfect for when you need a meal that’s both comforting and courageously spicy.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 lb boneless, skinless chicken breasts
– 4 cups low-sodium chicken broth
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 (4 oz) can diced green chiles
– 1 tsp ground cumin
– 1 tsp chili powder
– 1/2 tsp smoked paprika
– Salt and black pepper, to taste (adjust as needed)
– 1 cup frozen corn kernels
– 1 (15 oz) can black beans, rinsed and drained
– 1/4 cup fresh cilantro, chopped
– 1 lime, cut into wedges
– Tortilla strips, for serving (store-bought or homemade)
– Sour cream, for serving (optional)
Instructions
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
4. Place the chicken breasts in the pot and sear for 2 minutes per side until lightly browned.
5. Pour in the chicken broth, diced tomatoes with their juices, and diced green chiles.
6. Add the ground cumin, chili powder, smoked paprika, salt, and black pepper, stirring to combine.
7. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes until the chicken is cooked through and tender.
8. Remove the chicken from the pot using tongs and shred it with two forks on a cutting board.
9. Return the shredded chicken to the pot along with the frozen corn kernels and rinsed black beans.
10. Simmer uncovered for 5 minutes until the corn is heated through and the beans are warm.
11. Stir in the chopped cilantro just before serving to preserve its fresh flavor.
12. Ladle the soup into bowls and top with tortilla strips, a squeeze of lime juice, and a dollop of sour cream if desired.
Packed with tender shreds of chicken and a brothy base that’s both smoky and zesty, this soup delivers a satisfying texture with every spoonful. For a fun twist, set up a “soup bar” with extra toppings like avocado slices, shredded cheese, or jalapeños to let everyone customize their bowl—it’s a guaranteed crowd-pleaser that turns dinner into a delicious adventure!
Classic Shredded Chicken Noodle Soup
Zesty, cozy, and downright magical—this Classic Shredded Chicken Noodle Soup is the ultimate hug in a bowl, ready to banish winter blues or soothe a summer sniffle with its soul-warming charm. It’s the kind of recipe that makes you wonder why you ever settled for the canned stuff, delivering tender chicken, slurpable noodles, and a broth so flavorful it might just become your new comfort-food obsession.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
– 1 tablespoon olive oil (or any neutral oil)
– 1 large yellow onion, diced
– 3 carrots, peeled and sliced into ¼-inch rounds
– 3 celery stalks, sliced
– 3 cloves garlic, minced
– 8 cups chicken broth (low-sodium recommended)
– 1 pound boneless, skinless chicken breasts
– 2 bay leaves
– 1 teaspoon dried thyme
– 8 ounces egg noodles
– Salt and black pepper (adjust to taste)
– Fresh parsley, chopped (for garnish)
Instructions
1. Heat 1 tablespoon olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add 1 diced yellow onion, 3 sliced carrots, and 3 sliced celery stalks to the pot, stirring to coat in the oil.
3. Sauté the vegetables for 8–10 minutes until softened and slightly golden, stirring occasionally to prevent sticking.
4. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn it.
5. Pour in 8 cups chicken broth, scraping the bottom of the pot to lift any browned bits for extra flavor.
6. Add 1 pound chicken breasts, 2 bay leaves, and 1 teaspoon dried thyme to the pot, ensuring the chicken is submerged.
7. Bring the broth to a boil over high heat, then reduce to a simmer and cover the pot.
8. Simmer the chicken for 20–25 minutes until it reaches an internal temperature of 165°F and is cooked through.
9. Remove the chicken with tongs and place it on a cutting board to cool slightly, then shred it using two forks.
10. Discard the bay leaves from the pot and return the shredded chicken to the broth.
11. Add 8 ounces egg noodles to the pot and simmer uncovered for 8–10 minutes until al dente, stirring occasionally to prevent clumping.
12. Season the soup with salt and black pepper to taste, starting with ½ teaspoon salt and adjusting as needed.
13. Ladle the soup into bowls and garnish with chopped fresh parsley for a bright finish.
Fragrant and filling, this soup boasts a silky broth that clings to every noodle, with carrots and celery adding a satisfying crunch. Serve it with a crusty bread for dipping, or get creative by topping it with a sprinkle of grated Parmesan or a dash of hot sauce for an extra kick—it’s versatile enough to make any meal feel like a cozy celebration.
Thai-Inspired Shredded Chicken Coconut Soup
Picture this: you’re craving something cozy, but your taste buds are begging for a tropical vacation. Enter this Thai-inspired shredded chicken coconut soup—a creamy, aromatic hug in a bowl that’s easier to whip up than explaining to your cat why you’re eating soup without sharing.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tbsp coconut oil (or any neutral oil, but coconut adds extra flavor)
– 1 lb boneless, skinless chicken breasts
– 4 cups chicken broth
– 1 (13.5 oz) can full-fat coconut milk
– 2 tbsp red curry paste (adjust to taste for more or less heat)
– 1 tbsp fish sauce
– 1 tbsp lime juice (freshly squeezed for the brightest zing)
– 1 cup sliced mushrooms
– 1/2 cup shredded carrots
– 1/4 cup chopped cilantro (for garnish, or skip if you’re a cilantro skeptic)
– 1/4 cup sliced green onions (for a fresh, crunchy finish)
Instructions
1. Heat 1 tbsp coconut oil in a large pot over medium-high heat until shimmering, about 1 minute.
2. Add 1 lb boneless, skinless chicken breasts to the pot and sear for 3–4 minutes per side until golden brown—this locks in juices and builds flavor.
3. Pour in 4 cups chicken broth and bring to a boil, then reduce heat to a simmer.
4. Cover the pot and let the chicken cook for 15 minutes, or until it reaches an internal temperature of 165°F when checked with a meat thermometer.
5. Remove the chicken from the pot and shred it using two forks, then set aside.
6. Stir 2 tbsp red curry paste into the broth until fully dissolved, which should take about 30 seconds to avoid clumps.
7. Add 1 (13.5 oz) can full-fat coconut milk, 1 tbsp fish sauce, and 1 tbsp lime juice to the pot, stirring gently to combine.
8. Toss in 1 cup sliced mushrooms and 1/2 cup shredded carrots, simmering for 5 minutes until the veggies are tender but still have a slight bite.
9. Return the shredded chicken to the pot and heat through for 2 minutes, stirring occasionally.
10. Ladle the soup into bowls and garnish with 1/4 cup chopped cilantro and 1/4 cup sliced green onions.
Now, take a spoonful and savor that velvety coconut broth hugging tender chicken and crisp veggies—it’s like a flavor party where everyone’s invited. Serve it over steamed rice for a heartier meal, or enjoy it straight-up for a light yet satisfying dinner that’ll have you dreaming of beachside markets.
Zesty Lemon Shredded Chicken Orzo Soup
Unbelievably, just when you thought chicken soup couldn’t get any cozier, this zesty lemon version swoops in to save your taste buds from boredom. It’s the ultimate hug-in-a-bowl with a citrusy kick that’ll make you forget all about that sniffly winter day—or, let’s be real, that questionable life choice you made last night. Trust me, this soup is the culinary equivalent of a pep talk, ready to brighten your mood one spoonful at a time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 tbsp olive oil (or any neutral oil, like avocado oil)
– 1 medium yellow onion, diced (about 1 cup)
– 2 medium carrots, peeled and diced (about 1 cup)
– 2 celery stalks, diced (about 1 cup)
– 3 cloves garlic, minced (adjust to taste if you’re a garlic fiend)
– 1 lb boneless, skinless chicken breasts (or thighs for extra juiciness)
– 6 cups low-sodium chicken broth (homemade or store-bought)
– 1 cup orzo pasta (uncooked)
– 1 lemon, juiced (about 3 tbsp, plus zest for garnish if you’re fancy)
– 1 tsp dried thyme (or 1 tbsp fresh thyme, chopped)
– Salt and black pepper (to season throughout)
– Fresh parsley, chopped (for garnish, optional but highly recommended)
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 diced onion, 1 cup diced carrots, and 1 cup diced celery to the pot, and sauté for 5–7 minutes until softened and slightly golden, stirring occasionally to prevent sticking.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn it—garlic turns bitter fast!
4. Place 1 lb chicken breasts in the pot, then pour in 6 cups chicken broth, ensuring the chicken is fully submerged.
5. Bring the broth to a boil over high heat, then reduce to a simmer and cook uncovered for 15–20 minutes until the chicken is cooked through (internal temperature should reach 165°F).
6. Remove the chicken with tongs and set it aside on a cutting board to cool slightly, about 5 minutes.
7. While the chicken cools, add 1 cup orzo and 1 tsp dried thyme to the simmering broth, and cook for 8–10 minutes until the orzo is al dente, stirring occasionally to prevent clumping.
8. Shred the cooled chicken using two forks or your hands, then return it to the pot.
9. Stir in 3 tbsp lemon juice and season with salt and black pepper to taste—start with 1 tsp salt and ½ tsp pepper, then adjust as needed.
10. Simmer for 2–3 more minutes to let the flavors meld, then remove from heat.
Now, this soup isn’t just a meal; it’s a textural masterpiece with tender shredded chicken, perfectly cooked orzo, and a broth that’s tangy yet comforting. Notoriously good for ladling into big bowls and topping with extra lemon zest or a sprinkle of parsley, it’s the kind of dish that’ll have you sneaking back for seconds—maybe even thirds, if no one’s watching!
Hearty Shredded Chicken and Vegetable Soup
Zesty, cozy, and packed with goodness, this soup is the ultimate hug in a bowl for chilly days. It’s a one-pot wonder that transforms simple ingredients into a vibrant, nourishing meal—perfect for when you need a little comfort without the fuss. Let’s get simmering!
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tbsp olive oil (or any neutral oil)
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 3 medium carrots, peeled and sliced into ¼-inch rounds
– 3 celery stalks, chopped
– 1 lb boneless, skinless chicken breasts
– 8 cups low-sodium chicken broth
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 tsp dried thyme
– 1 tsp dried oregano
– 1 bay leaf
– 1 tsp salt (adjust to taste)
– ½ tsp black pepper (adjust to taste)
– 2 cups chopped kale, stems removed
– 1 cup frozen corn kernels
– 2 tbsp fresh parsley, chopped (for garnish)
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 large diced yellow onion and sauté, stirring occasionally, until translucent and fragrant, about 5 minutes.
3. Stir in 3 minced garlic cloves and cook for 30 seconds until aromatic—don’t let it brown!
4. Toss in 3 sliced carrots and 3 chopped celery stalks, cooking for 5 minutes to soften slightly.
5. Place 1 lb chicken breasts in the pot, nestling them among the vegetables.
6. Pour in 8 cups low-sodium chicken broth and 1 can undrained diced tomatoes, scraping any browned bits from the bottom.
7. Add 1 tsp dried thyme, 1 tsp dried oregano, 1 bay leaf, 1 tsp salt, and ½ tsp black pepper, stirring to combine.
8. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes until the chicken is cooked through (internal temperature of 165°F).
9. Remove the chicken with tongs, let it cool slightly on a cutting board for 5 minutes, then shred it using two forks.
10. Return the shredded chicken to the pot, discarding the bay leaf.
11. Stir in 2 cups chopped kale and 1 cup frozen corn kernels, simmering uncovered for 10 minutes until the kale wilts and the corn heats through.
12. Taste and adjust seasoning with more salt or pepper if desired.
13. Ladle the soup into bowls and garnish with 2 tbsp fresh chopped parsley.
Enjoy the tender, juicy chicken mingling with vibrant veggies in a savory broth—it’s a texture party in every spoonful! Elevate it by serving with crusty bread for dipping or topping with a sprinkle of grated Parmesan for extra richness.
Mexican Shredded Chicken Pozole Soup
Mmm, picture this: a steaming bowl of Mexican shredded chicken pozole soup, the kind of cozy hug your taste buds didn’t know they needed on a chilly day like today—December 24th, no less! It’s the ultimate comfort food that’s as easy to whip up as it is to devour, with a playful kick that’ll have you doing a little happy dance in your kitchen. Trust me, this isn’t just soup; it’s a flavor fiesta waiting to happen!
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tbsp olive oil (or any neutral oil)
– 1 large onion, diced
– 4 cloves garlic, minced
– 1 lb boneless, skinless chicken breasts
– 4 cups chicken broth
– 2 cups water
– 1 can (15 oz) hominy, drained and rinsed
– 1 can (14.5 oz) diced tomatoes, undrained
– 2 tbsp chili powder (adjust to taste)
– 1 tsp dried oregano
– 1 tsp ground cumin
– Salt and pepper, to taste (optional)
– Fresh cilantro, chopped, for garnish
– Lime wedges, for serving
Instructions
1. Heat the olive oil in a large pot over medium heat until it shimmers, about 2 minutes.
2. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
4. Place the chicken breasts in the pot and sear for 2 minutes per side until lightly browned.
5. Pour in the chicken broth and water, then bring the mixture to a boil over high heat.
6. Reduce the heat to low, cover the pot, and simmer the chicken for 20 minutes until fully cooked and tender.
7. Remove the chicken from the pot using tongs, let it cool slightly on a cutting board for 5 minutes, then shred it with two forks.
8. Return the shredded chicken to the pot along with the hominy, diced tomatoes, chili powder, oregano, and cumin.
9. Simmer the soup uncovered over medium-low heat for 15 minutes, stirring occasionally, to let the flavors meld.
10. Taste the soup and season with salt and pepper if desired, adjusting the chili powder for more heat.
Zesty and hearty, this pozole boasts a tender, shredded chicken texture that melts in your mouth, with hominy adding a delightful chewiness. Serve it topped with a sprinkle of fresh cilantro and a squeeze of lime for a bright, tangy finish—perfect for ladling into bowls and sharing with friends on a festive evening!
Comforting Shredded Chicken and Dumpling Soup
Feeling like your soul needs a warm hug? This shredded chicken and dumpling soup is the culinary equivalent of a cozy blanket on a chilly day—it’s hearty, soul-soothing, and guaranteed to banish the winter blues with every spoonful. Let’s get simmering!
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tablespoons olive oil (or any neutral oil)
– 1 large onion, diced
– 3 carrots, sliced into ½-inch rounds
– 3 celery stalks, chopped
– 4 cloves garlic, minced
– 1 pound boneless, skinless chicken breasts
– 8 cups chicken broth
– 1 teaspoon dried thyme
– 1 bay leaf
– 1 cup all-purpose flour
– 2 teaspoons baking powder
– ½ teaspoon salt
– ½ cup milk
– 2 tablespoons unsalted butter, melted
– Fresh parsley, chopped (for garnish, optional)
Instructions
1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add onion, carrots, and celery to the pot; cook until softened, 5–7 minutes, stirring occasionally.
3. Stir in minced garlic and cook until fragrant, 30 seconds.
4. Place chicken breasts in the pot and pour in chicken broth, ensuring they’re submerged.
5. Add dried thyme and bay leaf, then bring to a boil over high heat.
6. Reduce heat to low, cover, and simmer until chicken is cooked through (internal temperature 165°F), 15–20 minutes.
7. Remove chicken from the pot and shred it into bite-sized pieces using two forks.
8. Return shredded chicken to the pot and discard the bay leaf.
9. In a medium bowl, whisk together flour, baking powder, and salt for the dumplings.
10. Pour milk and melted butter into the flour mixture; stir until just combined to avoid tough dumplings.
11. Drop tablespoon-sized scoops of dumpling dough into the simmering soup, spacing them apart.
12. Cover the pot and cook until dumplings are fluffy and cooked through, 15 minutes—do not peek to keep steam in!
13. Ladle soup into bowls and garnish with fresh parsley if desired.
Hearty and satisfying, this soup boasts tender chicken, soft vegetables, and pillowy dumplings that soak up the savory broth. Serve it with crusty bread for dipping, or add a dash of hot sauce to spice things up—it’s comfort food that’s as versatile as it is delicious!
Garlicky Shredded Chicken and Spinach Soup
Sick of the same old soups that leave you yawning into your bowl? This garlicky shredded chicken and spinach soup is here to rescue your taste buds from boredom with a flavor punch so bold, it might just do a little victory dance in your pot. It’s the cozy, one-pot wonder your winter weeknights have been desperately craving.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 6 cloves garlic, minced (yes, six—trust me!)
– 1 lb boneless, skinless chicken breasts
– 6 cups low-sodium chicken broth
– 1 tsp dried thyme
– 1/2 tsp black pepper
– 5 oz fresh spinach
– 1 tbsp fresh lemon juice
– Salt, to finish (adjust to taste)
Instructions
1. Heat the olive oil in a large pot or Dutch oven over medium heat for 1 minute until shimmering.
2. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
3. Stir in the minced garlic and cook for 1 minute until fragrant—don’t let it brown!
4. Place the chicken breasts in the pot in a single layer.
5. Pour in the chicken broth, ensuring the chicken is mostly submerged.
6. Add the dried thyme and black pepper to the broth.
7. Bring the liquid to a boil over high heat, then immediately reduce to a simmer.
8. Cover the pot and simmer for 20 minutes, or until the chicken reaches an internal temperature of 165°F on a meat thermometer.
9. Remove the chicken with tongs and transfer it to a cutting board to rest for 5 minutes.
10. While the chicken rests, add the fresh spinach to the simmering broth and stir until wilted, about 2 minutes.
11. Use two forks to shred the chicken into bite-sized pieces.
12. Return the shredded chicken to the pot.
13. Stir in the fresh lemon juice.
14. Taste the soup and add salt if needed, starting with 1/4 tsp.
15. Ladle the soup into bowls and serve immediately.
Perfectly tender chicken mingles with garlic-infused broth in every spoonful, while the spinach adds a pop of color and freshness. For a fun twist, top it with a sprinkle of red pepper flakes or serve alongside crusty bread for dipping into that savory liquid gold.
Savory Shredded Chicken and Mushroom Soup
Kick off your cozy season with this soul-warming soup that’s basically a hug in a bowl—perfect for when you’re craving something hearty but don’t want to spend all day in the kitchen. Savory shredded chicken and earthy mushrooms come together in a rich, brothy embrace that’ll have you wondering why you ever bothered with canned soup.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 tablespoon olive oil (or any neutral oil)
– 1 pound boneless, skinless chicken breasts
– 8 ounces cremini mushrooms, sliced (baby bellas work great too)
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 6 cups low-sodium chicken broth
– 1 teaspoon dried thyme
– 1 bay leaf
– Salt and black pepper, to taste (start with ½ teaspoon salt, adjust later)
– 2 tablespoons fresh parsley, chopped (for garnish, optional but recommended)
Instructions
1. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Add 1 pound boneless, skinless chicken breasts to the pot and sear for 4–5 minutes per side, until golden brown—this builds flavor, so don’t skip it!
3. Remove the chicken from the pot and set it aside on a plate; it’ll finish cooking later.
4. In the same pot, add 8 ounces sliced cremini mushrooms and 1 diced yellow onion; cook for 6–8 minutes, stirring occasionally, until the mushrooms release their liquid and the onion softens.
5. Stir in 3 minced garlic cloves and cook for 1 minute, just until fragrant—be careful not to burn it!
6. Pour in 6 cups low-sodium chicken broth, scraping up any browned bits from the bottom of the pot for extra depth.
7. Add 1 teaspoon dried thyme and 1 bay leaf, then return the seared chicken breasts to the pot.
8. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20 minutes to cook the chicken through and meld the flavors.
9. Remove the pot from the heat and take out the chicken breasts; let them cool for 5 minutes, then shred them with two forks—this keeps the meat tender.
10. Return the shredded chicken to the pot, season with salt and black pepper to taste (start with ½ teaspoon salt), and simmer uncovered for 5 more minutes to heat through.
11. Discard the bay leaf and stir in 2 tablespoons chopped fresh parsley just before serving.
Ladle this beauty into bowls and get ready for a texture party: tender, juicy chicken shreds mingle with meaty mushrooms in a savory, thyme-kissed broth that’s light yet satisfying. Serve it with crusty bread for dipping, or toss in a handful of spinach at the end for a pop of color—it’s the ultimate cozy upgrade that’ll have everyone asking for seconds!
Asian-Inspired Shredded Chicken Ramen Soup
Craving something that’ll hug your soul and kick your taste buds awake? This Asian-inspired shredded chicken ramen soup is your ticket to cozy, slurp-worthy bliss—no passport required. It’s the ultimate weeknight rescue mission that’s faster than ordering takeout and way more satisfying.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
- 1 lb boneless, skinless chicken breasts
- 4 cups low-sodium chicken broth
- 2 cups water
- 3 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp sesame oil (or any neutral oil)
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 4 oz ramen noodles (discard seasoning packets)
- 2 cups baby spinach
- 2 green onions, thinly sliced
- 1 tbsp rice vinegar
- 1 tsp chili oil (adjust to taste)
- Salt, to taste (optional)
Instructions
- In a large pot, combine 4 cups chicken broth, 2 cups water, 1 lb chicken breasts, 3 tbsp soy sauce, 1 tbsp sesame oil, 2 cloves minced garlic, and 1 tbsp grated ginger.
- Bring the mixture to a boil over high heat, then reduce to a simmer and cook uncovered for 15 minutes, or until the chicken reaches an internal temperature of 165°F. Tip: Simmering gently keeps the broth clear and flavorful.
- Remove the chicken with tongs and transfer it to a cutting board to cool slightly.
- While the chicken cools, add 4 oz ramen noodles to the simmering broth and cook for 3–4 minutes, stirring occasionally to prevent sticking.
- Shred the chicken using two forks, pulling it apart into bite-sized pieces. Tip: Shredding while warm makes it tender and easier to handle.
- Return the shredded chicken to the pot along with 2 cups baby spinach, 2 sliced green onions, 1 tbsp rice vinegar, and 1 tsp chili oil.
- Stir everything together and cook for 1–2 minutes, just until the spinach wilts. Tip: Adding spinach last preserves its vibrant color and nutrients.
- Taste the soup and add salt if needed, though the soy sauce usually provides enough seasoning.
- Ladle the soup into bowls, ensuring each serving gets plenty of noodles, chicken, and broth.
Velvety broth wraps around tender chicken and springy noodles, with a hint of ginger and chili oil that’ll make you do a happy dance. Serve it topped with extra green onions or a soft-boiled egg for a protein-packed twist—it’s basically a hug in a bowl that’s begging to be slurped loudly.
Tomato Basil Shredded Chicken Soup
Huddle up, soup squad! We’re diving into a bowl of pure comfort that’s basically a cozy hug for your taste buds—this Tomato Basil Shredded Chicken Soup is the ultimate weeknight hero, ready to rescue you from the dreaded ‘what’s for dinner?’ dilemma with minimal fuss and maximum flavor.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 tablespoon olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 pound boneless, skinless chicken breasts
– 4 cups low-sodium chicken broth
– 1 (28-ounce) can crushed tomatoes
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup fresh basil leaves, chopped (plus extra for garnish)
– 1/2 cup heavy cream (optional, for richness)
– Grated Parmesan cheese, for serving (optional)
Instructions
1. Heat 1 tablespoon olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in 2 minced garlic cloves and cook until fragrant, about 30 seconds—don’t let it burn!
4. Place 1 pound chicken breasts in the pot and pour in 4 cups chicken broth and 1 can crushed tomatoes.
5. Add 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, stirring to combine.
6. Bring the mixture to a boil over high heat, then reduce to a simmer and cover the pot.
7. Simmer for 20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
8. Remove the chicken with tongs and shred it using two forks on a cutting board—tip: let it cool slightly to avoid burning your fingers!
9. Return the shredded chicken to the pot and stir in 1/4 cup chopped fresh basil.
10. For a creamier soup, optionally stir in 1/2 cup heavy cream and heat through for 2 minutes.
11. Ladle the soup into bowls and garnish with extra basil and grated Parmesan cheese if desired.
Grab a spoon and dig into this vibrant, chunky soup where the tender shredded chicken soaks up the tangy tomato broth, punctuated by the fresh pop of basil. Serve it with a crusty bread for dipping, or get fancy by topping it with a dollop of pesto for an herby twist that’ll make your taste buds do a happy dance!
Curried Shredded Chicken and Lentil Soup
Tired of the same old soup? This curried shredded chicken and lentil soup is here to shake up your dinner routine with a flavor explosion that’ll make your taste buds do a happy dance. It’s the cozy, one-pot wonder you didn’t know you needed, packed with protein and personality.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
– 2 tbsp olive oil (or any neutral oil)
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp curry powder
– 1 tsp ground cumin
– 1/2 tsp red pepper flakes (adjust to taste)
– 1 lb boneless, skinless chicken breasts
– 1 cup brown lentils, rinsed
– 6 cups chicken broth (low-sodium recommended)
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 (13.5 oz) can coconut milk (full-fat for creaminess)
– 1/2 cup fresh cilantro, chopped (plus extra for garnish)
– Salt and black pepper, to taste
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 cloves minced garlic and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
4. Add 2 tbsp curry powder, 1 tsp ground cumin, and 1/2 tsp red pepper flakes, toasting the spices for 30 seconds to bloom their flavors.
5. Place 1 lb chicken breasts in the pot, searing for 2 minutes per side until lightly browned.
6. Pour in 6 cups chicken broth and 1 cup rinsed brown lentils, scraping up any browned bits from the bottom of the pot.
7. Bring the mixture to a boil over high heat, then reduce to a simmer, cover, and cook for 20 minutes.
8. Remove the chicken breasts with tongs, shred them using two forks, and return the shredded chicken to the pot.
9. Stir in 1 can undrained diced tomatoes and 1 can coconut milk, simmering uncovered for 10 minutes to thicken slightly.
10. Season with salt and black pepper to taste, then stir in 1/2 cup chopped cilantro just before serving.
Now, dig into this hearty soup where tender shredded chicken and earthy lentils swim in a velvety, coconut-infused broth with a warm curry kick. For a fun twist, top it with extra cilantro, a squeeze of lime, or even a dollop of Greek yogurt to balance the spices.
Cheesy Shredded Chicken and Broccoli Soup
Let’s be real: sometimes you need a hug in a bowl, and this cheesy, cozy soup is basically a warm, delicious embrace. Picture tender shredded chicken and vibrant broccoli swimming in a velvety, cheese-laden broth—it’s the ultimate comfort food that’ll make you forget it’s chilly outside. Trust me, your spoon will be diving back in for more before you can say ‘seconds, please!’
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 tbsp unsalted butter (or olive oil for a lighter option)
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 4 cups low-sodium chicken broth
– 1 lb boneless, skinless chicken breasts
– 4 cups broccoli florets, chopped into bite-sized pieces
– 1 cup heavy cream
– 2 cups shredded cheddar cheese
– 1 tsp salt (adjust to taste)
– ½ tsp black pepper
– ¼ tsp paprika (for a subtle smoky kick)
Instructions
1. Melt the unsalted butter in a large pot over medium heat until it sizzles lightly.
2. Add the diced yellow onion and cook for 5 minutes, stirring occasionally, until it turns translucent and soft.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
4. Pour in the low-sodium chicken broth and bring the mixture to a gentle boil over high heat.
5. Add the boneless, skinless chicken breasts to the pot, reduce the heat to medium-low, and simmer for 15 minutes until the chicken is fully cooked and reaches an internal temperature of 165°F.
6. Remove the chicken from the pot using tongs, place it on a cutting board, and shred it with two forks into bite-sized pieces.
7. Add the chopped broccoli florets to the pot and simmer for 5 minutes until they are bright green and tender-crisp.
8. Stir in the heavy cream and bring the soup back to a low simmer over medium heat.
9. Gradually add the shredded cheddar cheese while stirring constantly until it melts completely and the soup is smooth.
10. Return the shredded chicken to the pot, then season with salt, black pepper, and paprika, stirring to combine evenly.
11. Simmer the soup for an additional 5 minutes over low heat to let the flavors meld, stirring occasionally.
Yes, this soup is a creamy dream with a texture that’s luxuriously thick yet not too heavy, thanks to the melty cheddar and tender broccoli bits. Serve it piping hot in bread bowls for an edible vessel, or top with extra cheese and crispy bacon crumbles for a decadent twist that’ll have everyone asking for the recipe!
Herbed Shredded Chicken and Barley Soup
Now, let’s be real—when the weather turns chilly, you need a soup that’s less ‘meh’ and more ‘heck yes!’ This herbed shredded chicken and barley soup is the cozy, flavor-packed hug your taste buds have been dreaming of, with a hearty texture that’ll make you forget all about those bland canned versions. It’s the ultimate comfort food that’s surprisingly simple to whip up, so grab your pot and let’s get simmering!
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 tablespoon olive oil (or any neutral oil)
– 1 pound boneless, skinless chicken breasts
– 1 medium onion, diced
– 2 carrots, peeled and sliced into ¼-inch rounds
– 2 celery stalks, chopped
– 3 cloves garlic, minced
– 6 cups low-sodium chicken broth
– ¾ cup pearl barley, rinsed
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary, crumbled
– ½ teaspoon black pepper
– 1 teaspoon salt (adjust to taste)
– 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
1. Heat 1 tablespoon olive oil in a large pot over medium-high heat until shimmering, about 1 minute.
2. Add 1 pound boneless, skinless chicken breasts to the pot and cook for 5–6 minutes per side until golden brown and cooked through (internal temperature should reach 165°F).
3. Remove the chicken from the pot and set it aside on a plate to cool slightly.
4. In the same pot, add 1 medium diced onion, 2 sliced carrots, and 2 chopped celery stalks, and sauté for 5–7 minutes until the vegetables soften and the onion turns translucent.
5. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn it.
6. Pour in 6 cups low-sodium chicken broth and ¾ cup rinsed pearl barley, scraping any browned bits from the bottom of the pot for extra flavor.
7. Add 1 teaspoon dried thyme, 1 teaspoon crumbled dried rosemary, ½ teaspoon black pepper, and 1 teaspoon salt, then bring the mixture to a boil.
8. Reduce the heat to low, cover the pot, and simmer for 30 minutes until the barley is tender and has absorbed some of the broth.
9. While the soup simmers, shred the cooled chicken using two forks until it’s in bite-sized pieces.
10. After 30 minutes, stir the shredded chicken into the soup and let it heat through for 5 minutes.
11. Taste the soup and adjust seasoning with more salt if needed, remembering that broths can vary in saltiness.
12. Ladle the soup into bowls and garnish with 2 tablespoons chopped fresh parsley.
Buttery barley and tender chicken meld into a brothy masterpiece that’s both filling and light. Serve it with a crusty bread for dipping, or get fancy by topping it with a dollop of sour cream and extra herbs for a creamy twist—this soup is so good, you might just skip the main course!
Smoky Shredded Chicken and Black Bean Soup
Oh, the weather outside is frightful, but this soup is so delightful! Let’s ditch the dreary December chill with a bowl of smoky, soul-warming goodness that’s basically a hug in a pot. It’s the cozy, low-effort hero your weeknight dinner lineup desperately needs.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 tablespoons olive oil (or any neutral oil)
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 1 tablespoon smoked paprika
– 1 teaspoon ground cumin
– 1/4 teaspoon cayenne pepper (adjust for heat preference)
– 1 pound boneless, skinless chicken breasts
– 4 cups low-sodium chicken broth
– 2 (15-ounce) cans black beans, rinsed and drained
– 1 (14.5-ounce) can diced tomatoes, undrained
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 1/4 cup fresh cilantro, chopped (plus extra for garnish)
– 1 lime, cut into wedges for serving
Instructions
1. Heat 2 tablespoons olive oil in a large Dutch oven or heavy pot over medium-high 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—don’t let it brown!
4. Sprinkle in 1 tablespoon smoked paprika, 1 teaspoon ground cumin, and 1/4 teaspoon cayenne pepper, stirring constantly for 1 minute to toast the spices and unlock their smoky depth.
5. Place 1 pound chicken breasts into the pot, nestling them into the onion-spice mixture.
6. Pour in 4 cups chicken broth, 2 cans rinsed black beans, and 1 can undrained diced tomatoes, ensuring the chicken is mostly submerged.
7. Season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper, then bring the mixture to a boil over high heat.
8. Reduce heat to medium-low, cover the pot with a lid, and simmer for 20 minutes until the chicken is cooked through and reaches an internal temperature of 165°F.
9. Remove the pot from heat and transfer the chicken to a cutting board using tongs; let it rest for 5 minutes to retain juiciness.
10. Use two forks to shred the chicken into bite-sized pieces, then return all the shredded chicken to the pot.
11. Stir in 1/4 cup chopped fresh cilantro until evenly distributed.
12. Ladle the soup into bowls and garnish with extra cilantro and a squeeze of fresh lime juice from the wedges.
Brimming with tender, smoky chicken and creamy black beans, this soup boasts a rich, brothy texture that’s hearty without feeling heavy. Serve it with a side of crispy tortilla strips for crunch or over a scoop of rice to soak up every last drop—it’s a flavor fiesta that’ll have everyone begging for seconds!
Shredded Chicken and Sweet Corn Chowder
Whew, is it just me, or did winter decide to show up fashionably late and then overstay its welcome? Let’s fight back with a bowl of pure, cozy magic that’s basically a hug from the inside out. This Shredded Chicken and Sweet Corn Chowder is the culinary equivalent of your favorite fuzzy socks—utterly comforting and surprisingly easy to love.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 tbsp unsalted butter (or olive oil for a dairy-free twist)
– 1 large yellow onion, diced (about 1 cup)
– 2 cloves garlic, minced
– 2 medium carrots, peeled and diced (about 1 cup)
– 2 stalks celery, diced (about 1 cup)
– 1/4 cup all-purpose flour
– 4 cups low-sodium chicken broth
– 2 cups cooked, shredded chicken breast (from a rotisserie chicken to save time)
– 2 cups frozen sweet corn kernels (no need to thaw)
– 1 cup half-and-half (or whole milk for a lighter version)
– 1 tsp dried thyme
– 1/2 tsp smoked paprika
– Salt and freshly ground black pepper, as needed
Instructions
1. Melt 2 tbsp unsalted butter in a large Dutch oven or heavy-bottomed pot over medium heat.
2. Add 1 large diced yellow onion and cook, stirring occasionally, for 5 minutes until softened and translucent.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 2 diced carrots and 2 diced celery stalks to the pot. Cook, stirring, for 5 minutes until the vegetables begin to soften.
5. Sprinkle 1/4 cup all-purpose flour over the vegetables. Cook, stirring constantly, for 2 minutes to form a roux and remove the raw flour taste.
6. Gradually whisk in 4 cups low-sodium chicken broth until the mixture is smooth and no lumps remain.
7. Bring the mixture to a simmer over medium-high heat, then reduce the heat to medium-low.
8. Add 2 cups shredded chicken, 2 cups frozen sweet corn, 1 tsp dried thyme, and 1/2 tsp smoked paprika. Stir to combine.
9. Let the chowder simmer gently, uncovered, for 15 minutes to allow the flavors to meld and the vegetables to become tender.
10. Stir in 1 cup half-and-half and heat through for 3–4 minutes until warmed but not boiling.
11. Season the chowder with salt and freshly ground black pepper, starting with 1/2 tsp salt and 1/4 tsp pepper, then adjust as needed.
12. Remove the pot from the heat and let it stand for 5 minutes before serving to allow it to thicken slightly.
Really, this chowder is a textural dream—creamy from the roux, with little pops of sweet corn and tender shreds of chicken in every spoonful. The smoked paprika adds a whisper of warmth that’s just enough to make you forget the frost outside. Serve it in a big mug for maximum coziness, or ladle it over a baked potato for a hearty, all-in-one meal that’ll have everyone asking for seconds.
Spicy Shredded Chicken and Quinoa Soup
Just when you thought soup couldn’t get any more exciting, this spicy shredded chicken and quinoa number swoops in to prove you wrong—it’s basically a flavor party in a bowl that’ll make your taste buds do a happy dance. Perfect for those chilly evenings when you need a hug from the inside out, or when you’re just tired of boring old chicken noodle.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 tablespoon olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 pound boneless, skinless chicken breasts
– 4 cups low-sodium chicken broth
– 1 cup quinoa, rinsed
– 1 (14.5-ounce) can diced tomatoes, undrained
– 1 teaspoon ground cumin
– 1/2 teaspoon chili powder (adjust to taste)
– 1/4 teaspoon cayenne pepper (optional for extra heat)
– Salt and black pepper to taste
– 1/4 cup fresh cilantro, chopped (for garnish)
– 1 lime, cut into wedges (for serving)
Instructions
1. Heat 1 tablespoon olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add 1 diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant—don’t let it burn!
4. Place 1 pound chicken breasts in the pot and sear for 2 minutes per side until lightly browned.
5. Pour in 4 cups chicken broth and bring to a boil over high heat, then reduce to a simmer.
6. Cover the pot and let the chicken simmer for 15 minutes until cooked through (internal temperature should reach 165°F).
7. Remove the chicken with tongs, shred it using two forks, and set aside.
8. Add 1 cup rinsed quinoa, 1 can diced tomatoes, 1 teaspoon cumin, 1/2 teaspoon chili powder, and 1/4 teaspoon cayenne pepper to the pot.
9. Bring the mixture back to a simmer, cover, and cook for 15 minutes until the quinoa is tender and has absorbed most of the liquid.
10. Return the shredded chicken to the pot, season with salt and black pepper, and stir to combine.
11. Simmer uncovered for 5 more minutes to let the flavors meld.
12. Ladle the soup into bowls and garnish with 1/4 cup chopped cilantro and lime wedges.
You’ll love the hearty texture from the fluffy quinoa and tender chicken, with a spicy kick that warms you up without overwhelming. Try topping it with avocado slices or a dollop of sour cream for a creamy twist—it’s so good, you might just forget it’s actually healthy!
Shredded Chicken and Chickpea Stew
Crank up the cozy vibes, because this shredded chicken and chickpea stew is about to become your new favorite hug in a bowl. It’s the kind of hearty, flavor-packed dish that makes you wonder why you ever bothered with takeout, and it comes together with minimal fuss for maximum deliciousness. Perfect for a chilly evening or whenever your soul needs a little extra warmth.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts
– 2 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 2 (15 oz) cans chickpeas, drained and rinsed
– 4 cups low-sodium chicken broth
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 tsp smoked paprika
– 1 tsp ground cumin
– 1/2 tsp dried oregano
– Salt and black pepper (adjust to taste)
– 1/4 cup fresh parsley, chopped (for garnish)
Instructions
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Season the chicken breasts generously with salt and pepper on both sides.
3. Add the chicken to the pot and sear for 4–5 minutes per side, until golden brown—this builds a flavorful fond (those tasty browned bits) for the stew.
4. Transfer the chicken to a plate and set aside; it will finish cooking later.
5. Reduce the heat to medium and add the diced onion to the same pot, scraping up any fond with a wooden spoon.
6. Sauté the onion for 5–7 minutes, until softened and translucent.
7. Stir in the minced garlic and cook for 1 minute, just until fragrant—be careful not to burn it, as burnt garlic can turn bitter.
8. Add the chickpeas, diced tomatoes with their juices, chicken broth, smoked paprika, cumin, and oregano to the pot.
9. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 20 minutes to allow the flavors to meld.
10. Return the seared chicken breasts to the pot, nestling them into the liquid.
11. Cover the pot and simmer for an additional 15–20 minutes, until the chicken is cooked through and reaches an internal temperature of 165°F.
12. Remove the pot from the heat and transfer the chicken to a cutting board.
13. Use two forks to shred the chicken into bite-sized pieces—this method keeps it tender and juicy.
14. Stir the shredded chicken back into the stew and let it warm through for 2–3 minutes.
15. Taste and adjust seasoning with more salt or pepper if needed.
16. Ladle the stew into bowls and garnish with fresh parsley.
Hearty and satisfying, this stew boasts tender shredded chicken and creamy chickpeas in a rich, smoky broth. Serve it over a bed of fluffy rice or with crusty bread for dipping—it’s a comforting meal that’s sure to become a weeknight favorite.
Light Shredded Chicken and Zucchini Soup
Brace yourselves, soup lovers, because this bowl of cozy is about to become your new kitchen MVP. It’s the ultimate hug in a mug for when you’re craving something light yet satisfying, without any of the usual heavy lifting. Think of it as your shredded chicken’s spa day, with zucchini as its refreshing sidekick.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tablespoon olive oil (or any neutral oil)
– 1 pound boneless, skinless chicken breasts
– 1 medium onion, diced
– 2 cloves garlic, minced
– 2 medium zucchinis, sliced into half-moons
– 4 cups low-sodium chicken broth
– 1 teaspoon dried thyme
– 1/2 teaspoon salt (adjust to taste)
– 1/4 teaspoon black pepper
– 2 tablespoons fresh lemon juice
– Fresh parsley, chopped (for garnish)
Instructions
1. Heat the olive oil in a large pot over medium-high heat until it shimmers, about 1 minute.
2. Add the chicken breasts to the pot and cook for 5-7 minutes per side until golden brown and cooked through to an internal temperature of 165°F.
3. Transfer the cooked chicken to a cutting board and let it rest for 5 minutes to keep it juicy, then shred it using two forks.
4. In the same pot, add the diced onion and cook for 3-4 minutes until softened and translucent.
5. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to let it burn.
6. Add the sliced zucchini to the pot and cook for 2-3 minutes until slightly tender.
7. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot for extra flavor.
8. Stir in the dried thyme, salt, and black pepper, then bring the mixture to a boil.
9. Reduce the heat to low, cover the pot, and let it simmer for 10 minutes to meld the flavors.
10. Add the shredded chicken back to the pot and cook for 2 more minutes until heated through.
11. Remove the pot from the heat and stir in the fresh lemon juice for a bright finish.
12. Ladle the soup into bowls and garnish with chopped fresh parsley.
Just imagine the tender shreds of chicken mingling with the soft, almost silky zucchini in a savory broth that’s light but never boring. The lemon adds a zesty pop that cuts through beautifully, making each spoonful a little celebration. Try serving it with a crusty piece of bread for dipping, or get fancy by topping it with a sprinkle of red pepper flakes for a gentle kick.
Summary
Just like a cozy blanket on a chilly day, these 20 shredded chicken soup recipes offer comfort and flavor in every bowl. Whether you’re craving something classic or adventurous, there’s a recipe here to warm your heart and kitchen. We’d love to hear which one becomes your new favorite—leave a comment below and share this roundup on Pinterest to spread the warmth!
