As the weather gets colder, chicken soup is more than ever a comfort in a bowl. It’s one of the most nutritious meals and is perfect for packing with flavor and warmth.
These five recipes take simple, homey ingredients and transform them into restaurant-quality soup recipes that will make everyone at the table want seconds.
1. Classic Chicken and Vegetable Soup
This classic recipe is eternally delightful as it mixes together soft, tender chicken, gold and green medley veggies, and broth that is well seasoned to make it taste like it has been simmering for days.
The trick is to build layers of flavor by first sautéing the base of the aromatics, and then the chicken in the broth to keep it all juicy and tender.
Ingredients
- 1 and a half pounds of boneless and skinless chicken breasts or thighs
- 1 large onion, diced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 4 cloves garlic, minced
- 8 cups low-sodium chicken broth
- Olive oil
- 2 Bay leaves
- 1 tsp dried thyme
- 1 tsp dried parsley
- 2 cups chopped kale or spinach
- Salt and black pepper to taste
- Fresh lemon juice (optional)
Instructions
Heat the olive oil in a large pot over medium heat until it shimmers slightly.
Step 1
Add the diced onion, carrots, and celery. Cook for 5-7 minutes.
Let the onion become translucent, and the vegetables start to soften.
This step releases the natural sugars in the vegetables and creates a flavorful base for your soup.
Add in the minced garlic and cook it for 30 seconds until the garlic becomes aromatic.
Be careful not to let it brown; otherwise, it will become bitter, and not everybody wants that.
Add in the chicken broth. Add the bay leaves, thyme, and parsley.
Bring the soup to a gentle boil, then turn it down so that it is a steady simmer instead of a rolling boil.
At this point, you should see small bubbles bursting through the surface.
Put chicken breasts or thighs in the pot, cover it, and cook for 20 to 25 minutes, until the chicken is fully cooked.
You can tell when the chicken is done when it reaches an internal temperature of 165°F and there is no pink meat.
Once the chicken is done, take it out of the pot and set it on a cutting board.
Step 2
Simmer the broth while the chicken stands for a few minutes.
When the chicken is cool enough to shred, take two forks or a knife to make small pieces.
Add the shredded chicken to the pot and toss in some chopped kale or spinach.
Let it simmer for an additional 3 to 4 minutes, until the green, wilted, and tender.
Once cooked, the kale will have a darker green color and a change in texture to be much softer.
Remove the bay leaves and add seasonings.
Make sure to add salt and black pepper to your liking, starting off with 1 tsp of salt and adjusting it according to your taste.
If you want your soup, add some lemon juice to have a much fresher taste right when you serve it.
2. Creamy Chicken and Wild Rice Soup
The food is so rich and satisfying. The soup is made with nutty wild rice, and it also features tender chicken in an amazing creamy broth.
Wild rice also gives a wonderful chewy texture and an earthy flavor. This dish makes it feel special enough for company but is also easy enough for a weeknight dinner.
Ingredients
- 1 ½ pounds boneless, skinless chicken thighs
- 3 tablespoons butter
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- ⅓ cup all-purpose flour
- 6 cups chicken broth
- 1 cup wild rice blend, uncooked
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup heavy cream or half-and-half
- 2 cups fresh spinach
- Salt and pepper to taste
Instructions
Let the butter melt in a large Dutch oven or heavy-bottomed pot over medium heat.
Step 1
Once the butter is fully melted and begins to foam slightly, the diced onion, carrots, and celery need to be added.
This step needs to be left to cook for 6-8 minutes, stirring occasionally until the vegetables soften and the onion becomes transparent.
You need to mince the garlic, then you will add it in, cook it.
Let it cook for 30 seconds so it can smell the kitchen up a bit. You will be able to smell the garlic once it is fully cooked.
Sprinkle flour over the vegetables and stir constantly for a few minutes to cook off the raw flour taste.
The mixture will become thick and paste-like, coating vegetables. This creates a roux that will thicken the soup beautifully.
While stirring, pour in chicken broth to prevent lumps from forming.
Start with about a cup, stir until smooth, and add the rest, but gradually. The mixture will thicken and simmer.
To the pot, add wild rice, chicken thighs, thyme, and a bay leaf.
Bring the mixture to a boil, then lower the heat and cover the pot. Let it simmer for about 40 to 45 minutes until the rice is tender.
You will know the rice is tender when it starts to split open and the white interior is visible. The chicken should also be tender and fully cooked at this point.
Use two forks to shred the chicken thighs and remove them from the pot.
If the chicken is properly cooked, the meat will come apart quite effortlessly. You can add the shredded chicken back to the pot.
Step 2
Spinach will take a couple of minutes to wilt. Fold in and stir the heavy cream and the fresh spinach.
This will heat the soup and transform the broth to a light color with added creaminess and silky richness.
Remove the bay leaf, and adjust seasoning with salt and black pepper.
The soup should be thick enough and creamy for a spoon to stand in it.
3. Mexican Chicken Tortilla Soup
Packed with southwestern flavors and with a bold and zesty taste,
This soup consists of tender chicken, black beans, corn, and tomatoes in a broth seasoned with spices and finished with crispy tortilla strips. Every spoonful bursts with flavor, starting from a base of cumin, chili powder, and smoky paprika.
Ingredients
- 1 ½ pounds boneless, skinless chicken breast
- 2 tbsp of olive oil
- One large onion, cut into cubes
- One red bell pepper cut into cubes
- 4 garlic cloves minced
- 1 seeded and minced jalapeno
- 1 Tbsp of chili powder
- 2 teaspoons of ground cumin
- 1 teaspoon of smoked paprika
- 6 cups of chicken broth
- 1 14.5-ounce can of diced tomatoes with juices
- 1 15 ounce can of black beans that have been drained and rinsed
- 1 cup of corn kernels, frozen or fresh
- Juice of 2 limes
- Salt and pepper to taste
For serving, there are tortilla strips, diced avocado, fresh cilantro, sour cream, and shredded cheese
Instructions
In a large pot, heat olive oil over medium to high heat.
Step 1
Dub, onion and bell pepper, and cook for 5 to 6 minutes. They should become a little brown and soften.
The pepper should be tender and maintain its structure.
Add in garlic and jalapeño and cook for a minute until fragrant.
With oil, jalapeno will have heat that will be watery in the soup for a little spice. Use a half jalapeno for a little less heat.
For 30 to 60 seconds, you should constantly stir the chili powder, cumin, and smoked paprika.
You will begin to smell the spices, and you will see them change to a darker shade. It is an important step to toast these spices.
Then, you should include the chicken broth, diced tomatoes, and their juices.
After that, you will need to put in the chicken breasts. You should let the mixture boil, and then you should put it to a simmer.
You will need to let it cook for 20 to 25 minutes. It is done once the chicken is cooked and has an internal temperature of 165°F.
Step 2
The next step is to take the chicken out of the pot and let it rest for a few minutes so that it can cool.
After that, you can take two forks and shred it. The chicken will be so tender that it will shred rather easily.
You will need to put the black beans and corn in the pot.
You can then simmer for 5 to 7 minutes so that you can heat through everything and let the flavors combine.
The final product from the beans will be that they are tender, and the corn will have a bright shade of yellow.
You will then take the pot off the cookware and stir in the fresh lime juice.
This is because the bold flavors in the mixture of the pot are smoky, and the lime juice gives a balance to the mixture.
You will then need to taste the mixture and decide if you want to add more spice with salt and pepper to the mixture.
Along with the soup, add a layer of crispy tortilla strips, diced avocado, sour cream, shredded cheese, and fresh cilantro.
They provide a nice crunchy contrast, creaminess, and refreshing flavor that complement the bold soup.
4. Asian-Inspired Chicken Ginger Soup
This deep-flavored soup remains light and tender by featuring chicken from a ginger-infused broth with mushrooms, bok choy, and rice noodles.
The ginger and garlic add a comforting yet invigorating aromatic base while the rice noodles absorb the broth.
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts or thighs
- 2 tablespoons sesame oil
- 1 medium onion, thinly sliced
- 3 tablespoons fresh ginger, minced or grated
- 5 cloves garlic, minced
- 8 cups chicken broth
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 8 ounces sliced shiitake or cremini mushrooms
- 2 cups bok choy, chopped
- 4 ounces rice noodles
- 2 sliced green onions
- fresh cilantro for garnish
- Sriracha or chili oil (optional)
Instructions
When the oil flows easily, add sliced onion to the pot. The nutty soup aroma will come from the sesame oil.
Step 1
Cook, add and adjust the sliced onion for 3-4minutes, cook until it turns translucent, and begins to soften.
Stir in the ginger and garlic, cooking gently for 1-2 minutes,
Or until the ginger is fragrant and spicy and the mixture develops a thick paste in the bottom of your pot. This is the aromatic base of your soup.
Now is also the time to add your chicken broth, soy sauce, and rice vinegar, and bring the pot to a boil.
The vinegar is a nice touch because it adds tang to the soup.
After the mixture reaches a boil, add your chicken breasts or chicken thighs, and turn the heat to low for a simmer.
Let your broth simmer for roughly 20-25 minutes until the chicken is fully cooked and tender.
You should notice some small bubbles forming and popping to the surface of the broth.
When the chicken is finished cooking, carefully remove it from the pot.
Let the chicken cool slightly before shredding or slicing it, and it should pull apart easily.
Step 2
Now add your sliced mushrooms to the pot and continue to simmer for 5 minutes.
The mushrooms should darken, become tender and silky, and absorb the broth’s flavors.
Put the rice noodles in and make sure to follow the instructions provided in the packaging, which is usually around 3-5 minutes.
Make sure the noodles are cooked tender and have a slight chew. If the noodles are ready, you should be able to see that they are translucent.
Then, add in the chopped bok choy and the rest of the shredded chicken that you saved when making the soup.
Let it sit for around 2-3 minutes, at which, the bok choy should be cooked.
You should be able to tell that stems are tender crisp, and soft; the leaves should be dark and green.
Next, make sure to taste it and see if the seasoning is to your liking, and if it is not, add a bit more soy sauce if you feel it is necessary.
You should be able to garnish the soup when you are ready.
5. Tuscan White Bean and Chicken Soup
This is rustic and comforting. This soup is also a mix of chicken and creamy white beans of your liking, kale, and a broth made to perfection.
It is made with the finest rosemary and garlic Italy can bring to the table, is the finest and most rustic. It is suitable for a complete meal and will be even more delicious the next day.
Ingredients
- 1 ½ pounds of boneless skinless chicken thighs
- 3 tablespoons of olive oil
- 1 large onion, chopped
- 3 diced carrots
- 3 diced celery stalks
- 6 cloves of minced garlic
- 1 tablespoon minced fresh rosemary or 1 teaspoon dried
- ½ teaspoon red pepper flakes
- 6 cups of chicken broth
- 2 cans (15 ounces each) cannellini beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes
- 3 cups chopped kale stems removed
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Over medium heat, heat the olive oil in a large heavy-bottomed pot.
Step 1
Add the diced onion, carrots, and celery to the oil when it is hot and shimmering.
For 7 or 8 minutes, while stirring from time to time, let the vegetables soften and the onion become translucent. This is the Italian soffritto, which is the aromatic soup base.
Put in the minced garlic, the rosemary, and red pepper flakes, and stir for a minute until the mixture is very fragrant.
The red pepper flakes heat the oil, while the rosemary gives it a pine-like scent.
Add the chicken thighs to the chicken broth and bring to a boil.
Once the broth boils, lower the heat to a simmer, and cook for 25-30 minutes.
The chicken should be easily shredded apart with a fork, and should be soft and fully cooked.
Once cooked, remove the chicken from the broth, and let it cool for a few minutes.
The thighs should retain moisture and have a lot of flavor, thanks to the broth.
While the chicken cools, put the tomato mixture and the cannellini beans into the broth.
Let the beans simmer for five minutes so that they can soften and soak in the broth flavor.
Step 2
After five minutes, the beans should be fully cooked and have a creamy texture.
While the beans are simmering, you can shred the chicken into small pieces.
Return the shredded chicken to the broth along with the cut kale.
Continue to cook for five more minutes until the kale wilts and softens.
Once cooked, the kale should be a dark green color, and it should take up less space in the pot.
Once the pot is off the heat, add the Parmesan, and stir to incorporate it.
The soup will be slightly thick thanks to the melting of the cheese, and it will have a rich, salty flavor. Add salt and pepper to taste, and enjoy.
Garnish with some Parmesan cheese and freshly chopped parsley before serving the soup.
Each serving should be thick and hearty enough for the soup to include four or five beans and an even larger portion of the diced chicken and other vegetables.
Ingredient Swaps
Soups are incredibly versatile and easy to adapt to the ingredients you have.
For example, you can use rotisserie chicken instead of cooking your own and add it in towards the end of the cooking time.
Boneless chicken thighs can easily be substituted with chicken breasts, too.
Garlic powder can be substituted for fresh garlic, using about 1/4 of a teaspoon for every clove.
To keep it dairy-free, use coconut milk instead of the heavy cream, or add Greek yogurt at the end for a much lighter version.
Fresh herbs can be replaced with dried at a ratio of 1 tsp of dried for every tablespoon of fresh.
Any color of bell pepper can be used instead of the red, and in most of these recipes, fresh and frozen vegetables are interchangeable.
Cannellini beans can easily be replaced with chickpeas or white northern beans, and you can use any leafy green like Swiss chard or collards in place of kale or spinach.
Storage Tips
A sealed container placed in the fridge or freezer can keep soups fresh, and the cooled soup will keep getting more delicious as the flavors meld overnight.
Let the soup cool completely before transferring to airtight containers that you can keep in the fridge for four days
Or the freezer for three months, but keep in mind soup with rice or noodles should be stored separately, so rice/noodles don’t go mushy.
When reheating the creamy soup, you may see the cream separate; just stir over low heat, and it’ll come back together.
When reheating soup that’s been frozen, let the container thaw overnight in the fridge and warm the soup in a medium-low stovetop, stirring frequently.
For smaller portions, you can also microwave the soup for 2-3 minute increments.
If the soup has been over-thickened in the freezer, you can add a bit of broth or water to the soup before reheating.
Suggestions for Achieving the Best Results
For good taste, layer your ingredients.
Take time to sweat your aromatics before adding the stock, as this builds a more complex and richer base.
When adding chicken to soup, keep the temperature at a gentle simmer.
Boiling the soup at a high temperature will leave the chicken dry and stringy.
Scoop off any foam that comes to the surface for a clear and good-tasting broth.
Properly developing the flavor of the soup involves seasoning at different points in the cooking process instead of all at the end.
Tasting as you go to build flavors in a complementary way is usually very helpful.
If the soup feels unbalanced, add some brightness to the flavor with a splash of vinegar or some lemon juice to keep it at a good acidity level.
If you want to add some color and flavor to your soup, add fresh herbs at the end of cooking, as they are better than dried herbs.
For the tortilla soup, it is better to make your own tortilla strips by cutting some corn tortillas
And baking the strips at a temperature of 400°F for 8 to 10 minutes, until they are crispy.
If you want to save some time, just add a store-bought rotisserie chicken for the last 5 minutes of cooking.
Conclusion
Do not forget to take the bay leaves out before serving the dish. They are not edible, and one can easily choke on them.