chicken soup

Chicken Pot Pie Soup

A rich and velvety soup rendition of the classic chicken pot pie, this dish offers all the savory warmth and comfort without the need for a crust. Brimming with tender vegetables, succulent chicken, and a creamy broth, it makes for a hearty, satisfying meal, especially when paired with freshly baked biscuits.

Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Recipe Info
Cuisine: American
Category: Soup, Comfort Food
Servings: 10 people

Ingredients

• 1 cup corn (frozen or canned)
• 6 Tbsp unsalted butter
• 2 celery sticks, finely chopped
• 1/2 cup whipping cream
• 1 cup frozen peas
• 3–4 tsp salt, or to taste
• 1/4 cup parsley, finely chopped, plus extra for garnish
• 8 oz white or brown mushrooms, sliced
• 2 medium carrots, thinly sliced into rings
• 5 cups cooked chicken, shredded
• 6 cups chicken stock
• 1 lb Yukon gold potatoes, peeled and cut into 1/4” slices
• 3 garlic cloves, minced
• 1/2 tsp black pepper
• 1 medium yellow onion, chopped (about 1 cup)
• 1/3 cup all-purpose flour

Instructions

In a large Dutch oven or heavy-bottomed soup pot set over medium-high heat, melt the butter until foamy. Add the diced onion, celery, and carrot slices. Sauté the mixture for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften and take on a light golden hue.

Introduce the sliced mushrooms and minced garlic to the pot. Continue cooking for an additional 5 minutes, stirring occasionally, until the mushrooms have softened and released their moisture.

Sprinkle in the all-purpose flour and stir continuously for about 1 minute, allowing the mixture to take on a pale golden color and the raw flour taste to cook off.

Gradually pour in the chicken stock, stirring well to incorporate. Add the sliced potatoes, followed by the salt and black pepper. Raise the heat and bring the mixture to a boil. Once boiling, reduce the heat to a simmer, partially cover the pot, and let it cook for 12 to 15 minutes, or until the potatoes are fork-tender.

Add the shredded cooked chicken, peas, corn, whipping cream, and chopped parsley to the soup. Stir to combine. Return the soup to a gentle simmer and cook for an additional 5 minutes, just until the peas and corn are tender and the soup is thoroughly heated through.

Adjust the seasoning with additional salt and pepper if needed. Remove from heat and garnish with extra parsley before serving.

Chicken Taco Soup

A bold and hearty chicken taco soup with a creamy Rotel-infused broth, black beans, corn, and tender chicken, all seasoned with classic Tex-Mex spices. Ready in just over half an hour, this flavorful soup is ideal for busy weeknights or a comforting weekend meal

Time
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Recipe Info
Cuisine: Tex-Mex, American
Category: Soup, Main Course
Servings: 6

Ingredients

• 1 (14 oz) can black beans, rinsed and drained
• 1/2 red bell pepper, chopped
• 1 teaspoon smoked paprika
• 3 cups chicken broth
• 2 cups cooked or rotisserie chicken, shredded
• 2 (10 oz) cans Ro-tel diced tomatoes with green chilies, with juices
• 1 tablespoon olive oil
• 8 oz cream cheese, softened
• 1/2 medium onion, chopped
• 1 (12 oz) can corn, drained
• 1 tablespoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• Optional toppings: shredded Mexican cheese blend, avocado, cilantro, tortilla strips, etc.

Instructions

In a soup pot set over medium-high heat, warm the olive oil. Add the chopped onion and sauté for approximately 5 minutes, until translucent and slightly softened.

Add the Ro-tel tomatoes with their juices, black beans, corn, red bell pepper, chili powder, garlic powder, cumin, and smoked paprika to the pot. Stir to combine.

Increase the heat and bring the mixture to a boil. Once boiling, reduce to a gentle simmer and allow the soup to cook uncovered for 5 minutes. Meanwhile, prepare any toppings you plan to use.

Cut the softened cream cheese into smaller chunks and add them to the soup. Stir continuously until the cream cheese is fully melted and incorporated into the broth.

Add the shredded chicken and cook for an additional 5 to 7 minutes, or until the chicken is heated through and the soup is creamy and well combined.

Adjust the seasoning with salt and pepper to taste. Serve hot with your preferred toppings.

Marry Me Chicken Soup

A rich, heartwarming soup layered with flavors of tender rotisserie chicken, sun-dried tomatoes, orecchiette pasta, and a luxurious blend of cream cheese and parmesan in a seasoned, aromatic broth. Finished with fresh spinach and a hint of spice, this one-pot dish delivers depth, comfort, and just the right amount of indulgence.

Time
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

Recipe Info
Cuisine: American
Category: Soup, Comfort Food
Servings: 6–8

Ingredients

• 1 cup (100 g) parmesan cheese, shredded
• 8 ounces orecchiette pasta
• ½ cup (about 8) sun-dried tomatoes, softened in hot water, drained, and chopped
• 1 teaspoon garlic, minced
• ½ teaspoon crushed red pepper flakes
• 1 package (8 oz) cream cheese, cubed and softened
• 2 cups (280 g) rotisserie chicken, cubed
• 1 cup (238 g) heavy whipping cream
• 1 tablespoon extra virgin olive oil
• 1 cup (30 g) fresh baby spinach
• 1 teaspoon kosher salt
• 1 small yellow onion, diced (about ½ cup)
• 8 cups (64 oz) chicken broth
• 1 teaspoon black pepper
• Parmesan, grated, for garnish

Instructions

Heat olive oil in a large pot over medium heat. Once the oil is shimmering, add the diced onion and chopped sun-dried tomatoes. Sauté for 3 to 5 minutes until both are softened.

Incorporate the minced garlic and cook for an additional minute until fragrant.

Pour in the chicken broth and heavy cream, stirring to create a smooth base.

Add the cubed cream cheese and shredded parmesan, stirring constantly until both cheeses melt and the soup becomes smooth and creamy.

Stir in the uncooked orecchiette pasta along with kosher salt, black pepper, and red pepper flakes. Mix thoroughly to distribute the seasonings.

Cover the pot tightly and let the soup simmer, stirring occasionally, for 14 to 16 minutes or until the pasta is tender.

Five minutes before the pasta finishes cooking, add the cubed rotisserie chicken. In the final minute of cooking, fold in the fresh spinach and allow it to wilt gently into the soup.

Ladle into bowls and garnish with freshly grated parmesan cheese. Serve immediately.

Creamy Chicken Soup

A comforting, homemade creamy chicken soup filled with tender vegetables, savory herbs, and your choice of potatoes, rice, or pasta. Simmered in a rich broth enhanced with white wine and half-and-half, this satisfying one-pot meal is perfect for cozy nights or family gatherings.

Time
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Recipe Info
Cuisine: American
Category: Soup, Main Course
Servings: 11 cups

Ingredients

• 1 ½ lbs. potatoes (Yukon Gold preferred), peeled and diced
• 1 teaspoon dried parsley
• 1 chicken bouillon cube or 1 tsp Better Than Bouillon
• ½ cup dry white wine (Pinot Grigio, Chardonnay, or Sauvignon Blanc)
• 1/8 teaspoon black pepper
• 1 ½ cups frozen vegetables (such as corn and peas)
• 1–2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• 1 ¼ lbs. bone-in chicken breast or thighs
• ¼ cup all-purpose flour
• ½ teaspoon each: dried basil, oregano, mustard powder, onion powder
• ¼ teaspoon each: ground sage, salt, celery salt
• 5 cups chicken broth
• 2 tablespoons butter
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 cup carrots, diced
• 2 ribs celery, diced
• 1 cup half-and-half (half milk, half cream)
• Salt and pepper, to taste

Instructions

Pat the chicken dry and generously season both sides with salt, pepper, and Italian seasoning.

In a large Dutch oven or soup pot over medium-high heat, warm the olive oil. Once hot, sear the chicken for 3–4 minutes per side until browned. The chicken does not need to be fully cooked through. Remove from the pot and let rest for 10 minutes before cutting into bite-sized pieces.

Turn off the heat and pour in the white wine. Set heat to medium and scrape the bottom of the pot with a silicone spatula to release browned bits. Let the liquid reduce by half, about 4 minutes.

Add butter and allow it to melt. Stir in the diced onion, carrots, and celery. Cook for 5–6 minutes until the vegetables begin to soften.

Add the garlic along with all the dried seasonings (parsley, basil, oregano, mustard powder, onion powder, sage, salt, celery salt, and pepper). Cook for 1 minute until fragrant.

Sprinkle in the flour and mix to combine. Stir constantly and cook for 2 minutes to eliminate the raw flour taste.

Gradually add chicken broth, stirring well between each addition to create a smooth consistency. Slowly pour in the half-and-half, followed by the bouillon.

Bring the soup to a boil, then reduce to a gentle simmer. Return the diced chicken to the pot along with any accumulated juices. Simmer uncovered for 15–20 minutes to allow the flavors to meld. Optional: add chicken bones during this stage for enhanced flavor; remove before serving.

Add the peeled and diced potatoes along with the frozen vegetables. Let the soup bubble gently, uncovered, for another 15 minutes or until the potatoes are tender.

Ladle into bowls and serve warm. Pairs beautifully with buttermilk biscuits or cheddar bay biscuits.

Mexican Chicken Soup

A vibrant, nourishing soup featuring tender chicken, a medley of vegetables, and bold Mexican spices in a tomato-infused broth. This quick, one-pot recipe is perfect for using up leftover chicken and can be easily topped with your favorite garnishes for a custom finish that warms from the inside out.

Time
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Recipe Info
Cuisine: Mexican
Category: Soup
Servings: 6 (approx. 1½ cups each)

Ingredients

• 1 teaspoon ground cumin
• 3 cups cooked chicken, diced or shredded
• 2 tablespoons olive oil
• 2 tablespoons fresh cilantro, chopped (optional)
• 1 (14 oz) can crushed tomatoes, undrained
• 1 medium onion, peeled and chopped (about 2 cups)
• 3 ribs celery, chopped (about 1 cup)
• Salt and freshly ground black pepper, to taste
• 1 teaspoon ground coriander
• 3 carrots, peeled and chopped (about 1 cup)
• 1 jalapeño pepper, stemmed, seeded, and minced
• 2 cloves garlic, minced
• 6 cups chicken broth

For Serving (Optional):

• Shredded cheddar cheese
• Sour cream
• Avocado, peeled, pitted, and diced
• Tortilla chips

Instructions

In a large saucepan or soup pot, heat the olive oil over medium-high heat until shimmering. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes, stirring occasionally, until the vegetables are softened.

Add the minced garlic and stir for 30 seconds, just until fragrant.

Stir in the chicken broth, crushed tomatoes (with juices), minced jalapeño, ground cumin, and ground coriander. Mix well.

Bring the soup to a boil, then reduce heat and let it simmer uncovered for 20 minutes, allowing the flavors to meld.

Stir in the cooked chicken and cilantro (if using). Season with salt and freshly ground black pepper to taste; approximately 1 teaspoon of salt and ½ teaspoon of pepper is a good starting point.

Ladle the soup into bowls and serve hot. Offer optional toppings such as shredded cheddar, sour cream, diced avocado, and tortilla chips for added texture and flavor.

Rotisserie Chicken Soup

A bright and nourishing soup crafted with tender rotisserie chicken, fresh vegetables, aromatic herbs, and a citrusy finish from lemon juice and zest. Wilted kale adds heartiness, while optional parmesan toppings enhance the depth of flavor. Quick to prepare and deeply satisfying.

Time
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes

Recipe Info
Cuisine: American
Category: Soup
Servings: 6

Ingredients

• 2 cups carrots, peeled and chopped (about 3 large carrots)
• 32 oz chicken broth (more as needed for desired consistency)
• 1 tablespoon chopped sage
• 1 tablespoon chopped thyme
• 1 rotisserie chicken (32 oz), skin, bones, and cartilage removed, meat shredded
• 1/2 teaspoon black pepper
• 2 tablespoons avocado oil or vegetable oil
• 2 cups onion, chopped (about 1 medium onion)
• 8 cups kale, chopped (not packed)
• 4 cloves garlic, minced
• 1½ teaspoons kosher salt
• Juice of 2 lemons
• Zest of 1 lemon

Toppings (Optional):

• Freshly grated parmesan
• Parmesan crisps

Instructions

Begin by removing and discarding the skin, bones, and cartilage from the rotisserie chicken. Shred the meat and set it aside.

In a large heavy-bottomed pot, heat the avocado or vegetable oil over medium heat until shimmering. Add the chopped onions and carrots and sauté for 5 to 7 minutes, or until softened.

Stir in the minced garlic, chopped thyme, sage, kosher salt, and pepper. Cook for about 2 minutes, until the herbs are fragrant.

Add the chicken broth, shredded chicken, chopped kale, lemon juice, and lemon zest. Stir to incorporate all ingredients.

Bring the soup to a vigorous simmer and cook until the kale is wilted to your preference and the soup is fully heated through.

Taste and adjust seasoning as needed.

Serve hot, topped with freshly grated parmesan and optional parmesan crisps for added texture and richness.

Crock Pot Chicken Soup

A nourishing, slow-simmered chicken soup made effortlessly in the crock pot with wholesome ingredients. This cozy dish features bone-in chicken, fresh vegetables, herbs, and a hint of apple cider vinegar for depth of flavor. Ideal for clean eating lifestyles including Whole30, Paleo, and Keto.

Time
Prep Time: 5 minutes
Cook Time: 6 hours
Total Time: 6 hours 5 minutes

Recipe Info
Cuisine: American
Category: Soup
Servings: 4–6
Diet: AIP, Dairy-Free, Gluten-Free, Keto, Low Carb, Paleo, Whole30

Ingredients

• 3 celery stalks, diced
• ½ teaspoon freshly ground black pepper
• 1 tablespoon herbes de Provence (or several sprigs of fresh herbs)
• 3–4 cups filtered water
• 1 teaspoon apple cider vinegar
• 1 medium onion, chopped
• 2 organic chicken thighs, bone-in, skin-on
• 2 organic chicken breasts, bone-in, skin-on
• 1 teaspoon sea salt
• 3 carrots, diced

Instructions

In the crock pot, layer the chopped onion, diced celery, and carrots at the bottom.

Place the chicken pieces on top of the vegetables, skin-side up and bone-side down.

Sprinkle in the herbes de Provence (or add fresh herbs), followed by the apple cider vinegar, sea salt, and freshly ground black pepper.

Pour in filtered water until the vegetables are fully submerged and the water level comes halfway up the chicken—between 3 and 4 cups.

Cover and cook on low for 6 to 8 hours, allowing the flavors to develop slowly.

Once cooking is complete, carefully remove the chicken and let it cool slightly. Discard the skin and bones, then shred the meat.

Return the shredded chicken to the soup in the crock pot. Stir to combine, adjust seasoning to taste, and reheat gently if necessary.

Serve hot and enjoy the wholesome comfort of this classic slow-cooked soup.

Buffalo Chicken Soup

All the bold, zesty flavors of buffalo wings are transformed into a creamy, hearty soup packed with chicken, vegetables, tangy blue cheese, and just the right amount of heat. This one-pot meal is ideal for make-ahead dinners, freezer-friendly meal prep, or satisfying any spicy craving.

Time
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes

Recipe Info
Cuisine: American
Category: Dinner, Main Course
Servings: 8
Calories: 303 kcal

Ingredients

• 2 tablespoons olive oil
• ½ cup hot sauce (start with ¼ cup and adjust to taste)
• 1 teaspoon onion powder
• 1 cup chopped celery
• 2 lbs boneless, skinless chicken breasts (about 2–3 breasts)
• 1 cup chopped carrots
• 4 cloves garlic, minced
• 32 oz chicken broth (approximately 4 cups)
• 1 tablespoon flour
• 8 oz block cream cheese, softened
• ½ cup blue cheese crumbles
• 1 cup chopped onions
• 1 teaspoon garlic powder

Garnishes (Optional):

• Fresh parsley
• Diced tomato
• Chopped green onion
• Additional blue cheese crumbles

Instructions

In a 5½-quart Dutch oven or large soup pot, heat olive oil over medium-high heat. Add the chopped onions, carrots, and celery. Sauté for 4 to 5 minutes until the onions are translucent; the carrots and celery do not need to be fully softened.

Add minced garlic and continue cooking for another 3 minutes, stirring occasionally, until fragrant.

Sprinkle the flour over the vegetables and stir to coat evenly.

Place the chicken breasts on top of the sautéed mixture. Slowly pour the chicken broth into the pot, ensuring the chicken is submerged. Stir gently to combine.

Bring the soup to a boil, then reduce to a simmer. Cover and cook for 10–15 minutes or until the chicken is fully cooked.

Transfer the cooked chicken to a plate and let cool slightly. Once cooled, shred the meat using two forks.

While the chicken cools, check the tenderness of the vegetables. If they are not yet soft, continue simmering until tender.

Reduce heat to medium-low. Stir in the softened cream cheese, blue cheese crumbles, onion powder, garlic powder, and hot sauce. Stir well until the cheeses are fully melted and the broth is smooth. This may take a few minutes.

Return the shredded chicken to the soup. Simmer for 3–5 minutes, or until everything is heated through.

Taste the soup and adjust with salt, pepper, or additional hot sauce as needed.

Ladle into bowls and garnish with blue cheese crumbles, parsley, diced tomatoes, or chopped green onions, if desired.

Chicken Fajita Soup

All the bold, smoky flavors of classic chicken fajitas are captured in this hearty, comforting soup. Crafted in a single pot, this dish is ready in under an hour—ideal for a flavorful weeknight meal.

Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Recipe Info
Cuisine: Mexican
Category: Dinner
Method: Stovetop

Ingredients

Fajita Seasoning Blend

• 1/2 teaspoon kosher salt
• 1/8 teaspoon ground cayenne pepper
• 1/2 teaspoon garlic powder
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/4 teaspoon onion powder
• 1 teaspoon smoked paprika

For the Soup

• 1 red bell pepper, chopped
• 1 can (540 ml) no salt added black beans, drained and rinsed
• 1 can (341 ml) no salt added whole kernel corn, drained
• 1 tablespoon extra virgin olive oil
• 2 small yellow onions, chopped
• 4 cups no salt added chicken broth
• 1 yellow bell pepper, chopped
• 1.5 pounds boneless, skinless chicken thighs or breasts
• 1 can (796 ml) no salt added diced tomatoes, with juices

Instructions

Preheat the oven to 350°F.

In a small bowl, combine all the spices listed under the fajita seasoning blend and mix well.

Place the chicken in a large bowl and coat evenly with half of the prepared seasoning.

In a Dutch oven or another oven-safe pot, heat the olive oil over medium heat. Add the seasoned chicken and sear each side until browned, approximately 2–3 minutes per side. If needed, work in batches to avoid overcrowding.

Once the chicken is browned, pour 3–4 tablespoons of chicken broth into the pot to just cover the base. Cover with a lid and transfer to the preheated oven. Roast for 15–20 minutes, or until the chicken is fully cooked.

Remove the chicken from the pot and allow it to rest on a cutting board for 5 minutes. Then cut into cubes or shred, as preferred. Leave any juices in the pot.

To the same pot, add the chopped bell peppers, onions, and the remaining fajita seasoning. Sauté over medium heat until they begin to soften, around 3–5 minutes.

Return the chicken to the pot along with the diced tomatoes, black beans, corn, and remaining chicken broth. Stir thoroughly to combine.

Bring the soup to a boil, then reduce the heat and let it simmer for an additional 5 minutes. Avoid overcooking to maintain the texture of the vegetables.

Taste and adjust salt as needed. Serve hot, optionally garnished with toppings of your choice.

Leftovers can be refrigerated in an airtight container for up to 4 days, or frozen for up to 3 months.

Green Enchilada Chicken Soup

This rich and savory Green Enchilada Chicken Soup brings together zesty enchilada sauce, mild green chilis, tender chicken, creamy cheeses, and aromatic seasonings. A one-pot comfort meal ready in just 40 minutes, it offers a vibrant twist on classic chicken soup with a Tex-Mex flair.

Time
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Recipe Info
Cuisine: Mexican-American
Category: Dinner
Method: Stovetop

Ingredients

• 4 ounces (113.4 g) cream cheese, softened
• 1/8 teaspoon (0.25 g) ground black pepper
• 1 tablespoon (14.79 ml) olive oil
• 2 tablespoons (0.8 g) cilantro, chopped
• 1/4 teaspoon (0.5 g) onion powder
• 1/2 onion, chopped
• 1 cup (113 g) Monterey Jack cheese
• 4 ounces (113.4 g) chopped green chilis
• 1/8 teaspoon (0.75 g) salt
• 15 ounces (425.24 g) can green enchilada sauce
• 1/2 teaspoon (1 g) cumin
• 1 can cannellini beans
• 1 clove garlic, minced
• 2 1/2 cups (591.47 ml) chicken broth
• 2 boneless skinless chicken breasts
• Sour cream, for garnish

Instructions

Warm a large soup pot over medium heat. Once hot, add the olive oil. Sauté the chopped onions for about 5 minutes, until tender. Stir in the minced garlic and cook for 30 seconds, until aromatic.

Add the chicken breasts to the pot along with the green enchilada sauce, chicken broth, chopped green chilis, cannellini beans, cumin, onion powder, salt, and black pepper. Stir well to combine.

Bring the mixture to a gentle simmer and cook until the chicken is fully cooked through, approximately 15 minutes. Remove the chicken from the pot and shred it using two forks.

Return the shredded chicken to the pot, reduce the heat to low, and let the soup continue to simmer for another 15 minutes.

Stir in the Monterey Jack cheese and softened cream cheese. Allow the soup to cook until both cheeses have fully melted and the soup reaches a creamy consistency.

Ladle into bowls and garnish each serving with freshly chopped cilantro and a spoonful of sour cream.

Green Chili Chicken Soup Recipe

This deeply flavorful Green Chili Chicken Soup channels the essence of an enchilada in every spoonful. Infused with green chiles, spices, and shredded chicken, it delivers a comforting, crowd-pleasing meal ideal for slow cooking and simple serving.

Time
Prep Time: 5 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 35 minutes

Recipe Info
Cuisine: Southwestern
Category: Dinner
Method: Slow Cooker

Ingredients

• 2 (14.5-ounce) cans chicken broth
• 1 teaspoon garlic powder
• 1 ½ tablespoons cumin
• ⅔ cup corn (thawed, if frozen)
• 2 (4-ounce) cans diced green chiles
• 1 tablespoon chili powder
• ⅔ cup water
• 1 (28-ounce) can mild green enchilada sauce
• Salt and pepper, to taste
• 3 cooked and shredded chicken breasts
• 1 teaspoon onion powder
• Toppings: Monterey Jack cheese, sliced avocado, sour cream

Instructions

In a slow cooker set to HIGH, combine the shredded chicken, chicken broth, green enchilada sauce, diced green chiles, water, cumin, chili powder, onion powder, garlic powder, and corn.

Cover and cook for 3 to 4 hours, allowing the flavors to meld and the soup to become rich and fragrant.

Once cooking is complete, season with salt and pepper to taste.

Ladle into bowls and garnish with Monterey Jack cheese, sour cream, and fresh avocado slices before serving.

Keto Chicken Soup

Crafted as a one-pot meal, this Keto Chicken Soup delivers a nourishing, low-carb bowl of comfort. Juicy chicken thighs simmer alongside aromatic vegetables and cauliflower rice in a flavorful broth, offering only 3 grams of net carbs per serving—perfect for anyone following a ketogenic lifestyle.

Time
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes

Recipe Info
Cuisine: American
Category: Dinner
Method: Stovetop

Ingredients

• 2 stalks celery, chopped (about 2 cups)
• 5 cloves garlic, minced
• 1 teaspoon pepper
• 1 large onion, chopped
• 6–8 cups chicken broth*
• 2 bay leaves
• 3 pounds chicken thighs or one whole chicken**
• 1 tablespoon olive oil
• 2 large carrots, chopped
• 1 teaspoon salt
• 2 cups cauliflower rice

Instructions

In a large saucepan set over medium heat, warm the olive oil. Once hot, add the chopped onion, carrots, celery, and garlic. Cook, stirring occasionally, until the vegetables are tender—approximately 5 minutes.

Season the mixture with salt and pepper. Pour in the chicken broth and add the bay leaves. Bring the contents to a boil.

Reduce heat to a simmer, then add the chicken and cauliflower rice. Let the soup simmer gently for 30–35 minutes, or until the chicken is fully cooked and tender.

Remove the saucepan from the heat. If using a whole chicken, shred the meat using two forks before serving.

Serve warm, optionally garnished with fresh parsley and a squeeze of lemon juice for brightness.

Slow Cooker Chicken Noodle Soup

This Slow Cooker Chicken Noodle Soup brings classic comfort to your table with minimal effort. Laden with tender chicken, wholesome vegetables, herbs, and soft egg noodles, this satisfying soup is perfect for chilly days or whenever a nourishing meal is needed.

Time
Prep Time: 10 minutes
Cook Time: 7 hours
Total Time: 7 hours

Recipe Info
Cuisine: American
Category: Main Dish, Slow Cooker, Soup
Method: Slow Cooker

Ingredients

Add at the Beginning

• 2 dried bay leaves
• 1 teaspoon dried thyme
• 4 medium carrots, sliced into rounds or half moons
• 1 medium yellow onion, diced
• Salt and pepper, to taste
• 4 stalks celery, sliced
• 2 large boneless, skinless chicken breasts (approx. 1.5 lbs)
• 1 teaspoon dried rosemary
• 4 cloves garlic, minced
• 8 cups chicken stock or broth (low sodium preferred)

Add at the End

• 8 ounces egg noodles
• ½ lemon, juiced
• 3 tablespoons fresh parsley, finely chopped

Instructions

Place the diced onion, sliced carrots, celery, garlic, chicken breasts, chicken stock, bay leaves, thyme, rosemary, and a generous pinch of salt and pepper into a large slow cooker.

Cover and cook on low for 6 to 8 hours, until the chicken is cooked through and the vegetables are tender. Cooking time may vary depending on the size of the chicken breasts and the model of the slow cooker.

Remove the chicken breasts from the slow cooker and shred them with two forks. Return the shredded chicken to the pot.

Stir in the egg noodles, ensuring they are fully submerged in the broth. Cover again and cook on low for an additional 5–10 minutes, or until the noodles are tender. Alternatively, cook the noodles separately on the stovetop and add to individual bowls before serving.

Once the noodles are cooked, stir in the lemon juice and fresh parsley.

Serve hot and enjoy.

Healthy Chicken Soup

This nourishing Healthy Chicken Soup features tender chicken, crisp vegetables, and vibrant herbs, brought together in a savory, lemon-kissed broth. With wholesome ingredients and simple preparation, it’s an ideal recipe for a balanced lunch or light dinner.

Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Recipe Info
Cuisine: American
Category: Soup
Method: Stovetop

Ingredients

• 2 large carrots, peeled and thinly sliced
• 1 tablespoon avocado oil or ghee
• 6 cloves garlic, minced
• 2 tablespoons fresh chopped dill
• 1 ½ teaspoons salt, plus more to taste
• 2 dried bay leaves
• ½ teaspoon turmeric powder
• 1 tablespoon fresh lemon juice, plus more to taste
• 2 celery stalks
• 1 yellow onion, diced
• 1 pound boneless, skinless chicken breast or thighs
• 6 cups chicken broth
• 2 sprigs fresh thyme

Instructions

In a large Dutch oven or soup pot, heat the avocado oil or ghee over medium heat.

Generously season both sides of the chicken with salt and pepper. Sear the chicken in the hot pot until golden brown on each side, about 4–5 minutes per side. Remove and set aside.

To the same pot, add the diced onion, garlic, carrots, and celery. Sauté for 2–3 minutes, stirring occasionally, until the vegetables are fragrant and begin to soften.

Return the seared chicken to the pot and add the chicken broth, bay leaves, turmeric powder, salt, and fresh thyme. Bring the mixture to a boil.

Once boiling, lower the heat to a simmer. Allow the soup to cook gently for 20–25 minutes, until the chicken is fully cooked and tender.

Remove the chicken from the pot and shred it using two forks. Return the shredded meat to the soup and stir to combine.

Reduce the heat to low and mix in the chopped dill and fresh lemon juice. Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired.

Serve hot and enjoy.

Tuscan Chicken Soup

Rich in flavor and rustic in character, this Tuscan Chicken Soup features tender chicken, sun-dried tomatoes, fragrant herbs, and a creamy broth. Finished with Tuscan kale and a splash of cream, it delivers comforting Italian-inspired warmth in just 30 minutes.

Time
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Recipe Info
Cuisine: American, Italian
Category: Main Course, Soup
Method: Stovetop

Ingredients

• 2 chicken breasts, chopped into 1-inch pieces
• 1 tablespoon olive oil
• ¼ cup sun-dried tomatoes, chopped
• ½ teaspoon smoked paprika
• 2 cups Tuscan kale, chopped (stems removed)
• 4 cups chicken stock
• ⅓ cup heavy cream
• Salt, to taste
• Pepper, to taste
• 2 cloves garlic, minced
• 1 teaspoon dried thyme leaves

Instructions

Prepare all ingredients before starting: dice the chicken, mince the garlic, and chop the sun-dried tomatoes and kale (discarding stems).

Heat the olive oil in a large pot or stew pot over medium heat.

Add the chicken and let it sear undisturbed for 2 minutes. Stir and continue cooking for another 3–4 minutes, or until the chicken is browned.

Add the sun-dried tomatoes, garlic, thyme, and smoked paprika. Stir to coat the chicken and sauté for 1 minute until fragrant.

Deglaze the pot with a small splash of chicken stock, scraping the bottom to release any browned bits.

Pour in the remaining chicken stock and stir. Increase the heat to bring the soup to a boil, then reduce to medium and let simmer for 10 minutes.

While the soup simmers, wash and chop the kale into bite-sized pieces, removing and discarding the tough stems.

After 10 minutes of simmering, stir in the heavy cream and chopped kale. Let the soup simmer for an additional 3 minutes.

Turn off the heat, taste, and season with salt and pepper as needed.

Ladle into bowls and serve immediately.

Chicken Corn Chowder Soup

This hearty Chicken Corn Chowder is a dairy-free comfort dish brimming with tender chicken, sweet corn, and creamy potatoes. Enriched with almond milk and gently seasoned with herbs and spices, it offers a flavorful and nutritious bowl of warmth perfect for any time of year.

Time
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Recipe Info
Cuisine: American
Category: Soup
Method: Stovetop

Ingredients

• 4 cups low sodium chicken broth or vegetable broth
• 2 tablespoons cornstarch
• 1 small onion, diced
• 1 red bell pepper, diced
• Kosher salt and ground pepper, to taste
• 1 teaspoon garlic powder
• 2 tablespoons olive oil
• 1 1/2 teaspoons Italian seasoning
• 3 cups shredded chicken
• 1 celery stalk, chopped
• 1 1/2 cups almond milk
• 1 pound potatoes, cut into small cubes
• 30 ounces canned unsweetened corn (2 cans)
• Fresh parsley, chopped (for garnish)

Instructions

In a large stock pot set over medium heat, warm the olive oil. Add the diced onion, chopped celery, and red bell pepper. Sauté for 3–4 minutes, or until vegetables are tender.

Stir in the cubed potatoes, shredded chicken, canned corn, and chicken or vegetable broth. Mix thoroughly and bring to a boil.

While the soup is heating, whisk together the almond milk and cornstarch in a small bowl until fully combined with no lumps.

Once the soup reaches a boil, reduce the heat to low. Pour in the almond milk mixture and add the Italian seasoning, garlic powder, salt, and pepper.

Cover the pot and let the soup simmer on low heat for 25–30 minutes, or until the potatoes are fork-tender and the broth has slightly thickened.

Once finished, garnish with freshly chopped parsley and serve hot.

Instant Pot Chicken Soup Recipe

This deeply nourishing Instant Pot Chicken Soup uses a whole chicken, fresh vegetables, and aromatic ginger to create a flavorful, nutrient-rich broth in just over an hour. Naturally gluten-free, keto, paleo, and Whole30 compliant, it’s a clean and comforting option for any lifestyle.

Time
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

Recipe Info
Cuisine: American
Category: Soup
Method: Instant Pot

Ingredients

• 2 tsp sea salt, plus more to taste
• 2 large carrots (or 3 small), chopped
• 6 cups water
• 2 cups green beans, chopped into 1-inch pieces or 2 celery stalks, chopped
• 4 garlic cloves, minced
• 4 lb whole chicken, giblets removed
• Cracked black pepper, to taste (omit for AIP)
• 1 large onion, diced
• 1 inch fresh ginger, minced
• Chopped green onions, for garnish

Instructions

Place the diced onion, chopped carrots, green beans (or celery), garlic, and ginger into the bottom of the Instant Pot.

Position the whole chicken on top of the vegetables. Sprinkle the sea salt and black pepper over the chicken and contents of the pot.

Pour in the water, ensuring the chicken and vegetables are mostly submerged.

Secure the Instant Pot lid. Set the cooker to the “Soup” setting and cook on high pressure for 30 minutes.

Once cooking is complete and the timer beeps, allow the pressure to release naturally—this will take about 30 minutes. Do not quick-release.

Carefully remove the chicken from the pot and debone it. Set the bones aside for future use in homemade broth, if desired.

Shred the chicken meat and return it to the Instant Pot. Stir everything together.

Taste the soup and adjust the seasoning with more salt and pepper, if needed.

Ladle into bowls and top with chopped green onions before serving.

Slow Cooker Chicken Soup

This easy Slow Cooker Chicken Soup is the ultimate comfort meal. Packed with tender shredded chicken, vegetables, and savory broth, it comes together effortlessly in the crockpot—perfect for busy days when you want a hearty, homemade dish with minimal prep.

Time
Prep Time: 5 minutes
Cook Time: 8 hours
Total Time: 8 hours 5 minutes

Recipe Info
Cuisine: American
Category: Soup
Method: Slow Cooker

Ingredients

• 1 cup frozen chopped peppers and onions
• 3 boneless, skinless chicken breasts (fresh or frozen)
• 1 cup white wine (optional)
• 1 cup cooked rice (optional, add before serving)
• 2–3 celery stalks, diced
• 32 ounces chicken broth
• ½ cup frozen corn
• 1 cup frozen cut carrots

Instructions

Place the frozen chopped peppers, onions, carrots, and corn in the base of a slow cooker.

Lay the chicken breasts on top of the vegetables.

Add the diced celery and pour in the chicken broth. If desired, stir in the optional white wine for extra depth of flavor.

Cover and cook on LOW for about 8 hours, until the chicken is tender and cooked through.

Before serving, remove the chicken from the crockpot and shred it with two forks. Return the shredded chicken to the soup.

If using, stir in the cooked rice just before serving.

Serve hot and enjoy a cozy bowl of homemade chicken soup.

Chicken Veggie Soup Recipe

This wholesome Chicken Vegetable Soup features tender shredded chicken simmered in a tomato-based broth with an abundance of fresh vegetables. Bone-in chicken thighs enrich the broth with deep flavor, making this a hearty and nourishing meal the whole family will enjoy.

Time
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes

Recipe Info
Cuisine: American
Category: Soup
Method: Stovetop

Ingredients

• 1 cup chopped purple cabbage
• 28-ounce can diced tomatoes (with juices)
• 1 cup chopped broccoli
• 1 tablespoon olive oil
• 6 cups chicken stock
• 4 cloves garlic, minced
• 2 stalks celery, sliced
• 1 cup kale leaves, packed
• 4 bone-in chicken thighs, skinless
• 1 cup chopped cauliflower
• 1 cup sliced green beans
• 1 teaspoon Italian seasoning
• 2 medium carrots, sliced
• ½ medium onion, minced
• Sea salt and pepper, to taste

Instructions

In a large soup pot set over medium-high heat, warm the olive oil. Add the onion and cook for about 3 minutes until softened. Stir in the carrots and garlic and cook for an additional 2 minutes.

Add the diced tomatoes with their juices, Italian seasoning, and chicken stock. Stir to combine, then place the chicken thighs on top. Bring the pot to a boil, then reduce the heat to a gentle simmer.

While the soup simmers, prepare the celery, broccoli, and cauliflower. After about 20 minutes of cooking, stir them into the pot.

Continue simmering for 10 more minutes, then remove the chicken thighs. Add the cabbage, kale, and green beans to the pot and cook for 5 minutes.

Meanwhile, remove the bones from the chicken and shred the meat using two forks. Return the shredded chicken to the pot and stir everything together.

Season with salt and pepper to taste before serving.

Italian Chicken Soup

This hearty Italian Chicken Soup blends tender chicken, carrots, celery, and onions in a tomato and chicken broth seasoned with classic Italian herbs. Served with pasta and finished with a sprinkle of parmesan, it’s a Sicilian-inspired comfort dish that’s as nourishing as it is flavorful.

Time
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Recipe Info
Cuisine: American, Italian
Category: Dinner, Main Course
Method: Stovetop

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 teaspoon Italian seasoning
• 1 cup chopped white onion (about 1 medium)
• 5 cloves garlic, minced
• 2 cups chopped celery stalks
• 2 lbs boneless skinless chicken breasts (about 3–4 breasts)
• 1 (15-ounce) can tomato sauce
• Grated parmesan cheese, for serving
• 1 (32-ounce) carton chicken broth
• 16 ounces ditalini pasta (or any small pasta)
• 2 cups chopped peeled carrots

Instructions

Heat the olive oil in a Dutch oven or large pot over medium heat. Add the onion, carrots, and celery, and sauté until the onion becomes translucent, about 5 minutes.

Stir in the garlic and Italian seasoning. Cook for 3 minutes, until fragrant.

Place the chicken breasts into the pot with the sautéed vegetables. Pour in the chicken broth and tomato sauce, then stir gently to combine.

Bring the mixture to a boil, then reduce to a simmer. Cook for 10–15 minutes, until the chicken is cooked through. Remove the chicken and let cool slightly for 3–5 minutes.

Shred or chop the chicken into bite-sized pieces. Return it to the pot and continue simmering for another 20 minutes, or until the vegetables are tender. Season to taste with salt and pepper.

Cook the pasta separately according to package directions.

To serve, place about ¼ cup of cooked pasta in each bowl. Ladle the hot soup over the pasta and top with freshly grated parmesan cheese.

Southwest Chicken Soup

This Healthy Southwest Chicken Soup is loaded with bold flavors and hearty ingredients. Sautéed peppers and onions are seasoned with a homemade southwest spice blend, then simmered with fire-roasted tomatoes, beans, charred corn, and tender chicken for a cozy and satisfying dish. Ready in under an hour, it’s a perfect weeknight meal.

Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Recipe Info
Cuisine: Southwestern
Category: Soup, Main Dish
Method: Stovetop

Ingredients

For the Soup

• 1 teaspoon extra light olive oil
• 1 medium yellow onion, diced
• 3/4 cup green bell pepper, diced
• 1 large jalapeño, seeded and ribs removed
• 4 cloves garlic, minced
• Kosher salt, to taste
• 2 tablespoons southwest seasoning
• 28 ounces canned crushed fire-roasted tomatoes
• 2 cups shredded cooked chicken, plus any cooking liquids (see notes)
• 1 cup charred corn (see notes)
• 15 ounces canned pinto beans, pureed (see notes)
• 15 ounces canned pinto beans, drained and rinsed
• 15 ounces canned black beans, drained and rinsed
• 4 cups low-sodium chicken broth (1 quart)
• 1/2 lime, juiced

For Serving

• Sliced avocado
• Chopped cilantro
• Tortilla strips or chips
• Lime wedges

Instructions

Heat the olive oil in a large Dutch oven over medium-low heat. Add the onion, green bell pepper, jalapeño, garlic, and a pinch of kosher salt. Sauté until softened and lightly golden, about 8 minutes.

Stir in the southwest seasoning and cook for 1 minute, allowing the spices to become fragrant.

Add the fire-roasted tomatoes, shredded chicken, charred corn, black beans, and drained pinto beans. Pour in the chicken broth and stir well.

Add the pureed pinto beans to the pot and mix until incorporated. This will slightly thicken the soup.

Cover the pot and bring the soup to a gentle boil. Reduce the heat to medium-low and simmer for 30–40 minutes.

Finish by stirring in the lime juice and adjusting the seasoning with kosher salt to taste.

Ladle the soup into bowls and garnish with avocado, cilantro, tortilla strips, and lime wedges, as desired.