While many people may think of the classic chicken noodle soup recipe, soup can be so much more than that! Chicken soup is versatile, and you can make it sweet and creamy, or spicy and their-y! With 23 recipes, there is a world of comfort chicken soup waiting for you. So grab your biggest pot, and let's have some fun!
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1) Classic Chicken and Dumplings
Pillowy dumplings swimming in rich broth, this is a hug-in-a-bowl from my childhood.
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Classic Chicken and Dumplings
Tender shredded chicken in a rich creamy broth and fluffy drop dumplings.
Ingredients
Method
- Simmer the chicken breast in the broth with the carrots and celery for 20 minutes until cooked through.
- Remove the chicken, shred it, and return it to the pot.
- Whisk the flour and baking powder, then stir in the milk and melted butter to form a soft dough.
- Drop spoonfuls of dough into the simmering soup, cover, and cook for 15 minutes without lifting the lid.
- Stir in the heavy cream and season to taste before serving.
Notes
Resist peeking while the dumplings steam, that's how they stay fluffy.
2) Lemon Herb Chicken Soup
Refreshingly bright and just right for a pick me up.
Lemon Herb Chicken Soup
Tender chicken and fresh herbs are combined with a light golden broth and finished with a squeeze of lemon.
Ingredients
Method
- Heat the olive oil in a pot and brown the chicken thighs on both sides.
- Add the garlic, carrots, and broth and simmer for 25 minutes.
- Remove the chicken, shred it, and return it to the pot.
- Stir in the lemon juice and most of the fresh dill and parsley.
- Simmer 2 minutes, then serve topped with the remaining herbs.
3) Thai Coconut Chicken Soup
My favorite mood lifter is creamy coconut, zingy lime, and a little chili heat.
Thai Coconut Chicken Soup
A broth-based soup with coconut(top selling), tom kha chicken, mushrooms, lemongrass, and lime.
Ingredients
Method
- Simmer the broth with the lemongrass, ginger, and chili for 10 minutes to infuse.
- Add the coconut milk and sliced chicken and simmer until the chicken is cooked, about 8 minutes.
- Stir in the mushrooms and cook 4 minutes more.
- Remove the lemongrass and ginger, then stir in the fish sauce and lime juice.
- Taste and adjust, then serve hot with extra chili and cilantro.
Notes
Add the lime juice off the heat so it stays bright.
4) Spicy Chicken Tortilla Soup
With the perfect amount of toppings and a little kick, this one is a weeknight winner.
Spicy Chicken Tortilla Soup
Smoky tomato chili broth with chicken, crispy tortilla strips and avocado.
Ingredients
Method
- Simmer the chicken in the broth with the tomatoes, chili powder, and cumin for 20 minutes.
- Remove the chicken, shred it, and return it to the pot.
- Stir in the black beans and corn and simmer 5 minutes.
- Meanwhile, crisp the tortilla strips in a dry skillet or bake until golden.
- Ladle the soup into bowls and top with tortilla strips and avocado.
Notes
A handful of shredded cheese and a lime squeeze never hurt either.
5) Creamy Chicken and Mushroom Soup
A rich broth and earthy mushrooms give this dish a somewhat indulgent touch.
Creamy Chicken and Mushroom Soup
This soup is creamy and delicious with sautéed mushrooms and tender chicken!
Ingredients
Method
- Melt the butter in a pot and saute the mushrooms and onion until golden.
- Sprinkle in the flour and stir for 1 minute to cook out the raw taste.
- Slowly whisk in the broth, then add the chicken and thyme and simmer 20 minutes.
- Remove the chicken, shred it, and return it to the pot.
- Stir in the heavy cream, warm through, and serve.
6) Hearty Chicken and Wild Rice Soup
With its nutty wild rice and creamy broth, this is the coziest bowl in the lineup.
Hearty Chicken and Wild Rice Soup
Wild rice and chicken in a rich and creamy broth.
Ingredients
Method
- Simmer the wild rice in the broth with the carrots and celery for 35 minutes until tender.
- Add the chicken breast and cook 15 minutes, then remove and shred it.
- In a small pan, melt the butter, whisk in the flour, then stir in the half-and-half to make a roux.
- Stir the creamy roux and shredded chicken into the soup.
- Simmer 5 minutes until thickened, then serve.
Notes
Wild rice blends cook faster than pure wild rice, so check the package timing.
7) Ginger Chicken and Rice Soup
The first thing I make when I sense a cold coming on is a warm bowl of ginger soup.
Ginger Chicken and Rice Soup
Clear, hot broth with shredded chicken, rice, and lots of fresh ginger.
Ingredients
Method
- Simmer the broth with the ginger and garlic for 10 minutes.
- Add the chicken thighs and rice and simmer for 20 minutes until the rice is tender.
- Remove the chicken, shred it, and return it to the pot.
- Stir in the soy sauce and sesame oil.
- Serve topped with sliced green onions.
8) Tuscan Chicken and White Bean Soup
This dish is rustic and hearty and features a lot of greens and beans. This certainly qualifies as a meal.
Tuscan Chicken and White Bean Soup
Chicken, white beans, and kale simmered in a garlic and herb tomato broth.
Ingredients
Method
- Heat the olive oil in a pot and brown the chicken thighs, then set aside.
- Saute the onion and garlic until soft, then add the tomatoes and Italian seasoning.
- Pour in the broth, return the chicken, and simmer 20 minutes.
- Remove the chicken, shred it, and return it with the beans.
- Stir in the kale and cook 5 minutes until wilted, then serve.
Notes
Mash a few beans against the pot to thicken the broth.
9) Chicken Enchilada Soup
All the delicious flavor of enchiladas without the rolling, just spoon it up!
Chicken Enchilada Soup
A rich, creamy, chicken, cheese and spice enchilada red broth.
Ingredients
Method
- Simmer the chicken in the broth with the enchilada sauce and cumin for 20 minutes.
- Remove the chicken, shred it, and return it to the pot.
- Stir in the corn and black beans and simmer 5 minutes.
- Reduce the heat and stir in the cheddar and sour cream until melted and creamy.
- Serve topped with extra cheese and tortilla strips.
10) Italian Wedding Soup with Chicken Meatballs
Old-school comfort comes in the form of just tender greens and tiny chicken meatballs.
Italian Wedding Soup with Chicken Meatballs
A light broth containing small chicken meatballs, spinach, and little pasta.
Ingredients
Method
- Mix the ground chicken, breadcrumbs, egg, and parmesan, then roll into small meatballs.
- Bring the broth to a simmer with the carrots.
- Gently drop in the meatballs and simmer 10 minutes until cooked through.
- Add the pasta and cook until tender, about 8 minutes.
- Stir in the spinach until wilted, then serve with more parmesan.
Notes
Keep the meatballs small so they cook quickly and stay tender.
11) Moroccan Chicken Lentil Soup
This recipe will emit warm and spicy hints which are deeply satisfying and fill the kitchen with cozy aromas.
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Moroccan Chicken Lentil Soup
Chicken and chickpeas in a spiced tomato and lentil broth (harira-style).
Ingredients
Method
- Saute the onion in a pot until soft, then stir in the cumin, cinnamon, and ginger.
- Add the chicken, lentils, tomatoes, and broth and bring to a simmer.
- Cook for 30 minutes until the lentils are tender.
- Remove the chicken, shred it, and return it with the chickpeas.
- Simmer 5 minutes more, then serve with a sprinkle of cilantro.
Notes
A squeeze of lemon at the end brightens all those warm spices.
12) Asian-Inspired Chicken Wonton Soup
Wontons that can be slurped in a broth that is fancy and clear and savory.
Asian-Inspired Chicken Wonton Soup
A gentle homemade broth flavored with ginger with chicken wontons and bok choy.
Ingredients
Method
- Mix the ground chicken with half the ginger, 1 tablespoon soy sauce, and the sesame oil.
- Place a teaspoon of filling in each wonton wrapper, wet the edges, and fold into triangles.
- Simmer the broth with the remaining ginger and soy sauce.
- Drop in the wontons and cook 5 minutes until they float and are cooked through.
- Add the bok choy for the last 2 minutes, then serve topped with green onions.
Notes
Freeze extra wontons on a tray, then bag them for a quick future dinner.
13) Spicy Korean Chicken Soup
This dak gomtang is fired up with a gochugaru kick.
Spicy Korean Chicken Soup
A chicken broth that is spicy with gochugaru, scallions and soft noodles.
Ingredients
Method
- Simmer the bone-in chicken thighs in the water for 25 minutes to make a broth.
- Remove the chicken, shred the meat, and discard the bones.
- Stir the gochugaru, garlic, soy sauce, and sesame oil into the broth.
- Return the chicken, add the glass noodles, and cook 5 minutes until tender.
- Stir in the scallions and serve piping hot.
Notes
Adjust the gochugaru to your spice tolerance, it builds as it simmers.
14) Greek Lemon Chicken Soup (Avgolemono)
Creamy with a hint of lemon, thanks to a quick egg-and-lemon trick.
Greek Lemon Chicken Soup (Avgolemono)
A rich and creamy broth with lemon and egg is made with orzo and shredded chicken.
Ingredients
Method
- Simmer the chicken in the broth for 20 minutes, then remove and shred it.
- Add the orzo to the broth and cook until tender, about 8 minutes.
- Whisk the eggs and lemon juice together in a bowl.
- Slowly ladle a cup of hot broth into the egg mixture while whisking to temper it, then stir it back into the pot off the heat.
- Return the chicken, stir in the dill and pepper, and serve gently warmed without boiling.
Notes
Don't let it boil after adding the eggs or the broth will curdle.
15) Buffalo Chicken Soup
Tangy, spicy, and creamy. It’s like your favorite wings, but in a cozy bowl!
Buffalo Chicken Soup
Shredded chicken and buffalo broth topped with blue cheese.
Ingredients
Method
- Simmer the chicken in the broth with the celery for 20 minutes.
- Remove the chicken, shred it, and return it to the pot.
- Whisk in the buffalo sauce and cream cheese until the cream cheese melts.
- Stir in the heavy cream and warm through over low heat.
- Serve topped with blue cheese crumbles and green onions.
16) Chicken Corn Chowder
Creamy, thick, and sweet, this taste like late summer in a bowl, and is perfect for any time of the year.
Chicken Corn Chowder
A chowder with corn and potatoes, plus chicken and bacon.
Ingredients
Method
- Cook the bacon in a pot until crisp, then remove and reserve, leaving the drippings.
- Saute the onion in the drippings, then sprinkle in the flour and stir 1 minute.
- Add the broth, potatoes, and chicken and simmer 20 minutes until the potatoes are tender.
- Remove the chicken, shred it, and return it with the corn.
- Stir in the heavy cream, simmer 5 minutes, and serve topped with the crispy bacon.
Notes
Blend a ladleful of the chowder and stir it back in for an extra-thick texture.
17) Chicken Pho
An aromatic noodle bowl that you can prepare in the comfort of your home.
Chicken Pho
A star anise and ginger broth with rice noodles, chicken, and herbs.
Ingredients
Method
- Char the onion and ginger over a flame or in a dry skillet until fragrant.
- Simmer the chicken, charred aromatics, star anise, and cinnamon in the water for 30 minutes.
- Remove the chicken, shred the meat, and strain the broth back into the pot.
- Stir in the fish sauce, then cook the rice noodles separately and divide into bowls.
- Top the noodles with chicken, ladle over the hot broth, and finish with bean sprouts, basil, and lime.
Notes
Charring the aromatics is the secret to deep, authentic pho flavor.
18) Chicken and Sausage Gumbo
A deep and soulful pot of comfort food from Louisiana that is based on a proper dark roux.
Chicken and Sausage Gumbo
Gumbo chicken and andouille sausage cooked in a rich roux over rice.
Ingredients
Method
- Whisk the flour and oil in a heavy pot over medium heat, stirring constantly until it turns deep brown, about 25 minutes.
- Add the onion, bell pepper, and celery and cook until softened.
- Stir in the broth slowly, then add the chicken, sausage, and Cajun seasoning.
- Simmer for 30 minutes until the chicken is tender, then shred it in the pot.
- Serve the gumbo ladled over cooked white rice.
Notes
Take your time with the roux, that dark color is where all the flavor lives.
19) French Tarragon Chicken Soup
Herbaceous and elegant, this feels like a little journey to the French countryside.
French Tarragon Chicken Soup
Chicken and leeks in a creamy white wine broth with fresh tarragon.
Ingredients
Method
- Melt the butter in a pot and saute the leeks until soft.
- Sprinkle in the flour and stir 1 minute, then deglaze with the white wine.
- Add the broth and chicken and simmer for 20 minutes.
- Remove the chicken, shred it, and return it to the pot.
- Stir in the heavy cream and tarragon, warm through, and serve.
Notes
Tarragon has a gentle anise note, so add it at the end to keep it fresh.
20) Chicken Posole Verde
The Mexico hominy classic is made for toppings and features a delightful tangy combo.
Chicken Posole Verde
A delicious hominy soup with chicken, tomatillos, and green chiles.
Ingredients
Method
- Roast the tomatillos, poblanos, jalapeno, onion, and garlic under the broiler until charred.
- Blend the roasted vegetables with the cilantro into a smooth green sauce.
- Simmer the chicken in the broth for 15 minutes, then remove and shred it.
- Stir the green sauce and hominy into the broth and simmer 15 minutes.
- Return the chicken, warm through, and serve with cabbage, radish, and lime.
Notes
Set out toppings like shredded cabbage, radish, and avocado for everyone to build their own bowl.
21) Jamaican Chicken Pumpkin Soup
This island favorite has a little sweetness and is spiced perfectly. It's pure comfort with a kick.
Jamaican Chicken Pumpkin Soup
Soup that has a hint of pumpkin, hints of chicken, but a whole lot of spice and warmth from scotch bonnets and allspice, with thyme as a finisher.
Ingredients
Method
- Simmer the chicken in the broth with the thyme and allspice for 20 minutes.
- Add the pumpkin and potatoes and cook until very tender, about 15 minutes.
- Remove the chicken, shred the meat, and discard the bones.
- Mash some of the pumpkin against the pot to thicken the broth and return the chicken.
- Add the whole Scotch bonnet for the last 5 minutes for gentle heat, then remove it and serve with green onions.
Notes
Keep the Scotch bonnet whole and remove it before serving for warmth without too much fire.
22) Curried Chicken and Chickpea Soup
This dish is good, takes very little time to cook, and is filled with warm spices.
Curried Chicken and Chickpea Soup
A warm hint of spice with chicken and chickpeas in a coconut curry broth.
Ingredients
Method
- Saute the onion and ginger in a pot until soft, then stir in the curry powder.
- Add the chicken, broth, and coconut milk and simmer 20 minutes.
- Remove the chicken, shred it, and return it with the chickpeas.
- Simmer 5 minutes to warm through.
- Stir in the spinach until wilted, then serve.
23) Roasted Garlic Chicken Soup
Gentle sweetness from roasted garlic adds a deeply special touch to this simple bowl.
Roasted Garlic Chicken Soup
Chicken and roasted garlic soup features a whole head of roasted garlic and encompasses a comforting broth.
Ingredients
Method
- Slice the tops off the garlic heads, drizzle with olive oil, wrap in foil, and roast at 400F for 35 minutes.
- Squeeze the soft roasted garlic cloves into a pot and mash them.
- Add the broth, chicken, carrots, and celery and simmer 20 minutes.
- Remove the chicken, shred it, and return it to the pot.
- Stir in the heavy cream and parsley, warm through, and serve.
Notes
Roast an extra head of garlic to spread on crusty bread for dunking.