Chicken soup for the soul. There's really nothing quite like a homemade pot of chicken soup simmering away on the stove. It's one of those simple old-fashioned comforts that somehow makes everything feel a little bit better, especially when you're not feeling 100% well.

Tender chicken, soft veggies, and a rich, soothing broth. It's warm, nourishing, exactly what you want on a cold winter's night. These are the classics I come back to again and again when I need something cozy, comforting, and made with real mom love.

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1) Chicken Tortilla Soup

This is one of those soups that always makes me think of the kind of dinner you throw together when you want something really comforting but with a bit of a kick. I love the Mexican-inspired flavors here, smoky tomatoes, cumin, chili, shredded chicken, and plenty of fresh lime.

Then you get the best part: piling on the crispy tortilla strips, avocado, coriander, and whatever else you have in the fridge. It's messy, colourful, and full of flavor, and that's exactly why I love this. It's definitely not a delicate little soup. It's a proper comfort in a bowl.

Chicken Tortilla Soup

Tortilla strips top our shredded chicken, corn and bean chili, and tomato broth soup.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 1 lb chicken breast
• 1 onion diced
• 2 cloves garlic minced
• 1 can diced tomatoes
• 1 can black beans drained
• 1 cup corn
• 6 cups chicken broth
• 2 tsp chili powder
• 1 tsp cumin
• 2 corn tortillas sliced into strips

Method

 

1. Saute the onion and garlic in a pot until soft.
2. Stir in the chili powder and cumin and cook 1 minute.
3. Add the tomatoes, broth, and chicken and simmer 20 minutes.
4. Remove the chicken, shred it, and return it to the pot with the beans and corn.
5. Simmer 5 more minutes and serve topped with crispy fried tortilla strips.

Notes

Top with avocado, lime, and a little shredded cheese.

2) Ginger Chicken Soup

My gran used to make this ginger chicken soup for us when we weren't feeling well. And she made us absolutely think that it had magic powers. I'm not sure about the magic, but I do know that a steaming bowl has always made me feel so much better.

The ginger gives the broth that lovely warm kick, especially when you've got a sore throat. It does wonders. And then the chicken makes it nourishing and comforting without feeling too heavy.

It's a really simple, soothing soup that reminds me of my gran and those old-fashioned remedies we all grew up believing in. I still make it whenever someone in the house needs a little extra love and isn't feeling well.

Ginger Chicken Soup

A soothing broth with ginger and garlic and tender chicken pieces.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 1 lb chicken thighs
• 2 tbsp fresh ginger sliced
• 3 cloves garlic smashed
• 6 cups chicken broth
• 2 scallions sliced
• 1 tbsp soy sauce
• 1 tsp sesame oil

Method

 

1. Add the chicken, ginger, garlic, and broth to a pot and bring to a simmer.
2. Simmer gently for 25 minutes until the chicken is tender.
3. Remove the chicken, shred it, and return it to the pot.
4. Stir in the soy sauce and sesame oil.
5. Ladle into bowls and top with sliced scallions.

Notes

Add a squeeze of lemon for extra brightness.

3) Classic Chicken Noodle

Chicken noodle soup is a serious business in my house. When I make this, I go to war in the kitchen. I've got my homemade broth ready, all the vegetables chopped, the chicken is sorted, and I mean business.

I also make a huge pot because I basically live off it for the next week. I keep mine nice and brothy, never with cream, and sometimes I'll swap the noodles for rice, depending on what I'm in the mood for. I never get tired of this one.

Classic Chicken Noodle

A delicious broth with soft egg noodles, carrots, celery, and chicken that has been cooked to perfection.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 1 lb chicken breast
• 1 onion diced
• 3 carrots sliced
• 3 stalks celery sliced
• 8 cups chicken broth
• 3 cups egg noodles
• 2 tbsp chopped parsley
• salt and pepper to taste

Method

 

1. Saute the onion, carrots, and celery in a large pot until softened.
2. Add the broth and chicken and simmer 20 minutes.
3. Remove the chicken, shred it, and return it to the pot.
4. Stir in the egg noodles and cook 8 minutes until tender.
5. Season with salt, pepper, and parsley before serving.

Notes

Cook the noodles separately if you want to store leftovers without them going mushy.

4) Creamy Chicken and Wild Rice Soup

I love this soup when I want something really comforting but still want it to feel healthy and not too heavy. And a little bit on the wholesome side. I make it with lots of cream and fresh herbs and a good squeeze of lemon, which I think makes all the difference.

The wild rice makes it lovely and hearty. So it is filling enough to be done on its own. But the lemon and herbs keep it from feeling too rich or heavy. It's creamy, cozy, nourishing, and basically everything I want. And I want a soup.

Creamy Chicken and Wild Rice Soup

Chicken, wild rice, and vegetables in a creamy broth.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 1 lb chicken breast
• 1 cup wild rice blend
• 1 onion diced
• 3 carrots diced
• 2 stalks celery diced
• 6 cups chicken broth
• 1 cup heavy cream
• 3 tbsp flour
• 3 tbsp butter

Method

 

1. Cook the wild rice in part of the broth until tender, then set aside.
2. Melt the butter and saute the onion, carrots, and celery until soft.
3. Stir in the flour and cook 1 minute, then whisk in the remaining broth.
4. Add the chicken and simmer 20 minutes, then shred and return it.
5. Stir in the cooked rice and cream, then warm through and season.

5) Slow Cooker Lemon Chicken Orzo Soup

I'm such a big fan of anything that lets the slow cooker do the work, and this is one I come back to when I want to have dinner sorted without thinking about it too much. The lemon is what makes it for me. I want plenty of it, so the broth tastes fresh rather than heavy.

And then you've got the soft chicken, little bits of veggies, and also soaking up all that lovely stock. I also like adding fresh herbs at the end rather than cooking them to death. It's the kind of soup I'd make on a grey winter afternoon.

Put the slow cooker on and forget about it until everyone starts asking what's for lunch or dinner. It's really nice with some crispy bread and tons of butter.

Slow Cooker Lemon Chicken Orzo Soup

A lemon broth with chicken and orzo that cooks on low all day!

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Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 1.5 lb chicken thighs
• 1 onion diced
• 3 carrots sliced
• 6 cups chicken broth
• 1 cup orzo
• 1 lemon juiced
• 2 cups baby spinach
• 2 tbsp chopped dill

Method

 

1. Add the chicken, onion, carrots, and broth to a slow cooker.
2. Cover and cook on low for 4 hours.
3. Remove the chicken, shred it, and return it to the pot.
4. Stir in the orzo and cook 20 minutes on high until tender.
5. Add the lemon juice, spinach, and dill just before serving.

Notes

Stir in the orzo at the end so it doesn't overcook into the broth.

6) Mexican Lime Chicken Soup

The Mexican lime chicken soup is such a good reminder that soup doesn't have to be so heavy to be satisfying. The base is a simple chicken broth with tender chicken, veggies, herbs, and that really important hit of fresh lime.

But there are a few things I think make a big difference here. I like using chicken thighs because they stay juicy and give the broth more flavor, and I always add the lime right at the end so you don't lose that fresh, sharp taste.

Don't be shy with coriander. It's one of those recipes where fresh herbs really matter. I'll usually put avo, fresh chili, and extra lime on the table so everyone can pull their own bowl.

And if you're making this ahead, keep the toppings separate. The soup reheats well, but nobody wants sad, soggy avocado floating around on their leftovers.

Mexican Lime Chicken Soup

Broth that has a tinge of lime mixed with tomatoes, chicken, jalapenos, and fresh cilantro.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 1 lb chicken breast
• 1 onion diced
• 1 jalapeno minced
• 2 cloves garlic minced
• 1 can diced tomatoes
• 6 cups chicken broth
• 2 limes juiced
• 1/4 cup chopped cilantro

Method

 

1. Saute the onion, jalapeno, and garlic in a pot until softened.
2. Add the tomatoes, broth, and chicken and simmer 20 minutes.
3. Remove the chicken, shred it, and return it to the pot.
4. Stir in the lime juice and warm through.
5. Finish with chopped cilantro and serve with extra lime wedges.

Notes

Add diced avocado on top for a creamy contrast.

7) Thai Coconut Chicken Soup

When I want to go back to Thailand without actually getting on a plane, this is the soup I make. There's something about the combination of coconut, chili, ginger, lime, and salty fish sauce that takes me straight back to eating something hot and fragrant from a little side street kitchen.

I'm quite particular about the balance. It should be creamy but not too rich, sour enough to make you sit up, and with enough chili to give you a little kick. I like to add mushrooms and chicken, and even bamboo shoots go really well with this.

And then I also like to add some kind of coconut curry paste, whether it be green, red, or yellow, it doesn't matter. And then, obviously, fresh coriander and lime at the end. I find this to be such a quick, really fragrant meal that makes a Tuesday feel a little bit more exciting.

Thai Coconut Chicken Soup

Coconut milk broth with chicken and mushrooms finished with a touch of lime and chili.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 1 lb chicken breast sliced
• 1 can coconut milk
• 4 cups chicken broth
• 1 stalk lemongrass bruised
• 1 cup mushrooms sliced
• 2 tbsp red curry paste
• 1 tbsp fish sauce
• 1 lime juiced
• 2 tbsp chopped cilantro

Method

 

1. Simmer the broth, coconut milk, lemongrass, and curry paste in a pot.
2. Add the sliced chicken and mushrooms and simmer 15 minutes.
3. Remove and discard the lemongrass stalk.
4. Stir in the fish sauce and lime juice.
5. Garnish with cilantro and serve hot.

Notes

Use light coconut milk for a less rich version.

8) Chicken and White Bean Chili

I didn't grow up calling this chili, but I've completely adopted it because it's such a good family dinner. It's milder and lighter than the traditional beef chili, but the white beans make it surprisingly hearty.

I like to get plenty of colour on the chicken first, then build the pot with onion, garlic, cumin, and chili before adding the beans and stock. And don't skip the toppings. Fresh lime, coriander, avocado, and a little bit of grated cheese turn this into something really good.

If you want it thicker, mash all of the beans against the side of the pot as it cooks. It's also brilliant for freezing, so I'll often make twice as much and put half away for a night when I really can't be bothered to cook.

Chicken and White Bean Chili

A white chili made with shredded chicken, white beans, green chillies and cream is excellent.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 1 lb chicken breast
• 2 cans white beans drained
• 1 onion diced
• 2 cloves garlic minced
• 1 can green chiles
• 5 cups chicken broth
• 1 tsp cumin
• 1/2 cup sour cream
• 1 tsp oregano

Method

 

1. Saute the onion and garlic in a pot until soft.
2. Add the cumin, oregano, green chiles, broth, and chicken and simmer 20 minutes.
3. Remove the chicken, shred it, and return it to the pot.
4. Add the white beans and mash a few against the side to thicken.
5. Stir in the sour cream off the heat and warm gently.

Notes

Top with shredded Monterey Jack and crushed tortilla chips.

9) Hearty Chicken and Vegetable Soup

This is pretty much my vegetable garden in a pot. I love making the soup when the garden is doing its thing, and I have more celery than I know what to do with it. I'll throw in some potatoes, celeriac, carrots, plenty of celery, and whatever veggies are looking good. Then add chicken and let everything slow cook into a really good, flavorful broth.

I really don't overcomplicate it. The whole point is using what you have and letting all those key ingredients shine through. And celeriac is one of my favorite additions because it gives the soup a lovely earthy flavor. This is wholesome, hearty, and generally packed with veggies and nutrients.

Hearty Chicken and Vegetable Soup

A warm soup filled with chicken and a variety of winter veggies.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 1 lb chicken breast
• 1 onion diced
• 3 carrots sliced
• 2 stalks celery sliced
• 2 potatoes cubed
• 1 cup green beans trimmed
• 8 cups chicken broth
• 1 tsp thyme
• 1 bay leaf

Method

 

1. Saute the onion, carrots, and celery in a large pot until softened.
2. Add the potatoes, broth, thyme, bay leaf, and chicken.
3. Simmer 25 minutes until the potatoes are tender.
4. Remove the chicken, shred it, and return it to the pot.
5. Add the green beans and simmer 5 more minutes, then remove the bay leaf.

10) Chicken and Dumplings

My husband begs me to make this one, which tells you everything you need to know. Chicken and dumpling soup is proper comfort food: a rich chicken broth, tender chicken, and then those soft fluffy dumplings.

My biggest tip is to resist the urge to keep lifting the lid once the dumplings go in. They need the steam to cook properly, and if you keep checking, you can end up with heavy, doughy middles. I also keep a soup at a gentle simmer rather than a furious boil.

And don't make the dumplings too big because they puff up more than you think. Trust me, I've made this mistake many, many times. It takes a little bit more patience, but when you lift that lid and see those perfect dumplings floating on top, you know that you've got a winner of a dinner.

Chicken and Dumplings

A thick and creamy chicken stew with biscuit dumplings that are steamed and extremely fluffy.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 1 lb chicken breast
• 1 onion diced
• 3 carrots sliced
• 6 cups chicken broth
• 1/2 cup heavy cream
• 3 tbsp flour
• 3 tbsp butter
• 1.5 cups flour for dumplings
• 2 tsp baking powder
• 3/4 cup milk

Method

 

1. Melt the butter and saute the onion and carrots until soft.
2. Stir in the 3 tbsp flour, then whisk in the broth and add the chicken.
3. Simmer 20 minutes, then shred the chicken and stir in the cream.
4. Mix the dumpling flour, baking powder, a pinch of salt, and milk into a soft dough.
5. Drop spoonfuls onto the simmering stew, cover, and steam 15 minutes until puffed.

Notes

Keep the lid on while the dumplings steam so they cook all the way through.

11) Spicy Chicken and Chorizo Stew

This is less of an everyday chicken dinner and more of a people-coming-over, making-something-good kind of stew. I always start by frying the chorizo until it's properly browned and the oil has turned that gorgeous red-orange color. That's where so much of the flavor comes from. So don't rush this step.

Then I like to build the stew in those lovely brown bits left in the pot. Add the chicken, spices, and veggies, and let everything simmer together. I would definitely use a good quality chorizo here because you really taste the difference. And then I like to serve this with some fresh chia butter for mopping up the sauce. Family style.

Spicy Chicken and Chorizo Stew

A zesty tomato stew with chicken, smoky chorizo, peppers, and beans.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 1 lb chicken thighs cubed
• 8 oz chorizo sliced
• 1 red pepper diced
• 1 onion diced
• 1 can diced tomatoes
• 1 can kidney beans drained
• 4 cups chicken broth
• 1 tsp smoked paprika

Method

 

1. Brown the chorizo in a pot, then remove and set aside.
2. Sear the chicken in the rendered fat until browned.
3. Add the onion, red pepper, and smoked paprika and saute until soft.
4. Stir in the tomatoes, broth, and chorizo and simmer 20 minutes.
5. Add the kidney beans and simmer 5 more minutes until thickened.

Notes

Serve with crusty bread to mop up the broth.

12) Italian Chicken and Mushroom Soup

The smell of the soup cooking is enough to make everyone slowly wander into the kitchen one by one. I'm very generous with the oregano, marjoram, and thyme. And I love the combination of earthy mushrooms with crushed tomatoes and tender chicken. I add orzo towards the end, which makes it even more filling and turns into a proper bowl-of-dinner situation.

My tip is to keep an eye on the orzo, though, because it does drink up all of that liquid if you add it. I will often add a little bit of extra stock the next day. It's hearty and really rustic, and I think this type of soup is really good with a piece of garlic bread to mop up all those flavours.

Italian Chicken and Mushroom Soup

A broth flavored with herbs and spices and complemented with chicken, mushrooms, and a hint of tomato.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 1 lb chicken breast
• 8 oz mushrooms sliced
• 1 onion diced
• 2 cloves garlic minced
• 1 can crushed tomatoes
• 6 cups chicken broth
• 1 tsp Italian seasoning
• 2 tbsp chopped basil

Method

 

1. Saute the mushrooms in a pot until browned, then add the onion and garlic.
2. Stir in the Italian seasoning and cook 1 minute.
3. Add the crushed tomatoes, broth, and chicken and simmer 20 minutes.
4. Remove the chicken, shred it, and return it to the pot.
5. Finish with fresh basil and a sprinkle of Parmesan.

13) Chicken and Corn Chowder

I'm quite particular about chowder. I want it thick, but I still want to know I'm eating a soup, not mashed potatoes in a bowl. Chicken and corn is such a good combination because you get the natural sweetness from the corn with savory chicken and a creamy broth.

I always put potatoes in mine, and I use plenty of black pepper, and I like to blend a small portion of soup before adding it back in. That gives you a really creamy texture without having to add half a cup of cream, which I'm always trying to avoid.

And if you're using frozen corn, don't worry about it. It works perfectly and is honestly what I use most of the time. I make extra because this is one of those lunches that gets better sitting in the fridge overnight.

Chicken and Corn Chowder

Thick and creamy chowder containing chicken, sweet corn, and tender potatoes.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 1 lb chicken breast
• 3 cups corn
• 2 potatoes cubed
• 1 onion diced
• 5 cups chicken broth
• 1 cup heavy cream
• 3 tbsp flour
• 3 tbsp butter

Method

 

1. Melt the butter and saute the onion until soft.
2. Stir in the flour and cook 1 minute, then whisk in the broth.
3. Add the potatoes and chicken and simmer 20 minutes until tender.
4. Remove the chicken, shred it, and return it to the pot.
5. Stir in the corn and cream, then warm through and season.

Notes

Blend a cup of the chowder and stir it back in for extra body.

14) Turmeric Chicken Soup

If I'm not making turmeric shots or turmeric rice and chicken for my dogs, I'm usually finding another excuse to get turmeric into my kitchen and into our bodies. And this is my favorite way to do it for the humans.

I love the golden colour that earthy warmth gives you in the broth, but don't get too heavy-handed with it. Too much turmeric can completely take over and leave the soup tasting bitter and overpowering. I always add plenty of fresh cracked black pepper too. It works really well with turmeric and helps with the absorption of the curcumin.

Add some ginger, garlic, chicken, and veggies, and you've got a really simple soup that feels like you're doing something good for yourself. And it tastes really delicious.

Turmeric Chicken Soup

A warming golden broth with chicken, turmeric, ginger, and coconut milk.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 1 lb chicken breast
• 1 tsp ground turmeric
• 1 tbsp fresh ginger grated
• 1 onion diced
• 6 cups chicken broth
• 1/2 cup coconut milk
• 1 carrot diced
• 2 tbsp chopped cilantro

Method

 

1. Saute the onion, ginger, and turmeric in a pot until fragrant.
2. Add the carrot, broth, and chicken and simmer 20 minutes.
3. Remove the chicken, shred it, and return it to the pot.
4. Stir in the coconut milk and warm through.
5. Garnish with cilantro and a crack of black pepper.

Notes

A pinch of black pepper helps your body absorb the turmeric.

15) Chicken Pho

I've made chicken pho about a million times, and I'm going to be honest, I still haven't quite cracked how to make it taste exactly like the bowl you get in Vietnam. But I have far too much fun trying. I love the whole process of gently simmering the broth with ginger, star anise, cinnamon, and all those fragrant spices, then piling the bowls high with herbs, bean sprouts, chili, and lime.

I would say not to rush the broth. The longer those flavours have to mingle the better, and keep the fresh toppings generous. They're a huge part of what makes pho so good. Mine may not be completely authentic yet, but I'll keep making it until I get there.

Chicken Pho

Aromatic Vietnamese broth served with rice noodles, chicken, and fresh spices.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 1 lb chicken breast
• 8 cups chicken broth
• 3 star anise pods
• 1 cinnamon stick
• 2 inch piece ginger sliced
• 1 onion halved
• 8 oz rice noodles
• 1 tbsp fish sauce
• 1 cup fresh herbs basil, cilantro, mint

Method

 

1. Char the onion and ginger in a dry pot until fragrant.
2. Add the broth, star anise, and cinnamon and simmer 30 minutes.
3. Add the chicken and poach 15 minutes, then shred it.
4. Strain the broth and stir in the fish sauce.
5. Divide cooked rice noodles and chicken into bowls, ladle the broth over, and pile on fresh herbs.

Notes

Serve with lime wedges, bean sprouts, and sliced chili on the side.

16) Moroccan Chicken and Lentil Soup

Moroccan food is all about getting big flavors from really ordinary ingredients, and that's exactly what I really like about this soup. Lentils, chicken, and veggies aren't particularly exciting on their own, but give them cumin, turmeric, coriander, garlic, and just a little bit of cinnamon, and suddenly you have this really deeply flavored, hearty pot of food.

I like to get the spices cooked with the onions before adding the stock. I think this makes a big difference. And don't skip the lemon at the end. It sounds like a small thing, but that little bit of acidity cuts through the earthy lentils and just wakes the whole soup up.

Moroccan Chicken and Lentil Soup

A spiced North African style tomato and lentil soup with chicken and chickpeas.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 1 lb chicken thighs cubed
• 1 cup brown lentils
• 1 can chickpeas drained
• 1 onion diced
• 1 can diced tomatoes
• 6 cups chicken broth
• 1 tsp cumin
• 1/2 tsp cinnamon
• 1/4 cup chopped cilantro

Method

 

1. Saute the onion in a pot, then stir in the cumin and cinnamon.
2. Add the chicken and brown lightly.
3. Stir in the lentils, tomatoes, and broth and simmer 30 minutes.
4. Add the chickpeas and simmer 5 more minutes until the lentils are tender.
5. Finish with fresh cilantro and a squeeze of lemon.

17) Roasted Garlic Chicken Soup

I'm a complete sucker for roasted garlic, so I was always going to love this soup. I roast the garlic until the cloves are soft, golden, and almost sweet. Then squeeze the whole lot into the soup.

I remember my gran used to say to us that garlic would make us live longer. So I always think about her when I make this one.

And don't be scared by how much garlic goes into this because roasting completely changes its flavor. And then I always like using chicken thighs, plenty of veggies, and then a good homemade stock. And then I'll blend some of the roasted garlic into the broth so it becomes silky without needing loads of cream.

My little trick is to roast an extra head of garlic while I'm at it and keep it in the fridge. It's brilliant stirred into pasta, mashed potatoes, or even spread onto toast. So you may as well have it while the oven's on.

Roasted Garlic Chicken Soup

A silken broth has been crafted with sweet roasted garlic, chicken, and tender vegetables.

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 1 head garlic
• 1 lb chicken breast
• 1 onion diced
• 3 carrots sliced
• 6 cups chicken broth
• 2 tbsp olive oil
• 1 tsp thyme
• 2 tbsp chopped parsley

Method

 

1. Roast the whole garlic head drizzled with olive oil at 400 F for 35 minutes, then squeeze out the cloves.
2. Saute the onion and carrots in a pot until soft.
3. Add the broth, thyme, chicken, and roasted garlic and simmer 20 minutes.
4. Remove the chicken, shred it, and return it to the pot.
5. Mash the soft garlic into the broth and finish with parsley.

Notes

Roast the garlic ahead of time to speed up dinner.

18) Chicken and Spinach Soup

I always have spinach in the fridge because I think it's one of those veggies you can throw into almost anything, and soup is probably my favorite place for it.

Chicken and soup is simple, but I like adding plenty of garlic, onion, and herbs to give the broth some real flavor. Then stir the spinach through right at the end so it stays bright and fresh. Another way that you could make this soup is to have some cream spinach in your fridge or freezer, wherever you have it, and then make your broth and your chicken with veggies, and then add the cream spinach to it.

I like to add lemon and a little bit of chilli too, especially if it just needs that little something. It's light enough for lunch, but with enough chicken to make it a proper meal.

Chicken and Spinach Soup

This broth contains shredded chicken, garlic, and a lot of fresh spinach.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 1 lb chicken breast
• 3 cloves garlic minced
• 1 onion diced
• 6 cups chicken broth
• 4 cups baby spinach
• 1 tbsp olive oil
• 1 tbsp lemon juice

Method

 

1. Saute the onion and garlic in olive oil until soft.
2. Add the broth and chicken and simmer 20 minutes.
3. Remove the chicken, shred it, and return it to the pot.
4. Stir in the spinach and cook 2 minutes until wilted.
5. Finish with lemon juice and season to taste.

Notes

Add a handful of cooked rice or pasta to make it more filling.

19) Smoky Chipotle Chicken Soup

I really don't need a massive bowl of this soup when I make it. It is surprisingly filling.

The chipotle gives it that smoky spicy flavor that makes a simple chicken soup feel much more substantial. And then especially with beans, corn, and plenty of chicken. I like to toast the spices with the onion and garlic before adding the stock because it brings out so much more flavor. And go easy on the chipotle at first. You can always add more, but once you've gone too far, there's not much you can do about it.

I also like finishing it with some lime, coriander, and avocado. It just balances out that smokiness. My husband will actually sometimes even have some rice with this.

Smoky Chipotle Chicken Soup

A smoky tomato broth with chicken, chipotle peppers, and black beans.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 1 lb chicken breast
• 2 chipotle peppers in adobo minced
• 1 can diced tomatoes
• 1 can black beans drained
• 1 onion diced
• 6 cups chicken broth
• 1 tsp cumin
• 1/4 cup chopped cilantro

Method

 

1. Saute the onion in a pot until soft, then stir in the chipotle and cumin.
2. Add the tomatoes, broth, and chicken and simmer 20 minutes.
3. Remove the chicken, shred it, and return it to the pot.
4. Add the black beans and simmer 5 more minutes.
5. Garnish with cilantro and a dollop of sour cream.

Notes

Start with one chipotle if you're sensitive to heat.

20) Cajun Chicken and Sausage Gumbo

I first made gumbo back in culinary school, and I remember being completely fascinated by how much flavor you can build into one pot. Gumbo is a Louisiana classic, and at its heart, it's a hearty stew made with a deeply flavoured roux, stock, meat, and the Cajun holy trinity of onion, celery, and bell pepper.

But for this version, I love the smoky sausage with the chicken and all those Cajun spices. I don't go all out. I just try and get it to taste as much as a gumbo as I can.

The part you don't want to rush is the roux, though. Take it slowly until it turns a deep nutty brown because that's where so much of the flavor comes from. It's now just a quick throw to put everything in the soup. But when you've got that dark, rich base, the rest is worth the effort.

Cajun Chicken and Sausage Gumbo

An exquisite roux-based gumbo with chicken, andouille sausage, and the holy trinity of veggies.

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 8 servings

Ingredients Method Notes

Ingredients

  

• 1 lb chicken thighs cubed
• 12 oz andouille sausage sliced
• 1/2 cup flour
• 1/2 cup oil
• 1 onion diced
• 1 green pepper diced
• 2 stalks celery diced
• 6 cups chicken broth
• 2 tsp Cajun seasoning

Method

 

1. Whisk the flour and oil in a heavy pot over medium heat to make a dark brown roux, about 25 minutes.
2. Add the onion, green pepper, and celery and cook until soft.
3. Stir in the Cajun seasoning, then slowly whisk in the broth.
4. Add the chicken and sausage and simmer 30 minutes.
5. Serve over white rice with sliced scallions.

Notes

Stir the roux constantly so it deepens in color without burning.

21) Chicken and Barley Soup

There's something about barley that instantly makes me feel like a kid again. Maybe it's because my auntie used to make chicken and barley soup whenever we went to stay with her, and I remember sitting down to those big bowls of soup and feeling completely looked after.

I still love that slightly nutty texture of barley, especially with chicken, carrots, celery, and a really good broth. With this soup, I would give the barley enough time to cook properly. It should be tender and almost creamy, but still have a little bit of a bite.

And be careful, it soaks up a lot of liquid. So if you'll be keeping leftovers, add a splash of extra stock when you reheat it. This one takes me back to my childhood memories every single time.

Chicken and Barley Soup

A warm broth with chicken, nutty barley, and several root veggies.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 1 lb chicken breast
• 3/4 cup pearl barley
• 1 onion diced
• 3 carrots sliced
• 2 stalks celery sliced
• 8 cups chicken broth
• 1 tsp thyme
• 1 bay leaf

Method

 

1. Saute the onion, carrots, and celery in a pot until softened.
2. Add the barley, broth, thyme, bay leaf, and chicken.
3. Simmer 35 minutes until the barley is tender.
4. Remove the chicken, shred it, and return it to the pot.
5. Remove the bay leaf and season to taste before serving.

Notes

The barley keeps drinking up broth, so add more if it thickens overnight.

22) Miso Chicken Soup

I discovered miso quite late compared with some of my other kitchen staples, but once I started using it, I couldn't understand how I'd gone so long without it. It gives a soup such a deep savory flavor without needing a complicated stock or loads of ingredients. So I always have a packet of good quality miso at the back of my fridge.

I like to keep the chicken tender here, add mushrooms and greens, and then stir the miso through right to the end. Don't boil the miso hard. That's my main tip. Dissolve it in a little bit of hot broth first, then stir it back into the pot. I finish mine with lots of spring onion, ginger and chili, and sometimes a squeeze of lime.

It's a very simple soup, but the flavors of that miso really shine through. It's delicious also with some tofu and bok choy if you've got that lying around. And even some kind of noodle.

Miso Chicken Soup

A delicious broth made with miso, chicken, tofu, and soft veggies.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 1 lb chicken breast sliced
• 3 tbsp white miso paste
• 6 cups chicken broth
• 1 cup firm tofu cubed
• 2 cups baby bok choy chopped
• 2 scallions sliced
• 1 tsp sesame oil

Method

 

1. Bring the broth to a gentle simmer and add the sliced chicken.
2. Simmer 12 minutes until the chicken is cooked through.
3. Whisk the miso paste with a ladle of broth, then stir it back into the pot.
4. Add the tofu and bok choy and simmer 3 minutes.
5. Finish with sesame oil and scallions, keeping the heat low so the miso doesn't boil.

Notes

Don't boil the soup after adding the miso or it loses its flavor.

23) Chicken and Rice Soup

I think chicken and rice soup is probably my favorite out of all of these. For me, it starts with the stock. I like to really take my time and get it right before anything else goes in. Then I put chicken thighs in that beautiful broth, shred the meat, and add it back with lots of fresh green things like spring onion, chives, and celery.

It's incredibly simple, but this is the soup I make when I'm not feeling quite myself and want to feel like I'm doing something good for my body. A big bowl of this makes me feel healthier before I've even finished it.

Chicken and Rice Soup

A soothing broth with chicken, soft rice, and gentle vegetables.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 1 lb chicken breast
• 1 cup long-grain rice
• 1 onion diced
• 3 carrots sliced
• 2 stalks celery sliced
• 8 cups chicken broth
• 1 tsp thyme
• 2 tbsp chopped parsley

Method

 

1. Saute the onion, carrots, and celery in a pot until soft.
2. Add the broth, thyme, and chicken and simmer 20 minutes.
3. Remove the chicken, shred it, and return it to the pot.
4. Stir in the rice and cook 15 minutes until tender.
5. Season to taste and finish with fresh parsley.

Notes

Cook the rice separately if you plan to freeze the soup.