19 Best Chicken Soup Recipes: Comfort in Every Bowl

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When the weather turns chilly or I’m feeling under the weather, nothing beats a comforting bowl of chicken soup. It’s the ultimate comfort food, rich in flavor and packed with nutrients. Over the years, I’ve discovered that chicken soup isn’t just about one classic recipe; there are countless variations that cater to every palate.

Classic Chicken Noodle Soup

A timeless favorite, Classic Chicken Noodle Soup offers a delicious and hearty meal perfect for all seasons.

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 medium carrots, sliced
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 8 cups chicken broth
  • 2 cups shredded cooked chicken
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 bay leaf
  • Salt and pepper to taste
  • 6 ounces egg noodles

Instructions

  1. Heat Oil: Warm the olive oil in a large pot over medium heat.
  2. Sauté Vegetables: Add the chopped onion, carrots, and celery. Cook until softened, about 5 minutes.
  3. Add Garlic: Stir in the minced garlic, cooking for 1 minute until fragrant.
  4. Pour Broth: Add the chicken broth, bay leaf, thyme, parsley, salt, and pepper. Bring to a boil.
  5. Cook Chicken: Stir in shredded chicken. Reduce the heat and simmer for 10 minutes.
  6. Add Noodles: Introduce egg noodles to the soup and cook until tender, approximately 8 minutes.
  7. Serve Hot: Remove the bay leaf and adjust seasoning if needed. Ladle into bowls and serve immediately.

Classic Chicken Noodle Soup is not only nourishing but straightforward to prepare, making it an excellent choice for a cozy meal.

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Creamy Chicken and Wild Rice Soup

Creamy Chicken and Wild Rice Soup combines hearty flavors with a rich, creamy texture. It’s perfect for colder days when you crave something warm and filling.

Ingredients

  • 1 lb chicken breasts, diced
  • 1 cup wild rice, uncooked
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 6 cups chicken broth
  • 1 cup heavy cream
  • 1/4 cup flour
  • 1/4 cup butter
  • 2 bay leaves
  • 1 tsp dried thyme
  • Salt and pepper to taste

Instructions

  1. Cook Chicken: In a large pot, cook the diced chicken over medium heat until no longer pink. Remove and set aside.
  2. Sauté Vegetables: In the same pot, melt the butter. Add the onion, carrots, and celery; sauté until the vegetables soften. Add minced garlic and cook for another 2 minutes.
  3. Add Broth and Rice: Pour in the chicken broth, then stir in the wild rice, bay leaves, and thyme. Bring to a boil, then reduce heat and let it simmer, covered, for 45 minutes.
  4. Thicken Soup: In a small bowl, whisk together the flour and heavy cream until smooth. Slowly stir this mixture into the pot.
  5. Combine Ingredients: Return the cooked chicken to the pot. Season with salt and pepper, then let it cook for another 10 minutes until the soup thickens and the rice is tender.
  6. Serve Hot: Remove bay leaves before serving. Ladle the hot soup into bowls and enjoy.

Effortlessly comforting, this Creamy Chicken and Wild Rice Soup suits any winter evening, providing warmth and satisfaction.

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Spicy Mexican Chicken Soup

A vibrant dish perfect for those who love bold flavors. This Spicy Mexican Chicken Soup brings together zesty spices and tender chicken for a satisfying and hearty meal.

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 garlic cloves, minced
  • 1 jalapeño pepper, seeded and chopped
  • 1 red bell pepper, chopped
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 4 cups chicken broth
  • 2 cups shredded cooked chicken
  • 1 can (14.5 ounces) diced tomatoes
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup corn kernels, fresh or frozen
  • Juice of 1 lime
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)
  • Avocado slices (optional)
  • Lime wedges (optional)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  2. Add minced garlic and chopped jalapeño and red bell pepper, cooking for another 2-3 minutes until softened.
  3. Stir in ground cumin, ground coriander, chili powder, and smoked paprika. Cook for 1 minute to release the spices’ flavors.
  4. Pour in chicken broth and bring to a simmer. Add shredded cooked chicken, diced tomatoes, black beans, and corn kernels.
  5. Stir to combine and let the soup simmer for 15-20 minutes to develop flavors.
  6. Add lime juice and season with salt and pepper to taste. Adjust the seasoning if necessary.
  7. Serve hot, garnished with fresh cilantro, avocado slices, and lime wedges if desired.

This Spicy Mexican Chicken Soup offers warmth and zest, perfect for anyone craving a robust, flavorful soup.

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Asian Ginger Chicken Soup

This Asian Ginger Chicken Soup offers a light, aromatic flavor, thanks to fresh ginger and garlic, making it a perfect pick for a wholesome meal.

Ingredients

  • 1 lb chicken breast, thinly sliced
  • 1 tbsp fresh ginger, finely chopped
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup sliced mushrooms (shiitake or button)
  • 1 cup bok choy, chopped
  • 2 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tsp sesame oil
  • 2 green onions, chopped
  • Fresh cilantro for garnish

Instructions

  1. Heat sesame oil in a large pot over medium heat.
  2. Sauté ginger and garlic until fragrant, about 2 minutes.
  3. Add chicken slices, cooking until slightly browned.
  4. Pour in chicken broth, soy sauce, and fish sauce.
  5. Bring to a boil, then reduce heat to simmer for 20 minutes.
  6. Add mushrooms and bok choy, cooking until vegetables are tender, about 5 minutes.
  7. Stir in green onions, cooking for another 2 minutes.
  8. Serve hot, garnished with fresh cilantro.

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Chicken Tortilla Soup

This Chicken Tortilla Soup offers a perfect blend of flavors and textures, providing a warm, comforting dish. Combining tender chicken, fresh vegetables, and crisp tortilla strips, this soup is sure to satisfy.

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 jalapeno, seeded and minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups chicken broth
  • 2 cups cooked shredded chicken
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • Salt and pepper, to taste
  • Fresh cilantro, chopped (for garnish)
  • Tortilla strips, for garnish
  • Lime wedges, for serving

Instructions

  1. Heat olive oil in a large pot over medium heat. Add diced onion, minced garlic, bell pepper, and jalapeno. Cook until vegetables soften, about 5 minutes.
  2. Stir in cumin and chili powder. Cook for 1 minute to toast the spices.
  3. Pour in diced tomatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
  4. Add shredded chicken, black beans, and corn kernels. Season with salt and pepper. Continue to simmer for another 10 minutes.
  5. Ladle soup into bowls. Garnish with chopped cilantro and tortilla strips. Serve with lime wedges.

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Lemon Chicken Orzo Soup

Lemon Chicken Orzo Soup combines zesty citrus flavor with tender chicken and comforting orzo pasta. This soup is both refreshing and hearty, making it perfect for any season.

Ingredients

  • 1 lb boneless, skinless chicken breasts (cooked and shredded)
  • 1 cup orzo pasta (uncooked)
  • 1 medium onion (diced)
  • 3 carrots (peeled and sliced)
  • 3 celery stalks (sliced)
  • 4 garlic cloves (minced)
  • 8 cups chicken broth (low sodium)
  • 1/3 cup lemon juice (freshly squeezed)
  • 1 tsp lemon zest
  • Salt and pepper (to taste)
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • 2 cups spinach (fresh, chopped)
  • 1/4 cup fresh parsley (chopped)

Instructions

  1. Heat olive oil in a large pot over medium heat. Sauté diced onion, sliced carrots, and celery until softened, about 5 minutes.
  2. Add minced garlic and cook for another minute, stirring constantly to avoid burning.
  3. Pour in the chicken broth and bring to a boil.
  4. Once boiling, add the orzo pasta, shredded chicken, lemon juice, lemon zest, dried thyme, salt, and pepper.
  5. Reduce heat to a simmer and cook until the orzo is tender, around 10-12 minutes.
  6. Stir in the chopped spinach and fresh parsley, cooking for another 2 minutes until the spinach wilts.
  7. Serve hot, garnished with extra lemon slices and fresh parsley if desired.

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Thai Coconut Chicken Soup

A distinct blend of Thai spices, creamy coconut milk, and tender chicken offers an unforgettable soup experience.

Ingredients

The ingredients for Thai Coconut Chicken Soup include:

  • Chicken breast, thinly sliced
  • Coconut milk, full-fat
  • Chicken broth, low sodium
  • Lemongrass, minced
  • Ginger, grated
  • Garlic, minced
  • Red curry paste
  • Fish sauce
  • Lime juice, freshly squeezed
  • Brown sugar
  • Mushrooms, sliced
  • Cherry tomatoes, halved
  • Green onions, chopped
  • Cilantro, chopped
  • Fresh basil, for garnish
  • Fresh lime wedges, for serving

Instructions

The preparation process involves following these steps:

  1. Sauté Aromatics: Heat a pot over medium heat. Add minced lemongrass, grated ginger, and minced garlic. Sauté until fragrant.
  2. Add Curry Paste: Stir in red curry paste, blending well with the aromatics.
  3. Incorporate Liquids: Pour in chicken broth and coconut milk. Bring the mixture to a gentle simmer.
  4. Add Chicken: Place thinly sliced chicken breast into the pot. Simmer until the chicken is cooked through.
  5. Season and Sweeten: Stir in fish sauce, lime juice, and brown sugar. Adjust seasoning as needed.
  6. Add Vegetables: Add sliced mushrooms and halved cherry tomatoes. Cook until vegetables are tender.
  7. Finish and Serve: Garnish with chopped green onions, cilantro, and fresh basil. Serve with lime wedges on the side.

Enjoy the perfect balance of creaminess, spice, and zest with every spoonful of this Thai Coconut Chicken Soup.

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Italian Wedding Soup

Italian Wedding Soup combines rich broth, tender meatballs, and vibrant greens. This classic comfort food is perfect for cold days.

Ingredients

Here are the key ingredients for Italian Wedding Soup:

  • Ground beef (for meatballs)
  • Breadcrumbs and Parmesan cheese (for binding)
  • Eggs and garlic (for flavor)
  • Chicken broth (base)
  • Pastina or orzo (tiny pasta)
  • Spinach or escarole (greens)
  • Carrots, celery, and onions (aromatics)

Instructions

  1. Mix ground meats, breadcrumbs, Parmesan, eggs, and minced garlic. Form small meatballs.
  2. Sauté chopped onions, carrots, and celery in a large pot until softened.
  3. Add chicken broth and bring to a boil. Reduce heat and simmer.
  4. Drop meatballs into the broth, cooking until they’re done.
  5. Add the chosen greens and pastina or orzo. Cook until pasta is tender.
  6. Season with salt and pepper, then ladle into bowls. Enjoy this hearty, flavorful soup.

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Chicken and Dumplings Soup

Chicken and Dumplings Soup provides a hearty and satisfying meal with soft dumplings and flavorful chicken broth. It’s perfect for cozy nights and family dinners.

Ingredients

  • 2 cups cooked shredded chicken
  • 6 cups chicken broth
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 cup frozen peas
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 2 tablespoons butter, melted
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon thyme
  • 1/4 teaspoon parsley

Instructions

  1. Sauté Aromatics: Heat a large pot over medium heat. Add a bit of oil, then sauté chopped carrots, celery, and onion until softened, about 5 minutes. Add minced garlic and cook for another minute.
  2. Simmer Broth: Pour in the chicken broth. Bring to a boil, then reduce to a simmer. Add shredded chicken, peas, black pepper, thyme, and parsley. Let it simmer for about 10 minutes.
  3. Make Dumplings: In a mixing bowl, whisk together flour, baking powder, and salt. Stir in milk and melted butter until just combined.
  4. Cook Dumplings: Drop spoonfuls of dumpling dough into the simmering soup. Cover the pot and let the dumplings cook for 15 minutes without lifting the lid.
  5. Serve Soup: Once dumplings are cooked through and tender, ladle the soup into bowls and serve hot.

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Greek Avgolemono Soup

Greek Avgolemono Soup, with its tangy and creamy texture, makes a comforting and nutritious meal. Combining chicken, lemon, rice, and eggs, this soup offers a distinctive flavor profile.

Ingredients

  1. Chicken Broth: 6 cups, low-sodium.
  2. Chicken Breasts: 2, boneless and skinless.
  3. Rice: 1/2 cup, medium-grain.
  4. Eggs: 3 large.
  5. Lemon Juice: 1/2 cup, freshly squeezed.
  6. Salt: 1 teaspoon, or to taste.
  7. Pepper: 1/2 teaspoon, freshly ground.
  8. Fresh Dill: 1 tablespoon, chopped (optional for garnishing).
  9. Simmer Chicken: Heat the chicken broth in a large pot over medium heat. Add chicken breasts and simmer for 20 minutes until cooked through.
  10. Cook Rice: Remove chicken, and add rice to the simmering broth. Cook for 15 minutes until rice is tender.
  11. Shred Chicken: While rice cooks, shred chicken into bite-sized pieces.
  12. Beat Eggs: In a medium bowl, whisk eggs until frothy, then gradually add lemon juice, whisking continuously.
  13. Temper Eggs: Slowly ladle 1-2 cups of hot broth into the egg mixture, whisking so eggs don’t curdle.
  14. Combine: Return the tempered egg mixture to the pot, stirring to combine. Add shredded chicken.
  15. Season: Add salt and pepper, adjusting to taste. Heat gently but do not let it boil.
  16. Serve: Ladle soup into bowls, garnish with fresh dill, and serve immediately.

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Chicken Corn Chowder

Chicken Corn Chowder combines the savory taste of chicken with the sweetness of corn to create a hearty and satisfying soup. It’s perfect for a cozy meal any day of the week.

Ingredients

  • 2 cups cooked chicken, shredded
  • 1 cup frozen corn, thawed
  • 4 cups chicken broth, low-sodium
  • 1 cup heavy cream
  • 2 medium potatoes, peeled and diced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon flour
  • 2 tablespoons butter
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Sauté Vegetables: In a large pot, melt butter over medium heat. Add onions and garlic and sauté until softened, about 3-4 minutes.
  2. Cook Potatoes: Add diced potatoes to the pot and cook for another 5 minutes, stirring occasionally.
  3. Create Base: Sprinkle flour over the vegetables and stir well. Cook for 1-2 minutes to remove the raw flour taste.
  4. Add Broth: Gradually pour in the chicken broth while stirring. Continue to stir until the mixture is smooth and begins to thicken.
  5. Combine Ingredients: Add shredded chicken, thawed corn, and dried thyme to the pot. Stir well to combine all ingredients.
  6. Simmer Chowder: Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes or until the potatoes are tender.
  7. Add Cream: Pour in the heavy cream, stirring gently. Season with salt and pepper to taste.
  8. Serve: Ladle the chowder into bowls and garnish with chopped parsley.

The Chicken Corn Chowder brings warmth and comfort, making it a delightful addition to any soup collection.

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Chicken Fajita Soup

Chicken Fajita Soup blends the flavors of classic fajitas into a warming soup, perfect for a cozy meal.

Ingredients

  • 1 lb chicken breast, diced
  • 1 tbsp olive oil
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp paprika
  • 4 cups chicken broth
  • 1 can diced tomatoes (14.5 oz)
  • 1 can black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 lime, juiced
  • Salt and pepper to taste
  • Fresh cilantro, chopped for garnish
  • Avocado slices, for garnish
  • Shredded cheese, for garnish

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add diced chicken, cook until browned.
  3. Add onion, red bell pepper, and green bell pepper, sauté until softened.
  4. Stir in garlic, cumin, chili powder, and paprika, cook for 1 minute.
  5. Pour in chicken broth, diced tomatoes, black beans, and corn, bring to a boil.
  6. Reduce heat and simmer for 20 minutes.
  7. Stir in lime juice, season with salt and pepper.
  8. Ladle soup into bowls, garnish with fresh cilantro, avocado slices, and shredded cheese.

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Moroccan Chicken Soup

Moroccan Chicken Soup offers a flavorful fusion of spices, tender chicken, and hearty vegetables. This recipe delivers warmth and comfort with every spoonful.

Ingredients

  • Chicken Thighs: 4 boneless, skinless, diced
  • Onion: 1 large, chopped
  • Garlic Cloves: 4, minced
  • Carrots: 2, sliced
  • Celery Stalks: 2, sliced
  • Tomato Paste: 2 tbsp
  • Canned Chickpeas: 1 can (15 oz), drained and rinsed
  • Diced Tomatoes: 1 can (15 oz)
  • Chicken Broth: 6 cups
  • Olive Oil: 2 tbsp
  • Ground Cumin: 1 tsp
  • Ground Cinnamon: 1/2 tsp
  • Ground Ginger: 1/2 tsp
  • Ground Coriander: 1 tsp
  • Ground Turmeric: 1 tsp
  • Salt: 1 tsp
  • Black Pepper: 1/2 tsp
  • Lemon Juice: 2 tbsp
  • Cilantro: 1/4 cup, chopped (for garnish)
  • Parsley: 1/4 cup, chopped (for garnish)

Instructions

  1. Prep Ingredients: Dice the chicken thighs, chop the onion, and mince the garlic.
  2. Sauté Veggies: Heat olive oil in a large pot over medium heat, then add chopped onion, carrots, celery, and minced garlic. Cook until veggies are tender.
  3. Brown Chicken: Add diced chicken thighs to the pot and cook until browned on all sides.
  4. Add Spices: Stir in cumin, cinnamon, ginger, coriander, turmeric, salt, and pepper. Mix well to coat chicken and vegetables.
  5. Incorporate Tomato Paste: Add tomato paste and cook for another minute, stirring constantly.
  6. Combine Liquids and Chickpeas: Pour in chicken broth, diced tomatoes, and chickpeas. Bring the mixture to a boil.
  7. Simmer Soup: Reduce heat and let the soup simmer for 25-30 minutes until chicken is thoroughly cooked and flavors meld.
  8. Finish with Lemon: Stir in lemon juice and adjust seasoning as needed.
  9. Serve and Garnish: Ladle soup into bowls and garnish with chopped cilantro and parsley.

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Chicken and Barley Soup

The Chicken and Barley Soup offers a nutritious twist with hearty barley. This soup is perfect for those seeking a warm, comforting meal with a wholesome grain. It balances tender chicken with rich flavors for a satisfying dish.

Ingredients

  • 1 lb boneless, skinless chicken breast, cubed
  • 1 cup pearl barley, rinsed
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 8 cups chicken broth, low-sodium
  • 1 tbsp olive oil
  • 1 tsp thyme, dried
  • 1 tsp rosemary, dried
  • Salt and pepper, to taste
  • 1 bay leaf
  • 1 cup kale, chopped

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, carrots, and celery, cooking until vegetables soften.
  3. Stir in garlic, thyme, and rosemary, cooking for 1 minute until fragrant.
  4. Add chicken cubes, cooking until browned on all sides.
  5. Pour in chicken broth and add barley, bay leaf, salt, and pepper.
  6. Bring to a boil, then reduce heat to a simmer.
  7. Cover and cook for 45 minutes, until barley is tender.
  8. Stir in kale, cooking for 5 minutes until wilted.
  9. Remove bay leaf before serving hot.

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Indian Mulligatawny Soup

Indian Mulligatawny Soup combines the rich flavors of Indian spices with a comforting chicken base. This hearty soup offers a unique and delicious twist perfect for warming up on chilly days.

Ingredients

  • 1 cup diced chicken breast
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 apple, peeled and chopped
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1/2 cup red lentils
  • 4 cups chicken broth
  • 1 cup coconut milk
  • 1 tablespoon lemon juice
  • Fresh cilantro, chopped (for garnish)
  • Salt and pepper to taste

Instructions

  1. Heat oil in a large pot over medium heat and add chopped onion.
  2. Sauté until the onion turns translucent, then add minced garlic and grated ginger.
  3. Stir in curry powder, ground cumin, ground turmeric, and ground coriander. Cook for 1 minute, allowing the spices to release their aroma.
  4. Add diced chicken breast to the pot and cook until browned on all sides.
  5. Stir in chopped apple, diced carrot, and diced celery. Cook for 5 minutes to soften the vegetables.
  6. Add red lentils and chicken broth. Bring to a boil, then reduce heat and allow to simmer for 20 minutes until lentils cook through.
  7. Stir in coconut milk and lemon juice, then season with salt and pepper to taste.
  8. Allow to simmer for an additional 5 minutes before serving.
  9. Ladle soup into bowls and garnish with fresh chopped cilantro.

This soup showcases the robust flavors of Indian cuisine while providing a warm and hearty dish suitable for any occasion.

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Chicken Pho

Chicken Pho, a classic Vietnamese soup, offers a rich, aromatic experience that’s perfect for any meal.

Ingredients

  • 1 lb chicken breast, thinly sliced
  • 8 cups chicken broth
  • 2-inch piece of ginger, sliced
  • 1 large onion, halved
  • 2-3 star anise
  • 4 whole cloves
  • 1 cinnamon stick
  • 2 tbsp fish sauce
  • 1 tbsp sugar
  • 8 oz rice noodles
  • Fresh herbs (cilantro, basil, mint), chopped
  • Bean sprouts
  • Lime wedges
  • Sliced jalapeños

Instructions

Start by charring the ginger and onion in a pan. This step intensifies the flavor profile. In a large pot, combine chicken broth, charred ginger and onion, star anise, cloves, and cinnamon stick. Let it simmer for 30 minutes to an hour to blend the spices.

While the broth simmers, cook the rice noodles according to package instructions. Prepare the toppings: chop the fresh herbs, rinse bean sprouts, and slice lime wedges and jalapeños.

Once the broth is ready, strain out the solids and return the liquid to the pot. Add fish sauce and sugar, adjusting to taste. Bring the broth to a gentle boil, add the thinly sliced chicken, and cook until fully done, about 5 minutes.

Distribute the rice noodles among bowls, ladle the hot broth and chicken over them, and top with fresh herbs, bean sprouts, and lime wedges. Serve with sliced jalapeños on the side.

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Chicken Pozole

Chicken Pozole is a traditional Mexican soup featuring hominy and chicken. It’s hearty, flavorful, and perfect for a comforting meal.

Ingredients

  • 2 lbs. boneless, skinless chicken thighs
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 tsp. ground cumin
  • 1 tsp. dried oregano
  • 1 tsp. chili powder
  • 8 cups chicken broth
  • 2 cans (15 oz. each) hominy, drained and rinsed
  • 3 dried guajillo chiles
  • Salt and pepper to taste
  • Fresh cilantro, chopped
  • Lime wedges for serving
  • Radishes, sliced (optional)
  • Shredded cabbage (optional)

Instructions

  1. Cook Chicken: In a large pot, place chicken thighs, cover with chicken broth, and bring to a boil. Reduce heat, simmer until chicken is tender, about 20 minutes.
  2. Prep Chiles: While the chicken cooks, soak the guajillo chiles in hot water until soft, about 15 minutes. Remove stems and seeds, then blend with a little soaking water until smooth.
  3. Combine Ingredients: Remove chicken from the pot and shred. To the same pot, add onion, garlic, cumin, oregano, and chili powder. Cook until onion is soft, about 5 minutes.
  4. Simmer Soup: Add blended chiles, hominy, and shredded chicken to the pot. Season with salt and pepper. Simmer for 30 minutes, allowing flavors to meld.
  5. Serve: Ladle soup into bowls. Top with fresh cilantro, lime wedges, radishes, and shredded cabbage if desired.

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Southwest Chicken Soup

Discover the vibrant flavors of the Southwest with this hearty chicken soup. Packed with spices, beans, and tender chicken, it’s a satisfying meal for any occasion.

Ingredients

  • 1 tbsp olive oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 4 cups chicken broth
  • 1 can (14.5 oz) diced tomatoes with green chilies
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup frozen corn
  • 2 cups cooked, shredded chicken
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic. Sauté until softened, about 3 minutes.
  2. Add diced red and green bell peppers. Cook for an additional 5 minutes, stirring occasionally.
  3. Stir in chili powder, ground cumin, and smoked paprika. Cook for 1 minute until spices are fragrant.
  4. Pour in chicken broth and can of diced tomatoes with green chilies. Bring to a boil, then reduce heat to simmer.
  5. Add black beans, frozen corn, and shredded chicken. Simmer for 15 minutes to blend flavors.
  6. Season with salt and pepper to taste.
  7. Garnish with fresh cilantro and serve with lime wedges for a burst of freshness.

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Chicken and Lentil Soup

Chicken and lentil soup combines hearty lentils with tender chicken for a nutritious meal. Below, find the essential ingredients and instructions.

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, sliced
  • 2 celery stalks, sliced
  • 1 cup dried brown lentils
  • 4 cups chicken broth
  • 2 cups cooked chicken, shredded
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 bay leaf
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add diced onion, minced garlic, sliced carrots, and sliced celery to the pot.
  3. Cook vegetables for 5 minutes or until they soften.
  4. Stir in dried brown lentils, ground cumin, ground coriander, and a bay leaf.
  5. Pour chicken broth into the pot, then bring to a boil.
  6. Reduce heat to low and simmer for 30 minutes or until lentils are tender.
  7. Add shredded cooked chicken to the pot.
  8. Cook for an additional 10 minutes and season with salt and pepper.
  9. Remove the bay leaf before serving.
  10. Garnish with fresh parsley and enjoy.

These steps create a savory and comforting chicken and lentil soup. Perfect for any day.

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Conclusion

Exploring these 19 chicken soup recipes has been a delightful journey through various flavors and cultures. Each recipe brings its own unique twist to the classic comfort food we all love. From the zesty Chicken Fajita Soup to the hearty Chicken and Lentil Soup, there’s something to satisfy every palate.

I hope you find these recipes as enjoyable to make and savor as I do. Whether you’re looking for a quick weeknight meal or a nourishing dish to warm you up, these chicken soup recipes are sure to become staples in your kitchen. Happy cooking!

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