12 Easy Chicken Soup Recipes

On a chilly evening, there's nothing quite like transforming simple ingredients into a steaming bowl of homemade chicken soup. You'll find that these 12 recipes range from a 30-minute weeknight version to a slow-cooked Thai coconut curry that'll fill your kitchen with aromatic spices. Whether you're craving the classic noodle soup your grandmother made or want to experiment with quinoa and wild rice variations, you're about to discover how versatile this comfort food staple can be.

Classic Chicken Noodle Soup

Classic chicken noodle soup is the ultimate comfort food that has been warming hearts and bodies for generations. This timeless recipe combines tender chicken, hearty vegetables, and perfectly cooked noodles in a rich, flavorful broth that soothes the soul and nourishes the body.

The key to an exceptional chicken noodle soup lies in building layers of flavor, starting with quality ingredients and taking the time to develop a proper homemade broth. While store-bought versions might be convenient, nothing compares to the depth and richness of a soup made from scratch using fresh ingredients and aromatic herbs.

• 1 whole chicken (3-4 lbs)
• 2 medium onions, diced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 3 garlic cloves, minced
• 8 cups water
• 2 bay leaves
• 1 teaspoon dried thyme
• 8 oz egg noodles
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley, chopped
• 2 chicken bouillon cubes (optional)

Begin by placing the whole chicken in a large pot with water, one diced onion, one carrot, and one celery stalk. Bring to a boil, then reduce heat and simmer for about 1 hour until the chicken is fully cooked. Remove the chicken, let it cool, then shred the meat, discarding the skin and bones. Strain the broth and set aside.

In the same pot, heat olive oil and sauté the remaining onions, carrots, celery, and garlic until softened. Add the strained broth, bay leaves, and thyme. Bring to a simmer and cook for 10-15 minutes until the vegetables are tender. Add the shredded chicken and egg noodles, cooking until the noodles are al dente, about 6-8 minutes. Season with salt and pepper, and garnish with fresh parsley.

For the best results, consider making the broth a day ahead and refrigerating it overnight – this allows the fat to solidify on top, making it easy to remove for a cleaner, less greasy soup. Additionally, if storing leftovers, keep the noodles separate from the broth to prevent them from becoming too soft and mushy when reheated.

Quick 30-Minute Chicken and Rice Soup

Chicken and rice soup is a classic comfort food that combines tender chunks of chicken, hearty rice, and vegetables in a flavorful broth. This quick 30-minute version delivers all the warmth and satisfaction of traditional chicken soup but fits perfectly into a busy weeknight schedule.

This streamlined recipe uses pre-cooked rotisserie chicken and quick-cooking rice to significantly reduce preparation time while maintaining the rich, homemade taste. The combination of aromatic vegetables, herbs, and well-seasoned broth creates a satisfying meal that's both nourishing and delicious.

• 2 cups shredded rotisserie chicken
• 1 cup white rice
• 8 cups chicken broth
• 2 carrots, diced
• 2 celery stalks, diced
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 1 bay leaf
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery, cooking until softened, about 5 minutes. Add garlic and cook for another minute. Pour in the chicken broth, add bay leaf and thyme, then bring to a boil. Add rice and reduce heat to simmer for 15 minutes. Stir in the shredded chicken and cook for an additional 5 minutes until the rice is tender and the chicken is heated through. Season with salt and pepper to taste.

For best results, dice the vegetables uniformly to ensure even cooking. The soup can be made ahead and stored in the refrigerator for up to 3 days, though the rice may continue to absorb liquid and become softer. If planning to store, consider cooking the rice separately and adding it to individual portions when serving.

Thai Coconut Curry Chicken Soup

Thai Coconut Curry Chicken Soup is a fragrant and comforting dish that combines the richness of coconut milk with aromatic Thai spices and tender chicken. This soup, known in Thailand as Tom Kha Gai, brings together the perfect balance of sweet, sour, salty, and spicy flavors that Thai cuisine is famous for.

The key to creating an authentic Thai coconut curry chicken soup lies in using fresh ingredients like lemongrass, galangal, and kaffir lime leaves. These traditional Thai herbs and spices infuse the coconut broth with complex layers of flavor, while mushrooms and chicken provide substance to this satisfying soup.

In a large pot, combine coconut milk and chicken broth over medium heat. Add lemongrass, kaffir lime leaves, galangal, and Thai curry paste. Bring to a gentle simmer and cook for 10 minutes to allow the herbs to release their flavors. Add sliced chicken and mushrooms, cooking until the chicken is fully cooked, about 8-10 minutes.

Reduce heat to low and stir in fish sauce, lime juice, and palm sugar. Taste and adjust seasonings as needed. The soup should have a balance of salty, sour, and sweet flavors. Remove lemongrass, galangal, and kaffir lime leaves before serving. Garnish with fresh cilantro and green onions.

For best results, avoid boiling the coconut milk as this can cause it to separate. If you can't find traditional Thai ingredients like galangal or kaffir lime leaves, ginger and regular lime zest can be used as substitutes, though the flavor profile will be slightly different. The soup can be stored in the refrigerator for up to 3 days and often tastes even better the next day as the flavors continue to develop.

Hearty Chicken Vegetable Soup

Hearty Chicken Vegetable Soup delivers comforting warmth and nourishment in every spoonful. This classic recipe combines tender chunks of chicken with an abundance of fresh vegetables in a flavorful broth, creating a satisfying meal that's perfect for cold days or when feeling under the weather.

The beauty of this soup lies in its versatility and wholesome ingredients. While traditional vegetables like carrots, celery, and onions form the base, additional vegetables can be incorporated based on seasonal availability or personal preference, making each batch unique and nutritious.

Ingredients:

• 2 lbs chicken breast, cut into 1-inch pieces
• 8 cups chicken broth
• 3 carrots, sliced
• 3 celery stalks, chopped
• 1 large onion, diced
• 2 medium potatoes, cubed
• 2 cups green beans, trimmed
• 2 garlic cloves, minced
• 2 bay leaves
• 1 cup frozen peas
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery, cooking until the onions become translucent. Add garlic and cook for another minute. Add chicken pieces and cook until they begin to brown. Pour in the chicken broth, add potatoes, green beans, bay leaves, and thyme. Bring to a boil, then reduce heat and simmer for 20 minutes.

Once the potatoes are tender, add frozen peas and cook for an additional 5 minutes. Season with salt and pepper to taste, remove bay leaves, and garnish with fresh parsley before serving.

For best results, allow the soup to rest for 10-15 minutes before serving to let the flavors meld together. The soup can be stored in an airtight container in the refrigerator for up to 4 days, and the flavors often improve the next day. For a thicker consistency, you can add a small amount of cornstarch slurry during the final minutes of cooking.

Creamy Chicken and Wild Rice Soup

Creamy chicken and wild rice soup is a hearty, comforting dish that combines tender chunks of chicken with nutty wild rice in a rich, velvety broth. This classic comfort food is perfect for cold winter days and can be easily made in large batches for meal prep or family gatherings.

The key to achieving the perfect creamy texture lies in creating a proper roux and slowly incorporating the liquid components. While some recipes call for cream of mushroom or chicken soup, this version uses fresh ingredients to create a more authentic and flavorful result.

• 2 cups cooked wild rice
• 2 pounds chicken breast, diced
• 1 large onion, diced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 8 cups chicken broth
• 1 cup heavy cream
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 3 cloves garlic, minced
• Salt and pepper to taste
• 2 tablespoons olive oil

Begin by cooking the wild rice according to package instructions. While the rice cooks, heat olive oil in a large pot over medium heat and cook the diced chicken until golden brown. Remove the chicken and set aside.

In the same pot, melt butter and sauté onions, carrots, celery, and garlic until softened. Add flour to create a roux, stirring constantly for 2-3 minutes.

Gradually whisk in the chicken broth, stirring continuously to prevent lumps. Add herbs, bay leaves, and return the chicken to the pot. Bring to a simmer and cook for 15-20 minutes until vegetables are tender. Stir in the cooked wild rice and heavy cream, simmering for an additional 5-10 minutes until the soup reaches desired consistency. Season with salt and pepper to taste.

For best results, avoid boiling the soup after adding the cream to prevent curdling. The soup can be made ahead and stored in the refrigerator for up to 4 days, though you may need to add extra broth when reheating as the rice will continue to absorb liquid. If the soup becomes too thick, thin it with additional chicken broth or cream until reaching desired consistency.

Mexican-Style Chicken Tortilla Soup

Mexican-Style Chicken Tortilla Soup is a vibrant and comforting dish that combines tender shredded chicken, rich tomato broth, and crispy tortilla strips. This hearty soup originated in Mexico City and has become a beloved staple across North America, offering a perfect balance of textures and flavors.

The key to an authentic tortilla soup lies in its layers of flavor – from the smoky chipotle peppers to the fresh cilantro and lime juice added at the end. While many variations exist, this recipe stays true to the traditional preparation method while remaining accessible for home cooks.

Ingredients:

• 2 lbs chicken breasts, boneless and skinless
• 8 corn tortillas, cut into strips
• 2 tablespoons vegetable oil
• 1 onion, diced
• 4 garlic cloves, minced
• 2 chipotle peppers in adobo sauce
• 1 can (14.5 oz) diced tomatoes
• 6 cups chicken broth
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and pepper to taste
• 2 limes, juiced
• 1 cup fresh cilantro, chopped
• 2 avocados, diced
• 1 cup shredded Mexican cheese blend
• Sour cream for garnish

Heat oil in a large pot over medium heat and sauté onions until translucent. Add garlic, chipotle peppers, and spices, cooking until fragrant. Add chicken breasts, broth, tomatoes, and bay leaf. Bring to a boil, then reduce heat and simmer for 25-30 minutes until chicken is cooked through. Remove chicken, shred it, and return to pot.

While the soup simmers, prepare the tortilla strips by either frying them in oil until crispy or baking them in a 375°F oven for 10-12 minutes until golden brown. Just before serving, stir in lime juice and cilantro. Serve hot, topped with tortilla strips, avocado, cheese, and sour cream.

For best results, don't skip toasting the spices with the onions and garlic, as this step develops deeper flavors. The soup can be made ahead and stored in the refrigerator for up to 3 days, but add the tortilla strips, avocado, and other garnishes just before serving to maintain their texture. Adjust the amount of chipotle peppers based on your preferred level of spiciness.

Greek Lemon Chicken Orzo Soup

Greek Lemon Chicken Orzo Soup, also known as Avgolemono, is a classic Mediterranean comfort food that combines the heartiness of chicken soup with bright citrus notes and creamy texture. This centuries-old recipe transforms simple ingredients into a silky, warming dish that's both nourishing and sophisticated.

The secret to this soup's unique character lies in the avgolemono sauce – a mixture of eggs and lemon juice that's carefully tempered and added to the broth. This technique creates a velvety consistency while adding a distinctive tanginess that sets it apart from traditional chicken soups.

Ingredients:

• 2 lbs bone-in chicken breasts
• 8 cups chicken broth
• 1 cup orzo pasta
• 3 large eggs
• 2 lemons, juiced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 bay leaves
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh dill for garnish

Begin by heating olive oil in a large pot over medium heat. Sauté onions, carrots, and celery until softened, then add garlic and cook until fragrant. Add chicken broth, chicken breasts, and bay leaves, bringing the mixture to a boil. Reduce heat and simmer for 25-30 minutes until chicken is cooked through. Remove chicken, shred it, and set aside. Add orzo to the broth and cook until al dente.

In a separate bowl, whisk eggs and lemon juice until combined. Slowly temper the egg mixture by adding hot broth one ladleful at a time while continuously whisking. Once tempered, gradually stir the egg-lemon mixture back into the pot. Add the shredded chicken and heat through without boiling to prevent the eggs from curdling.

For best results, keep the soup at a gentle simmer once the egg-lemon mixture has been added, as boiling will cause the eggs to separate. The soup will naturally thicken as it cools, so you may need to add more broth when reheating leftovers. Store in an airtight container in the refrigerator for up to 3 days.

Chinese-Inspired Egg Drop Chicken Soup

Chinese-Inspired Egg Drop Chicken Soup is a comforting blend of Eastern and Western culinary traditions, combining the heartiness of classic chicken soup with the silky elegance of Chinese egg drop soup. This warming dish features tender chicken pieces swimming in a golden broth, with delicate ribbons of beaten egg floating throughout.

The key to achieving the perfect consistency lies in the careful preparation of the cornstarch slurry and the proper technique for streaming the beaten eggs into the hot broth. While traditional egg drop soup typically doesn't include chicken, this hybrid version offers additional protein and satisfaction, making it a complete meal.

• 6 cups chicken broth
• 1 pound boneless, skinless chicken breast, diced
• 3 large eggs, beaten
• 2 tablespoons cornstarch
• 1/4 cup cold water
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon ground white pepper
• 2 green onions, thinly sliced
• 1 inch fresh ginger, minced
• 1 teaspoon salt (or to taste)

Bring the chicken broth to a simmer in a large pot over medium heat. Add the minced ginger and diced chicken, cooking until the chicken is fully done, about 8-10 minutes. In a small bowl, whisk together cornstarch and cold water to create a slurry. Slowly stir the slurry into the simmering broth, followed by the soy sauce and sesame oil. Allow the soup to simmer for 2-3 minutes until slightly thickened.

Reduce the heat to low, creating a gentle simmer. Slowly pour the beaten eggs into the soup in a thin, steady stream while stirring the soup in one direction with a ladle or spoon. This technique creates those signature egg ribbons. Once the eggs are cooked, which takes about 30 seconds, add the white pepper and adjust seasoning with salt to taste. Garnish with sliced green onions before serving.

For best results, ensure the broth is hot but not violently boiling when adding the eggs, as this will affect their texture. The cornstarch slurry should always be mixed with cold water to prevent lumping, and the soup should be stirred consistently in one direction when adding the eggs to create uniform, silky strands rather than clumps. This soup is best served immediately while the egg ribbons are at their most delicate.

Slow Cooker Chicken and Dumpling Soup

Slow cooker chicken and dumpling soup is a comforting, hearty meal that combines tender chicken, vegetables, and fluffy dumplings in a rich, savory broth. This classic American dish transforms simple ingredients into a soul-warming soup that's perfect for cold days or when you need a taste of home cooking.

This slow cooker version simplifies the traditional stovetop method, allowing the flavors to develop over several hours while requiring minimal hands-on preparation. The dumplings are added near the end of cooking, ensuring they maintain their proper texture while absorbing the flavorful broth.

Ingredients:

• 2 lbs boneless, skinless chicken breasts
• 4 carrots, sliced
• 3 celery stalks, chopped
• 1 onion, diced
• 3 garlic cloves, minced
• 6 cups chicken broth
• 1 tsp dried thyme
• 1 tsp dried sage
• 2 bay leaves
• Salt and pepper to taste
• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1/4 cup butter, melted
• 1 cup milk
• 1/2 cup heavy cream
• 2 tbsp fresh parsley, chopped

Place chicken, vegetables, broth, and seasonings in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender. Remove the chicken and shred it using two forks, then return it to the pot.

For the dumplings, mix flour, baking powder, and salt in a bowl. Stir in melted butter and milk until just combined. Drop spoonfuls of the dumpling mixture into the simmering soup, cover, and cook on high for an additional 30 minutes until dumplings are cooked through. Stir in heavy cream and parsley just before serving.

For best results, avoid lifting the slow cooker lid while the dumplings are cooking, as this releases essential steam and heat needed for proper dumpling formation. The dumpling batter should be sticky but not too wet – if it's too dry, add a splash of milk; if too wet, incorporate a bit more flour. Store leftovers in an airtight container in the refrigerator for up to 3 days, though the dumplings may become slightly dense upon reheating.

Italian Wedding Soup With Chicken

Italian Wedding Soup with Chicken is a heartwarming blend of tender meatballs, fresh vegetables, and delicate pasta in a flavorful broth. This Italian-American classic transforms simple ingredients into a comforting meal that's perfect for any season, combining the richness of chicken broth with the lightness of leafy greens.

While traditionally made with meat-based meatballs, this chicken version offers a lighter alternative while maintaining the soup's signature taste and texture. The addition of small pasta shapes, typically acini di pepe or orzo, adds substance to the soup, while escarole or spinach provides a nutritious element that balances the entire dish.

• 1 pound ground chicken
• 1/2 cup breadcrumbs
• 1/3 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 8 cups chicken broth
• 1 cup acini di pepe pasta
• 2 carrots, diced
• 2 celery stalks, diced
• 1 onion, finely chopped
• 6 cups fresh spinach or escarole
• Salt and pepper to taste
• 2 tablespoons olive oil

Begin by combining ground chicken, breadcrumbs, Parmesan, egg, half of the minced garlic, and Italian seasoning in a bowl. Form into small meatballs, approximately 1-inch in diameter. Heat olive oil in a large pot over medium heat and brown the meatballs in batches, then set aside.

In the same pot, sauté onions, carrots, celery, and remaining garlic until softened. Add chicken broth and bring to a boil. Reduce heat and add the meatballs back to the pot. Simmer for 10 minutes, then add the pasta. Cook until pasta is tender, about 8-10 minutes. Stir in the spinach or escarole and cook until wilted. Season with salt and pepper to taste.

For best results, make the meatballs uniform in size to ensure even cooking. The soup can be made ahead and stored in the refrigerator for up to 3 days, though the pasta may continue to absorb liquid – consider cooking pasta separately and adding it to individual servings if planning to store leftovers.

Gluten-Free Chicken and Quinoa Soup

A hearty and nourishing gluten-free chicken and quinoa soup combines the classic comfort of traditional chicken soup with the protein-rich, nutty flavor of quinoa. This contemporary twist on a timeless recipe delivers essential nutrients while maintaining a completely gluten-free profile, making it perfect for those with celiac disease or gluten sensitivity.

This versatile soup can be prepared with either fresh or leftover roasted chicken, and the quinoa adds a delightful texture while absorbing the rich flavors of the broth. The combination of vegetables, lean protein, and ancient grains creates a balanced meal that's both satisfying and healthy.

• 2 lbs boneless, skinless chicken breasts
• 1 cup quinoa, rinsed
• 8 cups gluten-free chicken broth
• 3 carrots, sliced
• 3 celery stalks, chopped
• 1 large onion, diced
• 4 garlic cloves, minced
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp dried oregano
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Heat olive oil in a large pot over medium heat and sauté onions, carrots, and celery until softened, about 5-7 minutes. Add garlic and cook for another minute. Add chicken breasts, broth, bay leaves, thyme, and oregano. Bring to a boil, then reduce heat and simmer for 20-25 minutes until chicken is cooked through. Remove chicken, shred it using two forks, and return to the pot.

Add rinsed quinoa to the soup and simmer for an additional 15-20 minutes until quinoa is tender and has released its spiral-shaped germ. Season with salt and pepper to taste, remove bay leaves, and garnish with fresh parsley before serving.

For best results, avoid overcooking the quinoa as it can become mushy. If planning to store leftovers, consider cooking the quinoa separately and adding it to individual portions when serving, as it continues to absorb liquid during storage. The soup can be frozen for up to 3 months, but may require additional broth when reheating to achieve desired consistency.

Rotisserie Chicken Soup Shortcuts

Rotisserie Chicken Soup is the perfect solution for busy cooks who want homemade comfort without spending hours in the kitchen. By using a store-bought rotisserie chicken, you can skip the lengthy process of cooking raw chicken while still achieving that deep, rich flavor that makes chicken soup so satisfying.

This shortcut version delivers all the warmth and nourishment of traditional chicken soup in about half the time. The pre-cooked rotisserie chicken not only saves time but also adds a slightly smoky, roasted flavor that enhances the overall taste of the soup.

• 1 whole rotisserie chicken, meat removed and shredded
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 3 garlic cloves, minced
• 8 cups chicken broth
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 cup egg noodles
• Salt and pepper to taste
• Fresh parsley, chopped
• Rotisserie chicken carcass (optional)

Heat olive oil in a large pot over medium heat and sauté onions, carrots, and celery until softened, about 5-7 minutes. Add garlic and cook for another minute. If using the chicken carcass, add it now along with the broth, bay leaves, and thyme. Bring to a boil, then reduce heat and simmer for 15-20 minutes to allow flavors to meld. Remove carcass if used.

Add the shredded chicken and egg noodles to the pot. Cook until the noodles are tender, about 6-8 minutes. Season with salt and pepper to taste, and garnish with fresh parsley before serving.

For the best results, strip the rotisserie chicken while it's still warm, as the meat will be easier to remove. Save the bones and carcass to make stock for future use by freezing them in a sealed bag. If the soup becomes too thick after storing, simply add more broth when reheating. The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.