I love a good bowl of chicken soup. It’s comforting, easy to make, and always hits the spot. When the weather gets cool, or I just need something warm, chicken soup is my first choice.
Today, I’m sharing some of my favorite chicken soup recipes that are perfect for any day you need a little warmth. From classic versions to some with fun additions, I hope you find a new favorite here!
Jump to Recipe:
- 1. Classic Chicken Soup Recipe for Comfort
- 2. Warming Chicken Noodle Soup Recipe
- 3. Hearty Chicken And Rice Soup Recipe
- 4. Light Chicken Rice Noodle Soup Idea
- 5. Creamy Chicken Florentine Soup Recipe
Classic Chicken Soup Recipe for Comfort
This is the basic, warming chicken soup that everyone loves. It’s simple to put together and always makes you feel good.
Key Ingredients & Tips
- Good Broth: Use a quality chicken broth for the best taste. Homemade is even better if you have it.
- Fresh Veggies: Carrots, celery, and onion are key for flavor. Cut them evenly so they cook at the same pace.
- Cooked Chicken: You can use leftover chicken or cook some fresh for the soup. Shredded chicken works well.
What You Need
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 6 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 bay leaf
- Salt and black pepper to taste
- Fresh parsley for garnish
⏱️ Time: 40 minutes🍽️ Yields: 6 servings
How to Make It
Step 1: Start the Base
Heat olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Cook until they soften, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 2: Simmer and Serve
Pour in the chicken broth and add the shredded chicken and bay leaf. Bring the soup to a simmer, then reduce heat and let it cook for about 20-25 minutes to let the flavors blend. Remove the bay leaf before serving. Season with salt and pepper, and garnish with fresh parsley.
📝 Final Note
This soup freezes well! Store leftovers in airtight containers for up to 3 months.
Warming Chicken Noodle Soup Recipe
The ultimate comfort food, this chicken noodle soup is hearty and filling. It’s perfect for a chilly day or when you need a pick-me-up.
Key Ingredients & Tips
- Noodle Choice: Egg noodles are classic, but you can use any small pasta you like. Cook them separately or add them directly to the soup at the end.
- Chicken Don’t Overcook: Add your cooked chicken towards the end of simmering to keep it tender and juicy.
- Fresh Herbs: Fresh dill or parsley brightens the flavor. Add it just before serving.
What You Need
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 6 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 cup egg noodles
- 1 bay leaf
- Salt and black pepper to taste
- Fresh parsley or dill for garnish
⏱️ Time: 45 minutes🍽️ Yields: 6 servings
How to Make It
Step 1: Cook Veggies and Broth
In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, cooking until soft, about 5-7 minutes. Stir in garlic and cook for another minute. Pour in the chicken broth and add the bay leaf. Bring to a boil, then reduce heat and simmer for 15 minutes.
Step 2: Add Noodles and Chicken
Add the egg noodles to the simmering soup and cook according to package directions, usually 7-10 minutes. Stir in the shredded chicken during the last few minutes of cooking. Remove bay leaf, season with salt and pepper, and serve with fresh herbs.
📝 Final Note
If you plan to have leftovers, consider cooking noodles separately and adding them to each bowl to prevent them from getting too soft.
Hearty Chicken And Rice Soup Recipe
This chicken and rice soup is a comforting meal that’s both hearty and flavorful. It’s a filling option that warms you up from the inside out.
Key Ingredients & Tips
- Rice Type: White rice like long-grain or jasmine works well. Brown rice needs longer to cook, so add it earlier.
- Chicken Cut: Chicken thighs can add more flavor and stay moist during cooking.
- Creamy Texture: For a slightly thicker soup, you can temper a little milk or cream into the broth at the very end.
What You Need
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1/2 cup uncooked white rice
- 2 cups cooked chicken, shredded
- 1 bay leaf
- Salt and black pepper to taste
- Fresh thyme for garnish
⏱️ Time: 45 minutes🍽️ Yields: 6 servings
How to Make It
Step 1: Build the Flavor Base
Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery until soft, about 5-7 minutes. Add garlic and cook for 1 minute more until fragrant.
Step 2: Cook Rice and Simmer
Pour in chicken broth, add uncooked rice and bay leaf. Bring to a simmer, then reduce heat, cover, and cook for 15-20 minutes, or until rice is tender. Stir in the shredded chicken and cook for another 5 minutes to heat through. Remove bay leaf, season, and serve with fresh thyme.
📝 Final Note
Rice will soak up broth over time. If reheating leftovers, you might want to add a splash more broth or water.
Light Chicken Rice Noodle Soup Idea
This chicken rice noodle soup is a lighter, refreshing take on classic chicken soup. It’s quick to make and full of comforting tastes.
Key Ingredients & Tips
- Rice Noodles: Thin vermicelli rice noodles cook very fast. Add them right at the end to keep them from becoming mushy.
- Ginger Boost: Fresh ginger adds a wonderful warm note. Add a slice to the broth while simmering.
- Fresh Herbs: Garnish with cilantro and a squeeze of lime juice for brightness.
What You Need
- 1 tablespoon sesame oil
- 1 inch fresh ginger, grated
- 2 cloves garlic, minced
- 6 cups chicken broth
- 2 cups cooked chicken, shredded
- 4 oz thin rice vermicelli noodles
- 1 cup chopped bok choy or spinach
- Soy sauce or fish sauce to taste
- Salt and white pepper to taste
- Fresh cilantro and lime wedges for garnish
⏱️ Time: 30 minutes🍽️ Yields: 4 servings
How to Make It
Step 1: Scented Broth
Heat sesame oil in a pot over medium heat. Add grated ginger and minced garlic, cooking for 1 minute until fragrant. Pour in chicken broth and bring to a simmer. Let it cook gently for 10 minutes to let the flavors blend.
Step 2: Quick Cook and Serve
Add the shredded chicken and chopped bok choy or spinach to the simmering broth. Add the rice vermicelli noodles and cook for 2-3 minutes, or until tender (they cook quickly!). Season with soy sauce, salt, and white pepper. Serve immediately, garnished with fresh cilantro and a lime wedge.
📝 Final Note
This soup is best enjoyed fresh. If you have leftovers, store the broth and noodles separately if possible.
Creamy Chicken Florentine Soup Recipe
This creamy chicken Florentine soup is a hearty and satisfying meal. It brings together chicken, spinach, and a rich broth for a comforting bowl.
Key Ingredients & Tips
- Fresh Spinach: Add the spinach right at the end so it wilts but doesn’t become overcooked.
- Creaminess: Heavy cream or half-and-half makes this soup rich. Add it off the heat to avoid curdling.
- Flavor Boost: A pinch of nutmeg can really make the spinach and cream flavors pop.
What You Need
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 6 cups chicken broth
- 2 cups cooked chicken, shredded
- 5 oz fresh spinach
- 1/2 cup heavy cream or half-and-half
- 1/4 cup grated Parmesan cheese
- Salt, black pepper, and a pinch of nutmeg to taste
⏱️ Time: 35 minutes🍽️ Yields: 6 servings
How to Make It
Step 1: Sauté Aromatics and Broth
Heat olive oil in a large pot over medium heat. Sauté chopped onion until soft, about 5 minutes. Add minced garlic and cook for 1 minute more. Pour in chicken broth and bring to a simmer.
Step 2: Finish with Cream and Spinach
Stir in the shredded chicken. Remove the pot from the heat. Gently stir in the fresh spinach until it wilts. Pour in the heavy cream and grated Parmesan cheese, stirring until combined. Season with salt, pepper, and a pinch of nutmeg. Serve warm.
📝 Final Note
Serve with some crusty bread for dipping to make it a full meal.