Picture this: a chilly evening, a busy schedule, and the craving for something warm and comforting. That’s where these 19 delicious, quick, and easy chicken soup recipes come in! Perfect for weeknight dinners or cozy weekends, they’re packed with flavor and ready in no time. Dive in to find your new favorite bowl of comfort—you’ll want to try them all!
Simple Lemon Chicken Orzo Soup
Mellow golden broth cradles tender chicken and delicate orzo in this comforting bowl that marries the bright zing of fresh lemon with aromatic herbs. This elegant yet approachable soup transforms humble ingredients into a sophisticated meal that feels both nourishing and luxurious. Each spoonful delivers a perfect harmony of citrus-kissed comfort and refined flavor that will become your new cold-weather staple.
Ingredients
– A couple of boneless, skinless chicken breasts (about 1 pound)
– A good glug of olive oil (about 2 tablespoons)
– One medium yellow onion, finely diced
– A couple of carrots, sliced into thin coins
– Two celery stalks, chopped
– Three cloves of garlic, minced
– A generous 6 cups of chicken broth
– A cup of orzo pasta
– The juice of two fresh lemons
– A big handful of fresh parsley, chopped
– A sprinkle of dried thyme (about 1 teaspoon)
– A bay leaf or two
– A pinch of salt and freshly cracked black pepper
Instructions
1. Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat until shimmering.
2. Season both sides of 1 pound chicken breasts with salt and pepper.
3. Place chicken in the hot oil and cook for 6-7 minutes per side until golden brown and internal temperature reaches 165°F.
4. Transfer chicken to a clean plate and let rest for 5 minutes before shredding with two forks.
5. Tip: Don’t wipe the pot—those browned bits add incredible flavor to your soup.
6. Add diced onion, sliced carrots, and chopped celery to the same pot.
7. Sauté vegetables for 5-6 minutes until softened but not browned.
8. Stir in minced garlic and cook for 1 minute until fragrant.
9. Pour in 6 cups chicken broth, scraping the bottom of the pot to release any browned bits.
10. Add 1 teaspoon dried thyme and 2 bay leaves to the broth.
11. Bring soup to a boil, then reduce heat to maintain a gentle simmer.
12. Stir in 1 cup orzo and cook for 8-9 minutes until pasta is al dente.
13. Tip: Stir occasionally to prevent orzo from sticking to the bottom.
14. Return shredded chicken to the pot along with any accumulated juices.
15. Remove pot from heat and stir in the juice of 2 lemons and chopped fresh parsley.
16. Tip: Adding lemon juice off the heat preserves its bright, fresh flavor.
17. Season with additional salt and pepper until perfectly balanced.
18. Discard bay leaves before serving.
The silky orzo creates a wonderfully substantial texture while the lemon brightens every component without overwhelming the delicate chicken. Serve this elegant soup in shallow bowls garnished with extra parsley and lemon wedges for squeezing, perhaps with crusty bread for dipping into the golden broth.
Quick Rotisserie Chicken Noodle Soup
Just when autumn’s crisp air begins to settle in, there’s nothing quite as comforting as a bowl of soul-warming chicken noodle soup. This quick version transforms humble rotisserie chicken into an elegant, nourishing meal that comes together in mere moments. Perfect for busy weeknights when you crave both convenience and depth of flavor.
Ingredients
– A couple of tablespoons of olive oil
– One large yellow onion, chopped
– Three medium carrots, sliced into coins
– Two celery stalks, sliced
– Eight cups of good chicken broth
– The meat from one rotisserie chicken, shredded
– A couple of cups of wide egg noodles
– A generous splash of fresh lemon juice
– A handful of fresh parsley, chopped
– A good pinch of kosher salt and freshly ground black pepper
Instructions
1. Heat two tablespoons of olive oil in a large Dutch oven over medium heat until shimmering.
2. Add one chopped large yellow onion and cook for 5 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in three sliced carrots and two sliced celery stalks, cooking for another 7 minutes until slightly softened.
4. Pour in eight cups of chicken broth and bring to a gentle boil over high heat.
5. Reduce heat to medium-low and simmer for 10 minutes to allow the vegetables to become tender.
6. Add two cups of wide egg noodles and cook for exactly 8 minutes, stirring occasionally to prevent sticking.
7. Stir in the shredded meat from one rotisserie chicken and heat through for 3 minutes.
8. Remove from heat and stir in a generous splash of fresh lemon juice to brighten the flavors.
9. Fold in a handful of chopped fresh parsley just before serving.
10. Season with a good pinch of kosher salt and freshly ground black pepper, tasting and adjusting as needed.
Golden broth envelops tender noodles and vegetables in this elevated comfort classic. The shredded rotisserie chicken maintains its juicy texture while absorbing the aromatic broth, creating layers of flavor in every spoonful. Serve it with crusty bread for dipping or top with extra fresh herbs for a restaurant-worthy presentation at home.
Easy Spicy Chicken Taco Soup
Lusciously layered with smoky spices and vibrant textures, this soul-warming soup transforms humble ingredients into an elegant weeknight feast. Imagine tender chicken simmering alongside fire-roasted tomatoes and black beans in a richly seasoned broth that whispers of chili powder and cumin. Each spoonful promises the comforting essence of taco night, elevated to soup form with effortless sophistication.
Ingredients
– A couple of boneless, skinless chicken breasts
– A glug of olive oil, about 2 tablespoons
– One yellow onion, finely diced
– Two cloves of garlic, minced
– A generous shake of chili powder, roughly 1 tablespoon
– A hearty pinch of ground cumin, about 1 teaspoon
– One 15-ounce can of fire-roasted tomatoes
– One 15-ounce can of black beans, rinsed
– Four cups of chicken broth
– A squeeze of fresh lime juice, from half a lime
– A handful of fresh cilantro, chopped
– A dollop of sour cream for serving
– A scattering of tortilla strips for crunch
Instructions
1. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat until shimmering, about 1 minute.
2. Add 2 boneless, skinless chicken breasts and sear for 4–5 minutes per side until golden brown.
3. Transfer the chicken to a plate and set aside—it will finish cooking later, ensuring it stays juicy.
4. Reduce the heat to medium and add 1 diced yellow onion to the pot, sautéing for 4–5 minutes until translucent.
5. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant, being careful not to burn them.
6. Sprinkle in 1 tablespoon of chili powder and 1 teaspoon of ground cumin, toasting the spices for 1 minute to deepen their flavor.
7. Pour in one 15-ounce can of fire-roasted tomatoes with their juices, scraping the bottom of the pot to lift any browned bits.
8. Add one 15-ounce can of rinsed black beans and 4 cups of chicken broth, then return the seared chicken breasts to the pot.
9. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20 minutes until the chicken is cooked through (165°F internal temperature).
10. Remove the chicken with tongs, shred it using two forks, and stir it back into the soup.
11. Stir in the juice from half a lime and a handful of chopped fresh cilantro just before serving.
12. Ladle the soup into bowls and top each with a dollop of sour cream and a scattering of tortilla strips. The velvety broth cradles tender shreds of chicken and plump beans, while the lime brightens the smoky depth. For a festive twist, serve it in hollowed-out bread bowls or alongside crispy quesadillas for dipping.
Creamy Quick Chicken and Rice Soup
Kindly consider this soul-warming embrace in a bowl, where tender chicken and aromatic rice mingle in a velvety broth that comforts from the very first spoonful. This creamy quick chicken and rice soup transforms humble ingredients into an elegant weeknight dinner with minimal effort required. Each spoonful delivers both nourishment and sophistication in perfect harmony.
Ingredients
– A couple of boneless, skinless chicken breasts
– A splash of olive oil
– One finely chopped yellow onion
– A couple of minced garlic cloves
– Two chopped carrots
– Two chopped celery stalks
– Six cups of chicken broth
– One cup of long-grain white rice
– A cup of heavy cream
– A couple of bay leaves
– A sprinkle of dried thyme
– A squeeze of fresh lemon juice
Instructions
1. Heat two tablespoons of olive oil in a large Dutch oven over medium heat until shimmering.
2. Season two boneless, skinless chicken breasts with salt and pepper on both sides.
3. Place the chicken in the hot oil and cook for 5-6 minutes per side until golden brown and cooked through to 165°F internal temperature.
4. Transfer the cooked chicken to a cutting board and let it rest for 5 minutes before shredding with two forks.
5. In the same pot, add one finely chopped yellow onion and cook for 3-4 minutes until translucent.
6. Add two minced garlic cloves and cook for 30 seconds until fragrant.
7. Stir in two chopped carrots and two chopped celery stalks, cooking for 2 minutes until slightly softened.
8. Pour in six cups of chicken broth, scraping any browned bits from the bottom of the pot.
9. Add one cup of long-grain white rice, two bay leaves, and one teaspoon of dried thyme.
10. Bring the soup to a boil, then reduce heat to low and simmer uncovered for 15 minutes until rice is tender.
11. Remove and discard the bay leaves from the soup.
12. Stir in one cup of heavy cream and the shredded chicken, heating through for 2 minutes.
13. Finish with one tablespoon of fresh lemon juice and season with salt and pepper.
Creamy in texture yet brightened by the lemon’s acidity, this soup offers layers of comfort in every spoonful. Consider garnishing with fresh parsley or serving alongside crusty bread for dipping into the luxurious broth. The rice absorbs just enough liquid to create a satisfying thickness without becoming mushy.
15-Minute Chicken Tortilla Soup
Unbelievably satisfying yet remarkably simple, this 15-minute chicken tortilla soup transforms humble ingredients into a sophisticated bowl of comfort. Using pre-cooked chicken and pantry staples, it delivers complex, layered flavors that belie its quick preparation time. Perfect for busy weeknights when you crave something nourishing yet elegant.
Ingredients
– A couple of tablespoons of olive oil
– One medium yellow onion, chopped
– Three cloves of garlic, minced
– A tablespoon of ground cumin
– A teaspoon of chili powder
– A 15-ounce can of diced tomatoes
– Four cups of chicken broth
– Two cups of shredded cooked chicken
– A 15-ounce can of black beans, rinsed
– A cup of frozen corn
– The juice from one lime
– A handful of fresh cilantro, chopped
– Some tortilla chips for crunch
– A sprinkle of shredded Monterey Jack cheese
Instructions
1. Heat two tablespoons of olive oil in a large pot over medium-high heat until shimmering, about 1 minute.
2. Add one chopped medium yellow onion and cook, stirring frequently, until translucent and fragrant, approximately 4-5 minutes.
3. Stir in three minced garlic cloves and cook for exactly 1 minute until aromatic but not browned.
4. Sprinkle in one tablespoon of ground cumin and one teaspoon of chili powder, toasting the spices for 30 seconds to deepen their flavor.
5. Pour in one 15-ounce can of diced tomatoes with their juices, scraping any browned bits from the bottom of the pot.
6. Add four cups of chicken broth and bring to a vigorous boil, which should take about 3-4 minutes.
7. Reduce heat to medium and stir in two cups of shredded cooked chicken, one rinsed 15-ounce can of black beans, and one cup of frozen corn.
8. Simmer uncovered for 8 minutes to allow the flavors to meld, stirring occasionally.
9. Remove from heat and stir in the juice from one lime and a handful of chopped fresh cilantro.
10. Ladle the soup into bowls and top with crushed tortilla chips and a generous sprinkle of shredded Monterey Jack cheese. Naturally creamy from the melted cheese and brightened by the fresh lime, this soup offers a delightful contrast of textures between the tender chicken and crisp tortilla garnish. For an elegant presentation, serve with avocado slices and a drizzle of crema, allowing the vibrant colors to create a stunning visual appeal.
Instant Pot Chicken Vegetable Soup
Nourishing and effortlessly elegant, this Instant Pot Chicken Vegetable Soup transforms humble ingredients into a sophisticated bowl of comfort. Perfect for busy weeknights yet impressive enough for casual entertaining, it delivers deep, developed flavors in a fraction of traditional cooking time. Each spoonful promises warmth and wellness, making it an indispensable addition to your culinary repertoire.
Ingredients
– A couple of boneless, skinless chicken breasts
– A good glug of olive oil
– One large yellow onion, chopped
– A couple of carrots, sliced into coins
– Two celery stalks, diced
– Three cloves of garlic, minced
– A splash of dry white wine
– Six cups of chicken broth
– One bay leaf
– A generous pinch of dried thyme
– A couple of cups of chopped kale
– A squeeze of fresh lemon juice
– A sprinkle of chopped fresh parsley
Instructions
1. Select the “Sauté” function on your Instant Pot and heat a couple of tablespoons of olive oil until it shimmers, about 2 minutes.
2. Add one large chopped yellow onion, two sliced carrots, and two diced celery stalks, sautéing until the onion turns translucent and the vegetables just begin to soften, about 5 minutes.
3. Stir in three minced garlic cloves and cook until fragrant, about 30 seconds, being careful not to let the garlic brown.
4. Pour in a splash of dry white wine to deglaze the pot, scraping up any browned bits from the bottom—this builds a flavorful foundation for your soup.
5. Add two boneless, skinless chicken breasts, six cups of chicken broth, one bay leaf, and a generous pinch of dried thyme to the pot.
6. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 10 minutes, which will keep the chicken tender and juicy.
7. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure.
8. Remove the chicken breasts to a cutting board and shred them using two forks—this method creates perfect, bite-sized pieces.
9. Stir the shredded chicken back into the soup along with two cups of chopped kale, letting the residual heat wilt the greens for about 3 minutes.
10. Finish with a squeeze of fresh lemon juice and a sprinkle of chopped fresh parsley just before serving to brighten the flavors.
Amazingly silky broth envelops tender chicken and vibrant vegetables, with the kale adding a pleasant texture and the lemon lending a subtle brightness. For an elegant twist, serve it in shallow bowls garnished with extra parsley and a drizzle of high-quality olive oil, perhaps alongside crusty artisanal bread for dipping.
Easy Chicken Corn Chowder
Fragrant and comforting, this creamy chicken corn chowder transforms humble ingredients into an elegant bowl of warmth perfect for crisp autumn evenings. Velvety potatoes and sweet corn kernels create a harmonious balance with tender shredded chicken, all enveloped in a rich, herb-infused broth that feels both rustic and refined.
Ingredients
– 2 tablespoons of olive oil
– 1 medium yellow onion, diced
– 2 cloves of garlic, minced
– 1 pound of boneless, skinless chicken thighs
– 4 cups of chicken broth
– 3 medium Yukon Gold potatoes, cubed
– 2 cups of frozen corn kernels
– 1 cup of heavy cream
– A couple of fresh thyme sprigs
– A generous pinch of smoked paprika
– Salt and freshly ground black pepper
– A handful of chopped fresh parsley for garnish
Instructions
1. Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat until shimmering.
2. Add the diced onion and cook for 5-7 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in the minced garlic and cook for 1 minute until aromatic but not browned.
4. Season the chicken thighs with salt and pepper, then add to the pot and cook for 6-8 minutes per side until golden brown.
5. Pour in 4 cups of chicken broth, scraping any browned bits from the bottom of the pot for extra flavor.
6. Add the cubed potatoes and fresh thyme sprigs, then bring to a gentle boil.
7. Reduce heat to low, cover, and simmer for 20 minutes until potatoes are fork-tender.
8. Remove the chicken thighs and shred them using two forks, then return to the pot.
9. Stir in 2 cups of frozen corn and simmer for 5 minutes until corn is heated through.
10. Pour in 1 cup of heavy cream and add a generous pinch of smoked paprika, stirring gently to combine.
11. Simmer for 3-4 minutes until slightly thickened, being careful not to boil.
12. Season with additional salt and pepper if needed, then remove thyme sprigs.
13. Ladle into bowls and garnish with chopped fresh parsley.
Your finished chowder will boast a luxurious, creamy texture with pops of sweet corn and tender potato chunks. The smoked paprika adds a subtle smoky depth that complements the rich chicken broth beautifully. Consider serving it in hollowed-out bread bowls for an impressive presentation that makes every spoonful feel special.
Quick Chicken and Spinach Soup
Brimming with vibrant greens and tender chicken, this soul-warming soup transforms humble ingredients into an elegant bowl of comfort. Perfect for busy weeknights yet sophisticated enough for casual entertaining, it balances delicate flavors with nourishing simplicity. Each spoonful offers a harmonious blend of savory broth, wilted spinach, and perfectly cooked poultry.
Ingredients
– A couple of boneless, skinless chicken breasts (about 1 pound)
– A good glug of olive oil (about 2 tablespoons)
– One medium yellow onion, finely chopped
– A couple of garlic cloves, minced
– 6 cups of chicken broth
– A splash of fresh lemon juice (about 1 tablespoon)
– 5 ounces of fresh baby spinach
– A pinch of salt and freshly ground black pepper
Instructions
1. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Season 1 pound of chicken breasts generously with salt and pepper on both sides.
3. Carefully place chicken in the hot oil and cook for 6-7 minutes per side until golden brown and internal temperature reaches 165°F.
4. Transfer chicken to a clean cutting board and let rest for 5 minutes to allow juices to redistribute.
5. Reduce heat to medium and add 1 chopped onion to the same pot, sautéing for 4-5 minutes until translucent.
6. Add 2 minced garlic cloves and cook for 1 minute until fragrant but not browned.
7. Pour in 6 cups of chicken broth, scraping any browned bits from the bottom of the pot.
8. Bring broth to a gentle boil, then reduce heat to maintain a steady simmer.
9. While broth simmers, shred the rested chicken using two forks or your hands.
10. Add shredded chicken back to the simmering broth and cook for 3 minutes to meld flavors.
11. Stir in 5 ounces of fresh baby spinach and cook for exactly 2 minutes until just wilted but still vibrant green.
12. Remove from heat and stir in 1 tablespoon of fresh lemon juice.
13. Taste and adjust seasoning with additional salt and pepper if needed.
The tender shredded chicken melts into the savory broth while the spinach retains just enough structure for pleasant texture. Bright lemon notes cut through the richness, creating a beautifully balanced bowl that feels both light and satisfying. Serve with crusty bread for dipping or top with grated Parmesan for an extra layer of umami complexity.
Simple Thai Chicken Coconut Soup
Zesty yet soothing, this Thai chicken coconut soup brings the vibrant flavors of Southeast Asia directly to your kitchen with minimal effort. Fragrant lemongrass and creamy coconut milk create a luxurious broth that cradles tender chicken and earthy mushrooms. Whether you’re seeking comfort on a chilly evening or a quick yet impressive weeknight meal, this elegant soup delivers restaurant-quality results in under thirty minutes.
Ingredients
– A couple of boneless, skinless chicken breasts
– A 13.5-ounce can of coconut milk
– A quart of chicken broth
– A couple of stalks of fresh lemongrass
– A thumb-sized piece of ginger
– A couple of cloves of garlic
– A handful of sliced mushrooms
– A couple of tablespoons of fish sauce
– A tablespoon of lime juice
– A sprinkle of brown sugar
– A drizzle of vegetable oil
– A handful of fresh cilantro
– A sliced red chili (if you like some heat)
Instructions
1. Heat 1 tablespoon of vegetable oil in a large pot over medium heat until it shimmers.
2. Add 2 minced garlic cloves and 1 tablespoon of grated ginger, sautéing for exactly 1 minute until fragrant but not browned.
3. Pour in 4 cups of chicken broth and the entire can of coconut milk, stirring to combine.
4. Bruise 2 lemongrass stalks with the back of a knife to release their oils, then add them whole to the pot.
5. Submerge 2 chicken breasts in the broth and simmer for 15 minutes at a gentle bubble, until the internal temperature reaches 165°F.
6. Remove the chicken to a cutting board and shred it with two forks once cool enough to handle.
7. Add 1 cup of sliced mushrooms to the broth and simmer for 5 minutes until they soften.
8. Stir in the shredded chicken, 2 tablespoons of fish sauce, 1 tablespoon of lime juice, and 1 teaspoon of brown sugar.
9. Remove the lemongrass stalks and discard them.
10. Ladle the soup into bowls and garnish with fresh cilantro and sliced chili. Warm and velvety, the coconut broth clings to each spoonful while the tender chicken and mushrooms offer satisfying texture. For a stunning presentation, serve it in hollowed-out coconuts or alongside jasmine rice to soak up every last drop of the aromatic liquid.
Quick Southwestern Chicken Soup
Kindly consider this vibrant, soul-warming soup that brings the bold flavors of the Southwest to your table in under thirty minutes. Perfect for busy weeknights, it combines tender chicken with colorful vegetables and zesty spices in a rich, savory broth. Each spoonful delivers a comforting yet sophisticated balance of heat, smokiness, and freshness.
Ingredients
– A couple of boneless, skinless chicken breasts, about 1 pound total
– A drizzle of olive oil, around 2 tablespoons
– One medium yellow onion, chopped
– Two cloves of garlic, minced
– One red bell pepper, diced
– One 15-ounce can of black beans, rinsed and drained
– One 15-ounce can of fire-roasted diced tomatoes, with their juices
– Four cups of chicken broth
– A tablespoon of chili powder
– A teaspoon of ground cumin
– A splash of fresh lime juice, about 2 tablespoons
– A handful of fresh cilantro, chopped
– A pinch of salt and black pepper
Instructions
1. Heat 2 tablespoons of olive oil in a large pot over medium-high heat until it shimmers.
2. Season 1 pound of chicken breasts with salt and pepper, then add them to the pot and cook for 5–7 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F).
3. Remove the chicken from the pot and set it aside on a cutting board to rest for 5 minutes before shredding it with two forks—this keeps the meat juicy.
4. In the same pot, add the chopped onion and cook for 3–4 minutes, stirring occasionally, until it turns translucent.
5. Stir in the minced garlic and diced red bell pepper, cooking for another 2 minutes until fragrant.
6. Add 1 tablespoon of chili powder and 1 teaspoon of ground cumin, toasting the spices for 30 seconds to deepen their flavor.
7. Pour in the canned fire-roasted diced tomatoes with their juices, the rinsed black beans, and 4 cups of chicken broth, scraping the bottom of the pot to lift any browned bits.
8. Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 10 minutes to allow the flavors to meld.
9. Stir in the shredded chicken and 2 tablespoons of fresh lime juice, simmering for an additional 2 minutes to warm through.
10. Turn off the heat and fold in the chopped cilantro just before serving to keep it bright and vibrant.
Ultimately, this soup boasts a hearty texture with tender chicken and beans swimming in a smoky, slightly spicy broth. The lime juice adds a zesty kick that cuts through the richness, making it ideal for topping with avocado slices or a dollop of sour cream for extra creaminess.
Easy Chicken and Wild Rice Soup
Fragrant and deeply comforting, this elegant chicken and wild rice soup transforms humble ingredients into a sophisticated bowl of warmth. Perfect for crisp autumn evenings, it balances earthy wild rice with tender chicken in a rich, herb-infused broth that feels both rustic and refined. This recipe delivers restaurant-quality results with surprisingly simple techniques that elevate each component.
Ingredients
– 1 tablespoon of olive oil
– 1 medium yellow onion, diced
– 2 carrots, chopped into half-moons
– 2 celery stalks, sliced
– 3 cloves of garlic, minced
– 1 pound of boneless, skinless chicken thighs
– 6 cups of chicken broth
– 1 cup of wild rice blend
– 1 bay leaf
– 1 teaspoon of dried thyme
– A splash of heavy cream
– A couple of tablespoons of fresh parsley, chopped
– Salt and freshly ground black pepper
Instructions
1. Heat 1 tablespoon of olive oil in a large Dutch oven over medium heat until shimmering.
2. Add diced onion, chopped carrots, and sliced celery, cooking for 6-8 minutes until vegetables soften and onions become translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
4. Season 1 pound of chicken thighs generously with salt and pepper on both sides.
5. Push vegetables to the edges and add chicken thighs to the center of the pot, searing for 3-4 minutes per side until golden brown.
6. Pour in 6 cups of chicken broth, scraping any browned bits from the bottom of the pot for extra flavor.
7. Add 1 cup of wild rice blend, 1 bay leaf, and 1 teaspoon of dried thyme to the pot.
8. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 45 minutes until rice is tender and chicken cooks through.
9. Remove chicken thighs with tongs and shred using two forks when cool enough to handle.
10. Return shredded chicken to the pot and discard the bay leaf.
11. Stir in a splash of heavy cream and simmer for 5 more minutes to incorporate.
12. Season with additional salt and pepper until properly balanced.
13. Stir in chopped fresh parsley just before serving.
Just as satisfying as it is beautiful, this soup offers a wonderful contrast between the chewy wild rice and silky broth enriched with cream. The shredded chicken remains incredibly moist while absorbing the herbal notes from thyme and bay leaf. For an elegant presentation, garnish with extra parsley and serve alongside crusty artisanal bread for dipping into the luxurious broth.
Italian-Style Chicken and Bean Soup
Vividly comforting and deeply nourishing, this Italian-style chicken and bean soup transforms humble ingredients into an elegant bowl of rustic sophistication. With tender chicken, creamy beans, and aromatic herbs simmered to perfection, it’s the kind of meal that feels both refined and deeply satisfying on a crisp autumn day. Each spoonful delivers layers of flavor that speak to the heart of Italian home cooking.
Ingredients
– A couple of boneless, skinless chicken breasts
– A splash of olive oil
– One medium yellow onion, chopped
– A couple of carrots, sliced
– Two celery stalks, diced
– Three cloves of garlic, minced
– Six cups of chicken broth
– One 15-ounce can of cannellini beans, rinsed
– One 14.5-ounce can of diced tomatoes
– A couple of bay leaves
– A teaspoon of dried oregano
– A handful of fresh parsley, chopped
– Salt and freshly ground black pepper
Instructions
1. Heat a splash of olive oil in a large Dutch oven over medium-high heat until it shimmers, about 1 minute.
2. Season the chicken breasts generously with salt and pepper on both sides.
3. Place the chicken in the hot oil and cook for 5–7 minutes per side until golden brown and internal temperature reaches 165°F.
4. Remove the chicken to a cutting board and let it rest for 5 minutes to retain juices before shredding.
5. Add the chopped onion, sliced carrots, and diced celery to the same pot, cooking for 6–8 minutes until softened and fragrant.
6. Stir in the minced garlic and cook for 1 minute until aromatic but not browned.
7. Pour in the chicken broth, scraping the bottom of the pot to lift any browned bits for extra flavor.
8. Add the rinsed cannellini beans, diced tomatoes with their juices, bay leaves, and dried oregano.
9. Bring the soup to a boil, then reduce heat to low and simmer uncovered for 20 minutes to meld the flavors.
10. Stir in the shredded chicken and chopped parsley, simmering for another 5 minutes until heated through.
11. Remove the bay leaves and season with additional salt and pepper if needed.
Lusciously textured with tender chicken and velvety beans, this soup boasts a rich, herb-infused broth that’s both light and deeply satisfying. For an elegant twist, serve it in shallow bowls topped with a drizzle of extra virgin olive oil and a sprinkle of grated Parmesan, allowing the vibrant colors and aromas to shine.
Quick Buffalo Chicken Soup
Creamy, comforting, and packed with bold flavor, this buffalo chicken soup transforms classic wing night into an elegant bowl of warmth. Imagine tender shredded chicken swimming in a velvety broth infused with the perfect balance of tangy heat and cooling creaminess. It’s the ultimate cozy upgrade for any chilly evening, ready in under 30 minutes.
Ingredients
– A couple of boneless, skinless chicken breasts
– A splash of olive oil
– One finely chopped yellow onion
– Two minced garlic cloves
– Four cups of chicken broth
– Half a cup of buffalo sauce
– A quarter cup of heavy cream
– Two tablespoons of unsalted butter
– A sprinkle of crumbled blue cheese for topping
– A handful of chopped celery for garnish
Instructions
1. Heat a splash of olive oil in a large pot over medium heat until it shimmers.
2. Add one finely chopped yellow onion and sauté for 5 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in two minced garlic cloves and cook for 1 minute, just until aromatic to prevent burning.
4. Place a couple of boneless, skinless chicken breasts into the pot and pour in four cups of chicken broth.
5. Bring the broth to a gentle boil, then reduce the heat to low, cover, and simmer for 15 minutes until the chicken reaches an internal temperature of 165°F.
6. Remove the chicken with tongs, let it rest for 2 minutes on a cutting board, then shred it using two forks for even texture.
7. Return the shredded chicken to the pot and stir in half a cup of buffalo sauce and two tablespoons of unsalted butter until melted.
8. Simmer uncovered for 5 minutes to let the flavors meld, stirring once halfway through.
9. Turn off the heat and stir in a quarter cup of heavy cream until the soup is smoothly incorporated.
10. Ladle the soup into bowls and top with a sprinkle of crumbled blue cheese and a handful of chopped celery for freshness. For an extra kick, drizzle additional buffalo sauce over the top just before serving. Flawlessly balanced, this soup boasts a velvety texture that coats the spoon, with the spicy buffalo notes mellowed by the rich cream. Serve it alongside crisp celery sticks or crusty bread for dipping, making each bite a harmonious blend of heat and comfort.
Easy Greek Lemon Chicken Soup
Warm, golden broth swirling with tender shredded chicken and orzo creates the ultimate comfort in this Greek-inspired soup. Brightened with fresh lemon juice and enriched with eggs, this dish transforms simple ingredients into something truly elegant. Perfect for chilly evenings or when you need a bowl of sunshine to lift your spirits.
Ingredients
– A couple of boneless, skinless chicken breasts
– A splash of olive oil
– One finely chopped yellow onion
– A couple of minced garlic cloves
– 8 cups of chicken broth
– 1 cup of orzo pasta
– The juice of 2 lemons
– 2 large eggs
– A handful of chopped fresh dill
– Salt and black pepper to season
Instructions
1. Heat a splash of olive oil in a large pot over medium heat until shimmering.
2. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in the minced garlic and cook for 1 minute until aromatic but not browned.
4. Pour in the chicken broth and bring to a gentle boil over high heat.
5. Add the chicken breasts, reduce heat to medium-low, and simmer for 15-20 minutes until cooked through (internal temperature should reach 165°F).
6. Remove the chicken with tongs and shred it using two forks once cool enough to handle.
7. Return the shredded chicken to the broth and stir in the orzo, cooking for 8-10 minutes until al dente.
8. In a separate bowl, whisk the eggs and lemon juice together until frothy.
9. Slowly ladle about 1 cup of hot broth into the egg mixture while whisking constantly to temper the eggs.
10. Pour the tempered egg mixture back into the pot, stirring continuously over low heat for 2-3 minutes until the soup thickens slightly.
11. Stir in the chopped dill and season with salt and pepper.
12. Remove from heat and let stand for 5 minutes before serving. Buttery orzo and shredded chicken create a satisfying texture, while the lemon-dill broth offers a bright, creamy finish. For an extra touch, garnish with additional dill and lemon slices, or serve with crusty bread for dipping into the velvety broth.
Hearty Chicken and Quinoa Soup
Fragrant and deeply comforting, this Hearty Chicken and Quinoa Soup transforms simple ingredients into an elegant bowl of nourishment. Perfect for crisp autumn evenings, it balances tender chicken with protein-rich quinoa in a golden broth that’s both sophisticated and soul-warming. Each spoonful delivers layers of flavor that feel simultaneously rustic and refined.
Ingredients
– A couple of boneless, skinless chicken breasts
– A glug of olive oil, about 2 tablespoons
– One large yellow onion, chopped
– A couple of carrots, sliced into coins
– Two celery stalks, chopped
– Three cloves of garlic, minced
– A splash of dry white wine, about 1/4 cup
– Eight cups of chicken broth
– A cup of quinoa, rinsed well
– A couple of bay leaves
– A generous pinch of dried thyme
– A big handful of fresh parsley, chopped
– A squeeze of fresh lemon juice
Instructions
1. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Season 2 chicken breasts generously with salt and pepper on both sides.
3. Sear chicken for 5-6 minutes per side until golden brown and cooked through to 165°F internally.
4. Transfer chicken to a cutting board and let rest for 5 minutes before shredding with two forks.
5. In the same pot, sauté 1 chopped onion, 2 sliced carrots, and 2 chopped celery stalks for 6-8 minutes until softened.
6. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
7. Pour in 1/4 cup dry white wine, scraping up any browned bits from the bottom of the pot.
8. Add 8 cups chicken broth, 1 cup rinsed quinoa, 2 bay leaves, and 1 teaspoon dried thyme.
9. Bring to a boil, then reduce heat to low and simmer uncovered for 15 minutes until quinoa is tender and has released its little “tails.”
10. Stir in shredded chicken, 1/4 cup chopped parsley, and 1 tablespoon lemon juice.
11. Season with additional salt and pepper if needed, then remove bay leaves before serving.
The quinoa creates a delightful texture that’s both creamy and slightly chewy, while the lemon brightens the rich broth beautifully. Serve this elegant soup in shallow bowls garnished with extra parsley, or elevate it further with a drizzle of high-quality olive oil and crusty artisan bread for dipping.
Quick Curried Chicken Soup
Fragrant and deeply comforting, this quick curried chicken soup transforms humble ingredients into an elegant bowl of warmth. Golden turmeric and aromatic curry powder create a vibrant broth that envelops tender chicken and vegetables. Perfect for busy weeknights, it delivers complex flavors with surprisingly minimal effort.
Ingredients
– A couple of tablespoons of olive oil
– 1 medium yellow onion, chopped
– 2 cloves of garlic, minced
– 1 tablespoon of fresh ginger, grated
– 1 pound of boneless, skinless chicken thighs, cut into 1-inch pieces
– 2 teaspoons of curry powder
– 1 teaspoon of ground turmeric
– 4 cups of chicken broth
– 1 can (13.5 oz) of coconut milk
– 2 medium carrots, sliced into thin rounds
– A big handful of fresh spinach
– A generous squeeze of lime juice
– A sprinkle of fresh cilantro for serving
Instructions
1. Heat 2 tablespoons of olive oil in a large pot over medium heat until shimmering.
2. Add the chopped onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
4. Add the chicken pieces and cook for 4 minutes, turning occasionally, until lightly browned on all sides.
5. Sprinkle in the curry powder and turmeric, stirring constantly for 30 seconds to toast the spices.
6. Pour in the chicken broth and coconut milk, scraping any browned bits from the bottom of the pot.
7. Bring the soup to a gentle boil, then reduce heat to maintain a steady simmer.
8. Add the sliced carrots and simmer for 12 minutes until carrots are tender-crisp.
9. Stir in the fresh spinach and cook for 2 minutes until just wilted.
10. Remove from heat and stir in the lime juice.
11. Ladle into bowls and top with fresh cilantro.
With its creamy coconut broth and tender vegetables, this soup offers a delightful balance of richness and brightness. The gentle heat from the curry powder lingers pleasantly, while the fresh spinach adds vibrant color and texture. For an elegant presentation, serve it in shallow bowls garnished with extra cilantro and a lime wedge on the side.
Conclusion
Hearty and comforting, these 19 chicken soup recipes prove that delicious meals don’t need to be complicated. Whether you’re craving classic comfort or something with a twist, there’s a quick, easy option here for every taste. We’d love to hear which recipes become your family favorites—leave a comment below and don’t forget to share this roundup on Pinterest for your fellow home cooks!
