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Best Chicken Soup Recipe With Simple Ingredients & Big Flavor

Chicken soup is the quintessential comfort food, beloved for its warmth and heartiness. Whether you’re seeking solace on a chilly evening or a nourishing dish to share with loved ones, the best chicken soup recipes offer a delightful blend of flavors and textures. This article presents a collection of easy chicken soup variations, each designed to cater to different tastes and occasions, ensuring that every home cook can find the perfect recipe to suit their needs.

Essential Equipment for Chicken Soup Success

Before diving into the recipes, it’s important to gather the right equipment. Having the right tools can make the cooking process smoother and more enjoyable. Here’s a list of essential items:

  • Large stockpot or Dutch oven: Ideal for simmering large batches.
  • Wooden spoon: Perfect for stirring and preventing scratches on your pot.
  • Sharp knife and cutting board: For chopping vegetables and chicken efficiently.
  • Measuring cups and spoons: To ensure accurate ingredient quantities.
  • Strainer: Useful for removing solids if you prefer a clearer broth.
  • Storage containers: For storing leftovers or freezing soup.

Classic Chicken Soup Recipe

This classic chicken soup recipe is a timeless favorite, combining tender chicken, fresh vegetables, and aromatic herbs for a truly comforting dish.

Ingredients

  • 1 whole chicken (about 4 pounds)
  • 10 cups of water
  • 2 medium onions, chopped
  • 3 carrots, sliced
  • 3 celery stalks, chopped
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh parsley, for garnish

Method

  1. In a large stockpot, combine the chicken and water. Bring to a boil over medium-high heat.
  2. Skim off any foam that rises to the surface, then add onions, carrots, celery, garlic, bay leaves, thyme, salt, and pepper.
  3. Reduce heat to low and simmer for about 1.5 hours, or until the chicken is cooked through.
  4. Remove the chicken from the pot and let it cool slightly. Shred the meat, discarding the bones and skin.
  5. Add the shredded chicken back to the pot. Simmer for an additional 10 minutes.
  6. Adjust seasoning as needed and garnish with fresh parsley before serving.

Notes

  • Substitutions: Use chicken thighs for a richer flavor.
  • Storage: Refrigerate for up to 4 days or freeze for up to 3 months.
  • Reheating: Reheat on the stovetop over medium heat, adding water if needed.

Hearty Chicken Noodle Soup

This hearty chicken noodle soup is perfect for a filling meal, featuring tender chicken and soft noodles in a savory broth.

Ingredients

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

Method

  1. In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, sautéing until softened.
  2. Add garlic and cook for an additional minute.
  3. Pour in the chicken broth and bring to a boil.
  4. Add the noodles and cook according to package instructions.
  5. Stir in the shredded chicken and oregano, cooking until heated through.
  6. Season with salt and pepper before serving.

Notes

  • Substitutions: Use any pasta shape you prefer.
  • Storage: Cool completely before refrigerating or freezing.
  • Reheating: Add a splash of broth to loosen the soup if it thickens in the fridge.

Simple Slow Cooker Chicken Soup

This slow cooker chicken soup is a set-it-and-forget-it option, allowing flavors to meld beautifully while you go about your day.

Ingredients

  • 1 pound boneless, skinless chicken breasts
  • 6 cups chicken broth
  • 1 cup carrots, sliced
  • 1 cup celery, chopped
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Method

  1. Place all ingredients in the slow cooker, ensuring the chicken is submerged in the broth.
  2. Cover and cook on low for 6-8 hours or high for 4-5 hours.
  3. Once cooked, shred the chicken directly in the slow cooker.
  4. Stir and adjust seasoning before serving.

Notes

  • Substitutions: Feel free to add other vegetables like corn or peas.
  • Storage: Store in airtight containers for up to 4 days.
  • Reheating: Reheat on the stovetop or in the microwave.

Creamy Chicken Soup Variation

This creamy chicken soup variation adds richness and comfort, making it an indulgent treat on cold days.

Ingredients

  • 1 tablespoon butter
  • 1 medium onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 6 cups chicken broth
  • 2 cups cooked chicken, shredded
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Method

  1. In a large pot, melt butter over medium heat. Add onion, carrots, and celery, sautéing until softened.
  2. Add garlic and cook for an additional minute.
  3. Pour in the chicken broth and bring to a boil.
  4. Stir in the shredded chicken and thyme, then reduce heat to low.
  5. Slowly add the heavy cream, stirring to combine. Heat through without boiling.
  6. Season with salt and pepper before serving.

Notes

  • Substitutions: Use half-and-half for a lighter version.
  • Storage: Keep in the refrigerator for up to 3 days.
  • Reheating: Reheat gently on the stovetop to prevent curdling.

Lemon Chicken Orzo Soup

This refreshing lemon chicken orzo soup combines the brightness of lemon with tender orzo pasta for a delightful twist.

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 8 cups chicken broth
  • 1 cup cooked chicken, shredded
  • 1 cup orzo pasta
  • Juice and zest of 1 lemon
  • Salt and pepper to taste

Method

  1. In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, sautéing until softened.
  2. Add garlic and cook for an additional minute.
  3. Pour in the chicken broth and bring to a boil.
  4. Add the orzo and cook according to package instructions.
  5. Stir in the shredded chicken, lemon juice, and zest, cooking until heated through.
  6. Season with salt and pepper before serving.

Notes

  • Substitutions: Quinoa or rice can replace orzo.
  • Storage: Refrigerate for up to 4 days; orzo may absorb broth over time.
  • Reheating: Add a little broth or water when reheating.

Spicy Mexican-Inspired Chicken Soup

This spicy Mexican-inspired chicken soup brings bold flavors and a kick of heat, perfect for those who enjoy a little spice in their meals.

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 jalapeño, diced (seeds removed for less heat)
  • 8 cups chicken broth
  • 2 cups cooked chicken, shredded
  • 1 can (15 oz) diced tomatoes
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Fresh cilantro, for garnish

Method

  1. In a large pot, heat olive oil over medium heat. Add onion, garlic, and jalapeño, sautéing until softened.
  2. Stir in the chicken broth, shredded chicken, diced tomatoes, cumin, and chili powder.
  3. Bring to a boil, then reduce heat and simmer for 20 minutes.
  4. Season with salt and pepper before serving, garnished with fresh cilantro.

Notes

  • Substitutions: Add black beans or corn for extra texture.
  • Storage: Refrigerate for up to 4 days; flavors will deepen over time.
  • Reheating: Reheat on the stovetop, adding water if needed.

Asian-Style Chicken Soup

This Asian-style chicken soup features fragrant ginger and soy sauce, creating a light yet flavorful broth that warms the soul.

Ingredients

  • 1 tablespoon sesame oil
  • 1 medium onion, sliced
  • 2 cloves garlic, minced
  • 1 inch piece of ginger, sliced
  • 8 cups chicken broth
  • 2 cups cooked chicken, shredded
  • 2 cups bok choy, chopped
  • 2 tablespoons soy sauce
  • 1 teaspoon rice vinegar
  • Green onions, for garnish

Method

  1. In a large pot, heat sesame oil over medium heat. Add onion, garlic, and ginger, sautéing until fragrant.
  2. Pour in the chicken broth, bringing it to a boil.
  3. Add shredded chicken and bok choy, cooking until the bok choy is tender.
  4. Stir in soy sauce and rice vinegar before serving, garnished with green onions.

Notes

  • Substitutions: Use tofu for a vegetarian option.
  • Storage: Keep in the refrigerator for up to 3 days.
  • Reheating: Reheat gently on the stove top.

Low-Carb & Keto Chicken Soup Option

This low-carb and keto chicken soup option is perfect for those following a low-carb lifestyle while still enjoying a hearty meal.

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 6 cups chicken broth
  • 2 cups cooked chicken, shredded
  • 1 cup cauliflower florets
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Method

  1. In a large pot, heat olive oil over medium heat. Add onion and garlic, sautéing until softened.
  2. Pour in the chicken broth and bring to a boil.
  3. Add cauliflower florets and shredded chicken, cooking until the cauliflower is tender.
  4. Season with thyme, salt, and pepper before serving.

Notes

  • Substitutions: Add zucchini for extra veggies.
  • Storage: Refrigerate for up to 4 days.
  • Reheating: Reheat on the stovetop, adding broth as needed.

Vegetable-Packed Chicken Soup

This vegetable-packed chicken soup is a nutritious option, brimming with colorful veggies to enhance both flavor and health benefits.

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 cup carrots, sliced
  • 1 cup celery, chopped
  • 1 cup bell pepper, diced
  • 8 cups