Kick off those chilly evenings with a bowl of pure comfort! When the temperature drops and you crave something warm and satisfying, nothing beats a delicious chicken breast soup. We’ve gathered 20 of our favorite recipes that are perfect for cozy nights at home. From quick weeknight dinners to slow-simmered favorites, get ready to find your new go-to comfort meal.
Creamy Garlic Chicken Breast Soup
Frigid evenings demand something warm and comforting. This creamy garlic chicken soup delivers rich flavor with minimal fuss. It’s my go-to when I need both comfort and convenience in one bowl.
Ingredients
– 1.5 lbs boneless, skinless chicken breasts (I prefer organic for better flavor)
– 2 tbsp extra virgin olive oil (my go-to for sautéing)
– 8 cloves garlic, minced (fresh only—jarred garlic just doesn’t compare)
– 1 medium yellow onion, diced
– 2 medium carrots, sliced into ¼-inch rounds
– 2 celery stalks, chopped
– 6 cups chicken broth (homemade if you have it, but boxed works fine)
– 1 cup heavy cream (room temperature blends smoother)
– 1 tsp dried thyme
– ½ tsp black pepper
– 1 tsp salt (I use kosher for better distribution)
– 2 tbsp fresh parsley, chopped (save some for garnish)
Instructions
1. Pat chicken breasts completely dry with paper towels.
2. Season both sides of chicken with ½ tsp salt and ¼ tsp black pepper.
3. Heat olive oil in a large pot over medium-high heat until shimmering.
4. Add chicken breasts and cook for 6 minutes without moving them.
5. Flip chicken and cook for another 6 minutes until golden brown.
6. Remove chicken to a plate—it won’t be fully cooked through yet.
7. Reduce heat to medium and add onion, carrots, and celery to the pot.
8. Sauté vegetables for 5 minutes until onions become translucent.
9. Add minced garlic and cook for 1 minute until fragrant.
10. Pour in chicken broth, scraping up any browned bits from the bottom.
11. Return chicken breasts to the pot along with any accumulated juices.
12. Bring soup to a boil, then reduce heat to maintain a gentle simmer.
13. Cover and simmer for 15 minutes until chicken reaches 165°F internally.
14. Remove chicken to a cutting board and let rest for 5 minutes.
15. Shred chicken using two forks—pull against the grain for tender strands.
16. Return shredded chicken to the pot.
17. Stir in heavy cream, dried thyme, remaining salt, and pepper.
18. Heat through for 3 minutes without boiling to prevent curdling.
19. Stir in fresh parsley just before serving. A final drizzle of olive oil adds richness to each bowl. This soup boasts a velvety texture that coats every spoonful with garlicky warmth. Serve it with crusty bread for dipping, or stir in cooked pasta for a heartier meal.
Lemon Herb Chicken Breast Noodle Soup
Nothing beats a steaming bowl of lemon herb chicken noodle soup when you need comfort food that actually tastes fresh. My version skips the canned stuff and comes together in under an hour. You’ll love the bright, herby broth and tender chicken.
Ingredients
– 1 tbsp extra virgin olive oil (my go-to for sautéing)
– 1 lb boneless, skinless chicken breasts (I prefer thinner cuts for faster cooking)
– 1 medium yellow onion, diced
– 2 carrots, sliced into ¼-inch coins
– 2 celery stalks, chopped
– 2 cloves garlic, minced (fresh only—no jarred stuff)
– 6 cups chicken broth (low-sodium lets you control salt)
– 2 sprigs fresh thyme
– 1 bay leaf
– ½ tsp dried oregano
– 4 oz egg noodles (the wide ones hold up best)
– 1 lemon, juiced (about 3 tbsp—roll it first for more juice)
– 2 tbsp chopped fresh parsley
– Salt and black pepper
Instructions
1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Season chicken breasts generously with salt and pepper on both sides.
3. Add chicken to the pot and cook for 5–6 minutes per side until golden brown and internal temperature reaches 165°F.
4. Remove chicken to a plate and let rest for 5 minutes before shredding with two forks.
5. Add onion, carrots, and celery to the same pot and cook for 5 minutes until slightly softened.
6. Stir in garlic and cook for 1 minute until fragrant.
7. Pour in chicken broth, scraping up any browned bits from the bottom of the pot.
8. Add thyme sprigs, bay leaf, and dried oregano.
9. Bring to a boil, then reduce heat and simmer for 15 minutes until vegetables are tender.
10. Stir in egg noodles and cook for 8 minutes until al dente.
11. Remove thyme sprigs and bay leaf.
12. Stir in shredded chicken, lemon juice, and parsley.
13. Season with additional salt and pepper if needed.
14. Simmer for 2 more minutes to heat through.
Very tender chicken and al dente noodles swim in a broth that’s both rich and bright from the lemon. The fresh parsley adds a pop of color and freshness right at the end. Serve it with crusty bread for dipping, or add a sprinkle of red pepper flakes if you like a little heat.
Spicy Thai Coconut Chicken Breast Soup
You’re craving something bold and comforting, and this Spicy Thai Coconut Chicken Breast Soup delivers. Yep, it’s creamy, spicy, and ready in under 30 minutes—perfect for a weeknight reset.
Ingredients
– 1 lb boneless, skinless chicken breast, sliced thin (I always freeze it for 15 minutes first for easier slicing)
– 1 tbsp coconut oil (unrefined gives the best tropical aroma)
– 4 cloves garlic, minced (fresh only—skip the jarred stuff here)
– 1 tbsp freshly grated ginger (I keep a knob in the freezer and grate it frozen)
– 1–2 Thai chilies, sliced thin (seeds in if you like heat, my preference)
– 4 cups chicken broth, low-sodium (homemade if you have it, but boxed works fine)
– 1 (13.5 oz) can full-fat coconut milk (don’t shake the can—scoop the thick cream off the top first)
– 2 tbsp fish sauce (I use Red Boat for its clean, salty punch)
– 1 tbsp lime juice, freshly squeezed (bottled just doesn’t cut it)
– 1 cup sliced mushrooms, any variety (cremini are my go-to for earthy flavor)
– 1/4 cup chopped cilantro, plus more for garnish
– 1 scallion, thinly sliced
Instructions
1. Heat 1 tbsp coconut oil in a large pot over medium-high heat until shimmering.
2. Add sliced chicken breast in a single layer and cook for 3–4 minutes, flipping once, until no longer pink. Tip: Don’t overcrowd the pot—work in batches if needed to avoid steaming.
3. Remove chicken with a slotted spoon and set aside.
4. Reduce heat to medium and add minced garlic, grated ginger, and sliced Thai chilies to the pot.
5. Sauté for 1 minute until fragrant, stirring constantly to prevent burning.
6. Pour in 4 cups chicken broth and 1 can coconut milk (scoop the thick cream in first, then add the remaining liquid).
7. Bring to a gentle boil, then reduce heat to low and simmer for 5 minutes.
8. Stir in 2 tbsp fish sauce and 1 tbsp lime juice.
9. Add 1 cup sliced mushrooms and simmer for 3 minutes until just tender.
10. Return cooked chicken to the pot along with any accumulated juices.
11. Simmer for 2 more minutes to heat through. Tip: Taste the broth now—if it needs more salt, add an extra splash of fish sauce instead of table salt.
12. Turn off the heat and stir in 1/4 cup chopped cilantro. Tip: Adding cilantro off-heat preserves its bright, fresh flavor.
13. Ladle soup into bowls and top with sliced scallions and extra cilantro.
Velvety from the coconut milk and sharp from lime and chilies, this soup balances richness with a clean finish. Serve it over steamed jasmine rice to make it a meal, or enjoy it straight from the bowl for a lighter take. The mushrooms add a subtle earthiness that rounds out the spice beautifully.
Classic Chicken Breast and Vegetable Soup
Unexpectedly simple yet deeply satisfying, this chicken and vegetable soup delivers comfort in every spoonful. Using basic ingredients transforms into a nourishing meal that feels like a warm hug on chilly days. Perfect for busy weeknights or when you need something wholesome fast.
Ingredients
– 1 lb boneless, skinless chicken breasts (I always pat them dry first for better browning)
– 2 tbsp extra virgin olive oil (my go-to for its fruity flavor)
– 1 medium yellow onion, diced (sweet varieties work best here)
– 3 medium carrots, sliced into ¼-inch rounds (no need to peel if they’re organic)
– 2 celery stalks, chopped (use the inner stalks with leaves for more flavor)
– 4 cups chicken broth (homemade if you have it, but good quality store-bought works fine)
– 1 tsp dried thyme (fresh is lovely but dried gives more consistent results)
– ½ tsp black pepper (freshly cracked makes all the difference)
– 1 tsp kosher salt (I prefer Diamond Crystal for its lighter texture)
Instructions
1. Pat chicken breasts completely dry with paper towels.
2. Heat olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Season chicken breasts evenly with ½ teaspoon salt and ¼ teaspoon black pepper.
4. Place chicken in the hot oil and cook until golden brown, 4-5 minutes per side.
5. Remove chicken to a clean plate using tongs.
6. Add diced onion to the pot and cook until translucent, about 3 minutes, scraping up any browned bits from the chicken.
7. Stir in carrots and celery, cooking until slightly softened, about 4 minutes.
8. Pour in chicken broth, making sure to dissolve any remaining browned bits from the bottom.
9. Add dried thyme, remaining salt, and remaining black pepper.
10. Return chicken breasts to the pot along with any accumulated juices.
11. Bring soup to a boil, then immediately reduce heat to maintain a gentle simmer.
12. Cover and cook for 20 minutes until chicken reaches 165°F internally.
13. Remove chicken to a cutting board using tongs.
14. Let chicken rest for 5 minutes before shredding with two forks.
15. Return shredded chicken to the simmering soup.
16. Cook uncovered for 5 more minutes to allow flavors to meld.
Just ladle this soup into deep bowls while steaming hot. The tender shredded chicken mingles perfectly with the softened vegetables in a clear, savory broth. For a creative twist, serve over cooked egg noodles or with crusty bread for dipping into every last drop.
Mexican Chicken Breast Tortilla Soup
Crisp autumn evenings practically demand this soul-warming Mexican chicken breast tortilla soup. Cozy up with a bowl that delivers bold spice and comforting textures in under an hour. It’s my go-to for using up leftover chicken or quickly poaching breasts for shredding.
Ingredients
– 1 lb boneless, skinless chicken breasts (I prefer free-range for better flavor)
– 1 tbsp olive oil (extra virgin is my kitchen staple)
– 1 medium yellow onion, diced (sweet varieties work beautifully here)
– 3 cloves garlic, minced (freshly crushed releases the most aroma)
– 1 jalapeño, seeded and minced (leave seeds if you like extra heat)
– 1 tsp ground cumin (toasting whole seeds and grinding elevates the flavor)
– 1 tsp chili powder (I use a blend of ancho and chipotle for depth)
– 1 (14.5 oz) can diced tomatoes, undrained (fire-roasted add a nice smokiness)
– 4 cups chicken broth (homemade stock makes it richer, but boxed works)
– 1 cup frozen corn (thawed for quicker incorporation)
– 1 (15 oz) can black beans, rinsed and drained (reduces sodium and improves texture)
– 1/4 cup fresh lime juice (about 2 limes, freshly squeezed for brightness)
– 1/4 cup chopped fresh cilantro (stems included for more herbaceous notes)
– 6 corn tortillas, cut into strips (stale ones fry up extra crispy)
– 1/2 cup vegetable oil for frying (avocado oil handles high heat well)
– 1 avocado, diced (ripe but firm holds its shape)
– 1/4 cup crumbled cotija cheese (queso fresco works if you prefer milder saltiness)
Instructions
1. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add diced onion and cook for 4 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and jalapeño, cooking for 1 minute until fragrant.
4. Sprinkle cumin and chili powder over vegetables, toasting for 30 seconds to deepen flavors.
5. Pour in diced tomatoes with their juices and chicken broth, scraping any browned bits from the pot bottom.
6. Add whole chicken breasts to the broth mixture, ensuring they are fully submerged.
7. Bring soup to a boil, then reduce heat to maintain a gentle simmer.
8. Cover and simmer chicken for 15 minutes until internal temperature reaches 165°F.
9. Remove chicken with tongs and transfer to a cutting board to cool slightly.
10. Shred chicken using two forks, pulling against the grain for tender strands.
11. Return shredded chicken to the pot along with corn and black beans.
12. Simmer uncovered for 10 minutes to meld flavors and heat through.
13. Stir in fresh lime juice and chopped cilantro just before serving.
14. Heat vegetable oil in a small skillet to 350°F, tested by a tortilla strip sizzling upon contact.
15. Fry tortilla strips in batches for 2-3 minutes until golden and crisp, draining on paper towels.
16. Ladle hot soup into bowls and top with fried tortilla strips, diced avocado, and crumbled cotija cheese.
Zesty lime cuts through the rich broth, while crispy tortilla strips add satisfying crunch against tender chicken and beans. For a fun twist, serve soup in hollowed-out bread bowls or with a side of quick-pickled red onions. Leftovers taste even better the next day as flavors continue to develop.
Asian-Inspired Ginger Chicken Breast Soup
Looking for a quick, flavorful soup that feels both comforting and fresh? This ginger chicken breast soup delivers bright Asian-inspired flavors in under 30 minutes. Let’s get straight to cooking.
Ingredients
– 1 lb boneless, skinless chicken breast (I butterfly mine for faster cooking)
– 1 tbsp avocado oil (my high-smoke point favorite)
– 1 tbsp freshly grated ginger (don’t use powdered—fresh makes all the difference)
– 2 cloves garlic, minced (I press mine for maximum flavor release)
– 4 cups chicken broth (low-sodium lets you control saltiness)
– 1 tbsp soy sauce (I use reduced-sodium)
– 2 green onions, sliced (save the green tops for garnish)
– 1 tsp sesame oil (add at the end for aromatic punch)
Instructions
1. Pat chicken breast completely dry with paper towels.
2. Butterfly chicken breast by slicing horizontally almost through, then opening like a book.
3. Season both sides of chicken with ½ tsp salt and ¼ tsp black pepper.
4. Heat avocado oil in a Dutch oven over medium-high heat until shimmering, about 2 minutes.
5. Place chicken in hot oil and cook for 4 minutes without moving.
6. Flip chicken and cook for another 4 minutes until internal temperature reaches 165°F.
7. Remove chicken to a cutting board and let rest 5 minutes (tip: resting keeps juices in).
8. Add grated ginger and minced garlic to the same pot.
9. Cook for 1 minute until fragrant but not browned.
10. Pour in chicken broth and soy sauce, scraping up any browned bits from the bottom.
11. Bring to a boil over high heat, then reduce to a simmer.
12. Shred rested chicken using two forks.
13. Add shredded chicken back to the simmering broth.
14. Stir in sliced white parts of green onions.
15. Simmer for 3 minutes to let flavors meld.
16. Remove from heat and stir in sesame oil (tip: adding oil off-heat preserves its flavor).
17. Ladle into bowls and garnish with green onion tops.
Delicate shredded chicken floats in a clear, aromatic broth that’s both light and deeply satisfying. The fresh ginger provides subtle heat while sesame oil adds nutty richness. For a complete meal, serve over cooked rice noodles or with a side of steamed bok choy.
Cheesy Chicken Breast and Broccoli Soup
Frosty weather calls for this creamy, comforting soup that comes together in under an hour. Fresh broccoli florets and tender chicken breast swim in a rich, cheesy broth that’s perfect for chilly evenings. I make this weekly during soup season—it’s that good.
Ingredients
– 1 lb boneless, skinless chicken breasts (I slice them thin for faster cooking)
– 4 cups fresh broccoli florets (cut them small so they cook evenly)
– 1 medium yellow onion, diced (sweet onions work great here)
– 2 cloves garlic, minced (fresh is best—skip the jarred stuff)
– 4 cups chicken broth (low-sodium lets you control the salt)
– 1 cup heavy cream (for maximum creaminess)
– 2 cups shredded sharp cheddar cheese (I like extra-sharp for more flavor)
– 2 tbsp unsalted butter (salted can make it too salty)
– 1 tbsp olive oil (extra virgin is my go-to)
– 1 tsp dried thyme (rubbed between your fingers to wake up the oils)
– ½ tsp black pepper (freshly cracked adds a nice bite)
– ½ tsp salt (add more at the end if needed)
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium-high heat until shimmering.
2. Add 1 lb chicken breasts and cook for 6 minutes per side until internal temperature reaches 165°F.
3. Remove chicken to a cutting board and let rest 5 minutes—this keeps it juicy.
4. Reduce heat to medium and melt 2 tbsp butter in the same pot.
5. Add diced onion and cook 5 minutes until translucent, stirring often.
6. Stir in minced garlic and cook 1 minute until fragrant—don’t let it burn.
7. Pour in 4 cups chicken broth and 1 tsp dried thyme, scraping up any browned bits.
8. Add 4 cups broccoli florets and simmer 8 minutes until tender but still bright green.
9. Shred the rested chicken into bite-sized pieces using two forks.
10. Stir shredded chicken into the pot along with ½ tsp salt and ½ tsp black pepper.
11. Reduce heat to low and slowly pour in 1 cup heavy cream, stirring constantly.
12. Gradually sprinkle in 2 cups shredded cheddar, stirring until fully melted and smooth.
13. Simmer 3 more minutes—don’t boil or the cheese may separate.
Buttery, cheesy broth clings to every bite of chicken and broccoli. Serve it with crusty bread for dipping or over baked potatoes for a hearty twist. Leftovers thicken nicely overnight—just thin with a splash of broth when reheating.
Tomato Basil Chicken Breast Soup
Vibrant and comforting, this tomato basil chicken breast soup delivers bold flavor with minimal effort. Perfect for busy weeknights when you need something satisfying but don’t want to spend hours in the kitchen. The combination of fresh basil and ripe tomatoes creates a bright, herbaceous broth that feels both light and substantial.
Ingredients
– 1 lb boneless, skinless chicken breasts (I always pat them dry first for better browning)
– 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
– 1 medium yellow onion, diced (I prefer yellow over white for sweeter flavor)
– 3 garlic cloves, minced (freshly minced makes all the difference)
– 4 cups chicken broth (low-sodium gives you better control)
– 1 (28 oz) can crushed tomatoes (San Marzano tomatoes are worth the splurge)
– 1/4 cup fresh basil leaves, chopped (don’t substitute dried – it’s not the same)
– 1 tsp dried oregano
– 1/2 tsp black pepper
– 1/2 tsp salt (I use kosher salt for more even distribution)
Instructions
1. Pat chicken breasts completely dry with paper towels.
2. Season both sides of chicken with 1/4 tsp salt and 1/4 tsp black pepper.
3. Heat olive oil in a large pot over medium-high heat until shimmering.
4. Add chicken breasts and cook for 5-6 minutes per side until golden brown.
5. Remove chicken from pot and set aside on a clean plate.
6. Add diced onion to the same pot and cook for 4 minutes until translucent.
7. Add minced garlic and cook for 1 minute until fragrant.
8. Pour in chicken broth, using a wooden spoon to scrape up any browned bits from the bottom.
9. Add crushed tomatoes, dried oregano, remaining salt, and remaining black pepper.
10. Bring soup to a boil, then reduce heat to maintain a gentle simmer.
11. Return chicken breasts to the pot and simmer for 15 minutes.
12. Remove chicken breasts and shred using two forks.
13. Return shredded chicken to the pot and stir to combine.
14. Stir in fresh basil and cook for 2 more minutes.
15. Remove from heat and let stand for 5 minutes before serving.
Generous shreds of tender chicken float in the rich tomato broth, while fresh basil adds bright herbal notes. The soup thickens slightly as it rests, creating a satisfying texture that’s neither too thin nor too heavy. For a creative twist, top with garlic croutons or stir in a spoonful of pesto right before serving.
Chicken Breast and Wild Rice Soup
Dinner just got easier with this comforting chicken and wild rice soup. Perfect for chilly evenings when you need something hearty yet simple. I make this weekly during fall—it’s that reliable.
Ingredients
– 1 lb boneless, skinless chicken breasts (I butterfly them for faster cooking)
– 1 cup uncooked wild rice blend (the mix with brown rice adds nice texture)
– 2 tbsp extra virgin olive oil (my go-to for sautéing)
– 1 medium yellow onion, diced (sweet varieties work best here)
– 3 carrots, peeled and sliced into coins (don’t skip peeling—it removes bitterness)
– 3 celery stalks, chopped (use the inner stalks for tenderness)
– 4 cloves garlic, minced (fresh only—jarred lacks punch)
– 6 cups chicken broth (low-sodium lets you control salt)
– 1 tsp dried thyme (rub between your palms to wake up the oils)
– 1 bay leaf (remove it before serving—nobody wants a surprise)
– 1 cup half-and-half (room temp prevents curdling)
– Salt and black pepper (I start with 1 tsp salt and ½ tsp pepper)
Instructions
1. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Season chicken breasts evenly with ½ tsp salt and ¼ tsp pepper.
3. Sear chicken for 6 minutes per side until golden brown (don’t move it—this builds flavor).
4. Transfer chicken to a plate; it will finish cooking later.
5. Reduce heat to medium; add onion, carrots, and celery to the pot.
6. Sauté vegetables for 8 minutes until onions are translucent (tip: scrape up browned bits from the chicken).
7. Add garlic and cook for 1 minute until fragrant (don’t let it burn).
8. Pour in chicken broth, using a wooden spoon to deglaze the pot.
9. Stir in wild rice blend, thyme, and bay leaf.
10. Bring to a boil, then reduce heat to low and cover.
11. Simmer for 45 minutes until rice is tender (check at 40 minutes—some blends cook faster).
12. Shred the rested chicken using two forks (tip: it should pull apart easily).
13. Return shredded chicken to the pot and discard bay leaf.
14. Stir in half-and-half and remaining salt and pepper.
15. Heat through for 5 minutes on low (don’t boil—it can break the cream).
Finally, this soup thickens beautifully as it rests, with the wild rice adding a nutty chew. For a fresh twist, top with chopped parsley or a squeeze of lemon right before serving.
Curried Chicken Breast and Lentil Soup
Creamy, protein-packed, and perfect for chilly evenings, this curried chicken breast and lentil soup comes together in under an hour. I love how the spices bloom when toasted first, creating layers of flavor that meld beautifully with the tender chicken and earthy lentils. It’s my go-to when I want something hearty but don’t have all day to simmer.
Ingredients
– 1 lb boneless, skinless chicken breasts (I butterfly them for faster, more even cooking)
– 1 cup brown lentils, rinsed (they hold their shape better than red lentils here)
– 1 large yellow onion, diced (sweet varieties like Vidalia work beautifully)
– 3 cloves garlic, minced (fresh only—jarred just doesn’t compare)
– 1 tbsp curry powder (toast it briefly for maximum aroma)
– 1 tsp ground cumin (my secret for depth)
– 6 cups chicken broth (low-sodium lets you control the salt)
– 2 tbsp olive oil (extra virgin for its fruity notes)
– 1 cup full-fat coconut milk (shaken well—don’t skip the creaminess)
– 1 tsp salt (add gradually, you can always add more)
– ½ tsp black pepper, freshly ground
Instructions
1. Heat 2 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering.
2. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in 3 minced garlic cloves and cook for 1 minute until golden but not browned—burnt garlic turns bitter.
4. Add 1 tbsp curry powder and 1 tsp ground cumin to the pot and toast for 30 seconds, stirring constantly to prevent burning and unlock their oils.
5. Place 1 lb butterflied chicken breasts in the pot and sear for 3 minutes per side until lightly browned but not cooked through.
6. Pour in 6 cups chicken broth and 1 cup rinsed brown lentils, scraping the bottom to lift any browned bits for extra flavor.
7. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 25 minutes until lentils are tender but not mushy.
8. Remove the chicken breasts with tongs and shred them using two forks—this keeps the meat juicy instead of overcooking in the pot.
9. Return the shredded chicken to the pot and stir in 1 cup full-fat coconut milk, 1 tsp salt, and ½ tsp black pepper.
10. Simmer uncovered for 5 more minutes to let the flavors meld and the soup thicken slightly.
Ladle this vibrant soup into bowls and watch the creamy coconut broth cling to each spoonful. The tender lentils add a satisfying bite, while the shredded chicken soaks up the warm curry notes. For a fresh twist, top with chopped cilantro or a squeeze of lime right before serving.
Chicken Breast and Dumpling Soup
Savor this classic comfort food that transforms simple chicken breast into a hearty, soul-warming meal. Nothing beats coming home to tender dumplings floating in rich broth on a chilly evening. This version skips the canned soup and delivers pure homemade goodness in under an hour.
Ingredients
– 1.5 lbs boneless, skinless chicken breasts (I butterfly them for faster cooking)
– 6 cups chicken broth (homemade if you have it, but boxed works fine)
– 1 cup all-purpose flour (I always use unbleached for fluffier dumplings)
– 2 large eggs at room temperature (they incorporate better into the dough)
– 1/4 cup whole milk (don’t substitute – the fat content matters)
– 2 medium carrots, sliced 1/4-inch thick (I like the crunch they retain)
– 2 celery stalks, chopped (use the leafy tops for extra flavor)
– 1 medium yellow onion, diced (sweet onions work beautifully here)
– 3 tbsp unsalted butter (salted will make the broth too salty)
– 1 tsp dried thyme (rub between your palms to release the oils)
– 1/2 tsp black pepper, freshly ground
Instructions
1. Melt butter in a large Dutch oven over medium-high heat until foaming subsides.
2. Add diced onion, sliced carrots, and chopped celery to the pot.
3. Sauté vegetables for 5-7 minutes until onions turn translucent and edges begin to brown.
4. Pour in chicken broth and add dried thyme and black pepper.
5. Bring broth to a rolling boil, then reduce heat to maintain a gentle simmer.
6. Add chicken breasts to the simmering broth and cook for 15-18 minutes until internal temperature reaches 165°F.
7. Remove chicken with tongs and transfer to a cutting board to rest.
8. While chicken rests, whisk flour, eggs, and milk in a medium bowl until a shaggy dough forms.
9. Use two spoons to drop tablespoon-sized dumplings directly into the simmering broth.
10. Cover pot and simmer dumplings for 12-15 minutes without peeking – this keeps them light.
11. Meanwhile, shred the rested chicken using two forks, pulling against the grain.
12. Return shredded chicken to the pot and stir gently to combine.
13. Simmer for 2 more minutes to heat chicken through.
14. Ladle soup into bowls, making sure each serving gets several dumplings.
15. Serve immediately while hot and steamy. A final sprinkle of fresh parsley brightens everything up if you have it handy. All those tender dumplings soak up the rich broth while the shredded chicken stays remarkably juicy. For a fun twist, try serving it over mashed potatoes or with crusty bread for dipping.
Moroccan-Spiced Chicken Breast Soup
Even the simplest chicken soup gets an exotic upgrade with warm Moroccan spices. This version comes together quickly but tastes like it simmered for hours. Perfect for when you want something comforting yet exciting.
Ingredients
– 1.5 lbs boneless, skinless chicken breasts (I butterfly them for faster cooking)
– 2 tbsp extra virgin olive oil (my go-to for better flavor)
– 1 large yellow onion, diced medium
– 3 garlic cloves, minced (fresh only—jarred loses its punch)
– 1 tbsp grated fresh ginger (trust me, it beats powdered)
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp ground cinnamon
– 1/4 tsp cayenne pepper (adjust if you’re heat-sensitive)
– 6 cups chicken broth (low-sodium lets you control salt)
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 cup chopped carrots (1/4-inch coins cook evenly)
– 1/2 cup chopped fresh cilantro
– Juice of 1 lemon (freshly squeezed makes all the difference)
Instructions
1. Pat chicken breasts completely dry with paper towels.
2. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Season chicken generously with salt and pepper on both sides.
4. Sear chicken for 4 minutes per side until golden brown.
5. Transfer chicken to a clean plate—it will finish cooking later.
6. Add onion to the pot and cook for 5 minutes until translucent.
7. Stir in garlic and ginger, cooking for 1 minute until fragrant.
8. Add cumin, paprika, cinnamon, and cayenne, toasting for 30 seconds.
9. Pour in chicken broth, scraping up any browned bits from the bottom.
10. Add diced tomatoes with their juices and chopped carrots.
11. Bring soup to a boil, then reduce heat to maintain a gentle simmer.
12. Simmer uncovered for 15 minutes until carrots are tender-crisp.
13. Return chicken to the pot along with any accumulated juices.
14. Simmer for 8 more minutes until chicken reaches 165°F internally.
15. Remove pot from heat and transfer chicken to a cutting board.
16. Shred chicken using two forks, then return to the pot.
17. Stir in fresh cilantro and lemon juice just before serving.
Keep this soup chunky for a hearty meal, or add extra broth if you prefer it brothy. The cinnamon and cumin create this incredible warmth that balances the bright lemon finish. I love serving it with crusty bread for dipping into the spiced broth.
Chicken Breast and Mushroom Barley Soup
Brisk autumn evenings call for this hearty chicken and mushroom barley soup. Browning the chicken first builds incredible flavor, while pearl barley adds wonderful chewiness. This one-pot meal comes together beautifully with minimal fuss.
Ingredients
– 1 lb boneless, skinless chicken breasts (I butterfly them for faster cooking)
– 8 oz cremini mushrooms, sliced (baby bellas add earthy depth)
– 1 medium yellow onion, diced
– 2 carrots, chopped (I leave the peel on for extra nutrients)
– 2 celery stalks, chopped
– 3 garlic cloves, minced (fresh only—jarred just doesn’t compare)
– 6 cups chicken broth (homemade if you have it, but boxed works fine)
– ¾ cup pearl barley (not quick-cooking—it holds texture better)
– 2 tbsp olive oil (extra virgin is my go-to for sautéing)
– 1 tsp dried thyme
– ½ tsp black pepper
– 1 tsp kosher salt
Instructions
1. Pat chicken breasts completely dry with paper towels.
2. Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Season chicken with ½ teaspoon salt and ¼ teaspoon black pepper.
4. Place chicken in the hot oil and cook for 5-6 minutes until deeply golden brown.
5. Flip chicken and cook another 4-5 minutes until browned on both sides.
6. Remove chicken to a plate—it won’t be fully cooked through yet.
7. Add remaining 1 tablespoon olive oil to the same pot.
8. Add onions, carrots, and celery, scraping up any browned bits from the chicken.
9. Sauté vegetables for 6-7 minutes until onions turn translucent.
10. Add mushrooms and cook 5 minutes until they release their liquid.
11. Stir in garlic and dried thyme, cooking 1 minute until fragrant.
12. Pour in chicken broth, using a wooden spoon to deglaze the pot bottom.
13. Add pearl barley and remaining salt and pepper.
14. Bring soup to a boil, then reduce heat to maintain a gentle simmer.
15. Cover and simmer for 25 minutes—the barley should be tender but chewy.
16. Return chicken to the pot during the last 10 minutes of cooking.
17. Remove chicken to a cutting board and shred with two forks.
18. Return shredded chicken to the soup.
19. Simmer uncovered for 5 minutes to meld flavors.
20. Ladle into bowls and serve immediately.
Firm barley grains hold their shape beautifully against the tender chicken and mushrooms. Earthy thyme complements the savory broth, making each spoonful deeply satisfying. For a fresh twist, top with chopped parsley or a squeeze of lemon right before serving.
Greek Lemon Chicken Breast and Orzo Soup
Hear me out—this Greek lemon chicken and orzo soup is exactly what you need when you want something bright, comforting, and ready fast. It’s packed with fresh herbs and a zesty lemon kick that cuts through the richness. You’ll have a satisfying meal in under an hour.
Ingredients
– 1.5 lbs boneless, skinless chicken breasts (I always pat them dry first for better browning)
– 2 tbsp extra virgin olive oil (my go-to for sautéing)
– 1 medium yellow onion, diced (I like mine finely chopped so they melt into the broth)
– 3 cloves garlic, minced (fresh is best here—skip the jarred stuff)
– 6 cups low-sodium chicken broth (homemade if you have it, but store-bought works great)
– 1 cup orzo pasta (it plumps up perfectly and soaks up all the flavors)
– 1/4 cup fresh lemon juice (about 2 lemons—taste as you go, you might want more)
– 1/4 cup chopped fresh dill (don’t skimp, it makes the soup)
– Salt and freshly ground black pepper (I’m generous with both)
Instructions
1. Season the chicken breasts generously on both sides with salt and pepper.
2. Heat the olive oil in a large pot or Dutch oven over medium-high heat until it shimmers.
3. Add the chicken breasts and cook for 5–6 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F).
4. Remove the chicken from the pot and set it aside on a cutting board to rest.
5. Add the diced onion to the same pot and sauté for 4–5 minutes, until softened and translucent.
6. Stir in the minced garlic and cook for 1 minute, just until fragrant (don’t let it burn).
7. Pour in the chicken broth and bring to a boil over high heat.
8. Add the orzo and reduce the heat to a simmer, cooking for 8–10 minutes until the orzo is al dente.
9. While the orzo cooks, shred the rested chicken using two forks.
10. Stir the shredded chicken, lemon juice, and fresh dill into the pot.
11. Simmer for 2 more minutes to let the flavors meld, then remove from heat.
12. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
You’ll love the tender chicken and creamy orzo against the bright, lemony broth. Serve it with a crusty loaf of bread for dipping, or top with extra dill and a lemon wedge for a fresh finish.
Chicken Breast and Corn Chowder
Creamy, comforting, and packed with protein, this chicken corn chowder comes together in under 45 minutes. Perfect for busy weeknights when you need something satisfying without the fuss. I love how the sweet corn balances the savory chicken in every spoonful.
Ingredients
– 1 lb boneless, skinless chicken breasts (I butterfly them for faster cooking)
– 2 tbsp olive oil (extra virgin is my go-to for better flavor)
– 1 medium yellow onion, diced (sweet varieties work best here)
– 2 cloves garlic, minced (freshly minced makes all the difference)
– 4 cups chicken broth (low-sodium lets you control the salt)
– 2 cups frozen corn kernels (no need to thaw—they cook perfectly from frozen)
– 1 cup heavy cream (room temperature blends in smoothly)
– 1 tsp smoked paprika (adds that subtle smoky depth I love)
– 1/2 tsp black pepper (freshly ground for maximum flavor)
– 1/4 cup chopped fresh parsley (reserve some for garnish)
Instructions
1. Pat chicken breasts completely dry with paper towels.
2. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Season chicken breasts evenly with salt and pepper on both sides.
4. Sear chicken for 5-6 minutes per side until golden brown crust forms.
5. Remove chicken to a cutting board—it won’t be fully cooked yet.
6. Reduce heat to medium and add diced onion to the same pot.
7. Sauté onions for 4-5 minutes until translucent and fragrant.
8. Add minced garlic and cook for 1 minute until aromatic but not browned.
9. Pour in chicken broth, scraping up any browned bits from the bottom.
10. Return chicken breasts to the pot along with any accumulated juices.
11. Bring to a simmer, then reduce heat to maintain gentle bubbling.
12. Cover and cook for 15 minutes until chicken reaches 165°F internally.
13. Remove chicken to cutting board and let rest for 5 minutes.
14. While chicken rests, add frozen corn and smoked paprika to the broth.
15. Simmer uncovered for 8 minutes to cook corn and reduce liquid slightly.
16. Shred chicken using two forks—it should pull apart easily.
17. Return shredded chicken to the pot along with heavy cream.
18. Stir in black pepper and simmer for 3 minutes to heat through.
19. Remove from heat and stir in chopped parsley.
20. Ladle into bowls and garnish with reserved parsley.
Ladle this chowder while it’s still steaming hot for the best experience. The texture stays wonderfully creamy without becoming too thick, and the sweet corn pops against the tender chicken. For a fun twist, serve it in hollowed-out bread bowls or top with crispy bacon crumbles.
French Onion Chicken Breast Soup
Crisp autumn evenings call for something deeply comforting yet surprisingly simple. This French onion chicken breast soup delivers rich, caramelized flavors without the all-day simmering. You’ll have a restaurant-worthy bowl ready in under an hour.
Ingredients
– 2 large yellow onions, thinly sliced (I prefer slicing them pole-to-pole for better texture)
– 1.5 lbs boneless, skinless chicken breasts (pounded to even ¾-inch thickness for consistent cooking)
– 4 cups beef broth (use high-quality for the best flavor foundation)
– 2 tbsp unsalted butter (my go-to for superior caramelization)
– 1 tbsp olive oil
– 4 slices thick French bread
– 1 cup shredded Gruyère cheese (don’t skimp—this makes the cheesy crust)
– 2 cloves garlic, minced
– 1 tsp fresh thyme leaves
– ½ cup dry white wine (I use Sauvignon Blanc for its bright acidity)
– Salt and freshly ground black pepper
Instructions
1. Melt butter with olive oil in a large Dutch oven over medium-low heat.
2. Add sliced onions and cook for 25 minutes, stirring occasionally, until deeply golden brown and caramelized.
3. Season chicken breasts generously with salt and pepper on both sides.
4. Push onions to one side and add chicken breasts to the pot.
5. Sear chicken for 4 minutes per side until golden brown, then remove to a plate.
6. Add minced garlic and thyme to the pot, cooking for 1 minute until fragrant.
7. Pour in white wine, scraping up any browned bits from the bottom of the pot.
8. Simmer wine for 2 minutes until reduced by half.
9. Add beef broth and bring to a gentle boil.
10. Return chicken to the pot, reduce heat to low, cover, and simmer for 15 minutes.
11. While soup simmers, toast French bread slices until crisp and golden.
12. Remove chicken from pot and shred using two forks.
13. Return shredded chicken to the soup and season with additional salt and pepper if needed.
14. Ladle soup into oven-safe bowls and top each with a toasted bread slice.
15. Sprinkle Gruyère cheese generously over the bread.
16. Broil for 2-3 minutes until cheese is bubbly and golden brown.
Nothing beats breaking through that cheesy crust into the savory broth beneath. The tender chicken absorbs all the rich onion flavors while maintaining its texture. Serve this with a simple green salad for a complete meal that feels far fancier than the effort required.
Chicken Breast and Spinach Tortellini Soup
Brisk autumn evenings call for this comforting chicken breast and spinach tortellini soup. It comes together quickly but tastes like it simmered all day. Perfect for busy weeknights when you need something satisfying fast.
Ingredients
– 1 lb boneless, skinless chicken breasts (I always buy air-chilled for better texture)
– 2 tbsp extra virgin olive oil (my go-to for better flavor)
– 1 medium yellow onion, diced
– 3 cloves garlic, minced (fresh only—jarred just doesn’t compare)
– 6 cups chicken broth (I prefer low-sodium to control saltiness)
– 1 (9 oz) package cheese tortellini (refrigerated works best here)
– 4 cups fresh spinach (packed tight—it wilts down significantly)
– 1 tsp dried Italian seasoning
– ½ tsp black pepper (freshly cracked makes a difference)
– ¼ cup grated Parmesan cheese (plus extra for serving)
Instructions
1. Pat chicken breasts completely dry with paper towels—this ensures proper browning.
2. Heat olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Season chicken breasts evenly with salt and pepper on both sides.
4. Place chicken in the hot oil and cook undisturbed for 5-6 minutes until golden brown.
5. Flip chicken and cook another 5-6 minutes until the other side is browned.
6. Transfer chicken to a clean plate—it won’t be fully cooked through yet.
7. Add diced onion to the same pot and cook for 4 minutes, stirring occasionally.
8. Add minced garlic and cook for 1 minute until fragrant but not browned.
9. Pour in chicken broth, scraping up any browned bits from the bottom of the pot.
10. Return chicken breasts to the pot along with any accumulated juices.
11. Bring liquid to a boil, then reduce heat to maintain a gentle simmer.
12. Cover and simmer for 15 minutes until chicken reaches 165°F internally.
13. Remove chicken to a cutting board and let rest for 5 minutes before shredding.
14. While chicken rests, add tortellini to the simmering broth and cook for 7 minutes.
15. Stir in dried Italian seasoning and black pepper.
16. Add fresh spinach and cook for 2 minutes until wilted.
17. Return shredded chicken to the pot along with Parmesan cheese.
18. Stir everything together and cook for 1 final minute to heat through. You’ll love the tender tortellini pockets against the shredded chicken. The spinach adds freshness without making it taste too healthy. Serve with crusty bread for dipping and extra Parmesan for sprinkling.
Chicken Breast and Quinoa Minestrone
A hearty soup that combines lean protein with wholesome grains, this chicken and quinoa minestrone delivers comfort without the heaviness. Always perfect for busy weeknights when you need something satisfying but don’t want to spend hours in the kitchen. This version skips the pasta for extra protein-packed quinoa instead.
Ingredients
– 1 lb boneless, skinless chicken breasts (I butterfly them for faster cooking)
– 1 cup quinoa, rinsed well to remove bitterness
– 2 tbsp extra virgin olive oil (my go-to for better flavor)
– 1 medium yellow onion, diced
– 2 carrots, chopped into ¼-inch coins
– 2 celery stalks, sliced
– 3 garlic cloves, minced (fresh only—no jarred substitutes)
– 6 cups chicken broth (low-sodium lets you control salt)
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 tsp dried oregano
– ½ tsp black pepper
– 1 (15 oz) can cannellini beans, rinsed and drained
– 2 cups fresh spinach
– ¼ cup grated Parmesan cheese (for serving)
Instructions
1. Pat chicken breasts dry with paper towels and season both sides with salt.
2. Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Add chicken breasts and cook for 6 minutes per side until internal temperature reaches 165°F.
4. Transfer chicken to a cutting board and let rest for 5 minutes before shredding.
5. Reduce heat to medium and add remaining 1 tablespoon olive oil to the pot.
6. Add onion, carrots, and celery, cooking for 8 minutes until softened.
7. Stir in garlic and cook for 1 minute until fragrant.
8. Add rinsed quinoa to the pot and toast for 2 minutes, stirring constantly.
9. Pour in chicken broth and diced tomatoes with their juices.
10. Stir in oregano and black pepper.
11. Bring to a boil, then reduce heat to maintain a simmer.
12. Cover and cook for 15 minutes until quinoa is tender.
13. Stir in shredded chicken, cannellini beans, and spinach.
14. Cook for 3 more minutes until spinach wilts and beans are heated through.
15. Ladle soup into bowls and top with Parmesan cheese.
Creamy quinoa thickens the broth while keeping each spoonful light and nourishing. Chicken stays remarkably tender against the bright tomato base and earthy beans. Serve with crusty bread for dipping or top with extra Parmesan and fresh basil for an Italian-inspired finish.
Chicken Breast and Sweet Potato Soup
Satisfying and simple, this chicken breast and sweet potato soup delivers comfort without complexity. It’s my go-to when I want something nourishing but don’t have hours to spare. The sweet potatoes add natural sweetness that balances perfectly with savory chicken.
Ingredients
– 1 lb boneless, skinless chicken breasts (I prefer organic for better flavor)
– 2 medium sweet potatoes, peeled and cubed (about 3 cups)
– 1 large yellow onion, diced
– 3 cloves garlic, minced (fresh garlic makes all the difference)
– 6 cups chicken broth (homemade if you have it, but boxed works fine)
– 2 tbsp olive oil (extra virgin is my go-to for better flavor)
– 1 tsp dried thyme
– 1/2 tsp black pepper
– 1 tsp salt
Instructions
1. Heat 2 tablespoons olive oil in a large pot over medium-high heat until shimmering.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Add minced garlic and cook for 1 minute until fragrant (don’t let it burn).
4. Place chicken breasts in the pot and sear for 2 minutes per side until lightly browned.
5. Pour in 6 cups chicken broth, making sure chicken is fully submerged.
6. Add cubed sweet potatoes, 1 teaspoon dried thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper.
7. Bring to a boil, then reduce heat to maintain a gentle simmer.
8. Cover and simmer for 20 minutes until chicken reaches 165°F internally and sweet potatoes are fork-tender.
9. Remove chicken breasts from the pot and place on a cutting board.
10. Shred chicken using two forks (tip: let it cool slightly so you don’t burn your fingers).
11. Return shredded chicken to the pot and stir to combine.
12. Simmer for 5 more minutes to let flavors meld.
13. Taste and adjust seasoning if needed (tip: if it needs more brightness, a squeeze of lemon works wonders).
14. Ladle into bowls and serve immediately.
Ultimate comfort in a bowl, this soup has tender shredded chicken and soft sweet potatoes in every spoonful. The broth develops a subtle sweetness from the potatoes that makes it incredibly satisfying. Try topping with fresh parsley or serving with crusty bread for dipping into the flavorful liquid.
Chicken Breast and Kale White Bean Soup
Dinner doesn’t get more satisfying than this cozy, protein-packed soup. It’s my go-to for chilly evenings when I want something nourishing but don’t have hours to spare. You’ll love how the flavors meld together beautifully.
Ingredients
- 1 lb boneless, skinless chicken breasts – I always pat them dry first for better browning
- 2 tbsp extra virgin olive oil – my go-to for its fruity flavor
- 1 medium yellow onion, diced
- 3 cloves garlic, minced – fresh only, never the jarred stuff
- 6 cups chicken broth – I prefer low-sodium to control the salt
- 2 (15 oz) cans white beans, drained and rinsed
- 4 cups chopped kale – remove those tough stems first
- 1 tsp dried thyme
- ½ tsp black pepper
- 1 tsp salt – add more at the end if needed
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
- Season chicken breasts with salt and pepper on both sides.
- Add chicken to the hot oil and cook for 6-7 minutes per side until golden brown. Tip: Don’t overcrowd the pan – cook in batches if needed.
- Transfer chicken to a plate and let rest for 5 minutes.
- Reduce heat to medium and add diced onion to the same pot.
- Cook onions for 4-5 minutes until translucent, scraping up any browned bits from the chicken.
- Add minced garlic and cook for 1 minute until fragrant.
- Pour in chicken broth, using a wooden spoon to deglaze the pot completely.
- Add white beans, dried thyme, and remaining salt and pepper.
- Bring soup to a boil, then reduce heat to maintain a gentle simmer.
- Shred the rested chicken using two forks. Tip: Pull against the grain for tender strands.
- Add shredded chicken back to the simmering soup.
- Stir in chopped kale and cook for 5 minutes until wilted but still bright green. Tip: Don’t overcook the kale – it should retain some texture.
- Remove from heat and let stand for 2 minutes before serving.
Hearty and comforting, this soup delivers tender chicken and creamy beans in every spoonful. The kale adds just the right amount of earthiness without overwhelming the delicate broth. Serve it with crusty bread for dipping, or top with grated Parmesan for extra richness.
Summary
Relish the warmth and comfort these 20 chicken breast soup recipes bring to your table. From classic broths to creative twists, there’s a cozy bowl for every craving. We hope you find a new favorite—give one a try tonight, share your thoughts in the comments, and pin this roundup to your Pinterest boards for your next cozy night in!
