Kickstart your immune system with these soul-warming chicken soup recipes! As the seasons change and sniffles appear, nothing beats a steaming bowl of comforting goodness that’s both delicious and nourishing. We’ve gathered 20 healthy variations that will satisfy your cravings while boosting your wellness. Get ready to find your new favorite cozy meal—let’s dive into these immune-boosting bowls!
Spicy Turmeric Chicken and Kale Soup
Finally, after that first chilly autumn breeze swept through my kitchen window, I knew it was time to break out my favorite soup pot. This Spicy Turmeric Chicken and Kale Soup has been my go-to comfort food ever since I discovered how perfectly the earthy turmeric balances the kick of fresh ginger. I love how it fills my entire apartment with the most incredible aroma while it simmers.
Ingredients
– 2 tablespoons golden extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves aromatic garlic, minced
– 1 tablespoon freshly grated ginger root
– 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
– 1 teaspoon vibrant ground turmeric
– ½ teaspoon fiery red pepper flakes
– 6 cups rich chicken broth
– 1 bunch deep green curly kale, stems removed and leaves chopped
– 1 can (14.5 oz) creamy coconut milk
– 2 tablespoons fresh-squeezed lime juice
– 1 teaspoon coarse sea salt
Instructions
1. Heat golden extra virgin olive oil in a large Dutch oven over medium heat until shimmering.
2. Add finely diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in minced aromatic garlic and freshly grated ginger root, cooking for 1 minute until fragrant but not browned.
4. Add 1-inch chicken thigh pieces in a single layer, cooking for 4 minutes until lightly browned on all sides.
5. Sprinkle vibrant ground turmeric and fiery red pepper flakes over the chicken, stirring to coat evenly.
6. Pour in rich chicken broth, scraping any browned bits from the bottom of the pot.
7. Bring to a boil, then reduce heat to maintain a gentle simmer for 15 minutes.
8. Add chopped curly kale leaves and simmer for 5 minutes until wilted but still bright green.
9. Stir in creamy coconut milk and simmer for 3 minutes until heated through.
10. Remove from heat and stir in fresh-squeezed lime juice and coarse sea salt.
Zesty and vibrant, this soup delivers the most beautiful golden broth that clings perfectly to each piece of tender chicken. The kale maintains just enough texture to provide a satisfying chew against the creamy coconut base. I love serving it with crusty bread for dipping or over a scoop of jasmine rice to make it extra hearty.
Creamy Coconut Chicken and Vegetable Soup
Kicking off soup season always brings me back to that cozy afternoon when I first experimented with coconut milk in my chicken soup—the result was so unexpectedly comforting, it’s become my go-to recipe whenever the weather turns chilly. There’s something magical about how the creamy coconut balances the savory chicken and vibrant vegetables that just warms you from the inside out.
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
– 1 tbsp fragrant coconut oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, freshly minced
– 1 tbsp freshly grated ginger
– 1 red bell pepper, thinly sliced
– 2 medium carrots, sliced into coins
– 4 cups rich chicken broth
– 1 (13.5 oz) can creamy coconut milk
– 2 tbsp fresh lime juice
– 1/4 cup freshly chopped cilantro
– 1 tsp coarse sea salt
– 1/2 tsp freshly cracked black pepper
Instructions
1. Heat fragrant coconut oil in a large Dutch oven over medium heat until shimmering.
2. Add bite-sized chicken pieces and cook for 6-8 minutes until golden brown on all sides, then transfer to a clean plate. Tip: Don’t overcrowd the pan—this ensures proper browning and prevents steaming.
3. Add finely diced onion to the same pot and sauté for 4 minutes until translucent.
4. Stir in freshly minced garlic and grated ginger, cooking for 60 seconds until fragrant.
5. Add sliced carrot coins and red bell pepper strips, cooking for 3 minutes until slightly softened.
6. Pour in rich chicken broth, scraping any browned bits from the bottom of the pot.
7. Return the browned chicken pieces to the pot along with any accumulated juices.
8. Bring the soup to a gentle boil, then reduce heat to low and simmer uncovered for 15 minutes.
9. Stir in creamy coconut milk until fully incorporated. Tip: Shake the can well before opening for the creamiest consistency.
10. Simmer for an additional 5 minutes without boiling to allow flavors to meld.
11. Remove from heat and stir in fresh lime juice, coarse sea salt, and freshly cracked black pepper. Tip: Always add lime juice off the heat to preserve its bright, fresh flavor.
12. Stir in freshly chopped cilantro just before serving.
Out of this world creamy with just the right amount of tropical sweetness from the coconut milk, this soup feels like a warm hug in a bowl. The tender chicken and crisp-tender vegetables create such satisfying texture contrasts—I love serving it over a scoop of jasmine rice to make it extra hearty, or with crusty bread for dipping into that luxurious broth.
Asian-Inspired Ginger Chicken Noodle Soup
Brrr, there’s nothing like a chilly November afternoon to make me crave a steaming bowl of comfort. I first discovered this Asian-inspired ginger chicken noodle soup during a trip to San Francisco’s Chinatown, and I’ve been perfecting my own cozy version ever since. It’s become my go-to when I need something that warms both body and soul.
Ingredients
– 1 tablespoon fragrant toasted sesame oil
– 1 medium yellow onion, thinly sliced into half-moons
– 3 cloves fresh garlic, minced
– 2-inch piece of fresh ginger root, peeled and grated
– 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
– 8 cups rich chicken broth
– 3 tablespoons savory soy sauce
– 8 ounces dried rice noodles
– 2 cups fresh baby spinach leaves
– 2 green onions, thinly sliced
– 1 tablespoon fresh lime juice
Instructions
1. Heat 1 tablespoon of fragrant toasted sesame oil in a large Dutch oven over medium heat until shimmering.
2. Add 1 thinly sliced medium yellow onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
3. Stir in 3 minced cloves of fresh garlic and 2 inches of grated fresh ginger root, cooking for 1 minute until fragrant.
4. Add 1 pound of bite-sized chicken thigh pieces in a single layer, cooking for 4 minutes until lightly browned on all sides.
5. Pour in 8 cups of rich chicken broth and 3 tablespoons of savory soy sauce, then bring to a gentle boil.
6. Reduce heat to low, cover, and simmer for 15 minutes to allow the chicken to become tender and flavors to meld.
7. While the soup simmers, cook 8 ounces of dried rice noodles according to package directions until al dente, then drain thoroughly.
8. Stir 2 cups of fresh baby spinach leaves into the hot soup until just wilted, about 1 minute.
9. Add the cooked rice noodles to the soup pot and stir gently to combine.
10. Remove the soup from heat and stir in 2 thinly sliced green onions and 1 tablespoon of fresh lime juice.
So velvety are those rice noodles against the tender chicken pieces, while the ginger provides this wonderful warmth that lingers pleasantly. Sometimes I’ll top it with extra green onions and a drizzle of chili oil for those who like a bit of heat, making it perfect for sharing with friends on these crisp autumn evenings.
Mexican Chicken Tortilla Soup with Avocado
Warm, comforting, and packed with flavor, this Mexican Chicken Tortilla Soup has become my go-to weeknight dinner during chilly evenings. I first discovered this recipe on a rainy afternoon when I needed something to chase away the gloom, and now the aroma of simmering spices instantly transports me back to that cozy kitchen moment.
Ingredients
- 2 tablespoons rich extra virgin olive oil
- 1 large yellow onion, finely diced
- 3 cloves fresh garlic, minced
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 6 cups rich chicken broth
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 1 cup fresh corn kernels
- 1 (4 oz) can mild green chiles
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 large ripe avocado, cubed
- 1/4 cup fresh cilantro leaves
- 1 lime, cut into wedges
- 1 cup crispy tortilla strips
Instructions
- Heat 2 tablespoons of rich extra virgin olive oil in a large Dutch oven over medium heat until shimmering.
- Add 1 large finely diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent and fragrant.
- Stir in 3 cloves of minced fresh garlic and cook for 1 minute until golden and aromatic.
- Place 1 pound of boneless, skinless chicken breasts in the pot and cook for 3 minutes per side until lightly browned.
- Sprinkle 1 tablespoon of ground cumin and 1 teaspoon of smoked paprika over the chicken, coating evenly.
- Pour in 6 cups of rich chicken broth and 1 can of fire-roasted diced tomatoes with their juices.
- Add 1 cup of fresh corn kernels and 1 can of mild green chiles to the pot.
- Season with 1 teaspoon of sea salt and 1/2 teaspoon of freshly ground black pepper.
- Bring the soup to a boil, then reduce heat to low and simmer uncovered for 25 minutes until chicken is cooked through (internal temperature 165°F).
- Remove chicken breasts from the pot and shred using two forks.
- Return shredded chicken to the soup and simmer for 5 more minutes to blend flavors.
- Ladle the hot soup into bowls and top with 1 large cubed ripe avocado, fresh cilantro leaves, crispy tortilla strips, and a squeeze of lime juice.
Beautifully textured with tender shredded chicken against the creamy avocado cubes, this soup delivers a wonderful contrast that makes every spoonful exciting. The crispy tortilla strips add that perfect crunch while the fresh lime brightens all the rich, smoky flavors. I love serving this in colorful ceramic bowls with extra lime wedges on the side for those who want an extra zesty kick.
Greek Avgolemono Chicken Soup
Finally, after a long day of recipe testing, I stumbled upon this Greek Avgolemono Chicken Soup that instantly transported me back to my grandmother’s cozy kitchen. There’s something magical about how the lemon and egg create such a velvety broth that comforts both body and soul.
Ingredients
– 1 pound bone-in chicken thighs
– 8 cups cold filtered water
– 1 cup long-grain white rice
– 3 large farm-fresh eggs
– 1/2 cup freshly squeezed lemon juice
– 1 tablespoon rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 2 carrots, peeled and sliced into thin coins
– 2 celery stalks, thinly sliced
– 3 cloves garlic, minced
– 1 teaspoon coarse sea salt
– 1/2 teaspoon finely ground black pepper
– 2 tablespoons fresh dill, finely chopped
Instructions
1. Place 1 pound bone-in chicken thighs and 8 cups cold filtered water in a large stockpot over high heat.
2. Bring the water to a rolling boil, then immediately reduce heat to maintain a gentle simmer for 45 minutes.
3. While the chicken simmers, heat 1 tablespoon rich extra virgin olive oil in a separate skillet over medium heat.
4. Add 1 medium yellow onion, finely diced, and cook for 5 minutes until translucent and fragrant.
5. Stir in 2 carrots, peeled and sliced into thin coins, and 2 celery stalks, thinly sliced, cooking for 4 more minutes until slightly softened.
6. Add 3 cloves garlic, minced, and cook for 1 minute until aromatic but not browned.
7. Once chicken has simmered for 45 minutes, carefully remove the thighs from the broth using tongs and set aside to cool slightly.
8. Skim any foam or impurities from the surface of the broth with a fine mesh skimmer.
9. Stir the sautéed vegetables into the broth along with 1 cup long-grain white rice, 1 teaspoon coarse sea salt, and 1/2 teaspoon finely ground black pepper.
10. Simmer the soup for 20 minutes until the rice is tender but not mushy.
11. While the rice cooks, shred the cooled chicken meat, discarding skin and bones.
12. In a medium bowl, whisk 3 large farm-fresh eggs until pale yellow and frothy.
13. Slowly drizzle 1/2 cup freshly squeezed lemon juice into the eggs while continuously whisking to prevent curdling.
14. Temper the egg mixture by slowly ladling in 2 cups of hot broth while whisking constantly.
15. Remove the soup from heat and slowly stir in the tempered egg mixture.
16. Add the shredded chicken and 2 tablespoons fresh dill, finely chopped, stirring gently to combine. Creating that silky, lemon-kissed broth feels like culinary magic every time I make this soup. The velvety texture clings perfectly to the tender rice, while the bright citrus notes cut through the rich chicken flavor in the most satisfying way. Consider serving it with crusty bread for dipping or topping with extra fresh dill for an aromatic finish.
Detoxifying Chicken and Vegetable Soup
Perfect for those chilly evenings when you need something nourishing and comforting, this detoxifying chicken and vegetable soup has become my go-to reset button after busy weeks. I first started making this version when my neighbor shared her garden bounty, and now it’s a staple in our household—especially when we’re feeling run down or just need a warm hug in a bowl.
Ingredients
- 1 tablespoon rich extra virgin olive oil
- 1 medium yellow onion, finely diced
- 3 cloves fresh garlic, minced
- 2 large carrots, peeled and sliced into ¼-inch rounds
- 2 celery stalks, chopped
- 1 pound boneless, skinless chicken breasts
- 6 cups homemade chicken broth
- 1 teaspoon fine sea salt
- ½ teaspoon freshly cracked black pepper
- 2 bay leaves
- 1 cup fresh spinach leaves
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
- Heat 1 tablespoon of rich extra virgin olive oil in a large Dutch oven over medium heat until it shimmers, about 2 minutes.
- Add 1 medium finely diced yellow onion and cook until translucent and fragrant, approximately 5 minutes, stirring occasionally to prevent burning.
- Stir in 3 cloves of minced fresh garlic and cook for exactly 1 minute until aromatic but not browned.
- Add 2 large carrots sliced into ¼-inch rounds and 2 chopped celery stalks, cooking for 4 minutes until slightly softened.
- Place 1 pound of boneless, skinless chicken breasts in the pot, nestling them among the vegetables.
- Pour in 6 cups of homemade chicken broth, ensuring the chicken is fully submerged.
- Season with 1 teaspoon fine sea salt, ½ teaspoon freshly cracked black pepper, and add 2 bay leaves.
- Bring the soup to a gentle boil over high heat, then immediately reduce to a simmer.
- Cover and simmer for 20 minutes until the chicken reaches an internal temperature of 165°F.
- Remove the chicken breasts with tongs and place them on a cutting board to rest for 5 minutes.
- While the chicken rests, stir 1 cup of fresh spinach leaves into the simmering broth until just wilted, about 2 minutes.
- Shred the rested chicken using two forks, returning all the meat to the pot.
- Stir in 2 tablespoons of freshly squeezed lemon juice and 2 tablespoons of chopped fresh parsley.
- Remove and discard the bay leaves before serving.
Knowing this soup delivers both comfort and nourishment makes it worth every minute of preparation. The tender shredded chicken melts in your mouth while the vegetables retain just enough bite, and that bright lemon finish cuts through the rich broth beautifully. I love serving it with a crusty whole-grain bread for dipping, or sometimes I’ll add a scoop of cooked quinoa right into the bowl for extra staying power.
Low-Carb Chicken Zoodle Soup
Perfect for those chilly evenings when you’re craving something comforting but want to keep things light, this low-carb chicken zoodle soup has become my go-to recipe. I first discovered it during a particularly determined January health kick, and now it’s a staple in my weekly rotation—my husband even requests it when he’s feeling under the weather!
Ingredients
- 1 tablespoon rich extra virgin olive oil
- 1 cup finely diced sweet yellow onion
- 2 cloves fragrant minced garlic
- 2 cups rich homemade chicken broth
- 1 pound tender shredded rotisserie chicken
- 2 medium spiralized fresh zucchini
- 1 cup thinly sliced crisp carrots
- 1 teaspoon aromatic dried thyme
- ½ teaspoon coarse sea salt
- ¼ teaspoon freshly cracked black pepper
- 2 tablespoons vibrant chopped fresh parsley
Instructions
- Heat 1 tablespoon of rich extra virgin olive oil in a large Dutch oven over medium heat for 2 minutes until shimmering.
- Add 1 cup of finely diced sweet yellow onion and cook for 5 minutes, stirring occasionally, until translucent and fragrant.
- Stir in 2 cloves of fragrant minced garlic and cook for 1 minute until golden and aromatic.
- Pour in 2 cups of rich homemade chicken broth, scraping any browned bits from the bottom of the pot.
- Add 1 cup of thinly sliced crisp carrots and 1 teaspoon of aromatic dried thyme to the broth mixture.
- Bring the soup to a gentle boil over high heat, then reduce to a simmer for 10 minutes until carrots are tender-crisp.
- Stir in 1 pound of tender shredded rotisserie chicken and simmer for 3 minutes to heat through.
- While soup simmers, spiralize 2 medium fresh zucchini into zoodles using a spiralizer.
- Add the fresh zucchini zoodles to the soup and cook for exactly 2 minutes until just tender but still slightly firm.
- Season with ½ teaspoon of coarse sea salt and ¼ teaspoon of freshly cracked black pepper, stirring to combine.
- Remove from heat and stir in 2 tablespoons of vibrant chopped fresh parsley.
Velvety broth coats each zucchini noodle while maintaining that satisfying bite, creating a texture that’s both comforting and fresh. The thyme-infused aroma fills your kitchen with warmth, and the colorful carrots add just the right amount of sweetness against the savory chicken. For an extra kick, I sometimes swirl in a teaspoon of pesto right before serving—it transforms the flavor profile completely!
Instant Pot Chicken and Wild Rice Soup
There’s something magical about how a simple pot of soup can transform a dreary day into pure comfort. This Instant Pot version of chicken and wild rice soup has become my go-to when I need something hearty but don’t want to spend hours watching the stove—perfect for those busy weeknights when my family’s schedules are all over the place.
Ingredients
– 1 tablespoon rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 crisp celery stalks, chopped
– 3 plump carrots, peeled and sliced
– 3 cloves aromatic garlic, minced
– 1.5 pounds boneless, skinless chicken thighs
– 1 cup wild rice blend
– 6 cups rich chicken broth
– 1 teaspoon dried thyme
– 1 bay leaf
– 1 cup heavy cream
– Fresh parsley, chopped for garnish
– Kosher salt and freshly ground black pepper
Instructions
1. Set your Instant Pot to “Sauté” mode and heat 1 tablespoon of rich extra virgin olive oil for 2 minutes until shimmering.
2. Add 1 large finely diced yellow onion, 3 chopped crisp celery stalks, and 3 sliced plump carrots, sautéing for 5 minutes until vegetables begin to soften.
3. Stir in 3 minced cloves of aromatic garlic and cook for 1 minute until fragrant.
4. Place 1.5 pounds of boneless, skinless chicken thighs evenly over the vegetable mixture.
5. Pour 1 cup of wild rice blend around the chicken, ensuring it’s submerged in the vegetable layer.
6. Add 6 cups of rich chicken broth, 1 teaspoon of dried thyme, and 1 bay leaf, making sure not to exceed the maximum fill line.
7. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 25 minutes.
8. Allow natural pressure release for 10 minutes, then carefully quick release any remaining pressure.
9. Remove the chicken thighs using tongs and shred with two forks on a cutting board.
10. Return the shredded chicken to the pot and stir in 1 cup of heavy cream.
11. Season with kosher salt and freshly ground black pepper to your preference.
12. Ladle into bowls and garnish with freshly chopped parsley.
Let this soup transport you to cozy evenings with its creamy texture and earthy wild rice notes. The chicken stays incredibly tender while the vegetables maintain just the right amount of crunch. I love serving this with crusty bread for dipping or topping it with extra fresh herbs for a bright finish that cuts through the richness beautifully.
Roasted Garlic Chicken and Spinach Soup
Last week, when the chilly autumn wind started whispering through the trees, I found myself craving something that would warm both my kitchen and my soul. There’s something magical about the way roasted garlic fills the house with its nutty aroma, promising comfort in every spoonful. This soup has become my go-to when I need both nourishment and that cozy feeling of home.
Ingredients
– 1.5 pounds bone-in chicken thighs
– 8 large garlic cloves, unpeeled
– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 medium carrots, peeled and sliced into thin coins
– 2 celery stalks, finely chopped
– 6 cups rich chicken broth
– 1 teaspoon dried thyme
– 1 bay leaf
– 5 ounces fresh baby spinach leaves
– 1/2 cup heavy cream
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly cracked black pepper
Instructions
1. Preheat your oven to 400°F and place the unpeeled garlic cloves on a small baking sheet.
2. Roast the garlic for 25 minutes until the cloves are soft and golden brown, then remove and let cool completely.
3. While garlic cools, heat the extra virgin olive oil in a large Dutch oven over medium-high heat.
4. Season chicken thighs generously with kosher salt and freshly cracked black pepper on both sides.
5. Place chicken skin-side down in the hot oil and cook for 6-8 minutes until the skin is crispy and golden brown.
6. Flip the chicken and cook for another 4 minutes, then transfer to a plate (the chicken will finish cooking later).
7. Add the finely diced onion to the same pot and cook for 4 minutes until translucent, scraping up any browned bits from the chicken.
8. Stir in the carrot coins and chopped celery, cooking for another 3 minutes until slightly softened.
9. Pour in the rich chicken broth, then add the dried thyme and bay leaf.
10. Squeeze the roasted garlic from their skins directly into the broth, mashing it with a spoon to incorporate.
11. Return the chicken thighs to the pot, bring to a boil, then reduce heat to low and simmer for 25 minutes.
12. Remove the chicken thighs and let them cool until safe to handle, about 5 minutes.
13. Shred the chicken meat, discarding the bones and skin, then return the meat to the soup.
14. Stir in the fresh baby spinach and cook for just 2 minutes until wilted but still vibrant green.
15. Remove the pot from heat and stir in the heavy cream until fully incorporated.
16. Taste and adjust seasoning with additional salt and pepper if needed. And just like that, you’ve got a bowl of pure comfort with silky broth that hugs each tender piece of chicken, while the roasted garlic adds this incredible depth that makes you close your eyes with each spoonful. I love serving this with crusty bread for dipping, or sometimes I’ll stir in a spoonful of cooked rice to make it even heartier on those particularly cold evenings.
Chicken Miso Soup with Shiitake Mushrooms
Huddled over my steaming bowl during last week’s chilly evening, I realized this chicken miso soup has become my ultimate comfort food—the kind that warms you from the inside out and makes even the rainiest day feel cozy. Here’s how I make my favorite version with earthy shiitake mushrooms.
Ingredients
– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
– 6 cups cold filtered water
– 4 oz fresh shiitake mushrooms, stems removed and caps thinly sliced
– 2 tbsp toasted sesame oil
– 3 tbsp white miso paste
– 2 tbsp low-sodium soy sauce
– 2 green onions, thinly sliced
– 1 tsp freshly grated ginger
Instructions
1. Place chicken pieces in a large pot and cover completely with 6 cups cold filtered water.
2. Bring water to a gentle boil over medium-high heat, then immediately reduce to a simmer.
3. Skim off any foam that rises to the surface with a fine mesh skimmer for clearer broth.
4. Simmer chicken uncovered for 15 minutes until fully cooked through and tender.
5. Remove chicken from broth with a slotted spoon and set aside in a medium bowl.
6. Heat 2 tbsp toasted sesame oil in a separate skillet over medium heat until shimmering.
7. Add sliced shiitake mushrooms and sauté for 5-7 minutes until golden brown and fragrant.
8. Return cooked chicken to the broth along with sautéed mushrooms.
9. Ladle 1/2 cup hot broth into a small bowl and whisk in 3 tbsp white miso paste until completely dissolved.
10. Stir miso mixture back into the main pot along with 2 tbsp low-sodium soy sauce.
11. Add 1 tsp freshly grated ginger and half of the sliced green onions.
12. Heat soup for 2-3 minutes until warmed through, but do not boil to preserve miso’s beneficial enzymes.
13. Remove from heat and garnish with remaining green onions. My favorite part is that first spoonful where the savory miso broth, tender chicken, and meaty mushrooms create this incredible umami symphony. The broth stays remarkably clear despite its deep flavor, and I sometimes add a sprinkle of sesame seeds for extra crunch when I’m feeling fancy.
Herbed Chicken and Barley Soup
Perfect for those chilly autumn evenings when you want something comforting but not too heavy, this herbed chicken and barley soup has become my go-to recipe. I first made it during a rainy weekend when my herb garden was overflowing with fragrant rosemary and thyme, and now it’s become a family favorite that fills the house with the most incredible aroma.
Ingredients
- 1.5 lbs bone-in chicken thighs with golden-brown skin
- 1 cup pearled barley with a chewy texture
- 2 large carrots, peeled and diced into perfect ½-inch cubes
- 2 celery stalks with crisp ribs, finely chopped
- 1 large yellow onion, diced into aromatic pieces
- 3 cloves fresh garlic, minced to release their pungent flavor
- 8 cups rich homemade chicken stock
- 2 tbsp extra virgin olive oil with fruity notes
- 2 tbsp fresh rosemary leaves, finely chopped for maximum fragrance
- 1 tbsp fresh thyme leaves, stripped from woody stems
- 1 tsp coarse sea salt for seasoning
- ½ tsp freshly cracked black pepper with robust flavor
- 2 bay leaves for subtle earthy notes
Instructions
- Heat 2 tbsp extra virgin olive oil in a large Dutch oven over medium-high heat until it shimmers, about 2 minutes.
- Season 1.5 lbs bone-in chicken thighs generously with 1 tsp coarse sea salt and ½ tsp freshly cracked black pepper on both sides.
- Place chicken thighs skin-side down in the hot oil and cook for 6-8 minutes until the skin turns golden brown and crispy.
- Flip the chicken thighs and cook for another 4 minutes until lightly browned on the other side, then transfer to a plate. Tip: Don’t overcrowd the pan – cook in batches if needed for better browning.
- Add 1 large diced yellow onion to the same pot and cook for 5 minutes until translucent and fragrant.
- Stir in 2 diced carrots and 2 chopped celery stalks, cooking for 4 more minutes until slightly softened.
- Add 3 minced garlic cloves and cook for 1 minute until fragrant but not browned.
- Pour in 8 cups rich chicken stock, scraping up all the browned bits from the bottom of the pot.
- Return the chicken thighs to the pot along with any accumulated juices.
- Add 1 cup pearled barley, 2 tbsp chopped fresh rosemary, 1 tbsp fresh thyme leaves, and 2 bay leaves to the pot.
- Bring the soup to a boil, then reduce heat to low, cover, and simmer for 45 minutes until barley is tender and chicken easily shreds. Tip: Maintain a gentle simmer – boiling too vigorously can make the chicken tough.
- Remove the chicken thighs from the pot and let cool for 5 minutes until safe to handle.
- Shred the chicken meat using two forks, discarding bones and skin.
- Return the shredded chicken to the pot and simmer uncovered for 10 minutes to allow flavors to meld. Tip: Taste and adjust seasoning at this stage since the barley absorbs salt as it cooks.
- Remove and discard the bay leaves before serving.
Delightfully hearty yet surprisingly light, this soup achieves the perfect balance with tender shredded chicken and chewy barley swimming in an herb-infused broth. The rosemary and thyme create such an aromatic depth that makes your kitchen smell like a professional chef’s workspace. I love serving it with crusty bread for dipping, and it tastes even better the next day when the flavors have fully developed.
Chicken Pho-Inspired Noodle Soup
During these chilly November days, I find myself craving something that warms both body and soul—which is exactly why this chicken pho-inspired noodle soup has become my go-to comfort meal. I first discovered this lighter twist on traditional pho when my sister visited from Vietnam, and I’ve been tweaking it ever since to capture those aromatic flavors without spending hours at the stove. Honestly, there’s nothing more satisfying than watching the steam rise from a bowl filled with tender chicken and silky rice noodles.
Ingredients
– 1 pound boneless, skinless chicken thighs
– 8 cups rich chicken broth
– 1 large yellow onion, thinly sliced
– 3-inch piece fresh ginger root, peeled and smashed
– 2 whole star anise pods
– 1 cinnamon stick
– 2 tablespoons fish sauce
– 1 tablespoon granulated sugar
– 8 ounces flat rice noodles
– Fresh cilantro leaves for garnish
– Thinly sliced jalapeño peppers
– Lime wedges for serving
Instructions
1. Place 1 pound boneless, skinless chicken thighs in a large stockpot.
2. Add 8 cups rich chicken broth to the pot, ensuring the chicken is fully submerged.
3. Bring the broth to a rolling boil over high heat, which should take about 8-10 minutes.
4. Reduce heat to medium-low and simmer for 25 minutes until chicken is cooked through and tender.
5. Remove chicken from broth using tongs and set aside to cool slightly.
6. While chicken cools, add 1 large thinly sliced yellow onion to the simmering broth.
7. Add 3-inch piece of smashed fresh ginger root, 2 whole star anise pods, and 1 cinnamon stick to the broth.
8. Simmer the broth with aromatics for 15 minutes to allow flavors to fully develop.
9. Shred the cooled chicken using two forks into bite-sized pieces.
10. Stir 2 tablespoons fish sauce and 1 tablespoon granulated sugar into the broth until completely dissolved.
11. In a separate pot, cook 8 ounces flat rice noodles according to package directions until al dente, about 6-8 minutes.
12. Drain noodles thoroughly and divide among four large bowls.
13. Top noodles with shredded chicken pieces.
14. Ladle hot broth over chicken and noodles, straining out the whole spices as you pour.
15. Garnish with fresh cilantro leaves and thinly sliced jalapeño peppers.
16. Serve immediately with lime wedges on the side for squeezing over the soup.
Zesty lime juice brightens the rich broth while the jalapeño adds just enough heat to tingle your palate. The rice noodles maintain their delightful chewiness against the fall-apart tender chicken, creating that perfect textural contrast I love. For an extra special touch, I sometimes add bean sprouts or serve with hoisin sauce for dipping the chicken—it makes the whole experience feel like you’re at your favorite pho spot.
Chicken and Lentil Soup with Turmeric
Gosh, there’s something so comforting about a pot of soup simmering on the stove, especially when the weather starts to turn. I first made this Chicken and Lentil Soup with Turmeric last fall when my neighbor brought over some homegrown carrots, and it’s been in my regular rotation ever since—it’s the kind of meal that feels like a warm hug after a long day.
Ingredients
– 1 tablespoon rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 2 plump garlic cloves, minced
– 3 medium carrots, peeled and sliced into thin coins
– 2 celery stalks, chopped
– 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
– 1 cup brown lentils, rinsed and drained
– 6 cups low-sodium chicken broth
– 1 teaspoon ground turmeric
– 1/2 teaspoon smoked paprika
– 1 bay leaf
– 1/2 cup fresh parsley, chopped
– 1 tablespoon fresh lemon juice
Instructions
1. Heat 1 tablespoon of rich extra virgin olive oil in a large Dutch oven over medium heat until it shimmers.
2. Add 1 medium finely diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in 2 minced plump garlic cloves and cook for 1 minute until fragrant.
4. Add 3 sliced carrot coins and 2 chopped celery stalks, cooking for 4 minutes until slightly softened.
5. Tip: Sautéing the vegetables first builds a flavorful base—don’t rush this step!
6. Add 1 pound of bite-sized chicken thigh pieces and cook for 6 minutes, turning occasionally, until no longer pink.
7. Stir in 1 cup rinsed brown lentils, 1 teaspoon ground turmeric, and 1/2 teaspoon smoked paprika, coating everything evenly.
8. Pour in 6 cups low-sodium chicken broth and add 1 bay leaf, scraping any browned bits from the bottom.
9. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 30 minutes.
10. Tip: Simmer with the lid slightly ajar to prevent boiling over while allowing flavors to meld.
11. After 30 minutes, check that lentils are tender and chicken is cooked through (internal temperature 165°F).
12. Remove the bay leaf and stir in 1/2 cup chopped fresh parsley and 1 tablespoon fresh lemon juice.
13. Tip: Adding lemon juice at the end brightens the soup—taste and adjust if you prefer more tang!
14. Ladle the soup into bowls and serve immediately. Creamy lentils and tender chicken create a hearty, velvety texture, while the turmeric adds a warm, earthy depth. I love topping it with an extra sprinkle of parsley or serving it with crusty bread for dipping—it’s even better the next day as the flavors continue to develop.
Mediterranean Chicken Orzo Soup
Finally, after that first chilly autumn walk where my breath made little clouds in the air, I knew it was time for this soup. It’s the kind of meal that warms you from the inside out, and I’ve been perfecting this version for years, always making a huge pot so there are leftovers for lunch the next day.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 2 tbsp rich extra virgin olive oil
- 1 large yellow onion, finely diced
- 3 fresh garlic cloves, minced
- 3 medium carrots, peeled and sliced into ¼-inch rounds
- 2 celery stalks, finely chopped
- 8 cups high-quality chicken broth
- 1 (14.5 oz) can fire-roasted diced tomatoes, with their juices
- 1 cup uncooked orzo pasta
- 1 tsp dried oregano
- ½ tsp freshly cracked black pepper
- ¼ cup freshly chopped flat-leaf parsley
- Juice of 1 medium lemon
Instructions
- Pat the 1.5 lbs of boneless, skinless chicken thighs completely dry with paper towels.
- Heat the 2 tbsp of rich extra virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers, about 1 minute.
- Season the chicken thighs generously with salt on both sides.
- Place the chicken thighs in the hot oil and sear for 5-6 minutes per side, until a golden-brown crust forms and they release easily from the pot.
- Transfer the seared chicken to a clean plate and set aside. Tip: Don’t crowd the pot—sear in batches if needed for the best browning.
- Add the finely diced large yellow onion to the same pot and cook for 4-5 minutes, stirring occasionally, until it becomes translucent and soft.
- Stir in the 3 minced fresh garlic cloves and cook for 1 minute, just until fragrant.
- Add the sliced medium carrots and finely chopped celery stalks, cooking for another 4 minutes until they just begin to soften.
- Pour in the 8 cups of high-quality chicken broth and the entire can of fire-roasted diced tomatoes with their juices, scraping the bottom of the pot to lift any browned bits.
- Return the seared chicken thighs to the pot, along with any accumulated juices.
- Bring the soup to a boil, then immediately reduce the heat to low, cover, and simmer gently for 20 minutes.
- Remove the chicken thighs with tongs and place them on a cutting board to cool slightly. Tip: Simmering the chicken in the broth infuses it with deeper flavor.
- Shred the chicken using two forks, discarding any excess fat.
- Return the shredded chicken to the pot and stir in the 1 cup of uncooked orzo pasta, 1 tsp dried oregano, and ½ tsp freshly cracked black pepper.
- Simmer uncovered for 10-12 minutes, stirring occasionally, until the orzo is al dente. Tip: Keep the soup at a gentle simmer to prevent the orzo from becoming mushy.
- Turn off the heat and stir in the ¼ cup of freshly chopped flat-leaf parsley and the juice of 1 medium lemon.
Zesty lemon brightens every spoonful of this comforting soup, while the tender orzo and shredded chicken create a wonderfully hearty texture. I love serving it with a extra drizzle of olive oil and a sprinkle of parsley on top, and it’s even better the next day once the flavors have melded together perfectly.
