I find so much comfort in a warm bowl of chicken soup, especially when the air gets a little chilly. It’s the kind of meal that makes you feel good from the inside out.
Today, I’m sharing three different chicken soup recipes that are perfect for any night. Whether you like a bit of spice, something creamy and fragrant, or a hearty vegetable-filled meal, I have a soup for you here.
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Warm & Spicy Chicken Noodle Soup
This soup is a comforting classic with a nice kick of heat that will warm you right up. It’s perfect when you want something familiar but with a little extra zip.
Key Ingredients & Tips
- Chili Garlic Sauce: This adds a lot of flavor and heat. You can adjust the amount to make it as spicy as you like.
- Fresh Ginger: Grated fresh ginger brings a bright, warm note to the soup. Don’t skip it if you can help it.
- Cook Noodles Separately: For the best texture, cook your noodles on the side and add them to each bowl just before serving. This stops them from getting soggy.
What You Need
- 2 tbsp olive oil
- 1 lb boneless, skinless chicken breast, diced
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 8 cups chicken broth
- 1/4 cup chili garlic sauce (or to taste)
- Salt and pepper to taste
- 4 oz egg noodles, cooked separately
- Fresh cilantro for garnish
⏱️ Time: 40 minutes🍽️ Yields: 6 servings
How to Make It
Step 1: Cook Chicken and Veggies
Heat olive oil in a large pot over medium heat. Add diced chicken and cook until browned, about 5-7 minutes. Remove chicken and set aside. Add onion, carrots, and celery to the pot and cook until soft, about 8-10 minutes. Stir in garlic and ginger and cook for 1 minute more until fragrant.
Step 2: Simmer the Soup
Return the cooked chicken to the pot. Pour in the chicken broth and stir in the chili garlic sauce. Bring the soup to a boil, then reduce heat to low, cover, and let it simmer for at least 20 minutes to let the flavors blend. Taste and adjust seasoning with salt and pepper.
Step 3: Serve
Ladle the hot soup into bowls. Add a portion of the separately cooked egg noodles to each bowl. Garnish with fresh cilantro before serving.
📝 Final Note
This soup stores well in the fridge for up to 3 days. Store the noodles separately and add them to each serving to prevent them from becoming too soft.
Fragrant Thai Curry Chicken Soup
If you love creamy, flavorful soups, this Thai curry chicken soup is a must-try. It has wonderful aromatic spices and a smooth coconut milk base.
Key Ingredients & Tips
- Red Curry Paste: Use a good quality paste for the best flavor. It gives the soup its rich color and spice.
- Coconut Milk: Full-fat coconut milk will make your soup extra creamy and rich. Shake the can well before opening.
- Fish Sauce: Just a little bit adds a deep, umami flavor that is essential to Thai cooking. Don’t skip it!
What You Need
- 1 tbsp coconut oil
- 1 lb boneless, skinless chicken thighs, sliced
- 1 red onion, sliced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2-3 tbsp red curry paste
- 4 cups chicken broth
- 1 (13.5 oz) can full-fat coconut milk
- 1 bell pepper (any color), sliced
- 1 cup mushrooms, sliced
- 2 tbsp fish sauce
- 1 tbsp lime juice
- Fresh cilantro and lime wedges for garnish
⏱️ Time: 35 minutes🍽️ Yields: 4-5 servings
How to Make It
Step 1: Brown Chicken and Sauté Aromatics
Heat coconut oil in a large pot over medium-high heat. Add chicken slices and cook until browned, about 5 minutes. Remove chicken and set aside. Add red onion to the pot and cook until softened, about 3-4 minutes. Stir in garlic, ginger, and red curry paste. Cook for 1-2 minutes until very fragrant.
Step 2: Simmer the Curry Base
Pour in the chicken broth and coconut milk, stirring well to combine with the curry paste. Bring the mixture to a gentle simmer. Add the sliced bell pepper and mushrooms. Return the cooked chicken to the pot.
Step 3: Finish and Serve
Let the soup simmer for 10-15 minutes, until vegetables are tender and flavors have blended. Stir in fish sauce and lime juice. Taste and adjust seasoning as needed. Ladle into bowls and garnish with fresh cilantro and a lime wedge. Serve with rice or noodles if you like.
📝 Final Note
This soup keeps well in an airtight container in the refrigerator for up to 3 days. The flavors often get even better the next day.
Hearty Tuscan Chicken Soup
This Tuscan chicken soup is packed with vegetables, tender chicken, and a creamy broth. It’s a satisfying and wholesome meal that feels both rustic and comforting.
Key Ingredients & Tips
- Sun-Dried Tomatoes: These add a concentrated tomato flavor and a nice chewy texture. Use oil-packed ones for ease.
- Cannellini Beans: These white beans add bulk, protein, and a creamy element to the soup. Rinse them well before adding.
- Fresh Spinach: Stir in the spinach at the very end. It will wilt quickly from the heat of the soup. This keeps it vibrant and nutritious.
What You Need
- 2 tbsp olive oil
- 1 lb boneless, skinless chicken breast, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 6 cups chicken broth
- 1 (15 oz) can cannellini beans, rinsed and drained
- 1/2 cup heavy cream (optional, for creaminess)
- 4 cups fresh spinach
- Salt, pepper, and Italian seasoning to taste
- Parmesan cheese for serving
⏱️ Time: 45 minutes🍽️ Yields: 6 servings
How to Make It
Step 1: Cook Chicken and Sauté Base
Heat olive oil in a large pot over medium heat. Add diced chicken and cook until browned, about 5-7 minutes. Remove and set aside. Add chopped onion to the pot and cook until soft, about 5 minutes. Stir in minced garlic and chopped sun-dried tomatoes, cooking for another 2 minutes until fragrant.
Step 2: Simmer and Build Flavors
Pour in the chicken broth and add the rinsed cannellini beans. Bring the soup to a simmer. Return the cooked chicken to the pot. Season with salt, pepper, and Italian seasoning. Let it simmer gently for 20-25 minutes, allowing all the flavors to blend well.
Step 3: Finish and Serve
If you want a creamy soup, stir in the heavy cream and heat through for 2-3 minutes (do not boil). Add the fresh spinach and cook just until it wilts, which takes only a minute or two. Ladle into bowls and top with fresh grated Parmesan cheese before serving.
📝 Final Note
Leftover Tuscan chicken soup is great for lunch the next day. Store it in an airtight container in the fridge for up to 4 days. You might want to add a splash of broth when reheating if it gets too thick.
