15 Delicious Winter Chicken Soup Recipes

As the chill sets in, there’s nothing quite like a steaming bowl of chicken soup to bring comfort and joy to your day.

We’ve gathered a delightful selection of Winter Chicken Soup Recipes from various talented chefs and food bloggers, each offering their unique twist on this classic dish.

Whether you’re looking for Easy Soup Recipes or a hearty Chicken and Vegetable Soup, you’ll find something to warm your heart and nourish your body.

So grab your favorite bowl, and let’s dive into these delicious recipes that promise to make your winter days brighter.

Tips for Winter Chicken Soups

Build Flavor with Aromatics: Start with a base of sautéed onions, garlic, carrots, and celery (the “holy trinity”) to create a rich flavor foundation.
Add Herbs and Spices: Fresh or dried herbs like thyme, rosemary, and parsley enhance the soup’s aroma and taste. Don’t forget spices like black pepper and cayenne for warmth.
Incorporate a Variety of Vegetables: Add seasonal vegetables such as potatoes, carrots, and greens (like spinach or kale) for nutrition and texture.
Use Broth Wisely: Homemade chicken broth adds depth, but if using store-bought, choose low-sodium options to control salt levels.
Creaminess Factor: For a creamy soup, consider adding heavy cream, half-and-half, or cream cheese towards the end of cooking.
Cook Noodles Separately: If adding pasta, cook it separately to prevent it from becoming mushy in the soup. Add it just before serving.
Make Ahead and Freeze: Many chicken soups freeze well. Prepare a big batch and store in airtight containers for quick meals later.

These tips will help you create comforting and flavorful chicken soups that are perfect for warming up on cold winter days. Now let’s take a look at these warm recipes.

1. Anti-Inflammatory Turmeric Chicken Soup

This recipe from Nyssa Tanner is a delightful twist on traditional chicken soup, infused with the vibrant flavors of turmeric.

Perfect for those chilly winter days, this Anti-Inflammatory Turmeric Chicken Soup is not only comforting but also packed with nutrients.

The combination of leeks, carrots, and coconut milk creates a rich, creamy texture that warms the soul.

Ingredients

1/4 cup olive oil
1 medium onion, diced
1 large leek, halved lengthwise and thinly sliced
3 large carrots, thinly sliced
3 stalks celery, thinly sliced
1 teaspoon kosher salt
3 cloves garlic, chopped
1 teaspoon turmeric
1 teaspoon poultry seasoning
6 cups chicken broth
1 (13.5 oz) can coconut milk
1 1/4 pounds boneless skinless chicken thighs or breasts
1 (10 oz) bag frozen peas (optional)
1/4 cup chopped fresh parsley
1 teaspoon kosher salt, or to taste
1/2 teaspoon black pepper

Cooking Summary

Sauté onions, leeks, carrots, and celery in olive oil until soft.
Add garlic, turmeric, and poultry seasoning, cooking until fragrant.
Pour in chicken broth and coconut milk, then add raw chicken.
Simmer until the chicken is cooked through and veggies are tender.
Shred the chicken and return it to the pot with peas and parsley.
Season to taste and serve warm.

Expert Advice

For a heartier version, add noodles or rice; cook them separately and add to your bowl before serving.
To make it vegetarian, substitute chicken with white beans and use vegetable broth.
If using frozen peas, add them just before serving to maintain their bright color and texture.

Portion Sizes/Calorie Info

This recipe yields about 6-7 servings, with approximately 300 calories per serving (calories may vary based on specific ingredients used).

Link to Detailed Recipe

For more details, visit: Nyssa’s Kitchen

2. Chicken Enchilada Soup

This recipe from Stephanie is a cozy and creamy Chicken Enchilada Soup that’s perfect for fall and winter.

Made with simple ingredients, this soup can be prepared on the stove or in a crock pot, making it versatile for any busy weeknight.

The combination of chicken, enchilada sauce, and cheese creates a rich flavor that warms you from the inside out.

Ingredients

Seasonings:
- ½ teaspoon each: chili powder, mustard powder, garlic powder, onion powder
- ¼ teaspoon cumin
- 1 pinch each: cinnamon, cayenne pepper
Soup:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 jalapeño pepper, diced (seeds removed)
- 3 cloves garlic, minced
- 10 oz. red enchilada sauce
- 10 oz. diced tomatoes with green chilies, undrained
- 15 oz. black beans, drained and rinsed
- 15 oz. canned whole kernel corn, drained
- 1 teaspoon hot sauce (optional)
- 4 cups chicken broth
- 1 large boneless skinless chicken breast (or 2 small)
- 4 oz. cream cheese, cubed and softened
- 1 cup cheddar cheese, shredded
- ½ cup Monterey Jack cheese, shredded (or more cheddar)

Cooking Summary

Heat butter and olive oil in a large soup pot over medium heat. Add onions and jalapeño, cooking until softened.
Stir in garlic and cook for an additional minute.
Add chicken and all remaining ingredients except cream cheese and shredded cheese. Bring to a gentle boil.
Simmer for 15-20 minutes until the chicken is cooked through. Remove chicken, shred it, and return it to the pot.
Reduce heat to low and stir in softened cream cheese until combined, then add shredded cheese until melted.
Taste and adjust seasonings as needed before serving.

Expert Advice

Cheese Tips:
- To soften cream cheese quickly, heat 2 cups of water in the microwave, place cubed cream cheese inside, and let it sit for 5 minutes.
- Shred cheese from a block for better melting and flavor.
Chicken Options:
- For extra juicy chicken, simmer over low heat for longer. Bone-in chicken thighs can also enhance flavor.
- If using rotisserie or leftover chicken, add it at the same point as the raw chicken and simmer for 15 minutes.
Enchilada Sauce:
- You can substitute an 8 oz. can of tomato sauce for enchilada sauce, but the latter adds more depth of flavor.

Portion Sizes/Calorie Info

This recipe yields approximately 11 cups, with about 242 calories per cup (calories may vary based on specific ingredients used).

Link to Detailed Recipe

For more details, visit: The Cozy Cook

3. Creamy Chicken and Rice Soup

This recipe from Natasha Bull with simple ingredients and a rich, creamy broth is a delightful twist on traditional chicken soup.

The chicken and rice cook right in the soup, making it a convenient one-pot meal that’s sure to satisfy your family’s hunger after a long day.

Ingredients

1 tablespoon olive oil
1 stick celery, chopped finely
2 medium carrots, peeled and chopped finely
1/2 medium onion, chopped
3 cloves garlic, minced
3 tablespoons flour
4 cups chicken broth
1/4 teaspoon Italian seasoning
3/4 cup uncooked white jasmine rice
1 cup heavy/whipping cream
1 pound uncooked chicken breasts, cut into bite-sized pieces/strips
Salt & pepper to taste

Cooking Summary

Heat olive oil in a soup pot over medium-high heat. Sauté celery, carrots, and onion for 5-7 minutes until softened.
Stir in garlic and flour, cooking for about a minute.
Gradually pour in chicken broth, stirring to dissolve the flour and scrape up any browned bits from the pot.
Add Italian seasoning, rice, and cream. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
Add chicken and cook for another 7-10 minutes until both chicken and rice are cooked through. Season with salt and pepper to taste.

Expert Advice

Rice Cooking Tip: If making ahead, cook rice separately and add it to each bowl just before serving to prevent it from soaking up too much broth.
Chicken Options: You can use rotisserie or leftover chicken, adding it in the last 5 minutes of cooking to avoid overcooking. Chicken thighs can also be used for a more tender result.
Cream Substitution: Avoid substituting heavy cream with lower-fat options to prevent curdling during cooking.

Portion Sizes/Calorie Info

This recipe serves about 4-6, depending on portion sizes. It’s best enjoyed fresh, as soups with rice and cream don’t freeze well.

Link to Detailed Recipe

For more details, visit: Salt & Lavender

4. Chicken Potato Soup

This recipe from Stephanie is a comforting Chicken Potato Soup that features a creamy broth loaded with tender chicken, hearty potatoes, and crispy bacon.

It’s a delicious and satisfying meal that’s perfect for chilly days and can easily be customized to suit your taste.

Ingredients

6 strips thick-cut bacon, plus 2 tablespoons bacon drippings
1 lb. boneless skinless chicken breast or thighs
Salt and pepper, to taste
1-2 teaspoons olive oil
2 tablespoons butter (optional, if using bacon drippings)
1 small yellow onion, diced
¾ cup carrots, diced
2 ribs celery, diced
3 cloves garlic, minced
1 teaspoon hot sauce
1 teaspoon Worcestershire sauce
¼ cup flour
5 cups chicken broth
1 cup half and half
1½ lbs. Yukon Gold potatoes (or red potatoes), diced
1½ cups cheddar cheese, shredded
Green onions, for garnish
Seasonings:
- 1 teaspoon dried parsley
- ½ teaspoon each: dried rosemary, oregano, mustard powder
- ¼ teaspoon pepper
- 1 pinch red pepper flakes

Cooking Summary

Cook the bacon in a large pot over low heat until crispy. Remove the bacon and set aside, leaving the drippings in the pot.
Season the chicken with salt and pepper, then sear in olive oil until golden brown. Remove and let rest before cutting into bite-sized pieces.
In the same pot, add bacon drippings, onions, carrots, and celery. Sauté for 5 minutes, then add garlic, hot sauce, Worcestershire sauce, and seasonings.
Stir in flour and cook for 2 minutes. Gradually add chicken broth and half and half, stirring continuously.
Add diced potatoes and bring to a boil. Reduce to a simmer, add chicken, and cook until potatoes are fork-tender (about 20 minutes).
Stir in cheese and half of the bacon. Garnish with green onions before serving.

Expert Advice

The hot sauce and Worcestershire sauce add depth without making the soup spicy.
For a richer soup, substitute heavy cream for half and half.
Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.

Portion Sizes/Calorie Info

This recipe yields about 11 cups, with approximately 285 calories per serving.

Link to Detailed Recipe

For more details, visit: The Cozy Cook

5. Easy Thai Chicken Curry Soup

This recipe from Natasha Bull is a flavorful Easy Thai Chicken Curry Soup that combines tender chicken, aromatic spices, and creamy coconut milk for a comforting meal.

Quick to prepare, this soup is perfect for busy weeknights and is sure to impress with its bold flavors.

Ingredients

1 tablespoon olive oil
½ medium onion, chopped
1 teaspoon grated fresh ginger
3 cloves garlic, minced
4 heaping tablespoons Thai red curry paste
4 cups chicken or vegetable broth
2 cups water
Juice of 1 lime
3.5 ounces uncooked rice noodles
1 (13.5 ounce) can full-fat coconut milk
2 cups shredded cooked chicken (rotisserie works well)
Generous handful fresh basil, torn
Handful fresh cilantro, chopped
Chopped scallions, to taste
Salt and pepper, to taste
Lime wedges for serving (optional)

Cooking Summary

In a large pot, heat olive oil and sauté the onion over medium-high heat for 5 minutes.
Stir in ginger, garlic, and curry paste, cooking for about 30 seconds.
Add broth, water, lime juice, and noodles. Bring to a gentle boil.
Stir in coconut milk and chicken, then reduce heat to medium-low and simmer for 10 minutes.
Add basil, cilantro, and scallions. Season with salt and pepper as needed. Serve immediately with lime wedges.

Expert Advice

Noodle Options: If you prefer, you can use any small pasta shape instead of rice noodles.
Spice Level: Adjust the amount of curry paste to control the heat level; start with less if you prefer a milder soup.
Storage: Leftovers can be stored in the fridge for 3-4 days. Reheat gently to avoid overcooking the noodles.

Portion Sizes/Calorie Info

This recipe yields about 6 servings, with approximately 300 calories per serving.

Link to Detailed Recipe

For more details, visit: Salt & Lavender

6. Marry Me Chicken Soup (Tuscan Style)

This recipe from Brandi Crawford is a delightful Marry Me Chicken Soup is a perfect dish for cozy nights or weeknight dinners.

With its rich flavors and comforting texture, this soup is sure to win hearts at the dinner table.

Ingredients

1-1.5 pounds boneless, skinless chicken breasts or thighs, diced into 1-inch pieces
1 teaspoon olive oil
2 teaspoons Italian seasoning, divided
Salt and pepper, to taste
1/2 cup diced carrots
1/2 cup diced celery
1/2 cup diced onions
1/4 cup diced sundried tomatoes
3 cloves garlic, minced
1/4 cup flour
2 tablespoons tomato paste (optional)
6-8 cups chicken broth (start with 6 cups)
6 oz pasta (e.g., small shells)
1 cup heavy whipping cream
1/2-1 cup grated Parmesan cheese
2.5-3 cups fresh spinach

Cooking Summary

Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add chicken, season with 1 teaspoon Italian seasoning, salt, and pepper, and cook until browned (about 4-5 minutes).
Add onions, carrots, celery, sundried tomatoes, and garlic to the pot, cooking until translucent (about 3-4 minutes).
Sprinkle flour over the mixture and stir well. If using, add tomato paste and stir to combine.
Gradually whisk in chicken broth, ensuring there are no lumps. Bring to a boil, then add pasta and remaining Italian seasoning, salt, and pepper. Simmer for about 20 minutes until chicken is cooked and pasta is al dente.
Stir in heavy cream, spinach, and Parmesan cheese, simmering for an additional 5 minutes. Adjust seasoning as needed.

Expert Advice

You can replace heavy cream with half and half or milk, but this will alter the soup’s texture.

Portion Sizes/Calorie Info

This recipe yields about 10 cups, with approximately 300 calories per serving.

Link to Detailed Recipe

For more details, visit: Stay Snatched

7. Creamy Cajun Chicken Soup

This recipe from Cheryl Malik is a deliciously creamy Cajun Chicken Soup that’s rich in flavor and quick to prepare.

With tender chicken, vibrant vegetables, and a hint of Cajun spice, this soup is perfect for a cozy dinner and is naturally low in carbs, making it a satisfying meal.

Ingredients

2 tablespoons butter
1.5 cups holy trinity (a mix of chopped onion, celery, and bell pepper)
4 cloves garlic, minced
2 tablespoons Cajun seasoning, divided
2 cups chicken stock
1 (14.5 oz) can diced tomatoes (do not drain)
1 pound boneless, skinless chicken breasts, sliced thin
1 tablespoon neutral oil (e.g., avocado or canola)
1 cup heavy cream or half-and-half, at room temperature
Chopped green onions (optional, for garnish)

Cooking Summary

Heat a large Dutch oven over medium-high heat and melt the butter.
Add the holy trinity (onion, celery, bell pepper) and sauté until tender (about 5 minutes).
Stir in the minced garlic and cook for an additional 30-60 seconds. Add 1 tablespoon of Cajun seasoning and mix well.
Pour in the chicken stock and diced tomatoes, bringing the mixture to a low boil.
Season the chicken with the remaining Cajun seasoning, then cook in a separate skillet with oil until browned (3-5 minutes per side).
Once the chicken is cooked, chop it into bite-sized pieces and add it to the soup pot.
Reduce the heat to low, stir in the heavy cream, and let the soup simmer for 3-5 minutes.
Adjust seasoning as needed and serve warm, garnished with green onions if desired.

Expert Advice

Thinly sliced chicken breasts or tenders work best for quick cooking and flavor absorption.
For a thicker soup, add 2 ounces of softened cream cheese when incorporating the heavy cream.

Portion Sizes/Calorie Info

This recipe yields about 10 cups, with approximately 300 calories per serving.

Link to Detailed Recipe

For more details, visit: 40 Aprons

8. Keto White Chicken Chili

This recipe from Cheryl Malik is quick and easy to make. This low-carb dish is packed with shredded chicken, spices, and creamy goodness, making it a satisfying meal that fits perfectly into a keto lifestyle.

Ingredients

4 cups shredded chicken
1½ teaspoons chili powder
1½ teaspoons onion powder
1 teaspoon garlic powder
1 tablespoon cumin
Salt and pepper, to taste
6 tablespoons butter
1-2 cloves garlic, minced
½ cup chopped green onions (white and green parts separated)
¾ cup chicken broth
2 cups heavy cream
4 ounces cream cheese (full-fat for keto)
1 teaspoon Sriracha (or any hot sauce)
1½ cups shredded Monterey Jack cheese (or other cheese)
2 (4-ounce) cans diced green chilis (undrained)

Cooking Summary

In a large bowl, combine shredded chicken with chili powder, onion powder, garlic powder, cumin, salt, and pepper.
In a stock pot or Dutch oven, melt butter over medium heat. Add garlic and the white parts of the green onions, cooking until fragrant (about 3 minutes).
Add chicken broth, heavy cream, cream cheese, and Sriracha to the pot. Bring to a simmer and cook until the cream cheese is melted.
Stir in the seasoned chicken, Monterey Jack cheese, and diced green chilis. Reduce heat to low and cook for 20 minutes, stirring occasionally.
Taste and adjust seasonings as needed. Garnish with the green parts of the green onions before serving.

Expert Advice

Use rotisserie chicken for convenience or cook your own for a fresher taste.
For a thicker soup, add 2 ounces of softened cream cheese when incorporating the heavy cream.
Feel free to substitute Sriracha with your favorite hot sauce for a different flavor profile.

Portion Sizes/Calorie Info

This recipe yields about 6 servings, with approximately 719 calories per serving.

Link to Detailed Recipe

For more details, visit: Easy Healthy Recipes

9. Chicken Noodle Soup

This recipe from Katerina is a classic Chicken Noodle Soup that’s hearty, comforting, and packed with tender chicken, noodles, and a mix of fresh vegetables.

It’s the perfect dish to warm you up on chilly days and is easy to customize to your taste!

Ingredients

1 tablespoon olive oil
1 tablespoon butter
1 small yellow onion, diced
3 celery stalks, thinly sliced
2 medium carrots, thinly sliced
6 cloves garlic, minced
10-12 cups low-sodium chicken broth (12 cups for a brothier soup)
4 thyme sprigs (or 1 teaspoon dried thyme)
2 bay leaves
2 pounds skinless, bone-in chicken breasts
1¼ teaspoon salt (to taste)
½ teaspoon freshly ground black pepper (to taste)
10 ounces Carba-Nada noodles (or regular wide egg noodles)
Chopped fresh parsley (for garnish)
Lemon wedges (for serving)

Cooking Summary

Heat olive oil and butter in a Dutch oven over medium heat. Add onions, celery, and carrots; cook for 5 minutes. Stir in garlic and cook for an additional 20 seconds.
Add chicken broth, thyme, and bay leaves. Bring to a simmer.
Add chicken breasts, salt, and pepper. Cover and simmer for 25-30 minutes until chicken is cooked through.
Remove chicken from the pot and shred it. Add noodles to the broth and cook for 6-7 minutes (or 4-5 minutes for Carba-Nada noodles).
Stir shredded chicken back into the soup, cover, and simmer for 2 more minutes. Discard thyme sprigs and bay leaves, adjust seasoning, and serve garnished with parsley and lemon wedges.

Expert Advice

You can prepare the soup in advance but add the noodles just before serving to prevent them from becoming mushy.
For a creamier soup, reduce the broth and stir in cream or half-and-half after cooking.
Feel free to add other vegetables like peas or spinach for extra nutrition.

Portion Sizes/Calorie Info

This recipe yields about 14 servings, with approximately 213 calories per serving.

Link to Detailed Recipe

For more details, visit: Diethood

10. Chicken Stew

I know we are talking about chicken soups but this soup’s “elder cousin stew” recipe from Beth is a hearty and comforting that’s perfect for chilly days.

With tender chicken thighs, a medley of vegetables, and a rich, gravy-like broth, this stew is a delightful meal in a bowl.

It’s thicker than chicken soup but lighter than beef stew, making it an ideal choice for a cozy dinner.

Ingredients

1 yellow onion, diced
3 ribs celery, diced
4 cloves garlic, minced
1/2 lb. carrots, sliced
1.75 lbs. boneless, skinless chicken thighs, cut into 1-inch pieces
4 tablespoons all-purpose flour, divided
2 tablespoons butter
1 tablespoon olive oil
1.5 lbs. baby potatoes, halved
1 teaspoon dried parsley
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried sage
1/4 teaspoon freshly cracked black pepper
2 cups chicken broth
2 cups vegetable broth
1 tablespoon chopped fresh parsley (optional)

Cooking Summary

Dice the onion, celery, and carrots; mince the garlic; and halve the baby potatoes.
Coat the chicken thighs in 2 tablespoons of flour and brown them in a pot with butter and olive oil.
Remove the chicken and sauté the vegetables in the same pot, scraping up the browned bits.
Add the remaining flour, then return the chicken to the pot along with the potatoes, herbs, and broths.
Bring to a boil, then reduce heat and simmer for about 30 minutes until the potatoes are tender and the broth has thickened.
Taste and adjust seasoning, adding fresh parsley if desired.

Expert Advice

Chicken Choice: Use chicken thighs for juiciness and flavor; they hold up well during cooking.
Browning: Ensure the chicken is well-browned to develop flavor in the broth.
Broth Quality: Use high-quality broths for the best flavor; homemade or brands like Better Than Bouillon work well.

Portion Sizes/Calorie Info

This recipe serves about 6, with approximately 355 calories per serving.

Link to Detailed Recipe

For more details, visit: Budget Bytes

11. Chicken Vegetable Soup

This recipe from Jennie is a hearty Chicken Vegetable Soup that’s loaded with tender chicken and a variety of vegetables in a flavorful tomato broth.

It’s the perfect comfort food for cold days and a healthy option for your weekly meal plan.

Ingredients

Oil or butter (for sautéing)
1 cup onion, diced
1 tablespoon minced garlic
3 cups cooked chicken (shredded or diced)
16 oz frozen mixed vegetables
14.5 oz petite diced tomatoes (undrained)
8 oz tomato sauce
3 cups chicken broth
1 teaspoon dried parsley
1 teaspoon dried oregano
½ teaspoon dried thyme
Salt and pepper, to taste

Cooking Summary

Heat a soup pot with oil, butter, or cooking spray. Sauté diced onions for 2-3 minutes until translucent, then add minced garlic and cook for an additional 30 seconds.
Add cooked chicken, frozen mixed vegetables, petite diced tomatoes, tomato sauce, and chicken broth to the pot. Stir in all seasonings and mix well.
Bring the soup to a boil, then reduce heat to low and allow it to simmer for 20-25 minutes. Remove from heat and serve warm.

Expert Advice

Feel free to customize the soup with any vegetables you have on hand, such as bell peppers or potatoes.
This soup can be made in a slow cooker; just sauté the onions first, then add all ingredients except the noodles and cook on low for 5-6 hours or high for 3-4 hours.
Allow the soup to cool completely before freezing in airtight containers. Reheat on the stovetop or in the microwave.

Portion Sizes/Calorie Info

This recipe yields about 10 servings, with approximately 130 calories per serving.

Link to Detailed Recipe

For more details, visit: The Diary of a Real Housewife

12. Easy Chicken Taco Soup

This recipe from Natasha Bull is a flavorful Chicken Taco Soup that features a creamy Rotel tomato broth, black beans, corn, and tender chicken.

Quick to prepare in just 35 minutes, it’s perfect for a cozy dinner and can be customized with your favorite toppings!

Ingredients

1 tablespoon olive oil
½ medium onion, chopped
3 cups chicken broth
2 (10 oz) cans Rotel diced tomatoes & green chilies (with juices)
1 (14 oz) can black beans (drained & rinsed)
1 (12 oz) can corn (drained)
½ red bell pepper, chopped
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
8 oz cream cheese (softened)
2 cups cooked or rotisserie chicken (shredded)
Salt and pepper, to taste
Optional toppings: shredded Mexican cheese blend, avocado, cilantro, tortilla strips, etc.

Cooking Summary

In a soup pot, heat olive oil and sauté the onion over medium-high heat for 5 minutes.
Add all remaining soup ingredients except for the cream cheese, chicken, and salt & pepper. Bring to a boil.
Reduce heat to a simmer for 5 minutes. While the soup cooks, prepare your toppings.
Cut the cream cheese into smaller pieces and add it to the soup, stirring until melted.
Stir in the shredded chicken and cook for an additional 5-7 minutes until heated through.
Season with salt and pepper, and serve with your desired toppings.

Expert Advice

Feel free to substitute Sriracha with your favorite hot sauce for a different flavor.
Ensure the cream cheese is very soft for easy melting; microwave it if necessary.
If you prefer a thicker soup, consider adding a cornstarch slurry before serving.

Portion Sizes/Calorie Info

This recipe yields about 4-6 servings, with approximately 719 calories per serving.

Link to Detailed Recipe

For more details, visit: Salt & Lavender

13. Carrabba’s Copycat Mama Mandola’s Chicken Soup

This recipe from Angie is a comforting Mama Mandola’s Chicken Soup, inspired by Carrabba’s.

It’s hearty and loaded with chicken, vegetables, and a flavorful broth, making it perfect for chilly days or family gatherings.

Ingredients

3 tablespoons butter
3-4 celery ribs, chopped (approximately 1½ cups)
5 carrots, peeled and sliced (approximately 2 cups)
3 medium russet potatoes, diced
1 large onion, chopped
8 cloves garlic, chopped
10 cups water
3 tablespoons Better Than Bouillon Chicken Base
1 rotisserie chicken, skin removed & deboned, shredded in large chunks
1 bay leaf
1 (15 oz) can diced tomatoes (do not drain)
1½ teaspoons white pepper
1 cup ditalini pasta, cooked al dente
Kosher salt & freshly ground black pepper, to taste
¼ teaspoon dried thyme
2 teaspoons each of Litehouse poultry seasoning, oregano, and basil

Cooking Summary

In a large stock pot, melt the butter over medium-high heat. Add onions, celery, carrots, potatoes, and garlic. Season with salt and sauté for 10 minutes, stirring occasionally.
Add 10 cups of water, stir in the chicken base, diced tomatoes, white pepper, bay leaf, and shredded chicken. Bring to a low boil and simmer for 10 minutes.
Cook the ditalini pasta separately according to package instructions, then drain and add to the soup.
Season with additional salt and pepper to taste, and serve hot with crusty bread.

Expert Advice

Using a rotisserie chicken saves time and adds flavor. You can also cook your own chicken if preferred.
Cook the pasta separately to avoid it becoming mushy in the soup.
This soup freezes well, but it’s best to add the pasta just before serving to maintain its texture.

Link to Detailed Recipe

For more details, visit: The Company She Keeps

14. Avgolemono — Greek Lemon Chicken Soup

This recipe from Alice is a comforting and flavorful Avgolemono, a traditional Greek lemon chicken soup.

It features a creamy broth made with egg yolks and fresh lemon juice, making it a delightful and warming meal perfect for any occasion.

Ingredients

1 tablespoon olive oil
1 medium onion, diced
1 medium carrot, diced
2-3 celery stalks, diced
2-3 garlic cloves, finely chopped
2 bay leaves
2 chicken breasts (about 12 oz / 350 g total)
6 cups (1.5 liters) chicken stock
¾ cup (175 g) orzo
Juice of 1 lemon
2 egg yolks
A handful of fresh dill
Salt and freshly ground black pepper, to taste

Cooking Summary

Heat olive oil in a large stock pot or Dutch oven. Sauté the onion, carrot, and celery for 8-10 minutes until softened.
Add garlic and cook for another minute. Then, add bay leaves, chicken, and chicken stock.
Bring to a boil, then lower the heat to medium-low, cover, and simmer for 15 minutes.
Remove the chicken and bay leaves. Add orzo to the pot and cook for 10 minutes.
Shred the chicken and return it to the pot. In a bowl, whisk together egg yolks and lemon juice. Temper the mixture by adding 1-2 ladles of hot broth, then stir it back into the pot.
Simmer for an additional 5 minutes, stir in fresh dill, and adjust seasoning before serving.

Expert Advice

It’s crucial to temper the egg yolks with hot broth to prevent scrambling.
For a richer soup, add 1-2 tablespoons of butter along with the olive oil.
Leftovers can be stored in the fridge for up to 3 days. Reheat gently to avoid curdling the eggs.

Portion Sizes/Calorie Info

This recipe yields about 4 servings, with approximately 377 calories per serving.

Link to Detailed Recipe

For more details, visit: Skinny Spatula

15. Creamy Crack Chicken Soup

This recipe from Katerina is a rich and flavorful Creamy Crack Chicken Soup that combines tender chicken, crispy bacon, and a creamy broth infused with ranch seasoning.

It’s a low-carb, keto-approved dish that’s perfect for a comforting meal any time of the year.

Ingredients

4 slices bacon, diced
1 tablespoon butter
1 small yellow onion, diced
3 cloves garlic, minced
4 to 6 cups low-sodium chicken broth
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried dill weed
½ teaspoon dried chives
Salt and freshly ground black pepper, to taste
1 bay leaf
4 cups cooked shredded chicken
8 ounces cream cheese (softened)
1 cup shredded cheddar cheese
3 to 4 cups baby spinach
¼ cup heavy cream
Sliced green scallions, for garnish

Cooking Summary

In a Dutch oven or soup pot, cook the diced bacon until crispy. Remove the bacon and leave the grease in the pot.
Add butter to the pot and melt over medium-high heat. Stir in the onions and cook for 3 minutes, then add garlic and cook for 20 seconds.
Pour in the chicken broth and scrape up any browned bits from the bottom of the pot. Season with garlic powder, onion powder, dill weed, chives, salt, and pepper. Add the bay leaf and bring to a boil.
Lower the heat and simmer for 5 minutes. Stir in the shredded chicken and cook for another 5 minutes.
Add the cream cheese and whisk until melted. Stir in the shredded cheese and baby spinach, then add heavy cream and cook for 1 more minute.
Adjust seasoning as needed, remove the bay leaf, and serve topped with scallions and bacon.

Expert Advice

For a thicker soup, consider adding more cream cheese or reducing the broth slightly.
Store leftovers in an airtight container for up to 3 days. Reheat gently to avoid curdling the cream.

Portion Sizes/Calorie Info

This recipe yields about 10 servings, with approximately 309 calories per serving.

Link to Detailed Recipe

For more details, visit: Diethood