7 Creative Chicken Soup Recipes to Try Tonight
Most people already have a go-to recipe for classic chicken noodle soup. Every now and then, it’s nice to change up the flavors to turn the dish into something totally new. Whether you like things extra spicy or just want to find more ways to sneak bacon into your meals, one of these seven recipes will please your palate.
1. Mexican Chicken Soup
Brimming with chicken, sweet potato, avocado, tomatoes, and crispy tortilla strips, this Mexican-inspired soup from The Kitchn is truly an all-in-one meal. Unlike most recipes with south-of-the-border flavors, this one isn’t spicy. This makes it ideal for those who don’t like things too hot. That being said, feel free to add some sliced chiles.
- 1 medium sweet potato, cut into bite-size peices
- 3 tablespoons cooking oil
- ½ medium onion, thinly sliced
- 4 garlic cloves, minced
- ¼ teaspoon ground cumin
- Salt and pepper
- 4 cups chicken broth
- 2 cups shredded cooked chicken
- 1 cup chopped tomatoes
- Juice of ½ lime
- 1 corn tortilla, cut in half and sliced into ¼-inch strips
- ½ avocado, sliced
- ½ cup shredded Jack cheese
Directions: In a 3-quart pot, bring 6 cups of water to a boil. Add potatoes and simmer, covered, until easily pierced with a knife, about 5 to 7 minutes. Drain potatoes and set aside.
In a large pot, heat 2 tablespoons oil over medium heat. Add onion and cook, stirring, until softened, about 10 minutes. Stir in garlic, cumin, salt, and pepper. Cook, stirring, for 1 minute longer. Add chicken stock and bring to a simmer. Add chicken, tomatoes, lime juice, potatoes, and cilantro. Turn off heat and cover with a lid.
In a small skillet, heat remaining oil over medium. Cook, tossing frequently, until golden and crisp, about 5 minutes. Season with salt.
Serve soup topped with cilantro, avocado, cheese, and tortilla strips.
2. Rosemary Chicken, Bacon, and Potato Soup
This fragrant chicken and potato soup from Food & Wine tastes like Sunday dinner’s more casual cousin. You can even use leftover roast chicken from the weekend to make this recipe. If you don’t have any cooked poultry on hand, just pick up a rotisserie bird from the store. The rosemary is what really makes this recipe special, but don’t go overboard on the herb. Too much will make the dish taste like a Christmas tree.
- 4 slices of bacon, cut into 1-inch pieces
- ½ medium onion, diced
- 1 teaspoon coarsely chopped fresh rosemary
- 5 cups chicken stock
- ½ pound red potatoes, cut into ½-inch pieces
- 2 teaspoons Worcestershire sauce
- 1 cup cubed or shredded cooked chicken
- Salt and pepper
Directions: In a stockpot, cook bacon over medium-high heat until crisp. Add onion and rosemary. Cook until onions are soft and translucent, about 3 minutes.
Stir in chicken stock, potatoes, Worcestershire, and chicken. Bring to a boil, reduce heat, and simmer for 10 minutes, or until potatoes are tender. Season with salt and pepper. Serve.
3. Greek Lemon Soup with Chicken
Greece’s answer to chicken soup is Avgolemono, a vibrant dish with plenty of lemon juice and egg yolks. Though it sounds a little strange, this recipe is a welcome meal on a particularly chilly day. We like Real Simple’s take on the Greek soup because it contains only seven ingredients and can be on the table in 30 minutes. If you can’t find orzo, substitute another small cut of pasta.
- 6 cups low-sodium chicken broth
- ⅓ cup orzo
- 6 large egg yolks
- 1½ cups shredded rotisserie chicken
- ¼ cup fresh lemon juice
- Kosher salt and black pepper
Directions: In a large saucepan, bring broth to a boil. Add pasta and cook until tender, about 8 to 9 minutes.
In a large mixing bowl, beat yolks. Gradually whisk in 1 cup of hot broth. Add egg mixture to saucepan, reduce heat to medium, and cook, stirring, until thickened, about 5 to 7 minutes.
Stir in chicken and lemon juice. Season with ½ teaspoon salt and ¼ teaspoon pepper. Serve
4. Italian Chicken Soup
This cozy chicken soup with cream, tomatoes, and herbs from The Pioneer Woman is a weekend project that’s well worth your time. While it takes about 1½ hours from start to finish, the taste is worth the effort. You’ll also end up with enough to keep yourself well fed throughout the week.
While can buy whole chickens already cut into pieces at the grocery store, you have to be a little careful. Sometimes the packages contain parts from different birds, which won’t cook evenly. Buy a whole one and cut it up yourself. You’ll ensure more even cooking and also save a few bucks.
- 1 pound ditalini or other short-cut pasta
- 2 tablespoon olive oil, divided
- 1 whole chicken, cut into pieces
- 8 cups low-sodium chicken broth
- 1 medium onion, diced
- 2 green bell pepper, diced
- 2 celery stalks, diced
- 2 jalapeños, diced
- 1 (28-ounce) can whole tomatoes, chopped
- 2 cups heavy cream
- ⅓ cup extra-virgin olive oil
- Salt and pepper
- Parmesan cheese shavings
Directions: Cook pasta in a large pot of boiling salted water according to package directions. Drain, rinse with cold water, toss with 1 tablespoon oil, and set aside.
Add chicken pieces to a Dutch oven or other heavy pot. Pour chicken stock over top. Bring to a boil, reduce heat, cover, and simmer for 30 minutes. Turn off heat and let pot sit, covered, for 30 minutes. Remove chicken to a work surface. Using your hands or two forks, shred meat. Discard skin and bones.
Heat a small skillet over medium-high. Add extra-virgin olive oil and oregano. Remove from heat and stir to let oregano bloom. Set aside.
Pour chicken stock into another container, then heat same pot over medium-high heat. Add 1 tablespoon olive oil, onion, green pepper, celery, and jalapeño. Cook, stirring, until golden, about 10 minutes.
Stir in chicken broth, chicken, and tomatoes. Bring mixture to a boil, reduce heat to low, then stir in pasta, cream, and oregano oil. Cook until heated through, stirring occasionally. Serve soup with Parmesan.
5. Spicy Asian Chicken and Noodle Soup
The next time you’re feeling congested, try Cooking Light’s Asian take on chicken soup instead of your usual recipe. The spicy chiles in the curry paste and Sriracha can help ease sinus pressure. Even if you’re not feeling ill, this soup is a delicious recipe to add to your repertoire.
- 3 cups low-sodium chicken broth
- 7½ cups water, divided
- 1½ cups shredded rotisserie chicken breast meat
- ½ cup grated carrot
- ½ cup thinly sliced snow peas
- 2 teaspoon Sriracha
- 2 teaspoons low-sodium soy sauce
- 1½ teaspoons Thai red curry paste
- 1 (2-inch) piece peeled fresh ginger
- 3 ounces wide rice noodles
- 1 tablespoon fresh lime juice
- ¼ cup chopped fresh mint
- ¼ cup chopped fresh cilantro
- ¼ cup thinly sliced green onions
Directions: Bring broth, 1½ cups water, chicken, carrot, snow peas, Sriracha, soy sauce, curry paste, and ginger to a simmer in a medium saucepan. Keep warm.
Bring remaining 6 cups water to a boil in a large saucepan, add rice noodles, and cook for 3 minutes. Drain and add ¼ cup noodles to each of four bowls.
Remove ginger from soup and stir in lime juice. Ladle soup over noodles in bowls. Garnish with mint, cilantro, and green onions. Serve.
6. Creamy Chicken and Mushroom Soup
If you’re a fan of creamy soups, this mushroom and chicken concoction from Damn Delicious is a must-make recipe. It uses chicken thighs rather than breasts, which almost guarantees the poultry will stay juicy. Don’t feel like you have to limit yourself to cremini mushrooms. Any variety of fungi will work, so use whatever looks good at the store.
- 1 tablespoon olive oil
- 8 ounces boneless, skinless chicken thighs, cut into 1-inch pieces
- Kosher salt and freshly ground pepper
- 2 tablespoons unsalted butter
- 3 garlic cloves
- 8 ounces cremini mushrooms, thinly sliced
- 1 onion, diced
- 3 carrots, peeled and diced
- 2 celery stalks, diced
- ½ teaspoon dried thyme
- ¼ cup all-purpose flour
- 4 cups chicken stock
- 1 bay leaf
- 2 tablespoons chopped fresh parsley
- ½ cup half-and-half, plus more
Directions: In a large Dutch oven or stockpot, heat oil over medium. Season chicken thighs generously with salt and pepper, add to pot, and cook until golden, about 2 to 3 minutes. Remove to a plate and set aside.
Melt butter in same pot. Stir in garlic, mushrooms, onion, carrots, and celery. Cook vegetables, stirring, until soft, about 3 to 4 minutes. Add thyme and cook, stirring, until fragrant, about 1 minute.
Add flour and stir to evenly coat vegetables. Cook flour until just beginning to brown, about 1 minute. Gradually stir in chicken stock, stirring constantly to avoid lumps. Add bay leaf and chicken. Cook, stirring occasionally, until thickened, about 4 to 5 minutes.
Sir in half-and-half. Cook, stirring occasionally, until just heated through, about 1 to 2 minutes. If desired, add more half-and-half. Season with salt and pepper. Serve garnished with parsley.
7. Moroccan Chicken and Sweet Potato Soup
With loads of vegetables, poultry, and beans, this Moroccan Chicken and Sweet Potato Soup from Eating Well is about as healthy as a one-pot meal can get. Nutritional value aside, it also packs a serious dose of flavor thanks to cinnamon, cumin, and spicy harissa. If you have any other vegetables hanging out in your fridge, this recipe is a great way to use them up. Just chop the produce and add it to the pot along with the peppers and green beans.
- 2 tablespoons extra-virgin olive oil
- 1 cup chopped onion
- 2 large garlic cloves, minced
- 1½ teaspoons ground cumin
- ½ teaspoon cinnamon
- ¼ teaspoon cayenne pepper
- 8 cups low-sodium chicken broth
- 2 pounds bone-in chicken breasts, skin removed
- 3 cups diced sweet potato
- 2 cups diced red bell pepper
- 2 cups fresh or frozen, thawed green beans, cut into 1-inch pieces
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1¼ teaspoons salt
- ½ teaspoon pepper
- 1 teaspoon harissa
Directions: Heat oil in a large pot set over meidum heat. Add onion and garlic. Cook, stirring occasionally, until softened, about 2 to 3 minutes. Add cumin, cinnamon, and cayenne. Cook, stirring, for 1 minute. Add broth and chicken. Cover, increase heat to high, and bring to a simmer. Uncover and cook, turning chicken occasionally, until an instant-read thermometer inserted into the thickest part registers 165 degrees Fahrenheit, about 20 to 22 minutes. Skim foam from surface while chicken cooks. Transfer chicken to a cutting board and let cool. Shred meat and discard bones.
Meanwhile, add sweet potato, bell pepper, and green beans to pot. Return to a simmer. Cook until vegetables are tender, 4 to 10 minutes. Stir in chicken, chickpeas, salt, and pepper. Cook until heated through, about 3 minutes longer. Remove from heat, stir in harissa, and serve.