18 Delicious Healthy Chicken Soup Recipes Nutritious

When the craving for something warm, nourishing, and downright comforting hits, nothing beats a bowl of homemade chicken soup. Whether you’re fighting off a chill, need a quick weeknight dinner, or just want a wholesome meal packed with flavor, we’ve rounded up 18 deliciously healthy chicken soup recipes that are as easy to make as they are satisfying. Get ready to ladle up some serious goodness!

Classic Lemon Herb Chicken Soup

Kick off your cooking adventure with this comforting bowl of Classic Lemon Herb Chicken Soup. It’s the perfect blend of zesty and savory, guaranteed to warm you up from the inside out.

Ingredients

• 1 whole pasture-raised chicken, about 3-4 lbs
• 2 quarts cold filtered water
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 2 carrots, peeled and sliced into 1/4-inch rounds
• 2 celery stalks, sliced into 1/4-inch pieces
• 1 tbsp clarified butter
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 2 sprigs fresh thyme
• 1 sprig fresh rosemary
• 1 bay leaf
• 1 lemon, zested and juiced
• 1/2 cup fresh parsley, finely chopped

Instructions

1. In a large stockpot, combine the chicken and cold filtered water. Bring to a boil over high heat, then reduce to a simmer for 90 minutes, skimming off any foam that rises to the surface.
2. Remove the chicken from the pot and set aside to cool. Strain the broth through a fine-mesh sieve into a clean pot.
3. In the same stockpot, heat clarified butter over medium heat. Add diced onion, minced garlic, carrots, and celery. Sauté for 5 minutes until the vegetables are softened.
4. Shred the cooled chicken, discarding the bones and skin. Add the shredded chicken back to the pot.
5. Pour the strained broth over the chicken and vegetables. Add sea salt, black pepper, thyme, rosemary, and bay leaf. Simmer for 20 minutes.
6. Remove the herb sprigs and bay leaf. Stir in the lemon zest, lemon juice, and chopped parsley. Simmer for an additional 5 minutes.
7. Tip: For a clearer broth, avoid boiling after adding the lemon juice as it can cloud the soup.
8. Tip: Let the soup rest for 10 minutes before serving to allow the flavors to meld together beautifully.
9. Tip: Garnish with extra parsley and a slice of lemon for a fresh, vibrant presentation.

Enjoy the symphony of flavors in every spoonful, with the tender chicken, aromatic herbs, and bright lemon notes. Serve it with a crusty baguette or over a bed of steamed quinoa for a heartier meal.

Spicy Thai Coconut Chicken Soup

Now, imagine wrapping your hands around a warm bowl of this Spicy Thai Coconut Chicken Soup on a chilly evening. You’re in for a treat with its creamy coconut base, tender chicken, and a kick of heat that’s just right.

Ingredients

• 1 tablespoon coconut oil
• 1 pound boneless, skinless chicken thighs, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 stalk lemongrass, bruised and cut into 2-inch pieces
• 4 cups chicken stock, homemade preferred
• 1 can (13.5 oz) full-fat coconut milk
• 1 tablespoon fish sauce
• 1 teaspoon palm sugar
• 1 cup shiitake mushrooms, thinly sliced
• 1 red chili, thinly sliced
• 2 tablespoons lime juice
• 1/4 cup cilantro, chopped

Instructions

1. Heat coconut oil in a large pot over medium heat until shimmering.
2. Add chicken thighs, cooking until lightly browned, about 3 minutes per side. Remove and set aside.
3. In the same pot, add garlic, ginger, and lemongrass. Sauté until fragrant, about 1 minute.
4. Pour in chicken stock, scraping the bottom to release any browned bits—this adds depth to your soup.
5. Return chicken to the pot. Add coconut milk, fish sauce, and palm sugar. Stir to combine.
6. Bring to a simmer, then reduce heat to low. Cook for 15 minutes, allowing flavors to meld.
7. Add shiitake mushrooms and red chili. Simmer for another 5 minutes until mushrooms are tender.
8. Stir in lime juice and cilantro. Taste and adjust seasoning if necessary.
9. Remove lemongrass pieces before serving.

Rich in flavors, this soup boasts a silky texture with a perfect balance of spicy, sweet, and tangy notes. Serve it with a side of steamed jasmine rice for a heartier meal.

Low-Sodium Chicken Vegetable Soup

Nothing beats a warm bowl of soup on a chilly evening, and this low-sodium chicken vegetable soup is both comforting and guilt-free. You’ll love how the flavors meld together, creating a hearty dish that’s perfect for any night of the week.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 cup diced yellow onion
• 1 cup diced carrots
• 1 cup diced celery
• 2 cloves garlic, minced
• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 6 cups low-sodium chicken broth
• 1 cup diced zucchini
• 1 cup fresh spinach leaves
• 1 tsp dried thyme
• 1/2 tsp freshly ground black pepper

Instructions

1. Heat the extra-virgin olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced yellow onion, carrots, and celery to the pot. Sauté until the vegetables are softened, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
4. Add the chicken pieces to the pot. Cook until the chicken is no longer pink on the outside, about 3 minutes, stirring occasionally.
5. Pour in the low-sodium chicken broth, bringing the mixture to a gentle boil. Reduce the heat to low and simmer for 15 minutes.
6. Add the diced zucchini, fresh spinach leaves, dried thyme, and freshly ground black pepper to the pot. Simmer for an additional 5 minutes, or until the zucchini is tender.
7. Remove the pot from the heat. Let the soup stand for 2 minutes before serving to allow the flavors to meld.

Great texture and flavor come together in this soup, with the chicken staying tender and the vegetables offering a slight crunch. Serve it with a slice of crusty whole-grain bread for a complete meal that’s both satisfying and nutritious.

Creamy Kale and Chicken Soup

Craving something cozy yet nutritious? This creamy kale and chicken soup is your go-to for a comforting meal that doesn’t skimp on flavor or health benefits.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
• 4 cups low-sodium chicken broth
• 1 cup heavy cream
• 1 bunch curly kale, stems removed and leaves torn into bite-sized pieces
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon smoked paprika

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic and cook for 30 seconds until fragrant.
4. Add the chicken pieces to the pot, seasoning with sea salt, black pepper, and smoked paprika. Cook until the chicken is lightly browned on all sides, about 5 minutes.
5. Pour in the chicken broth, bringing the mixture to a gentle boil. Reduce heat to low and simmer for 15 minutes.
6. Stir in the heavy cream and kale, cooking for an additional 5 minutes until the kale is wilted but still vibrant.
7. Adjust seasoning if necessary, then remove from heat.

Just like that, you’ve got a velvety soup with tender chicken and kale that’s both hearty and wholesome. Serve it with a sprinkle of grated Parmesan or a side of crusty bread for an extra touch of comfort.

Turmeric Ginger Chicken Soup

Sometimes, you just need a bowl of something warm, comforting, and packed with flavor to make your day better. That’s where this Turmeric Ginger Chicken Soup comes in—it’s like a hug in a bowl, with a kick of spice and a whole lot of goodness.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp fresh turmeric, grated
• 4 cups chicken bone broth, homemade or store-bought
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup full-fat coconut milk
• 1 tbsp fresh lime juice
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic, grated ginger, and grated turmeric, cooking for 1 minute until fragrant.
4. Pour in the chicken bone broth, scraping the bottom of the pot to release any browned bits.
5. Add the chicken pieces to the pot, ensuring they are fully submerged in the broth.
6. Bring the soup to a gentle boil, then reduce the heat to low and simmer for 15 minutes, or until the chicken is cooked through.
7. Stir in the coconut milk, lime juice, sea salt, and black pepper, heating through for 2 minutes.
8. Remove the pot from the heat and stir in the chopped cilantro.

Bright with citrus and rich with coconut, this soup has a velvety texture that’s both comforting and invigorating. Serve it with a side of steamed jasmine rice or a crusty baguette for dipping, and watch as it becomes a new favorite in your household.

Quinoa and Chicken Soup

Dive into a bowl of comfort with this quinoa and chicken soup, perfect for those days when you need something hearty yet healthy. You’ll love how the quinoa adds a nutty texture, making every spoonful satisfying.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup quinoa, rinsed
• 4 cups chicken stock, low-sodium
• 1 cup diced carrots
• 1 cup diced celery
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp fresh lemon juice
• 1/4 cup chopped fresh parsley

Instructions

1. Heat the extra-virgin olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced yellow onion and minced garlic, sautéing until translucent, about 3 minutes.
3. Increase the heat to medium-high, add the chicken pieces, and sear until golden brown, about 5 minutes.
4. Stir in the rinsed quinoa, chicken stock, diced carrots, and diced celery, bringing the mixture to a boil.
5. Reduce the heat to low, cover, and simmer for 20 minutes, or until the quinoa is tender and the chicken is cooked through.
6. Season with sea salt and freshly ground black pepper, then stir in the fresh lemon juice and chopped parsley.

Rich in flavors and textures, this soup is a delightful blend of tender chicken, fluffy quinoa, and crisp vegetables. Serve it with a slice of crusty bread for a complete meal that warms you from the inside out.

Moroccan Spiced Chicken Soup

Hey there! If you’re craving something warm, comforting, and packed with flavor, this Moroccan Spiced Chicken Soup is about to become your new favorite. It’s a vibrant, aromatic dish that brings a little adventure to your dinner table.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/4 tsp ground turmeric
• 1/4 tsp cayenne pepper
• 4 cups chicken stock, homemade preferred
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup diced carrots
• 1 cup diced celery
• 1/2 cup chopped fresh cilantro
• 1 tbsp fresh lemon juice
• Salt, to taste

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the garlic and ginger, cooking until fragrant, about 30 seconds.
4. Add the cumin, coriander, cinnamon, turmeric, and cayenne pepper, toasting the spices for 1 minute to release their aromas.
5. Pour in the chicken stock, scraping the bottom of the pot to deglaze.
6. Add the chicken thighs, carrots, and celery, bringing the soup to a simmer.
7. Reduce the heat to low, cover, and simmer for 20 minutes, or until the chicken is cooked through and the vegetables are tender.
8. Stir in the cilantro and lemon juice, then season with salt as needed.

Rich in flavors and spices, this soup has a comforting warmth with a slight kick from the cayenne. Serve it with a side of crusty bread or over a bed of couscous for a heartier meal.

Greek Avgolemono Chicken Soup

Brimming with comfort and zest, this Greek Avgolemono Chicken Soup is your go-to for a heartwarming meal. You’ll love how the lemony broth and tender chicken come together in a dance of flavors.

Ingredients

• 1 whole pasture-raised chicken, about 3 lbs
• 8 cups cold filtered water
• 1 large yellow onion, finely diced
• 2 carrots, peeled and sliced into 1/4-inch rounds
• 2 celery stalks, finely chopped
• 1 cup long-grain white rice
• 3 pasture-raised eggs, lightly beaten
• 1/2 cup fresh lemon juice
• 2 tbsp extra virgin olive oil
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. In a large pot, combine the chicken and cold filtered water. Bring to a boil over high heat, then reduce to a simmer for 45 minutes, skimming any foam that rises to the surface.
2. Remove the chicken from the pot and set aside to cool. Strain the broth through a fine-mesh sieve into a clean pot.
3. Heat the olive oil in the pot over medium heat. Add the onion, carrots, and celery, sautéing until softened, about 5 minutes.
4. Return the strained broth to the pot. Add the rice and simmer for 15 minutes, or until the rice is tender.
5. While the soup simmers, shred the cooled chicken into bite-sized pieces, discarding the bones and skin.
6. In a medium bowl, whisk together the eggs and lemon juice until smooth. Gradually ladle in 2 cups of the hot broth, whisking constantly to temper the eggs.
7. Stir the egg mixture back into the pot along with the shredded chicken. Cook over low heat for 5 minutes, stirring gently, until the soup thickens slightly. Do not boil.
8. Season with sea salt and freshly ground black pepper. Serve immediately.

Hearty yet light, this soup boasts a velvety texture with a bright, citrusy kick. Try garnishing with fresh dill or a sprinkle of paprika for an extra layer of flavor.

Mexican Chicken Lime Soup

Just imagine a bowl of steaming, zesty soup that’s bursting with fresh flavors and a hint of spice—it’s the kind of dish that makes you feel alive. Mexican Chicken Lime Soup is your go-to for a comforting yet vibrant meal.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 medium white onion, finely diced
• 2 cloves garlic, minced
• 1 jalapeño, seeded and finely diced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 4 cups chicken stock, homemade preferred
• 2 cups shredded cooked chicken, preferably from a rotisserie chicken
• 1 cup diced tomatoes, fire-roasted for depth
• 1/4 cup freshly squeezed lime juice
• 1/4 cup chopped fresh cilantro
• 1 avocado, diced, for garnish
• Salt, to adjust seasoning

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the garlic and jalapeño, cooking until fragrant, about 1 minute.
4. Sprinkle the cumin and smoked paprika over the vegetables, stirring to coat evenly, about 30 seconds.
5. Pour in the chicken stock, scraping the bottom of the pot to release any browned bits.
6. Add the shredded chicken and diced tomatoes, bringing the soup to a gentle simmer.
7. Let the soup simmer uncovered for 15 minutes to allow the flavors to meld.
8. Remove from heat and stir in the lime juice and chopped cilantro.
9. Season with salt as needed, starting with 1/2 tsp and adjusting to your preference.
10. Ladle the soup into bowls and garnish with diced avocado before serving.

Perfectly balanced, this soup offers a creamy texture from the avocado against the bright acidity of lime. Serve it with a side of warm tortillas for dipping, and you’ve got a meal that’s both hearty and refreshing.

Curried Chicken and Lentil Soup

Busy days call for hearty, comforting meals that don’t skimp on flavor or nutrition. This Curried Chicken and Lentil Soup is your go-to for a satisfying bowl that’s as easy to make as it is delicious.

Ingredients

• 1 tbsp clarified butter
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup dried green lentils, rinsed
• 4 cups chicken stock
• 1 cup full-fat coconut milk
• 1 tbsp fresh lime juice
• 1/4 cup chopped fresh cilantro
• Salt, to season

Instructions

1. Heat the clarified butter in a large pot over medium heat until shimmering.
2. Add the diced yellow onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking until fragrant, about 1 minute.
4. Mix in the curry powder, turmeric, cumin, coriander, and cayenne pepper, toasting the spices for 30 seconds to release their aromas.
5. Add the chicken pieces, stirring to coat them evenly with the spice mixture, and cook until they start to brown, about 5 minutes.
6. Pour in the rinsed lentils and chicken stock, bringing the mixture to a boil.
7. Reduce the heat to low, cover, and simmer for 25 minutes, or until the lentils are tender.
8. Stir in the coconut milk and lime juice, heating through for another 5 minutes.
9. Season with salt to your liking and garnish with chopped cilantro before serving.

Creamy coconut milk balances the warmth of the spices, while the lentils add a satisfying texture. Serve with a side of naan bread for dipping, or top with a dollop of yogurt for extra creaminess.

Chicken and Barley Soup

Comforting and hearty, this chicken and barley soup is your go-to for chilly evenings or when you’re craving something nourishing. You’ll love how the tender chicken and chewy barley come together in a savory broth.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 6 cups low-sodium chicken stock
• 1 cup pearl barley, rinsed
• 2 medium carrots, peeled and diced
• 2 stalks celery, diced
• 1 tsp fresh thyme leaves
• 1 bay leaf
• Salt and freshly ground black pepper, to season

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and minced garlic, sautéing until translucent and fragrant, approximately 3 minutes.
3. Increase the heat to medium-high, add the chicken pieces, and sear until golden brown on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to ensure proper browning.
4. Pour in the chicken stock, scraping the bottom of the pot to release any browned bits.
5. Stir in the rinsed barley, diced carrots, celery, thyme leaves, and bay leaf. Bring to a boil.
6. Reduce the heat to low, cover, and simmer for 45 minutes, or until the barley is tender and the chicken is cooked through. Tip: Stir occasionally to prevent sticking.
7. Season with salt and freshly ground black pepper to taste. Tip: Adjust seasoning gradually, tasting as you go.
8. Remove the bay leaf before serving.

Flavorful and satisfying, this soup boasts a rich broth with layers of texture from the barley and vegetables. Serve it with a sprinkle of fresh parsley or a side of crusty bread for an extra touch of comfort.

Asian-Inspired Chicken Ramen Soup

Oh, you’re in for a treat with this Asian-inspired chicken ramen soup. It’s the perfect blend of comforting warmth and vibrant flavors, ideal for those days when you crave something hearty yet refreshing.

Ingredients

• 6 cups homemade chicken stock
• 2 pasture-raised eggs, lightly beaten
• 1 tbsp clarified butter
• 2 boneless, skinless chicken thighs, thinly sliced
• 3 oz dried ramen noodles
• 1 tbsp toasted sesame oil
• 2 garlic cloves, minced
• 1 inch fresh ginger, grated
• 1 tbsp soy sauce
• 1 tsp fish sauce
• 1 cup shiitake mushrooms, thinly sliced
• 2 green onions, finely chopped
• 1 tsp chili flakes (optional)

Instructions

1. In a large pot, heat the clarified butter over medium heat until shimmering.
2. Add the minced garlic and grated ginger, sautéing for 30 seconds until fragrant.
3. Add the thinly sliced chicken thighs, cooking until no longer pink, about 3 minutes.
4. Pour in the chicken stock, soy sauce, and fish sauce, bringing to a gentle boil.
5. Reduce heat to low, add the shiitake mushrooms, and simmer for 10 minutes to infuse flavors.
6. Meanwhile, in a separate pot, cook the ramen noodles according to package instructions, then drain and set aside.
7. Slowly drizzle the beaten eggs into the simmering soup, stirring gently to create silky ribbons.
8. Divide the cooked noodles between two bowls, ladle the soup over, and garnish with green onions and chili flakes if desired.

Just imagine the rich, umami-packed broth hugging each strand of noodle, with the tender chicken and earthy mushrooms adding depth. Serve it with a side of kimchi for an extra kick of flavor.

Roasted Garlic Chicken Soup

Got a chilly evening ahead? This roasted garlic chicken soup is your cozy blanket in a bowl, packed with deep flavors and a comforting aroma that’ll fill your kitchen.

Ingredients

• 1 whole pasture-raised chicken, about 4 lbs
• 2 heads of garlic, halved horizontally
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 2 carrots, peeled and sliced into 1/4-inch rounds
• 2 celery stalks, sliced into 1/4-inch pieces
• 6 cups homemade chicken stock
• 1 tsp fresh thyme leaves
• 1 bay leaf
• Salt and freshly ground black pepper, to season
• 1/2 cup heavy cream
• 2 tbsp chopped fresh parsley, for garnish

Instructions

1. Preheat your oven to 400°F. Place the halved garlic heads on a piece of foil, drizzle with 1 tbsp olive oil, wrap tightly, and roast for 30 minutes until soft and golden.
2. While the garlic roasts, heat the remaining olive oil in a large pot over medium heat. Add the onion, carrots, and celery, sautéing until the onion is translucent, about 5 minutes.
3. Add the whole chicken to the pot, breast side up, and pour in the chicken stock. The stock should just cover the chicken; add more if necessary. Bring to a simmer.
4. Squeeze the roasted garlic cloves into the pot, add thyme and bay leaf, then season lightly with salt and pepper. Simmer uncovered for 1 hour, skimming any foam that rises to the surface.
5. Remove the chicken from the pot and let it cool slightly. Shred the meat, discarding the skin and bones, then return the meat to the soup.
6. Stir in the heavy cream and adjust seasoning with salt and pepper. Simmer for another 10 minutes to meld the flavors.
7. Ladle the soup into bowls, garnish with chopped parsley, and serve hot. The soup boasts a velvety texture with a rich, garlicky depth that’s balanced by the freshness of parsley. Try serving it with a crusty baguette for dipping.

Chicken and Spinach Orzo Soup

Feeling like you need a cozy bowl of comfort? This Chicken and Spinach Orzo Soup is your go-to for a hearty, flavorful meal that’s as nourishing as it is delicious.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 6 cups low-sodium chicken broth
• 1 cup orzo pasta
• 2 cups fresh spinach, roughly chopped
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp crushed red pepper flakes
• 1/4 cup freshly grated Parmesan cheese

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds.
4. Add the chicken pieces to the pot, seasoning with salt, black pepper, and red pepper flakes. Cook until the chicken is no longer pink, about 5 minutes.
5. Pour in the chicken broth and bring to a boil over high heat.
6. Once boiling, add the orzo pasta, reduce heat to medium, and simmer for 10 minutes, stirring occasionally to prevent sticking.
7. Stir in the chopped spinach and cook until just wilted, about 2 minutes.
8. Remove the pot from heat and stir in the Parmesan cheese until melted.

Silky orzo and tender chicken make every spoonful satisfying, while the spinach adds a fresh, vibrant touch. Serve with a crusty bread for dipping, or sprinkle with extra Parmesan for a richer flavor.

Tomato Basil Chicken Soup

Delightful as it is comforting, this tomato basil chicken soup is your go-to for a quick yet satisfying meal. You’ll love how the fresh basil brightens up the rich tomato base, making every spoonful a little burst of happiness.

Ingredients

• 2 tbsp extra virgin olive oil
• 1 cup finely diced yellow onion
• 3 cloves garlic, minced
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 4 cups chicken stock, homemade preferred
• 28 oz canned whole San Marzano tomatoes, hand-crushed
• 1/2 cup fresh basil leaves, chiffonade
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp red pepper flakes

Instructions

1. Heat the olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and sauté until translucent, stirring occasionally, for about 5 minutes.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds.
4. Increase the heat to medium-high and add the chicken pieces. Sear until golden brown on all sides, approximately 4 minutes total.
5. Pour in the chicken stock and bring to a simmer, scraping any browned bits from the bottom of the pot.
6. Add the hand-crushed tomatoes, basil, salt, black pepper, and red pepper flakes. Stir to combine.
7. Reduce the heat to low and simmer uncovered for 20 minutes, allowing the flavors to meld.
8. Skim off any excess fat from the surface with a spoon for a clearer broth.
9. Adjust seasoning with additional salt and pepper if necessary before serving.

Kick back and enjoy this soup’s velvety texture and the harmonious blend of tangy tomatoes with the peppery kick of basil. For an extra touch, serve with a dollop of ricotta and a drizzle of olive oil on top.

Conclusion

With 18 wholesome and flavorful chicken soup recipes, there’s something here for every taste and dietary need! Whether you’re craving classic comfort or a creative twist, these nutritious dishes are sure to warm you up. Give them a try, then let us know your favorite in the comments—and don’t forget to share this roundup on Pinterest for fellow soup lovers. Happy cooking!