10+ Chicken Soup Recipes to Warm Your Soul This Season

Chicken soup is one of those dishes that just feels right, no matter the weather. It’s simple, adaptable, and honestly, pretty hard to mess up.

You can throw together a tasty chicken soup with just a handful of ingredients—chicken, veggies, broth—and tweak it to fit whatever you’ve got in your kitchen.

Whether you like a clear broth or something creamy, there’s a chicken soup recipe out there for you. Let’s dig into a bunch of ways to whip up your own bowl at home.

Ingredients

• Chicken (whole or pieces)
• Carrots
• Celery
• Onion
• Broth or water
• Salt and pepper

Cooking Instructions

1. Put chicken in a big pot with broth or water.
2. Toss in chopped carrots, celery, and onion.
3. Bring it to a boil, then let it simmer.
4. Cook until the chicken’s nice and tender, about 45-60 minutes.
5. Add salt and pepper to taste.
6. Pull out the chicken, shred it, and put the meat back in.
7. Serve hot.

1) Classic Chicken Noodle Soup

Classic chicken noodle soup is as cozy as it gets. Simmer chicken with onions, carrots, celery, and seasoning in water for a broth that’s full of flavor.

Once you’ve got your broth, toss in egg noodles and cook them until they’re just right. The noodles soak up all that broth, making every bite super comforting.

Leftover chicken works just as well as freshly cooked. Fresh herbs like dill or parsley bring a little extra something, but you don’t have to get fancy.

This one’s perfect for those days when you want something warm and familiar.

Ingredients

• 1 whole chicken or 3-4 cups cooked chicken, shredded
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 8 cups water
• 2 cups egg noodles
• Salt and pepper to taste
• Optional: 1 tablespoon black peppercorns, 2 sprigs dill or parsley

Cooking Instructions

1. Put chicken, onion, carrots, celery, peppercorns, and dill in a big pot.
2. Pour in 8 cups of cold water and bring to a boil.
3. Turn down the heat and simmer for 1 to 1.5 hours.
4. Take out the chicken and shred it. Toss the bones and herbs.
5. Put the shredded chicken back in and add the noodles.
6. Cook until noodles are soft, about 8-10 minutes.
7. Add salt and pepper before serving.

Check out the full guide here: Classic Chicken Noodle Soup Recipe.

2) Creamy Chicken Noodle Soup with Garlic

If you’re craving something a bit richer, creamy chicken noodle soup with garlic really hits the spot. Garlic gives the broth a mellow kick that makes it hard to stop at one bowl.

Start by cooking onions, carrots, and celery to lay down the base. Add the garlic for just a minute—don’t let it burn, just let it get fragrant.

Once you pour in cream or milk, the soup turns thick and smooth. Add in the noodles and chicken, and you’ve got a bowl that’s both hearty and soothing.

Ingredients

• 3 tbsp butter
• 1/2 cup chopped onions
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cups chicken broth
• 1 cup heavy cream
• 2 cups cooked chicken, shredded
• 1 1/2 cups egg noodles
• Salt and pepper to taste

Cooking Instructions

1. Melt butter in a big pot over medium.
2. Cook onions, carrots, and celery until soft.
3. Stir in garlic for about a minute.
4. Add chicken broth and bring to a boil.
5. Toss in noodles and cook until they’re tender, around 8 minutes.
6. Lower the heat, add cream and chicken.
7. Season with salt and pepper. Heat it through, but don’t let it boil.
8. Serve hot.

3) Ultimate Chicken Soup with Parsnips and Leek

If you’re looking for something a little different, try chicken soup with parsnips and leek. Parsnips bring a gentle sweetness, and leeks give a mild onion vibe that keeps things light.

Cook chicken pieces until they’re done, then add in chopped parsnips, sliced leeks, and maybe some carrots and celery. Let it all hang out in a good chicken broth.

Throw in some fresh thyme or parsley if you’re feeling fancy. This one’s simple, nourishing, and just right for a chill night.

Ingredients

• 2 chicken breasts or thighs
• 2 parsnips, peeled and chopped
• 2 leeks, sliced (white and light green parts)
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cups chicken broth
• 2 garlic cloves, minced
• 1 teaspoon fresh thyme
• Salt and pepper to taste

Cooking Instructions

1. Cook chicken in a pot until it’s not pink anymore.
2. Shred the chicken and set it aside.
3. Add garlic, leeks, parsnips, carrots, and celery to the pot.
4. Pour in broth and bring to a boil.
5. Simmer for 20-25 minutes until veggies are soft.
6. Return shredded chicken to the pot and heat it up.
7. Add thyme, salt, and pepper.
8. Serve warm.

Want more details? Here’s a solid guide: Ultimate Chicken Soup with Parsnips.

4) Homemade Chicken Soup with Whole Chicken

Making soup with a whole chicken gives you a deep, rich broth that’s tough to beat. Simmer the chicken low and slow with veggies, and you’ll end up with tender meat that falls right off the bone.

Start by cooking the whole chicken in a big pot with carrots, celery, and onions. Add salt and pepper.

Let it simmer until the chicken’s cooked through and practically falling apart. Take out the chicken, shred it, and put the meat back in the pot.

If you want, add noodles or rice and cook until they’re done. That’s all there is to it.

Ingredients

• 1 whole chicken (3 to 4 pounds)
• 4 carrots, peeled and chopped
• 4 celery stalks, chopped
• 2 medium onions, quartered
• Salt and pepper to taste
• Noodles or rice (optional)

Cooking Instructions

1. Put the whole chicken in a big pot.
2. Add carrots, celery, onions, salt, and pepper.
3. Cover with about 10 cups of water.
4. Bring to a boil, then simmer for 1.5 to 2 hours.
5. Take out the chicken, shred the meat, and toss the bones.
6. Return the chicken to the pot. Add noodles or rice if you like.
7. Cook until noodles or rice are tender, about 10-15 minutes.
8. Adjust seasoning and serve warm.

Need more tips? Check out Homemade Chicken Noodle Soup from Scratch.

5) Anti-Inflammatory Nourishing Chicken Soup

This soup isn’t just about comfort—it’s packed with ingredients that can help you feel better. Turmeric, ginger, garlic, carrots, and celery bring flavor and nutrients.

Coconut milk makes it creamy and adds healthy fats. Everything cooks together in one pot, which is honestly a relief when you’re not in the mood for a lot of dishes.

It’s gentle, filling, and feels like a little reset button for your body.

Ingredients

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 2 large carrots, sliced
• 2 stalks celery, chopped
• 1 tablespoon fresh ginger, grated
• 1 teaspoon turmeric powder
• 4 cups chicken broth
• 1 can (14 oz) coconut milk
• 2 cups cooked chicken, shredded
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Cooking Instructions

1. Heat olive oil in a big pot over medium.
2. Add onion, garlic, carrots, and celery. Cook about 5 minutes until soft.
3. Stir in ginger and turmeric, cook for a minute.
4. Pour in chicken broth, bring to a boil, then simmer for 15 minutes.
5. Add coconut milk and shredded chicken. Heat through, but don’t boil.
6. Add salt and pepper.
7. Serve warm, with parsley if you want.

More info here: Anti Inflammatory Turmeric Chicken Soup – Nyssa’s Kitchen.

6) Slow Simmered Chicken and Herb Broth

Start with chicken pieces in a big pot of fresh water. Toss in herbs like thyme, bay leaves, and parsley for a mellow, herby flavor.

Let it simmer on low heat for a good long while. The slow cooking draws out all the goodness from the chicken and herbs.

Add carrots, celery, and onions for extra depth. They make the broth richer without taking over.

After a few hours, you’ll have a clear, tasty broth that’s perfect on its own or as a base for any chicken soup.

Ingredients

• 4 bone-in chicken thighs or breasts
• 1 large onion, quartered
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 sprigs of fresh thyme
• 2 bay leaves
• A handful of fresh parsley
• Salt and pepper to taste
• 8 cups water

Cooking Instructions

1. Put chicken, onion, carrots, celery, thyme, bay leaves, and parsley in a pot.
2. Add 8 cups of water, salt, and pepper.
3. Bring to a boil, then turn down to low.
4. Simmer for 2 to 3 hours, skimming off foam if needed.
5. Remove chicken and veggies. Strain the broth. Use it as a base or sip it as is.

7) Grandma’s Scratch-Made Chicken Noodle Soup

There’s just something special about making classic chicken noodle soup from scratch. It all kicks off with a rich chicken broth—toss chicken pieces, onions, garlic, and bay leaves into a pot and let them simmer away.

That homemade broth has a depth you just can’t buy. Next, you’ll roll out fresh egg noodles right in your own kitchen.

Homemade noodles turn out softer and way more satisfying than anything from a bag. Add big chunks of cooked chicken, carrots, and those wide noodles to your broth.

You’ll end up with a hearty meal that’s simple, but honestly, it hits the spot. On a cold day or when you’re craving comfort, this soup’s a winner.

Ingredients:

• 2 pounds bone-in, skin-on chicken pieces
• 1 small onion, halved
• 2 garlic cloves
• 2 bay leaves
• 2 ½ cups wide egg noodles
• 12 cups chicken broth
• 1 ½ tablespoons salt
• 1 teaspoon poultry seasoning
• 3 cups all-purpose flour
• 3 eggs
• 2 tablespoons water

Cooking Instructions:

1. Simmer chicken, onion, garlic, and bay leaves in broth for 1 hour.
2. Pull out the chicken, shred the meat, and set it aside.
3. Mix flour, eggs, and water to make dough, then roll it out and cut it into noodles.
4. Boil the noodles in salted water until they’re tender, then drain.
5. Add noodles, chicken, salt, and seasoning to the broth.
6. Simmer for 10 more minutes and serve.

8) Rich Golden Broth with Shredded Chicken

A rich golden broth is really the soul of chicken soup. It brings warmth, color, and a deep, savory flavor.

You get that by simmering chicken bones with veggies like onions, carrots, and celery for hours. It’s a bit of a wait, but it’s worth it.

When the broth is ready, shred the cooked chicken into bite-sized pieces. The chicken soaks up all the flavor, making every spoonful comforting.

You can leave it simple or toss in some noodles or herbs if you’re feeling fancy. Either way, it’s a bowl of pure comfort.

Ingredients

• 1 whole chicken or 3-4 lbs chicken bones
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 onion, quartered
• 4 cloves garlic, smashed
• Salt and pepper to taste
• Water to cover (about 10 cups)

Cooking Instructions

1. Put chicken or bones in a large pot and cover with water.
2. Add carrots, celery, onion, and garlic.
3. Bring to a boil, then lower the heat and let it simmer for 2-3 hours.
4. Take out the chicken, shred the meat, and set it aside.
5. Strain the broth, toss the solids.
6. Pour the broth back in the pot, add shredded chicken, and season with salt and pepper.
7. Warm it through and serve.

Want a step-by-step? Here’s a best homemade chicken soup recipe.

9) Cold-Season Light Chicken Broth Soup

Sometimes you just want something light, warm, and soothing. This chicken broth soup is exactly that.

The clear, mild broth is easy on your stomach—great for cold days or when you’re under the weather. Homemade chicken stock really brings out the best flavor.

Toss in carrots and celery for a gentle taste and a bit of nutrition. It’s simple, cozy, and helps you stay hydrated.

Ingredients

• 4 cups homemade chicken stock
• 1 cup cooked shredded chicken
• 2 medium carrots, thinly sliced
• 2 celery stalks, sliced
• 1 small onion, diced
• 1 clove garlic, minced
• Salt and pepper to taste
• Fresh parsley for garnish

Cooking Instructions

1. Heat oil in a pot over medium.
2. Sauté onion and garlic until they’re soft.
3. Add carrots and celery, cook for about 5 minutes.
4. Pour in chicken stock and bring it to a gentle simmer.
5. Stir in the shredded chicken, salt, and pepper.
6. Let it simmer for 15 minutes.
7. Serve warm, with parsley on top.

Looking for more ideas? Try Mom’s Cold-Season Chicken Soup for another take.

10) Vegetable-Packed Chicken Soup with Fresh Herbs

This chicken soup is loaded with fresh vegetables and herbs, giving it a bright, natural flavor. You’ll find carrots, celery, onions, and potatoes all mingling with tender chicken.

The fresh herbs add a nice touch without taking over. You can use chicken breast, thighs, or even leftover rotisserie chicken if that’s what you’ve got.

It’s easy to make and perfect for chilly days. This recipe also freezes well, so you can make extra for later.

A bit of ginger and garlic adds a gentle kick and a great aroma. This veggie-packed soup is healthy, comforting, and honestly, just really satisfying.

Ingredients

• 2 cups cooked chicken, shredded
• 3 carrots, diced
• 2 celery stalks, diced
• 1 onion, chopped
• 2 medium potatoes, diced
• 2 garlic cloves, minced
• 1-inch fresh ginger, grated
• 6 cups chicken broth
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme leaves
• Salt and pepper to taste

Cooking Instructions

1. Grab a large pot and heat a little oil over medium. Toss in onion, garlic, and ginger. Sauté until they’re soft and fragrant.

2. Add the carrots, celery, and potatoes. Let everything cook together for about 5 minutes.

3. Pour in the chicken broth. Crank up the heat and bring it all to a boil.

4. Once it’s boiling, turn the heat down low. Let it simmer for 20 minutes, or until those veggies are nice and tender.

5. Stir in the cooked chicken, parsley, and thyme.

6. Sprinkle in some salt and pepper. Give it another 5 minutes to heat through.

7. Serve it up warm—maybe with some crusty bread if you’re feeling fancy.