20 Healthy Chicken Soup Recipes for Cold Season

Did you know that chicken soup has been scientifically proven to help alleviate cold symptoms? That’s right! As the chilly season approaches, there’s no better time to warm up with 20 delicious and nutritious chicken soup recipes that not only satisfy your cravings but also support your immune system. From spicy tomato basil to creamy coconut curry, each recipe is packed with flavor and healthy ingredients to keep you cozy and nourished all winter long. Get ready to discover your new favorites and make this cold season a tasty one!

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Immunity Boosting Ginger Chicken Soup

This Immunity Boosting Ginger Chicken Soup is special because it combines the robust flavors of ginger, garlic, and chicken with nourishing broth to create a comforting dish that supports your health.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons fresh ginger, minced
• 4 cups chicken broth
• 1 cup carrots, sliced
• 1 cup celery, diced
• 1 pound boneless, skinless chicken breasts
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 teaspoon turmeric powder
• Salt and pepper to taste
• 2 green onions, sliced for garnish
• Fresh cilantro for garnish (optional)

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

1. Heat the olive oil in a large pot over medium heat.

2. Add the chopped onion and sauté until translucent, about 5 minutes.

3. Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.

4. Pour in the chicken broth and bring to a boil.

5. Add the sliced carrots, diced celery, and the chicken breasts to the pot.

6. Stir in the soy sauce and turmeric powder, then season with salt and pepper.

7. Reduce heat and let the soup simmer for 20 minutes or until the chicken is cooked through.

8. Remove the chicken breasts, shred them with two forks, and return to the pot.

9. Serve hot, garnished with sliced green onions and cilantro if desired.

Tips:

• For a spicier soup, add red pepper flakes or a chopped chili pepper.
• Feel free to add other vegetables such as mushrooms or spinach for extra nutrition.
• This soup stores well in the refrigerator for up to 4 days; reheat before serving.

Hearty Vegetable and Quinoa Chicken Soup

This Hearty Vegetable and Quinoa Chicken Soup is special for its robust flavors and nutritious ingredients that create a comforting bowl of goodness.

Ingredients:

• 1 tablespoon olive oil
• 1 cup diced onion
• 2 cloves garlic, minced
• 2 medium carrots, chopped
• 2 stalks celery, chopped
• 1 cup diced bell pepper
• 1 zucchini, diced
• 1 cup diced tomatoes (canned or fresh)
• 1 cup cooked quinoa
• 4 cups chicken broth
• 2 cups shredded cooked chicken
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup spinach leaves

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. In a large pot, heat the olive oil over medium heat.

2. Add the diced onion and garlic, sautéing until the onion is translucent.

3. Stir in the carrots, celery, and bell pepper, cooking for another 5 minutes.

4. Add the zucchini and diced tomatoes, mixing well to combine.

5. Pour in the chicken broth, then add the cooked quinoa, shredded chicken, thyme, oregano, salt, and pepper.

6. Bring the soup to a boil, then reduce the heat and let it simmer for about 20 minutes.

7. Finally, stir in the spinach leaves and cook for an additional 2-3 minutes until wilted.

Tips:

• For a vegetarian version, substitute chicken broth with vegetable broth and omit the chicken.
• Add your favorite herbs for extra flavor, such as basil or parsley.
• This soup stores well; make a batch and freeze leftovers for a quick meal.

Lemon Herb Chicken and Spinach Soup

This Lemon Herb Chicken and Spinach Soup is a refreshing blend of zesty lemon, fragrant herbs, and nutrient-rich spinach, making it a perfect comfort food that’s both light and satisfying.

Ingredients:

• 1 pound chicken breast, diced
• 4 cups chicken broth
• 2 cups fresh spinach, chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 lemon, juiced and zested
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 2 tablespoons olive oil
• Salt and pepper to taste

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Instructions:

1. In a large pot, heat the olive oil over medium heat.

2. Add chopped onion and garlic, sautéing until softened.

3. Stir in the diced chicken and cook until browned on all sides.

4. Pour in the chicken broth and bring to a boil.

5. Add the dried thyme, dried oregano, lemon juice, and lemon zest.

6. Reduce heat and let simmer for about 15 minutes.

7. Stir in the chopped spinach and cook until wilted.

8. Season with salt and pepper to taste before serving.

Tips:

• For added richness, consider adding a splash of cream just before serving.
• Substitute fresh herbs for dried if available, using three times the amount.
• Pair the soup with crusty bread for a complete meal.

Creamy Coconut and Curry Chicken Soup

This Creamy Coconut and Curry Chicken Soup is special for its rich, aromatic flavors of coconut and curry, making it a comforting delight for any meal.

Ingredients:

• 1 lb chicken breast, diced
• 1 tablespoon olive oil
• 1 cup onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder
• 1 can (13.5 oz) coconut milk
• 4 cups chicken broth
• 1 cup carrots, sliced
• 1 cup bell pepper, chopped
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• Salt and pepper to taste
• Fresh cilantro for garnish

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Instructions:

1. Heat the olive oil in a large pot over medium heat.

2. Add the onion, garlic, and ginger, and sauté until the onion is translucent.

3. Stir in the curry powder and cook for another minute until fragrant.

4. Add the diced chicken breast and cook until the chicken is no longer pink.

5. Pour in the coconut milk and chicken broth, and bring the mixture to a simmer.

6. Add the carrots and bell pepper, and let the soup simmer for about 15 minutes until the vegetables are tender.

7. Stir in the soy sauce and lime juice, and season with salt and pepper to taste.

8. Garnish with fresh cilantro before serving.

Tips:

• For a spicier kick, add some red pepper flakes or diced chili peppers.
• This soup pairs well with rice or crusty bread for a complete meal.
• Feel free to add other vegetables like spinach or peas for added nutrition.

Low-Sodium Miso Chicken Noodle Soup

This Low-Sodium Miso Chicken Noodle Soup is a cozy and nourishing dish, combining umami-rich miso, tender chicken, and wholesome noodles for a delightful stress-free meal.

Ingredients:

• 1 tablespoon olive oil
• 1 pound boneless chicken breast, diced
• 4 cups low-sodium chicken broth
• 2 cups water
• 1 tablespoon white miso paste
• 1 cup shiitake mushrooms, sliced
• 1 cup baby spinach
• 2 cups egg noodles
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 green onion, chopped

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Instructions:

1. Heat the olive oil in a large pot over medium heat.

2. Add the diced chicken and cook until no longer pink, about 5-7 minutes.

3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

4. Pour in the low-sodium chicken broth and water, bringing the mixture to a gentle boil.

5. Reduce the heat and add the white miso paste, stirring until dissolved.

6. Add the sliced mushrooms and egg noodles, cooking for about 5-7 minutes until the noodles are tender.

7. Finally, stir in the baby spinach and chopped green onion, cooking for an additional 2-3 minutes until the spinach wilts.

8. Serve hot and enjoy your hearty soup!

Tips:

• To enhance the flavor, you can add a splash of low-sodium soy sauce.
• Feel free to use any type of noodles you prefer, just adjust the cooking time accordingly.
• For added nutrition, throw in some chopped carrots or bell peppers.

Spicy Tomato Basil Chicken Soup

This Spicy Tomato Basil Chicken Soup packs a flavor punch with its rich combination of spicy tomatoes, fresh basil, and tender chicken, making it a comforting dish that’s perfect for any season.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon red pepper flakes
• 1 can (28 ounces) crushed tomatoes
• 4 cups chicken broth
• 1 pound boneless, skinless chicken breasts
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup fresh basil, chopped
• 1 teaspoon dried basil
• 1 tablespoon lemon juice

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

1. In a large pot, heat the olive oil over medium heat and sauté the chopped onion until translucent.

2. Add the minced garlic and red pepper flakes, cooking for another minute until fragrant.

3. Stir in the crushed tomatoes and chicken broth, then bring the mixture to a simmer.

4. Add the chicken breasts, salt, and black pepper, and let simmer for 20 minutes until the chicken is cooked through.

5. Remove the chicken, shred it, and return it to the pot.

6. Stir in the fresh basil, dried basil, and lemon juice before serving hot.

Tips:

• For extra spice, add more red pepper flakes or a dash of hot sauce.
• Use rotisserie chicken for a quicker preparation without compromising flavor.
• Serve with crusty bread for a complete meal.

Rustic Chicken and Sweet Potato Soup

This Rustic Chicken and Sweet Potato Soup is a perfect blend of hearty chicken, sweet potatoes, and aromatic herbs, creating a comforting dish with rich, natural flavors.

Ingredients:

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups sweet potatoes, peeled and cubed
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 cups kale, chopped
• 1 tablespoon lemon juice

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced chicken and cook until no longer pink, about 5-7 minutes.

2. Add the chopped onion and minced garlic to the pot and sauté for another 3-4 minutes until the onion is translucent.

3. Stir in the cubed sweet potatoes, chicken broth, thyme, rosemary, salt, and black pepper.

4. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes, or until the sweet potatoes are tender.

5. Add the chopped kale and lemon juice to the pot, stirring to combine, and cook for an additional 5 minutes until the kale is wilted.

Tips:

• For added flavor, consider marinating the chicken in your favorite spices before cooking.
• You can substitute kale with spinach or any other leafy greens you prefer.
• This soup freezes well, so you can make a larger batch and save some for later!

Thai Coconut Chicken Soup with Mushrooms

This Thai Coconut Chicken Soup with Mushrooms is a delightful blend of creamy coconut, tender chicken, and aromatic spices that deliver a comforting and flavorful experience.

Ingredients:

• 1 tablespoon vegetable oil
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon red curry paste
• 4 cups chicken broth
• 2 cans (14 oz each) coconut milk
• 1 pound chicken breast, sliced
• 8 ounces mushrooms, sliced
• 2 tablespoons fish sauce
• 1 tablespoon lime juice
• 1 tablespoon brown sugar
• 1 cup fresh cilantro, chopped
• 1 red chili, sliced (optional, for garnish)
• 2 green onions, sliced (for garnish)

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Instructions:

1. Heat the vegetable oil in a large pot over medium heat and sauté the onion until translucent.

2. Add garlic and ginger, cooking for another minute until fragrant.

3. Stir in the red curry paste and cook for 2 minutes, allowing the flavors to develop.

4. Pour in the chicken broth and bring to a simmer.

5. Add the coconut milk and sliced chicken, simmering for about 10 minutes or until the chicken is cooked through.

6. Add the mushrooms, fish sauce, lime juice, and brown sugar, cooking for another 5 minutes.

7. Taste and adjust seasoning if necessary before serving.

8. Garnish with fresh cilantro, sliced chili, and green onions before serving hot.

Tips:

• For a spicier soup, add more red curry paste or additional chili slices.
• Feel free to substitute chicken with shrimp or tofu for a different protein.
• Serve with lime wedges on the side for extra acidity.
• Store leftovers in the refrigerator for up to 3 days, reheat gently before serving.

Zesty Lime and Cilantro Chicken Soup

This Zesty Lime and Cilantro Chicken Soup is special for its refreshing combination of zesty lime and fresh cilantro, making it a light yet flavorful meal.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 stalks celery, diced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 6 cups chicken broth
• 2 cups cooked chicken, shredded
• 1 cup corn (fresh or frozen)
• 1 can (14 oz) diced tomatoes, undrained
• 1/4 cup fresh lime juice
• 1/2 cup fresh cilantro, chopped
• Salt and pepper to taste
• 1 avocado, diced (for garnish)

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. In a large pot, heat the olive oil over medium heat.

2. Add the chopped onion and sauté until translucent, about 5 minutes.

3. Stir in the minced garlic, carrots, and celery, cooking for another 5 minutes.

4. Add cumin and smoked paprika, stirring to coat the vegetables.

5. Pour in the chicken broth and bring to a boil.

6. Add the shredded chicken, corn, and diced tomatoes, then reduce heat and simmer for 20 minutes.

7. Stir in lime juice, cilantro, and season with salt and pepper to taste.

8. Serve hot, garnished with diced avocado if desired.

Tips:

• For extra heat, consider adding diced jalapeños to the soup.
• This soup can be stored in the fridge for up to 3 days.
• Freezing portions for later consumption works well; just add fresh cilantro and lime before serving.

Roasted Garlic and Lemon Chicken Soup

This Roasted Garlic and Lemon Chicken Soup combines the rich flavors of roasted garlic with the refreshing zing of lemon, making it a comforting yet invigorating dish.

Ingredients:

• 3 cups chicken broth
• 1 cup cooked chicken, shredded
• 1 bulb garlic, roasted
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 lemon, juiced and zested
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 cups fresh spinach
• ½ cup heavy cream (optional)

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, cooking until softened, about 5-7 minutes.

2. Squeeze out the roasted garlic from the bulb and add it to the pot, stirring to combine.

3. Pour in the chicken broth and bring to a boil. Reduce heat and let simmer for 15 minutes.

4. Add the shredded chicken, lemon juice, lemon zest, thyme, salt, and pepper. Cook for an additional 5 minutes.

5. Stir in the fresh spinach and cook until wilted. If using, add the heavy cream and mix well.

6. Taste and adjust seasoning if needed before serving.

Tips:

• For extra depth of flavor, consider adding a splash of white wine while sautéing the vegetables.
• This soup can be stored in the refrigerator for up to 3 days or frozen for up to a month.
• Serve with crusty bread for a satisfying meal.

Turmeric Infused Chicken and Lentil Soup

This Turmeric Infused Chicken and Lentil Soup is a warming blend of aromatic spices and hearty ingredients, making it not only delicious but also exceptionally nutritious.

Ingredients:

• 1 tablespoon olive oil
• 1 cup chopped onions
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 teaspoons ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 4 cups chicken broth
• 1 cup lentils, rinsed
• 2 cups cooked chicken, shredded
• 1 cup diced carrots
• 1 cup diced celery
• 2 cups spinach leaves
• 1 tablespoon lemon juice
• Salt to taste

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. Heat the olive oil in a large pot over medium heat.

2. Add chopped onions, garlic, and ginger, and sauté until the onions are translucent.

3. Stir in ground turmeric, cumin, and black pepper; cook for another minute until fragrant.

4. Pour in the chicken broth and add the rinsed lentils, bringing the mixture to a boil.

5. Reduce heat, add diced carrots and celery, and simmer for 20-25 minutes until lentils are tender.

6. Stir in the shredded chicken and spinach leaves; cook until spinach is wilted.

7. Add lemon juice and salt to taste before serving.

Tips:

• For extra depth of flavor, consider adding a bay leaf while simmering.
• This soup can be made ahead and stored in the refrigerator for up to 3 days.
• Feel free to substitute other greens, such as kale or swiss chard, for the spinach.

Saffron Chicken and Vegetable Broth

This Saffron Chicken and Vegetable Broth is a warm, aromatic dish that combines the rich flavors of saffron with tender chicken and fresh vegetables, making it a comforting and nourishing option.

Ingredients:

• 1 tablespoon olive oil
• 1 pound chicken thighs, boneless and skinless
• 1 onion, chopped
• 2 carrots, sliced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 4 cups chicken broth
• 1 teaspoon saffron threads
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 bay leaf
• 1 cup green peas
• 1/4 cup fresh parsley, chopped
• 1 tablespoon lemon juice

Preparation Time: 10 minutes

Cooking Time: 40 minutes

Total Time: 50 minutes

Instructions:

1. In a large pot, heat the olive oil over medium heat.

2. Add the chicken thighs and brown them for about 5 minutes on each side, then remove and set aside.

3. In the same pot, add the onion, carrots, and celery, sautéing until softened, about 5-7 minutes.

4. Stir in the garlic and cook for an additional minute until fragrant.

5. Return the chicken to the pot and add the chicken broth, saffron, salt, pepper, and bay leaf.

6. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 30 minutes.

7. After 30 minutes, add the green peas and cook for an additional 5 minutes.

8. Remove from heat, discard the bay leaf, and stir in the fresh parsley and lemon juice before serving.

Tips:

• For extra flavor, use homemade chicken broth if available.
• Add a pinch of red pepper flakes for a slight kick.
• Serve with crusty bread for a complete meal.
• This broth can be frozen for up to 3 months; just thaw and reheat before serving.

Mediterranean Chicken and Chickpea Soup

This Mediterranean Chicken and Chickpea Soup is special for its harmonious blend of spices, tender chicken, and hearty chickpeas, promising a comforting yet vibrant meal.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper (optional)
• 2 cups cooked chicken, shredded
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 can (14 ounces) diced tomatoes
• 4 cups chicken broth
• 1 cup spinach, roughly chopped
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

1. Heat the olive oil in a large pot over medium heat.

2. Add the diced onion and sauté until translucent, about 5 minutes.

3. Stir in the minced garlic, cumin, smoked paprika, turmeric, and cayenne pepper, cooking for an additional minute until fragrant.

4. Add the shredded chicken, chickpeas, diced tomatoes, and chicken broth to the pot.

5. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.

6. Stir in the chopped spinach and lemon juice, cooking for another 5 minutes.

7. Season with salt and pepper to taste.

8. Serve hot, garnished with fresh parsley.

Tips:

• For added richness, consider stirring in a dollop of Greek yogurt when serving.
• This soup can be stored in the refrigerator for up to 3 days.
• Feel free to customize the vegetables by adding carrots or zucchini for extra nutrients.

Cilantro Lime Chicken Tortilla Soup

This Cilantro Lime Chicken Tortilla Soup is special for its vibrant flavors of fresh cilantro and zesty lime, creating a refreshing and comforting dish.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1 cup onion, diced
• 2 cloves garlic, minced
• 2 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh lime juice
• 1/2 cup fresh cilantro, chopped
• 2 cups tortilla chips, for serving
• 1 avocado, diced (optional)
• 1/2 cup shredded cheese (optional)

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. In a large pot, heat a bit of oil over medium heat and sauté the onions until translucent, about 5 minutes.

2. Add the garlic, cumin, chili powder, salt, and black pepper; cook for another minute until fragrant.

3. Pour in the chicken broth and diced tomatoes, then bring the mixture to a boil.

4. Add the chicken breasts to the pot, reduce heat to low, and let it simmer for about 20 minutes, or until the chicken is cooked through.

5. Remove the chicken from the pot and shred it with two forks before returning it to the soup.

6. Stir in the lime juice and chopped cilantro, and let it simmer for an additional 5 minutes.

7. Serve the soup hot, topped with tortilla chips, diced avocado, and shredded cheese if desired.

Tips:

• For a spicier soup, add diced jalapeños while sautéing the onions.
• To make the soup heartier, add black beans or corn.
• This soup can be stored in the refrigerator for up to 3 days.
• Garnish with additional cilantro and lime wedges for extra flavor.

Dill and Celery Chicken Soup with Rice

This Dill and Celery Chicken Soup with Rice is a comforting dish that combines fresh herbs and vibrant vegetables to create a heartwarming meal.

Ingredients:

• 1 tablespoon olive oil
• 1 cup chopped celery
• 1 cup chopped carrots
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 2 cups cooked shredded chicken
• 1 cup cooked rice
• 2 tablespoons fresh dill, chopped
• 1 teaspoon dried thyme
• Salt and pepper to taste

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

1. In a large pot, heat the olive oil over medium heat.

2. Add the chopped celery, carrots, and onion, cooking until they soften, about 5-7 minutes.

3. Stir in the minced garlic and cook for an additional minute.

4. Pour in the chicken broth and bring to a boil.

5. Once boiling, add the shredded chicken, cooked rice, fresh dill, and dried thyme.

6. Reduce the heat and let simmer for 20 minutes, seasoning with salt and pepper to taste.

7. Serve hot, garnished with additional dill if desired.

Tips:

• For an extra creamy soup, add a splash of heavy cream at the end of cooking.
• You can substitute cooked quinoa or farro for the rice for a different grain option.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Smoky Chipotle Chicken and Black Bean Soup

This Smoky Chipotle Chicken and Black Bean Soup is a hearty and flavorful dish, bringing together spicy chipotle peppers and smoky seasonings for a warm and satisfying meal.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1-2 chipotle peppers in adobo sauce, chopped
• 1 can (14.5 ounces) diced tomatoes
• 4 cups chicken broth
• 2 cups cooked chicken, shredded
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup corn kernels, fresh or frozen
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ cup fresh cilantro, chopped (for garnish)
• 1 lime, cut into wedges (for serving)

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

2. Stir in the minced garlic, ground cumin, and smoked paprika, and cook for another minute until fragrant.

3. Add the chopped chipotle peppers and diced tomatoes to the pot, stirring well to combine.

4. Pour in the chicken broth and bring the mixture to a simmer.

5. Once simmering, add the shredded chicken, black beans, corn, salt, and black pepper. Stir to combine.

6. Let the soup simmer for another 15 minutes, allowing the flavors to meld together.

7. Serve hot, garnished with fresh cilantro and lime wedges on the side.

Tips:

• For a vegetarian version, substitute chicken with extra beans or lentils.
• Adjust the number of chipotle peppers to your desired spice level.
• This soup stores well; consider making a double batch for quick meals throughout the week.
• Serve with tortilla chips or bread for a complete meal.

Classic Chicken and Wild Rice Soup

This Classic Chicken and Wild Rice Soup is special for its rich, comforting flavors of tender chicken simmered with earthy wild rice and aromatic herbs.

Ingredients:

• 1 tablespoon olive oil
• 1 cup chopped onion
• 1 cup diced carrots
• 1 cup diced celery
• 3 cloves minced garlic
• 8 cups chicken broth
• 1 cup wild rice
• 2 cups cooked, shredded chicken
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 cup heavy cream
• Salt and pepper to taste
• Fresh parsley for garnish

Preparation Time: 15 minutes

Cooking Time: 45 minutes

Total Time: 1 hour

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, and sauté until softened, about 5 minutes.

2. Stir in the minced garlic and cook for an additional minute until fragrant.

3. Pour in the chicken broth and bring to a boil.

4. Add the wild rice, shredded chicken, thyme, and rosemary. Reduce the heat to low and simmer for about 40 minutes, or until the rice is tender.

5. Stir in the heavy cream and season with salt and pepper to taste. Allow to heat through before serving.

6. Ladle the soup into bowls and garnish with fresh parsley.

Tips:

• For a healthier option, substitute the heavy cream with half-and-half or a creamy plant-based alternative.
• Feel free to add other vegetables such as mushrooms or spinach for extra flavor and nutrition.
• This soup can be made ahead and stored in the refrigerator for up to 3 days; reheat before serving.

Italian Wedding Chicken Soup with Spinach

Italian Wedding Chicken Soup with Spinach is a delightful blend of tender chicken, aromatic herbs, and fresh spinach, creating a comforting dish perfect for any occasion.

Ingredients:

• 1 tablespoon olive oil
• 1 pound ground chicken
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 cup carrots, sliced
• 1 cup celery, diced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 4 cups fresh spinach
• ½ cup grated Parmesan cheese
• 1 tablespoon lemon juice

Preparation Time: 15 minutes

25 minutes

Total Time: 40 minutes

Instructions:

1. In a large pot, heat the olive oil over medium heat.

2. Add the ground chicken, onion, and garlic; cook until the chicken is browned, about 5 minutes.

3. Pour in the chicken broth and bring to a simmer.

4. Add the carrots, celery, oregano, basil, salt, and pepper; cook for another 10 minutes or until the vegetables are tender.

5. Stir in the spinach and cook for 2-3 minutes until wilted.

6. Remove from heat; stir in the Parmesan cheese and lemon juice before serving.

Tips:

• Use freshly grated Parmesan for the best flavor.
• For added flavor, include fresh herbs like parsley or thyme.
• This soup can be made ahead of time and reheated; just add a splash of water if it thickens.

Coconut Curry Chicken Soup with Veggies

This Coconut Curry Chicken Soup with Veggies is a delightful fusion of creamy coconut milk, aromatic curry spices, and a colorful mix of fresh vegetables that create a comforting and nourishing meal.

Ingredients:

• 1 lb boneless chicken breast, cubed
• 1 can (14 oz) coconut milk
• 4 cups chicken broth
• 2 tbsp red curry paste
• 1 tbsp ginger, minced
• 2 cloves garlic, minced
• 1 cup carrots, sliced
• 1 cup bell peppers, diced
• 1 cup broccoli florets
• 2 tbsp lime juice
• 2 tbsp fish sauce
• 1 tbsp olive oil
• 1 handful fresh cilantro, chopped
• Salt and pepper to taste

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. In a large pot, heat 1 tbsp of olive oil over medium heat.

2. Add minced garlic and ginger, sauté for about 1 minute until fragrant.

3. Add cubed chicken and cook until browned, approximately 5-7 minutes.

4. Stir in the red curry paste and cook for another 2 minutes.

5. Pour in the chicken broth and coconut milk, stirring to combine.

6. Add carrots, bell peppers, and broccoli, then bring the soup to a simmer.

7. Let it simmer for about 15-20 minutes until the vegetables are tender.

8. Stir in lime juice and fish sauce, and season with salt and pepper to taste.

9. Serve hot, garnished with fresh cilantro.

Tips:

• For added spice, include sliced jalapeños or a dash of chili flakes.
• You can substitute chicken with tofu or shrimp for a different protein option.
• To make the soup heartier, serve it over cooked rice or noodles.

Asian-inspired Ginger and Turmeric Chicken Soup

This Asian-inspired Ginger and Turmeric Chicken Soup is special for its soothing flavors and vibrant spices that promote wellness and warmth.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground turmeric
• 4 cups chicken broth
• 2 cups cooked chicken, shredded
• 1 cup carrots, sliced
• 1 cup mushrooms, sliced
• 1 cup spinach, chopped
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• Salt and pepper to taste
• 2 tablespoons fresh cilantro for garnish

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Instructions:

1. In a large pot, heat the olive oil over medium heat.

2. Add the chopped onion and sauté for about 5 minutes until it becomes translucent.

3. Stir in the minced garlic, grated ginger, and ground turmeric, and cook for 1 minute until fragrant.

4. Pour in the chicken broth and bring the mixture to a simmer.

5. Add the sliced carrots and mushrooms, and simmer for 10 minutes until the vegetables are tender.

6. Stir in the shredded chicken, chopped spinach, soy sauce, and lime juice, and cook for another 5 minutes.

7. Season the soup with salt and pepper to taste, then ladle into bowls.

8. Garnish with fresh cilantro before serving.

Tips:

• For a spicy kick, add sliced jalapeños while sautéing the vegetables.
• You can substitute chicken with tofu for a vegetarian option.
• Feel free to add other vegetables like bell peppers or zucchini for more variety.
• Make a larger batch and freeze leftovers for quick meals later.