31/05/2026
Save these 6 different types of delicious chicken soup recipes – easy, comforting, and perfect for any night of the week 😍😋❣️
🍁 Recipes:
1️⃣ Crack Chicken Soup
🍂Ingredients:
🏵️ For Soup Base:
3 cups cooked shredded chicken breast
1 can condensed cream of chicken soup
4 cups low sodium chicken stock
1 cup whole milk
8 oz cream cheese softened
🏵️ For Vegetables:
1 cup diced carrots
1 cup diced celery
1 medium onion
3 cloves garlic minced
1 tsp garlic powder
🏵️ For Flavor & Garnish:
4 slices bacon cooked and chopped
2 tbsp Ranch seasoning mix
1 cup shredded cheddar cheese
🏵️ For Noodles:
4 oz angel hair pasta or substitute for low-carb noodles
🍂Instructions:
1. Preheat the oven to 350°F (175°C). Lay bacon strips on a parchment-lined sheet and bake for 12-15 minutes until crispy. Once done, chop into bite-sized pieces for that smoky flavor.
2. If using raw chicken, season it lightly with salt and pepper before placing it on a greased sheet. Bake for 20-25 minutes until cooked through, then shred the chicken once it has cooled.
3. In a large stockpot, heat a tablespoon of olive oil or butter over medium heat. Add in chopped onions, celery, and carrots. Sauté for 5-6 minutes until softened, then stir in minced garlic and cook for an additional minute until fragrant.
4. In a separate bowl, whisk together the condensed cream of chicken soup and whole milk until smooth. Pour this mixture into the sautéed vegetables in the stockpot, stirring well.
5. Add the low sodium chicken stock, Ranch seasoning, garlic powder, and cream cheese. Stir continuously until the cream cheese completely melts and blends into the mixture, creating a rich base.
6. Gently fold in the shredded chicken and crispy bacon pieces into the soup. Lower the heat and let it simmer for 5-7 minutes, allowing the flavors to meld beautifully together.
7. Add broken angel hair pasta to the pot, stirring frequently to prevent sticking. Cook for about 6-8 minutes until the pasta is tender but not overdone.
8. Stir in the shredded cheddar cheese, allowing it to melt and combine with the soup for that creamy, luxurious texture.
9. Ladle the delicious Crack Chicken Soup into bowls, garnishing with extra bacon or fresh herbs if desired. For a complete meal, pair with crusty bread or a crisp salad. Enjoy!
2️⃣ Chicken Potato Soup
🍂Ingredients:
🏵️ For Soup:
6 strips thick cut bacon, plus 2 tbsp. bacon drippings
1 lb. boneless skinless chicken breast , or thighs
Salt/Pepper
1-2 teaspoons olive oil
2 tablespoons butter, not needed if bacon drippings are used
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
1/4 cup flour
5 cups chicken broth
1 cup half and half
1 ½ lbs. yukon gold potatoes, or red potatoes
1 ½ cups cheddar cheese, shredded
Green onions, to garnish
🏵️ For Seasonings:
1 teaspoon dried parsley
½ teaspoon EACH: dried rosemary, oregano, mustard powder
¼ teaspoon pepper
1 pinch red pepper flakes
🍂Instructions:
1.This soup can be made without bacon if needed, but it really adds a lot of great flavor to the broth. 2 tablespoons of butter can be used instead of bacon drippings if needed.
2.Cook the bacon in a 4.5-quart soup pot slowly over low heat. (I cut my bacon in half, it’s easier to fit it in the pan and have it cook evenly.) While the bacon cooks, measure out remaining ingredients. Once cooked, set aside on a paper towel lined plate. Chop once cooled and reserve 2 tablespoons of bacon drippings.
3.Wipe any dark spots from the pot but leave as much bacon remnants as you can, as that will add flavor to the soup.
4.Season each side of the chicken with salt/pepper. Heat olive oil over medium-high heat and sear the chicken on each sideuntil a golden crust develops, about 3 minutes per side. It’s okay if the middle is uncooked, it will finish cooking in the soup. Set aside and let it rest for 10 minutes, then cut into bite-sized pieces.
5.Add the bacon drippings back to the pot over medium heat. Use a silicone spatula to “clean” the bottom and sides of the pot, this will add flavor to the soup. Add the onions, carrots, and celery and toss to coat. Soften for 5 minutes.
6. Add the garlic, hot sauce, Worcestershire sauce, and seasonings. Stir to combine.
7. Stir in the flour and cook for 2 minutes, until the raw flour smell is gone.
8. Add the chicken broth in small splashes, stirring continuously, and wiping the pan “clean” again as you do so. Add the half and half in the same manner.
9. Peel the potatoes and cut into bite-sized cubes. Add them to the soup. Bring to a boil, then reduce to a simmer. Add the chicken back along with any juice from the plate and simmer over medium heat, partially covered, until the potatoes are fork tender, about 20 minutes.
10. Reduce heat to low and sprinkle in the cheese, if adding. Stir in half of the chopped bacon and save the other half for the top of the serving bowls. Garnish with green onions.
11.Serve hot immediately and enjoy.
3️⃣ Chicken Noodle Soup with Egg Noodles
🍂Ingredients:
1 tablespoon olive oil
1 medium yellow onion, diced
1 cup sliced carrots
1 cup diced celery
2 tablespoons minced garlic
8 cups chicken broth or stock
2 pounds boneless, skinless chicken breasts, or thighs
2 teaspoons freshly cracked black pepper
1 ½ teaspoons kosher salt
1 teaspoon dried oregano
1 teaspoon minced fresh thyme
2 bay leaves
6 oz egg noodles, or your favorite small pasta noodles
🍂Instructions:
1. In a large dutch oven, over medium heat, add oil. Stir in the onion, carrots, and celery, and sauté for 4 minutes.
2. Add the garlic and sauté an additional minute. Then stir in the broth, chicken breast, salt, pepper, oregano, thyme and bay leaves. Bring to a simmer over medium-low heat.
3. Once simmering, cover pot with the lid slightly askew and cook until the chicken is tender and easily shreds, about 15 minutes. Using 2 forks shred the breast into the broth. Shred the chicken into larger or small pieces, whichever you prefer.
4. Bring the soup to a low boil and add the egg noodles. Cook for 6 to 7 minutes, or until pasta is al dente.
5. Serve warm with fresh chopped parsley and your favorite bread or crackers on the side. Enjoy!
4️⃣ Chicken Pot Pie Soup
🍂Ingredients:
2 tablespoons olive oil
1 lb boneless, skinless chicken breastsabout 2 larger breasts
1 cup celery diced
1 cup carrot cut in 1/4 inch thick small circles
1 cup onion finely chopped
1/2 tablespoon garlic finely minced
2 cups yukon gold potatoes peeled+ cut into 1 inch pieces
1 cup yukon gold potatoes peeled+ cut into quarters so that you can remove them at the end
1/4 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon dried parsley
3 cups chicken broth or bone broth- low sodium!
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary
1 tablespoon fresh parsley for garnish
1/2 cup milk of choice almond milk, whole milk, any milk will work
🍂Instructions:
1. Set Instant Pot to regular sauté function. Add olive oil to the pot. Lightly sear the chicken breasts on each side about 2 minutes. Remove the breasts to a plate and set aside. The chicken will not be cooked through, but this is ok.
2. Add in the celery, carrot, onion, garlic, salt and pepper, parsley, basil and rosemary. Sauté for 2 minutes or until slightly translucent. Add in small cut potatoes + stir.
3. Lay the chicken breasts on top of the vegetable/small potato mixture. Add large potato quarters on top of chicken. Pour in chicken broth.
4. Turn the Instant Pot to High Pressure (manual on older models), sealing and cook for 9 minutes. Once the soup cooks, allow it to natural release for 5 minutes. Manually release the rest of the pressure after 5 minutes.
5. Remove the large potato pieces + chicken.
6. Place large potato quarters, milk + 1/2 cup of broth *from the pot* (a few ladels full!) into a blender until smooth. Add back into the pot,
7. Place chicken on a cutting board and shred. Put the chicken back into the pot.
8. Stir together until combined and smooth. Garnish with parsley.
9. Serve hot immediately and enjoy.
🏵️Crockpot Instructions:
1. Heat olive oil in a pan on the stove. Add in the celery, carrot, onion, garlic, salt and pepper, parsley, basil and parsley. Sauté for 2 minutes or until slightly translucent. (This step is optional, but recommended!)
2. Layer raw chicken, cooked vegetables, and potatoes in the crockpot. Add chicken broth. Cover + set to low for 6 hours.
3. Once cooked, remove the large potato pieces + chicken breasts.
4. Place large potato quarters, milk + 1/2 cup of broth *from the pot* (a few ladels full!) into a blender until smooth. Add back into the pot.
5. Place chicken on a cutting board and shred. Put the chicken back into the pot.
6. Stir everything together until combined and smooth. Garnish with parsley and serve.
Stovetop Instructions
1. Heat olive oil in a large pot on the stove. Add in the celery, carrot, onion, garlic, salt and pepper, parsley, basil and rosemary. Sauté for 2 minutes or until slightly translucent.
2. Add raw chicken, potatoes and chicken broth in the pot. Cover the pot and bring to a boil. Once boiling, lower heat to a simmer and cook on medium heat for 30 minutes, stirring occasionally.
3. Once cooked, remove the large potato pieces + chicken breasts.
4. Place large potato quarters, milk + 1/2 cup of broth *from the pot* (a few ladels full!) into a blender until smooth. Add back into the pot.
5. Place chicken on a cutting board and shred. Put the chicken back into the pot.
6. Stir everything together until combined and smooth. Garnish with parsley.
7. Serve hot immediately and enjoy.
5️⃣ Spanish Chicken Soup
🍂Ingredients:
2 tbsp extra virgin olive oil
1 small onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 can (14.5 oz) fire-roasted tomatoes
1 tsp smoked paprika
1/2 tsp ground cumin
1/2 tsp oregano
1/2 tsp red pepper flakes
6 cups chicken broth
2 cups shredded Costco rotisserie chicken
1/2 cup cooked rice or orzo
1/2 cup corn
1 can (15 oz) chickpeas, drained and rinsed
Juice of 1 lime
1/4 cup fresh cilantro, chopped
Salt & black pepper to taste
🍂Instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion and bell pepper, sautéing until soft and slightly golden (about 5 minutes). Toss in the garlic, and stir for another 30 seconds until everything smells like pure happiness.
2. Stir in the smoked paprika, cumin, oregano, and red pepper flakes. Let those spices toast for 30 seconds to wake up their flavors. If your kitchen doesn’t smell amazing right now, something has gone terribly wrong.
3. Pour in the fire-roasted tomatoes and chicken broth. Give it a good stir, bring to a simmer, and let the flavors mingle for about 10 minutes.
4. Add the shredded rotisserie chicken, chickpeas, corn, and rice (or orzo, if using). Let everything heat through for another 5-7 minutes until the flavors have fully bonded like best friends.
5. Squeeze in the lime juice, toss in the chopped cilantro, and give it a final taste test. Adjust the salt and pepper if needed. If you want a bit more heat, sprinkle in extra red pepper flakes or a dash of hot sauce.
6. Ladle into bowls, top with extra cilantro (or cheese if you’re feeling indulgent).
7. Serve hot with warm crusty bread or tortilla chips and enjoy.
6️⃣ Marry Me Chicken Soup
🏵️Ingredients:
🏵️ For the Soup Base:
1 pound Boneless Skinless Chicken Thighs
6 cloves Garlic Thinly sliced
3 inches Ginger Peeled and finely chopped
6-8 oz Scallions Divided, cook with whites and
garnish with greens.
4 tsp Kosher Salt
Freshly Ground Black or White Pepper
10 cups Water
🏵️ For the Noodles and Vegetables:
8 oz Dried Ramen Noodles
1 cup Carrot Cut into thin matchsticks.
🏵️ For the Flavor Enhancers
1/4 cup Black Rice
1/4 cup Soy Sauce
2 tbsp Toasted Sesame Oil
Crispy Chili Oil
🍂Instructions:
1. In a large pot, combine chicken thighs, sliced garlic, chopped ginger, scallion whites, kosher salt, pepper, and water. Bring to a vigorous boil.
2. Reduce heat to medium-low and simmer uncovered for approximately 15 minutes until chicken is tender.
3. In a separate bowl, whisk together black rice vinegar, soy sauce, and toasted sesame oil.
4. Remove chicken thighs from pot, let cool slightly, then shred into bite-sized pieces.
5. Add dried ramen noodles and matchstick carrots to pot. Cook according to package directions until noodles are tender.
6. Return shredded chicken to the pot, gently stirring to combine and heat everything together for about 1 minute.
7. Taste the soup and adjust seasoning if necessary before ladling into bowls.
8. Top each bowl with chopped scallion greens and a drizzle of the prepared sauce.
9. Serve hot immediately and enjoy.
