12 Cozy Chicken Soups Made with Chicken Broth

Rich, hearty, and ready to warm you from the inside out: these 12 chicken soups all start with humble chicken broth. From quick weeknight fixes to weekend comfort, each recipe is a hug in a bowl. Let’s dive into coziness.

Classic Chicken Noodle Soup

Zipping up a bowl of homemade chicken noodle soup is like a warm hug on a chilly day. This classic recipe uses simple ingredients to create a comforting, flavorful broth with tender chicken and veggies.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

Main

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 cloves garlic, minced
• 8 cups chicken broth (low-sodium preferred)
• 2 cups water
• 1 lb boneless skinless chicken breasts
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 3 cups egg noodles (about 8 oz)

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add diced onion, sliced carrots, and sliced celery; cook for 5 minutes, stirring occasionally, until softened. (Tip: Don't rush this step—caramelizing the vegetables builds deeper flavor.)
3. Add minced garlic and cook for 1 minute until fragrant.
4. Pour in 8 cups chicken broth and 2 cups water; add 2 bay leaves, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper.
5. Add 1 lb boneless skinless chicken breasts; bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until chicken is cooked through. (Tip: Simmering the chicken in broth infuses it with extra flavor.)
6. Remove chicken from pot; shred with two forks and return to pot.
7. Bring broth to a boil over high heat.
8. Add 3 cups egg noodles and cook according to package directions (about 8–10 minutes) until tender but still al dente. (Tip: Cook noodles just until al dente, as they will continue to soften in the hot broth.)
9. Remove bay leaves; taste soup and adjust salt or pepper if needed.
10. Serve hot; enjoy the rich broth and tender chicken.

Every spoonful is packed with savory goodness, and the soft egg noodles make it extra satisfying. Serve it with crusty bread for a complete meal, or add a squeeze of lemon for brightness.

Creamy Chicken and Wild Rice Soup

Dive into comfort with this Creamy Chicken and Wild Rice Soup that's perfect for chilly evenings. It's packed with tender chicken, earthy mushrooms, and nutty wild rice in a creamy, thyme-infused broth. You'll love how easy it is to make from scratch!

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

• 1 lb boneless skinless chicken breasts
• 1 cup wild rice
• 8 oz cremini mushrooms, sliced
• 1 medium yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 cup heavy cream
• 1 teaspoon dried thyme
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Heat 2 tablespoons olive oil in a large pot over medium heat. Add chicken breasts and cook until golden brown on both sides, about 4-5 minutes per side. Remove and set aside. (Tip: Don't overcrowd the pot for a good sear.)
2. In the same pot, add diced onion, carrots, and celery. Sauté for 5 minutes until softened.
3. Add sliced mushrooms and garlic, cook for 3 minutes until mushrooms release their liquid.
4. Stir in wild rice, dried thyme, salt, and pepper. Cook for 1 minute to toast the rice.
5. Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes. (Tip: Check wild rice package for recommended cooking time; adjust if needed.)
6. Meanwhile, shred the cooked chicken into bite-sized pieces.
7. After 30 minutes, stir in the shredded chicken and heavy cream. Simmer uncovered for 10 more minutes until soup thickens slightly. (Tip: Use full-fat cream and avoid boiling after adding to prevent curdling.)
8. Taste and adjust seasoning if needed. Serve hot.

Serve this soup with crusty bread for dipping—the creamy broth is irresistible. The wild rice gives a lovely chewy texture, while the thyme adds an earthy aroma. It's a bowl of pure comfort that gets better the next day!

Spicy Chicken Tortilla Soup

Craving something warm and a little spicy? This Spicy Chicken Tortilla Soup is my go-to for chilly nights. It's packed with shredded chicken, crispy tortilla strips, creamy avocado, and a zesty lime kick in a rich, smoky broth.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the Soup

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, seeded and minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 4 cups chicken broth
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 1 lb boneless skinless chicken breasts
• 1 tsp salt
• 1/2 tsp black pepper

For Toppings

• 4 corn tortillas, cut into thin strips
• 1 avocado, diced
• 1 lime, cut into wedges
• 1/4 cup fresh cilantro, chopped

Instructions

1. In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion, minced garlic, and minced jalapeño; cook, stirring occasionally, until softened, about 5 minutes. (Tip: For extra heat, keep some jalapeño seeds.)
2. Stir in ground cumin and chili powder; cook for 1 minute until fragrant.
3. Pour in chicken broth and fire-roasted diced tomatoes (with their juices). Bring to a boil over high heat.
4. Add chicken breasts, salt, and black pepper. Reduce heat to low, cover, and simmer until chicken is cooked through, about 20-25 minutes. (Tip: Let chicken rest for 5 minutes before shredding for easier handling.)
5. Remove chicken to a plate; shred with two forks. Return shredded chicken to the pot and stir well.
6. Meanwhile, preheat oven to 400°F. Spread tortilla strips in a single layer on a baking sheet. Bake until crisp and golden, 5-7 minutes. (Tip: Avoid overlapping strips to ensure even crispness.)
7. Ladle soup into bowls. Top with toasted tortilla strips, diced avocado, a squeeze of fresh lime juice, and chopped cilantro. Serve immediately.

Really, the combination of crunchy tortilla strips and cool avocado is magic. A squeeze of lime right before eating brightens every spoonful. You can also add a dollop of sour cream if you want extra creaminess.

Lemon Chicken Orzo Soup

Brighten up your weeknight dinner with this cozy Lemon Chicken Orzo Soup. It’s packed with tender chicken, fluffy orzo, and fresh spinach in a light, zesty broth that feels like a hug in a bowl. You’ll love how easy it comes together with simple pantry staples.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

Soup

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 pound boneless skinless chicken breasts (about 2 breasts)
• 8 cups low-sodium chicken broth
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup dried orzo pasta
• 3 cups fresh spinach, roughly chopped
• 2 tablespoons fresh dill, chopped
• 1 lemon, zested and juiced (about 2 tablespoons juice)

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add onion, carrots, and celery; cook, stirring occasionally, until softened, about 5 minutes.
2. Add minced garlic and cook for 30 seconds until fragrant.
3. Push vegetables to the side of the pot and place chicken breasts in the center. Sear for 3 minutes per side until golden brown (no need to cook through).
4. Pour in chicken broth, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until chicken is cooked through (internal temp 165°F).
5. Remove chicken to a cutting board and shred with two forks. Return shredded chicken to the pot.
6. Stir in orzo and bring soup back to a gentle boil. Cook uncovered, stirring occasionally, for 9 minutes until orzo is al dente. (Tip: orzo expands, so keep an eye on liquid level; add extra broth if needed.)
7. Remove pot from heat. Stir in spinach until wilted, about 1 minute. Then add dill, lemon zest, and lemon juice. (Tip: add lemon juice at the end to keep its bright flavor.)
8. Taste and adjust salt and pepper if needed. (Tip: if soup tastes flat, a squeeze more lemon can brighten it up.)

Hot tip: serve this soup with crusty bread for dunking—the tender orzo and wilted spinach soak up all that lemony broth. The dill and lemon give it a fresh, herby finish that keeps you coming back for another spoonful. Enjoy it as a light dinner or pack leftovers for lunch the next day (the orzo will absorb broth, so add a splash of water when reheating).

Chicken and Dumplings Soup

Ugh, nothing beats a cozy bowl of chicken and dumplings soup on a cold evening. This version is packed with tender chicken, fluffy dumplings, and plenty of veggies in a creamy, savory broth. It's the ultimate comfort food that'll have everyone coming back for seconds.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

For the Soup

• 1 tbsp olive oil
• 1 large onion, diced
• 3 carrots, peeled and sliced
• 3 celery stalks, sliced
• 3 cloves garlic, minced
• 1.5 lbs boneless skinless chicken thighs
• 6 cups low-sodium chicken broth
• 1 cup frozen peas
• 1/2 cup heavy cream
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper

For the Dumplings

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1 cup buttermilk
• 4 tbsp unsalted butter, melted

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook 5 minutes until softened.
2. Stir in garlic and cook 1 minute until fragrant.
3. Add chicken thighs, chicken broth, thyme, salt, and pepper. Bring to a boil, then reduce heat to medium-low and simmer, covered, for 20 minutes or until chicken is cooked through.
4. Remove chicken to a plate and shred with two forks. Return shredded chicken to the pot.
5. Add frozen peas and heavy cream. Stir and bring back to a simmer.
6. While soup simmers, make dumplings: In a bowl, whisk flour, baking powder, and salt. Add buttermilk and melted butter; stir just until combined. Do not overmix—lumps are okay, and overmixing makes dumplings tough. Tip: Let the batter rest 2 minutes for fluffier dumplings.
7. Drop dumpling batter by rounded tablespoons into the simmering soup. Make sure they're spaced apart—they'll expand. Tip: Reduce heat to low to keep the soup at a gentle simmer, not a boil, so dumplings cook through without falling apart.
8. Cover and cook 15 minutes without lifting the lid. The dumplings will steam and become fluffy. Tip: Check one dumpling by inserting a toothpick—it should come out clean.
9. Serve hot, garnished with fresh parsley if desired.

Really, this soup is pure comfort – the dumplings are pillowy and the broth is rich and creamy. I love serving it with crusty bread for dipping, or even a sprinkle of fresh dill for a pop of color.

Thai Coconut Chicken Soup

Dive into a bowl of creamy, aromatic Thai Coconut Chicken Soup that’s perfect for chilly evenings or when you’re craving something cozy yet bright. This easy recipe brings together tender chicken, rich coconut milk, and zesty lime for a balanced flavor that feels like a hug in a bowl.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

• 1 lb boneless skinless chicken breasts, thinly sliced
• 2 cups chicken broth
• 1 can (13.5 oz) full-fat coconut milk
• 2 stalks fresh galangal, peeled and sliced into rounds
• 2-3 Thai bird chilies, sliced (optional)
• 2 tbsp fish sauce
• 2 tbsp fresh lime juice
• 1/4 cup fresh cilantro leaves

Instructions

1. Slice the chicken breasts into thin strips and set aside.
2. Peel and slice the galangal into thin rounds. Slice the chilies if using.
3. In a medium pot, bring the chicken broth to a simmer over medium-high heat.
4. Add the galangal slices and chilies to the broth. Reduce heat to low and simmer for 5 minutes to infuse flavors.
5. Add the sliced chicken to the pot. Cook for 3-4 minutes until chicken is no longer pink.
6. Stir in the coconut milk, fish sauce, and lime juice. Heat through for 2 minutes—do not boil to prevent curdling.
7. Taste and adjust seasoning if needed. Remove from heat.
8. Ladle into bowls and garnish with fresh cilantro.

Garnish with fresh cilantro and serve hot. The creamy coconut broth with a hint of lime and spicy kick from the chilies will warm you right up. Try it with jasmine rice or crusty bread for dipping—it’s a total crowd-pleaser.

Chicken and Corn Chowder

Oh, you're in for a treat with this chicken and corn chowder! It's the perfect cozy soup for chilly evenings, loaded with tender chicken, sweet corn, and potatoes in a creamy broth.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 40 minutes

Ingredients

• 6 slices bacon, chopped
• 1 lb boneless skinless chicken breasts, diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 cups chicken broth
• 3 cups diced potatoes (about 2 medium)
• 2 cups sweet corn kernels (fresh or frozen)
• 1 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 bay leaf

Instructions

1. In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy, about 6-8 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving about 2 tablespoons of drippings in the pot.
2. Add the diced chicken to the pot and cook over medium-high heat until browned on all sides, about 5-7 minutes. Remove chicken and set aside with bacon.
3. Add the diced onion to the pot and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
4. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the diced potatoes, salt, pepper, thyme, and bay leaf. Bring to a boil, then reduce heat to low and simmer until potatoes are tender, about 15-20 minutes.
5. Stir in the corn kernels and heavy cream. Return the chicken and bacon to the pot. Simmer gently for another 5-10 minutes until everything is heated through and flavors meld. Remove the bay leaf before serving.
6. Tip: For extra depth, use fresh corn cut off the cob when in season. Tip: Don't let the soup boil after adding cream to prevent curdling. Tip: Adjust seasoning at the end—add more salt or pepper if needed.

This chowder has a wonderfully creamy texture with pops of sweetness from the corn and smoky bits of bacon. Serve it in big bowls with a sprinkle of fresh parsley or chives, and maybe some crusty bread on the side for sopping up every last drop.

Southwest Chicken and Black Bean Soup

This Southwest Chicken and Black Bean Soup is a cozy, one-pot meal that’s perfect for busy weeknights. It’s packed with protein and bold flavors, and it comes together in under an hour.

Serving: 6 | Prep Time: 10 minutes | Cooking Time: 30 minutes

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1 pound boneless skinless chicken breasts
• 4 cups low-sodium chicken broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 cup frozen corn kernels
• 1/4 cup chopped fresh cilantro
• Salt and black pepper to taste

Instructions

1. Heat 2 tablespoons olive oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until softened, about 4 minutes.
2. Add the minced garlic, 1 teaspoon cumin, 1 teaspoon chili powder, and 1/2 teaspoon smoked paprika. Cook for 30 seconds until fragrant.
3. Place the 1 pound chicken breasts in the pot and pour in 4 cups chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the chicken is cooked through (internal temperature 165°F).
4. Remove the chicken to a cutting board and shred with two forks. Return the shredded chicken to the pot.
5. Stir in the drained black beans, diced tomatoes (with their juices), and 1 cup frozen corn. Increase heat to medium and bring to a simmer. Cook for 10 minutes to blend flavors.
6. Season with salt and black pepper to taste. Stir in 1/4 cup chopped fresh cilantro just before serving.
7. Tip: For extra smokiness, add a chipotle pepper in adobo sauce when you add the spices. Tip: If you prefer a thicker soup, mash some of the black beans before adding. Tip: Let the soup rest for 5 minutes after cooking to allow flavors to meld.

Serve this soup with a dollop of sour cream, sliced avocado, and a squeeze of lime for a fresh finish. The smoky broth, tender chicken, and pop of corn make each spoonful satisfying—it’s like a bowl of pure comfort with a Southwest twist.

Chicken and Kale Soup with Parmesan

Oh, this chicken and kale soup is the ultimate cozy comfort meal. It's packed with tender chicken, hearty white beans, and nutritious kale in a savory Parmesan-laced broth. Perfect for chilly evenings or when you need a bowl of pure warmth.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

Main

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 pound boneless skinless chicken breasts
• 6 cups low-sodium chicken broth
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 4 cups chopped kale (stems removed)
• 1 Parmesan rind
• 1 teaspoon dried thyme
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 cup grated Parmesan cheese (for serving)

Instructions

1. Heat olive oil in a large pot over medium heat. Tip: Use a heavy-bottomed pot for even heating.
2. Add onion, carrots, and celery; cook until softened, about 5-7 minutes, stirring occasionally.
3. Add minced garlic and cook for 1 minute until fragrant.
4. Season chicken breasts with salt and pepper, then place them in the pot. Tip: Season the chicken beforehand for better flavor.
5. Pour in chicken broth and add Parmesan rind and dried thyme. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 15-20 minutes, until chicken is cooked through (165°F internal temperature).
7. Remove chicken breasts to a cutting board and let rest for 5 minutes, then shred or dice.
8. Stir in cannellini beans and kale; cook for 5 minutes until kale is wilted and tender.
9. Return shredded chicken to the pot and heat through for 2 minutes. Discard Parmesan rind.
10. Taste and adjust seasoning with more salt or pepper if needed.
11. Serve hot, topped with grated Parmesan cheese. Tip: For extra richness, drizzle with olive oil before serving.

Mellow and satisfying, this soup gets creamier as the beans break down slightly. Serve with crusty bread for dipping, or ladle it over cooked rice for a heartier meal.

Ginger Chicken Soup with Rice Noodles

When you're craving something warm and soothing, this ginger chicken soup is the answer. It's packed with tender chicken, fresh bok choy, and silky rice noodles in a ginger-soy broth that feels like a hug in a bowl.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the Soup

• 1 tbsp vegetable oil
• 1 lb boneless skinless chicken thighs
• 1 tbsp fresh ginger, thinly sliced
• 3 cloves garlic, minced
• 6 cups low-sodium chicken broth
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 6 oz rice noodles
• 4 baby bok choy, halved lengthwise
• 2 green onions, sliced

Instructions

1. Heat vegetable oil in a large pot over medium-high heat. Add chicken thighs and sear until golden brown, about 4 minutes per side. Transfer chicken to a plate.
2. Reduce heat to medium. Add ginger slices and garlic to the pot; cook, stirring, until fragrant, about 1 minute. Tip: Thinly slice the ginger so it infuses the broth without being overpowering.
3. Pour in chicken broth and soy sauce. Bring to a boil, then return chicken to the pot. Reduce heat to low, cover, and simmer until chicken is cooked through, about 20 minutes.
4. While soup simmers, cook rice noodles according to package directions (usually 4-5 minutes in boiling water). Drain and rinse with cold water to stop cooking. Set aside.
5. After 20 minutes, remove chicken to a cutting board. Shred with two forks. Return shredded chicken to the pot.
6. Add bok choy halves to the soup. Cook until tender, about 3 minutes. Stir in sesame oil. Tip: Use low-sodium broth to control saltiness—you can always add more soy at the end.
7. To serve, divide noodles among bowls. Ladle soup over top, garnish with green onions. Tip: For extra heat, add a drizzle of chili oil or a pinch of red pepper flakes.

The broth is fragrant with ginger and soy, while the rice noodles stay soft and slippery. For a complete meal, serve with a side of crispy spring rolls or just enjoy it on its own—it's perfect for a cozy night in.

Chicken and Matzo Ball Soup

Between you and me, this chicken and matzo ball soup is the ultimate comfort food. It’s cozy, flavorful, and surprisingly simple to make from scratch.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 1 minutes

Ingredients

Soup Base

• 2 lbs bone-in chicken thighs or breasts
• 8 cups chicken broth (or water plus 4 tsp bouillon)
• 3 carrots, peeled and sliced into rounds
• 3 celery stalks, sliced
• 1 large onion, quartered
• 2 cloves garlic, smashed
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped

Matzo Balls

• 1 cup matzo meal
• 4 large eggs
• 1/4 cup rendered chicken fat (schmaltz) or vegetable oil
• 1 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp baking powder
• 3 tbsp seltzer water (or cold water)

Instructions

1. In a medium bowl, whisk eggs, then stir in melted chicken fat, salt, pepper, baking powder, and seltzer. Add matzo meal and mix until just combined. Cover and refrigerate for 30 minutes (this helps them stay fluffy).
2. While matzo ball mixture chills, place chicken, broth, carrots, celery, onion, garlic, salt, and pepper in a large pot. Bring to a boil over high heat, then reduce to a gentle simmer. Cook uncovered for 1 hour, skimming any foam that rises.
3. Remove chicken pieces to a plate and let cool slightly. Discard onion and garlic cloves. Shred the chicken meat, discarding bones and skin. Return shredded chicken to the pot.
4. Turn the heat to low so the soup is barely simmering. Using wet hands, form the matzo mixture into 1-inch balls (about 12). Drop them gently into the soup. Cover the pot and simmer for 20 minutes – don’t lift the lid! The steam helps them cook light and tender.
5. After 20 minutes, stir in fresh dill and parsley. Taste and adjust salt and pepper if needed. Ladle into bowls and serve hot.
6. Tip: For an even clearer broth, strain the soup through a fine-mesh sieve after cooking the chicken, then return the strained liquid and chicken to the pot.
7. Tip: If your matzo balls are dense, you may have overmixed the batter. Next time, stir just until no dry spots remain.

Pour a big bowl and enjoy the rich, golden broth with soft, fluffy matzo balls. The dill and parsley add a fresh pop – this is the kind of soup that hugs you from the inside.

Roasted Chicken and Root Vegetable Soup

There's nothing quite like a bowl of hearty soup on a chilly evening, and this roasted chicken and root vegetable version is pure comfort. It's packed with deep, savory flavor from the oven and comes together with minimal fuss.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 90 minutes

Ingredients

For the soup

• 2 lbs bone-in, skin-on chicken thighs
• 2 tbsp olive oil, divided
• 2 sprigs fresh rosemary, leaves removed and chopped
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper, plus more to taste
• 2 parsnips, peeled and cut into 1-inch chunks
• 2 turnips, peeled and cut into 1-inch chunks
• 2 carrots, peeled and cut into 1-inch chunks
• 1 large onion, cut into 1-inch chunks
• 3 cloves garlic, smashed
• 4 cups low-sodium chicken broth
• 2 bay leaves

Instructions

1. Preheat your oven to 425°F. Toss the chicken thighs with 1 tbsp olive oil, chopped rosemary, 1 tsp salt, and 1/2 tsp pepper. Spread on a baking sheet and roast for 40 minutes, until golden and cooked through (internal temp 165°F).
2. While the chicken roasts, in a large bowl, toss the parsnips, turnips, carrots, and onion with the remaining 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Spread on a separate baking sheet and roast for 30-35 minutes, until tender and caramelized.
3. Once the chicken is cool enough to handle, shred the meat into bite-sized pieces. Reserve the bones and pan juices. (Tip: Use two forks to shred chicken quickly.)
4. In a large pot, combine the reserved chicken bones, pan juices, chicken broth, smashed garlic, and bay leaves. Bring to a boil, then reduce heat and simmer for 20 minutes to deepen the flavor. (Tip: Skim off any foam that rises for a clearer broth.)
5. Strain the broth through a fine-mesh sieve into a clean pot. Discard the solids. (Tip: For an even richer broth, let it simmer a bit longer until reduced by a quarter.)
6. Add the roasted vegetables and shredded chicken to the strained broth. Simmer for 10 minutes to meld the flavors. Adjust salt and pepper to your liking.
7. Ladle into bowls and serve hot. (Tip: If you like a thicker soup, mash some of the roasted vegetables before adding the broth.)

With its rich, savory broth and tender chunks of roasted chicken and vegetables, this soup is a meal in itself. You can serve it with crusty bread for dipping or a sprinkle of fresh parsley for a pop of color.

Conclusion

Let’s be real—there’s nothing better than a cozy bowl of chicken soup on a chilly evening. This collection is your go-to for warming up fast. I’d love to hear which recipe you’re most excited to try! Drop a comment below and share on Pinterest to save your faves. 🥣

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.