10 Low-Calorie Chicken Soup Recipes to Warm You Up

Nothing says comfort like a steaming bowl of chicken soup, and these 10 low-calorie recipes prove you don’t need extra calories to stay warm and satisfied. Perfect for cozy weeknights or meal prep, each one is packed with flavor without weighing you down. Let’s dive in!

Lemon Herb Chicken Soup

Recently I found myself craving something light yet comforting, and this Lemon Herb Chicken Soup was the perfect answer. It's become my go-to for a quick, zesty meal that feels indulgent without the guilt.

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

Ingredients

• 1 tbsp olive oil
• 1 cup diced yellow onion
• 3 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 8 cups low-sodium chicken broth
• 1 lb boneless skinless chicken breast
• 1/4 cup fresh lemon juice
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh dill
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and cook, stirring occasionally, until softened, about 4 minutes.
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Add diced carrots and celery; cook for 5 minutes, stirring occasionally.
5. Pour in chicken broth and bring to a boil over high heat.
6. Reduce heat to low, add chicken breasts, and simmer uncovered for 15 minutes or until chicken is cooked through (internal temp 165°F).
7. Remove chicken to a cutting board and shred with two forks when cool enough to handle.
8. Return shredded chicken to pot; stir in lemon juice, parsley, dill, salt, and pepper.
9. Simmer for 5 more minutes to blend flavors.
10. Taste and adjust seasoning if needed; serve hot.

Crunchy breadsticks or a simple side salad make this soup a complete meal. The bright lemon and fresh herbs keep every spoonful refreshing, and the light broth coats your palate without weighing you down.

Spicy Mexican Chicken Soup

Often, I find myself wanting a soup that's both hearty and healthy, and this Spicy Mexican Chicken Soup delivers. It's my go-to when I need a low-calorie meal that doesn't skimp on flavor, thanks to the warmth of cumin and chili.

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

Ingredients

• 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 low-sodium chicken broth
• 1 (14.5 oz) can diced tomatoes
• 1 lb boneless skinless chicken breasts, cut into bite-size pieces
• 1 cup frozen corn
• 1 can (15 oz) black beans, drained and rinsed
• 3 tbsp fresh lime juice
• Salt and pepper to taste
• Optional: cilantro, avocado, tortilla strips for serving

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 4 minutes.
2. Add garlic and jalapeño; cook for 1 minute until fragrant.
3. Stir in cumin and chili powder; cook for 30 seconds to toast spices.
4. Pour in chicken broth and diced tomatoes (with juices). Bring to a boil.
5. Add chicken pieces, reduce heat to low, and simmer until chicken is cooked through, about 10 minutes.
6. Stir in corn and black beans; cook for 5 minutes.
7. Remove from heat and stir in lime juice. Season with salt and pepper.
8. Serve hot with desired toppings.

Ultimately, the combination of smoky spices, bright lime, and tender chicken makes every spoonful irresistible. I often top mine with creamy avocado and a handful of crunchy tortilla strips for contrast. This soup has become a staple in my kitchen for its bold flavor and easy prep.

Creamy Coconut Chicken Soup

Nothing beats the comfort of a warm bowl of soup, especially when it's this creamy coconut chicken soup. I love how the ginger and lime brighten up the light coconut milk, making it feel both indulgent and fresh.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the soup

• 1 tbsp coconut oil
• 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 4 cups low-sodium chicken broth
• 1 can (13.5 oz) light coconut milk
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup snow peas, halved
• 2 tbsp fresh lime juice
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat coconut oil in a large pot over medium heat. Add chicken pieces and cook until golden brown on all sides, about 5 minutes. (Tip: Don't overcrowd the pot; work in batches if needed to ensure browning.)
2. Remove chicken from pot and set aside. Add onion and sauté until translucent, about 3 minutes. Add garlic and ginger, cook for 1 minute until fragrant.
3. Pour in chicken broth and bring to a simmer. Return chicken to pot. Stir in coconut milk, fish sauce, brown sugar, salt, and pepper. (Tip: Use light coconut milk for a lighter broth, but you can sub full-fat for extra creaminess.)
4. Simmer for 15 minutes, until chicken is cooked through and flavors meld.
5. Add snow peas and cook for 2 minutes until bright green and tender-crisp. (Tip: Snow peas cook quickly; add them at the end to retain crunch.)
6. Remove from heat. Stir in lime juice and cilantro. Serve hot.

Ladle the soup into bowls and enjoy the silky texture with each spoonful. The ginger gives a gentle warmth, while the lime adds a pop of brightness. I love serving this with a side of jasmine rice or crusty bread to soak up every drop.

Asian Ginger Chicken Soup

On a chilly evening, nothing beats a bowl of this Asian Ginger Chicken Soup. It’s my go-to when I’m craving something light yet deeply comforting. The ginger and soy sauce work magic together, and the best part? It comes together in under an hour.

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

Ingredients

Soup Base

• 1 tablespoon vegetable oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tablespoons fresh ginger, grated
• 4 cups chicken broth
• 2 cups water
• 1/4 cup soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 pound boneless skinless chicken thighs
• 2 cups sliced mushrooms
• 3 green onions, sliced

Instructions

1. Heat vegetable oil in a large pot over medium heat.
2. Add diced onion and cook until softened, about 5 minutes.
3. Add minced garlic and grated ginger; cook for 1 minute until fragrant. Tip: Fresh ginger is key; grate it on a microplane for best flavor and no fibrous strings.
4. Pour in chicken broth and water; bring to a boil.
5. Stir in soy sauce, rice vinegar, and sesame oil.
6. Add chicken thighs; reduce heat, cover, and simmer for 20 minutes. Tip: If using chicken breasts, reduce to 15 minutes to avoid drying out.
7. Remove chicken from pot; shred with two forks when cool enough to handle.
8. Add sliced mushrooms to the broth; cook for 5 minutes until tender.
9. Return shredded chicken to the pot; stir in sliced green onions. Tip: Add green onions at the end to keep their fresh crunch and vibrant color.
10. Serve hot, optionally over rice or noodles.

On the table in under an hour, this soup is a lifesaver for busy weeknights. The ginger and soy sauce create a warm, aromatic broth that's both soothing and invigorating. I love serving it with a side of steamed rice for a complete meal.

Tomato Basil Chicken Soup

Nothing beats a bowl of homemade soup on a chilly evening, and this Tomato Basil Chicken Soup has become my go-to comfort meal. It's light yet satisfying, with a rich Italian-style broth that’s low in calories but big on flavor.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 lb boneless skinless chicken breast
• 1 can (14.5 oz) diced tomatoes, undrained
• 4 cups low-sodium chicken broth
• 1/2 cup fresh basil leaves, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion and cook for 4-5 minutes until softened, stirring occasionally.
2. Add minced garlic and cook for 1 minute, stirring constantly, until fragrant. Tip: Don't let the garlic burn—it turns bitter.
3. Pat the chicken breast dry, season with salt and pepper, then add to the pot. Sear for 3 minutes per side until golden brown. Tip: Drying the chicken helps achieve a better sear.
4. Pour in the diced tomatoes (with juices) and chicken broth. Bring to a boil, then reduce heat to low and simmer for 20 minutes. Tip: Using low-sodium broth lets you control the salt level.
5. Remove the chicken from the pot and shred with two forks. Return the shredded chicken to the soup. Tip: The chicken should be very tender—if not, simmer a few more minutes.
6. Stir in the chopped fresh basil and cook for 2 minutes. Taste and adjust salt and pepper if needed. Tip: Add basil at the end to preserve its fresh flavor.

Pair this soup with crusty bread or a simple green salad for a complete meal. The tender chicken and fragrant basil make every spoonful comforting. Perfect for meal prep—the flavors deepen beautifully overnight.

Curried Chicken Soup

Getting sick of bland soups? This Curried Chicken Soup is a fragrant, low-fat twist that'll warm you up from the inside out. It's my go-to when I need something cozy but healthy.

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

Ingredients

Soup

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 1 tsp ground turmeric
• 1 lb boneless skinless chicken breast, cut into bite-sized pieces
• 2 medium carrots, diced
• 2 stalks celery, diced
• 6 cups low-sodium chicken broth
• 1 can (13.5 oz) light coconut milk
• 1 tbsp lime juice
• Salt and pepper to taste

Garnish

• 1/4 cup fresh cilantro, chopped
• Lime wedges

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and ginger; sauté until softened, about 3 minutes.
2. Stir in curry powder and turmeric, cooking for 1 minute until fragrant. This toasting step deepens the flavor.
3. Add chicken pieces and cook, stirring, until no longer pink on the outside, about 4 minutes.
4. Toss in carrots and celery, then pour in chicken broth. Bring to a boil over high heat.
5. Reduce heat to low, stir in light coconut milk, and let simmer for 15 minutes, or until chicken is cooked through and vegetables are tender.
6. Remove chicken from pot (use a slotted spoon) and shred with two forks. Return shredded chicken to the soup.
7. Stir in lime juice, then season with salt and pepper to taste. For a lower-sodium version, rely on the lime and spices instead of salt.
8. Ladle into bowls and garnish with cilantro and lime wedges. Serve hot.

Once you try this, you'll never go back to plain chicken soup. The curry and ginger give it a warmth that lingers. Serve with naan or over rice for a complete meal.

Chicken and Vegetable Soup

Just when you think a simple soup can't be satisfying, this Chicken and Vegetable Soup steps in to prove you wrong. I love making a big batch on lazy Sundays, and the clear broth is so comforting without weighing you down.

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

Ingredients

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups low-sodium chicken broth
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 cup green beans, cut into 1-inch pieces
• 1 cup frozen peas
• 1 1/2 teaspoons salt, divided
• 1/2 teaspoon black pepper

Instructions

1. Heat olive oil in a large pot over medium heat. Add chicken breasts and cook until golden brown, about 4-5 minutes per side. Remove and set aside. Tip: For extra flavor, sear the chicken well to develop a nice crust.
2. In the same pot, add onion, carrots, and celery. Cook until softened, about 5-7 minutes, stirring occasionally. Tip: Scrape up any browned bits from the bottom for more flavor.
3. Add garlic and cook for 1 minute until fragrant.
4. Pour in chicken broth, add thyme and bay leaf. Bring to a boil. Tip: For a clearer broth, skim off any foam that rises to the surface.
5. Return chicken to pot, reduce heat to low, cover, and simmer for 25 minutes until chicken is cooked through.
6. Remove chicken, shred with two forks, then return to pot.
7. Add green beans and frozen peas. Cook for 5 minutes until tender.
8. Season with 1 teaspoon salt and black pepper. Taste and add remaining 1/2 teaspoon salt if needed. Remove bay leaf before serving.

Herbaceous and light, this soup is perfect with a crusty whole-grain roll for dipping. The chicken stays tender, and the veggies keep their bite — exactly how I like my comfort food.

Chicken Tortilla Soup

You know those days when you crave something hearty but healthy? This Chicken Tortilla Soup is my go-to—packed with flavor, low in fat, and ready in under an hour.

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

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 lb boneless skinless chicken breast
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups low-sodium chicken broth
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 1 cup frozen corn kernels
• 1 can (15 oz) black beans, rinsed and drained
• 4 corn tortillas (6-inch), cut into thin strips
• Cooking spray
• Fresh cilantro and lime wedges for serving

Instructions

1. Preheat oven to 375°F. Arrange tortilla strips on a baking sheet, spray lightly with cooking spray, and bake for 10 minutes until crisp. Set aside.
2. In a large pot, heat olive oil over medium heat. Add onion and cook 4 minutes until softened. Stir in garlic and cook 30 seconds.
3. Add chicken breast, chili powder, cumin, salt, and pepper. Cook for 2 minutes, turning chicken once.
4. Pour in chicken broth and diced tomatoes. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until chicken is cooked through.
5. Remove chicken to a plate and shred with two forks. Return shredded chicken to the pot.
6. Stir in corn and black beans. Simmer uncovered for 5 minutes. Tip: Taste and adjust seasoning—I often add a squeeze of lime here.
7. Ladle soup into bowls. Top with baked tortilla strips, fresh cilantro, and a lime wedge. Tip: For extra heat, add a sliced jalapeño with the onion.

Zesty and bright from the lime, this soup has a satisfying crunch from the tortilla strips. I love serving it with a dollop of Greek yogurt for creaminess—still low-fat!

Chicken and Rice Soup

Venturing into my kitchen on a drizzly afternoon, I knew only a bowl of homemade Chicken and Rice Soup would hit the spot. This recipe combines tender chicken, nutty brown rice, and a medley of vegetables in a clean, light broth that feels like a warm hug.

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

Ingredients

For the Soup

• 1 lb boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 8 cups low-sodium chicken broth
• 1 cup brown rice, uncooked
• 1 tsp dried thyme
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper
• Optional: fresh parsley for garnish

Instructions

1. Heat olive oil in a large heavy-bottomed pot over medium heat — a good pot ensures even heat and prevents scorching.
2. Add diced onion, carrots, and celery. Sauté until the onions are translucent and the veggies begin to soften, about 5 minutes, building a flavorful base.
3. Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
4. Add the chicken thighs, chicken broth, brown rice (rinsed first to remove excess starch for a cleaner soup), dried thyme, and bay leaf. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 40 minutes, or until the rice is tender and the chicken is cooked through. Resist lifting the lid too often — it extends cooking time.
6. Remove the chicken thighs from the pot and shred with two forks. Discard the bay leaf.
7. Return the shredded chicken to the pot and stir. Season with salt and black pepper. Taste and adjust if needed.
8. Serve hot, garnished with fresh parsley if desired.

Honestly, the best part about this soup is how the flavors meld after a day in the fridge. The brown rice stays pleasantly chewy, and the broth deepens beautifully. Serve it with a squeeze of lemon and a side of crusty bread for a complete meal.

Chicken and Lentil Soup

When the weather turns chilly, there's nothing I love more than a big pot of soup simmering on the stove. This Chicken and Lentil Soup is my go-to for a cozy, low-calorie meal that still feels indulgent. The lentils soak up all the savory broth, while tender chicken adds heartiness without weighing you down.

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

Ingredients

Produce

• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced

Pantry

• 2 tablespoons olive oil
• 1 cup dried brown lentils, rinsed
• 8 cups low-sodium chicken broth
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh lemon juice

Protein

• 1 pound boneless skinless chicken breasts

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion, carrots, and celery; cook until softened, about 5 minutes, stirring occasionally.
3. Add minced garlic and cook for 1 minute until fragrant.
4. Stir in the rinsed lentils, chicken broth, bay leaf, and dried thyme.
5. Place the chicken breasts into the pot, ensuring they are submerged.
6. Bring the soup to a boil over high heat, then reduce heat to low and cover.
7. Simmer for 25 minutes, or until lentils are tender and chicken is cooked through (internal temperature 165°F).
8. Remove the chicken to a cutting board and shred with two forks.
9. Return shredded chicken to the pot and stir in salt, black pepper, and fresh lemon juice.
10. Taste and adjust seasoning if needed. Discard bay leaf before serving.

Depending on your mood, you can stir in a handful of spinach at the end for an extra pop of green. Drizzle with a little olive oil and serve with crusty bread for a complete meal. This soup freezes beautifully, so make a double batch!

Conclusion

Between you and me, these soups are total game-changers for cozy, low-calorie eating. I’d love to hear which one’s your fave—drop a comment below! And if you found this helpful, share it on Pinterest to spread the warmth.

Laura Hauser

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