Easy Chicken Soup Recipes

Homemade Chicken Noodle Soup from Scratch

This traditional chicken noodle soup begins by simmering chicken, vegetables, and herbs to make a flavorful homemade broth. Fresh vegetables and egg noodles are then added to create a comforting family meal.

Ingredients

• 1 roast chicken carcass or 3-4 pounds bone-in chicken pieces
• 8-10 cups water, or enough to cover the chicken
• 1 tablespoon olive oil
• 3 carrots, divided
• 3 celery ribs with leaves, divided
• 1 onion, divided
• 2 bay leaves
• 1-2 teaspoons chicken bouillon, optional
• 1 teaspoon Italian seasoning
• Salt and black pepper, to taste
• 2-3 cups egg noodles or homemade noodles

Directions

1. Cut one carrot and one celery rib into large pieces. Quarter half of the onion.
2. Place the chicken, large vegetable pieces, celery leaves, bay leaves, and water in a large soup pot.
3. Bring to a boil. Reduce the heat and simmer for 45-60 minutes, or until the chicken is cooked and the broth is flavorful.
4. Carefully remove the chicken and set it aside to cool. Strain the broth and discard the cooked vegetables and bay leaves.
5. Remove the chicken from the bones and shred or chop the meat. Discard the skin and bones.
6. Dice the remaining carrots, celery, and onion.
7. Heat the olive oil in the soup pot. Sauté the diced vegetables for 5-7 minutes, until the onion begins to soften.
8. Return the strained broth and shredded chicken to the pot. Add bouillon, Italian seasoning, salt, and pepper as needed.
9. Bring to a gentle simmer. Add the noodles and cook according to the package directions, until the noodles and vegetables are tender.
10. Taste and adjust the seasoning before serving.

Homemade Chicken Noodle Soup Video

Quick Chicken Noodle Soup

This shortcut version uses prepared chicken broth, cooked chicken, and frozen or fresh vegetables. It is a practical way to use leftover rotisserie chicken and can be ready much faster than soup made from scratch.

Ingredients

• 6-8 cups chicken broth
• 1-2 cups shredded or chopped cooked chicken
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 cup diced potatoes, optional
• 2 cups egg noodles
• Salt, pepper, and poultry seasoning, to taste

Shortcut: Replace the carrots, celery, and potatoes with one 12-16 ounce bag of frozen mixed vegetables.

Directions

1. Pour the broth into a large soup pot and bring it to a gentle boil.
2. Add the carrots, celery, and potatoes. Simmer for 8-10 minutes.
3. Stir in the noodles and cook according to the package directions.
4. Add the cooked chicken during the final 3-5 minutes.
5. Season with salt, pepper, and poultry seasoning before serving.

Chicken and Rice Soup

Chicken and rice soup is a mild, filling alternative to chicken noodle soup. Use cooked rice for the quickest version, or simmer uncooked white rice directly in the broth.

Ingredients

• 6-8 cups chicken broth
• 1-2 cups shredded cooked chicken
• 2 carrots, diced
• 2 celery ribs, diced
• 1 small onion, diced
• 2 cups cooked rice
• 1 teaspoon dried parsley
• Salt and black pepper, to taste

Directions

1. Add the broth, carrots, celery, and onion to a soup pot.
2. Bring to a boil, then reduce the heat and simmer for 12-15 minutes, until the vegetables are tender.
3. Stir in the cooked chicken, cooked rice, and parsley.
4. Simmer for 5-8 minutes, until everything is heated through.
5. Season with salt and pepper before serving.

Quick Chicken and Dumplings

Originally shared by Jenny K. of Virginia.

Canned biscuits make this chicken-and-dumplings recipe quick and approachable. The broth and milk create a creamy base while the biscuit pieces cook into soft dumplings.

Ingredients

• 1 large can chunk chicken breast, drained with the liquid reserved
• 1 can chicken broth
• 4 tablespoons butter
• 2 cups milk
• 1 tablespoon cornstarch
• 1 can jumbo buttermilk biscuits
• 1 cup chopped carrots or frozen mixed vegetables, optional
• Black pepper, to taste

Directions

1. Pour the reserved chicken liquid and chicken broth into a large saucepan.
2. Add the butter and vegetables, if using. Bring to a gentle boil.
3. In a separate bowl, whisk the milk and cornstarch until smooth.
4. Slowly whisk the milk mixture into the boiling broth.
5. Cut each biscuit into approximately six pieces.
6. Drop the biscuit pieces into the broth and reduce the heat to medium-low.
7. Simmer gently, stirring occasionally, until the dumplings are puffed and cooked through.
8. Stir in the chicken and cook until heated through.
9. Season with black pepper before serving.

Chicken Meatball Soup

Small chicken or turkey meatballs turn a simple broth into a hearty soup. Potatoes and carrots make it filling without repeating the noodle and rice recipes above.

Ingredients

Chicken Meatballs

• 6 ounces ground chicken or turkey
• 1 egg, beaten
• 3 tablespoons bread crumbs
• 1 tablespoon chopped parsley or dill
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Soup

• 6 cups chicken broth
• 2 medium carrots, peeled and sliced
• 1 cup diced potatoes
• 1 celery rib, diced
• 1/2 cup small pasta, optional

Directions

1. Combine the ground chicken, egg, bread crumbs, parsley, salt, and pepper.
2. Shape the mixture into small meatballs. Wash hands and all surfaces after handling the raw chicken mixture.
3. Bring the broth to a simmer in a large saucepan.
4. Add the carrots, potatoes, and celery. Simmer for 8 minutes.
5. Add the pasta, if using, and cook for 3 minutes.
6. Carefully lower the meatballs into the broth.
7. Simmer for 10-12 minutes, until the vegetables are tender and the meatballs reach 165°F internally.

Asian Chicken Noodle Soup

Originally shared by Tamar of Newport Beach, California.

This light noodle soup combines mushrooms, green onions, chicken, and ribbons of egg white. Cooking the noodles separately keeps the broth clear and prevents the noodles from becoming overly soft.

Ingredients

• 2 cans low-sodium chicken broth
• 6 ounces dry Asian noodles
• 5 mushrooms, thinly sliced
• 2 green onions, chopped
• 2 cooked chicken breasts, cubed or shredded
• 3 egg whites, lightly beaten
• 1/2 teaspoon garlic powder, optional
• Low-sodium soy sauce, optional

Directions

1. Cook the noodles according to the package directions. Drain and divide them among serving bowls.
2. Bring the chicken broth, mushrooms, and green onions to a boil in a saucepan.
3. Add the cooked chicken and garlic powder.
4. Slowly pour the egg whites into the simmering broth while gently stirring to create ribbons.
5. Cook until the egg whites are set.
6. Ladle the soup over the noodles and add a small amount of soy sauce, if desired.

Italian Chicken and Pea Soup

This quick Italian-style chicken soup uses small pasta, peas, garlic, and Italian seasoning. It is distinct from the classic noodle soup because the chicken and pasta cook directly in the seasoned broth.

Ingredients

• 2 cans (14 ounces each) chicken broth
• 1 teaspoon dried Italian seasoning
• 2 garlic cloves, minced
• 12 ounces boneless, skinless chicken breast, cut into small cubes
• 3/4 cup small shell pasta
• 3/4 cup frozen peas
• 1/4 cup finely chopped green onions, optional
• Grated Parmesan cheese, optional

Directions

1. Pour the chicken broth into a large saucepan.
2. Add the Italian seasoning and garlic. Bring the broth to a boil.
3. Stir in the chicken and pasta.
4. Return the soup to a boil, then reduce the heat to medium-low.
5. Simmer for approximately 8 minutes, or until the pasta is tender and the chicken reaches 165°F internally.
6. Stir in the peas and green onions.
7. Cook for another 2-3 minutes, until the peas are hot.
8. Serve with Parmesan cheese, if desired.

Makes: Approximately 4 servings.