Nothing can rival the comfort of a warm bowl of chicken soup. The very notion of chicken soup, in fact, seems to embody a recipe for universality, for it yields a dish that can offer remedies and serve a multitude of purposes: It can ease the body’s discomfort if one is fighting a cold; it can warm one’s soul seeking solace on a brisk night; it can satisfy whether one is desiring a robust homemade dish that harks back to childhood or a healthy soup that boasts the benefits of a medicinal plant.

This article serves up a sampling of the ten best chicken soup recipes, featuring old-fashioned, homestyle favorites and some daring, international takes on the classic dish. Whether you seek the traditional comfort of chicken soup or some truly innovative flavors and textures, these recipes have got you covered and then some. And they’re practically foolproof. Just follow the instructions and prepare to be amazed. With chicken soup this good, you’ll probably want to make it on repeat. So go ahead and make yourself a kitchen MVP by conquering this classic recipe.

Lemon Chicken Orzo Soup

Spicy Thai Coconut Chicken Soup (Tom Kha Gai)

Mexican Caldo de Pollo (Chicken Soup)

Turmeric Ginger Chicken Soup: A Golden Bowl of Wellness

Korean Dak Gomtang (Chicken Bone Soup)

Creamy Tuscan Chicken Soup

Sopa de Ajo con Pollo (Spanish Garlic Chicken Soup)

Chinese Herbal Chicken Soup

Instant Pot Rotisserie Chicken Soup

Butter Chicken Soup

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Recipe No. 1

Lemon Chicken Orzo Soup

This light yet hearty soup is a comfort food classic with a Mediterranean twist! The zesty lemon and fresh herbs balance the rich broth, while orzo pasta adds the perfect texture. It’s immune-boosting, protein-packed, and easy to make—ideal for cozy nights or when you need a nourishing meal.

Ingredients

Main Ingredients:

• 1 tbsp olive oil
• 1 small onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups chicken broth (low sodium preferred)
• 1 lb cooked shredded chicken (rotisserie or poached)
• ¾ cup orzo pasta
• 1 tsp salt (adjust to taste)
• ½ tsp black pepper
• 1 tsp dried oregano
• ½ tsp dried thyme
• Juice of 1 large lemon (or more to taste)
• 1 tbsp fresh parsley, chopped

Optional Ingredients & Substitutions:

• Gluten-Free? Use gluten-free orzo or replace with rice or quinoa.
• Creamy Version? Stir in ½ cup heavy cream or coconut milk at the end.
• More Protein? Add a whisked egg while stirring (similar to Greek Avgolemono soup).
• Vegetarian? Swap chicken broth for vegetable broth and use chickpeas instead of chicken.

Cooking Instructions (Step-by-Step Guide)

Stovetop Method:

1. Sauté the veggies: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
2. Add garlic & seasoning: Stir in garlic, oregano, thyme, salt, and pepper. Cook for 1 minute until fragrant.
3. Pour in broth & cook orzo: Add the chicken broth and bring to a boil. Stir in orzo, reduce heat, and let simmer for 10-12 minutes until orzo is tender.
4. Add chicken & lemon: Stir in shredded chicken and lemon juice. Simmer for 2 more minutes.
5. Finish & serve: Remove from heat, stir in fresh parsley, and adjust seasoning if needed. Serve warm.

Instant Pot Method:

1. Set Instant Pot to “Sauté” mode and follow steps 1-2.
2. Add broth, orzo, and raw chicken breast. Seal lid and set to High Pressure for 7 minutes.
3. Quick-release, shred the chicken, stir in lemon juice and parsley, and serve.

Slow Cooker Method:

1. Add all ingredients (except lemon, parsley, and orzo) to the slow cooker. Cook on Low for 6-7 hours or High for 3-4 hours.
2. Add orzo during the last 30 minutes of cooking.
3. Stir in lemon juice and parsley before serving.

Recipe Nutrition (Per Serving – Approximate)

• Calories: 280 kcal
• Protein: 25g
• Carbohydrates: 30g
• Fats: 6g
• Fiber: 3g
• Sodium: 650mg (varies by broth)

🌱 Gluten-Free Option: Use rice instead of orzo.
💪 High-Protein Boost: Add an extra chicken breast.

Recipe at a Glance

• Prep Time: 10 minutes
• Cooking Time: 20 minutes
• Serves: 4-6
• Difficulty Level: Easy

Leftovers & Storage

• Refrigeration: Store in an airtight container for 3-4 days.
• Freezing: Freeze in portions for up to 3 months (note: orzo may become softer upon reheating).
• Reheating Tips: Warm on the stove over medium heat, adding a splash of broth if too thick.

Pairing & Serving Suggestions

• Side Dish: Serve with crusty bread, garlic toast, or a side salad.
• Drink: Pairs well with white wine (Sauvignon Blanc) or lemon-infused water.
• Extra Toppings: Try a sprinkle of Parmesan cheese or red pepper flakes for added depth.

Common Mistakes & Pro Tips

✅ Avoid mushy orzo: Cook separately and add before serving if meal-prepping.
✅ Too salty? Add more lemon juice or a splash of water.
✅ Want deeper flavor? Use bone broth or simmer with a parmesan rind.
✅ Short on time? Use pre-cooked shredded rotisserie chicken.

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Recipe No. 2

Spicy Thai Coconut Chicken Soup (Tom Kha Gai)

Why You’ll Love It

This Spicy Thai Coconut Chicken Soup (Tom Kha Gai) is a rich, creamy, and aromatic dish that perfectly balances spicy, tangy, and slightly sweet flavors. Made with fragrant Thai ingredients like lemongrass, galangal, and coconut milk, this comforting soup is naturally gluten-free, easy to make, and packed with immune-boosting ingredients like ginger and chili. It’s a perfect blend of restaurant-quality flavor with simple home cooking ease!

Ingredients

Main Ingredients

• 1 lb (450g) chicken breast or thigh, thinly sliced
• 4 cups (960ml) chicken broth
• 1 can (14 oz / 400ml) coconut milk
• 2 stalks lemongrass, smashed and cut into 2-inch pieces
• 3-4 slices galangal (or fresh ginger as a substitute)
• 3-4 kaffir lime leaves, torn into pieces
• 2-3 Thai bird’s eye chilies, smashed (adjust for spice level)
• 1 cup mushrooms (shiitake or white button), sliced
• 2 tbsp fish sauce (or soy sauce for a milder taste)
• 1 tbsp palm sugar (or brown sugar)
• Juice of 1-2 limes (to taste)
• 2 tbsp cilantro, chopped (for garnish)
• 1 stalk green onion, sliced (for garnish)

Optional Ingredients & Substitutions

• Shrimp or tofu instead of chicken for a seafood or vegetarian option.
• Vegetable broth instead of chicken broth for a plant-based version.
• Coconut cream for a richer texture.
• Red chili paste for extra heat.

Cooking Instructions (Step-by-Step Guide)

1. Prep the Ingredients

• Slice the chicken into thin strips for quick cooking.
• Smash the lemongrass and chilies to release their flavor.

2. Simmer the Broth

• In a pot over medium heat, bring chicken broth to a simmer.
• Add lemongrass, galangal (or ginger), kaffir lime leaves, and chilies. Simmer for 5 minutes to infuse flavors.

3. Cook the Chicken & Mushrooms

• Add chicken slices and mushrooms. Cook for 5-7 minutes until the chicken is fully cooked.

4. Add Coconut Milk & Seasonings

• Pour in the coconut milk, stirring gently.
• Add fish sauce and palm sugar. Simmer for 3 more minutes (do not boil to prevent curdling).

5. Finish with Lime & Garnishes

• Turn off the heat and stir in lime juice (start with half a lime and adjust to taste).
• Garnish with cilantro and green onions before serving.

Pro Tips & Pitfalls to Avoid

✅ Don’t overboil the coconut milk—it can separate and lose its creamy texture.
✅ Taste before adding more lime juice—too much acidity can overpower the soup.
✅ For extra depth, add a spoonful of Thai red curry paste while cooking.

Recipe Nutrition (Per Serving)

(Approximate values for 1 bowl)

• Calories: 320
• Protein: 25g
• Carbs: 12g
• Fats: 20g
• Fiber: 2g
• Sugar: 4g
• Sodium: 900mg (varies with fish sauce amount)

✅ Health Benefits: High in protein, rich in healthy fats, immune-boosting ingredients.
✅ Dietary Suitability: Gluten-free, low-carb, keto-friendly (if sugar is omitted).

5️. Recipe at a Glance

• Prep Time: 10 minutes
• Cooking Time: 15 minutes
• Serves: 4
• Difficulty Level: Easy

6️. Leftovers & Storage

How to Store

• Refrigeration: Store in an airtight container for up to 3 days.
• Freezing: Not recommended, as coconut milk may separate when thawed.

Reheating Tips

• Stovetop: Warm on low heat, stirring gently. Avoid boiling.
• Microwave: Heat in short intervals, stirring between each.

Shelf Life

• Fridge: 3 days
• Freezer: Not recommended

7️. Pairing & Serving Suggestions

• Side Dishes: Jasmine rice, Thai papaya salad, or spring rolls.
• Beverages: Thai iced tea, coconut water, or a crisp white wine.

8️. Common Mistakes & Pro Tips (Optional Bonus Section!)

❌ Skipping the aromatics – Lemongrass, galangal, and lime leaves make this dish authentic. Don’t leave them out!
❌ Adding lime juice too early – Heat can make it bitter. Always add at the end.
✅ Adjust spice levels – Use more or fewer chilies depending on your heat tolerance.
✅ For a deeper flavor – Let the soup sit for 10 minutes before serving to allow flavors to blend.

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Recipe No. 3

Mexican Caldo de Pollo (Chicken Soup)

1️. Why You’ll Love It: This Caldo de Pollo is a comforting and flavorful Mexican chicken soup, brimming with tender chicken, vibrant vegetables, and a hint of spice. It’s a healthy and satisfying meal, perfect for a chilly evening or when you’re feeling under the weather. The combination of savory broth, tender chicken, and the sweetness of corn and carrots creates a truly heartwarming experience. It’s also a fantastic way to use up leftover chicken.

2️. Ingredients:

• Main Ingredients:

• 1.5 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, or a combination)
• 1 large onion, chopped
• 2 cloves garlic, minced
• 4 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 ears of corn, cut into 2-inch pieces
• 1 medium zucchini, chopped
• 1 jalapeño, seeded and minced (or more to taste)
• 8 cups chicken broth (or water)
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish
• Lime wedges, for serving
• Optional Ingredients & Substitutions:

• For a spicier soup, leave some seeds in the jalapeño or add a pinch of cayenne pepper.
• Substitute other vegetables like potatoes, green beans, or chayote squash.
• Add a can of diced tomatoes (drained) for extra flavor and color.
• Use boneless, skinless chicken breasts or thighs for a leaner option (cooking time may be reduced).
• For a richer broth, use homemade chicken stock.
• A pinch of saffron adds a beautiful color and subtle flavor.

3️. Cooking Instructions (Step-by-Step Guide):

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and sear on all sides until golden brown (about 5-7 minutes). This step adds depth of flavor. Don’t overcrowd the pot; sear in batches if necessary.
2. Remove the chicken from the pot and set aside. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Add the carrots, celery, jalapeño, oregano, and cumin to the pot. Cook for 2-3 minutes, stirring occasionally, until the vegetables start to soften.
4. Pour in the chicken broth (or water) and bring to a boil. Return the seared chicken to the pot. Reduce heat to a simmer, cover, and cook for 30-40 minutes, or until the chicken is cooked through and tender.
5. Remove the chicken from the pot and allow to cool slightly. Once cool enough to handle, shred the chicken meat from the bones using two forks. Discard the skin and bones.
6. Add the corn and zucchini to the pot. Continue to simmer for another 10-15 minutes, or until the vegetables are tender-crisp.
7. Return the shredded chicken to the soup. Season with salt and pepper to taste.
8. Ladle the Caldo de Pollo into bowls and garnish with fresh cilantro and lime wedges.

Alternative Method (Instant Pot):

1. Use the sauté function to brown the chicken and sauté the onion, garlic, and other vegetables as described above.
2. Add the broth, spices, and chicken to the Instant Pot. Seal the lid and cook on high pressure for 10-12 minutes.
3. Allow a natural pressure release for 10 minutes, then carefully release any remaining pressure.
4. Shred the chicken and add the corn and zucchini. Use the sauté function to cook the vegetables until tender-crisp.

4️. Recipe Nutrition (Per Serving, approximate):

• Calories: 350-450
• Protein: 30-40g
• Carbs: 25-35g
• Fat: 15-25g
• Fiber: 5-7g
• Sugar: 8-12g
• Sodium: 600-800mg (depending on broth used)

This soup is a good source of protein and various vitamins and minerals from the vegetables. It can be adapted to be lower in sodium by using low-sodium broth and limiting added salt.

5️. Recipe at a Glance:

• Prep Time: 20 minutes
• Cooking Time: 1 hour
• Serves: 6-8
• Difficulty Level: Easy

6️. Leftovers & Storage:

• How to Store: Refrigerate leftover Caldo de Pollo in an airtight container for up to 3-4 days. You can also freeze it for up to 3 months.
• Reheating Tips: Reheat gently on the stovetop over medium heat or in the microwave. Add a little extra broth or water if needed.
• Shelf Life: 3-4 days in the refrigerator, 3 months in the freezer.

7️. Pairing & Serving Suggestions:

Serve Caldo de Pollo with warm tortillas, avocado slices, a dollop of sour cream or Mexican crema, and a sprinkle of cotija cheese. A side of Mexican rice or a simple salad also complements the soup well.

8️. Common Mistakes & Pro Tips:

• Mistake: Overcooking the chicken can make it dry. Check for doneness after 30 minutes and adjust cooking time as needed.
• Pro Tip: Searing the chicken adds a lot of flavor to the broth. Don’t skip this step!
• Mistake: Not seasoning adequately. Taste the soup throughout the cooking process and adjust seasonings as needed.
• Pro Tip: Using bone-in chicken pieces will result in a richer and more flavorful broth.
• Pro Tip: For a deeper flavor, char the onion and garlic slightly before adding them to the pot. You can do this directly on the stovetop or under the broiler.

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Recipe No. 4

Turmeric Ginger Chicken Soup: A Golden Bowl of Wellness

Why You’ll Love It:

This Turmeric Ginger Chicken Soup is a warm hug in a bowl. It’s packed with flavor from the vibrant turmeric and zesty ginger, both known for their incredible health benefits, including anti-inflammatory properties. The chicken provides lean protein, and the vegetables add essential vitamins and fiber. It’s a comforting and easy-to-digest soup, perfect for a chilly day or when you’re feeling under the weather. The golden hue from the turmeric also makes it visually appealing.  

Ingredients:

• Main Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 inch ginger, peeled and minced (or grated)
• 2 cloves garlic, minced
• 1 teaspoon ground turmeric
• ½ teaspoon black pepper (enhances turmeric absorption)
• 8 cups chicken broth (low sodium preferred)
• 1 pound boneless, skinless chicken breasts (or thighs)
• 1 cup egg noodles (or rice)
• Salt to taste
• Fresh parsley or cilantro, chopped (for garnish)
• Optional Ingredients & Substitutions:

• Vegetables: Add other vegetables like chopped potatoes, zucchini, spinach, or kale.
• Lemon/Lime: A squeeze of fresh lemon or lime juice at the end brightens the flavors.
• Spice: Add a pinch of red pepper flakes for a little heat.
• Creaminess: Stir in a dollop of coconut milk or Greek yogurt for a richer texture.
• Herbs: Experiment with other herbs like thyme, rosemary, or dill.
• Gluten-Free: Use gluten-free noodles or rice.
• Vegan: Substitute chicken with chickpeas or lentils and use vegetable broth.

Cooking Instructions (Step-by-Step Guide):

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
2. Add the ginger and garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
3. Stir in the turmeric and black pepper and cook for 30 seconds, allowing the spices to bloom.
4. Pour in the chicken broth and bring to a boil.
5. Add the chicken breasts (or thighs) and reduce the heat to a simmer. Cook until the chicken is cooked through, about 15-20 minutes.
6. Remove the chicken from the pot and shred it using two forks.
7. Add the egg noodles (or rice) to the broth and cook according to package directions.
8. Return the shredded chicken to the pot.
9. Season with salt to taste.
10. Garnish with fresh parsley or cilantro before serving.

Alternative Methods:

• Instant Pot: Combine all ingredients (except noodles and garnish) in the Instant Pot. Cook on high pressure for 8 minutes. Allow a natural pressure release for 10 minutes, then shred the chicken and add noodles. Cook on sauté mode until noodles are done.
• Slow Cooker: Combine all ingredients (except noodles and garnish) in the slow cooker. Cook on low for 6-8 hours. Shred chicken and add noodles during the last 30 minutes of cooking.

Recipe Nutrition (Per Serving – approximate, varies with ingredient amounts):

• Calories: 250-350
• Protein: 25-35g
• Carbs: 20-30g
• Fat: 5-10g
• Fiber: 2-4g
• Sugar: 2-4g
• Sodium: Varies depending on broth used

Health Benefits: High in protein, good source of vitamins and minerals from vegetables, turmeric and ginger offer anti-inflammatory and antioxidant properties.  

5️. Recipe at a Glance:

• Prep Time: 15 minutes
• Cooking Time: 30-40 minutes (stovetop)
• Serves: 6-8
• Difficulty Level: Easy

Leftovers & Storage:

• How to Store: Store leftover soup in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
• Reheating Tips: Reheat gently on the stovetop or in the microwave. Add a little extra broth if needed.
• Shelf Life: 3-4 days in the refrigerator, 2-3 months in the freezer.

Pairing & Serving Suggestions:

Serve with crusty bread, a side salad, or a grilled cheese sandwich.

Common Mistakes & Pro Tips:

• Too bland? Add more salt, pepper, or a squeeze of lemon juice.
• Too salty? Add a little water or a pinch of sugar.
• Chicken dry? Make sure you don’t overcook the chicken. Shred it as soon as it’s cooked through.
• For a richer flavor: Use bone-in chicken thighs instead of breasts.
• For a thicker soup: Add a slurry of cornstarch and water at the end of cooking.

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Recipe No. 5

Korean Dak Gomtang (Chicken Bone Soup)

Why You’ll Love It

Dak Gomtang is a deeply comforting and nourishing Korean chicken soup. It’s prized for its clear, savory broth, achieved through long simmering of chicken bones, resulting in a rich, collagen-packed soup. Unlike some other Korean stews, Dak Gomtang is subtly flavored, allowing the delicate taste of the chicken to shine. It’s also relatively simple to prepare, making it a perfect weeknight meal, especially when you crave something warm and wholesome. This soup is traditionally associated with health and recovery, often served to those needing gentle nourishment.

Ingredients

Main Ingredients:

• 1 whole chicken (about 3 lbs), or 2-3 lbs chicken carcass (bones, backs, necks)
• 12 cups water (approximately)
• 1 large onion, quartered
• 4 cloves garlic, smashed
• 2-3 green onions (scallions), white parts only, roughly chopped
• 1 inch ginger, peeled and sliced
• Salt and black pepper to taste
• Cooked rice, for serving
• 2-3 green onions (scallions), green parts thinly sliced, for garnish

Optional Ingredients & Substitutions:

• For a richer broth: Add a few dried shiitake mushrooms to the simmering pot.
• For added flavor: Include a few jujubes (Korean dates) for a subtle sweetness.
• For a clearer broth: Skim off any foam or impurities that rise to the surface during simmering.
• Protein boost: Add shredded cooked chicken meat back into the soup before serving.
• Vegetables: Add some sliced Korean radish (mu) or other mild vegetables like carrots towards the end of cooking.
• Gluten-free: This recipe is naturally gluten-free.

Cooking Instructions (Step-by-Step Guide)

1. Prepare the chicken: If using a whole chicken, you can cut it into smaller pieces or leave it whole. If using a chicken carcass, ensure it is thoroughly rinsed.
2. Simmer the broth: In a large pot, combine the chicken (or carcass), water, onion, garlic, white parts of the green onions, and ginger. Bring to a boil, then reduce heat to a low simmer.
3. Skim and simmer: As the soup simmers, regularly skim off any foam or impurities that rise to the surface. This will ensure a clear broth. Continue to simmer for at least 1.5-2 hours, or until the chicken is very tender and the broth has a rich flavor. The longer you simmer, the more flavorful the broth will become.
4. Remove the chicken: Once the chicken is cooked, remove it from the pot and allow it to cool slightly. If you used a whole chicken, you can debone it and shred the meat.
5. Strain the broth: Strain the broth through a fine-mesh sieve to remove the solids. This step is optional but recommended for a clearer soup.
6. Season the broth: Return the strained broth to the pot. Season with salt and pepper to taste.
7. Serve: Ladle the hot soup into bowls. Add cooked rice to each bowl. Top with shredded chicken (if using) and thinly sliced green onion greens.

Pro Tip: For an even deeper flavor, you can roast the chicken bones in the oven at 350°F (175°C) for about 30 minutes before simmering them.

Recipe Nutrition (Per Serving – approximate)

• Calories: 250-350 (depending on chicken and added ingredients)
• Protein: 25-35g
• Carbs: 20-30g (from rice)
• Fat: 5-15g
• Sodium: Varies depending on salt added
• Fiber: Low
• Sugar: Low

This is an estimate and nutritional values will vary based on exact ingredients and portion sizes.

Recipe at a Glance

• Prep Time: 15 minutes
• Cooking Time: 2-2.5 hours
• Serves: 6-8
• Difficulty Level: Easy

Leftovers & Storage

• How to Store: Store leftover soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
• Reheating Tips: Reheat gently on the stovetop or in the microwave. Frozen soup should be thawed overnight in the refrigerator before reheating.
• Shelf Life: 3 days in the refrigerator, 3 months in the freezer.

Pairing & Serving Suggestions

Dak Gomtang is traditionally served with a side of kimchi and rice. You can also serve it with other Korean side dishes like pickled radish (danmuji) or seasoned spinach (sigeumchi namul).

Common Mistakes & Pro Tips

• Cloudy broth: Skimming regularly during simmering is crucial for a clear broth. Avoid boiling vigorously, as this can emulsify fats and make the broth cloudy.
• Bland broth: Don’t be afraid to season generously with salt and pepper. The flavor of Dak Gomtang is subtle, but it shouldn’t be bland. Adding a touch of soy sauce or fish sauce can also enhance the umami flavor.
• Too salty: If you accidentally add too much salt, you can try adding a small amount of water to dilute the broth. Simmering a few slices of radish or potato in the soup can also help absorb excess salt.
• Pro Tip: For a richer, more flavorful broth, use a combination of chicken bones and meat. You can also add other aromatics like dried kelp (dashima) to the simmering pot.

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Recipe No. 6

Creamy Tuscan Chicken Soup

Why You’ll Love It: This Creamy Tuscan Chicken Soup is a comforting and flavorful one-pot meal. It’s packed with tender chicken, vibrant spinach, sun-dried tomatoes, and a creamy, herb-infused broth. It’s a relatively healthy and satisfying soup, offering a good balance of protein, vegetables, and healthy fats. The Tuscan flavors create a delightful Mediterranean experience, perfect for a cozy weeknight dinner.

Ingredients:

• Main Ingredients:

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 cup heavy cream
• 5 ounces fresh spinach
• ½ cup sun-dried tomatoes (oil-packed), drained and chopped
• 1 teaspoon dried Italian herbs
• Salt and pepper to taste
• Grated Parmesan cheese, for garnish (optional)
• Optional Ingredients & Substitutions:

• For a thicker soup, add 1-2 tablespoons of cream cheese or a slurry of cornstarch and water (1 tbsp cornstarch + 2 tbsp cold water).
• Substitute kale or other leafy greens for spinach.
• Add cannellini beans or other white beans for extra protein and fiber.
• For a spicier kick, add a pinch of red pepper flakes.
• Use vegetable broth instead of chicken broth for a vegetarian version (substitute chickpeas or other white beans for chicken).
• Substitute half-and-half for heavy cream for a lighter version, but the soup won’t be as rich.

Cooking Instructions (Step-by-Step Guide):

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces and cook until browned on all sides. Remove chicken from the pot and set aside. Pro Tip: Don’t overcrowd the pot; brown the chicken in batches if necessary for even cooking.
2. Add chopped onion to the pot and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant. Pitfall: Be careful not to burn the garlic.
3. Pour in chicken broth and diced tomatoes (undrained). Bring to a simmer.
4. Return the browned chicken to the pot. Add sun-dried tomatoes and Italian herbs. Reduce heat to low, cover, and simmer for 15-20 minutes, or until chicken is cooked through.
5. Stir in heavy cream and spinach. Cook until spinach is wilted, about 2-3 minutes.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with grated Parmesan cheese, if desired.

Recipe Nutrition (Per Serving, approximately):

• Calories: 350-450 (depending on portion size and cream used)
• Protein: 30-40g
• Carbs: 15-20g
• Fat: 20-30g
• Fiber: 3-5g
• Sugar: 5-8g
• Sodium: Varies depending on broth and seasoning

This soup is a good source of protein and provides some vegetables. It can be adapted to be lower in fat by using half-and-half instead of heavy cream.

Recipe at a Glance:

• Prep Time: 15 minutes
• Cooking Time: 30 minutes
• Serves: 6
• Difficulty Level: Easy

Leftovers & Storage:

• How to Store: Refrigerate leftover soup in an airtight container for up to 3-4 days. You can also freeze it for up to 3 months.
• Reheating Tips: Reheat gently on the stovetop over medium heat or in the microwave. If frozen, thaw overnight in the refrigerator before reheating.
• Shelf Life: 3-4 days in the refrigerator, 3 months in the freezer.

Pairing & Serving Suggestions:

Serve with crusty bread for dipping, a side salad, or a glass of white wine like Pinot Grigio or Sauvignon Blanc.

Common Mistakes & Pro Tips:

• Too salty? Add a squeeze of lemon juice or a pinch of sugar.
• Soup too thin? Make a slurry of 1 tablespoon cornstarch and 2 tablespoons cold water. Whisk into the soup during the last few minutes of cooking. Or, stir in a couple of tablespoons of cream cheese.
• Chicken dry? Make sure you don’t overcook the chicken in the first step. Browning it is sufficient at that stage. Simmering it in the broth will finish the cooking process.
• For a richer flavor: Use homemade chicken broth if possible. You can also add a bay leaf to the simmering soup.
• For a brighter flavor: Add a squeeze of fresh lemon juice just before serving.

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Recipe No. 7

Sopa de Ajo con Pollo (Spanish Garlic Chicken Soup)

Why You’ll Love It:

This Sopa de Ajo con Pollo is a comforting and deeply flavorful soup that warms you from the inside out. It’s a celebration of simple ingredients, where the humble garlic shines, complemented by tender chicken and the richness of chicken broth. It’s relatively quick to prepare, making it perfect for a weeknight meal, and offers a healthy dose of protein and nutrients. This soup is a traditional Spanish dish, offering a taste of authentic Spanish cuisine.

Ingredients:

• Main Ingredients:

• 4 bone-in, skin-on chicken thighs (about 1.5 lbs total) – Provides rich flavor and broth.
• 8 cloves garlic, peeled and thinly sliced – The star of the show!
• 1 large onion, chopped – Adds sweetness and depth.
• 1 red bell pepper, chopped – Contributes a touch of sweetness and color.
• 4 cups chicken broth – Forms the base of the soup.
• 1 cup water – Helps to create the right consistency.
• 2 slices of stale bread, cubed – Thickens the soup and adds texture.
• 2 tablespoons olive oil – For sautéing.
• 1 teaspoon smoked paprika – Adds a smoky depth.
• ½ teaspoon dried thyme – Adds a subtle herbal note.
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped, for garnish – Adds freshness and visual appeal.
• Optional Ingredients & Substitutions:

• For a richer flavor, use homemade chicken broth.
• Substitute chicken breast for thighs (adjust cooking time accordingly).
• Add a pinch of saffron for a more authentic Spanish flavor.
• Use gluten-free bread for a gluten-free version.
• Add other vegetables like carrots or celery for added nutrition.
• A splash of sherry or white wine can be added for extra flavor.

Cooking Instructions (Step-by-Step Guide):

1. Sauté the Chicken: Heat olive oil in a large pot or Dutch oven over medium-high heat. Season chicken thighs with salt and pepper. Sear the chicken on both sides until golden brown (about 3-4 minutes per side). Remove the chicken from the pot and set aside.
2. Sauté the Vegetables: Add the onion and bell pepper to the pot and cook until softened, about 5-7 minutes. Add the sliced garlic and cook for another minute, until fragrant, being careful not to burn it. Pro Tip: Garlic burns easily, so watch it closely.
3. Create the Broth Base: Add the smoked paprika and thyme to the pot and cook for 30 seconds, stirring constantly. Pour in the chicken broth and water. Bring to a simmer.
4. Add the Chicken and Bread: Return the chicken thighs to the pot. Add the cubed stale bread. Reduce heat to low, cover, and simmer for 25-30 minutes, or until the chicken is cooked through and tender. Pro Tip: The bread will dissolve and thicken the soup.
5. Shred the Chicken: Remove the chicken thighs from the pot and allow them to cool slightly. Shred the chicken meat from the bones using two forks. Discard the skin and bones.
6. Finish the Soup: Return the shredded chicken to the pot. Season with salt and pepper to taste. Simmer for another 5 minutes to allow the flavors to meld.
7. Serve: Ladle the soup into bowls and garnish with fresh parsley.

Recipe Nutrition (Per Serving – approximate, based on 4 servings):

• Calories: ~450
• Protein: ~35g
• Carbs: ~25g
• Fat: ~20g
• Fiber: ~4g
• Sugar: ~5g
• Sodium: ~700mg (can vary based on broth)
• This soup is a good source of protein and provides some fiber. Note that sodium content can be high depending on the broth used.

Recipe at a Glance:

• Prep Time: 20 minutes
• Cooking Time: 45 minutes
• Serves: 4
• Difficulty Level: Easy

Leftovers & Storage:

• How to Store: Refrigerate leftover soup in an airtight container for up to 3 days. Freeze for up to 3 months.
• Reheating Tips: Reheat gently on the stovetop over medium heat or in the microwave.
• Shelf Life: 3 days in the refrigerator, 3 months in the freezer.

Pairing & Serving Suggestions:

Serve with a side of crusty bread for dipping. A simple green salad with a light vinaigrette complements the richness of the soup. A glass of Spanish white wine like Albariño or Verdejo would be a delightful pairing.

Common Mistakes & Pro Tips:

• Too salty? Add a squeeze of lemon juice or a small amount of water to dilute the saltiness.
• Garlic burned? Discard the burned garlic and start again with fresh garlic. Burnt garlic will make the soup bitter.
• Soup too thin? Simmer uncovered for a while longer to allow it to reduce and thicken. You can also add a slurry of cornstarch and water.
• For a richer broth: Use chicken bones to make your own broth. Simmer the bones with vegetables for at least an hour.
• Don’t overcrowd the pot when searing the chicken: Sear the chicken in batches if necessary to ensure even browning.

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Recipe No. 8

Chinese Herbal Chicken Soup

Why You’ll Love It:

This Chinese Herbal Chicken Soup isn’t just comforting; it’s a tonic! It’s deeply flavorful, with the chicken providing a rich base, while the blend of traditional Chinese herbs adds subtle earthy notes and potential health benefits like immune support and improved circulation (always consult a healthcare professional before using herbs for medicinal purposes). It’s a relatively easy soup to prepare, perfect for a chilly evening or when you’re feeling under the weather. The aroma while it simmers is simply divine!

Ingredients:

• Main Ingredients:

• 1 whole chicken (about 3-4 lbs), or 2 lbs bone-in, skin-on chicken pieces (legs, thighs, back)
• 10 dried shiitake mushrooms, rehydrated
• 6-8 slices of ginger
• 4 cloves garlic, smashed
• 2-3 dried red dates (jujubes)
• 1 small handful of dried goji berries (wolfberries)
• 1-2 pieces of dried codonopsis root (dang shen) – Optional, but adds a traditional herbal note.
• Salt, to taste
• Water or chicken broth
• Optional Ingredients & Substitutions:

• For a stronger herbal flavor: Add a few slices of dried ginseng root or astragalus root (huang qi). Consult a healthcare professional for safe dosages.
• For a richer broth: Use chicken feet or pork bones in addition to the chicken.
• For added vegetables: Add carrots, daikon radish, or winter melon.
• Vegetarian version: Substitute chicken with firm tofu or extra mushrooms. Use vegetable broth.
• Gluten-free: This recipe is naturally gluten-free.

Cooking Instructions (Step-by-Step Guide):

1. Prepare the Chicken: If using a whole chicken, you can cut it into smaller pieces. Rinse the chicken thoroughly under cold water. Blanch the chicken pieces in boiling water for 5 minutes to remove any impurities. This will result in a clearer broth. Drain and rinse the chicken again.
2. Rehydrate Mushrooms: Soak dried shiitake mushrooms in warm water for at least 30 minutes, or until softened. Remove the stems (they can be bitter) and slice the caps. Reserve the soaking liquid.
3. Combine Ingredients: In a large pot or Dutch oven, combine the blanched chicken, rehydrated shiitake mushrooms, ginger slices, smashed garlic, red dates, goji berries, and codonopsis root (if using).
4. Add Liquid: Add enough water or chicken broth to cover the chicken and other ingredients by about 2 inches. You can also add the reserved mushroom soaking liquid (strain it first if it has any sediment).
5. Simmer: Bring the liquid to a boil, then reduce heat to low and simmer for at least 2 hours, or until the chicken is very tender and the broth is flavorful. Skim off any foam or impurities that rise to the surface during the simmering process.
6. Season: Season with salt to taste. Start with a small amount and adjust as needed.
7. Serve: Remove the chicken and shred the meat. Return the shredded chicken to the soup. Serve the soup hot, garnished with fresh cilantro or green onions if desired.

Alternative Method (Instant Pot):

1. Follow steps 1-3 above.
2. Add all ingredients to the Instant Pot.
3. Add water or broth to cover.
4. Seal the lid and cook on high pressure for 30 minutes.
5. Allow a natural pressure release for 15 minutes, then carefully release any remaining pressure.
6. Follow steps 6-7 above.

Recipe Nutrition (Per Serving, estimated):

• Calories: 250-350 (depending on chicken portion)
• Protein: 25-35g
• Carbs: 10-15g
• Fat: 10-20g
• Fiber: 2-4g
• Sugar: 2-4g
• Sodium: Varies depending on salt added
• Note: These values are estimates and can vary based on ingredient quantities and specific chicken parts used.

This soup is naturally high in protein and can be a good source of vitamins and minerals depending on the herbs used.

5️. Recipe at a Glance:

• Prep Time: 30 minutes (including mushroom soaking)
• Cooking Time: 2 hours (stovetop), 30 minutes (Instant Pot)
• Serves: 6-8
• Difficulty Level: Easy

6️. Leftovers & Storage:

• How to Store: Store leftover soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
• Reheating Tips: Reheat gently on the stovetop or in the microwave. For frozen soup, thaw overnight in the refrigerator before reheating.
• Shelf Life: 3 days in the refrigerator, 3 months in the freezer.

7️. Pairing & Serving Suggestions:

• Serve with a side of steamed rice or noodles.
• A drizzle of sesame oil or a sprinkle of white pepper can add extra flavor.
• For a more substantial meal, add cooked vegetables like bok choy or spinach to the soup.

8️. Common Mistakes & Pro Tips:

• Too salty? Add a little bit of sugar or a squeeze of lemon juice to balance the flavors.
• Broth not flavorful enough? Simmer the soup for a longer time, or add a chicken bouillon cube for extra flavor.
• Cloudy broth? Ensure you blanch the chicken properly and skim off any foam during simmering.
• Pro Tip: For a deeper herbal flavor, gently bruise the ginger slices and codonopsis root before adding them to the soup. This helps release their essential oils.
• Pro Tip: Don’t overcook the goji berries. Add them in the last 30 minutes of cooking to preserve their nutrients.

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Recipe No. 9

Instant Pot Rotisserie Chicken Soup

1️. Why You’ll Love It: This Instant Pot Rotisserie Chicken Soup is the epitome of comfort food, ready in a fraction of the time compared to traditional methods. It’s packed with flavor thanks to the rotisserie chicken, which adds a depth that’s hard to achieve otherwise. This recipe is also incredibly versatile – easily adaptable to your favorite vegetables and dietary needs. It’s a healthy, satisfying, and quick meal perfect for busy weeknights or a cozy weekend lunch. Plus, using the Instant Pot makes the chicken incredibly tender and infuses the broth with rich flavor.

Ingredients:

• Main Ingredients:

• 1 rotisserie chicken (about 2-3 lbs), meat removed and shredded, carcass reserved
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 8 cups chicken broth (or water)
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 bay leaf
• 1 cup egg noodles or other small pasta (optional)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Optional Ingredients & Substitutions:

• Vegetables: Add diced potatoes, sweet potatoes, zucchini, corn, green beans, or peas.
• Herbs: Substitute fresh herbs like thyme, rosemary, or parsley for dried (use 1 tablespoon fresh for every 1 teaspoon dried).
• Pasta: Use gluten-free pasta, rice, or quinoa instead of egg noodles. Omit pasta for a low-carb version.
• Creaminess: Stir in a dollop of cream cheese or heavy cream before serving.
• Spice: Add a pinch of red pepper flakes for a little heat.
• Lemon: A squeeze of lemon juice brightens the flavors just before serving.

Cooking Instructions (Step-by-Step Guide):

1. Sauté Vegetables: Set the Instant Pot to “Sauté” mode. Add olive oil and heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
2. Add Broth and Carcass: Add the chicken broth (or water) and the reserved rotisserie chicken carcass to the Instant Pot. This is key for maximizing flavor!
3. Add Herbs and Seasoning: Stir in the thyme, rosemary, bay leaf, salt, and pepper.
4. Pressure Cook: Close the lid and set the valve to “Sealing.” Cook on high pressure for 15 minutes.
5. Natural Pressure Release: Allow the Instant Pot to naturally release pressure for 15 minutes, then carefully quick release any remaining pressure.
6. Shred Chicken (if needed): If you haven’t already, shred the remaining chicken from the rotisserie chicken.
7. Remove Carcass and Bay Leaf: Carefully remove the chicken carcass and bay leaf from the pot.
8. Add Chicken and Pasta (optional): Add the shredded chicken and egg noodles (if using) to the soup.
9. Cook Pasta (if using): If using pasta, set the Instant Pot back to “Sauté” mode and cook until the pasta is tender, according to package directions.
10. Taste and Adjust: Taste the soup and adjust seasoning as needed.
11. Serve: Garnish with fresh parsley and serve hot.

Alternative Methods:

• Stovetop: Sauté vegetables in a large pot. Add broth, carcass, herbs, and seasoning. Bring to a boil, then reduce heat and simmer for at least 1 hour. Follow remaining steps.

Recipe Nutrition (Per Serving, approximate):

• Calories: 250-350 (depending on added ingredients and portion size)
• Protein: 25-35g
• Carbs: 15-25g (depending on pasta)
• Fat: 8-15g
• Fiber: 2-4g
• Sugar: 2-5g
• Sodium: Varies (depending on broth and seasoning)

This soup is a good source of protein and can be adapted to be lower in carbs or fat.

Recipe at a Glance:

• Prep Time: 15 minutes
• Cooking Time: 30 minutes (including pressure release)
• Serves: 6-8
• Difficulty Level: Easy

Leftovers & Storage:

• How to Store: Refrigerate leftover soup in an airtight container for up to 4 days or freeze for up to 3 months.
• Reheating Tips: Reheat in a saucepan over medium heat or in the microwave. Add a splash of broth or water if needed.
• Shelf Life: 4 days in the refrigerator, 3 months in the freezer.

Pairing & Serving Suggestions:

Serve with crusty bread, a side salad, or grilled cheese sandwiches.

Common Mistakes & Pro Tips:

• Too salty? Add a squeeze of lemon juice or a small amount of sugar to balance the flavors.
• Bland flavor? Ensure you are using a good quality broth and don’t skimp on the herbs and seasoning. Adding the chicken carcass to the broth while cooking is crucial for depth of flavor.
• Mushy pasta? Add the pasta towards the end of cooking and cook only until al dente. Alternatively, cook the pasta separately and add it to the soup just before serving.
• For a thicker soup: Make a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir into the soup during the last few minutes of cooking.
• For a clearer broth: Strain the broth after pressure cooking to remove any small bones or particles from the carcass.

* * * *

Recipe No. 10

Butter Chicken Soup

Why You’ll Love It: This Butter Chicken Soup takes the beloved flavors of Indian Butter Chicken and transforms them into a comforting, creamy, and aromatic soup. It’s the perfect balance of rich, savory, and subtly sweet, with a hint of spice to warm you from the inside out. It’s also a fantastic way to enjoy the classic Butter Chicken taste in a lighter, more broth-based format, making it a potentially healthier option. Plus, it’s relatively easy to prepare, perfect for a weeknight meal.

Ingredients:

• Main Ingredients:

• 1 tbsp olive oil or ghee
• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 (13.5 oz) can full-fat coconut milk
• 1 cup chicken broth
• 2 tbsp tomato paste
• 1 tsp garam masala
• ½ tsp turmeric powder
• ½ tsp cumin powder
• ¼ tsp cayenne pepper (or to taste)
• Salt and pepper to taste
• 2 tbsp butter
• Fresh cilantro, chopped, for garnish
• Optional Ingredients & Substitutions:

• Vegetarian: Substitute chicken with paneer (Indian cheese) or chickpeas.
• Spicy: Add more cayenne pepper or a pinch of red pepper flakes.
• Creamy: Use heavy cream instead of coconut milk (though this will change the flavor profile).
• Vegetables: Add diced carrots, bell peppers, or spinach for extra nutrients.
• Lemon/Lime: A squeeze of fresh lemon or lime juice at the end brightens the flavors.
• Brown Sugar: A pinch of brown sugar can enhance the subtle sweetness.

Cooking Instructions (Step-by-Step Guide):

1. Heat olive oil or ghee in a large pot or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken from the pot and set aside.
2. Add chopped onion to the pot and cook until softened, about 5 minutes. Add minced garlic and grated ginger and cook for another minute until fragrant.
3. Stir in diced tomatoes (undrained), tomato paste, garam masala, turmeric powder, cumin powder, and cayenne pepper. Cook for 2-3 minutes, stirring occasionally, until the spices are fragrant.
4. Pour in coconut milk and chicken broth. Bring to a simmer, then reduce heat and add the browned chicken back to the pot.
5. Simmer for 15-20 minutes, or until chicken is cooked through and tender.
6. Stir in butter until melted and incorporated. Season with salt and pepper to taste.
7. Garnish with fresh cilantro before serving.

Alternative Methods:

• Instant Pot: Sauté onion, garlic, and ginger in the Instant Pot. Add spices and tomatoes, then chicken, coconut milk, and broth. Cook on high pressure for 8 minutes. Natural pressure release for 10 minutes. Stir in butter and cilantro.
• Slow Cooker: Combine all ingredients except butter and cilantro in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in butter and cilantro before serving.

Recipe Nutrition (Per Serving, approximate):

• Calories: 350-450 (depending on ingredients and portion size)
• Protein: 30-40g
• Carbs: 20-30g
• Fat: 20-30g
• Fiber: 3-5g
• Sugar: 8-12g
• Sodium: Varies depending on broth and seasoning

Note: These values are estimates and can vary based on specific ingredients and portion sizes. This soup is not inherently low-carb due to the coconut milk and tomatoes, but it is a good source of protein.

5️. Recipe at a Glance:

• Prep Time: 15 minutes
• Cooking Time: 30 minutes
• Serves: 4-6
• Difficulty Level: Easy

6️. Leftovers & Storage:

• How to Store: Refrigerate leftover soup in an airtight container for up to 3 days or freeze for up to 3 months.
• Reheating Tips: Reheat gently on the stovetop or in the microwave. If frozen, thaw overnight in the refrigerator before reheating.
• Shelf Life: 3 days in the refrigerator, 3 months in the freezer.

7️. Pairing & Serving Suggestions:

Serve with warm naan bread, rice, or cauliflower rice for a complete meal. A dollop of plain yogurt or sour cream can also be added for extra richness.

8️. Common Mistakes & Pro Tips:

• Too Spicy: Add a dollop of yogurt or sour cream to cool it down. A squeeze of lemon juice can also help balance the heat.
• Too Thick: Add more chicken broth to thin the soup.
• Bland: Taste and adjust seasonings. You might need more salt, garam masala, or a pinch of sugar.
• Chicken Dry: Ensure you don’t overcook the chicken. It should be tender and easily shredded. Using thighs instead of breasts can also help.
• Pro Tip: For a smoother soup, you can blend a portion of it with an immersion blender before adding the chicken back in. This will create a creamier texture.