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A bowl of healthy chicken soup with fresh vegetables and herbs

Quick way to grow 5 healthy chicken soup recipes

This guide provides a foundational recipe and variations for five healthy and quick chicken soup recipes, perfect for a nourishing meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Base Ingredients
  • 2 lbs chicken breast boneless, skinless
  • 8 cups chicken broth low sodium
  • 2 medium carrots diced
  • 2 medium celery stalks diced
  • 1 medium yellow onion diced
  • 3 cloves garlic cloves minced
  • 1 tbsp olive oil
  • 1 tsp dried thyme
  • 1 leaf bay leaf
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Variation Ingredients
  • 4 oz egg noodles for classic chicken noodle
  • 2 cups spinach for leafy green boost
  • 1 medium lemon for lemon-herb
  • 1 inch ginger fresh, grated, for ginger-turmeric
  • 0.5 tsp turmeric powder for ginger-turmeric

Equipment

  • large pot
  • Dutch oven
  • cutting board
  • knife
  • measuring spoons/cups

Method
 

Preparation
  1. Dice carrots, celery, and onion, and mince the garlic. If using, shred or dice cooked chicken breast.
Cooking
  1. Heat olive oil in a large pot or Dutch oven over medium heat. Sauté the diced carrots, celery, and onion for 5-7 minutes until softened.
  2. Add minced garlic, dried thyme, and bay leaf, cooking for another minute until fragrant.
  3. Pour in the chicken broth, then add the chicken breast. Bring the soup to a boil, then reduce heat and simmer for 15-20 minutes, until the chicken is cooked through.
  4. Remove the chicken breasts, shred them, and then return the shredded chicken to the pot. Stir in salt and pepper, and adjust seasoning to taste.
Variations
  1. For Chicken Noodle Soup: Add 4 oz of egg noodles during the last 7-10 minutes of simmering, ensuring they are cooked al dente.
  2. For Chicken and Spinach Soup: Stir in 2 cups of fresh spinach during the last 5 minutes of cooking until wilted.
  3. For Lemon-Herb Chicken Soup: Add the juice of one lemon and an extra 1/2 teaspoon of dried oregano or dill along with the shredded chicken.
  4. For Ginger-Turmeric Chicken Soup: Add 1 inch of grated fresh ginger and 1/2 teaspoon of turmeric powder along with the garlic and dried thyme.
  5. For Spicy Chicken Soup: Add 1/2 teaspoon of red pepper flakes and a dash of hot sauce along with the salt and pepper.

Notes

This recipe is highly adaptable. Feel free to use leftover cooked chicken to reduce prep time, or adjust the vegetables based on what you have on hand. For a thicker soup, you can mash some of the cooked vegetables or add a cornstarch slurry at the end. Always taste and adjust seasonings as needed, as broth sodium levels can vary.