I love a warm, comforting bowl of chicken soup. It’s perfect for any time of year, whether you need a quick meal or something to feel cozy with. Today, I’m sharing some of my favorite chicken soup recipes that are easy to make and full of flavor.
You’ll find classic chicken noodle soup, creamy chicken gnocchi soup, and even a unique chicken cordon bleu soup. Each recipe is designed to bring you a simple, delicious meal. Let’s get cooking!
Jump to Recipe:
- 1. Chicken Cordon Bleu Soup Recipe
- 2. Creamy Chicken Gnocchi Soup
- 3. Classic Chicken Noodle Soup
- 4. Light Chicken Rice Noodle Soup
Chicken Cordon Bleu Soup Recipe
This creamy chicken cordon bleu soup turns a classic dish into a comforting bowl. You get all the great flavors of ham, chicken, and Swiss cheese in a satisfying, easy-to-make meal.
Key Ingredients & Quick Tips
- Cooked Chicken: Use leftover roasted chicken or a store-bought rotisserie chicken to save time.
- Swiss Cheese: Freshly grate your Swiss cheese for the best melting and a smooth soup texture.
- Diced Ham: Any good quality deli ham, diced small, will give you that true cordon bleu taste.
What You Need
- 2 cups cooked chicken, shredded or diced
- 1 cup diced ham
- 1 cup shredded Swiss cheese
- 4 cups chicken broth
- 1 cup heavy cream
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 tsp Dijon mustard
- Salt and pepper to taste
⏱️ Time: 30 minutes🍽️ Yields: 4 servings
How to Make It
Step 1: Make the Creamy Base
In a large pot, melt the butter over medium heat. Stir in the flour and cook for 1 minute to create a roux. Slowly whisk in the chicken broth until smooth, then add the heavy cream and bring to a gentle simmer.
Step 2: Add Flavors and Finish
Stir in the cooked chicken, diced ham, and Dijon mustard. Gradually add the shredded Swiss cheese, stirring until it’s completely melted and the soup is warm throughout. Season with salt and pepper to your liking.
📝 Final Note
This soup is best served fresh. You can garnish with a bit of fresh parsley or serve with some crusty bread for dipping.
Creamy Chicken Gnocchi Soup
You’ll love this rich and creamy chicken gnocchi soup, inspired by a popular restaurant dish. It brings together soft potato gnocchi, tender chicken, and fresh spinach for a hearty and satisfying meal.
Key Ingredients & Quick Tips
- Potato Gnocchi: Shelf-stable gnocchi works perfectly and cooks very fast in the soup.
- Fresh Spinach: Stir in the spinach right at the end so it wilts but stays bright green.
- Chicken Broth: Use a good quality chicken broth for the best base flavor.
What You Need
- 2 cups cooked chicken, shredded
- 1 lb potato gnocchi
- 6 cups chicken broth
- 1 cup heavy cream
- 2 cups fresh spinach
- 1 cup diced carrots
- 1 cup diced celery
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
⏱️ Time: 35 minutes🍽️ Yields: 6 servings
How to Make It
Step 1: Cook Vegetables
In a large pot or Dutch oven, heat olive oil over medium heat. Add diced carrots, celery, and onion. Cook for 5-7 minutes until they soften. Add minced garlic and cook for another minute until fragrant.
Step 2: Simmer and Finish
Pour in the chicken broth and heavy cream. Bring the soup to a gentle simmer. Add the potato gnocchi and cooked chicken. Cook for 2-3 minutes, or until the gnocchi floats to the top. Stir in the fresh spinach until it wilts, then season with salt and pepper.
📝 Final Note
You can add a dash of nutmeg to the soup for a little extra warmth, or grate some Parmesan cheese on top before serving.
Classic Chicken Noodle Soup
This chicken noodle soup is a true comfort classic for a very good reason. It’s simple to put together, wonderfully warm, and perfect for when you need a soothing meal or just a cozy feeling on a cool day.
Key Ingredients & Quick Tips
- Egg Noodles: Medium or wide egg noodles are ideal as they absorb the broth well without getting too mushy.
- Fresh Herbs: A sprinkle of fresh parsley or dill at the end brightens the flavors significantly.
- Chicken Broth: Using a good quality or homemade chicken stock will make a big difference in the soup’s depth.
What You Need
- 2 cups cooked chicken, shredded
- 8 oz egg noodles
- 8 cups chicken broth
- 1 cup diced carrots
- 1 cup diced celery
- 1/2 cup diced onion
- 2 tbsp olive oil
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
⏱️ Time: 40 minutes🍽️ Yields: 6 servings
How to Make It
Step 1: Build the Flavor Base
Heat olive oil in a large pot over medium heat. Add diced carrots, celery, and onion. Cook for about 8-10 minutes until the vegetables are tender. Pour in the chicken broth and bring to a boil.
Step 2: Cook Noodles and Finish
Add the egg noodles to the boiling broth and cook according to package directions, usually 7-10 minutes, until tender. Stir in the cooked chicken and chopped fresh parsley. Season with salt and pepper to taste.
📝 Final Note
To keep noodles from getting too soft, you can cook them separately and add them to individual bowls before pouring in the hot soup.
Light Chicken Rice Noodle Soup
This chicken rice noodle soup offers a lighter, fragrant option compared to traditional chicken soups. Thin rice noodles and fresh ginger create a refreshing and nourishing meal that’s quick to prepare.
Key Ingredients & Quick Tips
- Rice Vermicelli: These very thin rice noodles cook almost instantly in hot broth, making this soup super fast.
- Fresh Ginger: Don’t skip the fresh ginger; it adds a bright, aromatic kick that really makes the soup special.
- Toppings: Fresh cilantro, green onions, and a squeeze of lime juice make a big difference when serving.
What You Need
- 2 cups cooked chicken, shredded
- 4 oz rice vermicelli noodles
- 6 cups chicken broth
- 1 tbsp fresh ginger, grated
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- Lime wedges for serving
- Fresh cilantro and sliced green onions for garnish
⏱️ Time: 25 minutes🍽️ Yields: 4 servings
How to Make It
Step 1: Create the Aromatic Base
In a large pot, heat sesame oil over medium heat. Add grated ginger and minced garlic, cooking for about 1 minute until fragrant. Pour in the chicken broth and soy sauce, then bring the mixture to a simmer.
Step 2: Add Noodles and Finish
Add the rice vermicelli noodles to the simmering broth. Cook for 2-3 minutes, or according to package directions, until the noodles are tender. Stir in the cooked chicken until heated through.
📝 Final Note
Serve this soup immediately with fresh cilantro, green onions, and a squeeze of lime juice. A dash of sriracha is great if you like a little heat.
