Looking for the best chicken soup recipes? Here are 30 comforting bowls, from classic chicken noodle to creamy, spicy and global favorites.

There’s a reason chicken soup is the first thing everyone reaches for when the weather turns cold or someone in the house is under the weather.

This list starts with the classics, like chicken noodle, chicken and dumplings and chicken wild rice, then moves into creamy bowls, Tex-Mex favorites and soups from Thailand, Greece, Vietnam and Mexico. There’s even a smoked chicken soup for when the smoker’s already going.

Most of them are ready in under an hour, and plenty work with leftover grilled or rotisserie chicken.

Protein amounts in each title are estimated per serving, based on about 6 servings per pot (4 for the Tom Kha Gai, pho, ramen and egg drop soups).

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CHICKEN SOUP RECIPES

1. Classic Homemade Chicken Noodle Soup (30g Protein)

The one everyone grew up on: tender chicken, soft egg noodles and a golden, herby broth.

Simmering the chicken right in the broth is what gives it that homemade taste.

Ingredients:

• 2 tbsp butter
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 8 cups chicken broth
• 1 1/2 lbs boneless chicken thighs or breasts
• 1 tsp dried thyme
• 2 bay leaves
• 3 cups wide egg noodles
• 2 tbsp fresh parsley
• Salt and pepper

Instructions:

1. Melt the butter in a large pot and cook the onion, carrots and celery 6 minutes.
2. Add the garlic, broth, chicken, thyme and bay leaves and bring to a boil.
3. Simmer 20 minutes, then remove the chicken and shred it.
4. Add the noodles and cook 7 to 8 minutes.
5. Stir the chicken back in, remove the bay leaves and finish with parsley.

2. Creamy Chicken Wild Rice Soup (27g Protein)

Nutty wild rice, mushrooms and chicken in a silky, creamy broth.

It’s thick, hearty and tastes like the bread-bowl soup from your favorite cafe.

Ingredients:

• 4 tbsp butter
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 8 oz mushrooms, sliced
• 1/3 cup flour
• 6 cups chicken broth
• 1 cup wild rice blend
• 3 cups cooked shredded chicken
• 1 cup heavy cream
• 1 tsp dried thyme

Instructions:

1. Melt the butter and cook the vegetables and mushrooms 8 minutes.
2. Stir in the flour and cook 1 minute.
3. Slowly whisk in the broth, then add the rice and thyme.
4. Simmer covered 40 to 45 minutes until the rice is tender.
5. Stir in the chicken and cream and heat through.

3. Lemon Chicken Orzo Soup (24g Protein)

Bright and fresh, with tiny orzo pasta, spinach and plenty of lemon.

It’s light enough for spring but cozy enough for winter.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 8 cups chicken broth
• 1 lb boneless chicken breasts
• 1 cup orzo
• 2 cups baby spinach
• 2 lemons, zested and juiced
• 1 tsp dried oregano
• Fresh dill

Instructions:

1. Sauté the vegetables in oil for 6 minutes.
2. Add the broth, chicken and oregano and simmer 15 minutes.
3. Remove and shred the chicken.
4. Add the orzo and cook 8 minutes.
5. Stir in the chicken, spinach, lemon zest and juice, and top with dill.

4. Chicken Tortilla Soup (31g Protein)

A smoky tomato broth loaded with chicken, black beans and corn, topped with crunchy tortilla strips.

Set out the toppings and let everyone build their own bowl.

Ingredients:

• 1 tbsp oil
• 1 onion, diced
• 1 jalapeño, minced
• 3 garlic cloves
• 1 tsp cumin
• 1 tsp chili powder
• 1 can (14 oz) fire-roasted tomatoes
• 6 cups chicken broth
• 1 1/2 lbs chicken breasts
• 1 can black beans, drained
• 1 cup corn
• 1 lime
• Tortilla strips, avocado, cheese and cilantro

Instructions:

1. Sauté the onion, jalapeño and garlic with the spices for 4 minutes.
2. Add the tomatoes, broth and chicken and simmer 20 minutes.
3. Shred the chicken and return it to the pot.
4. Stir in the beans and corn and simmer 5 minutes.
5. Add lime juice and serve with the toppings.

5. Crock Pot Chicken Taco Soup (36g Protein)

Dump everything in the slow cooker in the morning and come home to a creamy, cheesy taco soup.

Cream cheese melts in at the end for the richest finish.

Ingredients:

• 1 1/2 lbs chicken breasts
• 1 packet taco seasoning
• 1 can black beans, drained
• 1 can pinto beans, drained
• 1 can corn, drained
• 1 can (10 oz) diced tomatoes with green chiles
• 3 cups chicken broth
• 8 oz cream cheese, cubed

Instructions:

1. Place the chicken in the slow cooker.
2. Add the seasoning, beans, corn, tomatoes and broth.
3. Cook on low 6 hours or high 3 to 4 hours.
4. Shred the chicken in the pot.
5. Stir in the cream cheese until melted and serve with tortilla chips.

6. Chicken Pot Pie Soup (25g Protein)

All the creamy comfort of chicken pot pie in a spoonable bowl.

Serve it with a flaky biscuit or puff pastry square on top.

Ingredients:

• 4 tbsp butter
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1/3 cup flour
• 5 cups chicken broth
• 2 potatoes, diced
• 3 cups cooked shredded chicken
• 1 cup frozen peas
• 1 cup heavy cream
• 1 tsp dried thyme

Instructions:

1. Cook the vegetables in butter for 6 minutes.
2. Stir in the flour for 1 minute, then whisk in the broth.
3. Add the potatoes and thyme and simmer 15 minutes.
4. Stir in the chicken, peas and cream.
5. Simmer 5 minutes and serve with biscuits.

7. Creamy Tuscan Chicken Soup (23g Protein)

Sun-dried tomatoes, spinach and parmesan in a garlicky cream broth.

It’s the soup version of everyone’s favorite Tuscan chicken dinner.

Ingredients:

• 2 tbsp olive oil
• 1 lb chicken breasts, cubed
• 1 onion, diced
• 4 garlic cloves
• 1/2 cup sun-dried tomatoes, chopped
• 5 cups chicken broth
• 1 tsp Italian seasoning
• 1 cup heavy cream
• 1/2 cup grated parmesan
• 3 cups baby spinach

Instructions:

1. Brown the chicken in oil and set aside.
2. Sauté the onion, garlic and sun-dried tomatoes 4 minutes.
3. Add the broth and seasoning and simmer 10 minutes.
4. Stir in the cream, parmesan and chicken.
5. Add the spinach and cook until wilted.

8. Chicken and Dumplings Soup (26g Protein)

Fluffy drop dumplings steamed right on top of a creamy chicken soup.

Keep the lid on while they cook so they puff up light.

Ingredients:

• 3 tbsp butter
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1/4 cup flour
• 6 cups chicken broth
• 3 cups cooked shredded chicken
• 1/2 cup milk
• 2 cups biscuit mix
• 2/3 cup milk for the dumplings

Instructions:

1. Cook the vegetables in butter 6 minutes, then stir in the flour.
2. Whisk in the broth and simmer 10 minutes.
3. Add the chicken and 1/2 cup milk.
4. Stir the biscuit mix with 2/3 cup milk and drop spoonfuls onto the simmering soup.
5. Cover and cook 15 minutes without lifting the lid.

9. Buffalo Chicken Soup (32g Protein)

Creamy, cheesy and spicy, just like buffalo chicken dip in soup form.

Top with blue cheese crumbles and celery for the full wing night experience.

Ingredients:

• 2 tbsp butter
• 1 onion, diced
• 2 celery stalks, diced
• 2 carrots, diced
• 1/4 cup flour
• 4 cups chicken broth
• 1 cup milk
• 1/2 cup buffalo sauce
• 2 cups shredded cheddar
• 3 cups cooked shredded chicken
• Blue cheese crumbles and green onions

Instructions:

1. Cook the vegetables in butter 5 minutes.
2. Stir in the flour, then whisk in the broth and milk.
3. Simmer 10 minutes until thickened.
4. Stir in the buffalo sauce, cheese and chicken until melted.
5. Top with blue cheese and green onions.

10. Chicken Enchilada Soup (30g Protein)

Red enchilada sauce, chicken and melted cheese in a thick, creamy soup.

Crushed tortilla chips on top add crunch.

Ingredients:

• 1 tbsp oil
• 1 onion, diced
• 1 bell pepper, diced
• 2 garlic cloves
• 1 can (10 oz) red enchilada sauce
• 4 cups chicken broth
• 1 can black beans, drained
• 1 cup corn
• 3 cups cooked shredded chicken
• 4 oz cream cheese
• 1 cup shredded Mexican cheese

Instructions:

1. Sauté the onion, pepper and garlic 5 minutes.
2. Add the enchilada sauce, broth, beans and corn.
3. Simmer 15 minutes.
4. Stir in the chicken, cream cheese and shredded cheese until melted.
5. Serve with tortilla chips and sour cream.

11. Tom Kha Gai Thai Coconut Chicken Soup (30g Protein)

A fragrant coconut broth with lemongrass, ginger, lime and mushrooms.

It’s creamy, sour and a little spicy all at once.

Ingredients:

• 2 cans (13.5 oz) coconut milk
• 2 cups chicken broth
• 2 stalks lemongrass, smashed
• 2-inch piece ginger or galangal, sliced
• 1 lb chicken breast, thinly sliced
• 8 oz mushrooms, sliced
• 3 tbsp fish sauce
• 1 tbsp brown sugar
• 2 limes, juiced
• 1 to 2 Thai chiles
• Fresh cilantro

Instructions:

1. Simmer the coconut milk, broth, lemongrass and ginger for 10 minutes.
2. Add the chicken and mushrooms and cook 8 minutes.
3. Stir in the fish sauce, sugar and chiles.
4. Turn off the heat and add the lime juice.
5. Remove the lemongrass and top with cilantro.

12. Creamy Chicken Gnocchi Soup (26g Protein)

Pillowy potato gnocchi and spinach in a rich, creamy chicken broth.

It’s a copycat of the famous restaurant soup and ready in 30 minutes.

Ingredients:

• 3 tbsp butter
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1/4 cup flour
• 4 cups chicken broth
• 2 cups half and half
• 3 cups cooked shredded chicken
• 1 lb potato gnocchi
• 2 cups baby spinach

Instructions:

1. Cook the vegetables in butter 5 minutes, then stir in the flour.
2. Whisk in the broth and half and half and bring to a simmer.
3. Add the gnocchi and cook 4 minutes until they float.
4. Stir in the chicken and spinach.
5. Season and serve right away.

13. White Chicken Chili (31g Protein)

Creamy white beans, green chiles and chicken in a lighter, zesty chili.

Top with avocado, cilantro and a squeeze of lime.

Ingredients:

• 1 tbsp oil
• 1 onion, diced
• 3 garlic cloves
• 2 cans (4 oz) diced green chiles
• 2 tsp cumin
• 1 tsp oregano
• 4 cups chicken broth
• 2 cans great northern beans, drained
• 3 cups cooked shredded chicken
• 4 oz cream cheese
• 1 cup corn

Instructions:

1. Sauté the onion and garlic 4 minutes.
2. Add the chiles, spices, broth and 1 can of beans.
3. Mash the second can of beans and stir it in to thicken.
4. Simmer 15 minutes, then add the chicken, corn and cream cheese.
5. Stir until creamy and serve with toppings.

14. Grilled Chicken and Corn Chowder (22g Protein)

Chunky potatoes, sweet corn and smoky grilled chicken in a thick, creamy chowder.

Grilling the corn first adds even more flavor.

Ingredients:

• 1 lb chicken breasts
• 2 ears corn, or 2 cups frozen
• 3 tbsp butter
• 1 onion, diced
• 2 celery stalks, diced
• 1/4 cup flour
• 4 cups chicken broth
• 3 potatoes, diced
• 1 cup heavy cream
• 1 tsp smoked paprika

Instructions:

1. Grill the chicken and corn over medium-high heat until the chicken hits 165°F, then dice the chicken and cut the corn off the cob.
2. Cook the onion and celery in butter, then stir in the flour.
3. Whisk in the broth, add the potatoes and paprika and simmer 15 minutes.
4. Stir in the chicken, corn and cream.
5. Simmer 5 minutes.

15. Avgolemono Greek Lemon Chicken Soup (26g Protein)

A silky Greek soup thickened with eggs and lemon instead of cream.

Tempering the eggs slowly is the only trick to it.

Ingredients:

• 8 cups chicken broth
• 1 lb chicken breasts
• 1/2 cup orzo or rice
• 3 eggs
• 1/2 cup fresh lemon juice
• Fresh dill
• Salt and pepper

Instructions:

1. Simmer the chicken in the broth 15 minutes, then shred it.
2. Cook the orzo in the broth 8 minutes.
3. Whisk the eggs and lemon juice in a bowl.
4. Slowly whisk in 2 cups of hot broth to temper the eggs.
5. Stir the egg mixture and chicken back into the pot over low heat and top with dill.

💡 Tip: Don’t let the soup boil after adding the eggs, or they’ll scramble.

16. Chicken Tortellini Soup (28g Protein)

Cheese tortellini makes this quick soup extra filling.

It’s a weeknight dinner that feels special.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 8 cups chicken broth
• 1 tsp Italian seasoning
• 3 cups cooked shredded chicken
• 9 oz refrigerated cheese tortellini
• 2 cups baby spinach
• Grated parmesan

Instructions:

1. Sauté the vegetables 6 minutes.
2. Add the broth and seasoning and bring to a boil.
3. Add the tortellini and cook according to the package.
4. Stir in the chicken and spinach.
5. Serve topped with parmesan.

17. Smoked Chicken and Vegetable Soup (28g Protein)

Leftover smoked chicken gives this vegetable-packed soup a deep, campfire flavor.

It’s the best way to use up smoker leftovers.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 zucchini, diced
• 1 can diced tomatoes
• 8 cups chicken broth
• 1 can cannellini beans, drained
• 1 cup small pasta
• 3 cups shredded smoked chicken
• 1 tsp Italian seasoning

Instructions:

1. Sauté the onion, carrots, celery and garlic 6 minutes.
2. Add the zucchini, tomatoes, broth and seasoning and simmer 10 minutes.
3. Add the pasta and cook 8 minutes.
4. Stir in the beans and smoked chicken.
5. Simmer 5 minutes and season.

💡 Tip: Smoke 2 extra chicken breasts at 225°F for about 90 minutes next time you fire up the smoker and save them for this soup.

18. Chicken Pho (30g Protein)

A clear, aromatic broth with charred onion, ginger and warm spices, served over rice noodles.

The fresh herbs and lime on top make every bowl.

Ingredients:

• 1 onion, halved
• 3-inch piece ginger, halved
• 8 cups chicken broth
• 1 1/2 lbs bone-in chicken thighs
• 3 star anise
• 1 cinnamon stick
• 4 cloves
• 3 tbsp fish sauce
• 1 tbsp sugar
• 8 oz rice noodles
• Bean sprouts, basil, cilantro, lime and jalapeño

Instructions:

1. Char the onion and ginger in a dry pan or on the grill until blackened.
2. Toast the spices in a pot, then add the broth, onion, ginger and chicken.
3. Simmer 40 minutes, then remove and shred the chicken.
4. Strain the broth and season with fish sauce and sugar.
5. Pour over cooked noodles and chicken and add the toppings.

19. Creamy Chicken Mushroom Soup (24g Protein)

Earthy mushrooms, thyme and chicken in a velvety cream broth.

It’s simple, elegant and great with crusty bread.

Ingredients:

• 3 tbsp butter
• 1 lb mushrooms, sliced
• 1 onion, diced
• 3 garlic cloves
• 1/4 cup flour
• 4 cups chicken broth
• 3 cups cooked shredded chicken
• 1 cup heavy cream
• 1 tsp fresh thyme

Instructions:

1. Cook the mushrooms in butter until browned, about 8 minutes.
2. Add the onion and garlic and cook 3 minutes.
3. Stir in the flour, then whisk in the broth.
4. Simmer 10 minutes.
5. Add the chicken, cream and thyme and heat through.

20. Chicken Minestrone (21g Protein)

Classic Italian minestrone made heartier with chicken.

It’s packed with vegetables, beans and pasta.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 zucchini, diced
• 1 can (28 oz) crushed tomatoes
• 6 cups chicken broth
• 1 can kidney beans, drained
• 1 cup ditalini pasta
• 2 cups cooked shredded chicken
• 2 cups chopped kale
• Parmesan for serving

Instructions:

1. Sauté the onion, carrots, celery and garlic 6 minutes.
2. Add the zucchini, tomatoes and broth and simmer 15 minutes.
3. Add the pasta and cook 9 minutes.
4. Stir in the beans, chicken and kale.
5. Simmer 5 minutes and top with parmesan.

21. Ginger Garlic Chicken Soup (25g Protein)

Loaded with fresh ginger and garlic, this light, soothing soup is perfect when you’re feeling run down.

Bok choy and green onions keep it fresh.

Ingredients:

• 1 tbsp sesame oil
• 3 tbsp fresh ginger, grated
• 6 garlic cloves, minced
• 8 cups chicken broth
• 1 1/2 lbs chicken thighs
• 2 tbsp soy sauce
• 2 baby bok choy, chopped
• 4 oz rice noodles
• Green onions and chili oil

Instructions:

1. Sauté the ginger and garlic in sesame oil 1 minute.
2. Add the broth, chicken and soy sauce and simmer 20 minutes.
3. Shred the chicken and return it to the pot.
4. Add the bok choy and noodles and cook 5 minutes.
5. Top with green onions and chili oil.

22. Chicken Lentil Soup (25g Protein)

Red lentils and warm spices make this golden soup thick, filling and high in protein.

It’s a great budget meal.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 tsp cumin
• 1 tsp turmeric
• 1 cup red lentils, rinsed
• 8 cups chicken broth
• 1 lb chicken thighs
• 2 cups spinach
• 1 lemon

Instructions:

1. Sauté the vegetables and spices 6 minutes.
2. Add the lentils, broth and chicken.
3. Simmer 25 minutes, then shred the chicken.
4. Stir in the spinach.
5. Finish with lemon juice.

⚠️ Budget Note: Red lentils stretch a single pound of chicken into 6 big servings.

23. Mexican Caldo de Pollo (28g Protein)

A rustic Mexican chicken soup with big chunks of corn, potatoes, carrots and zucchini.

Serve it with rice, lime and warm tortillas.

Ingredients:

• 2 1/2 lbs bone-in chicken pieces
• 10 cups water
• 1 onion, quartered
• 4 garlic cloves
• 2 ears corn, cut into thirds
• 3 potatoes, quartered
• 3 carrots, chunked
• 2 zucchini, chunked
• 1 cup chopped cabbage
• Cilantro, lime and jalapeño

Instructions:

1. Simmer the chicken, water, onion and garlic 40 minutes, skimming the foam.
2. Add the corn, potatoes and carrots and cook 15 minutes.
3. Add the zucchini and cabbage and cook 8 minutes.
4. Season well with salt.
5. Serve with cilantro, lime and jalapeño.

24. Chicken Broccoli Cheddar Soup (32g Protein)

The classic cafe broccoli cheddar soup made into a full meal with chicken.

Shred your own cheddar so it melts smooth.

Ingredients:

• 4 tbsp butter
• 1 onion, diced
• 2 carrots, shredded
• 1/4 cup flour
• 3 cups chicken broth
• 2 cups half and half
• 4 cups broccoli florets, chopped
• 3 cups shredded sharp cheddar
• 2 cups cooked shredded chicken

Instructions:

1. Cook the onion in butter 4 minutes, then stir in the flour.
2. Whisk in the broth and half and half.
3. Add the broccoli and carrots and simmer 15 minutes.
4. Stir in the cheese a handful at a time over low heat.
5. Add the chicken and heat through.

25. Chicken Ramen Soup (43g Protein)

A savory ginger-soy broth with chewy ramen noodles, sliced chicken and a jammy egg.

It’s way better than the instant packets and almost as fast.

Ingredients:

• 1 tbsp sesame oil
• 3 garlic cloves
• 1 tbsp fresh ginger, grated
• 6 cups chicken broth
• 3 tbsp soy sauce
• 1 tbsp brown sugar
• 2 chicken breasts
• 4 bricks ramen noodles (discard seasoning)
• 4 soft-boiled eggs
• Green onions, mushrooms and corn

Instructions:

1. Sauté the garlic and ginger in sesame oil 1 minute.
2. Add the broth, soy sauce and sugar and bring to a simmer.
3. Poach the chicken in the broth 15 minutes, then slice it.
4. Cook the noodles in the broth 3 minutes.
5. Divide into bowls and top with chicken, halved eggs and toppings.

26. Instant Pot Chicken and Rice Soup (30g Protein)

Comforting chicken and rice soup on the table in about 30 minutes, thanks to the pressure cooker.

Frozen chicken works too, just add 5 minutes.

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 1/2 lbs chicken breasts
• 1 cup long-grain white rice, rinsed
• 8 cups chicken broth
• 1 tsp dried thyme
• Fresh parsley

Instructions:

1. Sauté the vegetables on the saute setting 4 minutes.
2. Add the chicken, rice, broth and thyme.
3. Pressure cook on high 8 minutes, then natural release 10 minutes.
4. Shred the chicken in the pot.
5. Season and top with parsley.

27. Chicken Barley Soup (27g Protein)

Chewy barley makes this old-fashioned chicken soup extra hearty.

It thickens as it sits, so add a splash of broth when reheating.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 8 oz mushrooms, sliced
• 3/4 cup pearl barley
• 10 cups chicken broth
• 1 1/2 lbs chicken thighs
• 1 tsp dried thyme
• 2 bay leaves

Instructions:

1. Sauté the vegetables and mushrooms 8 minutes.
2. Add the barley, broth, chicken, thyme and bay leaves.
3. Simmer 40 minutes until the barley is tender.
4. Shred the chicken and return it to the pot.
5. Remove the bay leaves and season.

28. Chicken Corn Egg Drop Soup (18g Protein)

Creamed corn, chicken and silky egg ribbons in a light, gingery broth.

It takes 15 minutes and tastes like takeout.

Ingredients:

• 6 cups chicken broth
• 1 can (14.75 oz) cream-style corn
• 1 cup corn kernels
• 1 tsp fresh ginger, grated
• 1 cup cooked shredded chicken
• 2 tbsp cornstarch mixed with 3 tbsp water
• 2 eggs, beaten
• 1 tsp sesame oil
• Green onions

Instructions:

1. Bring the broth, both corns and ginger to a boil.
2. Add the chicken and simmer 3 minutes.
3. Stir in the cornstarch slurry until slightly thickened.
4. Slowly drizzle in the eggs while stirring gently.
5. Finish with sesame oil and green onions.

29. Creamy Chicken Potato Soup (29g Protein)

Tender potatoes and chicken in a thick, creamy, cheesy broth.

Mash some of the potatoes right in the pot to make it extra creamy.

Ingredients:

• 3 tbsp butter
• 1 onion, diced
• 2 celery stalks, diced
• 3 garlic cloves
• 1/4 cup flour
• 5 cups chicken broth
• 2 lbs Yukon gold potatoes, diced
• 3 cups cooked shredded chicken
• 1 cup heavy cream
• 1 cup shredded cheddar
• Chives

Instructions:

1. Cook the onion, celery and garlic in butter 5 minutes.
2. Stir in the flour, then whisk in the broth.
3. Add the potatoes and simmer 15 minutes.
4. Mash about a third of the potatoes in the pot.
5. Stir in the chicken, cream and cheese and top with chives.

30. Chicken Kale and White Bean Soup (32g Protein)

Hearty kale, creamy white beans and chicken in a garlicky broth.

It’s healthy, filling and ready in 30 minutes.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 8 cups chicken broth
• 2 cans cannellini beans, drained
• 3 cups cooked shredded chicken
• 4 cups chopped kale
• 1 tsp Italian seasoning
• 1 lemon
• Parmesan

Instructions:

1. Sauté the vegetables 6 minutes.
2. Add the broth, beans and seasoning and simmer 10 minutes.
3. Mash a few beans against the pot to thicken.
4. Stir in the chicken and kale and cook 5 minutes.
5. Finish with lemon juice and parmesan.

If you only make one soup from this list, start with the classic chicken noodle, because it’s the base for half the others here.

Then try the smoked chicken soup the next time you’ve got leftovers from the smoker, or the white chicken chili for game day.