27 Irresistible Chicken Broth Soup Recipes for Any Occasion

There’s nothing more comforting than a warm bowl of chicken broth soup.

Whether you’re craving something light and refreshing for spring, hearty and filling for winter, or elegant and festive for the holidays, chicken broth provides the perfect base.

Its versatility means you can transform a simple broth into dozens of delicious variations — from classic chicken noodle to luxurious lobster-infused creations.

In this collection, we’ve gathered 27 chicken broth soup recipes that span flavors, cultures, and seasons.

You’ll find rustic countryside soups, holiday-inspired bowls, and even gourmet versions for when you want to impress.

Each recipe is crafted to highlight the wholesome, nourishing qualities of chicken broth while celebrating unique ingredients and cooking traditions.

So grab your favorite pot, simmer up some broth, and let’s explore all the ways you can turn it into something truly special.

27 Irresistible Chicken Broth Soup Recipes for Any Occasion

Chicken broth soup is a timeless comfort food, but it’s far from ordinary.

With just a few fresh ingredients and a little creativity, you can transform it into countless variations — each with its own flavor, story, and charm.

These 27 chicken broth soup recipes showcase the diversity of this humble dish, from quick weeknight meals to elegant dinner party starters.

No matter the season or occasion, there’s always a way to enjoy chicken broth soup.

Try experimenting with fresh herbs, seasonal vegetables, and global flavors to discover your own favorite version.

After all, the best chicken broth soup is the one that warms your heart and brings people together at the table.

Classic Homestyle Chicken Broth Soup

This soup is the kind of comforting dish many of us remember from childhood — a clear, golden broth filled with tender chicken, vegetables, and a touch of fresh herbs.

It’s a simple yet deeply nourishing recipe, perfect for when you’re craving something warm, wholesome, and soul-soothing.

Ingredients

1 whole chicken (about 3–4 lbs), cleaned and cut into large pieces
12 cups cold water
2 large carrots, peeled and chopped into large chunks
2 celery stalks, chopped into large chunks
1 large yellow onion, quartered
3 garlic cloves, smashed
2 bay leaves
1 teaspoon whole black peppercorns
1 tablespoon kosher salt (plus more to taste)
A small bunch of fresh parsley
A few sprigs of fresh thyme

Instructions

Prepare the chicken: Rinse the chicken under cold water and place it in a large stockpot. Cover with cold water and slowly bring to a gentle simmer. Skim off any foam or impurities that rise to the top.
Add aromatics: Once the broth is clear, add carrots, celery, onion, garlic, bay leaves, peppercorns, salt, parsley, and thyme. Keep the pot at a gentle simmer (not a rolling boil) for 1½ to 2 hours.
Strain the broth: Remove chicken pieces and set aside. Strain the broth through a fine-mesh sieve into another large pot, discarding the vegetables and herbs.
Shred the chicken: Remove meat from the bones, discarding the skin. Shred the meat into bite-sized pieces and return to the broth.
Final seasoning: Taste and adjust salt as needed. Simmer gently for another 10 minutes before serving.

This homestyle chicken broth soup is a timeless staple — light, clear, and deeply flavorful. Serve it on its own for a restorative meal, or pair it with crusty bread for a heartier dish.

Ginger & Lemongrass Chicken Broth Soup

Bright, fragrant, and slightly zesty, this chicken broth soup takes inspiration from Southeast Asian flavors.

With fresh ginger, lemongrass, lime, and a splash of fish sauce, this soup has a refreshing and invigorating character — perfect for when you’re feeling under the weather or simply want a light yet flavorful meal.

Ingredients

2 lbs chicken thighs, bone-in, skin removed
10 cups water
2 stalks lemongrass, trimmed, smashed, and cut into 3-inch pieces
3-inch piece of fresh ginger, sliced
4 garlic cloves, smashed
2 kaffir lime leaves (optional but recommended)
1 medium onion, halved
1 large carrot, sliced into thin rounds
2 tablespoons fish sauce
Juice of 1 lime (plus wedges for serving)
1 small bunch fresh cilantro
1–2 fresh red chilies (optional, for heat)
Salt to taste

Instructions

Simmer chicken: In a large pot, add chicken thighs and water. Bring to a gentle simmer, skimming off foam as it rises.
Flavor base: Add lemongrass, ginger, garlic, lime leaves, and onion. Simmer uncovered for about 1 hour, allowing the flavors to infuse deeply.
Strain the broth: Remove the chicken and strain broth into another pot. Discard solids.
Prepare chicken and vegetables: Shred chicken meat and return it to the pot along with sliced carrots. Simmer until carrots are tender, about 15 minutes.
Season: Stir in fish sauce, lime juice, and taste for balance. Adjust with salt or more lime if needed.
Serve: Ladle soup into bowls, garnish with cilantro and sliced chilies, and serve with extra lime wedges.

This ginger and lemongrass chicken broth soup is light, restorative, and packed with bright flavors.

It’s both soothing and uplifting — a perfect balance of warmth and freshness.

Rustic Chicken Broth & Barley Soup

This hearty variation of chicken broth soup includes barley, root vegetables, and herbs for a rustic, earthy character.

The grains add body and texture, making it a nourishing one-pot meal that’s filling and deeply satisfying on a chilly day.

Ingredients

1 whole chicken (about 3–4 lbs), cut into pieces
12 cups cold water
1 cup pearl barley, rinsed
2 carrots, diced
2 celery stalks, diced
1 parsnip, diced
1 medium leek, cleaned and sliced
1 bay leaf
1 teaspoon whole peppercorns
3 garlic cloves, minced
1 tablespoon olive oil
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 small bunch parsley, chopped (for garnish)
Salt and pepper to taste

Instructions

Make broth: Place chicken in a large stockpot with water. Bring to a simmer, skimming off impurities. Add bay leaf, peppercorns, rosemary, and thyme. Simmer for 1½ hours.
Strain and shred: Remove chicken, strain broth, and return liquid to the pot. Shred chicken meat, discarding bones and skin.
Cook barley: In a skillet, heat olive oil and sauté garlic, carrots, celery, parsnip, and leek until slightly softened, about 5 minutes. Add them to the broth along with rinsed barley.
Simmer: Cook gently for 45 minutes, or until barley is tender and vegetables are soft. Return shredded chicken to the pot.
Season: Taste broth and adjust with salt and freshly ground black pepper.
Serve: Ladle into deep bowls and garnish with chopped parsley.

This rustic chicken broth and barley soup is hearty enough to serve as a main dish.

The tender grains and earthy vegetables soak up the savory broth, creating a deeply satisfying, farmhouse-style meal.

Mediterranean Chicken Broth Soup with Orzo

This Mediterranean-inspired chicken broth soup is light yet deeply flavorful, with tender orzo pasta, fresh vegetables, and a hint of lemon.

Infused with olive oil, garlic, and herbs, it brings sunshine to the table — a dish that’s both comforting and refreshing.

Ingredients

2 lbs chicken thighs, bone-in
10 cups water
1 medium onion, diced
2 garlic cloves, minced
2 carrots, peeled and diced
2 celery stalks, diced
1 cup orzo pasta
2 tablespoons extra virgin olive oil
Juice of 1 lemon (plus lemon slices for garnish)
1 teaspoon dried oregano
1 bay leaf
A handful of fresh spinach leaves
Fresh dill or parsley for garnish
Salt and black pepper to taste

Instructions

Simmer chicken: Place chicken thighs in a pot with water and bay leaf. Simmer for 1 hour, skimming foam as needed.
Strain & shred: Remove chicken, strain broth, and return liquid to the pot. Shred chicken meat and discard bones.
Sauté vegetables: In a separate skillet, heat olive oil and sauté onion, garlic, carrots, and celery until softened. Add to broth.
Cook orzo: Add orzo and simmer until al dente, about 8–10 minutes. Return shredded chicken to pot.
Season: Stir in lemon juice, oregano, salt, and pepper. Just before serving, add fresh spinach until wilted.
Serve: Garnish bowls with dill or parsley and a thin lemon slice for brightness.

This Mediterranean chicken broth soup is a vibrant twist on the classic — zesty, herbaceous, and hearty with orzo.

It’s perfect for light lunches or as a starter before a bigger meal.

Creamy Chicken Broth & Wild Rice Soup

Silky, hearty, and wholesome — this creamy chicken broth and wild rice soup combines the lightness of broth with the richness of a creamy base.

Packed with earthy wild rice, tender chicken, and aromatic vegetables, it’s a cozy bowl of comfort for cold evenings.

Ingredients

1 whole chicken breast, bone-in
8 cups chicken broth (homemade or from scratch)
1 cup wild rice, rinsed
2 carrots, diced
2 celery stalks, diced
1 small onion, chopped
3 garlic cloves, minced
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups whole milk (or half-and-half for richness)
1 bay leaf
1 teaspoon dried thyme
½ teaspoon nutmeg (optional, for warmth)
Fresh parsley, chopped
Salt and pepper to taste

Instructions

Cook rice: In a separate pot, simmer wild rice in water until tender (about 40–45 minutes). Drain and set aside.
Simmer chicken: Place chicken breast in broth with bay leaf and thyme. Simmer 30 minutes until cooked through. Remove, shred meat, and return broth to pot.
Sauté vegetables: In a skillet, melt butter and sauté onion, garlic, carrots, and celery until softened. Sprinkle in flour, stirring to make a roux. Slowly whisk in milk until smooth and thickened.
Combine: Add roux mixture into the chicken broth, whisking well. Return shredded chicken and add cooked rice. Simmer another 10 minutes.
Season: Add nutmeg (if using), salt, and pepper. Adjust creaminess by adding more milk if desired.
Serve: Garnish with fresh parsley and enjoy hot.

Creamy chicken broth and wild rice soup is indulgent yet nourishing, with layers of flavor and satisfying texture.

It’s the ultimate bowl of comfort food when you crave warmth and richness.

Spicy Mexican Chicken Broth Soup

This fiery variation of chicken broth soup is inspired by traditional Mexican flavors.

With chipotle peppers, corn, and a squeeze of lime, this soup is smoky, spicy, and deeply comforting.

It’s hearty enough to serve as a full meal, especially with warm tortillas on the side.

Ingredients

2 lbs chicken drumsticks or thighs
10 cups water
2 chipotle peppers in adobo sauce (chopped)
1 medium onion, diced
3 garlic cloves, minced
2 carrots, sliced
1 ear of corn, cut into 3-inch sections (or 1 cup frozen corn kernels)
1 zucchini, diced
2 tomatoes, diced
1 bay leaf
1 teaspoon ground cumin
½ teaspoon smoked paprika
Juice of 2 limes
Fresh cilantro, chopped
Salt and black pepper to taste

Instructions

Make broth: Simmer chicken with water, bay leaf, and a pinch of salt for 1 hour. Skim foam as needed.
Prepare vegetables: Remove chicken, shred meat, and return broth to pot. Add onions, garlic, carrots, tomatoes, chipotle peppers, cumin, and paprika. Simmer for 20 minutes.
Add corn & zucchini: Add corn and zucchini to pot. Continue simmering until tender, about 15 minutes. Return shredded chicken to soup.
Finish: Stir in lime juice and adjust seasoning with salt and pepper.
Serve: Ladle soup into bowls and garnish with cilantro. Serve with warm tortillas or rice on the side.

This spicy Mexican chicken broth soup is smoky, tangy, and full of bold flavors.

It’s perfect for anyone who loves a little heat and makes a fantastic one-pot meal that warms you inside and out.

Italian Chicken Broth Soup with Tortellini

In Italy, “brodo” (broth) is more than a soup — it’s a tradition.

This version pairs a rich chicken broth with cheese-filled tortellini for a dish that’s both elegant and comforting.

It’s especially popular during the holidays but makes a beautiful meal anytime you want something soulful and satisfying.

Ingredients

1 whole chicken (about 3–4 lbs), cut into pieces
12 cups cold water
1 large onion, halved
2 carrots, roughly chopped
2 celery stalks, roughly chopped
2 garlic cloves, smashed
1 bay leaf
8–10 whole peppercorns
1 small piece of Parmesan rind (optional but highly traditional)
1 package fresh cheese tortellini (about 9 oz)
Fresh parsley, chopped
Grated Parmesan for serving
Salt to taste

Instructions

Make the brodo: Place chicken in a pot with water, onion, carrots, celery, garlic, bay leaf, peppercorns, and Parmesan rind. Simmer gently for 1½ to 2 hours, skimming foam as needed.
Strain & shred: Remove chicken, shred meat, and set aside. Strain broth into another pot, discarding solids.
Cook tortellini: Bring strained broth to a gentle simmer. Add tortellini and cook until they float to the surface (about 4–5 minutes).
Combine: Add shredded chicken back to the pot. Taste and adjust seasoning with salt.
Serve: Ladle into bowls, sprinkle with parsley, and finish with grated Parmesan.

Italian chicken broth soup with tortellini is the ultimate combination of simple ingredients elevated by tradition.

It’s elegant yet deeply comforting — a true Italian classic.

Indian-Inspired Chicken Broth Soup with Turmeric & Lentils

This golden chicken broth soup is enriched with warming spices like turmeric, ginger, and cumin, along with hearty red lentils that give body and depth.

It’s a restorative, immune-boosting dish with bold flavors and a vibrant color.

Ingredients

2 lbs chicken thighs, bone-in
10 cups water
1 medium onion, diced
3 garlic cloves, minced
1-inch piece fresh ginger, grated
1 teaspoon ground turmeric
1 teaspoon ground cumin
½ teaspoon ground coriander
1 cup red lentils, rinsed
2 carrots, diced
1 tomato, chopped
Juice of 1 lemon
Fresh cilantro for garnish
Salt and black pepper to taste

Instructions

Simmer chicken: Place chicken in pot with water, onion, garlic, and ginger. Simmer for 45 minutes. Remove chicken, shred, and set aside.
Add spices & lentils: Stir turmeric, cumin, coriander, carrots, tomato, and lentils into the broth. Simmer until lentils are tender, about 20 minutes.
Return chicken: Add shredded chicken back to pot. Simmer for 10 more minutes.
Season: Stir in lemon juice, salt, and pepper to taste.
Serve: Ladle soup into bowls and garnish with fresh cilantro.

This Indian-inspired chicken broth soup is golden, aromatic, and deeply nourishing.

It’s the perfect balance of warmth and brightness — a bowl that both comforts and energizes.

Middle Eastern Chicken Broth Soup with Chickpeas & Vermicelli

Drawing inspiration from Middle Eastern home cooking, this chicken broth soup is infused with cinnamon and allspice for subtle warmth, and includes chickpeas and vermicelli noodles for body.

It’s humble, hearty, and soul-soothing.

Ingredients

1 whole chicken breast, bone-in
8 cups chicken broth (homemade preferred)
1 small onion, finely diced
2 garlic cloves, minced
1 cinnamon stick
½ teaspoon ground allspice
1 cup cooked chickpeas (canned or freshly boiled)
½ cup vermicelli noodles
2 tablespoons olive oil
Juice of 1 lemon
Fresh parsley or mint for garnish
Salt and black pepper to taste

Instructions

Prepare broth: If starting with raw chicken, simmer it in water until cooked through. Shred chicken and set aside. Keep broth in pot.
Sauté aromatics: In a skillet, warm olive oil and sauté onion and garlic until fragrant. Add to broth.
Spice & chickpeas: Add cinnamon stick, allspice, and chickpeas to broth. Simmer 15 minutes.
Cook noodles: Stir in vermicelli and cook until tender, about 6–8 minutes. Return shredded chicken to pot.
Finish: Add lemon juice, taste, and adjust seasoning with salt and pepper.
Serve: Garnish with fresh parsley or mint before serving.

This Middle Eastern chicken broth soup combines gentle spices, hearty chickpeas, and tender noodles for a dish that feels both exotic and familiar.

It’s perfect for family gatherings or a cozy night in.

Japanese Clear Chicken Broth Soup with Mushrooms

Inspired by the delicate flavors of Japanese cuisine, this soup is light, clear, and elegant.

It uses chicken broth infused with ginger and kombu, and it features mushrooms, scallions, and a hint of soy sauce.

The result is a soothing bowl that feels restorative and pure.

Ingredients

2 chicken thighs, bone-in
8 cups water
1 (2-inch) piece of kombu (dried kelp)
1-inch piece of fresh ginger, sliced
1 tablespoon soy sauce (or to taste)
1 tablespoon mirin (optional, for sweetness)
1 cup shiitake mushrooms, sliced
1 small carrot, thinly sliced
2 scallions, thinly sliced
A handful of baby spinach leaves
Salt to taste

Instructions

Make the broth: In a pot, combine chicken thighs, water, kombu, and ginger. Simmer gently for 45 minutes, skimming as needed. Remove kombu after 20 minutes.
Strain & shred: Remove chicken, shred meat, and set aside. Strain broth for clarity.
Add vegetables: Return broth to pot. Add mushrooms and carrots. Simmer until tender, about 10 minutes.
Season: Stir in soy sauce and mirin. Adjust salt to taste. Return shredded chicken.
Finish: Add spinach just before serving. Garnish with scallions.

This Japanese-inspired chicken broth soup is delicate, umami-rich, and refreshing.

It’s a perfect light meal or a restorative dish when you want something nourishing but not heavy.

French Country Chicken Broth Soup with Leeks & White Wine

Rustic yet refined, this French-inspired chicken broth soup brings depth with leeks, herbs, and a splash of dry white wine.

It’s simple but layered with flavor — a dish that feels both elegant and comforting, much like something you’d enjoy in a countryside kitchen in Provence.

Ingredients

1 whole chicken, cut into pieces
12 cups cold water
1 cup dry white wine
2 leeks, cleaned and sliced
2 carrots, diced
2 celery stalks, diced
1 onion, halved
3 garlic cloves, smashed
1 bay leaf
2 sprigs fresh thyme
2 sprigs fresh rosemary
Fresh parsley for garnish
Salt and black pepper to taste

Instructions

Make the base: Place chicken, water, wine, onion, garlic, bay leaf, thyme, and rosemary in a pot. Simmer gently for 1½ to 2 hours.
Strain & shred: Remove chicken, shred meat, and discard bones and skin. Strain broth and return to pot.
Cook vegetables: Add leeks, carrots, and celery to broth. Simmer until tender, about 20 minutes.
Finish: Return shredded chicken to the pot. Season with salt and pepper.
Serve: Garnish with fresh parsley. Serve with crusty baguette slices.

This French country chicken broth soup is elegant in its simplicity — a clear, herb-scented broth with vegetables and tender chicken, balanced beautifully by the gentle acidity of white wine.

Caribbean Chicken Broth Soup with Plantains & Lime

This vibrant chicken broth soup is inspired by the Caribbean, where bold flavors and tropical ingredients shine.

With sweet plantains, bright lime, and fragrant herbs, this soup is hearty, colorful, and brimming with island warmth.

Ingredients

2 lbs chicken drumsticks
10 cups water
1 green plantain, peeled and cut into chunks
1 sweet potato, peeled and diced
1 onion, diced
2 garlic cloves, minced
1 bell pepper, chopped
2 tomatoes, diced
1 sprig fresh thyme
1 teaspoon ground allspice
Juice of 2 limes
Fresh cilantro or culantro for garnish
Salt and pepper to taste

Instructions

Make broth: Simmer chicken drumsticks in water for about 1 hour, skimming foam.
Add aromatics: Stir in onion, garlic, bell pepper, tomatoes, thyme, and allspice. Simmer 20 minutes.
Add starches: Add plantains and sweet potato. Simmer until tender, about 25 minutes.
Finish: Shred chicken and return to pot. Stir in lime juice. Adjust salt and pepper.
Serve: Garnish with fresh cilantro or culantro. Serve hot with rice or warm flatbread.

This Caribbean chicken broth soup is both hearty and refreshing — the plantains and sweet potatoes give body, while lime and herbs brighten the flavors. It’s sunshine in a bowl, perfect for sharing with family.

Saffron-Infused Chicken Broth Soup with Fennel & White Beans

A fragrant and golden soup that blends the delicate richness of saffron with the subtle sweetness of fennel and creamy white beans.

This recipe feels luxurious but remains comforting, striking a balance between elegance and heartiness.

Ingredients

1 whole chicken (about 3 lbs), cut into pieces
12 cups water
1 small fennel bulb, thinly sliced
1 medium onion, diced
2 garlic cloves, minced
1 carrot, sliced
1 cup cooked cannellini beans (or great northern beans)
A small pinch of saffron threads (soaked in 2 tbsp warm water)
1 bay leaf
2 sprigs thyme
2 tbsp extra virgin olive oil
Salt and white pepper to taste
Fresh parsley for garnish

Instructions

Prepare broth: Place chicken, water, onion, carrot, garlic, bay leaf, and thyme in a large pot. Simmer gently for 1½ hours.
Strain & shred: Remove chicken, shred meat, discard bones and skin, and strain broth.
Infuse flavors: In a skillet, heat olive oil and sauté fennel until lightly caramelized. Add to broth.
Finish broth: Stir in white beans and saffron water. Simmer for 10–15 minutes to meld flavors. Return shredded chicken.
Season: Taste and adjust with salt and white pepper.
Serve: Garnish with parsley and a drizzle of olive oil.

This saffron-infused chicken broth soup is aromatic, golden, and subtly sweet.

The luxurious saffron elevates it into a refined dish, perfect for dinner parties or special occasions.

Truffle Chicken Broth Soup with Wild Mushrooms

Earthy, aromatic, and indulgent — this truffle chicken broth soup is layered with wild mushrooms and finished with a drizzle of truffle oil.

It’s a sophisticated take on comfort food that turns a humble broth into something decadent.

Ingredients

2 chicken breasts, bone-in
8 cups chicken broth (homemade preferred)
2 cups mixed wild mushrooms (shiitake, cremini, chanterelles)
1 shallot, finely diced
2 garlic cloves, minced
2 tbsp unsalted butter
1 sprig fresh thyme
1 tsp soy sauce (for umami depth)
A few drops of truffle oil (black or white, to taste)
Fresh chives for garnish
Salt and freshly ground black pepper

Instructions

Simmer chicken: Poach chicken breasts in broth until tender, about 25 minutes. Remove and shred meat.
Sauté mushrooms: In a skillet, melt butter and cook mushrooms, shallot, garlic, and thyme until golden and aromatic. Deglaze with soy sauce.
Combine: Add mushroom mixture to broth. Simmer for 15 minutes to deepen flavors. Return shredded chicken.
Finish: Taste and adjust seasoning. Just before serving, drizzle in a touch of truffle oil.
Serve: Garnish with fresh chives.

This truffle and wild mushroom chicken broth soup is indulgent yet refined.

The truffle oil adds an irresistible aroma, making this dish feel like a fine-dining experience in a bowl.

Roasted Garlic & Herb Chicken Broth Soup

This recipe transforms the humble chicken broth soup into something rich and aromatic by layering roasted garlic with fresh herbs.

It has a mellow sweetness from caramelized garlic and a rustic depth that feels both gourmet and homely.

Ingredients

1 whole chicken, cut into pieces
12 cups cold water
2 whole garlic bulbs, roasted (see below)
1 large onion, diced
2 carrots, chopped
2 celery stalks, chopped
2 sprigs rosemary
3 sprigs thyme
2 bay leaves
2 tbsp olive oil
Salt and freshly cracked black pepper
Fresh parsley for garnish

For roasted garlic: Slice tops off garlic bulbs, drizzle with olive oil, wrap in foil, and roast at 400°F (200°C) for 35–40 minutes until soft and golden.

Instructions

Prepare broth: Place chicken, water, onion, carrots, celery, rosemary, thyme, and bay leaves in a pot. Simmer 1½ hours.
Roast garlic: While broth simmers, roast garlic bulbs. Squeeze soft cloves from skins once cooled.
Strain & shred: Remove chicken, shred meat, and strain broth.
Infuse garlic: Stir roasted garlic into broth, whisking to dissolve for a silky, aromatic finish. Return shredded chicken.
Season: Add olive oil, salt, and freshly cracked black pepper.
Serve: Garnish with chopped parsley and extra herbs if desired.

This roasted garlic and herb chicken broth soup is fragrant, rustic, and deeply comforting.

It’s a perfect balance of sweet roasted garlic, savory chicken, and garden-fresh herbs.

Chicken & Herb Dumpling Soup

This is the ultimate comfort food — fluffy dumplings simmered in a rich chicken broth, surrounded by tender vegetables and herbs.

It’s hearty enough to be a full meal and has that old-fashioned, cozy feel that makes it perfect for cold nights.

Ingredients

For the broth:

1 whole chicken (about 3–4 lbs), cut into pieces
12 cups water
2 carrots, diced
2 celery stalks, diced
1 onion, diced
2 garlic cloves, minced
2 bay leaves
2 sprigs thyme
Salt and pepper to taste

For the dumplings:

1½ cups all-purpose flour
2 tsp baking powder
½ tsp salt
2 tbsp butter, melted
½ cup milk
2 tbsp fresh parsley, chopped

Instructions

Make broth: Simmer chicken, water, onion, garlic, bay leaves, and thyme for 1½ hours. Strain and shred chicken. Return broth to pot with carrots and celery.
Prepare dumplings: In a bowl, mix flour, baking powder, and salt. Stir in butter, milk, and parsley to form a soft dough.
Cook dumplings: Drop spoonfuls of dough into simmering broth. Cover and cook 12–15 minutes (don’t lift lid during cooking).
Finish: Return shredded chicken to pot. Taste and adjust seasoning.
Serve: Ladle broth, chicken, vegetables, and fluffy dumplings into bowls.

Chicken and herb dumpling soup is hearty, nostalgic, and deeply satisfying.

Each spoonful has a perfect balance of broth-soaked dumplings, savory chicken, and fresh herbs.

Chicken Pot Pie Soup

Inspired by the classic comfort food, this soup tastes just like chicken pot pie but without the crust.

It’s creamy, rich, and full of tender chicken, vegetables, and potatoes. Serve with biscuits or puff pastry on the side for the full effect.

Ingredients

2 chicken breasts, poached and shredded
8 cups chicken broth
2 tbsp butter
2 tbsp all-purpose flour
1 cup milk (or half-and-half for creaminess)
2 carrots, diced
2 celery stalks, diced
1 cup frozen peas
1 cup potatoes, diced
1 onion, diced
2 garlic cloves, minced
1 tsp dried thyme
Salt and pepper to taste

Instructions

Cook vegetables: In a large pot, melt butter. Sauté onion, garlic, carrots, celery, and potatoes until softened.
Make roux: Stir in flour, cooking 1–2 minutes. Gradually whisk in chicken broth and milk until smooth.
Simmer: Add thyme and simmer 15–20 minutes until potatoes are tender.
Add chicken: Stir in shredded chicken and peas. Simmer another 5 minutes.
Finish: Season with salt and pepper.
Serve: Pair with buttery biscuits or puff pastry sticks for dipping.

Chicken pot pie soup is creamy, cozy, and nostalgic.

It transforms a beloved baked dish into a spoonable comfort meal, perfect for family dinners.

Chicken Ramen-Style Broth Soup

A Japanese-inspired comfort dish that combines rich chicken broth with noodles, soy, garlic, and ginger.

Topped with a soft-boiled egg and fresh vegetables, it’s a deeply satisfying, slurp-worthy soup that’s both homely and restaurant-worthy.

Ingredients

2 chicken thighs, bone-in
8 cups chicken broth
2 tbsp soy sauce
1 tbsp miso paste (optional, for depth)
2 garlic cloves, minced
1-inch piece fresh ginger, grated
2 scallions, sliced
2 cups ramen noodles (fresh or dried)
1 soft-boiled egg per serving
1 cup baby spinach or bok choy
Sesame seeds for garnish
Chili oil (optional, for heat)

Instructions

Prepare broth: Simmer chicken thighs with garlic, ginger, and broth for 1 hour. Remove chicken, shred, and strain broth.
Season: Stir in soy sauce and miso paste. Adjust salt if needed.
Cook noodles: In a separate pot, cook ramen noodles. Drain and divide among serving bowls.
Assemble: Top noodles with shredded chicken, spinach/bok choy, and scallions. Pour hot broth over.
Finish: Add soft-boiled egg halves, sesame seeds, and chili oil.

This ramen-style chicken broth soup is rich, flavorful, and endlessly customizable.

It’s a soul-warming bowl that brings together the comfort of chicken soup with the depth of Japanese ramen.

Spring Green Chicken Broth Soup with Asparagus & Peas

This bright, fresh soup highlights the tender greens of spring — asparagus, peas, and fresh herbs.

It’s light yet nourishing, with a delicate chicken broth base that brings out the natural sweetness of seasonal vegetables.

Ingredients

2 chicken breasts, bone-in
8 cups chicken broth
1 bunch asparagus, trimmed and cut into 2-inch pieces
1 cup fresh or frozen peas
1 leek, thinly sliced
2 garlic cloves, minced
2 tbsp olive oil
Juice of ½ lemon
A handful of fresh dill or parsley, chopped
Salt and black pepper to taste

Instructions

Cook chicken: Simmer chicken in broth for 30–40 minutes until tender. Remove, shred meat, and set aside.
Sauté aromatics: In a skillet, heat olive oil and cook leek and garlic until soft. Add to broth.
Add greens: Stir asparagus and peas into broth. Simmer 5–7 minutes until bright green and tender.
Return chicken: Add shredded chicken back into soup. Stir in lemon juice.
Serve: Garnish with dill or parsley.

This spring green chicken broth soup is light, zesty, and fresh.

A perfect way to welcome warmer days while still enjoying the comfort of chicken soup.

Summer Corn & Tomato Chicken Broth Soup

A celebration of summer produce, this soup combines sweet corn, ripe tomatoes, and basil in a golden chicken broth.

It’s light, slightly sweet, and full of sunshine flavor.

Ingredients

2 chicken thighs, bone-in
8 cups chicken broth
2 ears fresh corn (kernels cut off) or 2 cups frozen corn
2 ripe tomatoes, diced
1 red bell pepper, diced
1 onion, finely chopped
2 garlic cloves, minced
2 tbsp olive oil
1 tsp smoked paprika
A handful of fresh basil leaves, torn
Salt and black pepper to taste

Instructions

Prepare broth: Simmer chicken in broth for 45 minutes. Remove, shred, and set aside.
Cook vegetables: In a skillet, heat olive oil. Sauté onion, garlic, bell pepper, and tomatoes until softened. Stir in smoked paprika.
Combine: Add sautéed vegetables and corn to broth. Simmer for 15 minutes.
Return chicken: Add shredded chicken back into soup.
Serve: Garnish with fresh basil

This summer corn and tomato chicken broth soup bursts with sweetness and brightness.

It’s a colorful, garden-fresh way to enjoy the season’s best produce.

Winter Root Vegetable Chicken Broth Soup

This hearty soup highlights earthy root vegetables simmered in a rich chicken broth.

Parsnips, carrots, and turnips give it depth and sweetness, while warming herbs make it a cozy winter meal.

Ingredients

1 whole chicken (about 3 lbs), cut into pieces
12 cups water
2 carrots, diced
2 parsnips, diced
1 turnip, diced
1 potato, diced
1 onion, chopped
2 garlic cloves, minced
2 bay leaves
2 sprigs rosemary
2 sprigs thyme
Salt and black pepper to taste
Fresh parsley for garnish

Instructions

Make broth: Simmer chicken, water, onion, garlic, bay leaves, rosemary, and thyme for 1½ hours. Strain and shred chicken.
Cook vegetables: Return broth to pot. Add carrots, parsnips, turnip, and potato. Simmer until tender, about 25 minutes.
Return chicken: Add shredded chicken back into broth. Season with salt and pepper.
Serve: Garnish with parsley.

This winter root vegetable chicken broth soup is earthy, hearty, and soul-warming.

A perfect one-pot meal for chilly nights.

Thanksgiving-Inspired Chicken Broth Soup with Wild Rice & Cranberries

This cozy soup borrows flavors from the Thanksgiving table — earthy wild rice, tender chicken, fresh herbs, and a subtle tartness from dried cranberries.

It’s festive, hearty, and feels like a holiday feast in a bowl.

Ingredients

2 chicken breasts, bone-in
10 cups chicken broth
1 cup wild rice, rinsed
1 onion, diced
2 carrots, diced
2 celery stalks, diced
2 garlic cloves, minced
2 tbsp butter
1 tsp dried sage
½ tsp dried thyme
½ cup dried cranberries
Salt and black pepper to taste
Fresh parsley for garnish

Instructions

Cook rice: In a separate pot, simmer wild rice until tender (about 45 minutes). Drain and set aside.
Prepare broth: Simmer chicken in broth until cooked through, about 30 minutes. Remove, shred meat, and set aside.
Sauté aromatics: In a skillet, melt butter and cook onion, garlic, carrots, and celery until softened. Add to broth with sage and thyme.
Combine: Stir in wild rice, shredded chicken, and cranberries. Simmer 10 more minutes.
Serve: Garnish with fresh parsley.

This Thanksgiving-inspired chicken broth soup is hearty, fragrant, and a little festive.

It’s a creative way to bring holiday flavors into a cozy bowl.

Christmas Herb Chicken Broth Soup with Chestnuts & Rosemary

This elegant soup brings the warmth of Christmas herbs — rosemary, thyme, and sage — together with tender chicken and sweet roasted chestnuts.

It’s earthy, aromatic, and feels like a holiday dinner in a comforting broth.

Ingredients

1 whole chicken (about 3–4 lbs), cut into pieces
12 cups water
1 onion, halved
2 carrots, diced
2 celery stalks, diced
2 garlic cloves, smashed
2 sprigs rosemary
2 sprigs thyme
1 tsp dried sage
1 cup roasted chestnuts, roughly chopped
2 tbsp olive oil
Salt and black pepper to taste

Instructions

Make broth: Simmer chicken, water, onion, garlic, rosemary, thyme, and sage for 1½ hours. Strain and shred chicken.
Cook vegetables: Return broth to pot with carrots and celery. Simmer until tender.
Add chestnuts: Stir in roasted chestnuts and shredded chicken. Simmer for 10 more minutes.
Season: Adjust with salt and pepper.
Serve: Garnish with a sprig of rosemary for a festive touch.

This Christmas herb chicken broth soup is fragrant, woodsy, and festive.

The chestnuts add sweetness and richness, making it a truly special holiday dish.

New Year Detox Chicken Broth Soup with Ginger & Greens

After holiday indulgence, this detoxifying soup is the perfect reset.

With ginger, garlic, turmeric, leafy greens, and fresh lemon, it’s light yet nourishing.

This restorative broth is both cleansing and comforting.

Ingredients

2 chicken thighs, bone-in
8 cups chicken broth
1-inch piece ginger, grated
2 garlic cloves, minced
1 tsp ground turmeric
2 cups baby spinach or kale
1 zucchini, diced
1 carrot, sliced thinly
Juice of 1 lemon
Fresh cilantro for garnish
Salt and black pepper to taste

Instructions

Prepare broth: Simmer chicken in broth with ginger, garlic, and turmeric for 45 minutes. Remove chicken, shred, and strain broth.
Add vegetables: Return broth to pot with carrot and zucchini. Simmer until just tender.
Add greens: Stir in spinach or kale and cook for 2–3 minutes until wilted. Return shredded chicken.
Finish: Add lemon juice and season with salt and pepper.
Serve: Garnish with cilantro.

This New Year detox chicken broth soup is vibrant, cleansing, and revitalizing.

It’s the perfect way to refresh the body while still enjoying the comfort of a warm bowl of soup.

Champagne-Infused Chicken Broth Soup with Leeks & Tarragon

This soup is light, elegant, and sparkling with flavor.

A splash of champagne (or dry sparkling wine) gives the broth a delicate acidity, while tarragon adds a refined herbal note.

It’s an impressive dish to serve at festive dinners.

Ingredients

2 chicken breasts, bone-in
8 cups chicken broth
1 cup dry champagne or sparkling wine
1 leek, thinly sliced
1 small shallot, finely diced
2 garlic cloves, minced
2 tbsp unsalted butter
2 sprigs fresh tarragon (plus extra for garnish)
Salt and white pepper to taste

Instructions

Poach chicken: Simmer chicken in broth for 30 minutes. Remove, shred meat, and set aside.
Sauté aromatics: In a skillet, melt butter and sauté leeks, shallot, and garlic until softened. Add to broth.
Add champagne: Pour champagne into broth and simmer gently for 10 minutes.
Infuse herbs: Add tarragon sprigs and shredded chicken. Simmer 5 minutes.
Season & serve: Adjust salt and white pepper. Garnish with fresh tarragon leaves.

This champagne-infused chicken broth soup is delicate, aromatic, and celebratory.

Perfect for anniversaries, New Year’s Eve, or an elegant dinner party.

Porcini Mushroom & Chicken Consommé

Crystal-clear, deeply flavored, and sophisticated — this consommé uses dried porcini mushrooms and a traditional clarification method to create a refined soup.

It’s earthy, aromatic, and restaurant-worthy.

Ingredients

1 whole chicken (about 3 lbs), cut into pieces
12 cups water
1 onion, quartered
2 carrots, chopped
2 celery stalks, chopped
1 cup dried porcini mushrooms, soaked in 2 cups hot water
2 egg whites (for clarification)
1 sprig thyme
1 bay leaf
Salt and pepper to taste

Instructions

Make broth: Simmer chicken, onion, carrots, celery, thyme, bay leaf, and porcini (with soaking liquid) in water for 2 hours. Strain.
Clarify: Whisk egg whites until frothy and stir into cold broth. Slowly bring to a simmer without stirring. As egg whites rise and form a “raft,” they will trap impurities.
Strain again: Carefully ladle clear consommé through a fine sieve.
Finish: Season with salt and pepper. Garnish with a few mushroom slices if desired.

Porcini mushroom and chicken consommé is refined and crystal clear, with earthy, umami depth.

It’s a gourmet broth meant for savoring slowly.

Chicken Broth with Lobster & Fresh Herbs

This luxurious fusion soup marries tender chicken with sweet lobster meat in a delicate herb-infused broth.

It’s elegant, indulgent, and ideal for impressing guests at a celebratory dinner.

Ingredients

2 chicken thighs, bone-in
8 cups chicken broth
1 small lobster tail (or 1 cup cooked lobster meat)
1 leek, sliced thinly
1 carrot, julienned
1 garlic clove, minced
2 tbsp olive oil
1 sprig fresh thyme
1 sprig fresh dill
1 tbsp dry sherry (optional, for depth)
Salt and black pepper to taste

Instructions

Prepare broth: Simmer chicken thighs in broth with thyme for 45 minutes. Remove, shred meat, and strain broth.
Cook vegetables: In a skillet, heat olive oil. Sauté leek, garlic, and carrot until softened. Add to broth.
Add lobster: Gently poach lobster tail in broth until cooked (about 6 minutes). Remove, chop into chunks, and return to soup with shredded chicken.
Finish: Stir in dill and optional sherry. Adjust seasoning.
Serve: Garnish with a sprig of dill.

Chicken broth with lobster and herbs is a show-stopping soup — light yet luxurious, combining the comfort of chicken with the elegance of seafood

Ruth M. Moran

Ruth M. Moran is the passionate founder and lead curator of Tastovia, a recipe curation platform focused on helping home cooks discover reliable, delicious meals without the overwhelm. With years of experience exploring culinary content and a deep love for food, Ruth carefully selects and refines recipes from trusted sources to ensure clarity, quality, and ease in the kitchen. Her mission is to make cooking enjoyable and accessible for everyone, saving time and reducing frustration for cooks of all skill levels.