50+ Delicious January Chicken Soup Recipes to Warm You Up

As January ushers in the coldest days of the year, there’s no better way to stay warm than with a comforting bowl of chicken soup.

Whether you’re craving a classic chicken noodle soup or something a bit more exotic like Thai-inspired Tom Kha Gai, the options are endless.

Chicken soup is not just a meal; it’s a hug in a bowl, nourishing both the body and soul with its rich flavors, wholesome ingredients, and satisfying warmth.

This collection of 50+ January chicken soup recipes will guide you through a variety of creative, hearty, and healthy options that are perfect for chilly evenings.

From slow cooker recipes that practically make themselves to hearty broths packed with vegetables and tender chicken, these soups are versatile enough to please every palate.

Whether you’re in the mood for something light and citrusy or a richer, creamy concoction, these chicken soups will become your go-to comfort food for January and beyond.

Let’s dive into the world of chicken soup recipes that promise to warm you from the inside out.

50+ Delicious January Chicken Soup Recipes to Warm You Up

With over 50 chicken soup recipes to choose from, you’ll never run out of delicious ideas to make during the chilly days of January.

Whether you’re in need of a quick weeknight meal, an easy slow-cooker option, or a more elaborate dish to impress guests, there’s a recipe in this collection that will meet your needs.

Each of these soups is designed to provide the ultimate comfort, combining nutritious ingredients with mouthwatering flavors.

So, next time the cold weather hits, grab your favorite soup pot and try one (or more) of these amazing chicken soup recipes for a bowl of pure warmth and satisfaction.

Hearty Chicken and Vegetable Soup

This warming chicken soup is packed with healthy vegetables like carrots, celery, and spinach, making it the perfect dish to fight off the winter chill. It’s simple to make, rich in flavors, and offers a comforting blend of textures from tender chicken to soft vegetables.

Ingredients

• 2 tablespoons olive oil
• 1 lb chicken breast or thighs, boneless and skinless
• 1 onion, diced
• 2 garlic cloves, minced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 cup fresh spinach, chopped
• 4 cups low-sodium chicken broth
• 1 cup water
• 1 teaspoon thyme
• Salt and pepper, to taste
• 1 bay leaf

Instructions

1. In a large pot, heat olive oil over medium heat. Add the chicken and cook until golden brown on both sides (about 5-7 minutes per side). Remove chicken from the pot and set aside to cool.
2. In the same pot, add the diced onion and garlic, cooking for about 3-4 minutes until softened and fragrant.
3. Add the carrots and celery, stirring to combine. Cook for another 5 minutes, allowing the vegetables to begin softening.
4. Shred the cooked chicken and return it to the pot. Add the chicken broth, water, thyme, bay leaf, salt, and pepper. Stir well, then bring to a boil.
5. Reduce heat and let the soup simmer for 20-30 minutes, or until the vegetables are tender.
6. Stir in the fresh spinach and cook for an additional 2 minutes until wilted. Adjust seasoning to taste.
7. Serve hot, garnished with extra spinach or fresh herbs if desired.

This chicken and vegetable soup offers a hearty and nutritious meal, packed with vitamins from the fresh vegetables. The tender chicken blends perfectly with the savory broth, making each spoonful soothing and satisfying. It’s an ideal recipe for anyone seeking a nourishing soup to keep them energized and warm throughout the cold winter months.

Lemon Chicken Soup with Orzo

This bright and tangy chicken soup is complemented with the addition of orzo pasta, creating a filling yet refreshing meal. The lemon adds a burst of citrus flavor that makes this soup feel light, despite being rich in protein and nutrients.

Ingredients

• 2 tablespoons olive oil
• 1 lb chicken breast, diced
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 zucchini, chopped
• 1 cup orzo pasta
• 4 cups chicken broth
• 1 cup water
• Juice and zest of 2 lemons
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 2 tablespoons fresh parsley, chopped

Instructions

1. Heat olive oil in a large pot over medium heat. Add the diced chicken and cook until browned on all sides, about 7-8 minutes. Remove the chicken from the pot and set it aside.
2. In the same pot, add the chopped onion and garlic. Sauté for 3-4 minutes until softened and fragrant.
3. Add the zucchini and cook for an additional 5 minutes, stirring occasionally.
4. Return the chicken to the pot and add the orzo pasta, chicken broth, water, lemon juice and zest, oregano, salt, and pepper. Bring to a boil.
5. Reduce heat to low and simmer for 15-20 minutes, or until the orzo is cooked and the flavors have melded together.
6. Stir in the fresh parsley and adjust the seasoning to taste.
7. Serve with an extra wedge of lemon on the side for added brightness.

This soup is perfect for those who enjoy a light yet satisfying meal. The orzo adds a comforting texture, while the fresh lemon brings a refreshing element to the broth. The balance of citrus and herbs elevates this soup to a level of sophistication, making it a versatile dish for both casual meals and more formal occasions. It’s a perfect dish to serve at any gathering or enjoy on a quiet evening.

Spicy Chicken and Sweet Potato Soup

A hearty and bold chicken soup with a spicy kick, this dish incorporates sweet potatoes and black beans, creating a beautiful balance of flavors and textures. It’s perfect for those who enjoy a little heat in their soup while still appreciating a hearty meal.

Ingredients

• 2 tablespoons olive oil
• 1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces
• 1 onion, diced
• 2 garlic cloves, minced
• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 4 cups chicken broth
• 1 cup water
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste
• 1-2 jalapeño peppers, seeded and chopped (optional for more heat)
• 1 cup fresh cilantro, chopped, for garnish

Instructions

1. In a large pot, heat olive oil over medium heat. Add the chicken and cook until browned, about 7-8 minutes. Remove chicken from the pot and set aside.
2. Add the diced onion and garlic to the same pot and sauté for 3-4 minutes until softened.
3. Stir in the sweet potatoes, black beans, smoked paprika, cumin, chili powder, salt, and pepper. Cook for 5 minutes, stirring occasionally.
4. Add the chicken broth, water, and jalapeños (if using). Bring to a boil, then reduce heat to low and simmer for 25-30 minutes, or until the sweet potatoes are tender.
5. Return the chicken to the pot and simmer for an additional 10 minutes to allow the flavors to blend.
6. Adjust seasoning to taste, then serve hot, garnished with fresh cilantro.

The spicy chicken and sweet potato soup is a perfect choice for anyone craving a soup that’s both hearty and flavorful. The addition of sweet potatoes gives the soup a natural sweetness that balances the heat from the spices and jalapeños. It’s a perfect comfort food for those colder months, providing a spicy kick with each bite, while also being rich in nutrients and protein. This soup is a complete meal in a bowl, ideal for a family dinner or a gathering of friends.

Creamy Chicken and Mushroom Soup

This rich and creamy chicken soup combines tender chicken, earthy mushrooms, and a velvety broth to create a comforting, indulgent dish perfect for chilly January nights. The addition of cream enhances the texture and flavor, making each spoonful wonderfully satisfying.

Ingredients

• 2 tablespoons butter
• 1 lb chicken breast, cubed
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 cups mushrooms, sliced (preferably cremini or white button)
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 1 tablespoon fresh parsley, chopped, for garnish

Instructions

1. In a large pot, melt butter over medium heat. Add the cubed chicken and cook until browned on all sides, about 7-8 minutes. Remove chicken from the pot and set aside.
2. In the same pot, add the chopped onion and garlic, cooking until softened (about 3-4 minutes).
3. Add the sliced mushrooms and cook for an additional 5 minutes, stirring occasionally, until the mushrooms release their moisture and begin to soften.
4. Return the chicken to the pot, then add the chicken broth, dried thyme, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20 minutes.
5. Stir in the heavy cream and cook for another 5-7 minutes, until the soup thickens and the flavors meld together.
6. Adjust seasoning to taste and serve hot, garnished with fresh parsley.

This creamy chicken and mushroom soup is a rich, luxurious treat that balances the savory flavors of chicken and mushrooms with the smoothness of cream. The mushrooms lend an earthy depth, while the creaminess provides a smooth, velvety texture that coats the palate. It’s perfect for anyone who craves a hearty, flavorful soup that feels both comforting and elegant.

Chicken and Quinoa Soup with Kale

Packed with protein and nutrients, this wholesome chicken soup features quinoa and kale, offering a healthy and satisfying meal. The quinoa adds a delightful texture, while the kale provides a dose of greens, making this soup both hearty and nutritious.

Ingredients

• 2 tablespoons olive oil
• 1 lb chicken breast, shredded
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 medium carrots, diced
• 1 cup quinoa, rinsed
• 4 cups chicken broth
• 2 cups water
• 3 cups kale, chopped
• 1 teaspoon dried rosemary
• Salt and pepper, to taste
• 1 tablespoon lemon juice (optional, for extra freshness)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the shredded chicken and cook for 5-7 minutes until browned. Remove the chicken and set it aside.
2. In the same pot, sauté the chopped onion and garlic for about 3-4 minutes, until softened.
3. Add the diced carrots and cook for another 3-4 minutes.
4. Stir in the quinoa, chicken broth, and water. Bring to a boil, then reduce heat and simmer for 15 minutes, until the quinoa is cooked.
5. Add the chopped kale and dried rosemary, and continue to simmer for another 5-7 minutes until the kale is tender.
6. Return the chicken to the pot, stirring to combine. Season with salt, pepper, and optional lemon juice for brightness.
7. Serve hot, garnished with extra lemon wedges if desired.

This chicken and quinoa soup is not only filling but also incredibly healthy, packed with lean protein from the chicken and quinoa, and rich in vitamins from the kale. The combination of hearty grains and tender greens creates a well-rounded dish that will keep you nourished and satisfied. It’s a great option for those looking for a light but nutrient-dense soup that doesn’t sacrifice flavor.

Spicy Chicken Tortilla Soup

A zesty and flavorful chicken tortilla soup with a spicy kick, this dish features tender chicken, tomatoes, and a variety of spices. Topped with crunchy tortilla strips and a dollop of sour cream, it’s the perfect balance of heat, texture, and flavor.

Ingredients

• 2 tablespoons olive oil
• 1 lb chicken breasts, cubed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 1 can (4 oz) green chilies
• 4 cups chicken broth
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional for more heat)
• Salt and pepper, to taste
• 1 cup tortilla strips (fried or store-bought)
• 1/2 cup sour cream, for garnish
• Fresh cilantro, for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the cubed chicken and cook until browned on all sides, about 7-8 minutes. Remove the chicken and set it aside.
2. In the same pot, add the chopped onion and garlic, sautéing for 3-4 minutes until softened.
3. Add the diced tomatoes, green chilies, chicken broth, chili powder, cumin, paprika, and cayenne pepper (if using). Stir to combine.
4. Bring the soup to a boil, then reduce the heat and simmer for 20 minutes to allow the flavors to meld.
5. Return the chicken to the pot, and continue to simmer for an additional 5 minutes.
6. Season the soup with salt and pepper to taste.
7. Serve hot, topped with tortilla strips, a dollop of sour cream, and fresh cilantro.

This spicy chicken tortilla soup is a flavorful, comforting dish that packs a punch with its blend of spices and heat. The crunchy tortilla strips add texture, while the sour cream offers a creamy contrast to the spiciness. It’s perfect for anyone who loves a little heat in their meals, while still enjoying the hearty richness of a chicken soup. It’s a great choice for cozy dinners or casual get-togethers.

Coconut Curry Chicken Soup

This fragrant and creamy coconut curry chicken soup combines the richness of coconut milk with the bold flavors of curry and ginger. The result is a tropical-inspired soup that’s as comforting as it is exotic, perfect for warming up on a cold winter day.

Ingredients

• 2 tablespoons olive oil
• 1 lb chicken breast, cubed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon grated ginger
• 2 tablespoons red curry paste
• 4 cups chicken broth
• 1 can (13.5 oz) coconut milk
• 1 cup carrots, sliced
• 1 cup bell pepper, chopped
• 1 teaspoon turmeric
• Salt and pepper, to taste
• 1 tablespoon fresh cilantro, chopped, for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the cubed chicken and cook until browned on all sides, about 7-8 minutes. Remove chicken from the pot and set aside.
2. In the same pot, sauté the chopped onion, garlic, and grated ginger for 3-4 minutes, until softened and fragrant.
3. Stir in the red curry paste and turmeric, cooking for an additional 1-2 minutes to release the spices’ flavors.
4. Add the chicken broth, coconut milk, sliced carrots, and bell pepper to the pot. Stir well and bring to a boil.
5. Reduce heat to low and simmer for 20 minutes, until the vegetables are tender.
6. Return the cooked chicken to the pot and simmer for an additional 5 minutes.
7. Season with salt and pepper to taste, and serve hot, garnished with fresh cilantro.

This coconut curry chicken soup is a comforting and flavorful dish that offers a satisfying blend of spices, creamy coconut, and tender chicken. The vibrant curry flavor is balanced by the smoothness of the coconut milk, making each bite warming and delicious. It’s perfect for anyone looking for a unique, hearty soup to enjoy on a cozy night or to impress guests with a bold, tropical twist.

Chicken and Barley Soup

This wholesome and hearty chicken and barley soup is a nourishing meal that’s both filling and nutritious. With tender chunks of chicken, chewy barley, and vegetables, it’s a perfect choice for a cold January evening.

Ingredients

• 2 tablespoons olive oil
• 1 lb chicken thighs, boneless and skinless, cut into chunks
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 cups barley, rinsed
• 4 cups chicken broth
• 2 carrots, diced
• 2 celery stalks, chopped
• 1 bay leaf
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the chicken chunks and cook until browned, about 7-8 minutes. Remove the chicken and set it aside.
2. In the same pot, sauté the onion and garlic for 3-4 minutes until softened.
3. Stir in the carrots, celery, and rinsed barley, cooking for 5 minutes to combine the flavors.
4. Add the chicken broth, bay leaf, dried thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the barley is tender.
5. Return the chicken to the pot and continue to simmer for another 10 minutes to allow the chicken to heat through.
6. Adjust seasoning to taste and serve hot, garnished with fresh parsley.

This chicken and barley soup is a hearty, fulfilling meal that’s perfect for anyone looking for a cozy and nutritious dish. The barley adds a satisfying chewiness that complements the tender chicken, while the vegetables and herbs contribute to a balanced and flavorful broth. It’s an ideal choice for cold winter days, providing both warmth and nutrition in each bowl.

Tom Kha Gai (Thai Coconut Chicken Soup)

This authentic Thai-inspired chicken soup, known as Tom Kha Gai, is a creamy, fragrant soup with a perfect balance of sweet, sour, salty, and spicy flavors. The coconut milk and lime juice give the soup its distinctive creaminess and tang, while the lemongrass and galangal root bring a refreshing complexity.

Ingredients

• 2 tablespoons olive oil
• 1 lb chicken breast, thinly sliced
• 2 stalks lemongrass, cut into 4-inch pieces and smashed
• 2-3 kaffir lime leaves (optional, but adds a distinctive flavor)
• 4 cups coconut milk
• 2 cups chicken broth
• 3-4 slices galangal or ginger
• 1-2 Thai bird’s eye chilies, sliced (optional for heat)
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1 teaspoon sugar
• 1 cup mushrooms, sliced
• 1/2 cup fresh cilantro, chopped, for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the chicken slices and cook until no longer pink, about 5-7 minutes. Remove chicken and set aside.
2. In the same pot, add the lemongrass, kaffir lime leaves, galangal (or ginger), bird’s eye chilies, and coconut milk. Bring to a simmer for about 5 minutes to infuse the flavors.
3. Add the chicken broth, fish sauce, lime juice, and sugar, then stir to combine. Bring the soup to a boil and let it simmer for 10 minutes.
4. Add the mushrooms and cooked chicken to the pot, and simmer for an additional 5-7 minutes, until the mushrooms are tender and the flavors have melded.
5. Adjust seasoning with additional lime juice or fish sauce if needed.
6. Serve hot, garnished with fresh cilantro.

Tom Kha Gai is a fragrant, exotic chicken soup that offers an explosion of flavors with every bite. The creamy coconut milk combines with the tangy lime and fish sauce to create a beautifully balanced broth, while the lemongrass and galangal provide an aromatic freshness. It’s a wonderful choice for those craving a unique and flavorful soup that’s both comforting and exciting.

Chicken and Roasted Butternut Squash Soup

This velvety smooth soup combines the natural sweetness of roasted butternut squash with tender chicken and savory herbs. It’s a perfect winter warmer, offering both comfort and nutrition with every spoonful.

Ingredients

• 2 tablespoons olive oil
• 1 lb chicken breast, cubed
• 1 medium butternut squash, peeled, seeded, and cubed
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Salt and pepper, to taste
• 1/2 cup heavy cream (optional, for creaminess)
• Fresh thyme, for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper, and roast in a single layer on a baking sheet for 25-30 minutes, or until tender and slightly caramelized.
2. While the squash is roasting, heat the remaining olive oil in a large pot over medium heat. Add the cubed chicken and cook until browned on all sides, about 7-8 minutes. Remove the chicken and set it aside.
3. In the same pot, sauté the chopped onion and garlic for 3-4 minutes, until softened and fragrant.
4. Add the roasted butternut squash, chicken broth, cumin, cinnamon, nutmeg, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, allowing the flavors to meld.
5. Use an immersion blender or transfer the soup in batches to a blender to puree until smooth.
6. Return the soup to the pot, stir in the cooked chicken, and simmer for an additional 5 minutes. If you prefer a creamier soup, stir in the heavy cream.
7. Serve hot, garnished with fresh thyme.

This chicken and roasted butternut squash soup offers a delicate sweetness that pairs beautifully with the savory chicken and warm spices. The creamy texture, enhanced by the optional heavy cream, makes it feel indulgent without being overly rich. It’s a satisfying and nutritious soup that’s perfect for cozy winter dinners, offering a balanced combination of flavors that are both comforting and healthy.

Miso Chicken Soup with Bok Choy

A Japanese-inspired soup that combines the earthy umami of miso with tender chicken and crisp bok choy, this soup offers a light yet flavorful dish that’s perfect for a winter evening.

Ingredients

• 2 tablespoons sesame oil
• 1 lb chicken breast, thinly sliced
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups chicken broth
• 3 tablespoons white miso paste
• 1 tablespoon soy sauce
• 1 teaspoon ginger, grated
• 2 cups bok choy, chopped
• 1/2 cup shiitake mushrooms, sliced
• 1 tablespoon green onions, chopped, for garnish
• 1 tablespoon sesame seeds, for garnish

Instructions

1. Heat sesame oil in a large pot over medium heat. Add the thinly sliced chicken and cook for about 5-7 minutes, until browned and cooked through. Remove the chicken and set aside.
2. In the same pot, sauté the chopped onion and garlic for 3-4 minutes, until softened.
3. Add the chicken broth, miso paste, soy sauce, and grated ginger to the pot. Stir well to dissolve the miso paste. Bring to a simmer and cook for 10-15 minutes.
4. Add the bok choy and shiitake mushrooms, continuing to simmer for another 5 minutes, until the bok choy is tender and the mushrooms have softened.
5. Return the chicken to the pot and simmer for another 2-3 minutes to allow the chicken to heat through.
6. Serve hot, garnished with green onions and sesame seeds.

Miso chicken soup with bok choy is a light yet flavorful dish that is full of umami from the miso paste and soy sauce. The bok choy adds a fresh, slightly crunchy texture that complements the tender chicken and mushrooms, while the ginger and sesame oil give it a lovely depth of flavor. It’s a healthy, satisfying option for anyone looking for a lighter soup that still packs plenty of flavor.

Slow Cooker Chicken and Sweet Corn Soup

This easy-to-make slow cooker soup brings together tender chicken, sweet corn, and a rich, flavorful broth for a comforting and hearty meal that’s perfect for busy evenings.

Ingredients

• 2 tablespoons olive oil
• 1 lb chicken thighs, boneless and skinless
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 cups frozen corn kernels
• 4 cups chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 1/2 cup heavy cream (optional)
• Fresh cilantro, for garnish

Instructions

1. Heat olive oil in a skillet over medium heat. Add the chicken thighs and cook until browned on both sides, about 6-7 minutes per side. Remove the chicken and set aside.
2. In the slow cooker, add the chopped onion, garlic, frozen corn, chicken broth, cumin, chili powder, smoked paprika, salt, and pepper. Stir to combine.
3. Add the browned chicken thighs to the slow cooker, submerging them in the broth.
4. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and fully cooked.
5. Remove the chicken from the slow cooker, shred it using two forks, and return it to the pot.
6. Stir in the heavy cream if desired for added richness.
7. Serve hot, garnished with fresh cilantro.

This slow cooker chicken and sweet corn soup is the epitome of comfort food with its rich, flavorful broth and tender chicken. The sweetness of the corn pairs perfectly with the spices, creating a balanced soup that’s both hearty and satisfying. It’s a convenient and simple dish to prepare, making it an excellent choice for a busy weeknight or a cozy weekend meal. The slow cooking process ensures that all the flavors develop beautifully, making it a comforting and delicious option for any meal.

Chicken and White Bean Soup

This hearty and filling chicken and white bean soup is packed with protein from the chicken and beans, along with a savory broth that’s perfect for a cozy, nourishing meal. The addition of fresh herbs enhances the flavors, making each spoonful comforting and satisfying.

Ingredients

• 2 tablespoons olive oil
• 1 lb chicken breast, cubed
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 cans (15 oz each) white beans, drained and rinsed
• 4 cups chicken broth
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper, to taste
• 1 tablespoon fresh parsley, chopped, for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the cubed chicken and cook until browned on all sides, about 7-8 minutes. Remove the chicken and set aside.
2. In the same pot, sauté the chopped onion and garlic for 3-4 minutes until softened.
3. Add the white beans, chicken broth, rosemary, thyme, bay leaf, salt, and pepper. Stir to combine.
4. Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes to allow the flavors to meld.
5. Return the cooked chicken to the pot, stirring to combine, and simmer for an additional 5 minutes.
6. Adjust seasoning with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.

This chicken and white bean soup is a hearty, nutritious dish that brings together tender chicken, creamy beans, and savory herbs. The beans provide a creamy texture and absorb the rich flavors of the broth, while the fresh parsley adds a touch of brightness. It’s a simple yet satisfying soup that’s perfect for any time of year, but especially comforting during the winter months.

Lemon and Orzo Chicken Soup

This light yet filling soup is a perfect balance of tangy lemon, tender chicken, and delicate orzo pasta. The bright lemon flavor adds a refreshing twist, while the orzo and chicken make it a hearty and comforting meal.

Ingredients

• 2 tablespoons olive oil
• 1 lb chicken breast, cubed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 cup orzo pasta
• 4 cups chicken broth
• 1 lemon, juiced and zested
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 1 tablespoon fresh dill, chopped, for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the cubed chicken and cook until browned on all sides, about 7-8 minutes. Remove the chicken and set aside.
2. In the same pot, sauté the chopped onion and garlic for 3-4 minutes until softened.
3. Add the orzo pasta, chicken broth, lemon juice, and lemon zest. Stir well and bring the soup to a boil.
4. Reduce the heat and let the soup simmer for 10-12 minutes, or until the orzo is tender.
5. Return the cooked chicken to the pot and simmer for an additional 5 minutes.
6. Season with dried oregano, salt, and pepper to taste.
7. Serve hot, garnished with fresh dill.

Lemon and orzo chicken soup offers a bright, refreshing twist on traditional chicken soup. The combination of zesty lemon and tender chicken creates a flavorful, tangy broth, while the orzo pasta provides a satisfying bite. This soup is perfect for anyone looking for something light yet hearty, offering a burst of fresh flavors while still feeling comforting and filling.

Chicken and Spinach Pesto Soup

This vibrant chicken and spinach pesto soup combines the earthy flavors of spinach with the aromatic richness of basil pesto. It’s a unique take on chicken soup that offers a burst of fresh flavor and a smooth, creamy texture.

Ingredients

• 2 tablespoons olive oil
• 1 lb chicken breast, cubed
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups chicken broth
• 2 cups fresh spinach, chopped
• 1/2 cup pesto sauce (store-bought or homemade)
• 1 cup cooked pasta (optional, for added texture)
• Salt and pepper, to taste
• 1 tablespoon fresh basil, chopped, for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the cubed chicken and cook until browned on all sides, about 7-8 minutes. Remove the chicken and set aside.
2. In the same pot, sauté the chopped onion and garlic for 3-4 minutes until softened.
3. Add the chicken broth to the pot and bring to a boil.
4. Reduce heat and add the chopped spinach and pesto sauce, stirring to combine. Simmer for 10 minutes, until the spinach is wilted and tender.
5. If using, add the cooked pasta to the pot and stir to combine.
6. Return the cooked chicken to the pot and simmer for an additional 5 minutes, allowing the flavors to meld together.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh basil.

This chicken and spinach pesto soup is a deliciously unique dish that combines fresh spinach, flavorful pesto, and tender chicken. The pesto adds a rich, herbaceous layer of flavor to the soup, while the spinach provides a healthy, leafy green contrast. The optional pasta adds heartiness, making this a satisfying meal that’s perfect for a winter lunch or dinner.

Note: More recipes​ are coming soon!