12 Classic Healthy Chicken Soup Recipes With Homemade Broth

Chicken soup makes a reliable meal when you need something nourishing and easy to prepare. Homemade broth gives these recipes better flavor and more nutrients than store-bought versions. The list below shares 12 classic options that use simple ingredients and basic steps. Each one works for weeknight cooking or batch prep ahead of time. You can start with any recipe that fits what you have on hand.

Tips for Making Homemade Broth

These steps will help you build flavorful broth that supports the healthy chicken soups in this list.

Use Bones or a Whole Chicken

Start with chicken bones or a whole bird for deeper flavor and natural collagen. This keeps the broth rich without added fats.

Simmer Low and Slow

Bring the pot to a gentle simmer and cook for at least four hours. Low heat pulls out nutrients without making the broth cloudy.

Skim Early

Remove foam and fat from the surface in the first hour. This step gives you a clearer, cleaner tasting base for every recipe.

Add Acid at the Start

Splash in a little apple cider vinegar or lemon juice before simmering. The acid helps release minerals from the bones into the broth.

Strain and Cool Quickly

Pour the finished broth through a fine mesh strainer, then cool it fast in an ice bath. Proper cooling prevents bacteria growth and makes it easy to store.

Lemon Herb Chicken Soup with Orzo and Vegetables

This soup brings bright lemon and fresh herbs together with tender chicken and orzo for a light but filling meal. It works well on busy weeknights or when you want something soothing without feeling heavy. The vegetables stay crisp-tender while the orzo gives each spoonful a pleasant chew.

Lemon Herb Chicken Soup with Orzo and Vegetables

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Rett Soup

Kategori Mediterranean

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 6 cups homemade chicken broth
• 1 pound boneless skinless chicken breasts
• 1 cup orzo
• Zest and juice of 2 lemons
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh dill
• Salt and pepper to taste

fremgangsmåte

 

• Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for 5 minutes until the vegetables begin to soften.
• Stir in the garlic and cook for 1 minute until fragrant.
• Pour in the homemade chicken broth and add the chicken breasts. Bring to a simmer and cook for 15 minutes until the chicken is fully cooked.
• Remove the chicken from the pot, shred it with two forks, and set it aside.
• Add the orzo to the simmering broth and cook for 8 minutes until tender.
• Return the shredded chicken to the pot. Stir in the lemon zest, lemon juice, parsley, and dill. Season with salt and pepper and serve.

merknader

Simmer the orzo just until al dente so it does not absorb too much broth if you plan to store leftovers. Fresh dill gives the soup its distinctive herb flavor, but you can swap in thyme if needed. Reheat gently on the stove with a splash of broth to loosen the texture.

Course: Soup
Cuisine: Mediterranean
Equipment: Large pot, Cutting board, Knife, Wooden spoon, Measuring cups

Ginger Turmeric Chicken Soup with Spinach and Carrots

This soup brings gentle warmth from fresh ginger and turmeric. It works well on cool evenings or when you want a simple meal that feels nourishing without much effort. The broth turns out light yet flavorful, with tender chicken pieces and soft carrots in every bowl. Spinach adds a fresh finish that keeps the texture balanced.

Ginger Turmeric Chicken Soup with Spinach and Carrots

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Rett Soup

Kategori Asian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1.5 pounds bone-in chicken thighs
• 2 medium carrots, peeled and sliced
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 2-inch piece fresh ginger, peeled and grated
• 1 teaspoon ground turmeric
• 6 cups water
• 2 cups fresh spinach leaves
• 1 tablespoon olive oil
• Salt and black pepper to taste

fremgangsmåte

 

• Heat the olive oil in a large pot over medium heat. Add the chicken thighs and cook until lightly browned on both sides.
• Add the onion, garlic, ginger, and turmeric to the pot. Stir and cook for 2 minutes until the onion softens.
• Add the carrots and water. Bring the mixture to a boil, then lower the heat to a gentle simmer.
• Cover the pot and let it cook for 45 minutes so the chicken flavors the broth. Skim any foam from the surface as needed.
• Remove the chicken thighs from the pot. Shred the meat with two forks and discard the bones.
• Return the shredded chicken to the pot. Stir in the spinach and cook for 2 minutes until it wilts.
• Season with salt and black pepper. Serve the soup hot.

merknader

Simmer the broth a little longer if you want a stronger ginger flavor. The spinach should go in at the very end so it stays bright. Leftovers keep in the fridge for three days and reheat well on the stove with a splash of water to loosen the broth.

Course: Soup
Cuisine: Asian
Equipment: Large Pot, Cutting Board, Knife

Mexican Chicken Tortilla Soup with Tomatoes and Cilantro

This soup combines tender chicken and fresh tomatoes in a broth made from scratch. It suits cool evenings when you want something light but filling. The flavors stay bright from lime and cilantro, while baked tortilla strips add crunch without extra oil.

Mexican Chicken Tortilla Soup with Tomatoes and Cilantro

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Rett Soup

Kategori Mexican

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound boneless skinless chicken breasts
• 6 cups homemade chicken broth
• 1 can (14 oz) diced tomatoes
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 4 corn tortillas, cut into thin strips
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt and black pepper to taste
• Lime wedges and extra cilantro for serving

fremgangsmåte

 

• Place the chicken breasts in a large pot with the homemade chicken broth, diced onion, and minced garlic. Bring to a simmer over medium heat.
• Add the chili powder, cumin, salt, and pepper. Cook for 20 minutes until the chicken is fully cooked.
• Remove the chicken from the pot, shred it with two forks, and return it to the broth.
• Stir in the diced tomatoes and lime juice. Simmer for 10 more minutes to blend the flavors.
• While the soup simmers, spread the tortilla strips on a baking sheet and bake at 375°F for 10 minutes until crisp.
• Ladle the soup into bowls and top each serving with baked tortilla strips, chopped cilantro, and lime wedges.

merknader

Bake the tortilla strips ahead and store them in an airtight container so they stay crisp when added at the table. If the broth tastes too mild after simmering, add an extra pinch of cumin rather than more salt. Leftovers reheat well on the stove with a splash of broth to loosen the texture.

Course: Soup
Cuisine: Mexican
Equipment: Large pot, Baking sheet

Tuscan Kale White Bean Chicken Soup

This Tuscan kale white bean chicken soup combines tender shredded chicken with creamy white beans and earthy kale in a light homemade broth. It works well for cool evenings when you want a simple one-pot meal that feels both filling and fresh.

The broth builds flavor from simmering chicken with vegetables and herbs. Kale adds a slight chew while the beans give body without making the soup heavy.

Tuscan Kale White Bean Chicken Soup

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Rett Soup

Kategori Italian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound bone-in, skin-on chicken thighs
• 1 large onion, diced
• 2 carrots, sliced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 bay leaf
• 6 cups water
• 2 tablespoons olive oil
• 1 (15 oz) can cannellini beans, drained and rinsed
• 4 cups chopped kale
• Salt and pepper to taste

fremgangsmåte

 

• Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 5 minutes until the vegetables begin to soften.
• Stir in the garlic, rosemary, and thyme. Cook for 1 minute until fragrant.
• Add the chicken thighs, bay leaf, and water. Bring to a boil, then reduce to a simmer. Cover and cook for 25 minutes until the chicken is fully cooked.
• Remove the chicken from the pot. Shred the meat and discard the bones and skin. Return the shredded chicken to the pot.
• Stir in the cannellini beans and kale. Simmer uncovered for 8 minutes until the kale wilts. Season with salt and pepper.

merknader

Remove the bay leaf before serving. The kale softens quickly once added, so avoid overcooking it if you prefer more texture. Leftovers thicken slightly in the fridge, which makes the soup even heartier when reheated.

Course: Soup
Cuisine: Italian
Equipment: Large Pot, Cutting Board, Knife

Thai Basil Chicken Soup with Mushrooms and Green Beans

This Thai basil chicken soup combines tender shredded chicken with earthy mushrooms and crisp green beans in a light broth. It works well for weeknight dinners when you want something fresh yet comforting. The homemade broth carries subtle garlic and ginger notes that balance the herbal finish from Thai basil.

The result is a clear, savory soup with bright lime and a gentle herbal aroma. Green beans add texture while mushrooms soak up the flavors during simmering.

Thai Basil Chicken Soup with Mushrooms and Green Beans

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Rett Soup

Kategori Thai

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1.5 pounds bone-in, skin-on chicken thighs
• 8 cups water
• 1 onion, halved
• 4 garlic cloves, smashed
• 2-inch piece fresh ginger, sliced
• 8 ounces mushrooms, sliced
• 2 cups green beans, trimmed and cut into 1-inch pieces
• 3 tablespoons fish sauce
• 2 tablespoons lime juice
• 1 cup Thai basil leaves
• 1 small red chili, thinly sliced

fremgangsmåte

 

• Place the chicken thighs, water, onion, garlic, and ginger in a large pot. Bring to a boil, then reduce to a simmer and cook for 45 minutes until the chicken is tender.
• Remove the chicken from the pot and set it aside to cool. Strain the broth and return it to the pot, discarding the solids.
• Shred the chicken meat and discard the bones and skin. Add the shredded chicken back to the broth.
• Stir in the mushrooms and green beans. Simmer for 8 minutes until the vegetables are tender but the green beans still have some bite.
• Remove the pot from the heat. Stir in the fish sauce and lime juice.
• Add the Thai basil leaves and sliced chili just before serving.

merknader

Add the Thai basil right at the end so it stays bright and fragrant instead of turning dull. If the broth tastes too light after simmering, reduce it for a few extra minutes before adding the vegetables. Leftovers reheat well on the stove with a splash of water to loosen the broth.

Course: Soup
Cuisine: Thai
Equipment: Large pot, Knife, Cutting board

Moroccan Spiced Chicken Soup with Chickpeas and Zucchini

This soup brings warm spices and hearty textures together in one pot. The homemade broth builds flavor from the chicken and vegetables, while chickpeas add body and zucchini keeps things light. It works well for weeknight dinners or when you want something comforting without feeling heavy.

The blend of cumin, turmeric, and cinnamon gives it a gentle Moroccan touch. Shredded chicken makes it filling, and the zucchini stays tender but not mushy.

Moroccan Spiced Chicken Soup with Chickpeas and Zucchini

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Rett Soup

Kategori Moroccan

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound bone-in chicken thighs
• 6 cups water
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 can (15 ounces) chickpeas, drained and rinsed
• 2 medium zucchinis, diced
• 2 tablespoons fresh cilantro, chopped
• Lemon wedges for serving

fremgangsmåte

 

• Place the chicken thighs, water, onion, carrots, and celery in a large pot. Bring to a boil, then reduce heat and simmer for 45 minutes until the chicken is cooked through.
• Remove the chicken from the pot and set aside to cool. Strain the broth and discard the solids, then return the broth to the pot.
• Shred the chicken and discard the bones.
• Heat the olive oil in the pot over medium heat. Add the garlic, cumin, coriander, turmeric, cinnamon, salt, and pepper. Cook for 1 minute until fragrant.
• Pour the strained broth back into the pot. Add the shredded chicken, chickpeas, and zucchini. Simmer for 10 minutes until the zucchini is tender.
• Stir in the cilantro. Serve with lemon wedges on the side.

merknader

Simmer the broth longer if you prefer a richer base, but do not let the zucchini overcook or it will turn soft. Skip the chickpeas and add extra zucchini if you need a lower-carb version. Leftovers thicken slightly in the fridge, so add a splash of water when reheating on the stove.

Course: Soup
Cuisine: Moroccan
Equipment: Large Pot, Knife, Cutting Board, Strainer

Italian Chicken Soup with Fennel and Escarole

This soup brings together tender chicken and crisp vegetables in a light broth that feels both comforting and fresh. Fennel adds a gentle sweetness while escarole brings a slight bitterness that balances the dish. It works well for a weeknight dinner or when you want a bowl that is satisfying without feeling heavy.

The flavors stay simple and Italian-inspired, with garlic and herbs rounding out the homemade broth. The texture comes from soft vegetables and shredded chicken that hold up well in each spoonful.

Italian Chicken Soup with Fennel and Escarole

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Rett Soup

Kategori Italian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 fennel bulb, thinly sliced
• 2 garlic cloves, minced
• 4 cups homemade chicken broth
• 2 cups cooked shredded chicken
• 1 head escarole, chopped
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons grated Parmesan, for serving
• 2 tablespoons chopped fresh parsley, for serving

fremgangsmåte

 

• Heat the olive oil in a large pot over medium heat. Add the onion and fennel and cook for 5 minutes until they soften.
• Stir in the garlic and cook for 1 minute. Pour in the homemade chicken broth, then add the shredded chicken, thyme, salt, and pepper.
• Bring the soup to a gentle simmer and cook for 10 minutes. Add the chopped escarole and simmer for 3 more minutes until it wilts.
• Ladle the soup into bowls and top each serving with grated Parmesan and fresh parsley.

merknader

Add the escarole right at the end so it stays bright green and keeps a bit of texture. If you prefer a milder flavor, use the inner leaves of the fennel bulb. Leftovers store well in the fridge for two days and reheat gently on the stove without losing much quality.

Course: Soup
Cuisine: Italian
Equipment: Large Pot, Cutting Board, Knife

Vietnamese-Style Chicken Pho with Rice Noodles and Herbs

This Vietnamese-style pho brings together tender chicken and a clear homemade broth scented with warm spices. It works well on cooler evenings or when you want a lighter meal that still feels filling. The finished soup has soft rice noodles, shredded chicken, and a bright finish from fresh herbs and lime.

The broth simmers gently to pull flavor from the bones without much hands-on work. Each bowl stays balanced with crunchy bean sprouts and aromatic greens on top.

Vietnamese-Style Chicken Pho with Rice Noodles and Herbs

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Rett Soup

Kategori Vietnamese

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 2 pounds bone-in, skin-on chicken thighs
• 8 cups water
• 1 large onion, halved
• 3-inch piece fresh ginger, sliced
• 2 star anise pods
• 1 cinnamon stick
• 4 whole cloves
• 1 tablespoon coriander seeds
• 2 tablespoons fish sauce
• 8 ounces dried rice noodles
• 2 cups bean sprouts
• 1 bunch fresh cilantro
• 1 bunch fresh Thai basil
• 1 bunch fresh mint
• 4 green onions, sliced
• 2 limes, cut into wedges

fremgangsmåte

 

• Place the chicken thighs in a large stockpot with the water, onion, ginger, star anise, cinnamon stick, cloves, and coriander seeds. Bring to a gentle simmer and cook for 45 minutes, skimming foam from the surface as needed.
• Remove the chicken thighs and set them aside to cool. Strain the broth through a fine mesh sieve into a clean pot and stir in the fish sauce. Discard the solids.
• Shred the chicken meat from the bones and discard the skin and bones. Cook the rice noodles according to package directions, then drain and divide them among four bowls.
• Ladle the hot broth over the noodles and top each bowl with shredded chicken. Add bean sprouts, cilantro, Thai basil, mint, and green onions to each serving. Serve with lime wedges on the side.

merknader

Toast the spices briefly in a dry pan before adding them to the pot if you want a deeper broth flavor. The herbs and bean sprouts should be added just before eating so they stay fresh and crisp. Leftovers keep well in the refrigerator for two days; store the broth and noodles separately and reheat the broth on the stove before assembling bowls again.

Course: Soup
Cuisine: Vietnamese
Equipment: Large stockpot, Fine mesh sieve, Large bowl

Indian Curried Chicken Soup with Lentils and Cauliflower

This soup brings together tender chicken, earthy lentils, and roasted cauliflower in a spiced broth that feels both familiar and fresh. It works well on busy weeknights when you want a one-pot meal that still tastes like it took more effort. The curry spices give it a warm, savory depth while the lentils make the broth naturally thick and hearty.

The cauliflower stays slightly firm, adding texture against the soft lentils and shredded chicken. It is the kind of bowl that satisfies without feeling heavy.

Indian Curried Chicken Soup with Lentils and Cauliflower

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Rett Soup

Kategori Indian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 6 cups homemade chicken broth
• 1 pound boneless skinless chicken breasts
• 1 cup dried red lentils, rinsed
• 3 cups cauliflower florets
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh cilantro

fremgangsmåte

 

• Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic. Cook for 3 minutes until the onion softens.
• Stir in the curry powder and turmeric. Cook for 1 minute until the spices smell fragrant.
• Add the chicken breasts and homemade chicken broth to the pot. Bring the mixture to a boil, then lower the heat and simmer for 15 minutes.
• Remove the chicken from the pot and set it aside. Add the rinsed red lentils and cauliflower florets to the broth. Simmer for 15 minutes until the lentils are tender.
• Shred the chicken with two forks and return it to the pot. Season with salt and black pepper. Simmer for 5 more minutes.
• Ladle the soup into bowls and top each serving with chopped fresh cilantro.

merknader

Simmer the lentils just until they start to break down for a thicker broth without becoming mushy. If the soup thickens too much after sitting, stir in a splash of extra broth when reheating. The cilantro adds a fresh note that balances the warm spices, so add it right before serving rather than during cooking.

Course: Soup
Cuisine: Indian
Equipment: Large pot, wooden spoon, cutting board, knife

Korean Ginseng Chicken Soup with Rice and Scallions

This soup brings a gentle herbal note from ginseng that pairs well with tender chicken and soft rice. It works nicely on cooler days when you want something nourishing but light. The broth stays clear and mild while the scallions add a fresh finish at the table.

Korean Ginseng Chicken Soup with Rice and Scallions

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Rett Soup

Kategori Korean

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 whole chicken (about 3 pounds)
• 8 cups water
• 4 dried Korean ginseng roots
• 1/2 cup glutinous rice, rinsed
• 6 garlic cloves, peeled
• 1 teaspoon salt
• 4 scallions, thinly sliced

fremgangsmåte

 

• Rinse the chicken inside and out. Stuff the cavity with the rinsed rice, 3 garlic cloves, and 2 ginseng roots.
• Place the stuffed chicken in a large pot. Add the remaining ginseng roots, remaining garlic cloves, and water.
• Bring the pot to a boil over medium-high heat, then lower to a gentle simmer. Skim any foam that rises to the surface.
• Cover the pot partially and simmer for 90 minutes until the chicken is very tender and the broth tastes lightly herbal.
• Remove the chicken and stir the salt into the broth. Shred or carve the chicken into portions, discarding the bones.
• Divide the rice from the cavity and the broth among four bowls. Top each bowl with chicken pieces and sliced scallions.

merknader

Stuffing the rice inside the chicken keeps the grains plump and lets them soak up broth flavor during the long simmer. If the ginseng roots taste too strong, remove two of them after the first hour. Leftovers reheat well on the stove with a splash of water to loosen the rice.

Course: Soup
Cuisine: Korean
Equipment: Large pot, Knife, Cutting board

Spanish Saffron Chicken Soup with Potatoes and Peas

This soup brings a gentle golden color and earthy flavor from saffron to a simple chicken broth. It works well on cool evenings when you want something light but filling. Tender potatoes and bright peas add texture and natural sweetness that balance the savory chicken.

Spanish Saffron Chicken Soup with Potatoes and Peas

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Rett Soup

Kategori Spanish

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 pound bone-in chicken thighs
• 6 cups water
• 1/4 teaspoon saffron threads
• 2 medium potatoes, cut into 1-inch cubes
• 1 cup frozen peas
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

fremgangsmåte

 

• Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until the onion softens.
• Place the chicken thighs in the pot and pour in the water. Bring to a simmer and cook for 25 minutes, skimming any foam from the surface.
• Remove the chicken from the pot. Shred the meat and discard the bones. Return the shredded chicken to the broth.
• Add the saffron threads, potatoes, salt, and pepper. Simmer for 15 minutes until the potatoes are tender.
• Stir in the peas and cook for 3 minutes more. Remove from heat and stir in the parsley before serving.

merknader

Steep the saffron in a small ladle of hot broth for two minutes before adding it to the pot for stronger color. Add the peas only at the end so they stay green and firm. Leftovers reheat well on the stove with a splash of water to loosen the broth.

Course: Soup
Cuisine: Spanish
Equipment: Large pot, Knife, Cutting board, Ladle

French Provençal Chicken Soup with Tomatoes and Olives

This soup brings the sunny flavors of southern France to your table with ripe tomatoes and briny olives in every bowl. It works well on cool evenings when you want something light but still filling. The homemade broth keeps the chicken tender and lets the herbs shine through.

The finished soup has a clear, savory base with soft vegetables and a pleasant contrast from the olives. It feels fresh without being complicated.

French Provençal Chicken Soup with Tomatoes and Olives

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Rett Soup

Kategori French

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1.5 pounds bone-in, skin-on chicken thighs
• 1 large onion, quartered
• 3 carrots, cut into chunks
• 2 celery stalks, cut into chunks
• 4 garlic cloves, smashed
• 6 cups water
• 1 teaspoon herbes de Provence
• 1 can (14 ounces) diced tomatoes
• 1/2 cup pitted Kalamata olives, halved
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley

fremgangsmåte

 

• Place the chicken thighs, onion, carrots, celery, and garlic in a large pot. Add the water and bring to a boil over medium-high heat.
• Reduce the heat to low, cover the pot, and simmer for 45 minutes until the chicken is fully cooked and the broth is flavorful.
• Remove the chicken from the pot and set it aside to cool. Strain the broth if you prefer a clearer liquid, then return it to the pot.
• Shred the chicken meat from the bones and discard the skin and bones. Add the shredded chicken back to the broth.
• Stir in the herbes de Provence, diced tomatoes, and olives. Simmer uncovered for 15 minutes.
• Season with salt and black pepper to taste. Ladle into bowls and top with fresh parsley before serving.

merknader

Simmer the broth gently to keep it clear rather than cloudy. If the olives are very salty, rinse them first so the soup does not turn too briny. Leftovers reheat well on the stove with a splash of water to loosen the broth.

Course: Soup
Cuisine: French
Equipment: Large Pot, Cutting Board, Knife