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Comfort food comes in many forms, but few dishes are as synonymous with “cozy” as chicken soup. Chef Gerard Craft calls his Spicy Chicken Noodle Soup “a warm hug of a dish”; Breana Lai Killeen refers to Creamy Chicken Noodle Soup as “the culinary equivalent of a well-worn sweater: familiar, forgiving, and instantly soothing.” It’s no wonder chicken soup is what we reach for when we’re under the weather! This collection of our coziest chicken soups runs the full gamut of flavors, textures, and colors to keep you warm and satisfied on the chillest of days. From pho and pozole to tangy hot-and-sour chicken soup and simple chicken with dumplings, work your way through these chicken soup recipes and you’ll never have a dull bowl.
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Creamy Chicken Noodle Soup
Food & Wine / Photo by Jen Causey / Food styling by Sally McKay / Prop styling by Christina Daley
A splash of cream and a few tablespoons of white miso up the creamy and umami factors in this surprisingly quick-to-make chicken noodle soup. (It’s ready in just 25 minutes.)
Chicken Soup with Ginger and Cilantro
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver
Former F&W food editor Mary-Frances Heck infuses chicken broth with ginger and cilantro and arranges mixed herbs, jalapeños, red onion, and citrus wedges on a platter for guests to customize their bowls as desired.
Marry Me Chicken Noodle Soup
Food & Wine / Photo by Jen Causey / Food Styling by Julian Hensarling / Prop Styling by Claire Spollen
This flavorful soup is a cross between Marry Me Chicken and chicken noodle soup. The savory broth — enriched with sun-dried tomatoes, Parmesan, and heavy cream — is packed with rich chicken thighs and egg noodles.
Spicy Chicken Noodle Soup
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
Gerard Craft sears juicy chicken thighs until their skin is crispy, then shreds the meat into a rich, Parmesan-suffused chicken stock. He serves it with fresh basil, al dente spaghetti or angel hair pasta, more Parmesan, and a soft-cooked egg, but it’s the final dollop of spicy Calabrian chile paste that lends a touch of heat — add more or less to adjust the fiery factor.
Chicken Noodle Soup
Food & Wine / Photo by Jen Causey / Food Styling by Emily Nabors Hall / Prop Styling by Christina Daley
Here’s your new go-to chicken noodle soup recipe. Make your own stock for an extra-flavorful bowl, or use store-bought chicken broth to keep prep easy. A splash of dry white wine and the optional Parmesan rinds take the soup from standard to extraordinary.
Chicken and Wild Rice Soup
Cara Cormack
Thyme, garlic, and the classic base of onions, carrots, and celery add aromatic depth to this one-bowl meal for busy nights. After it simmers, finish the soup with a drizzle of cream for a touch of richness and sophistication.
Chicken Pho
Diana Chistruga
The Vietnamese chicken and noodle soup called pho is all about layers of flavor in the rich-tasting broth. The technique here also produces meat that’s supremely tender and delicious.
Tomato Chicken Pasta Soup
Food & Wine / Photo by Rachel Marek / Food Styling by Lauren McAnelly / Prop Styling by Gabriel Greco
Boil ditalini pasta in a tomato-based broth with slices of boneless skinless chicken thighs for this one-hour recipe that can be served hot or cold.
Chicken Ramen
Food & Wine / Photo by Greg DuPree / Food Styling by Julian Hensarling / Prop Styling by Keoshia McGhee
Bill Kim’s chicken ramen starts by doctoring store-bought chicken broth with shiitakes, kombu, and plenty of aromatics for a flavor-packed bowl that comes together quickly without leaning on any instant soup shortcuts.
Thai Hot-and-Sour Coconut-Chicken Soup
Food & Wine / Photo by Brie Goldman / Food Styling by Charlie Worthington / Prop Styling by Natalie Ghazali
Made with juicy chicken thighs and fragrant with ginger, lime, lemongrass, and tamarind, Andrew Zimmern’s tangy, creamy Thai chicken soup comes together in just 35 minutes.
Pollo Guisado
Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
2019 F&W Best New Chef Kwame Onwuachi says this comforting chicken recipe is “the soup all abuelitas make their grandchildren, cooking a ojo, or by feel, with a million variations.”
Chicken Pozole Verde
Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen
Made with a puree of tomatillos, cilantro, and a combination of jalapeños and poblanos, this tangy, verdant version of the traditional hominy-based Mexican soup will definitely have you going in for a second bowl. Be sure to serve it with all the fresh fixings.
Easy Chicken and Dumplings
This satisfying one-pot meal of silky chicken and tender dumplings starts with searing chicken thighs to render fat for cooking the mirepoix, building a flavorful base for this classic dish. Self-rising flour, buttermilk, and butter are the only ingredients in the pillowy dumplings, which come together in the final minutes, simmering right in the creamy soup.
Chicken Tortilla Soup with Vegetables
From south of the border comes this spicy and hearty soup ladled over crisp tortilla strips and grated cheddar. The pieces of chicken, potato, zucchini, and yellow squash give the soup a little extra body and heft.
Avgolemono Chicken Soup with Rice
Diana Chistruga
Avgolemono is a classic sauce of chicken broth, egg yolks, and lemon juice; the addition of a bit more broth, rice, and shredded chicken turns it into a satisfying soup.
Chicken Pot Pie Soup with Puff Pastry Croutons
Ina Garten reinvents the soul-warming chicken potpie as a hearty soup with a creamy, savory base, swapping in squares of flaky, golden store-bought puff pastry for the traditional full crust.
Escarole Soup with Chicken and Rice
Food & Wine / Photo by Morgan Hunt Glaze / Food Styling by Lauren McAnelly / Prop Styling by Sue Mitchell
Use quick-cooking boneless, skinless chicken breasts and store-bought broth to get a jumpstart on this hearty one-bowl meal that’s brimming with veggies and made extra satisfying with the addition of arborio rice.
Moroccan Chicken and Couscous Soup
Food & Wine / Photo by Brie Goldman / Food Styling by Charlie Worthington / Prop Styling by Natalie Ghazali
You’ll need a pound of boneless, skinless chicken thighs to make this spicy Moroccan mainstay. For our streamlined version, everything cooks in a single pot — it’s ready to eat in just over half an hour.
Passover Matzo Ball Soup
Food & Wine / Photo by Brie Goldman / Food Styling by Charlie Worthington / Prop Styling by Natalie Ghazali
You don’t need to wait until Passover to enjoy this hearty chicken and matzo ball soup. Andrew Zimmern adapted the recipe from a family friend after tasting it at a Seder and concluding it achieves the “perfect balance for a matzo ball: light enough to float, dense enough to be a good ‘sinker.'”
Caldo de Pollo
Mexican caldo de pollo begins with a stock made of chicken legs, aromatics, jalapeños, and tomatoes. Hardy vegetables including potatoes, celery, and carrots fill the rich stock with savory, garden-like flavors. This warming soup is a pretty collection of colors and textures.
Chicken and Shrimp Laksa
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling byClaire Spollen
Top Chef winner Buddha Lo’s homemade laksa paste — made with fresh lemongrass, pungent shrimp paste, and nutty peanuts — joins forces with coconut cream to form the base of this soupy chicken-noodle dish.
Herbal Chicken Bone Broth with Soba Noodles
Charissa Fay / Food Styling by Nora Singley / Prop Styling by Maeve Sheridan
Fresh soba noodles, hearty vegetables, and replenishing herbs come together in a soothing chicken bone broth. Look for soba noodles made from 100% buckwheat for the best flavor. If you cannot find Shaoxing wine, use sake or soju as a substitute — or omit this ingredient if you are avoiding alcohol.
Soto Ayam
“Chicken in soups can be dry and over-cooked, but the chicken in this soto ayam is so tender,” says former F&W restaurant editor and cookbook author Khushbu Shah of this Indonesian soup. “The hard-boiled egg is a nice touch, too — it always makes me laugh when there’s a chicken and an egg together in a dish.”
Chicken Tortellini Soup with Kale
Made with packaged frozen cheese tortellini and boneless skinless chicken thighs that cook in a flavorful tomato broth, this recipe gets a comforting dinner on the table in just over 30 minutes.
Chicken-Orzo Soup with 10 Vegetables
John Kernick
Chef Hugh Acheson chooses turnip, sweet onion, fennel, carrot, celery, green beans, cherry tomatoes, and frozen peas, arugula, and basil for this nutrition-packed chicken soup with boiled and drained orzo.
Drunken Chicken Soup
Made with an entire bottle of Shaoxing wine or dry sherry, Justin Chapple’s drunken chicken-inspired soup has incredible depth of flavor. It’s loaded with veggies — kohlrabi, shiitakes, and bok choy — plus a whole chicken that cooks in the simmering wine along with ginger and scallions.
Jodie Kautzmann
2025-10-30 15:49:00