There’s a certain kind of warmth that fills the soul when you tuck into a bowl of homemade chicken and rice soup. It’s the same warmth I felt as a child on our family farm in the rural South, where every season brought its own set of chores and rewards. I remember chilly fall evenings when my mama would make a pot of this simple chicken and rice soup, the aroma weaving through our home like a comforting blanket. Those evenings taught me that food is more than just sustenance; it’s a heartfelt expression of love and care. So today, I’m sharing this Easy Chicken and Rice Soup recipe, a dish that’s as much about nostalgia as it is about nourishment.

Why You’ll Absolutely Love This Recipe

• It’s so easy, it feels like a little kitchen victory!
• Perfect for warming up on a chilly day.
• Made with simple, wholesome ingredients you likely already have.
• A versatile recipe that can easily be adjusted to your taste.
• It brings people together, much like a good story shared over a meal.

Simple Ingredients for a Delicious Treat

Now let’s talk about the stars of this dish. We’re working with some of my favorite kitchen staples. The onions, celery, and carrots form what we call the “holy trinity” of soup bases. These humble vegetables bring a depth of flavor that’s simply unbeatable. As for the chicken, I prefer using thighs for their tender, juicy goodness. And don’t forget the rice—it’s the heart of this dish. I love using long grain white rice, like jasmine, for its light and fluffy texture.

You’ll find the full ingredient list with exact measurements in the recipe card below!

Let’s Make Some Magic: Step-by-Step

Alright, folks, let’s get cooking! Start by prepping your onion, celery, and carrots. This is where the magic begins. Next, heat up a tablespoon of olive oil in a soup pot over medium-high heat. Toss in the onion and celery, and let them sauté for about 5 minutes until they’re fragrant and soft. Stir in the garlic and let it cook for just 30 seconds—just enough to release its aroma.

Now, it’s time for the main event. Add the chicken pieces, carrots, chicken broth, Italian seasoning, and rice into the pot. Increase the heat to high and bring that pot to a boil. Once it’s bubbling away, reduce the heat and let it simmer. Give it a good stir to make sure the rice isn’t sticking to the bottom. After about 15-20 minutes, check to see if the chicken is cooked through, the carrots are tender, and the rice is just right.

Remove the chicken, shred or cut it up, and return it to the pot. Season with salt and pepper to taste, and if you’re feeling fancy, sprinkle in some fresh parsley. There you have it—a pot of soul-warming goodness!

A Few of My Favorite Tips

Here’s a little secret from my kitchen to yours: if you’re in the mood for a richer flavor, try sautéing the vegetables in a bit of butter instead of olive oil. And if you’ve got a crockpot handy, this recipe adapts beautifully into a Homemade Chicken And Rice Soup Crockpot version—just set it and forget it!

How I Like to Serve This

When it comes to serving, I like to keep things simple. A slice of crusty bread on the side and a sprinkle of freshly cracked black pepper on top is all you need. If you’re hosting, consider pairing it with a light salad for a complete meal that’s sure to impress.

For more comforting chicken recipes, check out **The Comforting Smothered Chicken and Rice Your Family Will Love** or **Discover the Comfort of Smothered Chicken and Rice Delight**.

Storing & Reheating (If There’s Any Left!)

Now, if you happen to have leftovers, you’re in luck! This soup stores well in an airtight container in the fridge for up to 3 days. Just be mindful that the rice will continue to absorb the broth, so you might need to add a splash of water or broth when reheating.

And there you have it, friends—a bowl of Easy Chicken and Rice Soup that’s sure to warm your heart and home. Remember, cooking is an act of love, and I’m thrilled to share a bit of that love with you today.

Print Pin

Easy Chicken and Rice Soup

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Calories 350

A comforting and hearty chicken and rice soup that's easy to make and perfect for any day.

Ingredients

Base Ingredients

• 1 tablespoon olive oil
• 1 medium onion (chopped small)
• 3 sticks celery (chopped small)
• 3 medium carrots (peeled & sliced thin)
• 3 cloves garlic (minced)
• 6 pieces uncooked chicken
• 8 cups chicken broth ((two 32 oz. cartons))
• 1/2 teaspoon italian seasoning
• 1 cup long grain white rice ((e.g. jasmine))
• to taste salt & pepper
• 1-2 tablespoons fresh parsley (chopped) ((optional))

Instructions 

• Prep your onion, celery, and carrots.
• Add oil, onion, and celery to a pot over medium-high heat. Sauté for 5 minutes.
• Stir in garlic and cook for 30 seconds.
• Add chicken, carrots, broth, seasoning, and rice. Bring to a boil.
• Reduce heat and simmer for 15-20 minutes until chicken is cooked and rice is tender.
• Shred chicken, return to pot, season with salt & pepper, and add parsley if using.

Notes

For a richer flavor, use homemade chicken broth.

Calories: 350kcal

Cost: $15.00

Course: Soup

Cuisine: American

Keyword: chicken

There’s something about the aroma of chicken and potatoes simmering away in a crockpot that takes me back to chilly winter evenings on the farm, when the world seemed to slow down and the simple joys of life came into focus. I remember my mother, her cheeks rosy from the cold, ladling out bowls of steamy, creamy chicken and potato soup, bringing warmth and comfort to our family table. This Crockpot Creamy Chicken and Potato Soup recipe is a tribute to those cherished memories, a dish that wraps you in a warm embrace with every spoonful.

Why You’ll Absolutely Love This Recipe

• It’s so easy, it feels like a little kitchen victory!
• Perfect for those busy days when you just want to throw everything in the pot and let it work its magic.
• Hearty and wholesome, this soup is a true Family Favorite that’ll have everyone coming back for seconds.
• It’s a Winter Food staple, perfect for cozying up on a cold day.

Simple Ingredients for a Delicious Treat

Growing up on the farm, the best meals were always the simplest ones. This recipe calls for just a handful of ingredients, each one bringing its own special touch to the pot. The chicken fillets are tender and juicy, while the potatoes add that beloved creaminess. And don’t get me started on the carrots and onions—they’re the backbone of this soup, lending sweetness and depth. A sprinkle of thyme and rosemary ties everything together, making this dish taste like home.

You’ll find the full ingredient list with exact measurements in the recipe card below!

Let’s Make Some Magic: Step-by-Step

Makin’ this Crockpot Creamy Chicken and Potato Soup is straightforward when you follow these simple steps. First, heat a tablespoon of olive oil in a skillet over medium heat. Add your onions, carrots, and garlic, and sauté until softened, about five minutes. This little step brings out the flavors beautifully.

Next, transfer the sautéed vegetables to your trusty crockpot. Add the diced potatoes and, if you fancy, a cup of frozen corn. Lay the chicken fillets right on top, and sprinkle with thyme, rosemary, salt, and pepper. Pour in four cups of chicken broth, ensuring everything is happily submerged.

Cover and let the crockpot work its magic on low for 6-8 hours, or if you’re in a hurry, on high for 3-4 hours. About 30 minutes before serving, remove the chicken breasts, shred ’em with two forks, then return the chicken to the pot. Stir in a cup of heavy cream, mixing well, and let it cook for another 15 minutes on low.

Taste your creation, adjust the seasoning if needed, and get ready to serve up a bowl of comfort.

A Few of My Favorite Tips

Here’s a little secret: the longer it simmers, the better it tastes. If you’ve got the time, let it go the full 8 hours. And if you like a bit of heat, a dash of cayenne pepper wouldn’t go amiss!

How I Like to Serve This

This soup is a meal in itself, but I love serving it with a hunk of crusty bread. There’s something so satisfying about dunking that bread into the creamy broth. And for a touch of freshness, a sprinkle of chopped parsley does wonders.

Storing & Reheating (If There’s Any Left!)

If you find yourself with leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally until heated through. It’s even better the next day, as all those flavors continue to meld together.

If you loved this recipe, you might also enjoy the Discover the Comfort of Smothered Chicken and Rice Delight or the The Comforting Smothered Chicken and Rice Your Family Will Love. And for something with a bit of spice, try The Comforting Homemade Butter Chicken Your Family Will Love.

Print Pin

Crockpot Creamy Chicken and Potato Soup: The Incredible Ultimate Recipe

Prep Time 15 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 6 servings

Calories 450

This creamy chicken and potato soup is a comforting dish perfect for any occasion, made effortlessly in a crockpot.

Ingredients

Main Ingredients

• 1.5 pounds chicken fillets
• 4 medium potatoes, diced ((about 4 cups))
• 1 medium onion, chopped
• 3 medium carrots, sliced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup frozen corn ((optional))
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• salt and pepper (to taste)
• 1 tablespoon olive oil ((for sautéing))
• fresh parsley, chopped ((for garnish))

Instructions 

• Heat olive oil in a skillet, sauté onions, carrots, and garlic until softened.
• Transfer sautéed vegetables to the crockpot, add diced potatoes and corn.
• Place chicken on top, sprinkle with thyme, rosemary, salt, and pepper, then add chicken broth.
• Cover and cook on low for 6-8 hours or high for 3-4 hours.
• Shred chicken, return to soup, stir in heavy cream, and cook for another 15 minutes.
• Serve hot, garnished with fresh parsley.

Notes

For extra flavor, consider adding a splash of lemon juice before serving.

Calories: 450kcal

Cost: $15.00

Course: Soup

Cuisine: American

Keyword: chicken

Growing up in the rural South, there was always something magical about the way a simple chicken dish could bring people together. I remember chilly autumn evenings when the air was crisp and the leaves crunched underfoot. My family would gather around the wooden kitchen table, and we’d share stories as a pot of something delicious simmered on the stove. This Creamy Chicken Enchilada Soup is one of those dishes that takes me back to those heartwarming moments. It’s a cozy hug in a bowl, perfect for when you need a little comfort and warmth.

Why You’ll Absolutely Love This Recipe

• It’s like a warm blanket for your soul, perfect for those chilly nights.
• Easy as pie—no complicated steps, just a few simple ingredients that come together beautifully.
• The flavors are rich and layered, much like the stories shared at a family gathering.
• Perfect for a Soup Dinner, it’s hearty enough to stand on its own.
• It’s versatile, letting you choose your favorite toppings and make it your own.

Simple Ingredients for a Delicious Treat

When it comes to making something truly special, I believe in letting the ingredients shine. Here’s what you’ll need for this Homemade Soup Recipe:

• Avocado oil or if you’re like me, a bit of butter or ghee works wonders.
• Good ol’ chicken—the star of the show, whether you prefer it cubed or shredded.
• A medium onion and garlic—because nothing beats that savory aroma.
• Enchilada sauce and diced roasted tomatoes to bring in those cozy, comforting flavors.
• Chicken broth, black beans, and sweet corn for that rustic, hearty feel.
• And of course, spices like cumin, chili powder, and a touch of coriander to add depth.
• For that creamy finish, you’ll want sour cream and some shredded cheese.
• Optional toppings like avocado, cilantro, and tortilla strips to make it just right.

You’ll find the full ingredient list with exact measurements in the recipe card below!

Let’s Make Some Magic: Step-by-Step

Now, let’s roll up our sleeves and get to cooking. I’ll be right here with you, step by step:

Start by heating up that avocado oil in a large pot over medium heat. Add your chicken, seasoned with salt and pepper, and cook it until it’s golden brown. Once done, set it aside. Now, in the same pot, toss in your diced onion and minced garlic. Sauté them until they’re soft and fragrant—breathe in that comforting aroma. Stir in your spices, letting them dance in the pot for a minute before adding the tomatoes. Let this simmer for a bit.

Next, pour in the enchilada sauce and chicken broth, and bring back the cooked chicken. Add your black beans and corn, then let it all simmer together for about 15-20 minutes, allowing the flavors to meld beautifully.

Once you’re ready, remove the soup from the heat, stir in the sour cream, and watch as it transforms into a creamy delight. Add your cheese, letting it melt into the soup, creating a luscious texture. Taste and adjust the seasoning, maybe add a splash of lime juice for a zesty touch.

A Few of My Favorite Tips

Here’s a little secret from my kitchen to yours: if you’re looking for an extra creamy texture, a splash of heavy cream can work wonders. And if you’re like me and enjoy a bit of heat, a pinch of cayenne can add a nice kick.

How I Like to Serve This

When it’s time to serve, I love to ladle the soup into big bowls and top it with crispy tortilla strips, creamy avocado slices, a sprinkle of cilantro, and a wedge of lime. It’s not just a meal; it’s an experience, much like sharing stories on the porch with loved ones.

Storing & Reheating (If There’s Any Left!)

If you happen to have leftovers, this soup stores beautifully. Just place it in an airtight container and pop it in the fridge for up to three days. When you’re ready to enjoy it again, reheat it gently on the stove, stirring occasionally to keep that creamy texture.

For more chicken recipes that feel like home, you might enjoy **[The Comforting Homemade Butter Chicken Your Family Will Love](https://goldenchickenrecipes.com//the-comforting-homemade-butter-chicken-your-family-will-love)**, or my go-to weeknight savior, **[Why This Black Pepper Chicken Is My Weeknight Savior](https://goldenchickenrecipes.com//why-this-black-pepper-chicken-is-my-weeknight-savior)**. And if you’re craving something creamy and rich, check out **[The Creamy Garlic Parmesan Chicken Pasta That Feels Like Home](https://goldenchickenrecipes.com//the-creamy-garlic-parmesan-chicken-pasta-that-feels-like-home)**.

Print Pin

Creamy Chicken Enchilada Soup

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Calories 450

This creamy chicken enchilada soup is a comforting and flavorful dish, perfect for chilly evenings.

Ingredients

Base Ingredients

• 2 tablespoons avocado oil (or butter or ghee)
• 1 pound chicken fillets or pieces ((cubed or shredded))
• 1 medium onion ((diced))
• 3 cloves fresh garlic ((minced))
• 1 can enchilada sauce ((10 oz))
• 1 can diced roasted tomatoes ((14.5 oz))
• 4 cups chicken broth ((low-sodium))
• 1 can black beans ((drained and rinsed))
• 1 cup frozen sweet corn ((drained))
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon ground coriander ((optional))
• salt and pepper ((to taste))
• 1 cup sour cream ((for creaminess))
• 1 cup cheese ((shredded))
• toppings ((optional: avocado, cilantro, tortilla strips, lime wedges, additional cheese))

Instructions 

• Dice the onions and set aside. Grate the cheese and set aside.
• Heat avocado oil in a large pot, add chicken, season, and cook until golden brown. Remove chicken.
• Add onion and garlic to the pot, sauté until softened.
• Stir in spices, add tomatoes, and cook until they break down.
• Add enchilada sauce, chicken broth, and return chicken to the pot.
• Stir in beans and corn, simmer, then add sour cream and cheese until melted.

Notes

For extra richness, stir in heavy cream before serving.

Calories: 450kcal

Cost: $15.00

Course: Soup

Cuisine: Mexican

Keyword: chicken

There’s something about a bowl of homemade chicken soup that takes me back to my childhood days on the farm. I remember the chilly mornings when I’d help my father gather eggs, the fog still clinging to the fields, and the warmth of the kitchen waiting for us. My mother would always have a pot of chicken soup simmering on the stove, filling the house with its comforting aroma. It was more than just a meal; it was a symbol of home, resilience, and the simple joys of rural life. Today, I’m excited to share with you a recipe that has warmed my heart and home for decades.

Why You’ll Absolutely Love This Recipe

• It’s as easy as a Sunday morning, bringing a little kitchen victory to your day!
• Perfect for slow cooker soup lovers, letting you enjoy the day while it does all the work.
• Each spoonful feels like a warm hug from your favorite grandma.
• It’s versatile enough to suit any season, whether you crave a hearty soup in the winter or a light meal in the summer.

Simple Ingredients for a Delicious Treat

Now, let’s talk about the ingredients. You see, the beauty of this chicken soup lies in its simplicity. We’re talking about fresh chicken, hearty vegetables, and a few herbs that you probably already have in your pantry. It’s about letting these humble ingredients shine and do their magic. Remember, the best meals are often the simplest ones.

You’ll find the full ingredient list with exact measurements in the recipe card below!

Let’s Make Some Magic: Step-by-Step

Alright, folks, let’s get cooking! First, you’ll want to start by preparing your chicken and vegetables. If you’re using a slow cooker, this is the moment to let it become your best friend. Simply toss in your ingredients, set it to low, and let it work its magic while you enjoy the day. If you’re cooking on the stovetop, bring everything to a gentle boil, then let it simmer until the flavors meld together beautifully. I’m right here with you every step of the way, cheering you on!

A Few of My Favorite Tips

Now, let me share a little secret with you. To really elevate the flavor, I like to add a dash of love—okay, maybe it’s more like a teaspoon of homemade chicken stock concentrate. And don’t forget to taste as you go. After all, cooking should be as enjoyable as eating. Feel free to adjust the seasoning to your liking.

How I Like to Serve This

When it comes to serving, I like to keep things simple. A warm bowl of chicken soup pairs beautifully with a slice of crusty bread or a side of homemade cornbread. If you’re looking for something a bit more filling, try it with a side of The Comforting Smothered Chicken and Rice Your Family Will Love or The Comforting Homemade Butter Chicken Your Family Will Love.

Storing & Reheating (If There’s Any Left!)

If you find yourself with leftovers, lucky you! This chicken soup keeps well in the fridge for up to four days. Just make sure to store it in an airtight container. When you’re ready to enjoy it again, simply reheat it on the stove over low heat, stirring occasionally. It’s like a hug in a bowl, ready whenever you need it.

Print Pin

Chicken Soup Recipes

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 350

A comforting and hearty chicken soup perfect for any occasion.

Ingredients

Chicken Soup Ingredients

• 1 kg chicken (cut into pieces)
• 2 liters water
• 1 cup carrots (diced)
• 1 cup celery (diced)
• 1 cup onion (diced)
• 1 teaspoon salt
• 1 teaspoon pepper

Instructions 

• In a large pot, combine chicken and water. Bring to a boil.
• Add carrots, celery, onion, salt, and pepper.
• Reduce heat and simmer for 30 minutes.
• Remove chicken, shred it, and return to the pot.
• Serve hot and enjoy!

Notes

For extra flavor, add herbs like thyme or parsley.

Calories: 350kcal

Cost: $15.00

Course: Soup

Cuisine: American

Keyword: chicken

There’s something about a bowl of chicken rice soup that just feels like home, isn’t there? Growing up in the rural South, my days were filled with the simple pleasures of farm life. I remember chilly afternoons spent gathering fresh eggs with my father, the air crisp and full of promise. On those days, nothing warmed the soul quite like a hearty bowl of soup simmering on the stove. This recipe for Cozy Comforting Chicken Rice Soup takes me back to those moments—when life was uncomplicated and full of warmth. It’s a dish that’s not just about nourishment; it’s about love, resilience, and the comforting embrace of tradition.

Why You’ll Absolutely Love This Recipe

• It’s so easy, it feels like a little kitchen victory!
• The ingredients are as simple as they are wholesome—nothing fancy, just good honest food.
• It’s a perfect way to use up leftover chicken, making it both economical and delicious.
• Every spoonful is like a warm hug, perfect for those chilly days when you need a little extra comfort.

Simple Ingredients for a Delicious Treat

Now, let’s talk about what goes into this delightful dish. The beauty of this recipe lies in its simplicity. We start with 1 medium yellow onion, chopped, 2 medium carrots, chopped, and 2 celery ribs, sliced into 1/2-inch pieces. These are the cornerstones of any good soup, bringing sweetness and depth. Add to this 2 garlic cloves, minced, for a bit of warmth, and the herbal notes of 4 fresh thyme sprigs and a bay leaf to round out the flavors.

You’ll find the full ingredient list with exact measurements in the recipe card below!

Let’s Make Some Magic: Step-by-Step

Alright, folks, let’s get cooking! Heat a large pot over medium heat and add 1 tablespoon extra-virgin olive oil. Stir in the onion, carrots, and celery, sautéing for about 5 minutes until the vegetables begin to soften. Add the minced garlic, thyme sprigs, and bay leaf to the pot and cook for 1 additional minute, allowing the flavors to develop. Pour in 8 cups chicken stock or broth and bring to a boil. Stir in 1 cup long grain white rice, uncooked, and 2 cups shredded cooked chicken. Season with kosher salt and freshly ground black pepper according to taste. Reduce heat to medium-low and simmer for 25 to 30 minutes until the rice is fully cooked and tender. If you like your soup a little thinner, just add 1 to 2 cups more broth. Don’t forget to remove the thyme sprigs and bay leaf before serving!

A Few of My Favorite Tips

Here’s a little secret from my kitchen to yours: when you’re adding that final squeeze of lemon juice and sprinkle of chopped parsley, you’re not just finishing a dish. You’re transforming it. The lemon adds a brightness that lifts all those rich flavors, and the parsley brings a fresh, vibrant note that ties everything together.

How I Like to Serve This

When it comes to serving this Cozy Comforting Chicken Rice Soup, I like to keep things simple. A warm, crusty bread on the side is all you need to make this meal complete. And if you’re feeling a little indulgent, a pat of butter on that bread wouldn’t go amiss!

Storing & Reheating (If There’s Any Left!)

If you happen to have leftovers, this soup keeps beautifully in the fridge for up to 3 days. Just store it in an airtight container. When you’re ready to enjoy it again, gently reheat it on the stove over medium heat, adding a splash of broth or water to restore its consistency if needed.

For more comforting recipes, check out **The Comforting Smothered Chicken and Rice Your Family Will Love** and **Discover the Comfort of Smothered Chicken and Rice Delight**. If you’re looking for something a little different, you might enjoy **The Cozy Low Carb Chicken Casserole That Feels Like Home**.

Print Pin

Cozy Comforting Chicken Rice Soup

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Calories 350

This hearty chicken rice soup is perfect for chilly days, offering warmth and comfort in every bowl.

Ingredients

Vegetables

• 1 medium yellow onion, chopped
• 2 medium carrots, chopped
• 2 ribs celery, sliced into 1/2-inch pieces
• 2 cloves garlic, minced

Herbs and Seasoning

• 4 sprigs fresh thyme
• 1 leaf bay leaf
• kosher salt, to taste
• freshly ground black pepper, to taste
• fresh lemon juice, for serving
• chopped parsley, for serving

Base

• 1 tablespoon extra-virgin olive oil
• 8 cups chicken stock or broth (plus more if needed)
• 1 cup long grain white rice, uncooked
• 2 cups shredded cooked chicken

Instructions 

• Heat a large pot over medium heat and add the olive oil. Sauté onion, carrots, and celery for about 5 minutes until softened.
• Add garlic, thyme, and bay leaf; cook for 1 minute.
• Pour in chicken stock, bring to a boil, then stir in rice and chicken. Season with salt and pepper.
• Reduce heat to medium-low and simmer for 25-30 minutes until rice is tender. Add more broth for desired consistency.
• Remove thyme and bay leaf. Serve warm with lemon juice and parsley.

Notes

For extra flavor, consider adding a splash of white wine while cooking.

Calories: 350kcal

Cost: $15.00

Course: Soup

Cuisine: American

Keyword: chicken

Growing up in the rural South, there was one constant that always brought my family together—chicken pot pie. It wasn’t just a meal; it was a tradition, a warm hug on a cold day, a reminder that the simplest things in life can bring the greatest comfort. This Chicken Pot Pie Soup recipe is a nod to those cherished memories, capturing the essence of a beloved dish in a bowl of hearty soup. It’s the kind of recipe that wraps you up in nostalgia, reminding you of home, resilience, and the simple joys of rural life.

Why You’ll Absolutely Love This Recipe

• It’s so easy, it feels like a little kitchen victory!
• Brings back the comforting taste of traditional pot pie, but in a soup form.
• Perfect for family gatherings or a quiet night in by the fire.
• Uses simple, wholesome ingredients that you probably already have at home.
• This Chicken Pot Pie Soup Recipe is sure to become a family favorite, just like it has in mine.

Simple Ingredients for a Delicious Treat

There’s something truly magical about taking humble ingredients and turning them into a dish that warms the soul. Each component of this soup is a little piece of home. From the buttery, golden onions and carrots to the rich, savory chicken stock, every ingredient plays its part in creating a symphony of flavors.

Yukon gold potatoes add a creamy texture, while the combination of frozen peas and corn brings a touch of sweetness. Don’t forget the parsley—it’s the finishing touch that brightens up the bowl. You’ll find the full ingredient list with exact measurements in the recipe card below!

Let’s Make Some Magic: Step-by-Step

Now, let’s get to cooking this delicious Homemade Soup Recipe. Imagine me right there with you, guiding you through each step.

• Start by heating a dutch oven or soup pot over medium/high heat and melt in 6 tablespoons of butter. This is where the magic begins, as the butter sizzles and fills your kitchen with a nutty aroma.
• Add in your chopped onion, celery, and sliced carrots. Sauté them for about 5-7 minutes until they’re softened and lightly golden. Stir occasionally, letting them dance around the pot.
• Next, introduce the mushrooms and garlic. Sauté for another 5 minutes, allowing their flavors to meld beautifully with the rest of the ingredients.
• Sprinkle in the flour, stirring constantly for a minute until it turns golden. This will give your soup that lovely thickness we’re aiming for.
• Add the chicken stock, sliced potatoes, salt, and pepper. Bring everything to a boil, then reduce the heat to a simmer. Partially cover your pot and let it cook for 12-15 minutes until the potatoes are tender.
• Now, it’s time for the stars of the show: shredded chicken, peas, and corn. Add them along with the whipping cream and parsley. Bring the soup back to a simmer and continue cooking for another 5 minutes.
• Season to taste with salt and pepper, then remove from heat. Your kitchen should be smelling like heaven by now.

A Few of My Favorite Tips

Here’s a little secret from my kitchen to yours: let the soup sit for a few minutes before serving. It allows the flavors to meld even more, creating a richer taste. If you’re in the mood for a thicker soup, mash some of the potatoes with a fork before adding the chicken.

How I Like to Serve This

I love serving this Creamy Chicken Pot Pie soup with a side of crusty bread. It’s perfect for soaking up every last drop. For a little extra, sprinkle some fresh parsley on top before serving. It’s the kind of meal that makes you want to gather around the table and share stories.

Storing & Reheating (If There’s Any Left!)

If you find yourself with leftovers, this soup stores beautifully. Place it in an airtight container and refrigerate for up to three days. When you’re ready to enjoy it again, reheat it gently on the stove over low heat. You might need to add a splash of chicken stock or cream to bring it back to its original glory.

For more comfort food, check out The Comforting Smothered Chicken and Rice Your Family Will Love and Why This Creamy Tomato Tortellini Warms My Heart Every Time.

Print Pin

Chicken Pot Pie Soup

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Calories 450

A comforting and hearty soup that combines all the flavors of chicken pot pie in a warm, creamy broth.

Ingredients

Base Ingredients

• 6 tbsp unsalted butter
• 1 medium yellow onion (chopped) ((1 cup))
• 2 medium carrots (sliced)
• 2 sticks celery (finely chopped)
• 8 oz white or brown mushrooms (sliced)
• 3 cloves garlic (minced)
• 1/3 cup all-purpose flour
• 6 cups chicken stock
• 3-4 tsp salt ((to taste))
• 1/2 tsp black pepper
• 1 lb yukon gold potatoes (sliced) ((peeled, 1/4” thick))
• 5 cups cooked chicken (shredded)
• 1 cup frozen peas
• 1 cup corn ((frozen or canned))
• 1/2 cup whipping cream
• 1/4 cup parsley (finely chopped) ((plus more for garnish))

Instructions 

• Heat a dutch oven over medium/high heat and melt butter.
• Add onion, celery, and carrots; sauté for 5-7 minutes until softened.
• Add mushrooms and garlic; sauté for another 5 minutes.
• Add flour and stir for 1 minute until golden.
• Add stock, potatoes, salt, and pepper; bring to a boil, then simmer for 12-15 minutes.
• Add chicken, peas, corn, cream, and parsley; simmer for another 5 minutes.

Notes

For extra flavor, use homemade chicken stock.

Calories: 450kcal

Cost: $15.00

Course: Soup

Cuisine: American

Keyword: chicken

There’s something magical about a pot of chicken soup simmering on the stove, the aroma wrapping around you like a warm hug from the past. Growing up in the rural South, my life was steeped in the comforts of home-cooked meals, and nothing quite says ‘home’ like a bowl of **Comforting Chicken Soup with Potatoes**. This recipe takes me back to chilly afternoons spent in my grandma’s kitchen, where the world felt just right as long as there was soup on the table. It’s more than just a meal; it’s a memory crafted in flavors, a gentle reminder of the resilience and warmth that define family and community.

Why You’ll Absolutely Love This Recipe

• It’s so easy, it feels like a little kitchen victory!
• Rich and hearty, perfect for those seeking **Healthy Soup Recipes With Potatoes**.
• Brings the nostalgic taste of **Country Chicken Soup** to your table.
• A comforting choice for an **Easy Sick Soup Recipe**.

Simple Ingredients for a Delicious Treat

When it comes to crafting a dish that feels like home, it all starts with simple, honest ingredients. This soup features the humble potato, a staple that’s been a part of my family’s table for generations. Paired with tender chicken and aromatic herbs like rosemary and thyme, each spoonful is a journey back to simpler times. I love using fresh garlic and onions to create a base that’s aromatic and flavorful, and a touch of cheddar cheese adds just the right amount of creamy richness.

You’ll find the full ingredient list with exact measurements in the recipe card below!

Let’s Make Some Magic: Step-by-Step

Now, let’s roll up our sleeves and get to the heart of it. Start by heating a tablespoon of olive oil and a pat of butter in a large pot over medium heat. Add your chopped onion, carrots, and celery, letting them sweat until they’re soft and fragrant. Stir in the minced garlic, rosemary, and thyme, allowing their aromas to fill your kitchen.
Next, introduce the chicken fillet, letting it cook until lightly browned. Sprinkle in the flour, stirring until it disappears into a golden roux. Slowly pour in the milk, whisking continuously until the mixture thickens slightly.
It’s time for the star of the show—add the cubed potatoes and chicken broth, bringing everything to a gentle boil. Lower the heat, cover, and let it simmer until the potatoes are fork-tender and the flavors have melded beautifully.
Finally, stir in the cheddar cheese until it melts into the soup, creating a luxurious texture. Finish with a handful of fresh parsley and season with salt and pepper to taste.

A Few of My Favorite Tips

Here’s a little secret: if you’re looking to elevate the flavor, try roasting the garlic before adding it to the soup. It adds a depth that’s simply irresistible. And if you’re in the mood for a bit more texture, throw in some beans for a delightful twist on **Soup With Chicken And Beans**.

How I Like to Serve This

I love serving this soup with a side of crusty bread, perfect for soaking up every last drop. On special occasions, I’ll top it with crispy fried onions for a bit of crunch. It’s the kind of meal that brings the family together, reminding us of the simple joys of life.

Storing & Reheating (If There’s Any Left!)

If you manage to have leftovers, this soup stores beautifully in the fridge for up to three days. Simply reheat on the stove over low heat, stirring occasionally until warmed through. It’s like revisiting a cherished memory with every reheating.

For more comforting recipes, check out **The Comforting Smothered Chicken and Rice Your Family Will Love**, or if you’re in the mood for something a bit different, try **The Cozy Low Carb Chicken Casserole That Feels Like Home**. And if Mediterranean flavors are calling your name, don’t miss **Why This Mediterranean Chicken Zucchini Bake Feels Like Home**.

Print Pin

Comforting Chicken Soup with Potatoes

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Calories 450

This hearty chicken soup is perfect for chilly days, featuring tender chicken, potatoes, and a medley of vegetables.

Ingredients

Base Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter ((20 g))
• 1 medium onion, chopped
• 2 medium carrots, chopped
• 2 to 3 sticks celery, chopped
• 2 to 3 cloves garlic, minced
• 1/2 tablespoon chopped fresh rosemary
• 1/2 tablespoon chopped fresh thyme
• 1 pound chicken fillet ((450 g))
• 2 tablespoons all-purpose flour
• 2 cups milk ((475 ml))
• 1 1/2 pounds potatoes, peeled and cubed ((650 g))
• 4 cups chicken broth ((1 liter))
• 1 cup low-fat cheddar cheese ((120 g))
• a handful fresh parsley, roughly chopped
• salt and freshly ground black pepper to taste

Instructions 

• Heat olive oil and butter in a large pot over medium heat. Add onion, carrots, celery, and garlic; sauté until softened.
• Add rosemary, thyme, and chicken; cook until chicken is browned.
• Stir in flour, then gradually add milk and chicken broth, stirring constantly.
• Add potatoes, bring to a boil, then reduce heat and simmer until potatoes are tender.
• Stir in cheese until melted, then season with salt and pepper.
• Garnish with parsley before serving.

Notes

For extra flavor, consider adding a splash of lemon juice before serving.

Calories: 450kcal

Cost: $15.00

Course: Soup

Cuisine: American

Keyword: chicken

Growing up in the rural South, my days were filled with the familiar cluck of chickens and the comforting aroma of hearty meals cooking on the stove. Every dish was a story, a memory, a connection to my family and community. Today, I’m thrilled to share a recipe that holds a special place in my heart—Creamy Chicken Enchilada Soup. This soup is more than just a meal; it’s a warm embrace on a chilly evening, a reminder of the simple joys and resilience found in the heart of the rural countryside. As the leaves turn golden and the air grows crisp, there’s nothing quite like a bowl of this soup to bring warmth and comfort.

Why You’ll Absolutely Love This Recipe

• It’s as easy as pie: You can whip this up without breaking a sweat, making it a perfect addition to your Fall Meal Prep Recipes.
• A symphony of flavors: The combination of cumin, chili powder, and oregano creates a depth that’s downright delicious.
• Perfect for using leftovers: Got some leftover shredded chicken? This is your ticket to transforming it into something magical.
• It warms you to the core: An absolute must-have for your collection of Fall Soups Recipes.

Simple Ingredients for a Delicious Treat

Every ingredient in this soup carries its own story, bringing together a tapestry of flavors that remind me of home. From the diced fire-roasted tomatoes to the sweet corn, each element sings with its own note. The shredded chicken is the heart of the dish, a nod to countless family gatherings where chicken was always the star. Here’s what you’ll need:

• Butter or ghee (or avocado oil)
• Diced onion, celery, and carrot for a classic base
• Red bell pepper and garlic for a flavor punch
• Fire-roasted tomatoes and tomato paste for richness
• Low sodium chicken broth to tie it all together
• Red kidney beans, black beans, and sweet corn for texture and heartiness
• Shredded cooked chicken and a Mexican cheese blend to finish it off

You’ll find the full ingredient list with exact measurements in the recipe card below!

Let’s Make Some Magic: Step-by-Step

Picture me right there with you, guiding you through each step as we transform simple ingredients into something spectacular:

1. Melt your butter or ghee in a large stockpot over medium-high heat. Let the aroma fill your kitchen—it’s the smell of something wonderful about to happen.
2. Add your diced onion, celery, carrot, red bell pepper, and garlic. Cook until everything softens, about 5-6 minutes. You’re building a flavor base that will carry the whole soup.
3. Stir in the ground cumin, chili powder, and dried oregano. Add the fire-roasted tomatoes, tomato paste, and chicken broth. Season with salt and pepper, then bring it to a boil. Lower the heat and let it simmer for 10-15 minutes until the veggies are tender.
4. Remove from heat and blend the soup until smooth and creamy using a hand blender. Return it to medium heat and add the beans, corn, and shredded chicken.
5. Stir everything together and let it heat through for a couple of minutes. The soup is now ready for its final act.
6. Ladle into bowls and top with the Mexican cheese blend. Watch it melt and mingle with the soup for a creamy finish.

A Few of My Favorite Tips

Just between us, here are a few secrets to make your soup truly shine:

• For an extra kick, add a pinch of cayenne pepper or a dash of hot sauce.
• If you’re short on time, canned chicken works wonders in this recipe, making it a great addition to Soups With Canned Chicken.
• Consider doubling the recipe, as this soup freezes beautifully and makes for a quick meal on busy nights.

How I Like to Serve This

I love serving this soup with a side of warm cornbread or a slice of crusty bread for dipping. It’s perfect for a cozy family dinner or a gathering with friends. Pair it with a simple green salad, and you’ve got a meal that’s as satisfying as it is delicious.

Storing & Reheating (If There’s Any Left!)

If you find yourself with leftovers, this soup stores beautifully in the fridge for up to 3 days. Simply reheat on the stovetop or in the microwave until warmed through. If you’re planning to freeze it, let it cool completely before transferring to airtight containers. It’ll keep in the freezer for up to 3 months. Just thaw overnight in the fridge and reheat when you’re ready to enjoy it again.

For more comforting recipes, be sure to check out my other favorites like **[The Comforting Smothered Chicken and Rice Your Family Will Love](https://goldenchickenrecipes.com//the-comforting-smothered-chicken-and-rice-your-family-will-love)** and **[Why This Black Pepper Chicken Is My Weeknight Savior](https://goldenchickenrecipes.com//why-this-black-pepper-chicken-is-my-weeknight-savior)**. These dishes, like our Creamy Chicken Enchilada Soup, are all about bringing warmth and joy to your table.

Print Pin

Creamy Chicken Enchilada Soup

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Calories 350

This creamy chicken enchilada soup is a comforting and flavorful dish, perfect for chilly days.

Ingredients

Base Ingredients

• 1 tablespoon butter or ghee (avocado oil also works)
• 1 medium onion (diced)
• 2 stalks celery (sliced)
• 1 medium carrot (thinly sliced)
• 1 large red bell pepper (diced)
• 2-3 cloves garlic (chopped)
• 1.5 teaspoon ground cumin
• 1 tablespoon chili powder
• 1 teaspoon dried oregano
• 15 ounces diced fire-roasted tomatoes (1 can)
• 0.25 cup tomato paste
• 4 cups low sodium chicken broth
• 14.5 ounces red kidney beans (drained and rinsed (1 can))
• 14.5 ounces black beans (drained and rinsed (1 can))
• 1 cup fresh or frozen sweet corn
• 2 cups shredded cooked chicken
• 1 cup mexican shredded cheese blend (for garnishing)
• salt and pepper (to taste)

Instructions 

• Melt butter or ghee in a large stockpot over medium-high heat.
• Add onion, celery, carrot, bell pepper, and garlic; cook until softened, about 5-6 minutes.
• Stir in cumin, chili powder, oregano, tomatoes, tomato paste, and broth; season with salt and pepper, bring to a boil, then simmer for 10-15 minutes.
• Blend the soup until smooth, then add beans, corn, and chicken; stir to combine and heat through.
• Serve in bowls topped with cheese or your favorite toppings.

Notes

For extra creaminess, add a splash of cream before serving.

Calories: 350kcal

Cost: $15.00

Course: Soup

Cuisine: Mexican

Keyword: chicken

Growing up in the rural South, my life has been a tapestry woven with the golden threads of family, community, and the humble chicken. I remember those crisp early mornings, gathering eggs with my father, the gentle clucking of hens as our soundtrack. It was more than just a task; it was a ritual etched into the heart of our little farm life. This Carrabba’s Copycat Shredded Chicken Soup is a bowlful of warmth and nostalgia, reminiscent of simpler times and the comfort of home-cooked meals shared around a bustling kitchen table. It’s a dish that wraps around you like a cozy quilt, perfect for those chilly nights when you need a little extra comfort.

Why You’ll Absolutely Love This Recipe

• It’s so easy, it feels like a little kitchen victory!
• The flavors are as rich as a Southern sunset.
• It’s a hearty meal that warms you from the inside out.
• Perfect for family gatherings or quiet nights at home.

Simple Ingredients for a Delicious Treat

Each ingredient in this Italian Soup tells a story, from the sweet crunch of carrots to the bold aroma of garlic. I’ve always believed that cooking is a dance, a symphony of flavors coming together to create something beautiful. Here’s what you’ll need:

• Chicken: The star of our show! Opt for a whole chicken or bone-in, skin-on pieces for a rich, flavorful base.
• Onion & Garlic: These are the soul of any good soup, bringing depth and warmth.
• Celery & Bell Pepper: They add a fresh crunch and a pop of color.
• Carrots & Potatoes: For sweetness and heartiness, balancing the savory notes.
• Diced Tomatoes: They round out the flavor profile beautifully.
• Italian Parsley: Adds a refreshing brightness.
• Ditalini Pasta: Chewy and satisfying, it’s the perfect addition to this comforting bowl.

You’ll find the full ingredient list with exact measurements in the recipe card below!

Let’s Make Some Magic: Step-by-Step

Now, let’s get our hands a little floury and dive into the heart of this dish. Picture me right beside you, sharing stories and laughter as we cook.

Start by placing your chicken and chopped veggies into a large soup pot. Pour in the chicken stock and water until everything’s comfortably covered. Bring it to a rolling boil over medium-high heat. As it simmers, the kitchen fills with a comforting aroma that reminds me of home.

Once boiling, reduce the heat and let it simmer for about 30 minutes. This is the time to let the flavors meld together, creating a broth that’s richly layered and satisfying.

Carefully remove the chicken, let it cool a bit, then shred it with two forks. This step always brings a smile to my face, knowing I’m one step closer to a delicious meal.

Add the ditalini pasta and cook until just tender. Stir in the parsley and a splash of vinegar or lemon juice to brighten the flavors. Serve hot, garnished with extra parsley if you like.

A Few of My Favorite Tips

Here are a few secrets from my kitchen to yours:

• For an even richer broth, try roasting the chicken beforehand.
• Use homemade chicken stock if you can—it makes all the difference.
• Don’t rush the simmering process; good things take time!

How I Like to Serve This

This soup pairs beautifully with a warm, crusty loaf of bread, perfect for soaking up every last drop. Sometimes, I’ll sprinkle a little parmesan on top for an extra touch of flavor.

Storing & Reheating (If There’s Any Left!)

Store any leftovers in an airtight container in the fridge for up to three days. When you’re ready to enjoy another bowl, gently reheat it on the stove. This soup also freezes well, making it a great Ready Meal for busy days.

And if you’re looking for more chicken-inspired comfort, check out **The Comforting Smothered Chicken and Rice Your Family Will Love** or **Why This Creamy Tomato Tortellini Warms My Heart Every Time**. Both are sure to warm your soul just like this hearty soup.

Print Pin

Warm Up with Carrabba’s Copycat Shredded Chicken Soup

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6 servings

Calories 350

This hearty shredded chicken soup is a comforting dish perfect for chilly days, packed with flavor and nutrition.

Ingredients

Main Ingredients

• 1 whole chicken (a flavorful base for your soup; ensure it's high-quality for best taste.)
• 1 medium onion (provides a savory foundation; chop finely for maximum infusion of flavor.)
• 2 stalks celery (adds a fresh crunch and earthiness; look for bright green stalks.)
• 2 medium carrots (sweetness to balance the savory; slice them evenly for consistent cooking.)
• 1 medium bell pepper (color and sweetness; any variety works, but red adds a nice pop.)
• 2 medium potatoes (for heartiness and texture; russets or yukon golds are ideal.)
• 1 15-ounce can diced tomatoes (fresh or canned, they round out the flavor profile.)
• 2 leaves bay leaves (impart an aromatic essence; don't forget to remove them after cooking!)
• 3 cloves garlic (fresh garlic brings bold flavors; crush it to release more oils.)
• 1/4 cup italian parsley (brightens the soup and adds freshness; chop before sprinkling on top.)
• 8 cups chicken stock (homemade stock adds depth; if using store-bought, choose low-sodium.)
• 4 cups water (add enough to cover the ingredients.)
• 1 cup ditalini pasta (chewy and satisfying; you can substitute with any small pasta.)
• 2 tablespoons flour (use as a thickener if desired.)
• 1 tablespoon vinegar or fresh lemon juice (a splash brightens all the flavors.)

Instructions 

• In a large soup pot, place the chicken alongside the chopped onion, celery, carrots, bell pepper, diced potatoes, and tomatoes. Add bay leaves, crushed garlic, chicken stock, and enough water to cover. Bring to a boil.
• Once boiling, reduce heat to a simmer and partially cover. Allow to simmer for about 30 minutes.
• Carefully remove the chicken, shred it, and return to the pot.
• Add ditalini pasta, stir, and cook uncovered for 13–15 minutes until tender.
• Once cooked, turn off heat, remove bay leaves, and stir in chopped parsley. Serve hot.

Notes

For added flavor, consider using homemade chicken stock.

Calories: 350kcal

Cost: $15.00

Course: Soup

Cuisine: Italian

Keyword: chicken

There’s something about the gentle simmer of a pot on the stove that takes me back to those crisp autumn days on the farm. The kind where the sun hung low in the sky, casting golden hues over the fields, and the air was filled with the earthy scent of fallen leaves. This Keto Crack Chicken Soup is a bowl of those memories, bringing the warmth of home and the spirit of resilience right to your kitchen. It’s a recipe that’s all heart, perfect for those chilly nights when you need a little extra comfort. Every spoonful is like a hug from my dear old grandma, who knew that the secret to a good soup was just as much in the love you put into it as the ingredients themselves.

Why You’ll Absolutely Love This Recipe

• It’s a hearty hug in a bowl, perfect for nourishing your soul on a cold day.
• With its creamy, cheesy goodness, it’s a triumph for any Cheesy Keto Soup lover.
• Simple to make, it’s like a little kitchen victory that brings joy to both novice and seasoned cooks.
• This soup is not only delicious but fits perfectly into a Keto Soup Diet, making it a delight for those watching carbs.

Simple Ingredients for a Delicious Treat

Each ingredient in this soup tells a story, from the smoky notes of crispy bacon to the comforting richness of cream cheese. These are flavors that remind me of family gatherings and community picnics. The bacon brings a rustic touch, while the softened cream cheese dances with the sharpness of cheddar to create a symphony of flavors. And let’s not forget the chicken—cooked to perfection, it holds a special place in my heart as the star of the dish. Toss in some fresh garlic and herbs, and you’ve got yourself a pot of magic.

You’ll find the full ingredient list with exact measurements in the recipe card below!

Let’s Make Some Magic: Step-by-Step

Alright, friends, let’s roll up our sleeves and get cooking. Start by cooking the diced bacon in a Dutch Oven or pot until it’s crispy and golden. Remove it with a slotted spoon, but don’t you dare toss out that bacon grease! It’s liquid gold that’ll add depth to our soup. Add a tablespoon of butter to the pot and let it melt, then stir in those onions. Cook them for about 3 minutes—just enough to get them soft and sweet. Then, toss in the garlic, and let it work its magic for 20 seconds.

Next, pour in 4 to 6 cups of low sodium chicken broth, making sure to scrape up all those flavorful browned bits. Season it up with garlic powder, onion powder, dried dill weed, dried chives, salt, and fresh ground pepper. Add a bay leaf for good measure, bring it to a boil, then reduce the heat and let it cook for 5 minutes. Stir in the shredded chicken and let it cook for another 5 minutes. Now, it’s time for the cream cheese. Whisk it in until it’s melted and smooth, then stir in the shredded cheddar cheese until it’s all creamy and lovely.

Finally, add the baby spinach and cook for 2 minutes, then stir in the heavy cream and cook for 1 more minute. Give it a taste, adjust the seasonings if needed, and remove that bay leaf. Top with crispy bacon and sliced green scallions before serving.

A Few of My Favorite Tips

Here’s a little secret between friends: for an extra kick, try adding a pinch of red pepper flakes or a dash of hot sauce. And if you’re a fan of crunchy textures, serve the soup with a side of toasted keto bread. It’ll add a delightful crunch that complements the soup’s creaminess.

How I Like to Serve This

I love serving this soup in big, hearty bowls, topped with extra bacon and a sprinkle of scallions. It’s a feast for the eyes and the soul. Pair it with a simple green salad or a slice of rustic bread for a complete meal that warms from the inside out.

Storing & Reheating (If There’s Any Left!)

Should you find yourself with leftovers, this soup stores beautifully. Just pop it in an airtight container and keep it in the fridge for up to 3 days. When you’re ready to enjoy it again, reheat it gently on the stove, stirring occasionally to maintain that creamy texture. And remember, this soup is one of those Keto Meals To Freeze, so don’t hesitate to make a double batch and freeze some for later.

For more heartwarming recipes, check out **The Comforting Smothered Chicken and Rice Your Family Will Love** or **The Juicy Steak with Creamy Garlic Sauce That Steals Hearts**. And if you’re in the mood for something different, **Why This Creamy Tomato Tortellini Warms My Heart Every Time** is sure to hit the spot.

Print Pin

Keto Crack Chicken Soup Recipe

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Calories 450

This creamy and flavorful Keto Crack Chicken Soup is a comforting dish packed with protein and low in carbs, perfect for a cozy meal.

Ingredients

Meat

• 4 slices bacon (diced)
• 1 tablespoon butter

Vegetables

• 1 small yellow onion (diced)
• 3 cloves garlic (minced)

Broth

• 4 to 6 cups low sodium chicken broth

Spices

• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried dill weed
• ½ teaspoon dried chives
• salt and fresh ground pepper (to taste)

Chicken

• 4 cups cooked shredded chicken

Dairy

• 8 ounces cream cheese (softened)
• 1 cup shredded cheddar cheese
• 3 to 4 cups baby spinach
• ¼ cup heavy cream
• sliced green scallions (for garnish)

Instructions 

• Cook bacon until crispy, then remove, leaving grease.
• Melt butter, add onions, cook for 3 minutes, then add garlic and cook for 20 seconds.
• Add chicken broth, seasonings, and bay leaf; bring to a boil, then simmer for 5 minutes.
• Stir in chicken, cook for 5 minutes, then add cream cheese and whisk until melted.
• Add spinach, cook for 2 minutes, then stir in heavy cream and cook for 1 minute.
• Adjust seasonings, remove bay leaf, and top with bacon and scallions before serving.

Notes

For extra flavor, consider adding a splash of hot sauce or your favorite herbs.

Calories: 450kcal

Cost: $15.00

Course: Soup

Cuisine: American

Keyword: chicken