I’m sharing seven soups you’ll want to make again and again. Some are creamy, others are more broth-based, but they’re all so flavorful and comforting.
These soup recipes call for simple ingredients and most of them use pantry staples you may already have like canned vegetables, broth and pasta. I hope you enjoy these recipes. Let me know which one you’re making first!
7. Homemade Chickarina Soup with Mini Meatballs
Crusty bread is a must to dunk in the broth with this chicken soup. Chicken, pastina pasta, onion, carrot and celery simmer together with these mini meatballs made from ground chicken, parmesan, egg, parsley and breadcrumbs for a chicken soup that’s anything but plain.
This chicken soup recipe features mini chicken meatballs simmered right in the chicken broth until tender. It’s a heartier take on chicken soup with meatballs in every spoonful!
Homemade Chickarina Soup Recipe with Mini Meatballs
Ingredients
Method
- Prepare the meatballs: Combine all ingredients in a large bowl. Use a 1 tsp. measure to scoop out the mixture. Using clean hands, roll the chicken mixture into a ball. Wet hands frequently, as necessary. You should finish with about 80 meatballs.Set meatballs aside on a large baking sheet or piece of parchment paper or aluminum foil.
- Heat oil over medium heat in a large Dutch oven or large pot.
- Cook the celery, carrots, onions, salt and pepper in the oil until they are softened, about 7-10 minutes.
- Add the chicken breasts and chicken stock. Bring to a boil over medium-high heat, then reduce heat and simmer 10 minutes.
- Remove the chicken from the pot and place it onto a work surface.
- Drop meatballs into the simmering broth. Simmer until meatballs rise to the top, about 20-25 minutes.
- While the meatballs are cooking, shred the chicken breasts into pieces with forks.
- When the meatballs are cooked, add the chicken back into the pot. Add the pastina. Simmer 15 more minutes.
6. Old Fashioned Chicken and Vegetable Stew
Chunks of chicken breast simmer in a savory broth studded with rosemary and thyme along with hearty russet potatoes and colorful frozen mixed vegetables. Stir in a bit of heavy cream before serving for a hint of luxurious richness. This is an easy chicken stew that comes together in one pot on your stovetop or slow cooker if you brown the chicken first.
Old Fashioned Chicken and Vegetable Stew Recipe
Ingredients
Method
- Heat butter and oil in a large pot or Dutch oven over medium heat. Add chicken and cook until golden brown, breaking it up into smaller pieces with a wooden spoon as it cooks. Season with salt and black pepper. Remove the chicken onto a separate plate.
- Add onion, garlic, rosemary, thyme and salt to the pot and cook until the onions are soft, about 4-5 minutes. Add the flour and cook for 1 minute. Whisk in the chicken stock. Bring to a boil over medium-high heat, whisking constantly to scrape all the browned bits off the pot.
- Add the potatoes and frozen vegetables. Lower the heat and cover. Simmer for 12-15 minutes, until potatoes are tender, stirring occasionally. Stir in the chicken and cream plus 1/2 cup of water. Cover again and allow to simmer another 10-15 minutes until potatoes and chicken are cooked through.
- Season with additional salt and pepper to taste.
5. Butternut Squash Soup with Garlic Cheddar Biscuits
Butternut squash soup is silky, smooth and creamy without using any cream at all! Serve this stovetop soup with Bisquick biscuits for a complete meal. Simmer cubed butternut squash, onion and spices until tender. Use an immersion blender to puree the soup right in the pot, stirring in goat cheese.
Meanwhile, stir together Bisquick, cheddar and milk to make biscuit dough. Drop spoonfuls of dough on a baking sheet and bake until golden brown. Remove biscuits from the oven and brush tops with garlic butter. Ladle soup into bowls and serve biscuits on the side.
Butternut Squash Soup with Garlic Cheddar Biscuits
Ingredients
Method
- Heat the oil over medium heat in a large stock pot. Put onions in the pot and stir to coat them with the oil. Lower the heat, cover and simmer for 15 minutes, stirring occasionally.
- Add the squash, salt, pepper, cumin and thyme and stir together. Cover and simmer another 15 minutes, stirring occasionally.
- Stir in the broth and bring to a boil. Once boiling, reduce the heat again, cover and simmer another 30 minutes. Remove from heat, discard the thyme, and puree until smooth using an immersion blender. If you do not have an immersion blender, puree the soup in batches in a standard blender.
- To make the biscuits, preheat oven to 425 degrees. Stir together the Bisquick, milk and cheese. The dough will be sticky. Line a baking sheet with parchment paper and drop the dough in rounded spoonfuls onto the baking sheet. Bake 10-12 minutes.
- Combine the melted butter and garlic powder. Brush the warm biscuits with garlic butter.
- To serve, ladle the soup into bowls and top each bowl with goat cheese. Garnish with freshly ground black pepper and serve with biscuits for dunking.
4. Creamy Vegan Celery Soup
Start with celery and onion and cook low and slow until softened with dried onion, celery salt and celery seed. Add spinach and cook until spinach is softened. Using an immersion blender or a regular blender puree until smooth.
Serve with some good crusty bread for dipping and scooping and don’t worry about adding cream. This soup is naturally low-calorie enough that you may want a second bowl. It is completely plant-based.
Creamy Vegan Celery Soup
Ingredients
Method
- Coat the bottom of a large, heavy-bottomed pot with 1/4 inch of olive oil. Cook celery on medium heat until it starts to soften, 5-6 minutes. Add the salt, pepper, minced and granulated onion, celery salt and celery seed. Continue cooking until celery is very soft, another 7-8 minutes. Then add the diced onions. Saute until the vegetables are browned, another 8-10 minutes.
- Add the vegetable stock and stir to combine all ingredients. Cover and simmer on low heat for at least 1 hour.
- Off heat, add the spinach and puree with an immersion blender. Alternately, allow the soup to cool, then transfer to a standard blender, add the spinach and puree until it reaches the desired consistency.
3. Zesty Italian Chicken Soup
Make a quick seasoning blend with dried basil, dried oregano, dried parsley, garlic powder and red pepper flakes, rub it all over the chicken breast, pan sear, then shred. Cook quick cooking orzo in the broth, stir in a beaten egg to form ribbons (like egg drop soup), add baby spinach and finish with grated parmesan cheese. Serve with some crusty bread on the side!
Zesty Italian Chicken Soup
Ingredients
Method
- Combine all of the ingredients for the Italian seasoning in a shallow bowl. Coat chicken in the seasoning, pressing to adhere. Heat oil over medium heat in a nonstick pan. Brown the chicken, 5-7 minutes per side, until cooked through. Remove chicken onto a cutting board and shred with forks.
- Bring broth to a boil over medium high heat in a large pot. Beat the eggs and pour them into a glass measuring cup, or anything that has a spout. Add orzo to the broth. and cook 1 minute. Lower heat to a simmer and pour in the egg. Add the shredded chicken and spinach.
- Ladle soup into serving bowls and sprinkle with parmesan cheese and black pepper.
2. Garden Vegetable Soup
In an iconic restaurant copycat, vegetables including carrots, celery, onion, red and yellow bell peppers, and poblano peppers are simmered in a one pot vegetable soup with chickpeas and fire-roasted tomatoes. Brown rice and frozen corn add heartiness, and the broth is seasoned with smoked paprika, cumin, chili powder, thyme, and oregano. Fresh spinach is stirred in just before serving.
Garden Vegetable Soup Recipe (Panera Bread Copycat)
Ingredients
Method
- Heat olive oil over medium heat in a large Dutch oven or stock pot. Add the celery and carrots. Cook until softened and sizzling, about 10-12 minutes.
- Add the chopped onions, red peppers, yellow peppers, poblano peppers and garlic to the pot. Saute 5 more minutes.
- Using a wooden spoon, stir in the tomato paste, thyme, paprika, chili powder, cumin, oregano, salt and pepper.
- Pour in the broth and tomatoes. Bring soup to a boil.
- Reduce heat. Add the cooked rice, chick peas and frozen corn. Cover and simmer 10 minutes.
- Remove from heat and stir in the spinach leaves.
1. Ginger Chicken Ramen
Marinate chicken strips in soy sauce, ginger, garlic and honey then pan fry in a hot pan until nicely browned. Make a broth using chicken broth, white miso paste, garlic and ginger. Add a soft cooked egg, matchstick carrots, baby corn, spinach and sliced scallions for garnish for added flavour and crunch.
Easy Ginger Chicken Ramen
Ingredients
Method
- In a shallow dish, combine the soy sauce, 1/2 tsp. ginger, 1 tsp. garlic, honey and turmeric. Cut the chicken into strips and toss in the marinade.
- Heat 2 Tbsp. sesame oil in a large pan over medium heat. Cook the chicken until browned outside and tender inside, about 7-8 minutes. Remove onto a separate plate.
- Make the soft-cooked eggs: Bring 1 inch of water to a boil in a small saucepan. Carefully place the eggs into the saucepan and cover tightly. Cook for exactly 6 minutes. Remove eggs and immediately plunge into a bowl of ice water. When cool enough to handle, peel off the shells. Slice each egg in half.
- Heat the remaining sesame oil in a stock pot. Cook the remaining garlic, ginger and white parts of the scallions until sizzling, about 1-2 minutes. With the heat on medium low, pour the broth into the pot.
- Allow the broth to warm. Then, ladle out 1 cup of broth. Stir the miso paste into the warm cup of broth until dissolved. Add it back into the pot.
- Add the noodles and chicken to the broth. Cook 5-6 minutes. Add the carrots and corn. Turn off heat and stir in the spinach. Divide the soup between 4 large bowls. Garnish each bowl with one soft-cooked egg and the green parts of the scallions.
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