When the weather gets a little chilly, I always reach for a warm bowl of chicken soup. There’s just something so comforting about a hearty meal that comes together easily. You can make these warm chicken soup recipes for dinner tonight.
Today, I’m sharing some of my favorite easy chicken soup recipes that are perfect for a cozy night in. You’ll love these simple, delicious ideas for your next family meal.
Jump to Recipe:
- 1. Chicken Cordon Bleu Soup Recipe
- 2. Simple Chicken Gnocchi Soup
- 3. Easy Chicken Rice Noodle Soup
- 4. Creamy Chicken Wild Rice Soup
Homemade Chicken Cordon Bleu Soup
This soup takes classic chicken cordon bleu flavors and puts them into a warm, creamy bowl. It’s a fun way to enjoy a favorite meal in soup form for dinner.
Key Ingredients & Tips for Chicken Cordon Bleu Soup
- Good Ham: Use a quality deli ham for the best flavor in your soup. It makes a big difference.
- Shredded Swiss Cheese: Freshly shredded Swiss cheese melts smoother than pre-shredded. Take a moment to grate it yourself.
What You Need for Chicken Cordon Bleu Soup
- 2 tablespoons butter
- 1/2 cup diced yellow onion
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups cooked chicken, shredded
- 1 cup diced cooked ham
- 1.5 cups shredded Swiss cheese
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
⏱️ Time: 35 minutes🍽️ Yields: 6 servings
How to Make Chicken Cordon Bleu Soup
Step 1: Start the Base
In a big pot over medium heat, melt the butter. Add the diced yellow onion and cook until it’s soft, about 5 minutes. Stir in the flour and cook for another minute.
Step 2: Add Liquids and Chicken
Slowly pour in the chicken broth and heavy cream, stirring constantly to make sure there are no lumps. Bring the soup to a gentle simmer. Add the cooked shredded chicken and diced ham to the pot.
Step 3: Finish with Cheese
Once the soup is warm, remove it from the heat and stir in the shredded Swiss cheese until it melts nicely and the soup is creamy. Stir in the Dijon mustard. Taste and add salt and pepper if you need to.
📝 Final Note
This soup is great with some crusty bread for dipping, or you can serve it with a light side salad.
Simple Chicken Gnocchi Soup Recipe
If you like creamy soups, you’ll love my homemade version of chicken gnocchi soup. It’s creamy, comforting, and packed with soft potato gnocchi and chicken.
Key Ingredients & Tips for Chicken Gnocchi Soup
- Potato Gnocchi: Use store-bought potato gnocchi for a quick and easy soup base. No need to boil it first, it cooks right in the soup!
- Fresh Spinach: Add fresh spinach right at the very end so it just wilts. This keeps its bright color and nutrients.
What You Need for Chicken Gnocchi Soup
- 1 tablespoon olive oil
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups cooked chicken, shredded
- 16 ounces potato gnocchi
- 2 cups fresh spinach
- Salt and pepper to taste
⏱️ Time: 30 minutes🍽️ Yields: 6 servings
How to Make Chicken Gnocchi Soup
Step 1: Cook Vegetables
In a large pot, heat the olive oil over medium heat. Add the diced carrots and celery and cook until they are soft, about 5-7 minutes. Stir in the minced garlic and cook for one more minute.
Step 2: Build the Broth
Pour in the chicken broth and heavy cream. Bring the soup to a gentle simmer. Add the cooked shredded chicken.
Step 3: Add Gnocchi and Finish
Drop the potato gnocchi into the simmering soup and cook according to package directions, usually until they float to the top (about 2-3 minutes). Stir in the fresh spinach until it’s just wilted. Taste and adjust seasonings with salt and pepper.
📝 Final Note
A sprinkle of grated Parmesan cheese on top makes this even better, adding a salty finish.
Easy Chicken Rice Noodle Soup
This chicken rice noodle soup is light, flavorful, and so easy to make. It’s a wonderful choice when you want a clear broth soup that still feels satisfying and warm.
Key Ingredients & Tips for Chicken Rice Noodle Soup
- Thin Rice Noodles: Use thin vermicelli rice noodles as they cook very fast right in the broth. They only need a few minutes.
- Fresh Ginger: A little fresh grated ginger adds a bright, warm flavor to the broth. Don’t skip it for the best taste.
What You Need for Chicken Rice Noodle Soup
- 6 cups chicken broth
- 1 inch fresh ginger, grated
- 2 tablespoons soy sauce
- 2 cups cooked chicken, shredded
- 4 ounces thin rice vermicelli noodles
- 2 green onions, sliced (for garnish)
- Optional: Lime wedges for serving
⏱️ Time: 25 minutes🍽️ Yields: 4 servings
How to Make Chicken Rice Noodle Soup
Step 1: Build the Broth
In a large pot, bring the chicken broth to a gentle simmer over medium heat. Add the grated ginger and soy sauce. Stir well to combine.
Step 2: Cook Noodles and Chicken
Add the thin rice noodles and cooked shredded chicken to the simmering broth. Cook for about 3-5 minutes, or until the noodles are soft and cooked through.
Step 3: Serve
Ladle the hot soup into bowls. Top each serving with fresh sliced green onions for a nice finish. You can also add a squeeze of fresh lime juice if you like.
📝 Final Note
For a little extra heat, you can add a tiny dash of sriracha or red pepper flakes to your bowl.
Creamy Chicken Wild Rice Soup
My chicken wild rice soup is a hearty and creamy meal perfect for cold days. It’s packed with tender chicken, chewy wild rice, and vegetables for a fulfilling bowl.
Key Ingredients & Tips for Chicken Wild Rice Soup
- Cooked Wild Rice: Cook your wild rice ahead of time or use a pre-cooked packet to save time in making this soup.
- Mirepoix Base: Starting with diced carrots, celery, and onion adds a deep flavor foundation to the soup. Don’t rush this step.
What You Need for Chicken Wild Rice Soup
- 2 tablespoons butter
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1/2 cup diced yellow onion
- 1/4 cup all-purpose flour
- 5 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 2 cups cooked chicken, diced
- 1.5 cups cooked wild rice
- Salt and pepper to taste
⏱️ Time: 45 minutes🍽️ Yields: 8 servings
How to Make Creamy Chicken Wild Rice Soup
Step 1: Sauté Vegetables
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced carrots, celery, and onion. Cook until they are soft, about 7-10 minutes. Stir in the flour and cook for 1 minute more.
Step 2: Add Liquids and Flavor
Slowly pour in the chicken broth and heavy cream, stirring constantly to prevent lumps. Add the dried thyme and bring the soup to a gentle simmer.
Step 3: Combine and Heat
Stir in the cooked diced chicken and cooked wild rice. Let the soup warm through for about 10 minutes, allowing all the flavors to combine nicely. Taste and adjust salt and pepper as needed.
📝 Final Note
This soup tastes even better the next day as the flavors settle, making it a great meal prep option.
