These cozy recipes are perfect for when you’re craving chicken soup, especially on chilly nights.
For convenience, you might make this soup with frozen kale without the need to thaw it beforehand.
Bok choy is a good substitute.
Photo: Antonis Achilleos
Feel free to increase the amounts of garlic and fish sauce for an even more flavorful soup.
Serve this easy and healthy chicken soup on its own or with jasmine rice, quinoa or wild rice.
This healthy chicken soup can be made in an Instant Pot or pressure cooker.
Lisa Cassell-Arms
This set-it-and-forget-it slow-cooker soup recipe is just that.
Using bone-in chicken thighs is the key to making rich soup without adding broth.
Sherry vinegar adds a touch of brightness and pairs well with the medley of vegetables.
Lisa Cassell-Arms
Serve with crusty bread.
Thyme and parsley add freshness to the traditional flavors of this crowd-pleasing soup.
The broccoli florets absorb the creamy soup base, while the chicken stays tender.
The orzo makes it filling without weighing it down.
Look for a low-sodium soup that has 450 mg sodium or less per serving.
Low-Carb Chicken Soup
This comforting, low-carb chicken soup is packed with veggies.
Chicken thighs add rich flavor and remain tender after simmering in the soup.
The lemon juice added at the end brings a lovely hint of brightness.
There are three types in this soup.
Photographer: Jen Causey, Food Stylist: Chelsea Zimmer
The soup takes her back to her childhood in Bogota.
She remembers one Friday each month being “Ajiaco Day” at her all-girls school.
“It was the most special lunch and we all loved it.”
It’s popular across North Africa and is prepared in numerous wayswith fish, meat or just veggies.
This no-frills recipe was passed down to London-based chef Nargisse Benkabbou from her maternal grandmother.
The simple ingredients make a tasty meal that evokes her past.
But she doesn’t hesitate to add her own modern twist.
“I love spicy food,” says Benkabbou.
“So I always end up adding harissa to my chorba, although it’s a bit untraditional.”
Jennifer Causey
Although it’s technically an English soup, its origins are decidedly Indian.
(The name loosely means “pepper water” in the Tamil language of Southern India.)
The sweetness of apple and coconut milk counterbalances the garlic, ginger, curry and cayenne.
Photography / Jennifer Causey, Styling / Melissa Gray / Kay Clarke
Greg DuPree
Brittany Conerly
Greg DuPree
