9 Trending Chicken Soup Recipes You Need to Try This Year

Byadmin

Chicken soup has long been heralded as the ultimate “soul food.” It is the universal remedy for the common cold, the warmest hug on a rainy afternoon, and the centerpiece of Sunday family dinners across the globe. But in the modern culinary landscape, chicken soup has evolved far beyond the simple broth and noodles of our childhoods.

This year, the trends are leaning toward bold aromatics, global influences, and techniques that maximize depth of flavor. From the creamy, citrus-infused bowls of the Mediterranean to the spicy, coconut-rich broths of Southeast Asia, these nine recipes represent the pinnacle of chicken soup innovation.

1. The Ultimate Classic Homestyle Chicken Noodle Soup

Before we dive into the exotic, we must master the foundation. The trend this year for the “classic” version focuses on two things: a “golden” broth and homemade-style thick egg noodles. This isn’t just soup; it’s a restorative tonic.

Ingredients

  • The Chicken: 1 whole chicken (approx. 4 lbs), patted dry.
  • The Aromatics: 3 large carrots (sliced into coins), 3 stalks of celery (sliced), 1 large yellow onion (diced), 4 cloves of garlic (minced).
  • The Liquid: 10 cups of filtered water (or high-quality low-sodium chicken stock for extra depth).
  • Herbs & Spices: 2 bay leaves, 4 sprigs of fresh thyme, 1 sprig of rosemary, 1 tsp turmeric (for that golden color), salt and black pepper to taste.
  • The Noodles: 12 oz wide egg noodles.
  • The Finish: Freshly chopped parsley and a squeeze of lemon juice.

How to Cook: Detailed Instructions

  1. Sear the Chicken: In a large Dutch oven, heat a tablespoon of oil over medium-high heat. Place the whole chicken (or pieces) in and sear until the skin is golden brown. This Maillard reaction adds incredible depth to the broth.
  2. Sauté the Mirepoix: Remove the chicken and set aside. In the same pot, add the onion, carrots, and celery. Sauté for 6–8 minutes until the onions are translucent. Add the garlic and turmeric, cooking for another minute until fragrant.
  3. Simmer: Return the chicken to the pot. Add the water/stock, bay leaves, thyme, and rosemary. Bring to a boil, then immediately reduce to a low simmer. Cover partially and let it cook for about 60–90 minutes. The chicken should be falling off the bone.
  4. Shred: Remove the chicken and the herb sprigs. Shred the meat using two forks, discarding the skin and bones.
  5. Cook the Noodles: While the chicken is being shredded, bring the broth back to a gentle boil. Add the egg noodles and cook according to package instructions (usually 7–9 minutes).
  6. Combine: Fold the shredded chicken back into the pot. Season generously with salt and pepper.
  7. Serve: Stir in the fresh parsley and lemon juice right before serving to brighten the flavors.

2. Creamy Chicken and Wild Rice Soup (The Cozy Cabin Favorite)

This recipe is trending for its sheer indulgence. It mimics the richness of a chowder but maintains the heartiness of a traditional soup. The key is the contrast between the nutty wild rice and the silky cream base.

Ingredients

  • The Base: 1.5 lbs boneless, skinless chicken breasts or thighs.
  • The Grains: 1 cup uncooked wild rice blend (ensure it’s a high-quality mix).
  • The Vegetables: 2 cups sliced mushrooms (cremini or button), 1 large onion, 3 carrots, 2 stalks of celery.
  • The Liquid: 6 cups chicken broth and 1 cup heavy cream.
  • The Thickener: 4 tbsp butter and 1/3 cup all-purpose flour (a classic roux).
  • Seasoning: 1 tsp dried thyme, 1 tsp poultry seasoning, salt, and cracked black pepper.
  • The Finish: 2 cups fresh kale or spinach (optional for a nutritional boost).

How to Cook: Detailed Instructions

  1. Cook the Rice: Wild rice takes a long time to cook. Start by simmering the rice in 3 cups of water or broth in a separate pot for about 45 minutes, or until tender and “bloomed.” Drain any excess liquid.
  2. Sauté Veggies: In a large pot, melt 1 tbsp of butter. Sauté the onions, carrots, and celery until soft. Add the mushrooms and cook until they release their moisture and turn brown.
  3. Cook the Chicken: Add the whole chicken breasts and the 6 cups of broth to the pot with the vegetables. Simmer for 15–20 minutes until the chicken is cooked through. Remove the chicken, shred it, and set aside.
  4. The Roux: In a small saucepan, melt the remaining 4 tbsp of butter. Whisk in the flour and cook for 2 minutes to remove the raw flour taste. Slowly whisk in the 1 cup of heavy cream until a thick, smooth sauce forms.
  5. Integrate: Stir the cream mixture into the main soup pot. This will instantly thicken the broth into a luxurious velvet texture.
  6. Final Assemble: Add the shredded chicken and the cooked wild rice back into the pot. Season with thyme, poultry seasoning, salt, and pepper.
  7. Greenery: If using kale or spinach, stir it in at the very end until wilted. Serve hot with crusty bread.

3. Thai Coconut Chicken Soup (Tom Kha Gai)

This year, bold international flavors are dominating home kitchens. Tom Kha Gai is famous for its “four-pillar” balance: spicy, sour, salty, and sweet.

Ingredients

  • The Protein: 1 lb chicken breast, cut into thin bite-sized strips.
  • The Aromatics: 2-inch piece of galangal (or ginger) sliced into rounds, 2 stalks of lemongrass (bruised and cut into 2-inch pieces), 4-5 kaffir lime leaves (torn).
  • The Base: 2 cans (14 oz each) full-fat coconut milk and 2 cups chicken broth.
  • The Vegetables: 8 oz sliced shiitake or oyster mushrooms, 1 red bell pepper (sliced thin).
  • The Seasoning: 3 tbsp fish sauce, 1 tbsp brown sugar (or palm sugar), 2-3 tbsp fresh lime juice, 1 tsp red chili paste (or sliced Thai bird’s eye chilies).
  • The Garnish: Fresh cilantro and lime wedges.

How to Cook: Detailed Instructions

  1. Infuse the Broth: In a large pot, combine the chicken broth, coconut milk, galangal/ginger, lemongrass, and kaffir lime leaves. Bring to a gentle simmer over medium heat. Let it infuse for 10 minutes (do not boil aggressively or the coconut milk may separate).
  2. Poach the Chicken: Add the thinly sliced chicken and mushrooms to the broth. Simmer for about 5–7 minutes until the chicken is cooked through and the mushrooms are tender.
  3. Balance the Flavors: Stir in the fish sauce, sugar, and chili paste. Taste the broth. It should be creamy but tangy.
  4. The Acid Kick: Remove the pot from the heat and stir in the lime juice. Adding lime juice at the end preserves its bright, fresh acidity.
  5. Serve: Ladle into bowls, making sure to avoid the woody lemongrass and galangal pieces (these are for flavor, not for eating). Top with a mountain of fresh cilantro.

4. Mexican Chicken Tortilla Soup (The Zesty Crowd-Pleaser)

Texture is the name of the game here. This soup is all about the contrast between the spicy, tomato-based broth and the crunchy toppings.

Ingredients

  • The Chicken: 2 cups shredded rotisserie chicken (for a quick weeknight version).
  • The Base: 1 large onion (chopped), 3 cloves garlic, 1 can (14 oz) fire-roasted diced tomatoes, 1 tbsp tomato paste.
  • The Spices: 1 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, ½ tsp dried oregano.
  • The Bulk: 1 can black beans (rinsed), 1 cup frozen or fresh corn.
  • The Liquid: 6 cups chicken broth.
  • The Toppings (Crucial): Fried tortilla strips, diced avocado, shredded Monterey Jack cheese, fresh cilantro, and lime wedges.

How to Cook: Detailed Instructions

  1. Sauté and Spice: Sauté the onion and garlic in a large pot with a little oil. Add the tomato paste and all the spices (chili powder, cumin, paprika, oregano). Toast the spices for 1 minute to release the oils.
  2. Simmer the Base: Add the fire-roasted tomatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 20 minutes to let the flavors meld.
  3. Add Texture: Stir in the black beans, corn, and shredded chicken. Cook for another 5–10 minutes until everything is heated through.
  4. The Tortilla Strips: While the soup simmers, cut corn tortillas into thin strips and fry them in a pan with a little oil until crispy (or bake them at 400°F for 10 minutes).
  5. Assemble: Ladle the soup into bowls. This is where you get creative. Layer on the cheese, then the avocado, then a handful of tortilla strips, and finally the cilantro and lime.

5. Lemon Orzo Chicken Soup (Greek Avgolemono Style)

Avgolemono is a classic Greek technique that uses eggs and lemon to create a creamy, silky texture without any dairy. It’s light, bright, and incredibly sophisticated.

Ingredients

  • The Base: 1.5 lbs chicken thighs, 8 cups chicken broth.
  • The Grain: 1 cup orzo pasta.
  • The Sauce: 3 large eggs (at room temperature), ½ cup fresh lemon juice.
  • The Aromatics: 1 leek (white part only, cleaned and sliced), 2 carrots (finely diced).
  • The Herb: Fresh dill (lots of it).

How to Cook: Detailed Instructions

  1. Broth and Chicken: Simmer the chicken thighs and diced carrots/leeks in the chicken broth for 20 minutes. Remove the chicken, shred it, and return it to the pot.
  2. Cook Orzo: Add the orzo to the simmering pot and cook for 8–10 minutes until al dente.
  3. The Tempering (Critical Step): In a medium bowl, whisk the eggs until frothy. Slowly whisk in the lemon juice. Now, take a ladle of the hot soup broth and very slowly drizzle it into the egg mixture while whisking constantly. This “tempers” the eggs so they don’t scramble when added to the soup. Repeat with a second ladle of broth.
  4. Thicken the Soup: Turn the heat on the main pot to low. Slowly pour the tempered egg mixture into the soup, stirring constantly. You will see the soup turn creamy and opaque.
  5. Finish: Do not let the soup boil once the eggs are added, or it will curdle. Stir in the fresh dill and serve immediately.

6. Spicy Korean Chicken Soup (Dakgomtang with a Twist)

Korean cuisine is trending for its “umami-forward” profiles. This recipe uses a spicy gochugaru (Korean red chili flake) base to create a soup that clears the sinuses and warms the belly.

Ingredients

  • The Meat: 1 whole chicken, cut into parts.
  • The Aromatics: 1 large ginger (sliced), 1 head of garlic (halved), 1 bunch of scallions (white and green parts separated).
  • The Spice Paste: 3 tbsp gochugaru, 2 tbsp soy sauce, 1 tbsp toasted sesame oil, 1 tbsp minced garlic.
  • The Vegetables: 1 large daikon radish (sliced into rounds), 1 lb bean sprouts.
  • The Finish: Toasted sesame seeds and sliced green scallions.

How to Cook: Detailed Instructions

  1. Clear Broth: Place the chicken, ginger, halved garlic head, and the white parts of the scallions in a pot with 12 cups of water. Bring to a boil, skim off any foam that rises to the top, and simmer for 1 hour.
  2. Prep the Chicken: Remove the chicken, let it cool, and shred the meat. Toss the shredded meat in the “Spice Paste” (gochugaru, soy sauce, sesame oil, garlic) and let it marinate for 15 minutes.
  3. Vegetables: Strain the broth to remove the ginger/garlic solids. Return the clear broth to the pot and add the daikon radish. Simmer until the radish is translucent and tender (about 15 minutes).
  4. Final Boil: Add the bean sprouts and the marinated spicy chicken to the pot. Boil for 3–5 minutes. The sprouts should remain slightly crunchy.
  5. Serve: Garnish with the green parts of the scallions and sesame seeds. Serve with a side of steamed white rice or kimchi.

7. Tuscan Chicken and White Bean Soup

This recipe is the darling of the “healthy-eating” community this year. It’s packed with fiber, protein, and antioxidants, and it utilizes the Mediterranean diet’s most famous ingredients.

Ingredients

  • The Protein: 1 lb ground chicken (or chopped chicken breast).
  • The Beans: 2 cans (15 oz) Cannellini beans, rinsed and drained.
  • The Greens: 4 cups chopped Lacinato kale (Dino kale).
  • The Flavor Base: 1 large onion, 3 carrots, 3 cloves garlic, 1 tbsp chopped fresh rosemary.
  • The Liquid: 6 cups chicken broth and ½ cup dry white wine (like Pinot Grigio).
  • The Finish: Freshly grated Parmesan cheese and a drizzle of high-quality extra virgin olive oil.

How to Cook: Detailed Instructions

  1. Brown the Meat: In a large pot, brown the ground chicken in olive oil until fully cooked. If using chicken breast, sear it and set aside.
  2. Sauté and Deglaze: Add the onion, carrots, and rosemary to the pot. Sauté until soft. Pour in the white wine to deglaze the pan, scraping up all the brown bits from the bottom.
  3. Simmer: Add the chicken broth and the white beans. For a creamier soup, take 1/2 cup of the beans and mash them into a paste before adding them to the pot.
  4. The Greens: Add the chopped kale. It will look like a lot, but it will shrink significantly. Simmer for 10–15 minutes until the kale is tender.
  5. Final Touch: Season with salt and a generous amount of black pepper. Serve in wide bowls with a heavy dusting of Parmesan and a drizzle of olive oil.

8. Vietnamese Chicken Pho (Pho Ga)

Pho Ga is trending because it is the ultimate “light” chicken soup. It relies on a clear, aromatic broth infused with charred spices rather than heavy fats.

Ingredients

  • The Broth Base: 1 whole chicken, 12 cups water.
  • The Charred Aromatics: 2 large onions (halved), 4 inches of ginger (halved lengthwise).
  • The Whole Spices: 4 star anise, 1 cinnamon stick, 4 cloves, 1 tbsp coriander seeds.
  • The Seasoning: 1/4 cup fish sauce, 1 tbsp rock sugar (or granulated sugar).
  • The Noodles: 1 package flat rice noodles (Banh Pho).
  • The Fresh Plate: Thai basil, bean sprouts, sliced jalapeños, lime wedges, and Hoisin/Sriracha sauce.

How to Cook: Detailed Instructions

  1. Char the Aromatics: This is the secret to Pho. Place the onions and ginger (cut side up) under a broiler or over a gas flame until they are blackened and charred. This adds a smoky, sweet depth.
  2. Toast Spices: In a dry pan, toast the star anise, cinnamon, cloves, and coriander seeds for 2 minutes until fragrant.
  3. The Long Simmer: Place the chicken, charred aromatics, toasted spices, and water in a large pot. Simmer very gently for 1.5 hours. Do not let it boil vigorously, as this makes the broth cloudy.
  4. Clarify: Remove the chicken and shred the meat. Strain the broth through a fine-mesh sieve (lined with cheesecloth if possible) to achieve a crystal-clear liquid.
  5. Season: Add the fish sauce and sugar to the strained broth. Adjust to taste.
  6. Prep Noodles: Soak or boil the rice noodles according to package directions.
  7. Serve: Divide the noodles and shredded chicken into bowls. Pour the boiling hot broth over them. Serve the “Fresh Plate” on the side so each person can customize their level of spice and herbs.

9. Instant Pot Chicken Enchilada Soup

In the age of convenience, the Instant Pot remains a trend-setter. This recipe delivers “all-day-simmered” flavor in under 45 minutes, resulting in a thick, zesty soup that tastes like an enchilada in a bowl.

Ingredients

  • The Meat: 1.5 lbs boneless chicken thighs.
  • The Sauce: 1 can (10 oz) red enchilada sauce.
  • The Veggies: 1 chopped onion, 1 can fire-roasted corn, 1 can black beans, 1 green bell pepper (diced).
  • The Liquid: 4 cups chicken broth.
  • The Thickener: 4 oz cream cheese (cubed) and 1 cup shredded cheddar.
  • The Spices: 1 tsp cumin, 1 tsp garlic powder, ½ tsp salt.

How to Cook: Detailed Instructions

  1. Pressure Cook: Place the chicken, enchilada sauce, onion, bell pepper, spices, and chicken broth into the Instant Pot.
  2. Timing: Secure the lid and set to “Manual/Pressure Cook” for 15 minutes. Once finished, let the pressure release naturally for 10 minutes, then do a quick release.
  3. Shred: Remove the chicken thighs, shred them with two forks, and return them to the pot.
  4. Make it Creamy: Select the “Sauté” function. Stir in the black beans and corn. Add the cubed cream cheese and shredded cheddar. Stir constantly for 3–5 minutes until the cheeses have melted completely into the broth, creating a thick, creamy orange base.
  5. Garnish: Serve with a dollop of sour cream, crushed tortilla chips, and fresh cilantro.

Pro-Tips for the Best Chicken Soup Ever

Regardless of which recipe you choose, these three universal tips will elevate your soup game:

  1. Don’t Toss the Bones: If you are using a whole chicken, always simmer the bones. The marrow and collagen provide the body and “mouthfeel” that store-bought stocks lack.
  2. The “Salt Cycle”: Salt your vegetables while sautéing, salt your broth while simmering, and do a final salt check before serving. This builds layers of flavor.
  3. Herb Timing: Hard herbs (rosemary, thyme, bay leaves) go in at the beginning. Soft herbs (parsley, cilantro, dill, basil) must go in at the very end to keep their color and fresh volatile oils intact.

This year, chicken soup isn’t just a meal; it’s an exploration of global flavors and comforting textures. Whether you prefer the zing of a Greek lemon broth or the creamy richness of a wild rice blend, these nine recipes offer something for every palate. Happy cooking!

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