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We’re sure you’ll love one of our newest chicken soups. Whether you’re in the mood for a creamy slow-cooker meal or the best brothy chicken and rice you’ll ever eat, these flavorful dishes are must-haves in your meal rotation. Recipes like our Chicken Paprikash Soup and Aromatic Chicken & Rice Soup with Fried Garlic Oil make a healthy and nutritious lunch or dinner to keep you cozy this February.
01of 10Slow-Cooker Loaded Broccoli & Chicken SoupPhotographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Shell RoysterThis comforting soup is loaded with broccoli and chicken in a creamy, cheesy base and finished off with the classic toppings of bacon and scallions. Frozen onions and rice keep their integrity and texture to the soup, but chopped fresh onions and cooked brown rice (not frozen) can be used in their place.View Recipe
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Slow-Cooker Loaded Broccoli & Chicken Soup
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Shell Royster
This comforting soup is loaded with broccoli and chicken in a creamy, cheesy base and finished off with the classic toppings of bacon and scallions. Frozen onions and rice keep their integrity and texture to the soup, but chopped fresh onions and cooked brown rice (not frozen) can be used in their place.
View Recipe
02of 10One-Pot Chicken & Rice SoupPhotographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina DaleyThis chicken and rice soup is the epitome of cozy vibes in a bowl, with dried tarragon stealing the show. Dried tarragon has a more muted flavor than fresh, providing a mellow flavor that complements the other ingredients beautifully. Instant brown rice is a massive timesaver. To cut down even further on prep time, look for pre-chopped mirepoix (carrots, onions and celery) in the produce aisle where prepped vegetables are sold.View Recipe
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One-Pot Chicken & Rice Soup
Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
This chicken and rice soup is the epitome of cozy vibes in a bowl, with dried tarragon stealing the show. Dried tarragon has a more muted flavor than fresh, providing a mellow flavor that complements the other ingredients beautifully. Instant brown rice is a massive timesaver. To cut down even further on prep time, look for pre-chopped mirepoix (carrots, onions and celery) in the produce aisle where prepped vegetables are sold.
03of 10Aromatic Chicken & Rice Soup with Fried Garlic OilThis chicken and rice soup is a bit time-intensive, but the flavor is worth the effort. Turning some of the cooked rice into a paste is a genius trick that gives the soup a creamy congee-like texture. If you have leftover lemongrass and makrut lime leaves, consider packaging them up in sealable containers along with ginger, and you’ll have pre-portioned aromatics for the stock at your fingertips. (Freeze them for up to 1 year.) If there’s any leftover garlic oil, refrigerate it for up to 1 week and use it to make salad dressing or drizzle over a grain bowl.View Recipe
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Aromatic Chicken & Rice Soup with Fried Garlic Oil
This chicken and rice soup is a bit time-intensive, but the flavor is worth the effort. Turning some of the cooked rice into a paste is a genius trick that gives the soup a creamy congee-like texture. If you have leftover lemongrass and makrut lime leaves, consider packaging them up in sealable containers along with ginger, and you’ll have pre-portioned aromatics for the stock at your fingertips. (Freeze them for up to 1 year.) If there’s any leftover garlic oil, refrigerate it for up to 1 week and use it to make salad dressing or drizzle over a grain bowl.
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Chicken Paprikash Soup
This hearty soup takes inspiration from Hungarian chicken paprikash, with a creamy, paprika-flavored broth studded with tomatoes, bell pepper and chicken. We like tender, flavorful chicken thighs, but chicken breast will work too. If you don’t have hot paprika, add chili powder or cayenne pepper to taste.
05of 10High-Protein Tex-Mex Chicken SoupPhotographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Julia BaylessMake this grab-and-go Tex-Mex–inspired soup when you have leftover chicken, or use rotisserie chicken for this easy meal-prep soup. The frozen pepper-onion mix adds flavor and saves time in the kitchen, while the black beans add fiber and protein. Combine everything but the broth ahead of time, then add it and heat it in the microwave when you’re ready to eat. If you don’t wish to travel with liquid broth or don’t have access to a microwave, you can use reduced-sodium bouillon instead and just add hot water.View Recipe
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High-Protein Tex-Mex Chicken Soup
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Julia Bayless
Make this grab-and-go Tex-Mex–inspired soup when you have leftover chicken, or use rotisserie chicken for this easy meal-prep soup. The frozen pepper-onion mix adds flavor and saves time in the kitchen, while the black beans add fiber and protein. Combine everything but the broth ahead of time, then add it and heat it in the microwave when you’re ready to eat. If you don’t wish to travel with liquid broth or don’t have access to a microwave, you can use reduced-sodium bouillon instead and just add hot water.
06of 10Chicken & Cabbage Soup with PestoPhotographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Christine KeelyThis one-pot chicken and cabbage soup is topped with flavor-boosting store-bought pesto. Big, fiber-rich butter beans add a creamy bite, but you can easily swap them out for cannellini beans or navy beans if you prefer. This soup works well with leftover chicken—simply shred or chop cooked chicken and add it to the soup to reheat once the cabbage is tender.View Recipe
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Chicken & Cabbage Soup with Pesto
Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Christine Keely
This one-pot chicken and cabbage soup is topped with flavor-boosting store-bought pesto. Big, fiber-rich butter beans add a creamy bite, but you can easily swap them out for cannellini beans or navy beans if you prefer. This soup works well with leftover chicken—simply shred or chop cooked chicken and add it to the soup to reheat once the cabbage is tender.
07of 10Red Curry Coconut Soup with ChickenPhotographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Julia BaylessThis red curry soup has all the spicy, creamy, savory and aromatic elements of the Thai curry that you know and love. Prepared red curry paste offers bold notes of ginger, garlic, coriander, chiles and red bell pepper. Allowing the curry paste to cook a bit helps it bloom and intensifies the flavor. Creamy coconut milk helps keep the spice level even and mild. Serve with sticky rice or noodles on the side.View Recipe
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Red Curry Coconut Soup with Chicken
This red curry soup has all the spicy, creamy, savory and aromatic elements of the Thai curry that you know and love. Prepared red curry paste offers bold notes of ginger, garlic, coriander, chiles and red bell pepper. Allowing the curry paste to cook a bit helps it bloom and intensifies the flavor. Creamy coconut milk helps keep the spice level even and mild. Serve with sticky rice or noodles on the side.
08of 10Chicken Noodle Soup with Spinach & ParmesanPhotographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell RoysterWine and garlic add depth to this quick and simple chicken noodle soup. The pasta will absorb broth as the soup sits, so if you want to make a double batch or are planning on eating this over multiple days, cook the pasta separately and add it when you’re ready to serve.View Recipe
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Chicken Noodle Soup with Spinach & Parmesan
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell Royster
Wine and garlic add depth to this quick and simple chicken noodle soup. The pasta will absorb broth as the soup sits, so if you want to make a double batch or are planning on eating this over multiple days, cook the pasta separately and add it when you’re ready to serve.
09of 10Lemony Chicken & Rice SoupPhotographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell RoysterThe Greek lemon-chicken soup avgolemono is the inspiration for this 20-minute recipe. Eggs and lemon are tempered into the broth to add richness and creaminess. You can use microwaveable brown rice or use 1 cup leftover rice if you have it on hand.View Recipe
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Lemony Chicken & Rice Soup
The Greek lemon-chicken soup avgolemono is the inspiration for this 20-minute recipe. Eggs and lemon are tempered into the broth to add richness and creaminess. You can use microwaveable brown rice or use 1 cup leftover rice if you have it on hand.
10of 10Slow-Cooker Spinach & Artichoke Chicken SoupPhotographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Shell RoysterIf you love spinach and artichokes, this is the perfect soup for you. The creamy base is packed with veggies and shredded chicken, which soaks up the broth while adding a boost of protein. Frozen artichoke hearts have less sodium than canned, but canned can be used in their place. Just be sure to give them a good rinse before adding them to the slow cooker.View Recipe
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Slow-Cooker Spinach & Artichoke Chicken Soup
If you love spinach and artichokes, this is the perfect soup for you. The creamy base is packed with veggies and shredded chicken, which soaks up the broth while adding a boost of protein. Frozen artichoke hearts have less sodium than canned, but canned can be used in their place. Just be sure to give them a good rinse before adding them to the slow cooker.
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